Melting Hot Chocolate Souffles

There is a fancy schmancy restaurant chain in Hawaii called Roys. Growing up, it was reserved for super special occasions, like my 21st birthday dinner, and our engagement celebration. Roys is known for its fabulous seafood and tropical cocktails, but the item I most look forward to is their Chocolate Souffle.

Have y'all had one of these warm, goey bowls of chocolate overload? It's kinda like the best brownie you've ever had, warmed up and filled with chocolate sauce. In the restaurant, you have to order the souffle at the same time you order your dinner to allow the chef time to whip one up. So, naturally, you spend dinner thinking about dessert. But, it's so incredibly worth it.

Imagine my surprise when I stumbled upon THE Roys Chocolate Souffle recipe. I thought about throwing it away to save my future waistline, but instead am posting it here to live on forever. Mwahaha. There are still a few months before bathing suit season, right? Oi.

So I tried the recipe, and it brought me right back to all those special dinners. And then because I'm a food blogger and I take my test tasting very seriously, I ate a whole souffle. Before dinner. It's a tough job, but someone's got to do it.

Melting Hot Chocolate Souffle

Adapted slightly from Roys Classic Melting Hot Chocolate Souffle recipe

Makes 4-6 servings, depending on ramekin size

1 cup sugar
3 T cornstarch
4 eggs plus 4 egg yolks
12 T butter
8 oz. semisweet dark chocolate
1 T butter
2 T sugar

In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly  Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.

Preheat oven to 375 degrees. Melt 1 T butter and brush inside of ramekins. Sprinkle with sugar to coat and shake out excess (this helps the edges caramelize!). On a baking sheet, place each ramekin on a sheet of parchment paper to avoid sliding. Fill 2/3 with the filling. Bake for 28-30 minutes. Remove the baking sheet from the oven, and carefully remove each ramekin onto a plate. Serve with powdered sugar, ice cream or berries. Or all three.

Tropical Chinese Chicken Salad

We've had an unusually warm Spring in Oregon, and I can't bring myself spend the evenings inside cooking dinner. That means we've been eating lots of salad and no bake meals. Over the weekend I pre-cooked a bunch of boneless, skinless chicken breasts to use throughout the week. I've used the chicken in a variety of ways, including Chicken Salad in an Avocado and most recently, Chinese Chicken Salad with homemade asian vinaigrette. With macadamia nuts, of course. Because by now you know that I can't avoid bringing tropical to the table.

This chinese chicken salad is the perfect recipe because it works as either a side salad or an entree. And maybe I'm just a texture person, but I can't get enough of all the crunch: the fresh veggies, crispy romaine lettuce, salty mac nuts and chow mein noodles mixed in. It's totally a flavor sensation!

Tropical Chinese Chicken Salad

Serves 2-4

Salad ingredients:

2 bunches romaine lettuce, chopped

1 cooked chicken breast, shredded

1 carrot, cut into matchsticks

1 celery, cut into matchsticks

¼ cup macadamia nuts, coarsely chopped

1 T cilantro

2 scallions, diced

2T toasted sesame seeds

1/4 cup chow mein noodles + extra for garnish

Asian Vinaigrette Ingredients:

1 1/2 T Rice vinegar

1 ½ T Shoyu

1 ½ T honey

1 T sesame oil

½ tsp minced Garlic

1 tsp Toasted sesame seeds

Directions:

Cut lettuce into bite size pieces. Add to bowl along with chicken, carrot, celery, macadamia nuts, scallions and cilantro. Make salad dressing by whisking all ingredients together. Toss into salad, and sprinkle wand fried chow mein. Serve immediately. 

Chicken Salad in an Avocado Bowl

My paternal grandmother was an artist and an amazing cook. One of my favorite things she served was chicken salad. But, this was no ordinary chicken salad. She made it with a ton of goodies mixed in – like fruit, veggies and nuts. She'd serve it with a green salad as well as different types of bread and crackers. It was a perfect family style meal because there was something for everyone. Even at a young age, I remember thinking that I would make this dish when I was grown up.

I'm not sure if I'm a grown up or not yet, but I love re-creating her chicken salad recipe. I often modify it depending on what's in our fridge and cabinets. And, like my grandma, I enjoy experimenting with different ways to serve the salad.

Currently I've been neglecting the bread completely and instead scoop the chicken salad into an avocado. Although I'm a total carb-o-holic, I don't miss the bread at all in this dish. There is so much going on – different textures and flavors – but it's protein-packed and therefore super filling at the same time. A win, win, in my book.

Next time you have leftover chicken at dinner, whip up some chicken salad in an avocado bowl. Wrap it up and tomorrow's lunch is all set, and guaranteed to be soggy-free (is there anything worse than soggy sandwich bread? Ugh.) Tested and approved in our household.

Chicken Salad in an Avocado Bowl

Makes 4 servings

1 cooked chicken breast (or use canned chicken or tuna)
1 celery stock, diced
1/2 diced apple
1/4 cup diced dried apricots
1/2 cup slivered almonds
1/4 cup diced red onion
2 T diced green onion
1/4 cup mayonaise
Salt + pepper
2 ripe avocados

Cube chicken breast into small pieces, and toss in a bowl along with celery, apple, dried apricots, almonds, and red and green onion. Mix in the mayo until covered evenly, and add salt and pepper to taste.

Cut both avocados in half length wise and remove pit. Line avocado halves on a plate and use an ice cream scoop to spoon a large scoop of chicken salad onto each avocado half. Serve cold.