Triple Chocolate-Cookie Trifle Pie

3 1/4 cups heavy cream, divided

6 oz. bittersweet chocolate, chopped

4 oz. white chocolate, chopped

1 teaspoon vanilla extract

1 (12.5-oz.) package assorted cookies (Pepperidge Farm Distinctive Entertaining Cookie Collection)

2 tablespoons mocha liqueur (optional)

Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.

Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.

Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies). Spread white chocolate mixture over bittersweet chocolate mixture.

Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours.

Remove sides from pan. Serve immediately.

Note: When we made this, the ganache broke/seized/split.  You can fix it by adding a little warm milk and patiently whisking to bring it back together.  It will seem like it isn’t working at first but don’t give up!  Throwing all that chocolate away would be wasteful anyway.

Pineapple Rice

1 tablespoons coconut oil or quality vegetable oil, divided
1 ½ cups chopped fresh pineapple
1 large red bell pepper, diced
¾ cup chopped green onions (about ½ bunch)
2 cloves garlic, pressed or minced
½ cup chopped unsalted cashews
2 cups cooked and chilledrice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Salt, to taste
Handful of fresh cilantro leaves, torn into little pieces, for garnishing

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 tablespoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.  Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.  Sprinkle with cashews and cilantro
Slice the remaining ½ lime into 4 wedges.

Serves 4

Colorado Green Chili

6 large Cubanelle or green bell peppers (about 1 1/3 pounds)

4 large poblano chiles (about 1 pound)

3 red Fresno chiles

1 tablespoon olive oil, divided

1 (2 1/4-pound) boneless pork shoulder, cut into 3/4-inch pieces

2 cups chopped yellow onion

6 garlic cloves, chopped

1/4 cup chopped fresh cilantro stems

2 teaspoons chili powder

1 1/2 teaspoons dried oregano

1 teaspoon ground cumin

4 cups unsalted chicken stock (such as Swanson)

2 teaspoons brown sugar

1 1/2 teaspoons kosher salt

4 large tomatillos, finely chopped

3 tablespoons masa harina

1/2 cup light sour cream

1/4 cup fresh cilantro leaves

Preheat broiler to high.

Combine first 3 ingredients on a foil-lined jelly-roll pan; broil 20 minutes or until charred on all sides, turning after 10 minutes. Wrap peppers in foil; let stand 10 minutes. Peel peppers; discard peels, stems, and seeds. Chop peppers; set aside.

Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-third of pork to pan; sauté 5 minutes or until browned. Remove pork from pan. Repeat procedure twice with remaining 2 teaspoons oil and pork.

Reduce heat to medium. Add onion and garlic to pan; cook 5 minutes, stirring occasionally. Add cilantro stems, chili powder, oregano, and cumin; cook 2 minutes, stirring constantly. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Stir in peppers, sugar, salt, and tomatillos. Reduce heat to low, and simmer 1 1/2 hours. Stir in masa harina; cook 20 minutes or until chili thickens and pork is very tender. Serve with sour cream and cilantro.

Serves 8 (1 cup chili, 1 tablespoon sour cream)

Calories 310 Fat 13g Satfat 4.5g Monofat 5.9g Polyfat 1.4g Protein 31g Carbohydrate 18g Fiber 3g Cholesterol 91mg Iron 3mg Sodium 562mg Calcium 88mg