If I have to cook...

Prep: 15 min Bake: 13 min Oven: 400F Chill: 45 min Makes: 6 servings 1 3/4 C semisweet chocolate pieces (10 1/2 oz) 2 Tbsp whipping cream 3/4 C butter 3 eggs 3 egg yolks 1/3 C granulated sugar 1 1/2 tsp vanilla 1/3 C all-purpose flour 3 Tbsp unsweetened cocoa powder Powdered sugar (optional) Raspberries (optional 1. For filling, in a small heavy saucepan combine 3/4 C of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover, chill about 45 min or until firm. 2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C chocolate pieces and the butter over low heat until melted. Remove from heat; cool. 3. Form filling into 6 equal size balls; set aside. Lightly grease and flour six 3/4C  souffle dishes or six 6-oz custard cups. Place dishes or cups in baking pan; set aside. 4. In a mixing bowl beat eggs, egg yolks, granulated sugar and vanilla with an electri...

CHICKEN TOSTADA SALAD makes 4 recipe slightly adapted from  Everyday Food  4 corn tortillas 3 teaspoons extra-virgin olive oil 3/4 cup grated Monterey Jack cheese (2 ounces) 1/2 small red onion, diced small 1 1/2 teaspoons chili powder 2 garlic cloves, minced breast meat from 1 rotisserie chicken, torn into bite-size pieces coarse salt and ground pepper 1 tablespoon plus 1 teaspoon fresh lime juice 1/2 head romaine lettuce (6 ounces), shredded 1 tomato, seeded and chopped 1 avocado, halved, pitted, peeled, and diced small Fresh cilantro, for serving sour cream, for serving hot sauce, for serving Preheat oven to 400. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside. In a large skillet, heat 1 teaspoon oil over medium-high. Add half the r...