Chocolate Cake in a Mug

The most delicious Chocolate Cake, baked in a mug, in the microwave for 3 minutes. So easy and fuss free, I highly recommend, no baking skills needed. No major conundrum in the kitchen. Just a mug and a couple of spoons to wash. It tastes better if eaten while still warm. This is a great 3am snack. Be aware of  whoever says "I don't want it". That person will immediately change his mind as soon as the baking  perfume travels across the room.

The original recipe for this chocolate cake in a mug is from Chef Mauro Rebelo, from my hometown of Niterói, in Rio de Janeiro, Brazil. If you want to check other delicacies in Portuguese,check his personal blog and Facebook culinary group.

You'll need:
- 1 egg
- 4 T milk
- 3 T oil (I use coconut oil for all my baking recipes)
- 2 T cocoa powder
- 4 T sugar
- 4 T all purpose flour
- 1/4 t baking powder
- 1 large mug (300ml/12oz ) or 2 smaller ones

How to prepare it:
Break the egg in the mug and beat it well with a fork.  Add oil, sugar, milk, chocolate powder and whisk more.  Add flour and baking powder mixing it lightly, just enough to incorporate.  Place it for 3 minutes in the microwave.

If you want to cover it in a chocolate sauce, use the following:

- 2 T milk
- 1 t butter (I used coconut oil)
- 1 or 2 T sugar
- 3 T cocoa powder

Mix it all and place in the microwave for 30 seconds. Cover the cake while it is still hot.

When measuring the ingredients, don't be "generous" with dry ingredients, use a leveled tablespoon or the end result can be a hard rock cake.

I am nuts for nuts, so I added some crushed walnuts to the batter and on top of the chocolate sauce. Hands down, this is my best cake to date. Do try it. Almost impossible to fail.

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Stuffed Peppers Greek Style

I got this recipe of Stuffed Peppers Greek Style from All Recipes website, and modified it to my taste, as I don't like sweet food mixed with savory dishes. Why? Why? Why people do that????

My husband loves it and was always begging me to make it. I was slightly nervous to try as it would be my first time and I thought the risk of it going wrong was high. Well, no, it is quite simple, however, it takes FOREVER to prepare. Maybe because I'm not 100% confident about what I do in the kitchen, I'm very meticulous preparing anything, and I wash as I go. If there is a mess in the kitchen while I'm cooking, I feel lost - call it OCD!

Green pepper and red pepper cook at different speeds. I didn't follow time recommendations found in the recipe, I kept checking, and it took a lot longer than stated. We ended up eating red peppers the day I made it, and green peppers the day after. That wasn't re-heated, it was more like re-baked, for 1 full hour in the oven! That's how undone it was after baking with the red ones...

Do try it. It is incredibly delicious. Use some crushed foil under the peppers to keep it upright while in the oven.

Stuffed Peppers Greek Style

You'll need:

4 large green bell peppers, tops removed, seeded (takes forever to cook)
4 large red bell peppers, tops removed, seeded (cooks fast)
1 tablespoon canola oil
1/2 pound ground pork
2 onions, chopped
salt and pepper to taste
1/4 cup dry white wine
1 (10.75 ounce) can tomato puree
1 (4 ounce) package feta cheese
1/2 cup cooked white rice
1/2 cup green olives chopped
1/2 cup pine nuts
2 tablespoons chopped fresh parsley

parmesan and pecorino romano cheeses to top (opcional)

How to do it:

1. Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 15 minutes.

2. Heat canola oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
3. Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, chopped olives, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.

4. After 30, 40 minutes, check the peppers, remove foil and sprinkle grated cheese on top to form a crust.

5. There is no set time for how long it will take. It depends on how big is your pepper, how humid is your stuffing, etc. You need to check, until peppers start to look wrinkly like an old lady!

Bon apetit!

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Oven Chicken with Potatoes

Simplest dish EVER! Only 1 pyrex to marinate and bake. No messy kitchen. Also, Oven Chicken with Potatoes is the perfect left over, it can be simply re-heat, or you can transform in a myriad of different new dishes.

Oven Chicken with Potatoes

You'll need:

- pieces of chicken (I like legs, drumsticks)
- seasonings - be creative and use whatever you like:

• onion mix soup and mayonnaise - or
• garlic, paprika and salt - or
• garlic, rosemary and salt  - or
• herbs to your liking, white pepper, mustard, olive oil, etc

- liquid seasoning (white wine, beer, orange juice, or any other experiment you want to try)
- potatoes (I prefer little red ones, with skin, but you can also use big, peeled, cut in quarters), pre cooked in the microwave for about 5 minutes.


How to do it:

Season with whatever you want, add liquid of your choice and leave it marinating for about 2 hours, in the fridge. Add 1/2 glass of white wine (or beer, or orange juice), 1/2 glass of water, and 1h 30min in the oven, 400F.

VERY IMPORTANT - No need to add oil or butter if you don't want to, or if you have high cholesterol, like me. You can remove all the skin or leave it there.

After first 30min, remove from oven and turn everything. The liquid will cook the chicken and potatoes before they start to bake, and will also avoid smoke in the oven. If chicken is not thoroughly cooked yet, drop a little bit of water and back to the oven, until it is done to your liking.

Sides:
Have it with a varied green salad, seasoned with lots of olive oil and salt. Add Balsamic Vinegar if you like it.

That's all. Easy and totally fool proof too.

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