Shrimp Fra Diavolo II

Again on the vein of healthy eating.  I really like seafood and shrimp so I decided to make myself a treat and cook this for supper.  I was a little dissapointed in the flavour.  I was expecting something fiery and spicy.  I think my downfall was adding the extra cup of water if I had to make it again I would not add the extra cup of water.  If you try this and find that it is flavourful let me know what you did.

Shrimp Fra Diavolo II

Ingredients

3/4 lb shrimp, peeled and deveined
salt and black pepper to taste
1/2 tbsp olive oil
2 tsp red pepper flakes
1 small onion, chopped
2 cloves garlic, minced
1/4 tsp dried oregano or thyme
1 can (28 oz) crushed tomatoes
1 cup dry white wine
8 oz spaghetti
2 tbsp chopped flat-leaf parsley

Directions
Season the shrimp with salt and pepper. Heat the oil in a large skillet or saute pan over medium heat. Add the shrimp and cook for 1 to 2 minutes, until just firm. Remove to a plate.
Add the pepper flakes, onion, garlic, and oregano to the pan; cook until the onions are soft. Add the tomatoes and wine and simmer for 10 to 15 minutes.
Meanwhile, cook the spaghetti according to the package instructions. Drain and return to the pot.
Season the sauce with salt and pepper. Fold the cooked shrimp into the sauce. Pour the pasta and toss. Serve garnished with the parsley.

30 Minute Spaghetti and Meatballs

My kids reallyu like spaghetti so I decided to try this recipe for two reasons.  Number one it looked esay, and number two it was a two parter.  Which means that I do most of the work the first night and then use teh leftoves to make something new the second night.  It was a win, win situation.  This spaghetti sauce was okay, not great. I have made better sauces in the past and if I were making it again I would use one of those sauces.  However the meatballs were divine.  They were really good, this might become my standard meatball recipe.

30 Minute Spahetti and Meatballs

Ingredients

Serves 4

• Coarse salt and ground pepper
• 1 1/2 pounds sweet or spicy Italian sausage
• 1 pound lean ground chicken
• 1 teaspoon extra-virgin olive oil
• 1 medium yellow onion, diced small
• 2 cans (28 ounces each) whole peeled tomatoes
• 1 pound spaghetti
• 24 small cubes of cheddar cheese
• 1/2 cup parmasne cheese
• 1/3 cup bread crumbs
• 1 small yellow onion grated
• 1 egg

Directions

1. Set a large pot of salted water to boil. Remove sausage meat from casings and combine with egg, paramsen cheese, bread crumbs and ground chicken.  Grate one small onion over the mixture.  Roll into 24 balls placing a peice of cheese in the centre of each ball.  Place on cookie sheet lined wiht parchment and bake for 15 - 20 mintues.   
2. Preheat a medium pot with 2 TBSP of olive oil.  Add onion to pan and cook, stirring frequently, until softened, about 5 minutes. Add tomatoes, breaking them up as you go, and season with salt and pepper; bring sauce to a boil and cook 5 minutes.
3. Add pasta to water and cook according to package instructions. Simmer until sauce is slightly thickened, about 7 minutes. Drain pasta.  Reserve 1 1/2 cups sauce and then combine the pasta and the rest of the sauce. 
4. Remove cooked meatballs from the oven and scoop into a small bowl.  Serve the spaghetti with three or four meatballs.

Fried Rice

My husbands favourite chinese side dish is chicken fried rice.  While this is not a healthy meal so you would think it would be off the menu if we are trying to eat healthier however you would be wrong  I made the following fried rice for supper and it was both good for you and tasty.  My husband gave it two thumbs up.  So if you are craving chicken fried rice that does not pack on the pounds try this dish tonight.

Fried Rice

Ingredients

1 tbsp peanut or vegetable oil
4 scallions, greens and whites separated, chopped
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 stalk of celery
2 carrots, diced
2 cups bite-size broccoli florets
4 cups cooked brown rice
2 tbsp low-sodium soy sauce
2 eggs, lightly beaten


Directions
In a wok or a large nonstick skillet, heat the oil over medium-high heat. When the oil is lightly smoking, add the scallion whites, ginger, and garlic and cook for 30 to 45 seconds. Add the zucchini, carrots, broccoli, and mushrooms and cook for 4 to 5 minutes, using a spatula to stir the vegetables throughout. Add the chicken and continue cooking for 2 to 3 minutes, until the pieces are no longer pink.
Stir in the rice and soy sauce and cook for another 5 minutes, allowing the rice to get crispy on the bottom. Create an empty space in the middle of the pan and add the eggs. Use a spoon or the spatula to quickly scramble the eggs until light and fluffy, then stir them into the rest of the ingredients. Serve garnished with the scallion greens.

French Pot Roast

Once again I wanted to lighten things up and with a family of four men (one big and three little) we like our beef.  I thought that this recipe sounded both delicious and best of all easy!  I love using my crock pot.  My kids really enjoyed this roast and they ate the meat and the mushrooms without complaining.  It was not until after they were fininshed eating and we told them that thier was mushrooms in  supper that they even realized they had eaten mushrooms.  Make it tonight, your family will like it!

French Pot Roast

Ingredients


2 strips bacon, cut into 1/2" pieces
1/4 cup flour
salt and black pepper to taste
2 lb chuck roast, excess fat removed, cut into 1" pieces
2 cups low-sodium beef broth
2 tbsp tomato paste
2 bay leaves
2 cups frozen pearl onions
1/2 lb button mushrooms, stems removed
1 cup frozen peas


Directions
Preheat a large skillet or nonstick saute pan over medium-high heat. Cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon with a slotted spoon and drain on paper towels; set aside. Leave the pan on the heat.
Combine the flour and plenty of salt and pepper in a sealable plastic bag. Working in batches, add the beef and shake until the pieces are lightly covered; remove the beef fromthe bag and shake off the excess flour. Add the pieces to the hot pan and cook until all sides are golden brown.

Remove the beef and add to a slow cooker. When all the beef has been browned, add 1 broth wine to the hot pan and scrape up any brown bits from the bottom with a wooden spoon. Pour over the beef, along with the rest of the broth, the tomato paste, bay leaves, and bacon pieces.
Set the slow cooker to high and cook for 4 hours, until the beef is tender and falls apart with pressure from a fork. In the last 30 minutes of cooking, add the pearl onions and mushrooms. Right before serving, add the peas and simmer for a few minutes to cook through. Discard the bay leaves.
Serve the stew by itself or over mashed potatoes or buttered egg noodles with a good ladle of the cooking broth.

Oriental Sticky Drumsticks

In my quest to feed my kids healthier I stumbled upon the following recipe.  With a few adaptations it made for a healthy, nutritious and delicious meal.  These drumsticks were very yummy.  The chinese five spice gives the drumsticks a sweet warm flavour.  My kids asked or thirds so I think that it is safe to say that they were a hit!

Oriental Sticky Drumsticks

Ingredients:
2 pounds drumsticks
fresh ginger (thumb size)
2 garlic cloves
1/2 tsp orange zest
2 tbsp orange juice
1/2 tsp Chinese five spice
1 chili pepper
1 tsp sesame oil
1/2 cup honey
5 tbsp soy sauce

Directions:


1.  Grate a thumb-size piece of fresh ginger.  Also grate two garlic cloves and finely chop the chili pepper.
2.  Wash and grate 1/2 a tsp orange zest and squeeze in 2 tbsp of the juice.
3.  Add 1/2 a tsp Chinese five-spice powder, 1 tsp sesame oil, 5 tbsp soy sauce and 1/2 a cup honey. Mix it all up.
4.  Pour the marinade in with the chicken and leave it in the fridge for at least 3 hours. Preferably longer, overnight even. Make sure to either flip the drumsticks now and then or squeeze the Ziploc bag a little.
5.  Place the drumsticks and the mariande in an oven proof dish.  Place the drumsticks in a preheated oven and bake at 350F (175C) for half an hour. Make sure to drizzle some marinade over them every 10 minutes or so.
6.  Flip them over at 30 minutes and pop them back in the oven and bake for yet another 30 minutes.
7.  Garnish with sesame seeds and chili pepper rings.

Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)

I think that the title for this post says it all.  You would never know that these muffins are healthy, they are super moist and flavourful and my kids devoured them.  So if want to 'trick' your family also try these!

 

Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)

Ingredients:

• 3/4 cups whole wheat flour
• 1/4 cup oatmeal
• 1/4 cup bran
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2-3/4 cup brown sugar (or to taste)
• 1 egg, slightly beaten
• 3 tablespoons oil
• 2 teaspoons vanilla
• 1/2 cup nonfat milk (or use low-fat milk)
• 1 (8 ounce) can crushed pineapple, well drained
• 1 1/2 cups grated carrots (squeeze out some of the moisture with hands)
• 1/2 cup raisins Prep Time: 15 mins

Total Time: 35 mins

1. 1 Set oven to 350 degrees.
2. 2 Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
3. 3 In a large bowl mix together first 9 ingredients.
4. 4 In a small bowl whisk together egg, oil, milk and vanilla.
5. 5 In a medium bowl mix the shredded carrots with the crushed pineapple.
6. 6 Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
7. 7 Add in the raisins and chopped nuts.
8. 8 Divide the mixture between the 12 muffin tins.
9. 9 Bake for about 20-25 minutes, or until the muffins test done.

Chai Spiced Buttermilk Pancakes

These were sooo good.  My kids had at least four helpings (ie four pancakes).  They were fragrant and had a warm spicy scent.  I really enjoyed these.  They kind of reminded my of Christmas morning which of course makes me happy.  Try them they will make you happy too!

Chai Spiced Buttermilk Pancakes
2 eggs
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground ginnamon
1/4 teaspoon ground cardamom
healthy pinch of ground cloves
scant 1/8 teaspoon ground ginger
1/8 teaspoon crushed black peppercorns (or a dash of freshly ground black pepper)
1 1/2 cups buttermilk
1/2 cup brewed black chai tea
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
oil or cooking spray (for cooking)

Step 1: In a large bowl beat eggs. Add buttermilk, chai tea, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Add a teaspoon of oil (I used grapeseed oil) to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.
Step 3: Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.  Maple syrup… that’s nice!

Honey Mustard Salmon

Once again on the heatlthy kick I decided to have fish for supper, you know how important those omega 3's are.  My family really enjoyed this dish and they all ate it without any complaints.  I think it helped that the sauce for the fish was kind of sweet and that salmon is a fairly mild fish.  If you are looking for something different try it, your family may surprise you.

Honey Mustard Salmon

1 tbsp butter
1 tbsp brown sugar
2 tbsp dijon mustard
1 tbsp honey
1 tbsp soy sauce
1/2 tbsp olive oil
salt and black pepper to taste
4 salmon fillets (6 oz each)

Directions
Preheat the oven to 400°F. Combine the butter and brown sugar in a bowl and microwave for 30 seconds, until the butter and sugar have melted together. Stir in the mustard, honey, and soy sauce.
Heat the oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes. Remove, brush the salmon with more of the honey mustard, and serve with the asparagus.

Green Goddess Dressing

Green Goddess Dressing

makes: 1 1/2 cups dressing

inspired by Epicurious

Print this Recipe!

1 cup non-fat plain yogurt

1/2 cup mayonnaise (I used low fat olive oil mayo)

1 cup loosely packed spinach leaves

small handful fresh tarragon leaves (about 3 tablespoons)

small handful fresh basil leaves

1/3 cup loosely packed flat leaf parsley

1/4 cup diced scallions

2 tablespoons fresh mint leaves

1 small garlic clove

1 teaspoon red wine vinegar

1 teaspoon dijon mustard

2 tablespoons olive oil

1 tablespoon fresh lemon juice plus 1 teaspoon lemon zest

salt and pepper to taste

Combine all ingredients in the bowl of a food processor fit with a blade attachment.  There is no need to chop the spinach or herbs.  The food processor will do all the work for you.  Do be sure to slice the scallions.  Pulse all of the ingredients in the food processor until the begin to combine.  Pulse for 5 seconds at a time until all of the greens are minced and well incorporated into the dressing.  Taste.  Add salt and pepper as necessary.  Add a touch more olive oil or a bit of water to create a thinner consistency.

If you don’t have a food processor, this recipe will also work in a blender.  I chopped all of my herbs and greens before adding to the blender.  This helps ensure that all of the greens break down evenly.  Combine all ingredients and blend.  Add salt and pepper to taste.  Add water and olive oil to thin the consistency, if desired.

If you don’t have a food processor or a blender, this recipe can be made by hand… with just a little elbow grease.  Finely chop spinach, herbs, scallions and garlic.  Really mince them fine.  Whisk herbs together with the rest of the ingredients.  Really give it a good stirring with the whisk.  Add salt and pepper to taste and serve as a dip of as a salad dressing.

Dressing will last 3 to 4 days in an airtight container in the refrigerator.

Milky Way Cake

MIlky Way Cake

Ingredients
11 wholeMilky Way Bars (regular Size)
2-½ cupsAll-purpose Flour
½ teaspoonsSalt
½ teaspoonsBaking Soda
2 cupsSugar
3 teaspoonsVanilla Extract
3 sticksMargarine
½ cupsButtermilk
4 wholeEggs
2 cupsPowdered Sugar
1 dashSalt
½ cupsMilk (more If Needed)
1 cupFinely Chopped PecansRecipe Description
Rich, chewy cake made with an embarrassing number of Milky Way bars. Serve with ice cream if you want to feel really guilty.

Preparation Instructions

Preheat oven to 300 degrees.

Melt 8 Milky Way bars with 1 stick margarine, stirring to combine. Sift flour and salt and set aside. Mix baking soda with buttermilk, then add vanilla and set aside.

Cream 1 stick margarine with sugar. Add eggs one at a time. Add flour mixture and buttermilk alternately, mixing after each addition. Add melted candy bar mixture and mix to combine.

Pour into a greased jelly roll pan or 9 x 13 baking pan for 1 hour or until cake is done in the center. Remove from oven and allow to cool.

To make the icing, melt 3 Milky Way bars with 1 stick margarine. Add powdered sugar, dash of salt, milk, vanilla, and chopped pecans and stir over low heat. Add more milk if needed.

Pour over cake and allow to set. Cake will be very sticky! Don’t expect neat, perfect slices.

Serve with ice cream or whipped cream,

Cinnamon choc chip swirl bread

I saw this recipe and I knew I was going to make it.  I had the perfect thing in my cupboard to add to this bread.  Cinnamon chips.  I bought them awhile ago thinking that they were cool and not knowing what I was going to make with them.  When I saw this posting I knew I had my solution.  This bread is wonderful light and full of flavour.  My kids and I actually made it as a friendship loaf, we make one for ourselves and we gave one to a kind neighbour.  I thought that it was the perfect bread for sharing.  So make this tonight, keep both loaves for yourself or share one with a friend, the choice is up to you!

Cinnamon choc chip swirl bread

Dough:
¾ cup (180ml) warm whole milk
1 ¾ teaspoons active dried yeast
3 ¼ cups (455g) all purpose flour
½ cup + 1 ½ tablespoons (85g) whole wheat flour
3 tablespoons caster (superfine) sugar
¼ teaspoon salt
6 ½ tablespoons (91g) unsalted butter, cold, chopped
½ cup + 2 tablespoons water
2/3 cup cinnamon chips (or use raisins as the original recipe called for, or regular chocolate chips)

Filling:
2/3 cup (133g) caster (superfine) sugar
1 tablespoon ground cinnamon
1 large egg, beaten, for egg wash
1 tablespoon unsalted butter, melted

Start by making the dough: in a small bowl, mix the warm milk and the yeast with a fork and set aside until foamy, about 5 minutes.
In the bowl of an electric mixer, using the paddle attachment, beat the all purpose flour, whole wheat flour, sugar, salt and butter on low speed until butter dissolves into the dry ingredients. Add the yeast mixture and the water and beat on low speed until well combine – the dough should be tacky but not sticky when touched; if the dough is too dry, add water by the tablespoon.
Turn the dough onto an unfloured surface and knead until dough pulls together in a ball and becomes less tacky. Knead for 7-9 minutes or until dough is smooth and springy. Pat the dough into a 23cm (9in) round, sprinkle with the chocolate chips (or raisins), and knead briefly to incorporate. Form a ball with the dough, place into a lightly oiled large bowl, turn so both sides are coated, cover with plastic wrap and let rise in a warm place (at least 21°C/70°F) until increased in bulk by 1 ½ times and very soft, 1 to 1 ½ hours.
Deflate the dough: using a plastic pastry scraper, turn the top of the dough down and the bottom up. Turn the dough so that the smooth side faces in. cover with plastic wrap again and let rise in a warm place until increased in bulk by 1 ½ times, about 1 hour.
Make the filling: in a small bowl, mix the sugar and cinnamon together. Measure out 1/3 cup of the mixture and reserve it separately.
Turn the dough onto an unfloured surface, gently stretch it to make a 15x35cm (6x14in) rectangle, then brush with the egg wash. Sprinkle with the cinnamon sugar mixture, allowing 2.5cm (1in) borders at top and bottom. Rolling from the top, roll the loaf as tightly as you can into a log. Gently press the seams together. Place the loaf seam side down in a buttered 21x11cm (8 ½ x4 ½ in) loaf pan.
Cover loosely with plastic wrap and let rise until increased in bulk by 1 ½ times, 30-45 minutes.
Set the oven rack in the middle position. Preheat the oven to 260°C/500°F.
Place the loaf on a baking sheet, put it in the oven and immediately reduce the temperature to 190°C/375°F. bake, rotating about two-thirds of the way through the baking time, until the crust is evenly brown and the loaf sounds hollow when tapped on the bottom (using oven mitts, carefully lift the bread from the pan and gently tap on the bottom with your knuckles), 40-45 minutes. Remove from the oven, unmold onto a wire rack and let cool completely.
Brush the cooled loaf with the melted butter and sprinkle with the reserved cinnamon sugar mixture. Place the loaf back on the wire rack and let stand until sugar coating dries, about 30 minutes.

Makes one loaf – I made the exact recipe above and yet got 2 loaves, using 20x9cm and 19x8cm pans

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Loaded Chicken Alfredo

One of my husbands favourite meals when we go to an Italain restaurant is Chicken Alredo however it is not very healthy for you as it is usually loaded in fat and has very few vegetalbes, enter this chicken Alredo recipe.  The fat content has been reduced while upping the vegetable content.  The result is a healthier but still good tasting Chicken Alfredo.  So if you are craving Chicken Alredo tonight but don't want to wreck your diet, try this one.

Loaded Chicken Alredo


2 tbsp unsalted butter
3 tbsp flour
3 cups 2% milk
2 cloves garlic, chopped
2 tablespoons grated parmesan
salt and black pepper to taste
1/2 tbsp olive oil
2 cups bite-size broccoli florets
8 oz cremini mushrooms, sliced
1/4 cup chopped sundried tomatoes
8 oz cooked chicken breast, thinly sliced (store-bought rotisserie chicken works well)
12 oz whole-wheat fettuccine (we like Ronzoni Healthy Harvest)


Directions
To make the bechamel, melt the butter in a saucepan over medium-low heat. Whisk in the flour. Cook for 1 minute. Slowly whisk in the milk to prevent any lumps from forming. Add the garlic and simmer, whisking often, for 10 to 15 minutes, or until nicely thickened. Stir in the Parmesan and season with salt and pepper. Keep warm.
Heat the oil in a large skillet or saute pan over medium-high heat. Add the broccoli and cook for 3 to 4 minutes. Add the mushrooms and tomatoes. Cook for 5 minutes, or until the vegetables have lightly caramelized. Stir in the chicken. Season with salt and pepper.
Meanwhile, cook the pasta according to the package instructions. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot, add the sauce and the chicken mixture, and toss to coat. If the sauce is too thick, add some of the pasta water to thin it. Serve immediately.

Sunshine BBQ Chicken

Sunshine BBQ Chicken

Ingredients:

4 boneless chicken breasts
1 small onion
1 small bell pepper (color comparison later)
2 celery stalks
2 green onions
1 large garlic clove
2 tbsp olive oil
1 tbsp sesame oil
thumb-size piece fresh ginger
1/2 cup yellow mustard
5 tbsp brown sugar
little tabasco
salt and pepper
1 lime

Optional: red chili pepper
Optional: peppadew or peppadew mustard

Directions:

Pour 1/2 a cup of typical run of the mill yellow mustard into a big bowl.

Note to the Dutchies:

This is not like the Dutch or French mustard you can buy here. It’s a bright yellow, way more mellow, American ballpark mustard. It can be bought at the Jumbo.

My addiction: anything with peppadew. I’ve added 2 tbsp peppadew mustard for a bit of a kick, but you can also add some finely minced chili pepper or jalapeno.

Grate a thumb size piece of fresh ginger in there and stir in 5 tbsp light brown sugar, the juice of 1/2 a lime and a few Tabasco shakes.

The veggies are nothing fancy. Finely mince 1 onion, 1 bell pepper, 2 green onions, 2 celery stalks and grate the garlic.

Toss the vegetables with 2 tbsp oil, 1 tbsp sesame oil and a pinch of salt and pepper.

Teri got me hooked on this amazing Chili & Lime spice mix. She just wants me to be completely dependent on her! I’ve added a good pinch.

Set the Big Green Egg (or your oven or other BBQ) up for direct cooking and stabilize the temperature at 400Fº (200Cº).

Roast the vegetables on the BGE or in your oven for 20 minutes while stirring occasionally. Keep an eye on them, you don’t want them to burn.

The original recipe called for a yellow or orange bell pepper, but I decided to be rebellious and make a red bell pepper version as well. For comparison. I definitely preferred the red pepper version.

As soon as the vegetables are nice and soft and have that typical BBQ flavor, you stir them in with the mustard and ginger mix. Let it sit for a while.

I grabbed a huge spoonful of sauce and pureed it so I could use it as a basting sauce.

Lightly flatten as many (room temperature) boneless chicken breasts as you need and season them with whatever you like. I stuck with basic seasoning.

Grill them, depending on the thickness of your chicken breasts, until they reach an internal temperature of 170Fº (76Cº). Baste them with the sauce and give them roughly 30 seconds extra on each side.

Top them with the sunshine BBQ sauce and garnish with minced parsley. This is the good life!

Serve with a simple and refreshing cucumber salad and easy BBQ potatoes (recipe will follow later).

Hot Chocolate Popovers

Hot Chocolate Popovers

makes:  12  popovers

recipe adapted from David Lebovitz

Print this Recipe!

2 tablespoons unsalted butter, melted plus more for greasing the pan

3 large eggs, at room temperature

1 cup whole milk

1 teaspoon vanilla extract

1 teaspoon salt

3 tablespoons granulated sugar

1 teaspoon instant espresso powder (optional)

2 tablespoons plus 2 teaspoons unsweetened cocoa powder

3/4 cup plus 2 tablespoons all-purpose flour

1/4 cup semi-sweet chocolate chips

12 large marshmallows.

Place a rack in the center of the oven and preheat oven to 400 degrees F.

I used a standard muffin tin for these popovers.  No fancy popover pan required.  Use a paper towel to grease the individual muffin cups.  Grease well with butter.  Set aside.

In a medium bowl, whisk together butter, eggs, milk, and vanilla extract.  Whisk well.  Get an arm workout.

In a large bowl, whisk together sugar, instant espresso powder, salt, cocoa powder, and flour.

Pour the wet ingredients into the dry ingredients and whisk until just incorporated and no lumps remain.  I poured my batter in a 2-cup liquid measuring cup and poured the batter into the prepared muffin pan.  Fill cups one-half to two-thirds full.  Place pan in the oven and set timer for 30 minutes.

No peeking.  That’s important.  Don’t open the oven.

After 30 minutes, remove the popovers from the oven and immediately set oven to broiler.

Carefully add a sprinkling (maybe about 5-7) chocolate chips into the center of the popover, and top with a marshmallow.  If you have to press the chocolate in and deflate the popover a bit, use the back of a spoon.  Go for it.

Place pan under the broiler and barely close the door.  Keep and eye on the toasting marshmallows.  They’ll only need about a minute under the broiler.  Feel free to rotate the pan as necessary.

Remove toasted popovers from the oven.  Let cool for about 5 minutes.  Use a butter knife to gently remove the popovers.  Serve warm.

Popovers are best the day they’re made, but they also freeze just fine.  Place in the freezer and reheat wrapped in foil, in a 350 degree oven.