Tuscan White Bean Pasta

8 oz. linguine or fettuccine
1 Tbsp olive oil
1 Tbsp butter
3 cloves garlic, minced
1 pint grape or cherry tomatoes
10 cranks freshly ground pepper
1/2 tsp salt
1/2 tsp dried basil
1 15oz. can cannellini beans
4 oz. baby spinach
3 oz. shredded parmesan

Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.

While you’re waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.

Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.

Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted.

Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.

Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.

(Source: https://www.budgetbytes.com/tuscan-white-bean-pasta/#wprm-recipe-container-33590)

Amazing Chocolate Cake

Ingredients
1¾ cups boiling water
6 oz. semisweet chocolate coarsely chopped, OR chocolate chips
1 cup unsweetened cocoa powder*
2 cups flour
2 tsp. baking soda
¼ tsp. salt
1 1/4 cup 20 tablespoons (2½ sticks) butter, softened
1¾ cups packed dark brown sugar
4 large eggs room temperature is best
2 teaspoons vanilla

Frosting
1¼ cups plus 2 tablespoons unsalted butter (22 tablespoons) softened
4½ cups powdered sugar
1 cup unsweetened cocoa powder
2 teaspoons vanilla
¼ cup plus 2 tablespoons milk

Instructions
Preheat oven to 350 degrees.
Line two 9-inch round cake pans with wax or parchment paper. Spray the pans and parchment with cooking oil, such as PAM.
Pour the boiling water over the chocolate in a medium size bowl.Add cocoa powder and stir until mixture is smooth.
Set aside to cool.

Cream the butter and brown sugar in a separate large bowl. Add the eggs one at a time, beating well after each addition. Beat in vanilla. Add the dry ingredients and half of the chocolate mixture. Beat on low to combine, then on high for 1-2 minutes. Add the remaining chocolate mixture and beat on low until mixed.
Pour batter into pans (Never fill pans more than ⅔ full) and bake 25-30 minutes, or until a cake tester inserted into the middle comes out clean with a few moist crumbs attached.

Cool for 10-15 minutes; remove from pans.

Wrap in double layers of plastic wrap while still warm and freeze.



FROSTING DIRECTIONS:
Cream butter with mixer. Add powdered sugar and cocoa, a little at a time. Mix in vanilla. Add milk and beat until frosting is smooth. Add a little more milk if needed.

When cake is frozen solid, frost between the two layers and spread a thin layer of frosting over the whole cake.
Freeze again for about 20 minutes.

Frost again. Repeat if desired. Top cake with chopped chocolate after frosting for the last time.

(Source: https://abountifulkitchen.com/amazing-chocolate-cake/)

Slow Cooker Basil Chicken in Coconut Curry Sauce

6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
salt and pepper
1 teaspoon oil
2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)
2 tablespoons dried basil leaves
2 teaspoons salt
3/4 teaspoon pepper
1 and 1/2 tablespoons yellow curry powder
1/2 or 3/4 teaspoon chili powder
1 large red onion, chopped
8 cloves garlic, minced
2 jalapenos, seeded and finely chopped
1 tablespoon cornstarch**
1 tablespoon COLD water
1 teaspoon fresh ginger, grated or minced
1/3 to 1/2 cup fresh cilantro, chopped

Instructions
Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh. Heat a large skillet to medium-high heat. Add 1 teaspoon oil. When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.

Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes. Remove the chicken to a plate.

Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil. Meanwhile, in a crockpot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.

Add the chopped red onions, garlic, and jalapenos. Add the browned chicken and stir to combine. Cook on high for 4-5 hours, or on low for 6-8 hours.

Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes. Add the ginger to the slow cooker.

In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
Shred the chicken, removing the bones and any tough bits. It should just be falling apart.

Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes. Season with salt and pepper to taste. Stir in the cilantro.

Serve with rice, cauliflower rice, or naan.

(Source: https://thefoodcharlatan.com/slow-cooker-basil-chicken-in-coconut-curry-sauce/)