There are generally three different chocolates available (dark, milk and white chocolate) in Chocolate button forms. These are round disks of chocolate about 1 inch round. These have palm oil and are a wonderful choice for melting and dipping using chocolates. If you can’t find chocolate buttons, then use brick chocolate. ‘Brick’ chocolate comes available in whole or part broken brick form.

White Chocolate Prezels

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Ingredients

  

• 6-8 ounces Chocolate best quality chocolate (Dark, milk or white)
• 1 bag Stick Pretzels and/or regular shaped pretzels, any thickness

Instructions

 

• Place the chocolates into a small 1 cup or smaller bowl. Have a small wooden spoon, small whisk or small spatula ready.
• Have an adult or teen with permission – melt chocolates using microwave oven in 20 second bursts. After each burst stir once then repeat until chocolates are slightly warmer than your lower lip.
• Prepare a place to put the pretzels once dipped so that they can go into the freezer. (Chef’s trick: I use a sheet pan lined with either a silicon mat, wax or parchment paper.)
• Dip a pretzel, one at a time, ½ way or ¾ way into the chocolate, then place on the sheet pan.
• When done place the sheet pan into the refrigerator for an hour or freezer for 15 minutes. The chocolate will setup and thicken.

Notes

Tools Necessary-

Cutting Board
Paring Knife
Chef’s Knife
Measuring cups and spoons
Medium & Large mixing bowl
Spatula

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Polenta is a Northern Italian dish. The main ingredient is corn meal. It doesn’t matter if it is fine or course.  Before American corn was brought over to Europe, they used Barley.

A great read is found at How to Make Polenta – The real rules

At Chefsville, there are times we want to introduce people to new concepts using basic cooking techniques. This is one of those recipes because polenta is a great platform and offers the cook a great opportunity for creative variations.

This simple recipe has been done by thousands of kids in the DFW area, and almost everyone loved it. This is also a great recipe if kids have texture acceptance problems. By focusing on the taste we have found that kids begin to become familiar and less sensitive to the texture.

Polenta can be put into a mold (circular or rectangular) and then cooled. Once cooled, cut into your favorite shapes. Then pan fry using a non-stick skillet and some olive oil until polenta pieces are brown. Turn over and cook the other side until brown.

Top with your favorite tomato sauce and mozzarella cheese. Be creative. Polenta, either soft or fried or baked (400 degree F – 30 minutes) will be a delight. Top with your favorite stew or sloppy joe or sweet-n-sour meatballs or baked vegetables. I’m getting hungry. This warm and comforting dish will become one of your family favorites.

Cheesy Polenta

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Course Main Dish, Side

Cuisine Italian, Vegetarian

Servings 8 people

Ingredients

  

1x2x3x

• 6 cups water
• 1 1/2 teaspoons salt plus extra for seasoning
• 1 1/2 cups yellow cornmeal or polenta
• 1 cup freshly grated Parmesan or Cheddar Cheese
• 1 cup whole milk at room temperature
• 8 tablespoons unsalted butter at room temperature, cut into 1/2-inch pieces, 1 stick
• 1/3 cup chopped fresh flat-leaf parsley or chives or thyme
• 1 teaspoon freshly ground black pepper

Instructions

 

• Bring the water to a boil in a large, heavy pot.
• Add the salt. Gradually whisk in the cornmeal.
• Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 12 to 17 minutes.
• Remove the pot from the heat.
• Add the cheese, milk, butter, and parsley.
• Stir until the butter and cheese have melted.
• Season with salt and pepper, to taste.
• Transfer the polenta to a bowl and serve.

Notes

Tools Necessary-

• Medium sized pot
• Measuring Cups
• Serving Bowl
• Wooden Spoon or spatula
• Whisk

Tried this recipe?Let us know how it was!