Cocoa meringues with berries

Another winner from Taste of Home.  This is just heavenly.  The original recipe was for 2 servings; I doubled it, and that is how I posted it below.  It makes 4 desserts.

Cocoa meringues with berries

2 egg whites

1/4 t cream of tartar

a dash of salt

6 T sugar, divided

2 T cocoa

1/2 t vanilla

2 T finely chopped unsweetened chocolate (did not double this)

2 T sugar (did not double this)

2 t cornstarch

4 T orange juice

2 T water

1 c blueberries (calls for fresh or frozen; I recommend fresh)

1 c raspberries (calls for fresh or frozen; I recommend fresh)

Let egg whites stand 30 minutes to come to room temperature.  Add cream of tartar.  Beat to soft peaks.  Gradually beat in 4 T sugar.  Combine cocoa and remaining 2 T sugar; add to meringue with vanilla.  

Beat to stiff peaks.  Fold in dark chocolate.

Drop four mounds onto baking sheet covered with parchment paper.  Hollow the center slightly with the back of a spoon.  Bake at 275 for 50-60 minutes.  Turn oven off and leave meringues in oven for another hour.

Combine sugar, cornstarch, orange juice and water in a small saucepan.  Bring to a boil; cook and stir for 1 minute or until thickened.  Remove from heat and stir in berries; allow to come to room temperature then spoon over meringues.

Chicken stew with balsamic roasted vegetables

From Taste of Home

Chicken stew with balsamic roasted vegetables

4 c unpeeled red potatoes, 3/4" cubes (I used whole creamer potatoes)

2 c whole baby carrots

1 c coarsely chopped red onion

2 T balsamic vinegar

1 T olive oil

1 t minced garlic

1 1/2 t thyme, divided

1 1/2 t rosemary, divided

1 t tarragon

1/2 t salt

1/2 t pepper

1 c fresh green beens

1/2 c dry white wine

6 boneless skinless chicken breasts, 1" cubes

3 c chicken broth, divided

2 T cornstarch

Spray a roasting pan with cooking spray.  Add potatoes, carrots, onion, vinegar, oil, garlic, 1 t thyme, 1 t rosemary, tarragon, salt and pepper.  Mix well.  Roast, uncovered, at 425 for 15 minutes, stir, and roast for another 15 minutes.  Add green beans, stir and roast an additional 10 minutes.

Pour wine into large stock pot.  Add 1/2 t thyme and 1/2 t rosemary.  Bring to a boil; add chicken and cook over medium heat about 10 minutes.

Add roasted vegetables and 2 1/2 c broth.  Mix remaining broth with cornstarch until smooth and add to chicken and vegetables.  Cook until bubbly and thickened.

Broccoli with garlic butter and cashews

A few delicious new recipes; I'll post them in three separate posts so you can find them more easily by title.
 

Broccoli with garlic butter and cashews

Steam 1 1/2 lbs of broccoli.

Melt 1/3 c butter; add 1 T brown sugar, 3 T soy sauce, 2 t vinegar, 1/4 t pepper and 2 cloves of garlic (minced).

Pour over the broccoli then sprinkle with 1/3 c chopped salted cashews.

Simple, quick and yum!!!