Dark Chocolate Tarts with Raspberries recipe


This amazing Dark Chocolate Tarts with Raspberries recipe is so delicious. Return tarts to the refrigerator to set and firm for at least 1 hour. Before serving, allow the tarts to come to room temperature and then place an even layer of raspberries over chocolate. I hope you like it.

Ingredients:
  • 1 ¼ cup almond flour
  • 3 tablespoons cacao powder
  • 1/8 teaspoon sea salt
  • 2 tablespoons maple syrup
  • ¼ cup extra-virgin unrefined coconut oil, melted


For filling:
  • ½ cup extra-virgin unrefined coconut oil, melted
  • 1/3 cup maple syrup
  • 1 cup cacao powder


For topping:
  • 1 cup fresh raspberries, for garnish


Instructions:

  • Thoroughly grease 4 or 5 tartlet pans, 4 to 5 inch in size, with coconut oil.
  • To make the crust: Place the almond flour, cacao powder, and salt into a large bowl and whisk to combine. Add the maple syrup and coconut oil and blend together with a fork until everything comes together and mixture becomes wet.
  • Form the dough into 4 or 5 small balls and press evenly into tartlet pans with fingers along the bottom and up the sides. Refrigerate for 1 to 2 hours to allow the dough to firm and chill.
  • To make the chocolate filling: Add the coconut oil and maple syrup to the bowl of a food processor and process until well combined. Add the cacao powder and process until smooth, stopping to scrap down the edges of the bowl as needed. Pour the chocolate mixture over crust and spread evenly. 


Paleo Peppermint Bark recipe.


Mmmmmmmmmm homemade paleo chocolate just perfect, isn't it? You must try it. I hope you like it. Enjoy!

Ingredients
  • Peppermint Candy Crackle
  • 1 cup of honey
  • 2 tsp of Peppermint Flavor
  • 6 Raspberries
  • 2 Tbsp of Coconut Shreds
  • Peppermint Dark Chocolate
  • 8 oz Unsweetened Baking Chocolate or 100% Chocolate Liquor
  • ½ cup of Palm shortening
  • ¼ cup of Maple Syrup
  • 1 tsp Peppermint Flavor


Instructions
  • To make the candy crackle place ½ cup of honey in a sauce pan and cook until you reach the Soft Crack stage – 285 degrees. Mix in the raspberries and then add in 1 tsp of peppermint flavor. Pour on to a Silpat or piece of parchment paper and let cool. Repeat for coconut candy crackle.
  • In another saucepan melt your palm shortening and chocolate. When completely liquid add in the maple syrup and peppermint flavor. Whisk for 30 seconds and then pour onto a piece of parchment paper or Silpat – I use an 8 x 11 sheet pan – and set in the fridge to harden up.
  • When the peppermint candy crackle is hard – break it up into small pieces and set aside.
  • After 20 – 30 minutes remove the chocolate from the fridge and spread the crackle pieces on top. The chocolate will be soft so you should press the candy into chocolate.
  • Let the chcololate sit for 3 -4 hours and enjoy! Btw, you will want to store this in the fridge.


SAUTEED SHRIMP WITH ONIONS AND CHERRY TOMATOES recipe


This fantastic SAUTEED SHRIMP WITH ONIONS AND CHERRY TOMATOES recipe I found at http://nomnompaleo.com/ and I love it. I hope you will try it, too.Enjoy!

Ingredients:
  • 1 lb of large frozen shrimp (21-25 per pound)
  • 1 tablespoon of Aloha Spice Volcano Grind Seasoning (or your favorite spice blend)
  • 2-3 tablespoons of your favorite fat (I used ghee)
  • Kosher salt to taste
  • 1 small onion, thinly sliced
  • 1/2 cup of cherry tomatoes, washed
  • 1 lime


Directions:
  • I dumped the bag of frozen shrimp in a colander and ran cold water over them for around 5 minutes or until defrosted.
  • I dried off the shrimp with a paper towel, placed them in a bowl, and seasoned them with Volcano Grind seasoning.
  • In a large cast iron skillet, I melted 1 tablespoon of ghee over medium heat. I added the sliced onions, salt, and pepper, and sauteed until they were soft, caramelized, and translucent. 
  • Then, I threw in the cherry tomatoes and tossed them in the melted fat until they were warm. Don’t cook the tomatoes until they explode!
  • I removed the onions and tomatoes from the pan…
  • …added another tablespoon of ghee to the pan, and increased the temperature to medium high. 
  • I sauteed the shrimp in two batches for about a minute on each side.
  • When the shrimp were finished cooking…
  • …I topped them with the sauteed tomatoes, onions, and freshly squeezed lime juice.





Skinny Creamy Italian Chicken Skillet recipe

Yummmy this amazing Skinny Creamy Italian Chicken Skillet recipe I found at http://iowagirleats.com/ and I love it. I hope you like it, too. ENJOY!

Ingredients:

  • For the chicken marinade: 
  • 4 small chicken breasts
  • 1/2 bottle Lowry’s Garlic Herb Marinade
  • 2 Tablespoons prepared pesto


For the skillet: 

  • 8oz penne pasta
  • 2 teaspoons extra virgin olive oil
  • 1/4 small onion, minced
  • salt & pepper
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 8oz tomato sauce
  • 1 cup evaporated skim milk
  • 1 teaspoon flour
  • 4 teaspoons prepared pesto


Directions:

  • Combine marinade and pesto in a large Ziplock bag then add chicken breasts and squish to coat. Marinade in the refrigerator for at least 30 minutes, or up to 8 hours.
  • Saute marinated chicken in a large skillet sprayed well with non-stick spray over medium heat for 5-6 minutes a side, or until no longer pink in the center. Remove to a plate then cover loosely with foil to stay warm and set aside. Carefully wipe out skillet with a spatula or wet paper towel. Meanwhile, bring a large pot of water to a boil then season with salt and add penne. Cook until al dente then drain and set aside.
  • Still over medium heat, add oil to the skillet then add onions and season with salt and pepper. Saute for 3-4 minutes, or until tender, then add garlic and saute, stirring constantly, for 30 more seconds. Carefully add chicken broth then let simmer until reduced by half, about 2 minutes. Add tomato sauce and evaporated milk then whisk in flour and pesto. Simmer until thick and bubbly, about 2-3 minutes. Add cooked and drained pasta then toss to combine. Portion out to plates then top with cooked chicken.


Siracha, honey, Lime Chicken Skewers Recipe


This amazing Siracha, honey, Lime Chicken Skewers Recipe I found at http://cookingpinterest.blogspot.com/ and I love it. It's so delicious, just mouth melting. I hope you like it.


Ingredients: 
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • juice of one lime
  • 2 garlic cloves, minced
  • 1-2 teaspoon Siracha
  • red pepper flakes, to taste
  • 2 tablespoon cilantro
  • 1 pound skinless, boneless chicken breasts


Instructions
  • In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
  • Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
  • Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.


Paleo Stuffed Hot Peppers recipe


This amazing Paleo Stuffed Hot Peppers recipe I found at http://ditchthewheat.com/ and I love it. It's so interesting and tasty in the same time. I hope you like it. Enjoy !


Ingredients
  • 3 long hot peppers
  • ½ onion, diced
  • ¼ red pepper, diced
  • ¼ green pepper, diced
  • 1 pound ground pork (about 1 cup)
  • ½ cup tomato sauce
  • Salt & Pepper
  • + Any extra seasoning (i.e. crushed red pepper for more heat, it depends on how your tomato sauce is seasoned too)


Instructions
  • Preheat the oven to 350 degrees F.
  • Sauté the onion, red pepper and green pepper on medium heat. Take out of the pan.
  • Add the pork to the pan and tomato sauce. Cook until the pork is cooked. Add the sautéed veggies back into the pan and season with salt and pepper plus any additional seasoning.
  • Cut open the hot peppers and take out the seeds. Stuff with the peppers with the pork mixture.
  • Bake on a baking for 20 minutes.


Antipasto Grill recipe


Yummy isn't it looks delicious? This amazing Antipasto Grill recipe I found at http://blog.williams-sonoma.com/ and I love it. Use fresh herbs such as rosemary, thyme, oregano and marjoram, and serve with slices of grilled country bread. I hope you like it. Enjoy!


 Ingredients:
  • 2 globe eggplants, cut crosswise into slices 1/2 inch (12 mm.) thick, or 4-6 Asian eggplants, halved lengthwise
  • Salt and freshly ground pepper
  • 1 1/2 cups (12 fl. oz./375 ml.) olive oil
  • 1/2 cup (3/4 oz./20 g.) chopped mixed fresh herbs, plus extra for garnish
  • 4 cloves garlic, minced, plus 2 or 3 medium heads, 1/2 inch (12 mm.) of top trimmed
  • Balsamic vinegar
  • 2 red bell peppers, seeded and cut lengthwise into wide strips
  • 2 yellow bell peppers, seeded and cut lengthwise into wide strips
  • 4-6 mild green chiles, halved lengthwise and seeded
  • 1 1/2 lb. (750 g.) asparagus, ends trimmed
  • 2 red onions, quartered
  • 6 green onions, including 2-3 inches (5-7.5 cm.) of tender green tops
  • 2 or 3 yellow squash, halved lengthwise or thickly sliced and flesh lightly scored
  • 2 or 3 zucchini, halved lengthwise and flesh lightly scored, or 8-10 baby zucchini, left whole
  • 4-6 ripe but firm small tomatoes, halved or left whole
  • 1 cup (6 oz./185 g.) mixed oil-cured olives

 Directions:
  • Place the eggplant slices in a colander, sprinkle with salt, and let drain.
  • In a bowl, combine the oil, the 1/2 cup herbs, the minced garlic, 1 tablespoon salt, and 1 teaspoon pepper.
  • Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat. Oil the grill rack. 
  • Set the garlic heads on a piece of foil, and drizzle each with 1 tablespoon of the herbed oil and a few drops of vinegar. Season with salt and pepper and seal the foil tightly. Place the foil packet near the edge of the grill where the heat is less intense, and grill until the garlic is soft and caramelized, 10-12 minutes.
  • Meanwhile, working in batches, arrange the eggplant, bell peppers, chiles, asparagus, red and green onions, squashes, zucchini and tomatoes on the grill rack over the hottest part of the fire. You may have to work in batches depending on the size of your grill.
  • Brush the vegetables with the herbed oil and grill, turning often, until grill marks appear, about 5 minutes, depending on the type of vegetable. Move the vegetables to the edge of the grill where the heat is less intense, and grill until tender-crisp, about 5 minutes. 
  • Transfer the grilled vegetables to a platter and garnish with fresh herbs. Serve with the olives. 


Oven "Fried" Pickles with Skinny Herb Buttermilk Ranch Dip recipe


This amazing Oven "Fried" Pickles with Skinny Herb Buttermilk Ranch Dip recipe I found at http://www.skinnytaste.com/ and I love it. It's so delicious and healthy in the same time. I hope you like it. Enjoy!


Ingredients:
  • 2 -16 oz jars (48 slices) sliced oval dill hamburger pickles, I used Vlasic
  • 1/2 cup of Panko crumbs
  • 1/4 cup of cornmeal
  • 1/4 cup of flour
  • 1/4 tsp of smoked paprika
  • 1/2 tsp chipotle powder
  • 1/4 cup dried parsley
  • 1/8th tsp kosher salt
  • 1 large egg
  • 1 large egg white
  • olive oil spray (about 1 tsp)


For the Ranch Dip: 
  • 1/4 cup fat free sour cream
  • 1/4 cup fat free Greek yogurt
  • 1 tbsp light mayo
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tbsp chopped fresh chives 1/4 tsp salt
  • freshly ground pepper to taste 
  • 1 tsp white balsamic vinegar 
  • 1/3 cup 1% low fat buttermilk



Directions:
  • Make ranch dip by combining all the dip ingredients and refrigerate until pickles are done.
  • Place pickles to drain on paper towels.
  • Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt.
  • Whisk eggs and egg whites in a bowl and season with remaining chipotle powder.  
  • Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs.  
  • Heat oven to 450°F along with 2 baking sheets. When the oven reaches 450°, remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with the more oil.  Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes. Remove pickles from cooking sheet and serve hot with dip.


Nut Free Chocolate Hamantaschen paleo recipe


This amazing Nut Free Chocolate Hamantaschen paleo recipe is delicious.  Baked goods made with coconut flour will get very dry if you leave them out becoming inedible. In contrast, I store my almond flour cookies uncovered on the counter also for up to 48 hours. I hope you like it. Enjoy!


Ingredients:
  • 2 ounces chocolate chunks
  • ⅓ cup coconut flour
  • 2 tablespoons coconut sugar
  • 3 tablespoons palm shortening
  • 1 egg yolk
  • 1 ounce chocolate chunks, chopped


Directions
  • In a food processor, pulse chocolate, coconut flour, and coconut sugar until the texture of sand
  • Pulse in shortening and egg yolk
  • Roll out dough between 2 pieces of parchment paper to ¼-inch thick
  • Cut dough into 2-inch circles
  • Place chopped chocolate in the center of each circle
  • Pinch 3 corners of each circle very firmly to form a triangle
  • Transfer triangles (Hamantaschen) to a parchment lined baking sheet
  • Bake at 350° for 6-8 minutes



Paleo hummus recipe


This is fantastic idea for paleo hummus. I found this recipe at http://www.amazingpaleo.com/ and I love it. I hope you like it.Enjoy!

Ingredients:

  •        4 cups zucchini (peeled and chopped)
  •        ¾ cup sesame tahini
  •        ¼ cup olive oil
  •        Juice of 4 lemons
  •        4 garlic cloves (peeled)
  •        1 tablespoon cumin
  •        2 teaspoons sea salt
  •        ¼ teaspoon paprika (for garnishing)

Directions:
  • Plug in your food processor, place all ingredients in (except paprika) and process until all ingredients have combined, and its consistency is smooth (like a paste).
  • Pour the mix into a bowl; garnish with paprika and a dribble of olive oil.
  • Serve immediately with baby carrots, celery, Paleo Sweet Potato Chips or vegetable potato chips.


Chorizo Cauliflower Fried Rice Palea recipe


Just amazing Chorizo Cauliflower Fried Rice palea recipe I found at http://www.worthypause.com/ and I love it. This is so fantastic recipe and you can optional: chopped bell peppers, additional spices (cumin, cinnamon, paprika, oregano, cayenne, chili powder, salt, pepper, etc.) depending on how spicy your chorizo is. I hope you like it.


Ingredients:
  • 1 lb of paleo-friendly chorizo
  • 1 head of cauliflower, riced
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 garlic cloves, chopped
  • Green onions for garnish
  • Eggs for frying
  • Oil or ghee for frying the egg


Directions:
  • Brown the chorizo in a big pan. Add the onions and sauté. Add the garlic for about 1 minute, then add the cauliflower and tomatoes. Stir fry/simmer for about 7-10 minutes, or until the rice is tender. Adjust the spices if needed. While that rice is simmering, fry that perfect sunny-side up egg and set it on the top of your pile. Garnish with green onions and EAT.


Chicken Tikka Masala paleo recipe


This amazing, tasty Chicken Tikka Masala paleo recipe I found at http://www.dairyfreechick.com/ and I love it. It's sooo delicious, just mouth melting. I hope you like it.

Ingredients

Le Chicken
  • 2 pounds chicken breast, cut into bite-size pieces
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/3 cup coconut cream (from the top of a can of coconut milk)
  • 1 tablespoon coconut oil


Le Sauce
  • 1 tablespoon olive oil
  • 1 large onion, peeled and chopped
  • 6 garlic cloves, peeled and minced
  • 1 tablespoon salt
  • 3 tablespoons garam masala
  • 3 tablespoons fresh ginger, peeled and grated
  • 2 14.5 oz cans of crushed tomatoes
  • 3/4 cup coconut cream (from the top of a can of coconut milk)

Directions


  • In a large bowl, mix the chicken, coriander, cumin, salt, and coconut cream together and allow to marinate for about 20 minutes.
  • In the mean time, heat olive oil in a large skillet on medium heat to start making the sauce
  • Add onion, garlic, and salt and cook until the onions are tender and slightly browned
  • Add garam masala and cook until fragrant (about 1 minute)
  • Add the crushed tomatoes and bring to a low simmer
  • To brown the chicken, heat coconut oil on medium-high heat
  • Add the marinated chicken and brown on all sides
  • Once the chicken is browned, add it to the pan with the sauce
  • Allow to simmer together for about 30 minutes
  • Add the coconut cream and stir well into the sauce
  • Serve over greens or over rice and peas 

Raw Andes’ Mint Pie (Vegan, Paleo) recipe


Yummmy isn't it fantastic?  Believe me, it is :) The best dessert I ever make. I hope you like it. Enjoy!

 Ingredients
CRUST:
  • 1 c. pecans
  • 1 c. oats (or more pecans if paleo or grain-free)
  • 20 soft dates (you can also substitute about 2 c. raisins)
  • 5 T. cocoa powder
  • ½ t. sea salt
  • 1 t. mint extract
  • 1 T. coconut oil, melted
  • 1-3 t. water

MINT CREAM:
  • 2 avocados
  • ½ c. coconut oil, melted
  • ¼ t. sea salt
  • ¼ c. maple syrup or honey
  • 1 t. lime juice
  • 1 t. vanilla
  • 2 t. mint extract
  • 1 T. water

CHOCOLATE COATING:
  • ½ c. cocoa powder
  • ¼ c. maple syrup or honey
  • 2 T. coconut oil, melted
  • 2 T. water
  • pinch sea salt
  • ½ t. vanilla
  • ½ t. mint extract

Instructions
CRUST:
  • Process the pecans and oats (if using) together until they form a meal.
  • Remove the meal and add in the dates.
  • Process the dates until they break down and form a large lump of paste.
  • Add back the pecan mix, along with the cocoa power, salt, mint, and coconut oil and process until well combined.
  • Drizzle in the water, starting with one teaspoon, adding just enough to bring everything together.
  • Press the mixture into a lightly oiled pie plate.
  • Place in the freezer while you make the mint cream.

MINT CREAM:
  • Process everything together until smooth and well combined.
  • Pour into the pie shell and place into the refrigerator or freezer until firm to the touch (obviously, the freezer will be faster).

CHOCOLATE COATING:
  • Stir all of the ingredients together until smooth and well combined.
  • Pour and spread atop the solid mint cream layer.
  • Refrigerate or freeze until firm.
  • Cut carefully and enjoy!


Paleo Chocolate Pie recipe


This amazing Paleo Chocolate Pie recipe is fantastic and I love it.This is the best paleo dessert that I have tried yet. I think you could fool anyone into thinking that this is full of sugar! It's so healthy. I hope you like it.

Ingredients:

for the crust:

  • 1 cup pecan halves and pieces
  • 5 soft, pitted Medjool dates**
  • 1 teaspoon ground cinnamon
  • pinch of sea salt


for the filling:

  • 1 cup coconut cream
  • 8 soft, pitted Medjool dates
  • 1.5 ounces dark chocolate, melted
  • 1.5 ounces semi-sweet chocolate, melted (I use Enjoy Life)
  • 1/4 cup melted coconut oil
  • 2 teaspoons vanilla extract 
  • 1/4 teaspoon cinnamon


*use the cream at the top of a can of separated full-fat coconut milk. To get it separated, refrigerate a couple of cans overnight. 

**I would suggest soaking the dates in hot water for 5 minutes to completely soften

To make the crust:

  • In a food processor, puree the pecans, date, cinnamon, and salt for about 20 seconds or until very fine
  • Transfer the crust mixture to ramekins and press it across the bottom and up the sides. Refrigerate while you make the filling (you'll have to wash your food processor at this point)


To make the filling: 

  • Microwave your coconut cream in a glass measuring cup for about 45 seconds. 
  • Add the heated coconut cream, dates, chocolate, coconut oil, vanilla, and cinnamon to the food processor, and puree for 1 minute or until the filling is dark and completely smooth. 
  • Pour the filling evenly over crusts and chill to set (about 2 hours)
  • refrigerate any leftovers


Paleo Zuppa Toscana recipe



 This amazing Paleo Zuppa Toscana recipe I found at http://www.paleocupboard.com/ and I love it. You can add red pepper flakes to the soup to give it a little heat. I like mine with just a hint of spice so I always add a teaspoon or two. I hope you like it.

Ingredients:

  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 2 Tbsp. bacon fat or tallow
  • 1 pound ground Italian sausage
  • 1 tsp. red pepper flakes (optional)
  • 8 cups chicken stock
  • 4 medium turnips, skin removed and chopped
  • 4 cups chopped kale leaves (stems removed)
  • 1 cup almond milk (unsweetened)
  • Sea salt and ground black pepper to taste



Directions:

  • Place a large stockpot over medium high heat. Heat the bacon fat or tallow and add the Italian sausage to the pan and stir to brown the sausage for about 5 minutes.
  • Add the chopped onion, garlic and red pepper flakes to the pan. Saute for about 3 minutes. 
  • Add the chicken stock and turnips and stir to combine. Bring to a boil and then reduce heat to low. Allow to simmer for about 10 minutes. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and turnips and kale are tender.
  • Add sea salt and ground black pepper to taste. Serve.


Greek Meatball Soup paleo recipe


This amazing Greek Meatball Soup paleo recipe I found at http://www.17recipes.com/ and I love it. Greek cuisine is fantastic and delicious too. For those of you who don’t consume dairy, you can leave out the Greek yogurt and Parmesan cheese… but, if you do eat these ingredients, they sure do add a lovely flavorful dimension to the soup! I hope you like it.


Ingredients:
  • 4 tablespoons grass fed unsalted butter or olive oil
  • ¾ cup finely chopped white onion
  • 6 cups beef broth
  • 1 lb grass fed ground beef, lamb, or a combination of both
  • 1 egg
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ cup finely chopped parsley
  • 1 cup Greek yogurt (optional)
  • ½ cup shredded Parmesan cheese, plus more for garnish (optional)
  • Salt and pepper to taste
  • ½ bunch green onions, finely chopped


Directions:
  • In a large saucepan over medium-high heat, melt the butter and sauté the onion. Stir until the onions are translucent and just starting to brown, about 5 to 7 minutes.
  • Set aside about one third of the cooked onions.
  • Add beef broth to the remaining onions, cover and simmer.
  • Meanwhile, shape the meatballs by first combining the ground beef or lamb, sautéed onions, egg, garlic, salt, oregano and parsley in a medium bowl. Shape into walnut sized meatballs.
  • Add meatballs to soup and cover and simmer for about 25 minutes.
  • Now, in a medium bowl mix the Greek yogurt with the shredded Parmesan cheese. Ladle about 2 cups of soup into the cheese mixture and whisk to combine.
  • Add the cheese and yogurt mixture to the rest of the soup and stir.
  • Add salt and pepper to taste and cook for several more minutes, until hot.
  • Serve with a garnish of green onions and shredded Parmesan cheese.


Tomato Basil & Beef Soup paleo recipe


This amazing Tomato Basil & Beef Soup paleo recipe I found at http://onceamonthmeals.com/ and I love it. OMG…fantastic soup on a cold winter or rain day. I hope you like it.

Ingredients:
  • 30 ounces organic diced tomatoes (fire-roasted adds an even richer flavor)
  • 1 cup coconut milk, canned (full fat)
  • 1 Tablespoon coconut oil
  • 1 cup onion, diced
  • 1 pound ground beef, preferably grass-fed and grass-finished
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 cup chicken broth, preferably homemade
  • 1/4 cup basil leaves, chopped



Directions:
  • Add diced tomatoes and coconut milk to a blender and blend until smooth. Heat a large stockpot over medium-high heat. Add coconut oil and saute onions until translucent. Add ground beef and cook until brown. Drain fat. Stir in minced garlic and salt. Pour in tomato/coconut milk mixture and chicken broth. Bring to a boil and then reduce heat to simmer 10-15 minutes. Mix in fresh basil. Serve and enjoy!


Chocolate Truffle Tarts to Celebrate recipe



With this Chocolate Truffle Tarts to Celebrate recipe you can make 8 mini tarts or one large tart. It's so delicious and tasty, just mouth melting. I hope you like it.

Ingredients:

  • 350g oreo biscuits
  • 50g butter, melted
  • for the filling
  • 375ml (1.5 cups) cream
  • 300g dark chocolate, chopped (you could also use 200g dark (70%) and 100g milk chocolate)
  • 5ml vanilla extract
  • 2 extra-large eggs (I use free-range)
  • for the glaze
  • 100g dark chocolate
  • 30ml cream
  • 30ml honey/corn syrup
  • 30ml boiling water
  • to serve
  • raspberries



Directions:

  •  Pre-heat the oven to 180°c and grease 8 mini tart cases or one large tart case.
  • To make the crust, crush the oreo biscuits in a food processor until they are very fine.
  • Add the melted butter and blend until the crumbs resemble damp sand.
  • Press the crust into the tart cases and place on a large baking sheet.
  • Place in the oven and bake for 10 minutes.
  • Remove from the oven and allow to cool slightly.
  • To make the filling. Bring the cream to a simmer in a saucepan and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted.
  • Add the vanilla extract and stir.
  • Beat in the eggs and mix well.
  • Pour the filling into the tart cases (I pour the filling through a sieve). Place the tart in the oven and allow to bake for 7-10 minutes until the edges are firm but the centre is still wobbly (it will continue setting as it cools).
  • Remove from the oven and allow to cool.
  • To make the glaze, heat the chocolate and cream together and stir until the chocolate is melted.
  • Add the honey/corn syrup and boiling water and stir until well combined.
  • Pour the glaze over the tarts and swirl to coat.
  • Place the tarts in the fridge for an hour before serving.
  • Serve with fresh raspberries.




Spumoni Trifle recipe



Ingredients and directions:
  • 1 recipe of this chocolate cake (or your favorite cake mix, store-bought pound cake, etc.), cut into cubes
  • 2 pints of any any ice cream that strikes your fancy (I would choose 2  different flavors), softened slightly
  • Hot Fudge, Chocolate Syrup, Whipped Cream (or whatever topping you want)


1) In a standard loaf pan (or 6-inch cake pan, small round bowl, or whatever shape you want your trifle to be in), spread 1 of your pints of ice cream. Top with half of your cake cubes, pressing them slightly into the ice cream. Place in the freezer for about 30 minutes to firm up. Then spread on your other pint of ice cream. Top with the other half of your cake cubes, pressing in slightly. Freeze for about an hour or so. Flip over your pan onto a serving plate to release trifle* and top with chocolate syrup, whipped cream, etc. Serve immediately.

* Tip for getting it out of the pan: fill the bottom of your sink with a little hot water. Place your pan in the water (just letting it cover the bottom and a little up the sides- you don't want water in your trifle). Hold it in there for maybe like 20 seconds and then flip the pan upside down onto your serving tray. If it still sticks, place back into the hot water for another few seconds. This process warms up the ice cream a little making it easier to slide out. *


Chocolate Chip Cookie Cake recipe


This is such an easy recipe to work with. No crazy ingredients and a very straightforward method. It’s got a thick dough, so it takes a little work to spread it out in the pan, but nothing difficult. My kids are crazy about it. I hope you like it.


Ingredients

Cookie Cake
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks


Vanilla Buttercream
  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp water

Instructions

Cookie Cake
  • Cream butter and sugar together until light and fluffy, about 3-4 minutes.
  • Mix in egg and vanilla extract.
  • With the mixer on low speed, add flour, cornstarch, baking soda and salt.
  • Stir in chocolate chips. Dough will be thick.
  • Chill for at least 30 minutes or overnight.
  • When ready to bake, preheat oven to 350 degrees.
  • Place parchment paper into the bottom of your cake pan to help the cookie not stick.
  • Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
  • Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely.


Vanilla Buttercream
  • Beat the shortening and butter until smooth.
  • Slowly add 3 cups of powdered sugar. Mix until combined.
  • Mix in the vanilla extract and 1 tbsp water.
  • Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency.




Creamy chicken soup recipe



This is amazing Creamy chicken soup recipe I found at http://www.thecookierookie.com/ and it's my favorite soup. Best soup ever made. no contest :) I hope you like it.

Ingredients:
  • 4 T flour
  • 2 T olive oil
  • 2 T butter – unsalted
  • 2 T butter – unsalted
  • 2 T olive oil
  • 4 stalks carrots, peeled and chopped
  • 2 stalks celery, chopped (opt)
  • 1 sweet yellow onion – diced
  • 4 cups chicken stock or broth (or a combo) – low salt or unsalted
  • 3½ cups milk or cream or half & half, i use a combination of skim milk and cream
  • 2 T chicken base granules
  • 1 t fresh cracked pepper
  • 1 T dried parsley or 2 T fresh parsley
  • 3 bay leaves
  • 1½ t Herbs of Provence
  • ¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
  • 3 cups rotisserie chicken – cubed or shredded and cooked
  • ¼ cup white wine (your favorite)
  • shredded gruyere cheese to sprinkle on top after spooning soup into bowls



Instructions:
  • chop the vegetables and set aside until ready to saute.
  • In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don’t take as long to cook.
  • Add all other ingredients including the roux, stir well.
  • bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
  • Stir every 3-4 minutes. Do not leave the soup unattended – it can burn quickly.
  • if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
  • stir frequently – the soup is milk-based and can burn easily.
  • before ready to serve, take out the bay leaves
  • pour into bowls and sprinkle with shredded gruyere cheese





Philly Cheesesteak Stew


This amazing recipe I found at http://thecozyapron.com/ and I love it. It's just mouth melting. This is such a good idea for stew. I hope you like it. Enjoy

Ingredients:
  • 1 ½ pounds very thinly sliced beef sirloin, or ribeye
  • Salt
  • Cracked black pepper
  • ¼ teaspoon onion powder
  • 4 tablespoons all-purpose flour, divided use
  • Olive oil
  • 2 onions, quartered and thinly sliced
  • 10 ounces white mushrooms, sliced
  • ½ teaspoon dried thyme
  • 2 cloves garlic, pressed through garlic press
  • 4 cups beef stock, hot
  • 4 sourdough bread bowls, centers hollowed out and reserved for dipping
  • 4 slices provolone cheese

Directions:

  • Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
  • Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.
  • Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.
  • Add in the dried thyme and the garlic, and stir to incorporate.
  • Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons  can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.
  • Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper.
  • To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
  • Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.