Category: Recipes (Page 8 of 55)

Let’s face it… New Year’s resolutions are no match for peanut butter and chocolate–especially the combination! But, if my calculations are correct peanut butter = protein, chocolate = antioxidants, and MINI Homemade Peanut Butter Cups are OK and even healthful for one and all. You know I’m right…  : )

Homemade Peanut Butter Cups

Yield: 1-1/2 dozen

• 1/2 cup creamy peanut butter, divided                                               
• 2-1/4 tsp unsalted butter, softened                                          
• 1/4 cup powdered sugar                                                  
• 1/4 tsp salt                                                                             
• 1 cup semi-sweet chocolate chips                                               
• 2-1.55 oz Milk chocolate candy bars, coarsely chopped           
• Kosher salt  (for that grown up ‘sweet and salty’ touch)  

1. In a small bowl, combine 1/4 cup peanut butter, butter, powdered sugar and salt until smooth; set aside.
2. In a microwave, melt the chocolate chips, candy bars and remaining 1/4 cup peanut butter; stir until smooth.
3. Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Sprinkle with kosher salt, if desired. Refrigerate until set. Store in an airtight container.

I created this salad when I worked as a chef on Charter Yachts in the Caribbean.  This is high in fiber, over the top in taste and very easy to make.  Would sometimes serve it alongside a gazpacho or all on it’s own with a nice baguette.  Enjoy!!

Ingredientes

• 3 Cans Black Beans, rinsed and drained

• 3 Plum tomatoes, Medium Dice

• 1 Medium Green Pepper, Medium Dice

• 1 Medium Red Pepper, medium Dice

• ½ C. Green Onions, Small Dice

• 1 Stalk celery, medium dice

• 1 C. Feta Cheese, Crumbled

• 1 12 oz. container of your Favorite Caesar Dressing (or you can make your own)

• Salt and Pepper to Taste

Strain the beans and thoroughly rinse them. In a large non-metallic bowl, mix all of the ingredients except for the cheese. Stir gently, cover tightly and put in frig for at least an hour.

Add the cheese to the top of each serving.

If you‘re using this as a main dish, serve over fresh greens and put some good crusty bread on the table.

OK kids, here’s another one I’m making up on the fly.  Well, I’ve actually made this before, but I didn’t write it down.  The technique is standard – it’s basically a ganache with a little oomph!  Enjoy this with a nice cup of Village Coffee Roastery Blend and a Thin Mint Girlscout Cookie!!!

• 12 ounces Semi Sweet Chocolcate

• 1 Cup Heavy Cream

• 3 T. Espresso (Prepared)

Break the chocolate apart and put into a glass or stainless steel bowl.

In a medium sauce pan, scald the heavy cream.  Remove from heat and gently stir in the espresso.  Slowly pour the heavy cream mixture over the chocolate and whisk until fully incorporated.  Let cool.  The longer it cools, the thicker it will be ~ so choose your texture to suit your palate.

Dollop some of this scrumptiousness over your favorite ice cream and listen for the doorbell!  The Girl Scouts will be knocking very soon.  Oh, you might want to make yourself a nice cup of Espresso Blend from our good friends at the Coffe Shop!!

This recipe is a snap, can be stored for up to a week and can easily be doubled for large parties.  Toast points or water crackers are a great way to serve.  Enjoy!!

• 2 T. grated parmesan cheese

• 1 T. minced fresh garlic

• 2 T. capers, well drained

• 1 Cup pitted kalamata olives, drained

• 3/4 Cup pitted black olivesm drained

• 1 t. red wine vinegar

• 2 T. EVOO

• 1 anchovy fillet, patted dry (optional)

• 1/2 t. red pepper flakes (optional)

Get out your handy dandy food processor and add the cheese, garlic and capers.  Blend until smooth.  Add the olives, vinegar, oil, anchovy and pepper flakes and combine until finely chopped.  I prefer to go for a more paste like consistency, but that’s up to you.

Another serving suggestion is to use it as an accompaniment to grilled or pan seared salmon – tasty!!