Plantains w/Raw Agave & Coconut Oil

Ingredients:

1 ripe plantain, sliced
2 tbsp Coconut Oil
2 tbsp Raw Agave Nectar
1 tsp Nutmeg

To Bake:

Preheat oven to 375°
Place parchment paper on cookie sheet or spray with pan spray
Toss plantains in 1 tbsp of coconut oil
Bake for 20 minutes
Mix remaining coconut oil, raw agave and nutmeg
Toss warm plantains in oil mixture Serve warm

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Perfect Punch

This delicious, easy to make punch will definitely be a hit!

Makes a 1/2 gallon

2 1/2 c Cranberry Juice
2 1/2 c Pineapple Juice
2 1/2 c Ginger ale
1 Tbsp Almond Extract
Fruit Slices for garnish (optional)

Mix 1st 4 ingredients in a large pitcher or punch bowl
Refrigerate

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Baked Parmesan Chicken Breast

Servings: 4

Prep Time: 10 minutes

Cook Time:

Ingredients:

1 ½ c Seasoned Bread Crumbs

1/3 c Fresh Parsley Leaves

1/2 c Freshly Grated Parmesan or Asiago Cheese

½ tsp Salt

1 tsp Garlic Powder

1 tsp Fresh Rosemary

1 ½ lb Boneless Skinless ½ inch thick Chicken Breast, room temperature and patted dry

4 Tbsp Melted Butter or Olive Oil

• Preheat Conventional Oven to 375˚
• Spray cookie sheet with Non stick cooking spray
• Process Parsley & Rosemary together
• In a medium bowl whisk together breadcrumbs, parsley mixture, seasonings and cheese and set aside
• Coat each chicken breast in butter, shake off excess and coat with breadcrumb mixture
• Place chicken on cookie sheet with 1/2 inch sides
• Bake for 30 – 40 minutes or until a thermometer inserted reads 165 degrees

Jerk Pot Roast Sliders

GRRRRRREAT for game day!

Servings: 6
Prep Time: 4 1/2 hours
Cook Time: 2 1/2 - 3 hours

Ingredients
3 lb Pot Roast
8 oz bottle jerk marinade
1 tsp Black Pepper
1 tsp Garlic Powder
2 Tbsp oil
16 oz Beer
2 c Cooking Wine
1 Tbsp Thyme
1 tsp Smoked Paprika
1 Tbsp Minced Garlic
1 large Onion, halved
1 large Bell Pepper, halved with seeds removed
Aged Cheddar Cheese
Roasted Red Peppers
12 Mini buns or 6 regular buns

• Using a dish with sides high enough to cover roast, pour marinade into dish.
• Place roast into dish, flipping to cover all sides with marinade.
• Cover dish and refrigerate for 4 hours.
• Remove from fridge and bring roast to room temperature, about a half hour.
• Season with salt, pepper & garlic powder.
• Heat oil in a Dutch oven.
• Place roast in pan and brown on all sides.
• Transfer roast to a plate and set aside.
• Preheat oven to 250 degrees.
• Add beer, wine, thyme, paprika & minced garlic to dutch oven & bring to a boil
• With tongs, carefully place onion & bell pepper halves, cut side down, & not touching each other, in dutch oven forming a circle.
• Carefully balance roast on vegetables & cover dutch oven
• Place covered Dutch Oven in oven and cook for 2 1/2 to 3 hours
• Remove from oven, divide roast between buns, cover with cheese and roasted red peppers

ENJOY!

Chocolate Cobbler

I was on Pinterest last week and saw a pin of Chocolate Cobbler. Since I'm not a huge fan of chocolate, the images posted didn't look so appetizing (neither does mine). I was really intrigued because I had never heard of this dessert, so I asked my buddy Joyce if she had made it or ever tasted it. She hadn't made or had it either. I googled the recipe and added a couple of ingredients to it. I gave my version of the recipe a try on Labor Day and I'm glad I did. It is awesome! The next time I make it I'll add some some cream cheese to the "large bowl."

Prep Time: 10 minutes

Cook Time:  40 - 45 minutes

Makes 1, 12 inch cobbler

Ingredients

1c Unsalted Butter

1 1/4 c Sugar

1 1/2 c Flour

1 tsp Baking Powder

3/4 c Whole Milk

2 tsp Pure Vanilla Extract

1 tsp Pure Lemon Extract

1 cup Sugar

6 Tbsp Cocoa

2 cups boiling water

• Place 12 inch dutch oven on center rack in oven
• Preheat oven to 350 degrees
• Place butter in dutch oven to melt
• While butter is melting boil water
• Mix 1 1/4 cup sugar and next five ingredients in a medium bowl. Set aside
• In a small bowl whisk sugar and cocoa 
• When butter has melted, pour ingredients from large bowl over butter. DO NOT STIR
• Sprinkle sugar/cocoa mixture over flour mixture. DO NOT STIR
• Pour boiling water over cocoa mixture. DO NOT STIR
• Bake for 40 - 45 minutes
• Squeeze a lemon wedge over cobbler

Top with whipped cream and ENJOY!

Scallop & Shiitake Mushroom Risotto

This year I celebrated my 20 year high school reunion by taking a cruise to the Bahamas with my classmates. On the last night of the cruise one of the appetizer options at dinner was Scallop Risotto. I, along with 4 others at my table, ordered it and IT WAS DELISH!!! It was so delicious that we all asked our server for seconds. That risotto has been on my mind since. I made it today and I'm pleased with the result. I was not so pleased with the amount of stirring required for this recipe but the end result is worth the effort. I added Shiitake mushrooms to my version of this dish. Let me know what you think.....

Servings: 6 Main Course, 10 Side dishes
Prep Time: 5 minutes
Cook Time: 40 Minutes

Ingredients:
3 Tbsp Olive Oil
2 Tbsp White Truffle Oil
1 Onion, diced
1 lb Shiitake Mushrooms, stems removed, coarsely chopped
1 Tbsp Minced Garlic
1 Tbsp Fresh Thyme
1 tsp Sea Salt
1 tsp White Pepper
2 c Arborio Rice
6 c Chicken Broth
1 lb Scallops seasoned with black pepper and garlic powder ( I used the 80 - 110 ct per lb scallops.)
1 c Parmesan Cheese, shredded
Salt & Black Pepper to taste

1. Heat both oils in a heavy, non stick pan over medium heat.
2. Add onion and saute' for about 3 minutes
3. Add mushrooms, garlic, thyme, sea salt & white pepper and stir constantly for 2 minutes
4. Stir in rice and continue stirring for 1 minute
5. Stir in 1 cup of broth stirring constantly until absorbed
6. Repeat step 5 until rice is tender and creamy but firm Add the scallops with the last cup of  broth.
7. Stir in Parmesan 
8. Salt & pepper to taste

ENJOY!