Tuesday, February 13, 2018 0 comments

Dark chocolate avacado brownies

  • 3/4 cup whole wheat flour, optional almond flour for a GF recipe
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 egg
  • 1 ripe avocado, peeled, pitted, and mashed smooth
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup pure maple syrup
  • 1 cup dark chocolate chips, recommend Enjoy Life
  1. Preheat oven to 350. Lightly spray an 8X8 inch pan with non stick spray.
  2. In a small bowl, combine flour, cocoa powder, baking powder, and salt. Set aside. In a medium bowl, whisk together egg, avocado, coconut oil, vanilla extract, and maple syrup. Mix well until smooth. Gradually add the flour mixture to the avocado mixture and blend well, Gently fold in chocolate chips and pour into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting. Store refrigerated in an airtight container.
Monday, February 12, 2018 0 comments

Baked Apples

5 apples
2 Tbsp Coconut oil
1 tsp cinnamon

Dice apples and mix with oil.  Sprinkle cinnamon over.
Bake at 350 for 30 minutes.
Monday, January 29, 2018 0 comments

Turkey Meatballs with Dill Sauce



  • 1 pound lean ground turkey
  • 1/4 cup panko bread crumbs
  • 2 garlic cloves , minced
  • 3 tablespoons finely diced yellow onion
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • fresh ground pepper , to taste


  • 3 garlic cloves , minced
  • 1/4 to 1/2 teaspoon salt , or to taste
  • fresh ground pepper, to taste
  • 1 tablespoon fresh dill , chopped + more for garnish
  • 1 cup non-fat plain yogurt
  • 1 tablespoon Extra Virgin Olive Oil
  • Instructions

    1. Preheat oven to 400F.
    2. Lightly grease a 9x13 baking dish with cooking spray and set aside.
    3. In a large mixing bowl, combine chicken, panko bread crumbs, garlic, onion, thyme, oregano, garlic powder, salt and pepper; mix and stir until thoroughly combined.
    4. Form the mixture into 1-1/2 inch meatballs.
    5. Transfer the meatballs to previously prepared baking sheet.
    6. Bake for 18 to 20 minutes, or until meatballs are cooked through.
    7. In the meantime prepare the yogurt sauce.
    8. In a small mixing bowl, combine garlic, salt, ground pepper, dill, yogurt, and olive oil; mix until thoroughly incorporated.
    9. Taste for seasonings and adjust accordingly. I always find that it needs a tad bit more salt.
    10. Remove chicken meatballs from the oven and let stand couple minutes.
    11. Transfer to a serving bowl and top spoon yogurt sauce over the meatballs.
    12. Garnish with chopped fresh dill and serve.
Monday, January 1, 2018 0 comments

Pressure Cooker Baked Beans

  • 1 pound dried navy beans
  • 8 cups water
  • 1 tablespoon salt
  • 10-ounces (8 slices) thick-sliced bacon, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 2 1/2 cups water
  • 1/2 cup molasses
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

  1. Rinse beans in a colander and sort through the beans to remove any debris. Soak beans overnight in the pressure cooking pot with 8 cups water mixed with 1 tablespoon salt. * Drain and rinse the beans; discard the soaking liquid. 
  2. Select Browning (or Saute) and add bacon to pressure cooking pot. Cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels. Cook the onion in bacon drippings until tender, about 3 minutes. Scrap up brown bits on the bottom of the pot as the onions cook.
  3. Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions in the pot and stir to combine. Stir in the soaked beans.
  4. Select high pressure and 35 minutes cook time. When timer beeps, turn pressure cooker off and wait for 10 minutes, after 10 minutes use a quick pressure release to release any remaining pressure. Discard any beans that are floating, Check several beans to see if they’re tender. If not, pressure cooker for a few minutes longer.
  5. Stir in cooked bacon. Select Simmer and simmer beans uncovered, stirring occasionally so the bottom doesn’t burn, until the sauce is the desired consistency.
*If you don’t have time for an overnight soak, use the Browning setting to bring the salted water to a boil. Boil beans for two minutes. Turn pressure cooker off and let beans soak one hour. Proceed with the recipe as directed.

Tuesday, September 5, 2017 0 comments

World's Best Snickerdoodle Cookies

  • 1/2 cup butter, softened 
  • 1/2 cup shortening 
  • 1 1/2 cups white sugar 
  • 2 eggs 
  • 2 teaspoons vanilla extract 
  • 2 3/4 cups all-purpose flour 
  • 2 teaspoons cream of tartar 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 2 tablespoons white sugar  

  1. Preheat oven to 400 degrees F.
  2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
  3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
  4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Sunday, September 3, 2017 0 comments


  1. Trim excess fat from pork butt; cut pork into smaller pieces and transfer to a bowl. 
  2. Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. 
  3. Let marinate for 1 hour and up to overnight.
  4. Put pork and marinade in pressure cooker. Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 40 minutes. Let pressure come down naturally, about 15 minutes.
  5. Remove pork from pressure cooker and shred meat.

Carne Asada

  • 3 whole dried ancho chilies, stems and seeds removed
  • 3 whole dried guajillo chilies, stems and seeds removed
  • 2 whole chipotle peppers, canned in adobo
  • 3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
  • 2 tablespoons fresh juice from 2 to 3 limes
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Asian fish sauce
  • 6 medium cloves garlic
  • 1 small bunch cilantro, leaves and tender stems only, divided
  • 1 tablespoon whole cumin seed, toasted and ground
  • 1 teaspoon whole coriander seed, toasted and ground
  • 2 tablespoons dark brown sugar
  • Kosher salt
  • 2 pounds skirt steak (or flap steak or flank steak)
  1. Place dried ancho and guajillo chilies on a microwave-safe plate and microwave until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin seed, coriander seed, and brown sugar. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt.

  2. Add marinade to steak. Refrigerate for at least 3 hours and up to overnight. 
  3. Remove steak from marinade and wipe off excess. Dry over a rack and let come to room temperature before grilling. Cook over hot grill for about 5 minutes a side. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately