Ch-Ch-Chia chocolate bark

Ch-Ch-Chia and Chocolate

Even though chia seeds are mostly known through that Chia Pet commercial, there are healthy benefits to eating these seeds. Chia seeds are full of fiber, which plays a huge role in digestion. They may also reduce the risk of heart disease. When added to chocolate, chia seeds provide a unique crunch that’s packed with omega-3 fatty acids, antioxidants, protein, calcium, magnesium and iron.
Dark Chocolate Bark Recipe
This delicious recipe only needs a few bowls, a sauce pot, spatula, baking sheet, parchment paper and some upper body strength.
Ingredients:
10 ounces 70% cocoa bittersweet dark chocolate
2 teaspoons instant espresso powder
½ cup toasted walnut pieces
½ cup toasted pecan pieces
½ cup toasted almond slices
1 tablespoon chia seeds
Directions:
Combine chocolate and coffee, place over a double boiler, heating on a low flame while stirring until chocolate is 3/4 melted. Then remove from heat and stir until smooth. Mix in the toasted nuts and chia seeds. Spread mixture on a sheet pan lined with parchment paper and chill until mixture sets, about 30 minutes. Break into pieces and serve.

Crockpot Balsamic Chicken

    4 lb. chicken thighs (skin)
    2 c. light brown sugar
    1/2 c. sprite (coke)
    4 T. crushed garlic (fresh)
    2/3 c. red wine vinegar
    2/3 c. balsamic vinegar
    black pepper
    4 T. light soy sauce
    rice of your choice, cooked

Place all ingredients except rice in a slow cooker.
Cover. Cook on Low 4-5 hours.
Remove chicken from Crock and if desired, remove the bones and skin.
Place the rice in a bowl and then top with the boneless/skinless Balsamic Chicken and some liquid from the slow cooker.

Happy Crocking!

Slow Cooker Fancy French Onion Soup

 Slow Cooker Fancy French Onion Soup



 

• 1/2 c. butter
• 6 Vidalia onions, thinly sliced
• 1 tsp. sugar
• 2 T. flour
• 5 c. water
• ½ c. red wine
• 1 T. Worcestershire sauce
• 2 cloves garlic, minced
• 2 bay leaves
• Salt & Pepper, to taste
• 42 oz. beef broth
• 1 Large French baguette
• 8 slices Swiss cheese

What an indulgence it is to have a really tasty Slow Cooker Fancy French Onion Soup.  Your guests or family will think you slaved away in the kitchen.  Shh…we won’t tell…

1. Melt butter in crock, stir in sugar.
2. Place onions in butter, toss to coat; cover and crock on HIGH 3-4 hours, or until well caramelized. (No need to do this step if you have made my caramelized onions recipe previously).
3. Stir in flour until well blended with the onion juices. Add water, red wine, Worcestershire, garlic, bay leaves, salt & pepper to taste, and beef broth.
4. Cover and crock on HIGH for 1 hour, then reduce heat to LOW; crock 2 additional hours.
5. Cut 8, 1-inch thick slices of bread from loaf. Toast the bread slices at 325 degrees until browned, about 10 minutes.
6. Ladle soup into 8 oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl, and cover with a cheese slice. Place soup bowls on a cookie sheet for easier handling.
7. Bake at 425 degrees for 10 minutes, or just until cheese is melted.

NOTE: If you have made my Slow Cooker Caramelized Onions previously, you can use these to make this soup. Just eliminate the onions and butter in this recipe, and follow the directions as stated.
Happy Crocking!

Crock Pot Pork Sandwiches

 

Ingredients

  

1.5 Pounds Thin Sliced Sirloin Steak 

1 Medium Onion, Sliced

1 10.5 Can Beef Consomme

2 Tablespoons Worcestershire Sauce

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

1 Teaspoon Garlic Powder

Instructions

1. In a skillet, add steak and onions.
2. Sprinkle Garlic Powder over steak and cook until browned.
3. Add steak and juices to a crock-pot.
4. Add in Beef Consomme, Worcestershire Sauce, Pepper and salt.
5. Cook on low for 7 hours.

Serve on buns with cheese.

Ingredients

1.5 Pounds Thin Sliced Sirloin Steak

1 Medium Onion, Sliced

1 10.5 Can Beef Consomme

2 Tablespoons Worcestershire Sauce

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

1 Teaspoon Garlic Powder

Instructions

1. In a skillet, add steak and onions.
2. Sprinkle Garlic Powder over steak and cook until browned.
3. Add steak and juices to a crock-pot.
4. Add in Beef Consomme, Worcestershire Sauce, Pepper and salt.
5. Cook on low for 7 hours.
6. Serve on buns with cheese.

Read more at http://crockpotladies.com/recipe-categories/entrees/crockpot-steak-sandwiches/#fR5Kx0q3OBcLZstH.99

Ingredients

1.5 Pounds Thin Sliced Sirloin Steak

1 Medium Onion, Sliced

1 10.5 Can Beef Consomme

2 Tablespoons Worcestershire Sauce

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

1 Teaspoon Garlic Powder

Instructions

1. In a skillet, add steak and onions.
2. Sprinkle Garlic Powder over steak and cook until browned.
3. Add steak and juices to a crock-pot.
4. Add in Beef Consomme, Worcestershire Sauce, Pepper and salt.
5. Cook on low for 7 hours.
6. Serve on buns with cheese.

Read more at http://crockpotladies.com/recipe-categories/entrees/crockpot-steak-sandwiches/#FFhSWvJb6G4d3OGY.99

Easy Crescent Taco Bake

 

Easy Crescent Taco bake

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef
3/4 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)

Heat oven to 375°F.
Unroll dough; separate into 8 triangles.

Place in ungreased 9-inch square pan or 10-inch pie plate;
press over bottom and up sides to form crust.

In 10-inch skillet,
cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir in salsa and taco seasoning mix; simmer 5 minutes.
Spoon meat mixture in crust-lined pan; sprinkle with cheese.

Bake 14 to 17 minutes
until crust is deep golden brown and cheese is melted.

Served topped with lettuce and tomato, if desired.

French Onion Soup

 

Ingredients

6 large onions, chopped

½ cup butter

6 cans (10-12 ounces each) condensed beef broth, undiluted

1-1/2 teaspoons Worcestershire sauce

3 bay leaves

10 slices French bread, toasted

Shredded Parmesan and shredded part-time mozzarella cheese

 Directions

1. In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
2. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.
3. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden. Yield: 10 servings.

Nutritional Facts

1 serving (calculated without cheese) equals 296 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 722 mg sodium, 41 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Rich French Onion Soup in Quick Cooking January/February 2000, p27

 

Peanut Butter Choco Chip Cookie Dough Bites

PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH BITES

Ingredients:  
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel  
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey (agave would be amazing too!)  
1 teaspoon baking powder** a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions: Preheat your oven to 350°F / 175°C.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.

*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.