Amaretto Brownies with Cherry Sauce

 

Chocolate, Coffee, Cherries, and Amaretto!  

Do you want a quick and easy recipe without all the hassle?
Yes, pop these brownies in the microwave for just a few minutes, and 
in no time at all you will have piping warm brownies, served. 

They are super moist and chocolatey.  The added chocolate morsels adds
an additional level of smoothy and creamy that melts in your mouth.  
The amaretto flavored coffee really gives this recipe that unexpected WOW!
Top your dessert with warm cherry preserves, and vanilla ice cream for a 
perfect marriage. 

Amaretto Brownies with Cherry Sauce

Ingredients:
1/4 cup amaretto coffee, hot, brewed
1/4 cup melted butter
1 cup sugar, white
2 eggs, beaten
1/2 cup all-purpose flour (I use gf)
1/3 cup dark cocoa powder
1/8 tsp salt
1/2 tsp baking powder
1/3 cup dark chocolate morsels
Vanilla ice cream
6 TBS cherry preserves, warm
whipped cream
almond slivers

Directions:
1.  Grease 6 (8 ozs) ramekins with cooking spray.
2.  In a medium size mixing bowl, whisk together the coffee, butter, and sugar until creamy.  Add the beaten eggs and whisk again. 
3. Mix the flour, cocoa, salt, and baking powder in a separate bowl.  Add the dry ingredients to 
the wet ingredients.  Mix well.  Fold in the morsels.  Scrape the sides of the bowl with a rubber spatula and form into a ball.  Scoop approx. 1/4 cup of batter into the center of each greased ramekin.  
4.  Place the ramekins into a microwave.  Cook on high for approx. 5 mins.  Test with a toothpick to make sure they are done.  
5.  Warm the preserves in the microwave in a safe bowl for 1-2 mins.  

Note: 1.  Gluten Free flour must contain xanthan gum
          2.  I use a large cookie scoop for measuring dough
          3.  Recipe makes 6 desserts.  Double the recipe to make 12 desserts

Grilled Watermelon Salad

 

Dressed to impress!

Summertime is here, and so are fresh watermelons and cherries.  
We couldn't resist making this beautiful salad using these seasonal ingredients.

This wonderful creation is paired with a cherry coffee vinaigrette that will inspire you to try it.
It is light, healthy, and refreshing.

What are you waiting for?  

Grilled Watermelon Salad
(Cherry Coffee Vinaigrette)

Ingredients:
10 -12 seedless watermelon pieces, cut into triangles
2 cups feta cheese, crumbles
8 ozs arugula lettuce
1 cup red onion, sliced
1/3 cup almonds, slivered 
2 cups cherries, fresh or 1 cup dried
10 mint leaves

Directions For Grilling Watermelon:
1.  Heat grill on high.  Make sure to grease the grill grates.  Place the watermelon slices on the grill towards the back, where the grill is hottest.  Leave on the grill approx. 7-10 mins untouched to achieve char marks.  To check for doneness, carefully lift a piece off the grill but replace it in the same spot.  

Cherry Coffee Vinaigrette

Dry Mix Ingredients:
1/2 cup cherry coffee, brewed
3 TBS dijon Mustard
1 1/2 cups olive oil
1/2 cup balsamic vinegar
1/2 tsp salt
1/2 tsp coarse pepper
1 tsp garlic powder
1 tsp celery salt
2 tsp onion powder
1 TBS dry basil
1 TBS dry parsley
1 TBS dry oregano
3 TBS sugar

Directions:
1.  Add all ingredients to a blender.  Blend until creamy (1-2 mins)

Mediteranean Chicken Sheet Pan Pasta

 

Sheet pan meals are quick and easy.  Just through your
ingredients onto the pan, toss with olive oil, and bake it in
the oven.  Toss in cooked pasta, rice, or other grain for a complete meal.

In this recipe, we decided to use marinated chicken.  You can also use
steak or seafood if you prefer.  By marinating the chicken, you will be assured 
of moist and tender meat.  

Mediterranean Chicken Sheetpan Pasta

Ingredients:
1 - 1/2 lbs chicken tenderloin strips
1 cup La Lechonera Natural Mojo Marinade
4 TBS olive oil
1 cup onions, sliced
6 cloves garlic, smashed
1 cup olive mix, cut in half (kalamata, black, green)
1 cup cherry tomatoes, cut in half
1/2 cup sundried tomatoes
1 large lemon, sliced into wedges
1/2 cup grated cheese
1 1/2  cups Feta cheese crumbles
1 cup fresh herbs, chopped (parsley, basil, cilantro)
1 lb pasta, cooked 

Directions:
1.  Add the chicken to a bowl with the marinade.  Cover and refrigerate for at least 2-4 hours or overnight.  Drain and pat dry with a paper towel.  
2.  Preheat the oven to 375 degrees.  Drizzle olive oil on top of a sheet pan.  
3.  Add the chicken to the sheet pan.  Season with salt and pepper.  Add the onions, garlic, olives, tomatoes and lemon wedges.  Season with additional salt and pepper.  Toss all the ingredients together and coat well with olive oil.  Add extra oil if needed.  Bake in the oven for approx. 20 mins or until chicken is done.
4.  Remove the sheet pan from the oven and sprinkle the cheese on top.  Add back to the oven and bake for an additional 5 mins.  Remove from the oven and toss in the fresh herbs and warm pasta.  Serve

Caramelized Onion Dip

 

Caramelized Onion Dip

Ingredients:
1 TBS olive oil
1 large onion (sweet)
2 cloves garlic
1 TBS butter
2 tsp onion bouillon 
1/2 tsp Worcestershire sauce
1 TBS fresh parsley, chopped
1 cup sour cream
Garnish with chopped scallions and coarse pepper 

Directions:
1.  Heat oil in a medium-size skillet on med/high temperature.  Stir in the sliced onions.  Cover to sweat the onions to soften, stirring occasionally.  Cook the onions until nicely browned and soft.  Stir in the garlic and cook 5 mins.
2.  Melt the butter in the skillet.  Stir in the bouillon, Worcestershire, and parsley.  Cook for 3 mins.
3.  Add the sour cream and onion mixture to a food processor.  Puree until smooth.  Add to a serving bowl.  Top with coarse pepper and chopped scallions.  Serve with chips or vegetables.

Marinated Grilled Flank Steak

 

Marinated Grilled Flank Steak

Ingredients:
2-3 lbs flank steak
2 cups La Lechonera Natural Mojo Marinade
salt and coarse pepper, to taste

Directions:
1.  Season flank steak on both side with salt and pepper.
2.  Place in a large zip bag.  Add 2 cups of Marinade.  Seal and flip bag around to assure the whole steak gets coated with the marinade.  Refrigerate until ready to grill at least 30 mins.  Note: Can be marinated all day or overnight.
3.  Remove from the bag of marinade and pat dry with paper towels.  Re-season with salt and pepper.
4.  Heat grill on high.  Place the steak on the hot grill for 4 mins without touching it.  Flip over and grill for another 4 mins on opposite side.  Place on a cutting board to rest at least 5 mins.  (This will lock in the juices).  Slice thin and serve.  

Tigernut Date Nut Cookies

 

Ingredients:
8 dates
1/2 cup hot water
2 TBS flaxseed meal, ground
1 cup tahini paste
1/3 cup honey
1 tsp pure vanilla extract
1 cup Tigernut flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt

Directions:
1. Add the dates to a small bowl. Pour hot water over the top of the dates. Let it sit for 30 mins. Remove the dates from the water (reserve water) and puree in a small food processor. Add the flaxseed meal to the reserved water and let sit for 5 mins. Add the tahini paste, honey, and vanilla to the flaxseed and mix well.
2. Preheat the oven to 350 degrees.
3. Add all the other ingredients mix well in a separate bowl.   Add the dry ingredients to the wet ingredients mix well.  
4. Line a baking sheet with a silicone mat or parchment paper. With a medium-sized (1 TBS) cookie scoop, fill with cookie batter and drop on the baking sheet, approx. 2-3 inches apart. Bake for 10 mins or until slightly golden brown. Remove from the oven and add to a cookie rack to cool.  

Makes approx. 22 cookies

Sweet Potato Cutie Pies

 

Ingredients
1 1/2 lbs sweet potatoes, peeled and cubed
3 eggs, large
1/2 cup granulated sugar
1/4 cup brown sugar
3/4 cup heavy cream
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp salt
6 pieces puff pastry cut-outs
2 TBS butter, melted

Directions:  Preheat the oven to 350 degrees
1.  Peel and cube the sweet potatoes.  Place in a pan of water.  Cook on the stovetop until potatoes are soft, approx. 20 mins.  Drain and press lightly to extract excess water.  Measure 2 cups of packed sweet potatoes and put them aside.
2.  In a medium-size mixing bowl, add the eggs and sugars.  With an electric mixer, beat for 2 mins.  Add the cream, vanilla, and spices.  Beat for 2-3 mins or until creamy.  Beat in the 2 cups of packed sweet potatoes until completely incorporated, scraping down the side with a spatula.  
3.  Roll out 1 sheet of puff pastry dough.  Place a ramekin upside down on the edge of the dough.  Press down and cut through the dough to make a cut-out, shaping the size of the ramekin.  You will need 6 pieces of dough (1 for each ramekin).
4.  Place the ramekins on a baking sheet.  Spray cooking spray inside each ramekin.  Fill each ramekin 1/2 inch from the top by using a ladle.  Place a piece of dough on top of each ramekin.  Brush butter on the top of the dough.  Sprinkle sugar and cinnamon over the top of the butter for color.  This is optional.  Bake for 35-38 mins.  Turn off the oven and let the pies cool for 1 hr in the oven