Archive | February, 2013

French Roast Balsamic Marinade

20 Feb

This has to be the best marinade I’ve had in a long time. My family raved about it too, so it’s a keeper. This recipe comes from Lyn-Genet’s The Plan Cookbook. I marinated the meat for two days, which made the meat melt in your mouth.

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French Roast Balsamic Marinade

• 1/2 cup strong french roast coffee

• 4 tbsp balsamic vinegar

• 2 tbsp dark brown sugar

• 2 tbsp extra virgin olive oil

• 3 cloves chopped garlic

• Fresh black pepper to taste

• 1/4 teaspoon sea salt

In a zip lock bag combine all ingredients and mix well. Add you meat and marinade.

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Mango Salsa and It’s Many Uses

20 Feb

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I love making Mango Salsa because of all the wonderful things I can eat with it. Not only is it a great dip for chips, I like to enjoy it on carne asada tacos, over chicken, fish, a salad and just today I made a chicken salad using left-over mango salsa. Oh and look how easy this is to make. 🙂

Mango Salsa

1 mango, chopped

1/4 large red onion, chopped

roasted jalapeno, seeded and chopped

juice of 1 lime

cilantro, chopped

I roast the jalapeno over the stove and then carefully cut it open to remove the seeds, then chop. Combine all ingredients and enjoy!

Skinny Dark Chocolate Truffles

19 Feb

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  • 8 oz dark chocolate, chopped
  • 1/4 cup coconut oil
  • 3 Tbsp water
  • 1 tsp pure vanilla extract
  • pinch sea salt
  • chopped almonds, cocoa powder, and shredded coconut for rolling.
  1. Heat chocolate, oil, and 3 Tbsp water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.
  2. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 1 – 2 hours. If it becomes to hard to scoop let sit at room temp. until your able to scoop.
  3. Scoop chocolate mixture by level tablespoonfuls onto sheet pan; return to refrigerator until firm.
  4. Roll mixture into balls and roll in chopped nuts, cacao powder, or shredded coconut. Store in airtight container and refrigerate up to 2 weeks.
These are so good and you wouldn’t even know they weren’t made with heavy cream. Enjoy!!
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