INGREDIENTS: 8 oz Boneless Skinless Chicken Breasts 2 – 3 tsps Chile Lime Seasoning 1 Mini Watermelon 1 Mango 3 Jalapeños 1/4 cup Cilantro leaves (approx.) 3 tsps Lime Juice 2 tsps Lemon Juice a few pinches Salt & Pepper a few drizzles Honey DIRECTIONS: Pre-heat outdoor grill to medium-high heat. Visit: Chile
Ingredients 2 1/4 C Heavy Cream 10 oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips 3/4 C Sugar 3 lrg egg yolks 1/3 C cocoa 1 1/2 C milk 1 1/2 tsp vanilla Instructions Bring the cream to a simmer in a small sauce pan. Place the baking chocolate in a metal
Ingredients 3 c . cake flour 2 tsp . baking powder 1/2 tsp . salt 1 c . butter at room temperature 2 1/2 c . granulated sugar 1/2 c . non-fat plain Greek yogurt 1 T . vanilla extract 5 large eggs 1/2 c . milk Red Velvet Swirl 1/3 c
INGREDIENTS 1 lb boneless, skinless chicken breasts 19 ounces (about 2 ½ cups) enchilada sauce 2 cups shredded cheese (I used Mozzarella because I had it on hand) 6-8 small flour tortillas 1 can refried beans (I like Amy’s Organic Refried Black Beans – so yummy!) INSTRUCTIONS Cook and shred the chicken.
Ingredients For the filling: 8 ounces cream cheese, at room temperature 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 2 teaspoons all-purpose flour For the cake: 3/4 cup unsweetened cocoa powder, preferably Dutch-processed 6 ounces bittersweet chocolate, finely chopped 1 tablespoon espresso powder 3/4 cup boiling water 1 3/4
INGREDIENTS 2 medium eggplants ½ lb. Italian Sausage 1 container ricotta cheese ½ c. parmesan cheese 2 eggs 2 tsp. dried parsley 2 tsp. garlic powder 2 c. marinara sauce 1 c. shredded mozzarella cheese INSTRUCTIONS Remove Italian Sausage from casings; brown over medium-high heat. In a small bowl, combine & mix