Mock Chocolate Truffles

Mock Chocolate Truffles

 

This recipe is courtesy of wellness coach, and my friend, Sandy Thomas.  We made these mock truffles in a cooking class I took with Sandy and friends last year.  They were delicious, and I made them with Brennan today.

 

Excuse the state of the kitchen, we're having interior painting done this week!

 

While Brennan really prefers creating his own recipes, he is also good at following a recipe, so I put him to work today in the kitchen.

 

We started by chopping pecans in the food processor.

 

Then we added pitted dates, maple syrup, vanilla extract, cocoa powder, and one tablespoon of water, per the directions.  This gave us a rough texture, so we added another tablespoon of water or two until we go the right texture - rather smooth.

 

Then we rolled the truffles, and rolled half through cocoa powder, and half through shredded coconut.

 

 

 

I chilled them in the fridge until after dinner, but we didn't make it that long.

 

 

 

This recipe made about 3 dozen.  I loved the coconut.  David and Brennan (my dark chocolate lovers) really liked the cocoa powder ones.

 

 

 

I am understating how much they loved this dessert.

 

They absolutely loved these.  In fact, they completely disappeared.  Before dinner!

 

David thought they made a great special treat to take to a dinner.  Brennan wants to make more to take to his grandmother's house this weekend.  And he wants to make them for Thomas.

 

If you have any leftover, store them in an air tight container in the fridge.

 

Double click to print as a 5x7 recipe card.

 

Enjoy!

 

Pickled Vegetable Sandwich Slaw

Pickled Vegetable Sandwich Slaw

 

This recipe was featured on Smitten Kitchen this week, and I realized I had all the ingredients so decided to try it right away instead of putting it in my well-meaning, ever-growing folder full of great sounding recipes that I really want to try.

 

Pickled vegetables have all sorts of nutritional properties, and they are really versatile.  I decided to pick up some containers and try it out.

 

This is a refrigerator pickling method - not the heated canning method, so any glass jar with tight lid will work.  You'll see I've started with plastic containers until I find the right sized glass ones that I'm looking for.

 

Deb from Smitten Kitchen suggests any firm, crunchy vegetable, but Deb's tip - she wouldn't use red radishes again because they turn everything pink. 

 

Suggested Vegetables for Pickled Vegetable Sandwich Slaw:

Radishes

Red, Orange, Yellow Bell Peppers

Carrots

Fresh Sugar Snap Peas

Kirby Cucumbers

Cabbage

 

But the list is really chef-preference.

 

 

Suggested Uses for Pickled Vegetable Sandwich Slaw:

On Sandwiches

Alongside Grilled Anything

As a Side Dish

On Top of Salad

On Top of Rice or other Whole Grain

 

 

I started with a mandolin but mine was not working well, so I just julienned the vegetables with a good knife instead.  Then I split them up into my 3 containers.

Next I brought distilled white vinegar, sugar, Kosher salt, and yellow mustard seeds to a simmer until the sugar and salt dissolved.  Then I added cold water and let the mixture cool to lukewarm.

Poured the pickling mixture over my vegetables, made sure they were all covered, and refrigerated them for 24 hours.  They can be eaten within 1 hour though.  They last up to a month in the fridge.

 

So far I've just eaten them by themselves, or with lunch.  But I think they'd be great on a pulled-pork sandwich - julienned even thinner.

 

Very tasty - slightly addictive!

 

 

 A big thank you to Deb at Smitten Kitchen for the recipe!!

 

Double click to print as a 5x7 recipe card.

 

 

 

Enjoy!

 

 

Texas Caviar Rice and Beans

Texas Caviar Rice and Beans

 

This recipe comes straight from the July 2013 Southern Living, and is a really good recipe for a Meatless Monday, or if you want leftovers for a couple of lunches.  David really liked this dish, which always helps :)

 

My very quick iPhone photos don't do the beauty of this dish justice, but here they are.

 

 

Start by mixing up a Texas Vinaigrette of olive oil, fresh lime juice, chopped fresh cilantro, hot sauce of your choice, minced garlic, chili powder, cumin, Kosher salt, and black pepper. 

 

Then drain and rinse a can each of black-eyed peas and black beans.  Place in a bowl (or a saucepan like I did) and add 1/3 c finely chopped roasted red bell peppers, and 1/4 c finely chopped poblano pepper (I skipped this).  Add half of the vinaigrette and let sit for awhile (20 minutes or so).

 

 

 

Make up Basmati rice.  I had brown Basmati so I followed the direction, but any rice would work well in this dish.

 

Heat the beans on the stovetop (the recipe suggests doing it in the bowl in the microwave - either way), then serve.

 

 

 

Options for serving with this rice and bean caviar:

Chopped Romaine

Warmed Tortillas

Shredded Cheese

Tortilla Chips

Remaining Vinaigrette

Halved Grape Tomatoes

Chopped Cilantro

Thinly Sliced Celery

Thinly Sliced Green Onions

Salsa

Pickled  Jalapeño  Peppers

Guacamole

Sour Cream

Lime Wedges

 

 

 

Double click to print as a 5x7 recipe card.

 

Enjoy!

 

 

Homemade Lemonade

Homemade Lemonade

 

I like to have a pitcher of fresh lemonade in the fridge for the boys, or myself, or for when friends stop by to sit by the pool and catch up.  A pitcher of lemonade and some fresh strawberries makes the perfect snack!

 

I use fresh lemons and juice them on a citrus juicer.  Then add sugar and stir until the sugar dissolves, before adding water and chilling the lemonade. 

 

5 lemons makes about 1.5 cups of lemon juice.  I add 2/3 c sugar. 

 

Some recipes call for equal parts lemon juice and sugar, but there is no way I'm adding 1.5 cups of sugar to a pitcher of lemonade. 

 

2/3 c is the right tartness/sweetness ratio for my family.

 

 

 

A fun thing to do is fill the juiced lemon halves with sherbet (I used pineapple sherbet below) and freeze for game night with the kids, or a pool treat.

Double click to print as a 5x7 recipe card.

 

Enjoy!

 

Sweet Pea Paula's Beer Margaritas

Sweet Pea Paula's Beer Margaritas

 

 

Paula shared her Beer Margarita recipe with me a couple of years ago, and I tucked it away with all of the other recipes that I'm attempting to get to.  Slowly, but surely. 

 

We had friends over to sit by the pool sit on the screened in porch and watch the thunderstorm and enjoy some tamales together this week.

I knew it would be a great time to try out Paula's recipe.

What I liked about this simple beverage, besides the fact that you can make up a pitcher ahead of time, is that it is smooth, and slightly sweet.  Without that tartness of sweet and sour that hits the back of my throat in other margaritas.  This one is almost too smooth.  Really good, and I will certainly make it again.

 

You mix a beer (I used a bottle of Corona), a 20 oz Sprite, frozen limeade concentrate, and then half of the limeade container filled with tequila.  Combine and refrigerate.  Stir before serving.  Run a lime wedge around a cup, dip in margarita salt and add crushed ice and Beer Margaritas.

 

We all loved it.  Some chose to add a couple of lime wedges to theirs to up the tartness.  I will certainly make this recipe again and again.  Perfect for out by the pool on a hot summer day!

 

 

Double click to print as a 5x7 recipe card.

 

Enjoy!