Maple Pecan Baked Brie

ingredients

• 1 (16-ounce) wheel of Brie
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons packed brown sugar
• 1/3 cup pure maple syrup
• 1 cup toasted and chopped pecans
• 1 teaspoon coarsely ground black pepper
• Crackers, to serve

Directions

Preheat oven to 350 degrees.

Shave off the top rind of the Brie (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift "box" out of a few layers of aluminum foil, leaving the top of the Brie exposed.

Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.

While the Brie is cooling, make the praline sauce. Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers.

Cook's Note: The praline sauce can be made the day before. To reheat, microwave in increments of 20 seconds, or heat in a small saucepan over medium-low heat until warm.

 

*Courtesy of cookingchanneltv.com.

Honey Butter Pork Tenderloin

4 tbs butter

2 tbs honey

1 1/2 pounds pork tenderloin, trimmed

1/2 tsp Cajun seasoning

1/2 tsp black pepper

3/4 cup water

Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted.  I use extra butter and honey.  Sprinkle pork tenderloin with Cajun seasoning and black pepper.  Brown each side for 5 minutes in the honey butter.  Lower heat if honey begins to burn.

Place pot in oven and roast uncovered for 15 - 20 minutes*.  Remove pot from oven and transfer the pork to a plate. Cover with foil.  Add water to the pot and stir over medium heat.  Simmer for about 5 minutes, until sauce is reduced slightly.  Slice pork on the diagonal and drizzle sauce over top to serve.

*NOTE:  May need to cook longer depending on the size and thickness of the pork tenderloin. 

 

*Courtesy of Aimee.

Turmeric Milk

Ingredients

• 2 cups of homemade almond milk (or other organic varieties)
• 1 tablespoon local honey
• 1 teaspoon ground turmeric
• small pinch of black pepper
• small pinch grated ginger (fresh is best)
• 1 cinnamon stick or 1 teaspoon ground cinnamon

Instructions

1. Simply pour all ingredients into a small saucepan and bring to a light boil, reduce heat and drink warm.
2. You may also consume this chilled, but warm is best.
3. Strain if you have large pieces of ginger, cinnamon, peppercorns, etc.
4. Enjoy!

Notes

* You may use whatever milk you prefer: cows, goats, hemp, coconut, almond, soy, etc. I recommend coconut or almond milk

 

* Turmeric is ridiculously good for you - it's an anti-inflammatory, promotes skin healing, weight loss, etc.

 

* Courtesy of:  http://nutritionstripped.com/turmeric-milk/#.UvUk0p0o6M8

Healthy Hot Chocolate

Superfood Haute Chocolate 
Serves 1

1 ½ cups milk of your choice or water
2 Tbsp. raw cacao powder
2 tsp. maca powder
1 Tbsp. coconut sugar
Pinch sea salt
Pinch cinnamon powder
Pinch cayenne pepper
Pinch ginger powder
Small piece vanilla bean, scraped (optional)

Boil water or warm milk on the stove and let cool slightly. If using raw nut milk, do not heat above 118°F.

Whisk in dry ingredients. Serve immediately with a cinnamon stick, if desired.

 Healthy and relieves stress!

Slow Cooker Chicken Enchilada Soup

Ingredients

2 tablespoons olive oil

1 large yellow onion, diced

1 small green or red bell pepper, diced

3 cloves garlic, minced

coarse salt and fresh black pepper

1 can (11 ounce) Ro-tel diced tomatoes & green chiles

5 cups low-sodium chicken broth

1 + 1/4 pounds boneless chicken breasts

2 cups corn

1 can black beans

2-3  tablespoons chili powder 

2-3  teaspoons ground cumin

1  teaspoon oregano (preferably Mexican), crushed between fingertips

1 + 1/2 cups shredded sharp cheddar cheese, plus more for serving

1 cup sour cream, plus more for serving

tortilla chips, for serving

sliced avocado, for serving, optional

Instructions

1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
2. Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
3. Cook on high 3 - 4 hours. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
4. Serve garnished with more cheese, sour cream, tortilla chips and avocado.

*Courtesy of:http://www.cinnamonspiceandeverythingnice.com/slow-cooker-chicken-enchilada-soup/#Y58VHi2Dt8YrdX9A.99

Grilled Honey Butter Ham

Ingredients:

• 1 4-6 pound boneless ham (I bought a spiral cut Hillshire Farms and it was delicious!)
• 1/2 cup softened butter
• 1/2 cup honey
• 1/8 teaspoon powdered cloves
• 1/8 teaspoon cinnamon

 

Preparation:

Combine butter, honey, cinnamon, and cloves in a small bowl. Preheat grill for medium heat. Brush ham with butter mixture, place on grill, cover and allow to cook for 1 hour. Baste with additional butter mixture every 20 minutes during cooking process. Remove from heat and allow ham to rest fro 5-10 minutes before slicing.

Black-Eyed Peas and Rice

Ingredients:

4 cups fresh or frozen black-eyed peas

4 -5 slices bacon

1 large onion, chopped

1 stalk celery, diced

4 garlic cloves, minced

6 cups chicken broth

1/2 teaspoon salt

1/4 teaspoon ground black pepper

White rice for serving

 

Directions:

 

1. In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
2. Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
3. Lower heat to simmer; crumble bacon and add to peas.
4. Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).