Preheat oven to 400 degrees.
Combine the
Combine the Coconutmilk Creamer, coconut oil, turmeric, and black pepper in a saucepan and gently heat through.
Sweeten to taste with agave or maple syrup.
To make the latte, add the Golden Coconutmilk Creamer to hot coffee, or espresso Americano to taste.
Foam the coffee mixture with a steam or hand wand.
Preheat the oven to 400 degrees F.
Place
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220\u00b0 on a candy thermometer.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Preheat the oven to 350 degrees.
Heat the
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
Preheat the oven to 425 degrees F. Place 6 (
Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold.
NOTE: Campari is a strong flavor. If you are more into sweetness substitute in ginger ale for the Pellegrino water to make it more to your taste.
Place raw vegetables in food processor. Process until finely chopped. Put vegetables into Dutch oven or 6-cup saucepan.\tAdd water, garlic, seasonings and tomatoes. Bring to a boil, then lower heat and simmer uncovered until the carrots are tender about 20 minutes. Do not overcook. Serve hot or cold. Yields 6 servings. Serving size is 1 cup or 8 ounces.
little bit of water to make mixing easier). Roll into
over with water and bring to a full boil.
Cover
ir it around just once to separate it.
If
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
mix everything together in a sauce pan. Over medium heat, bring to boil. Turn down heat, and bring back to boil, stirring continuously.
Grab a large mug and add sugar, cocoa and salt.
Heat the milk and cream in a pot on the stove for 10 minutes on low, until desired temperature is reached.
Add 1/8 cup of the heated milk to the cocoa in your mug and blend into a smooth paste.
Slowly add the rest of the heated milk.
Stirring briskly add the vanilla and ginger to your cocoa.
Top with whipped cream and garnish with a sprinkle of cocoa powder .
Sooo good.
ater to boil.
While water is heating up, remove baby back
e refrigerator.
Bring eggs to room temperature before using.<
Combine milk, sugar, cocoa, and vanilla in saucepan.
Whisk or stir quickly to dissolve cocoa into milk.
Warm over med-low heat till steaming, stirring frequently.
Pour into mugs, top with mini-marshmallows, and use cinnamon sticks to stir.
epper in processor and puree to blend well. Add honey, soy
Mix well. To make cocoa, add 4 tablespoons to 1 cup hot water. Stir well.