Teriyaki BBQ Chicken

1- 16 oz Teriyaki Sauce (See Teriyaki Sauce recipe)

1- 16 oz BBQ Sauce (See Pulled Pork recipe)

1-16 oz can of Blue Sky Cola Soda sweetened with Stevia (Sprouts)

9 Chicken Breast (I use chicken breasts and thighs) 

Crockpot on low for 5 hour or dutch oven for 1 1/2 hours. 

Can put over rice or use for sandwiches. We really enjoy it on a sandwich, especially when traveling.

Enjoy!

Black Bean Soup (large batch)

4 TBS Olive Oil

1 Large Onions chopped

3-4 Red Bell Peppers

10 Garlic Cloves minced

3 tsp Salt

1 tsp Pepper

1 1/2 tsp vinegar

2 tsp Chipotle Chile Pepper

6 tsp Essence (recipe below)

1 1/2 tsp Cumin

8 cans black beans (Blend 4 or 6 cans of beans with broth in blender to make soup creamy)

10 cups Chicken Broth

Heat olive oil in pan. Sauté onions, bell peppers till tender, add garlic sauté for 1 minute, add spices sauté for 1 minute. Add beans and chicken broth; simmer for 20 minutes, will thicken at this point.  If serving over rice you will want to have it a little runny, add more broth if needed.  

Serve over (optional)

Cilantro Lime Rice

2 cups Brown Rice

4 cups Chicken Broth

2 TBS Olive Oil or Butter

1tsp Salt

Juice of 1 lime

8 TBS chopped Cilantro

Toppings

Sour Cream

Mozzarella Cheese or Cheddar

Green Onions

Cilantro

Avocado

Serves 6 people

Recipe by Eileen Hall

Essence (Emeril’s Creole Seasoning)

2 ½ TBS paprika

2 TBS sea salt

2 TBS garlic powder

1 TBS black pepper

1 TBS onion powder

1 TBS cayenne pepper

1 TBS dried oregano

1 TBS dried thyme

Added ½ TBS chipotle (helps give it a smoky flavor)

Mix all ingredients and store in an airtight jar or container.           Essence Recipe from foodnetwork.com with modifications by Eileen Hall

Frozen Yogurt

1 1/2 cups plain Greek Yogurt

3 cups Frozen Strawberries or any fruit you want

3 TBS Honey

Blend in blender till smooth or food processor 

Recipe by Eileen Hall

Drink it as thick smoothie or put in freezer for two hours for a  more firm frozen yogurt.

I was impressed with how flavorful this recipe was.  Relax in the warm summer sun with a nice cup of frozen yogurt.  Hope everyone is enjoying their summer!

Homemade Dipping Chocolate

I wanted to share this recipe that I came up with. My family and kids at church love it! 

4 oz unsweetened Ghirardelli dark chocolate baking bar. 

1/3 cup Cocoa Butter (could use coconut oil instead) 

2 tsp Vanilla

2 TBS Hershey's Cocoa Powder or Raw Cacao Powder

Pinch of Sea Salt

1/4 cup Pure Maple Syrup

2/3 cup Raw Honey

1 tsp Arrowroot starch 

1 pint (2 cups) Heavy Whipping Cream

Directions

     Melt chocolate bar, cocoa butter, vanilla on low heat. Once melted add 2 TBS Cocoa Powder and salt till mixed. Remove from heat add honey and maple syrup, adjust if you want it sweeter. Whisk in arrowroot starch till smooth. Whisk in heavy whipping cream for a couple minutes to help it thicken. It will thicken even more after you refrigerate it. 

     If you want it thicker you can always add more arrowroot starch even after refrigerating it. If you add extra liquid sweetener add extra arrowroot starch. If your honey has crystallized you can blend it with the other ingredients except for the heavy whipping cream. Enjoy! 

Recipe by Eileen Hall

Creamy Avocado Dressing

3/4 cup of cup mayo.

1/2 cup cilantro

1/2 lime juice

1/2 tsp salt

1/8 tsp cumin

1 avocado 

Mix together by hand (not in blender or food processor). Avocado will be slightly chunky.

Recipe by Eileen Hall