Dark Chocolate-Covered Peanut Butter Cups

Dark Chocolate-Covered Peanut Butter Cups

Printable Recipe

Another super simple recipe that I'm sure you have the ingredients right now. Total time for this from start to finish is 25 minutes, and 20 minutes is refrigeration time. Give these a try!

Ingredients:

10-12 mini muffin papers

1cup dark chocolate to be melted

1/2cup peanut butter, or almond butter

Directions:

Melt 1/2cup chocolate chips in the microwave 30 seconds at a time, stirring in-between each 30 second interval. Line a mini muffin tin with mini muffin papers and place approximately 1tsp melted dark chocolate in the bottom making sure it covers the entire surface of the bottom. Refrigerate at least 10 minutes to harden.

Next, scoop as much peanut butter as you like onto the dark chocolate you've let harden in the fridge.

Then cover with remaining dark chocolate and refrigerate until hardened, another 10-15 minutes or so.

Don't these look so delicious already? Eat them now with a spoon!!!!! or refrigerate for a few minutes :)

Eat and enjoy!

Paleo Dark-Chocolate Covered Coconut Candy

Paleo Dark-Chocolate Covered Coconut Candy

Printable Recipe

Simplicity is my friend. Dark chocolate is also my friend. Coconut oil sustains me and make me smile.
Simple.
Dark Chocolate.

Coconut.

Candy.

PALEO!

This is seriously the easiest recipe to do and I bet you already have the ingredients on hand. Here's what you'll need to do.

Ingredients:

serves 10-12

10-12 mini muffin papers

1cup dark chocolate to be melted

1/4cup coconut oil

2-3Tbsp coconut flakes

Directions:

Melt 1/2cup chocolate chips in the microwave 30 seconds at a time, stirring in-between each 30 second interval.

Line a mini muffin tin with mini muffin papers and place approximately 1tsp melted dark chocolate in the bottom making sure it covers the entire surface of the bottom. Refrigerate at least 10 minutes to harden.

Next, stir the coconut oil and coconut flakes together and scoop as much onto the dark chocolate you've let harden in the fridge. Then cover with remaining dark chocolate and refrigerate until hardened, another 10 minutes or so.

Coconut oil becomes liquid when it's warmed so if you keep these in the fridge, they'll stay nice and hard.

Eat and enjoy!

Chicken Fajitas, Paleo and Non-Paleo

Chicken Fajitas, Paleo and Non-Paleo

Printable Version

Fajitas make my world go 'round. They really do. The little bit of warmth you get from the spices and the great flavors from everything combined.. just thinking about it makes my mouth water. I love getting fajitas when I go out. You know when they bring it to you and the skillet is popping? Best sound, and smell ever! But why do I have to pay $15+ for fajitas when I can make them at home, serve 4 people and only spend $13-$14? Don't get me wrong, I love eating out but I hate seeing the bill because I know I can make the exact same thing for much, much less. So, here's to us people saving a few pennies and eating great at home! Paleo or not, this recipe is sure to warm your belly!

Ingredients:

Serves 4, Cost is about $13.00

3 large chicken breasts, butterflied

1/4cup olive oil

1 lime, zested and juiced

1tsp salt

1/2tsp pepper

2tsp cumin

1tsp garlic powder

1 red bell pepper, sliced into strips

1 red onion, sliced thin

Directions:
Prepare the marinade by mixing the ingredients starting with the olive oil through garlic powder in a large bowl or ziplock bag. When you have the chicken breasts butterflied, add them to the mixture and coat evenly. Leave at room temperature up to 1 hour before grilling. If you are wanting to eat in a few hours or the next day, simply marinate it and cover tightly and return to the fridge. When you're ready to cook, let it sit out at least 30 minutes before grilling.

For Grilling:
Heat grill very high for 5 minutes then turn down to a medium heat and cook chicken thoroughly, about 10 minutes.

For Stove Top:
Heat a cast iron skillet to medium-high and cook chicken thoroughly, about 5 minutes per side.
While the chicken is cooking, heat a cast iron skillet (or whatever you have on hand) on medium-high with about 1/4cup olive oil. Add the peppers and onions to it and cook down to your liking. I cook mine about 15 minutes or until tender, but not mushy.

Assemble the fajitas with cheese, sour cream, guacamole, peppers and onions and chicken. For a paleo version, skip the cheese, sour cream and fajita shell and use romaine lettuce or endive instead.

Eat and enjoy!

Restaurant Review - Fisherman's Corner in Perdido, FL

I have been wanting to incorporate reviews of locally owned restaurants but didn't know where to start. So, here we go. I will be posting weekly and it probably won't be paleo since I like to cheat when I go out to eat.

I've eaten at Fisherman's Corner twice and the second time was amazing. The first time I went was last summer for breakfast and I hate buying breakfast out. It's irritating to me to pay $12+ for a $3 breakfast and I can't get over the money aspect of it but going out for lunch and dinner is my cup of tea.

Fisherman's Corner prepares each order as the ticket comes to the kitchen so there is a bit of patience that is needed but the wait is well worth it. My husband and I both ordered shrimp for dinner. I ordered a fried shrimp dinner with sauteed veggies and sweet potato fries and he ordered a shrimp po-boy with sweet potato fries. I was expecting maybe 10 shrimp but I think they gave me 20 or more and they were big and seasoned deliciously. Here's a picture of my plate...

My husband loves po-boys and always asks for extra shrimp and there's usually never enough on there to make him happy. He asked for shrimp and I think the shrimp god's poured out some delicious shrimp onto his sammich because it was loaded beautifully. There was plenty to share but we were both so hungry that we ate everything on our plates. Here's what he ordered..

The kids ordered chicken strips and a burger and were also great portions and were scarfed down in no time.

The wait staff  was busy but our drinks remained full and the check came at an appropriate time. The pricing was reasonable for the fresh food we recieved. There was live entertainment playing the keyboard which was much nicer than the typical elevator music playing or tropical music.

There's inside and outside seating so we chose to sit outside. We went at a good time because shortly after our order was in, the rest of the town was coming in for food. We typically eat early anyways so this worked out for us.

The food is great, so if you're able to get to Perdido, you've got to visit them. You won't be disappointed!

Here's a link to their information on urbanspoon.



Strawberry-Rhubarb Crumble

Strawberry-Rhubarb Crumble

Printable Recipe

It's Spring here in sunny Florida and strawberries are in season and taste amazing. I was on the hunt for something different and I do believe I found a great recipe. Have you ever tried rhubarb? I was actually quite scared to try it in a recipe because I didn't want to waste the ingredients but it's a little bit tangy and sweet. It tastes like a tart strawberry.

This was a hit for me and me only. The husband and 8y/o did not approve but I liked it. For the original recipe, click here.

Ingredients:
Crumble
1 1/3cups flour
1tsp baking powder
3Tbsp sugar
zest of one lemon
1 stick unsalted butter, softened
1/2tsp vanilla
1/4tsp cinnamon

Filling
1 1/2cups rhubarb chopped into 1" pieces
2cups quartered strawberries
juice of one lemon
1/2cup sugar
3Tbsp arrowroot powder (or cornstarch)
pinch of salt

Directions:
Preheat oven to 375 degrees.
In a small dish, thoroughly combine the crumble ingredients together and refrigerate until ready to use.

Next, thoroughly combine the filling ingredients together and pour into a greased 8x8 baking dish. Crumble the crumble topping over the filling mixture and cook 40-50 minutes, or until the crumble is golden brown.

Serve and Enjoy!

Paleo Strawberry Pie

Paleo Strawberry Pie

Printable Recipe

I was recently interviewed by a freelance writer from our local newspaper, the Pensacola News Journal. I'll be honest, I was somewhat nervous because I didn't want to sound stupid talking to her but I was excited at the same time because I am so passionate about food. She is going to talk about our local blueberry farms (people pick these blueberries like it's going out of style.. it's actually the "it" thing to do around here) and what kind of recipes you can make from our local berries. Although this recipe is made with strawberries, you could use blueberries, peaches, apples. Whatever you have on hand would work just fine.

This pie was easy to make and was very moist and delicious. My husband doesn't like almonds, but he didn't taste any almond flavor in the crust. Muwahhaha! Tricky, tricky!

Ingredients:
Paleo Pie Crust
2cups almond flour
3Tbsp liquid egg whites or 1 egg yolk
pinch of salt
1/4cup ghee or unsalted butter (organic is always the best choice when it comes to dairy)

Strawberry Filling
4 1/2cups quartered strawberries
2Tbsp lemon juice
1/3cup + 2Tbsp coconut sugar (use white sugar if you don't have coconut sugar.. not paleo!)
1/3cup arrowroot powder (this is a natural thickener)

Directions:
Preheat oven to 400degrees.
In a bowl, mix all of the pie crust ingredients together until a cornmeal consistency occurs. You can use a fork or a hand mixer. It whips up in no time. Add to a greased pie pan and bake for 15 minutes then remove from oven and turn oven to 350 degrees.
In a bowl, add all of the ingredients for the strawberry filling (up to the butter) and combine thoroughly. Pour into the pre-baked pie shell and bake for 25 minutes. Turn the heat up to 375 degrees and bake for 10 more minutes. Remove from oven and let it cool completely before serving. This needs to be refrigerated overnight if there are any left overs.

Eat and enjoy!