Frozen Yogurt Bark
From "Clean and Delicious"
Ingredients
2 Tbsp maple syrup or honey
1 tsp vanilla extract
1/2 cup sliced strawberries
1/2 cup blueberries
1/4 cup granola
2-3 Tbsp unsweetened coconut flakes
1/4 cup chocolate chips
Directions
1. Line a 9x13-inch baking dish or rimmed sheet tray with parchment paper.
2. In a medium bowl, blend the Greek yogurt with the maple syrup and vanilla extract until well combined.
3. Pour the yogurt mixture onto the prepared baking sheet and spread it evenly to about 1/4 inch thick.
4. Sprinkle the sliced strawberries, blueberries, granola, coconut flakes, and chocolate chips evenly over the top. Press very gently so it all sticks.
5. Place the baking sheet in the freezer for at least 3 hours, or until the yogurt is firm. For best results, freeze overnight.
6. Once frozen, remove the baking sheet from the freezer. Break the yogurt bark into pieces using your hands or cut it with a sharp knife. Enjoy!
Marry Me Chicken
From "Little Sunny Kitchen"
Ingredients
3 large chicken breasts boneless and skinless,
sliced lengthwise into thin cutlets
½ tsp salt
¼ tsp ground black pepper
6 Tbsp all-purpose flour
2 Tbsp olive oil
2 Tbsp unsalted butter
3 cloves garlic minced
1 cup chicken stock
1 cup heavy cream
½ cup parmesan cheese, grated
1 tsp chili flakes
¼ tsp oregano
¼ teaspoon thyme
⅓ cup sundried tomatoes, chopped
1 Tbsp fresh basil leaves
Directions
1. Season chicken with salt and pepper, then dredge in flour and shake off any excess.
2. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
3. Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
4. Sauté the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
5. Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
6. Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
7. Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
Dark Chocolate Covered Raspberries
From "Clean and Delicious"
Ingredients
1 heaping cup raspberries (6 ounces)
1 Tbsp chia seeds
5 ounces dark chocolate, or whatever chocolate you prefer
1 tsp coconut oil
Pinch sea salt
Directions
1. Line a sheet pan with parchment paper and set aside. In a small bowl, mash the raspberries with the back of a fork until they are broken down.
2. Add in chia seeds and stir until well combined. Let this sit on the counter for 5-10 minutes to thicken.
3. Scoop small spoonfuls of the raspberry-chia mixture onto the prepared baking sheet ( about 1 tablespoon each). You should end up with 8-10 pieces depending on their size. Place in the freezer for one hour or until set through.
4. Place the chocolate in a small bowl and melt in the microwave for 30-60 seconds, stirring after the first 30-seconds (all microwaves will vary, so watch carefully). Mix the coconut oil into the melted chocolate until well combined.
5. Dip the frozen raspberry-chia bites into the chocolate until coated and place back on the prepared baking sheet.
6. Sprinkle a tiny bit of flaky sea salt over the wet chocolate. Repeat.
7. Place the chocolate-dipped raspberry bites back into the freezer for an hour or until set through. Enjoy!
Pasta Carbonara with Bacon
From "Family Style Food"
Ingredients
1 pound dried spaghetti, bucatini or linguine pasta
3 large egg yolks
1 large whole egg
½ cup freshly grated Parmesan cheese, plus more for serving
½ cup freshly grated Pecorino Romano cheese, plus more for serving
¼ cup chopped fresh Italian parsley
Freshly ground black pepper, to taste
Kosher salt
Directions
1. Preheat the oven to 400 degrees and line a large tray with paper towels.
2. Arrange the bacon on a rimmed baking sheet. Bake for 15-20 minutes, flipping the pieces halfway through, until the bacon is deeply colored and crisp. Transfer to the tray to blot excess fat. Chop the bacon into small pieces.
3. Whisk the egg yolks, whole egg, Parmesan and Pecorino cheeses, ¼ teaspoon salt and black pepper in a large mixing bowl. If you have a large pasta serving bowl, use that to mix and serve.
4. Bring 4-5 quarts of water to a boil in a large saucepan or pot and add 1 tablespoon salt. Add the pasta and cook according to package directions until al dente (usually about 10 minutes.) Scoop out 3/4 cup of the cooking water before draining the pasta.
5. Whisk ½ cup of the hot water into into the egg yolk mixture — this tempers the eggs so they won't scramble.
6. Immediately dump the hot pasta into the bowl, then toss it all together quickly and thoroughly, using tongs or two spoons. You can add more water if the sauce seems dry. Sprinkle the bacon and parsley over the pasta and toss to combine. Serve right away, with additional grated cheese on the side.
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