TRIPLE LAYER FLOURLESS CHOCOLATE MACAROON CAKE

You need to make 3 flourless chocolate cake layers.  Use the recipe below which will yield one cake.  Triple it or make it three times in 9 inch round pans lined with nonstick foil.  Freeze until ready to assemble cake.
PREHEAT OVEN TO 375. LINE 9 INCH ROUND CAKE PAN WITH NONSTICK FOIL.

IN MICROWAVE,  MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL COMPLETELY AND THEN FREEZE, WRAPPED WELL.

Make macaroons:  These can be made days ahead of time and frozen.
ADAPTED FROM INA'S RECIPE....
 
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! 

Frosting! 
ELECTRIC MIX ALL UNTIL FLUFFY...

  6 STICKS SOFT BUTTER

  6 1/2 C POWDERED SUGAR

1 cup COCOA POWDER

SPLASH OF VANILLA

Add milk, until you reach a nice consistency!  (approx 1/2c-3/4c. milk)  

ASSEMBLY:

LAY THE FIRST LAYER ON YOUR PLATTER AND FROST. TOP WITH SECOND CAKE AND FROST.  TOP WITH THIRD AND FROST ENTIRE CAKE.  DECORATE TOP WITH MACAROONS AND SIDES WITH CHOCOLATE CHIPS!  CHILL! 

AND....THIS CAKE IS GLUTEN FREE, TOO!!! 

ZUCCHINI BOATS STUFFED WITH BACON, BREADCRUMBS & CHEESE!

THIS RECIPE MADE 4 BOATS!
SLICE 2 ZUCCHINIS IN HALF LENGTHWISE.  SCOOP OUT THE INSIDES WITH A SPOON.  DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER.  LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.

CHOP UP THE ZUCCHINI YOU SCOOPED OUT.  

PAN FRY 4-5 SLICES CHOPPED BACON.  ADD  1/2 ONION, CHOPPED, 4 CHOPPED GARLIC CLOVES AND SAUTEE ALL IN THE PAN UNTIL BROWNED.  ADD SOME OLIVE OIL IF NEEDED.  REMOVE TO COOL.

IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED ALEIA'S GLUTEN FREE)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN.  PILE ON SOME SHREDDED MOZZARELLA CHEESE  ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT!  TOP WITH CHOPPED SCALLIONS!

INSPIRED BY RACHAEL RAY

OVEN FRIED BROCCOLI BITES WITH AVOCADO CREAM DIPPING SAUCE....GOOD EATS RIGHT HERE!!!

Oven Fried Broccoli Bites-awesome eats right here!!!
12-16 oz. fresh steamed broccoli
1 1/2 cup of grated mozzarella cheese
3 eggs
salt & pepper
1 cup of seasoned Italian breadcrumbs (I used aleia's GF)
Avocado Oil

Preheat oven to 375. Mix all the ingredients together in a large bowl.  Form patties by hand and lay on a cookie sheet (I used my PC stone) that has been oiled (I use AVOCADO OIL BY CHOSEN FOODS!!!!!) Bake in oven 20-30 mins until browned, turning once.

Adapted from Stacey's Snacks

Avocado Cream Dipping Sauce:
Mix together 1 avocado (scooped) and 1-2T. sour cream, salt and pepper. Serve on the side as a dip!

BUTTERNUT SQUASH ROASTED WITH AVOCADO OIL & A TOUCH OF BROWN SUGAR

AVOCADO OIL 
BUTTERNUT SQUASH
1 TABLESPOON BROWN SUGAR
SALT/PEPPER

LAY SQUASH ON A NONSTICK PAN AND DRIZZLE WITH OLIVE OIL. SPRINKLE ON SALT, PEPPER AND SUGAR AND TOSS GENTLY. ROAST AT 400 20-30 MINS UNTIL BROWNING! YUM!

BRUSSEL SPROUTS!!! OMG...WHO KNEW HOW DELISH THEY ARE!!!

We have a new favorite veggie here...brussel sprouts!!!  Trim off the bottoms and peel off the outer few leaves.  Toss with grapeseed oil, salt & pepper and roast at 400 for 30-45 mins.
I used WILDTREE GRAPESEED OIL (ORDER HERE) 

PAN FRIED, DOUBLE DIPPED, HONEY GARLIC GLAZED CHICKEN

Prepare ziploc bag with:
2c. GF flour-(I USED Cup 4 Cup)
1 Tablespoon salt
few shakes of pepper
2 Tablespoons paprika
 
Prepare a bowl with 4 eggs and a splash of water


Sprinkle salt and pepper on chicken cutlets (1 used 1 1/2 pounds thin cutlets) and dredge in the flour mix.  Then dip in egg, back in flour and pan fry in some avocado oil until crispy on both sides.  Remove to a rack. 

Honey Garlic Sauce

In a pot add:

2 Tablesoons olive oil
3 cloves minced garlic

Cook over medium until fragrant but do not brown garlic.  

Add:
1 cup honey  (I used orange blossom from Williams Sonoma)
¼ cup Tamari

Simmer on low 5mins.  Then dip each cutlet into the sauce and top with sliced scallions.  

Adapted from Rock Recipes

COCONUT MACAROONS #TODIEFOR

COCONUT LOVERS BEWARE!!!!!! THESE ARE LOVED BY EVERY COCONUT LOVER I HAVE EVER MET!!!

ADAPTED FROM INA'S RECIPE....
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! Add a chocolate drizzle across the tops!