Some foods just go together: macaroni and cheese, peanut butter and jelly, eggs and toast. They’re the tried-and-true, classic combinations that we’ve all come to know and love. But what about the flavors you love by themselves but are even better when paired with the unexpected? The secret ingredients in these recipes blend so deliciously, you might want to start combining all the food in your fridge!
- 1/2 cup mashed avocado
- 3/4 cup butter
- 4 oz unsweetened chocolate
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup flour
For the frosting:
- 3/4 cup powdered sugar
- 1 ripe avocado
- 1/2 cup heavy cream
- Preheat oven to 350F. Microwave the chocolate and the butter for 2 minutes until the butter melts. Stir the mixture with a large wooden spoon until the chocolate melts and mixture becomes smooth.
- Stir in sugar, eggs, mashed avocado and vanilla and mix until smooth. Stir in flour and mix until batter is smooth.
- Pour the brownie batter into a greased 9 x 13 pan. Bake the brownies for about 20 minutes until toothpick inserted comes out clean.
- While brownies are cooling, make the frosting. Add avocado, sugar and heavy cream into blender and blend on high speed until batter is smooth, no avocado pieces remain and frosting is stiff enough for piping (it is still not as stiff as your typical buttercream of whipped cream frosting, but it should be stiff enough to hold a piped swirl).
- After brownies are cooled, cut into squares and pipe with frosting.
- 2 tablespoons coconut oil
- 2 medium onions, diced (about 2 cups)
- 4 cloves garlic, minced (about 4 teaspoons)
- 2 pounds ground beef
- 1 teaspoon dried oregano leaves
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 1/2 tablespoons unsweetened cocoa
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1 can (6 ounces) tomato paste
- 1 can (14.5 ounces) fire-roasted, chopped tomatoes
- 2 cups chicken or beef broth
- 1 cup water
- Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
- In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
- Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours.
Mustard-Baked Chicken with a Pretzel Crust
- 1/2 pound hard pretzels, coarsely crushed (4 cups)
- 1/2 cup canola oil
- 1/2 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 1/4 cup water
- 3 tablespoons red wine vinegar
- Salt and freshly ground pepper
- 6 large skinless, boneless chicken breast halves
- Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.
- Wipe out the food processor. Add the oil, whole-grain and Dijon mustards, water and vinegar and process until smooth. Season the dressing with salt and pepper.
- Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet. Bake in the upper third of the oven for 20 to 25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.
- 1 cup unsweetened applesauce
- 1 1/2 lbs. ground beef
- 1 cup bread crumbs
- 2 eggs
- 1/4 cup chopped onions
- 2 teaspoon(s) Worcestershire sauce
- 1/2 teaspoon(s) pepper
- 1/2 teaspoon(s) thyme
- 1/2 cup ketchup
- 1/2 cup unsweetened applesauce
- 2 tablespoon(s) prepared mustard
- 1 teaspoon(s) Worcestershire sauce
- Preheat oven to 350° F.
- Combine first eight ingredients. Put into greased loaf pan.
- Combine last four ingredients and pour over meat mixture.
- Bake for 1 hour or until internal temperature reaches 160° F.
- Loosen meatloaf from sides of pan and allow to set for 10 minutes.
Bacon Blueberry Scones
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup cold butter
- 3/4 cup buttermilk
- 1 tablespoon vegetable oil
- 1 cup fresh or frozen blueberries
- 4 bacon strips, cooked and crumbled
- 1 egg
- 1 tablespoon milk
- In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk buttermilk and oil; add to crumb mixture just until moistened. Stir in blueberries and bacon.
- Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet.
- In a small bowl, beat egg and milk; brush over scones. Bake at 425° for 12-15 minutes or until golden brown. Serve warm.
Stuffed Waffle Pizza
- 1 recipe pizza dough
- 8 ounces mozzarella cheese, sliced
- Sliced pepperoni, cut into quarters
- Marinara sauce for dipping
- Preheat your waffle iron. Roll out the pizza dough on a lightly floured surface and cut into equal sized squares, about 3″ x 3″ but it doesn’t have to be exact.
- Lay the sliced mozzarella in the center of the dough, being generous with the cheese because some will leak out. Add the pepperoni, then top with another square of pizza dough.
- Place on the waffle iron and close the lid, pressing down firmly but do not lock the lid. The lid will raise slightly while the dough cooks, but that is fine. Cook for about 5 minutes, or until the dough is golden brown. Serve with marinara sauce for dipping.