Redefining your skin

Rasberry Chocolate Decadence

Anyone interested in some amazing rasberry and chocolate?

The check out this recipe!

Ingredients

Rasberry Truffles (see Recipe)

6 oz Bittersweet chocolate

2 oz Semisweet chocolate

10 Tbsp butter

2 Tbsp white sugar

1/2 C all purpose flour

3 eggs

3 egg yolks

1 Tsp vanilla

1 Tbsp orange liqueur

2 Tbsp rasberry liqueur 

Frozen rasberries

Heat oven to 425 degrees. Butter your ramekins and coat them with sugar.

Prepare the truffles and refrigerate.
Prepare the cake batter:
Melt the chocolates and but together.
Add the flour and sugar.
Stir in the eggs.
Add the vanilla and liqueurs.
Divide the mixture evenly among your ramekins.

Place a truffle in the center of your batter.

Sink each truffle until covered completely.
Add 1 frozen rasberry to each dessert.
Bake for 14 minutes.

Serve warm.

Enjoy its deliciousness! MMMM

For the Drizzle
Use the remainder of the frozen raspberries and heat on high in a small saucepan. Add 1 Cup Mint infused simple syrup and reduce. Drizzle on each dessert and serve warm.

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Chocolate kissed Razzetini

If you are like me, Valentines has become a little overrated. I'd rather not fight the crowds and have a romantic night at home with my hubby. And this is the perfect drink for the occasion.... CHOCOLATE, MINT, and RASBERRIES! Yum.....




Mint Infused Simple Syrup
You will want to make your Simple syrup for this recipe ahead of time to allow the flavors to infuse. To make the syrup, mix 1 cup water and 1 cup sugar and stir until dissolved. For this drink, you will want to add 1/4c freshly ground mint leaves and let it sit.

Ingredients
1/4c Vodka
2 Tbsp Triple Sec
1 Tbsp rasberry Liquer
2 Tbsp Cranberry Juice
1/4 cup simple syrup
Juice of half 1 lime
10 Frozen rasberries
 Chocolate syrup
 Chocolate cookies, crushed

Preparation
Crush the cookies very fine and place on a plate.
Put the chocolate syrup in another plate and dip the rim of each glass.
Then dip it into the cookies and set aside.
Add the raspberries and vodka to a martini shaker. Crush the berries and shake vigorously. Strain the seeds.
Add the other ingredients and a few pieces of ice.
Shake again and pour into glass.
Garnish with a mint leaf and serve.



So go ahead ladies! Indulge in a little decadence this year!

Poblano Steak Chili

Spicy foods can add tons of flavor to even the most bland of diets. I have always avoided foods that were "too spicy" mainly because I did not know how to incorporate them in my diet. My husband has slowly been introducing HEAT into our meals, and now spicy meals have become an expectation in our house.

This is a recipe I have adapted from the Southbeach Diet. Even my husband said this one was HOT!

Ingredients

• 1 lb Flank Steak, diced
• 1 ½ pounds poblano peppers seeded
• 2 cups lower-sodium chicken broth
• 1 large onion, coarsely chopped
• 1 large green bell pepper, roughly chopped
• 2 cans rotel, with liquid
• 2 large beefsteak tomatoes, diced
• 1 can green chilies
• 2 jalapeños, chopped
• 2 Tbsp ground cumin
• 2 Tbsp chili powder
• 4 Tbsp garlic, minced
• 2 (15-ounce) cans cannellini beans, rinsed/drained
• 2 Tbsp extra-virgin olive oil
• one bunch of cilantro, chopped

Preparation

Pulse poblano peppers in a food processor until finely chopped but not pureed; transfer to a large bowl.
Pulse the onion, bell pepper, jalapeno, in food processor until finely chopped.
Remove any excess liquid and combine vegetables with the peppers.

Heat 1 Tbsp of olive oil and 2 Tbsp of garlic in a Dutch oven over medium heat.
Add the diced steak, cumin and chili powder and brown slightly on all sides, stirring frequently.

Remove the steak and place in a large bowl to preserve the juices.
Add the remainder of oil and garlic to the pan and heat until garlic starts to brown.

Add the onion and cook until tender.
Add the freshly diced tomatoes and green chilies and heat until tomatoes are softened and the juices gather in the bottom of the pan, approx 5 minutes.

Add pepper mixture, reduce heat to medium, and cook, stirring occasionally, until all vegetables are softened, approximately 10 minutes. 

Stir in steak, broth, rotel and the beans.

Bring to a simmer, and reduce the heat. Cover and cook on low heat for about 2 hours. (you can also transfer to a crockpot at this point if you prefer)

About 10minutes before serving, add the cilantro and let continue to simmer. 

Serve hot. You may garnish with fresh cilantro, sour cream and cheese if desired.