10 oz. bittersweet dark chocolate, chopped
1 cup of pomegranate seeds
Line a baking sheet with wax paper. Melt chocolate in a double boiler or the microwave. Careful to stir it as it melts and not to overheat it so it clumps. Once chocolate is melted, stir in 1/2 cup of pomegranate seeds and combine. Pour the chocolate onto the baking pan and smooth out. Top with remaining pomegranate seeds, careful to gently press them down into the chocolate. Place in refrigerator for about 30 minutes until it has hardened. Break into pieces using a knife or your hands when serving. Store it in a ziplock bag or airtight container in the refrigerator.
*Tips&Tricks: Season with sea salt, ginger or a dash of cayenne pepper for a kick of flavor! You can top the chocolate with different ingredients such as crushed pretzels, chopped up candy and chocolate bars, or drizzle caramel on it before placing it in the fridge. You can also use white chocolate with the pomegranate seeds for a nice contrast!
1/2 cup light mayonnaise
2 cubes dill
1/2 tsp pepper
1/4 tsp salt
1 tablespoon lemon juice
Place salmon, skin side down, on a baking sheet covered with parchment paper. Drizzle olive oil over salmon. Season with spices, making sure to rub it in. Place in oven on 450′ for about 12 minutes, until salmon is cooked through and flakes easily. Prepare dill sauce by combining ingredients. Serve over salmon or on the side.
Chopped strawberries (or fruit of your choice)
Whipped Cream (whip up rich whip until thick and fluffy)
1 tablespoon cinnamon
1 tablespoon sugar
Grease a muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Gently press down and up the sides so it’s molded to the muffin cup. Bake in oven on 325′ for 10 minutes until edges are slightly browned and crispy. Then, remove from oven and let cool off. Once cooled off, fill each cup with whipped cream and strawberries. Top with a sprinkle of cinnamon sugar mixture.
This is not a recipe. This is the result of me wanting to score points as wifey by throwing my husband a birthday party and not planning ahead. This is what happens when you have two ingredients and about ten minutes until your guests show up.
1/2 cup of Chocolate Spread (I use this non dairy choco spread)
Let the whipping cream melt then whip it up until nice and fluffy. Add chocolate spread once whipped and mix it together until blended. Scoop into mini cups and drizzle chocolate sauce on top, then add mini chocolate chips.
Quinoa is the perfect base for a salad since it’s hearty and filling and can be paired with any dressing. This once is sweet with a slight tart kick. The pomegranate seeds give it a nice crunch.
1 cup of quinoa
2 cups of chicken stock
1 small red onion, diced
1 avocado, cubed
1/2 cup of pomegranate seeds
1/3 cup of olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon brown sugar
1/4 teaspoon garlic