All About Cocoa is LIVE

I've been a little busy behind the scenes and I have an announcement!

The website is LIVE!!!!

As always I appreciate all of you and thanks for the continued love!


All About Cocoa

Happy Gobble Gobble!

I used to be a HUGE Thanksgiving fan. Now not so much. I'm pretty content with doing nothing all day and laying up, but my mom and friends won't let me stay in. So this year some lucky family member or friend will be lucky enough to have me freeload. They don't mind because most people cook way more than what's needed and don't really want to put the food in the fridge. I'll make sure to bring tupperware too because my bestie is getting a fried turkey and my mom is making red rice to take to my cousin's house. You need a plan for these days. I think I'm ready.

That's all for now. Just wanted to let ya'll know that I was still alive and coooking ;)

Have a wonderful Thanksgiving. Christmas is around the corner and you KNOW it goes down because I cook way more than what's needed lol

Besos

No Moo, No Oink, No ...what sounds do Chicken Make

No it's not Lent, but I am giving up red meat and chicken once again. Now, I don't eat those things ALL the time, but I need to make some changes in my life. But before I do that, I need to say farewell to meat, and I'd like to do that with my favorite comfort food, short ribs. I blogged about them before, so you should know that i'm not playing when I say that this is one of my favorite things to make/eat. So without further ado, here is the recipe.

Short Rib Yummyness

Ingredients
* Short Ribs (duh) - I went to the butcher and he cut about 12 pieces for me (Not a lot when the meat breaks down).
* Chopped Onion - about 2 tablespoons
* Chopped Garlic - 1 tablespoon (I love garlic)
* Chopped Green Pepper - 1 Tablespoon
* Flour
* Vegetable oil (enough to coat the bottom of the pan or pot, you'll see why below)
* Your favorite seasoning
* Beef Stock - 1 Can
* Red Wine - 1 cup - I lowered the amt this time around
* BBQ Sauce - 1/2 cup

Directions
1. Soak meat for an hour (as you should all the time, gets excess blood out)
2. Season meat with your favorite seasoning
3. Flour the meat (I used a bag, I'm old school)
4. Pre-heat oil in pot/pan
5. When oil is hot, place meat in oil to brown on each side
6. Once meat is browned, take out and drain on paper towel
7. Add veggies (you can add carrots, celery etc - do your thang)
8. Add the beef stock and stir
9. Add the bbq sauce (whichever one you like)
10. Add the red wine and stir
11. Once the veggies have softened drain the excess oil and add meat back to pot
12. Add just enough water so that it's just below the top of the meat
13. Turn heat to a very low simmer and let it cook for 3 hours this helps in getting FALL OF THE BONE TENDERNESS

Orange You Glad We're Having Chicken?

This recipe comes from another favorite site, iVillage. It's more of lifestyle blog that includes everything from food to sex. Not only do I get my horoscope from this site, I also get a daily recipe, what's not to love? In a fantasy world, I'd be able to cook dinner every night for my family and I...maybe one day.

I decided to change it up this week even though I'm still trying my best to keep it light. I'm not going to lie, it is a little hard to maintain. I'm working on it though. One day at a time.

I chose this recipe because the weather is quickly changing and sometimes you need some comfort food. Chicken is my go to and it is super easy to make.

Make this recipe your own, you know I will.

Orange and Rosemary Grilled Chicken

Ingredients
* 1/2 orange, unpeeled, seeds removed, cut into chunks
* 1 tablespoon honey
* 3 garlic cloves, smashed and peeled
* 1 teaspoon coarse salt
* 1 tablespoon fresh rosemary leaves
* 1/2 teaspoon ground black pepper
* 6 tablespoons extra-virgin olive oil
* Generous pinch of red-pepper flakes
* 2 tablespoons red-wine or apple cider vinegar
* 1 whole chicken, cut into 8 pieces

Directions
1. Combine orange, garlic, rosemary, vinegar, olive oil, salt, pepper and red-pepper flakes in a food processor; blend until orange is chopped into small pieces and mixture is well combined.
2. Season chicken with salt and pepper. Dip each piece in the marinade to coat and place in a large sealable plastic bag. Pour extra marinade into bag and seal. Refrigerate, turning the bag occasionally, for at least 2 and up to 8 hours.
3. Heat grill to medium. (I'll be using my stove top grill or might even bake it)
4. Remove chicken pieces from marinade and place on grill. Cook, turning often, until chicken is cooked through, about 20 to 30 minutes total.
5. Serve immediately.

For more recipes, horoscopes, sex and relationship tips, go to iVillage to sign up.

Salad? Again?

I'm still trying to keep up with this healthy thing...even though I made some slammin' curry chicken and so/so rice and peas (Just tryna be honest). The recipe was good, but ya'll already know how I feel about making rice. I also made my slammin' cabbage (I'll post that recipe at another time)...

I know last week I posted a salad recipe well guess what here's another one. I went to a wedding in January and one of the dishes included a mixed green salad with craisins, crumbled goat cheese, walnuts and balsamic vinaigrette. I'm not a fan of walnuts, but I tell you the flavors combined are delicious. I usually get this salad from Whole Foods if I don't feel like buying all of the ingredients especially since they sell them 2 for $5 for a nice side salad.

Over this past summer, I discovered a delicious take on this salad at Pret and I must say, it is the bomb dot com. The apples add a nice bit of sweetness with the blue cheese and the chicken tastes so fresh. It is a must. But you don't have to go to Pret to pay 8.75 for it, you can make this in the comfort of your own home and have more for leftovers.

Prett's Cobb and Greens Salad


Ingredients
* Grilled Chicken
* Blue Cheese
* Cranberries (dried)
* Toasted Walnuts (shelled of course and chopped)
* Julienned apple
* Cherry Tomatoes
* Baby Leaf (you can use mixed greens)

I usually pair it with the Lemon Shallot Dressing.

When I say that this is good, please believe it!

Salad....Yummm

The other day I was weighed and let me just say that I was not pleased with the number. I know I've been talking A LOT about my whole fitness plan and looking better naked. But I have to admit with my schedule, it's hard to stick to a work out regiment. Of course now that I know where I am with my weight, I think now is the time to get it together. I will not say the number but I will say that it is more than I've ever weighed even though I think I still look it the same.

I say all this to say that the recipe for this weekend will be something light and fresh. What better way to start it off then with a yummy and hearty salad. Salads don't have to be boring and this salad is far from boring. I'll more than likely alter it because I am not a fan of chick peas. This recipe comes from iVillage. Every now and then they send a recipe that I have to try and this was one of them.

Green Goddess Salad

Ingredients
* 1/2 avocado, peeled and pitted
* 12 ounces peeled and deveined cooked shrimp, (21-25 per pound)
* 3/4 cup nonfat buttermilk
* 1/2 cucumber, sliced
* 2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives * 1 cup cherry or grape tomatoes
* 2 teaspoons tarragon vinegar, or white-wine vinegar
* 1 cup canned chickpeas, rinsed
* 1 teaspoon anchovy paste, or minced anchovy fillet
* 1 cup rinsed and chopped canned artichoke hearts (I'm sure that these are good for you, so I'll woman up and try it)
* 8 cups bite-size pieces green leaf lettuce (I'll be using a mixed green salad)
* 1/2 cup chopped celery

Directions
1. Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
2. Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.

Strawberry Shortcake

The other day I purchased heavy cream because I had a taste for homemade ice cream. I never got around to it, so I decided to make whipped cream instead. Now don't get me wrong, I love Reddi Whip. Something about bringing the can to my mouth and just having at it brings back some fun childhood memories of sneaking whipped cream for a quick treat. Once I decided that I would make the whipped cream, I purchased a plain pound cake from Entenmanns and some strawberries. I mean it was Sunday and I deserve to treat myself...right? The whipped cream was SUPER simple and it's a recipe that I've tried over and over again and it NEVER fails. All you need are three simple ingredients and a hand mixer. Pics and recipe are below.

Whipped Cream
* 2 c - (16oz) - Heavy Cream
* 1 tbsp Vanilla (I wanted Almond extract but thought about it too late, next time)
* 1/4 c sugar

I toasted the pound cake in a non-stick frying pan. OMG. Try that! You won't be upset. TRUST ME.


I sliced about 5 Strawberries


Strawberry Shortcake