I have been thinking of creating a steak rub for a long time. I use a dry rub on my ribs so I thought why not? Mixing my two favorite things in the world, coffee and chocolate was a match made in heaven. Honestly, this was the best steak I have ever eaten. I definitely will make this again. And again! #Choctoberfest2016 #CavemanCoffee #CavemanCoconutOil #CertifiedAngusBeef
1 teaspoon coconut oil, I used Caveman Coffee Brand
Season steak with garlic salt and pepper, fresh ground is preferred
1 teaspoon chocolate, dry unsweetened
1 teaspoon finely ground coffee, I used Caveman Coffee
1 teaspoon of cinnamon
1 teaspoon smoked paprika
1 teaspoon cayenne pepper, substitute chili powder for less heat
Look at that beautiful rub.
In a small bowl, whisk together chocolate, coffee, cinnamon, paprika and cayenne pepper. Set aside. Brush strip steak or rib eye with coconut oil on both sides and sides of steak. This helps the rub to adhere to the steak. Season with garlic salt and fresh ground pepper. Rub dry steak rub all over steak and let it rest in the refrigerator for an hour to let the flavors infuse. Take steak out of the refrigerator while your grill heats up. Grill to perfection. Don’t let the dark rub trick you on how done the steaks are. The cooked rub will look very dark but the taste is so amazing. The spices, coffee and chocolate will please your palette. I honestly can say this is the best steak I have ever eaten.
A dark thick crust on the outside and tender, flavorful meat inside. Delicious !
I would like to thank Caveman Coffee for the delicious coffee and awesome coconut oil. I love these products. The opinions expressed are my own.
I was given Barleans Greens Chocolate Silk Powder to try and create a recipe for #Choctoberfest2016 This smoothie is healthy, nutritious and delicious. This product is full fiber and antioxidants. A great meal replacement in the morning or lunch. Perfect for in between meals. You and your kids will love this.
1 8 ounce container of plain yogurt or vanilla, I used fat-free
1 scoop of Barleans Green Chocolate Silk Powder
3 Tablespoons Peanut Butter
1 Banana, frozen
1/4 cup milk, whole, low-fat, almond soy, whatever you prefer
Place ingredients in blender and blend until smooth. I use frozen fruit, in this case a frozen banana. Frozen fruit will thicken your drink without using ice. Makes 1 delicious smoothie. Enjoy!
*Opinions are strictly my own
I am so thrilled to be able to participate in #Choctoberfest2016. Thank you Imperial Sugar for sugar and making my cookies a sweet treat.
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup solid vegetable shortening
3/4 Imperial granulated sugar
3/4 cup light brown sugar
2 extra large eggs
2 teaspoons vanilla
1 12 ounce bag of semi-sweet chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the dry ingredients and set aside. Cream together sugars and shortening until creamy. Add in vanilla and the eggs, one at a time. Gradually add flour. Mix well. Stir in chocolate chips. Drop on an ungreased cookie sheet by the teaspoon or small scoop. Bake for 8-11 minutes depending on how soft or crispy you like your cookies. Let cool on baking sheet one minute before transferring to cooling racks. Cool completely before storing in an airtight container. Enjoy!
*I received free products but the opinions are my own.
Today is one of my favorite days of the year… because it is the first day of #Choctoberfest 2016!
#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?
Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.
Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:
- From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
- From our Silver Sponsor Nature Nate’s: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
- From our Silver Sponsor Barlean’s:16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint
- From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
- From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine’s Fair Trade Gift Set
Enter now to win our #Choctoberfest 2016 prize pack! We’ll be picking a winner at random winner on Saturday, Oct. 15, so enter by Friday to make sure your name is in the drawing:
a Rafflecopter giveaway
Here’s a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week:
The PinterTest Kitchen • 2 Cookin’ Mamas • A Kitchen Hoor’s Adventures • addicted 2 recipes • Amy’s Cooking Adventures • An Affair From The Heart • Balancing Motherhood • Body Rebooted • Bottom Left of the Mitten • By the Pounds • Canning and Cooking at Home • Coconut & Lime • Cook with 5 Kids • Cook’s Hideout • Cookaholic Wife • Cooking with Carlee • CopyKat Recipes • Cricket’s Confections • Crumbs in my Mustachio • Elisabeth Jean • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fantastical Sharing of Recipes • Feed Your Soul Too • Feeding Big • Frankly Entertaining • Full Belly Sisters • Get the Good Stuff • Grumpy’s Honeybunch • Hezzi-D’s Books and Cooks • Hostess At Heart • Ink and Sugar • Jane’s Adventures in Dinner • Join Us, Pull Up a Chair • Karen’s Kitchen Adventures • Kate’s Recipe Box • Kudos Kitchen by Renee • Kylee Cooks • Letz Eat • Life Currents • Life on Food • Making Miracles • Monica’s Table • Moore or Less Cooking Food Blog • My Catholic Kitchen • My Gluten Free Miami • Our Good Life • Palatable Pastime • Restless Chipotle • Seduction in The Kitchen • Sew You Think You Can Cook • Simple Food 365 • Southern With A Twist • Sumptuous Spoonfuls • Take Two Tapas • Tampa Cake Girl • Teaspoon of Goodness • That Recipe • The Crumby Cupcake • The Flavourista • The Food Hunter’s Guide To Cuisine • The Freshman Cook • The Pajama Chef • The Redhead Baker • The Spiffy Cookie • Tramplingrose • Wildflour’s Cottage Kitchen • Zesty South Indian Kitchen
I’m looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don’t forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack.
I love nachos. I love Reubens too. It was only a matter of time before I created nachos from my favorite sandwich. This is a very fast and easy recipe to prepare.
3 slices of deli sliced corned beef
8 ounces of sauerkraut, and squeezed dry, I used Silverfloss Bavarian Style
3 Tablespoons of Thousand Island dressing
5-6 ounces of Swiss cheese grated
Preheat oven to 350 degrees. On a large baking/pizza tray, spread tortilla chips out. Tear up pieces of corned beef and placebon top of tortilla chips. Drain 8 ounces of the sauerkraut and place on several paper towels. Squeeze out the liquid from the sauerkraut. You want it dry because you will be mixing thousand island in it and you don’t want soggy nachos! Place sauerkraut in a bowl and mix in thousand island dressing. Place and spread out over the corned beef. Cover with Swiss cheese and bake for 5 minutes or until cheese is melted. Serve and enjoy.
The secret to a good Reuben is dry sauerkraut. Whether its nachos, burgers or sandwiches. Also, if you are layering the chips, lay down on layer of chips, meat, sauerkraut thousand island mixture and cheese. Repeat this for every layer. You may need to adjust the amount of ingredients and cooking time for multiple layers of nachos. Serve and enjoy!
It’s so secret that I love pineapple. I enjoy it as often as I can. This is an easy ice cream to make, no machine needed! Simply combine the ingredients and place in the freezer. I think this a perfect light dessert anytime, especially after a holiday meal. This is ice cream is perfect, so light and refreshing. #Sharethesunshine #Dole
In a mixing bowl, whip up the cream cheese until it’s a spreadable consistency. Add Dole Crushed Pineapple and corn starch. Blend well. This mixture should be thick. Add 2 cups of powdered sugar and combine. Pour in heavy whip cream and Malibu Rum if you are using. *A teaspoon of Rum extract may be substituted. Blend on high speed until the mixture has thickened for several minutes. Place in freezer until it has set for a couple of hours. Top with coconut and whip cream if desired.
Cream cheese, corn starch and pineapple
1 8 ounce block of cream cheese, room temperature
1 8 ounce can of Dole crushed pineapple
1 Tablespoons corn starch
2 cups powdered sugar
1 1/2 cups heavy whipping cream
3 or more Tablespoons of Malibu Rum, optional*
Whip Cream, optional
Coconut, optional, toasted or untoasted
To toast coconut, I place it on a microwave plate and microwave it for 30 second intervals. Stir and redistribute the coconut the coconut every 30 seconds until toasty.
I love BLT sandwiches. I thought why not turn my favorite sandwich into a salad. When I told my friend I was making a BLT Pasta Salad with romaine lettuce, he thought I was nuts. I did add a few other ingredients that don’t usually appear on my sandwich like cheese and green onions. This salad was a big hit and it was very tasty.
8 ounces of pasta, cooked and drained I used shell pasta because that what I had, feel free to use your favorite
3/4 bag of Romaine Lettuce
4 green onions, cut into small pieces, green and white parts
Cherry tomatoes or a big heirloom tomato cut into bite size pieces
6 slices of bacon, cooked crisp, I used thick cut slices, crumbled
3/4 cheddar cheese, cubed into small pieces
Cook pasta according to the directions on the box. Drain from hot water and run cold water over your pasta in the colander to cool it off. Pasta should not be hot. While the pasta is cooking, chop and cut up the other ingredients. Put all ingredients in your salad bowl and toss. Add your favorite ranch dressing or make my recipe posted below. Add dressing a little at a time so you do not over dress your salad. It’s better to add a little at a time and toss. Enjoy!
Homemade Ranch Dressing
1 cup Buttermilk
1/2 cup Sour cream
1 Tablespoon of chopped chives, fresh is best
1 Tablespoon of parsley, I used dry
1/2 teaspoon Dill, dry
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/8 teaspoon Salt
1/8 teaspoon Pepper, cracked fresh if possible
Whisk all of the above ingredients. Refrigerate. Dressing is best if made the day before.