I was gifted with a bunch of Gavottes Crispy Crepe Biscuits so I wanted to make them into something special. I know about no bake cookies. I also know about Kadorei Shokolad cookies, I also know how to make both recipes much better. Somehow I turned the Crispy Crepe Biscuits into FORKING AMAZING Chocolate Truffles. This is very easy and anybody can make these. All you do is melt butter and chocolate and mix the ingredients into it. They need to soak a little and firm up slightly. The embellishments are up to you!

Recipe for around 20 truffles

8 oz crispy crepe biscuits – crushed

10 oz unsalted butter – melted

6 oz chocolate chips (melted with the butter) + optional more for embellishments

1/3 cup dark brown sugar

1/3 cup cocoa powder

2 teaspoons vanilia extract

1 teaspoon cinnamon

3/4 teaspoon course sea salt

Embellishments

optimal – coconut shreds

optimal – crushed sweetened nuts

optimal – sprinkles

optional – sugars

optional – chocolate shreds

optional – chocolate drizzle

EASY just mix the ingredients together. Let sit 20-30 minutes. Scoop into small meatball sized balls and don’t worry if not perfect because they will stick together better on the next rolling. Roll into embellishments of choice. Refrigerate. (I did chocolate chips crushed, a few chocolate sprinkles, red sugar, and chocolate drizzle)

These came out really FORKING Amazing. My husband usually doesn’t even like sweets but said, that he could eat all of them.

For serving I’d suggest pulling them out of the refrigerator and bring to room temperature.

ENJOY!!!!!!

We can thank Albertson’s for this because I was buying chicken breasts on sale and they had a limit of 8 pounds. They would only sell me 7.5 pounds. I fit all I could into my Sous Vide and had one big breast left so I thought I would fry it. I think this recipe will coat two large chicken breasts because I did one and had extra. First the chicken gets pounded and marinated for two hours.

Marinate for two hours –

one or two breast of chicken pounded and rubbed with about 2 Tablespoons Italian Seasoning (My mix is – I Tablespoon each c- ourse sea salt, black pepper, oregano, basil, fennel seeds, 1+1/2 teaspoon each of granulated onion, granulated garlic)

1 can coconut milk

1 Tablespoon Apple Cider Vinegar

2 teaspoons Bomba (Italian chili paste condiment)

1/2 teaspoon course sea salt

1/4 teaspoon black pepper

This goes in a Zip Lock Bag with the air squeezed out in your refrigerator for 2 hours.

Make flour coating

1/2 cup cornstarch

1/2 cu flour

1+1/2 teaspoon course sea salt

1/4 teaspoon black pepper

1 teaspoon cayenne pepper

1+1/2 teaspoon paprika

mix together

After two hours pull out the chicken and shake off all the liquid that you can and discard liquid.

Pat the flour mixture as much as you can on both sides of the chicken.

Put on a fry pan on medium-high heat with canola oil enough to cover a little more than 1/2 of the chicken.

Fry on both sides – You need 165F to be safe.

It’s super moist and extra juicy. It’s also crispy and tasty.

ENJOY!!!!!!

I read a few lox recipes and found that lox is something that anyone can make. All it is – is salmon (preferably sushi grade) salt and sugar. You put the fish in salt and sugar for 2-3 days.

Here’s my slightly embellished recipe.

1 lb salmon (preferably sushi grade) – rinse and blot dry

2 cups sugar

2 cups course kosher salt

1 teaspoon crushed pink peppercorns

2 teaspoons dried dill

1 teaspoon lemon zest

Directions

Mix the salt, sugar, peppercorns, dill, and lemon zest together.

Get a ziplock bag and sandwich the salt and sugar mixture around the salmon.

Get all the air out and place in a bowl (I used the tape from my salmon package but that isn’t necessary.

Then place another heavy bowl over it.

About three days in the refrigerator

Pull off the skin and slice up and serve

While you are waiting for the lox to cure you might have the to make the mini bagels.

ENJOY!!!!