Quiona Chili-Candace

INGREDIENTS

1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 cups cooked quinoa
2 (14.5-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
1 (4.5-ounce) can diced green chiles
1 1/2 tablespoons chili powder, or more, to taste
2 teaspoons cumin 
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1 1/2 teaspoons paprika
1 1/2 teaspoons sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper, to taste 
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1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups corn kernels
3 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
1 avocado, halved, seeded, peeled and diced
 Make Festive Holiday Fudge Bites  
INSTRUCTIONS

Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
Serve immediately with avocado, if desired.

Grilled Indian Chicken-Candace

Grilled Indian Chicken - Makes 6 servings.
I so love chicken and making it on the grill is even better! You should marinate the chicken for at least 3 hours for a mild flavor. If you want a more intense flavor try using more spices.
Ingredients:
1 teaspoon ground ginger
2 tablespoons crushed garlic
2 teaspoons ground turmeric
1/4 cup yogurt
1 (3 pound) whole chicken, cut into pieces
Directions:
1. In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt.
2. Marinate the chicken pieces in the mixture for 3 hours.

3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.

Crazy Good Coffee Pot Roast-Candace

Crazy Good Coffee Pot Roast (http://fastpaleo.com/recipe/crazy-good-coffee-pot-roast-2/)

* 1 5-6 lb. beef roast

* 1 large onion (thinly sliced)

* 8 cloves garlic (peeled and smashed)

* Sea salt, pepper, marjoram

* ½ cup strong brewed coffee

* 2 T balsamic vinegar ( I don't use the vinegar as the boys don't like it)

Place sliced onion and smashed garlic in the bottom of your crock pot.

Generously (but not too generously) sprinkle your roast with salt, pepper and marjoram.

Be sure to rub the spices into the meat on both sides. Place roast on top of onions and garlic.

Brew your coffee and pour over the top of roast. Add vinegar as well.

Maurice - Maple Bars

Thanks to butterwithasideofbread.com

Ingredients

2 cups canola oil

¼ cup butter, soft

¼ cup brown sugar

3 tbsp milk

1 tbsp corn syrup

2 tsp maple extract

2 cups powdered sugar

Instructions

Pour 2 cups canola oil into a large (9” or so) saucepan, and heat it to 350F – the low side of medium.

In a medium (7” or so) saucepan, combine the butter and brown sugar. Whisk in the milk, and heat for a few minutes on medium, until the ingredients are fully melted and mixed, stirring often. Remove from the heat and add the corn syrup, maple extract and ½ cup of the powdered sugar. Mix the powdered sugar in completely. Continue adding ½ cup powdered sugar at a time, mixing it in completely before adding the next. The glaze should begin to thicken as it cools. Add 1-2 tsp more milk if needed.

Check the temperature of the oil. Set out a couple of paper towels to receive the hot bars when they come out of the oil. Prepare 2 biscuits by stretching them into an oblong shape. They will shrink back in the oil, so make them longer than you want. Put two bars into the oil. At the right temperature, they will take 2 minutes to turn golden brown on the underside. Turn them for 2 minutes more to cook the other side. Remove from the oil and set them on the paper towel to cool for a moment. Start two more bars.

Check that the glaze is thick enough that it won’t run off the bar. Spoon enough glaze onto the bar to cover the top. When the glaze has set, spoon more glaze onto each bar.