A.B.I.T.S. Weekly Recipe Corner

In this section, you will have access to GOURMET recipes by Master Chef: Jillianne Veronica Harris, known to many as "Chef V".  

Jillianne is not only an extraordinary Chef, but she is also a Health Coach, Personal Trainer, Nutritionist, and Bio-metric Health & Wellness Regional Manager.  These are just a few of the hats that she wears, however;  she also has over 20 years of experience in the healthcare field and has a podcast as well as is a Motivational Influence to many across the world. 

Chef V has graciously offered some of her most sought after gourmet recipes to A.B.I.T.S to show her support for the mental health and wellness cause that we stand for. After all, cooking is very therapeutic to a lot of people who suffer from anxiety, PTSD, and other mental health diagnoses. 

In order to stay up to date on what's new and upcoming with Chef V, you can follow her on social media Twitter Facebook Instagram Tumblr and Pinterest: @justatouchof_j  #justatouchof_j

For all access to the JustatouchofJ experience:

https://linktr.ee/mynameisroni76

I am very happy to feature her one of a kind, gourmet recipes and hope that you all enjoy them as well!  Be well, be kind to yourselves and remember, there is always A Blessing In The Storm ⛈. ~Shoshana

Ingredients & Measurements:

• 1 cup Choco Vine Pleasantly Sinful Dutch Chocolate wine
• 1 to 1 1/2 Baileys Chocolate Cherry Irish Cream Liqueur
• 1 shot of Godiva White Chocolate Liqueur
• 1 shot of Smirnoff Vanilla Vodka
• 1 shot of Smirnoff Whipped Cream Vodka
• Blend

For Glass Decorations:

• Melt Dark Chocolate in a Bowl
• Dip Rim of Glass in the melted chocolate
• Next dip in Oreo Cookie Crumbs
• Freeze Glass for 5 minutes
• Pour drink mixture in and serve!

You've just made love in your kitchen baby! 😉

Chef's Footnote:

(Add frozen mixed berries or strawberries)

RumChata or Tippy Cow Peppermint Bark Rum Cream w/ chocolate ice cream for a different taste of sex appeal 

Ingredients:

• 1 small pealed Orange or Nectarine
• 1 cup of fresh sliced Pineapple 
• 1 cup of sliced Yellow Papaya 
• 1 cup of sliced Mango 
• 4 to 6 big pieces of fresh Mint Leaves
• 1/2 teaspoon of ground Cinnamon
• 8 teaspoons of Honey
• 1/3 cup of Guava Nectar (Jumex)
• 1/3 cup of Pineapple Nectar (Jumex)
• 1/3 cup of Guanabana Nectar (Jumex)
• 1 Tablespoon of graded Ginger Root
• 1 Tablespoon of Lime Juice
• 1/2 cup of Malibu Black 70 proof Bold
• Caribbean Coconut Liqueur Rum
• 1/3 Appleton Estate Reserved Jamaican Rum
  

Instructions:

Blend in Blender till smooth  

BAM!!!! You've just made love in your kitchen!
Garnish with fresh mint leaves and serve.

I love you guys.. shine on em because they hate it baby! 😉

 Ingredients:

1. 2 Teaspoon Jamaican Spice Rum
2. 1 can of Crushed Pineapples
3. Handful Blackberries
4. 2 to 3 Fresh Peaches
   **Optional (Dried Cranberry’s)**
5. One can of Grands Southern Honey Biscuits
6. 1/2 Lemon juiced
7. 1 Tablespoon Maple Syrup or Honey
8. 1/4 cup of Brown Organic Cane Sugar
9. 1/4 cup Organic Coconut Sugar, or
10. Regular Organic Sugar
11. 1/2 teaspoon Cinnamon
12. 1/2 teaspoon Nutmeg
13. 1/2 teaspoon of Vanilla
14. Butter 

 Instructions:

Pre - Heat Oven to 350/375
Prep Baking Pan w/ a little butter or baking spray.

1.) Cut up about 2 to 3 Peaches in cubes.

2.) In large pan combine Rum, 1 can of Pineapples, Peaches, Lemon Juice, Honey, Sugar, Cinnamon, Nutmeg, Vanilla, Cinnamon, Nutmeg, Vanilla, 1 Tablespoon of Butter.

Taste to see if it’s to your liking. Adjust if it’s not.

3.) Cook sauté about 10 mins on medium heat until liquid starts to thicken.

4.) Fold Blackberries into mixture.

5.) Pour mixture into baking pan, lay biscuits on top and brush with melted butter.

6.) Bake Biscuits until done.

Let them Cool
Flip Biscuits Over and say..
I just made love in the kitchen baby..

Then put it out there in pieces for everyone to taste. 😊
 

Ingredients:

1 or 2 Medium Sweet Potatoes

3/4 cup of Gluten Free Baking Flour (I use Bob's Red Mill 1 to 1)

1/2 half teaspoon Chinese 5 spice

1/2 teaspoon Nutmeg

1/2 teaspoon of Cinnamon

1/2 teaspoon of Maple Syrup or (Vanilla Optional)

1/3 cup of Coconut Oil (melted)

1/2 cup of Unsweetened Cocoa Powder

1/4 cup Brown Sugar

3/4 cup Cane Sugar

A pinch of Salt

2 Eggs (room temperature)

Instructions:

Pre - Heat Oven to 350

Pan size of your choice. I use 8x8 or 9x9 size.

1.) Boil sweet potatoes without skin until they're soft and tender enough to mash.

2.) Mash sweet potatoes while hot and add melted Coconut oil, and Maple Syrup / or (Vanilla Optional)

3.) Add Chinese 5 spice, Nutmeg, Cinnamon, Cane Sugar, Brown Sugar. Blend until Texture is to your liking. Taste

4.) Add in 1/2 cup of Cocoa Powder slowly. Taste for your liking. I use 1/2 cup, but you don't have to.

5.) Allow mixture to cool till room temperature, then add in 3/4 cup of Gluten Free Baking Flour. Mix slowly wit spoon.

6.) Add in salt, and beaten eggs at room temperature until mixture is smooth.

7.) Grease Baking Pan with a little Coconut Oil and add in brownie mixture.

8.) Place in oven on 350 for about 20 to 25 mins. (It may take 30 mins depending on your oven).

Remove from oven when done and say.. 

I just made love in the kitchen baby.. 

Then put it out there in pieces for everyone to taste. 😊

Ingredients:

• 1 Bottle of Sauvignon Blanc Wine
• 1 pack of Ground Lamb
• 4-6 Assorted Bell Peppers
• 1 lbs of Wild Caught Shrimp
• 1 bag of Black Rice
• Dry Seasonings of your choice
• I Use:
• Onion powder
• Garlic Powder
• Pepper & Salt
• Italian Seasoning
• McCormick® Grill Mates® Montreal Steak Marinade Mix
• Fresh Cilantro & Parsley 
• 1 Bottle of Classico Traditional Basil Pesto Sauce and Spread
• 1 Lemon 
• Feta Cheese
• 1 bottle of Grated Kraft Parmesan Cheese
• Grated Vermont Cheddar Cheese (sharp) or Smoked Gouda
• Extra Virgin Olive Oil

Instructions:

• Pre - Heat Oven to 350
• Cook Black Rice
• Pre Chop Fresh Cilantro and Parsley 
• Cut open and clean out Bell Peppers

1.) In Large Skillet, add a little olive oil. Ground Lamb and Dry Seasonings. 1/2 bottle of Classico Traditional Basil Pesto Sauce and Spread.

2.) Brown Ground Lamb.

3.) Add Shrimp and Sauté until done. Add about 1 cup of Cooked Black Rice, Pre-Cut Fresh Cilantro and Parsley. 

4.) Add Vermont Cheddar Cheese or Smoked Gouda, Feta, and Grated Parmesan Cheese. I use about 1 cup of each.

5.) Taste to see if mixture is to your liking. Adjust if it's not! 

Optional: Last add 2 tablespoons of Sauvignon Blanc and 1/2 of Fresh squeezed Lemon.

Taste to see if mixture is to your liking. Adjust if it's not!

6.) Fill each pepper with mixture.

7.) Cover with foil or pan lid and bake at 350 for about 30 to 40 minutes or until Peppers are Tender. 

8.) Uncover, add extra cheese of your liking to the top. Place under broiler until brown. 

Remove from oven when done and say.. 

I just made love in the kitchen baby.. 

Then put it out there in pieces for everyone to taste. 😊