Melt and bring to boil butter, cocoa and water. Sift together flour and sugar. Pour hot mixture into sugar mixture then add buttermilk, eggs, baking soda and vanilla. Mix well. Pour into long cookie sheet with sides and bake at 375 for 20 minutes. Prepare icing while cake bakes. In sauce pan bring to boil butter, cocoa and milk; add powdered sugar and beat in; add pecans and vanilla. Pour over cake as soon as it comes out of the oven. Let cool and serve.
1 cup cherry tomatoes cut in half 1 large avocado, sliced 8 ounces burrata 2 ears of corn 1 pound chicken breasts 5 strips thick-cut bacon, cooked salt + pepper Olive or avocado oil Fresh basil + rosemary, small bunch of both
1
| Start by seasoning your chicken with salt, pepper, and rosemary to
taste. Then grill until cooked all the way through, approximately 12
minutes on each side. While your chicken is cooking shuck your corn and
coat in olive oil, salt, and pepper. Throw the corn on the grill for
about 5 minutes, rotating continually. Just long enough to get grill
marks.
2 | Once the chicken is done let it rest and cut the corn kernels off the cob and set aside.
3 | Now you can start by assembling your salad. Place the washed
greens in a bowl. Add the sliced chicken, tomatoes, avocado, corn,
bacon, and burrata. Drizzle a little avocado oil and season with salt +
pepper.
4 | Serve the dressing on the side + enjoy!
BASIL + ROSEMARY BACON DRESSING – 1/4 cup avocado or olive oil – 1/4 cup red wine vinegar – 2 tablespoons whole-grain mustard – 2-3 tablespoons honey – 1 teaspoon fresh rosemary – 1 tablespoon fresh basil – 1 strip of bacon – 1 tablespoon leftover bacon grease, cooled a bit – salt + pepper to taste
1 | Combine all the ingredients in a blender and blend until smooth.
Serve alongside the salad and store any leftover dressing in the fridge
for up to one week.
