Boozy Chocolate Fondue for 2

I am the first to admit… I am a chocoholic. Every single night I need just a little bit of chocolate or I am just not satisfied. Sometimes it’s a square of Dove chocolate, a few chocolate chips, a glass of chocolate almond milk, or a chocolate chip cookie. I can’t remember the last day where I didn’t a little chocolate.
The first thing I thought of when I saw this month’s theme for Recipe ReDux, I was going to make something with chocolate! This month the Recipe ReDux theme was a “Spirited ReDux” – Show us how you like to cook, bake, or mix-it-up with spirits, extracts, and other alcohols. Booze & chocolate.. I’m in.

Spike Choc Fondue 3

The star of the show is Frangelico. I knew Frangelico was a hazelnut liqueur, but I had to do a little research to find out more.

Screen Shot 2014-07-21 at 11.34.03 PM

Since the Frangelico is so sweet I went with a dark chocolate to balance the flavors. Plus, dark chocolate has health benefits. Consuming a little dark chocolate daily has been shown to reduce risk of heart disease. So my chocolate addiction every night is not so bad after all! The key is moderation.

Spiked Choc Fondue 2

My absolute favorite thing to dip in chocolate fondue are strawberries! Go crazy and try all sorts of fruits with this recipe.

Spiked Choc Fondue 4

So the key to my chocoholic tendencies is moderation and balance. This is a perfect recipe for a little fondue to share, plus adding fruit to dessert is a nice balance.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
strawberry dipped in Spiked Chocolate Fondue

Boozy Chocolate Fondue for 2

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 2 1x
  • Category: Dessert, Fondue


Add a little kick to your chocolate fondue with a little Frangelico! This recipe is perfect for a little indulgence for date night.


  • 4 ounces dark chocolate
  • 2 tbsp heavy cream
  • 1 tbsp Frangelico
  • Strawberries + other fruit for dipping


  1. Combine chocolate and cream in a medium bowl. Bring a small pot of water to a simmer over medium-low heat, then reduce heat to low. Set the bowl of chocolate over the pot, to create a double boiler, making sure the water does not touch the bowl. Stir frequently until all the chocolate is melted. Remove from heat and stir in liqueur.
  2. Transfer the chocolate to a fondue pot and keep warm over low heat or a low flame. Alternately, transfer to a small serving bowl. Serve immediately with strawberries and other fruits for dipping.

Recipe Card powered byTasty Recipes

In Good Health,
Screen Shot 2014-07-12 at 12.35.16 PM

Supermarket RD's Pick: Quinoa Flour

Screen Shot 2014-07-18 at 7.45.12 PM

Quinoa flour is simply made from ground quinoa seeds and is naturally gluten free. The flour itself is cream-colored and the coarseness of the granules can vary from brand to brand, but you will find that flour made from quinoa is coarser than ordinary wheat flour.
The flavor itself is quite strong compared to other flours and it gives recipes a slight nutty flavor. It is suitable for use in sweet and savory recipes, and often used for gluten free baking. I personally LOVE Bob’s Red Mill Products and my supermarket has a wide variety of different flours and meals.

Screen Shot 2014-07-18 at 7.59.08 PM

Screen Shot 2014-07-18 at 4.58.16 PM

What I really like about quinoa flour since it is made from quinoa grains (seeds), it contains more protein than any other flour. It also contains zinc, iron, calcium, vitamin B, phosphorus, potassium, magnesium and manganese. Also, it has a little bit less carbohydrates to other flours.
Screen Shot 2014-07-18 at 5.31.17 PM
So, what should you make with quinoa flour? I found some mouth watering recipes using quinoa flour that I cannot wait to try!

Screen Shot 2014-07-18 at 6.20.00 PM

Chocolate Chip Cookies

Quinoa Flour Naan

Almond Butter Quinoa Blondies

Gluten Free Brownies


Lemon Berry Muffins

Protein Waffles

In Good Health,
Screen Shot 2014-07-12 at 12.35.16 PM

Spinach & Feta Turkey Burger

It’s that time of month for the Recipe ReDux theme recipe! What were all the Recipe Redux-ers up to this month?
A Play on Patties: While St. Patty’s Day will be over by the time The Recipe ReDux rolls around this month, we’re celebrating the ‘patty’ all month long. We’ve seen images of stacked patties go crazy on food photo sharing sites like; so stack ‘em up! Think healthy tuna burgers, potato patties, or veggie stacks.

Honestly, right now I have been so busy, I just remembered tonight about Recipe ReDux. It’s quite alright because I has just the ingredients I needed to whip up a tasty “patty”.

turkey burger RD1.jpg


Spinach & Feta Turkey Burger

Makes 4 patties


1 pound ground turkey breast
2 cups spinach, chopped
1/3 cup feta cheese
1/3 cup panko
1 egg
salt & pepper


1. Preheat the oven to 350 degrees F.

2. In a large bowl, combine the turkey, spinach, feta cheese, panko, egg, salt, & pepper until all ingredients are distributed throughout the turkey.

3. Form turkey into 6 patties.

4. Spray a large pan with cooking spray and put over medium-high heat. Add the turkey burgers to the pan to sear both sides. Transfer the burgers to a baking sheet and cook in the oven for another 5-10 minutes until cooked through.

5. Assemble you burger on a whole wheat bun and healthy toppings.

Screen Shot 2014-03-22 at 9.50.55 PM

(nutrition facts based on calorie count)



Screen shot 2013-12-17 at 5.28.33 PM.png

Look what the other Recipe ReDux members made this month:

"BLT" Stuffed Chicken

This recipe is for all the bacon lovers out there. I personally do not like bacon. (I know.. the honorrrr!!) One of my clients I cook for is a big bacon lover, so I decided to incorporate into a dinner instead of just adding it to the side to a morning breakfast platter. Everything in moderation right?

BLT chicken RD1.jpg

Tired of plain baked chicken? Spruce it up BLT style.


“BLT” Stuffed Chicken

Makes 4 servings


2 large (8 oz) chicken breasts

4 pieces bacon
3 cups spinach
1 cup tomato, diced
1/4 cup onion, diced

1. Preheat the oven to 350 degrees.

2. Slice both chicken breast in the middle, not all the way through, to make a pocket for the filling. Sprinkle the inside with pepper.

3. Dice 2 pieces of the bacon. Over medium heat cook the bacon until crispy. Remove the bacon and set aside on a piece of paper towel to soak some of the fat.

4. In the same pan, add the onion, and cook until translucent. Then add the tomatoes and spinach until spinach has wilted. Add the bacon back in and toss together to incorporate.

5. Take the bacon, spinach mixture and stuff it into the chicken. With the remaining bacon, wrap wrap it around the stuffed bacon to hold it together. Sprinkle with pepper.

6. Bake in the oven for about 10 minutes, until chicken is cooked through and bacon is crisp.

BLT chicken RD2.jpg

Screen Shot 2014-03-19 at 11.05.06 PM.png

(nutrition facts based on calorie count – 1/2 stuffed chicken breast)



Screen shot 2013-12-17 at 5.28.33 PM.png


Whole Wheat Pizza with Veggies and Feta

Growing up, every Friday night was pizza night. I kept that tradition going even when I went off to college. My roommates and I would make pizza together with all different topping combos. My favorite is topping pizza with a variety of veggies! I was excited for this month’s Recipe ReDux theme of Pizza Party! I made this pizza Friday night with my boyfriend. It’s safe to say that is pizza is awesome considering it was devoured.

WW pizza RD2.jpg

Try this simple recipe for a healthy whole wheat pizza crust! Top your pizza with this healthy combo or create a new version with your favorite pizza toppings.

WW pizza RD1.jpg

Whole Wheat Pizza with Veggies and Feta

Makes 1 medium pizza, 8 slices



Whole Wheat Pizza Crust:
2 1/2 cups whole wheat flour
1 packet yeast
3/4 tsp salt
1 cup warm water
1 tbsp olive oil
1 tbsp sugar
Pizza Toppings:
1 tbsp olive oil
1 tbsp garlic, minced
1 cup part skim mozzarella cheese
2 cups spinach, roughly chopped
1 cup mushrooms, sliced
1/2 cup red onion. sliced
3/4 cup sliced plum tomatoes
1/2 cup feta cheese


1. Combine yeast, water, and 1 tsp sugar. Set aside and let sit for 5 minutes

2. In a stand mixer combine, 2 cups flour, salt, the rest of the sugar. Make a well in center and add the olive oil and yeast mixture.

3. Using the paddle on the stand mixer, mix ingredients until just combined. Then, switch to the dough hook and work for the dough for another 4-5 minutes. Add the remaining flour slowly until combined and until the dough starts to pull away from the side of the bowl.

4. Transfer the dough to a bowl lightly greased with cooking spray. Cover lightly with plastic wrap. Let the dough rise for about 45 minutes to 1 hour (dough should double in size).

5. Once the dough has risen, punch down the center of the dough. Lightly flour the pizza stone. Roll out the dough evenly. Let it rest for 10 minutes. Preheat the oven to 500 degrees F.

6. Brush the dough with olive oil and garlic. Start assembling the toppings with half the mozzarella cheese, spinach, mushrooms, onion, remaining mozzarella cheese, feta cheese, and tomato.

7. Put the pizza in the oven and lower the temperature to 425 degrees F. Bake for about 15 minutes or until crust is golden brown and cheese has melted.

WW pizza RD4.jpg


WW pizza RD3.jpg

Look at those layers of toppings!

Screen shot 2014-01-21 at 3.57.23 PM.png

(nutrition facts based on calorie count – per slice)




 Check out the other Recipe ReDux Pizza Party posts:

Screen shot 2013-12-17 at 5.28.33 PM.png


Baked Apples

The average American should try and aim for 5 serving of fruits and vegetables per day. I say the more the better! This recipe tastes more like an indulgent dessert, but it’s actually a guilt free treat, plus a full serving of fruit.

baked apples RD 1.jpg


A guilt free sweet treat that can satisfy your sweet tooth and help you stay on track with healthy eating.


Baked Apples

Makes 3 servings



3 apples
1 tbsp brown sugar
2 tbsp oats
1 tsp cinnamon
1 tbsp raisins
1 tbsp walnuts, chopped


1. Preheat the oven to 350 degrees F. Start preparing the apples by slicing the top off. Use a melon baller to scoop out the core.

apples 1.jpg

2. In a small size bowl, combine the brown sugar, oats, cinnamon, raisins, and walnuts. Fill the cavities of the apples with the mixture.

apples 2.jpg

3. Bake for 20 minutes, until fork tender.

baked apples RD2.jpg

Screen shot 2014-01-13 at 4.49.21 PM.png
(nutrition facts based on calorie count)





Screen shot 2013-12-17 at 5.28.33 PM.png



Cashew Chicken over Rice Noodles

I love chinese food, but it’s not always the healthiest choice when it comes to some dishes. I love the cashew chicken with broccoli I get from my local chinese take out, but its always covered with so much sauce and skimps out on the broccoli. I wanted to recreate my own version to get the same great flavor without the extra sodium, fat, and MSG and really pump it up with more veggies!

cashew chicken RD2.jpg


A healthier alternative to your favorite chinese food take out. Try this simple recipe the next time you’re craving chinese food.

Cashew Chicken over Rice Noodles

Makes 6 servings



1 pound chicken breast, cubed
3/4 cup raw cashews
1 (16 oz) box rice noodles
1 tbsp olive oil
3 clove garlic, chopped
1 tbsp hoisin sauce
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp olive oil
4 scallions, sliced + more for garnish
1/2 tsp red pepper flakes
Stir Fry:
2 bell peppers, diced (any color)
1/2 large onion, diced
2 cloves garlic, minced
1/2 cup green beans, frozen
1 cup broccoli, frozen
1/2 tsp red pepper flakes
1/2 tsp black pepper
4 tbsp hoisin sauce
2 tbsp light soy sauce
2 tbsp rice vinegar
1/2 cup low sodium vegetable broth
2 tbsp olive oil
1 tsp corn starch


1. Bring a large pot of water to a boil.

2. In a medium size bowl, combine the ingredients for the marinade. Toss in the chicken and let it marinade for at least 20 minutes.

3. In a separate bowl, combine the sauce ingredients and set aside.

4. In a large wok or frying pan, heat the olive oil and add the chicken until fully cooked and evenly browned. Remove from pan.

5. Add the stir fry ingredients to the pan and cook until vegetables are tender. While vegetables are cooking put the rice noodles in the boiling water for about 5 minutes, until tender.

6. Drain the rice noodles and toss with 1/2 of the sauce until coated.

7. Add the cashews and cooked chicken back in the pan with the vegetables and toss with remaining sauce.

8. Serve cashew chicken over rice noodles and garnish with scallions.

cashew chicken RD1.jpg

Screen shot 2014-01-08 at 4.48.52 PM.png

(nutrition facts based on calorie count)




Simply Roasted

Roasting is my favorite way to prepare vegetables. The perfect roasted vegetable will be slightly crispy and brown on the outside and tender in the inside.

In simple terms roasting is a dry-heat cooking method that uses hot, dry, air to cook food. Like other dry-heat cooking methods, roasting browns the surface of the food which develops complex flavors and aromas.


A few tricks to perfectly roasted vegetables:  

  • Uniform pieces – Chop your vegetables into same size pieces and shaped. This will ensure even cooking.
    – Keep in mind that denser vegetables like potatoes, cook slower than lighter ones, like mushrooms. Cut the denser vegetables into smaller pieces so they cook faster or add the less dense vegetables in the oven later, once the denser vegetables had a chance to cook a bit. 
  • Caramelization happens at the vegetables surface – for more caramelization, cut the vegetables with a larger surface area or flip mid way through cooking.


  • Don’t overcrowd the pan – This is a common mistake. If you have a lot of vegetables spread them out onto two pans. Let the vegetables breathe and give them a little bit of space. When the vegetables are too close or stacked, it will cause the vegetables to steamy rather then roast, leaving you mushy vegetables.


  • Remove excess moisture – The key to perfect browning is low moisture content. For example, eggplant is very porous and retains moisture. Remove the moisture by lightly seasoning the eggplant with salt and line in a colander. Place a paper towel on top and put a heavy pot on top to drain the excess moisture from the eggplant.


  • Season simple – Lightly coat the vegetables with a little olive oil and a sprinkle of salt and pepper. The roasting techniques really brings outs a delicious flavor. If you want to switch it up a bit add some thyme, rosemary, orange zest, cayenne pepper, cumin, fennel seeds, etc.


  • Set the oven at the correct temperature – You want the oven to be hot enough to caramelize the natural sugars in the vegetables, but not too hot to let it burn! Set the oven to 400 degrees F for perfectly roasted vegetables.

What are your favorite vegetables to roast?

Hoisin & Lime Salmon

This recipe has minimal and simple ingredients that really work well together to a create simplistic, delicious salmon dinner.

salmon RD3.jpg

Hoisin & Lime Salmon
Makes 4 servings


1 tbsp hoisin sauce
1 tbsp soy sauce
2 tbsp honey
2 cloves garlic, minced
1 lime (1/2 for juice, 1/2 for garnish slices)
4 (4 ounce) salmon fillets
salt and pepper

1. Preheat the oven to 350 degrees F. Line a baking sheet with tin foil and/or cooking spray.
2. In a small bowl, mix together the hoisin sauce, soy sauce, honey, garlic and lime juice. Let the salmon marinade in the sauce mixture for about 20 minutes.
3. Place salmon on the baking sheet. Reserve the rest of the sauce mixture. Bake for about 6 minutes.
4. Drizzle on the rest of the sauce mixture and broil salmon for about 2-3 to create a glaze on top.
5. Garnish with a lemon slice and serve.

* Pair your salmon with garlic green beans with pecans.

salmon RD2.jpg

Screen shot 2013-11-09 at 3.04.01 PM.png

(Nutrition Facts based on Calorie Count)



Molten Lava Cake

happy bday.jpeg

Screen shot 2013-09-16 at 10.24.20 PM.png

I want to wish my boyfriend, Adrian, a very Happy 24th Birthday!! We celebrated this weekend. I made us Molten Lava Cake!! I know typically all my recipes are on the healthier side, but there are times to indulge and celebrate with decadent desserts, guilt free. My friend/roommate from college gave me this recipe. She is a trained pastry chef, so I knew this recipe was going to be amazing.

molten lava cake 2.jpg

molten lava cake 1.jpg

Molten Lava Cake
Makes 4 servings
Recipe by Theresa Louis, pastry chef


4 oz butter
6 oz bittersweet dark chocolate
2 yolks
2 whole eggs
2 tbsp flour
1/4 cup sugar
1 tsp salt
powdered sugar (optional)


1. In a double boiler melt chocolate and butter together – whisk till smooth.
2. Whip eggs and yolks – slowly streaming in sugar and salt. Whip till thick and pale.
3. Quickly fold chocolate butter mixture (warm, not hot) into whipped egg mixture then fold in flour.
4. Spoon into 4 greased tins, bake at 450 for about 10 min – sides of cake should be firm but center should be soft.
5. Let sit for 1 min out of the oven. Invert onto plates, sprinkle with powdered sugar (optional), and eat asap!


molten lava cake 3.jpg