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South Williamsport, PA
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Beating the Winter Blues

Y’all. This is a rough time of year. Valentine’s has passed and it’s still a good bit until St. Patrick’s Day and spring. However, the cold, dark, dreary days and nights are a perfect excuse to stay inside and enjoy some comfort food! I’ve been trying to leave the recipes to our resident expert, Andrea,

Y’all. This is a rough time of year. Valentine’s has passed and it’s still a good bit until St. Patrick’s Day and spring.

However, the cold, dark, dreary days and nights are a perfect excuse to stay inside and enjoy some comfort food!

I’ve been trying to leave the recipes to our resident expert, Andrea, but I came across this perfect winter recipe and not only am I dying to try it, but I wanted to share it with all of you!

And let’s face it, no comfort food meal is complete without dessert, so I’ve thrown an amazing sounding dessert in for you too!

So the next time you are stuck inside — or maybe just enjoying a relaxing Sunday — test out this awesome chili recipe!

Spicy Pork and Cauliflower Chili
Ingredients:
• 2 lb. pork loin, fat trimmed
• 3 tbsp. brown sugar
• 1 tbsp. chili powder
• 1 tbsp. garlic powder
• kosher salt
• 3 tbsp. extra-virgin olive oil, divided
• 1 large onion, diced
• 4 green onions, thinly sliced
• 3 cloves garlic, minced
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 1 tsp. cayenne pepper
• 2 tbsp. tomato paste
• 1 large head cauliflower, cut into florets
• 1 15-oz. can diced tomatoes
• 1 12-oz. bottle beer
• 3 c. low-sodium chicken broth

Directions:

Preheat oven to 350°. Rub pork with brown sugar, chili powder, and garlic powder and season with salt. Rub with 2 tablespoons olive oil and transfer to a parchment-lined baking sheet. Roast until center reaches 160°, 1 hour and 15 minutes. Let rest, then cut into small pieces.

Meanwhile, in a large pot or Dutch oven over medium heat, heat remaining oil. Add onion, green onions, garlic, cumin, chili powder, and cayenne and cook until tender, 8 minutes. Season with salt. Stir in tomato paste and cook, 1 minute. Add cauliflower, diced tomatoes, beer, and chicken broth. Add pork along with any juices and heat through.

Hot Chocolate French Toast
Ingredients:
French Toast
• 1 cup canned coconut milk or whole milk
• 2-4 tablespoons of your favorite hot cocoa mix
• 3 large eggs
• 2 tablespoons vanilla extract
• 1/2 teaspoon coconut extract optional
• 1/4 teaspoon salt
• 4 tablespoons butter
• 8 slices thick cut challah bread or whatever your favorite french toast bread is!
Hot Cocoa Ganache
• 3/4 cup canned coconut milk may sub heavy cream
• 9 ounces semi-sweet chocolate chopped
• 1 tablespoon coconut oil or butter
• 2 teaspoons instant expresso powder
For topping
• whipped cream, marshmallows, and coconut
Directions:

To make the ganache. In a microwave safe bowl add the cream, coconut oil and chocolate. Microwave on 30 second intervals, stirring after each until smooth. Stir in the instant coffee until dissolved and smooth. Place this in the freezer for 15 minutes or the fridge for 30 minutes, but no longer. You want the ganache to be spreadable or to be able to drizzle it.

To make the french toast. In a glass measuring cup or medium size microwave safe bowl add 1 cup of coconut milk. Microwave the milk for 2-3 minutes (depending on how powerful your microwave is) or until the coconut milk is hot. Stir in 3-4 tablespoons of hot cocoa mix, let cool 5 minutes.

In the meantime, grab a 9×13 inch pan and whisk together the eggs, vanilla, coconut extract (if using) and salt. Whisk in the hot chocolate.

Grab your ganache from the freezer (or fridge) and use a spoon to carefully spread the ganache over one side of all the slices of bread (You will not use all the ganache). Sandwich the slices together to make four sandwiches. Place the sandwiches in the hot cocoa egg mixture, cover the pan and place in the fridge for 15 minutes. After 15 minutes flip the sandwiches over so the other side of the sandwich is now in the egg mixture. Place back in the fridge for 15 minutes or let it sit overnight.

When ready to cook the french toast. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the french toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately with coconut whipped cream, marshmallows (you should toast them!!), toasted coconut and a good drizzle of more ganache. DEVOUR!

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