Tuesday, November 23, 2010

NUTELLA. Need we say more?

Just made this as a trial run for the Holidays. Maybe a little too bold for the Thanksgiving crowd...but definitely bustin' it out for Christmas!! Mmmmm...I am now naming this "HOLIDAY SOUP."

4 cups light cream
6 ounces sweet chocolate
1/3 cup granulated sugar
1/2 cup Nutella
4 egg yolks
1/2 cup heavy cream, whipped, for topping
1/2 cup flaked, toasted hazelnuts, for topping

Combine cream, chocolate, sugar and Nutella in saucepan over medium heat, stirring until chocolate and Nutella have melted. Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes. Serve hot or cold, garnished with whipped cream and nuts. (I liked it hot....) Dip anything you want in it...graham crackers, bananas, shortbread, chocolate chip cookies...pretty much anything already loaded in sugar and pure awfulness. INDULGE!

Saturday, November 13, 2010

Gourmet Grilled Cheese & 5 Can Chili (AMAZING)

Delicious. Tasty. Crispy. Melty. GOODNESS.
It is much easier than you think!

Key Words: Artisan bread, Cheesemonger, Butter
My oldest brother Shane is quite the imaginative chef. He and I will call each other and discuss recipes, the latest tips from Alton Brown and of course, 80's movies. We decided to get together and make a gourmet/hillbilly dinner.
That's right. Gourmet ingredients, with Hillbilly flare. 

Grilled Cheese: We selected a Roasted Garlic Artisan bread from Harmon's. 1 loaf, cut into 1 inch sections. 
Cheeses: We used a mild Fontina and a smoked Applewood Swiss imported from Denmark. Remove any wax and cut into thin slices. Then- its just old fashion grilled sandwich assembly after that. **NOTE** Artisan breads take longer to toast than regular bread. Cook on a low heat for 10-15 minutes and your cheese will melt perfectly, while your bread toasts evenly. These were AMAZING.

Another special family member that gets MAD PROPS for this recipe is my sister-in-law Camillia (not married to Shane, but my other brother Bryce....she also likes to invent in the kitchen). She gave me this recipe years ago and it... by far... is the best homemade chili ever! AND it only takes 7 ingredients, 5 of which you just open and dump in a pot!

1.5 Lbs ground beef. Browned, drained and seasoned with S&P.
1 can- Buch's chili beans in mild sauce
3 cans- Ranch style beans
1 4 oz. can- chopped green chili's
2 8 oz. can- tomato sauce
2 Cups salsa
1 packet of taco seasoning (not pictured, oops)

Brown meat, set aside. Open up all cans and dump contents into pot. Open taco seasoning. Add to pot. Add Meat. Stir. Let simmer for 20 minutes. EAT.

Does it get any easier than this!?!? NOPE!

To round out the evening I also made an incredible Chocolate Cake from
We watched the '3 Amigos' and laughed until we cried.
I highly recommend following this post to its entirety.
**You can find a Cheesemonger at most Harmon's grocery stores in Utah. Google your zip code and cheesemonger and see if that helps! Its not necessary to use one, but they KNOW CHEESE! They can help you make tasty combinations, let you try the cheese before you buy it and can give you specific directions to keep your cheese tasting great**.

Tuesday, November 9, 2010

No Turkey? No Problem!

If the thought of shoving a huge raw bird in your oven scares you- then we have a lot in common. Thankfully the extremely important and terrifying task of cooking the Thanksgiving centerpiece has not been given to me. As a detour from a traditional Thanksgiving, you might consider trying this incredibly tasty alternative...perfect for smaller family gatherings, or even a week night dinner if you have neighbors you want to impress!
I took this picture last Christmas Day. These birds looked and smelled amazing AND had a flavor that shouted "Compliments to the chef!"
1 tablespoon salt
2 tablespoons lemon-pepper
1 tablespoon dried basil
1 tablespoon poultry seasoning
2 tablespoons olive oil
6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice
4 oranges (cut and separated into sections leave the peel on)

In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion and orange slices. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

TIPS: Line the baking sheet pan with foil under the wire rack for an easy clean-up. The veggies and herbs stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be sure not to crowd the hens on the baking sheets or else the skin won't crisp up properly and they will take much longer to cook.

Bon Appetit!

Monday, November 8, 2010

Milky Way Mug Cake

If you're familiar with my 8 MINUTE CAKE...you're going to LOVE this one! Its fun, simple and the kiddos will love being able to make their own miniature cake!
1 medium egg
2 tsp. vegetable oil
1 T. water
1/3 Cup Chocolate (dry) cake mix
Milky Way 'minis' or half of one full candy bar.

Begin by chopping up the candy bars into small chunks. Combine the dry ingredients in one bowl and set aside. In another bowl, combine wet ingredients and mix well.  

Combine all ingredients into one bowl and then pour into the mug. Microwave on high for 1 minute 30 seconds. Serve immediately!

Sunday, November 7, 2010

Its been far too long...

After nearly a 3 month absence...we are back and ready for the holidays!
Get Ready.
Get Set.