Hot Fudge Topping 

Friday, January 24, 2014 - Posted by Bethany
This past weekend we took a trip to Santa Barbara, California and did some hiking, shopping, ate some wonderful food, and spent time with family. It was a blast and we really enjoyed the break from this cold Chicago weather. Finding a good ice cream place is always high on our list when we travel, even in the winter, because who doesn't love ice cream! Everyone must be craving spring because my residents at work requested hot fudge sundaes, so I went ahead and made this yummy recipe. This super easy fudge recipe is a favorite around here and I think you'll enjoy it too.

Hot Fudge Topping
Makes about 1 1/2 quarts

1 cup butter
12 oz semi-sweet chocolate chips
2 oz unsweetened chocolate
        squares
2 3/4 cup evaporated milk (22 oz)
2 tsp vanilla
4 cups powdered sugar

Melt butter and chocolates together. Add evaporated milk and vanilla then slowly mix in powdered sugar. Bring to a boil, continue to stir until desired consistency.

*Batch can be doubled. Also, this recipe is great to make ahead and reheat in microwave or crock pot.

Recipe originally from a co-worker and good friend, Vicki K

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Blue Cheese Stuffed Pork with Pears 

Monday, January 13, 2014 - Posted by Bethany
One of my New Year Resolutions was to not only eat healthy, but to budget our groceries better. That put me in search of budget-friendly healthy recipes. One of the recipes I came across was Blue Cheese-Stuffed Pork with Pears. I'll be totally honest, I think this is the very first time I have ever prepared pork (besides bacon) at home. I was pleasantly surprised at how lean the meat was and how the flavor
complimented the blue cheese. I love the sweet pears, with the salty pork, and creamy blue cheese.

Blue Cheese Stuffed Pork with Pears



Ingredients:
4- 4 oz boneless center-cut loin pork chops, trimmed
1/2 cup blue cheese crumbles
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp olive oil
1 1/2 tsp butter
1 tsp sugar
1 ripe pear, cored and cut into thin wedges

Directions:
Cut slits in pork and stuff with blue cheese. Season both sides with salt and pepper. Heat large skillet over medium heat and add olive oil. Add pork and heat each side 3-5 minutes or until internal temperature reaches 155° F. Remove from pan and let rest for 5 minutes.

To prepare pears, in small saute pan melt butter. Stir in sugar. Over medium heat, saute pears until lightly browned.

Serve pork and pears together and enjoy!

Adapted from My Recipes

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Goat Cheese and Pesto Stuffed Shells 

Friday, January 10, 2014 - Posted by Bethany
A couple months ago I discovered a wonderful combination... goat cheese and pesto. When I began to explore this is what I came up with- Goat Cheese and Pesto Stuffed Shells. I didn't add the tomatoes the first couple tries, but it really needs that sweet tomato touch. So don't leave them out. Hope you enjoy it!

Goat Cheese and Pesto Stuffed Shells


16 jumbo pasta shells
4 oz goat cheese, softened
2 oz cream cheese, softened
1/4 cup grated parmesan
1 egg
16 oz cooked and shredded chicken breasts
1/4 tsp garlic powder
4 sun-dried tomatoes, diced
pesto, about 1/4 cup
1/2 cup mozzarella


In large pot over high heat, boil water and prepare pasta as directed on package. Cook shells until al dente, they will finish cooking when dish is baked. Drain shells and set aside.


In large bowl, combine goat cheese, cream cheese, parmesan, egg, chicken, tomatoes, and garlic. Mix until well blended. Stuff shells with filling and place in baking dish. Brush the tops of shells (the part showing the chicken mix) with pesto.



Cover dish with foil and bake at 350° for 20 minutes. Remove foil and sprinkle with mozzarella cheese. Bake for another 5 minutes or until shells are bubbling hot and cheese has melted. Serve with parmesan if desired.

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Mexique Chicago 

Wednesday, January 8, 2014 - Posted by Bethany
Mexique is a 2013 Michelin rated restaurant that we had the pleasure of dining at this past weekend. We met some friends downtown and had a great time with them. Mexique is a cozy little restaurant that serves Mexican food with French influences. Going in I was skeptical and excited to try such a unique blend of food. Overall I was delighted with the experience and enjoyed some very good food. I especially loved the beautiful plate presentations.






For drinks our waitress recommended the Sangria, so we went ahead and ordered a pitcher of it. It was fantastic Sangria. A wonderful blend of fruit and wine!









For starters we tried "Betabel." Betabel is Spanish for beets. It was described as "Honey/Truffle Mascarpone, Beet Guacamole, Roasted Golden Beets, Orange-Pernod Espuma." Now, neither my husband or I are huge fans of beets, but the honey truffle mascarpone had me hooked. So since our friends liked beets we decided to give it a try. Unfortunately, I still can't convince taste buds to like beets but the mascarpone was delicious, just a little honey-sweet and a hint of truffle. It was good enough to eat by itself.


Our second starter was "Pescamal." It was described as "Corn Tamal, Seafood Mousse, Crab Fricassee, Spiced Bouillabaisse Broth, Lemon Confit." I really enjoyed this fish dish. The seasoning from the spiced broth complimented the mousse wonderfully. The overall flavor was such a nice mix.


My favorite of the evening, and our third appetizer (yes, we came with big appetites!), was "Tartara De Carne." "Beef Tartar, Caper Guacamole, Poached Eggs, White Truffle, Crostini," with that description there was no doubt that we just HAD to try this. We were not disappointed! The beef was well prepared and had the perfect amount of truffle. It pretty much just melted in your mouth.


For our main dish, my husband and I both ordered the Asada. It's a "NY Steak, Yukon Gold Potaotes, Calabazitas, Goat Cheese Fondue, Grilled Green Onions." The meat was perfectly done to medium like requested and was flavored nicely. All the sides complimented the main dish. I was very happy with my choice, even though many other dishes on the menu looked great as well.


Our friends tried the Pozole Verde De Dorado (Chicharron Crusted Mahi Mahi, Hominy, Pozole Verde Broth, Radishes) and the Pork (Cocoa Chili Rub Pork Cheeks, Pumpkin Risotto, Mole Teloapan, Brussels Sprouts, Pickled Butternut Squash). Both stated they enjoyed their dishes, and as you can see, they look amazing.

                              








Now you can't forget about dessert! We decided to go all out and try three of the four items on their small dessert menu.

Probably considered their specialty dessert was the Enchiladas. They are crepes filled with a chocolate ganache, toasted walnuts, and ancho chili-chocolate fondue served with a side of creme anglaise vanilla bean ice cream. These were perfect for chocolate lovers and have a surprising spicy kick at the end.


The Creme Brulee, made with classic Grand Manier-vanilla bean custard, was a sweet treat. A nice twist to a classic dessert.


Now for the most interesting plate of the evening... Guacamole. It was an avocado pastry cream and strawberry compote with a crispy tortilla. It was good, but very different. I don' t know that I could get over a sweet avocado.



The evening was complete with great service from our waitress. We also enjoyed having a table next to the kitchen/ pass through where were we could keep an eye on the busy chefs hard at work. I'm thankful for this fun food experience with friends!

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Homemade Hot Chocolate 

Monday, January 6, 2014 - Posted by Bethany
Oh the weather outside is frightful! It really is... In the Chicagoland area we are experiencing record breaking wind chills. The coldest I saw this morning was -45° F. It's crazy cold, and the best way to warm up is with a cup of hot chocolate! I never have mix in the house and always use this recipe. When I'm lucky we have whipped topping on hand and it's the perfect treat.

Homemade Hot Chocolate

Makes 20 oz
Ingredients: 
2 1/2 cups milk
1/4 cup cocoa powder
1/4 cup granulated sugar
1/4 cup milk chocolate chips

Directions:
In medium sauce pan, heat milk until steaming- do not boil. Whisk in cocoa, sugar, and chocolate chips until dissolved. Reheat until steaming and serve with whipped cream if desired. Enjoy!

Notes: The higher fat the milk the richer the hot chocolate. I like to save on calories and use skim. Chocolate chips are optional but give it an extra creamy chocolaty taste.

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Creamy Spinach and Shrimp Dip 

Thursday, January 2, 2014 - Posted by Bethany
Happy 2014! I hope everyone had a fantastic New Years! We celebrated with friends and had a great time, even with battling the 6-8 inches of snow that fell over the last two days.

Here's an easy recipe for your next party. Super easy and a little fancy, perfect for any event.

Creamy Spinach and Shrimp Dip

Ingredients:
1/4 cup cilantro leaves
2 green onions
1 garlic clove, minced
1 jalapeno, chopped
10 oz package frozen spinach
1/2 cup mayonnaise
4 oz cream cheese
1 tbsp lime juice
1 tsp salt
12 oz cooked shrimp, chopped
Crackers or bread for serving

Directions:
Squeeze dry thawed spinach and set aside. In food processor, pulse together the cilantro, green onions, garlic, and jalapeno until well chopped. Add spinach mayonnaise, cream cheese, lime juice, and salt. Process until smooth. Add shrimp and pulse until desired texture (I like the bigger chunks of shrimp). Chill in refrigerator before serving. Enjoy!

From Food and Wine

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