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!

4 comments

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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Citrus Roasted Asparagus

Monday, December 30, 2013 - Posted by Bethany

Here's a recipe to go with your New Year Resolutions! This is one of my new healthy treats. Asparagus has really grown on me the last couple years. I used to never eat it, but decided to give it another try. If it's cooked right, it can be very good. You don't want to over or under cook it, it's one of those that needs to be just right. No one wants to chew on bark or get stringy asparagus stuck between their teeth. This low calorie veggie is a delicious side, not to mention the beautiful colors.

Citrus Roasted Asparagus

Ingredients:
2 seedless oranges
2 lemons
2 lbs asparagus spears
2 garlic cloves, chopped
extra virgin olive oil
salt and pepper to flavor

Directions:
Preheat oven to 400° F. From one orange and one lemon, peel thin slices (about 1/8" x 2") strips from peel. Being careful to avoid the white bitter parts. Then, with the same orange and lemon, squeeze juice from fruit and set aside 2 tbsp each in bowl.

With the other orange and lemon, slice (don't go too thin or they will fall apart when baked). Lay out on pan with parchment paper and drizzle with olive oil. Set aside.

Wash asparagus and trim off woody ends. Place spears on baking dish. Sprinkle with garlic and citrus strips, then drizzle with olive oil. Season with salt and pepper.

Roast asparagus and citrus slices for 12-15 minutes, turning once half way through, until asparagus is tender and citrus slices begin to brown.

While asparagus is baking, make vinaigrette. In small dish, whisk together juice from orange and lemon with 2 tbsp olive oil. After asparagus is done baking drizzle with vinaigrette and arrange with roasted citrus slices. Serve warm. Makes about 8 servings.

Adapted from Better Homes and Garden

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Pineapple Pecan Cheese Ball

Saturday, December 28, 2013 - Posted by Bethany

I know the holidays are coming to an end, but either add this to your menu for New Years or make a note to serve it next year. This is a fantastic appetizer that will be sure to impress. Now that I think about it, feel free just play with the colors of the peppers and you have a Valentines or even a St. Patrick's Day themed food!

Christmas Pineapple Pecan Cheese Ball

Ingredients:

16 oz cream cheese, softened

8 oz can crushed pineapple, well drained

1/4 cup red peppers, chopped

1/4 cup green or jalapeno peppers, chopped

1/4 cup green onion, chopped

1/2 tsp salt

2 cups chopped pecans, divided

Crackers for serving

Directions:

Beat cream cheese in bowl until smooth. Add pineapple, peppers, onion, salt and 1/2 cup pecans. Shape into a ball and wrap in plastic wrap, chill overnight. Before serving, unwrap from plastic wrap and roll in remaining pecans.

Adapted from Taste of Home

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Stuffed Bacon Wrapped Dates

Thursday, December 26, 2013 - Posted by Bethany

The holidays bring on a lot of parties and family get-togethers. I love trying out appetizers because it allows people try out a variety of dishes. This has to be one of my favorite party foods. I mean how can you go wrong with bacon and blue cheese? Then you add in the sweet dates and it just makes it an amazing combination. It's a little time consuming, but still very easy.

Stuffed Bacon Wrapped Dates

Makes 36 Wrapped Dates

Ingredients:

12 bacon strips

36 pitted dates

2/3 cup crumbled blue cheese

Directions:

Cut bacon strips into thirds. Cook bacon strips in skillet until partially cooked, but not crisp. Set aside on paper towels to drain. Next, using a sharp knife, cut a slit down the side of each date and fill with blue cheese. Use a toothpick to secure. Bake at 400° F for 10-15 minutes turning each over after about 5 minutes. Bacon should be crisp.

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Tater Tot Casserole with Mushrooms

Monday, December 23, 2013 - Posted by Bethany

One of my husband's favorites is Tater Tot Casserole. Growing up we always referred to it as Virginia Hot Dish. So I had no idea what he was talking about when, as a newly wed, my husband asked for Tater Tot Casserole. I played with the recipe because I was trying to cut out the sodium from the canned creamed soup. I also wanted to be able to taste the yummy mushrooms. I have to say it turned out pretty tasty.

Tater Tot Casserole with Mushrooms

Ingredients:

1 lb ground beef

1 small onion, diced
1 lb sliced mushrooms
1 batch homemade cream soup
or 1 cam cream of something soup, plus 1/4 cup milk
1 lb frozen tater tots
8 oz shredded cheddar cheese

Directions:
Preheat oven to 375° F. Brown beef in skillet until browned. Add diced onions and mushrooms. Cook until onions are tender. Drain grease, if necessary. Add cream soup and stir to mix. Layer on bottom of 9 x 13 pan. Sprinkle with cheddar cheese, then top with tater tots. Heat in oven at 375° F for 30-40 minutes or until tater tots are hot and browned.

Homemade cream soup
Ingredients:
2 tbsp butter
1/2 tsp onion powder
2 cloves garlic
1/4 cup flour
1 cup milk
3/4 cup broth (chicken or beef)
salt and pepper as needed

Directions: Melt butter with garlic cloves and onion powder in saucepan. Whisk in flour over low heat. Gradually add milk, continuing to whisk until thick and smooth. Add broth, turn heat to medium and heat until thickened.

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A Christmas Dinner

Wednesday, December 18, 2013 - Posted by Bethany

This past weekend my husband and I catered an in-home dinner. It was such a fun experience, especially in their 1920's home. They still have the swinging door that goes from the kitchen to the dining room, how neat is that? We made many references to Downton Abbey while preparing. My husband was the perfect host. He dressed in a suite, set the table, took guests jackets when they arrived, and did most of the serving for the meal. He was in his element! Here's a rundown of the evening...

Me, getting everything ready in the kitchen.

Andrew measuring out the table setting...

The beautiful dining room, ready to go.

Table Cards

As the guests arrived Andrew took their coats and then they enjoyed appetizers in the living room. They had Christmas Sangria, Stuffed Bacon Wrapped Dates, Creamy Spinach and Shrimp Dip, and Pineapple Pecan Cheese Ball.

Next came dinner. They were seated, served wine and then the French Onion Soup. Everything was served on their beautiful China. We brought the platters around to each guest and they plated what they wanted.

Andrew, suited up.

French Onion Soup

Marinated Beef Tenderloin

Garlic Parmesan Mashed Potatoes

Citrus Roasted Asparagus

Last but not least... Sticky Toffee Pudding

Thank you to the Triplett family and their guests for allowing us the pleasure of serving you!

3 comments

Weekend in the Kitchen

Saturday, December 14, 2013 - Posted by Bethany

I have been looking forward to this weekend for a long time. Not only to we get to serve at our local Soup Kitchen tonight but tomorrow my husband and I will be "catering" our first event! Tonight we will be serving a ham dinner, with macaroni and cheese, green beans, and assorted deserts. All from donated items. It's a blessing to be able serve others, especially this time of year.

Tomorrow, my sister-in-law is hosting a thank you dinner for two other couples. So we are serving appetizers, dinner, and dessert at their home. I did all my grocery shopping yesterday and have been prepping food this morning before we leave to prep the food for the Soup Kitchen. I am very excited for my first attempt with beef tenderloin (I really hope it turns out!). Keep an eye out next week for some delicious new recipes and experiences!

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French Onion Soup Casserole

Thursday, December 12, 2013 - Posted by Bethany

I love french onion soup! Especially in the winter or before a nice dinner. Something about it just hits the spot. However, sometimes it's frustrating to enjoy the toppings. The cheese gets all stringy or the bread is hard to cut. Well, this casserole is the perfect solution! You can use a good ol' fork and cut it up, while enjoying all the delicious flavor combinations. By the way, this casserole is great for potlucks!

French Onion Soup Casserole

Ingredients:
1-2 tbsp butter
3 large onions
(whatever your preference;
sweet, yellow, or white)
1 tsp soy sauce
1 recipe homemade cream soup
(or 1 can cream of chicken soup)
2/3 cup milk
8 oz shredded swiss cheese
8 or so slices of french bread

Directions:
Preheat oven to 350° F. Slice onions. Melt butter in saute pan, then saute onions in butter until clear and a little brown. They should be tender. Add onions to bottom of greased 2 qt baking dish.

Homemade cream soup
Ingredients:
2 tbsp butter
1/2 tsp onion powder
2 cloves garlic
1/4 cup flour
1 cup milk
3/4 cup broth (chicken or beef)
Directions: Melt butter with garlic cloves and onion powder in saucepan. Whisk in flour over low heat. Gradually add milk, continuing to whisk until thick and smooth. Add broth, turn heat to medium and heat until thickened.

Add cream soup to medium sauce pan and mix with soy sauce and milk. Once hot, pour to cover sauteed onions.Add sliced french bread to top of soup, do not press down. Heat at 350° F for 15 minutes, or until bread has toasted on top. Push bread into soup and top with cheese. Bake another 15 minutes.

Adapted from: Key Ingredient

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Graham Cracker Gingerbread Houses

Tuesday, December 10, 2013 - Posted by Bethany

How fun are these little gingerbread houses? Every year I put together about 20 of them for the residents at work to decorate. They are easy, hold up well, and are the perfect size. Great way to experience the holidays!

Royal Icing:
3 cups powdered sugar
2 egg whites
1 tsp lemon juice

Directions: Whisk together egg whites and lemon juice in electric mixer. Add powdered sugar slowly until all is incorporated. Beat at high speed until thickened and holds shape. If too thick to work with, add water 1 tsp at a time. If too runny, add powdered sugar until desired consistency.
To store: put in sealed container or zip lock and keep in refrigerator. Bring to room temperature before using. (The zip lock also works great for squeezing on to the houses, just snip a small hole in a corner and you are good to go!)

For the gingerbread houses:
You will need 6 whole crackers per house. (I have found it actually works best to buy the cheap, generic, graham crackers because they are sturdier and don't crumble as easily when cutting.)

1) Using a sharp knife, cut a pointed end on two crackers. This needs to be the length of the short end of the cracker, where the roof is going to meet. (See picture)

2) Use Royal Icing along short ends of 4 crackers, for the roof and siding of house.

3) Next assemble houses. Sides first. For extra sturdiness, I like to add a strip of royal icing to the top of the siding before adding the roof.

4) Use Royal Icing to decorate house with your favorite candy decorations!

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