Fat and Happy

Caramel Rice Krispie Treats with Smoked Sea Salt

2012-01-28T01:41:00.000-06:00

Recently I was asked to create desserts for the Causes for Kids fundraiser. This is a great cause that is committed to working to protect childred by preventing child abuse.

I felt the theme of the desserts needed to be fun and child-like, but with an upscale twist. Boozy Pudding Shots, Chocolate Kahlua Brownies with Whiskey Soaked Cherries and Red Velvet Cake Balls all worked perfect for whimsical childhood treats. But I couldn't shake the idea of the most classic dessert of them all- the rice krispy treat.

We've all seen rice krispy treats with other flavors of cereal in them, we made thousands of them at the restaurant. But something more 'refined' was needed for the guests attending this soiree. Using a caramel marshmallow base was pure genius (yup, patting myself on the back for this one) - the treats stayed soft for a week! Adding the smoked salt really put it over the top. It's almost like a salted caramel with crunch, but really more like a caramel-y rice krispy.

There is no reason why all of us are not involved in or giving to a charity, so do your part. It will make you feel good. There is also no reason to wait for a fancy party to make these ooey gooey Fat and Happy treats. They will also make you feel good, trust me!

Fat and Happy Food Blog Tips and Techniques: Purchase smoked salt at a local spice store or make your own by smoking it on the grill or soaking it in liquid smoke. Search the net for exact specifications if you decide to make your own.

Smoked Salt and Caramel Rice Krispy Treats

8 tablespoon butter

6 heaping tablespoon brown sugar

6 tablespoon cream

20 marshmallow

6 cups rice krispies

1 tablespoon smoked sea salt

Melt the butter in a large pan over medium heat. Whisk in the brown sugar, don't worry if it doesn't doesn't all come together at this point but do be careful not to burn it. Continue to whisk while the sugar melts. Then whisk in the cream, this should all come together at this point. Simmer for about 2 minutes to make sure the sugar is well dissolved. Add in the marshmallow, turn the heat to low and stir until they are melted and the mixture has come together.

Quickly add in the rice krispies and stir to combine. Pour into a greased pan and quickly smooth the top. Sprinkle on the smoked salt immediately. Allow the treats to cool slightly before cutting them or just dig in with a spoon while they are still hot.

Balsamic Beet Salad with Toasted Macadamia Nuts

2012-01-21T02:00:00.000-06:00

I love beets. Love, love, love them! I can't quite remember when it happened, but what I do remember is going from dislike to love was an overnight sensation.

My relatives were beet farmers and every time we visited their amazing farm the smell of the beets drove me mad. Funny that now I can remember that earthy smell and long for it.

The question now is not whether to eat them, but how to prepare them. A beet carpaccio? A beet and chickpea salad? A chocolate beet mousse torte?

Beets take so well to a simple vinaigrette it's almost too easy. I started there, but wanted to add just a little further texture to them - using toasted macadamia nuts gave the beets a little sweetness and life. Macadamia nuts are not as hard as other nuts so the soft crunch adds to the salad rather than distracts from it. The second technique that gives this beet salad variety is mixing part of the vinaigrette with a bit of Greek Yogurt, creating a tiered salad dressing and flavor profile.

Give in to the earthy, sweet beet with this Fat and Happy Balsamic Beet Salad. You may actually find you really enjoy them.

Fat and Happy Food Blog Tips and Techniques: Wear gloves while peeling the roasted beets unless you want to have red stained hands for a day or two (which I don't mind so much.)

Balsamic Beet Salad

with Toasted Macadamia Nuts

5 roasted beets

Juice of 1 lemon

2 Tbls balsamic vinegar (I used a flavored balsamic, cinnamon pear, but plain will work great too!)

2 Tbls honey

2 Tbls olive oil

Salt and pepper

1/4 cup Greek yogurt (plain or try vanilla for an interesting flavor twist)

handful of toasted macadamia nuts

Wrap the beets in tin foil and roast in a 425 degree oven until just fork tender. Peel when cool enough to handle and cut into quarters.

Whisk together the lemon juice, vinegar, honey and olive oil. Add a pinch of salt and pepper to taste. Place the beets in the vinaigrette and set aside for at least 10 minutes.

When ready to serve, place the beets in a serving dish and pour three-quarters of the dressing over the beets. Whisk the remaining dressing with the Greek yogurt. Drizzle the yogurt vinaigrette over the beets and top with crushed macadamia nuts. Serve while warm or at room temperature. Enjoy!

Crispy Microwave Potato and Turnip Chips

2012-01-14T01:00:00.000-06:00

January is moving along at a clip, everyone is settling back into the routine and there is a good chance your resolution to eat lighter is already waning. You can barely even get those egg whites in your mouth anymore, much less swallow them.

For me it's all about crunchy snacks - the very things that are often the worst options. So when I find a new trick that is crunchy, simple to make and light - I'm all in!

Admittedly, the word 'microwave' in the title of this post is a complete rarity. I would even go so far to as to say you may never see it here again. But I have to admit, this technique that has been floating around the internet for the past few years actually works. And works well!

A little slicing, a few minutes in the power zapping machine and the resulting potato chip is better than any greasy bagged variety. The turnip chip even won the heart of Dave - who doesn't like chips or turnips! Feel like you're cheating even when you're not with these Fat and Happy homemade chips.

I used a purple potato for a pretty effect but any variety will do.

Fat and Happy Food Bog Tips and Techniques: It's extremely important to slice the potatoes thin and even; a mandolin is the best tool for this task. It will take a steady hand and patience, but you can use a knife.

Crispy Microwave Potato and Turnip Chips

Potatoes (raw)

Turnips (raw)

Salt, pepper (or other seasonings)
Parchment paper

Scrub the outside of the vegetables. Set the mandolin on the thinnest setting and slice the vegetables (or carefully use a knife). You may want to do a trial and error depending on how thin your mandoline goes.

Line the glass microwave plate with parchment paper. Lay out the slices onto the paper, do not overlap them but they can be touching. Sprinkle with with a little salt; I like to add pepper too.

Microwave on high for 5 minutes. Keep an eye on the potatoes, if they start to brown too much before the 5 minutes is up then turn the power off. Do not open the door. Let the potato chips rest for 1 minute. Then start the microwave again for 2 more minutes. Remove and enjoy!

Notes:

All microwaves are going to cook slightly different so make necessary adjustments after the first batch. If they get too dark you will notice a bit of a burnt flavor.

The turnip chips stay a little softer than the potato chips, but the edges will definitely get a nice crunch to them!
Try a little garlic salt, cayenne or even chili powder for seasoning. I used a black salt in the turnips for a fun effect.

Recipe Swap: Pumpkin Maple Zabaglione over French Toast

2012-01-08T18:00:00.000-06:00

Zabaglione - sounds fancy, doesn't it? Simply put, it's a delightfully light egg and alcohol custard. Deceivingly easy to make, the required constant whipping creates tiny bubbles that give this custard its light and airy 'foam' texture.

There are many versions of Zabaglione but traditionally it's a dessert made with Marsala and often served with fruit or spooned over a cake.

Because this is a Recipe Swap, how could I stick with a dessert version? Savory ideas from cheese to spicy pepper meandered through my mind, yet the idea of a sweet custard would not stop interfering.

A Pumpkin Liquor sent by great friends as a Strange Ingredient gave me the inspiration and base for this recipe. Imagine a Pumpkin Zabaglione with a hint of maple dripping down the side of buttery golden brown french toast. Plus Dave loves french toast and I've been forcing him to eat a lot of healthy dishes this past week, so it will be the perfect surprise breakfast.
The recipe below will make more than you need for the french toast unless you double the amount of toast you make. Fold a little whipped cream into any remaining zabaglione and freeze it for a simple semifreddo (soft ice cream).

This rich, delectable custard is a wonderful french toast topping, and would pair well with fruit too. If you haven't made or tried a zagablione, give this Fat and Happy version a try. Then peruse all of my fellow Recipe Swappers' recipes via the links below while you are savoring the rewards.

Fat and Happy Food Blog Tips and Techniques: The Recipe Swap takes an recipe from a recipe book from days gone by and recreates by changing at least 3 items and/or the method. See more information at the Recipe Swap page.

Pumpkin Maple Zagablione over French Toast

3 egg yolks

3 Tbls sugar

2 Tbls maple syrup

1/3 cup Pumpkin liquor*

pinch of allspice

Since you will be busy whisking, start the french toast first and keep them warm in the oven. Serve immediately when the Pumpkin Maple Zabaglione is ready.

Create a double broiler by placing a bowl over a soup pot. The bowl should form a decent seal around the top of the pan and should be only about half the depth of the pot. Pour about 2 cups of water into the pan and let it come to a simmer. In the bowl whisk together all the ingredients. Place the bowl over the simmering water, be sure the bottom of the bowl doesn't touch the water.

Whisk the mixture until it becomes thick, pale and frothy. It will double or triple in size and you will be able to form ribbons in the custard when it is ready. Remove from heat.

Spoon the zagablione over the french toast. Savor every bite.

Classic French Toast

2 eggs

1/4 cup cream

1 tsp vanilla

1 tsp cinnamon

6 slices day old wheat bread (for a sweeter flavor use white bread)

1 Tbls Butter

While a griddle or large flat pan is heating, whisk together the eggs, cream, vanilla and cinnamon. Add a pat of butter to the pan, dip the bread slices into the egg mixture and place on the hot, buttered griddle. Cook until golden brown then flip and repeat on the other side.

Stack a few french toast slices onto a plate with a small pat of butter; then drizzle with the Pumpkin Maple Zabaglione. Serve while warm.

*If you don't have or can't find the Pumpkin Liquor, try amaretto or brandy instead.

Spinach Soup

2012-01-07T10:30:00.000-06:00

Whether you want to admit or not, whether you want to do it or not and whether your partner will play along or not- you need 'lighter' fare after the holidays.

Now is not the time to wrinkle your nose and hide behind that bulky sweater. Eating light and healthy doesn't mean eating cardboard rice crisps but rather enjoying simple tasty fair that isn't loaded with fats and sugars.

You'll be surprised how clean a spinach soup can taste even though it is void of heavy cream or cheese. Use this as a loose recipe. Add more garlic if you like or remove the celery if that isn't your thing. Try more broth for a creamier soup or less for something chunkier that will make you chew and think you are eating more than just soup.

Feel less strain on your jeans or at the very least, give your gut a break with one night of healthy eating with this Fat and Happy Spinach Soup. Plus remember that Valentines Day (which means chocolate) is just around the corner and you want to be ready to indulge again, guilt free !

Fat and Happy Food Blog Tips and Techniques: A little dollop of yogurt goes a long way. If you are eating dairy, try adding just one tablespoon of vanilla Greek yogurt in each bowl. The hint of sweetness adds an interesting flavor to the soup. Of course, plain Greek yogurt or sour cream work perfectly as well for a more traditional taste.

Healthy Spinach Soup

2 Tbls Olive oil

2 Leeks (or substitute onions or c), diced

4 Garlic cloves, minced
1 tsp turmeric

pinch of Red Pepper Flakes

4-6 cups Spinach, cleaned and rough chopped

2 -4 cups broth (vegetable or chicken will work best)

Heat the olive oil in a large soup pot. Add in the leek and cook over medium heat until they soften, stirring often to avoid browning. Add in the minced garlic, turmeric and red pepper flakes and continue to cook for just a another minute.

Add in as much spinach as will fit, adding in the remaining spinach as it cooks down. If the pan is too dry, add another drizzle of olive oil. Once the spinach has all been added and has all wilted down, add in the broth. Use just enough broth to cover the spinach, place a lid on the pan and simmer the ingredients for about 10 minutes.

Use an immersion blender to cream the soup until desired consistency is reached, adding more broth if needed. Top each bowl with a dollop of yogurt. Pair with a simple salad to round out the meal.

New Years Hang Over Spicy Cheesy Beef Tater Tot Casserole

2011-12-31T01:38:00.000-06:00

The blurry eyes. The pounding head. The layer of fuzz on the teeth. And the confetti and party paraphernalia stuck in your hair. Could be New Years years morning... or just another Sunday. Either way, sooner or later you are going to need hang-over food.

In my world, there are three things a hangover food absolutely must contain: potato, cheese (which also doubles as grease) and a little heat.

My Minnesota background is studded with casseroles, hot dishes and one pot dinners. These are the most easy comfort food dishes available. Mix any basic meat with a few vegetables, add a gravy-like substance along with some cheese. Voila! It becomes one of those meals you don't want to admit liking to your foodie friends, but secretly eat the entire dish.

Don't over think this! Use what is left over from the party the night before. Turkey, hamburger, beans, carrots, asparagus (I used beets and turnips) ... the cheese and the tater tots are the real keys. If you happened to make the Fat and Happy Simple New Years Roast Beef Dinner, this is a perfect dish for the leftovers and for the stragglers still passed out in your tub.

Whether your hangover is from celebration, just another night on the town or your just looking for something hearty and comforting, a tater tot hot dish is a Fat and Happy can't miss!

Tips and Techniques: I'm taking the liberty to use Velveeta in place of cheese; the truth is that it just works better in these type of dishes. But feel free to substitute a shredded cheese in its place.

New Years Hang Over Spicy Cheesy Beef Tater Tot Casserole

1-2 cups left over roast beef (hamburger, turkey or chicken), chopped up
2 tbls olive oil

1 yellow onion, diced

2 celery sticks, diced

4 cloves garlic, diced

1 cup gravy or stock

1 cup remaining roasted vegetables (or fresh vegetables)

1 hot pepper (jalapeno, roasted poblano, etc)

1 cup frozen peas

1 cup yogurt (or cream cheese)

8 oz Velveeta, cubed

salt and pepper,

1-4 tbls fresh herbs, chopped- thyme or sage or parsley

Preheat the oven to 400 degrees. Pour the olive oil into a large sized pan over medium heat. Add the onions and celery, cook for about 5 minutes until they begin to soften. Add in the garlic, cook for one more minute.

If you are using fresh vegetables rather than some leftovers that have been pre-cooked, add them to the pot (including the pepper) and cook until they begin to soften, then continue. If you are are using pre-cooked veggies (including the pepper), add to the pot and then add in the gravy (or stock.)

Cook until everything is heated through. Add in the peas, yogurt and Velveetea. Add salt and pepper and any fresh herbs you need to use up. Taste and adjust as needed.

Pour the casserole into an oven baking dish. arrange the frozen tater tots on top of the mixture. Place in the oven and bake until the tater tots are brown and crispy on top - approximately 25 - 40 minutes. Enjoy while hot, then take a nap.

Simple New Years Eve Dinner

2011-12-24T03:07:00.042-06:00

New Years Eve is a wondrous night, but it does not have to be a china-only night. It's possible to have a simple dinner party without the fuss. A roast beef allows for the option of a super sit down meal or simple sandwiches to nosh on all night long.

A little seasoning on the meat, a few roasted veggies and this plan will allow you time to party with your friends and have left overs to boot. Two people or twenty, this dinner comes together pretty easily using a mix of homemade food and purchased food.

Roast Beef in a Port Wine Sauce

Oven Roasted Veggies

Appetizers: Roasted Nuts and Brie with Raspberry Jam

Dessert: Ice Cream With Baileys and Biscotti

Simplify your evening with these Fat and Happy easy moves:

> Pour your favorite jam over the top of the brie, serve with crackers
> Purchase a nut mixture or roast your own up to a week before the party.
> Roast the veggies a day or two ahead of time; allow to come to room temperature before serving.
> Serve a high-end potato chip and warm them in the oven.
> Set out potato buns with a simple horseradish dressing for sandwiches.
> Serve ice cream and store bought biscotti for dessert. Top with whipped cream and Baileys liquor just before serving.

Fat and Happy Food Blog Tips and Techniques: Talk to your local butcher, or the guy behind the meat counter- they will help you decide which cut of meat is right for you and how much to buy.

Simple Roast Beef New Years Eve Dinner

3 lbs Roast Beef

4 cloves of garlic, minced

Seasoning salt and pepper

1 cup port

3 cups red wine

1 tbls mustard

1/4 cup cream

1 tbls butter

Allow the meat to come to room temperature. Preheat oven to 450 degrees. Cover the meat in seasoning salt, pepper and minced garlic. Place the meat in a shallow pan, place in the hot oven for 6 minutes per pound. Then turn oven off and let the roast sit undisturbed for about 2 hours. Use a meat thermometer to test for doneness. Remove the roast from the ovenwhen it reaches 120 degrees, remove from the pan and set on a cutting board, cover with piece of tin foil and let it rest for at least 15 minutes before slicing.

While the roast is resting, place the roasting pan over medium heat. Add the port, wine, cream and mustard - whisk together and let the mixture simmer about 10 minutes to thicken. Whisk in the butter and remove from heat. Add salt and pepper as needed.

Thinly slice the roast beef and serve with the wine gravy.

Oven Roasted Veggies

Cut a variety of root vegetables (potatoes, beets, turnips, leeks), drizzle with olive oil and fresh herbs (rosemary, thyme or your favorite herb.)

Roast in the oven at 400 degrees until the vegetables are fork tender.

Look for my left-over Roast Beef Tatar Tot Casserole posting for New Years Day to use up any remaining beef.

Holiday Sangria

2011-12-17T08:24:00.038-06:00

Who knew National Sangria Day is December 20th? How exactly do we, as a Nation, decide on these special 'days'? Is it on the yearly ballot and I'm just missing it? Did I not see the poll on Facebook? Or perhaps I missed the Tweetup?

No matter, somehow I found out just in time to greet the day with a new recipe. To me, Sangria is more of a summer drink so it seems slightly odd the national day is in December. Warm and spicy comes to mind before light and fruity when it's 20 degrees outside. Making a warm wine drink would be too much like a glogg (hot mulled wine), but using spices like cinnamon and clove will lend both the warm and spicy aspect to this Holiday Sangria.

A winter heartiness comes from the addition of port. Fresh rosemary rounds out the full holiday experience; then it all comes to together with a little fizz from classic ginger ale. Filling the glasses with cranberries tops off the ultimate festive look and feel.

National Sangria Day or not, this Fat and Happy Winter Sangria is a wonderful addition to any holiday festivities.

Fat and Happy Food Blog Tips and Techniques: If you don't have time to let the cranberries soak overnight, skip the cranberries and just make the simple syrup without them. This simple syrup recipe will make more than you need for this recipe, save it for another use.

Holiday Sangria

3 cups red wine

2 cups port

1 cup orange juice
1 cup simple syrup (recipe below)
Ginger ale
1 tart green apple and 1 orange (chopped)
Fresh rosemary

Spiced Cranberry Simple Syrup

2 cups water

2 cups sugar

1 bag fresh cranberries

1 cinnamon stick

2 cardamom pods

4 cloves

1 rosemary twig

Start by making the spiced cranberry simple syrup. The fresh cranberries need to soak in the simple syrup 24 hours before using them, so make the syrup the day prior. Add the sugar and water to a small sauce pan and stir over medium heat until the sugar is dissolved. Add in all the remaining ingredients, cover and let cool. Once the syrup and pan have cooled, place in the refrigerator and chill overnight or up to 24 hours.

Discard the cinnamon stick, clove, cardamom and rosemary. Strain the syrup into a pourable container. Place the cranberries on a large plate or towel, sprinkle white sugar on them and set them aside to dry.

In a large pitcher, stir together the wine, port, orange juice and simple syrup. To each glass add cranberries, a few chopped apples, oranges and a cube or two of ice. Fill the glasses about 2/3rds full with the wine mixture and top off with ginger ale. Add one little sprig of rosemary to each glass. Enjoy!

Homemade Marshmallows

2011-12-10T18:26:00.000-06:00

You can do that? This phrase is not foreign to me. Like when making marshmallows from scratch. Contrary to popular belief, marshmallows DO NOT have to come from a plastic bag at the supermarket.

One of the great rewards about making homemade marshmallows, besides wowing your friends and family with your mad skills, is that you can flavor them. Peppermint, vanilla, almond, cherry, caramel, chocolate, maple - pretty much anything is doable.

The process is fairly easy but messy. Luckily the clean up is a snap since it's all sugar. A little hot water and it all just melts away! However one requirement for making marshmallows is a stand mixer; unless you are looking for a good arm work out and want to hold a hand mixer for twenty minutes.

I've made marshmallows for smores, for topping a brownie cakes, and for just plain old hot chocolate. These make perfect party, host or holiday gifts - just drop the marshmallows in a plastic bag or box with a pretty bow and label. Voila, you have a fun, festive, fat and happy gift that will mean more than anything store bought!

Fat and Happy Food Blog Tips and Techniques: With this recipe, the outside of the marshmallow gets an almost crunchy layer while the inside stays mellowy; it's a great texture. If you prefer a marshmallow more reminiscent of the 'bagged' kind, simply beat 2 egg white until soft peaks form and then add to the sugar mixture at the same time as the flavor extract right at the end.

Homemade Marshmallows

2 envelopes of plain, unflavored gelatin

1/2 cup cold water

1 cup corn syrup

1 3/4 cup sugar

1/2 cup hot water

pinch of salt

1/2 tsp vanilla, almond, peppermint or other flavoring

(use more or less extract depending on the desired flavor strength)

Butter the bottom and sides of your pan and dust with confectioners (powder) sugar. If you want thick marshmallows, use a cake pan. For miniature marshmallows, use a cookie sheet.

In the stand mixer bowl add the cold water and sprinkle the gelatin over over the top, let stand to soften about 15 minutes (or until your sugar mixture is ready).

In a heavy saucepan cook the granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Cover and let simmer for 3 minutes to help dissolve any remaining sugar on the sides of the pan. Uncover and increase heat to medium to boil the mixture, without stirring for about 7 more minutes. If you have a candy thermometer, the goal is to reach 240°F. Remove pan from heat.

You can use the whisk or paddle attachment on the stand mixer; I think the whisk produces a slightly fluffier marshmallow but the paddle is a little easier when you are trying to get the sticky mixture out of it.

With the stand mixer on LOW, slowly pour the sugar mixture down the side of the mixing bowl into the gelatin mixture, stirring until gelatin is dissolved.

Place a kitchen towel over the mixer and then turn to high. Trust me, the last thing you want is to get smacked in the face or eye with flying bits of caramelized sugar!

Beat on high speed until the goo is white, thick, and nearly tripled in volume, about 6-10 minutes. If you are using a a hand-held mixer, this may take up to 20 minutes.

Add in the vanilla (or other flavors) to sugar mixture until just combined. Using a greased spatula, pour or scoop mixture into powder sugared pan. If you want a colored-swirl effect, add a drop or two of coloring now, give the mixture a swirl with the spatula. This is a sticky, sticky substance at this point so work quickly. Do your best to level the top and then sift a little powder sugar on top. Let the marshmallow rest on the counter for at least 4 hours or up to 1 day.

Sift about 1/4 cup powder sugar on a large cutting board or counter. You should be able to lift or flip the pan over to release the marshmallows. Run a knife along the edges to loosen if needed. Cut the marshmallows to preferred size using a pizza wheel or a kitchen scissors. Toss them in a little more sifted powder sugar to coat all sides. Store in an airtight container at cool room temperature for about 1 week.

Try chocolate covered marshmallows by dipping the marshmallows in melted chocolate. Add colorful sprinkles or toasted slivered almonds or coconut after dipping for added flavor and effect.

Chocolate Covered Cherry Cake

2011-12-03T01:30:00.000-06:00

Dave's birthday means it's time for a new birthday cake. He gets to decide what 'flavor' he wants and I get to create it. It's a win-win for everyone. This year he asked for a cake that tastes like a chocolate covered cherry.

My goal is always to create something that hasn't been done before because I can't seem to accept simple solutions. Sure you could add some cherries to a box cake and probably get a fairly decent result. But if, for just a little more effort, you could end up with a WOW cake, why not??

The edges of this cake become slightly crunchy while the inside stays moist from the cherry filling. The frosting becomes a filling to emulate the gooey insides of a chocolate covered cherry. And just a little layer of chocolate on top rounds out the mouth feel.

At first bite, the response reads as deep, yummy cherry and chocolate. And the cake is cute to boot! Super for a birthday but there is no reason not to make this Fat and Happy Chocolate Cherry Cake this weekend.

Fat and Happy Food Blog Tips and Techniques: Using port gives the cake and frosting a deeper cherry flavor, but you could substitute the cherry juice from the jar of cherries as well. Port is a strong, sweet, fortified wine typically enjoyed after evenings meals.

Chocolate Covered Cherry Cake

21 oz can cherry pie filling

3 Tbls port

1/3 cup cocoa powder

3/4 cup butter, room temperature

1/2 cup white sugar

1/4 cup brown sugar

2 eggs

2 cups flour

1/2 tsp baking soda

2 tsp baking powder

1 tsp salt

1/4 cup bittersweet chocolate, finely chopped

Preheat to oven to 350 degrees. Place the cherry filling, port and cocoa powder in a food processor or blender, process on high until the mixture is combined and the cherries are finely chopped. Set aside.

Cream the butter and sugars in a stand mixer (or by hand). Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl if necessary.

Sift together the flour, salt, baking powder and soda. Mix the cherry mixture and the flour mixture into the creamed butter, alternating half of each mixture at a time until well mixed. Add in the chopped chocolate last, mix just to distribute.

Pour into well greased pans, bake until an inserted toothpick comes out clean. For a full size cake, use two round cake pans; the baking should take about 30 minutes. Or try a bunch of smaller, more individual cakes. Fill small molds about half full; cooking time should take less than 30 minutes. Keep a close eye on them, you will begin to see the edges pull away from the sides.

Make the frosting and cut the cherries while the cake is baking.To finish the cake, layer the frosting onto the top of one round cake (save just a little dollop for the top of the cake.) Place the cut maraschino cherries on the frosting and top with the second cake layer. If you make smaller, individual cakes, simply cut the cake in half and place the frosting and cherries between the layers.

Spread the top layer of the cake with the melted semi-sweet chocolate. Add the final dollop of frosting on the top of the cake along with a cherry or two.

Port Cherry Frosting

2 1/2 cups powder sugar

3/4 cup butter, room temperature

2 Tbls port

1/4 tsp almond extract

10 oz jar maraschino cherries

1 cup melted semi-sweet chocolate, for the top of the cake

Using a hand held blender or stand mixer, whip together the butter, powder sugar, port and almond until it is light and fluffy. If you prefer a stiffer filling, add more powder sugar until desired consistency is reached.

Remove the stems from the maraschino cherries and cut them in half. While decorating, I held the cherries right over the cakes and cut them in half with a small paring knife, allowing all the dripping cherry juice to soak right into the cake. It's a little messy, but gives the cake a little extra flavor, moistness and more yumminess.

Cheesy Turkey, Leek, Spinach and Mushroom Lasagna

2011-11-27T01:30:00.000-06:00

For most people, 3-days after Thanksgiving is about the time they can't imagine eating another bite of turkey. They clearly have not tried my white lasagna with oozing, cheesy buttermilk sauce and fresh pasta filled with layers of leeks, mushrooms, spinach and turkey.

The cheesy, garlicky buttermilk sauce is not my healthiest sauce ever, but man is it good. The perfect backdrop to the turkey and leek filling.

One bite and the last thing on your mind will be turkey leftovers - trust me! Even if you purchase the lasagna sheets rather than make the pasta from scratch, this lasagna will have everyone begging for more Fat and Happy leftovers.

Fat and Happy Blog Tips and Techniques: Both left over turkey or chicken taste wonderful in this white lasagna. My lasagna pan is 7 1/2 x 11, adjust as needed to fit your pan.

Turkey Leek Lasagna with a White Buttermilk Sauce

Cheesy, Garlic Buttermilk Sauce

1/2 cup finely diced red onion

1/2 cup finely diced yellow onion

Olive oil

3 garlic cloves, finely chopped

1 Tbls garlic powder

1 Tbls onion powder

1 tsp fresh black pepper

3 Tbls flour

1/2 cup broth (or water)

2 1/2 cups buttermilk

1 cup cream or half and half

12 oz grated white cheddar

2 oz grated Havarti

2 oz grated Parmesan

Turkey, Leek, Mushroom and Spinach Lasagna filling:

2 Leeks

Olive oil

8 medium sized Mushrooms, sliced

1 cup chopped, cooked turkey

3 cups spinach, washed

1/2 tsp salt

1 tsp pepper

sage 10 leaves and parsley

1/2 cup white wine

8-12 lasagna sheets

1 cup grated Parmesan cheese

1/4 cup toasted pine nuts

If you are making the pasta from scratch, begin the pasta first and then let it rest while you make the buttermilk sauce and the filling. Bring a large pot with water to a boil, add in good teaspoon of salt. Add one or two of the pasta sheets at a time, carefully remove when cooked and lay out on a sheet pan until ready to use. Lay a piece of wax paper between the sheets to keep them from sticking together.

Garlic Buttermilk Sauce: Saute the onions in a drizzle of olive oil until the onions are completely soft. Add in the minced garlic, garlic powder, onion powder, flour and pepper, cooking just a few minutes to soften the garlic. This will be quite paste-like at this point. Slowly whisk in the broth, then the buttermilk and half and half. Let this simmer on the lowest heat while you make the filling.The sauce will thicken. Then remove the sauce from the heat and stir in the cheese. The heat of the milk will melt the cheese. Set aside until ready to use.

Turkey, Leek and Mushroom Filling: Clean and cut the leeks into about 2 inch pieces. Cook the leeks in about 1 tablespoon of olive oil until they begin to become tender and brown slightly on the edges, about 5 minutes. Add in the sliced mushrooms, continuing to cook until the mushrooms begin to release their juices, about another 5 minutes. Add in the turkey, wine, salt and pepper, simmer for about 5 minutes and add in the spinach, sage and parsley. Remove from heat, toss well and set aside until ready to use. Taste and adjust the salt and pepper if needed, keeping in mind the cheese in the sauce will offer saltiness too.

Putting it all together: Add a small scoop of lasagna to the bottom of a pan. Top with a layer of pasta, then cover with the buttermilk sauce, then a thin layer of the turkey leek filling and a sprinkling of Parmesan cheese. Repeat until all the filling is used up. Make one final layer of the pasta and a final layer of the buttermilk sauce on top. (Depending on the size of the pan you use, you might have a little sauce left over, around 1/2 to 3/4's of a cup. Save for another use.) Cover with a good sprinkling of the shredded cheese, fresh black pepper and pine nuts.

Cover the pan with foil, bake for about 30 minutes then uncover and bake for about another 30 or until the top is golden brown. Remove from the oven and allow to sit for about 15 minutes.

Serve with a drizzle of olive oil, a pinch of chopped parsley and a crusty bread.

Grilled Turkey with Apple Jalapeno Glaze

2011-11-19T01:30:00.002-06:00

We host two annual parties every Thanksgiving holiday, the first is an elaborate dinner featuring something like Turducken, Cornish game hens or beef tenderloin in a port reduction sauce. The second is a Left-Over's Party in which everyone brings left overs from their holiday dinner and we create new recipes out of the old.

The LO party is about food, but also to let everyone have a relaxing day with friends before heading back to the grind. Elaborate recipes sit on the back burner to make room for more simple, rustic creations. Most of those recipes never make the blog because it's not the time for photos or accurate note taking.

One year we ended up with an extra turkey for this party so I cut it into large sections (to save time) and grilled it. An apple jalapeno glaze was created from left over hot apple cider; it was a huge hit as the spicy pepper played on the sweet apple and juicy turkey.

I decided to recreate this dish for the blog because it's a perfect crowd-pleaser for Holiday festivities; this works a simple dinner as well. If there is any left over turkey, it's fantastic on sandwiches. Annual party, Holiday dinner or Sunday tail gating - it's turkey time and Fat and Happy has the recipe for you.

Fat and Happy Food Blog Tips and Techniques: Most grocery stores sell cut up turkeys for when you aren't cooking the whole family.

Grilled Turkey with Apple Jalapeno Glaze

Bone in turkey breast or full turkey

2 apples (try one tart green and one red)

1 jalapeno, chopped fine

1 tbls brown sugar

2 tablespoons fresh thyme (or sage)

1/2 cup apple cider or water
1 lemon, juiced

Peel and dice up the apples. Place in a small sauce pan along with the chopped jalapeno, brown sugar and apple cider. Simmer until the apples are mushy.

Using an immersion blender to blend the ingredients, adding a little water if the mixture is too dry. The sauce should remain somewhat thick so that it adheres well to the turkey; be careful not to make it too runny. Add in the lemon juice and the fresh thyme, simmer a few more minutes to combine the flavors.

Season the turkey with pepper and seasoning salt, place on the grill and spoon on the glaze (or apply liberally with a brush) covering all sides of the turkey. Turn the turkey often and repeat glazing a few times throughout the grilling process until the turkey is done.

There is various information about the internal temperature of a cooked turkey- the thickest part of the breast should be at 165 degrees. Use a meat thermometer so you can can monitor your bird.

Always remember to let meat rest after cooking before slicing it; cutting it too soon will cause the meat to be dry by letting the juices run out. Depending on the size of your turkey you may have a little extra apple jalapeno sauce left over, serve with the turkey or use on sandwiches the next day.

Grilled Squash

1 squash

2-3 turnips

1 clove garlic
Olive oil

handful of parsley, chopped

a few sprigs of fresh thyme

Peel and clean the squash, then cut into thick large slices. Peel the turnips and quarter. Mince the garlic and toss with the squash and parsley along with a glug of olive oil.

Place on the grill and turn on all sides to get a nice grill marks. Remove when the squash is tender. Pull the fresh them off of the sprigs, sprinkle the thyme and parsley over the grilled squash. Serve warm.

Crispy Potato Skin Fries

2011-11-16T01:30:00.000-06:00

Potatoes are ridiculously versatile; I believe there is something like one-million potato recipes out there...and growing! While making mashed potatoes today I happened to create these super yummy, crispy potato skins. Often I'll use the skins in my mashed potatoes for a rustic effect but this time a more refined result was required.

The mixture of red, purple and white potatoes created a pretty pile of raw skins that starred at me begging for some love. A little butter and seasoning and you've got a new option in place of hash browns at breakfast, instead of fries or chips with a burger or a fun side to a steak. I'm quite sure a little dollop of sour cream would be extra delicious.

Whether to call them skin fries, or skin browns or crispy potato skins is the least of my worries. I need to come up with more reasons to use the inside of the potato so I can have more fat and happy skins to cook up!

Fat and Happy Food Blog Tips and Techniques: I ended up with about 2 cups of skins from about 6-8 small potatoes. Use what you have and adjust the butter and oil as needed.

Crispy Potato Skin Fries

Raw potatoes

1 tbls olive oil

1 tbls butter

salt and pepper

Clean the potatoes and remove any blemishes, if need be. Using a vegetable peeler, peel the skin off from the potato collecting the skins on a paper towel. Allow the skins to dry slightly (if you put them in the pan wet, they will cook but not become crispy.)

In a medium size fry pan, add the drizzle of olive oil and the butter, allow to heat up. Add in the skins and toss to coat. Cook ever medium heat, tossing often until most of the skins have a crispy edge to them.

Add a few pinches of salt and fresh black pepper, toss again to distribute the seasonings and serve immediately.

Squash Soup with Swiss Chard Stuffed Onions

2011-11-12T01:27:00.000-06:00

Cool fall weather just screams for soup - and squash is a classic choice. Sometimes soup doesn't feel like it's a full meal so I wanted to add a little something to it. These stuffed onions make use of lots of the fall vegetables and give the soup a little life.

The hardest part of this is creating the onion bowl, but if you look close at the photos, there is a slit in one side of them. After cleaning the onion, slice off the ends and make one small slice starting at the top through to bottom, from the middle of the onion out. Then peel the layers apart; this will form a big ring or bowl with a hole in the bottom. Lay a piece of the Swiss chard inside the bottom of the onions to form a loose bottom.

This sounds like a lot of work, but it comes together pretty easily. Make it a day ahead of time through stuffing the onions and hold in the fridge. Then place the whole thing in the oven (I suggest letting it come to room temperature first) and continue from there. You'll have a fat and happy fall dinner in no time!

Fat and Happy Food Blog Tips and Techniques: If you are eating dairy, feel free to add a little drizzle of cream to the soup when blending it for a richer flavor.

Squash Soup with Swiss Chard Stuffed Onions

1 large white or yellow onion
1/2 cup diced red onion
2 Tbls olive oil
1/2 cup celery +1 stalk
1 garlic clove
1 large squash
1 diced apple
6 large Swiss chard leaves
1 Tbls fresh thyme + a few stems

1 Tbls balsamic vinegar
1 ounce goat cheese (optional)
2-3 cups stock (vegetable or chicken)
Salt, seasoning salt and pepper

Preheat the oven to 400 degrees. Clean the onion, cut off the ends and cut one slice through all the layers, be sure to only cut half into the onion. Carefully peel each layer off, they will look like large open rings (you should get about 5 or 6 rings). Set each onion ring in a baking dish. Tear a piece of the Swiss chard and place inside each ring to form a makeshift bottom. Slice up the remaining Swish Chard into 2 inch pieces.

Peel the squash, cut up part of the squash into 2 cups of small diced pieces, and the remaining into larger pieces. Arrange these large squash pieces around the onions in the baking dish, this will help keep the onions hold their shape. Dice up the apple, reserve 1/2 cup for the stuffing and place the remaining in the pan with the squash. Cut the 1 stalk of celery and the garlic clove and add to the pan. There will be a middle portion of the onion that is too small to make rings out of - dice that up and add to the pan as well. Set aside.

In a large saute pan over medium heat add the olive oil, the diced red onion, celery and squash, cook for about 5 minutes tossing often. Add in 1/4 cup stock, the apple, sliced Swiss chard, fresh thyme and a good pinch of seasoning salt and pepper. Cook just a few mintues until the leaves begin to wilt and the squash is fork tender. Remove from heat and add in the vinegar and goat cheese.

Spoon the stuffing into the onion rings carefully so they hold their shape. Fill the pan with stock, add a couple of thyme stems and a good pinch of salt and pepper over the top, then cover the whole thing with tin foil and place in the oven. Cook for about 30 minutes, remove the tinfoil and continue to cook for another 15 minutes; double check to ensure the large squash pieces are fork tender. Remove from the oven.

Using a spatula, carefully remove the stuffed onions from the baking pan, set on a platter. Scoop the squash into a blender or food processor along with a good pinch of salt and pepper. Process until smooth, adding in the stock as needed to reach desired consistency. Taste and adjust seasonings if needed.

To serve, place one stuffed onion in the middle of a shallow bowl and add a scoop of the squash soup around it and a little crumble of goat cheese (if using.) Add a jalapeno bread to serve with it.

Toasted Macadamia Nut and White Chocolate Ice Cream

2011-11-09T01:08:00.000-06:00

I first created this ice cream as part of a Thanksgiving dinner last year. It was such a hit that I sent home all the extras with our guests and forgot to get pictures of it. Oh darn, that meant I needed to remake it ... for photo purposes, of course.

The texture of this ice cream is slightly different than all the rest of my ice creams, while the base is still extraordinarily creamy, it's studded with a fine layer of tiny, crunchy, toasted macadamia nuts. As it begins to warm and melt it doesn't become runny milk as typical, it becomes almost foamy thanks to the texture. The result is a hearty, toasted flavor that the fills the palette with joy. The hint of white chocolate gives this ice cream a sweet holiday undertone.

This ice cream feels like a fall or winter treat, but paired with the right thing and with the right sauce (say nestled inside a delicate roasted peach), it could easily become a fat and happy summer dessert.

Fat and Happy Food Blog Tips and techniques: Blending the nuts is the key to achieving this texture; it won't be the same if you try to use the Cuisinart or if you try to chop the nuts by hand.

Toasted Macadamia Nut and White Chocolate Ice Cream

3 cups cream

1 heaping cup of toasted nuts

1/2 tsp salt

2 Tbls sugar

3 yolks

1/2 cup sugar

3 oz white chocolate, chopped

Gently warm the cream over medium heat to just below boiling.

In the meantime, slowly toast the macadamia nuts in a dry pan tossing often to avoid burning any of them. Whisk together the yolks with 1/2 cup sugar until fluffy, pale and doubled in size.

When the cream is warm, pour half of it into a blender. Add in the toasted nuts, salt and 2 tablespoons of sugar. Blend to combine and chop up the nuts, about 1 minute. Use the other half of the warm cream to temper the egg yolks, slowly drizzling the warm cream into the whisked yolks.

Return the yolk mixture and the nut mixture back to the saucepan. Slowly cook over medium heat, stirring often with a wooden spoon until thickened. Test the thickness by running your finger on the back of the spoon, if you can leave a line in the custard it is ready. Add in the white chocolate, stir until melted.

Remove from heat and cool in an ice bath. Cover and let steep overnight. Strain the mixture, keep in mind you are not straining out all of the toasted nut, just the larger pieces while the finer ones should push through the strainer. Process according to your ice cream manufacturers directions.

Recipe Swap: Meat Pies with Maple Ginger Glaze

2011-11-06T20:00:00.000-06:00

What: Monthly Recipe Swap
Goal: Change 3 ingredients and/or the method of an old recipe to create something new
Recipe: Maple Syrup Cake
Why: Why not?

My mittens made their first appearance of the season recently. Though the sun is still shining, my fingers are the tell tale sign to what is just around the corner. Starring out the window I watched the wind reek havoc on the lifeless herbs. My mind searched for ideas around recreating a maple syrup cake for the monthly recipe swap

Visions of a soft, buttery, maple frosting floated so close that I think I got a little on my nose, but the cake just wasn't speaking to me. Images chugged through my head like an old slide projector, layered cakes turned to cupcakes. Mini individual cakes are so elegant. The wind blew harder outside and my hands craved something warm. Cookies slid by. Then the slide projector rotated in a new image, this time it was pie with steam escaping out the top. Pie dough is one of my favorite things to make, but not being a big lover of sweet pies made the image lurch one more time. It was still a pie, but this time it was filled with meat. A meat pie. 'Yes' I confidently announced out loud to nobody listening. Outside the wind blew even harder as if an affirmation of my decision and again my fingers yearned for warmth. Just then the slide projector turned one more time to what would be the final image - a handheld meat pie. Decision done.

The original cake recipe called for cinnamon and ginger along with maple syrup so I set off to create a meat filling that could mingle with these ingredients. Pork and carrot have the ability to marry with a sweet vein so they became the bulk of the meat filling along with a little fresh ginger, onions and beef. The dough is not a typical flaky pie pastry but one that can withstand a little movement and hand holding.

Make a Maple Ginger Meat Pie and make your hands fat and happy. For more information on the monthly recipe swap, please Visit the Burwell General Store

Fat and Happy Food Blog Tips and Techniques: Feel free to make one pie instead of individual ones for ease. When making the dough, it is imperative to use cold butter so that the dough doesn't become a gloppy mess.

Meat Pies with Maple Ginger Glaze

1/4 cup onions, diced small

3/4 cup carrots, diced small

1 Tbls olive oil

1/4 tsp ground cinnamon

2 Tbls ginger, minced

2 cloves garlic, minced

8 oz ground pork

8 oz ground beef

2 Tbls maple syrup

wortchesire sauce

1 heaping tbls apricot jelly

1/2 tsp dry mustard

soy sauce

salt & pepper

Make the dough first so it can rest in the fridge for 20 minutes (see instructions below).

In a medium saute pan, cook the onions, carrots and olive oil over medium heat for about 5 minutes, tossing often. Add in the cinnamon, ginger and garlic, continue to cook another 3 minutes.

Add the pork and beef to the pan, keeping over medium heat until the meat is cooked through. Break up the meat with a wooden spoon (or fork) so it's in small crumbles.

Turn the flame to low and pour in the maple syrup, warchesire sauce, soy sauce apricot jelly and dry mustard. Add a healthy pinch of salt and pepper. Toss to combine and let simmer for for a few minutes. Remove from heat.

Putting the meat pies together:
Take the dough from the fridge, cut into six sections. Roll each section into a rough circle keeping the dough slightly thick (the circle should be about the size of your hand whole hand.) Have a little extra flour handy to keep the dough from sticking to the counter.

Scoop spoons of the meat filling onto half of the circle, try to get just a little of the glaze or sauce in as well. Wet your finger with a little water and run it along the edge the circle. Fold the empty half of the dough onto the filled side and lightly push the edges together to seal. Use the tongs of a fork to finish the sealing process (you may need to dip the fork in a little flour to keep it from sticking.) Repeat with remaining dough.

Place the pies on a baking sheet and bake at 375 degrees until they turn golden brown. For a shiny crust, brush the pies with an egg wash before baking them.

Meat Pie Pastry Dough

2 1/2 cups flour

1/4 heaping tsp salt

1/2 cup cold butter (1 stick)

1/4 ice water

1/4 tsp pepper

In a small food processor, add the flour and salt, pulse to combine. Chop the cold butter into small pieces and add to the flour. Pulse to break the butter into little pea sized pieces. Slowly add just a few teaspoons of water at a time while pulsing the dough. Eventually the dough will come together into a ball. Try not to over pulse.

Flatten the dough slightly with the palm of your hand. Fold together, flatten again and fold together one more time. Wrap tightly in plastic wrap and place in the refrigerator for at least 20 minutes before using.

Lemon Champagne Roasted Chicken

2011-11-05T01:01:00.020-05:00

Sometimes I get so caught up in trying to make completely new recipes that I forget about simple, classic dishes. Take roasted chicken for example- one of the easiest and yet most satisfying dishes to make and eat. the crispy darkened skin comes out so picture perfect you can't stop picking at the edges for a nibble.

No mater how classic the dish is, I still like to give it my own little touch. In this oven roasted chicken,
the addition of champagne and grapes elevates it from a Sunday dinner to Saturday night dinner party status. Be sure to serve this with a big crusty bread to soak up the rich champagne sauce.

It's comforting in that hearty, wholesome, chicken noodle soup sort of way. Whether it's for a lazy football afternoon or to impress your in-laws, this fat and happy champagne lemon roasted chicken is a can't miss.

Fat and Happy Food Blog Tips and Techniques: Use a champagne you want to drink (though it doesn't need to be an expensive one.) If you wouldn't drink it, you won't want to eat it either. Plus there will be at least half a bottle left over and it goes perfectly with chicken.

Lemon Champagne Roasted Chicken

1 whole chicken (organic free range preferred)

2 Tbls butter

1 lemon

fresh thyme

1-2 cups champagne

1 carrot

1 onion

1 celery stalk

1 potato

Preheat oven to 450 degrees. Clean out the cavity of the chicken (if neck and organs are in it, place in the bottom of your roasting dish. Rinse the chicken and pat dry with a paper towel

Rub the chicken with one tablespoon of butter - work the butter under and on top of the skin; you may need to break some of the membranes holding the skin to the meat. Push stems of fresh thyme under the skin. Liberally apply seasoning salt and pepper.

Cut the carrot, celery stalk, potato, and onion into large, roughly 2-3 inch cubes and place in the bottom of the roasting pan.

Squeeze the lemon all over the chicken, place the lemon halves in the breast cavity. Place the chicken breast side down on top of the veggies.

Place in the hot oven for 20 minutes. Flip the chicken and pour 1-2 cups of champagne (depending on the room in your pan) over the chicken and add the grapes. Every 20 minutes, baste the chicken by spooning the champagne juices over the top.

The chicken should take about 40-50 minutes to cook from this point. The skin will be crispy and dark, the leg will be really loose, and if you cut the thigh joint the juices will run clear. The internal temperature at the thickest part under the leg should register 160 degrees.

Remove from oven, cover with tin foil and LET IT SIT FOR AT LEAST 10 MINUTES to allow the juices to settle. If you cut it immediately, the juices will all run out out on to cutting board rendering the meat dry. While the chicken is resting, remove the vegetables and grapes from the pan, place the pan over medium heat and simmer the juices to reduce slightly. Just before removing from the heat, whisk in the remaining tablespoon of butter.

Slice, place on a platter with the roasted veggies and grapes and spoon the lemon champagne gravy juice over the top of the platter. Garnish with fresh thyme sprigs.

Kohlrabi and White Radish Salad with Basil Aioli

2011-11-02T01:59:00.012-05:00

Continuing on my quest for fresh, simple food is so much easier with a weekly organic vegetable delivery straight from the farm

Yes, I've touted the benefits of these CSA (Community Supported Agriculture) delivery's many times this past summer but I'm not done. Opening the weekly box is like a Chopped show- you don't really know what is going to be inside or what you will make from it.

This system forces many to go outside of the comfort zone and try new vegetables they normally wouldn't pick up. For instance, kohrabi. The taste and texture is similar to a crunchy broccoli stem with hint of overall cabbage, but fresher.

My recipe below makes use of the freshness of two fall veggies for a simple salad and of the frozen basil in my freezer for a splash of summer. Half of this salad came to work with me the day after it was made, what I found was both the radish and kohlrabi softened as they soaked up the aioli and I loved it even more.

Even if you aren't getting a vegetable delivery, fresh food is still doable. Start with this easy fat and happy salad then try experimenting from there.

Fat and Happy Food Blog Tips and Techniques: To use kohlrabi in fresh salads, peel the outer layer, then slice, grate or chop. Or try steaming the root with the peel on until tender, then remove the peel and serve with a little sauce.

Kohlrabi and White Radish Salad with Basil Aioli

1 kohlrabi

1 large white radish

2 basil cubes (or 2 tbls finely chopped basil leaves)

3 tbls finely chopped parsley

2-3 tbls grape seed oil

1/2 lemon, juiced and zested

1 tsp white balsamic vinegar

1/2 tsp Black Hawaiian salt

1-2 tbls grated Parmesan cheese

Clean and peel the kohlrabi and radishes. Slice thinly (using a mandolin is the best option if you have one.)

Basil vinaigrette: Mix the basil cubes with the parsley, oil, vinegar and lemon juice.

If you are using straight basil leaves, mix everything in a small blender for the best results. You may need just a few drops of olive oil to round this out.

Layer the kohlrabi and radish slices on a platter and then drizzle with the basil oil. Sprinkle the salt, lemon zest and Parmesan cheese on top. (I used black salt just for a little more drama and effect, white will work as well)

Beer Mac n Cheese with Bacon Avocado Topping

2011-10-29T01:38:00.011-05:00

Macaroni and cheese. Mac and Cheese. Mac n cheese. Cheesy mac. Doesn't matter what you call it, we are talking about pasta in a cheesy sauce. It's hard to screw up, but there are hundreds of thousands of variations.

This is a go to dish in our house and every time I make it, it ends up different based on available ingredients. In this one, beer becomes a substitute for buttermilk and gruyere gave way to blue cheese.

But without a lick of bread in the house for a crunchy topping, that's where I needed to get creative. All the makings of an avocado salad stared at me and I started to wonder how this would be in a cheesy macaroni? In a beer cheese macaroni? Bacon and tomato, sure that goes with pasta, cheese and beer. Avocado certainly works too. But could an avocado salad sit on top of mac & cheese? There was only one way to find out.

We are calling this a successful venture. It's odd and fun at the same time. Alone, the beer mac and cheese is creamy and delicious with a hint of earthiness from the beer. And a bacon and avocado salad is perfect on its own. But together it's like a creamy little party with levels of flavors fighting for acknowledgement with every bite - in a fat and happy way. Plus, if you don't like it mixed, you can just serve the avocado salad on the side.

Fat and Happy Food Blog Tips and Techniques: For the beer, choose something like a Modelo or even a lighter pumpkin beer. A stout or porter would be too heavy in this particular recipe.

Beer Mac and Cheese with Bacon Avocado Salad Topping

8 oz dried pasta

1/4 cup onions, diced fine
1 Tbls olive oil
1/2 Tbls butter

2 cloves garlic, minced

2 tbls butter

1 tbls flour

1/2 cup beer

1 cup half and half

4 oz cream cheese

1/2 cup cheddar, shredded

1 oz blue cheese

1/4 cup Parmesan cheese, shredded

salt and pepper

Cook the pasta according to the package directions.

In a medium sized casserole pan, saute the onions in the olive oil and butter until the onions are softened. Add in the garlic and flour. Stir and cook about 2-3 minutes.

Whisk in the beer, then stir in the half n half and cream cheese. Allow this mixture to simmer for at least 5 minutes. Add in the cheddar and blue cheese, stir to combine. Add about 1 tsp black pepper. Turn off the heat and let the cheese get a melty from the heat.

Toss in the cooked pasta and stir well. Add in the Parmesan cheese, taste, then add salt as needed. Serve with a spoon of the Avocado Salad.

Avocado Salad

5 slices bacon
1/2 cup + 2 Tbls onions, diced small

1 avocado
1 small tomato

pinch hot pepper

1 orange, juiced
salt and pepper

Slice the bacon into about 1 inch pieces. Cook in a fry pan until just before preferred doneness is reached. Add in the 1/2 cup chopped onions. Continue to cook the bacon and onions a few more minutes until the onions are softened and bacon is fully cooked. Remove from heat and cool slightly.

Dice the avocado and tomato, toss in the bacon pan with the remaining 2 tablespoons raw onions, hot pepper flakes and the orange juice. Add a pinch of salt and pepper to taste.

Pumpkin Cookies with Orange Ginger Filling

2011-10-26T01:30:00.000-05:00

There is something about this time of year - we all get completely possessed. I'm not talking about ghost and devils and Halloween, but rather pumpkins. Those tasty, crazy, fat, heavy, orange pumpkins - their vines wind right through our ears and overtake our brains resulting in pumpkin cravings for everything. Cookies, bread, martinis, facials and even pumpkin foot massages!

I'm not one to fight the cravings but rather feed into them; so here is one more fat and happy pumpkin cookie recipe for you.

Fat and Happy Food Blog Tips and Techniques:

This cookie spreads out super thin and is crunchy on the ends with just hint of chewiness. Super on its own, adding the ricotta orange filling takes them to the next level. The ricotta adds just a little texture to a usual cream cheese frosting. Fill these right before serving for the best flavor, or the cookie will become soft. These cookies are great without the filling too! For a stiffer frosting filling, leave out the ricotta cheese.

Pumpkin Cookies with Orange Ginger Filling

1 1/2 cups pumpkin puree (homemade or canned)

3/4 cups vegetable oil

2 cups white sugar

2 eggs

2 1/3 cups flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

1 tsp allspice

1 tsp ground ginger

Preheat the oven to 375 degrees. Mix together the pumpkin puree, oil, sugar and eggs. Sift together the flour with all the remaining spices, stir into the pumpkin mixture until well combined.

Using a cookie scoop to help keep all the cookies the same size, scoop out the dough onto a greased cookie sheet. Keep in mind these cookies spread out thin, so leave plenty of room between each. The scoop I used is the size of about 1/2 tablespoon, fitting 3 cookies across the sheet and 4 down (5 down if you are careful about placement.)

Orange Ginger Ricotta Filling

1/2 cup ricotta

2 oz cream cheese

1 tsp vanilla

1 orange, juiced and zested

2 cups powder sugar

Mix all the ingredients together using a hand-held blender. Add more powder sugar as necessary. Fill the cookies right before serving them. The cookies will soften if the filling sits in them too long. You could also serve the filling as a dip for the cookies.

Butterscotch and Peanut Butter Haystack Halloween Critters

2011-10-22T01:35:00.047-05:00

Halloween is for the kids. Sure there are those times that we dressed up as adults and had fun. And even that time we spent money on renting the real Batman and Catwoman costume, invited over 200 hundred of our closest friends and then spent 2 days cleaning up after- good times.

But the excitement and wonderment in the little eyes when they put on their first cape and make the ginormous jump from the couch to the floor- if only for a second, they really believe they are flying. It's that little wonderment that adults loose over time. Even the simplest decorations are fascinating when we are young.

Enter the haystack critter. These deceivingly decadent, rich and tasty cookie-like-creatures are just the thing to add a teeny bit of interest back into Halloween. A no-bake spider cookie with four simple ingredients, stirred together and plopped down on paper. You strategically place a few candy pieces to form a face, legs, antenna, a nose or whatever (eating a couple of 'eyes' along the way) and then sit back and wait for the haystack to harden. Simple.

Office mates love these too- you might find two of them battling it out with their alien-like monsters. Winner eats both! Put a little fat and happy back into your Halloween with Butterscotch and Peanut Butter Haystack Critters.

Fat and Happy Food Blog Tips and Techniques: How to melt chocolate: the best melting option is using a double broiler method; essentially this is a pan with a little simmering water in it, on top is pan or glass bowl that will fit tightly to the rim of the bottom pan without letting too much steam escape. This top pan or bowl should not touch the simmering water below. Drop in the chocolate, let the heat do the work, but stir often. Chips become glossy when they are warmed but they don't loose their shape so you must stir. Carefully remove the bowl from the steaming pot but be very careful that no water gets into the chocolate or it will seize up requiring you to start over.

Using a microwave: the key to melting chocolate in a microwave is to turn the heat down and stir often! Power the heat to about 50% or place on warm if you have that option; place the chocolate in a microwave-safe bowl and heat only for about 10 seconds at a time. Stir, then add again for only 10 seconds. Repeat until the chocolate is melted. It will only take seconds for the chocolate to burn.

Butterscotch and Peanut Butter Haystack Halloween Critters

1/2 cup Butterscotch chips

1/2 cup Creamy peanut butter
6 oz Chow mein noodles

1/3 cup Peanuts (I like to use salted, dry roasted for a little extra flavor, but plain peanuts work great)

For the critter decoration:

plain M&M's

pull-apart licorice

pretzels

Have a sheet of wax paper, about the size of a cookie sheet, sitting on the counter or on a sheet pan and ready for the Haystack Cookies. Melt the butterscotch chips (see melting tips above). Add in the peanut butter, stir until smooth using a spatula. Add in the chow mein noodles and the peanuts and fold it all together until everything is well coated.

Take a spoonful or spatula full of the haystack mixture and pile it on the wax paper. Don't worry too much about trying to reshape them, each one will form their own little 'haystack'. These are fairly rich, so they don't need to be too big, mine are roughly 1/4 cup, which should yield about a couple of dozen critters.

Let the haystack cookies firm up slightly while you ready the critter decorations. Use the M&M's for eyes, the pretzels for legs and the licorice for antennas; be creative and see what you can come up with!

Basil Cubes; How to freeze fresh basil

2011-10-19T02:05:00.000-05:00

The weather is absolutely gorgeous out right now; warm and sunny falls days with just the lightest hint of crisp air in the evenings. Summer plants are still producing the last of their wares as the golden leaves fall around them. Unlike the color white, summer salads and grilling is not only acceptable but encouraged! If only we could bottle this feeling and these flavors for those cold, dark, winter days ahead.

Freezing fresh herbs puts us one step closer to the summer and fall feeling during the unavoidable Midwest blizzards. If you are growing your own herbs, or if you are participating in a CSA program or if you just have an overwhelming amount of basil that you don't know what to do with, this is your answer. Rather than force yourself to put basil in every single thing you make just to use it up - chop and freeze it for use weeks and months down the road. Plus it's completely the simplest thing you can make today.

Dried herbs are great in a pinch and even better for longer cooking soups and stews, but why not use fresh every chance you can? Imagine fresh pesto in January! Take your remaining fresh basil and freeze it now, you'll be super fat and happy you did come this winter.

Fat and Happy Food Blog Tips and Techniques: For these basil cubes, I prefer to use my mini ice cube trays which holds just shy of 1 tablespoon rather than a typical ice cube tray. This is really just a preference thing and may depend on what you have on hand, but it will help you to know the measurement you freeze the basil in when using in recipes.

Fresh Frozen Basil Cubes

Fresh basil

olive oil

Remove any unwanted stems from the fresh basil. Loosely pack a food processor with the basil. Place the top on and hit the pulse button while drizzling in a little olive oil. You want enough to oil to coat all the basil, but not so much that you have a vinaigrette on your hands.

Lining the ice cube tray with a layer of plastic wrap will make it so much easier to pop the the herb cubes out. Simply lay a plastic wrap about twice the length of the tray across the top of the tray. Spoon the herb mixture into each cube pushing the plastic wrap down. Use the remaining wrap to cover the top while freezing.

Place in the freezer until frozen. Pop the cubes out and place in a freezer safe bag or container; be sure to label it so you know what it is and when you made it. Place back in the freezer until ready to use.

You could also purchase little freezer containers rather than freezing in the ice cube trays, my freezer is the classic top side only and I find the little cubes take up less room than individual containers. But again, it depends on the size of basil you typically use at a time.

Tomato and Tomatillo Tarts

2011-10-15T01:15:00.048-05:00

Are you inundated with tomatoes? Have you made salads, sauces and salsas until they're coming out of your ears?

Aside from bringing all your remaining tomatoes to the next bad comedy show you attend, a super simple tomato tart is a tasty option to use them up.

Frozen phyllo dough makes for a quick and easy crust while the filling is nothing more than cheese and tomatoes. Almost a mock pizza....if you will.

These tarts work great as tapas with a little wine or pair with a salad for a light dinner or lunch. When you have super tasty tomatoes there is no reason to cover that flavor with other ingredients. Keep the cheese to a minimum and let the farm fresh tomato flavor shine through.

Fat and Happy Tips and Techniques: Make this your own by using whatever cheese and tomatoes you have on hand. Try adding a little fresh oregano or parsley if you have it.

Tomato and Tomatillo Tarts

Phyllo dough

Fresh tomato and/or tomatillos

Poblano Pepper, roasted

Cheese (I used Queso Cotija)

Olive oil

Fresh black pepper

Preheat the oven to 400 degrees. Roll out the phyllo dough to roughly 1/8 to 1/4 inch or desired thickness. Carefully place in a tart pan, pushing the dough into the ridged sides. You can either let the edges hang over for a rustic look or use your rolling pin across the tart pan to 'roll-cut' off the extra dough for a cleaner look.

If you don't have a tart pan, place the dough on a cookie sheet and make a small fold or roll up the edges to form a side crust. Continue as directed below.

Slice the tomatoes about 1/4 inch thick. Sprinkle a little cheese on the pastry, then layer the slices so that all the dough is covered. Chop the poblano peppers and sprinkle on the tart. Add preferred amount of cheese on top. Sprinkle with olive oil and add fresh black pepper.

Cheese is salty enough so adding salt to the tart should not be necessary. But you do want to add a pinch, add it after the tart is cooked so the salt doesn't draw out too much of the moisture out of the tomatoes.

Bake until the phyllo crust is golden brown. Serve hot or room temperature. To achieve a more golden, finished crust look- brush the dough with an egg wash before baking.

Lemony Slow-cooked Bok Choy and Broccoli

2011-10-12T01:44:00.001-05:00

Slow Food is not a new phrase in the culinary community, it's been around for some time. But only recently has this become a mainstay in the United States.

An alternate to fast food and a means of enjoying and preserving traditional cuisines, this movement is more about food that is good for you and good for the environment than the method of cooking.

The goal could summed up as to promote awareness of good food and nutrition.

This recipe plays on all linguistic sides of Slow Food- it is using healthy, planet-friendly, local, organic food which would inspire a table side gathering as well as it describes the the manner to which the ingredients are cooked.

Reminiscent of collard greens, this dish makes me think of the south or of a rustic Italian farm; very warm and comforting on a lazy afternoon. The greens are soft and melt in your mouth rather than become mushy. And the garlic becomes a little treasure trove for the lucky bowls that land one of the smashed cloves, so mild and tender. But it is the hint of lemon with the red pepper cooked in the dish that envelopes the soft stems for a full flavor finish.

Bring the family together with this ultra simple, healthy Slow Food Bok Choy dish. Time will stand still for one Fat and Happy moment.

Fat and Happy Food Blog Tips and Techniques: While I did not try this in a crock pot or slow cooker, I feel this could easily be adapted by layering all the ingredients as mentioned above and cooking on low for a few hours uninterrupted.

Slow-cooked Boc Choy and Broccoli

Try not to get too caught up in the exact measurements of the bok choy and broccoli; I basically had 2 small sized heads of broccoli and 2 medium sized heads of bok choy.

1/4 cup olive oil

4 cloves garlic, smashed

red pepper flakes, 2 pinches

3 lemon slices

1/2 cup broccoli stems, cut into 1 - 2 inch pieces

1 cup broccoli, cleaned and broken down

1 cup bok choy stems, cut into 1-2 inch pieces

3 cups bok choy leaves, sliced into strips

1/2 cup water or vegetable broth

1 tbls butter

salt

Over medium heat in a medium-large size sauce pan, add the olive oil, the smashed garlic, red pepper flakes and the lemon slices. Let the garlic sizzle until it begins to just turn golden brown, flip the garlic and the lemon over and continue to cook for another couple of minutes.

Add in the broccoli and bok choy stems, cook for about 5 minutes. Add in the broccoli heads and cook for another 10 minutes, stirring only as needed. Over stirring this dish may result in a mushy rather than tender dish.

Add in the bok choy leaves and the broth, do not stir, but rather let the leaves lay on top of all the stems. Cover, reduce the heat to medium low and let it simmer for an hour. Add in the butter at about 50 minutes. Give everything a light stir.

Taste for salt, adjust as/if needed. Serve as a simple side dish or scoop over rice for a more complete entree.

Chocolate Kahlua Brownies with Whiskey Soaked Cherries

2011-10-08T01:16:00.000-05:00

You can't beat a good old fashioned brownie. Unless you soak maraschino cherries in whiskey for a week and add them to the brownie batter along with a bit of Kahlua. Then, ZOW! POP! ZAP!

You bite into what you think is a normal brownie, you anticipate the chocolate and you imagine this will be good. Before you even know what hit you, your taste buds are doing flips on your trampoline tongue and your hand is reaching for second helping before the brain has even processed it.

This is a pretty classic brownie recipe, on its own it's unbelievably decadent and moist. But then you add in a glug of Kahlua and boozed-up cherries ... picture a cartoon where the eye balls pop out of the cats head. Yup, it's better than that.

People say the photos don't do these justice- so my suggestion is you go right to the kitchen and start mixing up your own batch. Then CRASH!, BANG! and POW! your friends with this amazing Fat and Happy treat!

Fat and Happy Food Blog Tips and Techniques: After you soak the cherries, take the remaining juice (it will be a mix of whiskey and cherry juice) and a few ice cubes for a simple, slightly sweet, sipping cocktail. Top if off with a little club soda if desired.

Chocolate Kahlua Brownies with Whiskey Soaked Cherries

1 1/2 cups sugar

3/4 cup butter

4 tbls water
4 cups chocolate chips (divided into 2- cup portions)

2 tbls Kahlua

4 eggs

1 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

12-24 whiskey soaked cherries

Preheat the oven to 375 degrees. Prepare a baking dish by greasing with butter (or Pam.)

Melt together the sugar, butter and water in a medium to large saucepan to just boiling. Remove from heat and add in 2 cups of chocolate chips, stir until melted. Pour in the glug of Kahlua and then Stir in one egg at a time.

Sift in the flour, baking soda and salt; stir to combine. Chop the cherries

Add the chopped cherries and remaining 2 cups of chocolate chips to the batter

Stir to combine, pour into the pan.

Bake about 30 minutes; until the middle just settles.

Whiskey-soaked Maraschino Cherries

12 - 24 maraschino cherries

Whiskey (enough to cover the cherries

Personally, I just take one whole jar of cherries, pour out most of the cherry juice (reserve for another use) and fill the jar back up with whiskey.

If you don't want to soak the whole jar of cherries, remove about a dozen cherries with a smidgen of juice and place in a seal-able jar or container. Fill with whiskey and let soak until ready to use.

I kept my cherries soaking in the refrigerator for about about 4 days before using; plan ahead so you can let yours soak for at least a day or two before adding to the brownie.

Hot Coleslaw Soup

2011-10-02T22:00:00.011-05:00

Do you ever pick up old recipe books and read them? I love 'um! I love everything about them - the lack of direction, the casualness of the ingredient amounts and the expectation that you will just know things (like when they say: cook till done. Um, when?) Unlike any modern cookbook, there are no indexes to learn what an ingredient is, no explanation about the recipes and there are no pictures ether. And the truth is, I wouldn't want any. It would distract from the simplicity, not to mention kill the surprise of what some of the these dishes end up looking like!

Fellow Food Blogger, Christianna, picked up one such book about a year ago and was inspired to challenge other foodies to recreate these recipes. So once each month we all eagerly await the email with an image from the old book telling us what the new dish is. Or, what it was. It's our job to put our own spin on it.

Hot Slaw is this months winning recipe; so many options with this. I have a page full of ideas. The hot dressing intrigued me the most, but I wanted to lighten it up. The versatility of cabbage makes it one of my favorites. The idea of this hot, tender cabbage with a creamy dressing pulled me in the direction of a creamy, caramelized soup. Simple, easy and could be recreated to be lighter on the hips.

Think French onion soup meets spicy coleslaw. Mixing onions with fennel and cabbage, then sauteing until everything becomes a deep golden hue ... the final product almost gives off a hint of a smoky bacon. This easy cabbage soup turned out to be a testament of the simpler days when directions weren't needed.

Cookbooks aren't just for cooking anymore, but they used to be! And this Fat and Happy Hot Slaw Soup will help you momentarily relive those days of lore.

Fat and Happy Food Blog Tips and Techniques: One of the greatest kitchen tools comes into play in this recipe- the mandolin. It's the simplest way to get super thin, uniform slices. You can use a knife or even a food processor, but the mandolin will do the best job.

Hot Slaw Soup (Cabbage Soup)

2 tbls olive oil

2 tlbs butter

1 onion, thinly sliced

1 fennel bulb, thinly sliced

1 small head of cabbage, thinly sliced

1 Tbls brown sugar

1 jalapeno

1 tomato, thinly sliced

1 cup water

1 cup wine

1 cup Greek yogurt

1 tsp caraway seeds

salt and pepper

Blue cheese

Slice each vegetable on the mandolin (or as thin as you can get them using a knife). Heat a medium sized soup pot over medium high heat, add in the olive oil and butter. Add in the sliced onion and fennel, cook about 5 minutes, stirring often. Add in the sliced cabbage, turn the heat to medium and let the mixture continue to cook until it begins to caramelize (turn golden to deep brown), stirring often. Have patience at this point, it could take up to 30 minutes for a good carmelization to happen. Half way through, add in the brown sugar, the jalepeno and the tomato.

Deglaze the pan with the water (simply add in the water, then use a wooden spoon to help scrape off the the tasty bits stuck to the pan.) Now add in the wine, caraway seeds and a pinch or two of salt and pepper to taste. Let this simmer to allow all the flavors to meld, about 5 minutes. If you want as more liquidy soup, add in a bit more water and wine.

Now turn the heat to low and stir in the yogurt. Allow to heat through. Taste for salt and pepper, adjust if needed. Serve with a few crumbles of blue cheese over the top.

Pork Tenderloin Wrapped in Bacon

2011-10-01T01:01:00.079-05:00

For a while I tried to tell people that bacon 'jumped the shark'. Everybody seemed to be diving on the bacon bandwagon head first- bacon popped up in drinks and chocolate chip cookies, bacon air fresheners were hanging at coworkers desks and bacon gum was offered after meals. I felt like people were intruding on my private bacon love fest and I didn't like it.

So I turned to chorizo- which is spicy Spanish sausage and fun in its' own right. But the truth is, bacon is irreplaceable. The salty, smoky, sweet, crunchy, chewiness cannot be achieved with sausage, or turkey bacon and certainly not a tofu-bacon.

So to add to the deluge of pork recipes, I'm sharing with you my classic pork wrapped bacon (is that an oxymoron?) The bacon seals in the pork and it comes out with finger licking, dripping down the arm juicy.

Yes, there are times that sausage can suffice, and even be the right choice on occasion. But do not overlook the glorious under belly of the pig. And I'm here to tell you that bacon has not jumped anything... certainly not my fat and happy mouth!

Fat and Happy Tips and Techniques: Lattice the bacon instead of wrapping it and also use kitchen string to keep it all together. To create this lattice effect, lay 5 strips of bacon vertically, then weave the remaining strips in an over/under fashion horizontally like you would with the top of a pie crust.

Succulent Pork Tenderloin Wrapped in Bacon

1 pork or turkey tenderloin (about 1-1.5 lbs)

10 slices bacon (use more if needed to cover the pork)

fresh sage leaves

fresh pepper

There is no reason to complicate this recipe. Purchase a pre-marinated tenderloin for ease (lemon and garlic works great with bacon), you can find these in the meat section of any grocery store.

Lattice the bacon slices to make a 'coat' for the loin. Lay the sage leaves on the bacon, place the tenderloin at one end of the latticed bacon and roll. Tie a couple of pieces of kitchen twine around the whole thing to keep it together. Sprinkle with fresh black pepper.

To grill, I like to put the front and back burners on medium high heat, and the middle burner on medium to medium low heat. Grill the bacon wrapped tenderloin over the lower heat. This will help cook the inside without completely burning the bacon on the outside.

Remember to let the meat rest at least 10 minutes before slicing (or all the juices will run out.) Serve with anything!

Variations: Try rubbing the tenderloin with spicy brown mustard and brown sugar before wrapping in bacon- simply outstanding.

Boozy Pudding Shots

2011-09-28T01:30:00.152-05:00

First there was the plain old shot of alcohol. Then came Jello shots. And now enters the pudding shot. Thick, creamy pudding mixed with alcohol for a tasty adult party favor.

While intrigued when we first heard about these, I struggled with a full understanding of the flavor. Then we tried a chocolate pudding shot and WOW- it was a creamy, chocolatey, boozy sensation that called for more tastes!

Two parties presented the perfect opportunities to try my hand at these punched-up pudding shots; a fundraiser and a going away party for a coworker. Sure the pudding shots may sound a bit out of place for a fundraiser, but it loosened the crowd for the live auction and turned into a super fun conversation starter.

The Irish Chocolate Pudding Shots tout Baileys and Kahlua while the Tiramisu Pudding Shots make use of Amaretto. For the Gluten Free party goer, the Limoncello pudding shots packs a serious lemon POW without the flour base

Jello shots are so old-school. When your next party calls for a shot of fun, step it up with boozy pudding shots for a Fat and Happy party boost. My good friend and fellow foodie Marianne helped create these - Thanks M.A.!

Fat and Happy Food Blog tips and techniques:
Use the below ingredients and recipes as a starting point; adjust depending on the size of pudding box you get. Ideally you are just substituting half of the milk for alcohol. Taste the pudding! If you want a boozier shot- add in more alcohol and less milk. If using the whipping cream seems too heavy for you, you can use plan milk; though the heavy cream helps the pudding shots hold their shape.

Boozy Pudding Shots

Irish Chocolate Pudding Shots

1 box instant chocolate pudding

1 cup whipping cream (or milk)

1/2 cup Baileys

1/4 cup Kahlua

4 ounces of Cool Whip

Remember- you are essentially replacing half of the milk for booze. Place the pudding, the whipping cream and alcohol in a large bowl. Mix, blend and whip using a hand held blender until the pudding is thickened. Carefully fold the cool whip into pudding.
Fill the shot cups, cover and place in the fridge until ready to use (at least 4 hours will help them set up). If your pudding is slightly runny, you can hold these in the freezer for an hour or so before serving if needed.

Tiramisu Pudding Shots

1 box instant vanilla pudding
1 cup of whipping cream (or milk)
1/2 cup Amaretto
1/4 cup Kahlua
4 ounces Cool Whip
ground cinnamon

Remember- you are essentially replacing half of the milk for booze.
Place the pudding, the whipping cream and alcohol in a large bowl. Mix, blend and whip using a hand held blender until the pudding is thickened. Carefully fold the cool whip into pudding.

Fill the shot cups, sprinkle each with ground cinnamon, cover and place in the fridge until ready to use (at least 4 hours will help them set up). If your pudding is slightly runny, you can hold these in the freezer for an hour or so before serving if needed.

Gluten Free Limoncello Pudding Shots

2 Tbls limoncello

2 lemons , zested and juiced

2/3 cup whipping cream

3 Tbls sugar

1 egg yolk

1/8 tsp vanilla

1/2 cup Whipping cream

3 Tbls sugar

This pudding shot takes a few more steps than the two above as it is made from scratch. Begin by whipping 2/3 cup whipping cream with 3 tbls sugar until the soft peaks form (don't overmix at this point.) Add in the limoncello, juice and zest from one lemon, whip until stiffer peaks are formed. Set aside in freezer.

Warm the remaining cream over medium heat. Beat the yolk with sugar until fluffy and pale. Temper the warm cream into the yolk, then pour the custard back into the pan. Add in the remaining juice and zest and the vanilla. Continue to simmer until the custard thickens. Remove from heat and cool completely, then chill.

Fold together the whipped limoncello with the lemon custard; pour into pudding cups, top with a lid and hold in the freezer until ready to use.

Pear and Blue Cheese Quesadilla

2011-09-24T01:52:00.000-05:00

An old friend sent a message on the Fat and Happy Facebook Page recently asking for more recipes involving tortillas. With the fall produce making their first appearance, sandwiching a little pear and blue cheese into a crunchy and healthy snack was irresistible

If you need the extra protein, thinly sliced turkey meat from the deli would pair quite well with all the flavors and offer a slightly heartier option.

Elevate your tortillas with cool-weather fruit, then pair this gooey, cheesy, messy quesadilla with a spinach and walnut salad for a tasty Fat and Happy meal.

Fat and Happy Food Blog Tips and Techniques: The directions below call for building the quesadilla in the pan while the bottom tortilla is crisping; you could put it all together then place it in the pan but I feel the delicate pear easily becomes overcooked and mushy. You'll be happier if you build it as it cooks.

Pear and Blue Cheese Quesadilla

1 pear

2 whole wheat tortillas

Blue cheese

Gruyere or Swiss cheese, shredded

Apricot jam

Fresh black pepper

Butter (optional)

Begin by placing one tortilla in a dry fry pan over medium heat; be sure the pan is large enough to allow the tortilla to lay flat . You can add a small pat of butter if you want, but I don't feel the extra fat is needed. While the first tortilla is heating, slice the pear, relatively thin but thick enough to hold shape.

Over the heating tortilla, crumble on the blue cheese and sprinkle with shredded Gruyere cheese. Use as much as you want but don't over do it, usually about 1/4 cup total cheese is plenty. Layer the sliced pear over the cheese. Take your pepper grinder and give it a few turns over the pears.

Spread about 2-3 spoonfulls of the jam on the second tortilla and place over the pear. The bottom tortilla should be crispy by now, carefully flip the whole the thing over; if you are using butter, add a little pat now. Let cook until the bottom tortilla crisps.

Remove from pan and place on a cutting board, cut into quarters and enjoy!

Sweet Potato, Pancetta and Blue Cheese Grilled Beer Pizza

2011-09-21T01:09:00.001-05:00

A box arrived the other day cradling my first fall beer of the season. Thinking about crisp autumn weather may not be on everyones mind just yet, but for the team at The Bruery, they've taken it off their minds and bottled it already.

Autumn Maple is a bold, seasonal beer made from a traditional Belgian style strain. Brewed with yams (instead of pumpkins) this beer has a serious boozy punch.

Ideas swarmed my head with potential recipes but the flavor of the beer led me down the pizza path. This easy crust recipe offers an earthy warmth to my classic Fat and Happy thin grilled flatbread. The tangy blue cheese sets off the creamy sweet potato and crisp pancetta. The whole concoction is a gorgeous fall mix with a yeasty beer overtone.

When the cool winds arrive, warm from the inside out with a glass of Autumn Maple and a Fat and Happy Beer Pizza.

Fat and Happy food blog tips and techniques: You can make the crust days ahead of time and hold them in the fridge (wrap in foil) until ready to top.

Sweet Potato, Pancetta and Blue Cheese Grilled Beer Pizza

1 cup flour

1/2 cup semolina flour

1 1/2 Tbls baking powder

1/2 tsp salt

6 ounces beer

1 tsp maple syrup or honey

2 small sweet potatoes

12 thin slices of pancetta

4 shallots

1/2 cup beer

olive oil

salt and pepper
blue cheese

Place the flour, baking powder and salt in a bowl and mix with a fork. Continue to stir with a fork while slowly pouring in the beer and honey. Mix just to combine. The dough should be slightly sticky, if needed add a little more flour in.

Place the dough on the counter to rest; sprinkle flour on the counter to keep it from sticking. Cover with plastic wrap and a warm, wet kitchen towel. Let rest for 20 minutes.

In the meantime, dice the pancetta and cook over medium high heat until almost crispy. Remove from the pan and set aside. Peel and dice the potato. Add a drizzle of olive oil to the pan along with the potatoes, cook over medium heat about 3 minutes, tossing often. Slice the shallot and add to the pan. Continue to cook until the potatoes are just tender.

Add in the beer and turn the heat down to a simmer to reduce the beer, about 5 minutes (you want to have almost a sauce left). Remove from heat and add in the pancetta along with salt and pepper to taste.

Preheat your grill. Split the dough into 5 sections. Roll each dough out into a thin flat bread, you will need a little flour for the rolling surface. Carefully place each pizza on the grill for about 2 -3 minutes per side. Flip and grill on the other side - just until the dough holds its shape. Spread a big spoonful of toppings over the pizza, crumble on the blue cheese and then place the pizza back on the grill until crispy and melty.

Peanut Butter Panang Beer Curry with Chicken and Rice Noodles

2011-09-17T01:09:00.011-05:00

Did you need to read that title twice? There's a lot going on in it- especially the beer in a curry sauce. But I do like to put my own slight twist on recipes; even more so when beer is involved!

The Bruery sent me a few bottles of their Autumn Maple beer in exchange for a recipe as part of their Facebook Blogger Invitational - I was all too happy to play around with a new beer.

This beer, which is brewed with yams, is their answer to the many pumpkin beers found on the market today. I found it to be a bold beer that is reminiscent of all things fall - bold, earthy and warming with a hint of spice and happily not too sweet.

There are a lot of obvious pairings with fall beers, but I wanted to go just beyond the typical. In this dish, coconut milk and red curry paste are an obvious combination as is the chicken and rice noodles. And often a dish like this would call for a fish sauce, but using a full-bodied fall beer helps to give this sauce an earthy undertone.

The peanut butter marries well with this spiced beer and rounds out the richness of the sauce while giving a nutty crunch (if you opt for a crunchy peanut butter.)

Bring on the Autumn chill - I'm ready with a Fat and Happy warm fall dish that's slightly off the beaten path.

Fat and Happy Food Blog Tips and Techniques: Adding the peanut butter to the sauce too soon seemed to cook away the flavor and richness so I prefer to add it towards the end of the cooking process.

Peanut Butter Panang Beer Curry with Chicken and Noodles

2 tomatoes, chopped or crushed

1 cup beer

1/2 can coconut milk

2 tbl red curry paste

1 cup sliced red pepper

1 tbls brown sugar

1/3 cup peanut butter (crunchy is optional)

bean sprouts

green onions, chopped

parsley or cilantro, chopped

olive or peanut oil

1 lime, cut into wedges

4 oz rice noodles

Marinate the chicken as directed below. Allow the chicken to come to room temperature before cooking it. Heat a pot of water to cook the rice noodles. Heat a medium-size skillet over medium high heat, add a drizzle of oil and brown the chicken on all sides. Set the chicken on a plate and set aside.

To the hot chicken pan add the tomatoes- use a wooden spoon to help scrape the tasty scraps off the bottom of the pan. Add in the beer to complete deglaze the pan. Add in the coconut milk, curry paste, red peppers and brown sugar and bring to a simmer.

Now add the chicken to the sauce, cover and simmer about 10 minutes until the chicken is done. Boil the noodles according to package directions. Add the peanut butter to the sauce and simmer uncovered for another 5 minutes.

To serve, place chicken and noodles in individual bowls along with a big scoop of the panang sauce. Top with bean sprouts, green onions and parsley. Squeeze a little lime over the top (optional).

Curry Beer Chicken Marinade

1/2 can coconut milk

2 tsp red curry paste

2 garlic cloves, smashed and chopped

1/2 cup beer

1 tsp brown sugar

1/2 tsp black pepper

6 chicken drumsticks (or 1.5 lbs of pieces), skin removed

Add all the ingredients in a large ziplock bag and seal tight. Carefully shake and mix everything together. Allow the chicken to marinate overnight in the refrigerator.

Rabbit and Sausage Cassoulet for the Monthly Recipe Swap

2011-09-04T22:00:00.219-05:00

It's the beginning of new month which means it's time for another Burwell General Store Recipe Swap. The recipe swaps started as a junk store book find. This book All-Day Singin' and Dinner on the Ground intrigued Christianna to redevelop these recipes into her own. The swap grew from there.

I was excited about this months recipe: Wild Rabbit with Vegetables. This meant I needed to go rabbit hunting. And when I say rabbit hunting, I mean I biked over to the meat packing district in the West Loop of Chicago to purchase my rabbit out of the back door of an old warehouse. I did wear my camouflage pants to be in full rabbit-hunting spirits!

With the fall season approaching I wanted to make something warm and hearty. A cassoulet is similar to classic stew or casserole even, filled with rich slow cooked beans. The perfect welcome to the approaching cool season.

If you haven't had rabbit before, it's tough to describe - it can resemble a tender yet wild chicken but so much better. When prepared in this cassoulet, the rabbit is so moist and tender it falls right off the bone. The beans become almost creamy.

Don your best hunting gear for a trip to the butchers, then get this rabbit in the oven. It's time for a delicious Fat and Happy fall casserole!

Fat and Happy Food Blog Tips and Techniques: If you use dried beans, plan ahead as you'll need to soak them the night before you use them.

Rabbit and Sausage Cassoulet

1 rabbit cut into pieces(roughly 2 lbs)

1 tbls grainy mustard

1 tbls apricot jelly or jam

1 garlic clove

Seasoning salt and fresh black pepper

1 white onion

1 cup diced carrots

1 tsp dried thyme

3 garlic cloves, mined

2 hot italian sausages, casing removed

1 cup white wine

1 cup broth (chicken or beef)

Salt and pepper to taste

3 cups cup cooked Great Northern beans (or 2 cans), see directions for cooking dried beans below

1 cup grilled corn

1/2 cup bread crumbs

Mix together the mustard, jelly and garlic, toss the rabbit pieces in the marinade. Season well with the seasoning salt and pepper. In a 3.5 quart oven dish, brown the rabbit in a drizzle of oil (add all the marinade on the rabbit) and then set the rabbit pieces aside.

Add the onions to the same rabbit pan, cook over medium heat for just a few minutes. Add in the sausage, crumble the sausage into medium sized pieces. Add in the carrots, garlic and dried thyme, let cook for about 5 minutes.

Pour in the wine, use a wooden spoon to get all the tasty pieces off the bottom and sides of the pan. Add in the broth, corn and cooked beans then nestle the browned rabbit into the casserole dish.

Cover the dish and bake at 375 degrees for about 2 hours. Check the dish half way through, you may need to add a little more broth to it.

Turn the oven to broil, remove the lid from the pan, sprinkle the cassoulet with the bread crumbs. Add a pinch of salt and pepper on top of the crumbs and brown under the broiler.

Cooking dried beans:
They key with dried beans is the soaking process to remove the noxious gas. It certainly takes more time and planning to use dried beans but the difference can be be converter-worthy. Personally, I lean on canned beans quite often; but some recipes just scream for the attention of simmered beans. This rabbit dish was one such dish.

There are many great directions for cooking dried beans. Follow this link for basic directions from the California Dried Bean Advisory Board, and there are great directions for cooking dried beans here. I add onions, garlic, thyme and bay leaves to both the soaking and cooking water for flavor.

Visit all the recipe swappers:
Please take a moment to look at all the rabbit recipe swaps created by this crew. We are a immensely talented and diverse, as you'll see in the various interpretations of this humble recipe by: Christianna, Dennis, Toni, Shumaila, Alex, Lora, Lindsay, Mari, Pola, Jamie, Claire, Shari, Joy, Monique, Linda, Priya, Rachel, Alli, Katy, Emily, Krissy, Jacqueline, Lana and Jaclyn. Visit the swap page for everyone's bios and please visit all of our blogs to let us all know what you think of our inventions!

Mediterranean Ground Turkey Kabobs with Cucumber Yogurt Sauce

2011-09-03T01:02:00.137-05:00

Kofta is essentially a Middle Eastern name for meatballs or meat loaf. Most often you will see this in the form of a kabob (basically meat on a stick) but made from finely ground beef or lamb and often served with a classic tzatziki sauce.

Using turkey meat is not traditional but does offer a lower calorie meal. The trick with ground turkey meat is that it needs to be moistened and seasoned well, almost over-seasoned really, or it comes out dry and bland.

Using the cucumber juice, hot peppers and a few chopped olives along with the olive brine helps to stave off boring, dry meat. My scaled down cucumber sauce is simple but just the right topping for the turkey.

Put a slight twist on a traditional burger or meatloaf for your next casual barbecue, it's a Fat and Happy flavorful meal!

Fat and Happy Food Blog Tips and Techniques: For the hot pepper, I used a red jalapeno but any hot pepper will do. The goal is to give it a little spice without overwhelming. If you use a serrano or habanero you may want to use a smaller quantity unless you like the heat.

Also note you could turn these into a burger instead of a kabob; I tested it with half of the meat. What really made that stand out was the feta stuffed into the center of the burger- so delicious!

Mediterranean Ground Turkey Kabobs

with

Garlicky Cucumber Yogurt Sauce

1 lb turkey meat

4 olives, finely diced

2 tbls olive juice

1 tbls finely diced hot pepper

3 garlic cloves, smashed and minced

1/2 cup bread crumbs

fresh black pepper

1 tsp dried thyme

1 tbls dried oregano

cucumber juice (see below)

seasoning salt

You will need the cucumber juice from the yogurt dip below. Chop the cucumbers and let sit to drain, make the yogurt dip and then make the meat mixture.

Combine all the ingredients above expect the seasoning salt and juice, mix well. Let the meat mixture rest while the cucumbers finish draining, this will allow the flavors to meld and will ensure the meat is room temperature before cooking. Add the cucumber juice when it's ready, you should get about 1/4 cup or more. The meat mixture will be fairly loose, add more bread crumbs if needed.

Form the meat around 4 skewers into a cigar shape; sometimes it easiest to form into balls first then mold into a longer cigar form. Again, this mixture will be loose so you don't want to move the skewers around too much. Set them on well oiled plate and season each with a good amount of seasoning salt

On a grill set to medium high heat, carefully set the skewers onto the grill. Don't move them until the bottom side is cooked; the meat will easily release from the grill when it's ready. If you force it too soon, the kabob will fall apart. Use a metal spatula to flip, now season the second side.

Remove from heat, allow to rest 5 minutes. Serve with the yogurt sauce and a tortilla or pita.

Garlicky Cucumber Yogurt Sauce

1 cup Greek yogurt

3 ounces feta

1 cup finely diced (or grated) cucumber, unpeeled

3 garlic cloves, smashed and finely chopped

1 tsp finely diced hot pepper

1 tbls lime juice

Salt and pepper

Dice the cucumber first, place in a strainer set over a bowl to catch the drippings. Salt the cucumber let drain far an hour. Mix the yogurt with the garlic, peppers and lime juice and set aside.

After the cucumber has drained, add to the yogurt mix along with a pepper to your liking. I like a lot of pepper so added almost a full teaspoon of fresh ground. The feta should offer enough salt but add a pinch more if needed.

Serve with the Mediterranean ground meat kabobs above.

Eggplant and Bacon Burritos

2011-08-31T01:42:00.033-05:00

This is a follow up post to the Chorizo Eggplant Tacos recipe posted earlier this month. Similar to the tacos, these burritos use fresh, organic eggplant to create a super simple, healthy dinner.

The spongy eggplant texture offers an almost mild, mushroom essence that compliments the bacon and tomatoes.

Fat and Happy burritos that are nutritious and delicious!

Fat and Happy Food Blog Tips and Techniques: The hominy gives these burritos a little texture. If you don't want to use it, replace with a hearty bean.

Bacon Eggplant Burritos with Fresh Salsa

4 bacon slices

1 small onion

1 large eggplant

2 cloves garlic
1/2 cup crushed tomatoes

1 cup Hominy (I used canned for ease)

Fresh tomato salsa (recipe below)

Olive or corn oil

Queso Fresco

salt and pepper

Corn or flour tortillas

Peel and dice the eggplant. In a medium sized fry pan, cook the bacon to so that it's done but not too crispy. Remove the bacon from the pan and drain on a paper towel. If there is more than a tablespoon of grease in the pan, remove some. If your pan is dry without any bacon grease, then add a good drizzle of olive oil along with the diced onion and eggplant. Cook, tossing often, until both are tender and cooked. Add in the garlic, let that saute for a few minutes and then add in the crushed tomatoes. Cover the pan and let everything simmer for 5 minutes.

Place the eggplant mixture and the bacon in a small food processor, process a few times to blend it all together. Fill each tortilla with a spoon of the eggplant mixture, add in a spoon of hominy and a little queso fresco.

Wrap the burrito and place in shallow pan; you may need to warm the tortillas first to make them easier to wrap. Once you've made all of your burritos, place in a warm oven for about 15 minutes.

Serve with a spoon of the fresh salsa, crumbled queso fresco and a little extra crumbled bacon if desired.

Fresh Tomato Salsa

1 tomato, diced small

2 Tbls minced red onion

2 Tbls chopped parsley (or cilantro)

Juice of 1 lime

Toss all the ingredients together in a bowl. Spoon over the burritos above.

Lemon Walnut Salad with Basil Cream Cheese Stuffed Roasted Tomato

2011-08-27T01:45:00.039-05:00

Simplicity reigns in the summer. There is really no reason to over-complicate recipes when you have fresh, garden vegetables at your discretion. And we all have them available to- some people will be able to walk out their back door and pick them while the rest of us will pay a pretty little penny for them!

At any point throughout tomato season you will find a tomato bread salad in my refrigerator; I love the way the crunchy croutons give depth to this classic tomato and cucumber salad. However, there is a time for change and since I'm out of cucumbers, balsamic vinegar and croutons, now is that time.

Roasting the tomatoes and stuffing with a little cream cheese and basil worked great for a tasty little appetizer but it felt lonely. Serving them on a bed of lettuce drizzled with fresh lemon, olive oil and toasted walnuts turned this into a lovely summer starter.

My tomatoes were about two to threes times the size of a typical cherry tomato, but any size will do the trick. In this one case, size doesn't matter; it's the Fat and Happy fresh summer flavor that will be remembered.

Fat and Happy Food Blog Tips and Techniques: For even more ease you could skip the roasting process and serve these stuffed tomatoes cold, it's just a matter of preference. I like the warm cheese against the cold lettuce.

Lemon Walnut Salad

with

Basil Cream Cheese Stuffed Roasted Tomato

This is a loose recipe, adjust for the amount and size of tomatoes you have.

Tomatoes

2 oz Cream cheese

handful of Fresh basil

Olive oil

1 Lemon, quarterd

Toasted walnuts

Salt and fresh black pepper

Preheat the oven to 400 degrees. Use a paring knife slice a very thin piece off of the bottom of the tomato so that it stands without rocking. Then cut a hole in the top of the tomato, hollowing out the insides (save these insides on a cutting board) but be sure to leave structure to the tomato so that the wall stand up.

Place all the tomatoes on a parchment-lined baking sheet. Drizzle with olive oil and fresh pepper. Place in the oven to roast about 10 minutes. The tomatoes should begin to soften but not loose their structure.

Chop the tomato guts, place in a medium sized bowl. Chop the fresh basil and add to the tomato bowl along with the cream cheese. Mix to combine.

Fill the roasted tomatoes with the cream cheese using either a pastry bag or just using spoons. Place stuffed tomatoes back in the oven for another 10 minutes or until the cheese is gooey.

Layer a few lettuce leaves on each salad plate and top with a couple of the stuffed, roasted tomatoes. Add a sprinkling of toasted walnuts along with a drizzle of olive oil. Squeeze one quarter of a lemon over the top and finish with just a pinch of salt and pepper.

Eggplant and Chorizo Tacos

2011-08-20T01:48:00.069-05:00

I've been talking a lot about my weekly CSA delivery and rightfully so. Fresh, organic produce delivered to my doorstep direct from the farm is brilliant!

However, a couple of weeks in a row of eggplants and I was running out of ideas. Then it hit me to turn them into a taco or burrito filling. Eggplant has a mild flavor and will take on the essence of its surroundings. I played with both chorizo and bacon- look for the bacon burrito posting in the next week or so.

The ingredients are completely simple and without complication. Think of this as a rendition of a street taco. A simple, organic, healthy, Fat and Happy street taco.

Fat and Happy Food Blog Tips and Techniques: Use the Mexican, crumbled chorizo rather than the Spanish dried version.

Eggplant and Chorizo Tacos

4 oz Chorizo

1/4 cup diced onion

1 large eggplant

2 cloves garlic

Olive or corn oil

Queso Fresco

1 cup Hominy (I used canned for ease)

Fresh tomato salsa (recipe below)

salt and pepper

Corn or flour tortillas

Peel and dice the eggplant. In a medium sized fry pan, add a good drizzle of olive oil and the diced onion. Let the onions begin to soften, about 5 minutes and then add the eggplant.

Continue to cook, tossing often until the eggplant is nearly cooked. Add in the garlic and chorizo. Saute until everything is cooked, this should take around five minutes. Add salt and pepper to taste.

While the eggplant is cooking, wrap the tortillas in tin foil and place in a warm oven. In a second pan, heat the hominy in just a drizzle of oil.

Spoon the chorizo eggplant mixture into a tortilla, add a spoon of the salsa over the top and crumble on queso fresco. Serve with a side of the hominy with another spoon of the salsa and a slice of lime.

Fresh Tomato Salsa

2 tomatoes, diced small
1/4 cup minced red onion
1/4 cup chopped parsley (or cilantro)
Juice of 1 juicy lime (use 2 if the lime is dry)

Toss all the ingredients together in a bowl. Spoon over the tacos above.

Basil, Parmesan Cheese and Tomato Appetizer

2011-08-17T01:42:00.005-05:00

Summer brings the best flavors. Flavors that don't need to be sauteed, simmered or deep fried, just served fresh.

A stunning, farm-grown tomato stuffed with fresh basil and touch of Parmesan cheese topped off with a high quality olive oil and balsamic vinegar. It looks stunning and it satisfies the taste buds like nothing else.

It's the Fat and Happy version of a Caprese Salad - perfect for appetizers, side dishes or a snack with a glass of wine.

Fat and Happy Food Blog Tips and Techniques: You must use the best tomatoes and high quality olive oil and balsamic vinegar for the greatest result!

Basil, Parmesan Cheese and Tomato Appetizer with Olive Oil and Balsamic Vinegar

Ripe, tasty tomatoes

Fresh basil

Parmesan cheese

Olive oil

Balsamic

For the smaller, cherry-size tomatoes- cut a little small slit in the shape of an 'X' in the top of the tomato, place a small basil leaf and a small hunk of Parmesan cheese in the slits. Add a few drop of olive oil and balsamic vinegar on top.

For a slightly larger tomato, add two angled slices on the top of the tomato. Stuff each slice with a basil leaf and a little hunk or slice of Parmesan cheese. Drizzle with olive oil and balsamic vinegar.

Orange Tequila French Toast with Spicy Orange Syrup

2011-08-13T01:49:00.044-05:00

Cravings are a funny thing - you don't know when they're going to hit or what they're going to be for. Normal cravings tend to run the gamut of chocolate to pickles and even beer; not too may people have French Toast cravings.

I do and did, however, and the craving lasted weeks. There was no escaping it, French Toast was going to get made and it needed to be good. Since I like to incorporate a little alcohol into everything baked and cooked or fried, this recipe ended up with a tequila edge.

The french toast itself does not make this dish, it's the combination of the french toast, the syrup and the cream that melds together and gives this breakfast treat it's amazing allure. It's sweet and savory with a little tiny spice finish.

Pair it with a classic mimosa or an orange margarita to keep the orange flavor going. And just because you're not craving it doesn't mean you shouldn't make it! Let the Fat and Happy brunch begin.

Fat and Happy Food Blog Tip and Techniques: This isn't the time to pull out your expensive tequila, use a mid -range and save the good stuff for sipping.

Tequila Orange French Toast

2 eggs

1/4 cup orange juice, fresh squeezed

1/3 cup tequila

pinch of allspice

loaf of light French bread

1 Tbls butter

Orange Maple Syrup (recipe below)

Spiced Whipped Cream (recipe below)

The syrup takes the longest to make, begin that first and let it simmer while you are making the toast. In a shallow bowl, mix the eggs, orange juice, tequila and allspice together with fork. Slice the bread on an angle about 2 inches thick. Heat a flat fry pan over medium high heat, use the butter to grease the pan.

Lightly dip the bread into the egg mixture, don't let it soak too up too much mixture or become too wet. Cook on both sides until dark golden brown. While the french toast is cooking, whip up the spiced cream.

Stack a few pieces of the french toast in the middle of a plate. Give a good drizzle of the Orange Maple Syrup and top with the Spiced Whipped Cream.

Spicy Orange Maple Syrup

1/2 c maple syrup

1/2 c orange juice, fresh squeezed

1 Tbls lemon juice

1 slice of jalapeno

Place all the ingredients into a small sauce pan, simmer until slightly reduced and thickened. Remove the jalapeno slice before serving.

Spiced Whipped Cream

1/2 cup heavy whipping cream

2 Tbls sugar

1/8 tsp allspice

1/2 tsp vanilla

Whip all of the ingredients until soft peaks form. Spoon a small dollop on top of the Tequila Orange French Toast.

Watermelon Salad with Mint and Queso Fresco

2011-08-10T01:38:00.032-05:00

Watermelon might be the ultimate summer fruit. Every once in a while it's nice to up the ante just a little, to add a bit of panache to your fruit.

Super easy, tasty, fresh sides and salads for picnics, summer barbecues or anytime. The fact is there isn't much to say other than that. The honey adds just a touch of sweetness while the salty cheese makes the taste buds beg for more. The cooling fresh mint is just damn refreshing.

Just three little ingredients give this simple fruit elegance and happiness. And that resembles Fat and Happy more than anything else.

Fat and Happy Tips and Techniques: I'm not adding measurements or amounts to the ingredients below, just add what feels right. Use the images as your guide.

Mint, Watermelon and Queso Fresco Salad

Watermelon

Mint

Queso fresco

Honey

Dice the watermelon into large, but bite-able chunks. Finely chop the mint and sprinkle over the watermelon. Crumble the queso fresco over the melon and then drizzle with a bit of honey.

Serve at room temperature for the best flavor.

Recipe Swap: Ginger Molasses Frozen Cheesecake Nibs

2011-08-07T22:00:00.040-05:00

What: August Recipe Swap
Original Recipe: Sorghum Molasses Cookies
Recreated Recipe: Frozen Ginger Molasses Cheesecake Nibs

This was nearly my first Recipe Swap fail. I was convinced that I needed to create a molasses beer cookie that had an oozing ginger center. I was so close to an amazing, porter based molasses cookie with a creamy ginger center that I could almost taste it. In fact, I did taste it ... a few times. It was so close, but I just couldn't quite get the recipe where it needed to be.

Imagine now that it's Sunday afternoon, just a few mere hours from when my recipe is supposed to be posted and I over tweaked my cookie recipe so much that these cookies now look like sad, flat little tortillas. So much for the puffy, gooey middle.

Perhaps I wasn't meant to make a cookie this time. Perhaps I'm playing too close to hip on this one. Perhaps I need to go back to my very first inclination - ice cream. The clock is ticking and now all this thinking has lost me an hour. Think dammit, think!

The cookies didn't fail, they just need a new venue. And the creamy ginger middle is amazing on its own so why hide it? A fast blend with the hand mixer, cookies turn to a yummy crunch, pop it all in the freezer and voila. Mini Frozen ginger cheesecake nibs with the crunchy outside all covered in chocolate.
Moral of the story? Don't name your recipe or write your post until the recipe is actually complete; you never know what Fat and Happy recipe you might end up with!

Tips and Techniques: Work quickly because the cheesecake will melt easily; place the pan back in the freezer as needed.

Ginger Molasses Frozen Cheesecake Bites

2 heaping Tbls fresh grated ginger

1 2/3 cups powder sugar

2 Tbls butter

4 ounces cream cheese

1/2 cup Greek yogurt

1/2 tsp Madagascar vanilla

Molasses cookie crumbs (recipe below)

1 cup melted chocolate

1 Tbls shortening

Grate the fresh ginger, place it in a small Cuisinart with the powder sugar and butter; blend until the mixture is completely combined. Place the ginger mixture in a large glass bowl along with the cream cheese, yogurt and vanilla. Use a hand held blender to combine everything.

Line a cookie sheet with parchment paper. Use a small ice cream scoop to scoop the ginger ice cream into small balls, place in the freezer until solid. Roll the ginger cheesecake balls in the cookie crunch and then place back in the freezer to re solidify.

Melt 1 cup chocolate with the shortening (this will help the chocolate be slightly runnier, hence easier to dip and still allow the chocolate to harden) and then dip each cheesecake ball in the melted chocolate. Place them back in the freezer until ready to eat.

Molasses Cookie Crumbs

Below is my version that worked well with these frozen mini cheesecakes. But feel free to use what ever molasses recipe you have.

1/2 cup butter
1/4 cup sugar
1/4 cup brown sugar
2 eggs
1/4 cup molasses
1 1/2 cup flour
1/4 tsp salt
1/2 tsp soda
1/2 tsp pepper
1/4 cup cocoa powder
1/4 cup dark porter beer

In a stand mixer, cream the butter and sugar together. Add in the eggs, molasses and beer and blend. Mix in the remaining ingredients. Either bake as cookies or spread in a pan and bake as a brownie. Then crumble half of the pan and place in a warm oven until the crumbs crisp up. Use as directed to roll the frozen ginger cheesecakes in.

Please do take a moment to see all of my fellow recipe swappers creations at Burwell General Store.

Vegetable Hash with Strawberry Vinaigrette

2011-08-06T01:39:00.003-05:00

The one downfall of receiving my CSA (Community Supported Agriculture) delivery every week is that summertime is so jam-packed with activities that it's all too easy to let my kitchen become a fresh food graveyard. Take this last week for example- between work, baseball outings, barbeque's, beach volleyball, trivia, dinner with friends, a street festival and a day long canoe trip, there wasn't time to play with the organic produce delivered to my door.

The zucchini, eggplant and potatoes were all looking a little worse for the wear. It was a use them now or loose them to to the freezer for stock moment. My mind churned for recipe ideas as I cleaned off the signs of neglect. Roasting the eggplant and zucchini with the potatoes for a vegetable hash brown side dish was a easy decision, but it felt dry and in need of a sauce.

The wind sent my strawberry plant peaking in the window corner as if looking longingly at the hash. Perhaps a very simply berry dressing could work, at least it was worth a shot.

It is a little strange, but fun at the same time. The hash is a lovely mix of roasted vegetables and the strawberries give it just a little Fat and Happy summer sweetness. Overall, a fun way to use up produce, if you can remain in your house long enough for the roasting time.

Fat and Happy Food Blog Tips and Techniques: Try different fruits in place of the strawberries; I think blueberries could be a great option here.

Vegetable Hash with Strawberry Vinaigrette

1 large zucchini, diced

1 eggplant, diced

1 small onion, diced

2 large garlic cloves, minced

about 20 fingerling potatoes, cut in fourths

1/4 cup fresh parsley, minced

1 tbls fresh oregano, minced

2-4 tbls olive oil

salt and pepper

Preheat the oven to 400 degrees. Place all the veggies and herbs in a roasting or cake pan. Drizzle with olive oil, salt and pepper; toss well. Bake until all the veggies are well roasted with some charred edges, tossing often. It took about 1 hour for mine to be as roasted as I wanted.

Remove from the oven. Serve with a drizzle of the strawberry dressing.

Strawberry Vinaigrette

This is a super simple, loose recipe, have fun with it.

1 cup sliced strawberries
2 tbls sugar
squeeze of lemon juice
scoop of Greek yogurt (optional)

Let the strawberries and sugar macerate for at least 1 hour. Blend with a squeeze of lemon and scoop of yogurt (if using). Use as directed above.

Grapefruit Ice Cream

2011-08-03T01:39:00.012-05:00

This post is the second part to the Almond Cake with Ginger Syrup post, which I blogged about previously. For whatever reason, I had it in my head that I wanted to marry ginger and grapefruit for my friends birthday cake. I did and it's a super fun mix.

The moist gingery almond cake gets a kick from the subtle yet punchy grapefruit ice cream. It's an unexpected flavor from this creamy pillow. I created this recipe slightly different than my typical ice creams by combining a custard with a typical 'fool' (whipped cream) option for a lighter end product.

Ice cream is always Fat and Happy, and now it's zippy too.

Fat and Happy Food Blog Tips and Techniques: Allowing the custard to sit overnight helps it become smoother, but if you are short on time you can skip this and use the custard immediately.

Grapefruit Ice Cream

1 cup grapefruit juice with 1 tbls zest

1/2 cup sugar

1/2 cup water

Begin by making a simple syrup, place all the ingredients in a sauce pan and simmer until the syrup begins to reduces, about 15 minutes. Cool, refrigerate overnight and strain.

1/3 cup whipping cream,

1 cup half and half

1/3 cup sugar

2 egg yolk with 1/3 cup sugar

Make the custard by heating the cream, half and half and 1/3 cup sugar to just below a boil, stirring occasionally. In the meantime, whisk the egg yolks with the remaining sugar until they are doubled in size and a pale yellow.

Temper the eggs with the hot milk, return everything back to the saucepan and cook over medium heat until the custard coats the back of the spoon. Remove from heat, cool and allow to rest in the refrigerator overnight.

1 cup of whipped cream

1/4 cup sugar

Whip the cream and the sugar until stiff peaks form. Fold the whipped cream into the cooled custard, add the grapefruit syrup and then pour into ice cream maker. Process according to the manufacturers directions.

Enjoy immediately or within one week.

Strawberry and Port Jello Shots

2011-07-30T01:39:00.073-05:00

I'm no stranger to the jello shot; let's just say I've licked more than one of those annoying little plastic containers clean. So when my good friend Alina shared a photo of her hollowed out strawberries filled with jello shots- I said 'Hell yes' to this fancy vessel touting shot idea.

No longer do need to struggle with getting the liquor -laden jello out of the stiff little plastic cups while nearly slicing open your tongue on the hard edge, nor do we need to look like we are desperate for that teaspoon of alcohol found in each as we try to gracefully smack the back of the cup hoping the jello will magically fall into our mouths. Those days are over my friends!

Enter the strawberry cup; a simple strawberry with a hollowed out core, filled with flavored gelatin. All edible. All delicious. All genius.

What about the drawbacks? Yes, admittedly there are some. Size comes in to play: if the strawberries are too small, you'll need a hundred of them to use up all the jello mixture. Too big and it's a difficult one-biter. Also strawberries wilt and release their juices if cored too soon, so these need to be made the day of your party.

But a jello shot-filled strawberry is a damn fun, novel, conversation-starting gimmick for your next party! Try it the Fat and Happy way, by eating your jello shot! Thanks Alina!

Fat and Happy Food Blog Tips and Techniques: Use any jello flavor you think matches a strawberry: try lemon, lime or orange. Search this blog for more Jello shot flavor ideas as well.

Strawberry Port Jello Shots

1/2 cup water

1/2 cup sugar demera raw sugar (substitute try brown or white)

1 envelope gelatin

1/2 cup port

1/2 cup water

Heat 1/2 cup water and the sugar until the sugar is dissolved. Sprinkle the gelatin over the the warm sugar water, stir to dissolve.

Add in the port and remaining water, stir to combine. There may may be some clumps remaining from the gelatin if it didn't all dissolve- do not fret. Simply strain the mixture, pour into a container to solidify, and place in the fridge for about 3 hours or until set.

Wash and core the strawberries, make a small slice at the bottom point of the berry, so it can stand up on its own. Spoon each berry with some of the port jello. Enjoy.

Note: I did try to fill the the strawberries first and let the jello shots solidify in the strawberries, but I found it much easier and less messy to just scoop the jello in afterward.

Almond Cake with Ginger Rosemary Syrup and Grapefruit Ice Cream

2011-07-27T01:48:00.053-05:00

Birthdays are special and should be celebrated as such. When I get the chance to help a friend celebrate by making their cake, my goal is to make that cake as memorable as possible. The cake should represent them, their personality and their energy.

This Almond Cake was for a friend who is refined and classic with an refreshingly cool and sassy layer. The ground almonds give the elegant cake it's grainy-like texture while the ginger syrup keeps the cake mouth-wateringly moist. The grapefruit ice cream brings in a bold punch against the ginger.

An elegant birthday cake by all standards, yet casual enough for any Fat and Happy day.

Fat and Happy Food Blog Tips and Techniques: This cake could stand on its own, with just one layer and without the custard as a simple light dessert. It pairs extremely well with the grapefruit ice cream, but you could go with a classic vanilla instead.

Almond cake

1/2 cup sugar

3/4 cup flour

1 cup toasted, cool almonds

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

2 eggs

3/4 cup buttermilk

1/2 tsp vanilla

3 tbls melted butter

powder sugar

Preheat the oven to 375 degrees. Place the sugar, flour and almonds in food processor, grind until the almonds are completely crushed and simulate sand. Pour into a large mixing bowl and add in the baking soda, baking powder and the salt.

In a smaller mixing bowl, whip the eggs until they are pale and fluffy. Mix in buttermilk and vanilla. Add the liquid ingredients to the almond mixture and mix well. Fold in the melted butter.

Pour into 2 round, greased cake pans. Bake until a toothpick comes out clean, roughly 20 minutes. Remove from the oven and drizzle each cake with 2 tbls of the Ginger Syrup (recipe below, use the ginger syrup before you add in the rosemary) on top while still warm. Allow the cakes to cool in their pans.

Putting it all together:
Place one layer of cake on a platter, spread the custard on the top of that cake and add the second layer of cake. Secure the cake with toothpicks or wood dowels (to keep the top layer from sliding off) if needed. Sprinkle powder sugar across the top.

Serve with a drizzle of the Ginger Rosemary Syrup across the plate and a small scoop of Grapefruit Ice Cream.

Vanilla Custard Filling

1/4 cup sugar

1 1/2 tbls flour

1/2 cup milk
1 egg. mixed with a fork

1/2 tsp vanilla

1/2 tbls butter

In a sauce pan, whisk together the sugar, flour and salt. Slowly whisk in the milk. Place the saucepan over medium heat and cook until bubbly; stirring constantly.

Remove from heat and temper in the egg. Return to medium low heat and continue to cook until until thickened, about 5 minutes, again stirring constantly.

Remove from heat and whisk in the vanilla and butter. Place a piece of plastic wrap directly on the surface of the custard and cool completely in the refrigerator.

Ginger Glaze and Ginger Rosemary Syrup

1 cup sugar

1 cup water

fresh ginger, diced large - about enough to fit in the palm of your hand
1 small sprig of rosemary

Place all the ingredients in a sauce pan and simmer for 10 minutes. Cool

Use this on the warm cake as directed above. Then add a small sprig of rosemary to the syrup; use this version of the syrup to drizzle on the plate when serving.

Look for the Grapefruit Ice Cream recipe here!

Slow Cooked Porchetta with Macadamia Nut Pesto

2011-07-23T01:48:00.114-05:00

It's no secret how much I'm into grilling. Yet there are times, yes even in the summer, that a slow cooked crock pot dish is the right choice. Case in point, we were hosting an evening barbecue for a friends birthday ... after an afternoon Cubs game ... in the Bleachers!

How that was ever agreed to is still beyond me. The most important point of the day is that the food needed to be easy to put together with all of the work done ahead of time.

Without getting into too many details, porchetta is traditionally an Italian street food in which a pig is stuffed with herbs, roasted over a spit then sliced for sandwiches. I enjoyed this while in Amondola, Italy some years back and still crave it today.

My version takes on a different form being slow cooked in the crock pot, but it's still tasty and juicy; admittedly not the original though. However adding the macadamia nut pesto to this sandwich takes it in a whole different direction.

I did stuff a second pork which was cooked on the grill and that version is closer to the original than the crock version; both are good options. Try a slow cooked pulled porchetta for your next barbecue, you may like the Fat and Happy freedom it offers.

Fat and Happy Food Blog Tips and Techniques: Homemade buns help to set these sandwiches apart from just any other pulled pork sandwich; I suggest taking the time to make them to really blow the lid off this sandwich.

Slow Cooked Pork Sandwiches with Macadamia Nut Pesto

2lbs Pork shoulder or butt (use a tenderloin if you are going to grill it)

1 red onion

10 garlic cloves

1 tbls dried Sage

fresh sage and oregano, chopped (handful each)
1/2 tsp red pepper flakes
1 stem of fresh rosemary, chopped

salt, pepper and seasoning salt

1 cup red wine

Dice the onion small, saute in a drizzle of olive oil to soften. Add the finely diced garlic, dried sage and red pepper flakes, continue to cook over medium low heat about 3-4 minutes to soften the garlic. Add in the fresh herbs, salt and pepper, remove from heat and cool.

Pound out the pork slightly, add the stuffing mixture over the pork and roll up. Season the pork well (add more seasoning than you think you need) and place seam side down in the crock pot. (If you want to grill it, secure the rolled pork with kitchen twine and finish it off on the grill at this point.)

Add 1 cup of red wine to the pork in the crock pot, place the cover on, set the temperature to low and cook for about 8 hours. Use two forks to shred the pork. Allow the pork to soak up the extra juice, it will make the sandwiches so good.

Scoop the pulled porchetta onto buns and drizzle with the macadamia nut pesto.

Macadamia Nut Pesto

1/2 cup toasted Macadamia nuts

2 large garlic cloves

2 tbls fresh sage

2 tbls fresh thyme

1 cup fresh parsley

1/4 cup grated Parmesan cheese

salt and pepper to taste

1/2 cup olive oil

Place all the ingredients except the olive oil in small food processor, blend the ingredients while slowly drizzling in the olive oil. If you need more than 1/2 cup to reach your desired consistency, try using a little white wine or water so that the pesto is not too oily. Add salt and pepper as needed for taste.

Bacon Jam, Avocado and Tomato Bruschetta

2011-07-16T01:05:00.003-05:00

Hello, my name is Monique. It's been one week since I first made Bacon Jam and I'm addicted. I've eaten it every day for seven days straight in some way, shape or form.

And now I'm going to be an amazing blog friend and share this recipe with you. Actually, the recipe is already on the blog from last weeks Homemade Bacon Roll post, but you'll find it below as well. This Bacon Jam / Jelly / Marmalade is deep, rich and dark with a hint of sweet and spice. It's divine and will change the way you think about about jam!

One of my initial thoughts was how great this would taste with fresh garden tomato. That thought led me to a BLT which ultimately brought me to this Bacon Jam, Avocado and Tomato Bruschetta. I was testing these out as an appetizer and ate so many I couldn't eat dinner!

The uses for this delectable preserve are endless - spread it on a sandwich or burger, top a fresh tomato or smear it on toast and top with a sunny side up egg. Or enjoy it the Fat and Happy way - with a spoon!

Fat and Happy Food Blog Tips and Techniques: The lime will help keep the avocado from turning brown, but I suggest making the avocado mash as close to when you are planning on using it as possible.

Bacon Jam, Tomato and Avocado Bruschetta

aka BAT Crostini

2 avocados

2 oz goat cheese

Juice of 1 lime

4 tomatoes

2 small garlic cloves

4 Tbls olive oil

salt and pepper

1 baguette

Bacon Jam (recipe below)

Make the bacon jam first, as this will take about 1 hour. Then slice the baguette, brush with a little olive oil and toast.

In a small food processor (or use a fork) blend together the avocado, goat cheese, lime and a pinch of salt.

Dice the tomatoes, mince the garlic and toss with a drizzle with the olive oil and fresh black pepper. Set aside.

Place a scoop of the avocado mash on the crostini, add a spoonful of the diced tomatoes and then a small spoon of the warm or room temperature bacon jam. Serve immediately.

Savory Bacon Jam

12 ounces bacon

1 cup sliced red onion

1 cup sliced yellow onion

1/3 cup brown sugar

1/2 tsp allspice

1 tsp cocoa

1/2 cup raisins

1/8 tsp cayenne pepper (pinch)

4-6 cloves garlic

1/2 cup apple juice

1/2 cup red wine

1 Tbls balsamic vinegar

In a small stock or soup pot, cook the bacon until done but not too crispy. Remove the bacon from the pan and set aside, drain all but 1 tablespoon of the fat. Add the onions and cook uncovered over medium low heat 10 minutes, stir often.

Add the brown sugar, allspice, cocoa, raisins and cayenne pepper; cook on low for 10 minutes covered.

Add in the garlic and cook another 5 minutes covered.

Add in the remaining ingredients, the apple juice, red wine and the balsamic vinegar, cook for 30 minutes covered on medium low.

Remove from heat and cool slightly. Place the bacon jam in a food processor and pulse on low about 20 seconds. If you want a smoother jam, pulse longer. Cool before rolling in the dough.

Lemon Lime Vinaigrette over Cucumber Salad

2011-07-13T02:10:00.022-05:00

How many times have you had a wilted lettuce salad? You may find it interesting it's the oil, not the vinegar, that wilts the lettuce quicker. True story.

Enter this cucumber lettuce salad. The butter lettuce is hardy and won't wilt under this dressing made with less oil than typical, so you can dress this salad for a buffet table and be confident it will stand up.

Try this fantastic fresh, crisp summer salad next to a spicy grilled burger like this Chorizo Stuffed Burger. The citrusy vinaigrette is tasty and cooling.

Fat and Happy Food Blog Tips and Techniques: Cucumbers have a lot of water in them, to keep the salad from being watered down, grate it and let it sit in a strainer for a hour.

Lemon Lime Vinaigrette over Cucumber Salad

DRESSING

1/3 cup fresh lemon juice

1/3 cup fresh lime juice

1/4 tsp ground cumin

1 tbls agava

3 tbls olive oil

salt and pepper

1 tbls red wine

SALAD

4 heads of butter lettuce

1 English cucumber, grated and strained

1/4 cup toasted pepitas

1 cup bean sprouts

Place all the dressing in mason jar or seal-able dressing container and shake well to combine.

Grate the cucumber, sprinkle with salt and place in a fine strainer; allow to strain for up to 1 hour. Reserve the cucumber juice for another application if wanted. Layer the lettuce, cucumber, pepitas and bean sprouts on a platter. Drizzle the dressing over the top (you may not need all of the dressing, just add as needed.) Enjoy.

Bacon Jam Stuffed Bread Rolls - Recipe Swap

2011-07-10T22:00:00.200-05:00

This month's recipe swap is a Jelly Cake - two layers of a spice cake with jelly between the layers. The goal of the swap is to modify the recipe by at least 3 ingredients or modify the method. I wanted to play pretty close to the original ingredients but really deviate from the the idea of a sweet cake.

Two words: Bacon Jam. Or you can call it Bacon Jelly, which is also two words. Either way. My first step was to get away from the sweet, fruit jelly - that's where the bacon jam comes in. Next, my goal was to create a non-cake-like-layered item while using the base cake ingredients.

Add in some yeast, remove the baking soda and cream of tartar, move the spice ingredients to the bacon jelly and WAMO - a rolled homemade bacon jam bun. Successful? Hell yes! It's a Fat and Happy homemade bacon bread recipe that I highly suggest trying today.

Tips and techniques: If you don't have time to make the homemade bread, try rolling the bacon jam in phyllo dough or store bought bread dough. The jam itself is deep, rich, delicious - simply not to be missed.

Bacon Jam Stuffed Bread Rolls

Homemade Bread Rolls

3/4 cup water

1/4 cup cream or milk

1 1/4oz yeast package (not instant)

1 Tbls sugar

1 egg

1 tsp molasses

1 tsp salt

6 Tbls melted butter

3-4 cups of flour

Heat the water, cream and sugar to 115 degrees, sprinkle yeast over the warm liquid and allow to sit and foam for 10 minutes.

With a fork, mix the egg, molasses, salt, melted butter together - add to the foaming yeast. Use a wooden spoon, begin to stir in the flour, 1/2 a cup at a time. Once the dough comes together, pour onto the cupboard and begin to knead in the remaining flour. Depending on the weather, you may or may not need all 4 cups, go by the feel of the dough and just use your best judgement. Knead the dough for about 10 minutes.

Place the dough in an oiled bowl, rub oil on the dough itself, cover with a dry kitchen towel and set in a warm place to rise until doubled in size (this should take about an hour or so.) Punch down the dough, knead a few times and then roll out into a large rectangle about 3/4" thick.

Spread the bacon jam over the dough rectangle (I saved a small bowl to eat.) Roll up the dough from the long side of the rectangle and pinch the seam together to seal. Slice the rolled dough into 2" sections and place in a greased cake pan. Or slice the rectangle into 2 or 3 sections and place into bread pans for a bread roll instead of individual buns.

Savory Bacon Jam

12 ounces bacon

1 cup sliced red onion

1 cup sliced yellow onion

1/3 cup brown sugar

1/2 tsp allspice

1 tsp cocoa

1/2 cup raisins

1/8 tsp cayenne pepper (pinch)

4-6 cloves garlic

1/2 cup apple juice

1/2 cup red wine

1 Tbls balsamic vinegar

Cook the bacon until done but not too crispy. Remove the bacon from the pan and set aside, drain all but 1 tablespoon of the fat. Add the onions and cook uncovered over medium low heat 10 minutes, stir often.

Add the brown sugar, allspice, cocoa, raisins and cayenne pepper; cook on low for 10 minutes covered. Add in the garlic and cook another 5 minutes covered.

Add in the remaining ingredients, the apple juice, red wine and the balsamic vinegar, cook for 30 minutes covered on medium low. Remove from heat and cool slightly. Place the bacon jam in a cuisinart and pulse on low about 20 seconds. If you want a smoother jam, pulse longer. Cool before rolling in the dough.

Please take a few minutes to look through my fellow Recipe Swappers blogs:

Burwell General Store Recipe Swappers

Christianna - Creator of the Recipe Swap with amazing blog at Burwell General Store.

Lindsay was the first blogger I asked to do the swap. I found her blog after a day of surfing around looking for new recipes, and became hooked by the honesty and simplicity written into her recipes. She loves Oregon, its ingredients and Portland's lifestyle, and it shows.

Chef Dennis joined us on the Lemon Cake swap. A veteran chef in his own right, we are lucky to have his Italian Lemon Pear Cake contribution to the swap. The rest of his fantastic food blog can be seen at morethanamountfull.

Boulder Locavore’s starting point for the recipe swap is always a local-seasonal-organic combination, though her love of international cuisine and cocktails often work their way into the mix!

Joy, holding down a dairy-intolerant household, doesn't let that restrict her love of flavors and food, in fact, I think it inspires her to do what she does. When you visit her blog, be sure to check out her "ubiquitous about page" and the balcony gardening category.

Monique has been food blogging since 2007, her Fat and Happy blog is about food, recipes, cooking, baking, drinking, eating and friends! As the former owner of the Monkey Bean Cafe and Bistro, she still loves to create recipes from scratch. If you send her an unusual ingredient, she'll create a recipe for you!

Priya is also joining us from Australia. She's a vegan who loves baking, cooking and eating, having chosen the lifestyle after being a vegetarian most of her life. She caters hand-crafted vegan and vegetarian food, and also delivers hand-crafted vegan and vegetarian cookies and cupcakes.

Pola is a new blogger from Italy, transplanted to the cold Midwestern plains. After years of calling mom to check on cooking times and temperatures of family Italian recipes, she started writing them down. In the process, she is hoping to help new friends discover how to cook simple and authentic Italian food.

Mary is a lifelong resident of the San Francisco Peninsula and was diagnosed with Celiac Disease in 2007. Her search for a gluten-free chocolate chip cookie that didn't taste, look or feel gluten-free inspired her blog and she's been happily baking ever since.

Jamie blogs at Random Acts of Food and has a love for food that only an Italian could! She enjoys cooking and baking in all cuisines for her family and friends. Originally from Long Island, Jamie now resides in Boston with her amazing boyfriend.

Crissy and Lauren are two So Cal natives and recent college graduates who are embracing their passion for all things culinary in their Little Yellow Kitchen. They blog at From The Little Yellow Kitchen about maintaining a balanced diet of equal parts healthy, savory, and sweet. From a zesty Chocolate Mojito Key Lime Pie to a nutritional Rosemary Parmesan Kale Chip snack, this kitchen has it all.

Claire blogs with Texas pride from Dallas. She loves chicken fingers, Law and Order SVU and is left handed. We are excited to have her!

Sabrina Modelle is the girl behind The Tomato Tart, a blog about the unadulterated love of food and cooking. Farmers markets, ethnic groceries, high-end restaurants and tiny taquerias all provide inspiration for the Northern California native who was raised in a French family with food at the center of life. From rich chocolate cakes to vegan curries, the Tomato Tart is full of flavor both figuratively and literally and like food, best enjoyed with a nice glass of wine.

Nicolle writes the joyful Rhythm of the Seasons from Boulder, Colorado and is looking forward to offering more recipes and menus as the spring, summer and harvest seasons heat up.

Jacqueline aka The Dusty Baker, believes food restrictions are no reason to avoid fun in the kitchen! She updates classic pastries into gluten, dairy, sugar and vegan optional recipes, blogging both her successes and messy failures. A performer and writer with quite a gypsy-like lifestyle, she can often be found trolling the NYC subways with her standing mixer in a rolling suitcase or driving between jobs with a trunk-load of frosted cookies. writes the fun into allergy-friendly recipes and spunky stories from New York City, and can be found at The Dusty Baker.

Linda is an award-winning journalist, food writer and nutritionist and Founder/Editor/Publisher of EENews, for sustainable food and sustainable life. She has written 20 cookbooks that have garnered prizes including the James Beard for one she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child Award.

Tricia is the founder of Pietopia, an annual pie contest that asks "What does your life taste like, in a pie?" and her beautiful work as an eating designer and blogger can be found at Eating Is Art.

Alli has a master's degree in Nutrition and blogs at An Open Cookbook from Seattle, Washington. We met recently at BlogHer Food in Atlanta, and immediately hit it off. A warm welcome to her!

Grilled Romaine Salad with Buttermilk Feta Dressing

2011-07-09T01:51:00.093-05:00

I like The Wedge salad - that classic salad with a hunk of iceberg lettuce and blue cheese dressing. It's as simple as simple gets with a bonus fresh and crunchy profile. This may be the only instance where iceberg lettuce is a truly acceptable use.

Since the goal of this Fat and Happy Food Blog is to create new recipes from scratch, my plan was to play off the simplicity of that salad but vary it enough so the a new salad would stand on its own. Grilling the romaine lettuce gives a depth of flavor and a hint of warmth while also keeping a bit of the cool crunch; the tangy buttermilk and feta dressing covers the salty pow that commands attention.

Grilling lettuce is a show stopper with the crowd too, so be prepared for the spotlight. The Fat and Happy Grilled Wedge Salad - take your next barbecue up a notch!

Tips and Techniques: Rinse the lettuce early in the day, wrap in a paper towel (keep in the fridge if needed) and let drip dry before grilling. If there is too much water left in the leaves, the lettuce will steam on the grill rather than sear. It doesn't have to be bone dry, but give each head a good shake before placing on the grill.

Grilled Romaine Salad with Buttermilk Feta Dressing

aka The Fat and Happy Grilled Wedge Salad

1 part buttermilk

1 part feta cheese +some for sprinkling on top

1/4 cup olive oil

1 sprig fresh rosemary (optional)

1 garlic clove (optional)

Romaine lettuce

Fresh black pepper

Cut the romaine heads in half and rinse thoroughly with cold water; try to keep all the leaves in tact. Place on a paper towel to dry before grilling. Place the olive oil, rosemary and garlic clove in a bowl, set aside until ready to use or at least 20 minutes.

Place the buttermilk, feta and a few turns of fresh black pepper in a food processor, pulse to combine for about 30 seconds. Keep chilled until ready to use.

Preheat grill to medium-high heat. Brush the cut side of the lettuce with the garlic and rosemary infused olive oil, place the cut side directly on the grill. Grill for about 5 minutes (this is going to depend on your grill, the heat and the size of the lettuce); the goal is to obtain grill marks while not wilting the entire head.

Remove from heat, drizzle with the buttermilk feta dressing and sprinkle with a little more feta and fresh ground pepper. Serve immediately.

Note: 1 head of romaine lettuce could serve 4 as a side salad, but my preference is for a 1/2 of the head my myself.

If you are not sure about how much dressing to make, start with 1 cup of buttermilk to 1 cup of feta cheese. Eyeball the cheese, you don't need to measure.

Paella Parade Review

2011-06-30T01:41:00.029-05:00

Paella Parade: A review for Gozamos

It didn't take much to talk me into attending the Paella Parade. All you can eat paella and all you can drink wine? Even the rainy, thunder and lightning weather didn't slow me down as I ran, not walked, there.

Hosted by El Cota de Rioja, seven local chefs mixed, grilled and vied for the 'Best Paella' in Chicago honors. The paellas are made in pans so large they need to be lifted by two people.

This event attracted beautiful Spanish speaking men and women who were all happy to share their thoughts on what a classic paella should be. Perhaps one of the reasons I found this event interesting and attainable beyond the great food is that it wasn't overly crowded. Only once did we actually wait in line and that was for our 9th serving of paella; truth be told I didn't really need that 9th scoop... but I wanted it.

The event was put on by Frederick, Wildman and Sons, LTD, importers of fine wine. Partial proceeds from the event were donated to Action Against Hunger, an international humanitarian organization committed to ending world hunger.

A plethora of unlimited tastings and wine while supporting a great cause and a grab bag on the way out - the Paella Parade is worth the entrance fee!

Below is my collective groups' assessment of the various Paella's on Parade. Note: we liked them all on some level, but that wouldn't be very intriguing to read about.

Emilio - Best classic Spanish paella loaded with large prawns and enough saffron to color our fingers. It was a perfect paella, the only fault was the missing bottom crust. Won for overall best paella.

Province - Hands down the best crust, this was served with a little dollop of garlic aioli. If that aioli was more flavorful and the garlic had shone through , this might have won billing as our our top spot.

Socca - A good paella that offered the the best spice level.

Carnival - Aspects of the paella were great, we loved the pea shoot toppings and the pork belly chorizo sausage was outstanding, albiet hard to find in each serving. The overall dish lacked enough flavor to rise it to the top.

Tapas Gitana - The idea and look of this paella unfortunately offered more than the flavor; this paella was completely boring. Even the 'spicy sausage' left our palettes untouched and underwhelmed.

Four Corners- Turkey Confit Paella with Black Truffles - this version of paella could best be described as a really amazing Midwest casserole. While chefs often pull out the truffles to give their dishes that rich finishing touch, truffles had no business being on this paella.

Whole Foods - We missed the fillings in this mushy and boring version. It reminded us of a side of rice rather than a paella.

Lemon Feta Scones

2011-06-26T01:31:00.130-05:00

How many things can be sweet or savory, soft or crunchy and enjoyed at breakfast, dinner or afternoon tea without seeming out of place? Not too many edible items have the liberty of crossing the ethical eating boundaries.

Scones are a liberal bunch. They are easy, playful and so damn yummy.

The feta in these give the savory scones a saltiness that plays with the bright lemon zest. They come out of the oven tall and fluffy with a slightly crunchy bottom. It's the Fat and Happy scone that has no limits.

Tips and Techniques: Keep the butter and all the ingredients chilled for the best results.

Savory Mini Lemon Scones

2 cup flour

2 tsp bakin powder

3/4 tsp salt

good pinch of cayenne

6 Tbls cold butter, cubed or diced small

4 ounces feta cheese, crumbled

1 cup milk with 2 Tbls lemon

2 Tbls lemon zest

Place the flour, baking powder, salt and cayenne in a large bowl, mix with a fork.

Chop the cold butter into small little cubes, using your fingers work the butter into the dough until it's all worked into small pieces. Using cold butter will help give the the scones butter layers.

Add in the cheese and the lemon zest, mix lightly with the fork. Slowly pour in the milk while lightly mixing with the fork. You may not need to add all of the milk or you might need just slightly more - it just depends on the humidity. The dough should be slightly sticky.

At this point you can wrap the dough in plastic wrap and hold in the refrigerator until ready to bake. Scones are best baked right before serving, but can be made early in the day for a later dinner.

Pat out the dough into a round shape to desired thickness; I went for about 1/2 inch thick. Slice into wedges, place on a lightly greased sheet pan, brush a little milk on the top of each one along with a pinch of fresh black pepper; bake in a 375 degree oven about 15 minutes or until lightly golden brown.

Apricot Hot Pepper Dipping Sauce

2011-06-22T01:38:00.036-05:00

Dips make everything taste better. And a quick and easy dipping sauce is all that this is. You probably have the ingredients available in your house right now, seriously- go look.

This dip works on all versions of grilled meats or as a great sandwich dip. Mix it up and see if you can find a fat and happy way to dip into it.

Tips and techniques: I used jarred, pickled hot banana peppers because it's what I had available, but if you have fresh pepper please use them!

Orange Hot Pepper Dipping Sauce

1/4 cup Hot banana peppers (jarred)

4 oz orange or apricot jelly

1 tsp honey or agave

1 tbls lemon juice or 2 tsp citrus champagne vinaigrette

Place all the ingredients in a blender, blend on high for 1 minute. Pour into a small sauce pan and warm over medium low heat, serve warm.

Grilled Pork Kabobs and Red Potatoes with a Spicy Tomato Aioli

2011-06-19T01:45:00.004-05:00

An afternoon of Spanish tapas and sangria is a favorite way to waste away a day. What seems hard about making tapas at home is the variety you would typically order at the restaurant. That, and the fact the you don't have someone waiting on you refilling an empty glass!

If you think about narrowing down the at-home-tapas night to just two or three dishes at a time, you'll find it more manageable. Once you have those dishes under your belt, you can add more dishes each time you do tapas.

Today I made Grilled Spicy Pork Kabobs, which in the tapas world can also be know as Brochetas de Cerdo (essentially pig on a stick) or Pinchos Morunos (mini meat appetizers served in tapas bar that are heavily spiced). Served with simple Grilled Potatoes and a Spicy Tomato Sauce (which is also known as an Aioli even though this is not technically correct) it's a fun tapas-esque meal.

Cooked on the grill, the pork will achieve a nice crusty spice layer while the insides will remain juicy. With the Spicy Tomato Sauce and marinated pork, the potatoes can be kept pretty simple with just olive oil, salt and pepper.

Mix up a pitcher of sangria (red sangria or white sangria will do), invite the friends over and settle in for for a Fat and Happy Spanish afternoon

Tips and techniques: If are using wooden skewers on the grill, soak them in water first to prevent them from burning

Marinated Pork Kabobs

1 lb pork, cubed shoulder or butt
1/3 cup olive oil
2-3 sprigs of oregano and thyme
3 cloves garlic, smashed and chopped
2 whole cloves
1 Tbls paprika
Pinch of cayenne pepper
salt or seasoning (add just before grilling, not to the marinade)

Cut the pork into cubes roughly 1 1/2" x 1 1/2" and place in a ziplock or shallow marinating dish. Add the remaining ingredients and toss well. Allow the pork to marinate for 24 hours.

Skewer the pork, liberally salt the meat then grill over medium hot coals to preferred doneness. Allow the kabobs to rest before serving with the Spicy Tomato Dipping Sauce and Grilled Potatoes.

Grilled Potatoes

Potatoes (my preference for this is to use red potatoes)
Drizzle of olive oil
Salt and Pepper

Cut the potatoes in cubes roughly 2"x2"; toss with a drizzle of olive oil and a pinch of salt and pepper. Skewer and place on the grill, turning as each side crisps and browns. Test the inside of a potato using a sharp knife to ensure it is cooked completely through before removing from the grill. Serve with the Spicy Tomato Aioli.

Spicy Tomato Dipping Sauce (Tomato Aioli)

2 small tomatoes
2 large garlic cloves
1 small onion, quartered
1/3 cup mayo
1 chipotle in adobo sauce
1 tsp smoky paprika
1/2 tsp ground cumin

Gill the tomatoes, garlic cloves and onion until charred all around. For ease, skewer the onion and garlic so nothing slips through the grills; leave the outer shell on the garlic during grilling. Peel the garlic, then place all ingredients into a blender. Blend on high for one minute or until smooth.

Pour the tomato sauce into a small sauce pan, simmer for 5 minutes then hold on low heat until ready serve.

Lemon Jalapeno Ice Cream

2011-06-15T01:43:00.001-05:00

I love mixing flavors into an ice cream, especially ones that make people raise their eyebrows. Lemon ice cream isn't strange, and lemon mixed with jalapeno isn't really strange on it's own either, but jalapeno in an ice cream? Now that's gonna pop a few lids.

When I offered this ice cream to friends, many of them said no thanks. But after coaxing them to try it, everyone was wowed at how much they loved it.

The first taste packs a huge punch of lemon, there is no hiding my love of this deceivingly delicate fruit in this dish; then a subtle warmth slowly coats the throat. Not the kind of heat that makes you cough but rather a gentle pepper flavor that calms the lemon surge.

This Lemon Jalapeno ice cream is a great way to approach the heat of the summer. And it helps keep your taste buds, and your friends eye brows, on their fat and happy toes!

Tips and techniques: Add more ore less jalapeno depending on your adventure with the heat.

Lemon Jalapeno Ice Cream

2 cups whipping cream

1/2 cup sugar

2 egg yolks

1/2 cup lemon juice

zest of 2 lemons

1 medium-sized jalapeno, seeded and chopped fine

1 tbls sugar

Heat the whipping cream and 1/4 cup sugar to just below boiling. While the cream is heating, whip the yolks with the remaining sugar, the lemon juice and the lemon zest until the yolks are fluffy, pale and doubled in size. Temper the eggs with the warm cream by adding a few drizzles of cream to the whipped yolks, stir and add in a few more drizzles until most of the cream has been added.

Pour the yolk mixture into the cream pan and return to medium low heat. Cook slowly until the custard thickens and stir often with a wooden spoon; test the thickness by running your finger across the back of the spoon. If the line holds, it is ready.

Remove from heat and set in an ice bath until cooled. Cover and let the custard steep in the refrigerator overnight if you have time; otherwise just until the custard is chilled. Strain the custard and place in the ice cream maker, process according to manufacturer directions.

While the ice cream is churning, mix up the jalapeno sugar. In a small Cuisinart, add the chopped jalapeno and the tablespoon of sugar, chop and blend until the jalapeno is super fine. Add this sugar jalapeno mixture to the ice cream maker during the last 5 minutes of churning. Continue to process as directed.

Homemade ice cream is best enjoyed within the first few days of making it.

Breakfast Polenta Bruschetta with Maple Caramel Syrup

2011-06-12T01:00:00.101-05:00

Breakfast is great - wouldn't miss it unless I somehow ... accidentally ... overslept. Even then there's a good chance my lunch order would lean heavily towards sunny side up.

Boredom with eggs and bacon can seep onto your plate and cause soggy toast if you're not careful, so it's important to be creative. In today's breakfast recipe, simple scrambled eggs sit atop seared polenta which may not seem uber exciting (though gooey, cheese polenta can never be beat no matter what time of day served) it's the creation of the Breakfast Maple Caramel Syrup that brings the whole dish to life! Sweetness with a hint of maple and touch of spice; just a drizzle is enough to wake up the taste buds.

Instead of bacon try slim slices of dried salami, the chewy saltiness is an super match to the creamy polenta. My cheese choice here is a slightly spicy pepper jack which gives the eggs a lift; a creamy havarti or provolone could pair well too if you are adverse to heat.

Rise and shine readers, it's time to make a Fat and Happy breakfast. This one will have you turning off the alarm rather than hitting snooze.

Tip and Techniques: Though I feel I don't need to say this, while I give you the option to purchase store-made polenta,,,, I highly suggest you don't! It's sooooo much better (and easy) to make your own!

Breakfast Polenta Bruschetta with Maple Caramel Sauce

Polenta (either pre-made and molded from scratch or store bought)
1/4 cup chopped onions
1 celery stalk, chopped
4 slices hard salami, chopped
4 eggs
2 tsp water
salt and pepper
olive oil
Pepper Jack cheese

Maple Caramel Sauce ingredients:

1/4 cup apple juice
1/3 cup brown sugar
2 tbls maple syrup
1/4 tsp vanilla
1 tbls butter
pinch of cayenne
pinch of cumin

Start with the caramel sauce- slowly bring the apple juice, brown sugar and maple syrup to a soft boil, let boil for about 5 minutes. Whisk in the remaining ingredients, then turn the heat to low. Keep warm until ready to use.

Sear the polenta by placing the polenta slices on a hot pan with a drizzle of olive oil. Keep the heat around medium high. Allow each side to form a slight crust on them and turn off the heat. Add a few slices of cheese on top and let melt.

Start the eggs while the cheese is melting by adding the onions and celery to a hot pan with a drizzle of oil, cook for just a minute; this dish needs a little crunch so take care to not over cook.

Quickly whip the eggs in a bowl with the water, salt and pepper using a fork or whisk. Pour the eggs into the hot onions and celery pan and let sizzle for just a minute. Sprinkle the salami over the eggs and use a rubber spatula to lightly scramble the eggs. This should only take a a minute or two to fully cook as the eggs should be somewhat moist rather than dry and crumbly.

Set the polenta on plates, top with the scrambled eggs and drizzle with the breakfast caramel sauce. Enjoy immediately.

Garlicky Fava Beans

2011-06-08T04:05:00.008-05:00

When talking about the fava bean, the phrase "Will work for food" has never been so relevant before. Only available for a handful of days in the Spring, think of the fava bean as one of those duties women performed while rocking in the shade of the front porch and sipping sun tea.

This creamy, delectable bean needs a lot of attention. First you strip the seam, as you would with a pea pod, and coax the green giants out of the shell. Then a quick dip in boiling water loosens the bean from the waxy coating. Who knew the fava bean was so important it needs two security measures! Nimble fingers work to squeeze the bean out of this veritable fortress. Now you are ready to continue with the actual recipe.

After all that work, it just makes sense to keep it simple. A toss in butter and garlic will do; heck, toss anything in butter and garlic and it's gonna be good. And you deserve good... after all that work.
Tips and Techniques: About.com has great step by step instructions on how to clean the fava bean.

Garlicky Fava Beans

Fava beans
Butter
Garlic
Parmesan cheese
Black pepper

This is simple and doesn't need to be complicated with amounts or trying recipes.

In a saute pan, melt a pat of butter with finely chopped garlic. Add the fava beans and toss a few times. When the beans are warmed and the garlic is simply sauteed, about 3 minutes, remove from heat. Shave fresh Parmesan cheese on top with fresh black pepper.

Smore Potato Muffin and Portable Smore Hand Pies

2011-06-05T22:00:00.127-05:00

What: The Burwell General Store Recipe Swap

Recipe: Potato Donuts
Goal: To change at least 3 key ingredients and/or the technique
Result: Potato Smore Muffins and Portable Smore Hand Pies

In my previous recipe swap recipes (Fat and Happy Blog swap recipes) I deviated more from the ingredients rather than the technique. Since this original potato donut is deep fried, something my thighs just don't let me do, my creation this time changes the baking technique more than the ingredients themselves.

After trying a few variations on the dough I settled on a winner, but still had not decided on the best cooking method. The dough saw the grill, the oven and the stove top in the form of cookies, balls and shapes that can't even be described.

A memory hit me of my Mom making these crazy muffins that involved wrapping bread dough around a marshmallow and baking it. That marshmallow muffin was the answer. But you'll also see a second baking option that is almost an empanada or a smore hand pie. I couldn't resist adding this because I could see this traveling well, say camping, where you could pop it over the fire for a minute to heat it up and it's good to go.

Both methods are fun, just completely different outcomes. And above all else, it's just fun to play with recipes.

Tips and Techniques: To make the dough a little easier to work with, wrap it tightly in plastic wrap and store in the refrigerator for up to a day before using.

Smore Potato Muffin

1 cup riced (cooked) potato
2 Tbls butter, room temperature
1/2 cup semolina flour
1/2 cup flour + 1/2 cup for kneading and for the surface
2 tsp baking powder
good pinch of salt
1 egg
1/4 cup agave

pinch of nutmeg
Marshmallows
Bar of semi sweet chocolate, cut in to small squares
3 tbls butter, melted
1/4 cup white sugar
1 tsp ground cinnamon

Using a fork, mash together the potato, butter, flour, baking powder and salt. In a small bowl, whisk together the egg, agave and nutmeg. Pour the liquid into the potato mixture, use the fork to combine everything being careful not to overmix. Place the dough onto a floured surface, knead lightly to add another 2-4 tablespoons of flour into it. Wrap in plastic wrap and let sit in the refrigerator for 20 minutes.

Pat out the dough to about 1/4 inch on a floured surface. Cut circles about 4" in diameter. Set the chocolate and marshmallow in the center of each. Carefully work the dough around the marshmallow and seal the whole the up so it's a ball, be sure to pinch and seal all the edges together tightly. Continue until the dough is used up.

Melt the butter. Mix the sugar and cinnamon together on a plate. Roll balls in the melted butter, then in the cinnamon sugar mixture. Place in a lightly greased cupcake pan. Bake at 350 degrees for about 12 minutes or until the muffins become set. Over baking will cause them to begin to split open. Serve while warm.

Portable Smore Hand Pies

Make the dough as directed above and let it rest in the refrigerator. Take a tablespoon of dough and pat it out into a circle about 1/4 inch thick, dust the surface with flour to help keep the dough from sticking.

Chop a marshmallow into small pieces. Place the chocolate and a few marshmallow pieces on the dough. Pat out another circle of dough and place on top of the first, creating a sandwich. Carefully pinch the edges together, seal the edges well so nothing leaks out. Repeat with the remaining layers.

Place a non-stick fry pan over medium heat. Add in the little empanadas to the dry pan (don't add butter or oil to the pan.) Cook on each side until well darkened, but short of burning. Remove from heat and serve immediately with fresh whipped cream or pack them up and take them with you.

Please take a few moments to see my fellow swappers recipes at the recipe swap page or at the individual listings below:

Chorizo and Habanero Cheese Stuffed Burgers with Creamy Cumin Lime Dressing

2011-06-04T01:05:00.184-05:00

There is nothing more intoxicating than the first summer barbecue with the familiar sounds of the sizzle when the meat hits the grill and the smoke smell lingering smell in your hair.

And yes, my grill has missed my touch as as well. Like the dutiful cleaning time after the occasional fire from my too-fatty bacon that wasn't secured well around the pork tenderloin - these are the bonding moments that make my boyfriend jealous.

Our first time back together couldn't be ordinary, it needed juicy burger love. The chorizo and habanero cheese stuffing flavors the beef and keep it so juicy it drips on the fire just enough to impart the simple seasoned burger with classic grill undertones. Creamy cumin and lime spiked sour cream soothes the tickling heat of the habanero while the pea shoots have the taste buds screaming fresh.

Welcome your grill back to the good life with a Fat and Happy Chorizo Stuffed Burger, it's yummy enough to satisfy you both.

Tips and techniques: Mexican chorizo is moist and needs to be cooked; it mixes extremely well with eggs. Spanish chorizo is found dry-cured and is ready to eat (think salami.) Don't be frightened by the habanero cheese, the burger will soak up some of the heat; or you could wimp out and substitute pepper jack.

Juicy Chorizo and Habanero Cheese Stuffed Burgers

1-2 lb's ground beef (I prefer 80/20 to help keep the burger juicy)

Habanaro cheese, sliced thin

2 tsp seasoning salt

1 tsp black pepper

6 wheat buns

Pea shoots (or substitute lettuce or bean sprouts)

Chorizo and mushroom stuffing (recipe below)

Creamy cumin lime dressing (recipe below)

Mix the ground meat with the seasoning salt and pepper. Form into 12 patties- make them slightly flat so that once you put two together they won't be too thick to cook.

Layer cheese on six of the patties, then spoon the chorizo filling onto the cheese (split it between the 6 burgers). Place another layer of cheese on top the stuffing and top each burger with the second patty.

Carefully pinch the burger edges together around the stuffing; get a good seal so it doesn't split open while cooking. Sprinkle seasoning salt and black pepper on the the top of each, then set the stuffed burgers aside until ready to grill. Always grill meat at room temperature, never put cold meat on the grill.

Grill as normal to your preferred doneness. Let the burgers rest for at least 5 minutes before serving. Top with a large dollop of the cumin lime dressing and pea shoots on a simple bun brushed with olive oil.

Omit the bun or replace with a GF bun for a gluten free option

Chorizo Stuffing

1 large shallot
1/2 tbls olive oil
6 crimini mushrooms
4 oz Mexican chorizo
salt and pepper

Makes 6 burgers. Chop the shallot and begin to saute in a drizzle of olive oil. Slice the mushroom into small pieces and add to the shallots. Allow that to cook until the mushrooms begin to soften. Add in the chorizo (casing removed if it has it) and cool about 5 more minutes or until the chorizo is done. Add salt and pepper to taste.

Remove the pan from heat, allow to cool before stuffing. If you stuff the burgers while this is hot- the meat will begin to cook on the inside. Tilt the pan by placing a kitchen towel under one side to let the chorizo grease drain.

Creamy Cumin Dressing

1 tsp ground cumin
1/2 tsp chili powder
1 tbls fresh lime juice
1 cup sour cream or Greek yogurt

Mix all the ingredients together, allow to sit for at least 1 hour prior to using. Best if made a day ahead of time.

Ginger Cardamom Creme Brulee

2011-06-02T01:34:00.023-05:00

Creme brulee. What is it about these two little words that makes it sound so difficult? Admittedly, the first time I thought about making this delectably creamy dessert I felt a little twinge as well. Perhaps I was nervous at turning the silky smooth texture gritty or maybe it was that I might overdo the golden, crunchy sugar crust that defines this dessert.

Set those fears aside with this easy version. The ginger and cardamom combine as a super delicate flavor; it was a perfect ending after our Curried African Bobotie; but since these flavors are delicate they can easily end any meal.

Funny that I can't really remember why I was afraid to make this mouth pleasing treat, but I'm not anymore. Making a creme brulee once will give you super sonic confidence to make more. And because everyone thinks this is a difficult dessert, you will come across as a Fat and Happy star!

Tips and techniques: Do strain the custard mixture one final time before adding to the ramekins, this will ensure a super silky texture with no little hidden lumps or bumps.

Ginger Cardamom Creme Brulee

2 cups cream
3/4 cup sugar
2 Tbls grated or chopped ginger
5 cardamom pods, crushed
1 vanilla bean, scraped or 1 tsp vanilla
6 egg yolks
1 cup Greek yogurt

Pre-heat the oven to 350 degrees. In a saucepan, heat the cream and the sugar to just below boiling, remove from heat and add the ginger, the cardamom and the vanilla. Cover and steep for 20 minutes.

In the meantime, whip yolks until they are fluffy and pale. Strain the cream mixture and slowly add into the whipped yolks. Fold in the yogurt and strain one final time.

Pour the creme brulee into the ramekins, place the ramekins into a cake pan and pour boiling water into the pan until it reaches half way up the ramekins (this makes a water bath). Carefully place in the oven and cook until center is just set.

Remove from the oven, allow to come to room temperature then cool in the fridge up to 1 day before serving. Sprinkle each with a few teaspoons of sugar, then melt the sugar with a hand held torch or under the broiler until browned and crispy.

Depending on the size of your ramekins, you should be able make 4- 8 desserts.

Mexican Tequila White Wine Sangria

2011-05-29T01:59:00.083-05:00

It's been a long, cold Spring to the point where scarves and mittens are still being donned the last week of May. No doubt Google searches for warm weather vacations spiked over this unusual last month in the Chicago area!

But sun is in the forecast and Memorial Day BBQ's are back on the calendar. Aroma of burgers and grilled potato salad will be lofting through the streets to tickle our senses into summer mode. Overlooking a cocktail at this point would be devastating; sure you could bring in any number of craft beers to pair with the grilled goods, but beers are available year round. Try mixing up a super simple batch of Tequila White Wine Sangria and elevate your party by a notch.

This Mexican Sangria plays the classic tequila and lime flavor against a crisp white wine with a super fresh and light punch to the senses. Put away the winter wear and welcome warmth with a fun, flavorful, Fat and Happy Sangria.

Tips and techniques: Taste the white wine sangria and adjust for your liking. I like a lot of lime, you may like more or less. Or you vary the fruit like oranges or a mango even. This recipe is not rigid, have fun with it.

Many Sangria's call for ginger ale or 7-up for the addition of bubbles including my classic red wine sangria; I wanted a cleaner flavor with the tequila and felt these would be too sticky and sweet for my tastes so opted for a club soda. But again, make it your way and make it yours!

One final thought is that pineapple juice could be substituted for the apple juice, this will mask the tequila a bit and give an even sweeter drink- if you prefer.

Monique's Mexican Sangria

1 bottle of white wine, chilled
1 cup tequila
1/4 cup lime juice
3 Tbls sugar
1 1/2 cup apple juice
club soda
1 green apple, diced small
1 lime, rind removed and diced small

Mix the wine, tequila, lime juice, sugar and apple juice in a large pitcher. Stir to dissolve the sugar. Dice the apple and lime, place a scoop in each serving glass and the rest in the pitcher.

Fill each glass about 2/3 full, top off with a little pour of club soda. Serve immediately.

Luscious Thyme Mint Lemonade Cocktail

2011-05-25T01:26:00.053-05:00

Just days ago I posted a recipe and tips for a fun mason jar picnic salad. This Thyme- Mint Lemonade is the perfect addition to the party. It's as simple as adding fresh herbs to lemonade and letting it steep for a day.

With summer picnics come summer heat bringing cause for a crucial, yet often overlooked imperative step in summer cocktails - flavored ice cubes! I've said this before, but it's worth repeating - do not let your drinks get watered down by traditional ice cubes. Freeze lemonade or frozen lime concentrate into cubes and use those; at the very least, flavor the water ice cubes with a squeeze of fresh lemon before freezing. Your drink will thank you for it.

While super tasty as a virgin drink, do sexy it up with a shot of vodka ... then see how fun frisbee really can be. It's another stellar Fat and Happy cocktail for your summer enjoyment.

Tips and Techniques: Making lemonade from scratch (lemons, sugar and water) is the best; but reach for a crystal light mix for ease.

Thyme Mint Lemonade

Mix a large pitcher of lemonade

Add 6 sprigs of fresh thyme and add 6 stems of mint leaves. Let steep overnight

Enjoy over (lemon) ice: add a shot of vodka per drink for a refreshing summer cocktail.

Glorius Green Picnic with Mason Jar Turkey Chickpea Salad with Minty Pea Vinaigrette

2011-05-22T02:41:00.133-05:00

For many people, the word picnic conjures up torrid memories of soggy sandwiches, sun-baked potato salad and watered down lemonade. Yuck. Even the ants are left feeling unsatisfied. If that wasn't bad enough, how often were the remnants so carefully placed on top of an overflowing garbage can it could have been mistaken for an intense game of jenga?

'Pack it in Pack it out' should not be a phase left for crazy, large-calved hikers taking on a fourteener, which, by the way, is so high that there isn't even enough oxygen for trees to grow. Urbanites and Suburbanites alike should be proud to bring garbage home, or better yet, make less garbage in the first place.

The mason jar picnic is not only green but also offers a super tasty picnic meal that isn't soggy and doesn't become nasty, poisoned mayonnaise. Layers of tender turkey, crunchy apple and hearty garbanzo beans are drizzled with a fresh minty pea dressing. Bring along a few seasonal fruits, roasted nuts and a simple dessert like this basil polenta cake with limoncello glaze to round out your picnic. Ooh, and since the mason jars have lids, there is no need to worry when you are tossed the frisbee mid lunch. Just catch, seal and go.

The possibilities with this mason jar salad are endless.Use chicken instead of turkey, skip the tomatoes, add in roasted corn or use a lemon honey dressing instead of the minty pea. Use these Fat and Happy recipe and tips as a base and be a green picnic winner!

Tips and techniques: Who said you can't bring real silverware to a picnic? Just wrap it up in the napkins after using and wash when you get home; it's greener than buying disposable. You could even pick up a picnic set at a local garage sale for pennies.

To keep ice cubes from diluting the drinks - freeze lemonade, lemonade concentrate or tea in ice cube trays and use in place of water ice cubes.

Some men just want sandwiches over salads, you can easily turn this salad into a sandwich by bring along tortillas or pitas rather than crostini.

Mason Jar Turkey and Chickpea Salad with Minty Pea Vinaigrette

2 cups shredded, precooked turkey (For ease, pick up a roasted turkey)
4 tbls finely diced red onion
1/4 cup diced celery
1 apple, diced and tossed with fresh lemon juice to keep the apple from turning brown
1/2 cup diced cucumber
1 cup chickpeas
1/2 cup chopped tomatoes
4 heaping tbls dried cherries or craisins
4 tbls snipped chives

Pea Vinaigrette
1 heaping cup frozen or fresh peas
4 tbls water
4 large mint leaves, chopped
juice of 1 lemon
salt and pepper

This makes roughly 4 standard mason jar salads, adjust the amounts for your preference, jar size and needs.

Warm the frozen peas and water just till the the peas are defrosted. Place the peas and remaining dressing ingredients in a blender, blend until smooth, adding a few tablespoons of water to reach desired consistency if needed. This is your only chance to season the salad, so be very liberal with the salt and pepper. Pour a few tablespoons into the bottom of each mason jar or resealable container.

Chop all the salad ingredients and layer into and between the containers; leave about 1/2 inch space at the top of the jar before closing.

Serve to lunch mates with instructions to give the jar a good shake to distribute the dressing. Remember to serve crostini too, so guest can eat along with the salad or pile the salad on top bruschetta style.

Comb of Honey and Blue Cheese Appetizer

2011-05-18T01:21:00.009-05:00

It's imperative to have super simple, quick and easy appetizers in your bag of tricks for those unknown occasions when company stops by unexpectedly or your significant other forgets to tell you about a party invite or for when you just get stuck at work longer than expected.

A raw comb of honey is honey in its purest form, and as you can see, it still contains the hexagonal shapes of the beeswax cells of the honeycomb.

I'm in love with the honeycomb, it's sweet and gooey with just a touch of texture to it. Topping this with crumbled blue cheese gives a flavor explosion of sweet, savory, creamy and tart all at the same time. Amazing.

And it's a built in conversation starter; not many people have seen or eaten a honeycomb. I've also served this as part of a dessert cheese platter too. You just can't go wrong with this completely simple Fat and Happy appetizer!

Tips and techniques: Choose a strong blue cheese over a mild one for the best complex flavors. You should be able to find a honeycomb from your honey guy at your local farmers market or you can find this online. Keep your comb horizontal at all times to avoid the honey running out.

Honeycomb and Blue Cheese Appetizer

honeycomb
blue cheese
crackers

Place the honeycomb on large platter, scatter with blue cheese. Serve with a hearty cracker.

Best Ever Pina Colada

2011-05-10T01:00:00.012-05:00

Last year we were sailing in the British Virgin Islands with a group of great friends. There wasn't a goal or purpose to our sailing; everyone arose at their own leisure, shook off the cobwebs with a bloody or a fresh mango mimosa and then we pushed off to see where the wind would take us.

We would lay on the catamaran in the sun, play cards in the shade of the cabana and visit beaches in search of exotic drinks. One day we hung a volleyball net between two palm trees and enjoyed a morning of friendly activity.

The beach we choose that morning was well outfitted with a thatched roof bar, and while a Pina Colada is not the most exotic drink ever, we were assured this was the best ever. Maybe it was the heat of the sun, or the sand between our toes, but this pina colada really was the best any of us had ever tasted. Ever! I vowed that day to recreate these if we ever landed back in the States.

One of the things that made those particular drinks so amazing was the the coconut creme rimming the glasses. In my version, I take that a step further and add a little toasted coconut to the mix.

Beware, this is not a low calorie drink, but it's one of the tastiest with amazing cooling properties, just pretend you are in a beach where calories don't count.

Next time you're feeling the heat, whether it's from sailing or just from the sweltering city sun - blend up these Fat and Happy Pina Colada's and feel the heat just melt away.

Tips and techniques: It is absolutely imperative to use Coco Lopez coconut creme in the recipe and on the rim of the glass, don't skimp for calorie sake. Below I offer three versions for the pina coloda, a plain, strawberry and espresso; try them all before deciding on your favorite one.

Best Ever Pina Colada

1 1/2 oz rum
2 oz Coco Lopez coconut creme
2 oz pineapple juice
crushed ice
1 cup of toasted coconut
1 extra can of coconut creme

Per drink, blend the rum, coconut creme and pineapple juice with 1-2 cups of ice. Add more or less ice to achieve desired consistency.

Place the toasted coconut on a shallow plate. Scoop the coconut creme from the 2nd can onto a another shallow plate. Roll the rim of the glass in the coconut creme and then lightly roll in toasted coconut.

Fill each glass with the blended Pina Colada, sit back and sip away the heat.

For Strawberry Pina Colada:

Add in 1 cup of frozen strawberries to the above recipe, decrease the ice.

For Coffee Pina Colada:
Add in 2 espresso shots, or 1/4 cup strong coffee to the above recipe, increase the ice.

Traditional Pasta Making Party

2011-05-08T01:00:00.004-05:00

Making homemade ravioli with a house full of friends and family is a tradition from my upbringing. Though miles from home, this custom is alive and well in my house. The goal is to have fun, enjoy the company of friends and make a little pasta.

Imagine a room full of people working toward a common goal - to eat pasta! Some people need a little coaxing to get their hands dirty and some have flour in their hands before wine.
Over the years we have friends who have come every year and are now so comfortable with the process that they now help newbies, pasta virgins if you will, learn the trade.

My favorite moments of the night isn't about the pasta, it's about the people. Watching Heather's eyes light up when she takes a bite of the ravioli she had a part of making. And when Julie wowed herself by making her first pasta ever, yet was even more excited by the fact that you don't use a bowl. And when Jerry decided to be creative and use wine instead of water to seal the ravioli. It's just damn fun!

Every year I create two new fillings; this year a third filling made it into the spotlight. The bacon and butternut squash filling was the star of the show; but the roasted parsnip and goat cheese was super lovely and a hit with the vegetarians in the crowd. But my personal favorite was the egg yolk pasta. My love for a runny yolk is no secret and for about a year I've been thinking about how good that delectable, warm and succulent egg would be in a fresh homemade pasta. I can honestly now say - it's delicious!

Noses, chests and floors get floured, stress is relieved through kneading and many bottles of wine are emptied - yes this is Fat and Happy Easter and to quote our friend Karen: "One of my favorite parties of the year!"

Tips and techniques: Remember this party is about learning, playing and letting people feel empowered in the kitchen. Let the guest have fun with the pasta, you can always make more the next day.

Homemade Pasta and Ravioli

Follow this link for my directions for homemade pasta and handmade ravioli directions. Quite simply, you need to seal a filling into a pocket of dough.

Keep in mind these recipes are forgiving and can be loosely interpreted- use more garlic if you want, add more cheese or substitute carrots for the parsnips.

Egg Yolk Ravioli
1 medium size yolk (1 per ravioli)
1 scoop of garlic four cheese filling

Layer a scoop of cheese filling on the bottom half of the ravioli, make an indent in the cheese (like a little nest for the egg), add the raw yolk into the cheese nest and carefully seal with the upper ravioli piece.

Slide the egg ravioli in salted, boiling water and cook until the ravioli floats. Serve one yolk ravioli with a few just plain cheese ravioli - one yolk is enough per person. Add a touch of fresh black pepper, olive oil and a grated Parmesan cheese. Yum

Bacon Butternut Squash Ravioli Filling
4 slices of bacon
1/2 small butternut squash, finely cubed
1/4 cup finely diced red onion
2 cloves garlic
10 sage leaves, chopped
handful of chopped parsley
1/8 cup seasoned bread crumbs
1 egg (optional)
1/4 cup shredded Parmesan cheese
salt and pepper

Cook the bacon in a large fry pan, set aside. Add the butternut squash and cook in the remaining bacon grease for about 3 minutes. Add in the onions, cook for another 5 minutes, tossing often; add in the garlic and sage leaves to just warm the garlic, about 2 minutes.

Remove from heat and cool before adding in the bacon, cheese, parsley and bread crumbs. Taste for seasoning, add salt and pepper to taste and finally the egg to hold it all together.

Cool the filling before stuffing in the ravioli. Carefully slide the ravioli into salted, boiling water until the ravioli floats. Serve in a brown butter sauce with a few fried sage leaves, crumbled goat cheese and fresh grated Parmesan cheese.

Roasted Parsnip Ravioli Filling

4 large parsnips, peeled and quartered
2 shallots, quartered
2 garlic cloves, smashed
2-3 sprigs of thyme
2-3 sprigs of oregano
olive oil
1/4 cup of half and half, milk or water
1 ounce (about 1/4 cup) cup goat cheese
2 Tbls shredded Parmesan cheese
Salt and pepper

Toss the parsnips, shallots, garlic cloves and thyme in a drizzle of olive oil. Roast in a 400 degree oven roasted and soft. Place ingredients in a blender or Cuisinart, blend until smooth adding a few drizzles of half and half as needed for creaminess. Stir in goat cheese, the Parmesan cheese and salt and pepper to taste.

Cool the filling before stuffing the ravioli. Drop into salted, boiling water until the ravioli float. Serve with a little olive oil and fresh grated Parmesan. I made a simple white wine cream sauce with hint of orange and grainy mustard - it plays very nicely with the roasted parsnips.