Carrot and Fennel Risotto

Ever struggle with cooking for a crowd due to the variety of food allergies and requirements that come with it? Risotto is a perfect go-to option thanks to it's versatility, satisfying needs of gluten free, vegetarian and even vegan eaters. This delightful rice imitates pasta and makes a perfect background to carry vegetables or meat.

In this version, carrots and fennel take center stage to give an interesting warm fennel flavor with the slight sweetness of carrots. When cooked properly, risotto is creamy on it's own but I did dip into some manchego cheese for a bit of extra salty creamy goodness. Not only does it taste good, but it develops a gorgeous golden color.

There are keys to cooking risotto to help develop the creaminess are pretty easy to get down; toast the rice, preheat the liquid before adding it and use a wooden spoon to help determine when to add more broth (more on that below). Take your time and let the risotto develop, it's worth it.

This dish is great on its own or pair it with roasted meat as a side dish for a fat and happy crowd pleasing meal.

Leftover Turkey Pasta with Roasted Poblano and Avocado Tahini Sauce

Aside from the craziness of Black Friday shopping, the day after Thanksgiving begins the drudgery of what to do with the leftover turkey. Sure you could make a sandwich or eat them plain as is, I also highly recommend this Potato Cake with Champagne Mushroom Ragu, or this Turkey Salad with Cranberry Vinaigrette. If you are looking for something a bit cheesier you might try this Horseradish Mac n Cheese dish.

But perhaps this year you want something a littler and healthier?  This is the dish for you. Loaded with veggies and topped with a super yummy poblano 'cream' sauce that is filled with the good fat that will keep you nourished from the inside. Toss in whatever veggies you have, from tomatoes to left over brussel sprouts.

The sauce is so creamy you won't believe that there isn't cream or cheese in it. Just healthy avocado, roasted pepper and raw pumpkin seeds. Yes, pumpkin seeds. I used them as my tahini base instead of sunflower seeds; it's a tasty way to get your zinc in. Once you make this sauce, you might start using this on your salads, as a sandwich spread or as a dip!

You'll be so excited for this pasta, you might just throw a another turkey in the oven~ who knew leftovers could taste soo good?

Chocolate Mousse Cups: Gluten, Dairy and Sugar Free!

It's that time of year where sugary treats become a staple in our diets. I set out to make a dessert that is delicious but also free from sugar, flour and dairy.

I'm a big proponent of dark chocolate for its healthy properties and I love to use maple syrup in place of sugar. The rest all just fell into place- using almonds to make a dairy-free, protein rich milk and a little coffee and Grand Marnier for a hint of flavor to create a deep, creamy chocolate pudding-like mousse. Really nice.

This is the time to use your cute ramekins or little glass containers. I used a number of different dishes for a more rustic effect. If you are OK with powder sugar, sift a little on top for a finished look. If you are eating dairy, top with a little whipped cream. Or creme brulee the top of each with a bit of sugar and a kitchen torch.

The other thing I really like about this dessert is that you can serve it hot, right from the oven or serve it chilled. The preference is yours. Perfect for a brunch and even better ending a cold night; either way this Fat and Happy treat is one you can eat and without the guilt.

Watermelon Beverage Dispenser aka Cocktail Keg aka Jungle Juice Jug

Sometimes you see an idea that is so fun you just have to recreate it. And it's a bonus if this idea boarders on reliving your college jungle juice days.....ok it doesn't boarder on it, it dives right into a frat party head first.

The Watermelon Juice Dispenser is case in point. I didn't come up with this idea (you can do a search and see other variation on this) but with the help of eager friends we carved this one up and it became the hit of the party.

It's actually fairly simple. Cleaning out the watermelon and turning it into juice might be the most difficult, not to mention messy, part.

A quick hole at the bottom of the belly, screw in a faucet or whatever dispenser you are using, pour in your juice and voila. Cocktail Keg. Drink Dispenser.

Below you'll find the basics to create this nifty beverage dispenser and then I list three watermelon punch recipes you can play with. For extra fun, I carved a little face in my watermelon. Put some fun in your next party with a handmade Fat and Happy Cocktail Dispenser.

Star Wars R2D2 Birthday Cake

I'm co-habitating with a geek. He tries to hide it from time to time, but he is a little boy at heart.

Week-long, themed birthday celebrations are the norm in our house and this year was no different. Not sure why it took me so many years to actually do 'Geek Week' for my love, but it was a smashing success. From Zombie Insurance to Light Saber Popsicles, each day brought a new present and more fun and they all led up to the grand finale: a homemade R2D2 Replica Birthday Cake.

Creating this Star Wars cake takes time and some patience but it's completely worth it. Bake the cakes ahead of time and freeze them so you can focus on the most important part - decorating. This isn't the time to test out new cake recipes; save yourself a lot of hassle and go with tried and true.

The cake is comprised of six layers: 1 chocolate stout bunt cake, 3 layers of buttermilk white cake, 1 layer of Rice Krispies and 1 layer of Chex Mix Krispies along with two extra pans of rice krispies for the arms and legs, four batches of buttercream frosting and four recipes of homemade fondant. The fondant keeps everything so moist and delicious- this cake lasts days of noshing. It's a big, giant, heavy, delectable cake.

Wow your birthday guy/girl with this R2D2 cake, then deliberate for hours whether you should actually cut into the cake, eventually enjoy a piece out of the back side, then let him take it to work and blow everyone away. The kudos will have you flying high for a week.  

Young or old, pocket protector or not, all fans of Star Wars deserve a Fat and Happy R2D2 Cake at some point. The only real questions is how to out-do this next year??

Gingerbread Pancakes with Buttercream Syrup

I'm going down the gingerbread path again, just can't help myself.  We were making a gingerbread house with buttercream frosting for the glue; trying to build the house proved difficult because everyone kept dipping the walls and shingling into the frosting and then their mouths. The buttery goodness just works so well with the crunchy gingery, spicy flavor. I thought about turning the cookies into a pancake, but it just wouldn't be complete without the frosting. So why not combine a little frosting into the syrup?

Yummy, hearty pancakes with a spiced molasses edge topped with a buttery maple syrup. Oh hell yes. It is worth the extra work out.
 
These pancakes were the hit of the breakfast holiday work party. I mixed the batter before heading in, brought along an electric griddle, a pre-cooked strata and all the fixings. We played 'guess the stache', a fun card game that has an image of famous mustaches on the front and hints on the back. Not sure if it was the pancakes, the game or the champagne, but it sure was a super fun gathering.

You could make these Fat and Happy Gingerbread Pancakes any time of the year for any party, but they feel right during the cold winter months.

Casual New Years Meal: Tequila-Drunken Mussels and Chorizo with Roasted Peppers

This New Years eve I'm looking forward to a simple night at home. No big fan fare, no cover charge and no waiting for a cab. The holiday season has taken its toll on me and I'm looking forward to curling up with a good movie; perhaps a rousing game of Wii tennis just to get the blood flowing.

The food for the evening needs to match my casual plans: comforting but not heavy. December is prime mussel month and it would be a shame to not take this last chance to enjoy them.

Adding tequila to a classic wine broth along with the lime really adds a punch to the mussels; these are stout, not for the faint boozer. The chorizo and roasted peppers add heartiness to the meal.

Enjoy Fat and Happy mussels and chorizo for the casual night at home. This dinner filled two of us with a few uneaten mussels and sausages left over. It could be stretched for four if you are light eaters and/or have an appetizer or dessert planned.

Peanut Butter and Caramel filled Chocolate Bark

You may already know that my family is crazy about Holiday cookies, making well over 50,000 every holiday. Those cookies are simply amazing. But I was challenged to come up with a new recipe that was drippy, gooey and downright screen licking good.

Two layers of chocolate, a layer of peanut butter, a layer of caramel and a topping of toasted nutty goodness with deep bittersweet cocoa nibs. Yup, that should do it.

This is not a cookie for the tray. This peanut butter filled chocolate bark is going to leak gorgeous, gooey caramel everywhere. Hold off on cutting until you are ready to serve and enjoy fairly soon after cutting.

The Fat and Happy holidays are upon us, celebrate now before the-January-days-of-detox are here.

Classic Gingerbread Cookie Recipe

My family makes THE BEST CHRISTMAS COOKIES EVER! Hands down, they are the cutest, tiniest, most precious cookies you'll ever see. We make somewhere over 50,000 of them. I participated in Cookie Week again this year and it's honestly like going to math camp!

Manning two ovens at different temperatures, each cookie needing specific minutes on both the bottom and top rack, while also making 2, 8 and 14 batches of 11 different cookies and keeping the number of cups of flour based on the butter ratio - 2/3 cup x 8- all in my head??? Math is hard- let's go shopping!

But seriously, the time with the family can't be beat. We are all in it together and nobody leaves till all the cookies are baked...except for me since I live out of state and my plane departs on Thursday at 1pm.

I chose to share our family Gingerbread recipe for two reason:
1. It's delicious.
2. The recipe is great for cookies and walls (for gingerbread houses).

One night some friends and I took on the task of making a gingerbread house...in the form of Luke Skywalkers' boyhood  house on Tatooine. Luckily this recipe makes an incredibly large batch because we ate as much as we decorated with; dipped in buttercream frosting we couldn't resist!

Whether cookies or architecture - everybody loves gingerbread. Don't hesitate making these fat and happy delicious gingerbread cookies today.

Simple Holiday Appetizers: Walnut Stuffed Endive and Herbed Cheese, Apple and Meat Skewers

Like it or not, the Holidays are upon us. My guess is that most of us enjoy this time of year but feel so much pressure for a myriad of reasons.

My gift to you is these simple Holiday appetizers. Rather than slave in the kitchen when you have shopping, wrapping and decorating to do, these little hors d'oeuvers shine by elevating basic ingredients

The Walnut and Goat Cheese Stuffed Endive get an unexpected flavor boost from honey and jelly while the Cheese, Apple and Meat Skewers boast an unexpected herb treat.

Reduce your stress (if even just a little) while enjoying tasty snacks at the same with these Fat and Happy appetizers.

Wine and Port Spiced Pears with Cardamom Mascarpone

A meal is not finished until dessert is served. Don't get me wrong, I don't eat dessert every day. But you cannot throw a dinner party without the grand finale. It's like a fireworks show without the closing scene; it would still be good, but lacking something. 

Dessert don't need to be sugar laden or stuffed with chocolate to be amazing. Case in point- these spice simmered pears served with a spoon of creamy mascarpone are elegant. Stunning. And surprisingly delicious. This is coming from an anti fruit-as-dessert person.

The most difficult part is peeling the pears. If you can manage that, you can manage this dessert.
Finish your meal with bang with these Fat and Happy Wine Port Pears. You can thank me later.

Thanksgiving Leftovers - Leek, Turkey and Horseradish Mac n Cheese with Cripy Speck and Potato Chips

Leftovers are hands down the best thing about a giant Thanksgiving feast. It's important to be creative so boredom between two slices of bread doesn't take away your eating enjoyment.


This macaroni and cheese recipe is the perfect place for leftover turkey. But don't stop there- use up onions, celery, peppers, even cranberries... have fun with it! The horseradish gives it a peppy zing.

Keep your holiday eating fest going with this yummy fat and happy horseradish macaroni and cheese. Just be sure to get in your workout, this one is worth it.

Dry Brined Ancho Pepper Glazed Turkey with Chickpea Stuffing

Thanksgiving is lapping at the patio doors. It seems to be approaching earlier than ever before and there is so much to do. The silver needs polishing, the napkins need ironing and the turkey needs brining. Brining- it's a funny thing. Similar to the marinating process, it's meant to help keep meat moist and flavorful through the cooking process by soaking the meat in a salt solution. Many swear by the wet brine.

Dry brine, on the other hand, is more akin to rubbing seasoning on meat. Those who know it will argue that dry brining produces a better texture to the meat over a wet brine; it's definitely easier and less sloppy!
 
Does it really make the turkey better? The meat juicier? The skin crispier? We enjoyed our super flavorful and moist turkey, though the pepper glaze may have had something to do with that. Dry brine your turkey, without our without the fat and happy pepper glaze, and then you be the judge. Then let us all know what you think.

Autumn Maple Ice Cream with Sugared Pancetta

Contrary to popular belief, beer and ice cream do mix. Last year, The Bruery released their version of a pumpkin beer called Autumn Maple and I couldn't wait to cook with it.


Rather than pumpkins, this beer is brewed with 17 pounds of yams along with spices and maple syrup. Consider it a bold sipping beer with a big nod to the booze. The warm fall flavors made me think of a holiday ice cream, a holiday beer ice cream. Genius.

Reducing the beer concentrated the spice while the maple syrup adds that remembrance of home. The crispy, candied pancetta adds a smoky, earthy layer along with a little crunch.

Because this beer has the full Autumn feel, I added a couple of coffee beans to help achieve that fantastic part of dinner where dessert-meets-after-dinner-drink-meets-coffee time. Enjoy Autumn through a bowl of creamy Fat and Happy ice cream.

Boozy Marshmallow Popcorn Balls

Everybody has a weakness. First there was Achilles and his heel. Then came Superman and kryptonite. Now it's Monique and popcorn balls. Who knew??

A few weeks ago I asked Facebook fans what type of childhood snack they would like to see recreated. There were some great answers (many of the Fat and Happy viewers had impressive childhoods!) but the one that caught my eye was a boozy popcorn ball. At that moment I knew this would be my Halloween post.

Popcorn ball recipes are abundant but there's no real secret to them, just caramel and popcorn. I have an absolutely foolproof soft caramel that I use for drippy caramel needs. And I've created one for Chocolate Bacon Caramel Popcorn; it is the sticky ball portion that eludes me.

My first pumpkin batch curdled and was too wet to stick together. It was tasty though so I figured I was on to something. The next rum batch seized up - essentially 1/2 cup of rum makes the caramel too drunk to spread among all the popcorn. Between candy thermometers, hard and soft ball stage, and handling hot molten lava... it's complicated.

Here's where it gets simple - a classic marshmallow mixture fills in for the troublesome caramel sauce. Turns out marshmallows are liquor friendly...and rather sticky to boot!

Homemade Creme de Menthe and Basil Mint Chocolate Shamrock Shakes

Recently I came across a couple of different recipes for making homemade creme de menthe; with St Patrick's day right around the corner and visions of shamrock shakes clouding my judgement, how could I say no.


Both recipes are great in their own right. The first is very much a knock-off of the classic green, bottled creme de menthe and only takes minutes to make. While the other is a more refined, upscale, sipping (if you will) creme de minth. If you are short on time go with the quick option and you won't be disappointed.

For the longer, steeping version I used natural cane sugar my sister brought back from Hawaii for me (another successful secret ingredient!) and I opted to let the color be natural rather than fake green. This method takes 2 days for steeping but the result is a subtle, almost caramel-ly mint liqueur. In both cases I preferred these chilled and opted to keep in the refrigerator for storage.

Now the questions is what to do with the creme de minth. This time of year it only makes sense that a shamrock shake is warranted. But rarely can I stick with the easy options; I wasn't looking to make a difficult recipe- just to elevate this yummy shake. The simple addition of fresh basil added to layers of mint shake and chocolate cookies and you've got a fricken delicious dessert!

Corned Beef Stuffed Rye Ravioli's with Caraway Cream Sauce

There is nothing better than thick slices of rye bread piled high with paper thin slices of corned beef  dripping with sauerkraut. If you get it at the right deli, it's the size of a brontosaurus - a total Flintstones sandwich!

For the longest time I've wanted to stuff this flavor into a pasta creating a refined 'sandwich' that is more manageable, eaten with a fork to avoid goo running down the elbows.

Even recreated for refinement, this is not a wimpy meal. All the components are included- the corned beef, the 'kraut, a cheesy sauce and a rye-carb base.

Rye flour adds just a touch of the bread essence while the creamy caraway cheese sauce will you have you licking the plate (so much for refined!) The corned beef and sauerkraut are simply stuffed inside the ravioli.

King Cake Cocktail

Name the first thing that comes to mind when you hear the words 'Mardi Gras'.
Beads?
Boobs?
Parades?
Drinking?
How about a King Cake? To many, this delectable dessert is the epitome of the yearly carnival celebration. In many countries a kings cake is associated with the Christmas holiday season. In the Southeastern region of the United States however, the king cake is available during the pre-Lenten celebrations of the Mardi Gras Carnival.

What does the King Cake taste like? Think warm gooey coffee cake meets cinnamon roll, pastry-like cake covered in sweet icing and topped off with green, purple and yellow colored sugar. The important question is why did I want to turn the king cake into drink? I can only answer "why not??"

Many variations of this drink were selflessly consumed and they all worked out fairly well. The winning combination won because on top of it being a drink,  it can also be served with a spoon to enjoy the foamy 'dessert' topping that forms after mixing in the whipped cream with the champagne.

Mardi Gras is upon us people! Gather your best beads, locate the nearest parade and get your drink on starting with this Fat and Happy King Cake Cocktail.

New Years Hang Over Spicy Cheesy Beef Tater Tot Casserole

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

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.