Turkey and Mushroom Meatball with Olive Cream Sauce over Sweet Potato Pasta

I'm constantly tip-toeing the line between healthy food and food that others actually want to eat. For the record, my friends do like the food I create, but they also crave those classic fatty comfort dishes...especially during these blasted cold months.

In this comfort dinner redo of classic spaghetti and meatballs, swapping sweet potatoes for pasta may seem completely out in left field, but when quickly sauteed in a touch of butter these faux 'noodles' are delightfully chewy and satisfying.  Yes, I did say butter; once in a while a touch of high quality butter really does the trick (though ghee, olive oil or coconut oil would all work as well.)

To take the sweet potato linguine a step further I tossed in a garlic cream sauce made from cashews. I know it sounds weird but if you haven't tried making cashew sauces, you really need to. Cashews are the new bacon ... not quite. But they create an amazing base for desserts, mayos, dips and so much more.  My olive cream sauce has a bite from the raw garlic, but the salty spicy combo shines against the buttery sweetness of the 'spaghetti'.

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?

Chickpea Pancake with Pulled Pork, Lemon Gremolata and Eggs

Mixing breakfast with typical dinner items gives me great pleasure.  Why do we not have pancakes in the evening and pulled pork in the morning? Who imposed these limits?  I for one am not going to follow them.

Enter the chickpea pancake, topped with pulled pork, runny eggs and a tart lemon gremolata. Breakfast? Lunch? Dinner? Could be made for any of them- even brunch!

When you serve this, don't mention that this dish is gluten free, nobody will notice. The chickpea flour is filled with protein and gives a really yummy and hearty base for the eggs and pork. This is the perfect dish for left over pulled pork; of course you could substitute in chicken or turkey if you like. Lemon gremolata tops the dish with a touch of freshness.

Break through the meal time barriers for a fat and happy dish, you'll be glad you did!

Basic Pulled Pork

From a basic pulled pork recipe you can make a myriad of recipes. From bbq sandwiches, port tacos or even a chickpea pancake.

This isn't earth shattering, just an easy crockpot way to slow cook pork until it's so tender it just falls apart.


Cook, enjoy and then tell me great ways you ended up using this pork.

Shrimp Boil Fajita with Tabasco Corn Relish

Fat Tuesday is just a few days away and  I feel the need to get into the spirit early due to a hankering for some shrimp and sausage. I wanted to make a shrimp boil, it's pretty simple as there are only 4 main ingredients to it: shrimp, andouillle sausage, potatoes and corn... on the cob.

This is Chicago and we are in the middle of a polar vortex, there are no cobs of corn to be found here. So I had to adjust my plan. I decided to skip the boil portion and just cook the remaining ingredients in ghee and lemon. Ghee is essentially clarified butter, the milk and water solids have been boiled off leaving rich, golden butterfat.

Whoa you say- butterfat can't be healthy, can it? Ghee stimulates the production of stomach acid, increases the absorption of other nutrients, and is very supportive for acid reflux, ulcers, and other digestive complaints. Ghee appears to help lower cardiovascular risks, but with everything you must enjoy in moderation. It also has a higher smoke point so great for high temperature cooking. Because it's free of casein and other milk solids, if you are intolerant to butter you might be able to eat Ghee

So the shrimp and sausage were covered, but that leaves the corn, what to do with the corn. A simple toss with some red peppers, lemon and tabasco and I ended up with perfect  relish topping for my shrimp and sausage saute. Add a tortilla and I essentially ended up with a fajita-like dinner.

Get out the beads and get your taste buds ready with this Fat and Happy fajita-like Shrimp Boil (sortof).

Spiced Candied Bacon on a Stick with Chocolate Drizzle

The end of summer is near and that means everyone is going to try to get in a final few barbecue parties before the first snow. Okay, maybe it really is too early to actually reference snow, but what I'm getting at is that you need look at these next few outdoor parties with reckless abandon. Go out with a bang. Throw caution to wind and get ready to WOW with bacon on a stick.

Bacon on a stick isn't exactly the healthiest thing I've ever made, but  everything in moderation is key. A little maple syrup, a thick slice of bacon and a dollop of chocolate - it's an appetizer and a dessert all rolled into one. It's a bacon bouquet. It's food art.

Fire up the oven or grill, warm the chocolate and tape your mouth shut so you don't accidentally eat all the bacon sticks before you get them to the party. These Chocolate Maple Bacon Sticks WILL be the hit of the party. We need more meats on sticks.

Turkey Blueberry Grain Burgers with Fig Jam and Brie

Tips and articles about healthy eating are everywhere- email, Facebook posts, magazines, newspapers and even posted on the elevator screen that riders stare at to avoid the uncomfortable 15 seconds of standing next to a stranger. A photographic memory is required to keep it all in, but every now and then one sticks. Today I share one such memorable tip.

We all know how quickly turkey meat becomes dry, especially ground turkey meat used in a burger. Mixing blueberries into the meat not only gives the burger a healthy antioxidant boost but it helps with a juicier result. Seriously. Tested and confirmed.

For this particular recipe I added quinoa and lentils, taking the health benefits one step further. The result is a blue-tinted fun and tasty burger. Fig jam and brie cheese step into the condiment spotlight to really takes this burger over the edge.

Even if you have no intention of making this exact turkey burger version, make note of this healthy tip. It's a great way to sneak nutrients into any Fat and Happy burger.

Basil Bison Flank Steak with Grilled Ramps

It's grilling time! When I smell that sweet smoke flavor lofting through the air, I'm like a cartoon character that gets picked up by the nose and floats over to the grill.

It's easy to lean on the same old standbys when grilling so I like to encourage some creativity. It doesn't have to be fancy or hard, it can be as simple as changing the type of meat you typically choose. For instance, have you tried Bison? It offers great flavor with fewer calories and more protein and iron than traditional beef, pork or salmon.

Taking advantage of left over Basil Dressing from the other night, I had a quick marinade on my hands (saving a little for a final post drizzle.) The ever classic, but short lived ramps rounded out the grilled meal. Ramps are a cross between an onion and a garlic and they are only in season for a very short time in the Spring. Hesitation is not a viable option. A few things you should know about ramps thought- they can be quite smelly as left overs and even worse if you put them down the garbage disposal so just plan to eat them all the night you cook them and be sure your significant other eats them too.

Try something new when grilling this month, you might add a new dish to your Fat and Happy repertoire.

A Visit to Peru and Peruvian Causa Recipe

Peru exceeded my expectations. From a top notch city to hidden Incan ruins in the cloud forest to poverty huts in Puerto Maldanado to "occasional" electricity in the Amazon jungle, our 10 day trip melted our fast paced, stressed lifestyle away.

Nestled on small cliffs at the edge of the Pacific Ocean, Lima proved to be fun city with gorgeous views. Do make time to visit two of our favorite places: Huaca Pucllana for dinner and La Emolienteria for wheel barrel chairs and infused Pisco. Make to time walk along the rocky beach and watch the surfers ride the waves.

Cusco is a large, friendly mountain city surrounded by Incan ruins. We experienced our first semi-pro soccer match here, complete with armed gaurds and home cooked food for sale. Don't miss Mueso de Pisco for taste-shattering infused Pisco drinks and The Chocolate Museum where you will make chocolate starting with roasting the cocoa beans. Visit Uchu Peruvian Steakhouse, Marcelo Batata and Nuna Raymi for super yummy typical Peruvian fare you can trust. And for that one morning when you just need a more usual breakfast to soak up all the Pisco drinks, Jack's is the place. Life in Cusco is similar yet different. Boys and girls wear school uniforms, attend separate schools and the day is broken into 3 time frames: morning school is reserved for the smartest kids, the afternoon slot held for the 'average' students while the evening slot is attended by the less fortunate families who needed their children to work during the day.

Machupicchu is spectacular. Stunning really. Wondering through this hidden city,...feeling the life that once was... is a moving experience. Excavation is still underway to uncover even more, but the amount of visitors will soon be heavily regulated so plan ahead. Remember to stamp your passport!

Moroccan Meatball Stew in Roasted Pumpkins

There is no better time to make hearty stews than during winter. And while pumpkins tend to be labeled as a fall food, they carry over into the beginning of the year with ease.

Meatballs with a slightly spicy edge bathing in a cumin and gingery tomato sauce inside a tender roasted pumpkin; each bite finds an interesting mix of the Moroccan flavors. And it's interactive dinning as it's up to the eater to scoop in the bowl as part of the dish.

Perfect for a casual family outing or for an elegant celebration dinner, this Fat and Happy Moroccan Meatball Stew will keep you warm and fill your tummy.

Pink Peppercorn, Cherry and Bacon Compote

       Yes, I've made bacon jam before.
   Yes, I do realize these are supposed to be the dog days of detox.
Yes, I anticipate reinventing bacon jam at least one more time. Maybe two.

In this version of bacon compote (or jam), the pink peppercorns reign supreme while the bacon gives that subtle, smokey pork thing that gives depth and makes us temporarily lose our wits enough to spout drunken marriage proposals to stubby legged animals. Fresh cherries are stewed into a luscious, rich sauce binding it all together.

Serve with a tangy goat cheese for an amazing bacon jam bruschetta, add to sandwiches, top burgers, dollop on roasted chicken, mix into meatloaf and chili or inhale with a spoon... just get this in your belly!

In small doses, bacon compote will give you a little reprieve from your New Years diet and the fat and happy strength to carry on.

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.

Turkey Enchiladas with Pumpkin Mole

Every year we host a 'Left Overs Party' a few days after Thanksgiving for our friends and family. The goal of the party isn't just to eat up all the left overs, but to test my creativity and ability to come up with a new dish.

One of the hardest left overs to work with was the remains of a pumpkin pie. To completely reinvent a dish would mean to turn a sweet dish into a savory one. This pumpkin mole does just that. With a hint of sweet to cool off the spicy peppers, this mole is delicious and screams Fall comfort food.

Before we get into the recipe, let me state this is not a traditional mole with 20-some ingredients. But it is a simple, delectable, deep rich sauce; though it does not require a pumpkin pie. Roasted or canned pumpkin will work just fine.

Set your leftovers free and you will be rewarded - hopefully with this gorgeous pumpkin mole!

Recipe Swap: Pork-Stuffed Bread with Cherry Relish

The monthly Recipe Swap challenges a group of bloggers to recreate an old recipe by varying the ingredients or method. These recipes are chosen from old hymnals, pioneer journals and treasured recipe books; often they are quite intriguing. Take this month's recipe for example -  pork fruit cake. The recipe literally says to mix all the ingredients (a pound of pork and a pound of currants) and then bake very slowly. Priceless.


My recipe goal is to stick with most of the original ingredients while messing with the method. But wanting to be somewhat true to the original recipe, I wanted the pork to be encased in bread. Steamed buns were calling out. But I had an overload of Asian food leading up to my weekend cooking. So I decided to stuff the pork into fresh bread loaf and use the fruit aspect as a compote on the side.

I have to admit, time got away from me and and in a rare moment of weakness I decided to purchase the bread rather than make it from scratch. The baking gods wouldn't allow it - there was no frozen bread dough to be found. I was meant to make it from scratch. So I set my alarm for early and kneaded my way through it.

What did I end up with? Exactly what it sounds like. Luscious pulled pork wrapped in warm, buttery, crunchy, doughy bread with a titillating spicy, fruity relish. Freaking yummy! Seriously.

There is life in those old recipes yet, you just gotta make them yours. Make this delicious Fat and Happy pork bread in the mean time.

Turkey Lettuce Wraps

 We don't eat chicken. Technically Dave doesn't eat chicken; by default that means I don't either...much. This tends to cause a interesting game of hide-and-don't-seek when we are invited to dinner because more often that not, chicken is on the menu.

What this all means is that I've learned to bring along non-chicken options that are filling and interesting and can be disguised as side dishes to avoid overshadowing the main dish. It's never a good idea to dominate a meal your host has planned.

Many people only think of turkey as a big Thanksgiving meal, but it can be so much more versatile. Turkey cutlets allow for simple marinating and quick grilling in these Thai-Asian lettuce wraps; all the usual suspects (ingredients) come into play too: bean sprouts, peanuts and mint.

Using lettuce as the bread makes for a lighter, carb-free option that is perfect for a delicate entree or as a simple accompaniment to a larger meal. As a bonus, if you want to save time or feed a crowd, simply tear up the lettuce and toss all the ingredients to turn this into a big salad.

These turkey lettuce wraps came with us to a barbecue last weekend and paired quite nicely with the barbecued jerk chicken being served. The host wasn't offended by our addition and Dave had food to eat with no one the wiser - everyone was fat and happy!

Juicy, Tender Filet Mignon for Steak and a BJ Day

There was a time when February 14th wasn't fair. It wasn't fair to women. It wasn't fair to women because there was so much emphasis on them, they didn't get the chance to give back. Not properly. The flowers, the candy, the romance; none of this is for the man.

But that was all before. Now there is March 14th, one month after Valentines day. Steak and a BJ day: a day for men. Both are equally as important, but this is a food blog so I will focus on the steak and leave the BJ techniques to the bedroom bloggers.

There are some pairings to be discussed. What kind of steak will you be serving? And what will you serve with it?

Steaks are a matter of preference. Rib Eye is one of the tastiest and juiciest steaks thanks to a lot of extra fat. The Porterhouse and T-bone are manly cuts with a T-shaped bone (adding more flavor), the latter tends to be a little tougher. The strip steak is common and a good cut of meat without the bone. Flank steak can be tough but so good when marinated and sliced thin. The most prized cut of beef is the Filet Mignon with considerably less fat, fork tender and great flavor. Some see this as a women's steak because it is so tender. It's worth finding out which cut your partner enjoys.

Go easy on the potatoes and the heavy rich sauces to allow the meat flavor to shine through. There are so many great marinades and sauce recipes available but this cut doesn't need, save those for a cheaper cut of meat. Serve with a simple mango, chickpea or quinoa salad instead.

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.

Chorizo Meatball Pozole

My love for pozole has been rekindled thanks to a recent trip to the land of tequila and flip flops. It's not that I stopped liking it, but rather that I stopped coming across it. When we lived in Denver, Mexican restaurants where Grandma was hand making the tortillas in the back were on every corner. But in chi-town, the choice is often between a chain taco joint or a trendy new joint that puts more focus on the party than on the food. The good stuff is out there, you just have to know where to find it!


I had the opportunity to talk with the head chef of an elite resort as well as a native who cooks for Gringos daily. My variation of this recipe is an amalgamation of their versions, with my interpretations added for fun. Chorizo meatballs replace calf head, dried oregano gives way to fresh and crunchy radishes sub in for iceberg lettuce on the top. The broth has flavor but is not overwhelming as it's meant to be the background; once you add on all the toppings, it becomes a really great blend of flavors. 

This recipe seems daunting at first look, and I'll admit - there are quite a few steps in the process and it does require a few pans. (Tip: I re-use the same pans and blender without rinsing, it really just adds more flavor!) The steps themselves are fairly simple.

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.