Red Wine Braised Pork and Lentils with Swiss Chard

 Lentils are a fabulous little bean that cooks quickly and is loaded with nutritional value. Fiber is a given with any bean, but lentils also help lower cholesterol and are a great source of vitamins, minerals and protein while being low in fat.

So if this little power packed legume is so amazing, why isn't everyone huddling over the lentil pot stewing in the kitchen?

Perhaps it's because lentils need a little flavor to make them shine. Or perhaps most people associate lentils with a flavor they are not fond of, such as curry (which I love and happens to go great with lentils.) Or perhaps it's because the lentil isn't that pretty to look at?

Enter red wine here. It's no secret that I tend to have an open bottle of wine on my counter at all times. Usually the bottle is emptied into my belly via a glass. However, on occasion, there has been the odd encounter with bottle that doesn't get drained.

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.

Brown Bread with Honey Butter

Somewhere in my warped mind I tell myself that I'm going to cut out carbs. Carbs! As in pasta, potatoes and bread. Honestly, like that's really going to happen. I say I'm going to cut down on carbs and I end up making 2 loaves of bread and a batch of ravioli.

I was actually going for a Russian Black Bread...it came out more of a brown bread. A delicious, delicious brown bread! The only thing missing was sweetened butter, but a little honey took care of that!

Recipe Swap: Wild Rice Pancakes with Smoked Mahi Mahi

I've lost all sense of the days. So when I saw an email reminder for the February Recipe Swap happening today I nearly fell out of bed. I was sure I had another week to play in the kitchen. Nope, turns out I had about 5 hours. ACK!

This swap was to remake a wild rice salad. I sat stunned for a moment holding my coffee cup exactly 1 inch a way from my lips. The intoxicating smell snapped me out of my trance. There is always wild rice in my pantry thanks to my Minnesota connections. Hundred of wild rice salad variations have made their way through my kitchen...but I was feeling this recipe needed to be more just a salad. Savory pancakes came to mind as a wave of long forgotten creativity waved over me; then a moment of remembrance brought the whole dish home.

Just a few weeks ago we were battling to reel in beautiful Dorado (Mahi Mahi) while deep sea fishing in Cabo San Lucas. We grilled our catch for our group as a celebratory dinner on our last night; luckily we had one of the largest catches smoked to bring home with us. This smoked Mahi Mahi is a perfect accompaniment to the wild rice.

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.

Caramel Rice Krispie Treats with Smoked Sea Salt

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

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.

Crispy Microwave Potato and Turnip Chips

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!