Saturday, June 30, 2012

Nacho Mama's Nachos!

Yo' Mama' ain't got nothin' on these Fiesty and fun nachos! Why, do you ask? Well that is simple. Yo' Mama would probably use all the traditional stuff, cheese, chips, olives, maybe some beans and beef! Oh no, no, no, my friend! These are not your every day nachos! These nachos scream with flavor and in some respects aren't even nachos at all! They are nacho loaded fries! That's ok, ill give you a minute to mentally absorb the awesomeness that is going on in your mind right now...... finished? Perfect! Let's not waste any more time on this silly nonsense, now let's get down to business...Enjoy! 

1 bag frozen crinkly cut fries ( I like to use sweet potato fries but regular are just as good! ) 
1/2 lb. ground turkey
1/2 small onion ( Chopped small ) 
3 cloves garlic ( minced ) 
1 jalapeno ( Seeded & minced ) 
Taco Seasoning ( I prefer to make my own but those little packet things work too ) 
1 can beans ( use your favorite, black, red, pinto, re-fried... I like re-fried black beans personally! )
1 cup shredded cheese ( mexican blend ) 
2 tbsp. Cilantro ( Finely Chopped ) 
lime wedges 
hot sauce 
olives, jalapeno rings, tomato, avocado, salsa, sour cream, guacamole ( optional toppings ) 

Bake bag of fries as directed on packaging until crispy. While fries are baking, cook ground turkey in sautee pan with onion, garlic, jalapeno, and taco seasoning until browned and cooked through. 

Once fries are finished cooking remove from oven and place fries in a casserole dish. scatter beans and meat mixture on top of fries. Top with cheese and bake until cheese is melted. 

Remove from oven, sprinkle with cilantro, add toppings of your choice and mow down! Best served with some good Mexican Beer, some of your awesome college buddies, and that awesome Johnny Depp movie "Once upon a time in Mexico" 

Doctor Who-sier Pie

Let's start things off by thanking the wonderful wonderful people at for their authentic hoosier pie recipe! That's right folks, this is not my recipe. I had recently heard of hoosier pie ( also known as sugar cream pie ) and it sounded so delicious I had to find what appeared to me, to be the most authentic and traditional recipe. After hours of scourging through the depths of the intranets I discovered this! Being the spice nut I am though I would add a smidge of nutmeg and cardamom to this recipe, maybe a dash of cinnamon too!... Enjoy! 


¼ Cup white sugar

1/4 cup brown sugar

1 generous tablespoon butter

1 egg yolk

2 heaping tablespoons flour

1 pinch salt”

Milk or Cream (1-1 ½ cups…enough to fill pie shell)

 Preheat oven to 410 degrees. 

Mix brown and white sugar with flour. 

Sprinkle flour/sugar mixture over pie crust. Beat egg yolk with milk. Fill pie shell. 

Take a spoon and swirl it through the milk mixture a couple of times. Sprinkle with cinnamon or nutmeg.

Bake at 410 degrees for 10 minutes.Then bake at 350 for 45 minutes. The filling should be bubbling. The center should still jiggle. Be careful not to overcook or the filling will not set.

Do you have a favorite traditional Amish dish? Tell us about it in the comment section below! 

Turkey Star Trek-azini!

"Beam me up scotty!" - Captain James Tiberius Kirk

Looking for an easy dish to serve at your next trek night? Here it is! This filling casserole is great for pleasing the crowd and the flavor is most definately out of this world! 

1  Box Garden variety Pasta ( Tri-color, 16 oz. ) 
1 oz. Sun-dried tomatoes (Not the ones packed in oil)
1 1/2 cups fresh shiitake mushrooms (cleaned, stemmed, and sliced) 
1/2 small red onion ( Chopped ) 
3 tbsp. butter
1/4 cup flour ( All-Purpose ) 
1 tsp. salt 
1 tsp. pepper
1/8 teaspoon ground nutmeg
1 1/2 cups half & half
1 cup chicken stock
2 turkey breast ( Cooked and cut into chunks) 
1 cup broccoli
1 cup cauliflower
1/2 cup Carrots ( sliced into medallions ) 
2 tablespoons dry sherry
1 tsp. italian seasoning
1 tbsp. garlic powder
2 cups fresh baby leaf spinach
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly and boil uncovered until pasta is al dente.

Place dried tomatoes in a small bowl. Add enough hot water to cover; soak for 10-15 minutes, or till softened. Drain and pat dry. Chop tomatoes; set aside.

Meanwhile, in a large saucepan cook mushrooms and onion in melted margarine or butter till tender. add salt and pepper

 Stir in flour, nutmeg, italian seasoning and garlic powder. Add half-and-half, light cream, or milk and chicken broth all at once. 

Cook and stir until sauce is thick and bubbly. 

Add turkey, broccoli, cauliflower, carrots, sherry, and chopped tomatoes. 

Pour half of the past mixture into a 2-quart rectangular baking dish. Add spinach spreading out into an even layer. Top with remaining pasta mixture.  

Sprinkle with Parmesan cheese and almonds. Bake in a preheated 350 degrees oven for 20 minutes, or until heated through. Serve immediately.

Friday, June 29, 2012

Lisbon a lot of talk about these Portuguese Custards Tarts ( Pasteis de Nata )

This is a very time consuming recipe but I promise it is worth the extra effort! These sweet and creamy pastries have made Lisbon famous. If you want the perfect Portuguese recipe for your next international dinner party this is it! Wow your guests with this dessert at your next book club, tea party, or dinner party...Enjoy! 

Ingredients: Pastry
2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
2 tablespoons granulated sugar
10 tablespoons chilled unsalted butter, cut into 1/4 inch cubes
5 -7 tablespoons ice water

Ingredients: Custard
1 tablespoon cornstarch
1 1/2 cups heavy cream
1 cup granulated sugar
6 egg yolks

Start by making the pastry, in the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine.

Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.

Drizzle 5 tablespoons of the ice water over the mixture.

Pulse several times to work the water into the flour.

Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds.

Turn the dough out onto a work surface shaping it into a disc. Then cover it with plastic wrap and refrigerate for an hour.

On a lightly floured surface roll dough out to roughly 1/16-inch thick

Cut out 6 circles ( About 4 1/2 inches in diameter ) 

** Note**
If you don't have a cookie cutter you can use a glass, I recommend the shorter ones, they have a wider mouth.

 Ease the dough circles into a 12-cup  regular size muffin tin, pressing out any overlapping folds.

Place the tin in the freezer for 5 minutes.

Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.

Line dough cups with cupcake papers and fill with dried beans or pastry weights.

** Note** 
Doing this ensures the pastry will stay molded to the shape of the muffin tin, it is a very important step. Not it doesn't matter what kind of beans you use, it is just for even weight distribution. I use black beans. 

Bake at 350 for 8-10 minutes to set.

Now you can start on your Custard! 

Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.

Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves. ( Very important that you make sure the sugar is fully dissolved! ) 

In a small bowl, blend the yolks with a fork until smooth.

Add the yolks to the cream mixture, stirring gently to combine.

Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.

Bake at 350  about 20 to 25 minutes or until the edges of the custard are puffed and middle is still jiggly. 

The custard will continue to cook in the tin so make sure you  Cool completely in the tin.

The pastéis are best served the same day with plenty of friends and coffee or tea! 

I take no credit for this video, it is not mine. I am just posting it for those in need of a little visual guidance on how to prepare these sweet custardy morsels! 

Heavenly Sword-Fish Lettuce Wraps

For all you Gamer's out there this recipe is the perfect accompaniment to any game night. The lettuce wraps make them easy to eat ( like mini burritos ) with all the flavor and nutrition to keep you sustained while you slay King Bohan's Soldiers and battle along side Kai in all of her glory. This summer time recipe is a delicious dish to serve for game nights with friends or evenly simply a picnic in the garden... Enjoy! 

2 Swordfish Steaks ( Cubed ) 
2 Large Avocados ( Pitted, cut into chunks) 
2 Large Tomatoes ( I reccomend a pretty heirloom variety, cut into bite size wedges ) 
1/2 small red onion ( Chopped ) 
1 yellow Bell Pepper ( seeded, Chopped ) 
1/2 small Lime ( Juiced & Zested ) 
2 Jalapeno ( Seeded & Minced ) 
2 tbsp. Cilantro ( Chopped fine ) 

1/2 Lime ( Juiced and zested  )
3 tbsp. White Balsamic Vineger
1/4 cup Extra Virgin Olive Oil 
1 tsp. Red Pepper Flakes 
1/2 tsp. Cumin
1/2 tsp. Ginger Paste 
1/2 tsp. Garlic Paste 

1 head Butter Lettuce ( Washed, patted dry, and leaved seperated from head ) 

In a bowl Whisk all Marinade Ingredients together until emulsified. 

Pour half of marinade in a zip lock bag. Add swordfish to bag. Marinade for 20 minutes. 

Once marinaded, place cubes on Skewers and grill over high heat for a few minutes until cooked.

 Remove Swordfish from grill and place in bowl with remaining marinade. 

Add remaining ingredients in bowl and lightly toss until evenly coated in marinade and well dispersed. Spoon salad into lettuce and wrap tight. 

Best served with some Sake and Swordfighting! 

Are you a Heavenly Sword fan? 
Tell us what you think about this recipe and why or why not it is the perfect representation for the game. We would love to hear from you in the comment section! 

Sunday, June 24, 2012

Cinderella's Pumpkin Waffles with Butter Maple Pecan Topping

These cozy waffles are perfect for those crisp autumn mornings ( Yes, I am aware it is June but can't a girl dream? ) Autumn is my favorite season and these are my favorite waffles, i make them all year long using canned pumpkin puree and out of season or not, these bad boys are delicious every time I eat them. Serve them up for your lover next Sunday morning and treat her like the princess she is...Enjoy! 

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled

1 Cup Real Maple Syrup
1 Cup Chopped Pecans
1 tbsp. Butter ( I like to use salted but unsalted works too ) 
1 cinnamon stick

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.

In a second bowl add eggs, sugar, pumpkin, milk, and butter; beat well.

Gently fold in the flour mixture.

Cook according to your waffle iron directions.

 ( I  like to do these in my belgian waffle iron, it takes a little longer but trust me well worth it! They come out a nice deep, golden brown. mmmm! ) 

To make the topping simply pour 1 cup of real maple syrup in a small sauce pan, add pecans, nutmeg, and cinnamon stick. 

Cook on low until syrup is hot, stirring frequently. remove cinnamon stick and spoon topping onto waffles.

Best served with a side of fruit and a screwdriver ( Vodka/Orange Juice ) 

What do you like to top your waffles with? 
We would love to hear about it in the comment section! 

Saturday, June 23, 2012

Rock you like a "Hurricane"

This fun and fruity drink is sure to "Rock you like a hurricane" all night long... Enjoy! 

2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
orange slice and cherry  (for garnish ) 

Squeeze juice from half a lime into shaker over ice.
Pour the remaining ingredients into the cocktail shaker.
Shake well.
Strain into a hurricane glass.
Garnish with a cherry and an orange slice.

Fat Bottom Grills: Rolling Stone Fruit Pizza

Named after one of the most famous Rock & Roll Bands of all time, this dish lives up to it's reputation of rockin good food! This dish makes an excellent dessert. Served with a nice red wine and a drizzle of honey, this dish is sophisticated and divine...Enjoy! 

2 nectarines ( Sliced ) 
3 plums ( Sliced ) 
1/2 cup crumbled gorgonzola  
1 tsp. rosemary ( fresh, chopped fine ) 
 1 tbsp. Olive Oil
1 ball of Pizza dough ( I like to purchase dough from Trader Joe's, they have some yummy flavors and saves time!  ) 

Use a paper towel with  olive oil on it to grease your grill. Once your bars are greased add your pizza dough. cook until it starts to bubble, making sure it does not burn. Once that side is ready carefully flip the dough onto its other side. Once your crust is flipped, sprinkle gorgonzola on dough. using tongs spread out your stone fruit, sprinkle with rosemary and allow to cook for 3-5 minutes. Once cheese is melted and crust is cooked take off the grill and serve! 

What are your favorite Pizza Toppings?
 Share with us in the comment section! 

Friday, June 15, 2012

Presidents of the USA Ginger peach cobbler

There is not much to say about this recipe other than it is delectable and it's mouth watering goodness will not last long in your home once it is prepared. This dish is the perfect dessert for a nice barbecue or served along side a nice cool mojito... Enjoy! 

For the Filling:
6 fresh peaches, blanched, peeled & sliced
1 teaspoon lemon juice
1 teaspoon ground ginger
2 tablespoons Agave
1 tsp. Cinnamon
1/4 tsp. Cardomom

For the topping:
½ stick softened butter
¼ cup brown sugar
¾ cup oatmeal
½ cup unbleached flour
1/4 tsp. Nutmeg 
1 tsp. Vanilla Extract 

Preheat oven to 400 degrees F.

Mix the peaches with the lemon juice, the ginger and the sugar. Rest for 1 hour (  Save the peach juice! ) 

Combine butter and sugar with a fork. Mix the butter and sugar with oatmeal and the flour.  ( The topping should be a bit lumpy ) 
Place sliced peaches, and a bit of the peach juice in 6 ounce ramekins. 

** If you don't have Ramekins you can use oven safe bowls too**

Sprinkle the topping on top of the peaches in each ramekin.

Place ramekins on a small baking sheet and bake 10 to 12 minutes at 400° f. Remove and cool cobbler.

Garnish warm cobbler topped with whipped cream or vanilla ice cream.

Thursday, June 14, 2012

Bitchin' Benedict Breakfast Roulade

This recipe is perfect for Sunday brunch with friends and loved ones. Flatter your guests with this beautiful display and astound them with the delectable flavor!... Enjoy! 

1/3 cup freshly grated Parmesan cheese
1 1/2 cups watercress ( Roughly chopped, plus a few extra
leaves to garnish ) 
3 green onions ( sliced ) 
6 eggs
1/2 tsp. salt
1/4 tsp. black pepper
3/4 cup  Gruyere cheese ( Shredded ) 
8 oz. cream cheese (  divided , softened ) 
2 tsp. Basil ( Fresh, Chopped ) 
1 Cup Hollandaise 
1/4 cup  Pancetta  ( Cut into bits, plus a bit extra for garnish ) 

Preheat oven to 375 degrees.

Line a large rimmed baking sheet with parchment paper and lightly spray with  Extra Virgin Olive Oil. 

Sprinkle grated Parmesan cheese onto the parchment paper.

With an electric mixer; beat 1/2 of the softened cream cheese until smooth. Beat in the eggs. Stir in the chopped watercress, sliced green onions, Gruyere, salt and pepper. Stir well.

Spoon mixture into the prepared pan and ease into the corners. Bake for 10 to 12 minutes until it is well risen, golden and the top feels spongy.

Remove roulade from oven. Let cool in pan for at least 30 minutes.

When cool, flip roulade over and onto a long piece of plastic wrap. Remove parchment paper. 

Spread remaining softened cream cheese over entire roulade. Pour Hollandaise over cream cheese and spread out to edges. 

Crumble Pancetta over Hollondaise. Sprinkle on the basil . Carefully roll up the roulade, starting from the shortest side nearest you. Wrap in plastic wrap. 

Let Sit for 30 minutes to set. 

Remove Plastic Wrap and place back in oven just long enough to warm it. 

Once warmed, place roulade plates. Cut into thick slices. 

 Top the roulade with a poached egg. Garnish with a few watercress leaves and a few bits of Pancetta.

Champagne Supernova Fruity Rock & Roulade

After reading an article yesterday from I felt intrigued to try my hand at a different kind of Buttercream. Seeing that I am not a professional chef and have no formal training or education in culinary arts I am always delighted when presented the opportunity to learn something new about cooking ( Seriously, it's like Nerdvana in my kitchen! ) So, when I read this article and discovered there was more than just one type of butter cream my imagination started running wild with thoughts of all the glorious things I could fill and smother with butter cream!... ( Nerdgasm? I don't know what you speak of! ) The possibilities were endless! I thought of buttercream filled chocolate covered strawberries, cakes, pies, etc. Hell! I was even half tempted to go find some hottie and pipe butter cream all over their body! Yes, I am sure I need to get out more. But in the mean time, buttercream anyone?... Enjoy! 

Ingredients for cake: 
1/3 cup cake flour ( Sifted, not self-rising )
3 tbsp. cornstarch
1/4 tsp. salt
4 large eggs ( 2 eggs, 2 separated ) 
1 large egg yolk
1/2 cup plus 1 tbsp coconut sugar
1 tbsp. vanilla extract ( Real stuff! ) 
1/4 tsp. cream of tartar

Two 17 x 12-inch jelly-roll pans
One large, clean smooth kitchen towel. Do not use terry cloth or anything else with texture.

Prepare the baking pan and preheat the oven to 450 

Prepare, one 17 x 12-inch jelly-roll pan: grease and line with parchment paper or a nonstick liner. ( Do not use wax paper! )  

In a small bowl Mix the flour, cornstarch and salt.

In a chilled seperate bowl  beat the eggs and yolks together with sugar for a total of 5 minutes or until the mixture becomes thick, fluffy, and triples in volume.

*** Secret Tip*** 
use a stand mixer ( Kitchen aide ) Place your bowl in the fridge or freezer for a few minutes so that it is really cold and when using the stand mixer use a paddle attachment instead of the whisk attachment ) Start the mixer on low for a few seconds and then adjust it to high speed. Stop the mixture every once and a while to  Scrape the side and bottom of the bowl with a rubber spatula make sure you don't squash the egg foam!

Fold it in gently but rapidly with a large rubber spatula until the flour has disappeared, Making sure you scrape the side and bottom of the bowl as you do.

Sift the remaining half of the flour over the egg mixture and fold it in until the flour has disappeared.

Set aside just long enough to beat the egg whites.

In a medium size deep bowl, with straight sides, beat the egg whites (2 large egg whites from 2 large eggs, separated) on low until foamy. 

Add the cream of tartar and increase the mixer speed to high and beat until soft peaks form when the beater is raised. 

Add the remaining 1 tablespoon sugar and continue to beat on high until stiff peaks form when the beater is raised. 

 Fold the egg whites in the egg/flour mixture, until all the whites have been incorporated

Fill the prepared pan with batter and bake the cake for about 7 minutes or until golden brown

 When the cake is done baking, immediately loosen the edges with a small  knife making sure that you go all the way around the cake. 

While the Cake is cooling you can work on the fruit filling and the butter cream. 

Fruit Filling: 
1 peach ( sliced into thin wedges ) 
1 nectarine ( Sliced into thin wedges ) 
1/2 cup raspberries
1/2 cup  blueberries
1/2 cup strawberries ( Sliced ) 
2 tsp. Honey

Place all ingredients in a bowl and toss in honey until evenly distributed. Set in fridge while working on buttercream. 

Champagne Swiss Meringue Buttercream:
5 oz. egg whites ( Roughly 5 eggs ) 
5 oz. sugar ( Roughly 2/3-3/4 cup ) 
1/4 tsp. salt
the scrapings from 1 vanilla bean
1 lb. unsalted butter ( 4 sticks, cut into 2″ chunks, room temperature ) 
3 tbsp. Champagne 

For the Frosting:

Combine the egg whites, sugar salt and vanilla bean together in a clean bowl. Set the bowl over a pan of water and turn the heat on medium-low.

Whisk frequently to prevent an egg white omelet forming on the sides, but continual mixing isn’t necessary. Aim to get the mixture to at least 145°F for food safety reasons, but reaching 150°F would make for a nice margin of error. If your egg whites are at room temperature, this won’t take very long, maybe just a few minutes.

When the mixture is sufficiently hot, remove from the heat and whip on medium-high speed until the mixture has doubled in volume and turned snowy white. Continue whipping until the meringue is cool. Use your hands to feel the bowl itself, rather than simply testing the temperature of the meringue. You want it to feel perfectly cool to the touch with no trace of warmth.

Change to the paddle attachment and turn the mixer down to medium-low and begin adding the butter, one chunk at a time. If you didn’t let your meringue cool enough, this is when you’ll really regret it. By the time you’ve added all the butter, you may need to scrape down the bowl to fully incorporate any butter or meringue that’s stuck to the sides.

Finally add your champagne! Mix until fully incorporated. Your cake should be cooled enough by this time. 

Frost your cake then spoon fruit mixture over frosting, spreading evenly throughout the cake. 

Carefully roll up your cake roll. If you have remaining fruit you can spoon it over the top of the cake roll. 

Best served surrounded by serenity and love. 

What did you think about the Champagne Swiss Meringue Buttercream? 
We would love to hear about it in the comment section! 

Sunday, June 10, 2012

knock knock knockin' on heavens door Chocolate Pudding Cake

This cake has been out of the oven no more than an hour and I am already starting to question if my roommates and I will be able to let it live through the night. This cake is so heavenly it will have you " knock knock knockin' on heavens door" for the recipe! But have no fear I've got the recipe right here and let me tell you this is definitely one for the books!.. Enjoy! 


1 (18.25 oz. )  package black forest cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 cup dark chocolate chips 
1 cup milk chocolate chips 
6 tablespoons butter
1 cup semisweet chocolate chips

Preheat oven to 350 Grease and flour a 10 inch Bundt pan or 9x14 pan 

In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.

Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

To make the glaze: Melt the butter and semisweet chocolate chips in a double boiler. Stir until smooth and drizzle over cake.

Sorry About the terrible picture quality. I need to invest in a better camera. 

Black Balloon Balsamic Fruit salad with creme fraiche in chocolate bowls

This summer time recipe is a beautiful end to a sunny day. The tangy-ness of the balsamic paired with the tartness of the fruit is matched with earthy undertones of dark chocolate and creamy indulgent creme fraiche. I am sure your wondering why this is called " Black Balloon" balsamic fruit salad. That is because 1) I love the goo goo dolls 2) We are making the chocolate bowls using balloons! Sounds crazy right? Crazy fun is what it is! Perfect activity to do with friends or kids and a rather healthy alternative to desert than say chocolate cake or strawberry jello! If you are not a fan of creme fraiche you could also use whipped cream, honey greek yogurt, or vanilla ice cream... Enjoy! 

10 ounces dark chocolate ( finely chopped ) 
1/2 cup strawberries ( Sliced ) 
1 nectarine ( Grilled, and sliced into wedges ) 
1 peach ( grilled, sliced into wedges ) 
1/2 cup Raspberries 
1/2 cup black berries 
1/2 cup blueberries
1/2 cup golden raspberries 
1 cup creme fraiche 
Balsalmic Vinegar for drizzling ( Make sure you use I high quality bottle or it will not have good flavor ) 
8 decorator balloons ( blown up ) 

In a double boiler melt chocolate until smooth. Once slightly cooled take balloons and dip into chocolate. Place balloons on wax paper and refrigerate until chocolate is hardened. While waiting for bowls to cool, grill peach and nectarine on high heat until the flesh has nice grill marks. slice into wedges and in a large mixing bowl add the rest of the fruit. Mix fruit until even distributed. Take your chocolate balloons and slowly release the air from them. Remove the balloon and you are left with a nice bowl. Add a dollop of creme fraiche, spoon your fruit on top of creme fraiche and lightly drizzle with a small amount of balsamic vinegar. Best served with a glass of champagne, a beautiful sunset, and a nice summer breeze. 

What do you like to serve in chocolate bowls? 
We would love to hear about it in the comment section! 

Blind Melon Ball

Blind Melon is an American rock band active from 1989 to 1999, and from 2006 onward. Best remembered for their 1993 single "No Rain", the group enjoyed critical and commercial success in the early 1990s with their neo-psychedelic take on alternative rock. ( Brought to you by wikipedia ) This smooth cocktail is the perfect accompaniment to a nice soak in the hot tub, a good book, and some Blind Melon... Enjoy! 

2 oz Melon liqueur ( I use Midori ) 
1 oz vodka ( I use Absolut ) 
4 oz pineapple juice

Shake well and strain into an ice-filled collins glass. Garnish with a melon ball and a slice of lime. 

What's your favorite Blind Melon Song? 
We would love to hear about it in the comment section! 

Heartbreaker Jello Shots

1 pack Black Cherry Jello 
1 cup cold water 
1 cup Crown Royal Whiskey
30 jello shot cups ( I use Dixie mini cups or condiment cups ) 

In a large mixing bowl whisk jello mix, water and whisky until powder is fully dissolved. Pour ingredients into individual jello cups. Refrigerate for 10 minutes or until jello starts to thicken. Place Cherry's with stems sticking up in jello and continue to refrigerate until completely set, about 20 - 30 minutes.

Kickin' Ass and Taking Names Trail Mix

Looking for a snack that will make you feel so great, you could take on the world? Where here it is! This awesome bag of deliciousness will help curb those insatiable cravings to hit up the drive through while making you feel so energized and healthy that you won't care what life throws your way because as the title dictates, this trail mix will leave you kickin' ass and taking names all day long, so get out there and embrace the day!... Enjoy! 


3/4 cup old fashioned rolled oats
3/4 cup quick oats
1/4 tsp salt
1 Tbsp honey
3 Tbsp water
1/4 tsp vanilla
1/4 cup sunflower seeds ( Shelled ) 
2 tbsp. Ground Flax Seeds

1/2 cup craisins
1/2 cup golden raisins
1/2 cup goji berries
1 cup dark chocolate chips
1 cup almonds
1 cup Hazelnuts 
1/2 cup pumpkin seeds ( Shelled ) 
1 cup cashews

Mix oats and salt in a bowl, then set aside. Puree water, honey, sunflower seeds, flax seeds and vanilla in a blender until smooth. Pour contents of blender into dry ingredients. Mix together with a spoon; then mix with your hands to distribute moisture evenly. Spread out granola onto a cookie sheet. bake at 250 degrees until dry, watching carefully and stirring ever 20 minutes. Remove from oven and allow to cool completely in pan. add craisins, golden raisins, goji berries, chocolate chips, almonds, hazelnuts, pumpkin seeds, and cashews. mix well so evenly distributed. Store in airtight container in a cool place. Best served on a nice bike trail, in a park, on a hike, or anywhere else nature takes you! 

What do you like to put in your trail mix? 
We would love to hear from you in the comment section! 

I'm coming out! Jello Shots

Forget the cake have a shot instead!  These scrumptious little morsels are the perfect alcohol replacement for cake, that's because they actually taste like cake! If you are planning a coming out party for a friend or just wanting your event to be extra colorful these are the perfect accompaniment to a fabulous evening! Be warned, they are time consuming but I believe well worth the extra effort. This recipe is brought to you by! 

 1 3/4 cups prepared lemonade
4 envelopes plain gelatin
1 1/4 cups cake flavored vodka (or sub vanilla or whipped cream vodka and a touch of amaretto)
2 tsp sweetened condensed milk (up to 4 tbsp is okay - use to sweeten to taste!)
6 small bowls (one for each color)
liquid food coloring
frosting and sprinkles, for garnish, if desired
flexible silicone mini muffin pan (cavity volume = 3 tablespoons)

Pour lemonade into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two.

Heat over low, stirring constantly, until the gelatin is dissolved (about 5 minutes).

Remove from heat, stir in the vodka and sweetened condensed milk.

Pour 1/2 cup portions into 6 bowls. Use liquid food coloring for rainbow colors (in this case: red, orange, yellow, green, blue, violet). (I wanted a very vibrant rainbow, so used 4 drops of liquid food coloring for each color.)

Prepare the mini muffin pans by spraying lightly with cooking spray and then wiping clean with a paper towel. (This will leave a slight residue which will assist in unmolding without effecting the taste or appearance of the jelly shots.)

Spoon 3/4 teaspoon of the red gelatin mixture into the muffin pan cavities. Refrigerate until set, but still sticky when touched. (The first layer will take 20 minutes or so, subsequent layers less.) Repeat with remaining colors.

Refrigerate overnight to allow the layers to fully bond.

To serve, loosen around the edges of each muffin cavity and pop out the jelly shots.

Immediately before serving, garnish with a small dollop of frosting and  rainbow sprinkles if desired.

 I like to add a dab of frosting a place a cherry on top of it! 

Friday, June 8, 2012

"Gives you Hell' Hot Wings

"Gives You Hell" is a song by The All-American Rejects that was released as the lead single from their 2008 album, When the World Comes Down. The song became the band's first number-one song on the Mainstream Top 40 and Hot Adult Top 40 Tracks charts. Billboard announced at the end of 2009 that the song was the most played song of 2009 on their Top 40 Chart, making it The All-American Rejects' most successful song to date. The song is the 42nd biggest selling rock song of the 21st century in the United Kingdom. ( Brought to you by wikipedia ) These hot wings will certainly give you hell if you are willing to take on the heat! These spicy little wings offer a sweet and smoky undertone to all that spice. The garlic and the green onion provide a bold flavor enhancer to the chicken. These are best served with some great beer, fabulous friends, and a brutal sports game! Maybe some roller derby... Enjoy! 

3/4 cup all-purpose flour
1/2 tsp. cayenne pepper
1/2 tsp. red pepper flakes
1 tbsp.  garlic powder
1/2 tsp. sea salt
20 chicken wings
1/4 cup butter( Melted ) 
1/4 cup sriracha
1/4 cup tapatio 
1/4 cup green onion ( finely chopped ) 
Zest and juice of 1/2 a lime 
1 Jalapeno ( seeded, finely minced )
2 cloves garlic ( finely minced )
1 tsp. agave   
1/4 tsp. liquid smoke


Line a baking sheet with aluminum foil, and lightly grease with cooking spray. 

Place the flour, cayenne pepper, garlic powder, and salt into a 1 gal. Zip lock bag, then shake to mix.

 Add the chicken wings, seal, and toss until well coated with the flour mixture. 

Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.

Preheat oven to 400 degrees

Whisk together the melted butter, sriracha, tapatio, green onion, lime, jalapeno, agave, liquid smoke and garlic  in a small bowl.

 Dip the wings into the butter mixture, and place back on the baking sheet.

 Bake in the preheated oven ( Turn the wings over halfway during cooking so they cook evenly. )   About 45 minutes or until the chicken is no longer pink in the center and they outside is crispy. 

Let us know what you think of these spicy little devils in the comment section! 

A little shot of Miss Murder

These fun little Jello Shots are perfect for those horror themed movie nights with friends. Made with Red Rum and garnished with a fresh cherry in the center, these red little devils are a fun and delicious  way to throw a little spike into the evening! I like to make these in a tray and use cookie cutters around the cherry's to make fun shapes like hearts, skulls, stars, etc.

 These shots get their name from the alternative punk band AFI's song Miss Murder. AFI ( A Fire Inside )  is an American rock band from California. They formed in 1991. AFI has been hailed by numerous publications for contributing to the modern melodic hardcore and post-hardcore genres and "revolutionizing" goth punk. In 2006 MTV executive Amy Doyle called the band "one of the most compelling live rock bands today. The blood red color of these shots resembles the bands obscure and prominent appearance to the public. Their fresh take on goth punk is embellished with a fresh black cherry placed in the center of these delectable bites of jelly goodness... Enjoy! 

1 pack Black Cherry Jello 
1 cup cold water 
1 cup Red Rum 
30 black cherry's ( With Stems ) 
pan spray 

9x13 baking pan or 30 jello shot cups 

In a large mixing bowl whisk jello mix, water and rum until powder is fully dissolved. Pour ingredients into individual jello cups or lightly greased pan. Refrigerate for 10 minutes or until jello starts to thicken. Place Cherry's with stems sticking up and continue to refrigerate until completely set, about 20 - 30 minutes. If prepared in a pan cut the jello into pieces around the cherries using either a knife or cookie cutters. 

What kind of drinks do you like to serve for scary movie nights? 
Tell us about it in the comment section! 

Wednesday, June 6, 2012

Every Rose has it's Thorn Cocktail

This drink is the perfect accessory to a fabulous ladies night. This is a very crisp and refreshing beverage that is best served beach side with a warm bonfire and fabulous friends!... Enjoy! 

1 oz. Sake 
1/2 oz. Russian Standard Vodka 
1/2 oz. Rose Water 
1 splash Ginger Syrup 
Sparkling Wine 

In a cocktail shaker, shake all ingredients then strain into a cocktail glass. Float sparkling wine. Garnish with a rose bud. 

How do you like to use rose water? 
Tell us about it in the comment section! 

Sunday, June 3, 2012

Set Fire to the Rain Jalapeno Burgers

"Don't underestimate the things that I will do." - Adele 

Adele Laurie Blue Adkins, better known simply as Adele, is an English singer-songwriter and musician. Adele is also the first female artist to have three singles in the top 10 of the Billboard Hot 100 at the same time. She is also the first female artist to have two albums in the top five of the Billboard 200 and two singles in the top five of the Billboard Hot 100 simultaneously. Adele's voice is categorised as contralto.  Her success occurred simultaneously with several other British female soul singers, with the British press dubbing her a new Amy Winehouse. This was described as a third British Musical Invasion of the US. However, Adele called the comparisons between her and other female soul singers lazy, noting "we're a gender, not a genre". By the beginning of 2009, listeners and critics started to describe Adele as unique. This recipe is dedicated to note her spicy attitude and bold influence in the music community. "Set Fire to the Rain" became one of Adele's worldwide number-one hits and this burger is a tribute to her profound music and the role she has played as an idol to her fans and an advocate for the outspoken... Enjoy! 

1 lb. Ground Beef
2 slices of bacon ( Cut into bits ) 
1/2 small onion ( chopped ) 
1 tbsp. Garlic ( Minced ) 
2 jalapenos ( cut into rings, seeds removed ) 
1 cup sliced mushrooms 
4 thick slices of gruyere cheese ( you can also use something like havarti, gouda, or bri ) 
4 buns 
4 leaves of lettuce
4 slices of tomato ( cut thick )

shape hamburger into 4 separate burger patties. Cook on barbecue. While barbecuing burgers, saute onions, garlic, jalapenos, and bacon. Add mushrooms shortly before finished cooking. toast buns and once burgers are almost cooked place cheese on burgers, cover until melted. Place on buns, top with onion mixture, lettuce and tomato. add condiments if you wish! Best served with some sweet potato fries, a nice IPA, some great friends, and bold conversation! 

What did you like about this burger?
Let us know in the comment section! 

Saturday, June 2, 2012

Alice in Wonderland's Rabbit Stew

" I'm late! I'm late! For a very important date! No time to say "Hello, Goodbye".  I'm late! I'm late! I'm late!" - White Rabbit

There is nothing like the sounds of gunshots and squealing rabbits in the morning to make you feel as though a little part of your childhood innocence has died inside you... And when that happens there are two things you can do about it; Barricade yourself in your room watching Disney movies ( Don't pretend you have never done this! )  Or you can do what I did, make peace with the fact there is a circle of life ( A delicious, delicious, circle ). Laugh about the irony and make a recipe for it! Let me tell you the latter is much more satisfying... and tasty! This is a great recipe for a weekend supper. Serves 4-6 depending on bowl size ( I fed 4 ) and makes great leftovers. This was my first time eating and cooking rabbit but I have to say it tasted a lot like chicken. I think this is just because it was made in a stew but I could be wrong. This is a very simple recipe but should not be attempted if you have a lot of plans for the day as it takes a few hours to cook. This is best served with some fresh out of the oven crusty bread ( I made Ciabatta ), a nice glass of chardonnay, and if dining alone, a great book!... Enjoy! 

1 small onion ( chopped ) 
5 cloves of garlic ( Minced ) 
4 carrots ( Cut into larg chunks ) 
2 Celery Stalks ( Cut into 1/2 inch sections ) 
4 stalks green onion ( chopped ) 
5 Large Red Potatoes
1 fryer rabbit ( Thawed, cut into sections, bone intact ) 
1 tbsp. Extra Virgin Olive Oil
2 quarts water 
2 bay leaves
1 tsp. ground sage
1 tsp. rosemary
1 tsp. Italian Seasoning
1 tbsp. Sea salt
2 tsp. Pepper 
1/2 tsp. red pepper flake 

zuchinni, broccli, spinach, kale, mushrooms, leeks

In a large stock pot heat Olive Oil on medium. Add onion, garlic, carrot, celery, and spices. Stir with wooden spoon until heated. Add Rabbit and water. Bring water to a boil, then lower heat to simmer. Cover with lid and let simmer for 2-3 hours. Check broth for flavor and add more spices if necessary.  ( May need to add more water as well, about a half a quart.) Pull rabbit segments out of stock, remove bones, shred meat and put back into the water. Add red potatoes and cook uncovered until potatoes are finished. If you wish to add any of the optional veggies now would be the time to do so unless you are adding, leeks or kale. You will want to add those in when you first add the water to ensure they are cooked all the way through and to add flavor to the broth. 

What is your favorite Sunday Soup recipe?
 Tell us about it in the comment section! 

Here is Egypt Central's song "White Rabbit" to rock out to while cooking... Enjoy!