Thursday, May 31, 2012

August Burns Red Potatoes

August Burns Red is an American metalcore band. They are based from Manheim, Pennsylvania. The group is primarily known for their heavy breakdowns and odd-meter riffs. This spicy and bold recipe is the perfect accompaniment to a nice bloody steak and an ice cold beer. These potatoes are as hardcore and flavorful as the bands fantastic music... Enjoy! 

1 lb. Red potatoes ( Washed and cubed ) 
2 tbsp. Extra Virgin Olive Oil
1 tbsp. Red pepper flakes 
1 lime ( Zested ) 
2 tsp. Fresh cracked pepper
1tbsp. Cilantro ( Chopped fine ) 
1 tsp. Fresh rosemary ( Chopped fine ) 
1 tbsp. Sriracha Sauce 
1 tbsp. Garlic ( Minced ) 

Add all ingredients into a 1 gal. Zip Lock Bag. Shake until potatoes are evenly coated with all ingredients. Lay out onto a grease baking sheet in a single layer. Bake at 400 for 20-30 minutes or until potatoes are golden brown and soft in the center. 

Do you have a favorite metal band? If so, tell us why you like them and what dish reminds you of their music and we will create a recipe in their honor. Submissions can be placed in the comment section! 

Tex-Mex Taco Cups

“Nowadays, hoy en día, with our world full of war and violence and lack of love, a world full of greed, a world of domination, grasping power, venal stupidity, real evil, don’t get me started, it’s good to know that a conversation about tacos will always engender a sense of comfort and happiness. If only we could sit down at a big round world table and eat tacos in a spirit of love we might begin to work on world peace!” -Denise Chavez

 I have been thinking about opening my own catering business for some time now. I have been trying to think of recipes that are a little more party friendly.  My fabulous roommate had made a wicked batch of salsa the night before and so I have been craving Tex-Mex. These scrumptious little bites are great for a party with lots of people because they can be made in batches. They hold together well so you can eat and walk with them and they are filling so your guests won't leave hungry... Enjoy! 

1/2 lb. Ground beef or ground turkey
1 small onion ( diced ) 
2 tbsp. Garlic ( minced )
 2 tbsp. Chili Powder
1 tsp. Cumin
1 tsp. Oregano 
1 tbsp. lime pepper
1 tsp. Salt 
1/4 cup salsa 
2 cups bisquick mix 
1 cup plus 1 tbsp. milk 
1 cup cheese ( Shredded )
2 tbsp.  Cilantro 

In a large skillet add ground meat, onion, garlic, chili powder, cumin, oregano, lime pepper, and salt. Saute until meat is cooked and onions are tender. remove from heat and add in salsa. 

In a mixing bowl add bisquick, 1 cup of milk, and cilantro. ( you will notice in the pictures I forgot the cilantro.. whoops! ) 

 spoon mixture into well greased muffin tin filling 1/3 of the cups. place 2 tbsp. meat mixture on top of batter then sprinkle with 1 tbsp. of cheese. 

Once this is done, add 1 tbsp. of milk to remaining dough and mix until it is the consistency of pancake batter. Spoon 1 tbsp. of batter on top of the muffin tins. 

Bake at 375 for 20-25 minutes or until golden brown on top. 

What is your favorite Tex-Mex dish? 
Tell us all about it in the comment section! 

Wednesday, May 30, 2012

TARDIS Jello Shots

 I cannot host a party with out these jello shots. They are such a hit every time I make them and I assure you, you will love them! Serve these up at your next Doctor Who party... Enjoy! 

1 box Blue Raspberry Jello 
1 part Blue Tarantula Tequila 
1 part Cold Water 
Rose Tequila

Whisk Tarantula tequila, water, and jello packet until powder is fully dissolved.

 Pour ingredients into disposable shot glasses ( I use paper dixie cups ). 

using a spoon, float a small amount of rose tequila on top and allow to set for a minimum of 30 minutes or until jello is fully set. 

Then let the good times roll! 

What do you like to put in your Jello Shots? We would love to hear about it in the comment section! 

smoky blue Steak Pizza

When I was a kid my mom would make pizza on the grill all the time! It was amazing! The smokiness the grill puts on the crust is  a perfect compliment to that creamy melted cheese. The topping ideas are endless so let your creativity run wild! This recipe is for her.. Enjoy! 

Leftover steak ( sliced thin ) 
1 small red onion ( sliced ) 
1 tsp. rosemary ( fresh, chopped fine ) 
1 tsp. butter 
1 tbsp. Extra Virgin Olive Oil 
1 tbsp. red wine
1 tbsp. Garlic ( Minced ) 
1 tsp. sugar 
1/2 cup mozzerella cheese ( Shredded ) 
1/2 cup blue cheese crumbles 
1 cup Cremini Mushrooms ( Sliced ) 
1 ball of Pizza dough ( I like to purchase dough from Trader Joe's, they have some yummy flavors and saves time!  ) 

Heat a sautee pan on medium - low  heat. add olive oil and butter. Once butter is melted add red onion and rosemary. Cook slow, stirring frequently. add sugar, wine, garlic, and salt & pepper to taste. cook low and slow ( stirring frequently ) until onions are carmelized. Take off of heat, add mushrooms, steak and cover with a lid. Set aside. Roll out dough until it is desired size, wait 5 minutes and roll out again. Take a paper towel with  olive oil on it and some tongs 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 sprinkly mozzerella and blue cheese on dough. using tongs spread out your onion mixture onto the dough and close the lid to the grill. Let 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! 

Root Beer Floater Cocktail

For those of you unfamiliar with them, Floater is an American rock band currently based in Portland, Oregon. They are known for their progressive concept albums, stylized storytelling, and intense live performances. This band can rock a house out and for them I dedicate this cocktail!  It's smooth blend of root beer and whipped cream vodka glide along perfectly to the mellow undertones of floaters music. The spike you get from the vodka compliments their profound lyrics beautifully. Garnished with creamy whipped topping makes this drink a perfect compliment to a relaxing evening at home listening to some great music.  If you are a floater fan this drink is for you ... Enjoy! 

2 oz Pinnacle Whipped Cream Vodka
4 oz Root Beer
Whipped Cream 
Maraschino Cherry

What you'll Need: 
Tall Parfait Glass
Cocktail Umbrella
Fun Cocktail Straws

Mix vodka and root beer in parfait glass.Top with a generous portion of whipped cream. Decorate with a Maraschino Cherry, Cocktail Umbrella and Serve with straw.

What's your favorite floater song? Share with us in the comment section! 

Rock the Casbah Cashew Chicken

Just because Shareef don't like it, doesn't mean we can't rock the Casbah off this cashew chicken!

This recipe is a little time consuming and does require some prep work done the night before but trust me it is well worth the extra time in the kitchen! I like to make this for kung foo movie nights served along side some sake and rice crackers... Enjoy!  

2 lbs. Chicken Breast ( boneless, skinless, cubed ) 
3/4 Cup Peanut Oil 
3 Tbsp. Chili Powder 
1/2 Cup Tamari  ( If you don't have access to tamari you can substitute soy sauce )
1/2 Cup Honey 
2 cups Cashews ( Raw ) 
2  Yellow Onion ( Medium Size, Chopped ) 
3 cups  mushrooms ( Chopped ) 
1-2 tsp.  Fresh Ginger ( minced ) 
1/4 cup  green onion ( chopped ) 
1 tbsp. Garlic 
1 tsp. Red Pepper Flake
1 tbsp. Sriracha 
Salt & Pepper to taste

In a medium bow whisk in the oil, tamari, chili powder, honey, and ginger. once mixed add the chicken.  Let marinate over night. 

Once Chicken is marinaded,  Place cashews in a saucepan. Cover with water and add a tsp. of salt. Bring the water to a boil and simmer until the cashews are soft ( a couple of minutes ) Don't be surprised if the water gets kind of foamy. Drain the water and set aside. 

 Heat a large skillet or wok on medium high heat ( You may need to work in batches depending upon the size of your pan as not to over crowd the chicken ).  Use tongs to remove the chicken pieces from the marinade and place them in the pan. ( Save any extra marinade ) Sautee the chicken pieces until just cooked through. Remove from the pan and set aside. After chicken is cooked, place any extra marinade back in the pan and simmer for several minutes (to kill any bacteria).

 Pour off all but 1 Tbsp of the marinade into a separate bowl and reserve In the same pan. Sautee the onions on medium high to high heat for several minutes. Add mushrooms and continue to Sautee until onions are translucent and mushrooms are cooked. Add some reserved marinade to the pan if necessary. Then Combine chicken, mushrooms, and onions with the cashews. Stir in  green onion right before serving.

I like to serve this in butter lettuce cups with a bit of cous cous in the bottom! Whats your favorite way to eat cashew chicken? Share with us in the comment section! 

Spicy Sriracha Chicken

Something you should probably know about me is that I love Sriracha! I put it on everything. I have more recipes using Sriracha than I do probably anything else. This is one of them. I make this dish a lot for people who can't handle spicy food. I am sure that sounds really odd to most of you but it's true! I am not sure why this is, but once you cook the chicken it is just left with this fabulous flavor and little spice. I of course always pour more onto my chicken after it is cooked but if you can't handle the wrath of the spicy but love the flavor of sriracha, this is the recipe for you! 

Chicken Breast tenderloins 
Sriracha sauce 
Olive Oil 
You will notice that there are no measurements in the ingredients list. That is because this recipe is so simple! You can cook as many pieces of chicken as you wish and all you are going to do is squirt on enough of the sriracha to cover the chicken pieces. You will need to rub the sriracha onto the chicken. Then it is as simple as sauteeing them in a pan with some olive oil! This chicken is so versatile you can serve it over rice or put inside lettuce wraps let your creativity take hold and enjoy! 

What is your favorite hot sauce? Do you have a Sriracha dish you would like to share? We would love to hear about it in the comment section!  

Jamaica Me Crazy Jerk Chicken

I made this dish once for a ladies night that I had and it was a big success! I am not sure which was hotter my chicken or my ladies! Either way it was a successful night, none the less.  Garnish with lime wedges and minced cilantro. This dish is best served with Frosty glasses of margaritas and a group of spicy friends! 
... Enjoy! 

1 1/2 lbs Chicken pieces
5 chopped green onions ( scallions ) 
1 small onion ( Chopped )
1 tbsp. Garlic ( Minced )
1/2 tsp. Red Pepper Flake 
1/2 tsp. coriander
1/2 tsp. Cumin
1/2 tsp. Ground Cloves
1/2 tsp. Ground Allspice
1/2 tsp.  Ground Nutmeg
2 tbsp.  Cilantro
1 tbsp Thyme ( minced ) 
2 tbsp. Brown Sugar
1/4 cup Extra Virgin Olive Oil
1/2 cup of distilled white vinegar
1/2 cup of soy sauce
1 Jalapeno ( Minced / Seeded if you don't like it too spicy ) 

Whisk all ingredients together ( except chicken ) in a mixing bowl. Pour marinade into 1 gal. zip lock bag. Add chicken. coat chicken thoroughly with marinade and let set overnight. Grill chicken on barbecue until cooked or bake in oven at 375, turning frequently. If baked in the oven place in a greased glass dish to help with sticking! 

What is your favorite dish to share with friends? Tell us about it in the comment section! 

Tuesday, May 29, 2012

Chipotle Lime Yogurt Sauce

“I opened-up a yogurt, underneath the lid it said, "Please try again." because they were having a contest that I was unaware of. I thought maybe I opened the yogurt wrong. ...Or maybe Yoplait was trying to inspire me... "Come on Mitchell, don't give up!" An inspirational message from your friends at Yoplait, fruit on the bottom, hope on top.” - Mitch Hedberg 

I know what your thinking " Yogurt Sauce? No way! I'll stick to the sour cream, thank you." But trust me when I say this is worth at least trying. Now truth be told I didn't come up with recipe because I am really chic or new agey. I simply came up with this recipe because I was broke at the time and ran out of sour cream. But my roommate had a big tub of all natural plain yogurt. Thank goodness for awesome roommates who always seem to manage to save the day! Since that day I find myself making this recipe all the time! It is the perfect compliment to chili, tacos, nachos, chorizo and eggs, juevos rancheros, etc. Pretty much any tex-mex or hispanic dish! This sauce is easy and quick to make but more than anything it is so delicious! I usually am not a fan of yogurt in general but this recipe has me keeping a tub in the fridge all the time... Enjoy! 

1 cup Plain Yogurt ( You will want to use an all natural one for this sauce, trust me! ) 
1/2 lime juiced
1 tbsp. chipotle hot sauce
2 tsp. Cilantro 
Dash of sea salt

Mix all ingredients together and serve! 

** Important!** 
The sea salt is very important to this sauce. It cuts back the tangy flavor that yogurt puts out. 

Do you have a favorite yogurt sauce? Share it with us in the comment section! 

Fat Bottom Grills: Chili Lime Kabobs

There is not much to say about this dish other than they are delicious and a perfect compliment to any summer barbecue! ... Enjoy! 

Best prepared if you let the meat marinate over night. 

Kabob Ingredients:
Wooden Skewers soaked in water
sweet baby bell peppers ( halved ) 
mushrooms ( washed and stems removed ) 
cherry tomatoes ( washed ) 
zucchini ( sliced into thick medallions ) 
Red Onion  ( cubed ) 
Pineapple ( Cubed ) 
Buffalo Stew Meat ( Beef is also good ) 

Marinade Ingredients: 
1/4 cup Extra Virgin Olive Oil
1 lime ( Zested and Juiced ) 
1/4 cup India Pale Ale 
1 tbsp. Garlic ( Minced ) 
2 tbsp. Chili powder
1/2 tsp. Cumin
1 tsp. Red Pepper Flakes
3 tbsp. Fresh Cilantro ( minced ) 

For Marinade: whisk olive oil, lime juice and zest, garlic, chili powder, cumin, red pepper flakes, and cilantro into a large bowl. Add Pale ale and pour into a 1 gallon zip lock bag. Add meat and seal tight. Mix the marinade around the bag coating all of the meat in the marinade. Place bag in fridge and set overnight. 

Place ingredients on skewers like so... 

Drizzle the marinade onto your skewers and grill until meat is cooked. Garnish by sprinkling some more cilantro onto the kabobs. 

This would be great served with some chilled tabbouleh salad and a nice cold beer!  

What is your favorite summer grilling dish? Share with us in the comment page! 

Fat Bottom Grills: Fruit Kabobs with Angel Food Cake

“Grilling means good times, good friends, and hopefully, great food.” - Bobby Flay 

If fruit is the candy of the gods is it considered blasphemy to light it on fire? What about angel food cake, is that out of the question too?... Well call me a sinner and drag me down with Big Red, because this recipe makes me think I have died and gone to heaven every time I make it! These smokey, tender, juicy bits of magic are perfect for those hot summer days and add some grilled angel food cake into the mix and you've got yourself a little batch of heaven on a plate!... Enjoy! 


Skewers ( Soaked in water ) 
Strawberries ( washed with stems removed ) 
Pineapple ( Cubed ) 
Nectarines ( washed and wedged ) 
blueberries ( washed ) 
Mango ( cubed ) 
 Angel food cake cut into thick slices ( approximately 1 - 2 inches thick ) 

Prepare your grill ( I recommend charcoal ). 

take your fruit and place it onto the skewers like so... 

When I prepared these I had made chili lime skewers on the grill before hand ( ill post that recipe soon! ) make sure you clean your grill and don't be too surprised if some of your blueberries fall off! 

If you do not like some of the selected fruit try your own! Any stone fruit such as peaches, apricots, etc. will always go great! avoid fruits like raspberries, black berries, etc. as they are very tender and will not likely hold together on the skewer once you add fire into the mix. 

once your fruit has some nice grill marks take it off the heat and add your angel food cake! Caution, it may stick! I used Weber's grill spray on my grate before I started cooking. If angel food cake is not your thing you can try it with a pound cake as well ( Lemon blueberry pound cake would be fun! ) 

You are only looking to toast your cake and get some nice grill marks on it. Don't leave your cake! It does not take long for it to heat up. 

Serve with a scoop of vanilla ice cream! 

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

Prosciutto Wrapped Asparagus

I cannot take credit for this recipe. I originally came across this truly heavenly dish by my cousin at a family function. Let me tell you I have had dreams about this salty, meaty, earthy, heaven of a dish! This is the kind of appetizer that makes you bitter towards your main course. It leaves you wondering " Why on earth have I not had this before and why in the hell isn't this being served everywhere?!" Words cannot describe the beauty that lies in this dish. Something so pure, so simple, and yet so complex in its flavor pallet. This is by far one of my favorite recipes to date. If you are in search of a recipe that will satisfy the many and still make you look like the chic super chef of the block.. This is that recipe!... Enjoy!

1 bundle asparagus
1/2 lb. thinly sliced prosciutto
1 tbsp. extra virgin olive oil
1 tbsp. lemon zest
sea salt and fresh cracked pepper to taste

Wash and prepare asparagus. On a cookie sheet lay asparagus out into an even layer. Drizzle olive oil onto asparagus and sprinkle with  lemon zest. Toss asparagus until it is evenly coated with oil. Take each asparagus stick and wrap them individually in one piece of prosciutto ( Just use enough to wrap around the asparagus once. Typically I cut one slice of prosciutto in half and use that. ) Place back onto cookie sheet. Once all asparagus have been wrapped make sure that they are laid out in a single layer on the cookie sheet. Sprinkle with sea salt and fresh cracked black pepper. ** Warning!! You do not need a lot of salt! remember that the prosciutto is plenty salty and will cover most of your salt needs but a small amount will be alright. If you are not a huge salt fan omit the added salt. **  Bake at 375 for 15-20 minutes depending on the size of asparagus. Your prosciutto should by lightly browned and your asparagus soft with a slight crunch to it.

What is your favorite thing to do with asparagus? Let us know in the comment section! 

Sunday, May 27, 2012

Carrot Cake with Cream Cheese Frosting

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” - Jim Davis

Carrot Cake is a quintessential part of summer. Something about the sweet aroma of freshly grated carrot, that smooth silky texture of rich cream cheese frosting, and the idea of having your cake and eating your vegetables too! This heavenly slice is best served with warm friends, cold glasses, and a side of sunshine... Enjoy! 


4 eggs ( Farm fresh is really the only way to go! ) 
1 cup Canola Oil 
2 cups Sugar ( I prefer coconut sugar but cane sugar works as well ) 
2 tsp. Vanilla Extract ( Real stuff, I promise its worth it! ) 
2 cups All purpose flour
2 tsp. Baking Soda
2 tsp. Baking Powder
1/2 tsp. salt 
2 tsp. Cinnamon
3 cups Grated Carrot
1 cup Chopped Hazelnuts ( Optional ) 

1/2 cup butter ( Softened ) 
8 oz. Cream Cheese ( Softened ) 
4 cups Confectioners Sugar ( powdered sugar )
1 tsp. Vanilla Extract ( Again, the real stuff is the only way to go! ) 
1 cup Chopped Hazelnuts ( Optional ) 

In a large mixing bowl beat together eggs, oil, sugar, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon.
 ** Secret ingredient; add 1/4 tsp. nutmeg and 1/4 tsp. cardamom ** stir in carrots and fold in hazelnuts. Bake at 350 for 40-45 minutes. 

combine all ingredients ( Except hazelnuts ) in large mixing bowl. Beat until smooth, frost cake and sprinkle with chopped hazelnuts.

What is your favorite summer dish? We would love to hear about it in the comment section! 

Turkey Veggie Enchiladas

“If God dwells inside us like some people say, I sure hope He likes enchiladas, because that's what He's getting” - Jack Handy 

In March I went to school for bar tending. I have been struggling to get my foot in the door of this trying industry. To gain some experience I threw an Enchilada/Margarita Party as a fundraiser to promote the Trevor Project. The Trevor Project is the leading national organization providing crisis intervention and suicide prevention services to lesbian, gay, bisexual, transgender, and questioning youth. The Trevor Project holds a very special place in my heart as I am an equal rights supporter as well as a survivor of someone who has committed suicide. I am frequently reminded of this person as he is one of my many inspirations in many of the things I do. Cooking  was one of them. This person is my father, a health conscious, marathon running, wine loving, foodie. My father often inspires me to create dishes that are more health conscious. He encourages me to create recipes with more wholesome ingredients and less processed foods. As it is memorial weekend I would like to honor this recipe in memory of my dad, a great man who loved all, inspired many, and brightened the world with his presence. Even if it was only for a short time... Enjoy! 

1 zucchini ( chopped ) 
1 Summer Squash ( Chopped ) 
2 tomatoes ( Diced ) 
1 cup mushrooms
1 Jalapeno ( seeded, minced ) 
2 cups baby spinach leaves ( Fresh ) 
1 small onion ( minced ) 
4 cloves garlic ( Minced ) 
1 lb. Ground turkey. 
1 can kidney beans 
1 can black beans 
Corn tortillas 
1 lime ( Juiced ) 
1 cup sharp white cheddar cheese 
1 can red enchilada sauce
2 tbsp. Cilantro plus extra for garnish
2 tbsp. Chili Powder
1 tsp. cumin
1 tsp. Oregano
1 tsp. Garlic Powder
1 tsp. Paprika
1/4 tsp. cinnamon
extra virgin olive oil for spraying casserole dish.

Sautee turkey, onion, and garlic until meat is cooked. Add lime juice, cilantro, spices, zuchinni, squash, tomato, jalapeno, mushrooms spinach, and beans. Salt and pepper to taste. Cook until mushroom is almost cooked. remove from heat. spoon mixture into corn tortillas. sprinkle insides with 1 tbsp. cheese. Roll tortillas and place in a lightly greased 9x13 glass casserole dish. once casserole dish is full with enchiladas pour enchilada sauce over top with remaining cheese. Bake at 375 for 20 minutes. Remove from oven garnish with cilantro and serve with lime wedge.

What kind of meals remind you of your loved ones? Share with us in the comment section! 

Thursday, May 24, 2012

Italian Style Roasted Cauliflower

Mark Twain once said, "Cauliflower is nothing but a cabbage with a college education"

Fun Facts about Cauliflower! 
The allicin in cauliflower is known to promote a healthy heart and reduce the risk of strokes
Cauliflower contains selenium and vitamin C, both of which work together to strengthen the immune system.

Cauliflower has been associated with the maintenance of a healthy cholesterol level.

Being rich in folate, cauliflower is known to help improve cell growth and replication.

The high amount of fiber in cauliflower improves colon health and can even help prevent cancer.

Recently, it was found that cauliflower contains ‘indole-3-carbinol’, a substance that can prevent breast and other female cancers.

The glucosinolates and thiocyanates, present in cauliflower, increase the ability of liver to neutralize potentially toxic substances.

Cauliflower acts as a blood and liver detoxifier.

 Researches have suggested that cauliflower contains certain phyto-chemicals that might help reduce the risk of some hereditary cancers.  Also Sulforaphane, a substance in cauliflower, can remove cancer causing chemicals and also stop the spread of cancer cells, even in the later stages of their growth. 

With all these fabulous health benefits why are more people not eating Cauliflower!?! Here is a delicious, easy to make recipe that can be made any night of the week! 


1 Head of Cauliflower ( Cut into florets ) 
4 Cloves of Garlic ( Minced ) 
1 Tbsp. Sea Salt
1 Tbsp. Pepper
1 Tbsp. Italian Seasoning
2 Tbsp. Extra Virgin Olive Oil
1/4 cup Parmesan Cheese ( Grated ) 

Place Cauliflower florets in a large bowl. Add minced garlic and drizzle olive oil onto florets. Toss cauliflower in olive oil until evenly coated. 

Place onto a non-stick baking sheet in one even layer.

  Sprinkle italian seasoning, salt, and pepper on. Bake at 375 for 30- 45 minutes. Pull out of oven sprinkle with Parmesan and place back in oven until Parmesan is melted. Once melted, serve! 

Sorry about the awful picture quality.
 Camera phones aren't the best devices in the world. 

What is your go-to dish for the weeknight? Tell us about it in the comment section! 

Monday, May 21, 2012

Ooey Gooey Chocolate Brownie Bites

There's nothing better than a good friend, except a good friend with CHOCOLATE
Linda Grayson, "The Pickwick Papers"

A dear friend of mine was in crisis the other day when her beloved great dane devoured a plate of delicious brownies sitting idly by on the kitchen counter. The crisis was not so much that he had eaten them, but that they were given to her as a gift of gratitude for her kind assistance and now she was out of chocolate! So understanding of her crisis and being the sympathetic friend that I am. I created this recipe to aide in her diabolical deficiency of chocolate and let me say, oh how ooey and gooey and chocolatey they were! This recipe is perfect for gift giving as it makes a whopping 48 brownie bites which can either be frozen or given to friends in small gift bags. Remember as Linda Grayson said " There is nothing better than a good friend, except a good friend with CHOCOLATE!" So remember friends if your going to pay it forward, why not pay it forward with chocolate and love... Enjoy!

1/2 Cup Butter ( Melted )
1 Cup Sugar
2 Eggs
1/3 Cup Baking Cocoa Powder
1/4 tsp. Salt
1 tsp. Vanilla Extract
1/2 Cup All Purpose flour
1/2 Cup Mini Dark Chocolate Chips.
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 Cup Nutella
Chopped Hazelnuts ( Optional )
Hershey's Chocolate syrup for drizzling ( Optional )
Chocolate frosting ( Optional )
Sprinkles ( Optional )

This is what you will need! 

First, Melt your butter! 

Then cream the butter and sugar with a whisk

Add your eggs and vanilla

 Add Flour, cocoa powder, cinnamon, and nutmeg. Mix until batter is smooth.

Once your batter is there you can add your nutella! 
 If you are a fan of hazelnuts, add a little more nutella and mix in some chopped hazelnuts while your at it!
Mix in your nutella so it does not clump to the chocolate chips.

Once the nutella is mixed in, add your chocolate chips. ( I used 1 cup regular size dark choc. chips because the store was out of mini. )
Line your mini muffin tin with mini baking cups or grease generously with cooking spray and dust a bit of flour in there.

Spoon your batter into your mini muffin tin.
 Leave space in your cups for the batter to rise, as we don't want muffin tops!
Drizzle a tiny amount of Hershey's Chocolate syrup onto the batter ( 1-2 drops is all you need!) 

Bake at 325 for 10 - 15 minutes

Let cool for 20 minutes or so
Then frost and decorate with sprinkles or chopped nuts if preferred! 

Has your crazy critter ever done something like this? We would love to hear about it in the comment section! 

Sunday, May 20, 2012

Fluffy Buttery Biscuits

“But with dogs, we do have “bad dog.” Bad dog exists. “Bad dog! Bad dog! Stole a biscuit, bad dog!” The dog is saying, “Who are you to judge me? You human beings who’ve had genocide, war against people of different creeds, colors, religions, and I stole a biscuit?! Is that a crime? People of the world!”
“Well, if you put it that way, I think you’ve got a point... Have another biscuit, sorry." - Eddie Izzard

I personally am not a big biscuit fan ( However, I am a huge Eddie Izzard fan! ^^ )  I find them to be too dry, too crumbly, and often too bland for me. But being a firm believer that with the right recipe everything can be delicious, I set it out to make the perfect biscuit recipe. After many many failed attempts I believe I have finally created the perfect biscuit recipe! This biscuit is moist, airy, and buttery. These magical biscuits will leave you wondering if you can special order your cloud in heaven to be made out of these biscuits!.. Enjoy!


1/3 Cup Shortening ( Butter Flavored )
1 1/3 Cup All- Purpose Flour plus extra for spatula and board
2 1/2 tsp. Baking Powder
3/4 tsp. Salt
1 Cup Milk
Cooking Spray

Pre-Heat Oven to 450

In mixing bowl cut shortening into flour, baking powder, and salt using a fork or pastry blender.
Pour Milk into mix, stir gently with wooden spoon until dough is gooey.
With a soft rubber spatula, gently scrape sides of bowl while dipping the spautula into flour to prevent sticking.
When the sides are clean of dough, pat flour on top of the dough ball and turn onto a floured surface.
** Caution this is a very gooey and sticky dough!**
Gently press dough out until it is about 2 inches thick.
Cut and bake on a greased pan about 30 minutes.

What is that one recipe you are determined to master? Tell us about it in the comment section and maybe we can help! 

Thursday, May 3, 2012

Delicious Sweet Potato & Sausage Chili

"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili." - Harry James

I have recently become fascinated with sweet potatoes. As a child I must say I was not a fan. Frequently I am reminded of that greasy, sugary, marshmallow topped, canned concoction sitting at every family dinner table during the thanksgiving season. To me, they were hardly anything to be thankful for. Years later, I discovered the amazing health benefits of sweet potatoes. I began experimenting and oh what a joyous experience it has been! The huge misconception I had for sweet potatoes inspired me to try them in more unconventional ways than  the usual dousing them in butter and topping them with sugar. It was one beautiful summer day in central oregon that I got a hankering for chili. When I offered to make this for my roommates they shivered at the idea. Sweet potato chili? There expressions compared something close to that of offering an old cowboy a tofu dog... not pleasant! I made it anyways, they may not like it I thought but who cares! To me the art of cooking is not the goal of satisfying the majority but of creating something that is unique, intriguing, inspiring even!  I love to prepare the unconventional, it thrills me like a roller coaster ride would to a 5 year old. With that said, here is my recipe for sweet potato and sausage chili. This chili is sweet, smoky, spicy, and most importantly delicious! ... Enjoy!


 1 small onion ( Diced )
 3-4 cloves of garlic ( Minced ) 
 1 large sweet potato ( Cubed ) 
 3 carrots into medallions ( Sliced into medallions )
 3 large roma tomatoes ( Diced )
 1 zuchinni ( Sliced ) 
 1 summer squash ( Sliced ) 
 Innards of 2 Bratwurst 
 1 Can of  Red Kidney Beans ( 2 if you like a lot of beans )
 1 cup low sodium chicken stock ( Optional ) 
Cheddar cheese for topping 
Minced Jalapeno for topping
Corn tortilla's for topping 

Pour about 1 tbsp. Extra Virgin Olive Oil into a large pot.
 Add onion, garlic, sweet potato, carrot, and sausage.
 Sautee until sausage is almost cooked. add tomato's, zuchinni, squash, and kidney beans. 
Add spices. I used chili powder, cumin, lime pepper, sea salt, chipotle, oregano, pork rub, a pinch of rubbed sage, and a dash of cinnamon.
 place lid on pot and let simmer for about an hour. If you prefer your chili a little more watery you can add some chicken stock but once you steam the veggies it will bring out a lot of their juices into the pot. 
Top with some sharp cheddar cheese, minced jalapeno, and serve with corn tortillas!

What is your favorite way to eat a sweet potato? Share with us in the comment section!