Due to my adorable neighbor boy, I was invited on Studio 5 to share my Fire Roasted Chili recipe. About an hour before a high school football game, I was trying to get dinner on quick. Sound familiar? We invited my son's friend to join us for dinner and the game.
Little did I know, the boy hates chili. His mom is an incredible home cook, but he just doesn't care for the dish. Without knowing this, I put a big bowl of chili in front of him. Politely, he began to eat it. (I can only imagine the thoughts swirling in his head at that moment.) He ate every bite. I was a little worried serving him the chili, because it has a kick to it not because I knew of his aversion.
The next evening, his mom stopped by with a jar of home made peach jam and a request from her son to get the recipe. This is when I learned the back story behind the boy who didn't like chili--no way, no how. Naturally, she was surprised. I was more than happy to share the recipe. The recipe is simple with a bit of a Mexican twist.
This is a simple, but elegant little chocolate treat with a complementary raspberry flavor. I think is would be a fine and fabulous Christmas gift.
1 (15 oz.) can sweetened condensed milk
2 (12 oz.) bag Ghirardelli semi-sweet chocolate chips
2 Tbls. butter
2 Tbls. seedless raspberry jam
1 Tbls. raspberry extract
1/2 cup confectioner's sugar (for coating)
1. In microwave safe bowl, heat milk, butter, jam, and extract for 3 minutes on high heat. 2. Pour in chocolate chips and stir until completely melted. 3. Cover with plastic wrap and freeze for 30 minutes. 4. Form balls using teaspoon and roll in confectioner's sugar. 5. Let set in refrigerator until ready to serve.
The September afternoon my dad was honored at as coach and lit the Y was not about us, but we sure did have a wonderful time. For my husband, Joe, back-up quarterback to Heisman Trophy Winner, Ty Detmer and my father, it was like coming home. My father in particular had spent many hours, days, even years on that football field. Likewise, my mother and I spent many hours, days, years cheering for them in the stands. It was the best time of my life. I miss it terribly, but we have to move on and enjoy each day as it comes. But I can't help but pining a little.
My three girls and youngest son did not mind spending time on the field waiting for the opening events. We enjoyed the up close and personal views and experience. We had the fantastic opportunity to shake President Uchtdorf's hand as well as meet Jimmer Fredette. Both were gracious and kind.
Before the game, we enjoyed the wonderful Magleby's Restaurant lunch at the Varsity tent. It was so nice to see old friends and players there. It's like a BYU football reunion. Great people. Great memories.
Our oldest son, Jeremiah, would have loved to have been there, but he is on his LDS mission in San Antonio, Texas.
It is a blast being on the field, close to the action, the adrenaline, the excitement before kick-off.
Number 54, Parker Dawe is friend of our family and one of BYU's fine players.
Number 2 is our friends' son, Dallin Leavitt. Can it really be 20 years since I graduated from BYU? Now Joe's former teammate's and roommate's son is playing on the team. It seems that time plays tricks.
Cosmo could not have been more helpful in guiding my dad through the tradition of lighting the Y.
Cosmo, up close and very personal.
The one, the only, the great...Jimmer Fredette. My mom adores him!
Sorry girls, this attractive, athletic man is taken.
Jimmer Fredette and the equally attractive, Joe Evans, #7.
This recipe is simple, savory, and satisfying. I love this dish, because it calls for ingredients most of us have on hand. It is quick and a family favorite.
16 oz. spaghetti noodles, cooked tender
3 Tbls. butter
1/2 cup finely grated Parmesan cheese
1/2 tsp. pepper
1/2 lb. bacon, cooked crisp and crumbled
1/8 cup fresh parsley, chopped
1. In stock pot with drained noodles, add butter.
2. In a small bowl, beat eggs and Parmesan cheese together.
3. Pour egg mixture over noodles and sprinkle with pepper.
4. While stirring, heat noodles over medium-low heat until cheese is melted, about 2 minutes.
5. Remove from heat and toss noodles with bacon and parsley. Serve immediately.
Sauted Eggs and Asparagus is a simple and delicious breakfast that can be made in minutes.
1/2 Tbls. olive oil
1/2 Tbls. butter
1 bunch asparagus
salt and pepper to taste
1. In a large skillet, heat olive oil and butter over medium heat.
2. Add eggs and cook on each side to until whites are cooked and golden brown, about 4 minutes.
3. Remove from heat and add asparagus. Cook until crisp tender, about 3 minutes.
4. Season with salt and pepper.