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Chocolate and Butterscotch Baklava

1 package frozen phyllo dough, thawed 3 cubes butter, melted 16 oz nuts (almonds and pistachios) 1 package semisweet chocolate chips 1 package butterscotch chips 2 cups shredded coconut SYRUP: 1 cup sugar 1 cup water 1 cup honey Butter your baking pan. Unroll one package of phyllo dough; cut stack into a rectangle that fits your pan. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) It does not have to be perfect! In a blender combine the nuts and chocolate/butterscotch chips. Sprinkle 2 cups over top layer of phyllo. Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top. Once again, this does not need to be perfect…

1st Grade Approval

1st Grade approved Baklava with my oldest. This stuff is GOOD!! I spent the morning sharing pictures and stories from my trip to Israel with her class. We came up with this baklava yesterday knowing that the kids might like a little more chocolate and butterscotch rather then all nuts. I think it worked!

Skinny Potato Skins & Slaw

A less guilty way of eating Potato Skins! Yukon gold potatoes, covered in EVOO and kosher salt. Bake or Traeger at 350° for one hour. Let cool, cut in half and scoop out center. Rotisserie chicken or chicken beasts, shredded and mixed with Buffalo wing sauce or TJ’s BBQ Sriracha sauce. (For the kids I mixed in normal barbecue sauce). . Slaw- Broccoli slaw TJ’s mirapoix mix poppyseed vinaigrette dressing (or your favorite sweet salad dressing) 2 tablespoons Dijon mustard Top with blue cheese crumbles and extra sauce!

Girls That Grill

All the women are inside helping get ready for the Bridal shower and I’m manning the steaks on the Traeger!

The perfect Burger with Sriracha Lime sauce

BBQ with our favorite neighbors tonight! Sriracha lime sauce- 1/2 C Mayonnaise 1/2 C Ketchup 2-4 TB Sriracha Lime zest from one lime Lime juice, half of lime Trader Joes caramelized onion cheddar cheese made this too! And the worst was I forgot the caramelized onions and mushrooms I had made!

Creme Brûlée Doughnut

You guys! This should be called a Creme Brûlée doughnut! It’s crispy and sugary on the outside and soft and chewy on the inside. Slice your favorite doughnut in half. Traeger or grill for 2-3 minutes on each side. Fill with homemade cinnamon whipped cream and strawberries! Cinnamon whipped cream- 1 quart of whipping cream 1 1/2 tsp cinnamon 2 tsp vanilla extract 1/4 C powdered sugar Blend in blender. (You don’t want the whipped cream too sweet because of the doughnut.)

My Happy Place–Studio 5

My happy place! Not your typical Trader Joes favorites on @studio5ksl airing Wednesday the 27th.

Chili Lime Chicken Burgers

Remember those loaded potato skins last week? This is round 2! Chile Lime Chicken burgers (TJ’s.. I promise I’ll break my addiction soon) Burrata Cheese Slaw, leftover from potato skins Add charred corn (TJ’s darn it ) Avocado Micro greens Squeeze of fresh lime juice maybe a little Sriracha Protein veggies bright flavors Add baked sweet potatoes and you’ve got Dinner!

French Dip

With all this rainy weather, a warm French Dip sandwich seemed perfect for dinner. With leftover caramelized onions and mushrooms, it made it that much easier. This was super easy and fairly healthy comfort food that the whole family loved. Baguette, sliced in half Roast Beef, thickly cut from your deli 2 yellow onions 2 containers mushrooms (TJ’s frozen sautéed mushrooms are great for this) EVOO 2 TB butter 1 carton Beef stock 1 TB Thyme Bay Leaf Gruyere cheese (if you have any cheese rinds in your freezer, add it) S&P This is a very simple version of Au jus so if you want more gourmet, you can find some more complex ones online. Sauté chopped onions for 20-30 minutes with EVOO on a low heat. Add butter and mushrooms and sauté until reduced. Add thyme, bay leaf, and beef stock. If you have Gruyere cheese, add the rind and half the block. Simmer for 3 hours or so. Top baguette with Roast Beef and onion and mushrooms. Serve with a cup of juice and grating of Gruyere cheese…

Ladies Power Lunch

Ladies power lunch. Ready to conquer the world or at least the Traeger! Thanks for putting up with my 3 hour lunch, ladies!