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Jenny’s Gatherings…Loved Utah!

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Seriously people… I LOVE this amazing group of ladies that joined me for a fun and delicious night! For those of you that have attended my classes, you know how I like everyone to introduce themselves during the class. When you come to one of my classes, I consider you an instant friend and so of course I need to know your name! It took us so long to do the introductions because we learned so much about one another and each other’s talents. And it was funny to find out that I had some sort of family connection with so many that attended! 

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I taught my class at my brother and sister in law’s vacation home in Lehi and it was a perfect place! I even survived the class with one oven… yes you heard me right…. ONE oven! A huge thank you to Young and Sharon for sharing their beautiful home!

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I was either giddy or delirious or both from a fun but busy day that started early taping a cooking segment at KUTV.  Regardless…. I was having a blast of a day!

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For the fifth time I got to teach how to make the most amazing roasted cauliflower dish ever! Yes… this is the fifth time to teach this delicious menu. It was popular! I love being able to share all this  goodness with others! 

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Making that delicious cheesy spoon bread again. So addictingly good!

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Preparing the bread for our crostinis. Yum!

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Yes… another picture of preparing the chocolate molten lava cakes. I don’t know about you, but I never tire of chocolate or looking at it! 

IMG_0703Not sure what I am doing here, but it sure shows my mood when I teach any of my classes. Do you think I enjoy it just a little bit??

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Getting the final preparations done. Spooning some sauce over the steak crostinis. Steak, bread and cheese…. what’s not to love?

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Time to feast!

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There aren’t many things better than sitting down with friends (old and new) and eating a good meal. 

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Lots of family connections here like my sister in law’s sister Emma with her dear friend.  Another fellow lover of making and enjoying good food!

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Yes… I think it was an enjoyable night for all that came! 

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My new friends Danielle and Nan. Found out they are related to my daughter in law and some dear friends back home. Small world!

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I met Krista today at the studio! She was taping a segment right after me. She is on the noon news doing a cooking segment every Monday on KUTV. Be sure to check out her website!

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Making a Jenny sandwich with these two gorgeous bombshells Tiffany and Corrine

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Remember when I said that many shared about their talents that night? I want you to be able to check them out for yourselves! Check out these amazing blogs and websites created by: Megan BaileyHaley KjarBecky KimballKrista NumbersSharstin MillerErica PattenCaroline DrakeTiffany Sanchez and Corrine Stokoe

A huge thank you to all that came and helped make it such a great night just because you were here! Until next time…. because you know I will be coming back! What do you say… shall we do this again?

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Tuesday’s Tools and Tips- Hand Held Juicers

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Seriously people… these are some of my most favorite tools in my kitchen. I am always needing a tablespoon or three of some sort of citrus juice in my recipes. With these juicers, it is quick and easy!

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In need of some fresh lime juice to go in that dressing? Just cut a lime in half. 

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Place it pulp side down. 

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And squeeze! The juice will come pouring out and the pulp and seeds will stay behind. 

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Need lemon juice? No problem.

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Nothing like fresh orange juice in my orange rolls and icing. 

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There you go. See how easy and fast that was? And clean up? These wash up in a snap! I got these juicers at Sur La Table, but I saw the lemon and lime ones at my local grocery store too. I also hear Target sells them. If you don’t have some of these for yourself yet, what are you waiting for? Go! I know you will thank me later… guaranteed.

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My Cooking Segment on Fresh Living!

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For my cooking segment on the Fresh Living show, I made my Mexican Chicken Soup with Rice Soup. It is one of my all time favorite soups ever! Just look at the yummy ingredients I have displayed here. 

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All prepped and ready to go!

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Meeting Casey, one of the show’s hosts. 

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I tell you … the time when taping these segments goes by in a flash! Working with great hosts like Debbie and Casey makes it go smooth. 

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Just look at this soup! You have to make this… you will thank me later. I know it will become one of your favorites too!

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I loved being part of this show! Everyone at KUTV was awesome… nicest people! To watch the segment click HERE

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Chocolate Molten Lava Cakes with Chocolate Ganache Recipe

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Do you want to make an amazing yet simple dessert? Wow your friends and family with this one! My Chocolate Molten Lava Cakes with Chocolate Ganache recipe is now up. Click HERE for the recipe. 

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Good Things Utah Valentines Day!

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 I was a guest again on Good Things Utah today (Valentines day) with this awesome threesome!

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Chocolate Molten Lava Cake is the perfect Valentine’s dessert and is what I chose to share today.

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Pre-show…. all prepped and ready to roll!

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Here I am with Troy (right before we went on) talking about the segment. Getting our ducks all lined up in a row. 

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I guess I said something funny. Troy is a “hoot” by the way! And such a pleasure to work with!

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That’s a wrap! To watch the segment, click HERE. (On a side note… my sweet valentine helped me prep this segment and sat on the sidelines as my biggest support. Love him forever!)

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Valentines Menu Classes Recap

As most of you know, this menu was so popular I taught it four times! For me, that meant four nights I got to spend with some fabulous and fun people! I definitely made a lot of new friends… love that!

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This was date night for most that attended that night. Makes for a fun date! I also had a cute group of girls that celebrated birthdays in my class!

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I taught how to properly sear a steak in preparation for our main dish. Nothing like a good steak!

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I introduced Spoon Bread to most of the people in the classes. They now realize what they have been missing.

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See what I mean? Smooth, creamy, cheesy melt in your mouth goodness!

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This here is my “Jenny”  chimichurri. Let’s just say it’s a must to top on most anything!

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We used it to top our amazing Roasted Cauliflower dish. Some amazing flavors in that cauliflower too!

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This Blue Cheese dressing is absolute perfection! Right class? 

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And this is a Wedge Salad that can’t be beat! Yes, I know it will be a favorite in everyone’s recipes.

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Making the Chocolate Molten Lava cakes. Pretty much the perfect dessert. Best tasting batter in the world. Maybe I have eaten a few spoonfuls here and there. You couldn’t resist either… trust me. 

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Steaks on Crostini are ready! Let’s eat!

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The amazing ooey, gooey, warm filling finish. These were a bit hot to serve so they were literally oozing out chocolate lava, but I didn’t hear any complaints! 


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I can’t end this post without showing some of the awesome people I got to hang with!

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Sorry to the people in the first class… we forgot to take a pictures! I have to say a huge thank you to my incredible helpers for all these classes… Debbie, Stephanie, Sarah, Olivia, Lisa, Claire, Chelsea and Paula! (Dang… for got to take their pictures too!)

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My sweet hubby took a picture of one of my favorite moments…. hanging out and chatting after class! Now.. off to Utah for round FIVE! 

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Jenny Evans Gatherings Class in Utah!

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Yep…it’s true! I am teaching this fabulous menu again for my friends in Utah. Click HERE for class date and details.

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Vegetarian and Amazing Class!

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Hello Friends,

Both classes are now full but you can email if you are interested and I will see if I get enough interest to add an additional date. You can also email me and let me know if you want to be on the wait list for either day. Email jennyleeevans@gmail.com

I am doing something different for my next menu, but not at all less fulfilling or delicious. You know I wouldn’t sacrifice flavor for anything! Yes, I am teaching an all vegetarian menu. Now, now…. before you go rolling your eyes… you have to believe me when I tell you how amazing these are. They had to pass my kids approval and my meat loving bunch fully loved every bite of each one of these dishes! Healthy meals can be over the top delicious and satisfying too! For my vegetarian friends, sorry it took me so long!

I have to admit… I love the way I feel after I finish off one of these meals. I don’t feel like I have a boulder in my stomach. I feel full, but not in a “I am so full I am going to burst” kind of way. And that my friends is a good feeling. Once again, I know these dishes will become regulars at your dinner table. They are at mine!

Here is what is on this fantastic menu: Veggie Tacos like you have never had before with the most amazing sauce in the world (I am not kidding you about this sauce. Beyond killer!), Lettuce wraps that taste like they have meat in them but don’t (I know… I am good ;)) that will rival PF Changs…. so good! Zuchinni Rolls (What’s not to love about zucchini and cheese?), Spaghetti Squash done right! And my Bulgar Wheat Salad (think stir fry… kind of) with an Asian dressing. I know you will fall in love with each one of these dishes.

The dates for the classes are Thursday, March 6th and Friday, March 7th both at 5:30 pm. The Thursday class is already full but I am accepting names for a wait list. I still have spots open for the Friday class!

To learn more and sign up for these classes please click HERE!

Happy Cooking!

Jenny Evans

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Tuesday’s Tools and Tips- How to Cut Cilantro Leaves off the Stem

I can’t tell you how many times people watch me cut cilantro or flat leaf parsley leaves off the stem in my classes and say,”Wow… just watching you do that was worth the class!” I guess most of you have been picking the leaves off the stems one by one. Yikes… what a pain! What I am about to show you is a piece of cake easy! 

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Here is a big bunch of cilantro. Oh I love this stuff!

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A sharp knife is crucial for removing the leaves with ease.

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Holding the cilantro with one hand, take your knife and hold it almost parallel to the stems. 

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With short, light strokes, shave the leaves off the stem. Starting at the base and working your way up to the top.

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Rotate the bunch and do the same thing on all sides.

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Until they are all shaved off. The stems that are left are longer than what the picture is showing. 

IMG_0246 Now to answer another common question. What about the stems that are in there? Should you pick those off? Nope! Just chop them up with the leaves.

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See? You barely notice the stems that were left in there. See… wasn’t that easy? Now go make some salsa or chimichurri with some of this amazing stuff! 

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Tuesday’s Tools and Tips- I.F. Thermometer

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 I saw this here little guy at Sur La Table and had to try it out. A point and shoot instant read thermometer? Sounds too good to be true!

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Do these look familiar to you? These are what I used and have in my kitchen tools drawer. Honestly, the dang things frustrated me. They seemed to stay at one temperature forever…. then suddenly jump up. I am never sure if they are working correctly or if they broke on me. I don’t know about you, but when I try to attach these to my pans, they don’t want to stay in the position I need them in in order to get a correct reading. I end up holding them forever….. hoping they still work. 

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I put the infrared thermometer to the test making ricottta cheese. The temperature is crucial when making ricotta cheese. 

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You just press a button while shooting the food you want the temperature read on. A red laser light beams down on the surface of the liquid and gives me a reading. This will not give you a correct reading on meat where you need to probe it to get the inner temperature. It was honestly so easy! 

I can’t wait to try it when making caramel sauce. This thermometer is great when you need to measure the temperature of the surface of anything. I love a product that makes my life easier and saves me time. Double win!

And guess what? It is on sale right now at Sur La Table for 29.00! The other I.F. thermometers there were closer to 80.00. Got to love a great deal! 

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