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Amazing Fall Menu Class

Thursday November 12, 2015 – Thursday November 12, 2015

31801 Via Perdiz

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Hello Friends,

I am so excited to teach you this menu….It may possibly be one of my all time favorite menus ever! First of all… I love Fall food. It’s the season of all things delicious and comforting! But with the exception of the cake, this menu is has a healthy twist to it. Double bonus… right?

The Pork Tenderloin has been on our Sunday Dinner Menu for over a month now because we just can’t get enough of it! Yup… every single week…And that people, never happens! No matter how good a dish or dessert is, I eventually tire of it but not this dish. I have to make sure to make extra so we can eat the leftovers for days after ward to get us through…. until it’s Sunday again. Crazy… crazy good! I seriously could write a paragraph about each dish on this menu and why it is a favorite but I don’t want to write a novel here. You’re just going to have to trust me on this one… you don’t want to miss this class! It’s the perfect menu for family dinners or special gatherings. Just like a versatile beautiful dress… that can be dressed up or dressed down. Got to love that!

Ok so let’s get to the menu: Cheesy Cauliflower Toast (wows everyone with the first bite!), Chopped Kale Salad (Even a Kale hater will love this one!), Sweet Honey Balsamic Glazed Pork Tenderloin (Pretty much just melts in your mouth), Sweet Potato Bake (So many amazing flavors in one dish!) and my favorite cake in the whole world… Caramel Almond Layered Cake (No words good enough to describe how good this is!).

There you have it! Is your mouth watering yet? You just don’t get much better than this offering! This menu will be taught on Thursday, November 12th at 5:30 pm.

My limit for each class is 18 people. I first demonstrate how to make all the dishes and then we feast! So come hungry! The cost of each class is $70.00 per person.  *Please note the price change. (Some might be wondering why the price increase. For those of you that have attended my classes… you know that one of the many things that set me apart from other places that teach cooking classes are… I do not feed you a small sample of what you are learning. Instead you get a full blown meal plus hours of instruction. I need cover my costs…. as much as I would love to keep my prices the same or lower.) Let me know if you are interested and I will contact you with more information about the class and tentatively put your name on the reservation list. When I receive your check, I will reserve your spot (31801 Via Perdiz, Coto de Caza, CA 92679, Checks made payable to Jenny Evans). Or feel free to call me (949-533-4038) to pay by credit card. My classes are filling up really fast so please let me know if you are interested before you send me a check to make sure there is an open spot. For cancellations, I require a “10 days before the class” notice for a refund.

I have had a lot of requests for private classes. I have taught gatherings for birthdays, couples classes, or just someone that wanted to learn a past menu and got a group of friends together to learn. I love doing these party- like classes and talk about a good time! Please feel free to contact me anytime if you are interested in doing such a class. I require 18 people for a private class.

Anyone is invited to attend, so please feel free to forward this on to your friends, neighbors and family. I hope you can join me for another gathering of delicious food and a fun night!

Be sure to visit me on my blog at www.jennysgatherings.com. I have a new recipe from my last class as well as cooking and product tips posted on it so check it out! Be sure to tell all your friends to visit me on me my blog as well! You can also follow me on my Instagram for additional food posts and happenings at @jennyevansgatherings. Facebook at jennyevansgatherings and Snapchat at Jenny Evans. Feel free to leave me comments….. I love making new friends!

Happy Cooking!

Jenny Evans

 

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Crustless Fresh Pumpkin Pie

IMG_5293Before you go all ballistic on me for posting a “crustless” pumpkin pie… You need to understand the “why”. Call me weird.. I love pumpkin pie but never eat the crust. I scrape off the top and leave the crust on the plate. I don’t know why I love just the creamy pumpkin part. I literally feel like the crust gets in the way of the pumpkin part of the pie experience. I love the crust with any other pie… just not with pumpkin pie. Is there anyone else out there that feels the same? Anyone?

So anyhow… one day I decided to bake a pumpkin pie without the crust to see what the result would be. Oh my… it was pumpkin pie nirvana! Jenny’s perfect pumpkin pie! Truth be told… my family thinks I am nuts and wants me to bake it with the crust. “Why in the world would you bake it without the crust?” “That’s just wrong.” Oh well…. more pie for me.. that I obviously don’t have to share! Makes this pumpkin pie even more perfect! And practically healthy… right? But for you crust lovers out there… the good news is this recipe works just as good baked in a crust as it does crustless. So calm down….. but I bet I can eat two slices “crustless” for your one “with the crust” slice. And I have to admit… I do… every time.

Crustless Pumpkin Pie

3/4 c. fresh pumpkin puree

1/2 c. coconut sugar (available at Trader Joes)

3 large eggs

1 c. evaporated milk

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. nutmeg

½ tsp. salt

1/8 tsp. allspice

Preheat oven to 350 F. Blend all the ingredients until well combined. Pour into a greased pie tin. Bake for 50 minutes, or until set.

Makes one pie

* This recipe is for fresh pumpkin puree only. The canned variety is more solid and has less liquid in it. If you want to make this with the canned puree from the store, use the whole 15 oz. can, 2 eggs and the whole 12 oz. can of evaporated milk. Bake for 45-50 minutes.

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Pumpkin Chocolate Chip Bread

IMG_5221Before I start with today’s pumpkin recipe… I have to warn you… this bread is so addicting! Yup… it’s that good! If you are a pumpkin bread lover… hold on to your seats… because this one will take you to the moon and back again. My kids get over the top excited when I make this! It also makes the best gift. I love making loaves and loaves and delivering them to neighbors, friends, my hairstylist… all my people that I love and seeing the look of joy in their eyes as they enjoy it. So here you go… “fresh pumpkin puree” recipe number two!

Click HERE for this fantastic recipe.

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Pumpkin Smoothie Time!

IMG_5180Here we go… the start of Fall means the start of Holidays….. Halloween… Thanksgiving….. Christmas. Oh how I love them all! But with those holidays comes the indulgent treats and eating. Today I am sharing a healthy recipe for using that yummy fresh pumpkin pulp you just made! This pumpkin smoothie will give you all the tastes of Fall that you crave but without the extra sugar, fats and high calories. You can pour yourself a tall glass and satisfy yourself in a very filling and delicious way! This makes the perfect breakfast or mid day snack for me. I hope you enjoy it as much as I do!

Click HERE for the recipe.

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Fresh Pumpkin Puree

IMG_5207Have you ever made fresh pumpkin puree? If not, you are in for a treat! Its so easy too… I promise! First and most important… is to pick the right pumpkin. Make sure you pick up one of the small pumpkins that are traditionally called “Sugar Pumpkins”. At Trader Joe’s, they label them “Pie Pumpkin”. They are so much sweeter and better tasting than the traditional pumpkin.

I always wash the outside of the pumpkin with soap and water. Then I cut a circle around the stem. I love how easy these are to cut. They are not difficult and hard like a squash. Remove the top and scrap off the seeds and strings from both the top and the inside of the pumpkin.

IMG_5211Place your pumpkin on a microwave safe plate. This pumpkin was 3 lbs. and I microwaved it on high for 10 minutes. I then let it sit in the microwave with the door shut for an additional 5-10 minutes. Or you can leave it in there until it cools enough to handle. If you pull the pumpkin out of the microwave before it completely cools, put the top back on so it fits snug while it cools on your counter.

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 Once the pumpkin is cool enough to handle, scoop out the flesh with a large spoon and place it in a blender.  (I used my handy and oh so dandy Blentec blender!) The skin should peel off the flesh easily. Discard the pumpkin skin.

IMG_5322Puree the pumpkin flesh until it is smooth. It is now ready to use in any recipe! If you have extra or are not using the puree right away, store in a sealed container in the refrigerator or you can freeze it. My 3 lb. pumpkin yielded a little more than 2 cups of pumpkin puree. I love pumpkin season… So good! Now get cooking/baking!

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Fabulous Sides

Friday October 9, 2015 – Friday October 9, 2015

31801 Via Perdiz

View MapMap and Directions | Register

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Hello Friends,

One of the top five questions I get asked is, “What should I serve with (fill in the blank here – main dish)?” We all have a great “go to”main dish or two …. but we often don’t know what  amazing sides to serve with it.

Let’s talk about side dishes…. Basically small plates in my book and I can just eat them all instead of a main dish…. I love them that much! Good side dishes make a meal… I mean.. lets give them something to remember and talk about for weeks to come. They just plain ole make you happy… that is if they are “epic”. I love to see my family’s or friend’s eyes light up when they see an amazing salad, veggie dish, rolls, etc… that aren’t the same old thing everyone serves up. We all get excited to dig in and enjoy…that’s happiness at my table.

So my friends… I decided that my next class would be “Fabulous Sides” that you will be excited to serve with your “Main” at your future gatherings. There is something here that is sure to go with any main dish you serve. And trust me… they are all “EPIC”! Yup… the happiness scale will hit the roof at your table!

Here’s what’s on my next menu: Burratta and Stone Fruit Salad (You will be singing praises after you try this one!), Roasted Broccolini with Proscuitto, Brown Rice Pilaf, Garlic and Cheese Fan Tail Rolls and my Strawberries and Cream Cake. Each one of these are off the charts delicious and I can’t wait to teach them to you!

The date for my next class will be Friday, October 9th at 5:30 pm. *Please note the price change below. 

My limit for each class is 18 people. I first demonstrate how to make all the dishes and then we feast! So come hungry! The cost of each class is $70.00 per person. Let me know if you are interested and I will contact you with more information about the class and tentatively put your name on the reservation list. When I receive your check, I will reserve your spot (31801 Via Perdiz, Coto de Caza, CA 92679, Checks made payable to Jenny Evans). Or feel free to call me (949-533-4038) to pay by credit card. My classes are filling up really fast so please let me know if you are interested before you send me a check to make sure there is an open spot. For cancellations, I require a “10 days before the class” notice for a refund.

I have had a lot of requests for private classes. I have taught gatherings for birthdays, couples classes, or just someone that wanted to learn a past menu and got a group of friends together to learn. I love doing these party- like classes and talk about a good time! Please feel free to contact me anytime if you are interested in doing such a class. I require 18 people for a private class.

Anyone is invited to attend, so please feel free to forward this on to your friends, neighbors and family. I hope you can join me for another gathering of delicious food and a fun night!

Be sure to visit me on my blog at www.jennysgatherings.com. I have a new recipe from my last class as well as cooking and product tips posted on it so check it out! Be sure to tell all your friends to visit me on me my blog as well! You can also follow me on my Instagram for additional food posts and happenings at @jennyevansgatherings. Facebook at jennyevansgatherings and Snapchat at Jenny Evans. Feel free to leave me comments….. I love making new friends!

Happy Cooking!

Jenny Evans

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Must Have Tacos Class

 

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Hello Friends,

I know you’ve been waiting and it’s time…. time for a new cooking class! Sorry for the long wait… but I’m back! And boy oh boy have I got an epic class to teach you all… one that is definitely worth the wait!

If you have ever been to one of my tacos classes, you know I don’t mess around….. they certainly don’t disappoint! I have got another trio of tacos that must be in everyone’s house menu! Yes… they are that good. The best thing about the leftover meat is all the variety of things you can make with it for days. Burritos, quesadillas, hash, nachos, grilled cheese sandwiches, salads…. the list just goes on! It’s so easy to recreate new and delicious meals when you have an amazing base like these unique taco meat recipes.

If you are a corn lover like me, you are going to fall in love with the side dish I will be teaching along with the tacos. One of my all time favorite side dishes… sweet, savory, creamy and bursting with a variety of flavors!

Of course, we will finish the class with dessert… a delicious treat that is also a beautiful sight to behold. All these recipes were inspired by the seasonal fruit of summer and dishes I fell in love with during some of my summer travels. I couldn’t wait to get back in my kitchen to start creating some of the magical flavors that delighted me with each bite! And now I can’t wait to share them with you!

For this much anticipated menu I will be teaching: The Best Pork Belly Taco you will ever have (I am dang serious!) with Pineapple, Subtly Sweet Achiote Pork Taco with Pickled Onions, Mojo Tacos with a Tropical Coleslaw, Skillet Elote and a Fresh Peach Crumble Cake with a Vanilla and Honey Yogurt Sauce. I think you’ll agree that after trying this menu, we need to start new holidays… Cinco de Octubre, Cinco de Noviembre and Cinco de Diciembre! Nah… who needs holidays to make tacos!

The date for this class will be Thursday, September 17th at 5:30.

Click to Register

Happy Cooking!

Jenny Evans

 

 

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The Giving Manger… A Must for Christmas!

The giving manger

I know… I know… this doesn’t have anything to do with food, and secondly, it’s not even close to Christmas! So, the fact that I am posting to share this with you all is a big deal… because I love it that much!

This my friends, is a book that truly will touch all your hearts and bring the true spirit of the Savior (Why we even celebrate Christmas!) into your holiday season. An amazing gal that I had the privilege of meeting at one of my cooking classes (meeting all of you is my favorite thing about teaching my classes by the way!) wrote and put together this book and I instantly fell in love with it! The cut out illustrated pages are beautiful and the message is even more beautiful.

And head to their site here and check out the short video on the book here:

www.thegivingmanger.com

No… I am not paid to post this… like I said, I LOVE this book and want to share it with you because… trust me…. you will want to share this with your kids and or grandkids, nephews, nieces, neighbors and anyone you love. You can preorder the book now so you can be sure to get a copy (that comes with the set shown in the picture) when it is released in November. Just in time for the blessed holidays! You know me… love to share anything that is amazing with you!

XOXO,

Jenny

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The Winner of the Blendtec Blender is…….

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Caitlyn Summerhays!! Congratulations! Please email me within 24 hours and Blendtec will send you out your blender! Oh the fun things you will be able to make with a switch of a button…. enjoy it!

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Good Things Utah Segment and the Perfect Summer Salad

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Hello Friends,

Here’s the link to the segment I did on Good Things Utah where I demonstrated how to make the most delicious Mixed Berry Salad with a Vanilla Vinaigrette!

http://www.good4utah.com/gtu/story/d/story/mixed-berry-salad-recipe/33047/776xiksvGkuX_2HwbNvH1Q

You can also find the recipe HERE. You are going to want to make this one… Seriously!

Happy Cooking!

Jenny

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