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Taco Night

 

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Hello Friends,

Tacos people… tacos! I am a bonafide taco lover. Especially these tacos! Why do I love tacos? You can pack a myriad of flavors in one bite and boom… magic happens. Do you get what I mean? The savory, with the sweet, with the tangy, with a little bit of spice. Wow.. and in just one bite! And if you ask me.. tacos are light. No matter what you choose to put in your taco, there isn’t a load of it in this perfect package. Just a little bit of everything. Yup.. a lot of bang for your buck so to speak. And… tacos are great any time of the year. It’s not a summer, winter or fall food. It’s all of them! This class is my tribute or celebration of one of my all time favorites… tacos! After all.. who doesn’t love tacos?

 

Another favorite of mine is fusion food done right. These tacos I created definitely fit that bill. Creative but deliciously so. I am talking about “over the top” delicious! I am so proud of these creations… and can’t wait to share the goodness with you all! And the soup… yup.. definitely creative, fusion, deliciousness that leaves you asking, “What is in this soup? It’s so good!” (Actual quotes from my soup tasters.)

 

I am letting you in early on this class info. because with the holidays around the corner… I know it will make the perfect gift! The class is not until January so gift it… calendar it.. and look forward to it!

 

Here’s what is on this tacos done right menu: Mahi Mahi Tacos with Pico de Gallo, Guacamole and Apple Slaw, Braised Chipotle Short Rib Tacos with a Persimmon and Mushroom Saute, and a Roasted Poblano sauce, Panko Avocado Tacos with Pickled Carrots and a Coconut Chipotle Sauce and a Black Bean and Sweet Potato Soup. Healthy never tasted so good!

 

This is Mexican done right! They may sound complicated but they are not. No difficulty here. I will show you how easy it is to make these impressive meals. Goodbye boring same old, same old… 2015 will start off right with meals like this!

 

The date for this class is Thursday, January 22nd at 5:30. If this class fills and I get enough requests, I will consider a Friday class on the 23rd.
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 $65.00 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. And facebook at jennyevansgatherings. Feel free to leave me comments….. I love making new friends!

 

Happy Cooking!

Jenny Evans

 

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SWAG Bag Giveaway!

 

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Everyone the night of my Super Gathering left with this amazing SWAG bag. Do you want a chance to win one too? Here’s what the amazing bag is filled with: Dance Anyways, the true and inspirational story of Briana Walker, A hand loomed camera strap from Nena and Co., 3 in 1 Prenatal vitamins + protein + DHA pack and drink shaker from Mommi, A brand new children’s book, James the Brave by Janae Olsen, Salt and Pepper Tee’s hat,  Shopstrands jewelry, Holiday Print from Stay and Co., and the recipe for my over the top delicious Coconut Chocolate Chip Banana Bread (not pictured)!

Here’s what you need to do to enter: 1.  Head to Instagram and follow all of us (@nenaandco, @mommihealth, @readjamesthebrave, @saltandpeppertees, @shopstrands, @stay_and_co and @jennyevansgatherings. 2. Make sure to repost and tag us all. 

The winner will be announced next Saturday!

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Jenny’s 2nd Annual Super Gathering!

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Last week I had a special cooking class night where I had the pleasure of having a group of beautiful, talented and sweet ladies over. They all either have a small business, successful blog, is an author or have a talent they share with others. 

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Having these gals gather around my island sure made for a fun night!

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I taught them all my Fall Menu. Can I tell you the dishes on this menu is phenomenal? Because it is.. it really is. A perfect menu for a “Friendsgiving” meal or new sides and dessert for Thanksgiving. It was a fitting menu!

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I had to show you the gals on the other side of the island. Don’t worry your pretty little mind… I will share the names and sites where you can learn all about them and what they do. 

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Let’s talk food for a minute (I will have better food pic’s in my next Fall Menu Class Recap, but these are a good teaser!). We had pan seared Pork Chops with a Honey Soy Glaze. I have to give a huge shout out to my two amazing assistants for the night… Lauren Parks and Fawn Dean! I couldn’t have done this without them!

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This Roasted Vegetable Crostata I am assembling is too good for words!

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This Lentil Dip makes the perfect appetizer! I shared it in my “Recipes” so you can make it too! Fast, delicious and healthy. What a perfect combination!

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Fall is about pumpkins so naturally I taught my Pumpkin Cheesecake. This will have any pumpkin haters begging for more!

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Enough talk… time to grab our plates and dig in!

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Did I mention I also taught an amazing Roasted Beets dish and a Kale and Apple Salad? So much goodness!

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How cute are these two? Ellery and Megan from Shop Strands.. an awesome jewelry company. I love their pieces! And those wraps they are sporting.. yes they sell those too.

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Cooking class turned “dinner party”!

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I made some new friends like this beauty, Chelsey. She drove all the way from Los Angeles on a Friday night… now that’s love people! But seriously.. how adorable is she?!

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It was nice to see “already” friends like Ali who is moving away next month. So glad I got a chance to see this amazing girl again!

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Some of the girls brought their “goods” to give away in a SWAG bag we got at the end of the evening. And guess what? One lucky winner will get a SWAG bag like we got in a giveaway I am having starting tomorrow! Let’s hear for free, awesome stuff!

Here’s whats in the SWAG bag: Nena and Co. camera strap (I know.. amazing!), Mommi 3-in-1 Prenatals + Protein + DHA pack and a drink shaker (the perfect nutritional supplement for pregnant and nursing mommas), Briana Walker’s Dance Anyway book (make sure to look her up and read about her story… so inspiring!), Shop Strands necklace and bracelet (I have been wearing mine everyday!), James the Brave children’s book (this one’s a winner folks!) and a Salt and Pepper hat (coolest hats around!) Oh… and one more thing! In each SWAG bag, I put in a loaf of my Coconut Chocolate Chip Banana Bread. The winner will get my recipe so you can make it to your heart’s delight! 

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Sorry to be redundant with the picture, but I will end with telling you who’s who! From left to right- Back row: Corrine Stokoe from www.mintarrow.com (@mintarrow) (not pictured because she had to leave before we took this), Tammy Mitchell www.pinkpeppermintdesign.com (@pimkpeppermintdesign), Megan Ham and Ellery Pugmire from www.shopstrands.com (@shopstrands), Lisa Flores from www.saintevejewelery.bigcartel.com (@st_eve_jewelery), Chelsea Harmeyer www.sloppyelegance.com (@sloppyelegance), Erin Schurtz www.mommi.com (@erinshurtz), Ali Hynek www.nenaandco.com (@nenaandco), Nicole Davis and Becki Owens www.owensanddavis.com (@owensanddavis), Morgan Smith www.smithhereblog.com (@morgansmith), Middle Row: Janae Olsen (@readjamesthebrave), Des Fowler www.ohsodeliciouso (@ohsodeliciouso), me @Jennyevansgatherings, Briana Walker www.brianawaker.com, Summer Thacker www.saltandpeppertees.com (@saltandpeppertees), Chelsey Hale www.westcoastcapri.com (@chelseyhale), Front Row: Kailee Wright and Megan Papworth www.stay-and-co.com (@stay_and_co).

I hope you check out their sites and their amazing talents! 

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Lentil Dip

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 Last Friday I hosted a Super Blogger’s cooking class and gathering. It was a night of bringing together a wonderful group of talented and amazing ladies! I taught them this amazing dip and served it as an appetizer. It’s so good and good for you! Now it’s time to share it with you all! Click HERE for the recipe. After all, the holidays are upon us and we all know we are in need of a great appetizer to share!

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Fall Menu Class

 

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veg crostata

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Hello Friends,

Fall has us craving certain foods with big flavors. After all, It is the beginning of holiday season… and that gets me excited! We want to serve and eat food that will not disappoint and these dishes will have people swooning! Take the dessert for example… it has all the tastes we want when it’s Fall and more. I say more… because it is unbelievably good… I pinky promise! I added some vegetable sides with this menu, because I think we all fear an overload of “heavy food” overload. Am I right? Balance in all things is a good thing. But no worries… these vegetable sides hold their own. You will love, love love them! 

Ok.. so what’s on the Fall Menu? Here’s all the goodness: Pan Seared Pork Chops with a Honey Soy Glaze, Vegetable Crostata, Roasted Beets, Apple and Kale Salad and my Pumpkin Cheesecake with a Gingersnap Crust and Maple Whipped Cream. YUM!

I am teaching this class on Thursday, November 20th at 5:30 pm. I have a limit of 18 people. If you interested, don’t delay as my classes fill quickly!

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 $65.00 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. And facebook at jennyevansgatherings. Feel free to leave me comments….. I love making new friends!

 

Happy Cooking! 

 

Jenny Evans

 

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Hawaiian Inspired Class Recap

IMG_0033Set up, prepped and ready to go!

IMG_0053Making the mac nut pesto for the grilled cheese sandwiches. 

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I mean, really… just look at this stuff!IMG_0070A great grilled cheese sandwich starts with great bread. So of course I used my sandwich bread and now you can too! Head HERE for the recipe.

IMG_0075Time to spread on the goodness!

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This Hawaiian pulled pork is like none other. So, so good people!

IMG_0085Nice and layered and ready for the big “melt”. 

IMG_0052The taster for this evening was dessert of the best kind! My pumpkin cheesecake with a ginger snap crust is sure to become a new Thanksgiving tradition in many homes. I know it will be in our family. You have to taste it to believe it! This is part of the menu in my next class!

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We learned how to make not one, but two amazing pancake syrups! Coconut and Lilikoi. Everyone said they loved them so much they couldn’t decide which one was their favorite. Isn’t yummier to have multiple pancakes on your plate with different syrups? You bet!

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Here they are in the making. My Banana Macadamia Nut pancakes. It was such a joy to watch everyone’s eyes roll with delight when they bit into these babies!

IMG_0068And guess what? I am sharing not one, but two recipes from this class with you all this week! These amazing Banana Macadamia Nut Pancakes and the Coconut Pancake Syrup. You can find the recipes HERE. Breakfast just got a whole lot more exciting!

IMG_0086Sadly, I didn’t get very many pictures from this class! Debbie and I are working hard getting the acai bowls going. My rendition of my favorite one. Mmmmmm!  We also learned how to make my “over the top delicious” Coconut Chocolate Chip Banana Bread. The food from this menu was so amazing… truly an epic menu and  night! Everyone went home a very happy camper. Next in line… my Fall Menu Class!

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OUR Auction Winner Private Cooking Class

 

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Have you all heard of the organization Operation Underground Rrailroad? My husband and I had the opportunity to attend one of their charity galas in August where I donated a private cooking class for a silent auction item. I personally know Tim Ballard, the founder of this amazing organization. They rescue children that are sold for sex slavery. Can you even imagine? Me either. 

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This guy here, Jeff bought the class and brought his company for a night of fun and team bonding. He is also a major supporter for this great organization. 

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What a great and fun group of people! It was one of those nights that I too thoroughly enjoyed.

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We made a stuffed flank steak that was utterly delicious!

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I also taught my potato mushroom side dish that is one of my absolute favorites ever! 

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These babies are cheese stuffed and topped rolls. Ya.. pretty much heaven in a roll.

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This is the perfect fall salad! My roasted squash and fig salad. It is too good for words!

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You know I wouldn’t leave out dessert! We finished the meal with the most delicious, light and fluffy cheesecake with a berry topping. 

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Did I mention the stuffed flank steak is served with an amazing and savory marinara sauce? A perfect match, wouldn’t you agree?

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Eating good food is always a good time!

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The finished product. I told you… the best!

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Passing around the goodness!

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Thanks to both Jeff and Sean (pictured above) for bringing your awesome employees for a fun and delicious night and helping out with an organization I fully support! For more information on OUR  and to see what you can do to help, go to www.ourrescue.org

Even a little bit goes a long way to change the lives of others. Thanks for reading!

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Cooking with Do Terra Oils Class Recap

IMG_0263Let me first say that I am not educated about these oils, but was asked if I would teach a class using them. I realize there are many benefits to these oils, but what I was after was the taste. After much experimentation, I agreed to teaching a class with these oils using my Tender Greens inspired menu. Boy was this ever a tasty class! What a great combo… health benefits from these oils and incredibly delicious!

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I was able to use a variety of the oils with these amazing roasted vegetables. Best veggies around!

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My tomato soup will knock your socks off. My kids can’t get enough of this stuff! You bet it certainly pleased this crowd as well! And guess what? The recipe is on my blog (minus the oils) so hop on over HERE to get the recipe!

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Prepping the ciabatta bread to go on the grill. 

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These babies are grilling to perfection.

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And this… is what that perfection looks like! Don’t you just want to sink your teeth into those?

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This ciabatta toast is the perfect paring with tomato soup! Just like peanut butter is to jelly, cheese is to macaroni, ketchup is to fries… you get the picture.

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Through my experimentation, I found the best way to add these oils to your dishes was to first add the drop or drops to a spoon, then mix it in. It is the easiest way to see how much you actually put in and if too much came out, I was able to reduce the amount instead of ruining the dish. Yes… I like to teach tips as much as I can in class.

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We also had seared pork chops with a delicious sofrito sauce on the menu. 

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I topped off those amazing pork chops with delicious seasoned greens. Just look at that colorful and amazing plate!

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 I developed this cake just for this class and can I tell you how good it is? Super moist with a fusion of different flavors! Using these oils gave me the versatility of melding different flavors without changing the texture of the cake. What flavors you ask? Lemon, wild orange and lavender. And the cake has fresh pears and fresh blackberries to top it all off!

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I can’t forget to tell you about the ginger infused whipped cream. Yes this a killer finish!

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The best part of course… diving in to eat all we learned!

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This here is Harmony. She is the Do Terra specialist and she told us all what the benefits are of each oil I used in each of these dishes. If you want to know more about these oils you can contact her at healingwithharmony@yahoo.com

It was truly a great class! My tip when cooking with these oils is to use the real herb as well as the oil. For example, in a dish that calls for basil, I would use fresh or dried basil (depending on the dish) and add the basil oil. I found that using the oil alone in most cases did not give me the flavor umph I wanted. So adjust your ingredients when using the oils until you have it just right!

Thanks Harmony for thinking of me and putting together such a great class! I look forward to learning more about these oils and all the benefits they can have on my and my family. 

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Halloween “Boo” Tradition and Pumpkin Bread

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I love Fall and the fun traditions that we do as a family during this time of year. Especially for Halloween! 

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Have you heard of the tradition of giving a “Boo” in your neighborhood? Anonymously of course! Our family has been doing this for over twenty years now and my kids just love it! This is how it works.

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First you need a “Boo” sign and poem to go along with it. The poem explains what the Boo is all about and instructs the receiver of your “Boo” and what they need to do to keep it going. You can go online and find different “Boo” signs and poems. Here is the link for the one you see HERE.

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Along with the sign and poem, you will leave a treat or gift of some kind. My kids love this homemade Pumpkin Bread and so it has become tradition for us to give away loaves of them. 

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Now for my kids favorite part! Leave all the goods on the front door mat of the family you are “Boo-ing”,  ring the doorbell and run! You don’t want to get caught! Of course you want to be sure they are home first. It is a fun way to spread some fun and joy in your neighborhood!

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By the way, after you are “Boo-ed” you need to make sure you hang the “Boo” sign up so your neighbors and friends know you have already been “Boo-ed” and they can “Boo” a different neighbor that hasn’t received the attention and fun gift yet.

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It’s fun to see the “Boo” signs in the windows of your neighbors as you drive or walk by. It’s the perfect way to bring the spirit of friendship to your street!

If your neighborhood hasn’t started this fun tradition, you get the privilege of starting it and anonymously watching the fun and joy spread! 

I am proud to say that our family brought this tradition to our street oh so many years ago and now someone on our street starts it before we do! I don’t think this fun tradition will ever die… and I certainly hope not! 

If you want to make some of this yummy pumpkin bread, click HERE for the recipe. Happy Halloween everyone!

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Pink Peppermint Design and Jenny Evans Gatherings!

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I am teaming up with some fabulous people over at www.pinkpeppermintdesign.comToday on their blog I shared my Pasta Carbonara recipe and seriously people.. you need to make this one! So full of flavor, satisfying… and talk about comfort food at it’s best! And guess what? You can whip this baby up in 30 minutes or less! Yes.. I would call that a perfect recipe.

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I will be sharing a new recipe on their site every month! This site has so much for us to learn and be inspired from. Home design, DIY projects, party ideas, recipes, floral arranging and more. Move over Martha… you’ve got some serious competition! Be sure to check it out and be sure to make this recipe and let me know if you felt the love… yes.. this pasta dish will ooze love from the first bite! You can also click HERE for the recipe.

 

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