Sunday, September 30, 2012


This week we pit the New York Jets Pizza Chili against the San Francisco 49ers Napa Valley Chili.

We hope you don't mind but we've decided to switch things up a bit, mainly because our Yumologists don't have the time or the kitchen space to cook two chills in one day anymore.

Henceforth we will be posting one chili recipe on Sunday and the competitor's recipe on Monday for you and your family to enjoy during MNF. Winners will still be posted Monday evening.

May the best bowl win!


New York Jets Pizza Chili

2 tins of diced tomatoes (drained)
1 medium tin of tomato paste
1 standard size jar of pasta sauce
2 lb pork sausage
2 diced green bell peppers
3 cups of diced mushrooms
2 diced onions
2 tbsp minced garlic
Olive oil
1 tsp salt
2 tsp pepper
2 tsp garlic powder
2 tsp organo
1 tsp red pepper flakes
2 cups of shredded mozzarella
1 cup of finely grated parmesan cheese


  • In a large pot add a thin coating of olive oil to the bottom. Allow the oil to heat then add the sausage to the pot. Allow the sausage to cook thoroughly.
  • Once the sausage is fully cooked add the onions, garlic and bell peppers. Allow the vegetables to cook until softened. You may want to add another splash of olive oil to help them soften.
  • Add the mushrooms, tomato paste, tomatoes, tomato sauce and spices to the pot. Stir and let simmer for 20-30 minutes.
  • Add a handful of mozzarella and a sprinkle of Parmesan cheese to the top of each bowl of chili while it is still hot enough to melt the cheese.
  • Serve with warm garlic bread.


Saturday, September 29, 2012

Colorful booths and ingredients everywhere

If there's a full time job out there that involves eating chili, judging chili and crowning chili champions, sign us up! Our Yumologists had a BLAST as guest judges during the Wichita Wagonmasters Downtown Chili Cookoff. 

It was our first food judging experience and we were excited to learn the ins and outs of what makes a chili cookoff tick. It was much more technical than we had imagined. There are a number of rules and regulations set forth by the ICS (International Chili Society) to ensure the integrity of the chili preparation, delivery, judging and results.

Judges gather in a separate private area, secluded from the fanfare of the event. The windows are closed, covered and no one, other than judges and cookoff personnel, are allowed inside the judging area. 

Chili tasting is done blind, meaning the judges do not know who each chili belongs to. Each bowl of chili is numbered 1-13. On the bottom of each bowl is a separate number corresponding to the team who submitted that chili. Only the chili cookoff staff are allowed to see the numbers on the bottom of the bowls after each category is collected, and judging is complete. 

Judges are not allowed to react to the chili they sample in any way. They cannot speak, make faces, or noises of any kind during the tasting. Speaking to another judge or vocalizing your personal opinion of a chili during competition will see you dismissed from the judging area. 

During the salsa competition judges were allowed to taste the submissions with chips and tortilla squares. Chili, however, can only be judges using plastic spoons. Our Yumologists chose to taste everything in their categories with spoons to ensure we weren't corrupting the original flavors in anyway. 

Grapes are placed on the judging tables as a palate cleanser between tastings, and beverages are allowed, but you must be sure to carry your beverage with you to the judging table. Once judging begins you are not allowed to step away from the table for any reason, including going to the bathroom.

Each judge is armed with a clipboard, pen and evaluation sheet. Each sheet has the judge's name and category on it. The sheets are numbered and each number has a space for comments to help judges remember what they liked or disliked about each entry.  Judges then rank their top three in 1st, 2nd and 3rd place.

Once a judge has made their way around the table, their sheet is submitted to the chili monitor, and judges are free to roam about the event until their next category tasting. Our Yumologists got to judge salsa, ICS green chile, no beans and we were a tiebreaker judge in the anything goes category. We tasted a LOT of chili, but we also had a LOT of fun.

When the judging is complete, the scores are tallied and the chili with the most 1st, 2nd and 3rd place points wins. Cash prizes are awarded for each category with the Grand Champion receiving $1,000. 

We want to thank the Wichita Wagonmasters for allowing Yumology to participate in this year's Downtown Chili Cookoff. We hope to be back again next year, perhaps with a chili recipe of our own!

Welcome Chili Cooks!
 The judges tasting table and tasting submission bowls
 Paper bags in the middle of each table for sample spoons
 Covered wagon as the centerpiece of the event
 Lots of Wichitans enjoying their chili
Street art that got a lot of attention
 Wagonmasters in action
 Great antiques at the event!
 Hot girls with coozies to keep your beer cold
 Busy chefs hand out samples
 Zombie chili had an interesting tent
 This group was the life of the party
 Good sport supporting his pink team
 Armed and dangerous. A box of chili ammo!
 Live country music to set the scene


Friday, September 28, 2012

Our Yumologists couldn't resist stepping away from the test kitchen to do some exploring of the fabulous new website www.giftbracket.com.

If you love March Madness, sports, or brackets in general, you'll love GiftBracket.com. Imagine being able to get all of your brothers and sister together on one site, you can each pick a gift you think is worthy of mom and dad's anniversary and vote on the winner. It's such a simple, fun concept, and one that we think is long overdue.

For all our fellow foodies out there, GiftBracket.com has an array of food inspired gifts. Perfect for the Yumologist in your life. Take a look:






To learn more about these products and other delicious players in gift brackets head over to www.giftbracket.com.


Thursday, September 27, 2012


Caramel Apple Cider Cookies from Six Sister Stuff…these puppies will make you cry they're so good!

1 cup of butter
10 packets of instant apple cider
1 cup of sugar
1/2 tsp salt
1 tsp of vanilla
2 eggs
1 tsp baking soda
1/2 tsp baking powder
3 cups of flour
16 caramel squares


  • Add the butter, apple cider, salt and sugar to a bowl or mixer and mix until smooth
  • Add the eggs and vanilla then beat again
  • Add the baking soda and baking powder and 1 cup of flour then beat again
  • Add another cup of flour then beat, another cup of flour then beat
  • Preheat oven to 350
  • Use a spoon to scrape out a portion of dough.
  • Wrap the dough around a caramel square and set on a greased cookie sheet approx. 2" apart
  • Should be enough dough for 16 cookies
  • Bake at 350 for 15 minutes


An instant fall favorite recipe that will make your whole house smell like apple goodness. YUM!



Our Yumologists have been making an effort to eat cleaner lately. So far we've managed to go the entire week without eating any animal products whatsoever. Our Tuesday night dinner included long grain and wild rice stuffed Portobello mushrooms with ranch blended cauliflower. Take a look…

3 large Portobello mushroom caps
1 box of long grain and wild Rice-a-Roni (substitute olive oil for butter in prep)
1 large yellow onion
1 head of cauliflower
1 bunch of green onions
1 packet of dried ranch seasoning
2 lemons

  • Cook the rice as directed. NOTE: to avoid dairy substitute olive oil for butter in prep.
  • Drizzle 2 tbsp of olive oil in a baking dish and juice both lemons into the base of a baking dish.
  • Scrape the inside out of each Portobello cap creating a bowl.
  • Stuff each mushroom with cooked rice.
  • Slice the onion and cook in a frying pan with olive oil, salt and garlic powder until the onions soften.
  • Top each mushroom cap with the onion and bake at 350 for 30 minutes. Broil for an additional 3-5.
  • Boil the cauliflower until is softens. Add the boiled cauliflower to a food processor and pulse until smooth, like mashed potatoes.
  • Chop the green onions and add the green onions and ranch packet to cauliflower.

Here's to many happy, healthy tummies. Stay yummy friends!

Wednesday, September 26, 2012

Anthropologie is best known for their vintage clothing, however, buried behind the peplum shirts, skinny jeans and maxi skirts, lie shelves full of adorable, artistic kitchen treasures. Below are links to a few of our favorite Anthropologie kitchen items:

 A Real Hoot Canister: $68.00
 Painted Amaryllis Measuring Cups: $38.00
 Resaro Rolling Pin: $36.00
 Short Story Cheese Board: $78.00
 Manchester Glass Set: $128.00
 Tapestry Dish Towels: $24.00
 Fandango Apron: $36.00
Fandango Holders: $14.00

We hope you'll take some time out of your day and cruise through Anthropologie's kitchen.

Have a delicious day!

Tuesday, September 25, 2012

It's hunting season here in the United States. This means that many Yumologists will soon find their freezers stocked with a plethora of wild game meat and question what to do with it.

While the online food universe is flooded with recipes, not too many focus on how to cook wild game. Our Yumologists did their research this morning and found a few unique wild game recipes that hunting families can enjoy together.


Venison Curry Meatballs in Sun Dried Tomato Phyllo Cups
Recipe and Photo: Chef Robert Irvine - Food Network (Yumology has made a few alterations and suggestions based on product availability and taste)

1 lb ground venison
2 tsp curry powder
1 med onion
2 cloves of garlic finely chopped
2 tsp fresh chopped parsley leaves
1 tsp fresh chopped rosemary
2 eggs
Salt and pepper
16 sun dried tomato phyllo cups (*NOTE: If you can't find these, you can buy plain phyllo cups and spread sun dried tomato paste on them or just use them plain.)
1 jar of chutney


  • Heat oven to 350
  • Mix the venison, curry powder, onion, garlic, parsley, rosemary and eggs together
  • Roll the meat mixture into golf ball sized meatballs
  • Place on a baking sheet and bake until cooked thoroughly (approx. 20-25 mins)
  • Let the meat rest.
  • Take phyllo cups (if you are using plain cups with tomato paste you'll want to brush the paste on them at this point, and bake the cups at 350 for approx 5-7 minutes, until crisp)
  • Spoon a small amount of chutney into each cup, add a meatball then top with more chutney and garnish with remaining parsley leaf.


Bacon Wrapped Quail in a Pepper Jelly Glaze
Recipe and Photo: Chef Emeril Lagasse - Food Network (Yumology has made a few alterations and suggestions based on product availability and taste.)

8 dressed quail
1 tsp salt
1 tsp pepper
8 strips of thick-cut bacon
1/2 cup of pepper jelly
3 tbsp bourbon
1/2 tsp Worcestershire sauce

Season each quail with the salt and pepper
Wrap each quail in bacon and secure with a soaked toothpick (soak the toothpicks in water for about 30 mins before use.)
Preheat a grill to medium heat.
Whisk the pepper jelly, bourbon and Worcestershire sauce in a bowl until smooth
Place the quail on the grill and cook on each side for about 10-12 minutes
Then brush the pepper jelly glaze on and continue turning and glazing every 2-3 minutes for another 15-20 minutes, until the quail is cooked through


Elk Corndogs
Image courtesy of Flame Restaurant in Vail, CO, recipe is Yumology's variation on these popular treats

1 lb of elk meat
1 cup of red wine
1/2 onion chopped
1 minced clove of garlic
1/2 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper


  • Add all of these ingredients to a slow cooker and allow meat to cook for 4-6 hours until it is tender and able to be shredded easily with a fork.
  • Once meat is shredded, drain the excess juices and set aside on a paper towel lined plate to help suck out even more moisture from the meat.


1/2 qt vegetable oil
1/2 cup of yellow corn meal
1/2 cup of all purpose flour
Pinch of cayenne pepper
1 egg
1/2 cup milk
1/8 tsp salt
1/8 cup sugar
2 tsp baking powder
4 skewers


  • Heat the oil in a deep fryer or a deep skillet/pan to 350 degrees.
  • Mix together the dry ingredients (corn meal, flour, cayenne, salt, sugar and baking powder)
  • Combine the milk and egg in a separate bowl and whisk as you add the e.g. to the milk
  • Slowly add the corn meal mixture in three parts whisking each time to create a smooth batter
  • Grab a handful of the drained elk meat and wrap it around a skewer. This will only work if you have drained as much liquid from the meat as possible.
  • Dip the meat skewer into the batter and then transfer it slowly to the hot oil
  • Fry for 3-5 minutes until the batter is golden brown




                                     
This week's NFL Chili Cookoff Winner was our Kansas City Chiefs Pulled Pork Rib Chili. Sweet, tangy meaty and full of Kansas City flavor.

Congrats to Chiefs fans everywhere on two big wins this week. We hope you'll try this recipe at your next tailgate.




Kansas City Pulled Pork Rib Chili

2 lb boneless pork spare ribs
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp red pepper flakes
1 tbsp brown sugar
1 bottle of BBQ sauce
2 tbsp honey
1 tbsp olive oil
2 tins of diced tomatoes
2 diced onions
1 tsp minced garlic
1 tin of black beans
1 quart chicken stock


  • Mix the all of the seasonings together with the brown sugar and rub liberally on the ribs.
  • Roll the ribs in foil and place in a baking dish. Bake in the oven at 300 for 4-6 hours.
  • Remove the ribs from the foil and broil for an additional 10-15 minutes until a crust forms on the outer layer of the meat.
  • Remove the meat from the oven and shred into pulled pork. Set aside.
  • In a large pot add the olive oil and heat. Add the onions, tomatoes, minced garlic and BBQ sauce.
  • When the onions soften add the honey and stir.
  • Add the chicken stock and meat to the pot. Transfer any leftover juices from the meat to the pot as well.
  • Add the black beans and let simmer for 30-45 minutes.
Don't forget to tell us which of these chills you liked the best. We'll have our pick ready to announce after MNF. Have a delicious weekend!

Monday, September 24, 2012

Yumology is taking a step in the healthy direction by celebrating meatless Mondays. Every Monday we will post a vegetarian (and in some instances vegan) recipe that our followers can enjoy.



Chili Baked Chickpeas with Cilantro

1 tin of garbanzo beans (chickpeas)
2 tbsp olive oil
1/2 tsp salt
1 tsp red chili powder
1 tsp garlic powder
1/4 cup of chopped cilantro


  • Drain and wash the tin of chickpeas.
  • Toss the chickpeas in the olive oil and add to a baking dish large enough to lay the chickpeas flat and not have them piled on top of each other.
  • Mix together the salt, chili and garlic powder then dust the top of the chickpeas with the spice mixture.
  • Bake in the oven at 350 for 45 minutes.
  • Remove from the oven, add to a plate and toss with fresh chopped cilantro.


A tasty and healthy dish that uses no animal products whatsoever. Yay for meatless Mondays!

Sunday, September 23, 2012



Flowers are nice, but they're a lot of work. The watering, vasing, trimming and clipping is all for naught when they wilt and die within a few days. Why not give the gift that lasts a moment on the lips but a lifetime on the hips? The next time you really want to show someone how much you love them head on over to www.ecreamery.com and customize your own pints of ice cream.

The process of placing an order is easy, just select your ice cream or gelato flavors, ingredients, packaging and then name your creation. Your order can be shipped anywhere within the 50 states via 2nd day air in order to ensure the preservation of the product. A typical order will run customers around $60.00 for 4 pints not including shipping and handling.

Ecreamery was recently featured on the ABC hit series Shark Tank, and although owners Abby Jordan and Beck App didn't walk away with a deal from the Sharks, our Yumologists are certain that Ecreamery is destined for gastronomic greatness!


Image courtesy of www.ecreamery.com

Saturday, September 22, 2012

The Kansas City Chiefs face off against the New Orleans Saints this Sunday and our Yumologists have two fabulous chili recipes to pit against each other.

First, a Kansas City BBQ Chili, sweet, meaty and full of that bluesy flavor KC is known fow.
Second, a spicy seafood, gumbo chili, embodying the soul of New Orleans.

May the best chili win!


New Orleans Cajun Chili

4oz vegetable oil
4 oz all purpose flour
1 lb raw shrimp
1 quart seafood stock
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tbsp minced garlic
1/2 cup chopped tomato
1 tbsp sea salt
1/2 tsp pepper
1 tsp chopped thyme
1/4 tsp cayenne pepper
2 bay leaves
1/2 lb andouille sausage
1/2 cup rice and 1 cup of water
1 tin of red beans
1 tbsp file powder


  • Place the vegetable oil and flour into a cast iron dutch oven and whisk together. Bake at 350 for 1 1/2 hours whisking 2-3 times in the process.
  • Remove the roux form the oven and set over medium heat.
  • Add the onion, celery, green peppers, tomatoes and garlic. Stir for 10 minutes until the veggies soften.
  • Add the salt, pepper, thyme, cayenne pepper and bay leaves and stir.
  • Turn heat to low and simmer for 35 mins.
  • Turn the heat off and add the shrimp, sausage and file powder.
  • Stir then allow to sit for 10 minutes.
  • Cook the rice and red beans separately until tender then fold the rice into the chili.




Kansas City Pulled Pork Rib Chili

2 lb boneless pork spare ribs
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp red pepper flakes
1 tbsp brown sugar
1 bottle of BBQ sauce
2 tbsp honey
1 tbsp olive oil
2 tins of diced tomatoes
2 diced onions
1 tsp minced garlic
1 tin of black beans
1 quart chicken stock


  • Mix the all of the seasonings together with the brown sugar and rub liberally on the ribs.
  • Roll the ribs in foil and place in a baking dish. Bake in the oven at 300 for 4-6 hours.
  • Remove the ribs from the foil and broil for an additional 10-15 minutes until a crust forms on the outer layer of the meat.
  • Remove the meat from the oven and shred into pulled pork. Set aside.
  • In a large pot add the olive oil and heat. Add the onions, tomatoes, minced garlic and BBQ sauce.
  • When the onions soften add the honey and stir.
  • Add the chicken stock and meat to the pot. Transfer any leftover juices from the meat to the pot as well.
  • Add the black beans and let simmer for 30-45 minutes.
Don't forget to tell us which of these chills you liked the best. We'll have our pick ready to announce after MNF. Have a delicious weekend!




Friday, September 21, 2012

This dish sounds intimidating, but we promise it's going to be one of the easiest side dishes you've ever made.


Garlic Smashed Potatoes

2 lb of small red potatoes
2 tbsp butter
1 tsp garlic
1/2 tsp salt
Sprig of parsley to garnish


  • Boil the potatoes in salted water until they become soft.
  • Line a cookie sheet with foil and spray with non-stick spray.
  • Use a large spoon to smash each potato into its own patty.
  • Take a sharp knife and slowly curl a very thin slice of butter onto each smashed potato.
  • Sprinkle the buttered potatoes with the salt and garlic powder.
  • Put cookie sheet in the oven and broil the potatoes for 10 minutes or until they crisp up.


Balsamic Onion Ragout

1 white onion sliced thin
1/2 cup of balsamic vinegar
1 tbsp of butter


  • Add all of the ingredients to a frying pan and let cook until the onions soften and adopt the color of the vinegar.
  • Pile the cooked onion strings on top of each smashed potato, or serve on the side.


A great dish to pair with steak, chicken or even roasted portobello mushrooms for you veggie lovers out there. We hop you try it and enjoy!

Thursday, September 20, 2012


Yes, we're afraid the 50 Shades of Grey fanaticism just won't go away. We thought last month's 50 Shades of Grey themed cooking classes were the last we'd heard of it, but an independent cookbook publisher has gone ahead and upped the ante.

Described as a "naughty tale of young, free-range and very fresh chicken," the cookbook features recipes like Mustard-Spanked Chicken, Bacon-Bound Wings, Holy Hell Wings and Spatchcock Chicken to name a few. In total 50 innuendo-laden chicken recipes featuring breasts, thighs and bone-in, bone-out options compose the parody cookbook that we can't wait to sink our teeth into.

The book, 50 Shades of Chicken, is set to hit stores in November. Early-birds (no pun intended) can pre-order their copies on the book's website at the discount price of $13.31. If you're in dire need and just can't wait any longer, head on over to Twitter and get your jollies from the book's Twitter feed @50ShadesChicken.

To learn more about 50 Shades of Chicken visit the book's website here:
http://www.fiftyshadesofchicken.com


Image courtesy of www.fiftyshadesofchicken.com





Everyone loves cinnamon rolls, and as fall appraoches with its crisp, refreshing mornings, what better way to wake up than a warm cup of coffee and sweet, buttery pumpkin cinnamon bites.

1 tin of crescent roll dough
1 cup of pumpkin
1/2 brick of cream cheese
1 /12 tsbp brown sugar
1/2 tsp cinnamon

1 large egg white
1 1/2 cups confectioners sugar
1 tsp lemon juice


  • Divide the crescent rolls along the perforated edges.
  • Mix the pumpkin, cream cheese, brown sugar and cinnamon together in a bowl.
  • Spread a layer of pumpkin cream mix on each crescent triangle.
  • Roll the triangles into crescents and bake as directed on the packaging.
  • NOTE: You may want to add 2-3 additional minutes due to the stuffing. Keep an eye on them and determine if more time is needed to cook the inside thoroughly.
  • When the rolls are cooked and cooling mix the egg whites, confectioners sugar and lemon juice together until smooth.
  • Dip a fork or spoon into the royal icing and drizzle each pumpkin cream cinnamon bite with a healthy amount of royal icing.
  • Let the icing set and harden then serve.


A great fall brunch recipe for you and your friends to enjoy together. Enjoy!


Wednesday, September 19, 2012



Not your mother's history class. The Discovery Channel premiered their three part series on How Booze Built America this evening. The show chronicles American history while highlighting the influence that beer and alcohol played on politics.

Dirty Jobs host, Mike Rowe, takes viewers into the taverns, kitchens, brew houses and back alleys where the business behind the politics was conducted. Hand shakes over pints of ale, drunken brawls and friendly brews were the social customs that lead to many a revolutionary movement.

Fun factoids pepper the show's timeline. For example 34 gallons of beer were consumed per American per year during the 1700s, and to be "stiff" was to be what we today call "wasted."

Viewers learn that Sam Adams wasn't the only founding father with a fondness for brewing, Benjamin Franklin also created his own beer, and John Hancock, best known for his signature, was also an alcohol smuggler.

The history, factoids and shocking stories are endless. To learn more about our country's booze-based history tune in next Wednesday at 10 pm EST for Part Two.

Cheers, to patriots and pints!


Image credit Discovery Channel, How Booze Built America and the Huffington Post.

Tuesday, September 18, 2012


In case you were unaware, Wednesday, September 19 is "Talk Like a Pirate Day." It has become somewhat of a pop-culture phenomenon, so of course it was only a matter of time before someone in the food industry hopped on board the crazy train. Krispy Kreme was apparently fist in line.

Walk into your local Krispy Kreme tomorrow and give the wench behind the counter your best "Argh Matey, one glazed donut fir me and ma' crew," and that donut will be yours free of charge. Better yet, if you dress the part you'll receive a DOZEN glazed donuts for free. That's right. Customers willing to make complete fools of themselves by speaking and dressing like Pirates will be rewarded by saving a few buccaneers!

Eat hearty ya' scallywaggs!

Image credit: Krisy Kreme Donuts

Monday, September 17, 2012

This week the Baltimore Ravens Crab Chili went up against the Philadelphia Eagles Cheesesteak Chili and the winner was Philly!  According to our taste testers the Eagles Cheesesteak Chili had more of a hearty, football vibe to it.

Congrats to Eagles fans and Cheesesteak fans everywhere. We hope you'll try this recipe at your next tailgate and tell us what you think.




Philadelphia Cheesesteak Chili

1/4 cup melted butter
1/4 cup flour
2 cups of milk
2 cups of chicken stock
1/2 tsp nutmeg
2 cups of grated provolone cheese
2 tbsp butter

2 cups of sliced green peppers
1 medium sliced onion
2 cups of cooked thin sliced skirt steak


  • In a frying pan add the 2 tbsp of butter and let melt.
  • Add the skirt steak and cook thoroughly.
  • Remove from heat and set aside.
  • Add onion, green pepper and cook until soft.
  • Remove from heat and set aside. 
  • Make a rue, whisking the 1/4 cup of melted butter and flour together until they form a paste.
  • Slowly add the half and half, chicken stock and nutmeg, stirring constantly.
  • Add the cheese and continue to stir until smooth.
  • NOTE* You can thicken the consistency of the base to your liking by adding a tsp of flour at a time or a 1/4 cup of cheese at a time.
  • Add the steak, onions and peppers to the base and stir.
  • Serve with a toasted hoagie roll