Friday, September 27, 2013

As if the sweet and crunchy goodness of Rice Krispy treats weren't enough, we went ahead and upped the ante with a silky smooth chocolate hazelnut filling. We're not quite sure where the inspiration for this came from. There are literally hundreds of variations on this age old recipe, but perhaps the jar of Nutella screaming at us from the kitchen counter was finally too loud to ignore.

I'm not ashamed to say these suckers were so good I had to send a dozen of them out the door with my husband this morning just so I didn't devour the entire tray myself and spend a morning in sweet and crunchy self-loathing.

3 tbsp butter
1 bag of regular sized marshmallows
1 tsp of vanilla extract
1 box of Rice Krispy cereal
1 jar of Nutella


  1. Heat the butter, vanilla and marshmallows in a pan until they have melted into a smooth consistency
  2. Remove from heat and add the cereal
  3. Toss until the cereal is well coated and begins to stick together
  4. Take half of the cereal mix and add in to the bottom of a baking tray
  5. Empty the jar of Nutella and spread it across the entire layer of cereal mix
  6. Top the Nutella layer with another layer of cereal mix
  7. Let sit for 10-15 minutes
  8. Cut. Stack. Serve. Munch!

Have a delicious day!

Thursday, September 26, 2013

Our mouths are watering just by typing this headline. Baked chicken thighs with Garlic. Butter. Gravy. (slurp!). The rich, decadent, warm and juicy flavors that combine within this dreamboat dish are incredible.

If you're not a fan of garlic (who's not a fan of garlic?!) - you may want to abort this recipe right now, things will get ugly for you real quick. Don't believe me? Well the first - and most important - ingredient is an ENTIRE head of garlic. That's what I thought, catch ya later garlic haters.

Now where was I? Oh yes…

1 whole head of garlic 
3 tbsp butter
1/2 cup of chicken stock
5 boneless sinless chicken thighs
2 sprigs of rosemary
1/2 cup of olive oil
Salt and Pepper


  1. Preheat your oven to 350 degrees
  2. Remove every clove of garlic from the head and peel the skins off
  3. Add the olive oil, garlic cloves, chicken thighs and rosemary to a baking dish
  4. Sprinkle with salt and pepper
  5. Toss all of the ingredients together gently until each chicken thigh and garlic clove is well-coated
  6. Add to the oven and bake for 45 minutes
  7. When cooked remove the chicken and rosemary from the pan
  8. Discard the rosemary
  9. Pour the juices and the garlic cloves into a pot and add the butter and chicken stock
  10. Gently smash the baked garlic cloves as you stir the gravy for about 3-5 minutes until thickened
  11. Plate the chicken on a bed or arugula and mashed potatoes (or whatever you'd like) and pour the gravy over the top

Have a delicious and garlic-filled evening Yummies!

It's National Pancake Day Yummies. That means it's time to bust out those beaters, crack some eggs and…boil some quinoa?! No, we haven't been sniffing the peppermint extract, we've been experimenting the way good Yumologists do. Quinoa is such a diverse grain it can be used for breakfast, lunch and dinner. Quinoa pancakes are an excellent way to give an otherwise carb-laden meal an additional boost of protein.

We took our leftover yogurt, blood oranges, some honey and gave our quinoa pancakes a blast of fresh flavor. A dash of cinnamon on top rounds out an unexpected, hearty, healthy breakfast you won't want to wait to tuck into.

3 cups of cooked quinoa
3/4 cup of egg whites
3/4 cup of whole milk
1 tsp baking powder
1 cup of all purpose flour
Pinch of salt
3 tbsp honey
1/4 tsp cinnamon
1 sliced blood orange
1 tbsp cooking oil (neutral flavored)
1 tbsp of yogurt per topping


  1. Rinse the quinoa so it loses some of its bitterness
  2. Boil the quinoa and follow the cooking instructions on the packaging
  3. Add the cooked quinoa, eggs, milk, baking powder, flour, salt and honey in a large mixing bowl and mix until thickened
  4. Add a thin layer of cooking oil to the base of a frying pan or skillet
  5. Pour 1 cup of batter into the heated skillet and cook until brown on one side, flip then cook on the other side
  6. Plate the cooked pancake and top with two blood orange slices, a tbsp of yogurt, a dash of cinnamon and drizzle with honey

Have a delicious National Pancake Day Yummies!

Wednesday, September 25, 2013

Photo credit:

If you haven't caught on yet, chia seeds are the new "IT" product for health-conscious foodies. Last year it was kale, the year before it was quinoa, today chia wears the crown as the must have pantry item we can't live without.

Found in many health food and natural foods stores chia seeds come in a variety of ways. There are raw chia seeds that can be added as a protein packed topper to yogurts or smoothies. There are chia cookies, bars and crackers ready to eat whenever you feel peckish. Finally there are chia seed drinks that allow you to pack away the nutrients of an entire meal in one thick and creamy bottle.

Why the sudden chia trend? Perhaps the most appealing side-effect of eating chia seeds comes in their ability to fill you up and suppress your hunger, although there is no official chia seed diet the likes of green tea or mangosteen berries. 

Chia seeds have the natural ability to expand into a gelatinous state when digested in small amounts. This obviously causes your stomach to expand which ceases any feelings of hunger while offering a bounty of necessary nutrients. Experts say that eating chia seeds before and or after a meal can help people find satisfaction in smaller portions.

Wow, that all sounds great, but what the heck is a chia seed anyway? Ever have a chia pet as a kid? Well, believe it or not, those same seeds you used to water and watch grow on your chia pet are now the seeds you sprinkle in your oatmeal. Although we don't recommend actually using the seeds from the chia pet packaging. Let's stick to the FDA approved ones just to be safe.

Chia seeds are being heralded as the best source of omega threes available on the market today. Omega threes are those handy little amino acids that assist with blood circulation. The better the blood circulates within your body, the better you feel. They combat arthritis, depression, heart disease and much more. 

Needless to say there are a bevy of benefits that chia seeds provide from a health and wellness perspective, but we do warn against eating them in bulk. The high fiber content can cause stomach upsets so trust us when we recommend no more than one ounce of chia seeds per day.

Adventure is a good thing Yummies, especially in the kitchen. We live in a fabulous day and age where new and exciting products are constantly being discovered for their health benefits. Join us in our exploration of the chia seed and tell us some of your favorite chia recipes. We look forward to hearing from you. 

Have a delicious day!

Tuesday, September 24, 2013

That's right Yummies. Three little words that will change your life: Cronut. Nutella. Poptarts. Did we just…? Oh, yes. Yes, we did. Have you ever had one of those experiences in the kitchen where you're telling yourself "this will either go terribly wrong, or terribly right." Lucky for us (and you) this recipe can't get righter!

While we didn't make our dough from scratch (hanging heads in shame), we're confident many of you time starved Yummies will appreciate the convenience of prepared crescent rolls or croissant dough. No longer will you waste your Sunday standing in line for the almighty cronut. No-no. Friends of Yumology will now be able to take the power of the cronut into their own hands and make this trendsetting pastry your b*tch.

Roll up your sleeves and get after it Yummies.

1 tube of crescent roll dough
2 cups of vegetable oil
4 tbsp of Nutella
4 tsp of strawberry jelly (or whatever jelly your yummy lil heart desires)
1/2 cup of powdered sugar

  1. Heat the oil in a flat bottomed frying pan until a sample of dough bubbles and floats immediately upon entry
  2. Separate the dough into four sections
  3. Add the Nutella and jelly to the center of one of the triangles
  4. Fold the other side of the dough over, flipping it so the edges match up exactly
  5. Crimp the edges of each cronut with a fork
  6. Slowly and carefully slide each cronut into the heated oil, heavy end first
  7. Allow it to bubble and cook on one side for 30 seconds or until it browns and crisps
  8. Slowly flip the cronut over to the other side and cook for an additional 30 seconds or until brown and crisp
  9. Set the fried cronuts onto a paper towel lined plate and allow the excess oil to drain off
  10. Continue to cook the other cronuts one at a time
  11. When all of the cronuts are cooked and drained stack them one by one on a plate, sprinkling powdered sugar over each one and then over the top

You. Are. Welcome.

Have a delicious day!

Monday, September 23, 2013

It's Meatless Monday Yummies. We love Meatless Monday, it always challenges us to think outside the box and imagine elaborate flavor combinations we've never tried before.

Today's Meatless Monday recipe is a hearty, fall flavored salad that can be served alongside a main course or stand on its own. We combine the juicy, refreshing flavor of blood oranges with the heartiness of arugula, cranberries and pistachio nuts, topping it all off with a small drizzle of balsamic and olive oil.

Hearty, healthy and ready in seconds, this is an excellent salad to keep in your mental recipe box, especially with the holidays coming up.

Have a delicious day!


2 cups of arugula
1/2 blood orange sliced then halved
1 tbsp of shelled pistachio nuts
1 tbsp of dried cranberries
1 tbsp of olive oil
1 tsp balsamic vinegar


  1. Plate the arugula
  2. Top the arugula with the orange slices
  3. Sprinkle the pistachio nuts and dried cranberries on top
  4. Drizzle a thin layer of balsamic vinegar and olive oil over the top

One of our fanciest salads yet! We hope you enjoy it.

Sunday, September 22, 2013

Football Sunday is a BIG day at our house. A day of worship, if you will. We gather in the living room and listen to the gospel of Boomer, Keeshawn and Ditka. We hand pick our fantasy team's starting line up, evaluate the injured reserve lists and pray for a win against our opponent.

Football season means, fall, beer, sweats, beer, jerseys, beer, tailgates, beer, but most of all comfort food…and beer. Cozying up in front of the TV for a day full of nail-biting, hair-tearing, slap-yo-momma intensity means you'll need the energy to hang in there through every down, every field goal and every time out.  Lucky for you, Yumology has a kitchen play that is proven to score every time.

No longer will you and your team spend all your hard-earned money in some noisy, smoke-filled bar. Now you can bring the deliciousness of football season directly to your kitchen. Our buffalo wings and fried pickles offer the bar taste you love with a touchdown of a price.

Feed the team. Save the dollars. Hut. Hut. Hut.


1 bag of frozen chicken wings
1 bottle of buffalo wing sauce
1 bottle of dark beer

  1. Start this recipe about 4 hours before you plan to eat
  2. Add your frozen chicken wings and the bottle of beer to a slow cooker and cook on high for 4 hours
  3. Preheat your oven broiler
  4. Remove your chicken wings from the slow cooker and strain on a paper towel
  5. Toss the chicken wings and half a bottle of wing sauce in a baking dish
  6. Broil the wings on one side for 15 minutes
  7. Flip the wings over and broil on the other side for 15 minutes
  8. Remove from oven and toss the broiled wings in the other half of the Buffalo sauce


1 jar of thin sliced dill pickles
2/3 cup of all purpose flour
1 tbsp seasoning salt
2 cups of vegetable oil


  1. Add the vegetable oil to a skillet or deep frying pan and heat on med-high
  2. Drain the pickles from the juice in the jar
  3. Lay the pickles flat on a paper towel and dab dry
  4. Add the flour and seasoning salt to a bowl and stir 
  5. Add a dozen pickles at a time to the flour
  6. Drop the pickles one at a time into the heated oil, be sure they bubble and float immediately upon putting them into the oil, otherwise your oil may be too cold
  7. Fry a dozen pickles at a time
  8. Remove with a slotted spoon or spatula and drain on a paper towel lined plate
  9. Toss the pickles in another sprinkling of seasoning salt
  10. Serve with ranch dressing

Football season goes so quickly. Why not make the most of it? Enjoy these recipes in the company of family, friends, fans and fun! Get your game face on Yummies. Make this day delicious.

Friday, September 20, 2013

I'm going to take this opportunity to be brutally honest and say this was the first time I tried kale. I had heard of all the wonderful vitamins, minerals and proteins it provides, especially to expectant mothers, but I had never made time to properly introduce myself to it. Until today. Today kale and I met and we became fast friends.

I dressed the kale in a beautiful gown of olive oil and sea salt before baking it in a 400 degree oven. I did the same to kale's good friend carrots and had a earthy, magnificent lunch of fortified, baked, veggie-glory goodness.  Here' how you too can enjoy.

4 cups of chopped kale
2 cups of carrot chips
1/2 cup olive oil (separated into two 1/4 cups)
1 tsp sea salt (separated into two 1/2 tsps)

  1. Preheat your oven to 400 degrees
  2. Add the kale and 1/4 cup of olive oil to a bowl and toss well until each leaf is well coated
  3. Lay the kale out on a greased baking sheet and sprinkle with 1/4 tsp of sea salt
  4. Use the same bowl to toss the carrot chips in 1/4 cup of olive oil
  5. Lay the carrots out on a separate baking sheet and sprinkle the remaining 1/2 tsp of sea salt
  6. Place the carrot baking sheet on the lower shelf of your oven
  7. Place the kale baking sheet on the top shelf of your oven
  8. Bake the kale for 15 minutes
  9. Bake the carrot chips for 20 minutes
  10. Remove, plate and serve

Have a delicious day Yummies!

Thursday, September 19, 2013

Have you ever ordered a chimichanga and been absolutely astounded by the size of it when it showed up on your plate? A veritable deep fried submarine of meat, cheese, beans, rice, lettuce, tomato, onion, sour cream, guacamole and on and on and on. Restaurants always go overboard with chimis when the truth is there's no need! Chimichangas are at their best as the mini taste explosions we've created here.

Yumology has taken your traditional chimichanga and put our own healthy spin on it. We bake our mini chimis, instead of frying them. We also use plain yogurt as an alternative topping to sour cream. These healthy mini chimis are also a huge hit for kids. Whether they're looking for a quick grab-and-go lunch, or enjoying it topped with their favorite south of the border toppings. Just remember to rethink the level of spice on you chili if your kids are eating and rolling these!
My lil chimi helper

3 boneless skinless chicken breasts
2 tins of green chili sauce (we're lucky enough to get Cervantes, straight from New Mexico, but if you can't find Cervantes go ahead and use whatever green chili sauce/salsa your store has available)
1 tsp cumin
1/2 tsp salt, pepper, garlic powder
6 taco sized flour tortillas
1 tbsp olive oil (separated into halves)
6 tsp plain greek yogurt
6 lime wedges
1 cup of shredded cheese
7x7 baking dish


  1. Add the chicken breasts, green chili sauce/salsa and spices to a crock pot and cook for 3-4 hours, until the chicken is done
  2. Shred chicken with a fork until all the large chunks are gone
  3. Strain the ingredients in the crock pot to eliminate the excess juices
  4. Add the strained meat and chili to a large bowl and set aside
  5. Preheat your oven to 350
  6. Add 1/2 tbsp of olive oil to the bottom of your baking dish and rub it around so it coats the entire bottom and sides
  7. Lay your tortillas out flat
  8. Add a fork full of the chicken to the center of the tortilla
  9. Fold two opposite side edges in over the top of the chicken stuffing and then fold the bottom part of the tortilla over the middle
  10. Roll the rest of the tortilla up as a mini chimi and add it to the oiled baking dish
  11. Add the remaining 1/2 tbsp of olive oil to the tops of your mini chimis, using your fingers to coat the top of each tortilla evenly
  12. When the baking dish is full add your mini chimis to the oven and bake at 350 for 45 minutes or until the tops turn a golden brown and crisp up
  13. Remove from the oven, top with a small amount of shredded cheese, a drop of yogurt and a lime wedge

Have a delicious day!

Tuesday, September 17, 2013

Wait! Where are you going? Come back here this instant!

I know the sound of a peanut butter, pickle and honey sandwich is mortifying to your monogamous, traditionalist taste buds. Those taste buds that can't imagine peanut butter with anyone other than its soulmate, jelly. Okay, perhaps your taste buds have fantasized about peanut butter having a tawdry affair with chocolate, but always, always, crawling back to jelly for forgiveness. 

What would jelly think of this recipe? Does it cross the line? Has peanut butter gone too far, gotten too kinky for jelly's own good? Can their relationship ever be mended? Will things ever be the same? 

After taking a life-changing bite of our peanut butter, honey and pickle sandwich the real question is, do you want things to ever be the same for peanut butter? 

1 tbsp creamy peanut butter
4-5 slices of pickles (dill or bread & butter if you'd rather ease into it)
1 tsp honey
2 slice of honey oat bread

  1. You know the routine Yummies, spread the peanut butter on one slice of bread
  2. Top the peanut butter with pickle slices
  3. Drizzle the honey over the pickle slices
  4. Top with the other piece of bread

Don't despair Yummies. While peanut butter may be suffering from a bit of a mid-life crisis we're sure he'll sort himself out soon enough and return to the loving arms of jelly.

As for jelly, tune in next week to see how she takes her revenge.

Have a delicious day!

Monday, September 16, 2013

It's unexpected, that's for sure. As I approached the check out line in my local grocery store I was taken aback by the display for Almond Water. Almond Water? Is that like Almond Milk? I like Almond Milk. Maybe I would like Almond Water. I brought two bottles back to the test kitchen and was floored by the results.

My expectations were low. I thought I was about to sip a nutty, thick, awkwardly forced combination of flavors, but that was not my experience at all. Instead I was overcome by a refreshing burst of sweetness that cleansed my palate and left me wanting more.

Victoria's Kitchen is a California based beverage company that specializes in this amazing product. Their website describes Almond Water as a family drink, an alternative to lemonade or sweet tea. It's made from all natural ingredients and is gluten free, fructose free, dairy free and only 100 calories per bottle.

The original Almond Water recipe came from the French family matriarch, Victoria, who perfected the recipe years ago. Today her grandson, David, has evolved from making batches upon requests from friends, to seeing his grandmother's product sold on the shelves of many natural grocers markets - hence, my lucky run in.

Being the Yumologist that I am I couldn't wait to get my Almond Water home and try it in the various recipes listed on the bottle. I put it in my coffee. It was good. I put it in iced coffee. It was even better. It almost acts as a prepackaged substitute for simple syrup.


I took a basic white sangria recipe and used Victoria's Kitchen Almond Water in place of simple syrup. The results were amazing. It cut the acidity of the wine and gave the drink a richer, fresher flavor that it had been lacking. See for yourselves!

Yumology's White Almond Sangria

1 bottle of white wine
1 bottle of Almond Water
1 tbsp chopped mint leaves
1/2  of an orange sliced
  1. Stir all the ingredients together in a pitcher and let sit in the fridge for 1-2 hours.
  2. Serve chilled.

Simple as that!

Do yourselves a favor this week Yummies and take the time to try something new. Almond Water might be a great place to expand those taste bud horizons!

Have a delicious day!