The last few years I have heard many people say that they are holding back from opening a new business or starting a new marketing plan because the economy is down. Are you kidding? Now is the perfect time to take a risk. The muscles that you will develop becoming successful during times like this will ensure that you skyrocket when the “economy” turns around. Sure, you have to be more disciplined, more creative and pay a higher level of attention to the details, but shouldn’t we be doing that anyway?

To confirm my opinion, today I read a fabulous quote by Gary Vaynerchuk in his book Crush It. Gary writes, “It’s never a bad time to start a business unless you’re starting a mediocre business.”

So don’t be mediocre. Be passionate, work harder/smarter than you’ve ever worked before (and because you are passionate, you will love every moment of it), and go BIG.

What do you want to do more than anything else in 2011?

I want to transform my traditional mortgage company into a huge, loyal tribe of enthusiastic followers who eat possibility, drink self improvement and breathe contribution to others. As a result of their life change they become my most valuable and passionate sales force inspiring everyone they know to be apart of the City Creek Family. We will CRUSH IT in 2011!!!

“What Happens in Vegas stays in Vegas”….Is no longer true for me! My decedent indulgence when I visit sin city is the amazing Creme Brulee that I eat for “breakfast” at Treasure Island. There are times when I’ve even thought about jumping on a plane just to experience the thick, rich, creamy goodness with a crackle top. That’s until I found a perfect recipe that completely feeds my addiction. This is my own personal “ancient Chinese secret”, but I will share it with you my beloved friends. Follow the directions precisely and you will call to thank me.

Fantastic Creme Brulee

4 – cups chilled heavy cream

2/3 – cup granulated sugar

Pinch of salt

1 - vanilla bean, split in half lengthwise and seeds scraped out

12 – large egg yolks

8-12 - teaspoons turbinado sugar

1. Adjust oven rack to the lower-middle position and heat the oven to 300 degrees.
2. Combine 2 cups of the cream, the sugar, and salt in a medium sauce pan. Add the vanilla seeds to the pan, submerge the pod in the cream, and bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar dissolves. Remove the pan from the heat and let steep 15 minutes to infuse the flavors.
3. Meanwhile, place a kitchen towel in the bottom of a large baking dish or roasting pan and arrange eight 4 or 5 ounce ramekins (or shallow fluted dishes) on the towel. Bring a kettle or large sauce pan of water to a boil over high heat.
4. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time.
6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
7. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve. Recipe compliments of Cooks Illustrated

Please let me know how it goes. I love to hear from you!!!!

Tobi Roberts

Blood Drive

Wednesday, March 31st

from 8am to 11:45am

6616 South 900 East, SLC, UT

Come Save A Life!

For more information call 801-501-7950 or email Tobi at tobi@citycreekmortgage.com

Here at City Creek we are not only providing you with healthy mortgages but promoting a healthy YOU as well. Enjoy this little story and recipe from my wonderful wife Tobi. I certainly enjoyed it, then and now!

“Recently, I asked Mike what he would really love for dinner and my heart sank when he answered, “that stuffed Manicotti you made 17 years ago in our first apartment.” All I remember of that meal was sitting on the kitchen floor in a puddle of tears surrounded by manicotti noodles drying out on every possible square inch of counters, floors and appliances. It was a four-hour disaster which resulted in soupy sauce, crusty noodles and a sweet husband who pretended to love it all. I was determined not to be a two-time loser and I am proud to say that I have found a fool proof, amazing manicotti recipe that your family will love. I also doubled the recipe and froze a dinner for later. Enjoy! ” - Tobi Roberts

The kitchen prefers part-skim ricotta for manicotti, but whole or fat-free ricotta can also be used. We also prefer Barilla no-boil noodles for their delicate texture resembling fresh pasta. Note that Past Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1-2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Ingredients:

Tomato Sauce

• 2 – 28 ounce cans diced tomatoes ( in juice)
• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1/4 – 1/2 teaspoon hot red pepper flakes, optional
• 1/2 teaspoon table salt
• 2 tablespoons chopped fresh basil

Cheese Filling and Pasta

• 3 cups part-skim ricotta cheese (see note above)
• 4 ounces grated Parmesan cheese (about 2 cups)
• 8 ounces shredded mozzarella cheese (about 2 cups)
• 2 large eggs, lightly beaten
• 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 2 tablespoon chopped fresh parsley leaves
• 2 tablespoons chopped fresh basil
• 16 no-boil lasagna noodles (see note above)
• 16 slices thinly sliced prosciutto

Instructions:

1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Process 1 can tomatoes with their juice in food processor until coarsely chopped with 1/4 inch pieces visible, 3 or 4 pulses. Transfer tomatoes to medium bowl. Repeat with remaining can tomatoes.
2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1-2 minutes. Stir in tomatoes and salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
3. For the Cheese Filling: combine ricotta, 1 cup parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
4. To assemble: Pour 1 inch boiling water in 13 by 9 inch broiler-safe baking dish, then add noodles 1 at a time. Let noodles soak until pliable, about 5 minutes, seperating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Arrange 1 slice of prosciutto on each noodle. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom 3/4 of each noodle on top of prosciutto (with short side facing you), leaving top 1/4 noodle uncovered. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove manicotti and adjust oven rack to highest position (about 6 inches from heating element) and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4-6 minutes. Cool 15 minutes, then serve.

Recipe courtesy of Cooks Illustrated.