Hash brown potatoes recipe

Apple Potato Hash Browns

I used to think there was no better fate for our beloved spud than simply mashed with butter and milk. Why fiddle with perfection? Much to my surprise, I've enjoyed experimenting with some not so pure potato recipes. Herbed Mashed Potatoes led to Poblano and Chive Mashed Potatoes, to last week's Potato and Celery Root Puree. So why not tinker with hash browns? Hash browns prepared with grated Granny Smith apples, dill and a dollop of sour cream make a delightful combo for our weekend breakfast. This recipe calls for flour to make them into potato pancakes.  My end result was half pancake

Continue Reading

recipe for celery root side dish

Potato and Celery Root Puree

This recipe combines potato, celery root and onion which is simmered in milk. Drain and puree and you’ve got a unique and creamy side dish.

Shrimp sliders with gulf shrimp

Shrimp Sliders with Caramelized Onions and Sriracha Mayonnaise

These little Shrimp sliders are a perfect way to wiggle out of your winter blanket of soup and casserole comfort foods and slip into lighter fare. Big on flavor and easy to prepare and made with tender American Gulf Shrimp.

Chili flavored meatloaf

Colorado Chili Meatloaf and a Wine Find

Here’s a different and spicy version of our American classic. Rich with chili powder, sassy with cumin, sweet with creamed corn, this is a dinner suitable for our Southwestern lovin’ palates. This recipe makes two loaves, cook one and freeze the other. Left overs make wonderful cold sandwiches.

Old fashioned broccoli casserole recipe

Bring Back the Broccoli Cheez Whiz Minute Rice Casserole

Old fashioned Broccoli, Cheez Whiz, Minute Rice Casserole. A blast from the past. So easy to make, just mix all ingredients together in a casserole, bake and you’ve got a delicious side dish for about any entree. Don’t forget to dig out your vintage Corning casserole for this one.

Bean and Beef Soup with red wine

Bolito Bean and Beef Soup

  Inspired by a snow storm, this soup made excellent use of that remaining half bag of Bolito Beans in the pantry. I buy dried Bolito Beans from the farm markets east of Denver. They look similar to Pinto beans, a bit smaller and creamier in texture and they seem to absorb every single spice flavor

Continue Reading

Easy Chicken Curry

Yellow Curry Noodle Soup and a Wine Find

  The complicated world of curry. I wish I was an expert, but for now I’ll enjoy the Thai versions I feel comfortable making. Like this Yellow Curry Noodle Soup. But first…let’s drink a little wine. I don’t think it’s any secret that we enjoy our wine around here, so as my “about” section brags,

Continue Reading

Red Velvet cupcakes with cream cheese frosting

Red Velvet Cupcakes, Bloggers Clue

It’s time for our February Bloggers Clue event…oh..and look…I baked. How much fun is this…each month we’re assigned to a blog and we’re given a clue. With that clue, we’re to sneak around, find a recipe, cook the recipe and blog about it. Since February is a very red month, our assignment was to find

Continue Reading

Recipe for Jicama Salad

Jicama and Orange Salad

This Jicama and Orange Salad is a breath of fresh air as we’re making our way through Winter. Crunchy, fresh and with red onions and oranges, it was a bright and refreshing side dish for these heavy duty flavored Beef Brisket Tacos. It’s time I become more familiar with jicama. It’s always in our markets

Continue Reading

Mexican Sweet Potato Soup

Sweet Potato Apple Soup with Chipotle

    This soup is filled with WOW, sweet in flavor from sweet potato, and smoky with a kick of heat from the Chipotle. With a drizzle of Greek yogurt for that creamy factor this is an impressive and hearty soup. What a great break from the “back to work” Monday routine. I enrolled myself

Continue Reading

Southwestern Hummus with Green Chile

Hatch Green Chile Hummus Dip

Warm pita bread may be one of the best simple pleasures in life. Soft, chewy and so wonderful in flavor. And when cut into those fluffy little triangles, so perfect and pretty for dipping. Thanks to Debra over at Eliot’s Eats and her recent trip to New Mexico for this idea. Her visit to a

Continue Reading