Old fashioned broccoli casserole recipe

Bring Back the Broccoli Cheez Whiz Minute Rice Casserole

Or…let's not. Did you know they still make Cheez Whiz? It may be one of those things you've not had since you were a kid. Can you believe it made it's debut on grocery shelves in 1953??? As part of the processed food revolution, it brought us a whole new level of convenience, along with a slew of  recipe developers who made sure we had hundreds of ways to use this unnatural wonder. When I was growing up it's favorite targets were hot dogs, sandwiches and taco chips. And purchasing the pressurized can version, one was able to make pretty little orange squiggles on crackers… or shoot it right

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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

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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,

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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

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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

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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

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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

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BBQ Italian Chicken sliders

Crock Pot Chicken Sliders with BBQ and Italian Sauce

The combination of BBQ sauce and Italian Salad Dressing makes for a great simmering sauce for these Crock pot shredded chicken sliders. Add a pickle and you’re in zingy heaven.

Salad using pickled beets

Pickled Beet Salad with Goat Cheese and Red Wine Vinaigrette

  Tangy pickled beets, creamy goat cheese and red onions make a great salad, but first… I was served wine in this glass at a restaurant in Downtown Denver. No, I’m not going to name names …. but what would you do? See this as an opportunity to start a lively conversation about microbial growth

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Cornish game hens roasted in Cast Iron Skillet

Cornish Game Hens with Whisky Herb Citrus Glaze

  It’s time for Bloggers Clue Again. 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. This month’s assignment was to find a food that sparkles. We were to think sparkly

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Crock pot chicken and wild rice soup

Crock Pot Cream of Chicken and Wild Rice Soup

  Rich and creamy, this Cream of Chicken and Wild Rice Soup was a cinch made in the crock pot…but first… I barely got the phone to my ear when I heard a voice on the other end “Let’s make pierogi!” It was my friend Heather explaining that she had dined at a Polish restaurant in

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