It seems like Tacos al Pastor are everywhere lately…my favorite little taco joint here in Denver has them on the menu…Rick Bayless sent over a recipe via his newsletter…Food and Wine Magazine talked about them in their taco truck article…Gourmet Magazine referenced another Denver Mexican restaurant with Tacos al Pastor as a “must order”. So it
Archives for July 2010
Green Beans Bolognese. A long simmer in smoked bacon and chicken broth finishes these green beans with a caramelized goodness.
Our last camping trip took us to Moraine Park in majestic Rocky Mountain National Park. Located about 2 1/2 hours northwest of Denver, we’re truly lucky to have such a beautiful and sought after vacation spot so close to home. To get to RMNP we head north out of Denver to Loveland then turn west through
Canned vegetables and a sweet and tangy dressing make this a great Summer side dish.
Use those fresh Summer Vegetables for an omelette.
As you know, I’ve self-banned myself from any markets, gourmet food or specialty stores, and farmer’s markets until I use up some of the stockpile in my pantry and on my refrigerator door. That lasted exactly 4 days, 16 hours and 12 minutes. My favorite Specialty Food and Meat Market, Tony’s had a “Local” event yesterday, featuring Colorado
How about some sweet watermelon, salty olives and creamy feta. I think you’ll find it addictive and a real crowd pleaser. This is my “take everywhere” Summer pot luck dish.
Look how moist..and lemony. Chris over at Nibble Me This recently noted that you didn’t see many desserts on his site because he really doesn’t like desserts that much. Same here. I don’t think I have a sweet tooth in my head, but give me a bag of potato chips….oh, don’t get me wrong, there are desserts that are absolutely
Love the combination of flavors here. The salty citrus combined with the cilantro and the sweet shrimp work well here. And the addition of red pepper flakes really BAM it up. Take a look: Sweet and Spicy Shrimp and Noodles Author: www.highlandsranchfoodie.com Print Ingredients ½ pound noodles of your choice, (I used flat egg noodles) ¼ C.
I’m kabob-inspired after reading over a week’s worth of ridiculously good-looking kabob creations over at Sippity Sup. That’s right, Greg has been offering up a daily dose of skewered treats. This is not one of Greg’s creations. This is my very own which I should really name “Freeloader Kabobs”. With my base of chicken breasts, onions and peaches, I reached for