I had a brief email exchange a few days ago with Larry over at Big Dude’s Eclectic Ramblings about making homemade hash brown potatoes. I blame his sense of disinterest and the inconclusive outcome on the fact that I caught him on a morning he was distracted by the task of tearing his house
When my friend Karen posted this on her blog over at Savory Kitchen, Eat, Drink and Wash Up, I couldn’t get to the kitchen fast enough to make it. Italian sausage and fingerling potatoes in a flavorful broth…simply delicious. It seems like this year’s Colorado harvest of tiny fingerling and new potatoes have given
In a crock pot place: 5 Frozen boneless skinless chicken breast halves 1 Can corn, drained I Can black beans, undrained 1 15-0unce jar salsa (I used my homemade, any brand will do) Cook on high for 5 hours. Top with one 8 ounce brick cream cheese. Turn off crock-pot and let sit for 1/2
Last November, our company opened up a new branch location in Castle Pines, which is just south of Denver. To celebrate the expansion we threw a little mid-day open house party complete with an impressive array of food and beverage. On the buffet, I noticed an inviting bowl of salsa sitting sitting next to
Chop a selection of your favorite vegetables into bite sized pieces. I used zucchini, eggplant, tomatoes, mushrooms, one clove chopped garlic and a sprinkle of capers. Toss them in a bowl drizzled with olive oil and your favorite spices. I used fresh thyme, oregano and a sprinkle of hot pepper flakes, salt and pepper.