Larry and Bev, our blogging friends from Tennessee, have been threatening to head to the Wild West for over a year now, and their long awaited visit finally became reality. Their 4,000 mile journey included a stop to the Denver area and I must say, it was a pleasure to finally meet “the breakfast king”
This is the 2nd post for our group project dedicated to spreading the word about the Muy Bueno Cookbook. Organized by Heather over at Girlichef, sponsored by Hippocrene this a project of a mother and two daughters who lovingly explore and share three generations of Mexican and Mexican-American food heritage.
Always cause to celebrate when one of the bloggerhood gets the opportunity to publish their very own cookbook. And even more reason to celebrate when its my friend Yvette who lives right here in Highlands Ranch. Yvette, Veronica and their mother Evangelina were all born and raised in El Paso, Texas. They started My Bueno
I’m a new member of the Secret Recipe Club. For those of you not familiar with the concept, its members are a group of food bloggers who once a month are secretly assigned to another member’s blog. You sneak around on your assigned blogger, choose a recipe that you’d like to try, write a post
While reading this recipe, I said to myself right from the get-go “Use pork instead of steak”. But Better Homes and Gardens has been such a trustworthy resource over the years, I decided to stick to their recommendations. It was really pretty good. I love the idea of steak, love the idea of peach steak sauce, love the
Colorado Western Slope Peaches are making abundant appearance in our grocery stores, farmer’s markets and our kitchen. Beautiful fuzzy fruit full of wonderful juicy flavor. We’ve been cherishing every single bite. With our record-breaking hot summer temperatures and traditional Colorado cool evenings, this year’s crop has seemed even better than ever. This dessert is one
The first time we ever heard of Eggplant Caponata was when we had it at the International Pinot Noir Celebration in McMinnville, Oregon. It was like nothing we had ever tasted. Sauteed eggplant and onions flavored with cinnamon and cocoa powder, crunchy with pine nuts and richly colored with balsamic vinegar. A combination of complex