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Mexican Orange Chile Brownies

By 48 Comments

Orange Chili Brownies are a super easy Mexican brownie recipe using a box mix, then adding some chili spice and citrus oil. The result is a brownie that’s over the top delicious.

Orange chocolate brownies with chile powder sprinkled on top.

My Best Brownie Recipe

Aside from a batch  I made in the 60’s, this is hands down my best brownie creation ever.

Every single time I make these brownies, I’m asked for the recipe. And for any cook, that’s the ultimate compliment.

And I’m very glad to share it, as its simple recipe, using store purchased items. All you need are a few specialty items and a warm oven, then share the love.

Mexican Brownies

To Share A Recipe Or Not To Share A Recipe

You happily share recipes don’t you? 

But haven’t we all run into someone who simply refuses? Someone that replies “no” so quickly that it literally stops you in your tracks? And even the slightest attempts to negotiate fail?

Years, ago, there was the incident of co-worker, who brought in some of the best green chili I’ve ever tasted. An impressive combination of Mexican flavors, she refused to share the recipe. After days and days of  hounding, I obtained most of the ingredients and then spent years perfecting the recipe.

And then there was the case of our Office Manager, and her homemade Honey Mustard. Hands down, the BEST Honey Mustard I’ve ever tasted. It’s perfect addition of spicy heat had me clamoring for the recipe only to hear “I don’t share the recipe.”  I spent the next few hours guessing ingredients, each guess greeted with a “smug smile and a “no.”  I could tell that even if I guessed right, she was still going to say “no.”  I’ll never get that recipe.

With all that said, I’m going to step down off my brownie box share this recipe. After many test batches, I unveiled the brownies back in August at my Summer Tapas Party. After reading my post and recipes about the party, one of the attendees sent an email which simply read “What about the f#*@*#* brownies?  🙂 

How To Make These Mexican Chili Brownies

Even as a Culinary School Graduate, I’d like to make it clear that I’m offering no apologies for using a box mix for this recipe. I have found that Ghirardelli triple chocolate brownie mix is delightfully delicious. It’s a perfect blend of rich deep chocolate and smooth texture. The high altitude instructions on the box turns out a perfect Colorado brownie.

You can purchase this mix at Costco and the Double Chocolate Mix works well too, and I’ve found this at King Soopers. I’ve not been able to locate the triple chocolate mix anywhere but Costco.

My additions are simple. Orange Oil. Boyajian is the brand I love. So many flavors, so many uses. They make great vinaigrettes. The pure orange oil is my secret ingredient for these brownies.

My next secret weapon is to sprinkle the top of the brownies with Klass Chilito Chili Powder Seasoning (formerly known as Znax2go), a salt and chile powder mixture and you’ve got a good combination of flavors. It can be purchased at Mexican markets or online. It’s a product that makes fruit (like mango slices) sing and it brings these brownies to a whole new level.

And I need to make it clear that Boyajian, Ghirardelli and Klass have not paid me nor provided me with free product to mention their products.

Affectionately referred to as “Fist Fight Brownies”, I’m officially sharing the recipe. Let’s take a look.

Mexican Orange Chili Brownies Recipe

I hope you give these orange chili brownies a try. Beautiful rich chocolate is enhanced with a tad of orange flavor and spiced up with a salty spicy chili topping. ‘They’re easy and they’re flat out fun.

And if you have a favorite Mexican brownie recipe, let me know, I’d love to give it a try.

More Mexican Chocolate Dessert Recipe

And if you’re looking for more dessert recipe ideas, don’t miss my Dessert Category. You’ll find some fun sweet tooth recipes, like this one for Mexican Jello, Gelatina con Tres Leches.

Orange Chile Mexican Brownies
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4.84 from 6 votes

Chocolate Orange Chili Brownies

Orange Chili Brownies are a super easy brownie recipe using a box mix, then adding some chili spice and citrus oil. The result is a brownie that's over the top delicious.
Prep Time10 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: Mexican
Servings: 12
Calories: 33kcal
Author: Lea Ann Brown

Ingredients

  • 1 package Ghirardelli Triple Chocolate Brownie Mix 18 ounces. Follow directions
  • 1 ½ teaspoons Boyajian Pure Orange Oil or 1 Tablespoon orange zest
  • ½ cup chopped pecans
  • 2 teaspoons Klass Chili Powder Seasoning formerly Znax 2go

Instructions

  • Prepare brownies mix according to the instructions on the box.
  • To the mixture add the Boyajian Orange Oil and the chopped pecans.
  • Blend and bake according to instructions on the box.
  • Remove from oven. While still hot liberally sprinkle on the chili seasoning mix.
  • Gently press the powder onto the top of the brownies.
  • Let cool then cut into squares and serve.

Nutrition

Calories: 33kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Calcium: 3mg | Iron: 1mg

Mexican Orange Chili Brownies …They’re What’s for A Mexican Dessert

Crispy Braised Chicken Thighs with Potatoes and Olives

By 49 Comments

Cast Iron Skillet Chicken Thighs with potatoes are seared crispy, then finished in the The result is chicken thighs with potatoes that are tender and juicy on the inside and bursting with beautiful fresh lemony flavor.

Cast iron skillet braised chicken thighs with potatoes and olives in a broth

Oven Roasted Chicken Thighs and Potatoes

You all know how much we love juicy braised chicken recipes here on the Ranch. And one of our favorites is this recipe for Yucatan Roasted Chicken Breast. But if given the choice, my preference is to select chicken thighs.

  • They’re so forgiving and less likely to dry out.
  • It seems you simply can’t over cook them.
  • Dark meat is juicier with more flavor.
  • And please, bone in, skin on for the most delicious results

And roast chicken thighs with potatoes and you’ve got a meal everyone will love and devour. Every ingredient in this meal comes together so wonderfully, and every ingredient ends up tasting better that if cooked by themselves.

It’s a beautiful combination.

Yukon gold potatoes, chicken thighs, olives cooking in a cast iron skillet

Cast Iron Skillet Chicken Thighs

With a cast iron skillet as your partner, you can’t go wrong. And that skillet didn’t fail me for this easy one pan chicken dinner.

This roasted chicken with potatoes fell right into this category.

Your cast iron skillet will do most of the work for you, but let’s take a look about how to make sure those chicken thighs have a super crispy skin before adding liquid and moving them to the oven to braise.

Cast Iron Skillet Chicken thighs with lemon, yukon gold potatoes, thyme, and olives.

Tips for Crispy Chicken Skin

  • Pat skin dry with a paper towel.
  • Avoid using a non-stick pan. Non stick pans are famous for not reaching a heat level to properly brown meats.
  • Heat your cast iron skillet or over medium high heat before adding oil.
  • Don’t overcrowd the chicken pieces. Allow a little space between each thigh so air can circulate.
  • Once you add the oil, let it come to a shimmer before adding the chicken thighs.
  • Add chicken thighs, skin side down. Once the skin is golden and will easily pull away from the skillet, start turning the thighs. No need to brown the bottom side of the thighs. The oven will take care of cooking through.
  • When adding liquid for roast chicken, add it to the base of the skillet to avvoid drenching and softening that crispy skin.
Crispy chicken thighs oven roasted with potatoes, olives and lemons. Served in a wide shallow white bowl.

Recipe for Cast Iron Skillet Chicken Thighs with Potatoes

I hope you give this one pan chicken dinner a try. It’s an easy and very satisfying recipe. Elegant enough for entertaining and easy enough for a weeknight meal.

The chicken thighs soaks up and deliver soft lemony goodness. Accompanied with a bite of briny olives, smooth potato cubes that have oven browned, and fresh sprigs of thyme, it’s truly delightful.

And if you do make this, please come back and give the recipe a star rating and leave a comment about your experience. I love hearing from my readers.

Let’s take a look at some of the braised chicken recipes you’ll find on my site:

And if you’re looking for even more chicken recipes, don’t miss my Chicken Category, you’ll find lots of great recipes including the most popular on my site for Quicker Chicken Bolognese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Cast iron skillet braised chicken thighs with potatoes and olives in a broth
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4.67 from 3 votes

Cast Iron Skillet Chicken Thighs with Potatoes and Olives

Roasted Chicken Thighs with potatoes. Seared crispy, then finished in the oven with potatoes and olives. The result is a crispy skin, tender and juicy on the inside and bursting with beautiful fresh flavor.
Prep Time10 minutes
Cook Time40 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 6
Calories: 507kcal
Author: Lea Ann Brown

Ingredients

  • 2 ¼ pounds chicken thighs bone in, skin on
  • salt to taste
  • 2 tablespoons olive oil
  • 1 ½ cups chicken stock
  • 12 ounces Small Potatoes Yukon gold, or fingerling
  • 5 garlic cloves smashed and peeled
  • ½ cup green olives
  • 1 lemon washed well, cut into wedges
  • 6 thyme sprigs
  • 1 teaspoon cornstarch

Instructions

  • Preheat oven to 450 degrees. Season chicken with salt.
  • Heat a cast iron skillet over medium-high heat. Swirl in oil.
  • When the oil starts to shimmer,. place chicken thighs, skin side down, in skillet. Cook until golden brown, about 5 minutes.
  • Flip chicken. Add 1 ¼ cup stock and ½ teaspoon salt. Add potatoes nesting them in between the thighs. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  • Transfer skillet to oven. Roast until potatoes are tender and chicken is cooked through, about 30 minutes.
  • Return skillet to stove top. Mix cornstarch with remaining ¼ cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately. A large shallow bowl works well for presentation.

Notes

If you don’t have a cast iron skillet, use an oven proof skillet. A Dutch oven will work well here.

Tips for Crispy Chicken Skin

  • Pat skin dry with a paper towel before adding to the hot oil.
  • Avoid using a non-stick pan. Non stick pans are famous for not reaching a heat level to properly brown meats.
  • Don’t overcrowd the chicken pieces. Allow some air in between each thigh.
  • Heat your cast iron skillet over medium high heat before adding oil.
  • Once you add the oil, let it come to a shimmer before adding the chicken thighs.
  • Add chicken thighs, skin side down. Once the skin is golden and will easily pull away from the skillet, start turning the thighs. No need to brown the bottom side of the thighs. The oven will take care of cooking through.
  • When adding liquid for roast chicken, add it to the base of the skillet to avoid drenching that crispy skin.

Nutrition

Calories: 507kcal | Carbohydrates: 16g | Protein: 31g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 168mg | Sodium: 396mg | Potassium: 691mg | Fiber: 2g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 23mg | Calcium: 41mg | Iron: 2mg

Lemony Braised Chicken with Potatoes and Olives …It’s What’s For Dinner

Fresh and Spicy Gazpacho Shooters

By 30 Comments

Gazpacho shooters are easy to make and fun to serve. These shot glasses filled with spicy Gazpacho Tomato Soup are a perfect Summer Appetizer.

Spicy Gazpacho Recipe

As you can see, the sun is mercifully setting on my back deck tapas dinner party.

I’ll conclude this series with the last offering of these Spicy Gazpacho Shooters.

I’ve never made gazpacho or for that matter never ordered it in a restaurant. I just can’t wrap my arms around cold soups, I  like them hot, steamy and wafting with wonderful spices and aromas.

With all that said, I thought these little cold soup shooters would make a fresh and summery addition to the menu. And when I carried them out on my tomato red platter in my cute little crackly-glass shot glasses, I felt so clever and smug and could have cared less what the soup tasted like.

With that said, these gazpacho shooters were crazy delish.

I Googled Gazpacho and the returns were all similar variations that included fresh vegetables, and always cucumber, tomato and bell peppers. I knew I wanted to kick mine up a bit and added jalapeno and a few shakes of Tabasco.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy Gazpacho Recipe
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5 from 1 vote

Spicy Gazpacho Shooters

Easy to make, fun to serve, these shot glasses filled with spicy Gazpacho Tomato Soup are a perfect Summer Appetizer.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 8
Calories: 107kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ pounds vine-ripened tomatoes chopped
  • 1 medium green bell pepper chopped
  • 1 medium red bell pepper chopped
  • 1 medium jalapeño seeded and chopped
  • 1 small sweet onion chopped
  • 1 medium cucumber peeled and chopped
  • 3 cloves garlic minced and mashed to a paste with ¾ teaspoon salt
  • ½ cup crusty croutons garlic flavored works well here
  • 3 tablespoons red-wine vinegar
  • 3 tablespoons olive oil

Instructions

  • Place all ingredients in a food processor and pulse a few times to blend. Chill until ready to serve.

Nutrition

Calories: 107kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 481mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1738IU | Vitamin C: 56mg | Calcium: 31mg | Iron: 1mg

Gazpacho Shooters … It’s whats for a Summer appetizer.

Seared Scallops with White Wine Butter Sauce

By 49 Comments

Toasting Pine Nuts enhances their buttery flavor for a special finish for Seared Scallops with White Wine Butter Sauce. Elegant and easy, serve this for a special dinner for two. Or for a diner party. Your guests will think you’ve just graduated from Culinary School.

If you love cooking scallops as much as we do, you won’t want to miss this recipe for Shrimp Scallop Pasta with Orange Cream Sauce.

Seared scallops with wine wine butter sauce served over spinach.

It’s not all buffalo burgers, elk steaks and Rocky Mountain oysters out here in the wild wild west..

We can plate up an elegant dinner with the best of them and especially if beautiful sea scallops are available.

This dish is a truly spectacular recipe. Restaurant quality, elegant and somewhat easy. The only trick is getting a good sear on the scallops. You’ll need a cast iron skillet or a French steel pan.

Most of you will have a cast iron skillet on hand. However in Culinary School, we always used a French Steel Carbon Pan. It’s light weight, and sears any meat, even a delicate scallop, like a champ.

 There’s no other adjective I can think of to describe this sauce other than divine. The all-star lineup of ingredients including shallots, thyme, cream, butter and white wine turn this dish into a delightful experience. 

Buttery toasted pine nuts add a soft crunch to compliment the delicate scallops. Served over wilted spinach, make sure you have a slice of rustic bread to mop up every single drop of the sauce.

How To Sear Scallops

  • Rinse and pat the scallops dry with a paper towel.
  • Use a neutral oil with a high smoking point. Vegetable oil or canola oil work well here.
  • Heat oil in a French Steel or cast iron skillet. Don’t use a non-stick pan as they are notorious for not transferring heat well.
  • Add the dry scallops in a single layer in the hot oil. Cook for about three minutes or until golden brown on one side.
  • Turn the scallops, starting with the first one you placed in the skillet. Cook on the other side until golden. When done the scallop should feel springy. You can use a thermometer to test the center, which should read 125 – 130 degrees.

I like this article about how to choose a French Steel Pan.

Pro Tip: Always choose good quality scallops. Some store bought scallops are soaked in a phosphate solution which plumps them up with water with also increases the price. It’s important to look for scallops that are labeled “dry” or “dry packed”. A phosphate soaked scallop can taste soapy. A dry packed scallop will sear quicker and and beautifully.

Cheers! This seared scallops recipe comes from Hugh Acheson (an F&W Best New Chef 2002) of Five & Ten restaurant and Gosford Wine in Athens, Georgia. 

Suggested wine was a Pinot Gris from either Oregon or California. 

A match made in heaven for scallops.

Recipe for Seared Scallops with Pinot Gris Butter Sauce

I hope you give recipe for Seared Scallops With White Wine Butter Sauce Recipe a try. It’s truly a perfect dinner for Valentine’s Day or Christmas time.

More Special Seafood Recipes

Don’t miss my category for Seafood Recipes. You’ll find the most popular on my site for Heavenly Halibut.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Seared Scallops with white wine butter sauce served over baby spinach.
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5 from 1 vote

Seared Scallops with White Wine Butter Sauce

Elegant and Easy. Perfect scallop recipe for a special dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 4
Calories: 304kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons pine nuts
  • 4 teaspoons extra-virgin olive oil
  • 2 medium shallots minced
  • 2 cups White Wine Pinot Gris works very well here
  • 2 thyme sprigs
  • 1 cup Chicken stock or fish stock
  • 1 tablespoon heavy cream
  • 8 Tablespoons unsalted butter cut into ½-inch pieces and chilled
  • 1 tablespoon minced chives
  • Salt and ground pepper
  • 1 Cup baby spinach
  • 1 teaspoon lemon juice
  • 2 tablespoons vegetable oil
  • 16 large sea scallops

Instructions

  • In a dry skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate lightly crush the nuts.
  • In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallots and cook over moderate heat, stirring, until browned, 4 minutes. Add the wine and thyme; boil until reduced to ¼ cup, 15 minutes. Add the stock and boil until reduced to ¼ cup, 9 minutes longer. Add the cream, bring to a boil and remove from the heat.
  • Whisk in the butter, 4 pieces at a time, until the sauce is thickened and smooth; set the pan over low heat as necessary to help melt the butter. Stir in the chives and season with salt and pepper.
  • In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
  • Heat a skillet over medium high heat. Add the vegetable oil. Season the scallops with salt and pepper and cook over high heat, turning once, until browned but barely cooked through, about 2 minutes per side.
  • To Serve; Place a helping of spinach on a plate and top with cooked scallops. Garnish with the pine nuts and pepper flakes. Spoon the sauce on top and serve. The delicate will slightly wilt due to the sauce.

Notes

How To Sear Scallops

    • Rinse and pat the scallops dry with a paper towel.
    • Use a neutral oil with a high smoking point. Vegetable oil or canola oil work well here.
    • Heat oil in a French Steel or cast iron skillet. Don’t use a non-stick pan as they are notorious for not transferring heat well.
    • Add the dry scallops in a single layer in the hot oil. Cook for about three minutes or until golden brown on one side.
    • Turn the scallops, starting with the first one you placed in the skillet. Cook on the other side until golden. When done the scallop should feel springy. You can use a thermometer to test the center, which should read 125 – 130 degrees.

Nutrition

Calories: 304kcal | Carbohydrates: 9g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 443mg | Potassium: 332mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 2.7mg | Calcium: 37mg | Iron: 1.2mg

Seared Scallops with White Wine Butter Sauce…It’s What’s for Dinner

Tree House Salad, With Sweet and Sour Dressing

By 33 Comments

Tree House Salad. A hearts of palm salad with simple fresh ingredients topped with one of the best sweet and sour dressings you’ll ever taste. Hearts of Palm, blue cheese and a mixture of crunchy seeds and nuts, the texture alone will hook you. This is a tossed salad recipe you’ll find yourself making over and over again.

Tree House Salad. Tossed green salad with hearts of palm, craisins, blue cheese and sweet and sour dressing

Like black shoes, I truly don’t think one can have enough tossed salad recipes.

Think about those black shoes, you need a pair for boot cut pants, your skinny jeans, wide cut capris, skinny capris, your pencil skirt, your black suit, your perfect little black dress …. your white jeans. You get the picture.

Same with tossed salads. You need one for burgers, for steaks, for braised chicken, for fried chicken, for lamb, for seafood …

Tossed salad with hearts of palm, dried cranberries, blue cheese dressing served in a World Market rustic black bowl.

For some reason this recipe for hearts of palm salad, which carries the name of Tree House Salad, has always been my go to salad to serve with hamburgers.

It seems a perfect flavor combo for a side dish for a juicy grilled burger.

Inspiration for Tree House Salad

My friend Linda gave me this tossed salad recipe a couple of years ago. We were invited to their house for a Summer evening dinner.

With simple ingredients topped with a sweet and sour dressing, in my books you’ve got a winner.

I wasn’t sure where the name came from so before starting this post, I Googled the title.

I was directed to  Treehouse Restaurant in Atlanta, but their Treehouse Salad didn’t resemble Linda’s at all. With all that said, here’s the recipe she gave me and it’s been a favorite ever since.

Tossed green salad with artichoke hearts, craisins, blue cheese, almonds and sweet and sour dressing.

Recipe for Hearts of Palm Salad (Tree House Salad)

I mean really, does it get any easier than this? Greens, sugared almonds, sunflower seeds, dried and dried cranberries. Top with a sprinkling of crumbled blue cheese, some hearts of palm and dig in.

I hope you give this hearts of palm salad a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a recipe using hearts of palm salad, let me know, I’d love to give it a try.

And if you love tossed salads as much as we do, and you want to become a salad expert, don’t miss my post for the 9-Secrets to A Remarkable Tossed Salad.

And if you’re looking for even more salad recipes, don’t miss my Salad Category. You’ll find the most popular salad recipe on my site for Louisiana Sunburst Salad.

Tree House Salad. Tossed green salad with hearts of palm, craisins, blue cheese and sweet and sour dressing
Print Recipe
5 from 2 votes

Tree House Salad

A simple salad, big with flavor with the most delicious sweet and tangy dressing you'll ever taste.
Prep Time15 minutes
Cook Time3 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 4
Calories: 567kcal
Author: Lea Ann Brown

Ingredients

  • 2 teaspoons butter
  • ¾ cup sliced almonds
  • 1 Tablespoon sugar
  • ¼ cup sunflower seeds
  • ¼ cup dried cranberries
  • ½ cup Extra Virgin olive oil
  • ¼ cup rice wine vinegar
  • 3 tablespoon sugar
  • ⅛ teaspoon garlic powder
  • Salt
  • Pepper
  • 4 cups red leaf lettuce
  • ¼ cup blue cheese crumbled
  • 1 can hearts of palm drained and sliced

Instructions

  • In a small heavy skillet, melt butter. Add almonds and cook over medium heat until toasted, about 4 minutes. Add sunflower seeds and dried cranberries. Sprinkle with sugar. Cook and stir for 2-3 minutes or until sugar is melted. Spread on foil to cool.
  • Mix first 6 ingredients for dressing (that’s through salt and pepper).
  • Assemble salad with remaining ingredients. Drizzle with dressing.

Nutrition

Calories: 567kcal | Carbohydrates: 27g | Protein: 10g | Fat: 49g | Saturated Fat: 8g | Cholesterol: 12mg | Sodium: 145mg | Potassium: 317mg | Fiber: 5g | Sugar: 18g | Vitamin A: 2225IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg

Wine Pairing for A Tossed Salad and Burger

We enjoyed and paired this Tree House Salad and grilled burger with a truly lovely Colorado wine. Perfect summer food if you ask me.

Holly cross Abbey Sauv Blanc. This wine is exactly what I look for in a crisp white wine. I totally agree with the description from their site and we loved it. ” A blend of 50% barrel fermented sur-lie (aged on the lees) and 50% stainless steel fermented and aged.  Full hints of oak, grass and melon in the nose, followed by a creamy smoothness that glides across the palate.” 

The Winery at Holy Cross Abbey (from their website)

Several years ago, some simple Benedictine Fathers had a dream…a dream of a fine winery located on the grounds of the historic Holy Cross Abbey in Canon City, Colorado.

Today, that dream is a reality and the staff at the winery invites you to share in the vision of those dynamic and innovative monks.  Since 2002, The Winery at Holy Cross Abbey has been attracting visitors from all over the world.

Located on the pastoral and serene grounds of the Holy Cross Abbey, nestled against the spectacular backdrop of the Wet Mountains, the winery and tasting room are shining examples of what draws visitors to Canon City and Fremont County.

Canon City is about a two-hour drive Southwest of Denver. We must make time for a day trip to the Winery at Holy Cross Abbey and a picnic at the famous Royal Gorge.  Sounds like a perfect day.

Hearts of Palm Salad and a burger .. It’s What’s for a Summer Dinner