I decided to list a few of the must sees when traveling to Colorado. Of course this depends on what your interests are, but these are a few fun things to do while vacationing in Colorado. The profound beauty and the multiple tourist attractions in the state make it a vacation destination. With the rocky mountain ranges and vivid landscapes you will need to bring your camera for lots of photo opportunities.
For hotels; you might want to try the Broadmoor Hotel in Colorado Springs and they have an amazing Sunday brunch you don't want to miss. In downtown Denver there is the famous Brown Palace and in Boulder there is the St. Julian Hotel and Spa. Of course, there are many countless options to choose from.
One thing you don't want to miss is the Broadmoor's Pikes Peak Cog Railway (the worlds highest railway) that climbs 14,114 feet to the top of Pikes Peak. Obviously, the views are stunning! No trip would be complete without visiting Breckenridge, Vail, Aspen, Steamboat or Telluride as well as the many other ski resorts Colorado has to offer. Check out the Red Rocks Amphitheater, Rocky Mountain National Park, The Stanley Hotel in Estes Park, Glenwood Hot Springs, Pikes Peak, Coors Brewery in Golden, Manitou Cliff Dwellings, The Denver Botanic Gardens, The U.S. Mint in downtown Denver, Trout Lake, Shopping at Cherry Creek (some very fine stores), Littleton (lots of antique stores), Durango/Silverton, Horseback riding, If you enjoy casinos/buffets visit Central City in the mountains. It's an old mining town left over from the Colorado gold rush in the mid 1800's. The entire town is a National Historic District. You might also visit The Pro Rodeo Hall of Fame and American Cowboy Museum, the United States Air-force Academy and the United States Olympic Training Center just to name a few places that are a must see.
I hope you enjoy the recipes listed below and if you get the chance to visit this beautiful state, please do. The native Coloradans are very friendly (my husband and I are transplants, but we are friendly too).
Honey Lemonade - when picking fresh lemons at my daughter and son-in-laws home in Huntington Beach, CA I wanted lemonade, but not made using refined sugar so here is the recipe.
2 cups hot water
1 cup honey
2 cups fresh lemon juice
6 cups cold water
Fresh lemon slices
Into the saucepan with the hot water stir in the honey until it dissolves. Then combine the lemon juice and water. If you feel you need to add more honey or lemon for the perfect taste, add it. Pour into glasses full of ice cubes, and garnish with lemon slices.
Let's start with some wonderful appetizers
Luscious and Creamy Pate
1 lb. chicken livers
1/4 lb. butter
1 white onion, chopped
2 shallots, finely chopped
1 garlic clove, finely minced
1 tsp. fresh thyme
13 large button or crimini mushrooms, chopped
3 Tbl. brandy
2 Tbl. heavy whipping cream
salt and freshly ground black pepper
Fresh parsley sprigs, garnish
Into a large saute pan, add half of the butter butter to melt add onions, garlic and shallots. Cook stirring until softened, but not brown. Add livers, thyme and mushrooms, stirring for about 6 more minutes, add brandy and simmer for about 2 minutes on low, remove from heat. Place mixture into blender season with salt and pepper. Add other half of butter and cream process to just incorporate. Spoon into a glass bowl, cover with plastic wrap and chill until firm. Serve with baguette slices, garnish with sprigs of fresh parsley.
Party Rye Bread - these little rye's are tasty goodness, these are especially great for those who are on a party budget, but they are still delicious!
1 loaf of the small party rye bread
1 1/2 cups Swiss cheese, grated
10 slices bacon, sliced
1/2 cup black olives, sliced
3 scallions, minced including green part
1 tsp. Worcestershire sauce
1/2 cup mayonnaise
Preheat oven to 375 degrees. Add bacon to a saute pan and cook until browned and crisp. Remove to paper towels to drain and cool. Into a bowl; add mayonnaise, cheese, olives, scallions, Worcestershire sauce and cooked crumbled bacon, stirring well to combine. Place rye breads onto a large baking sheet and top with a spoonful of mixture, spreading lightly. Bake for about 15 minutes, until browned and bubbly, serve immediately.
Mountain Trout Pate
2 cups smoked trout, boned and skinned (Colorado is knows for its great trout fishing; rainbow, cutthroat, brook, brown and lake trout all located in the many lakes and streams)
1 (8 oz.) package cream cheese, soft
1/2 cup goat cheese
1/2 stick butter, soft
2 scallions, minced including green part
1 Tbl. prepared horseradish
Tabasco
1 Tbl. fresh lemon juice
2 Tbl. capers, rinsed, drained and chopped
1/4 cup fresh parsley, chopped
Into a food processor add cream cheese, goat cheese, butter and trout, pulse to just blend. Add scallions, horseradish, lemon juice, capers and parsley. Process to combine well. Place into a bowl, cover and chill. Serve with baguette slices or slices of roasted red potatoes.
Asian Chicken Wings
4 lbs. chicken wings, rinsed in cold water and patted dry
1 cup hoisin sauce
3/4 cup plum sauce
1/2 cup soy sauce
1/4 cup seasoned rice vinegar
1/4 cup dry sherry
1/4 cup honey
2 garlic cloves, finely minced
4 scallions, finely sliced on diagonal including green part
3 Tbl. sesame seeds, lightly toasted, (garnish)
1/2 cup fresh cilantro, chopped (garnish)
Shredded lettuce and red cabbage combined (garnish)
Into a large glass bowl combine; hoisin, plum sauce, soy, vinegar, sherry, honey and garlic. Add chicken and toss well to combine. Cover and refrigerate for 24 hours. Preheat oven to 375 degrees. Line baking sheets with foil or you will have a sticky mess and we don't want that. Spray baking racks with cooking spray and place over foil lined sheets. Drain chicken wings reserving marinade. Arrange wings onto rack and bake for 35 minutes. Remove from oven. Preheat broiler and add pans of wings to cook, turn wings occasionally and baste with marinade. Broil for about 30 minutes, turning and basting every 7 minutes or until golden brown. Onto a large serving platter, add lettuce and cabbage, piling chicken on top. Sprinkle with sesame seeds and scallions. Dig in you will love these!
Roasted Green Salsa - you'd think we lived in N. Mexico with all the green chili roasting that goes on around CO
6 ruby red tomatoes, roasted, peeled and chopped
3 roasted green chilies, peeled, seeded and chopped
1 white onion, finely chopped
2 garlic cloves, roasted and finely minced
1/2 half lime, juiced
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper
Place all ingredients into a bowl and let sit for about an hour so flavors develop.
Chilled Spicy Red Pepper Soup - great for a picnic or mountain hike (just place into a thermos and have fun) or you can also serve for lunch, dinner or a party in shot glasses
4 large red bell peppers, roasted, peeled, seeded and chopped
2 large yellow bell peppers, roasted, peeled, seeded and chopped
1 jalapeno, roasted, seeded and chopped
1 white onion, chopped
2 garlic cloves, finely minced
12 ruby red plum tomatoes, peeled and quartered
1 Tbl. fresh ginger, peeled and minced
3 1/2 cups chicken stock (good quality)
1/4 cup fresh lemon juice
2 tsp. Tabasco
1/2 cup heavy whipping cream
1/4 cup plain Greek yogurt
Croutons, homemade
Scallions, sliced thinly on diagonal including green part
1/4 cup fresh parsley
Into a large Dutch oven add drizzle of olive oil and then add onions cooking to soften, add garlic and cook about 2 minutes stirring often. Add ginger and cook a couple of minutes, then add roasted peppers, tomatoes, salt, pepper, chicken stock and lemon juice. Cover and simmer about 45 minutes. Remove from heat and set aside. With an immersion blender puree the ingredients and add yogurt, cream and Tabasco whisking to combine. Taste and adjust flavorings. Cover and chill for about 4 hours. To serve; place into bowls and garnish with scallions, parsley and croutons. Note: you can also serve this soup hot.
Luscious Lemon and Nut Bread
1 stick butter, soft
1 1/2 tsp. lemon oil
2 cups sugar
3 eggs, lightly beaten
2 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup whole milk
3 Tbl. fresh lemon zest
1 cup pecans, lightly toasted and chopped
1/4 cup fresh lemon juice
1/2 cup sugar
Preheat oven to 350 degrees. Into a large mixing bowl beat butter, lemon oil, eggs and 1 1/2 cups sugar. Into another bowl add flour, baking powder and salt whisking to combine. Add the flour mixture alternating with milk to the butter mixture. Stir in lemon zest and pecans. Pour into a greased loaf pan and bake 1 hour or until pick inserted in center comes out clean. Remove bread from oven and turn out onto cooling rack. With a toothpick poke holes all over bread including sides. Into a bowl combine lemon juice and 1/2 cup sugar whisking to combine. While loaf is warm drizzle glaze over top and sides of bread.
Vegetarian Chipotle Chili
1 (15 oz.) can EACH of red kidney beans, cannellini beans, black beans (rinsed and drained
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 large white onion, finely chopped
2 garlic cloves, minced
2 tsp. ground cumin
Tabasco to taste
1 Tbl. smokey chili powder
1/2 cup chunky salsa, homemade or store bought
1 (28 oz.) can Cento whole tomatoes, pour into a bowl and rough chop (including all the juice)
2 Tbl. chipotle chilis in adobo sauce, chopped
2 cups corn
3 cups vegetable stock (good quality)
1 large carrot, peeled and thinly sliced
2 stalks celery, sliced including leafy part
salt and freshly ground black pepper
1/2 cup black olives, sliced
Accompaniments; sour cream, shredded Pepper Jack cheese, tortilla strips, scallions thinly sliced including green part
Into a large Dutch oven, add a good drizzle of oil add peppers, onions, garlic and saute to soften. Add carrots and celery and continue cooking for a couple of minutes. Sir in cumin, Tabasco, chili powder and chipotle in adobo. Add stock, salt, pepper, beans, salsa and tomatoes with juice, stirring to combine. Bring to a boil then turn heat to low and simmer for about 45 minutes, add corn. Taste and adjust flavorings, stir in sliced olives. To serve; place into bowls and garnish with your choice of accompaniments.
Lemon Mushroom Creamy Chicken Soup - love
3 cups shredded cooked chicken (I like to poach it)
2 garlic cloves, finely minced
1 large white onion, chopped
4 celery stalks, thinly sliced including green leafy part
2 bay leaves
salt and freshly ground black pepper
1 lemon, juiced
1 tsp. lemon zest
1/4 cup dry white wine
7 cups chicken stock (good quality) (one cup for roux)
2 cups button mushrooms, thinly sliced
2 Tbl. dried basil
3 Tbl. butter
3 Tbl. all purpose flour
2 cups heavy whipping cream
1/4 cup fresh parsley, chopped
Into a large Dutch oven add good drizzle of olive oil and pat of butter. Add onion and garlic cooking to soften, but don't brown, stir in mushrooms and cook about 4 minutes. Stir in wine and reduce by half. Add celery, bay, lemon juice, zest, basil and 6 cups chicken stock. Heat to boil then reduce to simmer covering for 45 minutes. Add chicken and simmer for about 20 minutes. Into a small saute pan add butter to melt, then whisk in flour to form a roux, whisk in remaining cup of chicken stock. Turn up heat on soup to medium and pour in the roux mixture mixing to combine. Reduce heat again to simmer. Stir in whipping cream, season with salt and pepper and mix in parsley. Taste and adjust flavorings, if you find soup too thick just stir in a touch more chicken stock. Serve with a tossed salad and cheddar chive cheese biscuits.
Farm Fresh Summer No Cook Tomato Sauce
3 lbs. ruby red summer tomatoes, cut into 1/2-inch dice
3 Tbl. extra virgin olive oil
2 Tbl. capers, rinsed and drained, rough chopped
1/2 cup fresh basil, chiffonade
1/4 cup fresh parsley, chopped
1 Tbl. fresh oregano
1 large garlic clove, finely minced
salt and freshly ground black pepper
Into a bowl add ingredients and let stand at room temperature stirring occasionally for a few hours. Serve on lightly toasted baguette slices with thin slices of fresh mozzarella cheese or goat cheese, over fresh cooked pasta with a nice grating of fresh Parmesan cheese, and a simple salad.
Delicious Marinated Green Beans and Carrots
2 cups distilled white vinegar
1/4 cup honey
1 tsp. dill weed
1 tsp. pickling spice blend
1 garlic clove, crushed
1/2 cup cold water
1 Tbl. salt
4 large carrots, peeled and sliced about 1/4-inch thick on diagonal
1/2 lb. fresh green beans
Into a large saucepan, add vinegar, honey, dill, pickling spice, garlic, water and salt. Bring to a boil the add carrots and beans. Reduce heat to simmer and cook about 12 minutes. Let cool then refrigerate for a few hours before serving. These will keep refrigerated for a week or so, but they won't last that long.
Aspen Roasted Cauliflower
1 large head cauliflower
3 shallots, peeled and sliced
4 fresh thyme sprigs
3 garlic cloves, finely minced
olive oil
pinch of red pepper flakes
salt and freshly ground black pepper
1/2 cup Parmesan cheese, grated (in addition, some shards for garnish)
1/4 cup fresh parsley, chopped
Preheat oven to 425 degrees. Rinse cauliflower in cold water, pat dry with paper towels and separate into florets. Place onto baking sheet with shallots, thyme, garlic and good drizzle of olive oil, season with salt, pepper and pepper flakes. With your hands toss well to combine. Roast tossing occasionally for about 15 minutes then sprinkle with the Parmesan cheese, toss to combine and roast an additional 5 minutes. Remove to serving bowl or platter and garnish with parsley and shards of Parmesan.
Farm Spinach Salad with Tangerines
16 oz. fresh spinach, rinsed in cold water and spun dry, remove stems
3 tangerines, peeled and sectioned
2 beautiful avocados, peeled and cut into chunks (spritz with fresh lemon juice)
1/2 red onion, shaved
8 red radishes, thinly sliced
1 cup goat cheese, in chunks
1/4 cup pine nuts, lightly toasted
Homemade croutons, if desired
Dressing
1/4 cup freshly squeezed tangerine juice
2 Tbl. ketchup
2 Tbl. white balsamic vinegar
2 tsp. Dijon
2 tsp. honey
Olive oil
salt and freshly ground black pepper
Dressing; into a jar with lid add juice, vinegar, ketchup, mustard and honey shaking well to combine. Season with salt and pepper then add some olive oil, I personally like more of the acidic taste vs. oil taste so add what you enjoy, then shake well to combine. Taste and adjust flavorings. Onto a platter, add spinach, scatter on tangerines, avocados, onion, radishes, cheese and pine nuts. Shake dressing again and drizzle over salad, serving extra on the side.
Farm Stand Potato Salad - if you have been reading my posts you know I am the Queen of Potato Salad, love, love, love it! So I've added a few of my newest potato salad experiments and hope you enjoy them.
Rocky Mountain National Park Simple Red Bliss Potato Salad
4 lbs. red bliss potatoes, rinsed and scrubbed in cold water
1 small red onion, chopped
8 red radishes, sliced
7 scallions, thinly sliced on diagonal including green part
5 stalks celery, thinly sliced on diagonal
2 Tbl. fresh thyme, chopped
1 bunch fresh parsley, chopped
Dressing
1 1/2 cups mayonnaise
2 Tbl. grainy mustard
2 garlic cloves, finely, finely minced
2 Tbl. sherry vinegar
2 Tbl. olive oil
salt and freshly ground black pepper
Place potatoes into a large pot of boiling salted water and cook for about 20 minutes, or until tender. Drain well, refresh in ice water bath, cool and drain again. Into a bowl combine mayonnaise, garlic, vinegar, oil and mustard. Season with salt and pepper and mix to combine. Into a large bowl, cut potatoes into chunks, add onion, scallions, radishes and celery, mix in some of the dressing and combine. Cover and refrigerate for a couple of hours. Save any remaining dressing for later. When ready to serve, stir in thyme and parsley and if the salad needs more dressing, add it. Taste and add more salt and pepper if desired.
Fingerling Potato Salad
2 lbs. fingerling potatoes
4 stalks celery, thinly sliced including leafy tops
1/2 cup fresh parsley, chopped
1/3 cup green pimento stuffed olives, sliced
2 Tbl. capers,rough chopped
2 Tbl. fresh dill, chopped
1 cup feta cheese, large crumbles
4 scallions, sliced including green part
salt and freshly ground black pepper
Parsley sprigs, garnish
Dressing
1/4 cup extra virgin olive oil
2 Tbl. champagne vinegar
2 tsp. Dijon
2 Tbl. sour cream
1 tsp. fresh lemon zest
salt and freshly ground black pepper
Into a large pot of boiling salted water, add potatoes and cook until tender, drain well and place into a ice bath, drain again and pat dry. Slice potatoes in half lengthwise and place into a bowl. Season with salt and pepper. Add celery, parsley, olives, capers, dill, and scallions. Dressing; into a bowl whisk the oil, vinegar, Dijon, sour cream, lemon zest, salt and pepper, taste and adjust seasonings. Pour over salad and pile salad onto a serving platter, sprinkle on cheese and parsley sprigs.
Pikes Peak Picnic Sandwich
4 red bell peppers, roasted, seeded, peeled and sliced into strips
1 red onion, thinly sliced
2 medium sourdough or Italian bread rounds
Slices Provolone cheese
Slices of Swiss cheese
Slices of deli turkey or chicken or both, I like a lot (good quality)
Slices of deli black forest ham, I like a lot (good quality)
1/2 cup black olives, sliced
Baby arugula, rinsed in cold water and spun dry
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tsp. Dijon
1/2 cup mayonnaise
2 tsp. fresh lemon zest
1 tsp. fresh lemon juice
3 Tbl. fresh basil, chopped
freshly ground black pepper
Into a bowl whisk the vinegar, olive oil and Dijon to combine. Add roasted pepper, tossing to combine. Let stand for a couple of hours. Cut off tops of bread and hollow out loaves leaving about 1/2-inch thick shell. Save the insides and place into plastic bag storing in freezer for bread crumbs for later uses. Into a bowl combine mayonnaise, zest, juice and fresh basil stirring to combine. With each bread spread the inside with some of the mayonnaise mixture. Start layering inside the marinated peppers, black pepper, red onion, cheese, meats, olives and arugula. Replace bread tops and wrap tightly in plastic wrap then into foil. Chill overnight and then slice into wedges. Similar to a muffuletta sandwich. Note: you want to layer each of the ingredients thinly then layer again.
Fresh Beet and Grapefruit Salad
8 fresh red beets
1 1/2 cups watercress, stems removed rinsed in cold water spun dry
1 head butter lettuce, torn
2 ruby red grapefruits, peeled, and sectioned (be sure pith is removed)
2 large avocados, peeled, seeded and sliced
8 oz. blue cheese, large chunks (I like Maytag)
Dressing
1/2 cup extra virgin olive oil
2 tsp. Dijon
2 tsp. honey
1/4 cup Sherry wine vinegar
salt and freshly ground black pepper
Homemade croutons
Preheat oven to 400 degrees. Remove tops and roots of beets and rinse well under cold water. Place the beets onto a foil lined baking sheet and toss with olive oil, season with salt and pepper. Roast until a thin bladed paring knife pierces the beets so they are tender. This could take about 1 hour or more. Remove from oven and let cool. When cool enough to handle (I would wear disposable gloves) peel and slice into sections. Onto a platter add watercress and lettuce, mixing to combine. Top with avocado slices, beets, and grapefruit sections then sprinkle on blue cheese crumbles. Dressing; into a bowl combine oil, Dijon, honey and vinegar whisking well to combine, taste season with salt and pepper. Drizzle over salad and top with croutons.
Creamy Decadent Potato Casserole (this recipe is high in calories) - I am a big fan of potatoes and these are so good
4 lbs. potatoes (red, Yukon Gold or Russet, if you use the large russet bakers you won't have as many potatoes to peel) peeled and cut into chunks
1 lb. thick cut bacon, sliced
2 sticks butter, soft
2 cups sour cream
1 (8 oz.) package cream cheese, soft
2 1/2 cups sharp cheddar cheese (plus extra for topping later)
whole milk - start with about 1/4 cup then add more as you require it
1/2 cup heavy whipping cream
salt and freshly ground black pepper
1 bunch scallions, sliced including green part
1 cup fresh parsley, chopped
Preheat oven to 400 degrees. Into a large stock pot of boiling salted water, add potatoes and cook about 25 minutes or until tender. Drain well and place back into pot. Into a large saute pan, add bacon and cook to brown and crisp. Remove to paper towels. Spray a large baking pan with cooking spray. To the potatoes in the pan add butter, sour cream, cream cheese, milk, whipping cream and mash well to combine, season with salt and pepper. Taste and adjust the salt and pepper. Stir in the remaining ingredients and add potato mixture to the prepared baking pan. Bake for about 30 to 45 minutes. Sprinkle more cheese on top of potatoes. Turn on broiler and place pan under broiler for a few minutes so cheese gets bubbly and lightly golden brown. Dig in they are delicious!
Summertime Sweet Corn Chowder
10 new potatoes, cut into chunks
8 ears sweet corn, kernels cut off
6 strips thick cut apple smoked bacon, sliced
1 small jalapeno, seeded and finely minced
4 cups chicken stock (good quality)
1 1/2 cups whole milk
1/2 cup heavy whipping cream
1 white onion, chopped
1 large leek, white and just to the light green part, sliced and rinsed in cold water
2 garlic cloves, finely minced
salt and freshly ground black pepper
Tabasco
1/4 cup fresh basil, chiffonade
Into a large Dutch oven add bacon and cook to brown and crisp, remove to paper towels. Remove most of bacon fat and add a drizzle of olive oil. Cook onions and leeks to soften then add garlic and cook a couple of more minutes. Add potato and jalapeno cooking for a few minutes, then add chicken stock and cook until potatoes are tender. Add corn, milk, Tabasco and cream bring to a boil, then reducing to simmer. Keep stirring the corn so it doesn't stick to bottom of pan for about 15 to 20 minutes. Stir in bacon, taste and adjust seasonings. To serve; dish up into bowls and garnish with fresh basil.
My Grandmother Villa's Delicious New Potatoes, Peas and Pearl Onions - oh I love these. When I was a child and we would visit grandma in the summer this what I always wanted her to make
2 lbs. small red new potatoes
3 cups fresh or frozen peas (she used fresh peas)
1 small bag pearl onions or fresh ones (that is what grandma used)
1/4 cup butter
4 Tbl. all purpose flour
salt and freshly ground black pepper
pinch of fresh nutmeg
1 cup whole milk
1/2 cup heavy whipping cream
1/4 cup fresh parsley, rough chopped
Steam or boil the whole potatoes until tender, remove potatoes, drain well and cut into chunks and place into a large bowl. Add peas to hot water for just a moment, then with a slotted spoon remove and place in bowl with potatoes. Add pearl onions to the water and bring to a boil for about 12 minutes, drain and add to bowl with peas and potatoes, season with salt and pepper. Into a saute pan add butter to melt, whisk in flour and whisk in milk and cream to form a thick sauce, season with salt, pepper and nutmeg. When thickened, pour over potatoes, peas and onions, stirring to combine. Pour into pretty serving bowl and garnish with parsley.
Zucchini Fritters - mmmmm
5 zucchini, grated onto paper towels
2 eggs, lightly beaten
1 large onion, chopped
1 garlic clove, finely minced
2 Tbl. freshly grated Parmesan cheese
2 Tbl. fresh summer basil, chopped
1/2 cup all purpose flour
1/2 tsp. baking powder
1 tsp. paprika
1 tsp. garlic powder
salt and freshly ground black pepper
Tabasco, I like a lot
Canola oil, for frying
Sour Cream Dip
1 cup sour cream
2 Tbl. fresh dill
3 scallions, sliced
Tabasco
Note: make sure you remove all the water from zucchini by rolling zucchini up into a clean kitchen towel or lots of paper towels. Heat oil in large saute pan. Add onion and cook to soften, then add garlic and cook to soften. Place this mixture into a large bowl and cool. Add zucchini, basil and cheese, mixing well to combine. Into a small bowl mix the flour and baking powder and mix in with the zucchini along with eggs, salt, paprika, garlic powder, pepper and Tabasco Mix well and let rest for about 10 minutes. Preheat oven to 200 degrees. Into a large saute pan, add a little of the canola oil to sizzling hot. Take about 2 Tbl. of zucchini batter and add to oil, slightly flatten and fry to golden brown on both sides. Remove to paper towel lined baking sheet and keep warm in oven while you continue frying remaining fritters. Remove fritters from oven and place onto a serving platter. Into a bowl add sour cream, fresh dill,Tabasco and scallions mixing to combine. Serve with the fritters.
Delicious Farm Fresh Tomato Salad
1 lb. ripe ruby red farm fresh tomatoes, quartered (be sure to rinse in cold water)
1 red onion, thinly shaved
salt and freshly ground black pepper
8 oz. Feta cheese, large crumbles
Black olives
1/2 cup fresh parsley, rough chopped
1 cup halved pecans, lightly toasted
Dressing
2/3 cup red wine vinegar
1/4 cup water
3 Tbl. tomato paste
2 Tbl. vegetable oil
1 scallion, finely chopped including green part
2 Tbl. fresh parsley, chopped
2 tsp. honey or sugar
1 tsp. paprika
1 garlic cloves, finely minced
1 tsp. dried basil
1/2 tsp. dried thyme
1 tsp. fresh lemon juice
salt and freshly ground black pepper
Dressing; into a blender add vinegar, water, tomato paste, oil, scallion, parsley, honey, paprika, basil, thyme, garlic, lemon juice, salt, and pepper. Cover and process for about 1 minute or until smooth, taste and adjust flavorings. Let stand for about 15 minutes to develop flavors, then just before serving pulse again. Salad; onto a large beautiful white platter scatter tomatoes and top with salt and pepper. Add slivers of onion, parsley, cheese, olives and nuts. Drizzle over dressing and serve with a big loaf of French baguette and soft butter.
Spicy Thai Salad - nice for a lake boating picnic
1 lb. spaghetti or Asian noodles (spaghetti works well if you can't get to the market to get Asian noodles)
5 scallions, thinly sliced on diagonal including green part
2 lbs. medium to large shrimp, peeled and cleaned
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1 orange bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
2 cups snow peas, steamed to crisp and chilled
1 cup shredded carrots
1 large ripe mango, peeled and chopped
2 cups red cabbage, sliced
1 large English cucumber, sliced in half lengthwise then sliced on diagonal
Toasted sesame seeds, garnish
Dressing
3/4 cup seasoned rice vinegar
2 Tbl. chili oil
1 Tbl. toasted sesame oil
1 garlic clove, finely minced
2 Tbl. soy sauce
2 Tbl. creamy peanut butter
1 Tbl. fresh ginger, peeled and grated
Into a blender, add dressing ingredients and pulse to combine. Taste and adjust flavorings. Into a saute pan, add a drizzle of oil and add shrimp, season with salt and pepper. Cook stirring until they just turn pink. Remove from pan and cool in refrigerator. Into a large pot of boiling salted water add pasta and cook al dente, drain and rinse well in ice cold water, drain again well and pat dry with paper towels so you have no residual water. Pour into a large bowl. Add remaining salad ingredients, including shrimp and toss with dressing. Pile up onto serving platter. Garnish with toasted sesame seeds.
Grilled Steak Salad with Spicy Dressing
1 lb. rib eye steak
salt and freshly ground black pepper
8 cups Romaine lettuce, sliced (rinse well in cold water first and spin dry)
1 pint pear tomatoes, left whole
8 red radishes, sliced
8 fingerling potatoes, sliced lengthwise
1 or 2 large avocados, peeled, seeded and sliced
1/2 cup halved pecans, lightly toasted
1/4 cup fresh cilantro, rough chopped
1 red onion, thinly sliced into rounds
Homemade croutons
Dressing
1/2 cup sour cream
3 Tbl. prepared horseradish
1 Tbl. fresh chives, minced
1 tsp. honey
1 Tbl. red wine vinegar
salt and freshly ground black pepper
Place potatoes into a bowl and drizzle with little olive oil, salt and pepper. Heat grill and add potatoes cooking until tender, turning once. Season steak with salt and pepper and place on grill cooking to desired doneness. Remove steak and let rest about 10 minutes before thinly slicing on diagonal Place greens onto large platter, top with radishes, grilled potato slices, avocados, red onion, tomatoes, cilantro, nuts and slices of steak. Drizzle over dressing and top with croutons. Dig in, you will love it!
Potato Lasagna - Colorado is known for growing a vast potato crop located in the San Luis Valley, which is very fertile area in south central Colorado.
1 lb. ground turkey, beef or chicken
1 yellow onion, chopped
2 cups fresh mushrooms, sliced
2 garlic cloves, minded
6 cups thinly sliced potatoes, peeled (I like Yukon Gold)
2 cups fresh mozzarella, grated (save about 1/2 cup for topping)
1/4 cup fresh Parmesan cheese (save for topping)
1/4 cup fresh parsley, chopped (for garnish)
White sauce (note you can also use a red sauce if desired)
3 Tbl. butter
4 Tbl. all purpose flour
2 1/2 cups whole milk
1/2 cup heavy whipping cream
3/4 cup fresh Parmesan cheese, grated
salt and freshly ground black pepper
Preheat oven to 375 degrees. White sauce; into a saute pan, add butter to melt and whisk in flour cooking for about 1 minute. Whisk in milk, cream and season with salt and pepper. Cook for a few minutes, then whisk in cheese. Keep on simmer. Lasagna; into a saute pan, add drizzle of oil and add meat, stirring and cooking until browned. Drain off any fat, add a little more oil and add onions, garlic and mushrooms cooking until tender. Grease a 13x9 baking pan and arrange half of the potatoes in pan, top with half of the meat and sauce and sprinkling of mozzarella cheese, then top with remaining potatoes, meat, remaining sauce and more cheese. Cover with foil and bake about 60 minutes or until potatoes are tender. Uncover and sprinkle with mozzarella and Parmesan cheese then place under broiler to get browned and bubbly. Remove from oven and sprinkle with parsley. Let stand about 10 minutes before cutting into.
Outstanding Teriyaki Burgers
1 1/2 lbs. ground beef or ground turkey
1/2 lb. ground pork
1/4 cup carrots, grated
4 scallions, chopped including green part
1 tsp. fresh ginger, grated
2 tsp. soy sauce
1 tsp. Sriracha sauce
1/2 cup fresh cilantro, chopped
6 slices fresh pineapple
salt and freshly ground black pepper
Buns (good quality)
Lettuce
Sliced Avocado
Sriracha mayonnaise
Sauce
1/4 cup cold water
1 1/2 tsp. cornstarch
1/4 cup soy sauce
1/2 cup pineapple juice
3 Tbl. brown sugar or honey
1 tsp. fresh ginger, grated
1 garlic clove, finely minced
Sauce; into a small bowl combine cornstarch with water and stir to dissolve. Into a saucepan mix soy, pineapple juice, sugar, ginger and garlic. Bring to a boil then reduce to simmer for about 20 minutes. Add cornstarch mixture and simmer for about 5 minutes or until it thickens. Remove and set aside to cool. Note: if you have any sauce leftover the next night grill some chicken and baste with sauce. Burgers; into a large bowl combine beef/pork, carrots, scallions, ginger, soy, sriracha, salt, pepper and cilantro mixing to combine, but don't over mix. Form into patties. Heat up grill and cook burgers to desired doneness. Brush the pineapple with a little oil and grill at the same time burgers are grilling, turning only once. Brush buns with a little butter and place on grill to warm up. Brush burgers with teriyaki sauce and top with pineapple slices. Place onto buns with desired accompaniments.
Easy Tasty Chili Relleno Bake - I started making this back in the 80's in San Diego
1 lb. ground turkey or use ground beef
1 white onion, chopped
2 garlic cloves, minced
1 jalapeno, seeded and finely chopped
12 mild chilies, roasted, seeded and peeled
salt and freshly ground black pepper
5 eggs, beaten
1/4 cup all purpose flour
Tabasco
1 cup whole milk
1/4 cup heavy whipping cream
1 cup sharp cheddar cheese, shredded
1/2 cup Monterey jack cheese, shredded
Fresh cilantro, chopped garnish
Into a saute pan add meat and brown along with onion, garlic and jalapeno. Drain any fat and season with salt and pepper. Preheat oven to 350 degrees. Place half of the chilies in bottom of a greased 8x8 baking pan and top with meat, onions, garlic and jalapeno. Arrange remaining chilies on top of this. Into a bowl whisk the eggs, flour, salt, pepper, Tabasco, cream and milk to smooth consistency. Pour over the chilies and top with cheese. Bake for about 45 minutes. Remove from oven and let rest about 10 minutes before serving. Top with cilantro. Serve with fresh corn tortillas, salsa, and shredded lettuce if desired.
Chicken Breasts Stuffed with Goat Cheese and Salsa - love these very flavorful chicken breasts
6 boneless, skinless chicken breasts
3/4 cups goat cheese, crumbled
3/4 cups ricotta cheese
2 roasted red bell peppers, peeled and minced
4 scallions, finely chopped including green part
salt and freshly ground black pepper
Salsa Verde
1/2 cup fresh parsley, finely chopped
2 Tbl. fresh basil, finely chopped
1 Tbl. capers, drained
4 anchovy fillets, deboned, drained and rinsed
3 Tbl. red onion, minced
2 garlic cloves, finely minced
1 Tbl. fresh lemon juice
1 Tbl. red wine vinegar
1/2 cup olive oil
freshly ground black pepper
2 hard boiled eggs, chopped finely (optional)
Salsa; into a bowl combine ingredients and mix well. Cover and refrigerate. When ready to serve remove from rig. and let stand for a few minutes. Chicken; preheat oven to 350 degrees. Between two pieces of plastic wrap gently pound chicken breasts, but not too thin. Into a bowl combine cheeses, red pepper, and scallions. Season chicken breasts with salt and pepper. Divide the cheese mixture and stuff each chicken breasts with mixture. Roll up each breast folding in excess meat around filling. Lightly grease a baking sheet and place the breasts seam side down onto pan and brush with oil, season outside of breasts with salt and pepper. Bake for about 20 minutes or until cooked through. Remove breasts from oven and place onto cutting board. With a very sharp serrated knife slice on the bias and place onto serving platter. Garnish with a little of the sauce, serving remaining sauce on the side. Serve with hot crust bread and a garden salad.
Buffalo Steaks with Cream Sauce - we can't have recipes from CO without including buffalo if you can't find buffalo steaks use what you can find. This is very similar to steak au Poivre
2 (16 oz.) thick cut buffalo top sirloin steaks
salt and freshly ground black pepper
Sauce
2 garlic cloves, finely minced
2 cups crimini mushrooms. sliced
1 cup beef stock (good quality)
1/4 cup heavy whipping cream
1/4 cup brandy
2 shallots, finely minced
5 Tbl. Dijon
4 tsp. black peppercorns, crushed
Parsley, for garnish
Rinse steaks with cold water and pat dry with paper towels. Season with salt and pepper on both sides. Spread 2 Tbl. of Dijon on one side of each steak (so you are using 4 Tbl. of mustard) and sprinkle each with 1 tsp. of crushed peppercorns and press into steaks on both sides so you will have used all the peppercorns. Heat oil into a large cast iron skillet over high. Add steaks and cook to desired doneness. When done, remove from pan, place onto plate and cover with foil. Leave skillet as is! If you need to add a drizzle more of oil do so. Add shallots and garlic to skillet and cook just for a few seconds, add mushrooms and cook until browned. Stir in stock and remove bits of deliciousness from bottom of pan. Stir in brandy, cream and remaining 1 Tbl. of mustard. Bring to a boil and thicken about 2 minutes. Place steaks onto cutting board and slice on diagonal into thick strips. Place onto serving platter and pour over sauce, garnish with parsley.
Red Pepper Jelly Chicken Breasts - easy and so good
6 boneless skinless chicken breasts
salt and freshly ground black pepper
1 cup red pepper jelly
1 cup goat cheese, crumbled
1 small red onion, julienned
all purpose flour
1/4 cup pecans, rough chopped, lightly toasted
Parsley, rough chopped, garnish
Into a small saucepan add jelly and turn to simmer. Into a bowl add some flour, salt and pepper, Dredge chicken in flour and shake off excess. Into a large saute pan, add a good drizzle of olive oil and pat of butter, add onions and cook to soften, remove to a bowl. Heat pan again and add chicken cooking to golden brown on each side. Place chicken breasts onto serving platter, add cooked onions on top and pour over heated pepper jelly. Top with goat cheese and pecans. Sprinkle on parsley.
Chicken and Mushroom Pasta
1 (16 oz.) package penne pasta
2 shallots, minced
4 boneless, skinless chicken breasts, sliced
1 small box of button mushrooms, sliced
1 small box crimini mushrooms, sliced
1/4 cup sun dried tomatoes packed in oil, chopped
2 cloves garlic, minced
1/4 cup chicken stock (good quality)
1/4 cup white wine
1 tsp. Italian seasonings
2/3 cup heavy whipping cream
1/4 cup fresh parsley, chopped
1/4 cup Provolone cheese, shredded
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh basil, chopped
Preheat oven to 375 degrees. Into a large pot of boiling salted water add pasta and cook al dente, drain well and drizzle with olive oil stirring to combine. Into a large saute pan, add a drizzle of olive oil and add shallots and garlic cooking to soften. Season chicken with salt and pepper and add chicken and cooking until almost browned then add mushrooms and cook a few more minutes. Add sun dried tomatoes and Italian seasonings. Stir in wine and stock bring to a boil and reduce. Add cooked pasta and whipping cream mixing to combine. Pour mixture into a large baking pan coated with cooking spray place in oven and bake for about 25/30 minutes then top with cheeses and bake until cheese is bubbly and melted, you might also want to place under broiler for a few minutes. Remove from oven and sprinkle on basil. Serve with hot crunchy garlic bread and a tossed garden salad. Wine? Well of course.
Savory Tropical Roasted Pork
5 lb. bone-in pork roast trimmed and tied
2 cups fresh pineapple, peeled, cored and medium dice
1/2 red onion, diced
1/2 cup fresh cilantro, chopped
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 jalapeno, cored, seeded and finely minced
3 Tbl. fresh lime juice
2 Tbl. dark brown sugar
2 Tbl. dark rum
2 Tbl. white vinegar
salt and freshly ground black pepper
2 garlic cloves, minced
1 tsp. ground cumin
2 Tl. Dijon
Into a bowl combine pineapple, red onion, red bell pepper, green bell pepper, jalapeno, cilantro, lime juice, brown sugar and rum. Cover and chill for a few hours. Preheat oven to 250 degrees. With a sharp paring knife make shallow slits on top of roast and rub vinegar all over roast. Into a small bowl, add salt, pepper, Dijon, garlic and cumin and rub over pork. Wrap pork in heavy duty foil with a couple of layers and place into a roasting pan and bake for about 12 hours. Remove foil and place onto serving platter, serve with salsa. This makes delicious pulled pork sandwiches on crunchy hot rolls with salsa on top and some coleslaw. Serve with rice, black beans and hot fresh tortillas. You will feel like you died and went to heaven!
Buffalo Meatloaf
2 lbs. ground bison
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 large onion, chopped
salt and freshly ground black pepper
2 Tbl. Worcestershire sauce
4 Tbl. ketchup
1 Tbl. steak sauce
2 eggs, lightly beaten
4 slices sandwich bread, cut into small pieces including crusts
1/4 cup whipping cream
1/2 cup fresh parsley, chopped
Glaze
1/2 cup ketchup
2 Tbl. Dijon
2 Tbl. brown sugar
1 tsp. smoked chili powder
Preheat oven to 375 degrees. Into a large saute pan add a drizzle of oil and add onions, peppers and garlic, cooking to soften. Into a bowl add bread and cream and mix to combine, if you need to add more cream do so. Into large bowl, add meat, salt, pepper, Worcestershire sauce, ketchup, steak sauce, eggs, and parsley, then stir in bread crumb mixture. Place meat into a baking dish and form meat into loaf shape. Cover with foil and place into oven for about 1 hour or until meat thermometer reaches 160 degrees. Glaze; into a bowl whisk glaze ingredients and mix to combine. About 15 minutes before meatloaf is done, spread glaze over top of meatloaf and let it run down sides and continue baking. Remove from oven and let meatloaf rest about 10 minutes before slicing. Serve with creamy mashed potatoes, sauteed fresh green beans with lemon and sun dried tomatoes and a fresh garden salad.
Killer Black Beans - my daughter Brittany sent me this recipe
1 lb. black beans, rinsed and soaked overnight, drained and rinse again
4 cups cold water
1 lb. thick cut bacon, sliced
2 large white onions, finely chopped
2 garlic cloves, minced
1 3/4 cups chicken stock (good quality)
1 1/2 cups red wine vinegar
1 Tbl. fresh ginger, peeled and chopped
salt and freshly ground black pepper
1 Tbl. dry mustard
1/2 cup honey
1/4 cup brown sugar
1/2 tsp. cinnamon
2/3 cup dark rum
Into a large Dutch oven, add bacon and cook to brown and crisp, remove to paper towels. Retain most of the bacon fat. Add onions and garlic cooking to soften. Add stock, vinegar, ginger, salt, pepper, mustard, honey, brown sugar and cinnamon. Stir frequently and add beans and water bring to a boil, stirring. Reduce to low and cover simmering for 2 hours or until beans are tender. Preheat oven to 325 degrees, add rum and bacon to pan with bean mixture, cover and bake 2 hours. Reduce heat to 275 degrees and bake an additional 3 hours. Remove lid and bake an additional 30 minutes until most of liquid has evaporated. Turn on broiler and let beans cook about 5 minutes. Carefully remove from oven to cooling rack and serve. These are great with burgers, ribs, potato salad. Love them.
Over-the-top Garlic Chili Mashed Potatoes
2 1/2 lbs. red potatoes, cut into chunks
2 lbs. russet potatoes, peeled and cut into chunks
2 heads fresh garlic, roasted
1/2 cup sour cream
2 sticks butter, soft
1 (8 oz.) package cream cheese
Heavy whipping cream
2 (4 oz.) cans chopped green chilies
salt and freshly ground black pepper
Preheat oven to 400 degrees. With a sharp knife cut off top of whole garlic and place onto heavy duty foil. Drizzle with olive oil and wrap garlic in foil. Place in oven to roast about 45 minutes or until soft. Remove garlic and let cool slightly before squishing out garlic from peels onto a plate or bowl. Bring a very large pot of boiling salted water to a boil and add potatoes cooking to tender. Drain well and place back into pot. Mash with a potato masher and then mash in garlic, sour cream, butter, cream cheese, salt and pepper. Add whipping cream to achieve desired consistency then stir in chilies.
Colorado Festive Bean Salad
2 (15 oz.) cans black beans, rinsed and drained well
1 (15 1/2 oz.) can garbanzo beans, rinsed and drained well
1 (15 oz.) can dark red kidney beans, rinsed and drained well
3 cups harcoit verts, steamed to crisp/tender and chilled in ice bath, rinsed and drained again
2 jalapenos, seeded and chopped
1 cup fresh corn, remove from kernels
1/2 EACH large red, green and orange bell peppers, seeded and chopped
3 ribs celery, thinly sliced on diagonal including leafy tops
4 scallions, thinly sliced on diagonal including green part
Dressing
1/4 cup fresh cilantro, chopped
1 tsp. ground cumin
1/2 tsp. chili powder
2 limes, zested
9 Tbl. fresh lime juice
Vegetable oil
2 Tbl. sugar
2 garlic cloves, finely finely minced
Into a bowl add all of the salad mixture and toss to combine. Dressing; into a jar with lid add ingredients and shake well to combine. Taste and adjust flavorings. Pour dressing over salad, cover with plastic wrap and chill for a few hours. Note; sometimes I will add a couple of ruby red summer tomatoes, seeded and chopped along with avocados. If adding, tomatoes, add just before serving.
Simple Onion Pie
4 large onions, sliced thinly
1 garlic clove, finely minced
1/4 cup butter
1 cup Ritz crackers, crushed
2 eggs, lightly begotten
3/4 cup whole milk
salt and freshly ground black pepper
Tabasco
2/3 cup Sharp cheddar cheese, shredded
1/4 cup fresh parsley, chopped
Preheat oven to 350 degrees. Place the butter into a 9-inch pie pan put in oven and melt. Remove from oven and sprinkle over cracker crumbs mixing to combine. Press crumbs onto bottom and sides of pan. Into a large saute pan add a good drizzle of olive oil and pat of butter, add onions and cook to soften and caramelize, add garlic and cook a couple more minutes. Spread evenly in crust. Into a saucepan combine eggs, milk, salt, pepper, Tabasco and whisk to combine, cooking and stirring over medium heat. Pour this mixture over onions, add parsley and sprinkle on cheese. Bake about 30 minutes or until cheese is bubbly and browned. Remove from oven and slice into servings.
Front Range Buffalo Burgers - very near our home is the Rocky Mountain Arsenal National Wildlife Refuge where they have a vast heard of buffalo's that roam the large park as well as deer, birds and many other types of wildlife
2 lbs. ground bison
salt and freshly ground black pepper
1 onion, finely chopped
3 scallions, minced including green part
2 garlic cloves, finely minced
3 Tbl. sun dried tomatoes in oil, finely minced
Buns, good quality
Crisp lettuce
Cheese, slices
Slices of red onion
Into a saute pan, add a drizzle of olive oil and add onions cooking a few minutes, then add garlic and cook to soften. Remove from burner and let cool slightly. Into a large bowl add meat, salt, pepper, scallions, sun dried tomatoes and cooled onion mixture. Mix gently, but do not over mix. Form into patties and place onto well oiled grill cooking to desired doneness. Add cheese to melt. Butter the buns and place onto grill. Note: you an also add some cheese inside the burgers and I like feta.
Grilled Trout with Relish - living in CO we have to have trout recipes
4 medium to large whole trout, cleaned and bones. Leave head and tail attached
1 handful of fresh dill, divided into 4
1 handful of fresh chives, divided into 4
salt and freshly ground black pepper
Kitchen twine
2 large fresh lemons, sliced
Olive oil
Parchment paper
Relish
1 small shallot, finely minced
1/2 lb. ruby red tomatoes, peeled, seeded and chopped
1 Tbl. vodka
1 1/2 Tbl. olive oil
1/2 tsp. fresh thyme, chopped
salt and freshly ground black pepper
1 tsp. fresh orange zest
2 Tbl. fresh orange juice
1 tsp. capers, drained
Trout; open the trout and divide the herbs among each fish, season with salt and pepper. Fold the fish back over and score slices through the skin on top. Tie the fish with kitchen twine. Onto 4 large pieces of parchment paper, add lemon slices and place whole fish onto each paper, drizzle with olive oil. Fold the ends of the parchment paper to crimp and seal around the entire fish. Place the fish packets onto baking sheet and bake for about 20 minutes. Remove from oven and place either onto a large serving platter or individual plates allowing each person to slice into their fish and remove paper. Relish; into a saute pan over medium high add the oil and shallots, sauteing until softened, but not brown. Add tomatoes, vodka, thyme, salt and pepper stirring occasionally for about 6 minutes or until no liquid is left in pan. Remove from heat and stir in zest, juice and capers. Taste and season again with salt and pepper if needed. Place relish into serving bowl and serve with trout.
The Never Ending Zucchini - Bars
2 cups zucchini, shredded (shred onto a clean kitchen towel or paper towels to absorb moisture)
1 1/2 sticks butter
1/2 cup brown sugar, packed
1/2 cup sugar
2 eggs
1/2 tsp. pure vanilla extract
1/2 tsp. coconut extract
pinch of salt
1 3/4 cups all purpose flour
1 1/2 tsp. baking power
1 cup shredded coconut
1 cup pecans, rough chopped
Butter Cream Frosting
2 (8 oz.) packages cream cheese, soft
4 Tbl. butter, soft1 tsp. pure vanilla extract
1/2 tsp. coconut extract
3 to 4 cups powdered sugar, sifted
Shredded coconut, lightly toasted (garnish)
Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. Bars; into a bowl of electric mixer add butter and sugars and cream to combine. Beat in eggs and extracts. Into a bowl add flour, baking powder and salt mixing to combine then beat into creamed mixture. Stir in the zucchini, coconut and nuts. Pour batter into pan spreading evenly. Bake for about 40 minutes or until pick inserted in center comes out clean. Remove to cooling rack to completely cool. Frosting; into a bowl of electric mixer beat cream cheese and butter to blend, stir in coconut and add sifted powdered sugar mixing to combine to a smooth texture. When bars are completely cooled frost with frosting. If desired sprinkle over toasted coconut on top of frosted bars.
Luscious Lemony Lemon Blueberry Cake - my all time favorite
Cake
1 cup butter, soft
1 1/4 cups sugar
1/2 cup light brown sugar, packed
4 eggs
1 Tbl. pure vanilla extract
3 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1 cup buttermilk
Juice and zest of 3 fresh lemons
2 cups fresh blueberries
1 Tbl. all purpose flour
Frosting
2 (8 oz.) packages cream cheese, soft
4 cups sifted powdered sugar
2 tsp. lemon extract
pinch of salt
3 cups heavy whipping cream
Preheat oven to 350 degrees. Spray with cooking spray 3 (9-inch) round pans and set aside. Cake; into a bowl of electric mixer beat butter until creamy. Add sugars and beat to combine. Add eggs and vanilla and beat to combine being sure to scrape down sides of bowl. Into a bowl whisk the flour, baking powder and salt together and slowly add the dry to the wet ingredients beating to combine, then add buttermilk, juice and zest. Once again scrap down everything to combine. Into a bowl add blueberries and toss with the 1 Tbl. of flour so they don't sink to bottom of cake. Gently fold berries into cake batter and please don't overmix. Evenly spoon batter into the cake pans and bake for about 20 minutes or until pick inserted in center comes out clean. Remove to cooling rack to cool completely. Frosting; into a bowl of electric mixer whip the cream until stiff peaks form. Into another bowl beat cream cheese to light and fluffy. Add the powdered sugar, extracts and salt beating to combine. Add the whipped cream and beat for about 1 minute until smooth. Refrigerate until ready to frost. If your cakes are not too even on the top take a serrated knife and gently trim the tops of each cake. Place 1 layer on cake stand and spread evenly with frosting. Top with 2nd layer and frost again, add third layer and completely frost top and sides of cake. Garnish with lemon curls. Refrigerate.
Plum Delicious Peach Crisp
3 cups ripe juicy peaches, peeled, pitted and cut into wedges
6 cups sweet ripe purple plums, pitted and cut into wedges
1/2 cup sugar
1 tsp. orange liqueur
2 Tbl. quick cooking tapioca
pinch of salt
Topping
1 1/4 cups all purpose flour
1/2 cup dark brown sugar, packed
1 stick butter, chilled and cut into pieces
2 tsp. fresh orange zest
pinch of salt
Whipped Cream
1 1/2 cups heavy whipping cream (garnish)
4 Tbl. powdered sugar
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Topping; into a food processor add flour, brown sugar, butter, zest and pinch of salt, process to form small clumps. Into a large bowl, add peaches, plums, sugar, tapioca, orange liqueur and pinch of salt. Let stand about 30 minutes, stirring occasionally. Grease a 9x13 inch baking pan and pour in peach mixture then top with flour mixture. Bake for about 1 hour. Remove from oven to cooling rack and then serve. Whipping cream; into a bowl add whipping cream and beat to almost stiff peaks, add powdered sugar and vanilla and beat about 1 more minute. Spoon over crisp.
Chocolate and Peanut Butter Brownies - one of my dad's favorites
1 cup all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks butter
3 oz. unsweetened chocolate, finely chopped (good quality)
3 eggs
1 1/3 cups dark brown sugar, packed
2 tsp. pure vanilla extract
3/4 cup creamy peanut butter
1/4 cu sugar
6 Tbl. half and half
Rich Peanut Butter Frosting
2 (8 oz.) packages cream cheese, soft
1/2 cup butter, soft
2/3 cup cream peanut butter
4 cups powdered sugar, sifted
1 -2 Tbl. heavy whipping cream
Chocolate shavings (garnish)
Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. Into a bowl sift 1 cup flour, baking powder and salt. In a saucepan melt butter and chocolate over low stirring until smooth. Set aside for a few minutes. In a large bowl whisk the eggs, brown sugar and vanilla the stir in melted chocolate. Stir in flour mixture and mix with wooden spoon to combine. Pour into pan. Into a bowl of electric mixer add peanut butter, 1/4 cup sugar and half and half with 1 Tbl. of flour. This will be a stiff mixture. Drop mixture by spoonfuls on top of brownies. Drag a knife through peanut butter to marble the brownies. Bake for about 25 minutes, remove to cooling rack and let cool completely before frosting. I like a lot of frosting, so if you don't care for a lot, cut the frosting recipe in half. Frosting; into a bowl of electric mixer beat cream cheese and butter to smooth, beat in peanut butter then beat in powdered sugar add cream as needed to make a smooth silky frosting. Thickly spread frosting onto brownies and top with chocolate shavings. Cut into squares and indulge. Oh..... be sure to have a large glass of frosty cold milk when eating these, you will need it.
Pears with Rum - so good, so easy and very impressive for a dinner party
4 firm ripe pears, peeled, halved and cored
1/2 stick butter
1/4 cup brown sugar, packed
1/4 cup dark rum
1/2 cup heavy whipping cream
Vanilla ice cream or my favorite Haagen Dazs rum raisin ice cream (puts me in my happy place!)
Preheat oven to 350 degrees. Arrange pears cut side down into baking dish. Into a saucepan melt butter and stir in brown sugar and rum, stirring to melt sugar. Pour over pears evenly to coat. Bake about 30 minutes, basting frequently. Remove and pour cream over pears. Continue baking an additional 20 minutes. Remove pears and place into individual serving dishes and spoon hot sauce over pears. Serve with a scoop of ice cream.
Raspberry Upside Down Cake - made this many times when we lived on our "farm" and had lots of fresh raspberries
2 cups fresh raspberries
2 sticks butter, soft
1 cup sugar
3 eggs
2 tsp. fresh lemon juice
1 tsp. pure vanilla extract
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
Powdered sugar, sifted for dusting
Preheat oven to 350 degrees. Lightly spray a 9-inch round cake pan with cooking spray. Sprinkle over 1/2 cup of the berries. Into a bowl of electric mixer beat butter and sugar, add eggs lemon juice and vanilla. Mix well to combine and scrape down sides. Into another bowl mix the dry ingredients and alternately add dry with milk to mixture in bowl. Fold in remaining raspberries and pour into pan. Bake for about 40 minutes or until pick inserted in center of cake comes out clean. Remove from oven to cooling rack and gently run a thin bladed knife around edges of pan and invert onto cake plate. Cool completely and lightly dust with powdered sugar.
Refreshing Lemon Cream
5 large fresh lemons
2 tsp. lemon zest
3/4 cup fresh lemon juice
1 cup whole milk
1 cup heavy whipping cream
1 cup sugar
Cut lemon in half lengthwise. Remove pulp to form a shell. Cover with plastic and freeze. Into a large freezer safe bowl, combine zest, lemon juice, milk and cream and stir in sugar to completely dissolve. Cover with plastic wrap and freeze overnight. Remove from freezer and beat with an electric mixer to hold firm peaks. Spoon into frozen lemon shells, cover and freeze for about 2 to 3 hours. Garnish with fresh berries and a lemon curl. These are so good and very easy.
Bon Appetit
"Seek the LORD and his strength; seek his presence continually!" 1 Chronicles 16:11
"I sought the Lord, and he answered me, and delivered me from all my fears." - Psalm 34:4
"But from there you will seek the Lord your God and you will find him, if you search after him with all your heart and with all your soul." - Deuteronomy 4:29
"I love those who love me, and those who seek me diligently find me." - Proverbs 8:17
"Then you will call upon me and come and pray to me, and I will hear you. You will seek me and find me, when you seek me with all your heart. I will be found by you, declares the Lord, and I will restore your fortunes and gather you from all the nations and all the places where I have driven you, declares the Lord, and I will bring you back to the place from which I sent you into exile." - Jeremiah 29:12-14
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