Monday, December 27, 2010

mustard brussel sprouts

my family loves brussel sprouts and we will eat them any way we can cook them, but this is one of my favorite recipes from Serious Eats

Grilled Mustard Brussel Sprouts 

1 pound brussels sprouts
1/4 cup water
1/4 cup extra virgin olive oil
2 tablespoons Dijon mustard (I used Grey Poupon Country Dijon)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste

1. Clean the brussel sprouts under cool water and cut in half. 
2. Put in a microwave-safe bowl and combine with water. Microwave on high covered with a paper towel for 4 minutes. 
3. Combine olive oil, mustard, salt, and pepper. 
4. Drizzle the brussel sprouts with olive oil mixture and place on grill for a few minutes, until charred. 
5. Serve with extra mustard mixture. And season with salt and pepper. 


if you havent seen or heard of Savoy..time to check them out. BOULDER BABY!

Sunday, December 19, 2010


Zion I - Coastin' feat. K. Flay - (Official Music Video - Lyrics)

fried pickles

just had these for lunch...if you havent had fried pickles, be prepared. addictive. serve with ranch or mustard or whatever you feel like dippin them in! also you can either fry the pickle chips or fry pickle spears...give them both a try

Fried Pickles

24 ounces dill pickle chips (Mt. Olive is the way to go)
vegetable or canola oil for frying
2 cups flour
2 cups panko bread crumbs
sea salt
ground black pepper
1 egg
2/3 cup of buttermilk

1. Drain the pickles in a strainer, blot dry with paper towels.
2. Put a cup of the flour in a bowl. Whisk the buttermilk and egg in another bowl. Mix 1 cup of flour in another bowl with the panko and season with salt and pepper.
3. Heat a 1/2 inch of oil in a large skillet. Coat pickles with plain flour then in the buttermilk egg mixture. Then dredge them in the panko mixture, pressing the crumbs onto the pickles. Fry in batches until golden brown on both sides. Drain on paper towels. Serve with buttermilk ranch dressing and yellow mustard.

Lemon Jelly - The Staunton Lick (Live)

this song is perfect for driving around on a sunny it on itunes. this is the only live video I could find, so unfortunately its not the best quality, but you can see the show these guys put on!

Monday, December 13, 2010

get your soup onnn!

now that it is getting cold, its the perfect time to break out the crock pot and make some hearty and warming soups!! also a great time to run by panera and pick up some sour dough bread bowls to serve these soups in! enjoy!

Cheeseburger Soup
Better Homes and Gardens

1 pound of ground beef
1/2 cup of chopped onion (about 1 medium onion)
2 gloves of garlic, chopped
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup of sliced carrot
1/4 cup of ketchup
2 tablespoons of yellow mustard
1 fresh serrano chili pepper, seeded and finely chopped
1/4 teaspoon of salt
1/4 teaspoon of black pepper
2 14-ounce cans of beef broth
1 10.75-ounce can of condensed cheddar cheese soup
1/2 cup shredded cheddar cheese
Dill pickle spears

1. In a large skillet, cook meat, onions, and garlic over medium heat until meat is brown and onion is tender. Stir to break up the meat as it cooks. Drain off fat.
2. In a crock pot, combine meat and onions, potatoes, carrots, ketchup, mustard, chile pepper, salt, and black pepper. Stir in broth and soup.
3. Cover and cook on low-heat setting for 10-11 hours or on high heat setting for 5-5 1/2 hours.
4. Top each serving with shredded cheese. If desired, serve with a pickle spear.


ohhh ya time to make some munchies....this time peanut butter chocolate squares

Peanut Butter Squares

2 1/2 cups of graham cracker crumbs (put in ziplock bag and pound with meat mallet)
1 cup of peanut butter (not crunchy)
1 cup of butter (melted)
2 cups of semi-sweet chocolate chips
2 3/4 cup of powdered sugar

1. In a medium bowl, stir together the melted butter, graham cracker crumbs, powdered sugar, and peanut butter.
2. Press the batter firmly into a 9x13 inch pan creating a base.
3. Melt chocolate chips over a double boiler. Spread melted chocolate over the crumb crust.
4. Chill for about 5 minutes. Cut into bars before the chocolate is completely set, then chill until ready to serve.

Wednesday, December 8, 2010


chicken paillard.

this is my new favorite thing to make for lunch!!!

Chicken Paillard with Mixed Green

2-3 Chicken Breasts (1 breast per person) 
2 Lemons 
Mixed Greens
Olive Oil 
Cherry tomatoes
Salt and pepper to taste
Creamy Balsamic Vinegar ( Ken's Steak House) 

1. Lay the chicken breast on a cutting board and cover with wax paper. Pound the chicken with a meat mallet until 1/4 of inch thin.
2. Season with salt, pepper, and one lemon and grill until browned and fully cooked. 
3. Slice the cherry tomatoes in half. Toss the lettuce with the tomatoes, a small amount of olive oil, one lemon, and the creamy balsamic dressing. 
4. Place the grilled chicken on a plate and serve with the salad on top. Season with salt and pepper. 

Widespread Panic "Wanna Be Startin Somethin" 12-31-09 Atlanta, GA

see yall in Denver......wanna be startin something from last year in Atlanta! bring it on!

Monday, December 6, 2010


these cookies are to die for. the name says it all- gooey butter cookies. to my friends in CO, you know who you are, these cookies just about killed us...haha! we literally could not stop eating them

Gooey Butter Cookies

1 box of Duncan Hines Moist Deluxe Butter Recipe Golden cake mix
1 stick of salted butter
8 oz. of cream cheese
1/4 tsp. of vanilla
Powdered sugar

1. Mix the butter, cream cheese, and vanilla together with a hand mixer until smooth.
2. Add the cake mix and mix until smooth.
3. Cover and put in the refrigerator for thirty minutes.
4. After thirty minutes, take out the mix. Put 1 1/2 cups of powdered sugar in a bowl. Drop teaspoon size ball of cookie mix and roll in powdered sugar until fully covered. Do this with the rest of the batter.
5. Place on lined cookie sheet and bake at 350 degrees for about 8 minutes until golden brown, but still GOOEY. GOOEY BUTTER COOKIES. MMMMM MMMM......

Grateful Dead - China Cat Sunflower

China Cat Sunflower--> I Know You Rider....THE PINK PANTHER!!!

Four Floors


Sunday Girl - Time To Pretend


brunch at J BLACKS

yesterday i had the best brunch and best time at j blacks on henderson. first of all they have a $4 bloody mary bar....i like my bloody marys to be just perfect and i can only achieve this at a bloody mary bar. 2 types of tomato juice, zing zang and mateos, tons of condiments, peppers, etc, and over 30 different types of hot sauce. my perfect bloody mary: vodka (amount determined by the bartender), zing zang, pepperoncini pepper, 2 green olives, 1 pickled okra, three dashes of red tabasco, a pinch of horseradish, sprinkle of pepper..all in a salt rimmed glass. DELICIOUS and the perfect hangover cure. JBlacks has an amazing brunch menu with their tacos being their most popular. I ordered the breakfast open faced sandwich which had goat cheese, bacon, and a sunny side up egg on a large piece of Texas toast.. others ordered the breakfast tacos which I would have to say were definitely better than mine. I should have listened to the waitress. The tacos are not pricey and are the size of an average burrito. Go to jblacks and have a bloodymary and some damn good breakfast tacos.

Saturday, December 4, 2010

Cornonthecob with a TWIST!

this corn is the best... mexican street corn. enough said.

Mexican Corn

4 ears of corn
1/2 cup of mayonnaise
1 1/2 cups of sour cream
1/4 cup of chopped cilantro
1 lime, juiced
red chili powder
2 limes for serving

1. Remove the husks from the corn. Grill the corn on a grill pan or on the grill until charred, rotating so that it is fully cooked.
2. Mix the mayo, sour cream, cilantro, and lime juice together.
3. Grate the parmesan in a separate bowl.
4. While the corn is still warm, cover with the mayo. Squeeze lime juice over the corn and sprinkle with the parmesan.
5. Season with chili powder and serve with extra limes.

Wednesday, December 1, 2010

Chicken Fingers & COMEBACK Sauce

if you dont know what comeback sauce is..this recipe is going to be in your kitchen for the next week. this sauce goes great with everything, but is a favorite on chicken tenders. its just one of those sauces that you cant stop dipping...and super southern!

Fried Chicken Fingers
8 skinned and boned chicken breast halves 
2 cups of milk
1 teaspoon of salt
1/2 teaspoon of ground lemon pepper
1/2 teaspoon of ground black pepper
2 cups all purpose flour
vegetable oil for frying 

1. Cut each breast into 4 strips. 
2. Combine the strips, milk, salt, lemon pepper, and pepper in a shallow dish. Cover and chill for 4 hours. 
3. Remove chicken. Discard the marinade. Dredge the chicken in flour. 
4. Pour oil in a large dutch oven about 2 inches deep. Heat to 350 degrees. 
5. Fry chicken, in small batches, until golden, about 5 or 6 minutes. Drain on paper towels. 

makes 3 cups

1 cup of mayonnaise
1/2 cup of olive oil
1/3 cup of chili sauce
1/4 cup of Ketchup
2 tablespoons of water
4 teaspoons of Worcestershire
4 teaspoons of prepared Mustard
2 teaspoons of ground pepper
1/8 teaspoon of paprika 
1/4 teaspoon of Hot Sauce (Tabasco) 
1 medium onion, minced
2 garlic cloves, minced 

1. Stir together all ingredients. Cover and chill for one hour. 

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