Giddy Up!

St. Louis chicks take on cowboy country. If you are laughing to yourself right now stop, we were naturals. Anyway, my lady friends and I decided for our friends birthday we would celebrate how the Colorado Natives would...in the mountains of Estes Park on horseback. After one bottle of champagne, cheese puffs, and beef jerky we made it to Sombrero Ranch. Unbelievably gorgeous! After the beautiful ride, the troop decided it just wouldn't be right to head back to Denver, unless we had some devilish IPA's and some legit BBQ in our bellies. We stumbled upon a local joint called, Smokin Dave's. Holy Smokes!

 The menu of course was made out of newspaper, it was so authentic, I loved it! Then before my very eyes were six different BBQ sauces, a mix of local favorites and flavors from throughout the U.S.. First thoughts, you dirty dogs you. In the words of Kim, "who doesn't need the option of three meats". Genius. Since they were ordering the three meat platter, I decided on the half chicken to smother my six sauces in. Not to disappoint the chicken was moist and fall off the bone delicious.
Will I be back to venture off to cowboy land for the "one hour ride", yes, and I will definitely be back for an adventure to Smokin Daves!!

Whole Wheat Chicken Calzones

I made this dish one night after I took a look in the fridge and thought "not another chicken dish". I had some roasted red pepper pesto, roasted red peppers, onions, cheese, chicken, and whole wheat pizza dough, so here is what I created.
Whole Wheat Chicken Calzones:
whole wheat pizza dough
roasted red pepper pesto
grilled chicken
carmalized onions
smoked Gouda cheese
roasted red peppers
1 egg

First start by carmalizing your onions in 1 tablespoon butter, 1 tablespoon olive oil.
Next grill your chicken.
Then start to spread your dough into small sized disks, enough so you can fold them over with all the toppings in them.
Assemble your calzone:
Spread out about 2 tablespoons of the pesto onto your dough, right in the center. Next layer strips of the grilled chicken, carmalized onions, red peppers, Gouda cheese and gently fold over the dough. Take a fork and press the edges down so the toppings don't come out while baking. Then take egg wash and brush the calzone and bake on 450 degrees until golden brown. Serve with more of the red pepper pesto for dipping and enjoy!

Ahhh watch out I'm whipping out my baking skills! Don't worry this is the easiest baking recipe in the books!
Pumpkin cupcakes with cream cheese frosting:
yellow cake mix
pumpkin puree
store bought cream cheese icing
zip-block bag

Follow the baking instructions on the yellow cake mix box, but swap out the water for 1 can of pumpkin. Bake accordingly.
For the icing, spoon icing into a big zip-block bag and cut one of the corners off and spread in a circular motion over the cupcakes.
Told you that was easy!!
Happy Halloween!

Naan Bread Pizza

This dish is for my vegetarians out there, holla. I love every once in awhile having a totally meatless meal, it just makes me realize that you can make unbelievable creations with just fresh delicious veggies! It is also a good idea for a quick appetizer, for those last minute unexpected guests.
Garlic Naan bread pizza:
Naan bread
olive oil
garlic powder
caramelized onions
Provel cheese
mozzarella cheese
yellow cherry tomatoes
Italian blend spices

Take the already cooked Naan bread and brush with olive oil and sprinkle with garlic powder. 
In a skillet saute 1 onion in 1 tablespoon olive oil and 2 tablespoon butter, on low heat until caramelized. Then take the onions and place on Naan bread. Slice the cherry tomatoes in half and then salt and pepper and place on Naan bread. Cover with cheese, sprinkle with Italian seasoning and cook on 400 degrees until golden brown, remember bread is already cooked.

Pick me up breakfast

Good Morning everyone! Today was one of those days where I could have easily stayed in my bed all morning! So I decided to make my self a delicious hearty breakfast, that could take me through my work day. In this recipe I used quick cook oats, you could also use steel cut oats, or microwavable oatmeal.

 Banana nut oatmeal:
quick cook oats
sprinkle of organic brown sugar
sliced bananas
chopped walnuts
dash of organic maple syrup over top

Hope this helps you get through your day! Enjoy!

Pammy Cat's Famous Beef Stew

It's officially fall! It was the perfect fall afternoon, sunny and cool out, which I decided was the perfect day to make homemade beef stew! This is a recipe that my mother (Pammy Cat) has handed down to me from an original recipe of my grandmother's. Trust me you will love this recipe and you will want to wash it down with some great red wine, we decided last night to pair it with some different vintage Cab's.
Ingredients:
1 1/2 beef stew meat, cubed
3 oz. brandy
1 small bag baby carrots
3 baking potatoes (chopped into cubes) I used golden yellow potatoes, they are a little creamier
8-12 oz quartered mushrooms
1 box frozen peas
1 onion chopped
2 cloves garlic
1 tbsp. tomato paste
1 tbsp. veal or beef demi-glace, Cat prefers the Williams-Sonoma version
1 1/2 tbsp flour
1/2 cup beef consomme
1/2 cup red wine-Merlot works best
sour cream for topping

Directions:
Brown beef in butter. Pour brandy over beef and cook until brandy evaporates (about 5 minutes). Transfer beef from skillet into dutch oven. Add baby carrots in dutch oven with meat. Place chopped onions and garlic into skillet and brown with small amount of butter. Add tomato paste, beef consomme, flour, and red wine into skillet. Boil and pour into dutch oven. Cover and cook on 300 degrees for 3 hours. Add potatoes and mushrooms into dutch oven. Add flour to thicken if needed. Cover and cook for another 1 hour. Remove from oven and place thawed peas in center. Add garnishment of sour cream if desired and serve with your favorite crusty bread!

Hope you enjoy this wonderful fall time classic, courtesy of my Momma Cat!

Macks-Man Snacks

 Homemade wing sauce:
3 tablespoons butter
6 oz. Franks Red Hot Original
teaspoon of garlic powder, onion powder, and pepper
while the men grilled the wings they basted the wings in the sauce and then used the rest to coat them.

 The homemade wing sauce drizzled over the stellar grilled wings.

 The men digging into their amazing grilled wings with homemade wing sauce, that caused flames to come out of the boys nostrils and beads of sweat to drip from their faces. I backed down.

A typical Sunday in the fall usually includes beer, wings, and football. Today we took it to a whole new level. Homemade grilled wings, homemade wing sauce, and root beer floats! Yes. Do I care about football, actually I will let you answer that question. Does fall football give me a great excuse to cook things I would normally never eat...yes. I love football. Happy Sunday!

Schmedward Skewers

This post is for my sis in college, who is new to the cooking scene. By this I mean she just recently learned how to marinade chicken breast. To give her huge props I heard through the grapevine that she just purchased her first Cooking Light magazine, hearing that brought tears to my eyes. Oh and her hot chocolate is to die for. Love you Ed.
Mediterranean Skewers (Schmedward Skewers):
cherry tomatoes-yellow or red.....or if you love tomatoes as much as I do add both!
yellow peppers- not in the picture, but they add nice flavor
Kalamata olives- pitted
mozzarella mini balls or buy a big hunk of feta cheese and cut it into cubes
roasted garlic

dressing:
1 cup organic Italian dressing
1 tablespoon Dijon mustard
1/2 tablespoon sugar

I have also served these with homemade pesto....awesome.
homemade pesto:
1/8 cup toasted pine nuts
2 garlic cloves
1 handful of fresh basil
1/2 cup parmashan cheese
1/2 cup extra virgin olive oil

toast pine nuts until you can smell them or right when they turn golden brown.
put into food processor, then mix in garlic. after pulsed together then add basil, cheese, and last olive oil.


take veggies and assemble onto skewers
I would leave the dressing on the side and let everyone put desired amount on skewer

Fall Harvest Pasta

This is my favorite time of year. I absolutely love butternut squash, so once the first leaf falls I jump at the opportunity to cook with the fall harvest.
Fall Harvest Pasta:
1 butternut squash- cubed, roasted
1/2 onion
1 tablespoon butter
1 tablespoon chopped fresh garlic
1/2 cup reduced sodium chicken broth
1/4 cup half and half
1 tablespoon flour
1 teaspoon chopped fresh sage
1 teaspoon herbs De Provence
fresh Parmesan 
salt, pepper
whole wheat penne pasta

First start by peeling the butternut squash, then cut into one inch cubes. Toss in olive oil, salt, pepper, and lay flat on a baking sheet. Cook the squash on 400 degrees for 25 to 30 minutes, flipping once. Once the squash is roasted set aside and let cool. In a sauce pan, cook your onion in 1 tablespoon butter, salt, pepper,  simmer 5 minutes. Next add 1 tablespoon of garlic, sage, herbs De Provence, and cook 2 minutes. Add the chicken stock, half and half, and the flour. Bring up to boil, then reduce down to create a thick sauce. Next add in your butternut squash and simmer for another 5 minutes, while your whole wheat pasta cooks.
Drain noodles, saving 1 tablespoon cooking water and add the butternut squash mixture into the pasta pot. Stir together and add Parmesan cheese, salt, and pepper.
Serve and enjoy! I recommend a dry chardonnay with this dish :)

Meat and Cheese Plate

My newest jam lately is coming home on a Friday night, after a long week, and throwing together a quick meat and cheese plate. It is one of the easiest things to make and can make you look like a professional cook in a hot second. If you are having last minute guests over this is the perfect fix!
At the store you will need to buy:
Italian prosciutto
salami- any type will work, I prefer the dry Italian
Italian dry sausage
kalamata olives- I get them pitted
some type of other garnishment, like roasted tomatoes, grapes, or pickles
a soft cheese and a hard cheese
your favorite cracker- my favorites are Carr's roasted herb and garlic and Whole Foods 365 organic wheat squares

When it comes to cheese I usually serve my softer cheese with some type of sweet garnishment, such as dried cranberries, dried golden raisins, or a fruit jam. The sweetness of the dried fruit really brings out the cheese's flavor and adds a nice chewiness. As far as the hard cheese, I usually just serve that by itself, so you can really taste the cheese for its flavor.
Assemble your meat/cheese board as you wish and make sure to pair with your favorite vino!

Quick fall inspired dish anyone can make!
Apple and roasted garlic brie:
brie round
1/2 of a hunnycrisp apple chopped
2 tablespoons chopped roasted garlic
2 tablespoons honey
1/2 tablespoon extra virgin olive oil
dash of salt, dash of pepper

spoon mixture over brie round, cook at 500 degrees for about 5 minutes or until the brie is melted and golden brown. serve with a fresh crusty bread.

Opus

One of my favorite issues is "5280 Magazine, Best Restaurant Issue." Of course I am slowly trying to check all of them off my restaurant wish list. We decided to venture out to Littleton, CO and give Opus Restaurant a try, which was number 21 out of top 25 restaurants in Denver. Every time I drive down Main Street in Littleton I remember how fun the little hidden city is. The atmosphere at Opus was very warm and inviting, white table cloth Parisian type of setting. One of the unique things about Opus was their menu. You can either order the tasting menu, which is a four course preset meal, or take your pick at one of their amazing starter courses along with an entree. Since I'm in fall mode I started with the pumpkin ravioli with arugula and toasted pecans. Fall flavors in one dish! The delicate pumpkin ravioli was lightly coated in a brown butter sauce, surrounded by arugula and sweet toasted pecans. Then I moved on to the poached salmon, which was cooked perfectly to a medium rare. If you have never ordered your salmon medium rare, please give it a try it is melt in your mouth perfection! Then for dessert the waiter took it upon himself to bring me out the creme brulee, great choice on his part! The delicate custard was cooked in an almond cookie cup, which added a nice crunchy texture to the dessert that I loved.
5280 did a great job with rating Opus, we shall see as I work my way down the list how they do with the rest. 
Opus inspired me to recreate the pumpkin ravioli in a brown butter sauce.

filling:
1 cup pumpkin puree
1/4 cup finely chopped craisins
1 tablespoon roasted garlic
1 1/2 tablespoon brown sugar
1 teaspoon finely chopped sage
1 tablespoon maple syrup
dash of chili powder
salt and pepper

take your won ton wrappers and spoon one spoonful into the center, brush the sides with water and top with the othe won ton wrapper.

sauce:
1/4 cup butter
2 tablespoons of brown sugar
dash of salt

serve and coat in the sauce and sprinkle with craisins and toasted pecans. delicious. 

Euclid Hall

Today we were trying to decide where to eat lunch. It was rainy, dark, and dreary. So I was in the mood for just that, dark atmosphere, dark beer, hearty meal. I had heard many great things about Euclid Hall, but had never been. You walk up the stairwell to a chalkboard beer menu (one of my favorite ideas created is the chalkboard menu). Followed by a crafty bar, where I watched the bar tender hand squeeze fresh juice, awesome. I cannot tell you how many times I have ordered a drink at a bar, lets say a screwdriver, and it is so awful just because the juice they are using is probably two percent juice at best. awful. We sat down at a comfy booth with our own personal flat screen, since Notre Dame was playing, we made them turn that game on, which they were more than happy to do. Next I ordered the hoppiest, strongest draft beer they had on the menu. I forgot to mention I drug Ryan to the mall for a couple of hours prior, so that weighed heavy on my decision to get the strongest beer. We asked the waiter, John, for his favorite dish on the menu, his response was over half the menu. I'm pretty sure we couldn't have gone wrong. I went for what their know for, their homemade hand cranked sausages. The Brat Burger is what we decided on, a homemade brat patty with pickled cabbage, thousand island dressing, Jarlsberg cheese, all on a savory homemade pretzel bun, which had specks of rye seeds swirled in it to give it that added twist!! Whenever you take a bite out of a burger and it is so juicy that the juice runs down your hand and then your arm, you know it was made to perfection. That it was, perfection. Wow! And we ordered a side of fresh cut fries with bacon aioli....my new favorite condiment.
In come stage left....a sourdough waffle ice cream sandwich, with the filling of salted butterscotch ice cream and praline....holy smokes. In the words of Forrest Gump, "that's all I have to say about that."

I would definitely go back and order the sausage tasting, which included the beef short rib kielbasa, uncensored hoppwurst, boudin noir, and the bavarian veal weisswurst, oh and I would order a side of the hand cut fries with roasted duck, duck gravy, black pepper, and Wisconsin cheddar curds. If you are thinking you might need to go to the gym the next day for four hours, you are right, but it would be worth it.
We didn't order anything for dessert, but John brought us out a complimentary red velvet cupcake with seven minute frosting. yum. The cupcake itself was moist and delicious. I am not a huge fan of marshmallow creme, which was in the frosting, but it was pretty delicious not going to lie.
As a female cook myself, I have to give credit to the executive head chef Jennifer Jasinski, who is also owner of Rioja and Bistro Vendome, both of which I am excited to try! 
Overall the service was impeccable and the food, was authentic, hearty, savory, and delicious.
Back in the day the spot was best known for serving the con man Soapy Smith, and known for its good food and live entertainment. It was also even rumored for once being a headquarters of a brothel which catered to government officials, law enforcement, and media.
Euclid Hall has history and with its great food, service, and atmosphere, it is sure to continue that legendary tradition.

Charleston, South Carolina Sea Food Dreaming

Recently, I went on a family vacation to Charleston, South Carolina. The previous weeks leading up to vacation included running a lot and eating very healthy,knowing I was going to have to be in a bikini all week long, but more importantly, so I could fully indulge in all of what the south has to offer! Most of the week was a lot of laying on the beach, drinking cocktails, and taking turns making dinner. All of the dinners were typical meals you make at home, so towards the end of the week we decided to venture off and enjoy some real Carolina specialties. We started off the day with a local favorite, banana nut bread french toast! If any of you have ever seen the show "Best Thing I Have Ever Eaten", this would be mine! Then we headed to downtown Charleston for lunch were I was determined to have some fresh seafood. Since I wasn't starving I settled for the crab dip. Sounds like nothing special but, it far exceeded my expectations! It consisted of giant chunks of fresh crab smothered in a luscious but light mayo lemon sauce, served with traditional crackers. I would serve it with crustini but the crackers made it that much more southern. Then we headed out to Isle of Palms, a town outside of Charleston, for a delicious seafood inspired meal at The Boathouse. There, I tried my first oyster....not the biggest fan  (way too much of a texture freak to enjoy), but I also think it is an acquired taste. For my main entree, I had the seared sea scallops over risotto, which was to die for! Sea scallops are one of those entrees where the chef either nails it or their chewy. Not only did the chef nail it, but since they came directly from the ocean, they were as fresh as could be. With such a fresh scallop, the perfect sear they gave it is all you need. Serving it over risotto with asparagus is just an added bonus.

In just one day, I would like to say I got a pretty good taste of southern cuisine, and let me tell you, for health reasons I am glad I don't live there. In the words of Paula Deen, I send you love and best dishes from the south!