Hangover Helper: Miso Ramen

Hangover Helper: Miso Ramen

Serves 2



1 qt. (32 oz.) vegetable stock

3 Tbsp. white miso (can find in Whole Foods in the refrigerated section next to the kimchi)

1 Tbsp. soy sauce

2 Large eggs

One packet of ramen noodles, discard the seasoning packet

½ Cup each: Shredded carrots, sprouts, scallions


For serving you will need sriracha, chili sauce, and soy sauce

Can include meat.

1. In a medium saucepan, combine the stock, miso and soy sauce.  Bring to a boil over high heat.  Stir until the miso is dissolved in the broth.  Add cooked meat after the miso is dissolved if you have chosen to include meat.  Simmer for 2 minutes.

2. Fill another saucepan with water and bring to a boil.  Once boiling, bring to medium heat and place in the eggs and cook for 7 minutes.  While the eggs are cooking, set up a small ice bath.  After the 7 minutes, use a slotted spoon and transfer the eggs to the ice bath.  Carefully peel the eggs.

3. Meanwhile, cook the ramen noodles to your liking using the saucepan you just used to cook the eggs in.  Drain well once cooked.  Move the noodles to two bowls, ladle the broth on top.  To serve cut your eggs in two and place them on top, include the meat if chosen to use, and the vegetables.  Do not forget to include the sriracha, chili sauce and/or soy sauce to your liking.


Inspired by Food and Wine

Steak and Chili Garlic Broccoli

Steak and Chili Garlic Broccoli


Steak (your choice of cut)

Rub for steak (I mix paprika, garlic powder, chili powder, cumin, sea salt)


2 TBS Chili Garlic Sauce

1 TBS Stir Fry Sauce

1 TSP Salt

Blanch broccoli for 5 minutes in salted water.  Meanwhile coat both sides of your steak with rub working in with fingers.  Heat a cast iron skillet and cook steak to your liking.  Separately, mix broccoli, chili sauce and stir fry sauce in a hot skillet cooking for ten minute.

Paired with Japance Off from Denver Beer Co.

Inspiration from Real Simple.

The Perfect Charcuterie Board

The Perfect Charcuterie Board

Every Valentines day we like to avoid the craziness of restaurants and build our own meat and cheese board at home.  Pair the board with your favorite bottle of wine or beer and you are sure to have a great Valentines Day. 

For the wine or beer we suggest a Pinot (red or white) to pair or if you go the beer route, try a beer aged in a wine barrel.

The perfect charcuterie board always depends on what types of meats and cheese you are in the mood to try.  We tend to go with a known and loved cheese and extras and everything else new to try.  The Welsh Rabbit has a great selection and their shop makes it so simple to get cheese, meats and extras to go so we tend to stop here.

When we are deciding what will be on our board we think of the various boards we have tried around town and think about what we liked and didn’t like about them.  Over the years our selection has changed and evolved.  Luckily The Welsh Rabbit has everything we are looking for.  We like to choose around three different meats and three to four different cheeses.  The cheeses you choose are always up to your discretion but we like to select a goat cheese, cheddar and Brie but this will change as we come across different intriguing cheeses. With the meats we honestly pick three that just sound really good to our taste boards at the time, one usually has some spice to it. We like to add some pickled sweet peppers and nuts to round out the board.  This gives you some different tastes and textures to keep your tongue guessing. 

This Valentines Day change it up and do a night in.  Its fun to pick out your board and even more fun to eat it. 

Asian Stack Em’

Asian Stack Em’

I’m the first to admit I fall victim to ideas on Pinterest constantly.  This photo I saw was a must for me!  We wanted to make something just like it so we put our minds together to come up with below.

Asian Stack Em’


Biscuit Ring (in order to make the shape)

Brown Rice

Diced Green Pepper

Teriyaki Chicken





1. Cook all of the pieces.

2. Layer in order of heaviest to lightest.

3. We slowly lifted the ring, top with sriracha and serve.


Another idea could be to use: rice, black beans, ground beef, onion, corn, and shredded cheese drizzled with sour cream for a Mexican Stack Em’. This is something you can get really creative with and use any of your favorites.  If you come up with ideas of your own please tag us on Instagram so we can check them out!

Brat Pepper Tacos


Brat Pepper Tacos

To make 6 tacos


2 Green Chili Brats (Beavers Market)

White Corn Tortillas

Red Bell Pepper

Serrano Pepper

Poblano Chile

Jalapeno Pepper

Half Onion

Garlic Clove

Tsp Olive Oil



Cheese Sauce for drizzling

Sour Cream

Black Bean Corn Pico

            (We found a premade mixture at Whole Foods to make an easier dinner.)


We got this idea from Food and Wine Magazine.  We made a lot of substitutions for ingredients that were easier for us to find.  That’s the beauty of this meal, as long as you have some good brats and some tortillas you can use vegetables and peppers that are in season and available.

Preheat the oven to 425 degrees. Chop and seed all peppers than mince onion and garlic; put all this in a bowl.  Slice and halve the brats and toss with peppers and onion with olive oil.  Spread across a baking sheet and bake for 20 min or until brats are browned.  Place tortillas in oven for a short time before assembling, we did 1 minute.  Top with black bean corn pico and drizzle cheese sauce over top.


Goat Cheese Lemon Kale Pasta


Goat Cheese Lemon Kale Pasta


Spaghetti Noodles

4 oz Goat Cheese

1 Bundle Kale

1 tbs Olive Oil

1 tbs Himalayan Sea Salt (pink)

1/2 Lemon

Parchment Paper



Crushed Red Pepper

Sausage or Chicken


This is one recipe we have been working on perfecting for a while because it is simple, easy and you don’t need many ingredients.

First, we cleaned the kale, dried the kale (this is a very important step) and cut the kale in kale chip size.  Preheat the oven to 300 and line your cookie sheet with parchment paper.  Prep the kale by lying out on the parchment paper, no overlapping, with olive oil on top and sea salt (Himalayan Sea Salt is our favorite).  Cook in the oven for 10 minutes.

While the kale is cooking in the oven, cook noodles on the stovetop.  We used skinny spaghetti noodles.  After the kale and spaghetti are cooked, add as much butter to your liking to the noodles and stir till melted.  After, add more sea salt and stir.  Add half a squeezed lemon, and stir. Then add your goat cheese and stir until completely melted.  We find it easier to do a little at a time instead of all at once.  Want to add a little something extra?  Try chicken, sausage or crushed red pepper.  Serve up the pasta then add the kale on top to keep it crisp till the last second.  Enjoy.


Breaded Parmesan Zucchini


Breaded Parmesan Zucchini

Breaded Parmesan Zucchini is a great addition to any pasta dish or pizza.  Amount of zucchini is determined by how many people you will be serving, the below amounts reflect 2 servings.  (This does not heat up well as leftovers.)

2 zucchinis

1 tsp olive oil

¼ cup breadcrumbs

¼ cup grated Parmesan cheese


1. Pre heat oven to 375

2. Peel and cube zucchini

3. Toss zucchini in bowl with olive oil

4. Add breadcrumbs and grated Parmesan cheese, toss to coat

5. Lay Zucchini on a cookie sheet and bake until crispy, about 15 min.


Slow Cooker Taco Soup


Slow Cooker Taco Soup

½ lb ground beef

1 medium yellow onion

1 packet dry Ranch dressing (we use the buttermilk)

1 packet taco seasoning

1 box of vegetable broth

1 can of 14.5 oz tomato sauce

2 cans of 14.5 oz diced tomatoes with basil and oregano

1 can of black beans

1 can of corn

Favorite hot sauce (we like O Face from Horsetooth Hot Sauce)


For toppings:

Cheddar Cheese


Sour Cream


We suggest using a 6 Qt slow cooker.


1. Cook the ground beef.  While cooking the ground beef, prep the onions by cutting them small.

2. Set the slow cooker to low.  Add the following: ground beef, onion, Ranch dressing packet, taco seasoning, broth, tomato sauce, diced tomatoes, and corn. 

3. Stir till fully mixed together.  We tend to cook for eight hours, but you can cook till hot.

4. An hour before serving add the hot sauce and black beans.

5. To serve, scoop soup, add a spoon full of queso, sprinkle of cheddar and dollop of sour cream.


Buffalo Chicken Beer Dip

Buffalo Chicken Beer Dip

2 boneless skinless chicken breasts (if you really want chicken to be bold in this I would use 3 more)

1 container of broth (our favorite is vegetable broth but of course chicken would be great as well)

8 oz sour cream

16 oz cream cheese

1 cup Mozzarella

1 cup Parmesan

1 bottle of Frank's Hot Sauce

3/4 cup of beer (we used 90 chilling)

1 tsp garlic powder


1. Cook your chicken in the slow cooker on high for 8 hours in the broth.

2. Preheat the oven to 350 degrees.

3. Mix together sour cream, cream cheese, Parmesan, Mozzarella, Frank's Red Hot Sauce, beer, and garlic powder.  Mix well using a Kitchen Aid or hand mixer.  For the Frank's Red Hot Sauce we slowly added it in until the amount we liked the best by taste.

4. Shred chicken pieces with a couple of forks and mix in with dip.

5. Pour dip into a oven safe dish and cook for 15 minutes.

6. Remove from oven and serve with tortilla chips or bread.

Grilled Burgers and Farmers’ Market Veggies

Grilled Burgers and Farmers’ Market Veggies

Dinner for 2

Pinch of chili powder

Pinch of cumin

½ lb of ground beef

NoCo Beer Salt (2 oz bag from Old Town Spice Shop)

1 wheel of ColoRouge (from MouCo Cheese Company)

Farmers’ Market veggies

                  We chose the following from Native Hill:

                                    2 sweet onions

                                    1 large zucchini

                                    1 bundle of red beets

Enough olive oil to toss veggies in

1.     Fire up the grill!  You can do this on the stove top as well in a Lodge pan or dutch oven if you do not have a grill.

2.     In a larger bowl, mix together the ½ lb of ground beef, pinch of chili powder, pinch of cumin and a pinch of NoCo Beer Salt.  Mix well, and form two patties out of mixture.

3.     Wash veggies off really well, and cut the onions into small chopped pieces.  Cut the zucchini into slices and beets into strips.  Toss these in olive oil with a pinch of NoCo Beer Salt, if needed add a little more than a pinch.

4.     Grill burgers till they are done to your preference and veggies until soft inside and crispy outside.

5.     Before taking the burgers off the grill, thinly slice ColoRouge cheese and add to the top of burger so it melts.  (We suggest cutting extra slices to snack for the grilling process.)

6.     Once finished with grilling, enjoy!

Craving Cocktails


Craving Cocktails

Next time you are craving a cocktail but want to stay in try one of these classic recipes.

Moscole Mule

1 1/2 oz. vodka (Spring 44 is our favorite)

Ginger Beer (we usually like Cock n' Bull half bottle)

1/2 oz. Rose's lime juice

Mix together for a delicious mule.  Favorite local option is Colorado Room.


French 75

1 oz. cognac

1 oz. simple syrup

3/4 lemon juice

Champagne (Austi is a favorite)

Pour in order.  Favorite local option Social.


Classic Margarita with a twist

1 1/2 oz. Tequila (Hornitos 100% Agave Tequila)

Margarita mix (we tend to choose organic with low sugar amounts)

3 oz. La Croix grapefruit sparkling water

Pinch of salt

Salt around the rim

Favorite local option is the Rio.


Old fashioned

2 oz. Bourbon (Feisty Spirits is a great selection)

3 dashes bitters

1 tsp. bar sugar

2 orange slices

2 maraschino cherries

Splash of soda water

Local favorite is Ace Gilletts New Old-Fashioned.