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

Queso

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.