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Homemade Dishes

Bacon and Egg Banh Mi

Bacon and Egg Banh Mi

1 cup shredded carrots

1 cup shredded peeled radish

1 diced jalapeno pepper

¼ cup white wine vinegar

1 tbs sugar

salt and pepper

6 slices bacon

4 French bread Rolls

8 eggs

 

In a food processor, shred the carrots and radish.  Mix the shredded carrots and radish with the jalapeno, vinegar, sugar and a little salt and pepper in a bowl and set aside.  Cook the bacon in a skillet over medium heat.  Remove and set aside.  After emptying grease from the pan, fry the eggs so the yolk is still runny but whites are slightly crispy.   Spread carrot mixture on rolls and top with bacon and eggs. 

 

Inspired by Food Network Magazine

Easy Cuban Style Black Beans

Easy Cuban Style Black Beans

2 cans black beans

I white onion

2 green bell peppers

3 garlic cloves

1 tbsp salt

2 tsp ground cumin

2 tsp dried oregano

1 tsp tomato paste

1 tsp black pepper

Brown onion, garlic and green peppers in a hot skillet.  Add beans, tomato paste and spices and cook for 10-15 minutes.  Serve on tacos or as a side.

Idea from Food & Wine

Sausage Kale and Lentil Soup

1 lb Italian sausage

1 cup chopped onion

2 garlic cloves

4 cups vegetable or chicken stock

2 cups dried lentils

1 28 0z can diced tomatoes

1 tsp salt

½ tsp black pepper

5 cups kale leaves

Cook the sausage in a Dutch oven.  Add the onion and garlic and cook until softened.  Add the stock along with the lentils, tomatoes, salt and black pepper.  Cook until lentils have softened, about 25 min.  Add the kale and cook for a couple min.  Serve with bread.

Inspired by Real Simple

 

Currywurst Poutine

Currywurst Poutine

Serves 2

½ bag of frozen tator tots

2 tbsp olive oil

2 bratwurst, diced (we get the garlic brats from Beaver’s Market)

1 cup minced red onion

2 tbsp all-purpose flour

2 cups 2% or whole milk

2 cups of your favorite cheese

Salt

Curry

Ketchup

 

1. Preheat oven to the temperature on the tator tots bag.  Spread the tator tots on a baking sheet and cook the amount on the bag.

2. In a medium saucepan, heat the oil.  Add the bratwurst and cook on medium heat till brown.  Using a slotted spoon, transfer to another dish.  Add 1 cup of minced red onion to the saucepan and cook until softened.  Stir in flour until the onions are coated.  Slowly add in the milk and bring to a boil.  Simmer on low heat until slightly thickened.  Stir in the 2 cups of cheese and remove from the heat. 

3. Mound the tator tots in the middle of the baking sheet, top with the bratwurts than pour the sauce over.  Cook in the oven for 7 minutes on the same heat the tator tots were cooked on.  Remove and drizzle with curry ketchup (for the curry ketchup we just mixed in curry slowly until it was to our liking).

 

Recipe slightly tweaked from Food and Wine magazine.

Banh Mi Pho Dip

Banh Mi Pho Dip

This recipe is a mix of two recipes as we found one of our old favorites we liked more than what the recipe actually suggested, we also adjusted the original recipe to fit our liking.

 

For the dip you will need:

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

½ cup very thinly sliced red onion

1 bunch cilantro springs

 

For the sandwich you will need:

¼ cup chopped fresh cilantro

1 baguette cut into fourths

¾ mayonnaise

8 tsp. hoisin sauce

1 Steak, your favorite cut, we tend to buy our favorite at Beaver’s and cut very thin

2 cups pickled carrots

1 cucumber

1 jalapeno

 

For the dip:

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 onions and chopped cilantro. Simmer for 2 minutes. 

For the sandwich:

Cut each piece of bread open (horizontally) so they are ready to fill, leaving one side still attached.  On each sandwich, spread mayonnaise and hoisin sauce.  Divide the cooked steak (cook to your liking) evenly among the sandwiches.  Add the pickled carrots, cut up cucumber and cut up jalapeno to the sandwiches.  Make sure to deseed the jalapeno and cut thin.  Top with a little cilantro.  Serve with the hot dipping sauce on the side.

 

Both recipes inspired by Food and Wine.

Steak and Egg Fried Rice Bowl

Steak and Egg Fried Rice Bowl

Feeds 2:

1 steak (cut of your choice)

2 cups rice (cooked)

1 tbsp soy sauce

1 tsp garlic chile sauce (if you want a bit of a kick)

½ of 1 medium onion

2 eggs

1 head broccoli (steamed)

1 tsp garlic powder

1 tsp paprika

1 tsp salt

1 tsp chili powder

1 tsp cumin           

 

Rub your steak with a series of spices; I like to use a combination of garlic powder, paprika, salt, chili powder and cumin.  In a heated fry pan mix rice, soy sauce, onion and garlic chile sauce.  Cook until slightly crispy and onion is slightly soft.  Meanwhile in a hot cast iron skillet cook steak about 5 min on each side (give or take a couple minutes depending on cut of steak).  After the rice mixture is crispy and the onion is slightly soft move to a bowl.  In the fry pan fry the eggs.  Once steak and eggs are finished, mix the rice mixture with the steamed broccoli and top with the steak and fried eggs.  Enjoy.

Hangover Helper: Miso Ramen

Hangover Helper: Miso Ramen

Serves 2

 

Ingredients:

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

Ingredients:

Steak (your choice of cut)

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

Broccoli

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.

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

Onion

Carrot

Sriracha

 

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

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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

 

Optional:

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.

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Goat Cheese Lemon Kale Pasta

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Goat Cheese Lemon Kale Pasta

Butter 

Spaghetti Noodles

4 oz Goat Cheese

1 Bundle Kale

1 tbs Olive Oil

1 tbs Himalayan Sea Salt (pink)

1/2 Lemon

Parchment Paper

 

Optional:

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.

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Breaded Parmesan Zucchini

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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.

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Slow Cooker Taco Soup

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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.

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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!