Shells and Cheese

Serves 4

2 TBSP Butter
2 TBSP Flour
1 C Milk
1 TSP Salt
1 TBSP Pepper
3 C Cheese, Half Cheddar/Half Monterrey Jack

2 C Shells, Uncooked

1/2 C Breadcrumbs

1. Bring 2 quarts of water to a boil, next add shells and cook until al dente/according to the box, and then drain pasta.

2. In a smaller pot, melt butter and mix in flour to make a roux and brown a little then slowly mix in milk. Next add salt and pepper.

3. Then slow add in cheese until cheese is all melted and finally mix into with pasta.

4. Finally, toast bread crumbs in toaster oven or oven on 350 degrees fahrenheit for 5 minutes. Then plate shells and cheese and top with bread crumbs. Enjoy!

Guacamole Turkey Burger

Serves 4 to 5

1 LB Ground Turkey
1/4 C Bread Crumbs/Panko
2 TBSP Chipotle Chili Powder
1/4 C Cilantro
1/2 TSP Salt
1/4 C Cheese, Cheddar/Monterey Jack

2  Ripe Avocados
1 Tomato, Seeded
1/2 Jalapeno, Diced
1/4 Red Onion, Diced
1/8 C Cilantro, Chopped
1/2 Lemon, Juiced
1/2 Lime, Juiced
1 TSP Salt

4-5 Hamburger Buns

1. Get grill or inside grill ready.

2. Mix turkey, bread crumbs, chili powder, cilantro, salt, and cheese until evenly mixed. Next form 4-5 patties that will fit the size of the bun. About 1/2 inch thick for smaller buns, or 1/4 inch thick for larger buns.

3. Cook on grill for 5 minutes on each side or until it is thoroughly cooked through.

4. While burgers are cooking, toast buns if you want and prepare guacamole. If avocados are not all the way soft, mash them before you put in the other ingredients.

5. Once mashed, mix into avocados the tomato, jalapeno, onion, cilantro, lime and lemon juice, and salt.

6. Once everything is ready, make your burger with bun and guacamole. Add any other condiments you would like and enjoy! (We added baby spinach.)

Cocoa Brownies with Walnuts

1/2 C Vegetable/Canola Oil
1 C Sugar
1 TSP Vanilla Extract
2 Eggs
1/2 C Flour, All Purpose
1/3 C Cocoa Powder,Unsweetened
1/4 TSP Baking Powder
1/4 TSP Salt
1/2 Walnuts, Chopped (Optional)

1. Preheat oven and grease 9x9 square pan.

2. In medium bowl, mix oil, sugar, vanilla extract, and eggs until they are all mixed together and smooth.

3. In a separate bowl, sift the flour, cocoa powder, baking powder, and salt all together. Then slowly mix into wet mixture until evenly mixed.

4. (Optional) Fold in walnuts, then evenly spread in pan.

5. Bake 20-25 minutes, then let it cool.

6. Recommended to enjoy with milk or ice cream.

Chicken Pitas

2-3 Chicken Breast
1/2 Lemon Juice
1 1/2 TBSP Oregano
2 TBSP Extra Virgin Olive Oil
Salt and Pepper

1/2 C Feta
Tzatziki Sauce
4-6 Pita Breads

Optional:
1 C Mushrooms, Sliced
1 C Spinach
1 Large Tomato, Diced
Red Onion, Diced


1. Marinate chicken with lemon, oregano, olive oil, salt, and pepper for 30 minutes to an hour.

2. Next cook on medium heat for about 30 to 40 minutes or until chicken is cooked all the way through.

3. Toast pita break and then stuff pita with chicken, feta, tzatziki, and any other vegetables.

4. Serve with any side. We picked dill cucumber salad and enjoy!

Tzatziki Sauce

1 1/2 C Greek Yogurt
1 English Cucumber, Peeled, Seeded, Cubed
2 TBSP Extra Virgin Olive Oil
1/2 Lemon, Juiced
1 TSP Dill- Dried or 1 TBSP Dill- Fresh
Salt and Pepper

Put all ingredients in blender. Blend until smooth. Let in marinate for at least for an hours for a better taste.

Mom's Turkey and Rice

Serves 4

1 Small Onion, Diced
2 Clove of Garlic, Minced
1 LB. of Ground Turkey, Chicken, or Lean Beef (I used Red Bird Ground Chicken this time.)
2 TBSP of Soy Sauce or Maggi
1 Bunch of Cilantro, Leaves Chopped

4 C of Cooked Rice

1. Rinse rice and then cook rice in cooker or stove top. Water should be one and a half times as much as the rice then start cooker or cook rice. For stove top, bring rice to a boiled covered over high heat. Once it boils, drop down the heat to low then cook for 20 minutes. Do Not Take the Lid Off, or it could ruin the cooking process. Then let rice sit on no heat covered for 5 minutes. Finally, separate with a fork and then serve once meat mixture is complete.

**Tip: If you rinse your rice, it will be fluffier the more you rinse it. I rinse it 3-5 times before I measure out the water then cook the rice.

2. Heat skillet to medium heat. Cook onion and garlic until the onion is opaque which is about 5-10 minutes.

3. Then add meat and cook until you do not see any pink or red left which is about 15- 20 minutes.

4. Then add soy sauce and cilantro and cook until cilantro is wilted.

5. Finally serve on top of rice and enjoy.

Raspberry Banana Green Smoothie

Serves 2

1 C Baby Spinach
1/2 C Raspberries
1 Banana
1/2 C of Juice or Milk of your choice
2 TBSP Milled Flax Seed
1/2 C Ice

Blend all ingredients together until smooth and enjoy!

Pesto Chicken and Spaghetti Squash

Serves 4

1 Spaghetti Squash
1-2 TBSP Extra Virgin Olive Oil

Pesto

3 C Basil Leaves
2/3 C Extra Virgin Olive Oil
1/2 C Pine Nuts, Toasted and Cooled
2/3 C Parmesan Cheese, Grated
2/3 Garlic Cloves, Minced
Salt and Pepper

4 Chicken Breast
Salt and Pepper
1 TBSP Olive Oil
1 C Mushrooms, Cleaned and Sliced
2 C Baby Spinach Leaves

1. Preheat oven 350 degrees fahrenheit. Rinse the squash then cut in half. Remove the seeds from the squash with a spoon. Then brush with olive oil, put on baking sheet, and bake for an hour.

2. In a Blender/Food Processor/Hand Blender, mix a third at a time together all the ingredients.

3. Salt and Pepper both sides of all the chicken breast. Then add a TBSP of oil to a medium heat skillet and add chicken breast. Cook for 10 minutes or until chicken is fully cooked and add a couple TBSP of pesto before you will off the chicken for the skillet.

4. In the same skillet, add the mushrooms. Once cooked through, add spinach and cook until wilted.

5. Once squash is done, use a fork to pull the strings of squash out.

6. Then mix into skillet with other vegetables, and add some of the pesto until is evenly mixed.

7. Plate the vegetable mixture, top with sliced chicken, and enjoy.

Vegetable Quiche

2 TBSP Oil Spray

1 Prepared Pie Crust

2 TBSP Oil Spray

1 Clove of Garlic, Minced

1/4 C Red Onion, Diced

1 Crown of Broccoli, only leave an inch of stem and dice

1 Roasted Green Chile, Seeded and Diced

1 C Mushrooms, Diced

1 Tomato, Sliced

3 Eggs, Beated

1 C Milk

1 C Shredded Goat Cheese, or any cheese of your liking

1 TBSP Pepper

1. Preheat over 350 Farenheit. 

2. On medium heat, Add vegetable one at a time into greased pan except for the tomatoes. Cook the vegetables until wilted they and then drain any excess liquid. 

3. Shape pie crust into greased pie or cake pan. 

4. In a bowl, mix cheese, milk, and pepper into the beaten eggs. 

5. Add vegetable on top of the formed crust and top with tomatoes and spread the egg, cheese mixtures until it is evenly distributed. 

6. Then it is ready to bake 40 to 45 minutes until the crust is golden brown. 

7. Once it is done, let is cool and set for 5-10 minutes. Then cut up, serve, and enjoy! 

Other options: Substitute a cup of vegetables for cooked bacon, sausage, or ham, or any other vegetables of your likings. 

Jerk Tuna and Mango Salsa

Serves 4

Marinade

2 TBSP Olive Oil

2 TBSP Lime Juice

2 TBSP Garlic, Minced

2 Ahi Tuna Steak

Jerk Seasoning
1 1/2 TSP Cumin1/2 TSP Curry1/2 TSP Chili Powder1/2 TSP Allspice1/4 TSP Cayenne Pepper1/4 TSP Cinnamon

1/2 TSP Oregano

1/4 TSP Garlic PowderPinch of Sea Salt

2 TBSP Canola Oil

Salsa

1 Ripe Mango, Diced

1/4 C Red Onion, Diced

1/2 Jalapeno, Diced

1/4 C Cilantro, Chopped

1/2 Juice of a Lime

8 Corn Tortillas

1/2 C Canola Oil

1.  Mix olive oil, lime juice, and garlic. In a dish, marinate tuna steaks in mixture for at least 15 minutes.

2. While marinating, prepare the jerk seasoning by mixing all the seasonings together. Once the tuna steaks are marinated, and then sprinkle each side evenly of the jerk seasoning.

3. In a separate bowl, then prepare the salsa and mix together and set aside.

4. Heat the pan to medium high heat, then spray the pan right before the steaks are added. Then sear each side for 2 minutes. Once done, let steaks sit for a couple minutes.

5. Finally heat the oil on medium high heat, once the oil is ready slow drop in tortilla and partially cook 2 minutes for each side. Then let the oil drip off on the towel on the plate.

6. The tortillas should be a little pliable, so you can add the tuna and salsa on top, fold in half, and enjoy!

Are you Jelly?

Jelly, Capitol Hill

600 E 13th Avenue

Denver,Colorado 80203

Yesterday, my friend and I went to our favorite breakfast joint. Have you heard of it? It is called Jelly which is right on the outer edge of the Capitol Hill neighborhood. It is a neighborhood favorite with fresh made breakfast/brunch and lunch. They have daily breakfast specials with a pancake, eggs benedict, and other specials. There is also another one called Jelly U in the Denver University area.

The joint has a Capitol Hill, hipster, retro chic vibe with waiters dressed in cute aprons, old cereal boxes decorating most of the restaurant, and 90s music. 

A bit of advice during the weekend the wait is longer the later you wait to get there. It is a small place especially if it is too cold to sit outside in the covered heated area. We typically go around 8 am. Yes, I understand that is pretty early for some on a weekend, but it is usually only a 15 minute wait max versus the hour plus wait if we wait to go at 10 am or later. If you do mind the wait, it will be worth it in the end to at least try it once, but more and likely you will go more and may become a regular. A plus while you wait is the drinks the barista/bartender is serving up like a cappuccino, spiked orange juice, a bloody mary salad, and more. If you are a bloody mary fan, I would try the salad. It is filled with pickled vegetables coming out of the drink.

Some recommended suggestions, come hungry, so you can try the donut bites. Depending on how many people are at the table, you can get a 4 count or an 8 count order filled with jelly, chia, custard, and more. The other recommendation is to try their house made jelly or their big drop biscuits. Everything is good though, so you could always try something the next time.

We love their benedicts and hashes mostly. With the hashes, we like that we can order a biscuit with it for only $0.30 more.This trip my friend and I both had hashes. She ordered the sweet potato hash that has sweet potatoes, chorizo, onion, celery, poblano peppers, red potatoes, and topped with two eggs cooked the way you want. Her and I both went with poached, so the runny yolk can be mixed in the potatoes, meat, and vegetables. 

I, of course, selected a more southern choice which was quite spicy and delicious. It was the Creole Turkey Hash. It had roasted shredded turkey, the holy trinity, braised baby greens, and chunks of Tasso ham. Unless you have been to Louisiana or had Cajun, you might not know what Tasso is. It is like pastrami, but it is ham covered with cayenne and white pepper, other spices, and smoked. I was glad that I had a biscuit with jam to help tone down the spiciness.

One tip for you wallet conscious people if you use Foursquare, every time you check in you get free coffee. Every fifth time, you can get a free small order of donut bites which is always a bonus.

Enjoy!

<a href="http://www.urbanspoon.com/r/17/1792027/restaurant/Cherry-Creek/Pikkas-Peruvian-Cuisine-Pisco-Bar-Denver"><img alt="Pikkas Peruvian Cuisine &amp; Pisco Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1792027/biglink.gif" style="border:none;width:200px;height:146px" /></a>

Perogies in a Mushroom Cream Sauce and Bratwurst

Serves 4

Mushroom Sauce

4 TBSP of Butter
1/2 C Sliced Crimini Mushrooms
1/2 Medium Onion, Diced
2 Cloves of Garlic, Diced
1/2 Juice of Lemon or 2 TBSP of Lemon Concentrate
2 TBSP of Flour
Dash of Cayenne Pepper
1 C of milk (I used coconut milk.)
4 TBSP of Cooking Sherry or White Wine
1 C of Chicken Broth
3 C of Fresh, Baby Spinach
Italian Shredded Cheese, for garnish (optional)

12 Potato and Cheese Pierogies
4 Scored Bratwurst of your liking


1. Melt Butter then add mushrooms, onion, and garlic.

2. One the onion is opaque, add lemon juice and then stir in slowly the flour until the roux is clumped.

3. Mix in about a teaspoon or less of Cayenne Pepper. ** Note: The longer you cook, the spicier your meal will get.

4. Slowly mix in the cooking sherry then broth until the sauce is smooth. Then add spinach. The sauce is completed once the spinach is wilted. You can also add salt if you would like. I did not add any though.

5. Add perogies to the sauce and cook until the pierogies are heated all the way through.

6. Grill the bratwurst the plate with the perogies, mushroom sauce,and top with cheese.

Greek Cucumber Tomato Salad

Serves 4

1 English Cucumber, Cubed

* If you use a regular cucumber, peel the waxy skin.

1 Heirloom Tomato, Diced

1/2 C of Slice Black Olives

1 15oz can of Garbanzo Beans, Drained and Rinsed

2 Tbsp of Extra Virgin Olive Oil

2 Tbsp of Balsamic Vinegar
1 Tsp of Salt

1 Tsp of Fresh Ground Pepper

1 Tsp of Italian Seasoning
1/4 C of Crumbled Feta Cheese
Italian Parsley, for garnish

1. Prepare vegetable and mix together in a bowl with olives and beans.

2. Add olive oil, vinegar, salt, pepper, and Italian seasoning and mix into vegetables until it is all evenly distributed.

3. Before serving, mix feta into the salad and top with parsley.

4. Then serve with protein and enjoy.

Shredded Green Chili Chicken and Corn Muffins

Serves 4

Shredded Green Chili Chicken

3 Perdue, Free Range, Hormone Free Chicken Breast, about 1 1/2 pounds
1/4 c Flour
1 tbsp Ground Cumin
3 tbsp Chili Powder
1 tsp Garlic Powder
1 tsp Salt
1 1/2 c Roasted Green Chilis, Diced, Seeded, and Stems removed
1 Medium Onion, Diced
1 15 oz Can of Tomato Sauce
1 c of Chicken Broth or Water with a Chicken Bouillon Cube
Shredded Cheddar Cheese
Diced Green Onions
Sliced Avocados

Corn Muffins

1 Box of Jiffy Corn Muffin Mix
1 Egg
1/3 c Milk

1. In the crockpot, mix everything together: chicken, flour, cumin, chili powder, garlic powder, salt, green chiles, onions, tomato sauce, and broth.

2. If you plan on starting it in the morning, set the crockpot on low and cook for at least 6 hours. If you plan on cooking it in 4 hours, set the crockpot on high.

3. Half an hour before the chicken is ready, prepare the corn muffins. Preheat the over 400 degrees fahrenheit and grease or paper muffin pan.

5. Combine the muffin mix, egg, and milk until smooth and pour in pan.

6. Cook for 15 minutes or until browned.

7. Once the chicken is ready to be served, shredded the chicken in the pot with two forks.

8. Then serve and add optional toppings if you would like and enjoy.