Category Archives: Brunch

Seven Sundays Blueberry Chia Buckwheat Bread : Gluten Free

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Blueberry ChiaI’ve been so excited about Seven Sunday’s latest flavor Blueberry Chia Buckwheat to come out. It was released this past weekend in Targets across the nation! I have several GFF’s (gluten free friends) ūüôā So I decided to get right to the kitchen and start experimenting with a little somethin’ somethin’ and this is the result! It turned out great and I can’t wait to make it again in a larger batch.

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Prep: 10 min

Cook Time: 30-40 min or until done.

Makes: 2 mini loaves (you can make more, I just started small to not waste if I didn’t like it).

Ingredients:

  • 1 1/4 Cup Bob’s Red Mill GF All-Purpose Flour
  • 1/4 Cup Coconut Sugar
  • 1/4 tsp. Sea Salt
  • 1 Cup Seven Sundays Blueberry Chia Buckwheat
  • 2 tsp. Baking Powder
  • 3 TBS Coconut Oil
  • 1/2 Cup Milk (you can use any kind, I used 2% dairy).
  • 2 Eggs
  • 1/2 Cup Blueberries

Instructions:

  1. Preheat Oven 350 F.
  2. Cream sugar and oil together, I used slightly above room temp coconut oil so that it has a shortening consistency.
  3. Add eggs and milk and mix until incorporated.
  4. Mix Flour, Salt, Baking Powder well in separate bowl, then mix the two together adding the 3/4 C. Seven Sundays and blueberries last, being gentle with them.
  5. Add mixture to two small bread loaf pans and sprinkle with a dash of remaining Seven Sundays on top. Bake for 30-40 min or until a toothpick can be inserted and removed cleanly.

Enjoy with some local honey or butter OR even better… BOTH!

Shady Grove’s Tortilla Crusted Queso Catfish

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This is one of my favorite comfort food dishes! After moving quite a ways away from Shady Grove in Austin- Evan and I started making our own (about once or twice a year). If you can’t make it there this should cure your craving!

 

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It’s worth the work! Trust me on this… Just make sure you go for a longggg walk before you have it so you don’t feel too guilty ūüėČ

 

Prep Time:  30min

Cook Time: 10-12 min per batch of fish

Serves: 4

 

Ingredients:

  • 1.5 oz Lemon Juice
  • 1oz Franks Hot Sauce
  • 1 tsp. Sea Salt
  • 1 tsp. Fresh Cracked Pepper
  • 4 ¬†5-6oz Fish Filets, you can use catfish or cod, we like both. Cod is really nice and substantial for frying…
  • 2.5 C. Flour seasoned with salt and pepper.
  • 2.5 C. Buttermilk Full Fat
  • 2.5 C. Corn Tortilla Strips, sliced thin.
  • Peanut Oil for Frying
  • 6 oz Chili Con Queso, I like to make a green chili variety.
  • 4 oz Pico de Gallo
  • Lime Wedges to garnish

Instructions:

  1. Whisk the lemon juice, hot sauce, salt, and pepper together in a shallow bowl. Dip each fish fillet in the lemon juice mixture. Dredge fish in seasoned flour, followed by buttermilk, and then corn tortilla flakes to coat completely.
  2. *I make the hubby my Fry Daddy, and usually request him to do it outside… ūüôā Pour peanut oil into a large, deep saute pan until it comes about halfway up the sides of the pan. Heat oil to 350 degrees F. When oil is hot, carefully add fish fillets to pan, in batches if necessary, and deep-fry until golden brown, about 10 minutes total. Remove from the oil and drain on paper towels.
  3. Place a drizzle of queso on top of each fried fish. Then top with pico de gallo on top of the fish. Garnish with a lime wedge and serve.

Enjoy!

Seven Sundays Mango Almond Breakfast Bars

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We recently had the pleasure of hosting the first ever Floyd Piano Company Yoga and Brunch Club! It was great fun and so nice to have yoga, piano, and delcious Seven Sundays breakfast under one roof in a absolutely beauftiful space. Lori Floyd made these delicious Seven Sundays Muesli bars that were a big crowd pleaser. Since so many people asked for the recipe she was kind enough to send it my way! Thanks Lori! 

Looking for Seven Sundays near you and cannot find it? They do $5 flat rate shipping for as much muesli as you care to order ūüôā Order here.

Breakfast Bars

 

Serves:

Several depending upon how you cut them up.

 

Ingredients:

  • 1 box favorite Seven Sundays Muesli (She used Cherry Vanilla Pecan).
  • 1 cup almond/peanut butter
  • 1 cup dried fruit of choice
  • 1 cup whole roasted almonds
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup coconut flake
  • Pinch salt

Instructions:

  1. Warm almond butter and honey in small saucepan and add extracts and salt.
  2. Soak dried fruit (She used mango) in water for 15-20 minutes if not already gooey in texture. This will ultimately help hold bars together.
  3. Strain and add fruit to food processor and pulse until nearly a fine chop.
  4. Add muesli, nuts, coconut and fruit to large bowl and pour butter mixture over. Mix well.
  5. Place plastic wrap on bottom of 9×13 baking dish. Pour mixture into pan and press until evenly distributed.
  6. Cover with plastic wrap and place in freezer for at least 20 min or place in fridge for at least an hour.
  7. When bars are set, move to cutting board and cut into portion size of your choice. She likes to keep in freezer for a little more of a firm bite. Will keep for 2-3 weeks.
Obviously the nut, fruit and butter choices are endless, but she used almond, mango and coconut with the vanilla cherry pecan muesli. Coconut and honey is also optional. Super easy and delicious. Enjoy!

Spinach, Bacon, Mushroom, and Artichoke Pie / Quiche

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This is SO delicious! This is a great brunch meal for the holidays!

Quiche

Prep: 60 min

Cook: 1 hr

PREHEAT: 400 F

Serves: 8 slices

Pie Dough: Use your favorite recipe or if you must do a pre-made one.

Pie / Quiche Ingredients: 

  • 5 Slices of bacon
  • 7 Eggs
  • 1/2 Cup of Heavy Whipping Cream
  • 1 Cup Cheddar Cheese
  • 1 Cup of ¬†Artichokes in Brine, drained
  • 1 Cup of Mushrooms, sliced
  • 3 Cups of Spinach
  • 1 Cup of Onions, sliced

Instructions :

  1. Take pie crust and press into pie pan, set in fridge while you prepare the rest. You will want to use a deep dish pie pan thats greased.
  2. In a large skillet cook bacon until browned. Reserve 1/2 of the grease and removed bacon from pan.
  3. Then cook onions, spinach, and mushrooms until soft. Then add artichokes.  Reserve.
  4. In a large mixing bowl crack 7 eggs and beat, then add cream, mix well. Add a pinch of salt and pepper.
  5. Then carefully add the cooked mixture of spinach, onions, bacon, and artichokes to the egg mixture. Stir and then gently pour into pie pan.
  6. Bake for 1 hr covered with a foil tent for about 40-45 min and then uncover for the remaining time until cooked through. Bake at 400F.

ENJOY! Quiche

The Best Fried Chicken in the WORLD right from your kitchen!

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We don’t eat fried chicken a whole lot but every once in awhile Evan or I will get a hankering for some good ole fried chicken. Usually when this happens we hit up our “go to” place = Max’s Wine Dive. ¬†It’s always an expensive trip (the wine always gets us damn it…) and it’s quite far from us now that we live out in the boonies. This time we gave it a go at home. It was awesome!

Prep: 24 hrs (if you can wait that long)

Cook Time: 15-17 min per batch

Serves: 4 with sides

Finger Lickin'

Ingredients:

  • 4 Thighs and 4 drums (separated) with the skin on.
  • 2 Cups Buttermilk
  • 1 Jalapeno
  • 1 tsp salt and 1 tsp pepper
  • 2 Cups all purpose flour
  • 2 Eggs, beaten
  • Peanut oil for frying
  • More salt and pepper

Instructions:

  1. Blend jalapeno, buttermilk, salt, and pepper in a blender or food processor.
  2. In a large glass mixing bowl: add marinade and chicken and cover with plastic wrap, let sit overnight.
  3. Heat peanut oil up in fryer to 325 degrees F.
  4. Add 1/2 tsp salt and 1 tsp pepper to flour.
  5. Take chicken out of marinade and let sit for about 20 min on a baking sheet just to warm them up a bit so the fryer oil doesn’t drop¬†drastically. Pat dry, dredge in flour, then egg wash, then flour again.
  6. Fry pieces in several batches, how many will depend on your fryer’s size. Fry for 15-17 min.
  7. Place on wire rack and keep warm in oven if you are doing several batches.

Serve with¬†cayenne¬†honey and a side of collard greens and a starch ūüôā I did mashed sweet potatoes. Mmmm!

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Crawfish, Goat Cheese, and Baby Kale Frittata

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This frittata is quite nice and light compared to a typical frittata. By using only 2 eggs and the rest whites creates a lighter/healthier- but equally as satisfying version. The trick to perfecting your frittata is ensuring you cook on super low to set the bottom and sides of the frittata before placing in the oven. The crawfish, goat cheese, and baby kale go very well together, I was quite happy with the outcome!

Prep Time: 10 min

Cook Time: 30 min

Serves: 4 Slices

Ingredients:

  • 2 Large eggs, beaten
  • 1 C. Egg whites
  • 2 TBS milk
  • 1 C. ¬†Crawfish: peeled, cooked, deveined
  • 1/4 C. Sweet onion, chopped
  • 1 C. Baby Kale or Spinach (I used one cup but next time I’ll use 2).
  • 1 Clove of garlic, minced
  • 1 TBS Coconut oil
  • 1/4 C. Monterrey Jack Cheese, reduced fat is fine.
  • 1 tsp. Long pepper, ground (regular is fine).
  • 1 tsp. Himalayan Pink Salt (regular is ok).
  • 1/4 tsp Smoked paprika for the top of frittata.
  • 1/4 C. Goat cheese crumbles for top

Instructions:

  1. Preheat oven to 425 F.
  2. In medium oven proof skillet sauté onions, garlic, and kale on low/medium in coconut oil until lightly cooked and fragrant: about 5 min. TURN HEAT TO LOW
  3. In medium mixing bowl: Whisk together eggs (2 eggs and whites), salt, pepper, milk. Then add cheese, crawfish, and give it a light mix.
  4. Carefully add egg and crawfish mixture to the skillet that contains the onion, garlic, and kale. Remove any kale or bit that may be on the edges with a spatula.
  5. Place goat cheese on top of mixture in skillet and sprinkle with smoked paprika.
  6. Let the frittata bottom and edges set on the stove top for about 5 min on low.
  7. Place in oven for 15-20 min or until done.

Enjoy!

Cajun-ified Scotch Eggs (Made with Duck Eggs)

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Probably just made up a word here… cajun-ified ūüôā ¬†I’m sure Evan could give you a whole list of words I’ve made up over the years – Must be from my Mom.

Anyhow, these eggs are prepared like your traditional Scotch Eggs but ¬†are so much better! The idea came from thinking about what to prepare for a birthday dinner party for my good friend Hannah. ¬†The Fawn House was open for business (the name I give my kitchen when I’m creating fun new foods). The theme was Cajun Fusion since she’s Cajun! Knowing that ¬†she loves duck eggs and sausage, I decided to marry the two and create a Cajun-ified Scotch Egg! These eggs are accompanied by a tasty¬†remoulade¬†to your dip the eggs in. ¬†Evan was my Fry Daddy, as he tends to be ūüôā I prep he fries!

Duck eggs can be found at your local farmer’s market or Asian market. They can be found on occasion at Central Market, but I’d call first… You also can do these with regular eggs if you cannot find duck eggs. Duck eggs have a richer yolk and are quite tasty!

Prep: 30 min

Cook Time: Approx 20 min (includes egg boiling).

Makes: 5 Eggs

Ingredients:

  • 5 Duck eggs, hardboiled (don’t boil them all the way to completion, take them out about 2-3 min early, the will cook the remainder in the fryer).
  • 1/2 lb Ground pork sausage or andouille, raw (If you’re doing ground pork, I’ll tell you what to season it with below).
  • 1 C. Panko bread crumbs
  • Peanut Oil
  • 1 beaten egg, can be duck or regular.

Seasoning for ground pork, if not using Andouille

  • 1/2 tsp Salt, kosher
  • 1 tsp Cracked black pepper
  • 1 tsp¬†Cayenne¬†pepper
  • 1/2 tsp Thyme, dried
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

Instructions

  1. Hard boil duck eggs and place in ice bath to stop cooking. Set aside. Remember take out 2-3 min early.
  2. Mix spices in to meat if preparing your own sausage. Roll sausage into 5 even sized balls.
  3. Heat fryer to 350 degrees F.
  4. Wrap duck eggs in sausage like you see below.
  5. Dip wrapped egg in beaten egg then panko bread crumb and set aside. Continue until done with all 5.
  6. Place duck eggs in heated fryer oil and fry until golden brown, about 5-7 min.
  7. Place on paper towel.

Serve with your favorite remoulade dipping sauce! These are filling and delicious 1 egg is plenty for an appetizer portion you could even get away with halving them. I completely forgot to get a pic of them split open! Next time I cook these, I will update this post with one. Enjoy!

Marx Foods Cocktails and Mocktails Contest

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VOTE HERE

I’ve entered into another contest ūüôā … Marx Foods Cocktails and Mocktails Contest! ¬†They graciously hooked me up with several ingredients to experiment with:¬†¬†fennel pollen,¬†saffron,¬†long pepper,¬†dill pollen,¬†juniper berriesand¬†dried pineapple. I love experimenting with new cocktails so I was very excited about this challenge.¬†

I know many of you will be in shock… but for this challenge I did NOT use Yuzu. Being a Marx Foods Yuzu Ambassador (it’s official, I have a badge), I know I have probably¬†committed¬†a Yuzu ambassador sin. ¬†The truth is, I just ran out last week (had it been in the fridge we all know it would have been in there somewhere)!

Anyhow! I’m more than pleased with my results!

Cocktail:

Pimmentine Cocktail 

The clementine ice cubes make this cocktail over the top! When you get the little bits of fresh squeezed clementine it makes this drink extra special! The subtle hint of cucumber and saffron makes this drink a delightfully refreshing cocktail that everyone will enjoy!

Makes 2 delightful drinks

  • 6 Clementine ice cubes (see below for instructions).
  • 20 threads of saffron
  • 8 oz Pimm’s¬†
  • Gingerale
  • Seedless cucumber
  • Clemetine wedges (2)
  • Ice, 6 cubes
  • 1 TBS Meyer lemon juice
  • 2 Slices of cucumber

Clementine Ice Cubes

  • 3 Clementines (juiced) with pulp
  • Ice tray

Place juice in tray and freeze overnight.

Instructions:

  • Place 3 clementine ice cubes and 3 regular ice cubes in glass with slice of cucumber.
  • Add 4 oz Pimm’s to each cup
  • Take saffron threads and mix them with Meyer lemon juice until bright orange. Put half a TBS in each cup of Pimm’s.
  • Top with Gingerale and Clementine garnish.
  • Enjoy outdoors!

Mocktail:

Bloody Mocky or Mocky Mary

The perfect savory mocktail for the a.m. or p.m. !

Makes 2 Drinks

  • 6 Dill Pollen, Long Pepper, and Olive Juice Ice cubes
  • 11 oz Tomato Juice
  • 1 tsp. Dill Pollen and Long Pepper, ground (2 long peppers, 1 tsp dill pollen) Use this mixture for Ice cubes as well.
  • 1 tsp.¬†Worcester¬†sauce
  • 2 Celery stalks
  • 4 Dashes¬†Tabasco
  • Franks Red Hot Sauce

Franks Dill Pollen, Long Pepper, and Olive Juice Ice Cubes

  • Ice Cube Tray
  • Fill with olive juice almost to top.
  • Place 8 drops of Franks in each cube.
  • Top with 1/8 tsp. ground dill pollen and long pepper in each cube.

Freeze over night

  1. Place 3 Franks dill pollen, long pepper, olive juice ice cubes in a cup.
  2. In a shaker: shake 3 Ice cubes, 11 oz tomato juice, 1 tsp. dill pollen and long pepper mix, 1 tsp worcester  sauce. SHAKE well and pour over Franks Dill pollen, long pepper cubes and garnish with celery stalk.

This is a great bloody mary/mocky mocktail! It would even go great as a breakfast component!

Disclaimer:  I did not receive any compensation from Marx Food for this post.  All opinions are my own.

ZBD is Back : A Whirlwind Post of Denver

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3 Girls from Texas went to Denver on a mission and that mission was accomplished!

We went, we saw, we drank, we ate, we conquered. It was one of the most fun trips I’d ever taken, all that was missing was Evan (he would have been in heaven)! ¬†We made loose plans on where were wanted to go and what we wanted to see and did pretty damn good at getting a lot of it done. We didn’t see everything (we would have need a week for that at least)! It was a whirlwind of fun, beer, food, and I even got to reunite with my God Father Kent and his wife Lisa!

DAY 1:

When we first arrived to Denver before we could even leave the airport we had to stop in the lounge for a local beer. A Singletrack Ale by Boulder Beer.

Our friend Hannah (the redhead) and her friend picked Lori and I up from the airport (in a convertible I might add) Yes we dropped the top! Who cares about hair and the fact that it was 57 F. outside, we were on vacation! We got dropped off at our humble abode, which was pretty sweet: an older 3 bedroom home decorated in retro modern furniture and art posters. It also has a great backyard patio! It was perfect! After settling in a getting ready for our first adventure we made our way to the bike rental place The Bike Doctor they were nice over there and hooked us up with some bikes for our downtown excursion. We all managed to stay on our bikes and not have any malfunctions so that was a plus!

Beer time: We biked all over downtown hitting up these places…

Flying Dog was the first stop (they were closed) ūüė¶ We never made it back… I was sad…

Breckenridge Brewery:¬†We tried a sampler of 6 beers. I’m a bit biased because on of my favorite beers is the 471 Small Batch IPA, they had this beer on cask aged in Stranahan’s Whiskey Barrels…. MY NEW FAV! ¬†It was wonderful so complex, delicious, and I shouldn’t forget HOPPY, I love hops!!! ¬†I have to say that Breckenridge was my favorite spot for a beer in downtown, Stuart (the GM) was serving our beer and he was so friendly and personable. He let us walk in the back and check out the beer set up. We liked him a lot! We felt at home here! I definitely recommend going here the beers are well rounded and there’s something for everyone here, including some BBQ.

Stranahan’s Whiskey¬†¬†: I know this isn’t beer… but I love whiskey too… A LOT. The whiskey was good, it was no Jameson’s but it was good. They use Rock Mountain Water to make their whiskey so I thought that was really cool! I also was very curious to try the whiskey that the barrels were used for in the 471 Small Batch Cask! While we were there I had a Deviant Dales IPA which was pretty damn good (note if it’s an IPA chances are good I’ll stay it was damn good, I’m a biased IPA snob remember). ¬†We decided to have a bite to eat while we were there and after a suggestion from one of the locals named we ordered the Chefs Plate, which consisted of¬†American style cheeses ‚ÄĘ cured meats ‚ÄĘ appropriate condiments ‚ÄĘ all for $ 17 it was delish! The table next to us had burgers that were ginormous and looked phenomenal.

Great Divide Brewing¬†We got here just as a Baseball game let out… it was packed and this apparently was the place to go after games. I finagled ¬†my way to the front of the bar and ordered 3 beers 2 double IPA’s and one regular… I don’t remember which I had but I did remember the Titan IPA was the non double. We were approached by several dudes with half of their beers split down their white Denver Rockies Baseball Jersey’s, none of which had mustard stains which was quit surprising. ūüôā ¬†We left after the first beer to grab a bite.

We moseyed our way down to have some dinner at Biker Jim’s Dogs¬†for a little Denver wiener and beer. We all had Dale’s Pale Ale and I had the Pheasant Dog it was really incredible! Had I not been so full of beer I could have eaten 2 or 3!

After cruising around town for a bit more we called it a night and biked home!

DAY 2: 

We rented a car for this day to make our ways to Fort Collins- but before a day of beer we needed brunch!

The Kitchen:¬†¬†To be honest I don’t even know what I ate… ¬†It was a scramble egg kind of dish on toast…I forgot to get a photo of this one… I do however remember my beer because I wrote it down! ¬†I had the Strange Pale Ale¬†and it was pretty good. We also had a side of garlic fries that were amazing!

First Stop New Belgium Brewery:¬†This place was INCREDIBLE and it completely blew our minds! This was the only “official tour” we did and with good reason… their set up is amazing! To be honest I was not a huge fan of NBB until I came here. I absolutely LOVE how everything was so well thought out, everything had meaning, purpose, and a great story behind it. It just felt good being here. We learned so much in the 1.5 hr tour from the origins of the brewery to how they decide on beers to release. Many of you may have tried the Ranger IPA (you know I have) and may be thinking… “well that’s not a “Belgium Style Ale”… it’s not but the beer rangers told NB that they needed an IPA so they made one and I’m glad they did!

*Beer Rangers are their beloved folks out in the field. Spanning all 29 of our states from the Pacific to the Atlantic, the Beer Rangers do their best to protect, to pour and to partake. And explore many a beer from many a brewery, they do.

We tried so many different beers on the tour and each one was so awesomely explained! We of course started off with a Fat Tire, then onto Biere de Mars, then a Ranger IPA, then a Shift, and lastly and my FAVORITE of them all the La Folie¬†a sour brown ale that I thought I’d hate but in all actuality loved and found my self craving once I got back to Texas (yes I had one last night).

This place was just incredible all around, a great company, great people, and really great beers! Everyone was so friendly here. One interesting tid bit… upon signing our tabs there was no tip option…they don’t accept tips because it’s an employee owned company! ¬†I think that’s so awesome! ¬†Please go check this place out asap!

Odell’s Brewery¬†¬†This place it a hop away from New Belgium Brewery. It’s a sweet little spot and very lively. We supposedly met Willie Nelsons Cousin at the New Belgium Brewery and he followed us over to Odell’s… Not sure if we buy that dudirino, although he did look reminiscent of him… Needless to say he bought us our first and only beers here, thanks… *(It apparently is very common to get followed to beer places in Denver, I’m not sure if it was our good looks ūüėČ , the fact that we love beer, just random, or all three)hahaha! ¬†I had a an IPA of course. From here we made the executive decision to have our Fancy dinner on this evening. I perused our map and Open Table and we decided on a 8:45 reservation at Mizuna…

Mizuna:¬†Before I start let me just say I’m so glad we decided on a “fancy” dinner! It would have been incomplete without it! This place was hands down probably one of the top places to eat in Denver, Anthony Bourdain ate here, it’s gotta be good! We started off with some cocktails and appetizers I had the Basil Cucumber Fizz (I know it’s not beer… GASP) and we shared the¬†Burgundian Escargot:¬†Gruy√®re Crouton, Hon Shimeji Mushrooms, Parsley Aigo Bouido and the¬†Rabbit Confit Ravioletta:¬†Chanterelle Mushrooms, Tomme Rabelais Fondue, Grain Mustard Beurre Blanc. Oh my GOD it was so wonderful! The escargot was so wonderful and nutty the mushrooms were such a great compliment to the snails and the rabbit confit, mind blowing!

Main Courses: 

I had the¬†Seared Veal Tenderloin Oyster Mushroom Leek Bread Pudding, Chestnut Soubise, Wilted Spinach, Hannah had the¬†Saut√©ed Red Snapper Braised Endive, Sunchoke Mousseline, Truffle Vinaigrette, Garlic Nage and Lori had the¬†Dry Aged NY Strip Au Poivre Black Truffle Porcini Gratin, Grilled Ramps. They were impeccable and well worth the money! We drank a bottle of¬†LUCIEN ALBRECHT , CREMANT, BRUT ROS√Č – ALSACE with dinner, some of the best bubbly I’ve ever had!

Great meal with great ladies!

After a long day we had to head home to rest and prepare for day 3.

Sorry for the poor pictures it was very dark in Mizuna!

Day 3:

Time to brunch it up again and drop of the rental car. Today is the day we will meet my God Father Kent and his wife Lisa so I’m very excited!

Brunch: The Lobby¬†I had a bloody mary WITH House bacon infused vodka, killer! I had the blue lump crap spinach and cream over poached eggs on an English muffin and we all split green chili pork tater tots… prob not the best choice since we couldn’t eat our meals after that!

Now it’s time for hiking and fun with my God Father Kent and Lisa! I hadn’t seen them since I was 2 so naturally I don’t remember that… at all! We got picked up by Kent and made our way out to Evergreen, a lovely little town about 25 min from Denver proper. We saw tons of snow capped mountains and wildlife like Elk, black squirrels, and black tailed deer. We went out and walked around Echo Lake and made our way to hike about a 4 mile trail. It was pretty cold at the time about mid 30’s-40’s but when the wind wasn’t blowing we were fine. We collected rocks and specimens along the way (that reminds I need to check my pockets for those things) ūüôā It was a blast, us Texan girls even made us some snowballs! Haha! It snowed a bit while we were out and about which was neat!

After hiking we made our way back to Kent and Lisa’s home in Evergreen for some great BBQ: burgers, brats, bean salad, and a spinach salad! It was so nice catching up and seeing them it was the highlight of my trip! After dinner we looked through some old photographs and talked about the old days. Kent told me my Dad’s old nickname “Bird” minus the definition… I had to get it from my Dad when I got home… hahah good times for sure! Shortly after dinner Kent drove us back to Denver taking us on the scenic route! We wen’t through Red Rocks amphitheater and some small towns. Red Rocks is amazing! Once we arrived home he patiently waited for the girls to get ready for our last night out on the town (thanks Kent). ¬†It’s amazing that 26 years of not seeing someone and reuniting with them felt so natural, like we’d been friends and in contact forever! Lisa is probably one of the sweetest ladies I know, she was so nice! I now know why my parent’s picked Kent to be my God Father… they picked a great down to earth man!

Next Stop: Falling Rock Tap House¬†¬†This place was a popular hangout, it was packed and nearly impossible to get a seat, we finally did and we had…. a beer! I had the Sierra Nevada Hoptimum. It was a cool spot, def the younger crowd hangout. We had one beer and made our way on to get a snack.

Marcos Coal Fired Pizza¬†We spilt a pizza here the¬†Del Re:¬†Truffle and Porcini Mushroom Pecorino Sardo Spread, Fresh Mozzarella, Topped with Mushrooms, Proscuitto di Parma, Fresh Basil it was good but I wasn’t completely blown away… I gues I’m kind of a pizza snob… go figure! The crust was off in my opinion… Oh well. Next stop Star Bar right next door.

Star Bar:¬†¬†I loved this place! It totally reminded me of being in Texas ūüôā They had a nice live band that did mainly covers and people were letting loose in this place, I’m talking dancing like there would be no tomorrow! The served GIANT beers here after the first I felt so full but after the second and third we were good to go! We danced, laughed, and closed this bar down, we had to it was our last night! ūüėČ After this we ventured back cab style (prob the worst cabby ever), but we made it back to that humble abode.

Day 4:

The last day in Denver, luckily our flight wasn’t until 3:45 (it was actually much later because we were delayed due to slide malfunctioning). We took our time getting up, cleaned the place a bit, and packed…then got ready for one final brunch.

Strings: We walked about 2 miles to get here, it was SO windy but we made it. ¬†We of course ordered the $12 bottomless mimosa’s I think we had like 6 each (we got our monies worth)! And we ALL ordered the crab cake eggs benny’s! It was so delish! At the end of brunch we felt we had to order dessert since we hadn’t done it all trip…¬†cr√®me br√Ľl√©e it was and it was phenomenal! I was a bit worried upon going on this trip that I’d gain like 10lbs… surprisingly with all the walking, biking, and hiking I lost .5 a lb! That NEVER happens EVER! ¬†Glad we got that dessert!

From here we take off to the airport and say goodbye to Denver. It was a wonderful trip with 2 of my best friends I couldn’t imagine anyone I’d rather take a beer trip with (other than Evan of course). We definitely did this trip up right! ¬†Until next time Denver! Cheers!

Bacon, Kale, and Duck Egg English Muffin Sando

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Some mornings call for a “special” breakfast, more than just the typical bowl of cold cereal ūüôā These are easy to make and are sure to please.¬†

Prep: 10 min

Cook Time: 6 min

Makes: 1 Sando

Ingredients:

  • 1-2 Slices of cooked bacon, nitrate free, broken in half
  • 1 English muffin, sliced and toasted
  • 1 Duck egg
  • 3-4 pieces of kale
  • 1 TBS yuzu juice
  • 1 slice of cheese, your preference or omit all together.
  • Salt and pepper
  • 1 tsp Butter

Instructions:

  1. Heat medium skillet on medium high with butter, crack duck egg into skillet and cook for 2-3 min on each side deppending on how runny you like it ūüôā placing cheese on second side for the remaining 3 min until melted.
  2. Wilt kale in yuzu juice for about 2 min tops in separate skillet.
  3. Assemble sando, muffin, egg,cheese, bacon, kale, and muffin top ūüėČ

Enjoy and Cheers!