It has been a loooong time...

Just a couple quick food items.

Last night I made my stuffed jalepenos. The recipe is really easy.
Preheat the oven to 350.
Slice as many jalepenos as you want in half, cutting off the stem.
Seed the jalepenos with a spoon, to keep the oils from absorbing into your skin.
Fill the inside with creamed cheese.
Wrap Prosciutto around the jalepeno.
Cook for about 15 minutes
Add a little jam to the finished product and enjoy.

We had leftover prosciutto so the next day I just fried some eggs, and threw them on top of a bed of prosciutto and a little crumbled feta. It was a nice salty mix to go along with the runny yoke of the eggs.

Hello 2011

Happy New Year!

Denver Botanical Gardens 2010

B and I celebrated the New Year up in the mountains. New Years Eve we drove up to Georgetown to spend some much needed time away from the city and life. Bob’s dad prepared a New Years Eve feast for us. We enjoyed shrimp with extra spicy cocktail sauce, lobster tails, salad, baked Brie, and some drinks. Post meal and conversation, B and I were able to sneak out to the hot tub, where we enjoyed glasses of champagne and discussed the year to come – things we want to accomplish, things we are looking forward to, and things, such as his graduate program, that we will need to survive.

After our hot tub we sprinted back into the house, put on PJs, and enjoyed an episode of ‘House.’ Around 11pm, B said, “I’m ready for bed, I’m tired.” An initial thought of shock went through my mind – we can’t go to bed before midnight on New Years Eve. However, B was sick the last few days, we’ve been dealing with an extra amount of stress, and frankly, I think we were both tired of 2010. In that moment I wanted nothing more than to go up to bed and fall asleep near my honey (we were in 2 smaller bed up in B’s childhood room.) B wrung in the New Year around 3:30 in the morning when he awoke with a sore throat, stuffed up head, and cough.

Our first day of the year has been spent with one of the branches of our family. We enjoyed breakfast at the small town coffee shop in Georgetown. The fellas spent the day watching football, and as had become tradition, I spent the day reading. Since my first New Years Day in Georgetown, I have spent every New Years Day in front of the fire at my father-in-laws home, curled up with a good book. Last year, I read ‘Gluten-free Girl’ by Shauna James Ahern and this year, I cuddled up with the second installment, ‘Gluten-free Girl and the Chef.’ I saw Shauna and her husband, Daniel Ahern, speak a few weeks back at Tattered Cover. I love them.

I specifically chose this book as my New Years book because I wanted to start 2011 inspired.

With that, her are my New Years resolutions:

1)   Start running and attempt a half-marathon in June

2)   At the end of the day, I would like to leave work at work. I’ll try to do this by writing more, taking pictures, cooking, sewing, and my other various interests.

3)   Spend as much time as possible with my love.

Happy New Year to all. B and I are off to Vegas for a few days where we will eat, drink, and be merry.

My new obsessions - Project Runway and Prosecco

In an episode of 30 Min Meals, Rachael Ray suggested you buy Prosecco, sparkling Italian wine, instead of Champagne. Its cheaper, and unless your a snob, you'd never know the difference. I love a mimosa! My most favorite is the bottomless blood orange mimosa at Root Down. 

B and I have 'Breakfast for Dinner' on Sunday evenings. We've been doing screwdrives, but sometimes its nice to mix it up with a mimosa.


The new things I enjoy doing is drinking prosecco, eating popcorn, and watching this current season of Project Runway. I feel very Marilyn Monroe doing this - she enjoyed potato chips and champagne.


Anyway, I like Valerie and Mondo. I don't like Ivy and Gretchen. Valerie makes fun and flirty clothes. Mondo is just all around awesome. Mondo is also from Denver.

Tuna Melt

Sometimes life gets ya down. When that happens to me - I like to have good old fashion diner food - at home. I like a tuna melt and sweet potato fries.

I make my tuna melts untraditionally. First step, pull some gluten free bread from the freezer and pop it in the toaster. While its toasting, I mix my tuna. I mix 1 can of tuna with lots of tarragon, dill, basil, and garlic. I add sliced green olives or capers to give the mixture the moisture. and thats it. I don't like to add mayo to tuna salad when I'm making a tuna melt because it can get soggy.

I pile my tuna mixture onto each slice of the pre-toasted GF bread. Then, I top each slice with a piece of cheese. Throw it under the broiler for a few mins to melt the cheese.

I serve my tuna melts open faced. Thats how they serve them at one of our favorite restaurants, Bull & Bush. They serve theirs on an english muffin, which is what I used to use at home prior to going GF.

Update - our summer 2010

Well, again - it has been a few months and we have failed to accurately document our summer.

Here is what we did Summer 2010:

In June, Bob traveled to Michigan with his dad. They stayed with a family friend. While on this trip, Bob learned how to make Chicken Marsala. He drank a lot, smoked a cigar, fished, and came home relaxed.

When Bob returned, we celebrated our first anniversary. We went to Colorado Springs, played mini golf, saw a minor league baseball game, and enjoyed a picnic at the Garden of the Gods park. 

As with  every summer, we explored Denver and Colorado. We tried new foods at new places. Perhaps the most memorable of the summer was Liks Ice Cream in Denver - B correctly answered the trivia question so we received a free scoop. We ate our ice cream outside on a warm evening, and ended up just having ice cream for dinner that night.

In July, Bob and I enjoyed a week in the Outer Banks or North Carolina. A week of sun, fun, beach, family, and sea food. We loved catching up with the east coast branch of the family, and I learned how to pick crabs. Each night someone would take charge an make dinner for the group, and Bob's cousin, Dari, took charge of breakfasts. She made a GF waffle for me one morning! Dari's husband, Sam, and Bob's cousin, Bill, played bartenders. We enjoyed some Dark & Stormy's, homemade cucumber infused gin, and my very first bloody mary. We ate one amazing dinner out at a place with cheesy art on the walls, and B and I bummed around some local art shops one afternoon, and enjoyed East Coast style Mexican food.

While in North Carolina, I participated in a phone interview, and a day later I was offered, and accepted a new job. More hours, more money, a change of scenery, and a new chance to grow. This new job is perfect for me and I love it. The only downside is that it cuts into the education I was getting from watching a lot of daytime Food Network.

In August, I went to Las Vegas with my mom and my sister. Las Vegas is one of my all time favorite places to go. There is so much to see and to photograph. I love to walk on vacations, and Vegas is perfect for that. I treated my mom and sister to dinner at my favorite Vegas restaurant - Mon Ami Gabi, then, the rest of our stay, we hit up some buffets, at which I proceeded to eat my weight in smoked salmon with capers, crab legs, and sushi. We also "enjoyed" the soda tasting at the Coca Cola store, but I use the word enjoyed very lightly.

This summer was busy. We cooked a lot. We saw a lot. We ate a lot, and perhaps we will post about it in the future. All of our experiences shape our culinary skills. There are photos on my camera, but right now, we are tired. It time for Fall and football.

Summer Rolls in the Summer time

I love egg rolls, spring rolls, wontons, and most Asian style appetizers, but I have had to say farewell to them since going gluten free.

Now, I have become obsessed with summer rolls. I get them at FireBowl (www.firebowlcafe.com) without the dipping sauce (it’s not gluten free.) Last week I was browsing through this month’s issue of Everyday Food by Martha Stewart and found a recipe for them. The recipe looked easy enough, so I decided to give it a try.

These were so simple to make and tasted so great. I must say, summer rolls are best when they are fresh.

Veggie Summer Rolls

First, get a package of rice paper wrappers. I found mine at Sunflower Market. They were very inexpensive, which I had not anticipated. In the past, I have purchased egg roll wrappers from the refrigerated section at the grocery store. Egg roll wrappers are not cheap, they must be refrigerated, they are full of gluten, and they must be cooked. I’m never going to bother with those again, for obvious reasons, but rice paper wrappers are so much simpler and easier to use. I found them in the Asian foods aisle, next to the Wasabi Peas. I’ve had the package in my pantry for a few months. This is defiantly something I’m going to start keeping on hand.

Decide what you would like to include in your summer roll. I chose carrots, cucumber, basil leaves, rice noodles, and avocado – because that’s what Martha suggested. I decided to do things Martha’s way, and prep everything before I got started.

You will need-

2 carrots – peeled and chopped into matchsticks

1 cucumber (or half of a giant one from the farmers market) – peeled and chopped into matchsticks

Half an avocado – thinly sliced

Some nice basil leaves

Some thin rice noodles, cooked

I prepped and chopped all my ingredients and separated them out into little glass bowls – I’m still putting my wedding gifts to good use.

Now, here’s where it gets a tiny bit tricky –

Take one rice paper wrapper out of the package, and set it into a shallow bowl full of warm water. Perhaps this step would have been easier if I had a shallow bowl big enough to fit the entire rice paper wrapper into, but I didn’t. I dipped it into the warm water – I used the leftover water from boiling my rice noodles. When I realized that the bowl I was using was the improper size, I then just laid the wrapper on a plate and used a silicone grill brush to brush the wrapper with water until it was pliable. Then, I added my ingredients – a small handful of rice noodles (I don’t like my summer rolls too noddlely,) a few matchsticks of cucumber and carrot, one whole basil leaf, and a few thin slices of avocado. Then, wrap it like a burrito.

And that’s it!

Make a few. dip them into soy sauce (or in my case, tamari) and enjoy.

Let me tell you – there is nothing more amazing than the taste of basil and tamari together. I’m obsessed. I must find a recipe to utilize these flavors again…..perhaps Asian meatballs……

Jack's Chicken Salad & Karen's Tuna Salad

Last Sunday was father's day, but it was also Bob and my first anniversary. We celebrated our anniversary B & E style with a baseball game, some mini golf, a picnic, and then a movie at home. My father was kind enough to hang out with our dogs while B and I were out celebrating.

In return, we decided to celebrate father's day with a dinner yesterday. I told my dad that I would make him anything he wanted for dinner. Anything. What did my dad chose? Steak and mashed potatoes? Corn on the cob and chicken? Hot dogs and brats on the grill?

He chose chicken salad wraps.

A few weeks ago, Bob and my dad were working really hard to assemble the new bed I bought in honor of Bob and my first anniversary - prior to this we were sleeping on a hand me down mattress on the floor. They were working hard, while I made lunch. I made chicken salad with apples and spinach. It made quite an impression on my dad, so I have decided to name it after him. (Happy Father's Day!)

Jack's Chicken Salad

Grill up a few chicken breasts. Let them sit for a few mins, then chop them into bite sized pieces. Add an apple, diced into bite sized pieces - we use Gala apples. Chop up a handful of fresh spinach leaves. Add the following spices - dried or fresh - dill, tarragon, celery salt, basil, and garlic. Then, add about 1/2 cup mayonnaise - mix everything together. We eat this immediately. I eat mine with Nut Thins, and everyone else eats theirs on wraps.

Karen's Tuna Salad

I'm going to take this opportunity to post my a salad I make sometimes for my mother. My mom and I work Tuesday evenings together. During our shifts, we get a half-hour dinner break. Sometimes, we each make part of a dinner and share it.

My mom doesn't like most meats or fish, but she does like tuna. I created a healthier version of her favorite tuna salad. I read someplace about using mashed avocado instead of mayonnaise in tuna salad. I had to convince my mom that she liked avocado, but now she likes this very much.

Open up a few cans of tuna and put them into a bowl. In another bowl, mash a few avocados with the following spices - dried or fresh - dill, tarragon, celery salt, basil, and garlic. Mix together the tuna and the avocado mixture. I eat mine with Nut Thins, and everyone else eats theirs on wraps.