Fall Highlights

Even though I haven't had a lot of time to blog in the autumn months, I did manage to get out and

enjoy my "new" home! Michael and I really jumped right into the whole Colorado thing. We shop almost exclusively at Sprouts, we bought a Subaru, and we rescued a shelter puppy. Here are some highlights (recipes included) from our recent jaunts around Denver and beyond. 

First up, HIKING

 

Rocky Mountain National Park to see the Elk, the fall colors, and the beautiful Rockies

Took Rocky (aforementioned rescue pup) to Elk Meadows in Evergreen, CO.
Off leash for canines and great hiking for humans.

And, of course, my old stomping grounds. Beautiful Boulder

Next, DATE NIGHTS

We were wedding- gifted a "Culinary Date Night" at Cook Street in Denver. Best. Gift. Ever. (Thanks, Nadings!) If you're looking for a gift for a Denver local, cooking savvy or not, I highly reccommend a Cook Street gift card. Included is two glasses of perfectly paired wine and a little appetizer spread (because, let's face it, cooking on an empty, sober stomach is no fun). Then, you get to cook a little, taste a little, watch a little, then sit down to enjoy the fruits of your labor. We went to an Italian-themed night (perfect for the Mazzanti's) and learned how to make chicken saltimbocca, tiramisu, and gnocci fonduta (gnocci with a cheese sauce).

The chicken is so good and so easy and I re-created it in the picture below. Here's how: salt & pepper a chicken cutlets, lay fresh sage leaves across the top, and wrap in a couple slices of prosciutto. Meanwhile, heat an olive oil and butter combo in a skillet (preferably oven proof). Once the chicken is wrapped, cook it in the skillet until brown (seam side down- the seam being where prosciutto ends meet). The goal is not to cook through, just to get some color and seal the prosciutto seam. Transfer the chicken into the over and bake at about 350-degrees for 10-15 minutes. If you so desire (and you should), deglaze the pan with a little Marsala wine (or any wine), a bit more butter, and a touch of chicken stock. Pour over cooked chicken and possibly some mashed taters. BUONISSIMO!

Of course, the BRONCOS

Living in Denver wouldn't be complete without Bronco's Sundays (and stellar sunsets). Healthy marriage rivalries are fun, too (as long as the Broncos beat the Chargers).

And last but not least, the new love of our lives- ROCKY

 

One of the best things about Denver- dog-friendly bars. Our fav (pictured above) = Denver Beer Co.

Now, I'll leave you with a couple recipe wins from the last couple months:

Pasta with Chicken and Sun Dried Tomato Cream Sauce

Cook 1lb of pasta (I like penne) al dente.

Cook 3 cloves minced garlic in olive oil. Add chicken pieces (seasoned with salt, pepper, and SMOKED paprika for color and kick) and cook until browned. Add 1 small jar of Sun Dried Tomato tapenade (available in pasta sauce aisle), 1 cup half and half, and 1 cup shredded mozzarella cheese.

Reserve 1 cup of the pasta water before draining.  Stir pasta into the sauce, then add the pasta water as needed to loosen up the sauce. Here, I added crushed red pepper because we all know who my husband is. Serve as is or with a little parsley garnish. Tastes great leftover!

Homemade Gingerbread Latte 

I am a sucker for Starbucks' seasonal drinks- especially their Gingerbread Latte. And as much as I support Starbucks and LOVE the "red cup season," I found a copy-cat recipe that is as good as the original. Get the syrup recipe here: http://www.sweethappylife.com/2012/easy-family-recipes/drinks/homemade-starbucks-gingerbread-latte/

Add to espresso or plain old coffee (my style) and steamed milk. Top with some fresh grated nutmeg and enjoy in a monogrammed coffee cup outside on an unseasonably warm day with your puppy :)

3 Ingredient Pumpkin Cake- Cookies

Stir together 1 15oz. can pure pumpkin, 1 box spice cake mix, and 1 tablespoon pumpkin pie spice.
Drop golf ball sized dollops onto a greased cookie sheet and bake at 350-degrees for 10(ish) minutes.
"Raisins would be good in these," says Mom...
"Chocolate chips would be good in these" says me...
(we know whose add-in sounds better)

They're great plain or top with cream cheese frosting (cream cheese + powdered sugar + milk)

 Thanks for reading! Happy cooking! Or baking! Or hiking! Or Whatever-ing!
                

False Promises, Teacher Woes, and...Brussel Sprouts

Three months ago I had really big hopes for this blog. Then I started my new job as a 5th Grade teacher and all of the sudden it's the middle of November. Teaching is, without a doubt, the hardest thing I've ever done. In all fairness, I had been warned that my first year teaching was going to be difficult. My response to that was one part "duh" (non verbalized, of course) and one part "I got this." To my first point, aren't all jobs difficult when you start? So much to learn, systems to figure out, people to get to know, etc. etc...And to my second, I had started jobs before that I had absolutely no experience and knowledge with (i.e: my 3 year stint in sales, out of all things) and I had adapted just fine. And here's the thing- even if my former self had been more receptive to the forewarning, it wouldn't have mattered. Nothing- no single piece of advice or good-hearted cautionary could have prepared me for my first 5th Grade classroom. I will spare you the details of what makes it so difficult (if you're really interested I'll talk your ear off about it- I'm sure Mike could use a break), but the beautiful thing is how satisfying it is at the same time. It took me a quarter to get to this point, and I still have days where I want to bang my head against the chalkboard (correction- smartboard), but I can honestly say for the first time in my life that I feel like I am exactly where I am supposed to be.

And now, brussel sprouts.

I am in love with brussel sprouts. When I was a kid, nothing was worse than seeing brussel sprouts appear at the dinner table. Now nothing is worse than their absence (poetic, huh?). And based off my childhood opinion of BS (hehe), I would have thought they required lots of add-ins or sauces to make them palatable. NOPE. Salt. Pepper. Olive Oil. Roast. Yum. Here are a couple pictures of my brussel sprout love affair.

 Roast brussel sprouts then toss them in a mixture of Dijon mustard, mayo, and lemon juice. 

Also featured, chicken saltimbocca (lay sage leaves on S&P seasoned chicken cutlet, wrap in prosciutto, pan fry, finish in oven, deglaze pan with Marsala wine & butter. Enjoy!)

Or, just roast them. 

Also featured- see "Fall Flavors" post from Chef and the City (11/30/11). Sub chicken for pork. Add brussel sprouts!

I just realized that hearing about my teacher woes and brussel sprouts isn't as exciting for you as it is for me. So...here's a cocktail that will make up for my boring-ness!

Apple Cider Moscow Mule 

(Pinterest Inspired)

2 parts vodka

2 parts apple cider 

Juice of 1/4 of lime

Top it off with ginger beer

Garnish with cinnamon, apples, and lime

The cast of characters

You can make it a mule-tini if you're a classy gal like me

Unless you have your own custom-engraved copper mug