Tuesday, September 21, 2010
It's a great, somewhat new restaurant...I've been there a could of times and have eaten everything on my plate without a picture taken...does that tell you anything? It's a small, and I do mean small place on the corner of South Pearl and E. Jewell Ave. It's casual, great for date night or a small group. The atmosphere is inviting, the burgers are hot, messy and delicious. They have homemade fries, including sweet potato fires...I can't pass that up and TO DIE FOR shakes!!! I recommend the Peanut butter and chocolate...but you should consider only eating half of your burger if you want any room for the shake. It's rich and delicious.
Park Burger recently won a battle of the burger in Denver, a competition of new local burger joins...they are popping up everywhere. It's definitely a place to hit up.
Wednesday, May 12, 2010
Tuesday, May 11, 2010
Tomato Tortellini soup
1 package refrigerated cheese tortellini
2 cans reduced sodium condensed tomato soup, undiluted
2 c. vegetable broth, or chicken
4 c. skim milk (can substitute 2% or half-and-half)
½ c. chopped sun dried tomatoes
1 tsp onion powder
2 tsp. garlic powder
1 tsp. basil
½ tsp salt
½ c. shredded Parmesan cheese + ¼ c. for garnish
In large pot, combine soup, broth, milk, tomatoes and seasonings on medium heat. Heat through, stirring frequently as to not burn the milk. Add thawed tortellini. Cook for approx 8 minutes, or until tortellini are cooked through. Stir in cheese. Serve hot and sprinkle additional cheese on top of each bowl.
This recipe is super easy, and perfect for a night when you don’t want to be a slave to the kitchen.
Wednesday, April 7, 2010
The back up plan was El Taco de Mexico, the greatest Mexican restaurant in
Friday, March 26, 2010
Wednesday, February 3, 2010
This has been quite a challenge, to blog once a day for an entire month. Weekends were the hardest as we were out of town for three of five weekends.
To finish off this month of Super Bowl appetizers and dips, just as you would finish a meal….dessert. They are fresh and will add nice color to your display of food.
Day 33 – Stuffed Strawberries
1 package fresh strawberries
1 8 oz. cream cheese, softened
½ c. powdered sugar
½ tsp. vanilla
½ c. pecans, finely chopped
In a mixer, combine cream cheese, sugar, vanilla and pecans. Once combined, place in a piping bag, or storage bag. If using a storage bag, make a small cut in one of the bottom corners of the bag. Set aside.
Cut tops of strawberries off, so they stand up, point facing up. Make a criss-cross cut in the point, not cutting all the way through the strawberry. Take piping bag and pipe cream cheese mixture into cut strawberry.
Day 32 – Baked Coconut Curry Shrimp
1 lb. large shrimp, de-veined, tails on
2 egg whites
½ - 1 c. Panko bread crumbs
1 c. sweetened coconut
2 Tbsp. yellow curry
Pinch of salt
Preheat oven to 350°. In a flat dish, mix dry ingredients, thoroughly. In a separate bowl, whip egg whites until slightly frothy. Dip shrimp in egg whites, then into dry mixture and repeat once to completely cover shrimp with mixture.
Place a cooling rack in a cookie sheet. Place breaded shrimp in cooling rack and bake for 20-25 minutes until cooked and golden brown.
They are delicious, kids love them, they are a great finger food and easy to throw in the freezer and heat up. You can make these days in advance, weeks for that matter, just heat and serve. The ingredients listed below are basic which allows you to add your favorite topping…chili, jalapenos, etc.
Day 31 – Potato Skins
4 large Russet Potatoes
4 Tbsp. melted butter
2 c. grated cheddar cheese
½ c. green onions
¼ c. crisp bacon, diced
Salt and pepper to taste
Pierce potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings.
For cheesy skins, flip the baked shells over before topping, sprinkle with grated cheddar cheese and bake an extra 5 minutes.
This is the love Queso dip with the salty and flavor filled chorizo added in.
Day 30 – Chorizo Dip
¼ lb. chorizo
¼ yellow or white onion, minced
1 jalapeno, seeded and diced
2 Tbsp flour
½ c. beer
¼ lb. grated cheddar cheese
¼ lb. grated Pepper Jack cheese
Brown chorizo and onion in a medium size pan. Add jalapeno, flour, beer and cheeses. Cook until cheese melts. Transfer to an oven safe dish. Broil for a few minutes until bubbly.
I’m not a fan of the title fruit punch, but there isn’t another way to describe this without listing all the ingredients. You’ll need a drink at your party, and instead of the normal, beer, wine, soda…try this out. You can leave it “virgin” for your little ones and have some adult add-ins off to the side.
Day 29 – Bubbly Fruit Punch
1 can frozen pink or regular lemonade
½ can frozen orange juice
1 2-liter fresco or 7-up
2 cups pineapple juice
1 orange sliced
Mix all juiced in a large serving bowl. Stir until frozen concentrates have thawed. Add orange slices for a garnish to float on top.
Roasted garlic is a great app for ANY party, but adding bacon…it’s an entirely different level.
Day 28 – Roasted Garlic Bacon Dip
2 heads of garlic
4 Tbsp Olive Oil
1 ½ c. sour cream
1 package cream cheese, room temperature
½ c. chopped chives
½ c. scallions
6 slices crisp bacon, chopped
Worcestershire sauce, salt and pepper to taste
Cut top off of garlic heads and drizzle with olive oil. Wrap in foil and bake at 400° for 45 minutes or until tender. Let cool. Puree garlic, chives and scallions. Mix sour cream, cream cheese and Worcestershire sauce until smooth. Add garlic mixture, chopped bacon, salt and pepper. Mix thoroughly. Let marinate for a few hours before serving.