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Archive for July, 2011

Well, welcome back from the weekend, My Friends! The heat is sucking the energy out me these days so I thought I might go light and easy this week.

Sunday

  • Homemade Pizza (Margherita and Pepperoni)
  • Salad with Feta and Kalamata Olives

Monday

  • Tomato & Basil Bruschetta
  • Arugula Salad with Lime vinaigrette
  • Assorted Cheeses

Tuesday

  • Grilled Steak
  • Roasted Potatoes
  • Steamed Broccoli with Balsamic Vinegar and Parmigiano Reggiano

Wednesday

  • Hummus Sandwiches with Tomato and Carrots
  • Baked French Fries
  • Watermelon Salad

Thursday

  • Avocado Tostadas
  • Chips and Adam’s (Amazing) Salsa
  • Creamy Corn Polenta

Friday

  • Garlic Toasted Baguette
  • Roasted Peaches
  • Roasted Tomatoes
  • Smoked Gouda
  • Berry Parfaits

Saturday

  • Egg Salad Sandwiches with Swiss Cheese and Avocado (and lots of Sriracha!)
  • Kettle Chips
  • Watermelon Salad (gotta use up that melon)

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Happy Friday to you all! I don’t know about you but I have been loving these beautiful Colorado (Deet necessary) evenings, long and cool, enjoying large meals and cold drinks with friends and family out on the back porch. A new staple and one of the easiest and yummiest sides to ever grace our summer table has been the Cole Slaw, or as I like to call it, The Summer Slaw.

Easy Summer Slaw

  • 1 head green cabbage
  • 1/4 – 1/2 head purple cabbage
  • 1 cup carrots, shredded
  • 1/2 white onion, diced
  • 1 cup Light Vegenaise or 1/2 cup each Vegenaise and Mayonnaise
  • 3 tablespoons Apple Cider Vinegar
  • 3 tablespoons Sour Cream
  • 2 tablespoons Sugar
  • Salt & Pepper to Taste
  • Favorite Pandora Station
Start by finely shredding both cabbages and the carrots. Place cabbage in a large mixing bowl and toss lightly with salt. Next, dice up that onion and add both carrot and onion in with cabbage. Do not mix quite yet. (This is my personal opinion, being a free country, you are of course free to mix at will.)



At this point, you will have a large mountain of cabbage, carrot, and onion in your bowl. To the top of that pile, add your Vegenaise or Vegenaise/Mayonnaise combo, vinegar, sour cream, and sugar. Now, go ahead and gently fold all of the ingredients together , keep folding until everything is well incorporated. Next step, give it a taste and add in more salt and pepper as needed. Cover and stick it in the fridge until dinner at least an hour but you can make it as early as the night before.


Slaw is of course a most versatile date. She can swing spicy or mild, creamy or light. She goes well with steak and chicken and all manner of BBQ. And she is terribly crunchy and refreshing stuffed inside a fish taco. She also gets along well with other veggies, highlighting the beautiful creaminess of the mashed potato and the sweetness of corn on the cob. Here it is served alongside sautéed Sweet Peas and a Lemon Tarragon Hake Filet and it was, well, it was delicious.

I hope you all have a lovely weekend and have a chance to slow down and savor this beautiful summer weekend with someone you love and a big bowl of Summer Slaw!

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Some of you have asked for the Prosciutto Wrapped Asparagus recipe…well, ask, and you shall receive!

Prosciutto Wrapped Asparagus

  • 12 Asparagus Spears, trimmed
  • 6 Slices of Prosciutto, cut in half lengthwise
  • Olive oil or Balsamic Vinegar
  • Cracked Pepper

Start by trimming the asparagus by holding it on each end and bend gently. Okay, go ahead and break it in the place where it has the most give, nearest the woody end.

Now your ready to take your prosciutto slices and wrap them around your asparagus spears in a diagonal pattern, like a beautiful, salty meat ribbon.

Time to cook! You can go about it in two ways. One, you can drizzle them with a bit of olive oil, toss those asparagus onto a cookie sheet and put them in a 350 degree oven for 12-15 minutes OR you can fire up your grill and cook over direct heat for 5-6 minutes. Either way, you want to cook until asparagus is tender enough to be pierced with a fork and your prosciutto is crisp and golden. Drizzle with olive oil or balsamic vinegar (my personal favorite!) and finish with cracked pepper.

Delish.

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Hope you all had a wonderful weekend! I think I feel a BBQ kinda week coming on…

Sunday

  • Out -BBQ with friends

Monday

  • Out, Again…back to school shopping

Tuesday

  • Cheese Stuffed Hamburgers
  • Baked Mac N Cheese
  • Cole Slaw

Wednesday

  • BBQ Chicken on the Grill
  • Corn on the Cob
  • Cherries Jubilee (I’ll let you know how it goes!)

Thursday

  • Out- Dinner with friends

Friday

  • BBQ Ribs
  • Twice Baked Potatoes
  • Wedge Salad

Saturday

  • Grilled Flank Steak
  • Prosciutto Wrapped Asparagus
  • Roasted, Honey glazed Sweet Potatoes
  • Apple Pie (from our trees, the apples, not the pie. Let me know if you ever find an apple pie tree!)

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The Old Stone Church~210 3rd St. Castle Rock, Co 80104

Let me begin by saying that the only eating I have ever done in the city of Castle Rock was about six years ago when I was forced to patronize a very sad, sad little Mexican restaurant which used Velveeta on its burritos, so, I wasn’t expecting much when we rolled into town looking for the OSC. The Old Stone Church is located in the Downtown area of Castle Rock in…you guessed it…an old, stone church built in the 1880’s and serves up some very tasty American cuisine and we’ll get to that but first, a sidebar:

Before deciding to eat at this place, I did descend into a personal little moment of angst. It’s the same misgiving feeling I have every time I find myself patronizing an establishment that was formerly a house of worship. I mean the place was really, truly a church and the bar is called the Chaplain’s Bar and folks can eat in the confessional…The Confessional(!), so much about that had me a-battlin’ with the Jimmy Cricket inside me. My mind was filled with thoughts of lightning and Armageddon and where would I be, probably seated in the confessional, piggishly snarfing down some (delicious) fundito. Yes, these thoughts did give me pause but then, an epiphany! I remembered that eating is, itself, invented by God, and coupled with a thankful heart can be an act of worship, too! And so, with one last check for lightning, I proceeded south on I-25 to the OSC…

Okay, back to that food. Very, very good. The photo above was taken solely because I have never seen a quesadilla quite that beautiful. All of the dishes were that well thought out, not just the aesthetics but the flavor, too! I have to give Chef Jeff Richard snaps for putting as much care into the appetizers as he does to the Sea Bass special (incredible!)  and the Kobe Top Sirloin (also, incredible!). The kitchen at the OSC continued to turn out consistently beautiful, flavorful, well cooked dishes to our large party. If you stop in I would definitely give the Sweet and Sour Calamari and Pepperjack Queso Fundito (made with crab meat!) a try. Our adorable waitress knew absolutely everything about the menu (including the rather elaborate Specials), was happy to recommend a good wine, keep our glasses filled and stayed close without hovering. Also, the children’s meals were really good. I can get a little rumpled if I have to pay for dinner out and still go home and feed my kiddos because they didn’t get enough to eat or didn’t care for the greasy, bland chicken nuggets that usually grace the Kid’s Menu. Well, no problem here, both meals were prepared with the same attention all the other dishes received, with plenty of fresh made fries on the side, Yeah, Baby!

A couple of notes…the Old Stone Church is open Tuesday thru Saturday, closed Sunday and Monday. and the main dining room is a bit congested and stuffy, especially the Choir’s Loft. Also, I hear they have a great happy hour but seating in the bar can be a problem during the rush. Lastly, the OSC is pretty pricey for dinner, with the most inexpensive entrée, the Buttermilk Roasted Chicken, setting you back $18, so you might wanna save this one for Aunt Edna’s birthday or your Summer Solstice celebration or some such other special occasion. The bottom line? The Old Stone Church has very good food and very good service all stuffed into a smallish restaurant. Amen.

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When we were in the market to buy ourselves a home, one of the things we didn’t want was a big yard because of the upkeep, well, as they say, “The heart wants what the heart wants”, and just like that we ended up falling for a cute little bungalow with a huge yard and more vegetation than you can shake a stick at. Part of our little jungle is a group of fruit trees which we refer to as The Orchard but it is in reality ten trees of the following varieties: 2 apple, 6 plum, and 2 cherry. Last summer, our first year in our home, I felt like a vegetal prisoner, hemmed in on every side by some plant species, not the least of which were those fruit bearers, all sticky and bee attracting. Well, this year it seems that The Orchard and I have made our peace and my children and I have been loving being able to “harvest”, “put up”, and turn our little fruit friends into delectable items to grace our humble table…it is so Little House on the Prairie you wouldn’t believe it!

The first of the produce to be ready has been the illustrious cherry: juicy, succulent, darn cute in a mason jar, and destined for a lovely jelly, after some careful research I have found there are actually quite a few things to do with cherries and here are just a few:

  • The ever classic Cherries Jubilee
  • Roasted Sour Cherries to be served along side pork, duck, or even rabbit (the other day I had a beef based broth in my mouth and decided to eat a cherry at the same time…don’t ask…and it was actually quite good so I am thinking that it will work with beef, too)
  • Cherry Chutney
  • Cherry Cookies
  • Sangria (more on this soon!!!)
  • And, of course, Cherry Pie (pronounced with a Southern accent like Paula Deen)

I will keep you all posted as all this fruit-y excitement unfolds…stay tuned for photos, recipes, and other very cherry ideas.

Pretty sweet, huh?

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Sunday

  • Grilled Hake
  • Pasta with Sauteed Tomatoes and Red Onion
  • Salad with Miso Dressing

Monday

  • Caprese Paninis
  • Cole Slaw

Tuesday

  • Chicken Fajitas

Wednesday

  • Spaghetti & Meat-uh-Balls
  • Arugula Salad
  • Garlic Toast

Thursday

  • Grilled Teriyaki Chicken
  • Corn on the Cob
  • Watermelon

Friday

  • French Toast with Berries
  • Eggs
  • Turkey Sausage

Saturday

  • Grilled Flank Steak
  • Baked Sweet Potatoes
  • Sauteed Veggies

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