FOOD REVIEW // 503W COLORADO SPRINGS

We decided that this Summer, while the kids spent 4 weeks in the Northeast with grandparents, we would venture by car (Prius to be exact and wow did it get great gas) to California and back. That’s right, you can call us crazy, we may be a little, but we did it and had a blast exploring a lot of new to us places along the way. I’ll be sharing some places we loved to eat, stay, sights we saw and overall things we enjoyed exploring on our long 17 day haul.... and for those curious, it was 67+ hours in the car and we still love each other, maybe even a bit more than before. ;)

First up, food! After a day (8+ hours) in the car we made it to Colorado Springs. Dinner for the night was thanks to a cute little kitchen + craft beer eatery called 503W. We had never visited Colorado so I decided to do a little hunting prior to our trip for some local places worth stopping at that may fit our taste and this little restaurant had caught my eye. The atmosphere was casual and modern, the service was speedy and super friendly, an the overall food plus presentation… let’s just say it impressed us an we’ll surely be back! Though not pictured, we also ordered a flavored moscow mule which was equally enjoyed. Have you been to 503W? What did you think?


503 W. COLORADO AVE. 
COLORADO SPRINGS  
VISIT 503W.CO
 

FOOD // MINT CHOCOLATE BLACK BOTTOM PIE

I love sweet treats - cookies, candies, cakes, pies, oh my! There's no hiding that I have a huge sweet tooth, that just loves to be filled. An with the holiday season up us I find myself making so many sweets I just couldn't help but share one. I thought I would share a recipe that I have made a few times again an again and just love! It's a bit rich for some but if you love chocolate this recipes perfect for you. Also if you're not a big mint fan, you can minus the mint by modifying the chocolate chips back to 8 oz. of regular chips. Enjoy and Happy Holidays! 


MINT CHOCOLATE BLACK BOTTOM PIE
Approx Time 4 Hours (due to chill times) // Serves 6-8

Ingredients
3 1/4 cups heavy cream
6 ounces semisweet chocolate chips
2 ounces andies mint baking chips
1 teaspoon of mint extract
1 tablespoon of spiced rum (we used captain morgan)
1 chocolate cookie pie crust
1/2 cup toasted macadamia nuts, coarsely chopped
2 tablespoons or confectioners' sugar

Directions
1.) In a medium microwave safe bowl, heat 1 1/4 cups of cream until hot, approx 3 minutes. Add chocolates and let stand until melted, approx 5-10 minutes. Whisk to combine, then whisk in rum. Pour chocolate mixture into pie crust and reserve a little for the topping later. If you don't care to decorate your pie just add all of the mix into your pie filling. Sprinkle nuts over top an refrigerate pie 3 hours // or up to 2 days.

2.) In a large bowl, use and electric mixer ( I used my food processor), beat 2 cups cream, mint extract and sugar on high until stiff peaks form, approx 2-3 minutes. Top pie with whipped cream. Used reserved chocolate mixture to decorate your pie. I also shaved some andies mints on top of the pie when I was done.

Modified recipe from Everyday Food // Issue No. 77 // November 2010 // Page 69 

FOOD // PEANUT BUTTER BANANA CHOCO DESSERT

So lately I've noticed a change in my diet and my favorite friend ice cream is not liking me so much any more. It must be something about getting older but needless to say my sweet tooth is still in the mood for desserts. I've been limiting my dairy intake some and enjoying frozen custards or greek yogurt pops, an mind you, greek yogurt sounds odd but there are some amazing ones out there, I was surprise too. But recently I started making banana ice cream, yum! Technically it's not ice cream, but it sure tastes as good. I freeze banana's weekly to make smoothies so it was a no brainer to start making this faux ice cream substitute. Oh an that is a healthy glob of lite whipped cream on top (above), I can't cut all dairy out of my diet. ;) Enjoy & happy weekend!  


PEANUT BUTTER BANANA CHOCO DESSERT
10 Minutes + 2 days of overnight freeze time // Makes approx. 2-3, 6oz servings

INGREDIENTS
4 Banana's diced in 1/2 " circles
2 Tablespoons of Peanut Butter (or more +/- to your liking)
1 Tablespoon of Chocolate Sauce (can sub dairy free)

OTHER ITEMS
Large Ziplock
Freezer safe container (I used a glass bowl)
Food Processor or Blender

DIRECTIONS
Cut your all your banana's in 1/2" slices and toss into a ziplock back. Freeze overnight. I like to have banana's on hand frozen which cuts down on the waiting factor some. Once frozen transfer banana's to processor. You may have to do this in stages if you have a smaller processor not to overwork it. Blend (not liquify!) banana's. Add in peanut butter and chocolate sauce and pulse a few extra times. Transfer mixture into a freezer safe container and freeze. In a few hours, or over night it will be ready to scoop just like ice cream. Enjoy! Side Note - this banana mix turn to mush after being left out to long so refreeze what you don't use to avoid spoilage.

FOOD : CHICKEN AVOCADO BURGERS

We are always looking for healthy food options and these chicken avocado burgers were great! They were healthy, quick an easy to make an super tasty, plus paired with the sweet potato fries was an overall yummy meal. Hope you enjoy them too.

 
INGREDIENTS
1 pound ground chicken
1 large ripe avocado - cut into chunks
1/2 cup panko crumbs or other bread crumbs
1 chopped clove of garlic salt and pepper to taste

DIRECTIONS
Toss the chunks of avocado, breading and garlic together. Blend (I used my hands) mixture into ground chicken being careful not to mush the avocado. Form into 6 small patties and grill until done. We used the Foreman grill an cooked them for approx. 8-10 minutes, an we served ours with sweet potato french fries.
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RECIPE courtesy of Laughing Spatula
PHOTO courtesy of J.Dusel

FOOD : VEGGIE PANCAKES BY HY-VEE

Have you had veggie pancakes before? Well if not, this recipe was pretty simple to make and equally as tasty. If you're not to familiar with Hy-Vee it's a local grocery chain and last week we picked up a free catalog called "Seasons Hy-Vee" in store that contained food tips and tricks and summer recipe ideas. These Veggie Pancakes were being sampled in the store that day, and though I didn't try them just then (though the guy I date did and loved them) they seemed like they'd be a great little meal. We decided to add a few dollops of greek yogurt to ours when we made them. Enjoy!


INGREDIENTS
2 large green bell peppers
1 large carrot
1 (10 oz) zucchini
1 (10 oz) yellow summer squash
1/2 c. chopped green onions
1 fresh jalapeno pepper, seeded and chopped*
3/4 c. Hy-Vee all-purpose flour
1/3 c. Hy-Vee freshly grated Parmesan cheese
1/2 tsp Hy-Vee baking powder
1/4 tsp Hy-Vee baking soda
3/4 tsp Hy-Vee salt
1/4 tsp Hy-Vee black pepper
3 Hy-Vee large eggs, lightly beaten
Hy-Vee vegetable oil, for frying

DIRECTIONS
Preheat broiler to roast bell peppers. Line a baking sheet with foil. Halve peppers lengthwise; remove stems, seeds and membranes. Place pepper halves, cut side down, on prepared baking sheet.Broil 4 to 5 inches from heat for 8 to 10 minutes or until skins are blistered and dark. Carefully bring foil up and around peppers to enclose. Let stand about 15 minutes. Using a sharp knife, peel peppers; cut lengthwise into strips. Set aside.

Meanwhile, using a food processor or coarse shredder, shred carrot, zucchini and squash; place in a medium bowl. Add green onions and jalapeno pepper.In a small bowl, combine flour, Parmesan cheese, baking powder, baking soda, salt and black pepper. Toss flour mixture into vegetables. Stir in eggs.

In a 10-inch skillet, heat 1/4 inch oil over medium-high heat. Drop three 1/4-cup mounds of mixture into hot oil; flatten to make 1/2-inch-thick pancakes. Fry until golden brown, turning once. Transfer to paper towel-lined plates to drain. Keep warm in a 200-degree oven until serving time. Repeat for remaining pancakes. Serve pancakes topped with roasted pepper strips.
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RECIPE courtesy of HY-VEE

VALENTINES WEEKEND

I hope you had a wonderful Valentines weekend. I know mine was perfectly relaxing which was much needed and appreciated, since weekends lately have been jammed packed and keeping us on the go go go. It was nice to stay in on Friday. We put on a record, cooked dinner (stuffed shells, one of my favs) together, enjoyed a couple drinks, made dessert, and then watched a zombie love movie (Warm Bodies, which mind you is a great movie) ... sounds romantic, right!? Well it was, and I couldn't have asked for a more perfect first Valentine's together. I hope you have a wonderful week ahead.

FOOD : VALENTINES CUPCAKE TOPPERS

I'm enjoying Valentines a few days before hand, and kicking it off with cupcakes, which we will gladly eat later tonight. But needless to say, I took a stab at some simple cupcake toppers to pull off the whole look. I found these little post-its in the dollar section of Target (currently as of last weekend) and instantly thought they'd make the most perfect cupcake toppers. So with a few toothpicks, some extra tape, pink frosting and sprinkles here you have it. Of course I had to test a cupcake before hand too and boy were they yummy. Happy Humpy day sweet friends! :)

FOOD : SPICED COUSCOUS AND CHICKEN

Sometimes I attempt to cook. An let's be honest, I am no chef, by any means, but I like the idea of food presentation... and also I want to eat a healthy meal every so often, so I try my hardest to hunt for recipes which I may enjoy and seem fairly straight forth for me to prepare. This one I made last week was pretty good, and I will surely make it again. Happy new week ahead!


INGREDIENTS 
3/4 teaspoon ground cinnamon
1 teaspoon ground ginger
Kosher salt and freshly ground pepper
4 medium carrots, thinly sliced
1 cup couscous, preferably whole wheat
2 cups coarsely shredded rotisserie chicken
3 tablespoons unsalted butter
1/2 cup sliced almonds
1/4 cup golden raisins
4 scallions, white and light green parts only, roughly chopped
1/2 cup roughly chopped fresh cilantro, plus more for topping
Greek yogurt for topping

DIRECTIONS
Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.

Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.

Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.

Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
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RECIPE INFO  Recipe from Food Network