Our visits to Estes Park, Colorado are filled with hiking, cooking, lively conversations, looking for wildlife and visiting the fun park (A running tradition for the last night of the trip, which is always followed by ice cream!). But to us, a vacation isn’t complete without a visit to a local winery, and we found the perfect spot in town. Continue reading
While the Finger Lakes has become a dream destination for Mike and I, there is another place that has called me home (and continues to call me home) since I first crossed its borders. Continue reading
I realize that most people are still thinking about spring. It’s so close after all. Even if there is still snow on the ground. Miss A, however, she’s our summer girl and keeps asking when it will be summer again. She has been this way from the time she was tiny. She loves it hot outside. She wants to live in sun dresses and never have to wear a coat (I can’t tell you the number of times I’ve found her without a coat this winter.). And can I just tell you how cute her curls are in the heat! So while we’re bringing back a few of our favorites from the past during this month-long hiatus, we thought we’d share with you one of our summertime favorites. This one is also from one of our state-side cooking adventures which we do in addition to cooking recipes from around the world.
I hope you’re all doing well. We’ve been keeping busy and we’ll have photos to share soon. Until then, we hope you enjoy this past recipe as much as we did! Continue reading
Tonight we round out last night’s winning Colorado dinner with Balsamic Glazed Fingerlings, again adapted from Agriculture Colorado. I still can’t get over how successful dinner was – and even more surprising, how much the kids enjoyed it! Miss A asked for more steak on two different occasions today and was very distressed that we didn’t have any leftovers. Mr. N finished off the fingerlings tonight and has already asked that we make the potatoes again soon. He also wants to pass the recipe on to his Grandma to make on one of the night’s he goes to her house for dinner. Looks like this meal will become one of our family recipes!
We don’t say this often, but this is one recipe you’ve got to try. We’re sure you’ll love it – if not, send us the leftovers! 🙂 You start with dark balsamic vinegar, white oregano infused balsamic vinegar and honey. Bring it to a simmer on the stove and reduce the mixture until it’s syrupy, about 40 minutes. Continue reading
This week we’re dishing up a few recipes from the Rocky Mountain State courtesy of Miss A. Colorado is a special place for me, not only due to its unbelievable beauty, but also because it was where I vacationed several times with my mom, dad and sister (sometimes even aunts, uncles and cousins) when I was growing up. As a mom, I have had the opportunity to share many of these places, memories and experiences with my own little guys in Colorado; and it’s been amazing to see familiar sights as new through their eyes. So when Miss A picked Colorado tonight I knew it was going to be fun, but little did I know it would be an absolute winner.
For our meal we found a plethora of fabulous options at Agriculture-Colorado. The site is host to recipes from numerous chefs throughout the state that cook with locally grown produce and meats. Tonight we settled on Peach Teriyaki Buffalo Steak and Balsamic Glazed Fingerlings. Now we’re not new to buffalo – last summer dad and I tried buffalo brisket in South Dakota – but I have to admit I was leery of the steaks. I mean the brisket was lathered in BBQ sauce, so really it just tasted like BBQ. This, however, was going to be unadulterated Buffalo. We started with the marinade – ripe peaches, teriyaki sauce and honey. Continue reading