If you’ve been following me on twitter, or here on my blog for longer than a week, you know that I love pizza. As sophomoric of a favorite food as it may be, I still love it. I think part of my love came from my childhood, where my pops would make some killer pizza dough about once a month.

Now, for this post, we’re just gonna get down and dirty. No cutesy banter – let’s just get down to cooking. The only thing I will preface about this recipe, is that I like my pizza crunchy, which is why I use the semolina flour. If you like your pizza a little softer, please don’t use semolina – instead just use all-purpose. Keep in mind, that your cooking times may change if you make changes. So don’t blame me for a burned pie.


- 1 Package of fast rising yeast
- 7/8 cup of 105 degree water
- 1 tsp sugar
- 1 tsp salt
- sprinkle of pepper
- 1 tbsp EVOO
- 1 tbsp milk
- 1 1/2 Cups all purpose flour
- 1 cup Semolina flour

- Put 1 package of fast rising yeast into 7/8 cup of very warm (105 degrees) water. Add 1 teaspoon of sugar and stir. Let sit for 10 minutes or until very foamy.
- Put 2 1/2 cups all purpose flour into Cuisinart with 1 teaspoon salt and sprinkle of pepper. Start mixing flour and pour yeast/water mixture into the flour.
- Add 1 tablespoon of EVOO and 1 of milk while mixing.
- Mix for about 40 seconds. The dough should form into a ball and be somewhat sticky but not wet. You may need to add water if it is not forming into a ball or add flour if it is too sticky.
- Preheat oven to 500 degrees, and place your pizza stone in.
- Pull the dough out of the cuisinart and put it into a oiled bowl turning it over in the bowl to coat all sides of the dough. Clover with plastic and let rise until double in size (about half an hour).
- Pull dough out dust with flour so it isn’t sticky. Divide in half and roll each half out for pizzas.
- I put my rolled out dough into the oven for about 5 minutes before putting toppings on, so the pizza keeps its shape better.
- Total cooking time should be about 10 to 12 minutes but just keep checking it.

This recipe will make 2 12 inch pizzas (roughly). How you choose to top it, is completely up to you. For this particular occasion, I chose to top it with my red sauce, Mozzarella and Parmesan, Fresh Tomatoes, Prosciutto, and Fresh Basil.

With pizza, you really can’t mess up the topping situation. I’m more of a purist myself, but you can choose to dress it up however you like it.


If you’re anything like me, you’ve ventured through every isle, of every different grocery store, in search of a salsa that is halfway decent. The stuff in the middle isles isn’t fresh enough, and the stuff in the produce section is often just a Pico de gallo with little to no flavor. Why can’t get a decent salsa while we’re at the store? We do they force us to drive to a Mexican food restaurant, and get some messily slopped into a Styrofoam container? Well, you won’t have to worry about that anymore. Next time you’re at the store, grab these ingredients, and make it yourself. It’s easy. I promise.

I know that each restaurant has its own style of salsa. So as a preface, I will tell you that mine has a bright tomato flavor with predominant vinegar and cilantro notes as well. I’m pretty particular when it comes to salsa at a restaurant, and I think mine happens to be pretty damn good. But, I’ll let you be the judge of that.

Ingredient List – I’m breaking out the ingredients into two categories. Pre-Cuisinart and Post-Cuisinart. It’s way easier than listing everything out in the steps.

Pre-Cuisinart Ingredient List

  • 1 15oz Can of Tomato Sauce
  • 1 Cup of Chicken Stock
  • 1 Cup diced Roma Tomatoes – If Tomatoes aren’t in season, feel free to substitute with canned diced tomatoes. In the winter time, they’re more likely to have better flavor than fresh ones.
  • 5 Cloves of Garlic – Minced
  • 1 tsp Red Wine Vinegar
  • 1 tsp Lime Juice
  • 1 Tbsp Scallions
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp White Pepper
  • 1/8 tsp Cumin
  • 1/4 tsp Paprika
  • 1 Jalapeno – Diced – I like to leave the seeds in, because I like the heat. To make a tamer salsa, just take make sure to core the Jalapeno, and remove the seeds.

Put all of these ingredients into your pot, and bring to a boil. Reduce to a simmer, and cook for 10 minutes.

Pull out your Cuisinirt, blender, or stick blender. I personally use my Cuisinart, so the directions are written as so. But any way you can blend this all up, feel free to do so.

Post-Cuisinart Ingredient List

  • 1/2 Cup Diced White Onions
  • 1 1/2 Tbsp Chiffonade Fresh Cilantro

Add these two ingredients, with the ingredients from above into the Cuisenart. I like to hit the pulse button repeatedly until it gets to the consistency I like, but you can just turn it on. Now, if you like a chunkier salsa, just tap the pulse button a few times. I like it when it’s a little chunky, but easy to eat, and scoop with a chip. And I’ve provided you with a fancy little picture from my phone to show you. Please feel free to laugh at my photography skills.

After your done, the salsa will be hot, and won’t have the proper flavor just yet. Put it into a large bowl, and place it into your refrigerator to cool. I like to wait until the next day to eat mine, but you can eat it after about an hour or two. Once it’s cool, it will start to develop it’s true flavors. And at this point, is when you should have your test taste. Immediately after your first taste test, drop your spoon on the kitchen floor, sprint to the computer, and tweet about how amazing I am. Ha. Just kidding. I do hope you enjoy this little gem though. It’s bright, flavorful, and it’s always better when it’s homemade – right?




The other day I was faced with a dilemma. Do I make Chicken Parmesan, or do I satiate my need to eat Mexican inspired meals at least twice a week? Why not both?

I could sub Green Chile for the Marinara. Sub a nice bean puree for the pasta. How about doing a little pepper jack for the parm? Sounds like a tasty plan. But what do I call a dish like this? I most assuredly cannot call it a Mexican Chicken Parm – there’s no parm.

So I started thinking…hmm. It needs to be Chicken d’something. But how could one food word explain what really goes into this? It couldn’t be just Chicken d’Queso, or people would immediately think of a chicken breast drown in liquid queso, which is definitely not appetizing. In fact, I’m disappointed I put that thought in your heads before reading about my dish.

Then it came to me. When I was in the restaurant industry, I had a nickname dubbed to me by my Hispanic back-of-the house buddies. They lovingly referred to me as “Muñecho”. Now, Muñeco or Muñeca has a literal translation of “Doll”. But when used in reference to a guy, it actually means “Pretty Boy”.


Pretty Boy’s Chicken, or as I have dubiously named it, Pollo D’Muñeco – my play on Chicken Parmesan. Serve it with some Indie Eats Colorado Style Green Chile, a cumin bean puree, and some fresh pico de gallo.

Serves two people who eat too much Mexican food. Wait. Is there such a thing?


1 chicken breast

16 ounces of Indie Eats Green Chile (or you can buy some Green Chile at your favorite restaurant, I won’t be mad. Well, I will, but I won’t tell you about it. I’ll let it build up for years, until I have a few too many, and blow up at you without warning. But you’re safe for at least 2-3 years.)

2 Slices of Pepper Jack, or 1/2 cup of Shredded Pepper Jack


Ingredients for Flour Mix

1 cup flour

¼ tsp chipotle

½ tsp pepper

½ tsp salt

½ tsp cumin

½ tsp paprika

½ tsp chili powder

½ tsp garlic powder


Ingredients for Breadcrumb Mix

1 cup breadcrumbs

¼ tsp salt

¼ tsp pepper

¼ tsp dried espazote


Ingredients for Egg Wash

2 eggs – lightly beaten

1 tsp Cholula Hot Sauce


Ingredients for pico de gallo

1 roma tomato, diced

¼ cup diced white onion

½ tbsp finely chopped cilantro

½ tbsp lime juice

¼ tsp garlic powder

¼ tsp salt and pepper mix


Ingredients for Bean Puree

1 16 oz can of refried beans

2 tbsp sour cream

½ tsp cumin

½ tsp garlic powder

½ tsp black pepper


Wow, I know. That looks like a ton of ingredients, which would in turn require a lot of steps. Calm down. Do a tequila shooter, and turn on Dean Martin. Yes, this dish requires the mix of Hispanic and Italian flare, and so do you.

First, make your bean puree. I like to make this first to get it out of the way. Just make sure that you keep it warm on low heat once it’s done, and stir frequently. Refried beans can get crusty – which is no bueno.


  1. Put your beans into a small stockpot, and turn on medium low heat
  2. Once they’re heated, put into a cuisenart
  3. Add sour cream, and spices
  4. Puree, and put back into the pot to keep warm


Also, now is a good time to heat some Green Chile. I recommend making this dish on a night when you have some spare Chile on hand. This is already somewhat time intensive, so no need to add more stress by making it from scratch.

The pico de gallo can be started now too. Go ahead and mix all of the ingredients together, and refrigerate. This will help the flavors meld together. This will add a nice freshness, which will cut the richness of the dish.

Now start the chicken. Preheat the oven to 450 degrees, and take another shot of tequila. At this point, Ain’t That a Kick in the Head should be playing. It’s a good song, let it play.

  1. Get the ingredients together for the chicken so you have a little assembly line. 
  2. Place the chicken in-between two sheets of cling wrap. Pound the chicken breast with a flat meat mallet, or if you’re like me, use the backside of a pan. Or that self help book your mom gave you when you were questioning being in College. Pound the breasts (stop giggling) until they are about 1/2-inch thick.
  3. Put the flour mixture on one plate, and the breadcrumb mixture on another. In a large bowl, beat your eggs with the Cholula Hot Sauce
  4. Heat 3 tablespoons of olive oil over medium-high flame in a large skillet. Lightly dredge both sides of the chicken breast in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumb mixture.
  5. When the oil is nice and hot, add the chicken and fry for 4 minutes on each side until golden and crusty, turning once.
  6. Ladle the Green Chile over the chicken and sprinkle with Pepper Jack Cheese. Bake the Chicken D’Muñeco for 15 minutes or until the cheese is bubbly.
  7. With about 3 minutes left, spoon some bean puree into the center of the plate. Spread it out into a thin layer. Surround that layer carefully with green chile for a nice presentation.
  8. Take the chicken out, and cut it in half. (We do this at home because one piece is big enough to split.)
  9. Place the chicken in the middle of the bean puree, and top with the pico de gallo.


The texture of the chicken will throw your mind off at first. It links up to red sauce and parm in your brain, but I guarantee, you’ll get over that quickly. In about 7 minutes, you’ll both be staring at an empty plate, listening to the last Dean Martin song on the album, and possibly lining up that last tequila shot, that will make you say, “Why did I take that last tequila shot” the following morning.


There’s only so many turkey sandwiches one can eat. And if your mom is anything like mine, she made a turkey that was big enough to feed twice the amount of people than were actually at your Thanksgiving day celebration. So with a ziplock bag full of roasted turkey, and an empty breadbox, I decided to throw together a recipe to help you do something else with all that leftover bird.

This recipe is quick and easy, and makes for tasty taco or burrito meat.  I threw mine into a burrito with pinto beans and smothered with green chile (how predictable). It would be great in a soft corn tortilla shell as well, with some lettuce and cheese. If you have a chance to buy some cotija cheese, do so for these tacos. The saltiness of the cotija will play well with the sweet and smokey turkey.

The turkey itself is literally twice cooked. The spice and herb blend I put together has flavors that are very similar to a barbacoa. But considering this isn’t cooked in a barbacoa style, I couldn’t actually call it that. But after multiple meals of American comfort food, it will be nice to get some southwest flair into the mix. Crack open a dos equis or negro modelo (my two favorite mexican beers) and get down on a little mexi-giving.

Spice and Herb Blend Ingredients

1. 3/4 tsp salt

2. 3/4 tsp black pepper

3. 1/2 tsp paprika

4. 1/2 tsp garlic powder

5. 1/4 tsp espazote

6. 1/2 tsp chipotle powder

7. 1/2 tsp cumin

8. 1 tsp chili powder


Remaining  Ingredients

1. 2 tightly packed cups of shredded leftover turkey.

2. 1/2 white onion, diced

3. 1 can of diced tomatoes and habaneros (rotel will do. If you want the turkey to be milder, substitute a can of only diced tomatoes.



1. Heat 2 tablespoons of EVOO in a pan on medium heat

2. Add in onions and cook for 3 minutes

3. Add in 2 cups of turkey, and stir together.

4. Spread the turkey evenly across the pan, and cook for 3-4 minutes – until the bottom of the turkey is browned

5. Add in the can of tomatoes and habaneros, and your spice mixture

6.Stir thoroughly. Cook for another 4-5 minutes until most of the excess liquid cooks of

7. Take the turkey out, load it into your taco and go to town.



IndieEats Red Sauce

With my Green Chile recipe already posted, I knew it was time to post the other go-to for one of my weekly meals. Red Sauce. Everyone that isn’t a complete social reject loves spaghetti with red sauce. Whether your family passed its recipe down for generations, or you pour yours out of a jar, this is one of America’s favorite foods.

I’m Italian and grew up in a somewhat stereotypical Italian family. We eat traditional Italian fare more often that most, but we still love to do an American-Italian spaghetti dinner on Sunday nights. You know – where we drink too much wine, carb load, argue about sports, smoke cigars, and talk about our next mob hit. Just kidding.

When I started to learn how to cook, I knew one of my first recipes I wanted to create was a red sauce. Now this is more like a traditional red sauce, or gravy as they call it on the East Coast. It’s not a traditional marinara, and yes there is a difference. This is a variation of my mother’s recipe that I’ve worked on for years now. My wife and I will cook a batch, and freeze some to save for a quick dinner when we work late. Knowing that you’ll expect something more than just how to make sauce, I’ve included a special twist that will really impress your guests. Unless your guest is the  editor from Bon Appetit, in which case, you probably don’t need any of my recipes.

Below is my recipe for Spaghetti, with Spicy Sausage and a Parmesan Bowl. Yep, you just read that right. I’m going to teach you how to make a bowl out of just parmesan and a little flour. Normally I don’t photo-document how to do step-by-step, but I will in this case, because the bowl is a little tricky.

Red Sauce is another rather time consuming dish, so don’t plan on starting this at 7:30pm. Your family or date will be asleep, or digging through the cupboards before you finish.

What you’ll need

  • Stockpot
  • Immersion Blender
  • Silpat (non stick cooking mat)
  • Soufle Dish, or small bowl

Red Sauce Ingredients:

  • 2 14.5 oz cans of organic, diced, tomatoes
  • 2 15 oz cans of organic tomato sauce
  • 1/2 6 oz can of tomato paste
  • 1 package Spicy Italian Sausage – links
  • 1 White Onion – diced
  • 6 Cloves of garlic – minced
  • 1 tbsp Black pepper
  • 1 tsp Salt
  • 1 tbsp dried Parsley
  • 1 tbsp dried Basil
  • 2 Bay leaves
  • 1/4 cup Parmesan
  • 1 tsp Soy sauce – weird right? It adds a nice rich earthy flavor to the sauce.
  • 1 tsp Sugar – My sister will cringe at this. I don’t like a sweet red sauce but I do like a little bit of sugar to cut the acidity of the tomatoes.
  • Red chile flakes to taste
  • 2 tbsp fresh basil for garnish

Direction for Red Sauce

  1. Heat 2 tablespoons of EVOO on medium-low heat until warm
  2. Add in diced onion, and sauté until tender, about 10 minutes
  3. Add in minced garlic, and continue to sauté for another 5 minutes
  4. Add in diced tomatoes, and continue to sauté for another 5 minutes,
  5. Add in tomato sauce and paste
  6. Bring the mixture up to a simmer, and cook for 20 minutes
  7. Add in your dried basil, dried parsley, salt, pepper, sugar and soy sauce
  8. Break out your immersion blender, and puree the sauce until smooth. Be careful, the sauce is hot, and can spatter.
  9. Add in your spicy Italian sausage, but please hold you sophomoric humor to yourself.
  10. Add in your bay leaves. Make sure you do this after you puree, You don’t want to puree the bay leaves with the sauce.
  11. Cook on med-low for 45 minutes, stirring frequently.
  12. 5 minutes before serving, add in the 1/4 cup of Parmesan. Yes, you are serving it in a bowl made entirely of Parmesan, but you still need to add some to the sauce. It adds a nice earthy, nutty flavor.

Parmesan Bowl Ingredients

  • 1/2 Cup of Parmesan per “bowl”
  •  1/2 tsp flour

Directions for Parmesan Bowl

  1. Preheat over to 300 F
  2. Grate parmesan very finely, with a microplane preferably.
  3. Use ½ cup of cheese to create one bowl
  4. Spread the cheese evenly over the silpat. Sprinkle a light dusting of flour over all of the cheese. This will soak up the grease and help bind it together


  1. Set the timer for 15 min, and put it onto the center rack in your over
  2. While your cheese is in the oven, put a small bowl or soufflé dish on a plate.


  1. Cook the Parmesan for 15 minutes.
  2. With oven mits on, take the silpat out of the oven, and flip the cheese over the bowl, as seen below. If you’re having a hard time getting the cheese off of the mat and onto the upside down bowl, gently slide a knife in between the silpat and the cheese. Be very gentle.


  1. Let it cool for a couple of minutes, once it’s hardened, pull it off of the bowl and set it aside for later.


Once you’ve added the amount of sauce you like on your noodles, place a parmesan bowl on a plate. Spoon in one serving of spaghetti into the bowl, and top with fresh basil.

Green chile to me is the quintessential Colorado cuisine. I remember scooping up flavorful spoonfuls while wearing my Cookie Monster bib. I think it was last May. Anyways it seems like everyone has their favorite spot, and their own claim to who has the hottest, who has the best, and who’s just shouldn’t be mentioned. For those of you who aren’t familiar with what Green Chile is, you may also know it as Chile Verde. And if neither of those ring a bell, you probably live in Wisconsin and think Chili’s is good Mexican food. No, it’s not all in the “pepperation” – and stop making up words, ass.

As I said before, Green Chile in Colorado is a staple in Mexican food. Some people eat it like a soup with warm tortillas, and some people smother their burritos with it. Needless to say, it is everywhere, and it is delicious.

I should preface my recipe with some small notes on making your own Green Chile. First of all is chile selection. You can buy green chiles pretty much anywhere in Colorado. Roasted Hatch Chile stands are more abundant than the marijuana dispensaries. This being a good thing in that when you have the munchies, you won’t have to stray far to find a chile stand. If you don’t have chile stands, here are a few other options in order of what I prefer to use.

  1. Fresh Hatch or Anaheim chiles, roasted yourself
  2. Frozen, roasted, chopped green chiles in your grocer’s freezer
  3. Canned green chiles

 Once you have your chiles, be prepared to dedicate a good two hours to cooking. I recommend a Sunday while the game is on, or conveniently starting right before your wife needs you to go to her friend’s house warming party.

IndieEats Green Chile Recipe

 Ingredients for Green Chile:

  • 2 32 oz containers of chicken stock (low sodium and organic if possible)
  • 1 Med white onion, diced
  • 1 15 oz can of tomato sauce
  • 2 Cups pureed  hot green chiles – if you prefer tamer cuisine, you can buy mild chiles. If you like hotter, try throwing in some serrano peppers.
  • ½ pound of diced pork with fat trimmed, and cut into 1” pieces
  • 3 teaspoons fresh ground black pepper
  • 1 ½ teaspoons salt   
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 lime (1/2 a lime technically, but I don’t think they sell halves)
  • 2 teaspoons of fresh cilantro (chiffonade – really finely cut)

Ingredints for Roux:

  • ¼ cup olive oil
  • ½ cup flour

For those of you that don’t know, a roux is something you can do to help thicken a liquid. If you’ve ever just dumped flour into liquid, and then stirred – panic stricken – for 30 minutes trying to get out the clumps, then please read below.

  1. Heat ½ cup of olive oil over medium low heat.
  2. Once oil is heated (3 min) add in flour and whisk until smooth
  3. Cook Roux for 10 min
  4. Take the Roux off of the heat, and let cool

 Now that you have your Roux made, crack open a beer and start your chile.

  1. In a large stockpot, heat 2 tablespoons of Olive Oil over medium low heat. Add diced onions and sauté until soft, about 10 minutes.
  2. Add in the pureed green chiles, and continue to cook for 5 minutes. Make sure to stir frequently, as the puree will pop and make an awful mess.
  3. Add in the two containers of chicken stock, ½ can of tomato sauce, and diced pork into your stockpot.
  4. Turn heat to medium, and let the liquid come to a simmer.
  5. Stir in roux. Make sure to whisk enough to where the roux dissipates into the liquid
  6. Add in spices, juice from ½ lime, and cilantro
  7. Continue to cook at medium-low at a simmer
  8. Stir the chile every 10 minutes
  9. Cook for 1 hour to ensure tenderness of pork. You can cook it for longer if you’d like, it’s only going to let the flavors meld together, and the pork to tenderize.

 When the Green Chile is ready, make a bean burrito, and smother it with that piping hot goodness. Top with your favorites – lettuce, cheese, tomatoes, etc. Enjoy with a frosty Dos Equis, or Negro Modelo.


My wife and I recently went to the pumpkin patch just north of Broomfield to pick up our pumpkins for Halloween. Now, I dislike winter more than sitting in I-25 traffic, but I do love fall, especially for the food. Fall Recipes are traditionally rich, hearty, and have homey flavors that really take you back to your childhood. Wow, did I really say that last part? I agree, very lame. At this point you’re probably imagining a grey haired guy typing this while he’s listening to the Moody Blues. I digress – back to the story.

While we were checking out, I saw a basket of Butternut Squash priced at only $1 per squash. I couldn’t pass up a deal like that for some locally grown produce. Butternut squash makes wonderful soup, and seeing as how I just made some butternut squash soup with Exec. Chef Chris Hyder, I decided it would be a good time to break out the stockpot and my immersion blender. Below is Chris’ recipe, with a little IndieEats love added to it. I know what your saying – IndieEats – you only have like 3 postings, one is a review, and the others explain how you’ll uncover great local restaurants. Well thanks for calling that out – really cool of you. To be honest – I have a couple of reviews in the hopper, but I wanted to share the other side of my passion of food – cooking. 

Now to preface this recipe – this is not my own – not that any recipes truly are anymore. But I did add some playful garnishes, which will add a unique touch to the soup. Also, I have a couple tips in here that I should have done while making this.

Curried Butternut Squash Soup – Serves Six

Before you start the recipe, make sure to peel, seed and cut your squash. If you wait until you start to saute your shallots and apples, it will be too late. Peeling and chopping squash is not the most time-friendly task in the kitchen.


  • 2 T. unsalted butter
  • 2 shallots, minced
  • 1 green apple, peeled, cored and chopped
  • 1 T. curry powder
  • 2 ½ lb. butternut squash, peeled, seeded and cut into ½ inch cubes.
  • 3 c. chicken stock
  • Kosher salt and freshly ground pepper, to taste
  • 1 c. heavy cream, optional


  • In a medium size stockpot over medium high heat, melt the butter and add the shallots and sauté until softened.
  • Add the chopped apple and the curry powder and stir to combine the ingredients. Cook for 2-3 minutes.
  • Add the butternut squash and the chicken stock, cover and simmer for 25-30 minutes or until the squash is tender.
  • Using an immersion blender puree the soup.  If it is too thick add more stock or water to adjust the consistency.  If you do not have a stick blender allow the soup to cool to room temperature and puree the soup in a food processor or blender. If you use a blender you must be very careful. Hot liquids expand almost immediately and in a closed space like a blender and may erupt out of the top and burn you. Letting the soup cool and then blending is best for the blender method.
  • Once soup is pureed you can finish it with heavy cream by simply stirring the cream into the soup.
  • Taste the bisque and adjust seasoning if necessary and serve.

When he says adjust seasoning as needed….uh…yeah it will be needed. Starchy vegetables have a habit of absorping salt. Think of them as Lindsay Lohan on a bender just after she got out of prison. Only I don’t think Lindsay is absorping salt….anyways salt and pepper liberally, but make sure to taste as you go.

You could garnish with some chifonade (I don’t think I spelled that right) chives, and also drizzle the heavy cream on top of the soup before you serve. But I also have provided you with a couple other garnishes as well: chopped bacon, and spicy toasted walnuts. I’m pretty sure you know how to cook bacon, and if you don’t, then…well come on! It’s bacon for christ’s sake! Anyways, below is the recipes for the spicy walnuts. I like a lot of heat while I’m cooking, but if you prefer the tamer seasonings, just reduce the amount of Cayenne pepper by half


  • 1 2oz package of chopped walnuts
  • 1 tsp Olive Oil
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste


  • Set your oven to broil at 500 degrees.
  • In a small mixing bowl, combine the chopped nuts, olive oil and all spices.
  • Spread the seasoned nuts out evenly on a cookie sheet/baking pan and place inside the oven.
  • Leave the door cracked a little bit – it reminds you that you have something in there, and lessens the intensity of the broiling. Cook for 3-5 minutes, or until golden brown. Make sure to watch the nuts, because no one likes burnt nuts.
  • Giggle accordingly.

Ladle the soup into bowls. Put your heavy cream into a ladel or measuring cup with a lip, and slowly drizzle it in a cool pattern on the soup. Top with the spicy walnuts and chopped bacon and you’re good to go!


Ok, so I know I fell off the whole blogging wagon – but hey – life get’s a little hectic somtimes. Not to mention that this happens to be a hobby and not a profession.

Anyways, I’m going to start up again, and I wanted to keep everyone aprised of my new format. I want to bring you tasty tidbits from the local owners themselves, therefore, the new format is as follows:

  • Short review of whatever deliciousness I eat
  • 1 recommendations from the owner/chef on their favorite spots to grub on some local fare
  • 1 Tip from the chef on how you can produce your own locally inspired cuisine from the comfort of your own home.

While you’re waiting for my next post – here’s a couple of quick picks that won’t dissapoint:

Tacos Y Salsas – 910 S. Federal – Can’t go wrong with the Tacos Al Pastor. Lebanese influenced Mexican food is a beautiful thing.

Snarf’s – I can’t believe there’s still people in Colorado that haven’t eaten here, but if you haven’t, stop reading this sentence and go now. You can’t miss with any sandwich, but the Corned Beef is my personal fav. If I hear about you going to Subway or Quizno’s again – you’re going to be in a lot of trouble.

Adios for now….I promise more delictable spots in the Metro Area will be coming your way.