Goat Cheese, Artichoke, and Olive Bruschetta and Chapel On The Rock

(photo taken before 2011 floods)

One of the great things about having company stay with you for the first time, is you get to play tourist right along with them.  I had been wanting to visit Chapel on the Rock, ever since we moved to Colorado and three years later I finally made it.

We took my husband's sister and her husband there, on our way to Rocky Mountain National Park for the day...the Chapel was everything I had imagined and heard about.  The Chapel on the Rock (officially, Saint Catherine of Sienna Chapel) is a landmark in Allenspark.  

In 1999 Boulder County designated the chapel as a historic site.  Pope Saint John Paul II prayed at the chapel during his visit to Denver in 1993; he blessed the chapel afterwards.  

The grounds and surroundings of the chapel are so peaceful and tranquil.  Unfortunately after the 2011 floods, much of the terrain was destroyed, including the lake surrounding the chapel.  There is a stream, pictured above that is starting to grow and the area is maturing again.

After an incredibly memorable and fun weekend, our finale was their amazing dinner they made for us and completely spoiled the family with. We started with these bruschetta that were out of this world...they were so good that I made them again for us the next week!!  These would be perfect for your upcoming holiday open houses, parties, or pot lucks!!

Goat Cheese, Artichoke, and Olive Bruschetta

Courtesy of Sunset Magazine, October 2015

1 large artichoke or 1/2 cup diced thawed frozen artichoke hearts

1 shallot, finely chopped

1/4 cup extra-virgin olive oil, divided

about 1/4 tsp. kosher salt

1 small garlic clove, minced, plus 1 whole clove

1 Tbsp. Meyer or regular lemon juice

about 1/4 tsp. pepper

1 Tbsp. .chopped flat leaf parsley, plus small leaves

1/3 cup picholine or Nicoise olives, pitted and coarsely chopped

12 baguette slices (from 3/4 baguette), cut on a diagonal about 1/2 inch thick and 4 to 5 inches long

1/2 cup fresh goat cheese

Cut off and discard artichoke stem and all but 1-1/2" from leafy top.  Pull off leaves down to pale yellow ones.  Cut off all green parts from outside.  Halve artichoke through stem and use a pointed teaspoon to dig out fluffy, fibrous choke.  Cut artichoke into 1/4" dice.

Cook fresh (or thawed frozen) artichoke, shallot, 1 Tbsp. oil and 1/4 tsp. salt in a small saucepan over medium-low heat, covered, 5 minutes, stirring occasionally.  Add minced garlic; cook until artichoke is tender, 5 minutes more.  Let cool.

To artichoke mixture add 2 Tbsp. oil, the lemon juice, 1/4 tsp. pepper, the chopped parsley and olives.  Stir; let relish sit at least one hour.

Preheat broiler with rack set close to heat.  Broil baguette slices on a baking sheet, turning once, until light golden, 3 to 4 minutes total.  On one side, lightly rub toasts with garlic clove, brush with remaining 1 Tbsp. oil, and sprinkle with salt and pepper.

Spread toasts with goat cheese, leaving a corner uncovered and top with relish.  Set a parsley leaf on each.  

Peace and Blessings be with you...Enjoy!!

Pairs beautifully with white or red wine....we enjoyed Educated Guess for the evening.

After we relaxed with our Bruschetta and Cabernet Sauvignon, 

my sister-in-law's star of the evening was her unforgettable dinner!

Wine-Braised Beef Short Ribs (Sunset Magazine, October 2014) click here.

Kohlrabi, Apple, and Horseradish Remoulade (Sunset Magazine, October 2014) click here.

Roasted Carrots

Spaetzle

One Year Ago:  BLT Sandwiches with Nana Tomatoes

Two Years Ago:  Grannie's Lasagna

Chocolate Raspberry Silk Pie and Rocky Mountain Park Picnic

Other than the Alaska mountain ranges, I have never seen anything more beautiful than Rocky Mountain National Park in the fall.  The colors and wildlife just take your breath away.

A couple weeks ago my husband's sister and her husband came to visit us for the first time.  We did all the local Colorado stops including Rocky Mountain National Park.  The elk were making their annual appearances in full force and were a sight to see!

We made a day of it, packed up a wonderful wine picnic lunch and enjoyed the most incredibly memorable afternoon by the creek with our delights.

Never a dull moment when my husband is around!!

A feast for the forest!

Cheers and a toast by all!

Before all our company arrived, our neighbor gave us a huge bowl of beautiful fresh raspberries from her garden...so many that I didn't know if we could use them all.  I remembered a decadent dessert my friend Toni made for us once, her famous Chocolate Silk Torte.  Given I was trying to make this thank you dessert for our neighbor during the middle of the week, I needed to do some short cuts.

I figured out a semi-homemade fudge bottom, chocolate silk pie with fresh raspberries and cream. Wow!!!  Went together really easy and quick.  Our neighbor was so overjoyed with our gift, she was speechless.  Oh, don't worry...there were so many raspberries, I made a pie for us too.  This recipe will make many future appearances...I think my friend Toni would be proud of me!

Chocolate Raspberry Silk Pie

For Friends and Neighbors

2 packages (3.9 ounce) Jell-O Chocolate Fudge Flavor Instant Pudding

2 cups cold milk

4 ounce Baker's Semi-Sweet Chocolate, divided 

1 Oreo pre-made pie crust

1 tub (8 ounce) Cool Whip Whipped Topping, thawed, divided

2 cups fresh raspberries, washed and dried

powdered sugar

fresh mint leaves

Beat pudding mixes and milk in large bowl with electric mixer and whisk on high for 2 minutes.

Microwave (3 ounces) semi-sweet chocolate on high 1 minutes, or until almost melted.  Stir until completely melted.  Stir in 1 cup of the pudding and pour into crust.

Add half the Cool Whip to the remaining pudding.  Fold and mix carefully until fully combined.  Spread over the pudding/chocolate layer in crust.

Add 2 rows of raspberries around perimeter of pie.  Top with a couple spoonfuls of Cool Whip and garnish with a few more raspberries and sprig of mint.

Dust powdered sugar over the raspberries.  Grate/shave the remaining chocolate over the pudding areas and center.

Chill for at least one hour (the longer it chills, the better) before serving.

Ready for special delivery.

Pairs really well with a red wine, warm fire pit and beautiful night.

One Year Ago:  Chocolate Chip Shortbreads
Two Years Ago:  Chicken Tortilla Soup

Chocolate Chip Cookie Pie and the Lodge Room

Ever since we returned back from our Oregon trip to Sunriver, I had been itching to re-do our guest room.  I was so influenced by the breathtaking lodges there, the textures and vibrant, yet soothing colors, I really wanted to bring a little of that back to Colorado.

My starting inspirations!

I took everything that was previously in our Guest Room and revamped our Master Bedroom...this ended up turning into a double bedroom makeover.

The new lodge Guest Room has ended up being more of "Country Americana" feel, with a few barn, lodge and sunflower accents.  The jean comforter was made for us in Minnesota.  We originally found them at a darling country fair there, made by a husband and wife team.  The crochet blanket was made by my Grandma and the bedspread and shams are from the Lady Antebellum collection.

I was able to keep our accent throw pillows and just recovered them with new overlay zip pillow covers from Hobby Lobby, on sale of course.  I also had our American Flag pillow from 4th of July and scored the red and blue paisley pillows on clearance at Target.  

We found these wonderful signs at our new store At Home.  Thank goodness it is a 45 minute drive for me to get there, because that place is very dangerous for any home accent shopping addiction.

I finished off our lodge room for our guests with a "Made In Colorado" basket.  Everything for our guests to enjoy during their stay comes from Colorado.

Of course, nothing says American like Chocolate Chip Cookies and this take on a pie is unbelievable. I could not stay out of it...brought back sweet memories of dunking cookies in milk for an after school treat.  Delicious!!

Chocolate Chip Cookie Pie

1 (13 ounce) package Chips Ahoy Original Chocolate Chip Cookies) - the crunchy ones

1 (9 ounce) ready made graham cracker pie crust

1 cup milk

1 (8 ounce) container Cool Whip

Place milk in a measuring cup.  Dunk 8 cookies, one at a time in the milk.

Dunk each cookie quickly before it gets too soft and starts to crumble.

Place in a single layer in the bottom of the graham cracker crust.

Spread 1/3 of the Cool Whip evenly over the cookies.

Dip 10 to 11 cookies, one at a time, in the mile and place in a single layer

over the Cool Whip layer.  Spread Cool Whip evenly over the cookies.

Repeat to create one more layer of cookies and one more layer of the Cool Whip.

Cover and chill for at least 8 hours before serving.

Enjoy and Sweet Dreams!!

One Year Ago:  German Chocolate Bundt Cake
Two Years Ago: Chicken Tortilla Soup

Ribdemption and BLT Macaroni Salad

If you have followed this blog, you may remember my brother-in-law's visit a couple years ago and our "Priceless" dinner that we experienced, as indicated in my blog post and photo below.

Well I am very happy and proud to report that during his most recent visit with us a couple weeks ago, we had a very successful bbq night and "Ribdemption".

Perhaps it was our new rib recipe from Traeger or the fact that I kept my husband and his brother more focused this time and stay on point with the various steps to smoking these beauties.

Whatever the case may be, they were beyond amazing and one of the best dinners we have ever had. I tried out a new side dish with our BLT Macaroni Salad.  It was devoured by all and definitely a keeper for any future BBQ or pot luck!!

BLT Macaroni Salad

1 (16 oz) package macaroni, cooked according to directions, rinsed and cooled
1-1/4 cup celery, diced
5 green onions, finely chopped
2 large tomatoes, diced
1-1/4 cup Best Foods Olive Oil Mayonnaise
5 tsp. white vinegar
1/4 tsp. salt
1/8 tsp. black pepper
1 (4 ounce) container blue cheese crumbles
1 pound bacon, cooked crisp and crumbled

In a large bowl, combine the cooked macaroni, celery, onions, tomatoes and blue cheese.  In a separate bowl, combine and whisk the remaining ingredients (except bacon).  Pour over macaroni mixture, tossing to coat well.  Cover and chill for at least 2 hours.  Just before serving, sprinkle with bacon crumbles.

Evidence of my brother-in-law's visit...he has impeccable tastes in wines!

One Year Ago: Spaetzle with Gruyere and Carmelized Onion
Two Years Ago:  Greek Salsa Chicken

Chicken Lettuce Wraps and Wrapping Things Up

My 2 escapees, ready to make a break for it!
Some days I wish I could run away with them.

My week is only halfway there and it has already been some kind of a whirlwind, even as I am heading into the weekend I am continuing with panic attacks!

Tonight we are hosting weekly dinner for the girls' volleyball team at our house. As we are also preparing for our house guests who arriving next week (and then other arrivals the week after that), this includes lots of organizing, cleaning, scheduling carpet shampoo company, volleyball games, menus, tourist planning, and putting the finishing touches on our new guest room makeover. I think at this point not only do I have my lists everywhere, I'm quite certain I now have lists for my lists.  Not to mention my roles in the school Booster Club and my new appointment as a City Commissioner for the Art in Public Places Program, which I am super excited about being a part of.

Needless to say, dinners these days need to be really fast and easy for us right now.  I have tried (and failed) these Chicken Lettuce Wraps on many experimental occasions, but I think this time I finally "crushed it" (as my teens would say).

P.F. Chang's by far is one of my top 5 restaurants.  We absolutely love going there for special nights when we get the chance and always the first order of business is their Chicken Lettuce Wraps and Steamed Shrimp Dumplings (which I will save to experiment on making, for a quieter time in my life).

Chicken Lettuce Wraps
Inspired by P.F. Chang's

1 pound ground chicken
1 (8 ounce) container baby bella mushrooms, chopped
1 can sliced water chestnuts, chopped
3 scallions, chopped
2-3 garlic cloves, chopped
1 bottle, "Soy Vay" brand, Veri Veri Teriyaki Sauce (see photo below)
1 head bibb lettuce, washed and dried well

In a large saute pan, add 2 Tablespoons olive oil and set temperature to medium-high heat.  Add the ground chicken and cook until just starting to brown.  Lower temperature to medium and add the chopped mushrooms, water chestnuts, scallions and garlic cloves.  Saute for about 15 minutes.

Add about 1 cup of the Teriyaki Sauce to chicken/veggies, stir well, cover and let simmer on low for about 15 minutes. (You can add more sauce if you prefer).  Uncover and stir until you get the consistency of a thick sauce.

Spoon cooked chicken mixture on individual chilled lettuce leaves.

"Soy Vay" brand, Veri Veri Teriyaki Sauce
My secret sauce!!

One Year Ago: Gorgonzola Grilled Chicken and Spinach Salad
Two Years Ago: Nutella Cookies and Neighbors

Pear Cake, Pinterest and Prayer

In my never ending effort to search out and find new innovating recipes, I have become an avid subscriber to Pinterest.  It's actually really more of a love-hate relationship.  I haven't decided if the site motivates me and inspires me to create and "think outside the box" or depresses me because there are so many talented people in this world and I am just in awe of them, their specialties and jealous of the time they have to create so many beautiful things...be it foods, crafts, events, tabletops, etc...

My world has been quite busy as of late and I have been in need of anything new that can be created on a budget and in a time friendly manner.  I just have to keep reminding myself that "this too shall pass", take a deep breath and pray.

This cake is one of those gems that I recently stumbled on during one of my Pinterest binges.  It was incredibly easy, fast, amazingly delicious and fit my budget.  I think it would also make a great coffee cake (for those rare special days that I actually get to sit during a weekend morning and relax).

Pear Cake
Adapted from An Italian In My Kitchen

1-1/2 cups flour
5-1/2 Tbl. cornstarch
1 Tbl. plus 1 tsp. baking powder
3/4 cup sugar
3 eggs
1/2 cup mascarpone
2-1/2 Tbl. canola oil
pinch of salt
2 pears
powdered sugar, for dusting

Preheat oven to 350 degrees.  Lightly grease and flour a 9" cake pan.  (I used a spring-form pan).

Clean and peel the pears.  One pear chop into medium sized cubes, and the other pear thin slices and set aside.

In a medium bowl, at medium speed beat eggs and sugar until creamy, add mascarpone and continue beating until smooth.

In another medium bowl, whisk flour, cornstarch and baking powder.

Stir the flour mixture into the creamed mixture and stir gently to combine, then add the oil and salt and stirring to combine.

Fold in the medium-sized cubed pear, spoon into the prepared cake pan.

Top with the sliced pears and sprinkle with 2 tablespoons sugar.

Bake approximately 45 minutes.  Let cool and dust with powdered sugar.

One Year Ago:  Grilled Halloumi Cheese and Tomato Sandwich
Two Years Ago: Sour Cream and Chicken Enchiladas

Eggplant, Green Olive and Provolone Pizza

It's Friday, which means Pizza, Flatbread or Pizzette for dinner.  I recently signed up with Epicurious.com website and receive daily e-mails and recipes from them.  

This one came across my computer and I changed it up a little to fit our dinner and tastes.  

This pizza definitely did not disappoint.  So incredibly easy to make and really flavorful!  I recommend this for any night of the week for a delicious appetizer or dinner.  We paired it with a Castle Rock Pinot Noir to finish it off.

Eggplant, Green Olive and Provolone Pizza
Adapted from Epicurious

1 garlic clove, minced
1/3 cup extra-virgin olive oil
1-1/4 pound eggplant, cut into 3/4 inch thick rounds
1 Stonefire Artisan pre-made pizza crust (original recipe calls for store-bought pizza dough)
5 ounces Fontina cheese, shredded (original recipe calls for 5 ounces sliced Provolone cheese)
18 pitted green olives, coarsely chopped (1/3 cup)
1/4 cup chopped flat leaf parsley
salt
pepper
** I also added 1 (8 ounce) package button mushrooms, sliced (not in original recipe)

Prepare a gas grill for direct-heat cooking over medium heat.

Stir together garlic and oil.  Brush some of the garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.  Grill, covered, turning once, until tender, 6 to 8 minutes total.  Cut into roughly 1 inch pieces.

(From original recipe), stretch dough into about a 12" x 10" rectangle on a large baking sheet and lightly brush with garlic oil.  Oil grill rack, then put dough, oiled side down, on grill.  Brush top with more garlic oil.  Grill covered, until underside is golden brown, 1-1/2 to 3 minutes.

Using tongs, return crust, grilled side up, to baking sheet.  (At this point, I just added my pre-made crust to the baking sheet and brushed some of the garlic oil on it).

Scatter eggplant, cheese, olives, parsley and mushrooms over crust.  Slide pizza from sheet onto grill and grill, covered until underside is golden brown and cheese is melted, about 3 minutes.  Enjoy!

One Year Ago: Strawberry-Blueberry Crunch
Two Years Ago: Hot Chili Mama Salsa