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Luck O’ the Irish Guinness Caramel Sauce

March 17th, 2010 by Jean Gleason

“Are you going for a pint?”

Much more romantic that the American pick up version, “wanna get a drink?” especially when said with a charming Irish brogue. It’s been a while since my trip to the Irish isle, but that saying still reverberates through my mind every time I pop open a frosty barley glass of Guinness.

When I saw this recipe on the Culinary School of the Rockies website, I just had to give it a try. The earthy bitter taste of the Guinness is a perfect complement to the sweetness of home made caramel.

Happy Saint Patty’s Day!

Guinness Caramel Sauce
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Recipe type: Sauce
Cuisine: Irish
Serves: 4

  • one 15 oz can Guinness beer
  • ⅔ cup sugar
  • 3-4 Tablespoons butter, chilled and diced
  • dash of salt

  1. Simmer Guinness and sugar in a small saucepan over low heat for about 40 minutes.
  2. Once the mixture thickens, whisk in the butter and salt.
  3. Serve over vanilla bean ice cream or chocolate cake.
  4. “I have made an important discovery…that alcohol, taken in sufficient quantities, produces all the effects of intoxication.”
  5. - Oscar Wilde, In Conversation

Yummy Crunchy Healthy Granola

March 16th, 2010 by Lynn Hollenbeck

My friend Caroline left a batch of this granola on my doorstep in a pretty glass jar with her own cute label. The kids and I nibbled on it morning, noon and night and emptied the jar in three days. So I needed her recipe to replenish the jar.  here it is.  Feel  free to experiment. Add shredded coconut, dried cranberries … live it up.

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  1. Directions
  2. Preheat oven to 300°F.
  3. Mix all the dry ingredients together except the coconut and raisins, then add the oil and honey.
  4. Spread the mixture on two baking sheets (I use a little cooking spray so it doesn’t stick).
  5. Bake for 30 minutes but check every 10 minutes and stir it up a little. Add the coconut for the last 10 minutes of baking.
  6. After you take it out of the oven, add the raisins
  7. If you like it a little darker, add an extra five minutes but not much more—it burns easily. It’s soft when you take it out but gets crunchy as it cools. If you like chucks don’t touch or stir until it’s completely cooled, then use a spatula to scrape up. Store in an air tight container.


Rockin Tuna Fish Salad

March 7th, 2010 by Jean Gleason

Hold the mayo for this tuna salad. You won’t miss it a bit. Herbes Provencal and lemon take canned tuna to a new level. All it takes is a little mixing and chopping and you can transport yourself to the french country side.

Tuna Fish Salad
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Recipe type: Salad
Cuisine: French
Serves: 2-3

  • 1 teaspoon Dijon mustard
  • juice of ½ lemon
  • 1 teaspoon olive oil
  • 1 teaspoon organic herbes provencal
  • 1 stalk celery, minced
  • ½ small onion minced
  • handfull of grape tomatoes, chopped
  • 2 Tablespoons chopped fresh parsley
  • 15 oz can of chunk light tuna packed in water

  1. Drain water from tuna and mix in the rest of the ingredients; season with salt and pepper (though you probably won’t need any).


Football Feast

January 8th, 2010 by Jenny Ross

I have to pay homage to those guys who are out there running around in January trying to catch a rock hard ball in 20° weather, in winds, and snow… while I’m warm and toasty with a fire blazing (in the fireplace), a chicken chili on the stove, a glass of wine and a few yummy apps to round out our football Sunday.

Chips and Southwestern Salsa (aka Cowboy Caviar)

Baked Brie with Honey, Spiced Nuts and Apricots

Penny Saver’s Chicken Chili

Penny Saver’s Chicken Chili

January 4th, 2010 by Jenny Ross

Love having this on ccccold Sunday afternoons,
as we watch the Pats… win!

Penny Saver’s Chicken Chili
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  • 6 boneless skinned chicken breasts
  • 3 Tablespoons vegetable oil
  • 3 large onions, chopped
  • 6 garlic cloves, minced (or ¾ teaspoon of organic minced garlic)
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 jalapeño pepper, minced
  • ¼ cup organic chili powder
  • 1 Tablespoon organic dried oregano
  • 1 28-ounce can crushed tomatoes
  • 1 15½-ounce can stewed tomatoes
  • 1 cups canned low-salt chicken broth
  • 2 15½-oz cans kidney beans, rinsed, drained
  • 1 15½-oz can black beans, rinsed, drained
  • grated cheddar cheese (we like hot habanero cheddar)
  • loaf of crusty rustic bread (or sour dough)

  1. Place chicken in large skillet. Add enough water to cover chicken, and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes). Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
  2. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1 hour to blend flavors, stirring occasionally.
  3. Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 30 minutes).
  4. Ladle chili into bowls. Top with shredded cheese. Serve with thickly sliced bread (and/or carrots and celery).