Sunday, December 3, 2017

Celery Salad by Josh Sundby

A couple of friends came to the cabin this summer and made an amazing salad. It's quite simple so there's not much more to say than you should make it and eat it:

What you Need:

Finely Chopped celery
Shredded Parmesan
1 red chili pepper minced
1/2 squeeze of a lemon juice
Handful of chopped italian parsley
A little chopped onion
Pine Nuts (optional)
Fresh Cracked pepper

Mix it together and Done.

Vegetarian Torta by Colleen Guenther

My husband and I visited his folks who live in Playa Del Carmen Mexico. The last two times that we have visited, we ate ate one of the best vegetarian restaurants ever. Basic Foodie. Their house-made veggie burger was the best that I have ever had. We also tried their vegetarian torta and we fell in love.

What you need:
Refried Black beans
Dijon mustard
Pickled hot peppers

Put everything on the baguette and VOILA!

Wednesday, May 13, 2015

Green Chili Egg Bake by Colleen Guenther

It's breakfast again at the Guenther house! As you may know, I love a good breakfast and I also love a good Mexican dish. This marries both ideas into a super tasty eggy deliciousness. I got the idea from the egg bake they serve at the Wedge but found that they only serve it Thursday-Sunday and generally in the "cold" case. Well dang, it's Monday and I want it now!

Here is what I came up with:)

What You Need:
8 eggs
3 chopped scallions
1/2 chopped cilantro
1/2 cup cottage cheese
2 oz, canned and chopped green chills
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1/4 teaspoon ground cumin


Preheat oven to 400 degrees.
Mix all ingredients in a bowl. Grease a 9" pie plate and pour all ingredients into it. Bake for 30-35 minutes. When slightly browned on top, take out of the oven and let cool for 10 minutes before serving.


Sunday, September 7, 2014

Mexican Twice Baked Potatoes by Colleen Guenther

Twice baked potatoes are always a good idea. But when you give them a Mexican twist, it becomes a REALLY good idea. This is a simple recipe with a mega punch. Give 'er a try!

What You Need:

2 Russet Potatoes
Olive Oil
2 TBS butter
1 small jalapeño minced
Salt and pepper
Cheddar Cheese grated

Black Beans:
1 8 oz can of black beans rinsed
2 Tsp ground cumin
2 TBS salsa
2 Tsp chili powder

Cilantro chopped
Sour Cream

Preheat your oven to 425. Wash and scrub your potatoes and dry. Puncture your potatoes several times with a fork. Rub entirely with olive oil and salt. Place in the oven and bake for about 1 hour.  Take out of the oven and set aside to prepare your beans. Add your beans to a sauce pan and the rest of the ingredients. Cook on medium until your potatoes are completly done, stirring once and a while. Cut your potatoes in half lengthwise and scoop out the middles into a large bowl. Add your butter, a pinch of salt and pepper and jalapeño. Mash until well blended and creamy. Scoop your mixture back into the potato boats and top with the cheddar cheese. Place boats back in the over for another 10 minutes. Once done, top each one with the beans, salsa, sour cream and cilantro. ENJOY!

Sunday, July 13, 2014

Spicy Cabbage and Tempura Avocado Tacos by Colleen Guenther

The best tacos I have ever had were in a small taco shop in Colorado in a town called Ridgeway. Who would have thunk that a small town of about 930 people had the best tacos that I have ever had. Seriously. I think what makes them interesting is the fusion of Korean and Mexican. The tacos that we had there were the Avo tacos and that is what I was in the mood for today. But since they are 1,200 miles away I've had to come up with my own version. So here it goes:)

Oh, here is a link to their Facebook page in case you are in Ridgeway anytime soon:

What You Need:

Tempura Avocado:
1 Avocado (deseeded and sliced into 8-12 sections)
1 cup beer
1 cup flour
1 egg

1.5 cups high heat oil (I prefer avocado oil)

squeeze of lime juice

salt to taste

Cabbage and Carrot Slaw:
3 Cups chopped napa cabbage
1 carrot peeled and julienned
1 Tablespoon Soy Sauce
1/2 Squeeze of a lime
1/8 cup chopped cilantro

Jalapeno Lime Sour Cream:
1/2 minced jalapeno
1 minced garlic clove
¼ cup sour cream

3 Radishes thinly sliced
Drizzle of Avocado Oil
Sprinkle of Salt and Pepper

Flour Tortillas

First prepare your toppings. In a small bowl, mix together your sliced radishes, oil and salt and pepper. Set aside. In a separate bowl, mix your cabbage ingredients together and in another small bowl, make your Sour cream by mixing together those ingredients. Now to make your tempura avocado.

One of the most important things while making tempura is to keep everything really cold. Place the beer in the freezer for 20-30 minutes before using and keep the egg and avocado in the fridge until the very last minute. Mix the flour, beer and egg together. Put the batter into the refrigerator while you slice up the avocado. If you want firmer avocado, cut larger slices and if you want softer avocado slices, cut them in smaller pieces. After slicing your avocado, squeeze a bit of lime juice over the avocado slices and sprinkle with a little salt. Heat approximately one to 1.5 cups of oil over medium (to medium high) heat. Oil is ready when you place a drop of batter in and it starts to sizzle, bubble and rises to the top quickly. Dip the avocado slices into the batter and place carefully into oil. More batter equals more crunchy outside. Don’t put too many in at a time or they’ll be too crowded and it will affect their frying. When avocados are golden brown, remove with a slotted spoon and drain on paper towels. Fry in batches and work quickly. Sprinkle with salt while still hot.

Once everything is done, warm your tortillas in a warm pan for a minute or two. Then, place your tempura avocados on top. Then, add your slaw, radishes and sour cream. Fold and enjoy!

Saturday, April 5, 2014

Herb Pesto, Asparagus and Pea Spaghetti by Colleen Guenther

Ok friends, this is as fresh as spaghetti gets. Spring is here and I am craving greens, greens and more greens!! This pasta is light and savory and you don't feel like a total pig after eating it. It's simply herbtastic! So, if you are wanting a hearty meal but also want to feel good after eating it, try this dish.

What you Need:

1 handful of fresh basil
1 handful fresh parsley
1 handful fresh cilantro
4 cloves of garlic
4 TBS Extra Virgin Olive Oil
1 squeeze of 1/2 a lemon
1/4 Salt and pepper

Spaghetti noodles
1 bunch of skinny asparagus, chopped
1 cup of frozen peas
1/4 cup of pine nuts
1/2 TBS olive oil
1/2 tsp salt and pepper
Parmesan for topping


For the pesto, with a food processor, mix all of your pesto ingredients together and set aside. Cook your noodles per it's box's instructions. While your pasta is cooking, heat up your olive oil in a non-stick skillet on medium high. Add the rest of the pasta ingredients (besides the noodles and parmesan) and sautee for 5-8 minutes. Be sure not to over cook veggies. Once done, add your pasta and pesto and toss. I slowly added my pasta as I tossed to make sure that the pesto to noodle ratio was a good one. Serve topped with parmesan.

Sunday, March 23, 2014

Kale and Garlic Gnocchi by Colleen Guenther

Holy moly do I love gnocchi! However, it isn't always prepared correctly and can easily be slimy and gross which turns many off. I think the trick is sautéing the gnocchi after you have boiled it. Doing so, in a little olive oil and butter, creates a really nice crisp to the outer walls of the gnocchi which adds to its enjoyment.

I have been craving gnocchi since my recent trip to BLG (one of my restaurants). They make a crazy delicious cauliflower orange gnocchi which will knock your socks off. I actually despised gnocchi until I had it there….. Anywhos, since it's still the frozen tundra outside, I decided to take a stab at making this potato pasta all on my own. Heck, what else is there to do?? 

All I have to say is that I love this dish and will likely make it again tomorrow since I have some dough left over and because it was just that good. Try it and love it too!

What You Need:

Gnocchi dough:
1.5lb russet potatoes (about 2-3 potatoes), boiled until soft
1 egg
3/4-1 cup flour

2 TBS Olive Oil
2 TBS butter
4 cloves garlic, finely chopped
2 large handfuls of de-stemmed and veined kale, chopped
1/2 squeeze juice from one lemon
2 pinches of red pepper flakes
1/4 tsp salt
1/4 freshly cracked black pepper
Freshly grated parmesan cheese (for topping)


Peel and mash your cooked potatoes in a bowl and add your egg and flour. Mix, with your hands. Once nicely blended, if it is too sticky to handle, keep on adding a bit more flour to the mixture until you are able to make tiny rolls of dough without it clumping up on your hands. Flour your countertop. Take small portions of your dough and roll out with your hands into long 1/2 wide tubes. Slice off small portions of the tubes and roll with your hands into tiny balls (I prefer smaller gnocchi's opposed to larger). Toss your gnocchi balls onto a floured baking sheet until you are ready to cook them. Boil water in a separate pot and add a couple of pinches of salt. Individually add your gnocchi, in batches, to the water and boil for a couple of minutes or until they all rise to the top of the water. While the first batch is cooking, heat up your oil and butter in a sauce pan on medium high. Gently scoop out your gnocchi's with a slated spoon out of the water and add to the sauce pan until all of them are done. (BTW, this recipe makes a lot more gnocchi dough than I used, so make around 1/4-1/2 of the dough and feel free to freeze the rest). Add a pinch of salt and pepper and sautee your gnocchi for a couple of minutes, then add your garlic. Be sure not to toss/stir too often to ensure browning. Sautee for about 10 minutes or until the gnocchi is starting to turn a nice golden brown. Then, add your kale, lemon juice, red pepper flakes, salt and pepper. Sautee for another 8-10 minutes or until your kale is wilted and your gnocchi is a nice golden brown. Once done, plate your gnocchi and sprinkle with a healthy topping of parmesan cheese.

ENJOY!! I'm on my way for seconds….. (it's actually thirds at this point)...