My lunch was at the Greenwood Village location, which I enjoyed a couple months back with a few food blogging friends. I highly recommend you visit if you can. (more…)
Since having the first little dipper — Maggie — I’ve lost all free time for cooking and heading out to new restaurants. Having the second little dipper — Fletcher — hasn’t improved my culinary status either. Now, that doesn’t mean I don’t still enjoy tasty food, especially where sauces are concerned, it’s just harder to come by.
When the folks at bd’s Mongolian Grill invited me to their Downtown Denver location and included the words “delicious sauces” in the invitation, I forced myself to find the time — although it did take me several months to write a blog post about it. (Sorry, bd’s!) (more…)
Chimichurri is one of those flexible sauces. Dozens of ways to make it and dozens of ways to enjoy it.
I used fresh basil but you can use cilantro or parsley instead. I added an aji spice mix, because I love it. If you would rather not include the aji, add more oregano. Of course, if you like more spice, add more red pepper flakes too. (more…)
The sign of a good dip is that it keeps people coming back for more, and this one does just that.
Great during the fall and football season because the chili has a warmth that is perfect on cool autumn days. It’s so filling. It’ll become your go-to recipe. Plus, you can pick just about any dipper–celery, carrots, pita chips, tortilla chips, crackers, bread.