24 + 24 + 24 RECIPES

Here is a little sneak peak into tonight’s recipes for KELSEY + ASHLEY’S 24,24,24 !!!!!

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After going to the market to finish up our LOCAL shopping we got to cracking –

Speaking of cracking —I cracked up when I saw this little guy walking around the market.

I wonder if he is for sale?

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LOCAL BITES FROM A COLORADO WINTER

All recipes that have been inspired by other sites and blogs have been given credit by the providing the links next to the recipe. I would like to personally thank ALL BLOGGERS for being so FABULOUS and sharing scrumptious + OH SO FUN recipes with the WORLD. CHEEERS!!

Beer + Cheddar Soup [edited]

2 tablespoons unsalted butter
1/4 cup finely chopped LOCAL shallot
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped LOCAL red onion
1 LOCAL red-skinned potato,cubed
1 bay leaf
2 tablespoons chopped LOCAL fresh thyme,more for garnish
3 tablespoons LOCAL all-purpose or whole wheat flour
1 cup chicken broth
1 1/2 teaspoons dry yellow mustard
1 cup LOCAL dark beer or amber ale
1 cup LOCAL whole milk
2 cups grated LOCAL cheddar
Salt and pepper

Melt butter in a 3- or 4-quart soup pot over medium heat. Add shallot and cook until translucent,3 to 5 minutes. Add carrot,celery,onion,potatoes,bay leaf,thyme,salt and pepper and stir to coat with butter. Cook until celery and onion are translucent,5 to 8 minutes.

Stir in flour and cook for 1 to 2 minutes,stirring constantly,until flour lightly browns. Stir in dry mustard.

Add chicken stock and stir until liquid begins to thicken,about 1 minute. Add beer and bring to a simmer,stirring occasionally,for 4 to 5 minutes. Add milk and bring back to a simmer. Continue simmering until vegetables are tender,about 5 minutes longer.

Take the soup from the heat and stir in cheddar,about 1/2 cup at a time,allowing the hot soup to melt the cheese. Taste and adjust seasoning with salt and pepper. Garnish with fresh thyme and serve immediately.

** This recipe is SO VERSATILE.

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Garlic + Herb Beer Bread

3 cups LOCAL organic all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder (make sure it’s fresh!)
2 teaspoons dried dill

1 Tablespoon fresh LOCAL rosemary

1 teaspoon dried oregano

1 Tablespoon fresh LOCAL thyme

2 minced LOCAL garlic cloves (or 1 teaspoon garlic flakes)

12 ounces LOCAL beer

Heat oven to 375°. Combine flour,sugar,salt,baking powder,and herbs in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan and bake until golden brown and a toothpick stuck in the center comes out clean,about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.
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Lamb Lollipops:

LOCAL lamb lollipops

s+p

~1/2 c + 2T olive oil

3T crushed LOCAL garlic

~1/3 c apple cider vinegar

2T chopped LOCAL rosemary

In a baking dish add lamb and season with s+p. Add marinade turn lamb and set aside for 20min-1hr.

Grill ->2min –rotate –2min –flip –2min –rotate –2min

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[as pictured above with the lamb]

Butternut Squash

2T fresh minced parsley

2T olive oil

2 minced LOCAL garlic cloves

1t salt

1/2t pepper

1/3c parm

1” pieces of LOCAL butternut squash

Combine ingredients –toss with squash –bake uncovered in 2qt ungreased casserole dish@400* 35-55min

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Lemon Apple Palette Cleanser

·                   1 1/3 cup peeled,chopped LOCAL tart apple (1 large)

·                   3 cups water

·                   ½ cup granulated sugar

·                   ¼ cup lemon juice

·                   ¼ teaspoon lemon zest

·                   ¼ cup Calvados,or apple brandy

In medium saucepan over medium heat,bring the chopped apple,water,and sugar to a simmer. Cover the pan,lower the heat slightly,and cook for about 15 minutes,until the apples are very tender. Remove from the heat and cool the mixture to room temperature. Add the lemon juice,lemon zest,and Calvados,and stir the mixture thoroughly. Chill it until very cold,for about 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.

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Ashley’s Buffalo Meatballs

1 1/4 lbs LOCAL grass fed buffalo

1 egg,beaten

~3T water

2T chopped fresh parsley

3 LOCAL garlic cloves,minced

1/3c. fine chopped LOCAL onion

1/2 bread crumbs

2T olive oil

2t chopped LOCAL rosemary

2t dried basil

Bake at 350* for 20 minutes —flipping once.

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[as pictured above with buffalo meatballs]

Spaghetti Squash

Preheat oven to 375*. Cut squash in half. Spray with olive oil + sprinkle with S+P. Bake for 45 min –1 hour until tender. Cool for 20 minutes until easily handled. Scrape out “noodles”and enjoy!

We topped our LOCAL spaghetti squash with a LOCAL vodka sauce + our buffalo meatballs. Yum.

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Grass fed Beef Brisket

2-3 LOCAL garlic cloves,minced

2T ketchup

1T apple cider vinegar

2t brown sugar

1/2t salt

1 ½ LOCAL onions,thinly sliced

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1 1/2T LOCAL flour

1/4c water

-place onions in bottom of crock

-place brisket in fat side up

-sprinkle garlic on top

-rub other ingredients into meat

-add enough water to coat bottom

-cook on low 8-10hrs

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[as pictured above with local brisket]

Kelsey’s Purple Slaw

-Small head of LOCAL purple cabbage chopped

-1/4 LOCAL red onion diced

-2 T safflower oil mayo

-2 T apple cider vinegar

-1 T balsamic vinegar

-S+P to taste

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Honey Vanilla Ice Cream

-2 vanilla beans

-2c. LOCAL heavy cream

-1c. LOCAL whole milk

-1/2c LOCAL aromatic honey [orange blossom]

-scrape seeds out of the beans with a small spoon

-place seeds + pods in a lg. saucepan

-add cream,milk,+ honey

-moderate heat,stirring from time to time until tiny bubbles form around edges 3-4min

-remove,steep,covered 1hr

-cover,refrigerate until completely cooled

-remove pods + stir to blend

-put in the icecream maker ~25min

-freeze

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[as pictured above with honey vanilla ice cream]

Apple Bread Pudding

4c. soft LOCAL bread cubes [challah,brioche,etc]

2c. peeled,sliced LOCAL apples

1c. sucanat

1 3/4c. LOCAL milk

1/4c. butter

1-2t. cinnamon

2t. vanilla

2 LOCAL eggs beaten

-set oven to 350*

-7×11 baking dish

-combine bread,apples

-in a saucepan add sucanat,milk + butter on low heat until melted

-pour over bread + apples

-whisk cinnamon,vanilla,and eggs together

-pour egg mixture over top

-cook 40-50min until set

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We have our timeline set and our ingredients prepped —Let the games begin!!
Cheers!
B+B