Recipes | Rocky Mountain Food Report
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Recipes

The Rocky Mountain Food Report is equal parts dining out and dining in and we understand that supporting local not only means eating out in Colorado restaurants but also discovering and implementing CO Proud ingredients and craft products in your own kitchen. We link up with some of our favorite chefs and foodie organizations to share their recipes and techniques plus, we include some of our own, to connect the dots and combine the best of the Rocky Mountain region and craft cooking home to you and yours.

“A recipe has no soul. You, as the cook, must bring soul to the recipe.” -Thomas Keller

Featured Recipe

Mama Maria's Homemade Tortillas

Ingredients
  • 3 cups all purpose flour
  • 2 teaspoons of baking soda
  • 2 teaspoons of salt
  • 3/4 cup of hot water
  • 3/4 cup of lard or shortening
Instructions
  • Whisk together all dry ingredients: flour, baking soda & salt
  • Add hot water and work with your hands until crumbles begin to form
  • Add lard and knead well until combined
  • Roll into balls and let sit for 15 minutes; covered by a damp towel
  • Roll out with a rolling pin or use a tortilla press to flatten (We used both and suggest parchment paper on the press to keep the dough from sticking)
  • Cook tortillas on a flat top or even better, a comal, until they begin to form bubbles/brown up
READ FULL RECIPE

Featured Recipe

Crumbl Copycat Key Lime Cookies

Ingredients
      • 1/2 Cup Unsalted Butter, softened, not warm
      • 2 Tablespoons Cream Cheese, softened
      • 1/2 Cup Brown Sugar
      • 1/3 Cup White Sugar
      • 1 Large Egg
      • 1 teaspoon Vanilla
      • 1 3/4 Cups Flour
      • 1 teaspoon Cornstarch
      • 1 teaspoon Baking Powder
      • 1/4 teaspoon Baking Soda
      • 1 teaspoon Salt
      • 2/3 Cup Graham Cracker Crust, crushed
      • 3/4 Cup Graham Cracker Crust, broken in small chunks

    Key Lime Filling

      • 6 ounces Cream Cheese, softened
      • 1 Tablespoon Sour Cream
      • 1/2 Cup Sweetened Condensed Milk
      • 1 Tablespoon Lime Zest
      • 1/4 Cup Lime Juice
      • Lime Wedges
      • Whipped Cream
Instructions
Servings:
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours 
Total Time: 2 hours & 25 minutes 
  1. Preheat oven to 350 degrees F and line 2 baking sheets with parchment.
  2. Cream the butter until smooth then add in the cream cheese and cream again.
    1/2 Cup Unsalted Butter, 2 Tablespoons Cream Cheese
  3. Add in sugars and beat until smooth, about 1 minute. Scrape the sides of the bowl down and mix in the egg and vanilla.
    1/2 Cup Brown Sugar, 1/3 Cup White Sugar, 1 Large Egg, 1 teaspoon Vanilla
  4. In a separate bowl, whisk together the dry ingredients except the graham cracker bits.
    1 3/4 Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt
  5. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold in the graham cracker crust chunks until the cookie dough is just combined. 3/4 Cup Graham Cracker Crust
  6. Using a large cookie scoop, scoop out 8-10 large cookies then roll into a ball. Roll the dough in the crushed graham cracker crust then place 4 at a time on a baking sheet. 2/3 Cup Graham Cracker Crust
  7. Make a well using a tablespoon in the center of each ball. Bake 10 minutes. Remove from oven and immediately press using a small glass or measuring cup to indent the center for the filling one more time. Set aside to cool.

For the Filling

    1. In a bowl, beat the cream cheese until soft. Add remaining ingredients and beat again.
      6 ounces Cream Cheese, 1 Tablespoon Sour Cream, 1/2 Cup Sweetened Condensed Milk, 1 Tablespoon Lime Zest, 1/4 Cup Lime Juice
    2. Fill the centers pf the cookies and chill in the fridge for 2 hours.

    3. Top with a lime wedge and a piped whipped cream.

      Lime Wedges, Whipped Cream
READ FULL RECIPE

Featured Recipe

Fourth of July Potato Salad

Ingredients

  • 2 lbs baby Yukon Gold potatoes

  • ½ cup extra virgin olive oil

  • Squeeze of one lemon

  • 1 tbsp honey

  • 1 tbsp Dijon mustard

  • 2 cloves garlic

  • Bundle of parsley

  • Pinch of salt

  • Pinch of pepper

Instructions

  1. Cut the potatoes lengthwise and then into ¼ inch slices. Add to pot filled with water and boil until soft. Drain and add to a clean bowl.

  2. Mince the garlic and the parsley separately and sprinkle over warm potatoes.

  3. Sprinkle salt and pepper over warm potatoes.

  4. Prepare the dressing.  In a carafe, add olive oil, lemon, mustard, honey and whisk. Pour over potatoes and slowly weave in to cover all potatoes.

  5. Serve warm or refrigerated.

READ FULL RECIPE

Featured Recipe

Watermelon Chamoy Frozen Margarita & Cucumber Lime Margarita

Ingredients

 

 

Instructions

1.      Combine all ingredients in a blender with ice.

2.      Blend until smooth.

3.      Pour into a rimmed glass and garnish with a lime wheel.

 

  1. Combine all ingredients in a shaker with ice.
  2. Shake and pour into a rimmed glass.

*Feel free to swap with the Langers 5 Calories Cucumber Lime With Mint for a low-cal version

READ FULL RECIPE

Featured Recipe

Banana Beer Bread

Ingredients
  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/2 cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp salt
  • 3/4 cup brown ale or beer of your choice (We used Señorita Imperial Porter from Elevation Beer Company)
  • 1/3 cup melted coconut oil
  • 3 ripe bananas
  • 2 eggs
  • 1/2 cup chopped walnuts
Instructions
Chews & Brews
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix the flours, sugar, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, mash the bananas and stir in the eggs, beer and then add in the coconut oil. Stir to mix well.
  4. Mix the wet into the dry ingredients and stir to combine. Fold in the chopped walnuts.
  5. Transfer mixture to a greased loaf pan and bake for 45 minutes, until a toothpick comes out clean.
READ FULL RECIPE

Featured Recipe

Decadent Carrot Cake

Ingredients

Cake

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp allspice
  • 2/3 cup cooking oil
  • 2 eggs
  • 1 cup finely shredded raw carrot
  • 1/2 cup crushed pineapple (with syrup)
  • 1 tsp vanilla extract
  • ½ cup of walnuts, chopped

Frosting

  • 8 oz. cream cheese, room temperature
  • 2 oz. unsalted butter, room temperature
  • 2 tsp vanilla extract
  • pinch of salt
  • 1 lb. confectioner’s sugar

Ingredientes:

Pastel

  • 1 1/2 tazas de harina
  • 1 taza de azúcar
  • 1 cucharadita de bicarbonato de sodio
  • 1 cucharadita de canela molida
  • 1/2 cucharadita de clavo molido
  • 1 cucharadita de pimienta Jamaica
  • 2/3 taza de aceite de cocina
  • 2 huevos
  • 1 taza de zanahoria cruda finamente rallada
  • 1/2 taza de piña triturada (con almíbar)
  • 1 cucharadita de extracto de vainilla
  • ½ taza de nueces picadas

Glaseado

  • 8 oz. queso crema, temperatura ambiente
  • 2 oz. mantequilla sin sal, temperatura ambiente
  • 2 cucharaditas de extracto de vainilla
  • pizca de sal
  • 1 libra de azúcar glas
Instructions

Jennifer Yu, Use Real Butter 

Yield: Serves 8 slices
Prep time: 20 minutes
Bake time: 35 minutes

  1. Cake:

    • Stir dry ingredients together in a large bowl. Add remaining cake ingredients and mix until moistened.
    • Pour batter into a greased and lightly floured baking pan. For a 9x9x2 inch baking pan, bake at 350°F for about 35 minutes or until the toothpick comes out clean or with moist crumbs.
    • Or bake in 2 6-inch round pans at 375°F for 45 minutes (at elevation).
    • Remove cakes from the oven and when slightly cooled, invert onto a cooling rack out of the pan and let cool completely.

  1. Cream cheese frosting:

    • Cream the butter and cream cheese together until completely blended.
    • Add vanilla and salt. Blend.
    • Gradually beat in confectioner’s sugar to desired consistency.

Note: Make as a layer cake with 1.5 times the amount of frosting. If there is any leftover, the frosting works beautifully on cinnamon buns.

Indicaciones:

Rinde: Sirve 8 rebanadas
Tiempo de preparación: 20 minutos
Tiempo de horneado: 35 minutos

  1. Pastel:

    • Mezcle los ingredientes secos en un tazón grande. Agregue los ingredientes restantes del pastel y mezcle hasta que se humedezcan.
    • Vierta la masa en un molde para hornear engrasado y ligeramente enharinado. Para un molde de hornear de 9x9x2 pulgadas, hornee a 350°F durante aproximadamente 35 minutos o hasta que al insertar un palillo éste salga limpio o con migas húmedas.
    • O hornee en 2 moldes redondos de 6 pulgadas a 375 °F durante 45 minutos (en altura).
    • Retire los pasteles del horno y, cuando estén ligeramente fríos, inviértalos sobre una rejilla para enfriar fuera del molde y déjelos enfriar por completo.

  1. Glaseado de queso crema:

    • Batir la mantequilla y el queso crema hasta que estén completamente mezclados.
    • Agregue la vainilla y la sal. Mezcle.
    • Agregue gradualmente el azúcar glas hasta obtener la consistencia deseada.

Nota: Haga un pastel en capas con 1.5 veces la cantidad de glaseado. Si queda algo, el glaseado queda muy bien en rollos de canela.

READ FULL RECIPE

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Happy Easter! Here’s our lentils-and-cornbread recipe

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A few ‘Happy Thanksgiving’ recipes from our family

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