Easy to Make, Hard to Forget
Easy to Make, Hard to Forget

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Every great recipe begins with any number of ingredients. No matter how big or small your meal may be, a few simple tricks can take the ordinary to extraordinary. 

That's when your dish becomes Easy to Make, Hard to Forget!
Easy to Make, Hard to Forget  
isn't just a few recipes. It's a whole new concept showing you how a few simple steps allow maximum flavor in your meals with minimum effort. 
From using fresh herbs, to spicing up your dishes, these techniques will help you have dinner on the table in no time. 
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Easy to Make, Hard to Forget

Recipe: Chipotle's Patrón Margarita

by EZ as Pie! on 04/25/13

Chipotle Mexican Restaurant was kind enough to share with me their new recipe for Patrón margaritas. As of April 29th they will begin offering them at their restaurants, just in time for Cinco de Mayo. Try them and let me know if you like them. Ole!

  • Ice
  • 1.5 oz. Patrón Silver
  • 0.5 oz. Cointreau
  • 1 oz. lime juice, freshly squeezed
  • 0.5 oz. agave nectar
  • 1 Lime, cut into wedges
  • Kosher salt, optional

Fill rocks glass with ice and pour into shaker. Add tequila, Cointreau, lime juice, and agave nectar. Cover and shake for 3-5 seconds, until foamy.

If using salt, place in a shallow dish. Moisten the rim of a rocks glass with the lime wedge, then dip the rim in salt.

Pour contents of shaker into the glass. Garnish with lime wedge and enjoy!

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Recipe: Tzatziki

by EZ as Pie! on 03/19/13

Fage recently brought their Tzatziki yogurt in a cup to Denver. Hmm I'm trying to say something nice so I'll say... it's interesting.

Perhaps I'm biased, but I think my own recipe is better. My tzatziki is found on page 12 of book #2, From the Herb Garden. Make it yourself and then compare to Fage's pre-made dip. Let me know which is better!

  • 1 medium English cucumber, peeled and chopped
  • 1/8 tsp. salt
  • 1 c. plain Green yogurt
  • 1 Tbl. fresh dill, chopped
  • 2 tsp. fresh lemon juice
  • 2 garlic cloves, minced
  • 1/4 tsp. salt

Place cucumber in food processor or blender. Pulse until finely chopped. Put cucumber in strainer over a medium bowl. Sprinkle with salt. Let stand 15-20 minutes or until juice has drained into the bowl. Discard juice.

Combine cucumber, yogurt, dill, lemon juice, and garlic in medium bowl, stirring until well blended. Add 1/4 teaspoon salt and stir. Refrigerate at least one hour before serving.

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Recipe: Dijon Pretzel Dip

 by EZ as Pie! on 02/01/13

I love this ridiculously easy, creamy, and mustardy dip with pretzels as delicious dippers.

·         1 Tbl. Dijon mustard

·         8 oz. cream cheese, softened

Blend mustard with cream cheese. Serve at room temperature.

 

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Recipe: Chili con Queso

 by EZ as Pie! on 02/01/13

Super Bowl Sunday is upon us. The mecca of all days to overeat. Whether you are staying home with a few friends or attending an all out blow-out, this queso will leave people talking (and maybe even loosening a belt notch). It's part good-old processed American cheese, part delicious fresh ingredients. Serve with tortilla chips and enjoy!

Clearly all I can think about is queso since I've posted two recipes in a row. All I want for Super Bowl is a super sized bowl of queso. Seriously.

  • 1 10oz. can petite diced tomatoes, drained
  • 2 Tbl. Mexican lager (like Corona)
  • 2 tsp. ground cumin
  • 1 tsp. Ancho chili powder
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • 1 lb. Velveeta, diced
  • ½ c. shredded Monterey Jack cheese
  • ½ c. green onions, diced
  • ¼ c. chopped fresh cilantro
  • 1 tomato, seeded and diced
  • 1 jalapeño, seeded and diced
  • Juice from ½ of lime

In large pot over medium heat, stir together tomatoes, beer, cumin, chili powder, garlic powder, and salt and pepper to taste. Bring to a boil.
Reduce heat to low and simmer until liquid is reduced. Add Velveeta. Stir until melted.
Transfer to a serving bowl. Top with Monterey Jack cheese, green onions, cilantro, diced tomato, jalapeño. Squeeze juice from half a lime over top. Serve immediately with tortilla chips.

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Recipe: White Queso

 by EZ as Pie! on 01/21/13

So it's been decided. Super Bowl 2013 will come down to Ray Lewis versus the 49ers. Probably not what we were all expecting. Nonetheless Super Bowl is always an opportunity for snacking and watching the commercials we try and avoid the other 364 days of the year.

Get ready for some serious snack recipes. Let's start with this White Queso dip that will create a mad rush to the snacking table. It's that good.

  • 2 8 oz. blocks cream cheese, softened
  • 2 c. Monterey Jack cheese, shredded
  • 1 c. parmesan cheese, grated
  • 1/4 c. sweet yellow onion, diced finely
  • 1/4 c. green oinoins, diced
  • Preheat oven to 425 degrees.

Preheat oven to 400 degrees. Mix all ingredients in a medium bowl. Pour into 8x8 glass baking dish. Bake 20-30 minutes or until bubbly. Serve with tortilla chips.

 

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Main | Older Entries »
The Basics is the first in a series of cookbooks outlining ten simple techniques used in making your meals Easy to Make, Hard to Forget. Forty recipes are included with easy to follow directions. 
From the Herb Garden is the second volume in the Easy to Make, Hard to Forget cookbook series offering over 30 recipes teaching you how to use fresh herbs. 
Recipes as featured on 
KWGN Channel 2's Colorado's Best!

Cilantro Lime Chicken Tacos

  • ¼ c. cilantro, roughly chopped
  • 2 cloves garlic, minced
  • 3 Tbl. onion, chopped
  • 1 jalapeño, seeded and chopped
  • 3 Tbl. fresh lime juice
  • 1 tsp. honey
  • 1 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • ½ tsp. cumin
  • 4 boneless skinless chicken breasts, diced
  • 1 Tbl. olive or canola oil
  • corn or flour tortillas

In a large bowl, stir cilantro, garlic, onion, jalapeño, lime juice, honey, salt, chili powder, paprika, and cumin until well combined. Place the chicken in the bowl, turning to cover completely with marinade. Cover and chill for at least one hour or up to 12 hours.  

Preheat oil in large skillet over medium heat. Add the chicken and sauté until cooked through and juices run clear, 8 to 10 minutes. Scoop chicken into tortillas and finish with the toppings of your choice. 

​*Found on pg. 37 of Easy to Make, Hard to Forget: From the Herb Garden

​Green Jalapeño Salsa Dip

  • 12 medium tomatillos, husked 
  • 3-5 jalapeño peppers, seeded, diced
  • ½ tsp. sugar  
  • 2 Tbl. lime juice  
  • ½ c. yellow onion, chopped  
  • 1½ tsp. garlic, minced  
  • ½ tsp. salt  
  • 3 Tbl. fresh cilantro, chopped  

Place tomatillos and jalapeños into food processor. Pulse until tomatillos are coarsely chopped. Pour mixture into medium bowl. Add all the other ingredients and mix well. Serve at room temperature, or chilled. 

*Found on pg. 14 of Easy to Make, Hard to Forget: Salsas, Dips, and Sauces! 

Salas, Dips & Sauces is now available for purchase! The third volume in the series is filled with over 60 favorite recipes to make your next party a hit!