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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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! 
--Newly released--
Spice It Up
Each recipe showcases at least one uniquely flavored spice. But please don't be afraid of the word "spice". Only a few dishes will leave your tongue tingling!