Tuesday, May 22, 2012

Verne Witham FREE Pancake Breakfast

Kickoff Summer by attending the annual Verne Witham FREE Pancake Breakfast in Manitou Springs on Saturday, May 26th, 2012.

There will be free pancakes, sausage, juice and coffee served in the 900 block of Manitou Avenue from 9:00am - 11:00am.

The event is hosted and sponsored by the  hosted by the Manitou Springs American Legion Post 39 and the Manitou Springs Kiwanis Club. Donations will be accepted to help support the cost of the annual downtown holiday lighting decorations. For more information, call the Manitou Chamber at 685-5089.

And while you're here, stay at the Rocky Mountain Lodge & Cabins. We are located just 5 miles west of Manitou Springs in the mountain community of Cascade, at Pikes Peak, with beautiful mountain views. Get away from the hustle and bustle of the city and recharge your batteries.

Monday, May 21, 2012

Greek Yogurt, Sour Cream Substitute, Yogurt Dip

About a year ago I got turned on to Greek Yogurt and have since fallen in love with it and use it for all kinds of things. I make yogurt parfaits with it at our Colorado Springs Bed and Breakfast Inn, I make dips with it for chips and veggies, and I use it as a substitute for anything calling for sour cream.

Here are some ideas of what you can do with Greek Yogurt:

Substitute for Sour Cream: Greek yogurt has the same consistency as sour cream, and a very similar taste as well, so whatever recipe calls for sour cream, substitute Greek Yogurt and it's much healthier for you. I use it for a substitute in my Sour Cream Chicken Enchilada Recipe, Stroganoff, Dips, fruit parfaits, and pretty much anything you would use sour cream for. I have not bought sour cream since I started substituting Greek Yogurt for it. Much healthier and you'll never know the difference.
Chip and Veggie Dips: This is one of my favorite uses for Greek yogurt. I admit I am a HUGE chip and dip, & veggie and dip fan. But I no longer use sour cream in my dips, I only use Greek yogurt. It makes it healthier and makes me feel a little less guilty about eating it. Here are some of the things you can add to sour cream to make a fantastic dip for chips and vegetables:
  • Ranch Dip
  • Dried Dill Weed
  • Lipton Onion Soup Mix
  • Chipotle Seasoning
  • Mrs. Dash's Seasonings, there's quite a variety
  • Horseradish and a little Dijon Mustard to go with your Prime Rib
  • Brown Sugar, Peanut Butter, and some softened Cream Cheese is great for dipping apples
Fruit & Yogurt Parfaits: I make fruit and yogurt parfaits at our Bed and Breakfast Inn frequently and our guests gobble them up every time. The Greek yogurt can be a bit tart though, so I sweeten it up with a little Agave Nectar and add a splash of Vanilla Extract for some flavor.

You can pretty much use Greek Yogurt for just about anything. I've also used it my baked recipes such as Coffeecakes, Breads, and Cheesecakes. Be creative, have fun with it, and enjoy divulging a little healthier.

Friday, May 4, 2012


With Cinco de Mayo coming up it's a perfect time for a Mexican fiesta! We lived in Arizona for over 20 years and fell in love with Mexican food and like to cook and eat Mexican food frequently. I have a number of great Mexican recipes, and this is one I found a couple years ago that's a great Mexican Appetizer. It can even be made the day ahead of time. Enjoy!


  • 1 1/2 pounds boneless, skinless chicken breasts (or canned cooked chicken)
  • 1 10-oz can Ro-tel diced tomatoes and green chiles, drained
  • 12 oz. cream cheese, softened
  • 1 cup shredded Colby-jack cheese
  • 1 clove garlic, minced
  • 3 tsp. ancho chili powder
  • 1 tsp. cumin powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. garlic salt
  • 1/4 cup cilantro, chopped
  • 6 green onions (scallions), which and green parts, chopped
  • 6-8 large flour tortillas (I like to use a variety of white, tomato and spinach)

Season chicken breasts with garlic salt, 1/2 tsp. of the cumin, and 1 tsp. of chili powder. Grill, or cook in a skillet with a little olive oil until cooked through, turning halfway. Cool slightly and shred. (If using canned, cooked chicken, shred the chicken up a bit in a bowl and add the above seasonings).  

In a large mixing bowl combine the cream cheese, drained tomatoes and green chiles, cheese, remaining spices, garlic, cilantro, and onions. Mix together until well-incorporated.Add cooled chicken and stir together.

Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like to would with a burrito, but leave the open.

Using a sharp knife, cut into 1-inch thick slices and transfer to a serving platter. Cover with plastic wrap and refrigerate until ready to serve.

*These can be made the day before, and kept in a covered plastic container.