Corned Beef & Beer Cheese Loaded Fries

St. Patrick’s Day celebrations in Colorado are going to look a little bit different this year since we are battling over 3 feet of snow from the weekend! For those of us who are planners, you may have purchased a corned beef knowing the big day was coming up and are now considering how to use it up. Instead of traditional corned beef and cabbage ( a Nana specialty), we have combined every ingredient we love eat to on this Irish holiday and put them together in these decadent and over-the-top loaded fries. We’ve combined beer- a St. Patrick’s Day essential- into a rich and creamy cheese sauce which sits on top of a mound of french fries (they are baked!) and corned beef. If you are stuck inside this week with snow, this is the perfect, indulgent meal to kick off your celebrations!

Corned Beef and Beer Cheese Loaded Fries

  • Servings: 4
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An indulgent take on our favorite St. Patrick’s Day foods and flavors.

Ingredients

  • 3 potatoes
  • 2 tbs canola oil
  • salt and pepper
  • 2 lbs precooked corned beef
  • 3.5 tbs butter
  • 3 tbs flour
  • 2 cups whole milk
  • 1.5 cups lager beer
  • 2 cups shredded cheddar cheese
  • 1 cup shredded provolone cheese
  • 3 tbs Cholula
  • green onion, for garnish

Directions

  1. Preheat the oven to 450 degrees.
  2. Scrub the potatoes with the skin on to remove all of the dirt. Cut the potatoes into half inch french fries. Place the fries on a baking sheet and toss with the canola oil and salt and pepper. Bake in the oven for 40 minutes or until the potatoes are crunchy and cooked all of the way through.
  3. While the potatoes are cooking, heat the corned beef per package directions and set aside.
  4. Make the cheese sauce. Melt the butter over medium heat in a 2 inch deep sauté pan. Add the flour and continuously whisk until the flour and butter forms a roux. While whisking, add the milk and stir until the milk thickens. You want a thick, gravy-like consistency. Add the beer and continue to whisk until the texture thickens back to gravy consistency. Stir in the cheddar and provolone cheese and stir until all of the cheese is melted into the milk and beer mixture. Add the Cholula and remove the beer cheese from the heat.
  5. Put it all together. On a large serving dish, lay the fries out in a double layer. Chop the corned beef into bite sized pieces and layer over the fries. Top the fries and corned beef with the beer cheese sauce and sprinkle diced green onion on top. Serve hot!


Breakfast For Dinner Bowls

“Breakfast For Dinner Bowls” used to be our fancy way of saying, holy crap we didn’t buy groceries and have absolutely no idea what’s for dinner. This is precisely what has happened on a number of occasions; so many, in fact, that Breakfast For Dinner Bowls have now become a request instead of an accident. What exactly goes into one of these bowls changes from time to time, but the general gist is bacon, soft boiled eggs, a grain like quinoa or farro, and lots of vegetables. The result is a hearty breakfast bowl that easily satisfies for dinner. No matter what combination of ingredients we use, it’s a crowd pleaser every time.

Breakfast For Dinner Bowls

  • Servings: 4
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A healthy version of breakfast for dinner, complete with all of our favorite breakfast essentials.

Ingredients

  • 1 1/2 cups quinoa, farro, or your favorite grain
  • 4 slices thick cut bacon
  • 4 cloves garlic, minced and divided
  • 1 1/2 cups cherry tomatoes
  • 1 tbs balsamic vinegar
  • 1 tbs honey
  • 2-3 springs fresh thyme
  • salt and pepper, to taste
  • 2 tbs olive oil
  • 6 cups lightly packed kale, large stems removed and roughly chopped
  • 8 oz cremini mushrooms, stems removed and sliced
  • 4 eggs
  • 1/2 cup parmesan, feta, or goat cheese (optional)
  • your favorite hot sauce (optional)

Directions

  1. Heat a medium pot with 3 cups of water to a boil. Add your grain of choice and cook according to package directions, adding more water if your grain requires it. Cook until done and set aside in a separate bowl, covered.
  2. While the grain is cooking, heat a second large sauté pan over medium-high heat. Add the bacon and cook until it starts to get crispy, about 8 minutes, flipping once half way through. Remove the bacon, leave about 2 tbs of the fat in the pan, and discard the rest. Keeping the heat on medium, add half of the garlic (2 cloves) and cherry tomatoes to the pan. Cook until the tomatoes start to burst. Add the balsamic vinegar, honey, and thyme to the tomatoes. Chop the bacon and add it back into the pan. Reduce the heat and cook another 5 minutes or so, until the tomato mixture has a jam like consistency. Season with salt and pepper, remove from the pan, and keep covered and warm until you are ready to serve.
  3. It is time to cook the eggs. Gently put the eggs into the boiling pot of water from Step 1. Depending on how you like your egg, cook the egg for 6 minutes for a thick runny yolk or 7 minutes for more of a jammy yolk consistency. Keep the water at a gentle boil while the eggs are cooking. Immediately transfer the eggs from the boiling water to a bowl of ice water. Peel the eggs when they are cool enough to handle, trying to do this process quickly so that they don’t over cool, and set the eggs aside until you are ready to serve.
  4. While the eggs are boiling, begin cooking the mushrooms. Using the same pan that the tomatoes were cooking, add the olive oil, remaining garlic, and mushrooms. Let the mushrooms and garlic cook for about 5 minutes before adding the kale to the pan. Give everything a good toss, season with salt and pepper, and cover. Cook the mushrooms and kale for another 3-5 more minutes, or until the kale is nice and wilted.
  5. Now you are ready to combine all of the elements to serve. Divide the quinoa or bulgur evenly amongst the four shallow pasta bowls. Add the kale and mushrooms to the plates, making a little nest in the center. Put a large spoonful of the tomato bacon jam into the nest and top with the soft boiled egg. Sprinkle with cheese, if desired, and serve. We like our bowls with a little bit of hot sauce, as pictured.


Bouchon Bakery Inspired Brie.L.T. Sandwiches

This recipe inspiration comes from our trip to Napa last October. Bouchon Bakery, from famous chef Thomas Keller, was at the top of our list of places to visit when we were in Yountville. We made an adventure of our day by riding bikes from Napa to Yountville and were pleasantly starving and ready for treats once we got there. To make sure we got the full Bouchon experience, we ordered everything from croissants to cookies and cupcakes – we weren’t going to miss out! To offset all of the sweets, we also got a sandwich called the Brie.L.T. Holy moly was it good! The sandwich was so flavorful and filling that is was perfect to split amongst the four of us and we have talked about it so much since our trip, that we knew we needed to make our version of it for Tuck & Tate.

What we loved about the Brie.L.T. at Bouchon is the rich and decadent spin they took from a traditional BLT. We have combined some of their elements with a few of our own to make the recipe below. We chose to incorporate sun dried tomatoes instead of fresh tomatoes; a great spin for winter that also gives the sandwich an umami punch of flavor. Arugula breaks up the rich sandwich and also gives it peppery punch, while and the prosciutto adds some salt that we find addicting. Bottom line – makes these stat. You will not be disappointed.

Brie.L.T. Sandwiches

  • Servings: 4
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A rich and decadent sandwich, inspired by our trip to Bouchon Bakery in Yountville.

Ingredients

  • 1 baguette, cut into 4, 6-inch pieces
  • 2/3 cup sun dried tomatoes in oil
  • 2 large cloves of garlic, minced
  • 4 oz prosciutto (8 slices)
  • 1 wedge of brie
  • 2-3 cups of arugula

Directions

  1. Heat a large sauté pan over medium heat. Add the sun dried tomatoes with their oil and the garlic to the pan. Cook over medium heat until the garlic starts to become fragrant, about 3 minutes. Use a slotted spoon to remove the tomatoes from the pan and toast all eight pieces of the bread in the oil. You want the bread to soak up the sundried tomato oil and may need to do this in batches so that each piece of bread comes in contact with the pan and gets toasty. Remove each piece of bread and set aside until you are ready to assemble the sandwiches.
  2. Assemble the sandwiches by spreading the sun dried tomatoes on the top piece of bread in each sandwich. Thinly slice the brie and add a full layer to each sandwich on the bottom piece of bread. Top the brie with two slices of prosciutto and the prosciutto with arugula. Slice each sandwich in half and serve.


Semi-Homemade Fish Tacos

Last week we shared one of our favorite recipes for Spicy Slaw. We love this recipe because it can easily be paired with burgers, tacos, and even eaten plain as a salad. Today we are sharing one of our favorite uses of the slaw with this recipe for semi-homemade fish tacos. We use frozen fish filets in this recipe so that we can prepare the rest of the ingredients while the fish is cooking. This saves us a ton of time and cleanup in the kitchen and allows us to focus on preparing and incorporating fresh ingredients. Our taco toppings are fairly simple in this recipe, as this is a recipe we often use for weekday lunches. If you have more time in the kitchen, the sky is the limit with where you can take these. If you have some extra time, this recipe would pair perfectly with our avocado crema, red onion, and cotija cheese. We’d love to hear how you make it your own!

Semi-Homemade Fish Tacos

  • Servings: 6 tacos
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Our quick and easy recipe for semi-homemade fish tacos.

Ingredients

  • 2 frozen breaded fish filets (we used Trader Joe’s panko crusted tilapia)
  • 6 taco shells
  • 1 can black beans
  • Spicy Slaw
  • 1 cup cherry tomatoes, sliced in half
  • Shredded Cheddar Cheese
  • Salsa

Directions

  1. Prepare the fish according to package directions.
  2. While the fish is cooking, prepare the spicy slaw and set aside.
  3. Drain and rinse the black beans and heat in a pot over medium heat.
  4. When the fish is finished cooking, slice the fish into 1/2 inch pieces.
  5. Assemble the tacos. Place a generous portion of slaw in the taco shell. Top with black beans, fish, tomatoes, shredded cheddar and salsa. Serve immediately.


Spicy Slaw

When we are eating tacos or burgers, we love adding a crispy, cold coleslaw as a topping. Coleslaw brings such a nice crunch to these dishes and can be made advance if you are bringing it to an event or serving it for a group. While we love ourselves a traditional, creamy coleslaw, we have decided to mix this recipe up a bit by keeping it dairy free and adding some heat. This particular slaw is seasoned with a blend of Mexican spices and chilis, making it a bit tangy and spicy. We love to use this recipe with fish tacos (recipe coming next week!) or a southwest burger.

Spicy Slaw

  • Servings: 4 side servings
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A spicy Mexican-inspired coleslaw that pairs perfect with burgers, sandwiches and tacos.

Ingredients

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 tsp Adobo all purpose seasoning
  • 1/2 tsp chili flakes
  • 1 tbs honey
  • salt and pepper to taste
  • 2 cups pre-shredded cabbage mix
  • 1 cup shredded carrots

Directions

  1. Prepare the dressing. Combine the ingredients (apple cider through honey) in a small bowl and whisk until the honey is completely dissolved. Season with salt and pepper to taste.
  2. In a medium bowl, combine the pre-shredded cabbage mix and carrots and toss with the dressing. Let sit for at least 5 minutes before serving or store in refrigerator overnight.


Tempeh Buddha Bowls with Peanut Sauce

We love a good weekend of splurge eating but after a few days of decadence we like to reign it back a bit and get our health on track to start the week. Monday’s tend to be the day for clean eating in our houses, which means incorporating a lot of veggies to our menu. We make these “buddha bowls” in about a dozen variations, but we love this one for winter because of the hearty vegetable selection and creamy coconut peanut dressing. Getting in vegetables during the winter can feel like a challenge, but recipes like this- with heartier ingredients- make the challenge easier to achieve. As with all of our recipes, we encourage you to use what you have on hand and substitute ingredients in the bowl as necessary.

Tempeh Buddha Bowls With Peanut Sauce

  • Servings: 2
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One of our favorite winter vegetarian dishes, the peanut sauce cannot be beat!

Ingredients For The Bowls

  • 1 package tempeh
  • 1 tbs sesame oil
  • 1 tbs soy sauce
  • 1 tbs Sriracha or chili sauce
  • 1 1/2 cups cooked farro or your favorite grain
  • 1 large carrot, grated
  • 3 cups cabbage coleslaw mix
  • 1/2 avocado, sliced
  • 1/2 cup frozen edamame, thawed

Ingredients For The Peanut Dressing

  • 1 cup coconut milk + the thick coconut cream on the top of the can
  • 1 large clove garlic, minced
  • 1 tbs fresh ginger, minced
  • 2 tbs peanut butter
  • 1 tbs Sriracha or chili sauce
  • 1 tsp soy sauce
  • salt to taste

Directions

  1. Heat a large skillet over medium heat. Add the sesame oil, soy sauce, and chili paste to the pan. Cut the tempeh into segments and add them to the pan. Sear the tempeh for about 5 minutes per side, or until it is heated through. Set aside and wipe the pan clean.
  2. Make the peanut dressing. In the same pan that you just cooked the tempeh, add the coconut cream from the top of the can of coconut milk. Add the garlic and ginger and sauté them for about 4 minutes, or until they are fragrant and starting to caramelize. Add the peanut butter, sriracha, and soy sauce to the pan. Stir to melt the peanut butter and then add the remaining cup of coconut milk. Whisk to combine all ingredients and let the sauce cook until it has thickened, about 5 minutes.
  3. Assemble the bowls. Layer the ingredients for the buddha bowls into two large serving bowls. Drizzle generously with peanut sauce and serve immediately.


Crispy Sesame Chicken Noodle Bowls

We love Asian food of all kinds (seriously, we are pretty obsessed) and for those lunches and dinners where we want to cook in, we jump at the opportunity to cook with some of the Asian flavors we like most. These crispy sesame chicken bowls are the perfect recipe for an easy and flavorful family dinner that everyone will be looking forward to. We have put a lot of love into creating a crispy sesame chicken that is sweet, spicy and savory. The chicken is combined with mushrooms, edamame and carrots – but really you can use almost any vegetable you have on hand – and tossed with a sesame flavored noodles. The results are simply to die for. Our audience for this meal was aged 1.5 to 65 and everyone was equally pleased and satisfied.

Crispy Sesame Chicken Noodle Bowls

  • Servings: 4
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An Asian inspired noodle bowl that comes together in under 30 minutes.

Chicken Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into bit sized pieces
  • 1 cup corn starch
  • 1/4 cup sesame oil
  • 2 tbs hoisin sauce
  • 3 tbs soy sauce
  • 1 tbs sambel oelek (garlic chili paste)
  • 1/2 orange, juiced

Noodle Bowl Ingredients

  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 2 inches of fresh ginger, grated
  • 2 cups fresh ramen noodles (if you can’t find fresh, dry noodles work just fine)
  • 2 tbs sesame oil
  • 1 lb white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 cup shredded carrots
  • 1 cup shelled edamame (defrost in advance if you purchase frozen)

Directions

  1. Prepare the chicken. In a medium bowl, combine the chicken and cornstarch. Use your hand or a spoon to toss the chicken in the corn starch until the chicken pieces are thoroughly coated. In a separate, small bowl, whisk together the hoisin sauce, soy sauce, sambal oelek and orange juice.
  2. Cook the chicken. In a medium sauté pan, heat 2 tbs of the sesame oil. Add the chicken and sauté for 5 minutes until the chicken is crisped and browned on all sides. Add the sauce mixture and continue sautéing for an additional five minutes. The sauce will thicken and the chicken will be dark and sticky.
  3. Prepare the sauce. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil and ginger. Set aside.
  4. Cook the noodles according to package directions.
  5. While the noodles are cooking, prepare the vegetables. Using the same sauté pan as the chicken (you don’t need to bother rinsing it out), heat the remaining sesame oil over medium heat. Add the mushrooms, garlic, ginger and carrots and sauté for 5 minutes or until the mushrooms are soft and cooked through. Add the edamame and sauté for an additional 2 minutes.
  6. Bring it all together. Add the noodles and sauce to the vegetables and toss together so that all of the ingredients are combined and warmed through. Serve immediately in a bowl and top with the chicken.


Brookies

When preparing for any sort of “show” event like the Super Bowl, Golden Globes, or Academy Awards, we like for dessert to be pre-made and something that can be served easily. We don’t want to miss the best part of the event because we are assembling a fancy dessert in the kitchen. Any sort of bar or cookie is great for events like these because they can be made in advance and sliced to serve when it comes time for dessert. We love these brookies and they are especially appealing to all of the chocoholics in our group. The only thing better than a warm chocolate chip cookie is a cookie with a brownie layer on the bottom. If you’re feeling really fancy you can serve these with a little scoop of ice cream on top, but we prefer to eat them hot out of the pan.

Brookies

  • Servings: 16 pieces
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A classic dessert for the big show, big game, or any group get together.

Ingredients For The Brownie Layer

  • ¼ cup butter
  • 1 oz unsweetened baking chocolate
  • ½ cup sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 1 tbs coffee
  • ½ cup flour
  • ¼ tsp baking powder
  • 1/8 tsp salt

Ingredients For The Cookie Layer

  • 5 tbs salted butter at room temperature
  • ¼ cup brown sugar
  • 1/8 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 1/8 tsp salt
  • 1 ¼ cup all purpose flour
  • ½ cup semisweet chocolate chips

Directions

  1. Preheat the oven to 350 degrees. Line an 8 x 8 inch baking dish with parchment paper. Set aside.
  2. Make the brownie layer. Heat a medium sauce pot over medium heat. Add the butter and melt until it fully coats the bottom of the pan. Add the chocolate and melt completely. Remove from the heat immediately after the chocolate has melted. In a separate bowl, whisk the sugar, eggs, vanilla, and coffee together. When the chocolate mixture has cooled, add that into the mix as well, whisking as you go to evenly distribute the heat. Add the salt, baking powder, and flour into the chocolate mix. Use a rubber spatula to fold the mixture together, being careful not to over-mix. Pour the batter into the bottom of the baking dish and set aside until ready to bake.
  3. Make the cookie layer. Use a hand mixer to beat the butter, brown sugar, and white sugar in a medium mixing bowl. Mix for about 3 minutes, or until the butter is fluffy. Add the egg and vanilla, mixing well to combine. Add the baking soda, baking powder, salt, and flour to the mixing bowl. Stir until just combined. Use a spatula to fold in the chocolate chips. Gently flatten the cookie dough and place it in as even a layer as possible over the brownie batter, being sure to not press too firmly into the batter and disturbing the layers.
  4. Bake the brookies for 25-30 minutes, or until they just come out clean with a toothpick. Let the brookies cool completely before slicing and serving.


Buffalo Chicken Sandwiches

The great sandwich debate is open in our homes recently. Some of us love sandwiches and others, not so much. The one thing we can agree upon is that everyone in our homes loves some sort of buffalo chicken. We set to find a happy medium with this buffalo fried chicken sandwich. We have infused this sandwich with spice, it’s everywhere from the buffalo infused egg wash to the breading of the chicken to the jalapeno ranch dressing. The result is a finger licking good sandwich that is everyone in the family can enjoy.

Buffalo Fried Chicken Sandwich

  • Servings: 4 sandwiches
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A spicy buffalo chicken sandwich perfect for a summer time dinner or game day entrée.

Spicy Ranch Dressing Ingredients

  • 1 cup plain, nonfat Greek yogurt
  • 2 tbs ranch dressing seasoning
  • 1/2 jalapeno, diced (if you prefer less spicy, ditch the seeds – more spicy? do a full jalapeno)
  • 1/2 English cucumber, diced

Buffalo Chicken Sandwich Ingredients

  • 2 lbs boneless, skinless chicken breasts, sliced into 1 inch tenders
  • 1 cup all purpose flour
  • 2 eggs
  • 1.5 cups buffalo sauce (we used Blonde Beard’s Chicken and Waffles)
  • 1 cup bread crumbs
  • 1 cup canola oil
  • 4 brioche buns
  • 1/4 red onion, sliced
  • iceberg lettuce, cleaned and cut into large pieces

Directions

  1. Make the spicy ranch dressing. In a bowl, combine all of the ingredients (yogurt, seasoning, jalapeno and cucumber). Stir until all ingredients are thoroughly combined. Set aside in the refrigerator.
  2. Prepare your breading workstation. Use three separate shallow bowls and fill them with the flour, eggs and bread crumbs – separately. Scramble the eggs with 2 tbs buffalo sauce. Season each of the three bowls with salt and pepper.
  3. Use one hand for dry ingredients and one hand for wet ingredients and place one chicken tender in flour, egg mixture and bread crumbs in that order. Make sure the tender is fully covered in each ingredient before moving it on to the next step. Once the chicken tender is coated with bread crumbs, set aside. Repeat until all chicken tenders are breaded.
  4. In a 2″ pan, heat the canola oil until it is very hot. You will know it is ready if you put a splash of water from your hand it immediate sizzles. Once hot, add the chicken tenders and fry for 4 minutes on each side. The chicken tenders should become crispy and golden. Remove from the pan and place on a paper towel to allow the grease to drain.
  5. When all chicken tenders have been cooked, place the chicken tenders in a bowl and toss with the remaining buffalo sauce until the chicken tenders are thoroughly coated with sauce.
  6. Assemble the sandwiches. Spread a generous amount of the spicy ranch dressing on the top bun. Layer a few pieces of the chicken, lettuce and onion on the bottom bun. Add additional hot sauce as desired. Serve immediately.


Green Bean Cobb Salad

We tend to struggle with getting our veggies in during the winter. When snow is falling and it’s just about freezing, the last thing we want to eat is cold lettuce. We were brainstorming ways to make winter salads and dreamt up this Green Bean Cobb Salad. Everything we love about a traditional cobb salad (hello, toppings!) but on top of green beans instead of iceberg lettuce. The result is refreshing but still hearty and something we are down to eat any time of year. We paired the salad with our favorite Sunday Night Salad Dressing, which adds a little bit of a vinegar punch to the richer ingredients like bacon and feta.

  • Servings: 4 side salad servings
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Ingredients


Directions

  1. Preheat the oven to 400 degrees.
  2. Lay a sheet of foil onto a cookie sheet and place the bacon on the foil. Cook the bacon for about 12 minutes, or until it’s crispy. Remove and set aside until cool. Chop into bite-sized pieces.
  3. Bring a medium sized pot of water and 1 tablespoon of salt to a boil. Cook the green beans for about 3 minutes and remove with a slotted spoon into a large bowl of ice water to stop the cooking. Let the green beans sit in the water for at least 3 minutes before drying on a kitchen towel.
  4. In the same water that you used to cook the green beans, boil the eggs. Bring the water to a simmer and gently add the eggs into the pot. Cook for 8 minutes. Remove the eggs and run them under cold water. Peel and dice the eggs.
  5. Make the salad dressing. Make the salad dressing according to the recipe directions in the link above. This can be made in advance and stored in the refrigerator.
  6. Assemble the salad. Lay the green beans in the center of a serving dish. Add the salad toppings (bacon, tomatoes, eggs, red onion, avocado, and feta cheese) in different sections on top of the green beans. Serve with a generous amount of dressing.