Thursday, February 26, 2015

Adam’s Yeti Chili


It is fitting that we celebrate National Chili Day every year on the fourth Thursday of February since there’s nothing better than enjoying fiery fare during one of winter’s coldest months. -


  • 2  tablespoons olive oil
  • 1  large or 2 medium sweet onion(s), chopped
  • 8  large garlic cloves, chopped
  • 3  large bell peppers, chopped (assorted colors)
  • 2  pounds ground chuck
  • 1  pounds ground turkey
  • 1  pound ground pork or pork sausage of your liking.
  • 7  tablespoons chili powder
  • 2  tablespoon ground cumin
  • 2  teaspoon dried basil
  • 1  teaspoon dried oregano
  • 1  teaspoon dried thyme
  • 1  teaspoon cayenne pepper (adjust accordingly)
  • 1  teaspoon Savory Spice Shop Cajun Style Blackening Seasoning, Extra Hot or Slap Ya Mama (adjust accordingly)
  • 1  bay leaf
  • 1  cinnamon stick
  • 2  28-ounce can crushed tomatoes with added puree
  • 1  14½-ounce can low-salt chicken broth
  • 1  6-ounce can tomato paste
  • 1  15- to 16-ounce can prepared beans, I prefer organic tri-bean blend.
  • rogue_smoky_blue__64837.1407757827.1280.1280.jpg
    1 to 3 1 ounce square bittersweet chocolates



  1. First things first, pour yourself a Yeti. You bought a 4-pack and only one is needed here.
  2. Heat oil in heavy large Dutch oven over medium-high heat.
  3. Add onions and garlic. Sauté until onions are translucent, about 6 minutes.
  4. Add bell peppers until peppers become soft about 4 minutes.
  5. Add chuck, turkey and pork and sauté until brown, breaking up meat with back of spoon, about 10 minutes.
  6. Add chili powder, cumin, basil, oregano, thyme, bay leaf and cinnamon stick. Stir 2 minutes.
  7. Mix in crushed tomatoes, chicken broth, beer and tomato paste.
  8. You've made it through the technical part, and your glass is surely empty. Pour another Yeti.
  9. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes.
  10. Mix in beans and bittersweet chocolate and cayenne pepper. Simmer 5 minutes. Season to taste with salt and pepper.
  11. Garnish with crumbled blue cheese and serve.
  12. There’s still one more Yeti.

For even better Yeti Chili

Prepare 1-3 days ahead. Refrigerate until cold, then cover. Pick up some more Yeti, Rewarm over low heat before serving.

Monday, February 23, 2015

Adam’s Kraut Burgers

Adam’s Kraut Burgers

READY IN: 2 hours

  • 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 ½ teaspoons instant yeast
  • to 1 ⅛ cups lukewarm water*
  • 1 ¼ teaspoons salt
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, at room temperature
  • ½  cup instant mashed potato flakes
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled. In Colorado I usually use the maximum.

  • 1 lb Ground Meat (Lean Beef, Buffalo, German Sausage, be creative!)
  • ½ of a 6” to 8” head of green cabbage
  • 1 Large Yellow Onion
  • 3-4 Cloves of Garlic
  • Salt and Pepper to taste. Note, you will need a lot, ½ - 1 ½ tablespoons.
  • ¾ lb. Munster Cheese

1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature*, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

*If you preheat your electric oven to 400°F for 1 minute and then turn it off this creates a perfect ~80°F “room temperature” rather than finding a warm spot in your home.
4) After the dough has risen begin preparing the filling. Shred the cabbage, avoid getting too much of the bitter white core. Peel and shred the onion. Peel and dice the garlic.  
5) Brown the ground meat over medium heat in a large 4 qt pot, drain and return to pot. Add the garlic and onions, cook until translucent, about 4-5 minutes. Add the cabbage, cover and reduce heat to medium-low. Allow the cabbage to wilt, 5-10 minutes. Remove the lid and stir well. Add salt and pepper to taste. Continue to cook for an additional 5 minutes. Make sure everything is well blended, remove from heat.
6) Preheat oven to 400°F. Slice the cheese into 8 equally sized slices. They should be a little thicker than normal cheese slices.
7) Punch-down the dough and divide into 8 equally sized pieces with a bakers scrapper. With a rolling pin quickly roll out one of the small pieces of dough into a rough circle about 10” in diameter on a lightly floured surface, this does not have to be perfect. The dough should be about ⅛” thick.
8) Place a slice of cheese in the center of the dough, then a scoop of the filling. Roughly ½ cup. Then draw the corners and edges together in the center on top of the filling. The dough should stick to itself sealing the burger. Place the burger seams down on a lightly greased baking sheet.
9) Repeat for the other 7 pieces of dough. Then bake for ~20 minutes or until golden brown. Remove from baking sheet and allow to cool on a rack for 5 minutes before serving.

NOTES: The above dough recipe is very basic and guaranteed to give you the proper results. Experiment using your favorite, more advanced bread dough recipe. The dough recipe also makes great dinner rolls,

Pictures are of a double batch (16 burgers)

Saturday, February 14, 2015

Behind the cover: The Soup Club Cookbook

Written by Courtney Allison, Tina Carr, Caroline Laskow and Julie Peacock

The soup club concept is great, gather a few friends and take turn swapping soups. You cook once a month and have soup delivered to you every other week in that month.

These crafty New Yorker's have a great system that works pretty well, they detail the ins and outs of this type of club but they fail to realize that unless you live in New York or a small town many of your friends could be up to an hour away. I have thought about how I could make this work for me and I have yet to figure it out. 

Beside the club aspect of this beautiful book they spotlight over one hundred recipes. Recipes beyond broths and soups, they also include several breads, side items and snacks. Quite honestly I would have liked to see more soup recipes because I LOVE SOUP but I understand why these other recipes were necessary in this book. If you are running a soup club you can't deliver just a jar of soup.

The soups that they do list look amazing and I am planning to make their Faux Ramen this weekend. 

This is the perfect book for people that have a tight group of culinary friends that live close to one and other. But even if you can't pull together your own Soup Club you'll love the recipes. I think this will also serve as a great book for those who like to deliver a meal to those who have experienced a loss or just had a child, maybe the sick neighbor or a surprise dinner for your folks.

Disclaimer: I received this book from Blogging for Books for this review.

Pages: 240 | ISBN: 978-0-7704-3462-5

Sunday, February 8, 2015

2015 Cupid's Undie Run

Cupid’s Undie Run is a mile(ish) run in your bedroom-best superhero underwear through Downtown Denver to benefit the Children’s Tumor Foundation.

This year was an amazing year. Not only because on Saturday, February 7th 2015 we broke the all-time record with a high temperature of 72°F in Denver or because we had so much fun. But because we raised $4,205.00 for the Children's Tumor Foundation to help find a cure for neurofibromatosis.

Our team, NO PANTS brought it strong with clever fundraising tactics and a crazy boys against girls competition (which the girls won) and ultimately awesome superhero outfits.

Our donors are the true superheroes though. Giving your hard earned money to any charity is admirable; giving it on my/our behalf is personally touching and appreciated beyond words. I thank each and every one of you from the bottom of my heart and hope that in the future I can count on you again.

We had a great time with some incredible friends and laughed more than anyone can guess. Here are a few photos of the crazy time we had and at the very bottom is a list of every donor our team was graced by. If you need a copy of your receipt please let me know and I can generate a copy for you. Your donation is tax deductible.

Donor Name (by amount)

Orion Environmental, Inc 

Gary Wyse
Cary Ferguson
Christopher Beaver
Adam Petramala
Joe Farren
William Grant
Thomas Majors
Marty Biastoch
Christine Valerio
Jamie Keeler
Meg Ingram
Heretic Brewing Company
Barbara Swarts
Stanley Swarts
Patterson New Year's Poker Game Patterson / Moon
Brandi Young
Keith Reine
Kira Guzman
Roni Szigeti
Christy Shouey
Fred Wilson
Wendy Masek
Jason Strong
Kenneth Hedrick
Erik & Sarah Miller
Chris Krueger
Mary Ellen Heinly
Jamie Reyes
Joe Story
Michelle Moon
Jason Protzman
Tiffany Canaday
Stephen Mayo
LuAnne & Dan Petramala
Christopher Beaver
Brandi Young
Kim & Andy Wood
Vivian Miller
Jaclyn Scott
Kaylie Unrein
Stephen Ring
Scott Bowland
Sylvia Rosenbach
Alisa Miller
Elizabeth Miller
Beth Knox
Diane Moon
Timothy Hayward
Angel W
Gary S Fye
Jennifer Morrissette
Denise Drummond
Mike Kunetka
Adam Petramala
Laura Antone
Angie Yount
Denise Beaver
Dawn Escarcega
Laura vangilder
Gina meachum
Matt Uribes
Susan Hagen
Amber Hagadorn
Elsa Gipson
Heidi Patterson
Rea Kemble
Jason Figlewicz
Chris Bushman
Erica Kennedy
Jacquie Kiefer
Beverly Moore
Jamil Zainasheff
Amber Hott
Jason Figlewicz
Murray Joss
Justin Driscoll
Your Sexy Bitch
Melanie Myron
Charlie Essers
Roberta Figlewicz
Andrea Aragon
Amanda Parnitsupoun
Val Clark
Peter Finnegan
Stacey Schauer
Leslie Rathwell
Barbara Ring
Dawn Metters
Kaytie Montoya

Thursday, January 29, 2015

Behind the cover: A Good Food Day: Reboot Your Health With Food That Tastes Great

by Marco Canora, with Tammy Walker; photographs by Michael Harlan Turkell

An honest no bullshit approach to eating healthier without compromise.

I was recently introduced to a neat program called Blogging for Books by a friend and wonderful blogger Erica Kennedy of Everyday Erica. In short the program gets books into the hands of bloggers. I know you probably hadn't deducted to that but I thought I would explain. Needless to say I would highly recommend checking out her blog for all things creative, healthy and fun.

A Good Food Day

I chose this book because I liked the title. A good food day, don't we all seek that? Too often we skip breakfast, grab a fast lunch or maybe even say to hell with dinner. I know this is often the case for me. I never eat breakfast, usually have an unhealthy lunch or skip it entirely and dinner is where I focus my power. But face it you can't live a healthy life eating one decent meal a day.

Marco tells his story of being a career chef and treating his body poorly for years upon years. Between work and life, time gets away from you and at some point you realize you're killing yourself. With the help of his wife he created a concept called "A Good Food Day" which outlines various steps to successful eating. These steps coupled with his amazing recipes make eating healthy easy, fun and even a little adventurous. 

With 125 recipes and stunning photos from Michael Harlan Turkell this book not only tells a great story but also inspires you to try something new. Maybe a day with no-cook overnight oats in the morning, shaved asparagus, avocado and quinoa salad for lunch and lamb stew for dinner.

Since reading this book I have made some simple changes to my diet and noticed quite a difference. Simply substituting a cup of coffee for a shake it the morning has been very easy for me to do and allows me to get my body going and intake tons of nutrients. If you are looking to make simple changes to your diet and need a little help crafting a Good Food Day check out this book.

I even caught my 11 year old enjoying this book.
Disclaimer: I received this book from Blogging for Books for this review.

Tuesday, January 13, 2015

2015 Cupid's Undie Run Fundraiser

Will you give me $20 if I take off my pants?

Will you donate to my Cupid's Undie Run fundraising efforts?

Donate here: 

A bit more on what I'm doing...

So I signed up for this event called Cupid's Undie Run. Yeah, it's just like it sounds. I'll be running around... in public... in my undies... in the middle of February... in DENVER!
No, I didn't lose a bet. Why do you ask?

I'm doing this because 1 in 3,000 children are born with a genetic disorder called neurofibromatosis (NF). It causes tumors to grow non-stop on the nervous system, often causing deafness, blindness, disabilities and debilitating pain. You know what's even worse? There is no cure and frighteningly few treatment options. I'm on a mission to get some 'exposure' for NF research, if you catch my drift. I'll do whatever it takes, even if that means stripping to my skivvies and risking hypothermia and/or never running for office!

Last year we raised over $2.8 Million in donations that went towards the Children's Tumor Foundation and NF research, but there's still a funding gap that needs to be addressed. With your help, we can help bring new treatments to light for the 2 million worldwide battling NF.

Whether it be $5, $50 or $5,000... all donations help and go a long way toward helping those in need. Oh yeah, and they're tax-deductible, too.

Here's the link one last time: you want in on this effort join our team and run with us in your undies! 

Donations to Cupid's Undie Run benefit The Children's Tumor Foundation. 
The Children's Tumor Foundation is a 501(c)(3) non-profit organization with a 4-Star Charity Navigator rating. CTF prides itself on efficiency, spending 82.4% of its revenue on program expenses and less than 8% on administrative costs.