Mac n Cheese the Devil

Let’s say that you walk into a bar a order a cold beer, there is a well priced draft version of one of your favorite draws and you order it anticipating the cool refreshment to follow. The bartender sets down a greasy glass and starts to unzip his black Dickey’s, do you

1. Let him continue to serve you the lie you just ordered


2. Tell him to raise the drawbridge?

Putting comfort food on a bar menu is the smartest thing anyone can do to boost food sales in a pub. Throw in the benefit of low prices to accompany your beverage and you will be opening your wallet before the waitstaff can say jimminy christmas. It would stand to reason that great classics like, Garlic French Fries or Macaroni and Cheese, would be no great task for anyone to prepare. Why would anyone sabotage the prospect of great return business by serving fowled versions of things that you know you love to eat?

One Denver’s local hangs, the Breckenridge Brewery on the corner of 5th and Kalamath, has committed this very crime. The Mac n Cheese contained no lobster tails or even the possibility of creme fresh as a base component of the $5.50 bowl of toxic waste that was served to me earlier this very evening. The thought of each oily, not buttery smooth, mouthful of what seemed like pre-chewed velveta, is beginning to climb back up my esophagus.

The bowl was filled proudly with oversized-softened macaroni noodles coated in, 7 Eleven grade nacho cheese whiz, topped with some shredded cheddar of a similar taste and consistency and an under indulgent helping of thin, flavorless bacon bits mixed into the mash. If it weren’t for the decent service, the night may have been a disaster. My eyes are still trying to vomit up the strange imagery of what would appear to be coiled chopped snakes covered in a yellowish primordial goo.

If you are going to make a standard like Mac n Cheese (with bacon), I had better be able to:

  1. Taste the bacon (since it is a named ingredient)
  2. Feel the firm al dente texture of the pasta
  3. Enjoy the decadent buttery cheese dressing

Since none of these things were palatable at all, I give the Breck’s first appearance on my wailing wall, a big thumbs down. If you value the inner lining of your stomach and would like to avoid sucking down a roll of tumbs before bed, you should keep this item off the menu.

Sincerely, the queezy Eater – Zach

Chicken Salad Sandwich

Today is Monday. I came home a little later than usual 6:30pm. It is cold outside with rain and wind… What will be a perfect dinner for day like this… oh and has to be quick, because my husband is still hungry… 🙂

So here is what I made for tonight’s dinner…


1. Chopped Celery (3 ~ 4 sticks)
2. 1/4 Medium Size Finley Chopped Onion
3. Half bag of the Grilled Chicken Strips by COSTCO (Great Time Saver and taste great!!)

COSTCO Grilled Chicken Strips
COSTCO Grilled Chicken Strips

4. 1/2 Cup of Mayo
5. 1 tsp of Salt
6. 1 tsp of While Pepper
7. 2 Slices of Pepper Jack Cheese by Sargento
Sargent Pepper Jack Cheese
Sargent Pepper Jack Cheese

8. 2 Slices of Honey Wheat Bread by Great Harvest Bread Company
Great Harvest Bread Company
Great Harvest Bread Company

Instruction for 2 Sandwich

1. Chop Celery finley
2. Chop Onion finley
3. Chop Grilled Chicken Roughly
4. Mix 1, 2, and 3 in a bowl with Mayo, Salt, and White Pepper
5. Put mixture of 4 on the Honey Wheat Bread slice, and put a slice of cheese a top of the mixture
6. Put 5 in a toaster and toast until the cheese will melt and cover the Chicken Salad on the slice of bread

Let me tell you, COSTCO Grilled Chicken Strip is such a time saver. Especially like today, I certainly do not want to start chopping a piece of raw chicken on the cutting board after 6:30pm… I usually have this Grilled Chicken in my fridge and freezer as the back up plan for my dinner.

Zach likes Sargento’s Pepper Jack Cheese. It is spicy and tangy at the same time. I have to say, the Pepper Jack Cheese was not the perfect cheese for my Chicken Salad Sandwich. I’ll try Swiss or Provolone on my Chicken Salad Sandwich next time.

I will highly recommend to go get your bread at Great Harvest Bread Company. This is a franchise bread company through out the Nation. There is one store few blocks from our house. Every two weeks, we go there to get Wheat Bread and other treats! This time, we tried their Honey Wheat Bread and it is hardy and delicious! I enjoy the texture of their bread and much lower calories.

I don’t have a final sandwich picture because we both ate them right away and forgot to take a picture…
I need to train myself to take a picture of food before eating from now on…

Happy Monday Everyone!

H’s Beef Stew

Tonight, I am testing my new Recipe “H’s Beef Stew”.
Why “H”? Well, because it’s my Recipe.  There is many tweaking I did from my usual Beef Stew. Hope that this will work…


1.   2 Tsp Olive Oil (extra virgin for me)
2.  13 ~ 15 Minced Garlic (Yes, this is a MUST)
3.  2lb Beef Stew Beef (Got it from COSTCO, pre-cut for about 2-inch cube)
4.  1 Tsp Slat & Pepper (Prefer freshly ground black pepper)
5.   About 1 Cup of Port Wine
6.   About 2 Cups of Chopped Carrot (2 Medium Carrot)
7.  About 1 Cups of Chopped Celery
8.  About 1 1/2 Cups of Chopped Onion (1.5 Medium Onion)
9.  1/2 Beef Broth/Stock (Store bought, if you prefer, use less sodium)
10. 1 Tbs Tomato Paste (I like the one in the tube)
11.  1 Tbs Worcester Sauce
12.  1 tsp Dry Rose Mary
13.  1 tsp Dry Thyme
14.  1 (14 1/2 ounce) can diced Tomatos
15.  2 Dry Bay Leaf
16.  4 Cups of Uncooked Egg Noodle (If you like other starch, change this to rice, pasta, or etc)


1. Preheat the Oven to 300F
2. Heat oil (low heat) in a medium size Dutch Oven (I used Le Creuset Dutch Oven)
3. Add Minced Garlic, cook until garlic is fregrant. Remove garlic from the Dutch Oven, and set a side.
13 ~ 15 Garlic

4. Heat the Dutch Oven to Medium Heat, add beef to the pan with salt & pepper. Cook about 5 ~ 7 minuets, browning well on every side of the meat.  After that, remove the meat from the pan.
5. Add Carrots, Celery, and Onion to the pan, cook about 5 minuets, and remove from the pan.
6. Add wine to the pan to loosen brown bits by scraping with the wooden spoon. Add garlic, beef, and vegetables (Carrots, Celery, and Onion) back to the pan, and add 1 Tbs of Tomato Paste, 1 Tbs Worcester Sauce, 1 tsp of Dry Rosemary, 1 tsp of Dry Thyme, 1 can dices Tomato, and mix all ingredients well. Add  2 Dry Bay Leaf.
Before the OvenTo the Oven

7. Cover the dutch oven and bake at 300F for 2 & 1/2 hours or until beef becomes tender.
8. Before serving, make sure to discard the Bay Leaf.
9. Serve over the Cooked Egg Noodle. (Or whatever the starch you like)

So here is the stew right after coming out from the oven…
After the Oven Bake

The stew tasted good, but I think I prefer the Rice over the Egg Noodle. I will try different kind of wine, and adding mushroom to the beef stew. But over all, this was successful recipe 🙂
H's Beef Stew Plate 2

Hornet Denver

Blackened Chicken BLT at Hornet with Sweet Potato Fries
Blackened Chicken BLT at Hornet with Sweet Potato Fries

Hornet is one of our favorite restaurants in Denver.

I usually get “Buffalo Chicken Wrap” but today I tried “Blackened Chicken BLT” instead. The side must be  “Sweet Potato Fries”

“BC BLT” was good but too much bread?!  for me. I guess I like Wrap better.  But the grilled Chicken was seasoned really good.  “Sweet Potato Fries” always satisfies my expectation….

Check out this fabulous restaurant! Saturday, Stella is $3.50.

Spagetti Bolonez & Almond Paste Pear Tart

Almond Paste Pear Tart
Almond Paste Pear Tart
Spagetti Bolonez
Spagetti Bolonez

Home made dinner. Spaghetti Bolonez & Almond Paste Pear Tart.

Spaghetti Bolonez is my recipe. I add a 1/4 cup of port wine to the source to maximize the flavor.  Fresh chopped parsley & ground Parmigiano-Reggiano make this dish extraordinary.

Almond Paste Pear Tart by Brian Boitano was easy and delicious! This can be served with hot or warm with Vanilla Ice Cream.