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Welcome to Evergreen, Colorado

Whether you're looking for homes for sale in Evergreen and are considering moving to our beautiful mountain community or just curious what you might be able to sell your Evergreen home for in the current real estate market - get the latest market news, things to do and find out what's happening around town by following my blog below. Enjoy!


Rosemary Farfalle

Monday, January 26, 2015

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Stuffed Mushrooms

Thursday, February 06, 2014

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Simple Guacamole

Saturday, November 30, 2013
Cube Tomatoes, Onion and Two Large Avocados.  Mix with Sea Salt and Lime.  Its hat simple! Read full post...

Thai Curry Seafood

Saturday, November 30, 2013


Simmer 1 can coconut milk,  1  lime squeezed, 2 tablespoon curry paste and ¼ cup fish sauce in pan for 20 minutes.  In skillet sauté 1 sliced jalapeno, 4 garlic cloves, 1 shallot, ¼ cup red onion,,2 tablespoons fresh ginger.  Add sautéed ingredients to curry sauce.  Add 12 large shrimp, 3 Talapia filets, ½ sliced red pepper, ¼ cup minced cilantro and 1 cup snap peas.  Simmer for an additional 15 minutes.  Serve over rice.


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Tamatillo Chicken

Saturday, November 30, 2013

Five skinless chicken breasts

One sliced jalapeno

1 garlic clove

½ fresh lemon and lime juice

1 or 2 chopped tamatillo

¼ cup sliced white onion

¼ diced cilantro

2 tablespoons Oilive Oil

1 tsp salt and pepper

Combine all and marinate cold chicken breasts at room temperature for one hour.

 Grill chicken, simmer remaining ingredients and serve over chicken with honey dew melon slices.

Serve with refried black beans and Greek yogurt.


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Wild Mushroom Saute

Saturday, November 30, 2013

Fresh Mushroom Sauté

In olive oil and butter sauté red onion and garlic.  Turn heat on high and sear your favorite fresh mushrooms* until golden brown.  Add  salt, pepper, rosemary and thyme and 2 dash balsamic.  Serve on tortilla atop fresh garden Tomatoes.   Wow!

* Boletus and Coral mushrooms shown found in Evergreen.


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Coconut Butternut Squash Soup

Saturday, November 30, 2013

Half and bake at 375 degrees for one hour one whole butternut squash topped with brown sugar, nutmeg and butter.  Let cool, scoop out cooked squash and puree or blend with 1 quart coconut milk.  Sautee two  sweet onions and 2-3 garlic cloves in large skillet.  Add squash puree, 2 teaspoon salt, 1 teaspoon cumin, 1 teaspoon nutmeg and 2-3 dashes of cayenne pepper.  Simmer for 1 hour and serve with parsley and lime slices.  Best if refrigerated and served the following day.

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Arugala Salad

Saturday, November 30, 2013

Fennel-Arugula-Pine-Nut-Salad

Combine two cups packed baby Arugula, ¼ cup finely chopped flat leaf parsley and one thinly slice Fennel Bulb.   Toss with 2 tlbs Pine Nuts, ¾ cup shaved Romano, 2 tlbs Olive Oil, 2 tlbs Fresh Lemon Juice, salt and pepper. Tomatoes Optional

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Caprese Stuffed Chicken Breast

Saturday, November 30, 2013

Stuffed Caprice Chicken Breast with Blueberry Reduction and Caprice salad

 

Ingredients:

1 quart blueberries

1 cup fresh Basi

7 ounces Fresh Mozzarella/p>

½ Cup Balsamic Vinegar

2 Bone-in Chicken Breasts

1TSP Salt

½ TSP Cayenne Pepper

1 sliced Tomato

¼ cup walnuts or pecans

On low heat reduce blueberries in balsamic vinegar.

Add salt, cayenne pepper and walnuts or Pecans.

Make insert into Chicken Breast and stuff with fresh mozzarella, basil, and tomato. Close insert with toothpicks.

Grill Chicken Breast until cooked. Chop chicken breast in half. Top with blueberry reduction and serve with remaining mozzarella, tomato and basil to make for Caprice salad.

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Baked Kale and Flat Bread Pizza

Tuesday, October 01, 2013