Cravings-Fresh Homemade and Delicious

Cravings-Fresh Homemade and Delicious Catering, baking and personal chef services.

01/29/2016
Tastemade

Tastemade

They make carrot cake the right way in Brazil: with chocolate on top!

RECIPE:

3 medium sized carrots
3 eggs
¾ cup vegetable oil
2 cups flour
1.5 cup sugar
1 tablespoon baking powder

1 cup sugar
1 cup chocolate powder
¼ cup milk
50g butter

Add the carrots, the eggs and the oil in a blender and blend it for at least 5 minutes. In a bowl, mix flour, sugar and baking powder. Pour the carrot-egg-oil puree in to the dry ingredients mixture. Place in a 8-inch cake pan and bake for 45min at 350 F.

For the icing, just mix sugar, chocolate powder, milk and butter in a saucepan and mix it well. When it comes to a boil, wait 1 minute and turn off the heat.

Cravings-Fresh Homemade and Delicious
02/09/2015

Cravings-Fresh Homemade and Delicious

Photos from Cravings-Fresh Homemade and Delicious's post
02/09/2015

Photos from Cravings-Fresh Homemade and Delicious's post

Cravings-Fresh Homemade and Delicious's cover photo
06/29/2014

Cravings-Fresh Homemade and Delicious's cover photo

Anyone thinking about hosting a superbowl party this Sunday? Allow Cravings-Fresh Homemade and Delicious to cater a game...
01/26/2014

Anyone thinking about hosting a superbowl party this Sunday? Allow Cravings-Fresh Homemade and Delicious to cater a game day fest:

Anyone thinking about hosting a party this Sunday to watch the Broncos take down The Patriots? Allow Cravings-Fresh Home...
01/17/2014

Anyone thinking about hosting a party this Sunday to watch the Broncos take down The Patriots? Allow Cravings-Fresh Homemade and Delicious to cater an awesome 100% fresh homemade Mexican themed feast, featuring:

Green Chile1 Lbs. diced pork shoulder3 TBSP. canola oil½ large onion diced1 tsp ground cumin1 TBSP granulated garlic1 t...
12/24/2013

Green Chile

1 Lbs. diced pork shoulder
3 TBSP. canola oil
½ large onion diced
1 tsp ground cumin
1 TBSP granulated garlic
1 tsp black pepper
1 tsp oregano leaves
1 tsp red pepper flakes
2 Quarts chicken broth (store bought is fine)
4 cups canned diced tomatoes in juice
4 cups roasted and chopped green chiles ( canned, fresh or frozen) Hatch are the best
Salt and pepper for seasoning

In a large heavy bottomed brazing pan or Dutch oven heat oil, add pork, season with salt and pepper, brown well, add onions and cook until translucent, add spices, cook for 2 minutes, add flour to make roux, stir constantly for five minutes, add chicken broth all at once and whisk to avoid lumps, when thick and smooth add tomatoes and green chiles, allow to come to boil stirring often to avoid sticking, allow to simmer for 40 minutes, adjust seasoning to taste.

You may add more red pepper or jalapeno to make it spicier.

It is important to use a heavy pan for this recipe.

Receta de la col rizada del Chef Mickey1 atado grande de col rizada, cortada en trozos finos1 cucharas de aceite de oliv...
10/06/2013

Receta de la col rizada del Chef Mickey
1 atado grande de col rizada, cortada en trozos finos
1 cucharas de aceite de oliva
2 dientes de ajos picados
un poquito de hojuelas de pimiento rojo seco
jugo y ralladura de un limón
un poquito de azúcar
sal y pimienta
2 cucharas de agua

Instrucciones
En una sartén grande, calentar en temperatura media el aceite, agregar los ajos, las hojuelas de pimiento rojo seco y la ralladura de limón. Sazonar hasta que estén suaves y fragantes, más o menos alrededor de un minute. Añadir la col rizada, el jugo de limón , el agua, el azúcar y revolver. Cubrir y dejar que vaporice de uno a dos minutos, añadir sal y pimiento al gusto. Servir

Chef Mickey's Kale
1 large bunch kale, trimmed, thinly sliced
1 tablespoon olive oil
2 cloves garlic, chopped
1 pich red pepper flakes
juice and zest of 1 lemon
pinch sugar
salt & pepper
2 tablespoons water

Directions:
In large skillet heat oil over medium high heat, add garlic, red pepper flakes and lemon zest. Saute until soft and fragrant about 1 minute. Add kale, lemon juice, water, sugar and stir. Cover and steam for 1-2 minutes. Add salt and pepper to taste. Serve.

10/01/2013

I will be doing a cooking demo this Friday, October 4th on Channel 9 Denver's Colorado and Company, the show airs from 10:00 til 11:00 a.m.,to promote Welby Days, Community Enterprise, Farmers Markets and Cravings-Fresh Homemade and Delicious. Please watch if you can!!
10:00 a.m. Colorado time (mountain time)
Este viernes 4 de Octubre en Canal 9 (Denver's Colorado and Company) de 10:am a 11:00, estaré dando clases de cocina para promocionar los Mercados Agrícolas,Welby Days, Community Enterprise y Cravings-Comida hecha en casa y deliciosa. Por favor mira el programa si puedes, a las 10:00 am (hora de Colorado

10/01/2013

Status Update
By Mickey Ridge
I will be doing a cooking demo this Friday, October 4th on Channel 9 Denver's Colorado and Company, the show airs from 10:00 til 11:00 a.m.to promote Welby Days, Community Enterprise, Farmers Markets and Cravings-Fresh Homemade and Delicious. Please watch if you can!!
10:00 a.m. Colorado time (mountain time)

Cravings-Fresh Homemade and Delicious at the Thornton Harvest Festival and Farmers'Market
09/07/2013

Cravings-Fresh Homemade and Delicious at the Thornton Harvest Festival and Farmers'Market

06/25/2013

My Ranch Dressing Rant

I have never been a fan of Ranch Dressing, in fact as a chef it really bugs me to see how many people use Ranch as a condiment for so many different foods from salads to fries to baked potatoes even using it dry as a seasoning for homemade potato chips, sweet potato fries etc. Well last week while attending a workshop on school lunch reform we made a healthier version of Ranch deleting the dry salty, chemical seasoning mix and using low-fat mayo, buttermilk and yogurt, the end result was really good but the mayo part,low-fat or not seems to be the deal breaker, so today I made some tzatziki sauce for a catering, after tasting it for quality I told myself that this should be the healthy alternative to bottled Ranch Dressing, it is tangy, crisp, fresh, healthy and very easy to make, all fresh ingredients. Here is the recipe;

In a blender pitcher add;

1 diced cucumber with seeds and peel
Juice of 1 fresh lemon
1 or 2 fresh garlic cloves

Blend well for about 1 minute on high
Add;

2 cups plain non or low-fat yogurt
2 tsp. dry or fresh dill
pinch of black pepper

Blend on low for another 15 seconds and serve with anything you like.

Try some variations by leaving out the dill and adding;

Cilantro and cilantro
Tahini, cumin and parsley
Fresh avacado
Basil and sun-dried tomatoes

Imported and domestic cheese with fresh berries, contact me if you would like any catering for holiday parties or dinner...
12/10/2012

Imported and domestic cheese with fresh berries, contact me if you would like any catering for holiday parties or dinners.

Antipasto party platter.
12/10/2012

Antipasto party platter.

11/22/2012

Happy Thanksgiving !!!

Pecan, chocolate and Bourbon pie.
11/21/2012

Pecan, chocolate and Bourbon pie.

11/21/2012

Pecan Chocolate and Bourbon Pie;
Ingredients;
2 9 inch pie shells
2 cups white sugar
2 cups light corn syrup or light agave nectar
1 cup unsalted butter
8 eggs well beaten
1/2 cup Bourbon Whiskey
1 Tbsp. vanilla extract
1 Pinch of salt
12 oz semi-sweet chocolate chips
2 cups chopped pecans

Directions;
Preheat oven to 325
In saucepan combine sugar, corn syrup and butter.
Cook over medium heat stirring constantly until butter melts and sugar dissolves.
Cool slightly so it does not cook eggs in next step.

In a large bowl combine eggs, bourbon, vanilla and salt. Mix Well. Slowly pour sugar mixture into egg mixture mixing constantly, stir in chocolate and pecans, pour into pie shells and bake 50 to 55 minutes.

11/08/2012

Peruvian Arroz Con Pollo;
Ingredients;
1/4 cup canola oil
2 lbs. chicken breast cut into strips
Salt and pepper for seasoning
1 bunch fresh cilantro leaves
6 garlic cloves
1 aji pepper (yellow Peruvian)
1 Tbsp. Worcestershire
1/2 cup orange juice
2 cups uncooked white rice
2 red onions, chopped
4 cups chicken broth
1 large carrot, peeled and diced
1 red bell pepper cut into rings or strips
3/4 cup frozen peas

Directions:
Add 2 Tbsp. canola oil to a large skillet or non-stick wok, heat and add seasoned chicken pieces, brown well and remove chicken and allow to drain on paper towels.

Place cilantro, garlic, aji pepper, Worcestershire, and orange juice into a blender and blend until smooth, pour into skillet where chicken was browned, allow to simmer over medium low heat until the mixture turns from bright green to dark green, about 5 minutes.

In another skillet add 2 Tbsp oil, heat and add chopped onions, saute over medium heat until translucent, add rice, cook stirring constantly for 5 or 6 minutes.

Add the blended cilantro mixture, chicken broth and chicken pieces to rice and onions, bring to boil and cover, lower heat to simmer until rice is cooked, about 30 minutes.

Remove lid and place the red peppers and frozen peas . Cover and allow to steam about 10 minutes until peas are tender.

Arroz Con Pollo ( Rice With Chicken)
11/08/2012

Arroz Con Pollo ( Rice With Chicken)

Ginger & scallion waffles, top with seared Salmon, wasabi yogurt sauce, sirracha and sweet soy sauceCreated by Cravings
09/19/2012

Ginger & scallion waffles, top with seared Salmon, wasabi yogurt sauce, sirracha and sweet soy sauce

Created by Cravings

Next Saturday July 21st, Cravings "Fresh Homemade and Delicious" will do cooking classes with fresh, local and healthy p...
07/14/2012

Next Saturday July 21st, Cravings "Fresh Homemade and Delicious" will do cooking classes with fresh, local and healthy produce! from 10:00 am to noon at 73rd and Monaco, Commerce City

06/27/2012

Cooking classes in San Isidro, Lima, guacamole, Caesar Salad, stir-fry and lots of other healthy dishes using the fresh available and abundant produce.

Recipe of the day, 3-25-2012, Ceviche de Pescado; 1 lbs fresh firm white fish such as, Grouper, Snapper or Tilapia, 15 K...
03/25/2012

Recipe of the day, 3-25-2012, Ceviche de Pescado; 1 lbs fresh firm white fish such as, Grouper, Snapper or Tilapia, 15 Key limes, juiced, 1/2 red onion sliced thinly in 1/2 moons, 2 cloves of chopped fresh garlic, 1 finely diced haberno or aji chile, 2 Tbsp chopped fresh cilantro, sea salt and fresh ground pepper to taste. Dice fish in 1/2" pieces, add lime juice then all other ingredients in a glass bowl, cover and refrigerate for 15-20 minutes. Serve over baked, chilled and sliced sweet potatoes. The marinade from the ceviche gives the sweet potatoes a great sweet and sour taste.
Ceviche de Pescado; 1 libra de pescado blanco firme y fresco como Grouper, Snapper o Tilapia, jugo de 15 limones (key limes), 1/2 cebolla roja cortada en medias lunas, 2 dientes frescos de ajos picaditos, 1 aji picado (aji chile), 2 cucharas de culantro fresco picado, sal. Picar el pescado en cuadrados de 1/2 pulgada, agregar el jugo de limon y luego los otros ingredientes en un tazon de vidrio o pirex, dejar reposar por 15 a 20 minutos. Servir con camote horneado y lechuga. Es una gran combinacion el ceviche con el camote dulce.

03/22/2012

Recipe of the day 3-22-2012, Grilled Salmon with Cucumber Dill Sauce, brush four 6 ounce Salmon fillets with olive oil then season with salt and pepper, grill or broil and serve topped with Cucumber Dill Sauce; 2 cups plain yogurt, 1/3 cup Dijon mustard, 2 Tbsp. fresh chopped dill, one cucumber, peeled, seeded and grated, mix all ingredients and season with salt and pepper.

03/12/2012

Recipe of the day, 3-12-2012, Irish Soda Bread; 4 cups flour, 1 cup granulated sugar, 4 tsp baking powder, 1/2 tsp salt, 1/2 cup melted butter, 1 cup raisins or craisins (optional), 2 Tbsp caraway seeds (optional), 1 & 1/2 cups buttermilk, 1 egg, 1/2 tsp baking soda, butter to grease pan, 9 inch cast iron skillet, sift together flour, sugar, baking powder and salt. Add melted butter and mix thoroughly. Stir in raisins and caraway seeds. I a separate bowl, mix buttermilk, beaten egg, and baking soda. Combine liquid with flour mixture. Smooth into buttered iron skillet. Moisten top with melted butter, bake 50 - 55 minutes at 375 F.

03/06/2012

Recipe of the day, Monday 3-05-2012, quick, easy and delicious salsa using an upright or immersion blender, add 1 28 oz. can whole tomatoes in juice, 1/2 red onion, 2 fresh jalapenoes, 2 Tbsp pickled jalapenoes, 1/2 bunch of fresh cilantro, 3 cloves of fresh darlic, 1 tsp fresh ground black pepper, juice of one lime, 1 Tbsp oregano, blend and serve with tortilla chips, fresh veggies or as a condiment for anything else you can think of. Adjust heat by using more or less jalapenoes, you can also add a couple of chipote peppers (smoked jalapenoes) and a Tbsp of honey.

03/04/2012

Recipe of the day, Saturday 3-03-2012, Roasted red potatoes, boil 2 lbs. small red potatoes until cooked but not really soft, drain and allow to cool, when cool enough cut in quarters and place in a large stainless bowl and add; 3 Tbsp. olive oil, 1 tsp. garlic salt, 1 Tbsp dry or 2 Tbsp fresh Rosemary, fresh ground pepper, 1 tsp paprika and salt to taste (garlic salt may have enough salt), toss all ingredients to coat all potatoes evenly and transfer to a baking sheet, spread out so you have one layer then bake at 375 degrees for 35 minutes or until golden brown and crispy on the outside.
If you can cook potatoes a day ahead that works really well.

03/02/2012

Recipe of the day, Friday 3-02-2012, Mussels Endiablado, in a large wotk with lid or Dutch oven, saute in olive oil, 4 cloves of chopped garlic, 1 tsp red pepper flakes (more if you like it really spicy), 2 diced Roma tomatoes, 1 diced jalapeno, add 1 pound cleaned Mussels, 1/4 cup of dry white wine, fresh ground black pepper, juice of 1/2 lemon, cover with lid and allow to steam until shells open, pour into a deep bowl and garnish with chopped cilantro and scallions with crusty French bread for the broth. When cleaning and debearding fresh Mussels before cooking discard any that are already open.
Fresh Mussels are one of the most flavorful and least expensive shellfish readily available at most supermarkets.

Recipe of the day, Monday 2-28-2012, Ratatouille with Chicken Italian sausage, in a heavy bottomed braising pan or Dutch...
02/29/2012

Recipe of the day, Monday 2-28-2012, Ratatouille with Chicken Italian sausage, in a heavy bottomed braising pan or Dutch oven brown 1 lb. of Italian chicken sausage links (Sunflower Mkt. had this on special this week for $1.99 lb) in a little olive oil on both sides then add one diced eggplant, one red onion sliced in half moons, 4 chopped cloves of garlic, salt and pepper and saute for 3 minutes and add; 2 diced zucchini, 1/2 lb fresh quartered mushrooms and saute for another 2 or 3 minutes then add 1/2 cup of white wine and 4 diced Roma tomatoes, allow to simmer for 5 minutes then cover with lid or foil and bake in 375 degree oven for 25 to 30 minutes, you will end up with a nice light broth and lots of tasty veggies, serve with a crusty French baguette.

02/27/2012

Monday's cooking tip. How to make easy to peel hard boiled eggs. Bring 2 quarts of water to a strong rolling boil, add 6 to 8 eggs carefully with a slotted spoon to avoid cracking, boil for 15 minutes then immediately pour off boiling water (add ice if possible) and run under very cold water for 3 or 4 minutes, they will be super easy to peel and be cooked perfectly throughout.

02/27/2012

Recipe of the day, Monday 2-27-2012, Flaming Tuna Salad, finely dice 1/2 red onion, 2 fresh Jalapeno peppers, 1/4 cup pickled Jalapeno slices, 2 seeded Roma tomatoes, 1/2 bunch of fresh chopped cilantro, juice of 1/2 lime, fresh ground pepper, one 14 oz can of light or white Tuna in water, 3 Tbsp prepared mayo, a couple of dashes of hot sauce and Worcestershire sauce, 4 chopped hard boiled eggs, mix all ingredients well and serve on toasted bread or on top of salad greens.

Recipe of the day, Sunday 2-26-2012 Causa de Papaan appetizer version of a Peruvian classic dish, in snack size to enjoy...
02/26/2012

Recipe of the day, Sunday 2-26-2012 Causa de Papa
an appetizer version of a Peruvian classic dish, in snack size to enjoy while watching the Academy Awards this evening.
Boil 1 pound of yellow or white potatoes with skins on, when soft but not mushy, drain, peel and mash with hand masher or mixer until smooth, set aside and in a blender puree one whole Aji chile (Peruvian yellow chile available in Latin markets), juice from 2 Key limes or one large lime, 3 Tbsp. extra virgen olive oil, salt and fresh ground pepper, add to potatoes and mix well, roll potatoes into ping pong sized balls and arrange on a platter lined with leaf lettuce.

Aji Sauce;
In blender puree; 2 Aji chiles, 2 garlic cloves, juice from 2 key limes, 2 Tbsp sugar, salt and pepper, when smooth drizzle in 1/4 cup of extra virgen olive oil.

Drizzle Aji sauce on potatoes and sprinkle with paprika and garnish platter with Kalamata olives and sliced hard boiled eggs.

02/26/2012

MUY PRONTO: recetas en español a tu pedido
COMING SOON: spanish recipes per your request!

teaching cooking classes in Lima, Peru with National Chef and Pastry Chef Fatima Chavez
02/26/2012

teaching cooking classes in Lima, Peru with National Chef and Pastry Chef Fatima Chavez

02/25/2012

Today's recipe is Curried Lentil Soup, rinse and soak a one pound bag of lentils overnight then simmer in lightly water for about 30 minutes or until soft,saute 1/2 cup each of finely diced onion, celery and carrots in olive oil until onions are almost translucent and add 2 cloves of fresh chopped garlic, 2 Tbsp curry powder and 3 Tbsp tomato paste and saute for another 3 or 4 minutes, stirring frequently to avoid burning, add the veggies to the lentils and add a little lentil water to saute pan to de-glaze and get all the flavor into the soup, season with salt and fresh ground pepper and allow to simmer for another 20 minutes stirring frequently, serve with freshly chopped cilantro and a dollop of plain yogurt.

Add a couple of chopped Jalapeno or Aji chiles to veggies if you want a spicy version.

If you do not have time to soak lentils overnight just allow extra cooking time and use a low simmer to keep the lentils whole and avoid mushy soup.

Address

Boulder
Boulder, CO
80302

Telephone

(720) 234-0047

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