News
GRAND JUNCTION, Colo. — Yes, friends, we actually made it through another year!
Another year fighting against a secessionist economy, fighting against rising food costs and yes, fighting against the “blues” that set in when fighting the above demons! But yes ... we survived! What doesn't kill ya makes ya stronger!
I was looking at my New Year's column from last year to see how I did with my resolutions. Cutting back on sodium and fats... yeah did that. Cutting back on red meats... yeah did that, although I probably could have done better on both. Exercising more.. did a little, need to do a lot more. Unleashing new flavors, yeah did that, but need to do more, especially in the gluten-free and low sugar/no sugar varieties!
So how did you do?
This year, pretty much the same, try to eat healthier, lose weight and to expand in to other states with the cheesecakes!
WEBSITE OF THE WEEK
Our Website of the Week is also New Year's resolution diet-friendly from HomeCooking at About.com. A whole bunch of low fat and healthy recipes!
http://homecooking.about.com/library/archive/bllowfatrecipes.htm
And this week's recipe is from the same site... a great (and healthy!) recipe for the cold days that are a-coming!
NEW RESTAURANT ALERT
Re-opening this Friday is The Palisade Cafe, located at 113 W. Third in downtown Palisade.
Under new ownership and management, T-Bone and the staff are bringing the Cafe back to classic (but with some twists) diner comfort food! Burgers and other sandwiches, homemade daily chilis and soups, some twists on Mexican food with their own pot roast nachos and more, and also slices of our full-size cheesecakes.
The Cafe opens at 11 a.m. Monday through Friday and at 8 a.m. Saturday and Sunday. Call 464-0657 for more information. Tell them you heard about it from us!
GOT A FOODIE RESOLUTION?
We all make some, whether it is to just eat better or to use less salt and eat leaner foods or is yours a little more esoteric? Do you want to learn how to cook Asian-style or to try to start using a wok more? Are you going to start your own indoor herb garden and use fresh herbs more? Let us know yours!
From the responses, we will pick one to win a three-pack of our “Cheesecakes in a Jar”! Drop me an email or you can write us c/o The Free Press! As I write this column the Sunday before it comes out, I will need your resolutions by Sunday, Jan. 15! What better way to start the new year than with free cheesecakes?
===========================
Follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903 or on Twitter at www.twitter.com/decadenceGJ. We're close to 1,400 friends on Facebook and when we hit 1,500, we'll do another giveaway contest!
Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached at decadencecheesecakes@mindspring.com, through their Web site at www.decadencecheesecakes.com, on Facebook, or by calling 256-4688.
Another year fighting against a secessionist economy, fighting against rising food costs and yes, fighting against the “blues” that set in when fighting the above demons! But yes ... we survived! What doesn't kill ya makes ya stronger!
I was looking at my New Year's column from last year to see how I did with my resolutions. Cutting back on sodium and fats... yeah did that. Cutting back on red meats... yeah did that, although I probably could have done better on both. Exercising more.. did a little, need to do a lot more. Unleashing new flavors, yeah did that, but need to do more, especially in the gluten-free and low sugar/no sugar varieties!
So how did you do?
This year, pretty much the same, try to eat healthier, lose weight and to expand in to other states with the cheesecakes!
WEBSITE OF THE WEEK
Our Website of the Week is also New Year's resolution diet-friendly from HomeCooking at About.com. A whole bunch of low fat and healthy recipes!
http://homecooking.about.com/library/archive/bllowfatrecipes.htm
And this week's recipe is from the same site... a great (and healthy!) recipe for the cold days that are a-coming!
NEW RESTAURANT ALERT
Re-opening this Friday is The Palisade Cafe, located at 113 W. Third in downtown Palisade.
Under new ownership and management, T-Bone and the staff are bringing the Cafe back to classic (but with some twists) diner comfort food! Burgers and other sandwiches, homemade daily chilis and soups, some twists on Mexican food with their own pot roast nachos and more, and also slices of our full-size cheesecakes.
The Cafe opens at 11 a.m. Monday through Friday and at 8 a.m. Saturday and Sunday. Call 464-0657 for more information. Tell them you heard about it from us!
GOT A FOODIE RESOLUTION?
We all make some, whether it is to just eat better or to use less salt and eat leaner foods or is yours a little more esoteric? Do you want to learn how to cook Asian-style or to try to start using a wok more? Are you going to start your own indoor herb garden and use fresh herbs more? Let us know yours!
From the responses, we will pick one to win a three-pack of our “Cheesecakes in a Jar”! Drop me an email or you can write us c/o The Free Press! As I write this column the Sunday before it comes out, I will need your resolutions by Sunday, Jan. 15! What better way to start the new year than with free cheesecakes?
===========================
Follow the adventures of Decadence on Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903 or on Twitter at www.twitter.com/decadenceGJ. We're close to 1,400 friends on Facebook and when we hit 1,500, we'll do another giveaway contest!
Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached at decadencecheesecakes@mindspring.com, through their Web site at www.decadencecheesecakes.com, on Facebook, or by calling 256-4688.
Chicken Chili With Pesto Recipe (From About.com)
Hearty but light chili is made with chicken, white beans, chiles, and a classic herb pesto sauce. It is a tasty dish that is also low-calorie.Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients:
2 teaspoons vegetable oil
3/4 cup fine-chopped onions
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1-1/2 cups fine-chopped carrots
3/4 cup fine-chopped red bell peppers
3/4 cup fine-chopped celery
1/4 cup canned chopped green chilies
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 (16-ounce) can canelli beans or other white beans, rinsed and drained
1 (14-1/2-ounce) can fat-free less sodium chicken broth
3 Tablespoons Classic Pesto (recipe link below)
Heat oil in a Dutch oven over medium-high heat. Add onions and chicken, saute 5 minutes. Add carrots, bell peppers, and celery, saute 4 minutes. Add chiles, oregano, cumin, salt, pepper, beans, and broth bring to a boil. Cover, reduce heat and simmer 25 minutes.
Stir in pesto sauce. Yield: 4 servings
Classic Pesto Recipe
This classic Italian sauce is so easy and versatile, you'll want to keep some always on hand in the refrigerator. Pesto is traditionally made with pine nuts, garlic, olive oil, basil, and Parmesan cheese. It's most popular use is tossed with pasta. Walnuts may be substituted for pine nuts in a pinch.Prep time: 5 minutes
Total time: 5 minutes
Ingredients:
2 tablespoons coarse-chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt
You will need a food processor or strong blender. With the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt to the processor bowl. Process until finely minced, scraping down sides. Refrigerate leftovers and use within 1 week. Yield: 3/4 cup
