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Giddy-up Grits featured in Sunset Magazine


  • 1 lb. Bulk sausage
  • 1 teaspoon Tabasco sauce
  • 1/4 cup butter, melted
  • garlic (to taste)
  • 2 large eggs, beaten
  • 1 cup instant grits
  • 8 oz. green chilies, diced
  • 1/4 cup fresh tomatoes
  • 4 cups boiling water
  • 2 cups grated cheddar cheese


Brown sausage and drain. Add Tabasco sauce, garlic, salt and pepper to sausage and set aside. Cook grits in boiling water. Add all ingredients together, stirring until mixed well. Pour mixture into a well buttered baking dish. Bake uncovered at 350° for about 1 hour. Garnish with chopped cilantro and red bell peppers, or sour cream.

Mountain Man Stuffed French Toast



  • 1 8oz. pkg. Brown-n-serve sausage patties
  • 1 8oz. pkg. loaf Italian bread
  • ¼ Lb. Sliced Muenster cheese
  • Large eggs
  • ¼ Cup milk
  • Tbsp. sugar
  • Vanilla and Cinnamon to taste
  • Oil for pan
  • Warm maple syrup


Prepare sausages. Cut bread on diagonal into 1 ½ inch slices. With a small serrated knife, cut a deep pocket in each slice. Cut cheese and sausage patties into pieces that fit into the bread pockets. Fill to the top. Mix eggs, milk, vanilla, cinnamon and sugar in a baking dish; add filled breads slices. Turn slices occasionally so both sides absorb egg mixture. Brown in skillet or on griddle over medium heat. Serve with fruit (kiwis, strawberries, bananas) and maple syrup. Griddle Tem: 325, Servings: 6

Irish Potato Pancakes


  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped onion
  • 3 eggs
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup Half and Half
  • 1/2 cup flour
  • 1/2 teaspoon garlic, minced
  • 2 cups shredded white potatoes, thawed.


Sauté onions and peppers lightly in olive oil. In a large mixing bowl, combine the eggs, half and half, black pepper, garlic, and salt. Whisk well. Add the flour and mix. Add the onion and peppers, then the potatoes, and mix together thoroughly. Spoon by 1/3 cup onto a hot griddle, cooking both sides to golden brown. Serve with sour cream or applesauce.

Breakfast Quinoa


  • 1 cup quinoa
  • 2 cups of water
  • 1/3 cup chia seed
  • 1/3 cup fine flax seed
  • 1/3 cup quia
  • 1/3 cup hemp hearts
  • 1/3 cup finely cut dried apricots
  • 1/3 cup finely cut drier bing cherries
  • 1/3 cup finely cut craisens
  • 1/3 cup chopped almonds
  • 1/3 cup shredded coconut
  • 1/3 cup blue agave nectar
  • 1/3 cup honey


Rinse the quinoa thoroughly In a pot, bring water to a slow boil and add quinoa. Cook slowly until the water has been absorbed by the quinoa. Let stand for 15 minutes. Rinse quinoa again and let drain for 5 minutes. Add all ingredients to a bowl and mix thoroughly. Cover and refrigerate overnight to let the flavors blend. Garnish with your favorite yogurt of serve alone. Enjoy.

Potato Quiche

Makes one pie. Preheat oven to 425

For Filling:

  • 1/4 Chopped onion
  • 1/2 C Red and Green peppers
  • 2 T Chopped sun-dried tomatoes
  • 6 Eggs
  • 1/2 C Half and Half OR Milk
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 3/4 C Shredded cheese

For Crust:

  • 1 1/2 C Shredded potatoes/ hash browns
  • 1/2 C Shredded cheese
  • 1/3 Stick butter, Melted


Mix potatoes and cheese, sprinkle with salt n pepper, then prepare your crust in a lightly greased glass pie plate, drizzle butter all over your crust, especially the sides. Place in middle rack for 10 minutes to crisp the potato mixture.

Chop: 1/4 C onion 1/2 C red n green pepper Sauté till tender

Chop: 2 T sun-dried tomatoes, 1/4 C Hatch green chilies, 1/4 C artichokes. Lightly sauté with the onion n peppers, just to warm, pour evenly onto potato crust.

In separate bowl Break 6 eggs, Add: 1/2 C Half and Half OR milk 1/2 tsp pepper 1/4 tsp salt beat with a whisk

Add in: 3/4 C shredded cheese, fold into egg mixture, pour evenly onto potato crust, place gently into oven. Bake for 30 minutes so that the toothpick comes out clean when inserted in center, let rest for 5 minutes before serving (you both worked very hard!). ENJOY!

Chia Pudding


  • 1 cup almond or coconut milk
  • 1 cup Greek Yogurt
  • 1/4 to 1/3 cup Chia Seed (depending on desired consistency)
  • Splash of Vanilla Extract
  • Splash of Almond Extract
  • Splash of Maple Syrup


Mix Milk and Yogurt together until smooth, add Chia Seed and flavor to taste. Mix until Chia seeds are evenly distributed, let set in fridge for 1 hour (mix periodically), or let sit overnight. Garnish with fresh fruit, almonds and coconut flakes.

Thumbprint Cookies


  • 2 cups All Purpose Flour
  • 2/3 cup Yellow Cornmeal
  • ¼ tsp Baking Powder
  • 1 cup Butter (softened)
  • 1 cup Packed brown sugar
  • 2 Egg Yolks
  • 1 ½ tsp Vanilla
  • 1 cup Strawberry Preserves


In a medium bowl combine flour, cornmeal, sage, and baking powder. Set aside.

In a large mixing bowl beat butter with an electric mixer on medium speed for 20 seconds. Add brown sugar and beat until combined, scraping sides of bowl occasionally.

Beat in egg yolks and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer.

Stir in any remaining flour mixture. Shape dough into ¾ inch balls.

Place 1 inch apart on a cookie sheet. Lightly press the tip of your thumb into the center of each ball.

Fill the cneters with about ¼ tsp. of the strawberry preserves. Bake about 5 minutes at 325°F or until the bottoms are lightly browned.

Cool on cookie sheet for 1 minute.

Big Soft Ginger Cookies


  • 2 cups All Purpose Flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp ground cloves
  • ¾ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 Tbsp water
  • ¼ cup molasses
  • 2Tbsp sugar (reserved for rolling)


Preheat oven to 350°F.

Sift together the flour, ginger, baking soda, cinnamon, and cloves. Set aside.

In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.

Shape dough into walnut sized balls, and roll them in the remaining 2 Tbsp of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Blanca's Huevos Rancheros


  • ¼ Bunch of cilantro
  • 4 Corn Tortillas
  • 8 Eggs
  • 1 cup shredded mild cheddar cheese


  • 2 cups of cooked black beans
  • ¼ cup red bell pepper, chopped
  • ¼ cup green bell pepper chopped
  • ¼ cup onion, chopped
  • ¼ tsp black pepper
  • 1 tsp brown sugar
  • 1 tsp lime juice
  • 1 tsp Cholula sauce


  • 2 tomatoes diced
  • ¼ cup onion, finely chopped
  • ¼ Bunch of cilantro
  • 1 Jalapeno Chili
  • ¼ cup green chili
  • ¼ tsp. salt


  • Sour Cream
  • Parsley
  • Sweet Mini Pepper Flower
  • Avocado
  • Blue Corn Chips


Roast peppers, onion and add these to the black beans on a pot on low heat.

To the pot add lime juice, brown sugar, black pepper and Cholula sauce. Add water to keep moist, cook until bubbling.

Remove from heat, add chopped cilantro, stir, cover and set aside.

On griddle fry the eggs over medium.

Dice the tomatoes, onions, and jalapeno chili (optional) chop the remaining cilantro and place into a bowl, add lime juice and salt to the mixture. Set aside.

Place tortilla on plate, spread a generous portion of the black bean mixture on the tortilla, followed by two eggs, sprinkle cheddar cheese on the top and place under broiler allowing just enough time to melt the cheddar cheese. Remove from broiler.

Add the salsa, to the top of the melted cheddar cheese.

Garnish the dish with small dollop of sour cream and parsley, sweet mini pepper flower, two slices avocado and blue corn chip.

John Wayne Casserole


  • 1/3 cup each chopped green bell pepper, red bell pepper and onion
  • 4 cups shredded cheddar cheese
  • 6 eggs (separated)
  • 1/3 cup half and half
  • 1/3 cup flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 garlic
  • 1 1/3 cup sour cream
  • ½ tsp Cholula sauce


Preheat oven to 325°F Chop onion, green and red bell pepper. Sauté lightly (do not use oil) Beat egg whites until fluffy. Combine egg yolks, milk, flour, salt, pepper, Cholula, sour cream, garlic, and the sautéed onion and peppers. Fold the beaten egg whites into the yolk and vegetable mixture. Place in a buttered 9 x 13 casserole dish Bake for 1 hour, until knife comes out clean. Garnish with sliced tomatoes, sour cream, and chopped green onions.

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