It was great grabbing drinks with you at our
Fall Kick-Off Networking Social + Ladies Night at Blondie's Ultra Lounge !
They are uniquely positioned as the go-to agency supporting foster children with disabilities and providing loving families that care for children of all ages and cultural backgrounds along the Front Range.
I hope you had fun at the event too!
My favorite part was the Colorado Magic Mirror - what was yours?
Want a recap of the night? Here is the FB LIVE from that night!
We all had a wonderful time and I can't wait for next month!
Speaking of which...
Next month we will be meeting on October 25th at the Red Martini on Tejon Street downtown for a Red Martini Halloween Networking Social!
Hope to see you there!
Want to connect with the folks from the event?
And thank you to everyone who donated raffle prizes to help us support our spotlighted charity!
See you all next month!
Super Easy - 'Cream of Mushroom Pasta'
Prep time 30 minutes
Cook time 1 hour
2 cans Cream of Mushroom, condensed soup
1 can Cream of Chicken, condensed soup
1/2 cup (1stick) butter
Milk (or heavy whipping cream, that's what I use- I like it CREAM-EH!)
Cheese (Your choice)
Chicken (I use thighs)
1/2 box of Noodles
2 tsp. Salt
2 Tablespoons Granulated Garlic
1 dash basil
1 dash pepper
(For the chicken, I personally season it with:
- Garlic Powder
- Onion Powder
- Celery flakes )
I first cooked the chicken on the stove, then chopped it up and set aside. I boiled noodles, drained, set aside. Steamed or boil the broccoli, (if you boil, drain after cooking), set aside.
Saute the mushrooms in the butter with the seasoning. While cooking, pour the 3 cans into a pot and turn stove on medium heat, take the empty cans and fill them with milk, pour the measured out milk into the pot and stir together, as directed on the can wrapper.
When mushrooms are cooked through, add the chopped chicken to the mushroom and toss around for a second. When the canned soups and milk are heated enough to be well mixed, (should show signs it is starting to bubble) add the broccoli to the pot and make sure the broccoli is soaked in the soups. Add sauteed mushrooms and the chicken to the pot, with the soup and broccoli in it, then add the cheese and stir together.
Scoop amount desired over desired amount of noodles - Or mix the noodles in, but careful you don't over fill the pot.
Sprinkle some cheese on top and serve!
The Melting Pot
(This post is not sponsored and these opinions are my own)
Have you been to The Melting Pot downtown?
My friend, Linda, and I went there for dinner and had a wonderful time.
We decided to go on a Monday night to avoid the crowds and it was PERFECT!
Though we had reservations, we didn't have to wait in line or wait on anyone else for our table, we were shown to our booth right away- going on a non-weekend night was definitely the best choice we could have made. This was my first time dining at The Melting Pot, but it was also the first time I've been to a fondue restaurant entirely. It was an interesting experience, for sure. I brought my tri-pod 'Socialite' light because it is very dark inside The Melting Pot and I wanted to make sure I grabbed the best shots possible (I am a photographer, after all). After setting up my equipment and both of us getting settled in our booth our server gave us the run down of the menu. We got started with some drinks, Linda had a martini (her fav) and I had some wine. I have to say, the server made an excellent wine suggestion and Linda said that her martini was the perfect amount of 'dirty' ;]
I'm not going to lie, this was the most expensive restaurant I have ever been to, but their pricing is not surprising considering how nice of a place it is. Great ambiance, nice table tops, very clean, and it felt very private- like we were the only people in the whole restaurant. Though I knew that wasn't true, it gave us that illusion and that is what a high class place should feel like, like their world centers around us.
Our cute little country server was very thorough in explaining everything on the menu to us and answered any questions we had. She was so good, in fact, that both Linda and I were surprised when she told us "I hope I didn't forget anything- I'm new!". I can't, for the life of me, remember her name, but props to her! I have worked at a lot of restaurants in my time (one restaurant had a 24 page menu I had to memorize!) so I know what I'm talking about when I say she never missed a beat! She was very cordial and knowledgeable, I just hope they realize what a treasure she is and have the forethought to keep her around!
We decided on 'The Big Night Out' deal, it seemed to be our best option.
It comes with 4 courses, which includes an appetizer course, a salad course, an entree course and a dessert course.
First we had the appetizer course, it came with our choice of cheese fondue (I think we went with the Green Goddess, I can't remember) and a bunch of items to dip: mini pickles, little peppers, 3 different types of bread, 3 different types of meats (like sausages and stuff), carrots, broccoli, and apples. I was surprised that I actually liked the apples in the cheese (which makes me feel like a typically cliche glutenous American putting cheese on even my fruit lol- but hey, it was yummy!).
My favorite part about the fondue cheese they serve is the server mixes it together in front of you- It was fun to watch!
On to the main course!
The serve brought out our choice of broth for our little pot and it was fun watching her put everything together. She placed mushrooms and potatoes in the broth and told us how long to let everything cook, then we were on our own (muahahaha!).
letting them cook. I hate waiting... I'm the kind of person that, if I'm getting dessert, gets dessert to go WITH my dinner so I can eat everything at the same time. But the cook time for each bite wasn't very long (ranging from 30 seconds to 2 minutes) so I decided to be content with waiting for each bite, I know it's better for my digestion anyway.
Time for dessert!
Linda prefers milk chocolate but I'm a dark chocolate girl, all the way, so we were having trouble deciding which chocolate fondue to go with - so our wonderful server made a helpful suggestion to do both!
She brought us each our own pot with our preferred chocolate fondue and all the fixin's to dip: strawberries, pineapple, brownies, blondies, rice crispy treats, pound cake, and marshmallows!
Plus the marshmallows were all rolled in either Oreo crumbs or gram cracker crumbs for that extra touch of 'decadent'.
Over all we had a wonderful experience!
menu and ambiance. "From the start, the Johnston brothers were diligent in their search for energetic entrepreneurs who were as excited as they were about the concept and its potential. Their commitment to building a close-knit fondue family proved successful."
Here's how Matt described The Melting Pot to me- " The Melting Pot is an interactive fondue dining experience where you can stop in for a quick bite to eat and have cheese and chocolate fondue before a movie or a show. You can also get the full fondue experience and enjoy the four-course meal which includes an array of entree items from all natural chicken breast, to cold water lobster. For birthdays, anniversaries, family visiting town, graduations, date nights and everything in between it is an easy choice. The ambiance and the style of dining allow for plenty of conversation and time to enjoy the people you are with. "
If you were to describe The Melting Pot using just 3 words, what would they be?
" Fondue. Drinks. Fun! "
What is your favorite cheese fondue?
" My favorite is the Spinach and Artichoke Cheese Fondue. Amazing creamy flavor paired with a little Tabasco for some Louisiana flare. "
What is your favorite Entree on the menu?
" My favorite entree is "The Best of Colorado Springs" but I'd have to say my favorite entree item is the Cold Water Lobster Tail. Delicious soft lobster and it pairs with our home made Garlic Dijon Butter! "
What is your favorite chocolate fondue?
" Bananas Foster. White Chocolate with sliced banana and ducle de leche flambeed with cinnamon. Smells amazing and tastes even better! "
Any strange requests over the years?
" Someone ordered mushrooms with chocolate fondue! "
What is the most strange thing you have seen guests doing at their table?
" From playing D&D to painting, whatever you can think of! "
Does The Melting Pot have any professional goals for this year?
" To continue to provide the perfect night out for our guests and help them make unforgettable memories. "
They take their mission in the fight against childhood cancer and other life-threatening diseases very seriously, supporting St. Jude through continuous donations and helping them with their annual 'Thanks and Giving' campaign. "Through these collaborative efforts among all of our restaurants, each of our guests have an opportunity to make a significant impact in helping St. Jude children fight cancer and other deadly diseases," said Bob Johnston, CEO of Front Burner Brands, restaurant management company for The Melting Pot. "Our family of restaurants and team members are very excited to know that their dedication and hard work touches the lives of so many children." The Melting Pot has raised more than $10 million for St. Jude since the partnership began in 2003. The Melting Pot couldn't do it without the generous support from the community and those who make this meaningful contribution possible for the kids of St. Jude.
As the premier fondue restaurant franchise, The Melting Pot Restaurants, Inc. has offered a unique fondue dining experience for more than 120 locations in 35 U.S. states, Canada, Mexico, and The Middle East. Plus more than 17 international locations are in development. Known for offering a choice of fondue cooking styles and a variety of unique entrées, The Melting Pot has ranked as the number 1 Casual Dining Restaurant in 2015 in Nation's Restaurant News, among numerous other awards they have received over the years.
At The Melting Pot, fondue truly becomes a memorable dining experience where guests can discover all the ingredients for an unforgettable culinary adventure including a relaxed atmosphere, private tables, attentive service, fine wines and signature fondue courses.
I hope you are able to stop by some time to join them in making life a little sweeter.
Good things happen when we work together!
nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom
My favorite banananana bread recipe of all time!
Preheat to 350F
Cook time: 45-50 mins.
Prep time: 30 mins
3/4 Cup Sugar
1/4 Cup Butter
3 Rotten Bananas (black but no mold is preferred)
1/2 Cup Buttermilk
1/2 Tsp. Vanilla
1 and 1/4 Cups Flour
1/2 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 Cup Nuts (optional)
Grease 2 large bread pans and set a side (or 4 tiny bread pans).
Mix wet ingredients together. Mix all dry ingredients together, except for the flour. Mix dry ingredient mixture well with wet ingredient mixture. Add flour in, slowly, until all flour is added in. When oven is preheated, pour the banana bread batter into the bread pans - make sure the batter amounts are even in all pans.
Cook for roughly 45-50 minutes, or until a tooth pick comes out clean. Note: bread will be very moist, do not confuse moistness for raw batter.
Cool for at least 10 minutes before slicing into the bread.
I'm sure we have all been there when we go to grab a banana and it already has spots-
-you think to yourself...
" Didn't I just buy those YESTERDAY?!
(Is it really that hot in here?) "
What to do with bananas you don't want to eat?
Throw them in the freezer to use for banana bread later!
The blacker the bananas, the sweeter the bread :]
Don't have buttermilk on hand?
Substitute the buttermilk for regular milk, then add lemon juice or vinegar
into the milk, mix, and let stand until you are ready to add it in.
Yes, it should smell rancid - you are making that milk curdle on purpose!
So don't feel weird if it looks gross, that is how it is supposed to look!
In fact, it I end up with a jug of milk that goes bad, I hang on to it for banana bread!
Waste not, want not!
Greetings and salutations from Colorado Springs! My name is Elise, I'm the Colorado Springs HouseWife in the City! I love my boyfriend and my 2 fur babies! I'm a restaurant manager by day and blogger by night! I'm an artist and a seamstress in my spare time and I just love to bake and sing in the shower! I've become more health conscious in recent years and have decided to start living more! As a person we are in charge of ourselves, it is our job to make ourselves a better person everyday. This is my journey to making peace with my aging body and to start treating it and my mind better. As a person and as a woman!
Please join me in all my adventures by following me on facebook, twitter, instagram, pinterest and, of course, on this blog for the beautiful city of Colorado Springs! Stay tuned for announcements on local get togethers and networking opportunities! Get a babysitter and lets have a GIRL'S NIGHT OUT!