Nancy Melear
FOX 31 Denver
Denver, CO, United States
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Past articles by Nancy:
Brown Sugar Mustard Glazed Ham
Brown Sugar Mustard Glazed Ham The most perfect sticky glaze is slathered all over this juicy, tender Brown Sugar Mustard Glazed Ham, with crisp edges and an incredible flavour. → Read More
Holiday themed cocktails
Check out Breckenridge Distillery for holiday themed cocktails. → Read More
Buttermilk Pancakes
Scratch Catering Services Presents: Buttermilk Pancakes 1 cup All-Purpose Flour 1 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Course Salt 1 egg beaten 1 cup buttermilk 2 Tbsp Butter Melted Mix Buttermilk and egg, add dry ingredients. → Read More
Daybreak Delights: Classic Buttermilk Chess Pie
Scratch Catering Services Presents: Classic Buttermilk Chess Pie What you Need Pie Crust (Scratch-made, or store bought) 1 and 1/2 cups of granulated sugar 2 Tablespoons AP flour 5 large eggs 2/3 cup buttermilk 1 stick of melted butter (salted) 1 teaspoon pure v... → Read More
Texas Roadhouse’s fall off the bone ribs
How to Create Legendary Ribs AT HOME Start With The Right Product At Texas Roadhouse we use only American grown product. USDA #1 inspected fresh domestic Pork Loin Back Ribs. Starting with the right product will give you a Legendary result. → Read More
Pork Green Chili
Chef Natalie Schwab from Johnson and Wales shows us how to make Pork Green Chili. Pork Green Chili Ingredients: 4-5 pound pork butt roast 2 tablespoons olive oil 2 roasted green chilies, skins removed, seeded, chopped and divided into 1 pound measurements 2 large red onions, diced → Read More
Daybreak Delights: Peach Crisp
Scratch Catering Services Presents: Peach Crisp What you Need 8 large fresh ripe peaches 1/4 cup All Purpose Flour 1/2 cup granulated Sugar 1 recipe Crisp Topping (Recipe Follows) What to Do Crisp Topping: 1/2 cup All Purpose Flour, 1/... → Read More
NY Week at OAK at Fourteenth
"NY Week" at OAK Tuesday, July 24 through Thursday, July 26 (Dinner only,5:30PM-10PM) OAK at fourteenth (1400 Pearl St, Boulder, CO 80302) Cost: Pricing varies, NY Week menu is a la carte Steak Makes 1 steak 1 T-Bone steak (2-inch thickness, about 18-20 oz) Kosher salt Fresh gr... → Read More
How to make Chinese food at home
P.F. Chang's shows us how to make Chinese food at home. LEMON PEPPER SHRIMP(family style) 8 oz Shrimp (potato starched) 1 oz Celery (julienne) 1 oz Bean Sprouts 0.5 oz Green Onion Sticks 1 tsp Oil 2 oz Lemon (sliced quarters) 0. → Read More
How to make meatballs on the grill
Jason Morse from 5280 Culinary and ACE Hardware shows us how to make Colorado Beef Meatballs. Colorado Beef Meatballs – Italian Style 3 pounds ground beef ½ cup diced red onions 2 TBSP rub a dub seasoning 1 ½ TBSP chopped garlic 4 large eggs 1 cups breadcrumbs 1 cup Asiago blend cheese → Read More
Easy healthy meals for families
Taziki's Mediterranean Cafe recipe: Grilled Chicken Breast- seasoned and grilled, and served with Taziki’s signature sauce. Greek Salad- A fresh mix of lettuces, tomatoes, cucumbers, roasted red peppers, red onions, feta, pepperoncini, kalamata olives, and Taziki’s original Greek dressing Roasted New Potatoes with Taziki’s signature blend of herbs and seasoning → Read More
Summer Foods that Fight Inflammation
Dr. Michael Fenster shows us some summer foods to fight inflammation. Chef Dr. Mike’s 1.2.3. Hollandaise Over Summer Veggies Recipe: Ingredients 1 stick (4 ounces) organic, high-quality butter 2 tsp. → Read More
Noodles and Company’s Mac & Cheese
Noodles and Company's Mac & Cheese Cheese Sauce Ingredients: 1 pint cream 6 oz cheese (your choice) 1 T butter 1 T flour Salt & pepper to taste Cheese Sauce Preparation: Mix the butter and flour together in your hand and set aside. → Read More
Poke Bowls
Whole Foods shows us how to make Poke Bowls. Traditional Ahi Poke Ingredients 2 teaspoons dried wakame, soaked in hot water, drained 16 oz raw sahimi-grade tuna, cut into ½ inch dice 3 oz sweet onion, cut into ¼ inch dice 1 scallion, thinly sliced 1 teaspoon white and black sesame seeds, mixed and toasted → Read More
The Big Eat presented by EatDenver
The Big Eat, Denver’s annual showcase of independent restaurants, not only kicks off Slow Food Nations, but also celebrates another banner year for the Denver dining scene. → Read More
Unique Summer Salads
Mount Vernon Canyon Club is opening up their lunch buffets on Wednesdays and Thursdays to the public through the end of August. Lunch At The Club Wednesdays and Thursdays 11 a.m. – 2 p.m. (limited time only, through Aug. → Read More
No cook plant based meals from Cherry Creek Nutrition
Ideas from Cherry Creek Nutrition. Chocolate Hummus 1 can Kuner’s® Black Beans, drained and rinsed 4 Tbsp. cocoa powder (unsweetened) 3 Tbsp. maple syrup 2 Tbsp. peanut butter 1/4 tsp. salt Combine all ingredients in a food processor. Process until smooth. Serve alongside apple slices and strawberries for dipping. → Read More
Daybreak Delights: red, white, and blue tart
Scratch Catering Services Presents: Classic Tart Dough 2 cups all-purpose flour 8 tablespoons unsalted butter, cut into small pieces and softened 1 cup confectioners' sugar Pinch of salt 2 large eggs, room temperature Mound flour on your work surface and make a well i... → Read More
Grilling vegetables
Natural Grocers has some advice for grilling vegetables. Grilled vegetables Summer is the perfect time of year to pump up your diet with fresh produce and, in general, we all need more vegetables in our diet. Salads aren't the only way to increase your intake of summer produce – grilled vegetables are a simple and tasty way to get more veggies in your diet. → Read More
Daybreak Delights No Bake Chocolate Oat Bars
Scratch Catering Services Presents: No Bake Chocolate Oat Bars What you Need 2 Sticks of Unsalted Butter (1 cup) melted 1/2 cup Brown Sugar 1/2 Teaspoon Kosher Salt 3 Cups Rolled Oats 1 Cup Chocolate Chips 1/2 cup creamy Peanut Butter What To Do In a large Bowl Combine the Rolled oats, and Brown Sugar, Pour over melted butter. Mix to combine. → Read More