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Mile High Mamas share surefire recipes in the Denver Post!

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A special thank you to all who submitted your recipes in our spring recipe swap! Tucker Shaw, the Denver Post Food Editor, included a few of his favorites in today’s Food section.

Here’s an early Mother’s Day gift: three clever, crowd-pleasing recipes from local moms. Amber Johnson, editor of, asked her members to share their favorite family recipes. After rigorous testing, here are the three that scored best.

Buckwheat Pancakes Oozing With Fruit

Recipe submitted by Julie Bielenberg of Denver, who writes, “My friend Dusty Fitzgerald, a nutritionist, mom and wife to a very picky eater, finds this to be the only crowd pleaser for her family.”

3/4 cup buckwheat flour
3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup nonfat milk
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups chopped strawberries (or whatever berries you like), divided
Real maple syrup

In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.

Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more strawberries and the maple syrup.


Very Easy Zesty Shrimp Pasta

Recipe by Tiffanie Huntley of Arvada. She says, “Please don’t use pre-grated cheese — it makes a HUGE difference!”

1 package linguine
1 tablespoon butter
1 small onion, diced
2 cups fresh mushrooms sliced (I like Baby Bellas)
1 zucchini, quartered and sliced
1 pound large shrimp, cleaned and tails taken off
1/2 cup Italian dressing
1 medium jar (canned doesn’t taste as good) artichoke hearts
1 tablespoon chopped fresh parsley
1/4 cup Parmesan cheese, grated

Cook linguine to package directions. Meanwhile, melt butter in fry pan and add onion. Cook for a few minutes and then add mushrooms and zucchini. Cook until onion is soft and then add shrimp and 1/2 cup Italian dressing. Cook medium high for 2 minutes. Add artichoke hearts and parsley and cook until shrimp cooked and veggies soft. Drain pasta and toss with ingredients and add cheese.


Poulet a la Mamma

Recipe by Elizabeth Jumel of Denver. She writes, “I LOVE this recipe because my husband makes it for me. It is his mother’s recipe that she made for their family every Sunday when he was growing up. Easy to make and makes for yummy leftovers.” Make this with a whole chicken, or use a cut-up chicken to make things easier. Serves 4 people (or 2 with leftovers).

2 tablespoons margarine, or a mixture of butter and sunflower oil
1 chicken, approximately 3.5 pounds (preferably fresh, not frozen, and ready to cook)
12 small onions per person, each the size of a marble, peeled
1 cup pinot blanc or riesling wine (preferably Alsacian)
Salt and pepper
A few dashes of Tabasco sauce
4-5 branches of fresh tarragon

In a large Dutch oven, melt margarine or the butter/oil mixture. Brown the chicken on all sides, about 10 minutes (try not to break the skin — this helps keep in the moisture). Remove chicken to a plate.

Add the onions and cook a few minutes while stirring with a wooden spoon until just beginning to color. Return chicken to pot and add 1 cup wine. Cover and cook for a few minutes.

Add salt, pepper, Tabasco and tarragon branches on top on the chicken. Cover and let simmer about 1 hour and 15 minutes, stirring from time to time and adding more wine as needed. It’s done when the meat at the joint of the leg is no longer pink.

Cut the chicken and serve over fresh pasta. Ladle sauce and onions from the pot over the chicken and pasta.

-Tucker Shaw, Denver Post Food Editor

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