Seafood and Eat It.

One entree I enjoy ordering at Mexican restaurants is the Seafood Enchiladas. Usually a combination of shrimp, scallops, crab, octopus and/or squid with mild seasonings, rolled in a flour tortilla and baked in a creamy tomato sauce; it's just lusciously delicious. However, we don't always have the time to travel to find a Mexican restaurant, and lack of funds is a huge drawback, especially nowadays. Solution? Homemade of course.

Being able to cook homemade takes compromise and a bit of ingenuity. Utah is a landlocked state and getting fresh fish is not easy, so keeping packages of different frozen seafood available is a must in the home freezer.  It used to be that I could only find quality products, that we enjoyed, at supermarkets, or bulk stores, in other cities.  This year though I tried another supplier and have been very happy with the products; that supplier is Good Chop.

Good Chop is a meat and seafood subscription service that delivers U.S.-sourced, antibiotic-free, and hormone-free protein to your door, via Federal Express 2-day service.

U.S. Sourcing: All meat is born, raised, and harvested in the United States, and seafood is wild-caught or responsibly raised off American coasts.

No Added Hormones: Products contain no added antibiotics, hormones, or artificial preservatives.

Convenience: Boxes ship free to the continental U.S. with dry ice, and you can easily pause or cancel your subscription online.

Value: Prices average about $3.74 to $4.14 per serving depending on the box size you select.

Yes, there have been customer complaints, but this company is ranked #2 for this type of service.  Personally, I have only had one issue, and immediately received a replacement box, so the company is still in positive standing.

Cost and Portion Size: Reviewers note that red meat portions like flank steaks can feel smaller than standard grocery store cuts for the price.

Inconsistent Quality: Some customers report receiving thin or mislabeled cuts.

Packaging Issues: A few users have complained about vacuum-sealed plastic tearing or leaking during the thaw process.

Basically, they provide products that we want and prefer, so very little compromise.

Now for a seafood enchilada recipe that I came up with, and find to be very satisfying indeed.  When I first made it, I used Mahi Mahi.  Mahi Mahi is a popular, lean saltwater fish with a mild, slightly sweet flavor and a firm, meaty texture. Mahi-mahi means "very strong" in the Hawaiian language, named for the fish's fast and vigorous swimming abilities.  When vacationing in Hawaii, back in the 1980s, this is when I first tasted this fish, and oh, it was amazing in texture and flavor.  So, while my recipe centers on this fish, any other type of seafood can be substituted, or a combination as well.

To give myself an idea on how to prepare these enchiladas, I did a little research on various cooking sites. Frustration! Recipes were too complicated, relied on canned and processed foods only, or used a store-bought enchilada sauce.  I wanted homemade, easy and as close to the restaurant taste as possible. From all the Mexican/Southwest cooking I've been doing, I sort of knew what spices, herbs and such to play around with.

Result? Roy raved on and on about them, and I agree, they were fantastic!!! Well, I'll let you be the judge for yourself once you try this recipe.  Enjoy!

 

Mahi Mahi Enchiladas

Ingredients:

Mahi Mahi

2 lbs. filets, skinned and deboned

1 Tbsp. each salt, ground black pepper, New Mexico chili powder, crushed dried oregano; mixed together.

Set broiler on high; spray jelly roll pan with nonstick cooking spray. Season both sides of fish with seasoning mix; place on pan and broil for 7 minutes. Remove fish to large bowl and chop into small pieces.

Filling

1 cup each diced onion and red bell pepper

2 Tbsp. canola oil

1 and ½ cups shredded Mexican cheese mix

In a medium skillet, medium-high heat, sauté onion and bell pepper in oil until softened.

Mix veggies, fish and cheese together.

Sauce

1 (8 oz.) can tomato sauce

1 and ½ cups half n’ half

½ cup sour cream

2 Tbsp. butter

1 Tbsp. minced parsley

½ cup shredded Mexican cheese mix

In a large saucepan, medium heat, mix together all ingredients and let cook for 10 minutes; stirring occasionally to keep from boiling and over thickening.

Final Preparation:

10 (8”) flour tortillas

Preheat oven to 350F; spray a 4 qt baking dish with nonstick cooking spray.

Spoon filling down center of each tortilla; leaving 1 inch space from top to bottom. Fold top and bottom of tortilla just over filling; fold one side over filling and begin rolling; place in baking dish with crease side down. Continue until all 10 are completed; rolled tortillas will all fit together snuggly. Pour sauce over all and cover with aluminum foil. Bake for 30 minutes; let rest for 5 minutes before serving.

Makes 10 enchiladas.

Rather go to a restaurant than do the cooking, definitely recommend Tequila’s in Cortez, CO.  Overall, the dishes there are outstanding, not once have we been disappointed.  …and don’t forget that we have Gustavo’s in Monticello; seafood enchiladas are not on the menu, but they have a menu variety you will find appealing.

Mary Cokenour

 

 

 

 

Ding Dong Bell Peppers

 

“Ding Dong Bell,

Pussy's in the well.

Who put her in?

Little Johnny Flynn.

Who pulled her out?

Little Tommy Stout.

What a naughty boy was that,

To soak a Pussy cat,

Who never did him any harm,

But scared all the mice in the farmer's barn.”

While the original version of this rhyme is from John Lant, the organist of Winchester Cathedral, in 1580, the version we mainly know and have heard is from New Nursery Rhymes for Old by Geoffrey Hall, published in 1949.  Other versions of the rhyme have a darker nature where the poor kitty is left to perish, however, the main concept was to teach children about animal cruelty and how wrong it was.

In fact, several Mormon leaders have explicitly spoken out against animal cruelty, such as:

David O. McKay (9th President): He frequently spoke in general conferences about kindness to animals, stating, “a true Latter-day Saint is kind to animals, is kind to every created thing, for God created all.”

Joseph F. Smith (6th President): He taught that harming animals is spiritually corrupting, noting that “doing wrong to animals is but a stepping stone to the doing of wrong to our fellow men.”\

 Joseph Fielding Smith (10th President): He similarly taught that cruelty toward animals disqualifies a person from the companionship of the Holy Spirit and emphasized that animals are living souls destined for resurrection.

George Q. Cannon (First Counselor in the First Presidency): While not church president, he was historically the most vocal general leader on animal welfare, preaching heavily in the 19th century against cruelty, neglect, and hunting for sport rather than sustenance.

Even though I am non-Mormon, I travel along the same road of thought, as these men did, about animal cruelty, and do respect their outspokenness on the subject.

Originally, I wanted to start with, “Why are bell peppers called bell peppers?”, then I remembered the rhyme, and there I went on one of my tangents.  Now, back to the original concept.

Simple answer is, “Bell peppers are called that because their plump, squat, lobed shape resembles a traditional hand bell, and they belong to the pepper family.” 

The more detailed, historical, answers are:

Bell - English settlers, of North America, noticed the hollow, wide-bottomed shape looked like a hanging church or hand bell. Records show the term "bell-pepper" used as early as the late 1600s, and were ideal for pickling.

Pepper - Christopher Columbus and early European explorers mistakenly called plants in the Capsicum genus "peppers" because their spicy or pungent varieties added heat to food, reminding the black peppercorns (Piper nigrum). Even though bell peppers are mild and lack the chemical compound capsaicin that makes other peppers hot, they kept the family name.

Do the colors of bell peppers have distinct characteristics?  First off, all bell peppers start off with a deep green color, but as they mature, or are allowed extra time to ripen, they change color and flavor.

Green: Crisp, firm, with a bright, grassy, and slightly bitter taste.

Yellow: Mild, sweet, and slightly fruity or citrusy.

Red: Sweet, juicy, and much less bitter as natural sugars increase.

Purple, White or Brown (rare colors): White and purple taste crisp and grassy like green peppers; chocolate tastes sweet like red peppers.

Bell peppers contain vitamins A, B6, C, potassium, folate and antioxidants; one cup of raw is only nine grams of carbohydrates, ½ gram of fat. 3 grams of fiber, 1.5 grams of protein, and they simply just taste good.

Recipe wise, probably everyone has one for stuffed peppers handed down through the generations.

Instead of a standard recipe, I am giving you two to add to your collection; Philly Cheesesteak Stuffed Peppers (made with roasted beef), and Cajun Seasoned Turkey and Rice Stuffed Peppers (using ground turkey for those who do not, or cannot, eat beef).

Hope you enjoy making these.  Also, let’s remember to be as kind to animals, as we are to humans, considering Homo sapiens is scientifically classified as an animal species too.

 

Philly Cheesesteak Stuffed Peppers

Ingredients:

2 large green bell peppers

1 Tbsp. olive oil

1/2 cup chopped onions

1/2 tsp. ground black pepper

½. tsp salt

1 and 1/2 cups chopped roasted beef

1 cup shredded sharp Cheddar cheese

 

 

Preparation:

Preheat oven to 375F; spray a one-quart baking dish with nonstick spray.

 

 

 

Cut tops off peppers, remove seeds, stem and white pith; set aside tops and bodies of peppers.

 

 

 

 

 

 

 

In a small skillet, medium-high heat, sauté onions until they soften (about 5 minutes); season with salt and black pepper.

On a medium bowl, mix together onions, beef and cheese.  Stuff each pepper with the mixture and put tops on.  Bake for 30 - 40 minutes; until tops just begin to brown.

 

After Baking.

Makes two servings.

Now, if you really need that bread, make some crusty dinner rolls, fill them with some of the green bell pepper and cheesesteak filling.  There you go, Philly Cheesesteak Sliders!

 

Cajun Seasoned Turkey and Rice Stuffed Peppers

Ingredients:

1 and ½ lbs. ground turkey

2 Tbsp. no-salt seasoning mix

1 cup chopped mushrooms

1 (8 oz.) package Zatarain’s Red Beans and Rice

6 tsps. Olive oil

1 (14.5 oz.) can diced tomatoes

Salt (if deemed necessary for taste)

6 large red, green or mixture of both bell peppers; seeds and white pith removed, set aside tops and bodies.

Preparation:

In a large skillet, medium-high heat, brown together the ground turkey, no-salt seasoning and mushrooms until turkey is no longer pink.  Prepare the Zatarain’s according to package directions.

 

 

Preheat oven to 375F; line the cups of a large muffin tin with aluminum foil; pour a teaspoon of olive oil into each foil lined cup.

 

In a large mixing bowl, combine the skillet mixture, Zatarain’s and diced tomatoes; taste to see if salt needs to be added.

 

 

 

 

 

 

 

 

Stuff each of the bell peppers; place tops back on and put half teaspoon of filling into holes; place each stuffed pepper into a foil lined cup.  Bake for 30 minutes.

Before Baking.

After Baking.

 

 

 

 

 

 

 

 

Makes six servings.

Mary Cokenour 

The Pizza Trilogy Goes Quad.

How in the world did I miss writing this?  There I was, at home, making pizza dough to create a Sicilian pie for dinner.  Ah yes, that is correct, pizza is called “pie” whether it is baked round or rectangular.  Anyway, too lazy to dig out the huge binder that acts as my personal cookbook, I looked up the recipe on the food blog.  The pizza trilogy posts came up, and also one that made me do a double-take…same title as above, and it was about focaccia bread.

I had done the post way back in 2012, expressing my frustration over not being able to get a pizza that was done correctly.   Every pizzeria we tried, not just in Utah, but in the other 4 Corners states was thick and bready; very little sauce, heavy on the cheese, light on the toppings. Being a New Yorker, this was a mystery to me and I constantly asked, "Why?".  The answers varied from "it's the water", "it's the altitude" to "we can't get the same flour here as they use out East". That last one really made my eyes cross. I make my own pizza at home, use the local water, granted the altitude is 7100 feet above sea level, but white flour is white flour.

It’s 2026 now, and we have found two local restaurants that serve up pizza and calzones with very good quality; Bangers Bar and Pizza in Dove Creek, Colorado, and Smoke Pizza Company in Blanding, Utah.  Obviously, they have discovered how to get around the mysteries of water, altitude and flour; if you haven’t tried them yet, what in the world are you waiting for?  Oh, and Bangers does some great sandwiches too, my favorite being the Chicken Parm sub.  Smoke Pizza has an in-house made bakery section too, and we love their ranch bread, croissants and cream pies.  If, however, you have your own favorite places you are loyal to, that’s great; I’m only suggesting you try these two restaurants if you haven’t already.

Alright, back to my venting on incorrectly made, in my personal opinion, pizza.  One day it dawned on me so brightly; the pizzerias in Utah are making their crust out of focaccia bread dough. This dough is kneaded only once, punched down, topped and left to rise again; hence the thicker and bread-like texture. How do I know this for a fact?  I asked of course, and the owners gladly gave me a lecture on how Utah pizza is done; a couple of owners stated their learning came from Florida or California shops, so…   All I know is how I learned to make the pizzas written about in the trilogy.  Basically, pizza dough is kneaded twice, once before and once after a single rising. For a New York style, it is stretched out to a 1/4inch thickness after the second kneading, then topped and baked.  That is how its unique crispy crust is browned to perfection, yet each slice (a 16-inch is cut into only 8 slices) is foldable and doesn’t fall apart.

The Pizza Trilogy as it appeared in the San Juan Record:

September 25, 2019

The Pizza Trilogy – New York Style

October 9, 2019

The Pizza Trilogy - Sicilian Pizza 

October 23, 2019

The Pizza Trilogy – Chicago Style.

Now I am introducing you to the quad, the fourth style - Utah's Focaccia Style Pizza. I guess if this is what you've grown up on, have never experienced pizza from different regions, then this is the best that you'll ever find. Personally, bread is bread, pizza is pizza, and Utah style pizza leans more towards being a fancy bread than an actual pizza.

What is focaccia bread exactly?  Focaccia is a soft, fluffy, oven-baked Italian flatbread. It features a crisp crust infused with olive oil and a signature dimpled surface created by pressing fingertips into the dough before baking.  Its origin dates back to ancient Rome, and was mainly eaten sprinkled with sea salt, and dipped in olive oil.  Focaccia is usually shaped into one of three forms – round, rectangular or oval.

Cheese Focaccia

Vegetable Focaccia

 

  

Focaccia Bread

Ingredients:

3 cups flour

2 tsp. salt

1 Tbsp. sugar

1 (.25 oz) packet active dry yeast

1 and 1/3 cups warm water (110 F)

3 Tbsp. olive oil, divided by 2 Tbsp. and 1 Tbsp.

Optional Ingredients: chopped fresh herbs, shredded or grated cheeses, thinly sliced or diced vegetables, thinly sliced Italian cold cuts such as prosciutto, capicola or genoa salami.

Preparation:

Into a large bowl, sift together the flour and salt; make a well in the center of the dry ingredients. Sprinkle in the sugar and dry yeast; carefully pour in the water; let stand for 5 minutes while yeast begins to react. Add 2 Tbsp. of oil and carefully begin stirring the flour into the wet center gradually incorporating all the flour.

Place dough on floured board and knead until smooth. Brush ½ tsp. of remaining olive oil into a clean bowl; place dough in bowl and turn once to coat both sides with oil. Cover with a clean linen towel and let dough rise for one hour.

Brush a teaspoon of oil onto a jelly roll or round pizza pan. Punch the dough down and place onto the pan; press the dough out to a ½ inch thickness. Brush with remaining olive oil; with tip of index finger, or handle tip of a wooden spoon, dimple the dough in 2-inch spaces. Sprinkle or place optional ingredients on top of dough; let rise for 30 minutes.

Preheat oven to 375F; bake bread for 25-30 minutes; until browned on top. Remove to wire rack to cool slightly; best served warm.

Makes one bread.

For high altitude, adjust the amount of flour, as you would, when making basic bread.

 

There you go, bread that’s pizza, or pizza that’s bread; so long as you enjoy it, that is the only point that matters.

Mary Cokenour

Spoiling Your Inner Child.

Sometimes, no matter how you try and repress childhood memories, well the bad ones at least, they still come back to haunt and intimidate you.  The good memories I have, which are few and far between, seem to mostly center around food.  One of these was the first time my mother made rice krispies treats for me.  They were so gooey, yet crunchy and deliciously sweet! But she only made them once as she felt the "mess in the pan" wasn't worth the effort.  

As I grew older, I was able to obtain these treats in stores, and eventually learned to make them myself once I adopted my son. Seeing how much he enjoyed them was worth the work, and he even asked me to make them as he went into teenage years and adulthood.  I don't understand why the big fuss over the "mess in the pan" as it easily cleans out with hot soapy water and a sponge anyway.

Anyway, a little history about this childhood treat; it was invented in 1939 by Malitta Jensen and Mildred Day, and the Kellogg’s Company, to help raise money for the Campfire Girls Foundation.  It was a simple recipe of melted butter and mini-marshmallows mixed into rice krispies, allowed to cool, cut up into squares and enjoyed.   Nowadays, this simple recipe can include any manner of mixture from different types of cereal, toasted oatmeal or crushed granola.   Additions of candy bits, chopped nuts, peanuts, peanut butter, or drizzled with chocolate or caramel creates a treat for those of a more “refined palate”.  Oh, who am I kidding, they just taste even better!

Oh, a little history on the correct spelling of the treat’s name.  The official spelling for the famous cereal and treats is Krispies with an "ies," though "crispy" is the normal English word for crunchiness. Kellogg's Rice Krispies uses the stylized "K" brand name, in other words, “K” for Kellogg’s, so “K” for Krispies.  However, folks commonly spell the homemade marshmallow squares as "rice krispie treats”, “crispy treats", or “rice krispy treats”.  I know, who cares, just have fun making, and then eating, them.

Making treats nowadays might take a little more calculation too, depending on the density of the cereal used plus any other added ingredients, and the size of the pan used as well.  Normally it is 1 stick of butter (8 tablespoons), 1 (10 ounce) package of mini-marshmallows (they melt quicker) and 6 cups of rice krispies cereal.  It is all pressed into a greased (with butter) 2-quart rectangular baking dish; cooled for an hour and then cut into squares.  While the butter and marshmallows can be melted in a stovetop pan, nowadays a microwave is more convenient and makes it easier to control the melting process to avoid burning.

 

Just last week I made treats with additions of dark chocolate chips and toffee bits.  Hubby, and my favorite taste testers at the local 7-11/Exxon, were very happy with the combination.

Personally, I prefer the original version, but I have made them with the addition of crunchy peanut butter, and they were devoured in a couple of days.  Here’s the recipe for that version.

 

 

Peanut Butter Rice Krispies Treats

Ingredients:

7 cups rice krispies cereal

1 stick (8 Tbsp.) salted butter plus 1/2 Tbsp. for greasing dish

1 cup crunchy peanut butter

1 (10 oz.) bag mini-marshmallows (make sure they are fresh!)

Preparation:

Into a large mixing bowl, measure out 7 cups of rice krispies cereal; lightly grease a 2-quart rectangular baking dish with butter.

Into a medium mixing bowl, melt the butter and peanut butter in the microwave for 45 seconds; add in the marshmallows and toss to coat. Microwave for 60 seconds, mix thoroughly; microwave another 30 seconds, mix and pour over cereal. Using a sturdy spoon, mix together so the cereal is thoroughly incorporated. Put the mixture into the baking dish and press out to the sides as evenly as possible; cover with plastic wrap and let cool on counter for one hour. Cut into squares and enjoy.

 

How many does it make?  It all depends on the size of the squares that are cut.

Do yourself a favor and spoil your inner child once in a while; you deserve it. Oh, and if you have children, spoil them once in a while too, and give them fond memories for adulthood.

Mary Cokenour

August is National Peach Month.

 

 

Warning, I am about to confuse you with the following information about National Peach Month.

In March 1982, President Ronald Reagan pushed forward Proclamation 4947 to have July proclaimed as National Peach Month.  Congress approved, and President Reagan signed, the proclamation on June 15^th.  However, it was changed to the month of August when it was realized that is the time when the vast majority of summer peach varieties reach their highest level of sweetness, juice, and availability.

Why was this such an important issue for President Reagan?  The observance highlights the fruit's nutritional value, culinary versatility, and economic importance.

Key Peach Facts

·         The major states that produce highest yields of peaches, ranked higher to lower, are: California, South Carolina, Georgia, Pennsylvania and Colorado.

·         Main Types: Clingstone (pit sticks to flesh, good for jams) and Freestone (pit releases easily, best for fresh eating).

·         Nutrition: A medium peach has about 60 calories and provides vitamins A and C plus dietary fiber.

…and the month also has two additional important days: Eat a Peach Day on August 22nd and National Peach Pie Day on August 24th.

Our neighboring state, Colorado produces Palisade Peaches in the Grand Valley (Mesa County containing the cities of Grand Junction and Fruita, and the town of Palisade).  These peaches are the freestone variety, so the pit releases easily, and makes eating more enjoyable.  Driving through Cortez, many a parking lot has a stand featuring these peaches, and prices vary amongst the sellers.

Childhood flashback; in Brooklyn, our home was located opposite a fenced off area that led down to subway tracks.  A peach tree grew on the other side of the fence, and we got to pick peaches as soon as they ripened.  Of course they needed washing, and cutting them open was a must to make sure no parasites had made their way through.  Oh, but eating them was a treat, with the juicy sweetness flowing over my chin, onto my hands, and eventually my shirt became a napkin.  How many of you are now having your own childhood flashback when it comes to eating peaches?  Good memory, right?

Well, enough chatter, and here are two recipes to get your peaches baked.   Artisan Rustic Fruit Pie for National Peach Pie Day on the 24^th, and Peach Cake for anytime throughout the month of August.  Enjoy your peaches!

 

 

Artisan Rustic Fruit Pie

Ingredients:

1 package refrigerated pie crusts (2 in a package)

2 cans (21 oz.) fruit pie filling (in this instance, peach slices with liquid drained.  Don’t throw it away, drink it, it’s so delicious!)

2 Tbsp. butter, melted

Preparation:

Preheat oven to 425F.  Line two 9-inch round pans with parchment paper and unroll each pie crust onto center of parchment paper, carefully so as to not split the edges.

Place the peach slices in a medium bowl.  Create a unique filling with the addition of spices such as cloves, cinnamon and/or nutmeg that will kick up the flavor of the peaches.  Want a bit more color in your filling, add a handful of plump blueberries.

Onto the center of each pie crust, spoon all that lovely goodness; try to keep as much as possible piled up.

Put a little water into a small bowl, not much as you'll be using this to wet your fingertips only.  First, wet those tips, now carefully lift up the crust at the pan edges and crimp a section; the water will help keep the crimp sealed; repeat all around the filling, making sure to draw it close to the center, but not cover the filling entirely.

With a pastry brush, let me digress for a moment; you don't have to get a fancy name, expensive pastry brush.  In any hardware store, you can buy those small hair bristle brushes for about $1 - $2 each.  Yeppers, you can use them for pastry brushes; make sure to clean them in soapy hot water and dry upright before storing them away.  They last indefinitely!

Anyway, use the brush to paint the melted butter all over the exposed crust.  Afterwards, you can sprinkle cinnamon and sugar (use large or coarse grain sugar, found in the baking section) over the crust, and don't forget a little bit over the filling too.  

Bake for 30 minutes.  Remove from the oven and let them rest for 15 minutes; if there was any leakage, don’t worry, they’ll seal as the pies rest.  Each pie will look unique which gives more credence to using the terms "artisan" and "rustic".  To get the pie onto a plate, grab one end of the paper and carefully slide it out of the pan and onto the plate; cut the parchment paper as close to the pies are possible.  Serve warm as is, or with a scoop of vanilla ice cream.  To store, cover with plastic wrap and place in the refrigerator; warm up a piece and don't forget the ice cream!

 

Peach Cake

Ingredients:

2 eggs. beaten

2 cups sugar (or equivalent substitute sweetener)

3 tsp. cinnamon

½ cup canola oil

4 cups peach slices

2 cups all-purpose flour

2 tsp. baking soda

Preparation:

Preheat oven to 350F; spray two 0-inch round pans with baking spray.

In a large bowl, mix together eggs, sugar, cinnamon and oil; place in peach slices and coat with mixture.

Sift together flour and baking soda; add to large bowl and mix till dry ingredients are well absorbed. 

Divide into the two pans; bake for 55-60 minutes or until golden brown and toothpick in center comes out cleanly.

Makes 2 cakes.

Mary Cokenour

 

 

 

One Year Later and The Over Bite is Blessed.

The Over Bite

133 E Center St.

Monticello, UT, 84535

Phone: (435) 485-0550

Hours of Operation:  Monday thru Saturday, 7am – 8pm; Closed Sunday

Website: https://www.facebook.com/people/The-Over-Bite/100094723847945/

“This business is a blessing as, it not only kept the family together, but helped us get closer.  Not only that, we became closer to the residents, and feel welcomed by, and part of, the community.” – Patrick and Shylowe Chadd, owners of The Over Bite.

 

July 15, 2026 was the one-year anniversary for The Over Bite, and much was learned by the Chadd family.  “We’ve been, and still are, running this business by the seat of our pants”, says Shylowe, but the pros far outweigh the cons.  Developing a deep connection with the community was a huge advantage as they were able to learn how to accommodate their customers.  Winter was the con as the lack of folks venturing out, or traveling through, diminished, but the shop managed to stay open and still make sales.

Likes and dislikes taught them what worked on the menu, and what didn’t.  For example, I don’t like tomatoes on my favorite sandwich, Comb Ridge Club, but employee Kellan loves the Red Rock Gobbler with extra sprouts.  In other words, the customers are going to get what they want, how they like it, and always with a smile. 

 

The most popular sandwiches?  It varies daily, just as they think they’ve figured it out, the customers surprise them by trying something different; that’s a good thing! This opened up the option of dropping non-requested items, and introducing new ones that have become very popular instead.  The Dependable, a breakfast sandwich named after Dependable Auto due to the owners sending many a customer down to The Over Bite.  Now that’s a perfect example of one business supporting another business, and vice versa. 

 

Newest signature sandwich is The Over Bite, the classic Reuben with a very tasty twist, the dressing.  Instead of the typical sweet 1000 Island dressing, it’s a combination of horseradish sauce, mustard and mayonnaise.  This is there #1 best seller, so I had to try it, and was floored; this is a sandwich that needs to be savored, not scarfed down.  Oh, kudos to Eli Chadd, who made my sandwich while mom and dad supervised…great job!  Anyway, after each bite, chewing, tasting how the meat, cheese, sauerkraut interacted with the sauce; oh, it was definitely not a sandwich to be eaten quickly.  Which, of course, cost me half a sandwich as hubby snagged the other half while I was lollygagging.

 

Good news came to the Chadds when San Juan County Economic Development awarded them a business grant.  They were able to finally buy a steam oven which was needed to make perfect sour dough bread.  The oven can bake 18 loaves per batch, so they can keep it in stock.  Instead of creating other types of breads (white, wheat), their focus is on sour dough, and infusing with ingredients such as cinnamon, raisins, or blueberries enhance the variety in stock.

Besides their popular menu items, they have dips to go with the sour dough bread, brownies, cookies, and cheesecake for Valentine’s was a huge seller.  Experimenting with gluten free products has been positive so far; those with celiac disease have been very happy with the products purchased.

Of course, smoothies, sodas (they can be dirty if desired), hot drinks and cold drinks are available, but most folks love their coffee.  Real coffee, caffeinated, hot, cold, latted or blended.

But wait, don’t be discourage if coffee is not your thing; newest item available is called Pero, and it is becoming a best seller.  Pero is a 100% natural, caffeine-free roasted grain beverage made from barley, malted barley, chicory, and rye. Designed to mimic the roasted taste and aroma of coffee, it contains no stimulants or artificial ingredients. Because of its low acidity, it is a popular alternative for those looking to avoid caffeine or acid reflux.  While some like it hot, served cold is the #1 way it’s being ordered by customers avoiding coffee and caffeine.

 

The Over Bite interior can accommodate up to 49 people.  Therefore, clubs, groups, family gatherings are welcome.  For huge sports events, there is a large screen television; grab a meal and cheer on your favorite team. Outdoor seating has been installed, so dining outside, in pleasant weather, is a plus.  Catering is a Yes!  Whether you want to use the restaurant, or have them come to you, chat with the Chadds and you will get the best of the best they have to offer.  The products they use are sourced locally, or via the Sysco Food Service which is widely used by the restaurant industry.

 

Congratulation to the Chadds, and The Over Bite, for a year full of blessings, camaraderie with the Monticello community, and offering good food and drink to anyone stopping by.  Except now I don’t know which is my favorite any longer, Comb Ridge Club or The Over Bite sandwich…. how do I choose!?!

Mary Cokenour