6524 HIGH SPRING ROAD Cheyenne, WY 82001

Property Site: http://tour.circlepix.com/home/L6HGPW

Ranch home with open floor plan and lots of upgrades - granite in the baths, quartz in the kitchen. Master exits to patio, finished and sodded backyard. Kitchen with a pantry, and nice finishes including a bar. Walk-in closets and porcelain tile in the baths. Panoramic views and central air. Basement ready to be finished - 9 ft. ceilings in basement with a 9-foot ceilings and gun room or safe in the basement.

Bedrooms: 3

Bathrooms: 2.00

Price: $329,900

For more information about this property, please contact Alyssa Holbrook at or alyssaholbrook@remax.net. You can also text 3503072 to 67299.

See more listings at: alyssaholbrook.com

MLS ID: 63780

Pesto di pistacchio genovese on spring wheat soba noodles

Pesto di pistacchio genovese on spring wheat soba noodles

Makes approximately 2/3 cup pesto

1/2 - 1 cup loosely packed fresh basil 
4 cups spinach 
3 tablespoons olive oil 
3 tablespoons nayonaise (or mayonnaise)  
3 tablespoons shelled pistachios
1/4 cup pine nuts
1 tablespoon nutritional yeast (if desired for B vitamins)
2 cloves garlic
1/2 tsp sea salt
1/2 pound soba noodles (buckwheat or spring wheat)
Freshly ground sea salt and black pepper

Combine all ingredients except noodles in a high-speed blender until smooth. Boil soba noodles approximately 5 minutes, or until soft. Drain. In a large serving bowl, combine noodles and sauce until coated. 

Sprouted raw protein drink with cinnamon and maca

Sprouted raw protein drink with cinnamon and maca

Serves one

3 tablespoons vanilla raw protein (a blend of rice protein and 17 sprouts)

2 T sunwarrior raw vanilla brown rice protein

8 oz unsweetened almond milk 

8 oz filtered water

5 ice cubes

1 tsp cacao powder

1 tsp maca powder

1/4 tsp cinnamon

pinch nutmeg

(glutamine, used in weight training if you wish)

Blend in blender until smooth and frothy.

Provencal baked lemon chicken with rosemary and dijon

I think rosemary and lemon are star-crossed lovers. Nature tried to keep them apart- with the lemon flung high up to grow in a tree and the rosemary anchored to the dirt. Alas, fate has brought them together in a combination so powerful, that had Romeo and Juliet eaten this for their last supper they'd have skipped the drama in favor of seconds.

Provencal baked lemon chicken with rosemary and dijon

Serves four

3 large chicken breasts

1/2 cup freshly squeezed lemon juice

1 tablespoon honey dijon mustard

1 1/2 tablespoons stone ground dijon mustard

1/4 cup robust olive oil

6 cloves fresh garlic, minced

3 tablespoons finely chopped fresh rosemary

1 tsp sea salt and freshly ground black pepper to taste 

In a small bowl whisk together the lemon juice, olive oil, honey dijon mustard, stone ground dijon mustard, rosemary, garlic, sea salt, and pepper. Cut chicken breasts into 1/2 inch strips and add to dressing. Marinate for 1-2 hours. 

Preheat oven to 425 degrees. 

Brown marinated chicken on a baking sheet for 12-15 minutes or until cooked through. 

Herbs de provence salade

This salad is simple as can be. The unique and lively flavor comes from the fresh herbs. Tasting this you will agree- sometimes vegetables just need to be eaten as God grew them. Notice the lack of lettuce for a base to this salad. For some this will be a daring new step but take the leap- it's worth it!

Herbs de provence salade

Serves four

1/2 red onion 

2 cucumbers (I like English best)

2 tomatoes

1 green pepper

1 T fresh oregano

3T (2 bunches) fresh basil

2 T olive oil

1 lemon, juiced

salt and pepper, to taste

Thinly slice all vegetables into rounds using a mandoline or knife. Combine all ingredients in large bowl.