PUEBLO KIDS EAT FREE

Pueblo Kids Eat Free

Pueblo Kids Eat Free

PUEBLO KIDS EAT FREE

Pueblo has several kids eat free or kids eat at a discount throughout the city.  Here’s a list of the local restaurants that offer specials on kids meals different nights of the week.  If, you find a restaurant that we have missed please add a comment so we can add it to our list.  And it’s always a good idea to call the restaurant before you go to verify all deals.

Sunday

Captain D’s Seafood
3630 N. Freeway Rd.
Meal Deal:  kids 10 and under with free, 2 kids meal per adult purchase.

Monday

Shamrock Brewing Co.
108 W 3rd St, Pueblo
Meal Deal:  Kids 12 and under eat free, one kids meal per adult purchase.

Buffalo Wild Wings
5821 N Elizabeth St.
After 4:00 pm
Meal Deal:  Kids 12 and under eat for $1.99, one kids meal per adult purchase.

Tuesday

Pizza Ranch
761 S. Pueblo Blvd.
4:00 – 9:00 pm
Meal Deal: kids 12 and under eat free, one kids meal per adult purchase.

3 Margaritas
3620 N. Freeway Rd.
Meal Deal: kids 12 and under eat free, 2 kids meal per family.

Black-eyed Pea
801 W. US Highway 50
Meal Deal: kids 12 and under eat free, one kids meal per adult purchase.

Fazoli’s
1631 W. US Highway 50
5:00 – 8:00 pm
Meal Deal:  kids 12 and under eat for $0.99, 3 kids meal per adult purchase.

Wednesday

Applebee’s
4001 W. Northern Ave
3428 N. Elizabeth St
Meal Deal:  kids 12 and under eat for $0.99, 4 kids meal per adult purchase.

Cactus Flower
4610 N Elizabeth St.
Meal Deal: kids 12 and under eat free, one kids meal per adult purchase.

Thursday

Do Drop Pizza
1201 south santa fe avenue Pueblo CO 81006 or
944 E. Kimble Dr. Pueblo West, CO 81007
Meal Deal:  kids 10 and under eat free, one kids meal per adult purchase.

Captain D’s Seafood
3630 N. Freeway Rd.
Meal Deal:  kids 10 and under eat free, 2 kids meal per adult purchase.

Friday

None

Saturday

None

Green Chile and Cheddar Corn Bread

Green Chile and Cheddar Corn Bread

Skillet Cornbread

It feels like Autumn is the time for potlucks! Between back to school, birthdays and football parties? It seems like I’m always trying to come up with some sort of a dish to take somewhere! So I thought I’d share with you an easy, quick and delicious side dish that you can just throw together and take just about anywhere!

Cornbread is ALWAYS a big hit in our house! A quick meal is to toss some left over beef chili (like this delicious Slow Cooker Lumberjack Chili)  over the top, add a pinch of cheese and sour cream and you’ve got a delicious and quick dinner! But it’s also fun to just grab a piece for a snack, with a little bit of butter! We’ve found quite a few ways to add some flavor to our cornbread over the years, but my absolute favorite is Green Chiles!!

 

Green Chile and Cheddar Corn Bread
Recipe Type: Side Dish
Author: Jacque
Prep time:
Cook time:
Total time:
Serves: 12
A delicious side dish, or main course for any meal! Corn bread is the perfect fall treat!
Ingredients
  • 1 cup boxed biscuit mix
  • 1 cup cornmeal
  • 2 Tablespoons Sugar (you can substitute 1 Tblsp Sugar, 1 Tblsp Brown Sugar too!)
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 Tablespoons Butter
  • 2 eggs
  • 1 cup shredded cheddar cheese
  • 1 medium roasted Pueblo Chile (diced) *You can add a second Chile if you like a little extra kick!
  • 1 can (drained) sweet corn
Instructions
  1. Heat oven to 400°F. Grease a 9 inch Square baking pan. (Although I prefer to use my 10 inch Iron Skillet for this!)
  2. Stir biscuit mix, cornmeal, sugar, salt, milk, oil, butter and eggs in medium bowl until moistened – DO NOT OVER MIX! This batter will be slightly lumpy and have a gritty texture! Gently fold in the corn, cheese and Chiles!
  3. Pour into Pan
  4. Bake 25-30 minutes until golden brown and be sure to serve warm!
  5. If you have left overs, store in an air-tight container, and reheat before serving a second time!

It’s Chile Time in Pueblo!! The 2014 Chile and Frijoles Festival is September 19-21! So you’ll have the perfect chance to pick up a bushel of Pueblo Chile!! If you’re looking for something else do to with your chile this year? How about Green Chile Mac N Cheese, or this awesome Green Chile and Corn Queso Dip?!

 

Green Chile and Corn Queso Dip

Green Chile and Corn Queso Dip

Green Chile Queso

My sister is visiting from Nebraska, and while we were at church the other day we were all talking about our favorite ways to include Green Chile! (We’re a little excited for Chile Fest, but who isn’t?) Of course, the most popular was breakfast burritos! (Maybe because our youth group was selling them, but who knows.) But my sister wasn’t so sure about this green chile thing, so I decided the best way to indoctrinate her would be to make a delicious snack!

Fast forward to Saturday afternoon and we decided we were going to have a movie night, and with any good movie night you need a snack! So I took one of my favorite dip ideas, and decided to add Pueblo Chiles! The results were amazing!

 

Green Chile and Corn Queso Dip
Recipe Type: Dip
Author: Jacque
A delicious dip, perfect for Football Sunday!
Ingredients
  • 16 oz sour cream
  • 1 (8 oz) pkg cream cheese
  • 1 (14 oz) corn, drained
  • 1/4 cup diced Green Chiles (or 1 4oz container, if using store-bought.)
  • 2 cups shredded “Fiesta Blend” cheese (or your favorite mexican food cheese)
  • 2 tsp Chile Powder
  • 1 1/2 tsp cumin
  • 1 tsp garlic powder
  • salt and pepper to taste
Instructions
  1. Preheat oven to broil.
  2. In a saucepan, melt sour cream, cream cheese, corn, green chiles and 1 cup cheese together over medium heat. Stir in seasonings.
  3. Pour into a baking dish, I used 2 bread pans, but a 9 inch cake pan would work fine.Spread remaining 1 cup of cheese evenly over the top of the pan. Broil for 3-4 minutes, until cheese is nicely browned.
  4. Serve immediately with your favorite tortilla chips, celery or bread!

 

Is it Chile or Chili? Either way, check out some of our other favorite Chile recipes! Green Chile Macaroni and Cheese and Pueblo Green Chili!

Curious where to get Chiles?  Musso and DiSanti are two of the local farms in Pueblo that I love! (And they ship, if you’re not from Southern Colorado.) Or you can order New Mexico Hatch Chiles from Amazon! (I prefer Pueblo Chiles, their a little spicier – but the Hatch Chiles are still an excellent choice!) 

Chile, Chili, or Chilli

Chile, Chili, or Chilli

Chile Chili Chilli

We have just over a month to go until the 20th Annual Chile & Frioles Festival! (September 19-21) So after a bit of discussion, we’ve decided to focus on our beloved Pueblo Chile for the next month! (Don’t worry – we’ll still be bringing you local events, but since we are ALL THINGS PUEBLO? We figured we should focus on the all important Pueblo Chile! )

While discussing which of our favorite chile recipes to feature (Like this delicious recipe for Pueblo Green Chile!) we decided that we needed to settle this debate first. Chile, Chili or Chilli? The Official Chile Fest site uses the “Chile” spelling. (Growing up, I always heard that Chile was the pepper, and Chili was the soup!) But I know that everyone I know uses different spellings, so I did a bit of investigating.

Sure, I know it doesn’t mean much in the scheme of things, but I thought it could be a fun way to kick off our Chile Season!

So what exactly are we debating? Capsicum Peppers – specifically Green Chile Peppers, ideally from Pueblo of course!

Before we really start? Let’s rule out Chilly. (Which wasn’t even technically in the running – but let’s throw it out there anyway!) According to my good friend, Miriam-Webster, Chilly is :  noticeably cold, feeling cold or noticeably unfriendly. (No mention of yummy peppers anywhere!)

Chilli is less commonly used, but still in the running. I found several articles and blogs referring to Chilli (with the double L ) being used by the Aztecs as describing a spicy fruit. One of the best blogs I found was this Spicelines post about the same topic, in which she points to Francisco Hernandez de Toledo and his writings. (I read a lot, but I have never ventured to read anything by King Phillip II’s physician!) So in a historical fashion, Chilli is indeed an acceptable spelling.

Chili is probably the most commonly used spelling. Although many foodie blogs, such as Hot Sauce Fever and MJ’s Kitchen, have come to the agreement that Chili is referring to the actual dish. A soup-like meal of meat, vegetables (especially chile’s) and a variety of spices and broth or water.

Chile overwhelmingly around the internet seems to be agreed upon as the proper spelling for the pepper.  (Although Grammarphobia seems to agree that either spelling is acceptable.)

Does it really matter which spelling you use? No, it doesn’t. Either way? Pueblo Chile Peppers are a huge part of our local culture, no way to overlook that! (Fun little fact – according to the Pueblo Chieftain? The Pueblo Chile is slighting hotter than the Jalapeno on the Scoville Scale – Jalapeno — 2,500-5,000 :  Pueblo — 5,000-6,000 : Serrano — 10,000-20,000 )

The area is known for its Pueblo chili, which is a mirasol type of pepper. It means “looking at the sun” in Spanish, Musso says. They are one of the few peppers that grow straight up, as opposed to New Mexico chilies that grow hanging down. –Colorado Springs Gazette 

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WHO’S BEHIND THE BLOG

Meet Andrea, the creator of All Things Pueblo.  From organizing to writing and everything in between she has been aiming to help make Pueblo a better place since March of 2013!  By finding family friendly events, local deals, and even helping you find local doctors and photographers at your fingertips.

Originally Jacque and Andrea ran the blog together.  Now days you will find Jacque at our local church making videos, announcements, and the day to day responsibilities of working at a church.

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