April 2023

Zazzy Cafe

Spring is finally here! Join us for events and specials all month long~

Wednesdays @Zazzy Cafe~

Join us every Wednesday from 2PM- 7PM for Board Game & Puzzle Night

Come in for an evening of fun and games! Play ours or bring in your own. We also have a puzzle we want your help to finish that will be hung up in the cafe, so bring your friends and join us in the fun!

Thursdays @Zazzy Cafe~

Join us on Thursday nights from 5PM-7PM for Vinyl Night!

Join us for an eclectic evening of music and listen to vinyl records at the cafe!

We are currently taking donations for new & used vinyl records to play and sell in the cafe. All donations can be dropped off at the cafe during business hours.

April 20th, 2023: Photography from local artist Elizabeth Ricketts and see her amazing photography at the…

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March specials and happenings at the cafe

On the 17th we will also have corned beef, cabbage, & potato stew.

Happy to announce Happy hour is back at the cafe! buy one get one 50% off all drinks on the menu! In the works is a happy hour small plates special menu, coming soon.

Join us for the Downtown Monthly Art Walk every Third Thursday of the month!

Featuring local artists, from 4-7PM along the main street in Downtown Fort Morgan!

February fun

We did a special event at the cafe for Valentine’s Day and had a lot of fun with the specials too. We gave out valentines to our customers, spread love and cheer, and brought many smiles to all those faces who celebrated with us. Here are a few photos from the week.

That same week we had our grand re-opening party since the remodel. We had a good turnout for the official ribbon cutting even though it snowed. I also had a phone interview with the Fort Morgan Times and was featured in the local paper. Pretty exciting week!

To read the article go to FMT- Zazzy Cafe’s grand re-opening

Until next time~Julie

Breakfast casserole

Good afternoon all, I wanted to share my recipe for an easy breakfast you can throw together and have ready in 30 minutes. Perfect to have on lazy Sundays.

Note`: For a vegetarian version add some cheese or extra veggies. To make vegan, try just egg liquid substitutes and non-dairy milk like soy or oat. You could add mushrooms or plant-based sausage patties too.

Yield: 4 servings


2 cups frozen diced potatoes or hashbrowns

6 eggs

1/2 cup milk

1/2 cup half-and-half or heavy cream

1/4 cup diced onion

1/2 cup frozen kale

1/2 cup corn

1/2 cup diced bacon (you could try ham, sausage, whatever you prefer or have in your fridge.)

olive oil




salt and pepper


Preheat the oven to 425*F.

In a medium size casserole dish or a glass pan, drizzle some olive oil on the bottom of the pan and brush to cover the base and sides to help the food from sticking.

In a small bowl break all the eggs and the milk and creamer, and whisk until well blended.

In the casserole dish, add the potatoes, corn, onion, kale, and bacon and stir. Then add in the egg mixture. Next, season with all the spices, I add about 1/2 tsp of each. Stir everything until well combined.

Once the oven is preheated, bake for 25-30 minutes, or until the eggs are set. Enjoy with toast or fresh fruit.

Until next time~ Julie

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In the swing of things

Being back at the cafe is like a breath of fresh air. Good food, good friends, and great coffee too. People gathering and spending time with loved ones, coworkers, old friends, new acquaintances, first dates, celebrations, I have missed them all.

I love hearing the buzz in the air when the cafe is full and everyone is talking and it feels like magic. Zazzy Cafe is a special place and when people come in to see the new remodel or sign our guest book with comments, it makes it all worth it.

We’ve been back open one month now, and it’s been a lot of fun having people come and experience the new space.

At the end of the day, I have a moment to unwind. While I make my matcha latte and sit on a swing I can take it all in and say it was all worth it.

I’m so grateful for the new memories we will get to create here.

Here’s some photos from this week….until next time~J

First week back at the cafe

We opened up our little cafe on Tuesday and it feels like home again. We have an overwhelming support from the community and it’s so heart warming to see everyone again.

Some of the highlights this week was making drinks and food on our new menu, seeing peoples reactions to the new decor, working with my staff again, putting out our open flag sign, trying my beet sandwich, making broccoli cheese soup, getting flowers, hanging up the artists work for the month, and visiting with everyone.

This little cafe is like a second home to me and it feels so good to be back. Here’s to a happy new year and new memories to come💕

Until next time~J

Christmas Time and a café update!

Another month has gone by and we’re so close to having our cafe back open! I can’t wait to decorate it for the holidays and serve gingerbread lattes and our new scones. It has been a bit over four months now since we closed down for renovations. I must say that time has flown by.

People around town are buzzing with questions. When we will be back open? What is the new menu like? How was it meeting the people from the show? It has been an exciting time, I feel blessed to be here and a part of things to come.

The past four months have given us many opportunities and time to reflect on the past year of owning our little cafe. We have come a long way since my husband and I bought it. Thanks to Jenny, Dave, the whole crew, workers, and staff have taken it and my dream to a whole new level.

In the spirit of Christmas, I’m thankful for what we have and can share with people all over the world. Being back in our cafe means so much to me. It is a special place, and this is a special time of year that magical things happen. This has been my dream, as a chef, and small business owner. It’s the greatest gift and I get to share it with everyone who walks through our little cafe every day.

Happy holidays to all of you! Until next time~J

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Turkey & vegetable quiche

This is a great way to use up your leftovers! This quiche is perfect for breakfast or even dinner with a side salad the next day.

To make this super simple I used ready-made pie crust thawed the night before in the fridge.

Yield: 2 quiche pies


2 pie crusts (thawed)

8 eggs

1 cup milk, heavy cream, or plant-based milk

I small package of frozen veggies. (You can also use canned, or fresh if you cook them first)

Spices- I like a mix of paprika, dill, chives, salt, and pepper.


Preheat the oven to 350*F

Get 2 pie pans or glass pie dishes ready and roll put the crust to cover the bottom of each pan.

Poke holes in each crust with a fork and bake for 15 minutes. Take out and let cool while you make the filling.


Chop turkey into small pieces.

Combine the eggs milk, and spices and whisk or stir with a fork until well combined.

Add the veggies and the turkey. Stir until mixed and split the filling between the two pie pans.

Bake for 45-60 minutes until the egg is set in the middle. You can check with a toothpick. The quiche should be firm and not jiggle when set.

Let sit for 10 minutes, cut into slices and enjoy.

What are your favorite ingredients for quiche? Comment below!

Until next time~J

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Took a drive up to Kansas to remember an old friend of long ago. The church was filled with so many who’s lives were touched by this person. We all shared in love, laughter, and tears during the service.

Good times and lovely memories were shared and it took me back to when I knew this person from my childhood. I remember him always being the caring one, telling jokes, and being so genuine. He touched a lot of lives and that love was present in all who came to say goodbye.

I know this man growing up from when I was a little girl through primary school and middle school. His wife worked with my father. His two boys were childhood friends. Even the pastor that did the service was also a dear friend from back then, now almost 30 years ago.

Looking back and being around this little group of people that touched my life so briefly has me wanting more. I miss that essence from when I was young. The love I felt being around all of them again is something I miss dearly. The family I had lost touch with, was all there together mourning for a loved one.

During the service my friend talked about stillness. Stillness to stop, stand still, take a moment, take a breath. We’re so busy that I don’t often take the second for myself these days. I realized it’s so important to do so more often than not.

Today we all came together to remember a wonderful man who had touched so many. I leave feeling more loved and reconnected with a family I had lost so long ago.

So today I reflect, I remember, I grieve, and I cherish it all.

Until next time~J

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Guts, grit, and lots of heart.

“You can always tell when a person has worked in
a restaurant. There’s an empathy that can only be
cultivated by those who’ve stood between a
hungry mouth and a $28 pork chop, a special
understanding of the way a bunch of motley
misfits can be a family. Service industry work
develops the “soft skills” recruiters talk about on
LinkedIn – discipline, promptness, the ability to
absorb criticism, and most important, how to read
people like a book. The work is thankless and fun
and messy, and the world would be a kinder place
if more people tried it. With all due respect to my
former professors, I’ve long believed I gained
more knowledge in kitchens, bars, and dining
rooms than any college could even hold.”

– Anthony Bourdain

I came across this quote today and it holds so true for me and others in the culinary world. Working in this industry takes guts, grit, and lots of heart. You have good days and bad days. Some days you’re on top of your game, and others you scramble to keep up. Full of long hours, striving for perfection, neverending tickets, sharp knives, and lots of fire. In this world, you’ll find it full of people who are scrappy, endearing, hardcore, and full of life. I have learned so much from culinary school like how to be prepared, try new things, build priceless relationships, and find my fire. Working in different restaurants over the past ten years, and now owning two has been a wild ride I wouldn’t trade for the world.

Until next time~J

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