58. Colorado

Denver Omelet

Recipes

Ingredients

• 8 large eggs
• 1/2 cup half-and-half cream
• 1 cup shredded cheddar cheese
• 1 cup finely chopped fully cooked ham
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped onion

Directions

• In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish.
• Bake at 400° for 25 minutes or until golden brown.

Test Kitchen Tips

Green pepper is typical in a Denver omelet, but red, yellow and orange peppers are just as good, and add lots of color.

This is an American-style omelet, puffed and golden brown. If you prefer yours more tender and less brown, try baking at a lower temperature, about 325 degrees, until a thermometer reads 160 degrees and eggs are set.

Nutrition Facts

1 piece: 235 calories, 16g fat (8g saturated fat), 326mg cholesterol, 506mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 17g protein.

Colorado Lamb Chops

Ingredients

• Lamb Chops:
• 1/2 cup olive oil
• 1/4 teaspoon dried rosemary needles
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon chopped fresh garlic 
• Salt and freshly ground black pepper
• 1 pound Colorado lamb chops
• Madeira Sauce:
• 1/2 cup demi glace
• 1/2 cup Madeira wine 
• 3 ounces red currant preserves or jelly 
• Zest of 1 orange 

• Directions

  For the lamb: Add the oil, rosemary, thyme, garlic and a pinch each salt and pepper in a bowl, and pour over the lamb chops. Marinate the lamb in the refrigerator overnight.

  Preheat the grill to 280 to 320 degrees F. Grill the lamb to desired doneness, about 4 minutes on each side for medium rare.

  For the sauce: Combine the demi glace, wine, preserves and orange zest in a saucepan and bring to a boil. Then simmer for 5 minutes.

  Serve the lamb chops with the Madeira sauce.
• Serve with grilled zucchini

• Baked Colorado  Trout

• Ingredients

  • 4 whole brook trout, 10–12 inches long, cleaned (may substitute any freshwater trout)
  • Salt and pepper, to taste
  • 2 tablespoons butter, cut into 4 pieces
  • 1 lemon, thinly sliced
  • 4 tablespoons Chardonnay

  Directions

  Preheat oven to 375˚F. Place each trout on an 18-inch sheet of aluminum foil. Lightly salt and pepper inside fish cavity and add piece of butter. Put lemon slice atop each fish. Loosely fold up sides of foil, drizzle 1 tablespoon of wine over each fish, and fold foil tightly to create closed pouch. Place pouches in baking dish. Cook 20 minutes, or until fish is flaky. Remove fish from foil. Serve atop bed of rice. Serves 4.
• Serve with Roasted Corn 
• Colorado Green Chili (Chile Verde)

• Ingredients

  1 h 35 m6 servings323 cals
  • 
    1 tablespoon olive oil

    Great Value Extra Virgin Olive Oil 17 oz

    In Stores Only

    ADVERTISEMENT

    
  • 1 1/2 pounds cubed pork stew meat
  • salt and pepper to taste

    Great Value Salt, 26 oz

    In Stores Only

    ADVERTISEMENT

    
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced

    Great Value Minced Garlic, 8 oz

    In Stores Only

    ADVERTISEMENT

    
  • 2 cups chopped, roasted green chiles

  • 1 (14.5 ounce) can diced tomatoes with juice

    Muir Glen Organic Diced Tomatoes Fire Roasted

    Make our tomatoes your secret ingredient

    ADVERTISEMENT

    
  • 1 1/2 cups tomatillo salsa
  • 5 cups chicken broth

    Swanson® Chicken Broth

    100% natural, nothing artificial, just rich chicken flavor

    ADVERTISEMENT

    
  • 1/2 teaspoon dried oregano
  • 1 pinch ground cloves

  • Directions

    Add a notePrint
    • Prep
      20 m
    • Cook
      1 h 15 m
    • Ready In
      1 h 35 m

    1. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
    2. Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
    3. After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.
    4. Serve with rice or tortilla
•  

  Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup
  • RECIPE BY KATIE LEW

  COCO GRANOLA

  Ingredients

  • 5 cups rolled oats
  • ⅓ cup each: Chopped pecans, slivered almonds, shaved coconut or coconut chips
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons cocoa powder
  • 2 Tablespoons olive oil
  • 2 Tablespoons coconut oil
  • ½ cup honey
  • ¼ cup brown sugar
  • 1 Tablespoon vanilla
  • ¼ teaspoon coconut extract

  Instructions

  1. Preheat oven to 350ºF. On a large sheet pan, mix together the oats, nuts, salt, cinnamon and cocoa powder until well combined. Leave out the shaved coconut until the end as it burns very easily.
  2. Toast the oat mixture in the preheated oven for 20 minutes, stirring halfway and checking frequently toward the end to prevent burning. Remove from the oven when the slivered almonds just begin to brown.
  3. While the oats and nuts toast, in a small pan combine the oils, honey and brown sugar. Warm over low heat, stirring frequently, until the coconut oil is melted and brown sugar has dissolved. Remove from heat and add the vanilla and coconut extracts, stirring to combine.
  4. After removing the toasted oats from the oven, pour the oil and sugar mixture over the top and quickly toss with two wooden spoons to coat the oats thoroughly. Return to the 350º oven and toast for another 10 minutes, stirring halfway through. Add the shaved coconut and toast another 5 to 10 minutes, or until oats are thoroughly browned and coconut just begins to brown on the edges.
  5. Remove granola from the oven and let cool to room temperature. Break the granola up into smaller pieces and store in an airtight container. Will keep up to one month.

  Colorado Bulldog

  • 1 PART KAHLÚA
  • 1 PART ABSOLUT VODKA
  • 1 PART CREAM
  • TOP UP WITH COLA

  • How to mix

    Shake the booze and cream with ice. Strain into a short glass with lots of ice, but make sure not to fill it to the brim (we know you want to). Leave some space to top it off with cola.
  (Good Eats: Refrigerator Pie )