Author Archive
Grilled Sweet Corn Salsa Recipe – Easy
Posted by: | CommentsAfter visiting your local Parker or Highlands Ranch Farmers Market you should be able to have all of the ingredients for a fabulous Grilled Corn Salsa with a little California twist.
Visit your local farmers Market this week and purchase:
- 6 ears of Olathe Sweet Corn,
- 2 Poblano Peppers,
- 1 Jalapeno or Anaheim Pepper (optional)
- 1 bunch of cilantro (optional)
- 1 red pepper (optional)
- 1 red onion
- 1 Tbsp local honey
- Juice of one fresh lime juice
- 2 avocado’s (optional)
- Salt and pepper to taste
Directions
- Turn your grill on to medium to preheat.
- Leave the husks on the corn and soak them in water. Remove the silks but leave the husks on. The water trapped inside the husks steams the sweet corn for the most amazing results. . it’s ok if they look burned.. it will be fabulous! Grill on medium heat for 15 to 20 minutes.
- Place your peppers on the grill for 15 minutes or until they are blistered. Take them off the grill and immediately put them in a plastic bag. This makes it much easier to take the outside skins off. After a few minutes in the bag, peel the skins off, pull off the stem and the inside membranes and chop.
- Chop the red onion and cilantro finely.
- Shuck the cooled corn and hold either on the top of a bunt pan like the video shows or with a smaller bowl inverted into a bigger bowl and slice the kernels off of the corn cob.
- Into the bowl of corn, combine all of the ingredients of choice above. If you love avocado chop it in the skin into cubes and add at the last minute so it keeps its shape.
- Spread tortilla chips on a baking sheet and heat at 400 for 3 minutes. Even if your chips are a little stale this will make them taste fresh, crispy and hot.
- You can even eat this with a spoon it’s so wonderful.
- To round out your meal brush olive oil and season salt and pepper your protein of choice and grill it after you take the corn and peppers off.
See the video of how to cut the corn off of the cob easily here.
Maroon Bells is truly God’s gift to Colorado – a hike between Aspen and Snowmass
Posted by: | CommentsAfter decades as Colorado Natives, the hubby and I finally made it up to Maroon Bells and WOW was it worth it. The drive up to the base camp is so pretty you don’t ever want to go over 25 mph because you have to pull over every mile or so to take yet another spectacular photo. We were lucky enough to see it at the absolute peak of the “Aspen turning” season and a few of the 200 photos I took are below for you to enjoy.
I’d suggest an entire weekend, use one of those find a bargain hotel website and see what you can do for lodging. Aspen itself is such a friendly, beautiful, healthy, visitor friendly place.
I will take my moment to tell you one place to avoid like the plague!
DO NOT GO TO UTE CITY GRILL!!
We had the worst service, rudest waiter, longest wait for everything and could not believe a restaurant like this was still in business. Pathetic! If you look at the ratings for the place you’ll see either glowing or horrible. I suspect the glowing ones are friends of the owner/wait staff that perhaps get treated like one should when they are dining out.
I DO recommend “The Red Onion!”
After being disgusted with our time at Ute City Grill, we wandered over to the outdoor walking mall and met many friendly locals. When we mentioned that we really had been looking forward to getting to sit outdoors and sip on a glass of wine and soak of the mountain atmosphere this Aspen local suggested the “Onion” and assured us they would take care of us and that it was even happy hour. Not only did they take care of us but we ended up meeting a wonderful couple at the “community table” and were treated like regulars even though we were only there for a couple of days.
We also highly recommend visiting the John Denver Memorial Park – article to follow.
Enjoy these lovely photo of Maroon Bells Peaks and Maroon Bells Lake.
The trees are truly spectacular and with the warm temperatures you can’t find a better time to see this spectacular vista. It’s known as the most photographed spot in all of Colorado, and once you visit you’ll know why.
Enjoy the slideshow photographs of Maroon Bells Peaks and lake taken in late September.
Anytime you head to the mountains be sure to take water, wear layers and lather up with sunscreen.
For more information on Aspen and Maroon Bells.
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- Maroon Bells valley of aspens in full glorious color Aspen Colorado
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- Close up of the Aspen Trunk
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- the view from the top side of Maroon Bells Lake
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- Maroon Bells valley of aspens in full glorious color Aspen Colorado
Never apologize for not writing on your blog!
Posted by: | CommentsOk, so I learned that from Darren Rouse – Mr. Pro Blogger himself so I’m not apologizing, I’m just letting you know I’m going to start writing here again. I’ve been “blogging” in the public arena of Examiner.com and learning the ins and outs of that so that’s where my time’s been being spent. I’ll be sharing some of those treasures here as well as more of my favorite thing.. photographs. I have a bazillion of them that I am excited to share.
Do you have something brilliant to share? Let me know if you’d like to be a guest blogger!
Pollo Verde con Arroz
Posted by: | CommentsGreen Chili Chicken w/ Rice
Heather’s Favorite
1 cans Green Chili Enchilada Sauce (or home made of course) I use Hatch’s Medium.
2 cups cooked, shredded chicken breast
1 can (16 oz) diced tomatoes
Mexican spices to your taste, (chili powder, cumin)
1 cloves garlic (smashed and diced)
1 small onion diced
1/2 tsp cumin
2 – 4 oz can’s green chili’s
1/4 – 1/2 c. chicken or veg broth
2 cups package, shredded Cheddar or Mexican blend cheese
1 package of 10 (or so) burrito size Tortilla, flour
1 package of microwave Spanish rice (follow package directions and add 3 Drops HOT sauce & can of green chili’s)
Preheat oven to 350. Grease a 9 x 13 Pan. Feeds 4-6 depending on other side dishes.
Microwave Spanish rice using packing directions & special directions above.
Prepare your chicken by either using a store bought cooked chicken or grill your own. Shred or cut into small pieces. Combine in a large skillet tomatoes, 1 can green chili, garlic, cumin, onions & tomatoes stir and simmer, add chicken and chicken broth as needed for moistness and to de-glaze the plan.
Place a large spoonful of chicken mixture 1 of rice & 1 of shredded cheese. Roll up and place in a greased 9 X 13 pan.( How full you want the enchiladas to be, etc., is up to you. ) Repeat till pan is full. Pour green chili and cheese over the top.
Place in oven for about 30 minutes or so.
The cheese should be melted and bubbling.
My extra daughter Heather (one of my youngest daughter’s best friend that ”lived” at our house, always requests this dish for any and all special occasions. Love you Heather!
You Won’t Believe What’s In It – Football Playoff Dip
Posted by: | CommentsPlayoffs Dip! Make this for your playoff get togethers and you are guaranteed to be a big hit! This is SO easy and is always such a surprise when people ask me what’s in it??
Take 1 small jar of Apricot Jam
1 can of green chili’s
1 16 oz pkg Neufatel Cheese (Lowfat)
1 cup shredded cheese (4 cheese Mexican is my favorite)
Place the block of cream cheese in a microwave safe serving container,
Combine the jam and chili’s and pour over the cream cheese
Top with the shredded cheese and heat until the shredded cheese is melted.
Serve with crisp crackers, crusty bread etc.
SO good, and is guaranteed to disappear and make you the hit of the potluck.
Note: I have tried to get a picture of this the last three times I’ve made it, but before I can get the camera out, someone has already dug into it.
