We love almonds and so does California. The Golden State produces about 80 percent of the world’s almonds and the entire U.S. supply.
Almonds are one of the highest sources of Vitamin D and magnesium and are a tasty way to pack in some protein post-workout.
This recipe definitely falls into the indulgent category but we love the combo of almonds with coconut and chocolate. For a bit of a flavor boost, toast the almonds on a dry skillet on medium heat for 5 to 8 minutes, watching closely so that they do not burn.
Coconut Almond Brownie Bites
• Brownie mix
• 1 ¼ cups sweetened coconut
• 1/2 cup sweetened condensed milk
• 4 tablespoons powdered sugar
• 30 almonds, toasted
In a medium sized bowl, prepare brownie mix according to directions on box. Set aside. In a separate bowl, combine coconut, condensed milk and powdered sugar and mix until well combined. Add muffin liners to mini muffin trays. Add one teaspoon brownie batter, then two teaspoons coconut mixture. Add one almond and then top with one teaspoon brownie batter. Repeat to fill approximately 30 mini muffin cups. Bake at 350 degrees for 10 to 15 minutes. Let set for 2 to 3 minutes before removing from pan. Cool on wire rack.
Everyone likes chile relleno and who doesn’t like eggrolls? Combine the two, and you’ve got a chile relleno eggroll. As ethnic foods go, it’s as mashed up as America. A traditional Tex-Mex dish, chile relleno is
a usually a poblano pepper, stuffed with cheese, covered with an egg batter and then fried. The chile relleno eggroll, a Denver dish, features all of the cheesy goodness of chile relleno within the crispy confines of an eggroll wrapper. We used sweet mini peppers as two of these fit nicely in the eggroll dough. We used Monterey Jack cheese but feel free to use cheddar, havarti or whatever is your favorite.
We thought these would be more challenging to make and were surprised by how easy they were. The trickiest part is wrapping the eggroll, but it’s a breeze if you follow our video tutorial (see our Instagram video here).
You only have a few more weeks to check out “Star Wars and the Power of Costume” exhibit at the Denver Art Museum, closing April 2, 2017.
Chile Relleno Eggrolls
- 8 sweet mini peppers, 2 inches or less
- 4 eggroll wrappers
- Monterey Jack cheese, cut into sticks
- Water in a ramakin
- Vegetable oil
Cut stem from peppers. Make a small slice vertically down each pepper (do not cut in half) and remove seeds. Stuff with a chunk of Monterey Jack cheese, enough to fill the cavity of the pepper. Lay eggroll wrapper out like a diamond. Place two peppers on the dough horizontally, leaving a half inch of eggroll dough on either side. Apply water along the bottom two edges. Fold bottom point up. Fold in edges. Apply water so that edges adhere to dough. Roll rest of eggroll up tightly like a cigar and apply water to remaining point until it adheres to the dough. Repeat with remaining peppers. Cook in vegetable oil heated to 350 degrees until golden brown, approximately 8 minutes. Drain on paper towels. Eat as soon as eggrolls are cool enough to handle while cheese is still gooey.
You’ve probably heard by now that the U.N. declared 2016 as the International Year of Pulses. What are pulses? They are a group of 12 crops that includes dry beans, dry peas, chickpeas, and lentils.
High in fiber, protein, vitamins and low in fat, pulses are heart healthy and a meat alternative you should consider.
Pinto beans are popular in the southeast and southwest and Dove Creek, Colorado, is the self-proclaimed pinto bean capital of the world. If you’ve got a leftover Easter ham bone you don’t know what to do with, this recipe is just the ticket but it’ll work just as well without if you are vegetarian or vegan. Soak the beans overnight, then rinse and drain before throwing them in the slow cooker with some onions, garlic and spices. Add some cornbread and an easier meal cannot be found.
Taste of Vail takes place March 30-April 3, 2016, and is considered one of the best spring food and wine events in the country.
Slow Cooker Pinto Beans
- 1 pound dry pinto beans, soaked in water overnight
- 1 ham bone or 2 ham hocks (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 onion, chopped
- 3 cloves garlic minced
- 4-5 cups water
- Sour cream or Greek yogurt (optional, for serving)
- Scallions, chopped (optional, for serving)
Pick through dried beans, making sure there are no stones. Place beans in a large bowl and cover with water, let soak overnight.
The next day, drain beans and then add to slow cooker. Add ham bone (if using), seasonings, onion, and garlic. Add enough water to cover beans. Stir well. Cover with lid and cook, approximately 5 hours on high or until beans are very tender. If you used a ham bone, fish it out and remove any meat. Shred and return meat to slow cooker. Season again with salt and pepper.
We came, we saw, and we conquered Chili Verde. Chili Verde is unique to the southwest states and especially popular in Denver.
Made with pork rather than beef, this delicious stew is quite green. Thank the tomatillos for that vibrant hue, along with poblanos and cilantro. Add a jalapeno or two if you want some heat, otherwise leave it out.
This chili is wonderful on a football Sunday. It holds well if you are having people over for the holidays and are not sure what time everyone will want to eat. Serve with homemade corn bread or corn tortillas.
Take a spin around the Southwest Rink at Skyline Park in Denver. Skate rentals are only $2 or bring your own and skate for free!
- 2 poblano peppers
- 1-2 jalapeno peppers (optional)
- 1 ½ pounds tomatillos
- 6 cloves of garlic (not peeled)
- Cilantro, one bunch, stems removed
- 2-3 pounds pork shoulder, trimmed and cut into 1-inch cubes
- 2 medium onions, chopped
- 3 cloves of garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 2 ½ cups chicken broth
- Olive oil
Prepare a cookie sheet lined with foil and start the broiler. Slice peppers in half lengthwise. Remove seeds and stem. Smash with the palm of your hand so they are flat. Place on the cookie sheet skin side up. Remove papery husk from the tomatillos and wash them well. Slice in half. Place on cookie sheet cut side down. Add the unpeeled garlic cloves. Broil vegetables for about five minutes until the skin is blackened on the poblanos. Remove from oven. When peppers are cool enough to handle, place in a paper bag. Let sit a few minutes, then remove the blackened skins from the peppers and peel from the garlic.
Place peppers, garlic, and tomatillos into a blender. Blend on high until all ingredients are finely chopped. Add the cilantro. Blend again. The mixture will resemble a green smoothie.
Heat a large skillet or soup pot with olive oil. Season the pork with salt and pepper. Working in batches, cook pork on medium heat until browned. When pork is done, remove with a slotted spoon and set aside.
Add onion and chopped garlic to the skillet. Cook until onions are translucent, about 5 minutes, scraping up any browned bits of pork from the bottom of the skillet. Add the pork back to the skillet. Add the oregano and cumin. Stir until fragrant. Add the verde sauce and then the chicken broth, making sure the meat is covered (add a bit of water if necessary).
Bring to a boil, then reduce to a simmer. Cook on low uncovered for 2 to 3 hours or until meat is tender. Season again with salt and pepper before serving.