Tour of Fifty States: Colorado's Meal

Well, it has been a busy summer.  I had forgotten to post our latest state meal (Colorado) from weeks and weeks ago, so with apologies, it is below.  (I just found the pictures on my camera. Ooops.)

Just after school got out in early June we all went on our big family trip to New York and New Jersey to see Bill’s family (2024 miles round trip over 6 days.)  We also visited Washington, D.C.!  That was a first for me – and all of the kids.  I think they liked the Air and Space Museum the best.  

After we returned from NY, the following week I drove up to Tennessee and picked up my oldest daughter Kirstin and we drove just outside of Cincinnatti, OH to visit Kings Island for the day.  (Nice theme park, but we agree we like Dollywood better.)

Then the following week, I went with Matthew and his Boy Scout troop to camp for a week in Saluda, NC.  Now he’s in Florida with his dad, and we have the other 3 with us for some summer visitation.  We’ll all be back together again in mid-August!  Until, then, we are holding off on doing our state meals but I have a few more recipes to share.  

Menu:  Denver Omelets (for breakfast), Denver Chili Colorado, and Colorado Cowboy Cookies

Outcome:  This was our first state where we included breakfast…but we couldn’t do Colorado without making Denver Omelets!  Everyone really enjoyed the chili and Bill says it’s how we should make chili from now on!  No more ground beef…the beef cubes really made the chili so tasty to us.  Of course all cookies are good, but these Cowboy Cookies were great! 

Next up:  I chose Tennessee!  It will be August before we have it, but that’s okay.  We are looking forward to some Memphis-style ribs.  

Denver Omelets

A theory for the name is that the Denver omelet evolved from a western-style sandwich created by Chinese cooks working in railroad and logging camps. The “Western Sandwich” was a favorite among cowboys out on the trail, as it was easy to prepare and they would have had access to most of the ingredients, causing it to become a staple on their cattle drives. 

When Eastern visitors to Denver were exposed to this unfamiliar menu item, they apparently advised cooks to hold the bread. It was called the Western Omelet until the railroads made it to Utah, and then folks in Utah apparently renamed it the Denver Omelet.

Prep time:  10 min.  Cook time:  5 min.

Ingredients

• 12 eggs, beaten and seasoned with salt and pepper to taste
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 onions, chopped
• 5-6 slices ham
• 1 cup shredded cheddar
• Salt, pepper
• 3 Tbsp. butter

Directions:

1. Melt 1 Tbsp. butter in a large skillet over medium heat.
2. Add bell pepper and green onions and cook until tender. Stir in ham and heat through.
3. Set aside in a small bowl but keep warm.
4. Heat the skillet again, this time on medium-high heat.  Add the remaining butter to the skillet. 
5. When the butter stops foaming, add the eggs.  Let set for 30 seconds.
6. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges, coming into contact with the hot pan. Shake and tilt the pan to move the uncooked egg. 
7. When the top of the omelet is set but still moist and soft, spread the filling over the omelet.
8. Add the cheese and broil until the cheese is melted, about 2 minutes.
9. Lift the edges of the omelet with a spatula; completely loosen it from the pan.
10. Tip the pan over a serving plate so that one side of the omelet slides onto the plate, then invert the pan so that the rest of the omelet folds over on top of it. 

Serves 6. 

Denver Chili Colorado

Prep time: 10 min.  Cook time: 3 hr.

Ingredients:

• 2 Tbsp. vegetable oil for browning
• 5 lb. beef chuck, cut into 1 ½" cubes
• Flour, for dredging
• 2 cans (28 oz.) whole peeled tomatoes, mashed
• 2 cans (7 oz.) diced green chiles
• 2 small yellow onions, finely chopped
• 12 oz. beer
• 20 oz. water
• 2 Tbsp. cumin
• salt and pepper, to taste

 Directions:

1. Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary.
2. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper.
3. Cover and simmer for 3 hours.

Serves: 8.

Chili Colorado served over cornbread!

Colorado Cowboy Cookies 

Prep time:  10 min. Inactive time:  1 hr. Cook time:  10 min.

Ingredients

2 cups all-purpose flour

2 cups old-fashioned oats

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

1 cup (2 sticks) unsalted butter, room temperature

¾ cup sugar

¾ cup plus 2 Tbsp. (packed) dark brown sugar

2 large eggs

1 tsp. vanilla extract

1 ½ cups semisweet chocolate chips

1 cup chopped toasted walnuts (about 4 oz.)

Directions

1. Whisk first 5 ingredients in medium bowl to blend.
2. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts.
3. Cover dough and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before continuing.)
4. Arrange 2 racks in center of oven; preheat to 350°F. Butter 2 baking sheets.
5. Form dough into balls, using ¼ cup dough for each.
6. Place on prepared sheets, spacing 2" apart. Flatten with hand to 3 ½" rounds.
7. Bake 10 minutes then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes.
8. Transfer to racks to cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)
   

Makes about 36 cookies.