Elk Jam and Simple Posole

Posted on September 24, 2011 by Lea Ann

Elk Jam. Definition:
— noun
A large number of vehicles stopping alongside a road to view elk, becoming so obstructed that they can scarcely move

Elk-jammed
— adjective

The definition is just in case you read the title and visualized me preparing something really odd using ground elk meat, pectin, sugar and cute little canning jars.

We’ve just returned from a few days in Estes Park, which is 2-1/2 hours northwest of Denver and just a few miles from the East Entrance to Rocky Mountain National Park. This time of year the population of rutting elk outnumber the population of tourists…but just barely. This is a photo of an elk jam along a roadway in Rocky Mountain National Park. As you can see, they can stop traffic and draw a crowd. Abandoning vehicles, vying for position, cameras clicking, we are officially the Elk Paparazzi.

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Three Cheese Chicken Lasagna

Posted on September 10, 2011 by Lea Ann

Here’s what we like about this:

It’s a pasta and ooey-gooey cheese combination.
The sweet and fresh picked home-grown tomatoes turn this dish into a star.
With ground chicken breast and a cream sauce, you’ve got a great summer version of lasagna.
The ground garlic cheese croutons added a crunchy little au gratin topping goodness to the whole thing.
One teaspoon of cayenne pepper brightens the tomato sauce and brings this dish to an unexpected level of excitement.

What we didn’t like:

This is one of these dishes where will power and common sense becomes nonexistent. Somewhere during your third helping, you realize you can’t stop eating it.

I only make this dish each summer when fresh tomatoes from my garden are rolling around on my kitchen counter. That beautiful fresh tomato flavor truly shines when paired with the three mild cheeses and the ground chicken. Creamy in flavor, and served simply with a tossed salad it’s a wonderful meal. Let’s take a look.

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Braised Chicken with Lemon, Potatoes and Olives

Posted on September 3, 2011 by Lea Ann

We love braised chicken dishes at our house and with my cast iron skillet as my partner, I can’t go wrong. It perfectly and quickly places a crispy brown crust on the chicken skin.Then it’s high sides snuggle ingredients and sauces together to simmer the flavors into a delicious savory goodness.

Let’s take a look at some of the braised chicken dishes I’ve blogged about:

Chicken Marengo: Flavored with raisins, carrots, tomatoes, black olives in a sweet tangy basil and rosemary sauce. Exciting.

Tarragon Chicken: Simply a tarragon tomato sauce. Savory.

Sticky Lips Chicken: White wine, scallions in a veal demi glace. Omg.

And Chicken Galliano: Mushrooms and goat cheese and simmered in a anise flavored liqueur. Divine.

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