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Yellow Watermelon Summer Salad

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Colorado is famous for it’s Rocky Ford Melons. Take advantage of melon season and try this simple yellow Watermelon Salad. An easy Summer Fruit Salad side dish that’s as refreshing and delicious as it is beautiful.

Yellow watermelon salad garnished with mint served on a blue platter

Rocky Ford Melons

This past Sunday, the melon truck was offering up some smaller seedless yellow-fleshed melons. The samples were sweet, crunchy and delicious so I decided to grab one. But the real superstar of Mumm Farms Melon Truck is always the famous Rocky Ford Cantaloupe. Let’s take a look at some Rocky Ford Melons.

Our delicious mouth-watering Rocky Ford watermelons and cantaloupes have been available in our Farmers’ Markets for a couple of weeks now.

Rocky Ford Cantaloupe is the King of melons here. I remember growing up in Kansas, neighbors would haul home a trunk load coming back from Colorado vacations and pass them out like prize winnings. 

They are grown around the little Southeastern Colorado town of Rocky Ford which lies along old Highway 50. It’s in an area called the Arkansas Valley of Colorado which refers to the Arkansas River which starts high in the Rocky Mountains near Leadville, runs through Pueblo, then through Southern Colorado, continuing on through Kansas. Its most famous claim to fame is the canyon it’s chiseled out called The Royal Gorge.

The small town of Rocky Ford hails itself as the “Sweet Melon Capital of the World”. That’s because hot days, cool nights and a relatively high elevation help farmers grow some of the sweetest cantaloupe on the planet  And believe me, every single bite is lush and cherished.

You can visit the web site of the Rocky Ford Grower’s Association for more information on our famous fruit.

Did you know that most of the Rocky Mountain Region and the United States receive their melon seeds for planting from here? Rocky Ford melons recently gained international notoriety with Barack Obama’s public endorsement.

Plain and simple, you just haven’t lived until you’re tasted the super sweet juicy Rocky Ford Cantaloupe. The orange meat of these melons is “perfecto”.

Yellow Watermelon

Less famous than Rocky Ford Cantaloupe are their beautiful sweet watermelons. I purchase both pink meat and their speciality melons, like this yellow fleshed.

I made a very simple Summer Yellow Watermelon Salad using chopped mint and Hawaiian Pink Sea Salt to balance the sweetness.

Yellow watermelon salad. Watermelon cubed and sprinkled with chopped mint and Hawaiian pink sea salt

Yellow Watermelon Salad Recipe

I hope you give this easy Summer Fruit Salad recipe a try. And I’m hoping you can find Yellow Watermelon at your markets. It makes for a fun presentation. But of course you can use regular watermelon for this recipe.

And if you have a favorite Summer Watermelon Salad Recipe, let me know. I’d love to give it a try.

Yellow watermelon salad garnished with mint served on a blue platter
Print Recipe
5 from 1 vote

Easy Yellow Watermelon Salad

Ready in 10 minutes, this easy watermelon salad is a perfect Summer side dish.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 49kcal
Author: Lea Ann Brown

Ingredients

  • 4 cups watermelon cubed, preferably a yellow variety
  • 1 lime, juiced
  • Fresh ground pepper to taste
  • 4 Tablespoons fresh mint torn
  • Pink Hawaiian Specialty Salt to taste, or Pink Himalayan

Instructions

  • Peel and cube the watermelon. In a bowl arrange the melon and sprinkle with ime juice salt and pepper. With a large spoon, gently stir the melon. Sprinkle with torn mint leaves and serve immediately.

Nutrition

Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 199mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1077IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg

Rocky Ford Melon,

It Screams Colorado Summer!

Galliano Chicken With Boursin Cheese

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Galliano Chicken With Boursin Cheese is my “go-to” special dinner for entertaining. Galliano liqueur adds a complex sweetness and with Boursin cheese & Prosciutto tucked inside, a very elegant chicken recipe.

And speaking of scrumptious restaurant style chicken meals, take a look at Chicken Veloute Supreme. Served over buttery mashed potatoes, it’s a decadent dinner dish.

Chicken galliano with mushrooms, served with pasta.

What You Can Expect From This Recipe

Galliano Chicken with Boursin Cheese is a delightful dish that combines tender chicken with a rich, creamy Galliano sauce. A flavor combination that combines sweet, savory, salty and a richness that is hard to describe.

This recipe with it’s restaurant quality, fancy feel may seem hard. But in my post you’ll find comprehensive step by step instructions to make this an approachable meal for even the beginning home cook.

I found this recipe for Chicken Galliano in an obscure little article and while leisurely reading the latest issue of Saveur Magazine. I was in a camp chair overlooking Turquoise Lake at the time. I fear I may have skipped right over this gem if I had been rushing through the magazine at home.

I wished I could have made Chicken Galliano right then and there…impossible. But if I would have been at home, it would have been on our table that very night.

I can’t even describe how delicious this recipe is. It’s an easy enough fix that I’ll be serving it to the two of us over and over again, and one of the few chicken dishes elegant enough that I wouldn’t hesitate to serve at a dinner party.

Chicken with Boursin cheese is appealing on it’s own, but adding prosciutto and Galliano liqueur turns this into an elegant affair.

What Is Boursin Cheese?

Boursin cheese is a creamy, spreadable herb cheese that originated in France. It’s very popular due to it’s smooth and velvety texture and it rich and savory flavor profile. It’s even creamier than cream cheese. It can be purchased in a variety of flavors. It’s a versatile cheese and popular for appetizers, sandwiches, pasta and sauces.

Chicken and Boursin Cheese are a perfect pairing as the mildness of tender chicken compliments the herby flavor of Boursin cheese.

What Is Galliano:?

Galliano is a golden liqueur, flavored with over 30 spices including anise and vanilla. It is easily recognized being sold in it’s iconic tall slender bottle with tapered flat sides. Commonly used in cocktails like the Harvey Wallbanger, but also adds depth to savory dishes. Galliano Liqueur gives the sauce for these stuffed chicken breasts an incredible unique and complex layer of sweetness.

Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make Galliano chicken with Boursin cheese.
  • Mushrooms: Use baby bella’s, cremini or white button mushrooms.
  • Chicken Cutlets: Purchase chicken cutlets, or make them yourself by slicing boneless, skinless chicken breasts in half, lengthwise.
  • Galliano Liqueur: Will be used to flavor the rich sauce.
  • Boursin Cheese: Garlic and Fine Herbs recommended, but use any flavor you’d like.
  • Prosciutto: Prosciutto will be used to stuff the chicken cutlets.

How To Make Chicken With Boursin Cheese, Step By Step

Step 1 to make chicken with Boursin Cheese.
Step 2: to make chicken with Boursin cheese.
  1. Step 1: Season chicken with salt and pepper. Working with one chicken cutlet at a time, spread one side with cheese. Dividing the Boursin cheese evenly among each cutlet.
  1. Step 2: Add a slice of Prosciutto on top of the Boursin cheese on each cutlet.

Tip: Prosciutto is an Italian Ham product that in sold in very thin slices that are somewhat stacked on top of each other. Use the tip of a sharp knife to gently peel individual slices from the stack, so they won’t tear.

Step 3: how to make chicken with Boursin Cheese.
Step 4 to make Galliano Chicken with Boursin Cheese
  1. Step 3: Roll each chicken cutlet into a tight cylinder, starting with the skinnier end. Using kitchen twine, tie chicken roll with twine on each end. Snip off excess twine.
  1. Step 4: Dredge each chicken cutlet in all-purpose flour, shaking off any excess flour.
Step 5 to make Galliano chicken with Boursin Cheese.
Step 6 to make Chicken with Boursin cheese.
  1. Step 5: Cook The Mushrooms: Heat three Tablespoons butter in a 12″ skillet over medium-high heat. Add mushrooms and cook until browned and soft, about 8 minutes. Transfer to a plate.
  • Step 6: Brown The Chicken: Heat 2 tablespoons butter and the oil in skillet over medium-high heat. Add chicken cutlets and cook, ¼ turning to brown on all sides. About 5 minutes per side. Transfer chicken rolls to a plate and cover to keep warm.
Step 7 to make Galliano Chicken with Boursin cheese.
Step 8 to make Galliano Chicken with Boursin Cheese.
  • Step 7: Add broth and Galliano to skillet. Bring to a boil, stirring, until sauce has reduced by a third, 4-5 minutes. Return mushrooms and chicken to skillet; cook, turning to coat in the Galliano sauce, until warmed through, about 5 minutes.
  • Step 8: Finish The Galliano Sauce: Transfer chicken to a platter. Remove skillet from heat; swirl in remaining butter to make a smooth sauce.

How To Serve Chicken Galliano With Boursin Cheese

Chicken galliano with mushrooms served with pasta.
  1. Step 9: Make this a Boursin chicken pasta dish by placing cooked Bucatini Pasta on each plate. Top with the Boursin chicken and spoon a healthy ladle of the Galliano sauce over the chicken. Garnish with fine chopped parsley if you’d like.

FAQ’s

Can I Substitute Galliano with Another Liqueur?

Yes, you can use other herbal liqueurs like Sambuca or Pernod, but the flavor profile will differ. I’d recommend Pernod simply because we used it so much in Culinary School. I learned to love it’s flavor.

Is There A Non-alcoholic Substitution to Galliano?

You can use a combination of alcohol free vanilla extract and a splash of anise-flavored syrup to mimic the flavor. Regular vanilla extract does contain a significantly lower alcohol percentage than Galliano liqueur. And it’s important to note that the alcohol typically evaporated during cooking.

Can I Prepare This Dish Ahead Of Time?

Yes, you can prepare the spread the cheese and prosciutto on the chicken cutlets, roll and tie them and refrigerate, covered up to 24 hours. Then proceed with the flour dusting and cooking process. This will save you about 30 minutes time for meal preparation.

Tips For Success:

  • Don’t rush the process of tying the chicken cutlets with twine. It’s important that the cutlets don’t come apart during the cooking process. It’s easy to do, just slide the twine under the chicken, bring it up and tie it in a tight cinched knot. Trim each piece close to the knot.
  • If making your own Chicken Cutlets, be sure to slice each chicken breast evenly lengthwise. If you end up with a thick end, use a meat mallet to even things out.
  • Purchase individual pre-cut chicken cutlets from a reputable butcher. Chicken cutlets sold in packages can be very irregular in sizes.

Beverage Pairings:

  • Wines: Chardonnay or a crisp Sauvignon Blanc are great partners for Chicken and Boursin Cheese.
  • Non-Alcoholic: Sparkling water with lemon or herbal iced tea.

Storage and Reheating

Store any leftover chicken in an airtight container in the refrigerator for up to 5 days. Pour the Galliano sauce over the chicken before storing. Reheat individual cutlets in the microwave for 2 minutes, 50% power. Or gently reheat in the oven at 250 degrees for about 15 minutes. Being careful not to dry out the chicken.

Freeze any leftover chicken cutlets by wrapping individually in plastic wrap and then in foil. They will keep for up to three months. Thaw in the refrigerator overnight before reheating.

Recipe for Galliano Chicken With Boursin Cheese

This recipe for Boursin chicken is a delightful, easy-to-make dish that combines tender chicken with a rich, creamy sauce. Perfect for date-night dinners or special occasions, this recipe is sure to impress.

More Italian Chicken Dinner Recipes

And don’t miss my category for Chicken Recipes, you’ll find lots of great ideas, including the most popular on my site for Chorizo Cheese Stuffed Chicken Breast.

Chicken galliano with mushrooms served with bucatini pasta.
Print Recipe
5 from 1 vote

Galliano Chicken With Boursin Cheese

Pan seared stovetop with Boursin Cheese and Prosciutto tucked inside, this is a very special recipe. Boursin Chicken is a great choice for entertaining.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course Chicken
Cuisine: Italian
Servings: 6
Calories: 819kcal
Author: Lea Ann Brown

Ingredients

  • 6 Chicken breast cutlets about ⅛" thick
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly ground black pepper
  • 5.3 Ounces Boursin Cheese room temperature
  • 6 slices Prosciutto
  • 6 Tablespoons unsalted butter chilled
  • 10 ounces Cremini mushrooms or white button, or baby bellas. Sliced
  • 1 ½ Cups Flour for dredging
  • 2 Tablespoons Olive Oil
  • 1 ½ Cups chicken broth
  • ¼ Cup Galliano liqueur
  • 1 Tablespoon Fresh Parsley fine chopped
  • 1 pound Bucatini Pasta or cooked white rice for serving.

Instructions

  • Season chicken with salt and pepper. Working with one chicken cutlet at a time spread one side of each cutlet with Boursin cheese, making sure to divide the cheese evenly for each cutlet.
  • Top each chicken cutlet with one slice prosciutto.
  • Roll the chicken cutlets into a tight cylinder and secure with kitchen twine as you work. Cut about a 5 inch pieces of twine and slide them under each end of the cutlet, about a half inch in. Tie it pretty tightly and snip off excess twine.
  • Put flour on a plate; dredge each chicken roll in flour. Shaking off any excess flour.
  • Heat 3 Tablespoons butter in a 12" skillet over medium-high heat. Add mushrooms and cook until browned and softened, stirring often. Transfer them to a plate.
  • Heat 2 tablespoons butter and the oil in the same skillet over medium-high heat. Add chicken and cook, ¼ turning to brown on all sides. About 5 minutes per side. Transfer chicken rolls to a plate and cover to keep warm.
  • Make the Galliano Sauce: Add broth and Galliano to skillet. Bring to a boil, stirring, until sauce has reduced by a third, 4-5 minutes.
  • Return cooked mushrooms and the chicken cutlets to skillet. Lower heat to a simmer and cook, turning the chicken to coat it in the Galliano sauce. Cook until the chicken is warmed through, about 5 minutes.
  • Transfer chicken to a platter. Remove skillet from heat; swirl in remaining butter to make a smooth sauce.
  • To Serve: Place cooked pasta on each plate. Add one of the chicken cutlets over the pasta and add a generous ladle of the Galliano Sauce over the chicken.
  • Garnish with fine chopped parsley if you'd like.

Notes

Tips For Success: 
  • Don’t rush the process of tying the chicken cutlets with twine. It’s important that the cutlets don’t come apart during the cooking process. It’s easy to do, just slide the twine under the chicken, bring it up and tie it in a tight cinched knot. Trim each piece close to the knot.
  • If making your own Chicken Cutlets, be sure to slice each chicken breast evenly lengthwise. If you end up with a thick end, use a meat mallet to even things out.
  • Purchase individual pre-cut chicken cutlets from a reputable butcher. Chicken cutlets sold in packages can be very irregular in sizes.

Nutrition

Calories: 819kcal | Carbohydrates: 63g | Protein: 51g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 176mg | Sodium: 661mg | Potassium: 1043mg | Fiber: 3g | Sugar: 7g | Vitamin A: 767IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Galliano Chicken With Boursin Cheese …It’s What’s For Dinner

Tacos al Pastor Made with Grilled Pork Steaks

By 40 Comments

Tacos al Pastor are a Northern Mexico tradition that combines a beautiful rich rustic red chile sauce with sweet pineapple and tender chunks of grilled marinated pork steaks. Served on warm tortilla shells, what’s not to love?

And don’t miss this Pulled Pork Taco Recipe. Seasoned to resemble pork carnitas, your family will flip over this one. It’s one of our favorite taco recipes.

Pork tacos al pastor with pineapple lime wedges on corn tortillas

It seems like Tacos al Pastor are everywhere lately…my favorite little taco joint here in Denver has them on the menu… Rick Bayless sent over a recipe via his newsletter.

Food and Wine Magazine talked about them in their taco truck article.

Gourmet Magazine referenced a Denver Mexican restaurant with Tacos al Pastor as a “must order”. So it seemed like this was a “must make” for me.

So what makes this Tacos al Pastor recipe so special? The rich and robust red sauce and grilled pork steaks.

Table of contents

Grilled pork steaks on a white platter for tacos al pastor

I mean really, who can resist grilled pork shoulder steaks slathered in a Mexican Red Sauce served on steamy corn tortillas topped with sweet grilled pineapple and caramelized onions.

The al pastor sauce (marinade) is simply out of this world using Guajillo chiles, warming Mexican spices and citrus.

What is Al Pastor?

Al pastor is a dish developed in Northern Mexico where a pig is slow roasted in an outdoor spit for two days. It literally means “shepherd style” in Spanish. It’s a very popular taco dish consisting of marinated pork roast, sliced thin, and preferably grilled.

Let’s get started.

For my red sauce al pastor marinade, I used some mild and earthy flavored dried red peppers as my base. Guajillo peppers are a popular choice and readily available on the Mexican aisle in your grocery store.

The Guajillo pepper is a dried Mirasol Chile Pepper which is a chile pepper commonly grown in Southern Colorado.

I also like to use a combo of Guajillo and Pasilla chile peppers. The Pasilla are spicier and darker in color. This will make the sauce even a deeper earthier red.

Step by Step Instructions

Please see recipe card and video for complete

making red sauce for tacos al pastor in a food processor
  1. Step 1: You’ll combine the ingredients for the al pastor sauce and use your food processor, or blender to puree softened dried chile peppers and spices into this luscious red chile paste.
Hand cut pork steaks from a pork shoulder roast in a pyrex baking dish.
  1. Step 2: With a very large sharp knife, slice the pork shoulder into steaks, about ¾ inch wide and place in a platter so you can marinate them. A large zip lock plastic bag would also work very well here.

Tip: If the pork is slightly frozen, it will be easier to cut. And if the pork roast is too large, slice in half vertically and cut the steaks from the two pieces.

Pork steaks covered with Red Chile Sauce to make Tacos Al Pastor
  1. Step 3: Slather those pork steaks with the red chile paste. Use either a spatula or a basting brush to get the marinade evenly distributed.
Pork steaks on a cutting board ready to slice for tacos al pastor
  1. Step 4: Grilled al pastor: Once the pork steaks are grilled, let them rest for a few minutes under foil. Stack three of the steaks on a cutting board, with the grain of the meat all running the same direction.
Pork steaks on a cutting board. How to cut pork steaks for tacos al pastor
  1. Step 5: With a very sharp knife, slice the steaks very thin, across the grain.

To Build Those Tacos Al Pastor

  1. Step 6: Warm the corn tortillas. Place slices of pork on the tortillas and sprinkle on pieces of the grilled pineapple and onions. Add some chopped cilantro and serve with lime wedges. Some chopped avocado would work well here.
Are Tacos al Pastor Spicy?

Due to the deep red color of the al pastor sauce, one might think them to be spicy in nature. In fact, the marinade does carry a little heat, but the pork, once cooked is smoky, tangy and with a bit of sweetness from the citrus. If you want them spicier, sprinkle on some New Mexico Red Chile Powder or garnish the tacos with with rings of Jalapeno pepper or Pickled Jalapeno Pepper.

Tips For Success:

  • Seek out a boneless pork shoulder roast. If bone-in is the only cut you can find, ask your butcher to slice the roast into pork steaks. Over the past few years, packaged pork steaks have been available in the meat department.
  • Dried guajillo peppers are readily found on the Mexican aisle of your grocery store. You’ll find them in clear plastic packages along side Mexican spice packets.

How To Serve Them

  • Serve on warmed flour or corn tortillas to make al pastor tacos.
  • Cubed fresh pineapple, or grilled pineapple slices then cubed after grilling.
  • Chopped Cilantro
  • Lime wedges. A squeeze of lime will brighten flavors.
  • Chopped raw onion, sweet or red.
  • Side Dishes: A simple Southwestern Salad works well here as well as Refried Beans or Mexican Toasted Green Rice.

Recipe for Grilled Tacos Al Pastor

I hope you give these pork Tacos al Pastor a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe. There’s a reason tacos al pastor are so very popular, they’re irresistibly delicious.

And if you’re looking for recipes using pork steaks, this is a winner. And check out my recipe for Grilled Ham Steaks. With a sweet and tangy glaze, it’s a super easy dinner recipe.

Explore More Southwestern Taco Recipes

And take a look at the most popular Mexican pork recipe on my site for Hatch Green Chile. Check out my Mexican/Southwestern category for a ton of delicious ideas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
5 from 2 votes

Tacos Al Pastor Made With Grilled Pork Steaks

Tacos al Pastor, a beautiful combination of rustic heat chile, sweet pineapple and savory grilled pork steak. A taco that will win your heart for life.
Prep Time30 minutes
Cook Time20 minutes
Marinate8 hours
Total Time8 hours 50 minutes
Course: Main Course Pork, Mexican
Cuisine: Mexican
Servings: 8
Calories: 414kcal
Author: Lea Ann Brown

Ingredients

  • 6 dried chile peppers I used 3 Guajillo and 3 Pasilla. Pasilla are hot
  • 2 chipotle chiles in adobo sauce seeds and veins removed
  • ½ cup fresh orange juice
  • 1 tablespoon fresh lime juice
  • ¼ cup cider vinegar
  • 1 teaspoon anise seeds
  • ½ teaspoon dried oregano Preferrably Mexican Oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground clove
  • ⅛ cup brown sugar
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 pounds boneless pork shoulder (Boston butt), sliced ¾" thick
  • 6 rings Fresh pineapple cut into chunks
  • 2 sweet onions sliced
  • 16 Corn tortillas
  • cilantro and avocado chopped for serving

Instructions

  • For the pastor sauce (marinade)
  • Stem and seed the dried chiles and place them in a microwave-safe bowl. Cover with water and microwave at high power until softened, about 3 minutes.
  • Let cool slightly, then drain and transfer to a food processor. Add the chipotle chilis, orange juice, lime juice, vinegar, anise seeds, oregano, cumin, ground cloves, sugar and garlic powder. Blend until smooth.
  • Transfer the marinade to a saucepan. Add the 2 tablespoons of oil and cook over moderate heat, stirring constantly, until very thick, about 5 minutes; let cool.
  • To Make Tacos Al Pastor
  • Cut the pork roast into ¾ inch slices. Arrange slices into an oven proof baking dish. A 9/13 Pyrex pan works good here.
  • Slather those pork steaks with the red chile paste. Use either a spatula or a basting brush to get the marinade evenly distributed.
  • Cover and chill 3 – 12 hours.
  • Preheat grill to 500 degrees, then lower to 350. Remove pork from marinade and grill pork steaks about 12 minutes per side. Grill pineapple and onion rings until caramelized, turning to cook on each side.
  • Transfer pork onions and pineapple to a cutting board and let rest 10 minutes, tented.
  • Stack three of the steaks on a cutting board, with the grain of the meat all running the same direction.
  • With a very sharp knife, slice the steaks very thin, across the grain. Tip from cooking school: A sharp serrated knife works well for slicing meat very thin. Chop the onions and pineapple.
  • Warm the corn tortillas. Place slices of pork on the tortillas and sprinkle on pieces of the grilled pineapple and onions. Add some chopped cilantro and serve with lime wedges. Some chopped avocado would work well here.

Video

Notes

Tips for Success:
  • Seek out a boneless pork shoulder roast. If bone-in is the only cut you can find, ask your butcher to slice the roast into pork steaks. Over the past few years, packaged pork steaks have been available in the meat department.
  • Dried guajillo peppers are readily found on the Mexican aisle of your grocery store. You’ll find them in clear plastic packages along side Mexican spice packets.

Nutrition

Calories: 414kcal | Carbohydrates: 36g | Protein: 42g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 102mg | Sodium: 172mg | Potassium: 879mg | Fiber: 4g | Sugar: 10g | Vitamin A: 225IU | Vitamin C: 13.4mg | Calcium: 79mg | Iron: 2.7mg

Tacos al Pastor …It’s What’s For Dinner.

Camping Rocky Mountain National Park, Moraine Park

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Colorado Travel: Camping Rocky Mountain National Park, Moraine Park Campground. And the camping food that went with us.

Camping at Moraine Park, Rocky Mountain National Park, Colorado

Our last camping trip took us to Moraine Park in majestic Rocky Mountain National Park.  Located about 2 ½ hours northwest of Denver, we’re truly lucky to have such a beautiful and sought after vacation spot so close to home. We really like camping at Moraine Park campground. Even though it’s a large campground, the trees and the breath taking scenery make you feel cozy.

To get to RMNP we head north out of Denver to Loveland then turn west through Big Thompson Canyon to Estes Park. Sound familiar? Some of you may remember that name from the tragedy, the Big Thompson Flood. On July 31, 1976 a storm dumped nearly 8 inches of rain in one hour, and up to 12 inches of rain in just a few hours, causing the event that claimed 144 lives and destroyed more than 400 homes. 30,000 cubic feet per second and more than 13 million gallons of water per minute swept through the canyon that night.

This was before I lived in Colorado. Vacationing the next year I drove through the canyon the very week it was reopened. I’ll never forget the devastation that was still visible. To this day when we make that drive, I solemnly look at the steep canyon walls with respect, look for the few homes and businesses amongst the rebuilds that survived, and feel heartsick at the horror all of those people went through that night. Just breaks my heart to think of how scared they must have been.

Most were vacationers. Many that survived were forced to climb those canyon walls to be plucked off the mountain top to safety by helicopter the next day. If you’re interested in more take a look at this website. http://www.casfm.org/papers/big_thompson_tom_browning.htm

Moving on. At the top of the canyon you putter through picturesque Estes Park and then arrive at the park. Before we get to some scenery shots, let’s talk about the food.

I am loving our Coleman camp grill.  Don’t know how I lived all these years without it.  And how easy is it to cook a steak at the camp site? Easy! Sprinkled with a  little of your favorite seasoning, alongside a handful of asparagus, a head of romaine for my favorite Grilled Romaine Salad…and the hills are alive with the sound of music. Ok, I got carried away.  Camping food ideas came easy with this new grill.

Add a little shrimp and some green onions, drizzle the romaine with the dressing and you’ve got yourself a campground feast!  The one rib eye was enough for both of us.

Look who’s coming to dinner.  This Magpie swooped in and right under our noses grabbed an olive out of the container and flew off with it  faster than we could yell “SHOOO”. Not even enough warning  to wave our arms in protest. Olive container was promptly covered. Still didn’t keep him from returning to peck at the lid in protest…sheesh, where is Campground Security when you need them.

One evening’s dinner was a zesty grilled ham steak with a mustard glaze, which beautifully turned into some hash for breakfast the next morning. I parboiled two potatoes at home, then cubed them on sight, sautéed them with some onion, added in cubed ham, some paprika and seasonings and it turned out to be easy and delicious. Can’t have breakfast hash without two sunny side up eggs.

I love our French Press for coffee in the high country.

Next up, a few scenery shots and I’ll have you out of here in no time.

Photo of Moraine Park Campground, Rocky Mountain National Park

Just a little shot of the campground from our area so you can wrap your arms around the place.

Campground cook hovering over the warming grill.

View of Long's Peak from Moraine Park Campground. Camping at Rocky Mountain National Park.

14,259′ Longs Peak looms as a scenery perk from the campground.

Camping at Rocky Mountain National Park. Alluvial Fan Area.

A day trip to the Horseshoe Park and the Alluvial Fan area. Again, the scene of a failed earthen dam above caused boulders the size of cars to tumble down the mountain to create an alluvial fan effect in 1982. Interested in learning more?

This leads you up the famous highway, Trail Ridge Road which takes you over the continental divide and over and through those peaks that tower more than 14,000 feet high. Forget those bad seats in the arena…you are officially in the nose bleed section here.

Camping at Moraine Park, Rocky Mountain National Park.

Near the top, we’re looking down on the valley from where we came. To the left you can see that alluvial fan where the last photo as taken. Pretty awesome. To the right the switch backed highway that winds you up the hill.  Feeling the altitude yet?  🙂

Camping at Moraine Park, Rocky Mountain National Park. Bighorn sheep in the meadow.

White knuckled and down off the highway in the sky, treat of the trip was to find a group of female and baby Bighorn Sheep grazing in a wet meadow.   These treasures were closely guarded by Park Officials, so this was as close as I could get for a photo-op.  How COOL is this?

Back at the campsite, clouds swirl around the sun to threaten an afternoon shower.  Now I understand why we call it God’s country!

Interested in other posts about camping in Colorado? Here’s one about our trip to:

Turquoise Lake, Leadville, CO.

Camping at Turquoise Lake in Colorado. Sunset at Turquoise Lake

Orange French Toast With Grand Marnier Syrup, Camping Breakfast

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Orange French Toast with Grand Marnier Syrup. A great breakfast recipe for camping. And photos of our camping trip to Pearl Lake Colorado and the camping food that went with us.

Camping food. Orange French Toast with Grand Marnier Syrup. Delicious french toast recipe

I must admit that I truly believe the four of us deserve some sort of  culinary award for this camping trip. Perhaps the coveted James Beard Award For Camp Grub??  😉

Camping Pearl Lake Colorado. And some of the best camping food and meals. Photo from Hahns Peak Campground trail.

Looking for ideas for camping food?

Award winning cast and crew, Dan, camp photographer, Teri, French Toast Genius, Rusty and Daisy camp dogs, myself slider/salad queen, Zia and Chili, our camp dogs and Bob, Camp Somellier.

Food for camping trips need not be boring, need not be all hotdogs or bologna sandwiches and granola bars. Not that there’s anything wrong with that, but with a little preplanning and prep before you head out, you can enjoy some pretty delicious no-fuss meals at the campsite.

I mean afterall, doesn’t everything taste better outdoors in a lawn chair around a camp fire??

Before we get to the food, pull up your chair, grab the beverage of your choice, take a deep breath and take in this photo. Doesn’t your blood pressure instantly drop to about 26 over 12?

This last camping trip took us to Northern Colorado to beautiful Pearl Lake about 25 miles North of Steamboat Springs, near Steamboat Lake and almost to the Wyoming border. A beautiful little spot.

So let’s eat. Since this shot is of early morning fog rising off  the lake, let’s start with breakfast fare.

Breakfast:  Ina’s Chicken Sausage Breakfast Hotdogs which I recently made at home and have already blogged about. Easy for a camping trip with the mayonnaise sauce premixed at home. While the grill is heating up, on the griddle start some of those packaged Southwestern flavored hash brown potatoes that you find refrigerated at your market. When they’re about half cooked, throw on the sausages, add some eggs along side the potatoes. Intermittent drizzles with olive oil cooked the eggs and potatoes perfectly.

The propane griddle is really handy but this could be done on a camp stove in a good-sized fry pan. Needless to say we were stuffed little piggies. A hike around the lake was mandatory and of course no need for lunch. Dan took these photos, love the empty plate shot.

Orange French Toast with Grand Marnier Syrup. Delicious anytime and great for camping food.

Teri hit a home run on day two with her delicious French Toast recipe. I am telling you this is a WONderful recipe, whether made at home or at the campsite.

Orange French Toast Recipe with Grand Marnier Syrup

Camping Pearl Lake Colorado. And some of the best camping food and meals. Photo from Hahns Peak Campground trail.
Print Recipe
5 from 1 vote

Orange French Toast with Grand Marnier Syrup

An absolutely beautiful and delicious french toast recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast Recipes
Cuisine: French
Servings: 16
Calories: 1008kcal
Author: Lea Ann Brown

Ingredients

  • For the French Toast:
  • 8 eggs
  • 2 cups milk
  • ¼ cup grand mariner
  • ⅛ cup sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ½ teaspoon orange zest
  • 16 slices Texas toast bread or French bread sliced thick
  • For the Syrup:
  • 3 cups pure maple syrup
  • 1 stick butter
  • Grand Marnier to taste I used about ¼ cup or more
  • Toppings:
  • Mandarin orange slices powdered sugar.

Instructions

  • For the toast, mix all ingredients in a shallow bowl. Mix well then dip each bread slice, letting it soak for a few seconds.
  • Using a griddle, add butter or vegetable oil a little at a time and fry the toast.
  • In the meantime make the Syrup. Mix all ingredients in a sauce pan. Heat to a boil then turn down to a simmer while the toast is cooking.
  • This made about 16 pieces, or so. You can halve it or double for large groups.
  • Topped with Mandarin oranges and powdered sugar, served with some fresh fruit and bacon……unbelievable breakfast.

Nutrition

Calories: 1008kcal | Carbohydrates: 129g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 313mg | Potassium: 268mg | Fiber: 1g | Sugar: 109g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 7mg

A breakfast fly over by an immature Bald Eagle.

A hike around the lake and throw in a day trip to nearby Steamboat Lake…and we’re ready for dinner.

I love this series of photos.

Seems innocent
Little bit of a flare up?
Forest Fire???
Heck no…Perfectly cooked chicken, Teri’s Cole Slaw and Corn on the Cob

Grilled chicken is always an easy campsite meal. Partially cook your chicken pieces at home and you’re enjoying dinner at the campsite in no time. At the campsite throw chicken pieces on the grill and baste with your favorite grilling sauce.

While the chicken is cooking mix up some cole slaw using a pre-packaged mix from produce section, toss with the dressing that you made and brought from home,  throw in one of those small boxes of raisins and you’ve got a delicious side dish in no time. And how easy is it to boil some water for corn on the cob. Dan grilled the chicken using his Mom’s basting sauce.  Gotta get that recipe.  Anyway, voila, you’re dining like a camping king.

Steaks or burgers are also an easy meal, especially if you have a camping grill. Cooking on a grate, on tin foil, over a campfire can be risky business. Too hot…too windy…embers too cold. Camp grills are the ticket.

For day two dinner I made This Orange Salad that I found in West Virginia over at  Larry’s Blog, which had traveled from North Carolina from Sam’s Blog and now has made its way to the Rocky Mountains to my blog and a delicious camp site salad.

I threw in three large navel oranges and just peeled and sliced them on site. Had picked some fresh rosemary and parsley from the garden and transported them in a small baggie. Pre-mixed the dressing of ¼ cup red wine vinegar and ¼ cup olive oil that traveled in a small mason jar, slice some rings of red onion, sprinkle with Kalamata olives and voila. Easy peasy and a fresh and delish side dish for the sliders.

I brought those darn delicious Smoky Sliders with Chipotle Mayonnaise – man are these killer.  I swear this is the recipe find of the century and very easy to take on the road.

Just make the little patties at home, transfer to a large zip-loc baggie, and lay the bag flat in the top of the ice chest. Pack a small can of pineapple rings, whip up the Chipotle Mayonnaise at home and transfer to a small Mason jar. Fire up the camp grill at the campsite and you’ve got a delicious meal in about 15 minutes.

Camping wouldn’t be complete without some easy appetizers while you’re waiting on the grub to cook.

Sliced pears and some fabulous Gorgonzola Dolce cheese paired beautifully with this delicious shiraz from Mollydooker.

Some guacamole for your tortilla chips…

So there you have it, delicious food with little fuss.      

It’s What’s for Camping The Rocky Mountains.

Stick around for some scenery photos.

Pearl Lake is about 4 ½ hours northwest of Denver.  We stopped halfway to enjoy a picnic lunch at Red Desert Overlook at Wolford Mountain Reservoir.

Watching swallows nab bugs on the lake.

A day trip to Hahns Peak Historic Cemetery, the oldest public cemetery in Routt County, Colorado.

Plenty of time to watch the grass grow.

Another day trip took us to Hahns Peak Lake.

Dan picked wildflowers for the table.

After dinner we headed down to the lake to watch the full moon rise over the ridge.

And some up and close views of bats swooping all around us (not pictured, but trust me, they were there).