Leaf Huntin'

Today I went for an awesome drive, up through Evergreen to Echo Lake. The leaves are certainly at peak or very close to it -- because the views were amazing. The Aspens looked like they were on fire.

On the way home, we went through Pine, Colorado and ate at a very fine dining establishment called "The Bucksnort". It's the kind of dining establishment where people write things like this on the bathroom walls:
And the kind of place where Christmas cards like this get hung on the wall:
It's on a dirt road, if that tells you anything. I enjoyed a Coors Light in a keg cup on their balcony overlooking a stream and some shacks that reminded me of the movie "Overboard". Did I mention that the chairs on the deck were stumps?

There were a lot of bikers there -- and let me tell you -- there is opportunity for some major helmet messaging to that demographic. Not a single one of the bikers had a helmet on. :)


In other news, I'm picking flooring for my house. Any votes? From a looks perspective, I'm leaning towards the dark. But I'm a little worried about the dust and dirt showing up too much (the Swiffer and I would need to get to know each other a little more than I'd prefer).

Swiss Steak

This is a crock-pot classic. Freezes great and tastes even better re-heated.

1 round steak (approximately 1 1/2 pounds)

1 teaspoon garlic powder

Salt and pepper

All-purpose flour, for dusting

1/3 cup vegetable oil

2 cloves garlic, crushed

1 (14-1/2 ounce) can diced tomatoes

1 medium onion, cut into chunks

1 medium bell pepper, cut into chunks

Cut steak into large bite-sized pieces. Season with salt, pepper and garlic powder to taste. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Crock Pot. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat -- at least 4 hours, but I usually cook it all day or overnight -- and adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Serve over mashed potatoes, rice or egg noodles!

Note: to ensure tenderness, you can ask the butcher to run the round steak through a cuber.

Easy Green Chili Stew

1 12 oz jar salsa verde (I use La Victoria)

3 cups shredded chicken (1 small rotisserie chicken works great)

1 15 oz can canellini beans, drained

3 cups chicken broth

1 t ground cumin

Cook salsa 2 minutes over medium heat in saucepan. Add chicken, beans, broth and cumin. Bring to boil, then simmer for 10 minutes, stirring occasionally.

Garnish with sour cream and scallions.

Serve with corn chips or tortillas.

Fake-Out Chili's Salsa

Fake-Out Chili's Salsa

1 (14 1/2 oz.) can tomatoes and green chilies

1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)

4 teaspoons jalapenos (canned, diced, not pickled)

1/4 cup yellow onion (diced)

1/2 to 3/4 teaspoon garlic salt

1/2 teaspoon cumin

1/4 teaspoon sugar

1/4 teaspoon cilantro

juice from 1/2 lime

1. In food processor place jalapenos (optional) and onion and process for just a few seconds.

2. Add both cans of tomatoes, salt, sugar, cumin, cilantro and lime juice.

3. Process all ingredients until well blended but do not puree.

4. Place in covered container and chill.

5. Serve with your favorite tortilla chips!