The next morning, small patches of snow were left on the ground and the rain was moving in. Again, I was overruled and we ventured out to give as grand a tour of Denver as we could muster. First stop: Union Station. Karyn and I had actually never been inside, so it was a fun place to see. Inside is, of course, the Amtrak ticket booth and plenty of space to wait for the train, people watch, enjoy food and drink, and the beautiful building.
Next, we took them to Tattered Cover, one of the largest independent book stores in the US. They sell new and used books and you will always find people enjoying a coffee and studying or reading. It's in a great old building at the end of the 16th Street Mall and it's always fun to visit.
We had worked up an appetite from all that sight-seeing, never mind that the book store is only a block from the station! The altitude makes everything from walking to talking more difficult. We headed over to Hopdoddy, a delicious burger join that Karyn and I discovered in Austin, TX. Everything is fresh, the buns homemade, the meat locally sourced- highly recommended.
It was still cool out but starting to clear so we took off walking down the 16th St Mall to show off some of Denver's best people watching. The rest of the afternoon was filled with conversation, coffee, and a little more exploring before it was time for dinner. Research done by Karyn's dad lead us to The Buckhorn Exchange, Denver's oldest restaurant. The menu and the decor were interesting, but the food was delicious. The wildlife included fried alligator, elk, quail, buffalo, and lamb. My dinner of lamb was some of the best I've ever tasted.
The next day was shaping up to be clearer so we headed down to Colorado Springs. We drove through the Garden of the Gods, up most of Pike's Peak (gorgeous views!), to Manitou Springs, and walked around Old Colorado City.
We headed back to downtown Denver for dinner. Another win on the food front- Boney's BBQ, about as close as you can get to the south here. The only unfortunate part was that they were out of sweet tea!
Another night we were looking for good pizza and Karyn took us to Hops and Pie. I knew I had read about this place before, but couldn't remember where. The hour wait was completely worth it. Best pizza I've had in a long time, thin flaky crust and any toppings you wanted. A trip to the bathroom revealed the iconic Guy Fieri and Diners, Drive-ins, and Dives logo on the wall. No wonder it was so good! #15 to visit I believe! I didn't get a picture so that means we will have to go back :)
Monday we decided to try the infamous Snooze breakfast joint. While we missed the breakfast crowd, there was still a wait, but again for delicious food! Karyn and her parents did some more sightseeing before heading to the airport, while I took a little nap before work that night. It was a great weekend exploring and sharing Denver!
After all that cold weather over the weekend, I was ready for the sun to come out and for the warmer temperatures to return! I was in the mood for some warm comfort food and this recipe hit the spot! This is what would be called a 'boyfriend meal' - used to get and/or keep a boyfriend ;) I don't know if I'm allowed to hand out this designation to meals I make myself, but this one is definitely deserving of the title. Disclaimer- I was not making this meal for a boy or a boyfriend, so no one get excited...
Smothered Chicken and Peppers with Parmesan Grits
adapted from Iowa Girl Eats
For the grits:
- 1/2 C stone-ground corn grits- not the quick cooking kind!
- 2 1/4 C hot water
- 1 Tbs butter
- 2 C cream or 1/2 & 1/2
- salt and pepper
- 1/4 C salt and pepper
For the Chicken and vegetables
- 2 large chicken breasts, pounded to even thickness
- Cajun or Creole seasoning, I used Creole
- 1 Tbs butter
- 1 Tbs olive oil
- 1 green bell pepper, sliced thin (I added a second red bell pepper because we had it!)
- 1/2 sweet onion, sliced thin
- 4 oz mushrooms, quartered
- 1 1/2 C chicken broth
1. Season both sides of chicken breasts generously with Cajun or Creole seasoning. Heat olive oil in a heavy skillet over high heat, the add chicken. Cook until golden brown, 1-2 minutes per side, but not cooked through. Remove chicken to a plate and set aside.
2. Lower heat, then melt butter in olive oil in the same skillet. Add bell pepper and onions, sauteing until caramelized and tender about 6-7 minutes, adding mushrooms about halfway through.
3. Add chicken back into the skillet, and cover with the vegetables. Add chicken broth and boil until the liquid is reduced by at least half and chicken is cooked through, stirring occasionally.
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4. While the broth is reducing, bring chicken broth and butter to a boil. Stir in the grits and return to a boil. Reduce the heat, allowing the grits to cook for 15 minutes at a low boil. Stir every few minutes to keep from sticking, until the grits have absorbed much of the chicken stock.
5. Add 1/2 cup of the half & half and reduce the heat, allowing the grits to cook slowly for another 10 minutes. As the liquid is absorbed, gradually add more cream until the grits are full bodied and thick. Add salt and pepper to taste. Total cook time is up to an hour.
6. Just before serving, stir in 1/4C of Parmesan cheese to the grits. Scoop grits into the bottom of a bowl, top with chicken, vegetables, and pan sauce!
