Quick Pulled Chicken Tostadas

Generally speaking, I have a really hard time delegating, in life and in the kitchen. I always feel like I'm cheating (in the kitchen, that is) if I don't make everything that can be made from scratch from scratch. I take pride in my work and I love knowing that I made everything I am eating, plus I love knowing every ingredient that is in what I ate 100%. However, sometimes, this is a lot of work, and sometimes, I just want something and I want it fast. So I swallow my pride and pick a quality version of a product, and enjoy it, even though I know I could have made it myself.

Pulled Chicken Tostadas:
2 Chicken Breasts
1/2 bottle of barbaque sauce (I like Bull's Eye Texas Style)
1/4 cup of water, plus more for boiling
1/2 tsp of salt
1 large Onion
6 small corn tortillas
1 tsp of canola oil
salt, pepper.

Pre-heat the grill. Bring a pot of water and 1/2 tsp of salt to a boil. Boil chicken until mostly cooked through, about 8 minutes. Drain water from the pot. Using 2 forks, shred the chicken. Add barbaque sauce and 1/4 cup of water to the pot, cook covered on low until ready to eat. Cut the onion into thick slices and rub with oil. Season the onion with salt and pepper and grill until charred and softened, about 8-10 minutes, flipping halfway through. Grill the tortillas for about 1 minute on each side, until crisp. Serve tortillas topped with pulled chicken and onions.

Happy Eating.

Lamb Chops

Recently, I learned a valuable food lesson. Better ingredients truly does lead to better food. So when you stumble upon a new butcher and he happens to be in possession of some stunningly beautiful organic Colorado lamb and the lifetime of experience necessary to butcher to beautiful and perfect lamb chops, you are guaranteed an amazing dinner. I take no credit for this one, it was perfect all on its own. All I could do was serve it up (with some locally grown, farmer's market broccoli) and enjoy the best tasting lamb I have ever made, possibly ever tasted. I served this heaven on top of broccoli and with a balsamic syrup drizzle.



Lamb Chops:
2 lamb chops, 1 inch thick, trimmed with just a little layer of fat remaining
1/2 tsp salt
1 tsp pepper
1 tsp ground coriander
1 tsp of dried rosemary
A pinch of ground cloves
1 tbsp of oil

Preheat the oven to 350 degrees. Heat oil over medium-high heat in a skillet. Rub lamb with spices. Brown the lamb for 3 minutes on one side and then 2 minutes on the other. Transfer to the oven and continue cooking 5-6 minutes for medium rare. Serve the perfection of good meat. I used the hot pan with the lamb drippings to cook the broccoli as well. I just sautéed the broccoli until browned then cooked covered on low, with a little salt and pepper, let the lamb juice handle the rest.

Balsamic Syrup:
1/2 cup of good quality balsamic vinegar
1/2 tsp black peppercorns, whole
1/2 tsp of whole cloves

In a small pot heat the vinegar, peppercorns and cloves. Bring to a boil and reduce heat to medium low. Cook on a simmer until the vinegar has reduces into a syrup. Be careful not to let the pot boil up, because the vinegar will turn to a caramel consistency. Drizzle over lamb and broccoli or whatever else you might be having. It also tastes great on crusty bread.

Happy Eating.

Pumpkin Polenta

The cool weather last week made me anxious for fall and fall flavor. Sure I'll miss those peaches and tomatoes, but I'll get pumpkin, gingersnaps, apples and ciders. Just thinking about it makes me feel warm. Anyway, I decided to get started a little early, and simultaneously bust through my weekday breakfast rut, with some delicious and healthy Pumpkin Polenta.



Pumpkin Polenta:
1/2 cup of yellow cornmeal
1 1/2 cups of water, divided
2 tbsp of maple syrup
1/2 cup of canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

In a small pot boil 1 cup of water. In a bowl mix together the cornmeal, salt and 1/2 cup of water (warning: if you skip this step your polenta will be very lumpy). When the water is boiling add the wet cornmeal and the maple syrup, reduce heat to low and cook for about 10 minutes stirring occasionally, until thick and smooth. Stir in pumpkin and spices until combined. Cook another 5 minutes. Serve and Enjoy.

Also, this can be made in advance and re-heated in a microwave. Just store in a covered container in the fridge and then microwave for about a minute when you want to enjoy it.

Happy Eating