Giddy Up!

St. Louis chicks take on cowboy country. If you are laughing to yourself right now stop, we were naturals. Anyway, my lady friends and I decided for our friends birthday we would celebrate how the Colorado Natives would...in the mountains of Estes Park on horseback. After one bottle of champagne, cheese puffs, and beef jerky we made it to Sombrero Ranch. Unbelievably gorgeous! After the beautiful ride, the troop decided it just wouldn't be right to head back to Denver, unless we had some devilish IPA's and some legit BBQ in our bellies. We stumbled upon a local joint called, Smokin Dave's. Holy Smokes!

 The menu of course was made out of newspaper, it was so authentic, I loved it! Then before my very eyes were six different BBQ sauces, a mix of local favorites and flavors from throughout the U.S.. First thoughts, you dirty dogs you. In the words of Kim, "who doesn't need the option of three meats". Genius. Since they were ordering the three meat platter, I decided on the half chicken to smother my six sauces in. Not to disappoint the chicken was moist and fall off the bone delicious.
Will I be back to venture off to cowboy land for the "one hour ride", yes, and I will definitely be back for an adventure to Smokin Daves!!

Whole Wheat Chicken Calzones

I made this dish one night after I took a look in the fridge and thought "not another chicken dish". I had some roasted red pepper pesto, roasted red peppers, onions, cheese, chicken, and whole wheat pizza dough, so here is what I created.
Whole Wheat Chicken Calzones:
whole wheat pizza dough
roasted red pepper pesto
grilled chicken
carmalized onions
smoked Gouda cheese
roasted red peppers
1 egg

First start by carmalizing your onions in 1 tablespoon butter, 1 tablespoon olive oil.
Next grill your chicken.
Then start to spread your dough into small sized disks, enough so you can fold them over with all the toppings in them.
Assemble your calzone:
Spread out about 2 tablespoons of the pesto onto your dough, right in the center. Next layer strips of the grilled chicken, carmalized onions, red peppers, Gouda cheese and gently fold over the dough. Take a fork and press the edges down so the toppings don't come out while baking. Then take egg wash and brush the calzone and bake on 450 degrees until golden brown. Serve with more of the red pepper pesto for dipping and enjoy!