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Colorado

Colorado became a state in 1876, one-hundred years after the signing of the Declaration of Independence, thus earning it the nickname the Centennial State. The name Colorado comes from the Rio Colorado, which in Spanish means, “the red-colored river.” Colorado exists on the boundary between the Southwest, the Mountain States, and the Central Plains. It is the home of the Great Rocky Mountains, but Colorado also marks the spot where the magnificent peaks flatten out into the wide-open rangelands of the Great Plains. What was once bison country is now big beef country. Historically, the stews, roasts, and one-pot dishes that grew up on the plains of Colorado made use of wild game and freshwater fish, reflecting the diet of early prospectors, explorers, and Native Americans. Today, there is also a considerable and well-established organic food industry in Colorado; and on the Western Slope of the Rockies, an impressive wine industry has emerged.

	Featured Cook Anastasia Wojiek Cooking Level: Expert Home Town: Littleton, Colorado, USA Living In: Moscow, Idaho, USA
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Liz

Cooking Level: Beginning

Home Town: Littleton, Colorado, USA

Living In: River Falls, Wisconsin, USA

About me: I'm an art teacher whose main goal in cooking is to make something healthy, fun, and new (once in a while) without making too much of a mess...or setting the house on fire.

Jen

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Windsor, Colorado, USA

About me: Mother of 3 amazing children - a son and 2 daughter, a fabulous husband. What I love about cooking is how it brings the family closer together. Everyone in my family has a favori…
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tammjam

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Erie, Colorado, USA

About me: Mother of two girls, Wife to a wonderful Husband, career in scientific/tech industry, Hula instructor, Domestic Diva, Adventure Activisit

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Newest Reviews

Stephan's Broiled Salmon Pesto

Reviewed on Jan. 4, 2009 by WENSMITH

Salmon takes the pesto flavor really well and it was just the thing to use up the pesto in my fridge. Like with other reviewers, the crust eluded me. I will make this again though, and maybe cheat and try some bread crumbs over the pesto. This is awesome served with polenta and a green veggie like broccoli, green beans, or asparagus.

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Shrimpcargot

Reviewed on Jan. 4, 2009 by Patti Kane

This was delish!! I used baby bella shrooms. I used cooked shrimp (what I had) and diced it up. Some of my shroom were smallish. Only thing I added was some croutons spun through the food processor. Thanks, Ambi, for the post. These were the star of the party!

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Cinnamon and Lime Chicken Fajitas

Reviewed on Jan. 4, 2009 by WENSMITH

These are totally tasty and I make this pretty often. They come together easily and the flavor is just great. I do prefer to use green onions when I have them, but they are a wonderful meal made just as written.

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