When Hubby Bryan and I backed out of our driveway at the early hour of 6 a.m. on a Saturday, we were bound for Colorado — a weeklong road trip that would include sightseeing, a walk for a cause, reconnecting with relatives, a brewery tour (or two or three) and, of course, plenty of good food.
Bryan and I usually take a trip at this time of year, often going to Cuero, Texas, to watch our city’s bird, Paycheck, take on Ruby Begonia in the Great Gobbler Gallop, and occasionally some other destination. This time the other destination was Colorado — Denver and then Fort Collins, specifically — on what I’ve dubbed Bryan’s Birthday Beer Tour. Last week, my dear husband celebrated a milestone birthday, and he chose to spend it visiting some of his favorite breweries in the Rocky Mountains.
The trip also gave us a chance to spend time with sister Margaret and brother-in-law Don Hinchey. You might remember DotMom referring to bro-in-law Don as RevDon, to distinguish him from DadDon (aka Sir Lunch-a-Lot). RevDon is now officially retired from full-time ministry, and Margaret is on a temporary professional hiatus due to a disability, so it seemed like a good time for a visit.
While retirement has relaxed their schedules somewhat, Margaret and Don are busy with new ventures, health club workouts, social engagements, granddaughter Gabby’s volleyball games and entertaining. We were treated to several delectable meals on their beautiful backyard patio, including one that featured the following recipes. Bryan and I heartily endorse both dishes.
Preheat oven to 375 degrees. Coat a loaf pan with cooking spray.
In a large bowl, lightly mix 1 pound lean ground turkey breast, 2 large egg whites, 1 cup cornbread stuffing dry mix, 1 medium onion, chopped, ½ teaspoon chili powder, ¼ teaspoon ground cumin, 4 ounces canned diced green chile peppers and half of a 8-ounce can enchilada sauce. Shape mixture into a loaf shape and place into prepared pan.
Bake for 1 hour. Top with remaining enchilada sauce and bake for additional 10 minutes.
Cut into slices. Makes 6 servings.
Grilled Heirloom Tomatoes
Using medium to large heirloom tomato varieties, cut tomatoes in half, allowing one half per person. Drizzle each half lightly with olive oil and balsamic vinegar. Sprinkle cut tops with Italian seasoning.
Over medium heat, grill the tomatoes cut side up for four minutes; turn over and grill for an additional 2 minutes.
As you can tell from these recipes, there is a focus on healthy eating in the Hinchey household, but that doesn’t mean they don’t indulge in sweets once in a while. Margaret also shared a recipe for a “Sinful” Chocolate Torte that I’ll be posting later week. I will also relate more about our Colorado adventures, including taking in the Denver Susan G. Komen Race for the Cure — with 55,000 other people — and our reviews of the various brewery tours.