Thursday, May 13, 2021

Greek Salmon

We now have several pieces of salmon in the freezer that we need to work thru and I know there are many recipes for Asian flavored salmon and that was what I was looking for.  But somehow I came across the recipe for Greek Salmon from Delish and since Greek is one of my favorite flavors (especially when Feta is included), I opted to put off Asian until the next time.  Even though I had more salmon than the recipe called for, I followed the ingredients for the topping and here is the pic from their site.

Monday, May 10, 2021

Rao’s Meatballs

After discovering Rao’s Marinara Sauce during an RVing trip to Wisconsin a couple years ago, it has become our go-to as we like it better than any other store-bought version and as well as our best homemade. 

Somewhere along the line Bev came upon the recipe for Rao’s meatballs and they have also become our preferred version.  Even though we’ve made them a couple of times, I can’t find that I ever blogged about them until now.  Bev was making them to have when Kathy’s family visits in June plus to have some on hand so the recipe below is tripled the original.  Click on the link above for the original recipe and this pic of theirs.

Friday, May 7, 2021

Tuna Macaroni Salad Deluxe

We had a couple pieces of Albacore Tuna in the freezer from our Sitka Salmon Shares and I have been exploring what to do with them when along came Chef Dennis’ recipefor Tuna Macaroni Salad Deluxe on his Ask Chef Dennis blog which used canned albacore tuna.  I modified the recipe for the amount of tuna I had and changed the directions a little but you can visit his site for the original recipe and more pics like this.

Tuesday, May 4, 2021

Swordfish With Tomatoes And Capers

With all of the seafood we brought home from Pensacola, it was time to get serious about eating what we already had on hand beginning with some swordfish.  About nine years ago, we made this dish using a recipe from Ina Garten and Bev decided she was a swordfish fan after eating it.  Since then, we have made and enjoyed several toppings but decided it was time for this one again.

Saturday, May 1, 2021

Florida Trip – Days 16-18 - The Campground & Trip Home

It was our last day and with nothing scheduled, so my girls and a few others went into old downtown Pensacola to look around and do some shopping while I puttered around and readied the coach for the next days drive.  Since it was supposed to rain overnight and in the morning, we did as much as we could the day before, including attaching the car.

You may remember that I classify the places we stay as campgrounds, RV Parks, and RV resorts and I would call this a low end RV park as the roads and sites were all gravel but they did have paver brick patios at each site.  Check in was friendly and efficient and we were guided to our site even though it was raining.

Thursday, April 29, 2021

Florida Trip – Days 14 &15, NAS Pensacola, Grizzly Axes, Fin & Fork

The big event for Wednesday was a visit to the Pensacola Naval Air Station to watch the Blue Angels practice but unfortunately, we were having some issues and were unable to attend, which was a bummer as this was likely our last chance to see them.  Here are some photos of the flying and the museum from those who went.

Tuesday, April 27, 2021

Day 13 (Evening) - Treehouse & Birthday

And the second important thing for me was to go to our rally hosts home for an afternoon in their treehouse – yep you heard right.  After years of searching for a lot upon which to build a home, they finally found one which had a Live Oak large enough for a treehouse which was a main criteria.

Sunday, April 25, 2021

Florida Trip Days 12&13 (Morning) – McGuire’s & Joe Patti’s

For this day most of the group wet down to Pensacola Beach for a beach walk, shopping, and lunch but the dogs and I hung around the coach to watch the folks who came to wash and wax it – it was in real need.  They did an excellent job and it looks nearly like new and should be protected for many months.  

Friday, April 23, 2021

Florida Trip Days 10 & 11 On To Pensacola & Cookout

Saturday was moving day and we left East Point a little after 10am and headed west for Pensacola to attend our RV Club Rally.  Our route was US-98 to Port St Joe, FL-71 north to I-10 west to Pensacola.  The roads were all good except for a few rough spots on FL-71 and the drive was four hours plus a stop for fuel just before the campground.  Other than driving in the rain on all of I-10 including a thunderstorm it was a nice, uneventful trip.

Our destination was the Pensacola RV Park located in the northwest part of the city.

Wednesday, April 21, 2021

Florida Trip Days 8 & 9, East Point, FL – Campground Review

We slept late on day eight and by the time we ate breakfast, thunderstorms moved in so we spent the day relaxing and doing a little coach reorganizing.  We ate no meals out and for supper we had pan fried burgers on the hot dog buns that we had on hand so I just shaped the meat to fit them.

Monday, April 19, 2021

Florida Trip Days 6 & 7, East Point, FL

Four of our Tennessee Traveler friends were staying in Port St Joe and we decided we would like to see that area so we joined them on Tuesday at Krazy Fish Grille for lunch.  But before eating, we toured their campground – Presnell’s Bayside Marina & Resort and drove up to Mexico Beach. You may remember Mexico Beach as taking a direct hit from category five Hurricane Micheal in 2018 and it’s the only place I’ve been where most of the structures were brand new as rebuilding goes on.  There were only a few trees still standing in the pine forests that lined the road heading into town.  I see why it is popular as they have a nice beach.

Friday, April 16, 2021

Florida Trip Day 5, East Point, FL

Day four began with a few errands for some basics then a meet up with some Tennessee Traveler friends at Lynn’s Quality Oysters for lunch.  Lynn’s gets great reviews even though they have no kitchen and do most of their cooking in microwaves.

Wednesday, April 14, 2021

Florida Trip Day 3&4, East Point, FL

We got on the road from Pine Mountain, GA a little before 10am and drove the following route to East Point, FL – GA-18, I-185, US-27, FL-263, US-319, and US-98.  While US-27 is two-lane north of Columbus, GA, it was a nice four lane to the south.  While all of the road surfaces were drivable, like everywhere, they all needed, or soon will need, work.  US- 98 was the worst or them.  We left in the rain and drove in the rain, heavy at times, all day taking six hours to make the 260 mile trip.

Sunday, April 11, 2021

Finally On The Road Again – Pine Mountain, Ga

After an 18 months hiatus for Covid-19, we are finally all vaccinated and back on the road in the RV.  We had the chassis serviced, replaced the six rear tires, cleaned the coach inside and out, packed it, and we were ready to hit the road around 10am.

We were barely out of the driveway when we realized we had no 120v power and as I was trying to figure out what could be wrong, Bev asked “isn’t there something you do up there (control panel) and I realized we had forgot to turn on the inverter, which fixed the problem.  Hard to believe how much we have forgotten over the 18 months.

We were headed for the Florida Gulf Coast but our first stop was Pine Mountain, GA for a visit to Callaway Gardens (CG).  We had been to the area twice before and again stayed at the Pine Mountain RV Resort the last time.

Saturday, March 27, 2021

Roasted Orange Salmon With Caper Sauce

Cindy wanted to cook fish for her meal this week and I sent her my saved recipe from Chef Lea Ann to look over.  Since it has some of our favorite items – salmon, capers, sauce – I thought she might want to consider this recipe forSuper Easy Oven Roasted Orange Salmon With Caper Sauce and she immediately said yes to it.  Since we used more fish than Lea Ann, Cindy doubled the sauce amount to get the recipe below.  The original recipe and more pics like this one can be found on Lea Ann’s Cooking On The Ranch blog by clicking on the above link.

Wednesday, March 24, 2021

Dublin Coddle For St. Patrick’s Day

For St. Patrick’s Day, I wanted to try something different than our usual corned beef and cabbage and along came Chef Dennis with a recipefor Dublin Coddle on his Ask Chef Dennis blog.  According to Dennis “It’s a traditional Irish dish that was typically served on less affluent dinner tables in Dublin.  Dublin Coddle originated in the 1700’s and has been made a variety of ways. You’ll see it made with sliced sausage and sliced potatoes, but a Dublin Coddle is a stew, a one pot meal that is rustic in nature.”

I scaled his recipe back for the amount of meat I had but the original along with many great pics like the one below can be found by clicking on the above link.

Sunday, March 21, 2021

Smoked Pork and Turkey

My last pork butt smoked on the gas grill was okay but not what I’ve come to expect from myself, so I changed up my method a little.  To ensure the juice collecting pan was not exposed to direct heat, I set it on a rack in a sheet pan so the grill operated more like a real smoker.  With the two end burners on low, it maintained a 240-250F temperature and I used oak and apple wood for the smoke. 

Thursday, March 18, 2021

Getting Ready To Hit The Road – Travel Update – Pickled Red Onions

After not traveling for the past 18 months, it’s nice to be getting ready to travel again.  If all goes as planned we will all be fully protected from Covid-19 by April 1. 

Spring is definitely in the air.

Monday, March 15, 2021

Beef Fajitas & Burrito Breakfast

For the Thursday night meal for our friends, we opted for beef fajitas using flank steak and a marinade recipe for Grilled Flank Steak Marinade from Chef Lea Ann on her Cooking On The Ranch blog.  For my amount of meat I doubled her amounts to get the recipe below and I changed the instructions a little. For the original recipe and pics you can click the above link to visit Lea Ann’s site. 

Monday, March 8, 2021

Red Lion Swordfish & Cheesy Cauliflower

This is Chef Lea Ann Day at Almost Heaven South as our entire meal came from her blog recipes for the Swordfish and the cauliflower.  I changed both recipes some so let’s start with the swordfish.  I used the same amount of vegetables for four servings as she did for two but I used it as a topping.  Bev and Pat prefer chicken to fish and I thought the topping would work equally well with it.  Below is what I did but you can click on the above link to go to her site for the original recipe from the Red Lion Inn and pics.

Saturday, February 27, 2021

French Toast Ala Beverly

Bev had made an extra loaf of bread a while back and it was somewhat stale so she decided that she wanted to turn it into French Toast – about a once-a-year event around here.  She went on line and found a recipe for Challah (Jewish bread) French Toast from The Barefoot Contessa, you can’t hardly go wrong with an Ina Garten recipe.  She followed the ingredients list as written, but we cooked and topped them differently than Ina.  You can click on the link for the original recipe and a how-to video.

Wednesday, February 24, 2021

BBQ Pork Pizza

Bev had a pizza dough she needed to use but I was smoking a pork butt so we didn’t need both for supper so I suggested a BBQ pizza but Bev was a little reluctant.  When I pointed out that pizza crust was just another form of bread to make an open faced BBQ sandwich, she went in search of recipes and whipped up a batch of slaw.

But before we get into the pizza, let’s look at the pork.  I used my gas grill as a smoker and used apple and oak for the wood smoke.  I like mine with a deep mahogany color rather than black, so here it is about two thirds cooked (it got darker) and before being wrapped in foil to finish cooking.

Friday, February 19, 2021

French Dip Crescent Ring

Cindy said she had been wanting to make this for a while and finally had time to do it this week.  She used a recipe from Delish and followed it as written below.  This is a shot of theirs.

Monday, February 15, 2021

Chicken, Bacon, and Spinach Pasta

When I saw the recipe for Chicken, Bacon, Spinach Pasta on Claudia’s What’s Cooking Italian blog, I knew it had to be tried and since we had some spinach and grape tomatoes that needed to be used, this was the night.  I revised the recipe for the way we made it but you can click on the link above for the original, cooking tips, and more pics like this one.

Friday, February 12, 2021

The Ultimate Chicken Fried Steak, 2021 Travels, and Stuff

 First will be the stuff.  I don’t know what happened in my childhood to affect this but I have usually always been in the corner of the underdog so you can imagine my pleasure at watching the big win by Tampa in the super bowl.

After zero traveling in 2020, we are planning trips to upper East Tennessee, Nashville, Georgia, the Florida peninsula, and a 60-day western trip and we are sure looking forward to getting out – now, we just need our vaccines.

A little while back, we made Chicken Fried Pork Loin (schnitzel) and now Bev has requested Chicken Fried Steak and even though we’ve made it with several recipes that we always enjoyed, I went in search of yet another one.  The recipe I chose was called The Ultimate Chicken Fried Steak and it comes from Trish on her Mom On Timeout blog.

It’s hard to pass on a recipe that has this description “The Ultimate Chicken Fried Steak is fried to golden perfection and topped with the creamiest gravy you can imagine, sure to quickly become a family favorite.”  I’ve shown the recipe below as written with a couple of minor changes in the directions.  I cooked the first two steak pieces in a skillet to generate some fond for the gravy then I deep fried the others – I couldn’t see much difference in the looks of the two of them.  You can click on the link above to go to Trish’s site for the recipe and more pics like this one.

Sunday, February 7, 2021

Rachael Ray’s Tuna Casserole

I had four (3 pounds) tuna filets in the freezer that needed to be used and since only Cindy and I like the medium rare version, I decided to use them to make tuna casserole - a first for us using fresh tuna.

I looked around online and settled on a recipe fromRacheal Ray that sounded good but was more complicated than some others. 

The recipe uses one pound of tuna for four servings but since I had three pounds and wanted to make two or more casseroles, I tripled Rachel’s recipe to get the one below and made it into casseroles which changed the directions a bit.  You can click on the link above for her original recipe which looks like this.

Thursday, February 4, 2021

French Onion Pork Chops

I had been looking for different ways to fix pork loin chops and this recipe for French Onion Pork Chops caught my eye.  The recipe comes from Wendie on her Butter Your Biscuit blog and since we really like French Onion Soup, I knew it had to be tried.  Here is a shot of the dish from her blog.

Sunday, January 31, 2021

Sicilian-Style Swordfish

We have developed a liking for swordfish but it is not readily available around these parts so I bought some from Joe Patti’s Seafood (wholesale to the general public) in Pensacola, FL.  While it cost a lot to get it here, the price from them is not much more than buying seafood locally.

We had made Swordfish Puttanesca about 15 months ago but for todays dish we went back to a 2014 recipe to re-try Sicilian Swordfish, which is similar but different.  The main reason for the redo is to get the cooking times recorded.

Wednesday, January 27, 2021

Using Up The Beef Bones - Great Burritos

My last post was about the beef shanks we had gotten from our neighbors and I also mentioned that we got several packages of neck bones.  Not to let them go to waste, we cooked the neck bones in water overnight to get as much flavor from them as possible for broth and we got four very rich quarts - likely eight quarts of the store bought stuff.  As it turned out, we also got a couple cups of very tender meat from the bones and decided to make something for ourselves rather than give it to the dogs.

Sunday, January 24, 2021

Braised Beef Shanks

Our neighbors, who raise beef cattle, were cleaning out their freezer getting ready for their new beef and they brought us several packages labeled soup bones.  As it turned out there were some neck bone packages but more than half of them were beef shanks (the leg bone with meat attached).  So we made some rich beef broth from the neck bones and used the shanks to make Emeril’s recipe for Braised Beef Shanks

Since his recipe used four shanks and I had 11, I changed the ingredients to get what is shown below and while he cooked his entire meal in one pot on the cooktop, I did the braising in the oven in a large pan so my instructions are very different.  Emeril’s original recipe can be found by clicking on the link above.

The first thing I did was to see if the meat would all fit into my pan.

Thursday, January 21, 2021

Pork Piccata

I find it interesting how recipes often just show up at the right time as happened for this meal.  Within a couple of days of Bev saying she would like pork piccata, Tricia posted a recipe for Chicken Piccata on her Saving Room For Dessert blog.  After reading it, I decided it would work just fine for the pork so I followed the recipe as written except for the meat and lemon zest (I had squeezed all of our lemons a few days before).  Check out Tricia’s site for the original chicken recipe and more pics like this one.

Wednesday, January 13, 2021

Cuban Pork

Since stumbling into them many years ago in Miami’s Little Havana, Bev and I have maintained our fondness for Cuban sandwiches and have made a version of them on occasion.  Key components of the sandwich are the Cuban Pork and the Mojo sauce and Bev decided they would make a good Thursday night meal for our friends – not as sandwiches.

We had a 4½ lb. pork butt in the freezer along with 1½ lb. of country style ribs (which are just sliced-up pork butt) and we believed this would provide plenty of meat for all of us.  In an effort to get the sauce over more of the butt surface area and have it cook the same as the ribs, I broke it down into smaller pieces – except for the bone.

Sunday, January 10, 2021

Cashew Chicken Ala Kevin

I had been wanting to make a Chinese dish with cashews so when Sil, Pat, gave us a jar of the nuts, I went in search of a recipe.  The one I chose was in my recipe file and it is Cashew Chicken from the very reliable Kevin on his Closet Cooking blog. Since I had 1½ pounds of chicken and wanted leftovers, I increased the ingredient amounts to get the one below.  Click on the link for the original recipes and more pics like this.

I often post a pic from the site the recipe came from because they are often from food bloggers who make it a priority to get good shots of their dishes, whereas I’m just getting a few shots of the food before it gets cold – their shots show what my dishes should look like.

Thursday, January 7, 2021

Reuben Sandwich Discovery

I bought a corned beef flat the other day specifically to make Reuben sandwiches but I can’t remember what it weighed.  I noticed on the label that it contained a fair amount of water which I assume is curing liquid that is injected into the meat to speed the process.

Monday, January 4, 2021

New Year’s Eve Pizza, New Years Day Pizza Rolls, and Peas For Luck

My darlin wife loves pizza and every so often she requires a fix and such was the case on New Year’s eve so she decided to whip one up.  She has made them by enhancing a frozen pizza, using a refrigerated pizza dough, and making the crust from some of her normal bread dough, but for this one, she opted to make the dough from scratch using Regal00 Pizza Flour that she bought from WebstaurantStore.

Friday, January 1, 2021

Chicken Fried Pork Loin AKA Schnitzel


Let’s all hope that 2021 soon looks much better than 2020.

We’ve eaten schnitzel in Germany, Austria, Texas, and several other US places and have never had a bad one. Schnitzel is defined as a thin slice of veal or other light meat, coated in breadcrumbs and fried.  Wiener Schnitzel is made with veal, Schweineschnitzel is made with pork and Hähnchenschnitzel is made with chicken. When it’s made with beef, it’s the American invented Chicken Fried Steak which is believed to have originated from the Germans and Austrians who settled in the Texas Hill Country where beef was king.  This German influence is also likely why Texas BBQ menus include sausage.  

This is a great looking rendition from the Daring Gourmet.