Wednesday, April 12, 2017

Summer 2017 Adventure Google Map

We've been busy working on this year's itinerary. I've taken a screen shot of the map I've created, and I've posted a link to it (located along the right side-bar of the blog, under "References", entitled: Summer 2017 Google Map).   If you click on that link, you'll see the user friendly interactive map, which will give you the Campground information. I've added lines to help with the direction of our journey. I hope you all follow us along the way, as it just makes it more fun when we know all of our friends and family are with us in spirit. We leave on May 13, and return Labor Day weekend.

Monday, March 27, 2017

Herbs de Provence ... what is it?

I made up a  batch of "herbs de Provence" about 6 months ago.  There it sat.  All lonely in my Spice rack.  I was determined to so something  with the mixture. I finally made a dish tonight to use some of it. But I'm determined to use it all up. So I did some investigating. I found this.

 Wikipedia:  ..."Herbes de Provence (French pronunciation: ​[ɛʁb.də.pʁɔ.vɑ̃s]) is a mixture of dried herbs typical of the Provence region of southeast France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s.[1] These mixtures typically contain savorymarjoramrosemarythymeoregano, and other herbs. In the North American market, lavender leaves are also typically included, though lavender does not appear in the recipes in Jean-Baptiste Reboul's 1910 compendium of Provençal cooking.[2]

Here's a recipe, if you'd like to make your own mixture, rather than buy a store bought pre-made.:

There are many recipes out there to use "Herbes de Provence".  Here are some you can ponder:

Here's a pan roasted recipe from Williams-Sonoma, using Chicken breasts:

Here's a recipe from Rachael Ray, Food Network, using Red New Potatoes:

Here's a recipe from Fine Cooking, Beef Stew with Red Wine & Carrots:

Here's a recipe from Whole Food Market, Roasted Wild Salmon:

But for now, tonights recipe is from Simply Recipes.

I will show you a picture from the above site.  Be sure to give this a try, and when you do, you can use the rest of your Herbes de Provence on making it again, or trying some of the above recipes with it.

Thursday, March 9, 2017

Mexican Casserole with Cornbread Topping

I've been making this recipe so long, I don't have any idea where I got it from. It makes a good amount, so plenty of leftovers, or have your friends in.

1 lb. ground beef 
1 lb. bulk mild Italian Sausage 
1 cup frozen corn, thawed 
1 med. green bell pepper, finely chopped 
1 med. onion, finely chopped 
1 med. garlic clove, minced 
1 tsp. paprika (I use Hot, not Sweet) 
¼ tsp. Cayenne 
3 ½ Tbs. taco seasoning mix 
1 (8 oz.) can tomato sauce 
1 (10 oz) can diced tomatoes & green chilies 
2-3 cups shredded Cheddar Cheese or Monterey Jack Cheese 
1 (6 oz) pkg. cornbread mix 
2/3 cup milk 
1 egg 

  • Preheat oven to 350.  Grease a 13x9 inch glass baking dish.  I used a round 10-inch Corning Ware baking dish.  Sides on it are about 2 inches high. 
  • Place a large skillet over medium-heat.  Brown beef and sausage.  Drain.  
  • Add corn, pepper, onion, garlic, paprika, cayenne, taco seasoning, tomato sauce, tomatoes and ¾ cup of water.  Bring to a boil, reduce the heat, and simmer, uncovered, until slightly thickened, about 10-15 minutes, stirring frequently. 
  • Spoon the mixture into the greased pan.  Sprinkle evenly with the shredded cheese. 
  • Combine the cornbread mix, milk and egg in a bowl; mix well.  Let sit to thicken, 5 minutes.  Pour evenly over the beef mixture.  
    I like to use whole milk for this recipe
    Here, I've added the cheese and started putting the cornbread mixture on top.  Ready for the oven.
 Bake, uncovered, 30 minutes or until golden brown.  (My oven browned it in 20 minutes).

Tuesday, March 7, 2017

Coq Au Vin

Coq au vin (/ˌkk  ˈvæn/French pronunciation: ​[kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with winelardonsmushrooms, and optionally garlic. A red Burgundy wine is typically used,[1] though many regions of France make variants using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century;[2] it is generally accepted that it existed as a rustic dish long before that.[1] A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.[3]

Julia Child featured coq au vin in her breakthrough 1961 cookbook Mastering the Art of French Cooking,[4] and she frequently prepared it on the PBScooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes.[5]

This is another dish that I have been making for years, from The Chicken and The Egg Cookbook.

This recipe came from a site that Jim found.  I've been making this version lately... 

Coq Au Vin

4 Drumsticks, 4 thighs
12 Shallots
1 lb Mushrooms
1 Tbs flour
2 cloves garlic, chopped
Bacon, extra thick, 1/4 lb.
Pinot Noir, 1 bottle
Brandy, to flambe
Butter - 1/8 of a lb.
1 Tablespoon Sugar

Heat oil and butter in braiser.  Salt and Pepper the chicken on both sides.  Fry quickly to get some color. Do in two batches.  Drain.

Put shallots and bacon in pan until bacon is crispy.

 Add chicken.  Turn up heat.  Add brandy.  Flambe.  Wait till flames go down and pour in the bottle of wine,  until it is almost covered.  Put in garlic.  Salt and Pepper.  Bring up to a boil.  Sprinkle a Tablespoon of sugar (I put in a teaspoon instead). 

Cover and put in 325 oven for 1-2 hours.  Sautee mushrooms in butter in separate pan.  Add to Coq Au Vin.  Cook 20-30 more minutes. 

 Mix butter with flour.  drop in tiny bits into the broth, stirring constantly until thickened. 

Friday, March 3, 2017

Motorhome Fire Safety and Prevention

[I will link this post to the right "side-bar" of this Blog, for future reference., Sheila]

FMCA: Enhancing the Motorhome Lifestyle
Published on Feb 9, 2017
Gary Bunzer, the RV Doctor, discusses fire prevention tips for motorhome owners, the various types of fire extinguishers, and the types/classes of fires. This is a must-see video for the entire RVing family to reduce the chance of a fire in a motorhome.

Thursday, February 23, 2017

Brownies Cockaigne

From The Joys of Cooking
Rombauer, Irma von Starkloff
Becker, Marion Rombauer

I used to make these often when the kids were growing up.  I just gave 1/3 of the brownies away to some neighbors/friends.
I have to say it is important to follow all directions (making sure the eggs are light in color, and foamy in texture, sifting the flour, folding in the chocolate, and flour with a "few swift strokes".  Also, use an electric mixer because it takes a while to get those eggs light in color and foamy.  The less you mix it once you add the flour, the lighter the brownie.
The picture isn't much, until you start to see the details.  A paper thin crunchy upper crust, a combination of cake-like and chewy, moist, these brownies have it all.  

Here's the recipe:

"Almost everyone wants to make this classic American confection.  Brownies may vary greatly in richness and contain anywhere from 1 1/2 cups of butter and 5 ounces of chocolate to 2 tablespoons of butter and 2 ounces of chocolate for every cup of flour.  If you want them chewy and moist, use a 9 x 13-inch pan; if cakey, a 9 x 9-inch pan.  We love the following:

Preheat oven to 350
Melt in a double boiler:
  1/2 cup butter
  4 oz. unsweetened chocolate

>>Cool this mixture.  If you don't, your brownies will be heavy and dry.
Beat until light in color and foamy in texture:
  4  eggs at 70 degrees
  1/4 teaspoon salt

Add gradually and continue beating until well creamed:
  2 cups sugar
  1 teaspoon vanilla

With a few swift strokes, combine the cooled chocolate mixture and the eggs and sugar.
>>Even if you normally use an electric mixer, do this manually.  Before the mixture becomes uniformly colored, fold in, again by hand:
  1 cup sifted all-purpose flour

And before the flour is uniformly colored, stir in gently:
  1 cup pecan meats

Bake in a greased 9 x 13-inch pan about 25 minutes.  Cut when cool, as interiors are still moist when fresh from the oven.

Monday, February 20, 2017

Ham and Swiss Casserole

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This is from the book "Taste Of Home~Volume 2~Casseroles"

This recipe was very tasty and I can make it while we are "on the road" very easily.

1 package (8 ounces) egg noodles, cooked and drained
2 cups cubed fully cooked ham (I used a ham steak)
2 cups (8 ounces) shredded Swiss cheese
1 can (10 3/4 ounces) condensed cream of celery soup
1 cup (8 ounces) sour cream
1/2 cup chopped green pepper
1/2 cup chopped onion

In a greased 13x9 baking dish, layer half of the egg noodles, ham and cheese.

In a large bowl, combine the soup, sour cream, green pepper and onion, spread half over the top.  Repeat layers.  Bake uncovered, at 350, for 40-45 minutes or until heated through.