Moving

Has anyone moved recently? We have lived here in the same house since 1997. That’s 20 years in September. We are talking about leaving as we have equity and can move to Louisiana and live comfortably for at least a year on what we can sale the property. Now that being said, how do you decide what goes and what stays. We have 4 dogs and 5 cats that will be moving with us.

We decided last week on this move and have given my son first chance at purchasing this property. The next thing is getting a camper shell for the truck to convert to a place for the animals to travel. We will also need a trailer to pull behind the truck. This week we have went to see 2 camper shells. The first one is too big and the 2nd one has a leaky roof and damaged flooring. Neither one will work so we will keep looking. For the trailer, we do have a boat sitting on a nice trailer. To convert it, we would need to remove the boat – Ugh – and then put a floor and sides on the trailer frame.

The idea of moving is overwhelming. We have collected so much stuff. We will probably leave large appliances and furniture but take the generator, power washer and tools. We will most likely sell the motorcycles and car just so we don’t have to move them. We will put the golf cart up for sell next week and should be able to get a couple thousand dollars. How many small kitchen appliances, pans, dishes, glasses, etc. should we take? Then of course paperwork and pictures will be going. I have collected quite a bit of holiday decorations. Do we take them or leave them? We have wood and projects in the shop. Should we take any of that stuff?

The one good thing right now is that we only work on Saturday and Sunday so we have 5 days a week to plan this move.

4th of July

Besides being the 4th of July it is also BBQ Spareribs Day.  I found a tasty Korean BBQ short rib recipe in Eating Well magazine and thought it would be good to share today.

1 large ripe pear
3 cloves garlic, grated
3 Tbsp. soy sauce
2 Tbsp. sesame oil
2 tsp. grated fresh ginger
1/4 tsp. ground pepper
6 bone-in cut beef short ribs ( 1 1/2 lb)
3 c. cauliflower or potato rice
Ssamjang Sauce (recipe below)

Combine pear, garlic, soy, oil, ginger and pepper in a large storage bag. Mix thoroughly. Add ribs and massage the marinade into them. Refrigerate, turning occasionally for 1 day.

Preheat grill to high. Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired. Let rest for 5 minutes.

 

To serve, place rice in the center of the plate and two ribs with 1 teaspoon Ssamjang.

Ssamjang:  Combine 3 Tbsp. soy sauce, 2 Tbsp. rice vinegar, 2 Tbsp. Sriracha, 2 Tbsp. sesame seeds, 1 tsp. sesame oil, and 1 grated clove garlic in a small bowl.

 

Happy Monday!

Had a really long weekend of working.  13 hours on Saturday and 14 hours on Sunday.  A little tired but now 5 days off. Hooray!!!

Today I have taken out some chicken and hamburger from the freezer for 4th of July cooking. Also found some “Firecracker” Johnsonville Brats at the store.  They are limited edition but thought we should try them.  I will also be making a potato salad and maybe some deviled eggs, ice cream and a lemon blueberry spritzer with a kick.  I’ll see what I feel like cooking tomorrow.  What are your cooking the the 4th?

 

 

My plan for this week is to update my PayPal account and then set up my etsy shop for my hand crafts.  I also need to type up some great recipes for my recipe card box and save in my recipe folder on the computer.

 

I  hope to do some more mending.  Our lovely Max (10 month old pittie),

has chewed on a safety vest.

I will be adding a strap to the shoulder of our safety vests to attach our walkie talkies for when we are driving near each other. Hope I get this stuff done this week.  Have to set goals.  Don’t we?  Have a great week!

Happy Memorial Day

First off – Happy Memorial Day. Take this time to remember those that have given so much so we can have the freedom we enjoy.

Today is also Coc Au Vin Day. This is basically French for cook in wine. This classic recipe slow cooks chicken in red wine. Even though I made this in the slow cooker and it was edible, I probably won’t do it again. It was not that tasty and there was actually more onions than anything else. Below is the recipe from Ina Garten that I tried if you want to cook a classic French meal.

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
3 to 4-pound chicken pieces
Kosher salt and black pepper
3 carrots, cut diagonally in 1-inch pieces
½ large yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
2 cups good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
3 tsp. thyme
2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Cook bacon over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the crock pot/slow cooker and continue to brown until all the chicken is done.

 

 

Add the carrots, onions, garlic, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.

 

 

Add the bacon, carrots, onions, garlic and any juices that collected in the pan, Cognac, wine, chicken stock, and thyme into the slow cooker. Cover and cook on low for 6 to 8 hours.

 

 

If you would like a thick sauce, in a medium saute pan, mash butter and the flour together over medium-low heat for 5 to 10 minutes. Add to the stew. Add the frozen onions and mushrooms. Let stew cook for another 10 minutes. Season to taste. Serve hot.

Garden Hot Dog Topping

This being Memorial Day weekend, I will be grilling hot dogs with a couple of toppings.  Below is the Garden Hot Dog Topping.

¼ c. vinegar
3 Tbsp. Sugar
1 garlic clove, minced
½ small yellow bell pepper, chopped
½ small green bell pepper, chopped
½ small orange bell pepper, chopped
Cream cheese, softened
Tomatoes, chopped

To make pickled peppers, whisk together vinegar, sugar & garlic in a bowl. Add peppers. Chill 1 hour, stirring occasionally.

Serve hot dog with pickled peppers, cream cheese & tomatoes

Cajun Spiced Turkey & Dirty Rice

I said earlier in the week that I would be sharing the turkey and rice dish I have made for Easter.  Today is the day. Run to the store and pick up these items for a delicious meal. When I made the turkey, I followed the cooking time provided by Good Housekeeping but found that 2 to 3 hours is way too long to roast this turkey.  You will note that I have put to check turkey after an hour and a half for an internal temperature of 145 before covering with foil for the final 30 minutes.  This will keep your turkey from getting overly browned (almost burnt) and

Cajun Spiced Turkey

2 Tbsp. paprika
1 Tbsp. celery salt
1 Tbsp. garlic powder
1 Tbsp. black pepper
2 tsp. onion powder
2 tsp. dried thyme
1/2 c. ( 1 stick) butter, melted
12 – 14 lb. turkey
1 med. green pepper, seeded & chopped
1 med. onion, chopped
6 cloves garlic, smashed
1 stalk celery, thinly sliced
Remoulade listed below

Preheat oven to 350 degrees F. Arrange oven rack on lowest position. In medium bowl, combine paprika, celery salt, garlic power, black pepper, onion powder and thyme. Set aside 2 teaspoons spice mixture for remoulade. To mixture in medium bowl, add butter and 1 tablespoon salt; stir to combine.

Remove giblets and neck from cavity of turkey. Pat dry; arrange breast side up in roasting pan. Tuck wings behind turkey. Gently separate skin from breast and around side of turkey. Brush spiced-butter mixture inside turkey, underneath skin and all over outside. Stuff cavity with green pepper, onion, garlic and celery; tie legs together with twine or wire. Sprinkle all over with 1 teaspoon salt. Pour 2 cups water into bottom of pan.  Roast 1 1/2 hours or until inner temperature is 145. The loosely tent turkey with foil . Roast 30 minutes longer or until thermometer inserted into thigh reads 165 degrees F. Remove foil; let stand 20 minutes before carving. Serve turkey with remoulade.

No-Cook Remoulade

 

1/2 c. buttermilk
1/4 c.mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. finely copped parsley
1 Tbsp. ketchup
1 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1 green onion, finely chopped
2 tsp. reserved spice mixture

 

In medium bowl, whisk all ingredients until combined.  Makes 1 1/4 cups. Can be made up to 1 day ahead. Keep refrigerated until 30 minutes before serving.

Dirty Rice 

1 lb. chicken livers, rinsed
6 oz. bacon, cut in 1/4″ dice
1/2 c. onion, diced
1/2 c. green bell pepper, diced
3 cloves garlic,minced
1 tsp. ground cumin
Salt & pepper to taste
1/2 tsp. Tabasco sauce
1 head cauliflower, riced in food processor
1 Tbsp. olive oil
1 1/2 c. chicken broth
2 green onions, thinly sliced
3 Tbsp. chopped parsley

Coarsely chop livers; set aside. In a pot, cook bacon over medium heat until just browned and crispy and the fat is rendered. Add livers; cook, stirring, for 5 minutes.

Add onion, bell pepper, garlic, cumin, Tabasco, salt and pepper; cook for 10 minutes.  Stir in cauliflower and oil; cook 2 minutes, stirring. Add broth and bring to a boil. Reduce heat and simmer, covered, for 29 minutes or until cauliflower is tender. Stir in scallions and parsley. Serve warm.

NOTES: If you prefer you can use long grain rice instead of cauliflower.  When using rice, you will need to increase the chicken broth to 2 1/2 cups which needs to be absorbed by the rice before serving.  If you like gizzards, use 1/2 pound gizzards and 1/2 pound livers.  To prepare the gizzards, chop them by pulsing your food processor on and off.

Week Before Easter

 

Easter is next Sunday.  Growing up we always colored eggs and got an Easter Basket with candy. I continued these traditions with my kids.  Since we do not have any grandchildren, I guess the tradition stopped with my kids. This year we will not be doing anything special for Easter.  What are your plans?

 

 

Our usual Easter meal starts with a ham.  However, this year we will be doing a Cajun Spiced Turkey and Dirty Rice made with cauliflower. I’ll be sharing these recipes later this week.  What do you usually eat on Easter Sunday?

 

 

I will not be decorating the house for Easter this year except for hanging an Easter flag I am making.  I have started the flag and have finished the embroidery.  Now I need to quilt and applique it together.  Hope to finish the flag today.