Category Archives: Poultry Dishes

Oahu Splendor-Part I, and Luau Teriyaki Chicken

08 Saturday Dec 2018

Posted by in Food, Hawaii, Nature, Oahu, Photography, Poultry Dishes, Travel

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The number one item on our Bucket List has always been to visit each and every one of the fifty American states. And now, after fifty years, we can officially check that one as done. We visited Hawaii in November, having a great time and learning, once again, so very much about the world in which we live.

I say we visited Hawaii, yet we actually visited only one of the five islands that make up the state of Hawaii. The island of Oahu afforded us some fantastic and breathtaking sites, along with incredible new food experiences.

Our first view of Oahu came as we circled around to land at the airport in Honolulu. That is Diamond Head at the top of the picture.

Diamond Head, called Le’ahi in early Hawaii, is a tuff cone from a volcano that erupted some 100,000 years ago. The volcano that formed Diamond Head is no longer active. Its tuff cone was formed as cinder and ash accumulated following the volcanic eruption. No matter what formed it, I found it a spectacular site. Also amazing was having the ability to “look” beneath the surface, into the shallow edge of the Pacific Ocean. But if you look out to that very deep blue color…that color is what informs you that the ocean is not shallow very far out, as it drops off very quickly to enormous depths.

While on Oahu, we took several tours to see nature on the island. We did not spend the greatest amount of time in the city of Honolulu…I am a creature of nature, and nature is where we went. The island is beautiful once you make it out into the countryside…

One of the places we visited was the Waimea Falls Park. It is on the north side of the island and has a trail through a tropical forest to Waimea Waterfall.

We were treated to so many new sights…things people from the Midwest will never see at home…

Beautiful tropical spots to stop and rest.
Epiphytes growing in so many of the trees…
This huge banyan tree.
A banana tree…
and whatever in the world this is!
I loved this spot!

Along the trail you can stop at a reconstruction of a historical Hawaiian village including signage which helps explain the lives of the people who lived on the islands many, many years ago.

What I liked best about my trip to Hawaii was the clouds. The clouds on the island were, for me, mesmerizing. I could not take my eyes off of them, and I will never forget them. As they form and move across the island, they run into the two ranges of mountains on Oahu. They are unable to climb over the mountains, and so they lay on them, slowly dropping their moisture as gentle rains. I tried all the time we were there, and was never able to get a picture to convey what I actually saw as I looked at the magnificent clouds every morning, every evening, and throughout most of the day.

One of the most amazing things you will see on Oahu are the flowers. They are abundant, and they are beautiful. Here is a collection of some of the flowers we saw on the island. I have tried to identify as many of them as possible…

Plumeria, my favorite, and used to make leis
Hawaiian ginger
Wild orchid
Shampoo ginger…its slimy juice was once used by Hawaiians as shampoo and to quench their thirst.
Wild orchid
Plumeria
Coral plant, a variety of Hibiscus
WIld orchid
Anthurium
Yellow ginger
Shrimp plant
Pink powderpuff
Beach naupaka which appear as half flowers.
White lily
Bird of Paradise

One flower is very important to the people of the Hawaiian Islands…the Hibiscus. Hibiscus “breeders” have hybridized the plant to many different varieties.  You will find them everywhere, and they are beautiful. The Yellow hibiscus is the state flower.

We stopped at an overlook on the way back to town one night.

While the view was gorgeous, I most enjoyed the tree we saw climbing up to the overlook. I have no idea what kind of tree it is, but the trunk was amazing. I also like the way the flower has found a home in the crook of the trunk.

And two more pictures…just because I cannot resist sharing them!

Hawaii is an amazing place. If you find yourself on Oahu, make sure you get out of Honolulu, off the beach at Waikiki, and into the countryside, into the real Hawaii. We want to go back someday to see the big island of Hawaii, to visit the big volcanoes, some of which are still active.

In my next post I will share the historical and cultural places we visited while on the island of Oahu.

On these really cold days of December, here in the middle of America, I can’t help but remember how warm it was on the island of Oahu, in the middle of the Pacific Ocean, in the middle of November.

Luau Teriyaki Chicken Thighs

While we were on Oahu we attended two luaus. They are so much fun and the food is simply fantastic. The teriyaki chicken was our favorite dish at the first luau The natural setting for the luau was smaller and more intimate. It was our favorite of the two luaus we enjoyed. We were brought to the stage with other couples celebrating anniversaries, and as this was our fiftieth anniversary, we both received authentic flower leis, and I got a beautiful bouquet of flowers. A gentleman sitting with us took our picture…kind of grainy, but I love it anyway. What a special evening!

Before I give you the recipe, here are some shots from our first luau

Those Hawaiian clouds
50 States in 50 years
Moonlight over Oahu

Luau Teriyaki Chicken Thighs

  • Servings: 4
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A taste of Oahu at home in the contiguous 48.

I adapted this recipe only very slightly from Creme de la Crumb

Ingredients

  • 4 boneless chicken thighs (I have the butcher debone the them for me)
  • 1 1/3 c. soy sauce
  • 1/2 c. water
  • 1/2 c. rice vinegar
  • 1 c. sugar
  • 1 tsp. ground ginger
  • 1/4 tsp. crushed red pepper flakes
  • 2 tsp. minced garlic
  • 3 Tbsp. corn starch
  • 1/2 tsp. sesame seeds

Directions

  1. Preheat oven to 450 degrees, Place chicken thighs in a greased baking dish in a single layer.
  2. Combine 1 cup of soy sauce, the water, rice vinegar, ginger, sugar, crushed red pepper flakes, and garlic in a saucepan. Bring this mixture to a boil.
  3. When the sauce begins to boil, mix the remaining 1/3 cup of soy sauce with the corn starch until it is dissolved and add this mixture to the boiling sauce. Cook and stir to thicken for 1-2 minutes.
  4. Pour half the sauce over the chicken, turning to make sure the thighs are covered with sauce.
  5. Cover the baking dish with foil and bake for about 20-25 minutes. Check to make sue the chicken is 165 degrees at it thickest point.
  6. Carefully remove thighs to a cutting board and cut if you would like. Serve on a plate with the remaining sauce and extra sesame seeds for garnish.

Enjoy!

That Accidental Special Place Along the Way…and Chicken with Rice and Almonds

16 Thursday Mar 2017

Posted by in England, Food, Photography, Poultry Dishes, Travel, Uncategorized

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Glastonbury Abbey, Somerset, England

It has so often happened, as we have traveled over all these many years, that the most memorable places we have visited are those we merely happened upon. That was certainly true as we traveled to England last summer.

While planning our trip abroad, our son asked me, “Mom, is there anything special you want to see?” I was ready with the answer, the answer I would have had to that question since reading “Salisbury”, by Edmund Rutherford many years ago. I wanted to see Stonehenge. And we did, and I loved it. But…then our son told us that he wanted to stop at a place along the way. He had rented a car for the trip from London to Stonehenge, and this place was along the route we would be taking. And there it was…that special place along the road, the one I never imagined, the one I loved more than anything else I saw on the entire trip. I loved it for so many different reasons, and I feel so fortunate to have had the opportunity to spend time walking the grounds of, and feeling the mystique of, the ruins of Glastonbury Abbey.

Glastonbury Abbey as it appears in the 21st century.

Legend tells us that the original church in Glastonbury was built in the first century by Joseph of Arimathea, on a journey he made to the area with Jesus, who was a child at the time. Legend also tells us that it was here at Glastonbury that Joseph buried the Holy Grail, the cup used by Jesus at the Last Supper. You may remember Joseph as the man who took the responsibility for burying Jesus following His crucifixion.

There is no historical evidence to support these claims, and the mystery of the Grail continues to this day. Archaeologists have found evidence, however, that the first church, of wattle and daub, establishing the abbey at Glastonbury may have been built as early as the second century.

The ruins of Glastonbury Abbey

That it is the burial place of King Arthur and Lady Guinevere is another legend associated with Glastonbury Abbey. There are several versions of how the graves were discovered, but we do know that when the bones believed to be that of the King and Queen were placed in a new grave in 1191, pilgrimages to Glastonbury rose, bringing much needed “tourist” money to the abbey. In 1278, the bones of King Arthur and Lady Guinevere were moved once again to a new grave within a rebuilt abbey.

The grave of King Arthur

Here are some facts we do know about Glastonbury Abbey, and its place in English history.

  • The first stone church at Glastonbury was built by the Saxon king, Ine of Wessex in 712. It was enlarged in the eighth century, and then again in the tenth. The stone to build the abbey came from its own quarry.
  • By 1086, Glastonbury Abbey was recorded as the wealthiest monastery in all of England.
  • In 1184, a fire destroyed most of the monastery, leaving only the bell tower and one small room.
  • The abbey was restored with financial assistance from the crown under King Henry II. It was during this reconstruction that the grave of King Arthur and Queen Guinevere are said to have been discovered.
  • In 1539, Glastonbury Abbey was closed by Henry VIII as part of his Dissolution of the Monasteries. The property was stripped of its wealth and its treasures, most of the proceeds going to fund the military campaigns of King Henry VIII in the 1540’s. He sold the property itself, after which much of its stone and ornate stoneworks were taken away to build and adorn other buildings. At one time the abbey even became a quarry.
  • After years of decline and destruction, the abbey came under the protection of the Ancient Monuments Protection Act of 1882. Archaeological studies were conducted, historical research ensued, and Glastonbury Abbey was opened to the public as a place to visit, a place for quiet reflection, a place of renewal.

One of the most beautiful places on the Glastonbury grounds is the remains of the Lady Chapel. A Lady Chapel is the largest side chapel of a cathedral, and is built in an easterly direction from the high altar of the cathedral.

For me, the Lady Chapel was not only the most beautiful, but the most inspiring and sacred place on the grounds. I was most taken by the resilience of nature…that nature can surmount all odds, and burst forth to change our perspectives, our ability to hope and dream, and in so doing enrich our lives. Out of all the ruin, out of all the destruction, came wildflowers and grasses. They were the highlight of my experience, and they were that one thing about the abbey that still stays with me, making Glastonbury Abbey one of my most treasured experiences.

Coming upon Lady Chapel…
The side wall of the chapel…
Looking into Lady Chapel…
After all this time, and all the destruction, the beauty of this place still remains…
I just love this place…
where nature will not be held back…
where nature tells us there is much for which to hope.

The most well preserved building of the abbey is the Abbott’s Kitchen. Built between 1334 and 1342, it is an octagonal building with its massive chimney still intact. Inside the kitchen are four fireplaces. The Kitchen has been set up to display a feeling of how the abbott lived within the confines of the monastery.

The Abbot’s Kitchen…
The chimney from inside the Abbot’s Kitchen…
One of the four fireplaces inside the kitchen….
What it might have been like inside the kitchen in medieval times.

Visiting Glastonbury Abbey in Somerset was one part of our experience of a lifetime, traveling England.

Chicken with Rice and Almonds

While traveling in England, I purchased several cookbooks…it is what I do anywhere I go! I love making recipes from other places, and I especially enjoy experiencing the tastes of many years ago. One of the cookbooks I purchased was “The Medieval Cookbook: 50 Authentic Recipes, Translated and Adapted for the Modern Cook”, by Maggie Black, and published by The British Museum Press.

I can imagine the cooks in the Abbot’s Kitchen cooking up this dish for the abbot. Here is my version of this recipe. I hope you enjoy it, and maybe think about Old England, and what it might have been like at Glastonbury Abbey. Enjoy!

Chicken with Rice and Almonds

A fairly simple recipe to bring to life the food of many years ago.

Ingredients

  • 8 oz. long grain rice
  • 2 1/2 pints chicken stock (I use homemade turkey stock)
  • 4 oz. ground almonds
  • 1# ground chicken (I use ground turkey)
  • 1 Tbsp. lard or butter, melted
  • Salt and pepper to taste
  • 2 oz. slivered almonds, toasted
  • A sprinkling of white sugar or dried saffron strands

Directions

  1. Cook the rice in 2 pints of the chicken stock. Cool.
  2. Cook the ground meat in another pan.
  3. In the remaining stock, steep the ground almonds for about 15 minutes. Strain the almond milk into the cooled rice, and bring to a simmer.
  4. Stir in the cooked ground meat and the lard, stirring to warm everything together.
  5. Season the dish as you cook it.
  6. Serve the chicken and rice in bowls with a sprinkle of slivered almonds and the sugar or saffron threads.

 

Christmas at State Historic Sites, and Holiday Turkey, Act II

04 Sunday Dec 2016

Posted by in Christmas, Food, Illinois, Missouri, Photography, Poultry Dishes, Travel, Uncategorized

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Christmas in the Parks

My husband and I have been visiting our state parks here in Missouri, and state parks across the country for many years. They provide invigorating hikes, exciting wildlife viewing, and interesting and enlightening nature programs. We have also discovered that they are fun to visit as we travel to enjoy the Christmas season.

To escape the pressures of daily life,  to get away from the news, and to get a head start on our Christmas shopping, we recently traveled to Galena, Illinois. Galena is a small town in northwestern Illinois (you will find yourself only about 15 miles from the Wisconsin border).

The historic Main Street in Galena, with so, so many wonderful stores, full of so, so many wonderful items.
We stayed in the Hellman House Bed and Breakfast, built in 1895, atop of a hill providing us a beautiful view of the city.
For dining, there are so many options, and the Green Tavern on Main Street was one of our choices.

While enjoying our weekend in Galena, and in an attempt to get me out of the stores, Jim discovered that Galena is also home to the Ulysses S. Grant Home State Historic Site. The home was built in 1860, and presented to the Grant family in 1865 in gratitude for his service in the Civil War. The family lived in the home until Grant was elected President in 1868. After his election, he visited the home infrequently, but maintained it as his voting residency.

On the particular weekend of our visit, it was open for tours…and it was decorated for the Christmas season in the manner in which the Grants would have decorated while they lived in Galena.

The Ulysses S. Grant home in Galena, IL
A view of Galena from the front lawn of the Grant home.
The Christmas tree in the parlor of the Grant home…
and the rest of the parlor.
This was Grant’s favorite room in the house, his study/library.
Even the kitchen is decorated for Christmas.

This weekend, we again ventured out. This time we were on our way to Hermann, Missouri to visit the Deutschheim State Historic Site. Hermann is the center of Missouri’s wine country, and so we planned on visiting a couple of wineries, too.

Deutschheim State Historic Site was established to preserve the heritage of the German immigrants who moved to east-central Missouri between 1820 and 1860. They became the residents of a new town, Hermann, founded by the German Settlement Society of Philadelphia on 1,000 acres of farmland along the Missouri River. The crop these Germans introduced to the area was grapes, and the product they made was wine. When you visit Deutchheim, you will see some vines that are over one hundred years old, vines that helped establish the wine producing industry which is still expanding across the state. Wine is serious business in Missouri, and I can personally tell you that it is well worth your effort to experience some of our state’s great wines.

This particular weekend, Deutshheim was celebrating a Weihnachtsfest, or Christmas celebration. We toured one of the homes, decorated for Christmas, and enjoyed traditional cookies that would have been made for the Christmas celebrations of the German immigrants, including lebkuchen, chocolate lebkuchen, springerle, and pfeffernusse. They also had a display of springerle molds and rolling pins, and many of these were for sale in the gift shop. I am German from both sides of my family, and these Christmas traditions so reminded me of watching my grandmothers make springerle and lebkuchen. If I was not in the spirit before visiting Deutschheim, I certainly am in the Christmas spirit now.

Deutshheim State Historic Site in Hermann, MO
It felt like Christmas as soon as we arrived at the door.

One of my favorite scenes in the house was this Christmas tree, hung from the ceiling with wire. This method of putting up the tree not only saved space, it also kept little hands out of mischief.

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I also enjoyed the “real” Noble fir tree set up in the parlor. It is the type fir that was the inspiration for the “feather” trees so indicative of German Christmas tradition. It was decorated with traditional scherenschnitte ornaments (I am so German, I spelled that correctly on the first try!).

the Noble fir…look particularly at the top of the tree to see how it inspired the feather tree.
This display of feather trees is decorated with ornaments indicative of different eras in Hermann’s Christmas traditions. The first tree on the left has scherenschnitte ornaments that were cut in the 1940’s.

Other areas in the house were also ready for Christmas…

The kitchen is ready for the work of making the cookies of a German Christmas…
with the molds and rolling pins on display.

And then it was time for lunch and a visit to a couple of wineries…

We enjoyed lunch at the Vintage restaurant at Stonehill Winery. The restaurant serves authentic German food in portion sizes I remember my Dad enjoying!
Our favorite winery is just outside Hermann, Adam Puchta. We needed to stop here because a certain son-in-law who will be visiting from Minnesota loves their red table wine, Hunter’s Red…and so do we!

You can find out more about each of these sites we visited by visiting their websites. Galena has a visitor guide website at http://www.visitgalena.org. You can learn more about Deutschheim at https://mostateparks.com/park/deutschheim-state-historic-site.

I would encourage all of you to check out your own state parks and historic sites this Christmas season. You might be surprised at the magical Christmas events they have to offer. Merry Christmas to all…and to all, good traveling!

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Turkey with Lemon Garlic Sauce

This is one of the very best ways I have found to use some of that leftover turkey from the holidays. It is easy to make, does not take much time, and is perfect for those evenings when you are busy, want to get dinner on the table in less than an hour, but still want a special and delicious meal.

Ingredients

  • 2 Tbsp. butter
  • 3 cloves finely chopped garlic
  • 2 Tbsp. flour
  • 2 1/2 c. turkey broth*
  • 1/4 c. freshly squeezed lemon juice
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 4 slices bacon, crisply fried and crumbled
  • 2 c. turkey, torn into bite-sized pieces
  • 1/2 c. half and half
  • 1/2-1 tsp. dried basil
  • 1/2 tsp. red pepper flakes, or to taste

Directions

  1. Melt the butter in a large skillet and add the garlic. Saute over low heat for 3-4 minutes.
  2. Stir in the flour, cooking for 2 minutes.
  3. Whisk in the turkey broth, lemon juice, salt, and pepper, and simmer on medium for 5-7 minutes.
  4. Add the bacon, turkey, dried basil, red pepper flakes, and the half and half. Simmer on medium heat for 10-15 minutes, or until everything is warmed through.
  5. Serve over mashed potatoes or rice, either is great!

*I make my own turkey broth from the bones of the turkey. If you do not have turkey broth, chicken broth will do fine in this recipe.

 

Finding Your Park In Your Own Backyard #5….Arrow Rock National Historic Landmark and “Sticky” Chicken

15 Friday Jan 2016

Posted by in Find Your Park, Food, Missouri, Photography, Poultry Dishes, Travel, Uncategorized

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  • Adventure 1-The Lewis and Clark National Historic Trail
  • Destination 5-Arrow Rock National Historic Landmark

As we enter the National Parks Anniversary year of 2016, we head out to our next stop on the Lewis and Clark National Historic Trail…part of our plan to visit every national park site in our home state of Missouri. Our destination is Arrow Rock National Historic Landmark.

As Lewis and Clark traveled through present day Saline County in June of 1804, on the Missouri River in what would become the state of Missouri, they noted that the area had many salt springs. In 1805, Nathan and Daniel Boone, sons of the famous frontiersman, Daniel Boone, set up salt production at these springs. The briny water from the springs was put into large iron boiling pots, and boiled in stone furnaces until the water evaporated, leaving salt crystals. The Boone brothers shipped this salt to St. Louis where it was needed for food preservation and for tanning leather.

This iron pot was used by the salt works at Boone's Lick. You can see it, learn more about the Boone brothers salt operation by visiting Boone's Lick State Historic Site.

This iron pot was used by the salt works at Boone’s Lick. You can see it, and learn more about the Boone brothers salt operation by visiting Boone’s Lick State Historic Site.

At the same time, the area saw many settlers arriving from the Upper South, the states of Virginia, Tennessee, and Kentucky. As more people arrived, and settled permanently in the area, it became known as “Little Dixie”.

The path used by the brothers as they moved their salt east, and by the settlers traveling west from the Upper South became known as the Boone’s Lick Trail. As time went by, more and more settlers, moving further and further west, used the Boone’s Lick Trail after it joined the Santa Fe Trail from where it began in Old Franklin, MO. Settlers also used the Boone’s Lick Trail as they traveled from St. Louis to join other trails to the most western lands of the United States.

Arrow Rock National Historic Landmark

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Along the Boone’s Lick Trail, you will find the small town of Arrow Rock. Many years ago, before it was a town, the Missouria and Osage Indians used the flint from the cliff at Arrow Rock to make their arrow points, and it became known as Pierre a Fleche, the Rock of Arrows. When Lewis and Clark passed by the Rock of Arrows in 1804, they not only noticed the salt springs. They were also stuck with the suitability of the site as a western American settlement or a military fort.

William Clark passed by the Rock of Arrows again in 1808, as he traveled down the Missouri River to establish Fort Osage (Destination #4). George Sibley, the factor at Fort Osage, came and built a new trading post at Arrow Rock when he had to abandon Fort Osage during the War of 1812.

A ferry began to take travelers across the Missouri River in 1817, and in the 1820’s. Arrow Rock became the place where travelers on the Santa Fe Trail crossed the river. Before leaving, the settlers would fill their barrels with fresh, sweet water from the Big Spring on the edge of the settlement.

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Today, there is a small park at the Big Spring.

In 1829, the town of Arrow Rock was founded, the newest port on the river. Its population rose to as many as 1,000 people as more and more people from the Upper South settled in the area, establishing farms and plantations where they raised hemp and tobacco. They brought their slaves with them to Missouri to work in their fields. When the Civil War broke out, the majority of these “Little Dixie” residents, dependent on their slave labor, sided with the South.

Following the war, this once vibrant river town began to decline as the railroads took much of the business that had kept the riverboats along the Missouri River busy for so many years. The town suffered devastating fires in 1864, 1872, and 1901. People left Arrow Rock, looking for work in other parts of the state, in other parts of the country, and Arrow Rock fell upon very hard times.

In order to preserve this piece of Missouri and American heritage, Arrow Rock became Missouri’s first historic site in 1923. In 1963, it was named a National Historic Landmark. Today this small town receives over 100,000 visitors each year who come to enjoy the many activities it offers to the twenty-first century traveler.

George Caleb Bingham, the famous Missouri artist, had his home and studio in Arrow Rock. It is one of the popular places to visit in town. Another popular attraction is the Dr. Sappington Museum. Dr. Sappington developed quinine pills, used to treat malarial fever.

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The Dr. Sappington Museum in Arrow Rock.

One of the most popular stops in town is the J. Huston Tavern. This two-story brick building was built in 1834, and served as a hotel and restaurant for many years. It is, in fact, the oldest continuously operating restaurant west of the Mississippi River…and serves really good fried chicken. It is operated by the Missouri Division of State Parks.

The J. Huston Tavern has been serving delicious food longer than any other restaurant west of the Mississippi River. When the Civil War ended, plantation slaves moved into town to find work. They became the dock workers, the warehouse hands, and the construction workers in Arrow Rock. They built the stone gutters that ran along Main Street, and are still there, and functioning today.

The J. Huston Tavern has been serving delicious food longer than any other restaurant west of the Mississippi River.
When the Civil War ended, plantation slaves moved into town to find work. They became the dock workers, the warehouse hands, and the construction workers in Arrow Rock. They built the stone gutters, seen here in front of the tavern, that run along Main Street yet today.

The reconstructed courthouse
…and if you did not fare well at the courthouse, you might get to spend some time in this one cell stone jail.

Arrow Rock served as the county seat of Saline County from 1839 to 1840. You can visit a reconstructed courthouse from the era and learn about how justice was served at that time.

But my favorite place to visit in Arrow Rock is the Lyceum Theater, Missouri’s oldest repertory theater. It has been staging Broadway caliber plays since 1960 in an old Baptist Church building. The play season is from June through September, and people travel from all over the state to see a quality performance on a summer evening, eat a great meal, and maybe even stay the night in one of the bed and breakfast inns in the area.

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The Lyceum Theater

Arrow Rock National Historic Landmark is a gem tucked away along the Lewis and Clark Trail. There are hiking trails in the area, as well as a campground. It is truly worth a visit. You can plan you visit to Arrow Rock by visiting its website.

“Sticky” Chicken

I mentioned earlier that the J. Huston Tavern makes a delicious fried chicken dinner. Unfortunately, the last time we visited, the tavern was closed for the season. We stopped on our way at an historic inn that touted its own fried chicken. It was absolutely wonderful, and reminded me so much of the chicken my mom taught me to make. It is the chicken our children grew up on, and it is the chicken our youngest daughter named “Sticky” Chicken…the name has “stuck” ever since.

So I decided to share my recipe for our favorite family chicken…

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  • 3 1/2-4 lb. cut-up chicken
  • 3/4 c. flour
  • 1 T. salt
  • 1/4 t. pepper
  • 1/3 to 1/2 c. lard or vegetable shortening
  • 3 T. flour
  • chicken broth

Combine the 3/4 c. of flour, the salt, and the pepper in a gallon sized plastic bag.

Heat the 1/3 cup of lard or shortening over med-hi heat in a cast iron skillet. Shake the chicken pieces in the bag of flour to coat them completely, and brown them a few at a time in the skillet, until they are golden brown on both sides…about 6 to 8 minutes per side. As you brown the chicken, it may be necessary to add a little more lard.

Place the cover on the pan a bit off center, and bake in a preheated 375 degree oven for 20 minutes. Remove the cover, and bake an additional 20 minutes or until the chicken registers 165 degrees at its thickest point.

To make the best gravy ever…

Remove the chicken to a plate and keep it warm. Gradually add the 3 T. of flour to the chicken drippings in the skillet over med-hi heat, stirring for about 2 minutes. Gradually add the chicken broth and cook until the gravy is the thickness you prefer…I use about 3 soup ladles full of broth.

Note…Nothing makes this chicken taste as good as it tastes when cooked in a cast iron skillet.

Enjoy!

Valley Forge…and Pepper Pot Soup

29 Monday Dec 2014

Posted by in Poultry Dishes, Soups and Stews

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If you are like me, you still have some of that turkey you served on Christmas Day. Oh, the leftovers! But I have found a new way to use some of that delicious meat in something surprisingly delicious.

Today, December 29, is National Pepper Pot Day…okay, I had never heard of it either! So I did some research. Seems like Pepper Pot was long ago dubbed as the “soup that won the war”, the Revolutionary War.

During a brutal, cold winter at Valley Forge, George Washington asked his chef to make a soup for the men that would improve both their health and their morale. After scrounging around for what was available, the chef made a spicy soup using beef tripe (cow stomach), ground peppercorns, and some vegetables. The soup was well received by the soldiers, and Philadelphia Pepper Pot is still popular in Philly restaurants today.

Valley Forge

In the winter of 1777-1778, George Washington gathered his recruits at a place twenty miles outside of Philadelphia, Pennsylvania. Here, he planned to train them to become an effective army that could win the war for independence.

But the winter proved to be very cold and cruel. By the time it was over, Washington had seen 2,500 young men die, not from battle, but from sickness and disease.

We traveled to Valley Forge in 2005, as part of a trip to the East Coast. At that time, I did not yet have a digital camera. I took many pictures with my old film camera and put them into a scrapbook of our trip. Here are four of those pages…

On the page to the left, you see a statue of Baron Friedrich Wilhelm von Steuben, the Persian drill master who did so much to turn the young men at Valley Forge into a fighting force that could play its role in the battle for independence.

On the right hand page is a monument to “Mad” Anthony Wayne, the general who fought so hard to clothe and supply the soldiers; to provide them with the sense of dignity that would help make them successful in war.

You can see Valley Creek on the right hand page. Many years ago, there was an iron forge built at the creek, from which Valley Forge got its name. Today, you can fish in the creek, but only to “catch-and-release”.

These pages deal with the everyday life of the soldier. On the lower left corner of the second page, you see three huts in a row. These are reproductions of some of the seventy-eight that were built to house the men during that dreadful winter. The wood for the huts came from the surrounding forest. On the page to the left are pictures of the interior of the huts.

Also shown on the right hand page is the outdoor oven used at Valley Forge. It is said that the men enjoyed freshly baked bread, about a pound a day, made by Baker General Christopher Ludwig.

You can learn more about Valley Forge, and about planning your own trip to this national historic park, by going to their website at http://www.nps.gov/vafo/index.htm.

Pepper Pot Soup

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I have always enjoyed cooking from historical cookbooks, trying to learn from the food of the past, about the people of the past. It was a fun activity to share with my own children, and a fun activity to share with the students in my classroom. Now, it is just my husband and I…but once a teacher…you know the rest!

There are many different recipes for Pepper Pot. I looked at many of them and adapted them to fit our Christmas “leftovers” and our taste buds. This, along with some fresh homemade wheat bread,  is what I came up with. I hope you enjoy this soup, we surely did!

Pepper Pot Soup

  • 1 1/2 lb. leftover turkey, cut into bite-size pieces
  • 3 Tbsps. butter
  • 2 medium onions, chopped
  • 2 cloves garlic, sliced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 large potatoes, cut in a 3/4 inch dice
  • 2 stems fresh thyme
  • 2 stems fresh rosemary
  • 3 bay leaves
  • 3 cloves
  • 2-4 Tbsps. black peppercorns, crushed (or to taste, I did not use quite so many)
  • 2 qts. turkey broth (I used the broth I had made by boiling the turkey bones, and added 1 cube of chicken bouillon.)
  • cayenne pepper

In a large pot, melt the butter and saute the onions, celery, and carrots until tender. Add the sliced garlic and saute 30 more seconds, until you can smell the garlic aroma.

Tie the herbs together with string. This makes them easier to remove at the end of the cooking. Add the tied herbs, diced potatoes, and the broth to the pot. Simmer for about 15 minutes or until the potatoes are tender.

Add the turkey pieces and simmer an additional 5 minutes. Turn off the stove and let soup sit for 30 minutes, allowing all the flavors to blend.

Bring the soup back to a boil, then simmer for up to 5 minutes; just to reheat it. Remove the tied herbs and season to taste with salt. Set out some cayenne pepper for those who would like their soup a bit spicier, and serve. This recipe will serve 6 people.

 

 

A Louisiana Heritage Area…and Pecan Crusted Chicken

08 Sunday Jun 2014

Posted by in Food, Louisiana, Photography, Poultry Dishes, Travel

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Cane River National Heritage Area

Whenever we travel, we do not get on the highway with the intent of just getting wherever it is we are going. After deciding on a final destination, it is time for me to take my magnifying glass and go over all the maps of all the states on the way looking for really small red lettering signifying a tourist site. When New Orleans was our final destination, the states of Arkansas and Louisiana became my area for exploration. So, after stopping in Little Rock for lunch with our daughter’s family, we headed down into Louisiana to one of the most interesting, off the road, journeys we have found. As a result of my map explorations, we had stumbled on Natchitoches, LA and the Cane River National Heritage Area.

The Cane River National Heritage Area runs for thirty-five miles along the Cane River in northwestern Louisiana. We began our visit in Natchitoches, spending the night in a charming bed and breakfast, one of many in the area. The city of Natchitoches was settled in the 1780’s while the area was under the control of Spain. It is the oldest permanent settlement in the area known as the Louisiana Purchase. The original settlement site is now located in the city’s downtown area and in the area directly across the river from downtown.

Downtown Natchitoches, LA

Downtown Natchitoches, LA

the area across from the downtown area is also part of the Cane River Heritage Area.

The area across from downtown Natchitoches is also part of the Cane River Heritage Area.

Nachitoches developed with influences from both French and Spanish cultures. These two nationalities came into the area to trade along the Cane River and the surrounding land areas. Both the French and the Spanish, along with Africans, brought to the area in the slave trade, and Native Americans, have given us the Creole culture and its wonderful traditions. Anyone born in the area during the colonial period of the French and Spanish, and their descendants, are Creole. Another culture in Louisiana is that of the Cajuns. The Creole and Cajun cultures are often confused, and sometimes even thought to be the same. The Cajun culture, however, consists of those French-speaking people who were forced out of Canada by the British and settled in Louisiana. They do not play a role in the narrative of the Cane River.

The architecture of the area also reflects the Creole culture. One example of this is the Roque House in Natchitoches. It is of French Creole design with its typical hip roof and wraparound porch.  The house was built in 1797 by Yves (also known as Pascale), a freed slave. It was moved to the Natchitoches riverfront from its original locatiion in Isle Breville, some 22 miles to the south. The house is an example of bousillage construction. Having been built of cypress half-timbers, it was then given a bousillage infill, which is a mixture of mud, Spanish moss, and deer hair.

The Roque House sits on the bank of the Cain River in Natchitoches.

The Roque House sits on the bank of the Cane River in Natchitoches.

The house featured in the movie Steel Magnolias is in Natchitoches.

The house featured in the movie Steel Magnolias is in Natchitoches.

Another interesting spot is the house where the movie Steel Magnolias was filmed. It has served as a bed and breakfast in the past but is not currently open. Nevertheless, it is fun to stop and look and take pictures of this iconic place of movie lore. Also interesting are the many small shops full of Louisiana treasures and memorabilia. You will also find many great restaurants serving authentic Creole cuisine. At the Landings Restaurant, I had my very first taste of alligator that had been cooked as part of a wonderful etouffee. So delicious!

There is so much more to learn about the history of the Natchitoches area. You can start your own exploration and your own journey by going to the National Park Service’s website at http://www.nps.gov/history/nr/travel/caneriver.

Visiting Natchitoches was just the first stop on our Cane River Heritage experience. In my next blog, I will take you along the river to Oakland Plantation and the historic sites we saw there and along the way. It is truly fun and so very interesting to get off the highway and visit the real America, its past and its present. But first, a recipe from the area using Louisiana pecans.

Pecans have been grown in Louisiana pecan orchards since the middle of the nineteenth century, and the pecan industry plays an important role in Louisiana’s economy. So, while we were in the area, I had to stop and get some from an orchard store. While in the Cane River Heritage Area bookstore, I bought a cookbook entitled, Pecans-from Soup to Nuts, by Keith Courrege and Marcelle Gienvenu. It was published in 2009, by the Pelican Publishing Company. The book is full of wonderful ways to use pecans in your cooking. The recipes are accompanied by beautiful photographs taken by Sara Essex. This recipe for baked chicken, adapted from the book, is one of our favorites.

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Louisiana Pecan Crusted Chicken

  • 1 stick butter, melted
  • 1/2 cup buttermilk
  • 1 egg, beaten
  • 1/2 cup wheat flour (you may use all-purpose flour, if you prefer)
  • 1/2 cup pecan meal*
  • 1/4 cup grated Parmesan cheese
  • 1/2 Tbsp. sweet paprika
  • 1/2 Tbsp. salt
  • a good pinch of cayenne pepper
  • 1 pastured chicken, cut up

Melt 1 stick of butter and pour it into a baking dish. Set aside.

Whisk together the buttermilk and egg in a pie plate.

Mix together the flour, pecan meal, Parmesan cheese, paprika, salt, and cayenne in another pie plate.

Dip chicken pieces in the egg mixture, then dredge with the flour. You will want to press the flour mixture to the chicken pieces a bit to make sure it sticks really well. Put the chicken pieces in the baking dish. Turn them to coat both sides with the butter. Before placing into the oven, make sure the pieces are all skin side up.

Bake in a 350 degree oven for about 50 minutes, or until the chicken registers 165 degrees on a meat thermometer. Enjoy!

*You can purchase pecan meal on line or in some specialty shops, but it is really easy to make at home. Place pecans into a small food processor and pulse until the pecans resemble bread crumbs. Go slow, pulsing only about 10 seconds at a time. If you pulse for too long, the pecans will begin to turn into pecan butter–not what you want for this chicken recipe!

 

Barn Quilts, Pot Pie…and a Cream of Chicken Soup Not From a Can

08 Thursday May 2014

Posted by in Food, Photography, Poultry Dishes, Travel

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We saw barn quilts scattered across the American landscape as we traveled east. This quilt block is based on a Chinese design.

We saw barn quilts scattered across the American landscape as we traveled east. This quilt block is based on a Chinese design.

Barn Quilts

I love barn quilts and as we traveled to our son’s house recently, I saw several of them along the country roads we favor when traveling. We tend to drive the state and US highways when we travel. It is less busy and gives the trip a much more leisurely feeling. Yes, it takes us longer, but that is okay. We are retired and enjoy our time on the road. I also think you can come so much closer to the real America when you stay off the interstate.

This quilt design is based on a Double Aster motif.

This quilt design is based on a Double Aster motif.

So, anyway, back to the barn quilts. They appear to be quite popular in southern Indiana, in Ohio, and in Pennsylvania. Barn quilts have enjoyed a rebirth in popularity over the last decade, but the decorating of barns has been done for over 300 years. Originally the barn decorations were folk art motifs. The introduction of paint made them easier to produce and even more popular.

Painting a decoration on a barn, a barn quilt, was originally introduced in this country by German-speaking Europeans, the so-called Pennsylvania Dutch, who brought the tradition with them when they immigrated to America. By putting the painted quilt block on the side of the barn, the immigrants celebrated a tradition from the old country, as well as brightening the landscape with bright colors and bold designs. Many of the designs had special meaning to the immigrants and helped them adjust to their new homes.

In 1989, Donna Sue Groves and her mother purchased some property which included an old tobacco barn. Donna Sue decided she would like to paint a barn quilt on the side of the barn, both to improve its appearance and to honor her mother’s Appalachian heritage. Instead of just her barn, however, she worked with her neighbors in Adams County, Ohio to create a trail of barn quilts throughout the county. When completed, in 2001, Adams County had twenty quilt blocks on twenty barns. This became the first barn quilt trail in the country. Today, many quilt trails exist around the country, brightening the countryside and the spirits of many travelers.

This beautiful quilt block design is based on an Ohio Star motif which forms the center of the design.

This beautiful quilt block design is based on an Ohio Star motif which forms the center of the design.

In this barn quilt it is easy to see the bear claw motif.

In this barn quilt it is easy to see the bear claw motif.

This barn quilt is a simple pinwheel.

This barn quilt is a simple pinwheel.

This design reminds me of a baseball diamond...I love baseball!

This design reminds me of a baseball diamond…I love baseball!

Comforting Chicken Pot Pie  

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There are few things that say comfort food as well as a good chicken pot pie made with real ingredients. This recipe for chicken pot pie, adapted from a cookbook I found along the way entitled Southern Casseroles: Comforting Pot-Lucky Dishes, is really good. It gives you that good feeling you get when you know that everything in your meal is real food, no artificial anything. It was written by Denise Gee, and published in 2013, by Chronicle Books. The cookbook includes recipes for making several sauces that can be substituted for those “”cream of_________” soups you can find in a can. One of the sauce recipes was the inspiration for the sauce I used in my pie.

For the Pie:

  • 1-12 oz. bag of frozen mixed vegetables
  • 2 1/2 to 3 cups of diced, cooked chicken
  • homemade cream of chicken sauce (recipe follows)
  • 1 tsp. Italian herb seasoning

Cook the frozen vegetables for half the time stated on the package. Drain well. Combine the chicken, vegetables, homemade cream of chicken sauce, and seasoning. Place in a deep dish pie plate, and set aside while you prepare the biscuits.

Homemade Cream of Chicken Sauce

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup half-and-half
  • 1 cup chicken stock
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • Dash of nutmeg

Melt the butter over medium-low heat in a medium saucepan. Add the flour and whisk vigorously for about two minutes. You should notice that the mixture is beginning to bubble. Add the half-and-half and the chicken stock slowly, continuing to whisk until it begins to boil. Then, turn the heat to low and continue to whisk until it is a nice, thick sauce. If you go too far and the sauce gets too thick, as mine sometimes does, just add a little more chicken stock. Season with the salt, pepper, and nutmeg.

Baking the Pie

Prepare your favorite biscuit recipe. You can make either roll or drop biscuits. Place the biscuits on top of the chicken and vegetable mixture. Bake in a preheated 350 degree oven for 30 minutes.

I hope you will enjoy this comfort food from our southern heritage, and that you will look into the idea of making your own real food, like the “cream of _______ soup” substitutes I found reading my brand new cookbook.  Enjoy!