When Larry smokes, he smokes. He makes sure he fills up the whole smoker with all kinds of meats. This time he smoked chicken, ribs and corned beef. He’s becoming quite the smoker.

We had the chicken earlier, with the pasta, Light & Creamy Pasta Chicken & Vegetables. Next on the menu was the smoked corned beef. Normally, I am not a big corned beef fan, but I really like it when it is smoked. We still cooked it in the slow cooker for about 3 hours too, even after smoking it, to maker it nice and tender.

I topped the corned beef with some leftover mustard cream sauce I had and served it with mashed potatoes and Brussels sprouts with apples, bacon and a honey mustard dressing. It was like having a St. Paddy’s Day meal in November. 🙂

Brussels Sprouts with Apples, Bacon and Honey Mustard Dressing

I think Brussels sprouts, apples and bacon is such a great combination. And mixed together with a honey mustard dressing just really makes all the flavors come together.

The Dressing

1/2 cup olive oil

1/4 cup apple cider vinegar

2-3 TBSP apricot balsamic vinegar, optional

2 tsp garlic

2-3 TBSP honey

black pepper to taste

1 TBSP Dijon mustard

1-2 tsp spicy brown mustard

Whisk everything together and set aside.

1 lb Brussels sprouts, cut in half

1 apple, peeled, cored and diced

3-4 pieces cooked bacon, cut into small pieces

1 shallot, sliced very thin

olive oil and butter for cooking

Get a large skillet very hot and add the butter and olive oil. Add the Brussels sprouts and cook for about 7 minutes, or until they start to brown, stirring frequently. Add the apples and shallots, and continue to cook for an additional 5-7 minutes, stirring frequently.

When everything is cooked, remove from the heat and toss in the cooked bacon crumbles. Add enough of the dressing to give it flavor without drowning everything in the dressing and toss thoroughly. Serve immediately after.

I know not everyone likes Brussels sprouts, but if you do, I promise, you are going to love this recipe. It’s full of color, taste and texture.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I am seeing a lot of my Hooded Mergansers again. They are starting to come back for the season. They are beautiful water fowl. I mostly see the males, and they are noted for their gorgeous “hoods” and colors.

I see the females too, but not as often. Today, I got some great shots of Mrs. Merganser. Usually she is pretty shy. But today, she was posing for the camera. It’s hard to believe these are the same species because they are so different, but they are.

It is Veteran’s Day, the 11th day of the 11th month, in the 11th hour. Veterans Day, formerly known as Armistice Day, was originally set as a U.S. legal holiday to honor the end of World War I, which officially took place on November 11, 1918. In legislation that was passed in 1938, November 11 was “dedicated to the cause of world peace and to be hereafter celebrated and known as ‘Armistice Day.'”. Veteran’s Day is dedicated to honor all those military personnel who are alive and living a retired life and is a celebration to honor America’s veterans for their patriotism, love of country, and willingness to serve and sacrifice for the common good.

In Flanders Fields

by John McCrae, May 1915

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

My dad was not alive during the times of WWI, but he did fight in WWII. He was fighting in North Africa at the age of 14, as a member of the Australian Army. Though he was not an original member of ANZAC, he was still an ANZAC. The ANZACs were the combined Australian and New Zealand armed forces, the corps that served with distinction in World War I during the ill-fated 1915 Gallipoli Campaign, an attempt to capture the Dardanelles from Turkey. In 1916 Australian and New Zealand infantry divisions were sent to France. My dad lost a lot of uncles in Gallipoli.

My daddy in 1939 in Prince William Island, Melbourne, Australia, right before being deployed to North Africa.

My poppy painting and tribute to those who fought, served and sacrificed.

Thank you to all who served and sacrificed. You are not forgotten. I am eternally grateful. God Bless you all, always and forever.

I will never forget our Veterans and all they have done for us.

I admit, when looking for new recipes, I am often swayed by the pictures of the recipe much more so than I am by the actual recipe. I think I am a pretty good cook, and I think a lot of my recipes are better than some of the recipes I find. Last night, when it came time to making dinner, I thought I had found this new twist for a chicken and pasta dish, based on the picture. It looked so good and festive. But once I read the recipe, I realized I make this all the time, only better. I still followed the recipe, for the most part, and it was still very good. It just wasn’t a new recipe like I had hoped.

Another positive is that it is a lighter, slightly healthier version of a rich cream sauce. The only major difference between this new recipe and my own is that it adds chicken broth to the sauce, which indeed definitely lightens it up. For calorie counters and people who don’t like things so rich and creamy, this is a good thing. And I definitely DO need to start lightening things up in a major way. I also tend to add more vegetables and heat as well. And sure enough, I did both this time too.

What really inspired this dish was Larry had the smoker going again, and had smoked up some beautiful chicken. I have no idea what he used as his rub. He claims it is a secret.

Light & Creamy Pasta with Chicken & Vegetables

1 lb cooked pasta of your choice

1- 1 1/2 lbs cooked chicken

8 oz sliced mushrooms

1 onion, diced small

1 TBSP garlic

1 red bell pepper, diced small

1 cup corn

1 cup chicken broth

1 1/2 cups heavy whipping cream

salt & pepper to taste

3/4 cup shredded or grated Parmigiano cheese

salt & pepper to taste

1 tsp dried thyme and/or marjoram or 1 TBSP fresh, chopped

olive oil and/or red pepper olive oil for cooking

Get a large skillet very hot, then add the oil(s), vegetables and seasonings. Cook for about 5-7 minutes, or until the onions are translucent. Larry wanted corn, so we added corn. We both love corn anyway, so that is a no-brainer. I always add stuff to my stuff. 🙂

Add the chicken broth and cream. Bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 5 or so minutes, stirring occasionally.

Add the Parmigiano cheese and mix together thoroughly. Mix in the chicken and re-adjust the seasoning as needed. Serve it over pasta and top with chopped parsley.

I served it with a little bread and a dry, oaky chardonnay on the side to complete the meal. The acidity of a dry white wine will help cut and break down the fats from the sauce.

!Mangia! !Buon Appetito!

Have a great day and make everyday great. Stat safe and stay well. ‘Til next time.

Thank you all for your well wishes. I am feeling much better. I still have a lingering cough, but I can live with that.

I was back in the kitchen, once again cooking up something delicious. My thanks go out to The Ohio Cook at My Meals Are On Wheels at https://beatcancer2010.wordpress.com/ for this delicious recipe for French Onion Pork Chops.

I served it over mashed potatoes, which really brought everything together.

Pork Chops French Onion Style

1 1/2-2 lbs pork chops

8 oz sliced mushrooms

2 onions, sliced very thin

salt & pepper to taste

1 cup beef broth

1 TBSP Worcestershire sauce

1 tsp either marjoram, oregano or thyme, or a combination thereof

1 cup shredded Swiss, Jack or Gruyere cheese

parsley for topping

olive oil and butter for cooking

Pat the pork chops dry with a paper towel, then season with salt & pepper on both sides.

Get a large skillet very hot, then add the olive oil and butter. Add the pork chops and cook for about 3 minutes, then flip and cook for another 3 minutes, or until the pork chops are completely browned. Remove from the heat and set aside to keep warm.

Add the onions, with a dash of salt and cook for about 7-10 minutes, or until caramelized.

When the onions are caramelized, add the mushrooms and cook for an additional 2-3 minutes, then add the beef broth, Worcestershire sauce and herbs. Adjust the seasoning as needed.

Preheat the oven to 400*F or 200*C.

Spray a baking pan with cooking spray. Add a layer of the French onion mixture on the bottom of the pan and spread out evenly. Add the pork chops on top, then add another layer of the French onion mixture on top, completely covering the pork chops. Add the cheese and bake for about 15-20 minutes, or until the pork reaches an internal temperature of about 145*F and the cheese is completely melted over and gooey.

When it is done, serve it over mashed potatoes and sprinkle a little chopped parsley on top. This will also be very good with steak too.

Serve with a nice medium-full bodied red wine on the side, and you will have a gourmet dinner in the comfort of your own home. Bon Appetit! Enjoy! We sure did.

Have a great day and make everyday great. Stay safe, stay well, and is you are in the cold, stay warm. Our area got about 12 inches of snow with this storm, but parts of Southern Colorado got about 30 inches of snow, and this is only our first snow of the season. ‘Til next time.

I didn’t intend to take a little break, but sometimes things are just out of our hands. First, I had a gremlin in my computer that shut me out for a bit. Then I got a nasty bid of crud that put me out of commission for a couple of days. Not only was I not cooking anything, but I really wasn’t eating anything either. Unfortunately, I can not eat for a long time and I would still be OK. I have plenty of fat to live off for quite awhile. 🙂 But after a couple of days, I’m back. I am still fighting off the crud, but I am most definitely on the upswing.

I will be back in the kitchen again starting today, cooking up good stuff once more.

We have been getting blanketed with snow since Tuesday night. I am looking out my office window right now, and it is coming down pretty hard. It is supposed to continue through tomorrow morning. We’ve already had about 5-6 inches of snow, with more coming. The dogs and I say “Let it snow, let it snow, let it snow”.

Have a great day and make everyday great. Stay safe and stay well, and if you are in in snow country, stay warm as well. ‘Til next time.

Today is a BIG day here in the United States. It is Election Day. It is always an important day, but today, it is even more important than ever. I am not going to tell anyone how to vote, but I am hoping that everyone does vote. And I hope and pray everyone puts a lot of thought and research into who they vote for. This is the most important election in our lifetime. So much is weighing on who wins today. Our country is fighting a very hard battle right now. If you don’t vote, you have NO say so in how things turn out. Our vote is our voice. Use it.

I was bitten by the travel bug at a very early age. It all started with hearing about my dad’s fabulous adventures, stories and tales from all of his world travels. He was in the Merchant Marines his whole life, and traveled around the world many times over. From the time I was a very little girl I have always loved to travel. I want to see everything and visit as many places as I can. I do travel a lot too, and have been to many, many places around the world. I have been to most of our 50 States and have been to about 50-60 countries around the world, and I am NOWHERE near being done yet. There is still so much to see, and do and experience.

There are many reasons why I love to travel so much, but some of those reasons are to sample different cultures and different foods from around the world. I have always believed that food brings people together in ways that only a handful of other things can do, like music or art. Food is more than just nourishment—it’s a storyteller. A single dish can tell the tale of a region’s history, geography, and the people who live there. From street food stalls to fine dining restaurants, the flavors, ingredients, and techniques used in local dishes offer a glimpse into a destination’s soul.

Way back when, when I was teaching 2nd grade, I had a very mixed and culturally diverse class room. One of the projects I had the kids do was to write a report on the country of their roots, and after we celebrated with a big multi-ethnic picnic, with the other 2nd grade classes as well. We invited all the parents and everyone had to bring a dish that was part of their culture and explain the significance of that dish and it’s history. It was a huge success.

I even did a version of this theme when running the corporate restaurant and catering for Chevron, in La Habra, CA when I worked there. I was working in the think tank of Chevron, and was feeding the scientists from all over the world. Again, it was a huge success, and everyone loved it.

Today, everyone loves to travel, and of course, we all love our foods; foods from all over the world. Because of the love of both travel and ethnic foods is so popular, it has opened the doors for a new industry that seems to really be taking off as well. That industry is food tourism. Today’s travelers and tourists see dining as an adventure in itself, and one of the most profound ways to help connect them to a new destination is through the local foods. Many places are now offering food tours and regional cooking classes. I have done a few of these as well, and I love them. I learned so much by doing these. We did a walking food tour of Belize, which allowed us to try local cuisines and small family owned restaurants that we might have never tried otherwise. We have taken cooking classes in Cozumel, and learned how to prepare traditional Mayan foods. We took a tapas tour, venturing out to 4 or 5 local restaurants, sampling different tapas at each one, in Barcelona, Spain. We also did a paella cooking class while in Barcelona. I’ve done wine tours in many places too, from California to Australia, and many places in between. All of these culinary adventures were so informative and were deliciously fun too. Food offers a sensory experience like no other, engaging sight, smell, taste, and touch. Food brings people together and connects us like nothing else can.

If you are a foodie like I am, I highly recommend taking some of these tours. They are a great way to learn about the culture and to learn the area.

Broaden your horizons and follow your nose, and your taste buds. You will open the doors to so many wonderful, delightful and delicious, new experiences.

Have a great day and make everyday great. As Wolfgang Puck always says,”Live, love, eat”. ‘Til next time.

I am seeing so many Northern Flickers out and about, and I love it. They are such pretty birds. Sometimes they are hard at work. Other times, they are just relaxing in the leaves.

It’s pumpkin season, and I love pumpkin. I use both the pureed pumpkin and whole pumpkin quite often, for many different dishes. On their own, I actually prefer the whole pumpkin, but then it really depends on what I making and using it for. But I often combine the two together, like I did when I made my latest, fall pumpkin creation, pumpkin curry with lamb.

This pumpkin curry rendition is similar to another version I made with chicken. Pumpkin and Chicken Thai Red Curry Both are very good, but have slightly different personalities. Of course I tweaked it and made it a little different. See, I even tweak my own recipes when I need to. 🙂 One of the main reasons for making it different is that I needed to make a big, bold marinade for my lamb, and that of course led to making a few other changes as well.

Pumpkin Curry with Lamb

The Marinade

I cup dry red wine

2-3 TBSP hot/sweet apricot jam

1 cup honey

1/4 cup balsamic vinegar

2-3 lbs lamb, cubed

Mix everything together well and let the lamb marinade for at least 3-5 hours before cooking.

The Curry

I had some leftover zucchini and crookneck that I used. I like adding a lot of vegetables to my recipes, and I LOVE using up my leftovers. The vegetables add flavor, texture and more character to everything.

I can coconut milk

1 can pumpkin puree

2 TBSP packed brown sugar

2 TBSP siracha sauce

1-1 1/2 cups whole pumpkin, peeled, seeded and cubed

1/2 zucchini, sliced

1/2 yellow crookneck, sliced

1 onion, diced

1/2 cup bell pepper, diced

3-4 tomatoes, diced

salt & pepper to taste

Combine the coconut milk, pumpkin puree, siracha sauce, and brown sugar together and mix well. Set aside.

Get a large pot very hot and add some olive oil. Then brown the lamb with some of the marinade.

Once the lamb is browned, remove it from the heat and set aside and keep warm. Toss the leftover marinade.

Saute the vegetables, except for the tomatoes, for about 5-7 minutes, or until al dente. Re-add the lamb and mix thoroughly.

Add the sauce and the tomatoes and mix thoroughly into the lamb and vegetable mixture. Bring to a boil, then reduce the heat to a simmer, and continue to cook for about 10-15 minutes, stirring frequently and the sauce begins to thicken a bit.

I served it over couscous this time, but you can serve it over couscous, rice or pasta. Each one will add a slightly different personality to the dish. Because it is lamb, and has big, bold flavors, I served it with a pinot noir on the side, that complimented the meal nicely.

Enjoy the flavors of the season. Be bold and be creative. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.