Richard and I love traveling in the western United States. There’s just something about the huge landscapes, wide open vistas, and big, very big, blue skies. Literally, you can see for miles and miles.
It’s not our first trip. In fact, we’ve made the drive from Billings to Indianapolis and back several times. The geography is spectacular, unrivaled, breathtakingly beautiful.
This was a special trip. Richard was recovering from bypass surgery and we wanted to take our time to see as much as we were able. Our drive along the way to the Black Hills in South Dakota took us to Devils Tower National Monument in Wyoming.
Driving up to the visitors’ center, there are hundreds of black tailed prairie dogs and burrow holes scattered throughout the large flat field. This prairie dog “town” at Devils Tower is 40 acres large. That’s a lot of gophers!
Devils Tower is one big monolith standing 867 feet rising up from the prairie. It was declared America’s first national monument by Theodore Roosevelt in 1906, ten years after Yellowstone National Park was designated our first national park.
There are deep vertical grooves along all sides. American Indian folklore tells the story of a group of girls who were being pursued by giant bears. When the girls reached a rock, they prayed to the Great Spirit to save them, and the Great Spirit answered by raising the rock high up out of the ground and became too steep for the bears to climb. When the girls reached the sky, they were turned into the constellation Pleiades.
The grooves are storied to be the bears’ clawmarks created in their pursuit. The tower is known to American Indians as the “Bear’s Lodge” or “Home of Bears.”
“Bears Lodge” became “Devils Tower” in 1875 when the Native name was misinterperted as “Bad God’s Tower.”
Looking down the road. Love the red rocks!
I had never visited Devils Tower before. It is pretty spectacular. Even without aliens and flying saucers and Steven Spielberg, I can understand why Roy Neary was mesmerized by it in Close Encounters of the Third Kind.
Navy Pier was designed by architect Charles Sumner Frost and opened to the public in 1916 as “Municipal Pier”. It was the only pier to combine a shipping dock with public entertainment. This 3,000 foot pier sits just north of the mouth of the Chicago River.
What to do with three young boys on Spring Break? Ages 8, 5, and 3, my grandsons are “all boy” boys, the rough and tumble type. Jessica kept them occupied and busy for the better park of a week, but for the main spring break event, she planned a two-day trip to Navy Pier and Shedd’s Aquarium in Chicago. Lucky me, she invited me along. It was a wonderful opportunity, too, to show the boys where their Mimi grew up (Mom & Dad’s home) and went to school (River Forest in New Chicago).
I grew up in Northwest Indiana and loved visiting the Windy City. Many of the must-see Chicago attractions skirt the shores of Lake Michigan along Lake Shore Drive (US41). Traveling north you begin with the Museum of Science and Industry in Jackson Park, McCormick Place and the Arie Crown Theater, Soldier Field, the Field Museum of Natural History, Adler Planetarium, Shedd Aquarium, the Art Institute, and Navy Pier. Many family and school-related adventures revolved around what to see in Chicago. As a sophisticated high school freshman, our French Club dined at Chez Paul, the restaurant location famous in the Blues Brother movie scene. Always good for a laugh . . .
The weather for our trip was magnificent! Pretty cool, in the upper 40’s, but bright and sunny, and not too windy. It was the perfect day for exploring and adventure!
From the front of Navy Pier there are breathtaking views of the loop. Richard and I spent the first few days of our honeymoon there. It’s just nice to be able to walk around on a gorgeous day, have lunch or dinner, and do some shopping. Lakeshore cruises and the Tall Ship Windy launch here.
And breathtaking views of the lake.
Take a look at the gigantic 150 foot ferris wheel!
You should not go to Chicago and miss Chicago deep dish style pizza. Giordano’s has several locations in Chicagoland. Conveniently, they have one just as you enter Navy Pier. Very cheesy cheese pizza, as my grandson Quinten demonstrates. Yes, the little one was hungry and rather impatient, but he got over it as soon as his pizza arrived. Jessica and I got a luncheon pizza and salad, which was delicious.
Chicago is also renowned for their Italian Beef Sandwiches. If you get a chance to try one, please do – you won’t be disappointed.
Since 2006 the Tall Ship Windy has been Chicago’s official tall ship.
At the end of Navy Pier, there is a spectacular botanical greenhouse filled with tropical plants of every kind. Floor and roof windows bring in lots of natural light. And there’s lots of space to move around with little nooks for quiet conversations. Unique water features are interspersed throughout. Photos don’t do the fountains justice. The jets are on timers, and spurts of water shoot out from the water forming an arc. There’s even one you can walk under. Very cool. It’s a totally relaxing experience – a special place.
Chicago Day 2 Shedd’s Aquarium
When Shedd Aquarium opened in 1929, it boasted “the greatest variety of sea life under one roof.” It’s one of a triad of exhibitor sites that includes Field Museum and Adler Planetarium. The Oceanarium at Shedd, was completed in 1991 and is the world’s largest indoor marine-mammal pavilion with beluga whales and dolphins.
There’s a spectacular view of Lake Michigan from the dolphin pavilion. You can see the dolphins and the whales swimming underwater through glass-sided tanks in the levels below the Oceanarium. Have to say, we were disappointed in the dolphin show and we’ve subsequently heard the same from others. So, if your budget is tight and you’re juggling between the 4-D movie experience or the dolphin show, catch the movie.
OK – not a lot of pictures of the inside of the aquarium, or any for that matter. I was there to drink in the city and lakeshore from outside. Here are some from the north side.
There’s a great walking-biking path along the bottom that takes you along the perimeter of Shedd and the Lake Michigan shoreline. You can see Navy Pier and the ferris wheel in the background.
Here’s my favorite – Man with Fish
This 16-foot Man with Fish statue was debuted in 2001, created by German sculptor Stephan Balkenhol. Man with Fish is a fountain, but it wasn’t turned on during our visit – 😥
All in all, my trip with Jessica and the boys was a big hit. Zachy was a little young for the 4-D Seamonster experience, but he wants to go back to see the beluga whales. Joshua just loved being in the big city – Chicago was an exciting place to him – I agree!
We got to stay in a hotel, got to swim, and most importantly, we spent quality time together for a special memory.
If you’re in the area, don’t miss Millineum Park and Buckingham Fountain – other important Chicago landmarks.
Ah, yes. This is one reason we all want to visit Florida especially in January – breathtaking sunsets. For five days there was no snow or ice, no heavy rain, no dark dreary skyscapes when the horizon seems 100 feet above my head.
This was taken at the Dunedin Beach driving home from a fun-filled day of friendship, shopping and food in Tarpon Springs. Many thanks to my new friends, Lynn and Frank, for taking the time to drive out of their way for this photo.
Eight months ago, my husband had emergency cardiac bypass surgery in Montana, far from our Indiana home – bad enough, right? Three months after we returned home in August, my son fell into a situation when he had to unexpectedly move home – not ideal.
My college roommate and intuitive friend, Cindy, and her husband, Monte, winter in Dunedin, about a 45-minute drive from Tampa’s airport. On the Gulf side, it’s situated halfway between Clearwater Harbor and St. Joseph Sound on Florida’s mainland. It’s named for the Scottish Gaelic name for Edinburgh, the capital of Scotland (brief historical sidetrack).
Anyway, I was eager for a change of scenery to recharge my batteries. Cindy and Monte invited me to visit for a respite. While a sense of duty trumps lots of things, this was one opportunity I and my husband agreed was badly needed.
So, here’s what Cindy and I do best: talk and eat. We talked over breakfast, lunch and dinner. Over coffee, wine and dessert. Shopping and driving. We jabbered as Chip and Joanna renovated yet another house. We reminisced. All great stuff for friends of many years.
What did we see and do? Here’s a brief overview of the places and things we enjoyed.
Carmelita’s Mexican Grill in downtown Dunedin. This is my plate, all well done. A tostada, chili relleno, pork tamale with refried beans and a side salad with a nice Negro Modelo. I wanted a little of everything and got it!
Here’s Cindy’s plate with a chimichanga, black beans and rice. Delicious!
Olé Carmelitas!
In Dunedin, they’re proud of their Scottish history and protection of historical natural landmarks. We visited several antique shops as well as Irish and Scottish inspired businesses. But my favorite was this 150-year old oak tree outside Cafe Alfresco’s dining room. From the acorns laid about the ground, I thought it was an oak, but didn’t recognize the familiar leaves of oak trees in the Midwest. Take a look at a brief history! And to think townsfolk wanted it removed – heresy! Dunedin women – stand united!
And we enjoyed a lovely lunch – generous salads, hot pastrami, bellinis and a blueberry mojito (highly recommended) at Cafe Alfresco.
All this activity and fun within the first few days! Except for a little rain, the weather was fantastic, and warmed up considerably along with lots of bright sunshine.
The last full day I was there, we went with Lynn and Frank to Tarpon Springs. It was a perfect day.
Lots of shopping! Lots of great food and baked goods, and lots of Greek Americans. In fact, Tarpon Springs boasts the largest population of Greek American citizens in the United States.
In 1887, Tarpon Springs was incorporated with a population of 52. Within the next three years, settlers discovered that sponges could be harvested off the Gulf shores. In 1890. the Cheney Sponge Company sold nearly $1 million worth – that’s a lot of sponges!
This memorial was erected in 2002 to honor the spongers of Tarpon Springs.
Our first stop was to Lori’s Soaps and Sponges. Lori’s is well stocked with olive oil and goat’s milk soaps, shampoos, creams and lotions, all with most pleasing scents. I bought bars of lemon and peach scented goat’s milk soaps.
I LOVE the goat’s milk soaps. They lather up thick and creamy, and left me and the whole bathroom with a clean, gentle smell. AWESOME!
Lori’s also sells any kind of sponge you’re looking for. I bought loofahs, and a sturdy back scrubber with a huge sponge at one end.
Throughout Tarpon Springs, you’ll find stores selling all types and sizes of sponges.
Cindy, Lynn and I continued shopping. But Monte and Frank opted to sit at a picnic table in the plaza to enjoy a beer and some live music. Vendors along the plaza offer a good variety of Greek wines and snacks. It’s a great place to enjoy the sunshine and take a load off.
Here’s a 42 foot sponge diving boat, the Aegean Isles, in the plaza, along with a rather large shark.
Here’s a little history about the Aegean Isles. Don’t know the shark’s history . . .
Two words: GREEK BAKERY
OMG! What a delight!
Front counters, countertops, racks along the back walls, all filled with any cookie, pastry, pie, canoli, eclair or dessert your little heart desires – along with serious baklava. Many of the “big-as-your-head” cookies are made with almond paste.
These are very sinful places and they serve coffee! Perfect!
The Greek and European Bakery is one of two large bakeries on the main drag in Tarpon Springs. The other is Hella’s. Both have restaurants where patrons can order a tasty Greek meal and top it off with one or two, ahem, of these ample delicacies.
OK – we’re winding up our splendid day of food, sunshine, and fun in Tarpon Springs. What shall we do for dinner? Seafood, of course.
Rusty Bellies Waterfront Grill is named for our family’s love of fishing, namely gulf grouper fishing. A “Rusty Bellie” is the nickname given to the large male gag grouper. A “Rusty Bellie” generally ranges between twenty and sixty pounds, and is typically caught by the true at heart fisherpersons.
Broiled Skewers of Shrimp and Scallops with Mahi Mahi Filet over RiceFried Grouper with Fries and Coleslaw‘Surf ‘n Turf’ Steak over Mashed Potatoes with Shrimp and Fresh AsparagusRusty’s Cobb Salad with Gulf Shrimp, Bacon, Cheese, Tomato, Red Onion topped with Zucchini Straws
As we were gearing up to leave, I stopped inside Rusty’s fresh seafood shop that’s conveniently next door to the restaurant.
The owners say they and many, many fishermen bring fresh catches to the store to prepare for sale. All are dedicated to bring to market Florida’s freshest wild caught seafood.
After dinner, it’s time to head home. Before bed, Monte shared the Red Velvet Cake he brought back from Hella’s. I don’t even know how to describe it; out-of-bounds good.
Relaxed and rested, I returned home the next day, bringing with me soaps, sponges, sandals, spices, and a variety of salts.
As a side story, Cindy and I visited Lafayette and Rushford in Dunedin, where they sell unusual gifts and unique home decorating items. It’s a small world, we came to know, as the storeowner said she formerly lived in Zionsville, Indiana. Turns out, the storeowner recently returned to Zionsville on family business, and stayed at a bed and breakfast, where our other roommate and husband operated an adjoining restaurant, Patrick’s Kitchen & Drinks. In fact, she remembered Patrick well. Crazy . . .
I’m signing off with pictures of my most prized souvenir, my lamby planter. I’m a sucker for this kind of stuff. Thanks! Cindy for taking me back to Beall’s before someone else snatched it up!
I don’t crochet, knit or sew as much as I used to, but there’s something comforting sitting on the chaise of my big yellow family room sectional with some project in my hands.
When we bought our condo in Noblesville, I had no idea what color to paint the rooms, and all the rooms were going to be transfixed from garish bright gold wall paint already on the walls to a civilized taupe, and taupe green. (Benjamin Moore Revere Pewter and Sherwin Williams Chat Room). I figured they’d be easy colors to work around because they popular neutrals.
Now, two years before I bought the condo, my sister and I were shopping fabric outlet stores in Pennsylvania when I discovered this great drapery fabric at a Calico Corners outlet. I fell in love with the eclectic spatter pattern, and the colors. Kinda reminded me of Jackson Pollack – I had to buy it. Peach and turquoise, rusty-brown and yellow, I couldn’t resist. There was only a little over a yard of the fabric in the store. Ever the optimist, I searched online fabric outlets and was able to find an ample supply Fabric Guru, where they sell all types of high-end drapery fabric at good prices, and shipping is reasonable.
So, now I have my lovely drapery fabric, and get stalled when I can’t decide on a suitable window covering style. My family room is very long with a gas fireplace between a bank of windows. I have wooden blinds covering the windows now, but I still need padded cornices or full-length draperies. The room is transitional, not too modern and not too traditional. I know the fabric will bring the room together once I make a decision and get my act together. My sis found a perfect striped accent fabric to make pillows. Awesome!
Last year I was strolling through a yarn shop in Noblesville, and came across the colors I wanted for the family room throw. Cream, lemon yellow, dark turquoise, light turquoise, peachy orange, medium gray, and a rich dark brown.
The pattern for the throw is real simple:
Using one color, crochet two rows of double crochet.
The third row you begin a simple 3-double crochet shell stitch.
Begin the third row with one double crochet. Skip the next two stitches. In the third stitch, make 3-double crochets in the same single crochet. *Skip two single crochets, make 3-double crochets in the single crochet, skip two single crochets* and continue the pattern all the way across.
4th row, double crochet in the first stitch, *skip two double crochets, make 3-double crochets in the same stitch, skip 2 single crochets, and make 3-double crochets in the same stitch* across until you reach the end of the row.
Now, it’s time to switch colors. Choose color combinations are pleasing to you. I used seven different colors and used 3-100 gram balls of each color in Cascade Superwash DK weight, so the throw wouldn’t be too heavy, and it would wash beautifully
My throw is roughly 60″ long x 42″ wide. Probably too big to be called a throw, but it’s going to look great on my big yellow couch.
As a little extra something, something, I came across the Hopeful Honey website recently. Olivia is an avid knitter and crocheter. She has lots of great tips. What I really like best are her YTube tutorials on how to work specialty stitches. And she has some great free patterns for women, men, and children. Check her out!
OMG – I simply LOVE dishes like this one. Steamy and hardy, tender chunks of beef are stewed with slices of red bell pepper, tomatoes, onions and garlic served over a heaping helping of cheese grits – my mouth is watering.
What is it about corn, like these cheese grits, and tomatoes? EGADS, what a perfect pairing, perfect comfort food for a cold winter evening supper.
I used a leftover chuck roast that I shred into big chunks. Any meat that becomes tender as it’s cooked would work. And, the chuck roast can be cooked in a slow-cooker, to make things even easier.
There’s a little prep work, but the final result is well worth the effort.
I’ve rarely eaten grits. It’s one dish neither side of my family or my husband’s family prepared. Richard was undecided, too, as he had grits in the south, but thought they lacked flavor. Once, I had a spectacular grits, ham, and cheese casserole at The Kitner Housein Corydon, Indiana. I have their recipe, but never tried it. (What was I thinking??) My inspiration for the cheese grits in this recipe comes from The Pioneer Woman. Be forewarned: this makes a lot of grits, like 12 servings. Feel free to half it. I left out the bacon, subbed half-and-half for the heavy cream, and used sharp white cheddar cheese in place of Monterey Jack, because that’s what I had in the fridge, and regular grits rather than instant, because that’s what Pioneer Woman instructed.
Here's a basic recipe for cheese grits. Feel free to add additional ingredients, if you're in the mood, like diced ham, crumbled bacon, diced jalapeno peppers. This is plain old fashioned comfort food.
Author: Slightly adapted from The Pioneer Woman
Recipe type: Side Dish
Cuisine: American
Serves: 12
Ingredients
2 Tablespoons bacon drippings or other cooking oil
1 large yellow onion, chopped
2 cups stone ground grits, not instant
4 cups low sodium chicken broth
2 cups water
2 cups half-and-half
1-1/2 cup sharp cheddar cheese
Dash of cayenne pepper or Tobasco
salt and pepper to taste
Instructions
In a heavy pot over medium-high heat, add drippings or oil. Add onions and cook until the onions are golden brown.
Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.
After 30-40 minutes of cooking time, pour in half-and-half. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne or Tobasco to taste.
Remove from heat and stir in grated cheese. Keep warm and serve.
Notes
This recipe is a slightly modified version of one from The Pioneer Woman.
3.5.3226
The grits were spectacular. My husband loved them. We lamented this was only our first try and vowed to consider grits as a future full bodied side. So impressed, I made a grits and collard greens casserole from Trish Yearwood at Thanksgiving. That’s how impressed I was.
If you decide to use a fresh chuck roast in a slow-cooker instead of leftover, you should season with salt and pepper, and brown the roast on both sides in a hot skillet first. Browning intensifies the beefy flavor, which is essential for a flavorful gravy.
If leftover chuck roast is what you have to use, shred the beef into big chunks, and follow instructions to make the beefy/vegetable gravy.
Not a grits fan? Spoon the tasty concoction over mashed potatoes, egg noodles or rice. Fantastic!
Chuck Roast with Peppers, Tomatoes and Cheese Grits
Simmered in tomatoes with sliced red peppers in a slow cooker or on top of the stove using left over chuck; the finished product is served over cheese grits.
Author: At Mimi's Table
Recipe type: Main Dish
Cuisine: American
Serves: 6-8 servings
Ingredients
1 3-4 pound chuck roast or leftover chuck roast cut into large chunks
1 large onion, halved and cut into slices
3-4 cloves garlic, minced
1 red bell pepper, seeded and cut into strips
1 15oz can of diced tomatoes
2 cups of low sodium beef broth
1 Tablespoon soy sauce or Worcestershire sauce
Instructions
*If using a fresh chuck roast, salt and pepper both sides. In a hot skillet, brown roast on both sides. Place browned roast into a slow-cooker.
*If using leftover chuck roast, shred meat into large chunks. Set aside.
In a large skillet over medium-high heat, add one Tablespoon olive oil.
*If browning fresh roast, add olive oil to skillet.
Add onion and brown until translucent.
Add garlic and cook for 30 seconds or until fragrant.
Add red pepper strips and saute with the onions and garlic for 1 minute.
Add the canned tomatoes. Stir to distribute.
Add beef broth, soy sauce or Worcestershire and stir.
*If using a slow-cooker, pour hot mixture over the roast. Cover, and cook on high for 3-4 hours or on low for 5-6 hours. 45 minutes before serving, remove roast and cover to keep warm. Make a slurry using 2 Tablespoons cornstarch and 2 Tablespoons water. Add slurry to liquid in slow-cooker. Return the meat and any juices that accumulated. Cover and continue cooking to allow the gravy to thicken a bit. At the end of cooking, remove the roast, shred meat into large chunks, and return to the slow-cooker. Mix everything together, and ladle a serving over a helping of cheesy grits, mashed potatoes, egg noodles, or rice.
*If using leftover meat, bring the mixture in the skillet to a boil. Reduce heat to medium. Gently simmer to reduce liquid for 10-15 minutes. Add the meat chunks. Continue to cook over medium heat until everything is up to temperature and ready to serve. Ladle a serving over cheesy grits, mashed potatoes, egg noodles or rice.
Notes
Feel free to substitute fresh tomatoes for canned. Once I used a small package of cherry tomatoes.
Before I dive into this post, I must tell you about this fabulous sheet cake pan I found at TJ Maxx. It’s a high-sided Nordic Ware half-sheet pan fitted with a plastic lid. I just love it!
This aluminum baking pan is just the right size to bake my recipe for Giant Cornbread for a Crowd. It’s the perfect size for a Texas chocolate sheet cake, or any sheet cake for that matter. And the handy snap-on, high-domed, sturdy, translucent lid makes the pan perfect for transport.
I’ve had great luck finding lidded Nordic Ware baking pans at TJ Maxx at very reasonable prices. I have another that’s a quarter-sheet pan, and recently found that Nordic Ware makes a variety of sheet pans and muffin pans with the same lovely snap-on lids. (I have no affiliation with Nordic Ware or TJ Maxx – just love these pans and the store where I bought them.I’ve also found them online at Bed, Bath & Beyond and Amazon.)
Dimensions are 18″ x 13″ x 2″. The domed lid adds another inch or so. There’s plenty of room for highly frosted and decorated cakes.
What do I do with this lovely baking pan? All kinds of sheet cakes, obviously. But it really came in handy when my daughter hosted her youngest son’s 3rd birthday party. She invited a crowd of twenty or so, children and adults, and made pots of regular chili and white bean chili. Jessica asked me to bring cornbread.
My first thought went to muffins. But I didn’t want to fill all the muffin cups. And what if some guests wanted two or more muffins? I wasn’t into making three muffin pans. I opted to bake a Giant Cornbread for this crowd! So simple! So frugal! So delicious!
Now, for all you cornbread purists out there: This is a sweet cornbread made with yellow cornmeal, sugar AND honey. Not a southern savory cornbread. I wanted the finished product to appeal to a gaggle of hungry toddlers. The result was everything you’d expect from a good cornbread. It was crispy outside, moist inside, and sweet with the perfect crumb.
Next time you need a bread side for a crowd, whip up a batch!
Who doesn’t have a love affair with fried chicken? The Midwestern super Sunday supper. Piping hot from the fryer. Crunchy on the outside. Moist and steamy on the inside. Perfect picnic fare. Ever go the Indy 500? They won’t let you in without a bucket and a cooler of cold beer.
I LOVE fried chicken. When I lived in Billings, I joined a church discussion group. Everyone went around reminiscing their favorite meal. Montana is beef country, so most folks talked about steak, which I admit is fabulous. However, when my turn came, I proclaimed “fried chicken.” “Hmmmmm,” they responded, dreamily remembering their own fried chicken dinner love affairs.
My daughter and son-in-law can’t get enough of the stuff. So, when I want a favor, I fry up a batch or two. Sometimes I do it just because I love them. We’ve had fried chicken for Christmas dinner on more than one occasion, for cryin’ out loud. We’re fried chicken junkies, I admit. I am a card carrying member of Fried Chicken Anonymous.
As many times as I’ve put a scald on a bird, I’ve used as many different techniques. I can’t seem to settle on one recipe, except for the dredge which has evolved but remains basically the same over the years. I know you’re thinking, “What on earth? It’s flour, salt, and pepper, moron.” Aha – wait for it.
And I’ve experimented with different frying techniques. I’ve used a cast iron skillet, voted the numero uno fry in the world, no argument from me. I’ve tried deep Les Cruset pots, but I can’t keep the oil temperature consistent, which is important. I have an electric skillet with a thermostat and a lid, but it’s just not quite right. I’ve used combinations of lard, shortening, canola oil, and peanut oil. Oven fried without the vat of oil, which really isn’t fried chicken, by the way, but I get why some folks go this route.
Sometimes perfect. Sometimes not. I tried until I got it the way I wanted it. Today was my day!
Let’s Fry!
The Proper Frying Vessel
After watching many chefs and cooks do fried chicken in a commercial deep fat fryer, I decided that was the best method for me. The one I chose came unexpectedly in an Amazon email of daily deals. The T-fal Ultimate EZ Clean fryer. Take a look:
It’s great and just what I wanted. The fryer holds 3/4 gallon of oil – more than enough to submerge large pieces. Chicken pieces are bathed in hot grease on all sides at once, which allows for even cooking. See that plastic container underneath? It an oil reservoir. After all the frying is done, flip the switch on the front and the oil is filtered and drains into the container for storage. (Oil must cool for at least 2 hours before draining.) GENIUS!
The thermostat goes up to 374°F. The lid has a see-through window and a steam vent.
Equipped with a submerged heating element that maintains a proper oil temperature.
Generously sized frying basket with a handle. The basket can be raised and rested on a stop inside the fryer to allow food to drain.
The basket, oil reserve, and lid can all be put in the dishwasher. Cleaning up after a serious fry isn’t the neatest of tasks, but the T-fal Ultimate EZ Clean fryer makes the job less messy.
The Chicken
Normally, I buy whole chickens and dissect them into pieces. Eight meaty pieces from one bird, ten if you cut the breasts in half. I learned from my mother, who could take down two chickens in the blink of an eye. If you’re intimidated by the process or are partial to certain parts, I’d go ahead and buy pieces with skins on them. This recipe is for two birds and 4-6 more thighs. Serving lots of little kids? Substitute drumsticks for the chicken thighs. I make sure there’s enough for a meal and more leftover for lunch or a picnic or sandwiches.
My Grandma Smith swore by 3 1/2 pound chickens as the only size for frying. I agree as do others. I’d love to find a fresh fryer less than 5 pounds. They’re growing hens big these days, and breast pieces are particularly large which means no one is going to go hungry if you cut the breasts in half. Of course, I don’t do that, because my daughter LOVES large chicken white meat parts.
Here’s a tip! Don’t throw away the backs, necks and giblets. Put them in a plastic bag and into the freezer to make chicken stock later. With chicken, everything has a purpose but the “cluck.”
The Brine
Why brine the pieces in buttermilk? The lactic acid in buttermilk makes the chicken moist and tender. Recipes frequently recommend that pieces are brined overnight, either in buttermilk or salted ice water. I’ve used both methods. My mother preferred buttermilk, so that’s my preference, too.
I layer the parts into a large plastic container. Between each layer, I pour 1/2 cup of buttermilk, and season with salt and pepper. You could add a squeeze of siracha or a sprinkle of cayenne, too. Continue the chicken tower inside your container making sure the last layer is buttermilk. On goes the lid and into the refrigerator for at least 12 hours, so overnight is best.
Drain and Bring to Room Temperature
The next day and 30 minutes before I begin the fry, I remove the pieces from the brine onto a rack over a sheet pan. First of all, the chicken needs to be brought to room temperature so the cooking oil stays hot and pieces cook evenly. Secondly, the brine needs to drain from the meat. You’ll thank me come breading time.
The Dredge and The Bath
Flour, Seasoned Salt, Freshly Ground Black Pepper, and Cinnamon
Prepare the flour dredge. You know, one of my problems is that cooks use way too small vehicles for egg wash and flour dredge. We’re left with egg goo and flour goo all over the counter. A 9″x13″ pan is great. I like to use a big flat bowl with high sides that gives me lots of room. I have my mother’s Pyrex bowl, the green one with white flowers. It has handles and it is perfect.
Into the bowl, add one cup of all-purpose flour for each chicken. In this recipe, I used
2 1/2 cups of flour, because I had two whole chickens and four thighs. Add 1 1/2 teaspoon seasoned salt for each chicken, so that makes 4 1/2 this time, extra for the chicken thighs. And 1 teaspoonful freshly ground black pepper; 3 teaspoons this time.
And the SECRET INGREDIENT; ground cinnamon. Not a lot, maybe 1/3 teaspoon per chicken; 1 teaspoon in all. Yes, cinnamon. I’ve read over the years that cinnamon is what’s used in Maryland Chicken. However it came about, the spice lends a pleasing smell when frying, and some added complexity. I love using it in fried chicken.
Some legs taking a nice soak.
So, three whole eggs beaten with one cup or so of milk in one of your big bowls. It doesn’t make a difference what kind of milk you use. After all, we’re making fried chicken. This is not a calorie counting meal. Use 2% or skim milk, but whole milk will do the trick, too.
Breading and Frying
One by one, put the pieces into the egg wash to coat. Lift and drain off excess. And roll in the flour dredge. Put the pieces on a wire rack over a sheet pan and let the pieces dry off for 10 minutes.
Oil Temperature is Important!
While the chicken pieces are drying, it’s time to heat up the oil: 350°F to 360°F is ideal. If you don’t have a fryer with a thermostat, use a large dutch oven and a deep fry thermometer. There’s no shame in using a cast iron skillet, either. The trick with proper frying is to maintain an even oil temperature. As soon as you lower pieces into whatever frying vessel, the oil temperature will lower.
As the pieces begin to fry, the temperature will recover, but you may have to monitor the heat on the stove to make sure it doesn’t drop too low. Low frying temperatures will cause the pieces to be too greasy. If the temperature is too high, the outside will cook too quickly and the inside will not completely cook or even be raw. This is why I like my T-fal deep fryer; I don’t have to constantly fiddle to maintain the oil temperature.
The trick with proper frying is to maintain an even oil temperature. (I’ve said that before I know, but it bears repeating.) As soon as you lower pieces into whatever frying vessel, the oil temperature will lower. As the pieces begin to fry, the temperature will recover, but you may have to monitor the heat on the stove to make sure it doesn’t drop too low.
And I use peanut oil because it is known for a high smoke point. Other options are canola oil, vegetable oil, or solid vegetable shortening.
When you’re ready to put the pieces into the fryer, give them another whirl in the flour dredge. Shake off the dredge back into the bowl and lower the chicken into the fryer.
Breast pieces take the most time to cook. Whole ones will take 16-18 minutes. Thighs 10-12 minutes; drumsticks and wings 8-10 minutes. If in doubt, use a food thermometer to make sure the inside has reached 165°F.
As the chicken pieces come out of the fryer, drain them on a wire rack over a sheet pan, and keep warm in a 225°F oven until ready to serve. Draining on paper towels will soften the breading and you want fried chicken crunchy.
Happy, Happy, Happy!
What’s happier than a heaping plateful of crunchy, hot, perfectly fried chicken? At this moment, I can’t think of another thing!
Don’t be skeptical. Walk on the Wild Side with a heaping bowl of this fabulous and flavorful chili. Take a look. How can you resist?? I can’t.
UH OH! – what is that nestled among all those yummy vegetables? OK – You may be right – shhhh, it’s ground chicken. Guess I’m busted, eh?
Truthfully, the day I decided to make this delicious chili, I wasn’t going to shell out $12 for all the portabello mushrooms called for. BAM! Best Veggie Chili is, essentially, a frugal recipe. You know? . . . So, I substituted a pound of browned ground chicken at $3.99/pound for some of the portobellos I wasn’t willing to pay for at the grocery.
However, if you find portabellos cheap, I wouldn’t hesitate using them, leaving out the chicken. I’ve done it before, and it is FABULOUS! Or substitute cremini mushrooms, which really are baby portobellos and cheaper. My “meat-lover” husband loves this chili with or without the ground chicken.
I’m not a big zucchini fan, but it goes into the pool with all their veggie friends. This dish is such a happy one!
What’s to love?
The finished flavor is perfectly balanced. It’s not spicy hot, but has subtle heat from the serrano chilis, chili powder, and cumin. What you’d expect in chili. Use whatever canned beans you enjoy: pintos, kidney, black, or a can of chili beans. This day, I used a drained and rinsed can of black beans and a can of regular chili beans with all their liquid.
The sweet crunch from corn is irresistible. It makes the dish. Do not be tempted to leave it out. I always use frozen corn, but if canned is all you have in the larder, what the heck. And canned petite diced tomatoes. You can use fresh tomatoes and dice them yourself if you have access to lovely ones and the time to prepare them. Or a sous chef . . . just sayin’
One serving suggestion is to make some brown rice and scoop 1/4 – 1/2 cup into the bottom of the bowl and ladle the chili over that. A slab of freshly made cornbread is another good idea. If you like a little more spice in your bowl, add a shake or two of Tabasco, or use Pepper Monterey Jack cheese as garnish. Don’t be shy either. Add a dollop or two of sour cream and diced avocado. You won’t regret it.
This is also an awesome slow cooker dish. Like any good chili, it’s great the next day and freezes beautifully.
Credit for this recipe goes to Emeril Lagasse, renowned chef and restauranteur, thus the title. Here’s the link on Food Network.Don’t be intimidated by the plating. It’s a little foo-foo. Not very Midwestern, if you know what I mean. In any regard, this is one great bowl of chili.
This is an extremely flavorful vegetarian chili with portabello mushrooms as the meat substitute. Don't care for mushrooms? Substitute ground chicken or turkey. This is a fabulous dish that can be made on the stovetop or in a slow cooker.
Recipe type: Main
Cuisine: American
Serves: 6-10
Ingredients
2 Tablespoons canola or vegetable oil
1½ cups yellow or sweet onion, diced
1 cup red or yellow bell peppers, diced
2 Tablespoons garlic, minced
2-3 serrano peppers, minced
1 medium zucchini, cut into small dice
2 cups fresh or frozen corn kernels
1½ pounds portobello mushrooms, wiped clean and cubed
1 28 oz can petite diced tomatoes
2 Tablespoons chili powder
1 Tablespoon cumin
1¼ teaspoons salt
¼ teaspoon cayenne
2- 15 oz cans black beans, or pinto beans, or kidney beans, drained and rinsed
1 cup vegetable stock or water
¼ cup cilantro, chopped, optional
Shredded Monterey Jack cheese
Sour cream, optional
Diced avocado optional
Instructions
In a large skillet over medium-high heat, add the onion, serrano peppers, and bell peppers. Sautee for 10 minutes, until the onion is translucent.
Add garlic, and continue to sautee for 1 minute or until you can smell the garlic.
Add onions, serrano pepper, bell pepper and garlic into a large slow cooker.
Add the next 10 ingredients to the slow cooker. Omit the cilantro. Stir to combine.
Cook on high heat for 3-4 hours or on low heat for 7-10 hours, stirring occasionally.
Just before serving, add the chopped cilantro, if desired.
At serving, sprinkle cheese over hot chili. Add a dollop of sour cream, diced avocado, and serve with a wedge of lime as garnish.
Notes
Cooking Options: Substitute browned ground chicken or turkey in place of some of the portobello mushrooms. Serving Options: Serve with ¼ to ½ cup of cooked brown rice in the bottom of the bowl, then ladle chili over rice. Serve with hot corn bread.
For one thing, quinoa is a complete protein source. It is gluten-free. Quinoa is a good source of fiber (One-half cup of quinoa has 14 grams of protein and 6 grams of fiber.). This mighty super-grain can help offset the risk of developing Type 2 diabetes, and has a wide range of anti-inflammatory nutrients. Quinoa is not a cereal grass like wheat, oats, barley, or rye, but is a member of the same food family that contains spinach, Swiss chard, and beets. One cup of cooked quinoa has a total of 222 calories, with approximately 39 grams of carbs and 4 grams of fat. WOW!
Quinoa is one of the healthiest and most nutritious foods on the planet! It may even become an “out-of-this-world” crop. NASA scientists think quinoa is suitable to be grown in outer space.
Quinoa comes in a variety of colors: red, black, white, or mixed (shown above) to compliment almost any main dish, or on its own mixed with other side dish ingredients or salads. Heck, this salad can be gobbled up on its own!
Any way you look at it, quinoa is one super food health conscious cooks should include in their pantries. For me, it has the texture of couscous, which I like. Now that my husband and I are trying to follow a heart-healthy diet, I’m sure we’ll discover fantastic uses for this incredible, edible pseudo-grain.
Let’s make some up for lunch!
Roasted Broccoli Quinoa Salad with Pine Nuts & Tomatoes
As a stand-alone salad or a side dish, Roasted Broccoli Quinoa Salad with Pine Nuts and Tomatoes is a healthy alternative to traditional dishes.
Recipe type: Salad, Side Dish
Cuisine: American
Serves: 3-6 servings
Ingredients
1 cup quinoa, uncooked
1 large or 2 small heads of broccoli, cut into florets or use frozen chopped broccoli thawed and well drained
6 ounces sweet grape tomatoes, cut in half
¼ cup + 1Tablespoon olive oil, divided
1-2 Tablespoons dijon mustard
2-3 Tablespoons honey
Juice of ½ lemon
1 clove garlic, minced
¼ cup pine nuts, roasted
Salt & Pepper to taste
Instructions
Preheat oven to 425F degrees. Line a baking sheet with aluminum foil or parchment paper. Toss the broccoli florets with 1 Tablespoon olive oil. Place broccoli on the baking sheet. Sprinkle with salt and pepper. Roast for 20-30 minutes, until broccoli is tender and golden.
Cook quinoa according to package directions. Set aside.
To make the dressing, combine dijon, honey, lemon, garlic, and ¼ cup of olive oil in a small bowl. Stir to combine. Set aside.
In a large bowl, combine the cooked quinoa, broccoli florets, roasted pine nuts, and tomatoes.
Serve the salad warm, cold, or at room temperature.
Notes
I would use the quinoa as a base and substitute lots ingredients and change up the dressing. Add sliced black olives, tomatoes, chopped red onion, and a handful of crumbled feta cheese for a Greek-inspired option. Or corn kernels, tomatoes, chopped red onion, and crumbled cooked bacon for a more American flavor. Diced avocado, tomatoes, chopped red onion, chopped cilantro, and shredded cheddar cheese, along with a honey-lime vinegarette?
And trade the honey-vinegarette for low-fat Italian dressing - Yum!
Every once in a while, you need the comfort of a great deli sandwich. Not any of the national fast food sandwich chain fare for me. A real Kosher deli big bite.
Shapiro’s Deli located at 808 S. Meridian Street, Indianapolis, has been carving out great delicatessen delectables since 1905. The atmosphere is simple and understated, a bit of a throwback to mid-Century deli/cafeteria counters with steam tables filled to the max with freshly made menu items. And they host a bakery where epicureans can take home loaves of freshly baked rye bread, bagels, poppy seed hot dog buns (I haven’t found these available anywhere else.) , and scrumptious desserts – cakes, pies, and cheesecakes.
My husband, Richard, worked in New York City for a while, and I’ve heard many stories about Kosher deli-style food readily available just about anywhere he frequented. So it was on our way to the Indianapolis International Airport early in our marriage that I suggested we stop by Shapiro’s for lunch. He’s never forgotten the sandwiches ordered: classic Rubens, perfectly toasted, piled high with corned beef, sauerkraut, cheese and thousand island dressing, topped with a slice of a Kosher dill pickle. Outstanding!
Here’s what I ordered with a side of potato salad. Honestly, the potato salad is nothing special, but on this day, I preferred this to a bag of chips, which I rarely order.
My husband caught me eyeing the potato pancakes (Yes! Those are potato pancakes.) so he ordered one for us to sample. Most definitely fried in bacon grease or a combo of bacon grease and lard, the pancake was ample and flavorful. It was the first bite I took. I didn’t know what to expect. The pancake is a little heavy on filler. But it was crispy and hot, even after prepared and on the steam table. Would have benefited from some applesauce or sour cream. We took half of the pancake home, and it was delicious the next day, maybe even better.
Pricing is not for the faint of heart. Our sandwiches were $16 each! Including the sides and a soda to share, we spent over $40. Ouch!! Whatever the price, the quality is right on. There’s no tip. It’s a line cafeteria-style setup. Soda refills are free. There are to-go cups that make this option even better.
In my mind, it was worth the price for a special treat. Shapiro’s offers lots of sandwich and steam table options. Here’s a link to their menu:
And Shapiro’s has locations at Keystone at the Crossing, and the Indianapolis Airport. Patrons can order deli meat by the pound (corned beef, pastrami, brisket, peppered beef, etc.), whole desserts or by the slice, and specialty items like their cabbage rolls. I mean, who doesn’t love stuffed cabbage??
We enjoy Shapiro’s, if only for the iconic, traditional, good food aspect of gastronomic delight. In business for over 100 years, there’s plenty of popularity, support, and regular patrons to sustain Shapiro’s for many decades to come. I can’t imagine the business they do on an Indianapolis Colts game day. Just what Richard remembered. Who can ask for more than that??
What are lentils anyway? How are French lentils different from others? And they’re so cute, too. Little round orange, yellow, and green legumes ready to burst forth with nutritious, yummy, creamy goodness. Lentils are filled with fiber and nutrients. In salads, soups, stews, or as a side dish in this recipe, lentils are a healthy, flavorful, and can be used as an alternative to standard side dishes. So, how can lentils be bad?
I’ll tell you:
It would be wrong of me not to disclose that these little darlings, once consumed, may have you bursting forth with an undesired social embarrassment: flatulence, bloating, gas, toots, and downright fits of farting. There, I’ve said it.
Do lentils get a bad rap?? Yes, they do. I went to the source: Cook’s Thesaurusfor some answers for you:
Lentils are low in fat and high in protein and fiber, and they have the added advantage of cooking quickly. Lentils have a mild, often earthy flavor, and they’re best if cooked with assertive flavorings. The best, most delicate lentils are the peppery French green lentils. These hold their shape well, but take longer to cook than other lentils. The milderbrown lentils also hold their shape after cooking, but can easily turn mushy if overcooked. Indian markets also carry a wide variety of split lentils, called dal. Before cooking, always rinse lentils and pick out stones and other debris. Unlike dried beans and peas, there’s no need to soak them. Lentils cook more slowly if they’re combined with salt or acidic ingredients, so add these last. Bigger or older lentils take longer to cook. Store dried lentils for up to a year in a cool, dry place.
So, how can you feed your friends and family a delicious and nutritious meal without reaching for air freshener? Buy the right lentils.
Cooks Thesaurusrecommends steering clear of dull yellow lentils called channa dal or gram dal – notorious offenders.
Rather, they recommend French green lentils, also called Puy lentils or lentilles du Puy. The French variety is prized for keeping their shape after cooking, so they’re ideal for salads and as side dishes. These petite beauties are sold under the “Bob’s Red Mill” label. I found mine in the bulk food aisle at Jungle Jim’s Grocery in Cincinnati. Seriously, they can probably be found at almost any grocery or health food grocery.
Let’s make some Delicious and Nutritious Salmon and French Lentils!
Delicious and Nutritious Salmon and French Lentils
Ina Garten uses French Puy lentils. I imagine the ones actually grown in volcanic soil in France, which is this legume’s origin. And it was her recipe that inspired me to substitute lentils for traditional side dishes, like rice, noodles, or potatoes. I couldn’t resist her recipe for Salmon with Lentils.
So easy, inexpensive, and extremely flavorful. My husband raved about the way the salmon was cooked – seared in a hot skillet and finished in the oven – crispy skin, the flesh on the rare side, which is the way Richard likes it.
bon appétit
Delicious AND Nutritious - Salmon and French Lentils
Seriiously flavorful, the crispy salmon skin and rare flesh is perfectly accompanied by Ina's French lentils simmered in vegetables.
Author: Ina Garten - Barefoot Contessa
Recipe type: Main Dish
Cuisine: French
Serves: 4
Ingredients
½ pound French green lentils
¼ cup olive oil
2 cups yellow onions, chopped
2 cups leeks, white and light green parts only, chopped
1 teaspoon fresh thyme or ½ teaspoon dried thyme
2 teaspoons Kohser salt
¾ teaspoon black pepper
1 Tablespoon garlic, minced
1½ cups celery, chopped
1½ cups carrots, chopped
1½ cups chicken stock
2 Tablespoons tomato paste
2 Tablespoons red wine vinegar
4 - 8oz salmon filets, skin on
Instructions
Place lentils in a heatproof bowl, and cover with boiling water. Let set for 15 minutes. Drain and reserve.
Heat olive oil in a large skillet. Add onions, leeks, thyme, salt, and pepper. Cook over medium heat for 10 minutes, until onions are translucent. Add garlic, and continue cooking for 2 minutes. Add the drained lentils, carrots, celery, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes. Add vinegar and season with salt and pepper to taste.
Preheat oven to 450 degrees F. Heat a dry pan or iron skillet over high heat for 4 minutes. Rub both sides of salmon fillets with oiive oil. Sprinkle with salt and pepper. When the pan is very hot, place the salmon, flesh side down, and cook without moving for 2 minutes. Turn the fillets, and place in the oven for 5-7 minutes.
Spoon a mount of lentils on each plate. Place the salmon fillet on top. Serve hot.
Notes
Ina Garten removes the skin from the fish. I left mine on, because we like crispy fish skin. I substituted freshly squeezed lemon juice for the red wine vinegar in the lentils, and squeezed fresh lemon juice on the fillets after they came out of the oven.
The acclaimed Blue Plate Diner is nestled among quaint residential/commercial buildings in the Sugar House district of Salt Lake City. Sugar House is a very popular neighborhood. I’d liken it to Broad Ripple, but with an updated business district.
The diner is certainly understated, but breakfasts, lunches, and dinners here are anything but. Classic diner fare, hearty choices, with generous servings, you won’t be disappointed. Richard and I have eaten here each trip to Salt Lake, sometimes twice. I can’t say enough.
Blue Plate was featured on Diners, Drive-Ins, and Dives, where host Guy Fieri was blown away. They smoke salmon for their dishes in the alley behind the restaurant. All items are homemade, and Blue Plate boasts a 1949 soda fountain. The service is very friendly and accommodating. The coffee is smooth, rich, and keeps on coming.
Take a look inside:
Blue Plate Diner’s 1949 Soda Fountain & Counter Seating
I just LOVE, LOVE, LOVE this place. The front section of the restaurant is open for outdoor seating in any weather. Yes, during cooler or down right cold months, the owners drop down clear insulating sheeting, and crank up space heaters to keep diners nice and cozy. We’ve never eaten inside the actual restaurant, preferring the atmosphere on the outer deck.
So, what did I order? I went for it. After all, Richard is the one recovering from heart surgery, right??? I have coveted the biscuits and gravy over many visits. That day I gave into temptation. This is the half order.
Half Order Blue Plate Diner Biscuits & Gravy
And I cannot, really cannot, resist Blue Plate’s Smoked Salmon, Grilled Onion & Tomato Eggs Benedict. Take a look at my plate:
Smoked Salmon Eggs Benedict with Grilled Onions & Tomato Slices
Oh, my mouth is watering. The eggs were perfectly poached. I figure all the Hollandaise was offset by the half orange slice on the plate. HA! The home fries were crispy and hot! Yummmmmmy!!
And I cleaned my plate, both of them. Heaven . . .
Not to be outdone, Richard opted for lunch, and a Reuben Sandwich with Waffle Fries and Russian Dressing. He actually took half of his sandwich back to the hotel – smart man.
One Happy Camper
Not sure when we’ll return. But, if we’re headed westward again, we’ll set the GPS for the Blue Plate Diner. Seriously awesome!
Let’s cook! 
Why brine the pieces in buttermilk? The lactic acid in buttermilk makes the chicken moist and tender. Recipes frequently recommend that pieces are brined overnight, either in buttermilk or salted ice water. I’ve used both methods. My mother preferred buttermilk, so that’s my preference, too.
