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In: Fruit, Preserving
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One of my best friends, Mariette, brought oranges with her on a visit to our under construction Prescott cabin last week.  On a side note, her hubby came up to help Gus with installing tile in the shower enclosures and was that ever an unexpected challenge.  The tile kept slipping down and they had to use wedges to hold up the tile.  Speaking of wedges, that was what helped in peeling the oranges.  I imagine this would also work for lemons. We live in Arizona and I have two orange trees and three lemon trees.  There is always so much fruit that I can’t useRead More →

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In: Fruit, Sweet Bread
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Will be making one of our favorite treats for when there are left over banana’s going a little over ripe.  Here’s are some pictures of the yummy treats right out of the oven.  Making four mini loaves this weekend. This banana bread is loaded with walnuts and has a crusty edge just like the tops of those banana nut muffins we all love.  It’s like just eating the top off a muffin with every slice.   Prepare individual slices and spread with softened butter.  I prefer the four mini loaf version over one loaf. Ingredients 2  cups Unbleached flour 1/3 cup Butter 1  cup Sugar 1/3Read More →

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In: Poultry
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Marinate the chicken in a lemon juice and Tuscan Style Italian seasoning. McCormick Gourmet brand Tuscan Italian Spice adds just the right flavoring. Sear the chicken on the grill and then finish in oven for a flavorful moist chicken.  Serves 2 for dinner.  Loved this combination served with Italian spiced turkey gravy over mash potatoes. 2 boneless chicken breast halves 1 teaspoon Italian dried spices Tuscan Style 1/2 medium Fresh lemon juice; fresh squeezed 1/8 teaspoon garlic salt 2 tablespoons Extra virgin olive oil 1/4 cup soda water or Perrier Preparation Prepare marinade by mixing together all ingredients except chicken in a gallon size baggiesRead More →

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In: Meat, Smoked Foods
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What a great meal this was. The Rib Eye Roast was loaded with a Barbarian’s Steak House spice rub from a famous Toronto Restaurant along with dry rosemary and then placed in the electric Cookshack smoker for 1 hour at 225 degrees. Then the roast was finished in the oven for the balance of the cooking time, about 1 hour at 300 degrees. It came out medium rare. Gus, my husband, love the taste of smoke foods but some people can find it overwhelming so half smoked and half roasted in oven seems to be a good balance. Served with roasted rosemary red potatoes, greenRead More →