Friday, May 24, 2019

Grilling Chicken and Asparagus

This new Weber grill has taken the heat out of the kitchen and outside on the porch. Perfect when the temperatures are reaching the upper 90's already. Honestly I thought we'd have more time before being plunged into the high summer heat.


We aren't missing charcoal, especially with the quick set up and no mess of the charcoal dust. Yes, I know there is a fierce debate whether charcoal or gas is better but after decades of the charcoal, Doug and I are loving this gas grill.

This was our first time trying grilled asparagus.  I rolled the stalks in a bit of olive oil and salt.


Doug brushed the grill with more olive oil, grilled those for about 10 minutes and turning them at the 4 minute mark.


Nothing like a platter of grilled chicken.  The aroma always gets my tummy rumbling.


This was an excellent meal and we plan grilling more veggies soon.  Doug has found a recipe for grilled Brussels sprouts with Dijon and honey that sounds amazing.


I never thought getting this grill would open us up to trying so many new things.  I mean things grilled.  He's going to try a pizza soon too, as soon as we buy a pizza peel.  We are inspired by this post at Beth Fish Reads Weekend Cooking Series.

Coming up will be our trip to Kolomoki Mounds State Park in Georgia.

Sharing with Beth Fish Reads for the Weekend Cooking event

Thursday, May 16, 2019

St George Island State Park - RV Camping

This post is heavily laden with photos. It was our first time back to St George Island State Park since Hurricane Michael. It devastated the dunes near the gulf waters but eventually they will come back.

Me and Aja waiting for Doug to get us checked in at the ranger's station.



This was snapped from inside the moving camper so you can barely see the water.  If you've ever been before you'll remember the dunes were so high you couldn't see to the beach.


This is the opposite side of the road, the dunes will come back!


The queen of the campsite

5        6

Cooking outside, love grilled food.



Wings, homemade coleslaw (Nigella's recipe), baked beans.


This is the kitchen inside the camper but I haven't cooked inside at all. We have a Coleman camp stove that is set up outside.


There were beautiful birds all over the campground.  This fellow checked out our table and grill, hopped along the palms and watched us.  Doug saw a towhee a few times too but I don't have a photo.

9 10

This water moccasin was determined to get under trucks and into campsites.  He was chased away but ultimately run over when he returned.


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Next time we are going in January and the temperatures won't be so awfully high.  Hopefully the insects will be dormant then.   I have to say, the mosquitoes and no-see-ums/midges were unbelievably fierce this trip.  They attacked me like it was their job and I actually looked like I had measles by the time we came home. Doug brought his night vision scope but we never ventured far from the thermacell to see the night sky.

If we sat outside too long Aja would just go to bed.  Nice of her to warm up Doug's side.


Headed home along the coastal road 98. 


Someone was needy and had to sit on me.  She is 16 so, she needs babying sometimes.


We will be at Kolomoki in Georgia next week and we're looking forward to that trip.  Coming up will be more grilling posts, hoping for those. 

Monday, May 13, 2019

Mid May and what's up
{Reading, Camping, Cataracts and Grilling!}

This year I set some goals to get back to my monthly update.  Recently  I fell off the Wordless Wednesday goal but still plan to participate now and then.  The end of last month we were camping so I didn't get my April roundup posted.

 Here's the April Breakdown.......

Wunderland by Jennifer Cody Epstein

I will certainly read more by Erin Kelly and and Kristin Fields. A+ in my opinion.



Ugh.  My cataracts have now progressed enough that I will be having surgery.  After a visit to the ophthalmologist last week it's confirmed that I need it.  Alas, my eyes are not round shaped like most, rather football shaped as I am near sighted.  I don't mean the physical appearance of my eyes, rather the inside part.

This means I have to go to a specialist at the Southern Vitreoretinal practice to ensure I don't have a tear in the retinal area.  It's all kinda ooey gooey stuff to me and while I need to know whats happening, I don't like hearing about it.  The upside is I will be able to see clearly (supposedly) once this is all over with.  Maybe it will all be over and done with before the second week of June.  Here's hoping. 

Something new - Doug has a beautiful Weber Genesis II E-310 gas grill. It's a beauty and after using charcoal for so long, what a time saver this is.  No mess of charcoal dust or waiting 30 or more minutes for the charcoal to be ready.  It's a pretty mocha colored grill.

grill1 grill2

He's enjoying it very much and of course I get the benefit of him grilling/cooking.  Nothing like grilled food.  We've been able to eat outside a few times recently and this grill cools down quicker than the charcoal grill so, no radiating heat to run us off.


Camping Plans: We have a camping trip planned at Kolomoki Mounds State Park in Georgia. It's almost 1,300 acres with two lakes and eight Indian mounds.  Our site is near a lake, we'll have to keep an eye on Aja as there are alligators.

Last month we went to St George Island state park.  It finally opened after the devastation of Hurricane Michael.  The weird part is not seeing dunes between the road the and gulf waters.  I will post photos from that trip coming up.


That's most of April.

Sunday, May 12, 2019

Indian Cucumber and Tomato Salad for I ♥ Cooking Club

The theme for May's spotlight dish at I Heart Cooking Clubs is Indian cuisine.  My first thought was Tandoori chicken or a curry dish but I went with a simple salad.  Diana Henry's recipe and column is posted at The Telegraph so I grabbed it there. 

She says this looks like an ordinary salad but it's fresh and punchy.  Must be the chilli and cumin.  Certainly smells good when you are heating the cumin.

We had plenty of lime on hand for the G & T hour.   Really need to cut back on those but it's a refreshing hot weather, patio kinda drink :-)

Indian cucumber and tomato salad 

6 red tomatoes, chopped into small pieces
   1 cucumber, peeled and diced
  4 radishes, cut into matchsticks
     ¼ red onion, very finely chopped
      torn leaves from 8 sprigs mint
    15g (½oz) coriander leaves, very roughly chopped
    2 tbsp lime juice
     1½ tbsp olive oil
       1 small green chilli, halved, deseeded and very finely chopped
      1½ tsp cumin seeds
  plain natural yogurt for drizzling

Easy Toss Together
Put everything except the cumin seeds and yogurt into a bowl. Toast the cumin seeds in a dry frying-pan for about a minute – you should be able to really smell their aroma – and throw these in. Mix everything and season. Drizzle with a little plain yogurt and serve.

This is a Diana Henry recipe printed in The Telegraph.  I wanted to get this linked with Deb in time for next week's Souper Sunday as I will be camping and probably unable to post!

Thursday, May 09, 2019

In My Kitchen - the May edition

This month's In My Kitchen allows me to highlight some of the good quality vegetables I  can shop for at an Asian market in Tallahassee.  I didn't bring all of these home but we tried quite a variety of beans, sweet potatoes, scallions, tomatoes and Chinese eggplant.


This produce is usually better than what I find at the local market.


We'd never had the Chinese eggplant but I surely do love it on the buffets so, we gave it a whirl.


These oils and condiments were already in the pantry and we put them to use.


Here is the end result and it tasted very similar to the offerings at Chinese buffets.  I'd make it again. It looked good in this glass bowl (I think I got the bowl from a thrift shop).  Trying to be greener with using glass more.


The recipe I adapted may be found HERE, but I tweaked it quite a bit.


This salad is from scavenging in the fridge.  Best soups and salads come out from those forages.  Here I used butter lettuce, some baby spinach, cucumber, chopped yellow bell pepper, grape tomatoes and a bit of rotisserie chicken.  This was hauled off to lunch as I am still dragging myself in for a bit longer.  While I enjoy lunch I prop up my Kindle and read.

The life of a Government Drone.


Sharing with:
Beth Fish Reads for the Weekend Cooking event
Deb at Kahakai Kitchen (check out her Taco Soup)
Sherry's Pickings for her In My Kitchen series.

Friday, April 26, 2019

Chicken Stir Fry
{an adapted recipe from Tyler Florence}

  • It's Potluck time at I Heart Cooking Club - you can select any recipe and pick whichever chef you want.  I'm very partial to Nigella but this time I grabbed a Tyler Florence Chicken Stir Fry recipe.   I did make my own adaptions for our taste.

Actually I will make more adjustments this evening when we heat up the leftovers.  As you can see there are loads of cut up veggies but once the cooking started, the amount of chicken overwhelmed them. 
This evening I am going to cook more veggies to add to this stir fry.  One of the substitutions I made was using sweet chili sauce.  We didn't have Teriyaki on hand.


Chicken Stir Fry

  • 2 tablespoons dark sesame oil, divided
  • 2 garlic cloves, finely minced
  • 2 pounds chicken breasts, skinless and boneless
  • 1 head broccoli, stems removed
  • 1 dozen mushrooms, sliced
  • 2 red bell peppers, julienned
  • 1/4 pound green beans, diced
  • 1 can water chestnuts
  • 2 to 3 tablespoons teriyaki sauce

  1. Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.

  1. Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce (in our case it was chili sauce). Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.
  2. The veggies were very crisp so next time I will stir fry longer before adding the chicken.  I don't want the veggies soggy but these were a bit too crisp.  Sounds like I didn't like the meal but honestly it was very good.

Sharing with Cooking Club and Beth Fish Reads Weekend Cooking event.

Sunday, April 21, 2019

Shrimp Curry for the Souper Sunday Kitchen

I am bringing a shrimp curry with loads of coconut milk for this Easter Souper Sunday. Nope, it’s not a traditional meal but we aren’t traditional folks. It’s  been excellent weather the last few days so we’ve been able to enjoy this meal outside on the patio.

This curry was helped along by Trader Joe’s red curry sauce and some coconut milk. Lots of veggies and over a pound of large shrimp. Since Doug can’t have wheat we didn’t have naan to sop up the juices but he can have that was the accompaniment.

This lasted two nights for dinners and the first night we enjoyed it with champagne. There is always something to celebrate. A pretty evening, dining outside, retirement, a good book or musicđŸŽ” 

Shrimp Curry in a Hurry

Chopped cauliflower, onions, red bell pepper and carrots were sautĂ©ed in a bit of olive oil. Next add a can of chickpeas and mix well. Make your own curry sauce or use the Trader Joe’s version ( or your favorite brand). Thin it out with as much coconut milk as you please. The more you add the less spicy it is. I added quite a bit so we’d have the stew texture and sprinkled red pepper in the mixture.

Linking up with Deb for Souper Sunday this week.  Here post and yummy soup may be found here!

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Grilling Chicken and Asparagus

This new Weber grill has taken the heat out of the kitchen and outside on the porch. Perfect when the temperatures are reaching the upper 90...