Hello everyone and Happy Fourth of July Well today it is raining up here on the Hill, but I still have grille cooking on my mind. A couple of weeks back I had friends over for dinner and came up with a refreshing idea for grilling the turkey breast. During the holidays, one of our local grocery stores had cut up turkey breast fillets and wrapped them in bacon to sell in packs. They make cooking turkey simple and very easy without the mess. I had bought quite a bit of these breasts and put alot of them in the freezer after using some for the holidays. During the holidays, I just bake or pan cook them and have the traditional holiday condiments to go with the turkey, nothing out of the ordinary. So going through my freezer, I had found the turkey I did not use, and thought of how could I use it to make a nice Summer grilled dish. So here is what I came up with.
This is an easy dish that can be prepared easily in a camper or RV. Thaw the turkey, remove the bacon (it is only on there to help add some flavor), and place the breasts in a large ziplock bag. Then take a can of crushed pineapple and ad to the bag, juice and all. Added a little cranberry juice and seal the bag, place in refrigerator and marinated for 4 hours.
Get some some green onion, fresh grape tomatoes, white onion, zuchinni, green pepper, a fresh pinapple, and a box of wild rice at the store. Cut the vegetables lengthwise and placed them on a slightly oiled sheet pan to roast at 350 for 15 to 20 minutes. Slice off the bottom and top of pineapple. Remove the outside skin from the pineapple, best done with a good French or cutlery knife by holding pineapple upright and slicing just underneath the outside in a downward motion, then cut the fruit lengthwise into 2 inch pieces.
Fire up the grille and began cooking the turkey, seasoned it with a lime pepper seasoning, (can find in spice section or Sams' Club sells the big containers) flipping after about 12 minutes. I reccommend keeping the grille covered. Vegetables in oven. Follow the directions on the rice to get that going on the burner. That type of rice usually takes about 25 minutes. Now as option, you can take another can of crushed pineapple in a sauce pan, add a little cranberry juice, heat it up almost to a boil while stirring, and then add a cold water cornstarch mixture. (2 tblsp. cornstarch to just enough water to dissolve it) Pour slowly into the sauce and stir until it thickens just a little.
The pinapple pieces place on the grille for about 3 minutes on each side, just enough to heat and grille the outside. Some nice grille marks will also form. Pretty cool way of using turkey outside of the holidays. Goes great with a bottle of good chardonnay or even a margarita.
Plate up and enjoy!!!
John Courter, CTA
Museum Hill Bed and Breakfast
St. Joseph MO
One of the best things in food I love about the Southwest is Nachos. There are so many different ways of creating them and during my journeys through the Southwest US, I am always amazed at the different creations. I developed this recipe myself combining several different variations I seen over time. This recipe is great for entertaining and can even be done in an RV if you want to entertain company at the park. The best part is I found a way to make a hearty nacho appetizer dish a meal initself. A lot of people I have made this for have asked me why the lettuce does not wilt when I put it under the heat during the last step, and it is a result of the cheese melting over top of the lettuce that creates a protective barrier from the air. Enjoy and do not forget the margaritas!!!!.
2 lb. Chicken, boneless, diced
1 lb. Tortilla chips
1 head iceberg lettuce
3 diced fresh tomatoes
1 diced onion, purple or white
1 lb. Mexican Blend shredded cheese
8 oz sour cream
8 oz guacamole
8-oz salsa, any type
Spray a half size commercial sheet pan with cooking spray. Cook chicken in sauté pan over medium heat, as an option you can season with some Mexican style seasoning, until breasts are cooked fully. Let cool, than dice. Spread Tortilla chips on sheet pan. Add chicken on top of chips. Add tomatoes and onions spreading them around chips. Than take a spoon and dab on the sour cream, guacamole, and salsa on top of the chips, spacing evenly throughout. Shred the lettuce with knife than top over chips. The lettuce can be heaping. (Note: substituting with pre-shredded back lettuce will not work, it will wilt.) After lettuce, top with cheese and place in oven at 350 degrees for 15 minutes. When cheese is melted, it is done and ready to serve. This full recipe can serve 10 to 12 very hungry people and is good for parties.
Hello Road Warriors!! How is traveling going on the highways and byways of the US? This is the coolest magazine for roadtrips!! At my bed and breakfast, we get a lot of travelers who always talk about breakfasts at different places during their travels. A common item that comes up is biscuits and gravy. Several travelers asked me if there was a way to make biscuits and gravy a little lively. Well this is my own recipe that I believe fits the bill.
2 lb ground Pork Sausage (chubs)
1/3 cup flour
3 oz garlic powder
3 oz Canadian Steak Seasoning
2 small white onions finely diced
2 oz salad oil
2 cups whole milk
In a large stainless steel skillet, add oil and sausage using medium heat. Stir sausage occasionally as it browns for even cooking. When sausage is half way done, add onions. Cook and continue to stir until sausage is done and a little brown. Add flour and mix it in with sausage. Cook for 2 min while stirring. Lower heat and add milk, continually stirring. Gravy will begin to thicken as it simmers on low heat. When gravy starts to bubble, turn off heat.
Note: if gravy appears a little thick, add a little more milk while continuing to stir. Enjoy over warm homemade buttermilk style biscuits.
Serve this with some good eggs and morning coffee, and you will have a breakfast that will rival any country road restaurant.
Road Recipe Warrior
Hello everyone and Happy New Year!! The other day I was thinking about what could I make that is simple, hearty, and warms the soul during the present Midwest Winter Wonderland and cold. There is a perception not much can be done with pork and beans because they are basically already prepared, you just open the can and heat. Maybe add cut up hot dogs to them on occasion. Well I had several cans around along with some pork I was trying to figure out what to do with and I came up with this really cool and simple recipe.
Hearty Style Pork and Beans with a Kick
2 tbsp vegetable oil
1 lb cooked pork, diced (from pork chops or a cooked pork loin)
2 16oz can pork and beans (Busch beans are the best)
1 large sweet white onion diced
3 stalks fresh celery diced
2 tbsp garlic powder
4 to 6 oz fresh cooked bacon bits diced
1 can Rotel diced tomatoes with chiles
For the pork, grilled pork chops can be used or even a small baked pork loin. After cooking the pork, dice into small cubes. Cook the bacon in small pan until brown and then place on paper towel over a plate, this will help to absorb the grease. Pour the oil in a large sautee pan or skillet, place on medium heat over the stove, and add the dice onions and celery, stirring occasionally. After about 10 minutes, add the diced pork and continue sauteeing for another ten, sprinking in the garlic powder. Then add the Rotel diced tomatoes and pork and beans. Stir over medium heat. Crumble the bacon into small pieces or bits and add to pan. Simmer over medium heat for about 10 to 15 minutes. This is a great simple meal for the cold weather, it is warm and fulfilling.
This would work great for all of those out there in campers and RVs that are braving the winter weather in pursuit of traveling the American Roads. A warm simple hearty meal, good with hot coffee, cocoa, a glass of red wine or even a beer. I can envision this on a cool Spring evening as well, with a campfire enjoying an evening under the stars. Keep the roads traveled and stay safe out there
The Road Recipe Warrior
Hello everyone and Happy Holidays!!! This year during Christmas I decided to try something very easy and simple with turkey. I usually like to cook a full bird for the holidays, and haved used various methods to do so over the years. Cooking a full bird though requires preparation and time during slicing, and also cleanup can be somewhat cumbersome. Well this year I decided to just cook a turkey breast and see how that works. I started by buying a fresh raw turkey breast at the grocery store, many companies make them (Saralee, Butterball, Tyson, etc) and all are packed well. Some you can buy frozen, others are in the chill area. I got a frozen one about a month ago and thawed it out in the refrigerator 2 days before cooking.
To start, first I rinsed the turkey breast under cold water. (A method that should be done for all poultry). Then I let drain for about 5 minutes. I chopped about 8 oz of celery and 8 oz of white sweet onion. There are plastic baking bags out there in the market, been out there for years, Reynolds makes them. These are great things to have on hand for roasting meats. I keep them on hand always and grabbed one from my supplies. Laying the bag down on a flat surface, I placed the celery and onions in it to create a vegetable bed. I then seasoned the turkey breast with Montreal Chicken Seasoning from Mccormicks and placed it in the bag. Sealing the bag, I placed it in a small roasting pan and put it in oven at 350 degrees F. It is a good idea to preheat oven for 10 minutes. Depending on the breast size, it could take 2 to 3 and half hours. Check the turkey at 20 minute intervals and rotate in oven to give even cooking. The beauty of this is any portable medium size appliance oven will work which would make it perfect for RVs, campers, etc. So those on the road, this is a great way to cook a good special meal without all the mess. When done, the temperature should be 160 to 165 degrees F. Let stand for 10 minutes out of the oven, then slice. The best part, leftovers are a breeze to store and you have turkey ready for sandwiches, etc. For those of us who like turkey throughout the year, this is a great alternative to the full bird. Simple, good and clean up is easy.
Well hope this helps and provides some good ideas for the future. To all the Roadwarriors, stay safe out there, looks like this year "Winter Wonderland" during the holiday season became reality. Happy Holidays everyone
Hello everyone!!!! A good breakfast is always an excellent way to start the day before exploring the countless things out there across the country to see and do. Quiche Lorraine makes for a good and hearty simple breakfast in the morning and it can be made very easily in a camper, RV, an outside oven while camping, etc. The best part is quiche can also be eaten cold, so it makes for a good travel food as it can be sliced almost like a pie. For those who may not choose a restaurant everyday, this is an excellent alternative. This recipe is one I make quite a bit for guests at Museum Hill Bed and Breakfast I manage and is a wonderful Quiche with Feta Cheese and spinach. Feta cheese is a wonderful cheese that combined with spinach, tomatoes, onions, and even bacon makes for a real treat when cooking them all together in a dish. This dish can also make a great lunch. So instead of relying on going out all the time for breakfast while on the road, just think cruising the road in the morning enjoying the scenery with your own gourmet breakfast and a good cup of coffee.
Spinach Feta Quiche
1 9 in deep dish pie crust
2 tbsp olive oil
2 tbsp minced garlic
1 small red onion, diced
16 oz fresh baby leaf spinach dry and chopped
8 oz fresh mushrooms, cleaned and chopped
8 oz Feta cheese
8 oz shredded cheddar cheese
4 eggs, beaten
1 cup whole milk
Preheat oven to 375 degrees F. In large skillet over medium heat sautee lightly onion with the minced garlic in olive oil. Onion should be just transparent. Add mushrooms and lightly brown. Remove from heat, let cool, add Feta, add 2 oz cheddar cheese and mix slightly. Spoon mixture into pie crust. Add spinach on top of mixture. In medium bowl, wisk eggs and add milk. Pour into pie shell over top of mixture. Bake in oven for 15 minutes at 375 F. Sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes or until center is set. Let cool for 10 minutes before serving.
Note: This can also be made crustless in a 4 in by 4 in square baking dish, just spray pan with nonstick spray before adding ingredients. This can be prepared the night before to put in refrigerator to bake and serve in the morning as well.
Keep traveling out there everyone and enjoy the beginnings of Spring
The Road Recipe Warrior
Hello all you "Road Warriors" out there and welcome to the Road Recipe Warrior blog. This blog is dedicated to good food and spirits all over the country. The "Flavor of America" during any roadtrip is a memory always worth preserving and what better way to preserve it then to be able to prepare good food from around the country and share them with friends and family during a get together or party, etc. Even prepare them on the road while enroute to your next destination or lounging around for a while in a beautiful resort with the RV. Have a campground "party"!!
Ok let's start by hopping on the road!! Thought I would share a picture of an ultimate road machine, a flashback from the day when muscle cars ruled the way:
This recipe takes soup to a whole new level. Very popular in many restaurants in the Southwest and Southern California.
Chicken Tortilla Soup
8 oz celery, diced
8 oz carrots, diced
8 oz onions, diced
8oz frozen corn
2 small cans diced tomatoes/with chilies
1 8oz can black beans
1 16 oz can crushed tomatoes
2 lb. boneless chicken breasts, grilled than diced.
Grille the chicken breasts in a large lightly oiled skillet. Sprinkle with fajita seasoning. Cook chicken until white all the way through, than remove from pan and cool. In crock-pot, add diced celery, onion, carrots, crushed tomatoes and canned tomatoes with chisel. Dice chicken after cooling and add. Set crock-pot on high and close with lid. Let simmer for 3 hours stirring occasionally. Than add black beans and corn. Cover and continue to simmer on high for 2 more hours. Stir occasionally. Note: if soup begins to look a little watery, add a can of tomato paste. Serve hot. On the Border tortilla chips make a great compliment to this. The soup is hearty enough to dip chips in soup. Recommended wine: A good semi-sweet White Wine or a Sangria. A margarita goes especially well with this. Enjoy!!!!!