MUSHY'S COOKINGS

FINALLY, A KNOXVILLE KIND OF PLACE TO EAT IN ROANE COUNTY

2009-08-14T15:24:00.006-04:00

I went to lunch today with my wife and daughter, and it was our first time at Redbones on the River in Kingston, Tennessee. The luncheon turned into the day’s big meal!

The old home, situated across from the Kingston City Park on Watts Bar Lake, has been turned into a very nice looking restaurant, with beautiful shiny wood floors, dark wood tables and chairs, with just the right amount of light coming in from outside. You can also sit outside, on one of two decks (upper and lower), if you prefer the summer heat to refreshing air conditioning! Not us, we appreciate old fashioned AC!

There are sitting areas all over the place, including upstairs near the tastefully decorated bar, which features a good selection of pulls, including my favorite – Fat Tire? After the wonderful meal, I sneaked up the stairs to get a “bar shot” for my bar collection on Flickr.

We ordered the fried green-tomatoes as an appetizer and, wow, they were fantastic! They were those droopy, soggy kinds you get some places, these were crunch fried with a horseradish dip. They were simply a wonderful way to prepare your palate for your entrée.

Judy and I ordered half-rack of Baby-back Ribs, baked potato, and Spinach Maria, while Tracy wanted the Chicken Alfredo with broccoli.

We had thought about a club sandwich, a burger, or a salad for lunch, but after seeing all the steak, seafood, pasta dishes, we decided that lunch would be our dinner meal as well. There was no forcing us to only eat one meal today either. After finishing the generous meal, we were too stuffed for dessert, even though the Chocolate Bar Cake kept calling our names!

So, the next time you are looking for a classy place to eat, or just have drinks with friends, but don’t want to drive the 40 miles to Knoxville, check out Redbones on the River in Kingston. You’ll be glad you did.

AN ALL YOU CAN EAT TUESDAY BUFFET AT THE CUMBERLAND MOUNTAIN STATE PARK RESTAURANT

2009-08-12T12:12:00.001-04:00

About 45 minutes west of Harriman, up on the Cumberland Plateau, is Cumberland Mountain State Park. We have gone there for years starting way back in the 60’s. It’s a lovely little state park with gently rolling hills, deep untouched forest with winding trails, a lovely lake brimming with fish, a huge swimming pool, lots of cabins and camping sites, and rustic sandstone lodge sitting right in the middle. Inside this main building is a wonderful kitchen that turns out delicious food almost every night, served up buffet style.

No, it’s not an ordinary buffet where all the selections taste like all the food was cooked in the same pot. This buffet has never failed to please all my senses: my vision, my olfactory, and my gustation! Seriously good tasting chicken, roast beef, BBQ, catfish, with all the vegetable and bread trimmings! Tuesdays are set aside for a seafood bonanza that includes: fried and peel-and-eat shrimp, scallops, fried and baked catfish, crab legs, and salmon cut in the shape of a crab shell and stuffed with crab stuffing! OMG folks, it was all great…and then there were the hush puppies!

The other offerings were coleslaw, a pea salad, a salad bar, chocolate cake, banana pudding, and soft-serve ice cream! Tuesday is not the only fantastic evening either:

Cumberland Mtn. Restaurant Dining Schedule - Open 7 Days a Week

Monday - Saturday: Lunch - 11:00 a.m.- 2:30 p.m. - Dinner - 4:00-8:00 p.m.

Sunday: All day - 11:00 a.m. - 8:00 p.m.

Tuesday - Seafood Buffet with All You Can Eat Crab Legs - 4:00-8:00 p.m.

Friday - All You Can Eat Catfish (baked or fried) - 4:00-8:00 p.m.

Saturday - All You Can Eat Rib Night - 4:00-8:00 p.m.

FOOD IS PROBABLY TOO IMPORTANT TO MY FRIENDS AND FAMILY...

2009-08-03T21:42:00.013-04:00

…but, hey, there are worst things to be addicted to I suppose!

As soon as my friend Jeff Wilson arrived in Harriman, we began his visit with a lunch feast at Midtown, Tennessee’s “Good Ol’ Days Diner” with hot dogs and burgers. The hot dog I had, pictured here was a delight with a sweet tasting slaw and corn nuggets. If you travel through this area (Intersection of Hwys 29 and 70), you must try any of the treats here!

After a day of hiking and sightseeing, we took Jeff to Big Ed’s Pizza in Oak Ridge, TN. Big Ed (Jr.) had expanded the draft beer selection to include two of my favorite pal ales, Fat Tire and Yuengling. I was absolutely thrilled and will go there twice as often now for sure. The pizzas were made to perfection, as only Big Ed’s staff has been making them since 1970. It is a must if traveling through East Tennessee – it’s an institution!

At breakfast the following morning, I started the day with a Ciabatta Breakfast Sandwich at Mimi’s Café at Turkey Creek in Knoxville. Between the great bread is an egg, grilled ham, bacon, garlic spinach, tomato, cheddar cheese, and citrus remoulade!

Jeff picked out the huge Chipotle Breakfast Burrito, which was stuffed with scrambled eggs, shredded beef, green onions, cilantro and black beans, all topped with chipotle sauce and melted cheeses, and served with red skin potatoes!

Jeff and I met Judy, Neena, Ron, and Corey at the Wild Wings Café that evening to cap off a wonderful day of shopping at the Smoky Mountain Knife Works, Bass Pro Shop, and Gander Mountain. Man, we were so hungry for some wings!

As I have documented, Judy and I went to Memphis with Jeff on Wednesday morning. GO HERE for two post on the wonderful time we had last week! In Memphis we treated ourselves to BBQ!

Our first outing was at Charles Vergo’s Rendezvous Charcoal Ribs. The Rendezvous has been in Memphis since 1948. If dry-rub ribs are your weakness, then you must drop by there and pig (on pun intended)! You can see the guys working the BBQ beef and pork in the kitchen from your table. You’ll notice that there are just as many orders “to go” as dine-in! The place is a bee hive of activity. Oh yes, they ship too!

On Thursday night, we made it over to Neely’s Bar-B-Que (west). In February 1988, four brothers (Gaelin, Tony, Mark and Patrick) launched into the barbeque business. They opened their first restaurant in downtown Memphis, with only tables, chairs and one BBQ pit. The brothers started building a reputation of hard work, great BBQ and consistently good service. Four years later after a huge demand we expanded to an East Memphis location, which was opened in October of 1992.

To our delight, these “wet” ribs were sweet and delicious. We also tried the pull-pork and BBQ spaghetti! The spaghetti was a wonderful surprise for us all.

Well, I’ve made myself hungry, so I have to go now. I think there is some “chicken-chili” ready in the kitchen!

QUICK AND EASY HAM AND TURKEY POCKETS

2009-07-18T23:06:00.006-04:00

Lightly spray an 8X12 glass baking dish, and spread out half of a Pillsbury Crescent Big and Flakey Dinner Roll package, so that the bottom is covered.

Bake that layer at 375 degrees for 8 minutes and remove.

Then, using thin sliced deli ham and turkey, like Hormel’s, (do not used smoked meat of any kind) layer generously over the baked layer.

Then place a layer of provolone cheese over the first meat layer. Then place a second layer of meat over the cheese layer, and then another layer of cheese.

Cover the last cheese layer with the other half of the dinner rolls, making sure to completely cover the cheese, and bake again according to the full package directions.

Serve with chips and a small side of mayonnaise, Miracle Whip, or Dijon mustard for dipping!

It’s not exactly a pocket, but it taste just as good without all the extra salt!

FLANK STEAK FAJITAS

2009-07-11T21:25:00.009-04:00

Judy and I bought a medium size flank steak at the store this week, a green bell pepper, a large Vidalia onion, a package of McCormick Fajita Mix, a jar of Paul Newman’s Salsa, and a package of high fiber tortilla wraps. That’s all we used for this meal except for some garlic powder, some salt, and pepper.

I rubbed the steak in the fajita and garlic powder, sprayed it with olive oil, and let it set for 30 minutes.

I put the marinated steak on the grill with the setting as low as it would go, and set the timer for 15 minutes. When the timer went off I flipped the steak, and reset the timer.

Over medium heat, Judy then sautéed the green pepper and the onion pieces in olive oil, with salt and pepper.

When the timer went off the second time, I brought the steak in on a cutting board and let it set for 5 minutes. Then I sliced the steak, across the grain, into very thin slices. On plates I spread out an “Ole’ Xtreme Wellness 8 Grain Tortilla Wrap”, lathered mine with Miracle Whip and hers with sour cream, spread out a line of shredded cheese, layered on strips of steak, then covered those with the sautéed peppers and onions, and dabbed on the salsa.

I sprinkled a little more salt over the center of the wrap, and folded up the bottom and wrapped over each side forming the standard wrap roll.

On the side we had a handful of “LAY'S® Kettle Cooked Reduced Fat Original Flavored Potato Chips” and an icy cold Diet Mountain Dew! It was wonderful!

After a day of mowing, blowing off the driveway, taking off a load of garbage, and spraying the yard where the concrete truck had mashed my Zoysia Grass, I was starving and this meal filled the bill!

The steak turned out very tender and required only 30 minutes cooking on low flame! When you’re in a hurry, this is a great meal to satisfy your taste buds and get you back in the game…or through a nap!

CHICKEN WITH FRUIT AND RICE

2009-07-09T22:01:00.004-04:00

My wife Judy whipped this little ditty up the other day and no time, and it had a unique taste combination that we loved.

The most time consuming part of this meal was the shucking and pulling the whiskers off the yellow and white corn she bought. The corn-on-the-cob was wonderful with this meal. Around these parts we call them “rosin ears” (short for roasting ears)! Momma never hollered for me to run to the garden for some corn, or corn-on-the-cob, it was usually “James Paul, go pick me ‘bout six ‘rosin ears’ for supper!"

Judy first fried some chicken tenderloin, about 8 pieces, in olive oil and garlic, season with salt and pepper.

She sat the chicken aside to cool, before she chopped it all up in bite sizes, and then worked on washing, peeling, and cutting up a mango and some kiwi in to cubes and/or pieces. She then cut up some green onions (you can use shallots) and dumped it and on top of the bowl of fruit, which included a handful of washed seedless grapes.

All the while, Judy was cooking the brown rice according to the box directions. She timed this to be done when the dicing and slicing was all over.

She then dumped the chicken cubes and rice into the same skillet she used to cook the chicken in, and dumped in the bowl of mixed fruit and onions. She then blended in some low-fat plain yogurt, and about a 1/3 cup of fresh orange juice! What a combo of wonderful taste.

She then reached up and pushed start on the microwave, and start again for 6 minutes on the timer, and cooked the ‘rosin ears’ that were wrapped in wet paper towels. Yes, just 6 minutes!

This dish is best enjoyed either cool/cold or at room temperature with the hot buttered and salted corn-on-the-cob. It’s yummy and good for you!

GENERAL TSO’S CHICKEN BREAST

2009-01-10T20:22:00.006-05:00

OMG! Go to Wal-Mart, of all places, and buy you a box of Innovasian Cuisine’s General Tso’s Chicken Breast (if cooking for two – two boxes if cooking for 4 or more) in the frozen food section! It comes with a spicy sauce that is out of this world – kind’a sweet and lots of spicy kick!

Pop the chicken into the oven as the directions indicate. Remove them and add the included sauce for another 5 minutes before finishing the dish.

However, the dish needs something else – that’s where ol’ Mushy comes in!

In a skillet or large “stock pot”, add about ¼ cup of EVOO, and turn the heat up. Take about a 3^rd of the box (if cooking for two – ½ if for 3 or more) of Barilla “Plus” Thin Spaghetti and break the spaghetti into 3 pieces. Drop the spaghetti into the hot EVOO, pour in about 1 cup of chicken stock, sprinkle with salt, and put in 4 or 5 whole pieces of garlic, dash in about a table spoon of soy sauce, and about 1 heaping table spoon of butter.

As the liquid begins to boil, crush the garlic with a large spoon, and stir the mixture until all the liquid is absorbed and the spaghetti becomes limp.

When the chicken is ready (after pouring the enclosed sauce over them), dump the chicken and sauce into the pot with the spaghetti and mix thoroughly.

Man…you talking about a taste wake up, this dish will make you say “WOW!” out loud!

Look at my Katie Bug enjoying the finished dish!

A QUICK CHORIZO BREAKFAST WRAP

2008-12-31T11:05:00.005-05:00

Open and squeeze one tube (approx. 2.7 oz.) of Ole’ Mexican Chorizo sausage into a medium skillet and heat it on low heat.

Cut into small pieces, enough onion to mix with the appropriate number of eggs you plan to cook. I cooked for two, so I used 3 eggs. The chorizo will make its own grease, but you will need to blot that out with a paper towel before adding the eggs.

Once the sausage is cooked through and the onion pieces are translucent, reduce heat and remove the skillet until you have seasoned the eggs with salt and pepper. Do not use as much as normal for scrambled eggs since the sausage contains a large amount of both!

Break the egg yokes and mix the chorizo, onions, and eggs into a batter. Put the skillet back on the heat and cook until eggs are done.

Hopefully, you have already prepared your coffee, and have placed one Ole’ Mexican Xtreme Wellness Tortilla wrap on a plate. I prepared 2 plates for the 3 egg scramble I made. I like to put a little Kraft Mayo with Olive Oil on my wraps!

Spread the chorizo and egg mixture evenly over the tortillas you have prepared and serve with hot black coffee!

A MEXICAN TWIST TO BREAKFAST PIZZA

2008-12-21T14:12:00.005-05:00

I bought myself a new camera, not for Christmas, but for my wildflower and hiking hobby! So, this morning while we were engaged in cooking up a twist on our “breakfast pizza”, I made a few snaps of the yummy pizza being constructed!

The basics are the same, a roll of large Pillsbury “Big and Flaky” Crescent Rolls, a round pizza baking sheet or dish, some eggs, cheese, and some kind of meat!

While I gently coaxed the triangles of dough into the round shape of the Pampered Chef pizza dish, Judy chopped up some sandwich ham, cut and opened two rolls of Ole’ Mexican Food Chorizo Sausage, and half a small onion. In some EVVO she sautéed everything together until the onions turned translucent.

Having finished the dough, I then beat up 3 large eggs, added salt and pepper, and some diced jalapeños. I poured the mixture into the middle of the dough and worked it out evenly over the dough’s surface. I then took the skillet of ham, chorizo, and onions and sprinkled them over the beaten eggs. Finally, I layered on the Kraft Pizza Cheese!

I then popped the dish into a 375 degree pre-heated oven for about 20 minutes.

When the pie came out it had bubbled up in a few places, but as it began to cool it shrank back into a perfect pizza shape!

Let me tell you, coupled with our coffee, this was delicious!

We sat and watched CBS NEWS Sunday Morning, as we’ve been accustomed to doing since we were married almost 29 years ago! If you’ve never tried the taste of jalapeños with your morning coffee, you have missed an incredible taste sensation! The hot of the pepper and the coffee mingle romantically in your mouth…it can’t be described adequately, so just try…trust me!

BREAKFAST PIZZA

2008-11-22T12:42:00.006-05:00

Judy and I discovered a long time ago that we love to drink coffee with the heat of jalapeños in our mouth. This means that we must occasionally have a spicy omelet or breakfast pizza, loaded with diced onions and jalapeños, in order to give us that special taste in our mouths.

We had the omelet earlier this week, but when we discussed what to fix this morning, we both remembered the crescent rolls in the refrigerator – naturally, we both said “breakfast pizza” at the same time!

The first step to preparing bacon, or anything fried, in our house is prefaced by the "lighting of the candles". Judy loves her candles, so there are always at least half a dozen to light! Notice the Christmas flower arrangement she made…lovely huh!?

Jeff asked, “Who died” when I shared the photo with him earlier in the week! Judy may never speak to him again!

While Judy cooked a couple of strips of bacon, and sautéed the diced onions and jalapeños, along with a couple of strips of sandwich ham, I sprayed the Pampered Chef pizza dish with EVOO, and spread out the triangles of Pillsbury® crescents with the Baker's Roller® Judy had hidden in a drawer of implements we rarely use.

The triangles want to separate, but if you work hard at kneading them together, they will eventually cooperate and flatten out together.

Once it was all spread out as far as I dared to push it, I poured three beaten eggs over the top. The eggs were seasoned with salt, pepper, and Tennessee Sunshine hot sauce. The mixture will run off the edges unless your put the dough into a smaller pan with sides, but as it turned out, on the pizza stone, the egg cooked up just right in the oven. We simply cut it from the edges of dough and laid the cooked strips on top of the pizza.

After pouring on the eggs, I layered on the bacon, and sautéed onions, jalapeños, and ham! Yum!

This was all popped into a preheated oven at 375 degrees for about 13 to 14 minutes.

The taste was wonderful and the jalapeños and coffee bit at our taste buds!

WIENERS, RICE AND BEANS

2008-11-15T16:50:00.007-05:00

Being retired means you try and make everything as easy as possible, without sacrificing good taste!

Judy and wanted something quick, delicious, and we promised to eat only one serving. It's our way of trying to cut back - put a normal portion on the plate and put anything left over up for next time! Seems more logical than doing without the foods you really like...doesn't it?

Anyway, as Baylee girl looked on, hoping I dropped something, I prepared wieners and onions for cooking.

Judy busied herself in measuring and cooking the right amount of brown rice, and opened a can of black beans.

I chopped a small onion into slivers and set them aside.

I cut the wieners in half length wise, then each half into quarters. I cooked the sliced wieners in a little EVOO, then poured my famous half Heinz 57/honey sauce over them. At the same time, I added the onions over the top and mixed it all up.

After adding the onions, I watched for them to start to get translucent, and then supper was ready!

You can tell the difference in our eating habits by looking at the different servings. Judy likes to compartmentalize, while I pile everything on! After all, it wall winds up in the same place...as my dad used to say!

Now if we weren't trying to cut back a little, we would have served this meal with some cornbread on the side! Man, that would have been great too!

Sorry Baylee...Daddy Dog was just too hungry!

VISITING APPLEWOOD

2008-11-15T15:53:00.003-05:00

Once a year, Judy and I take my Mom up to Pigeon Forge, TN to make her advance Thanksgiving Dinner Reservations at the Applewood Farmhouse Grill. She is very old fashioned and does not believe she can accomplish the same thing over the phone!

I pointed out to her this time that all she has to do is request seating in the Fireside Dinning Room. I think I saw a light come on, as she looked up at the side on the doorway to the dinning she favors. The other dinning areas in the restaurant have different names and, therefore, different signs hanging above their entrances.

She tried the phone one year and ended up in the Applewood Farmhouse Restaurant, which is a few hundred feet further down into the Applewood area. The restaurant is several years older and she has always preferred to have her “wonderful” Thanksgiving Dinner in the Grill, and in the “Fireside” dinning room. However, until today, she did not know they had specific names that she could request and be sure of her seating.

However, going up once a year does give us an excuse to eat and enjoy the day together. If for nothing more, we may drive the 115 mile round trip next year. Who cares?

Today, Judy and Mom had a traditional vegetable plate, while I could not get the “fried bologna” sandwich out of my mind. I wanted the chicken livers, then I wanted vegetables, then I wanted the catfish, and then…heck, I wanted everything they had! I ordered the sandwich and appeased my watering mouth with a couple apple fritters slathered in apple butter!

I was all beautiful…as food is to me!

FRIED SQUASH AND PINTO BEANS

2008-11-09T01:00:00.001-05:00

As promised, mom cooked for me Sunday afternoon. However, she went to two places and could not find okra or green tomatoes, but she prepared a find meal just the same.

The fried squash was delicious, dipped in egg and rolled in corn meal! She added pinto beans, with lots of juice so the corn bread muffins could soak it up! She also made mashed potatoes and meat loaf.

To add to the taste combination were fresh tomatoes, cucumbers, and sweet onions! Of course, I added to the flavor of the potatoes by adding a dab of Miracle Whip Salad Dressing! Yep, and it is great! You put mayo or Miracle Whip in your potato salad don’t you? Well, you should! I learned this little “common-sewer” tip from my Uncle Tom. He loves his mashed potatoes this way, of course, he is one to eat a raw onion while drinking a Pepsi!

My little 80 year-old "mama-zoody", who weighs a good 100 soaking wet, can still stand by the stove and cook with the best of them. She has forgotten more about cooking than I’ll ever learn!

She promised to get okra and green tomatoes soon and do it all again. I personally can hardly wait!

SZECHWAN CHICKEN

2008-11-05T16:00:00.000-05:00

Tonight’s menu:

Bring to boil 14 ounces of chicken broth and add one slice of American cheese for additional flavor
Add in 14 ounces of white rice, cover and set aside
Add 1 package Szechwan oriental seasoning, 1 teaspoon sugar, and 3 table spoons of soy sauce and ¼ cup of water in boil, mix, and set aside
Heat olive and sesame oil and table spoon of fresh garlic in skillet
Add 3 boneless chicken breast cut into thin strips and brown
Add the following fresh vegetables and stir fry until soft:
Green beans
Asparagus tips
Squash
Orange bell pepper
½ red onion
¼ cup almond pieces
Add ¼ cup of pineapple juice and pineapple pieces and the seasoning mixture
Stir fry until sauce is thick and hot and remove from heat

Present as shown in photos

AH, I REMEMBER WHEN

2008-10-30T20:08:00.000-04:00

I remember when I used to invite my future wife over for Mushy’s Special steak and baked sweet potato by candle light! I think my cooking was part of what wooed her in the first place.

We tried to re-live one of those wonderful evenings the other night – wanting to make it just as special.

For her, it was a thick juicy filet and for me, a big juicy t-bone!

The weather was perfect for grilling, not too hot, and not too cool, with the smell of spring flowers blooming in the backyard, the birds were still singing, and the Black Dog Ale was cold.

In the oven, the huge sweet potato was baking for about an hour, while I prepared the butter and brown sugar!

All went well; the steaks came off the grill perfectly cooked, having resisted turning them more than once.

The meal was delicious, even if the fresh portabella mushrooms and sweet Vidalia onions were still safely hidden in the fridge! They would have been nice with the steak, like in the old days, but best I can remember…there was no room anyway!

WALNUT ENCRUSTED SHRIMP

2008-10-26T19:55:00.004-04:00

I bought a large package of frozen cooked shrimp a week or so ago for a snack with cocktail sauce and crackers. As it turned out, we needed something for a meal tonight.

It just came to me to try the “breading” I used previously on fish, and it turned out tasty!

After completely thawing the shrimp, over about 2 hours, I drained them on a paper towel and removed the tail shells.

Judy prepared some brown rice and dumped in about a half a cup of frozen peas. They cooked while I prepared my shrimp.

Sipping on one of my favorite libations, the best sipping whiskey made, George Dickel, I finely chopped walnuts and spread them out on a paper plate.

In a bowl, I cracked a jumbo egg, added salt, black pepper, a little blackened seasoning powder, and a little paprika (why…I just wanted the color). I whipped the egg and ingredients, mixing them very well.

I then dumped the shrimp into the bowl and tossed them, thoroughly mixing the egg mixture on them.

I then placed the shrimp into the crushed walnuts and turned them to get nuts on both sides. I then placed the encrusted shrimp into a skillet of hot EVOO and garlic. I let them cook on each side until the nuts looked “browned”!

Dividing the rice and peas, and the shrimp, we soon began to swoon and moan over the goodness of the shrimp and walnut flavor. It was quite a surprise meal that just happened!

QUICK SOUTHERN RAINY DAY MEAL

2008-10-11T17:47:00.000-04:00

The weather is definitely changing this time – a front moved through this afternoon blowing yellow leaves all over the yard and dropping the temperature some twenty degrees cooler than yesterday. I is supposed to be down to 38 Friday night, so I guess Indian summer is about over!

This weather change called for some quick thinking about something simple to cook and good to eat on a cool damp evening. In the south that calls for pinto beans, cornbread, onions, and maybe some smoked Johnsonville Beef Brats as an extra comfort kicker!

Sure was good while watching the cool air chase the clouds away!

JOHN McCAIN BABY BACK RIBS

2008-09-27T17:18:00.007-04:00

Yep, I watched Rachel Ray with my wife last week and Senator McCain and wife Cindy was there showing her how he does his ribs. He said he’s had up to 4 grills going at once and loves to cook that way. He said, “The longer you’re grilling, the longer you’re with friends!”

He explained how he does his baby back ribs:

Ingredients

1 rack baby back ribs
Equal parts garlic powder, salt and pepper, combined in a shaker to make a rub
1 lemon, cut into wedges

So, I tried it, but unfortunately my grill will not reduce heat below 225 degrees. Therefore, after cooking them for about an hour and a half, bone down, they came out over done! My bad! I moistened them ever 20 minutes, with the lemon juice, and adding more of the rub mixture, and didn’t even turn them “meat down” until the last 10 minutes, but they still came out dry. Even adding my sauce didn’t save this meal. Luckily we had a great baked potato to fill us up.

I’m going back to my brother-in-law’s method, my method, or at lease cut the cook time on this one in half!

Sorry John!

BTW, while I was at it, I threw on a rump roast for a future meal! It did turn out well, because it was thicker perhaps!

REAL LIFE TO REEL LIFE!

2008-09-19T19:51:00.000-04:00

Blog4Reel is the first-ever competition giving bloggers the chance to have their blogs turned into actual movies, not to mention the chance at winning $2000. So, ol’ Mushy and Suldog signed up! I entered my “Cross-Hairs” site (which could be a great screenplay), my “Mushy’s Moochings” sites. Hey, my life could be a movie!

They wanted realness and told us we could write specifically for the competition, link our existing blog/s to the competition, or join just to vote on our favorite blog/s (so I voted for Suldog)! It is that easy! It’s real life to “Reel” life.

We would appreciate it if you would take a moment to vote for us (see the VOTE in our sidebars), or go there and enter your blogs! Let us know…we’ll vote for you too!

You have to sign up in order to vote, but it’s not big deal…you don’t have to give them your SSN or anything!

Thanks in advance!

Apple-Fennel Stuffed Pork Tenderloin

2008-09-11T01:00:00.005-04:00

Judy and I watched an episode of Rachel Ray the other day and caught this great looking recipe. We just had to try it tonight.

Judy prepared all the dressing, the potato salad, and the coleslaw, while I did the work on the tenderloins. Here is the way it is supposed to go:

Salt
1 package pork tenderloins (2 tenderloins)
Pepper
2 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling
1 small fennel bulb, cored and chopped
1 small onion, chopped
2 tablespoons of garlic, finely chopped
1 firm apple, we used Gala, peeled, cored and sliced
Pepper
1/2 cup apple juice
1 cup fresh breadcrumbs

Pre-heat the oven to 400°F.

Trim the tenderloins of silver skin and butterfly them by cutting in and across – but not all the way through – the loins.

Cover them with plastic and pound them out to 1/4-inch thick. Season with salt and pepper.

Place a skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the fennel, onion, garlic and apple, season with salt, pepper and sauté until soft, 7-8 minutes. Add the apple juice to the pan along with the breadcrumbs and mix thoroughly to form a stuffing.

Divide the fennel-apple stuffing between the two tenderloins and spread into an even layer, leaving about an inch of the meat uncovered on either side.

Roll the tenderloins up like a jelly roll and place them seam side down on a sheet tray. Lightly drizzle some EVOO down over the tenderloins and season them with salt and pepper (use generously…ours needed more salt). Transfer to the oven and roast for 40 minutes, until the meat has browned.

Wash your hands after handling the pork. Then sit back and have Yuengling or two!

When the meat comes out of the oven, cover it with a piece of foil and let it rest for 10 minutes to allow the juices to settle.

To serve, slice the tenderloins and divide among four plates, or if there are just two of you, freeze one of the tenderloins for later.

Judy made coleslaw and potato salad for sides…man was it all good!

If you want to follow her recipe more closely, click here for the link.

BAKED PORK CHOPS, POTATOES, AND GREEN BEANS

2008-09-09T22:27:00.004-04:00

On a baking sheet, Judy baked lean, boneless, pork chops for one hour at 400 degrees. The meat was generously salted and peppered.

She turned the chop after 30 minutes, and beside it she placed about 8 cut up “new” or “red skinned” potatoes on the same cooking sheet. She sprayed the potatoes with olive oil spray and sprinkled them with salt, pepper, and garlic powder.

After the sheet had been in the oven for another 5 or 10 minutes, she pulled it out and spread on some whole green beans (Naturally, the beans should first be de-stringed!), greased generously with olive oil, and put salt and pepper on them. She put it all back in the oven for the remaining 20 to 25 minutes.

The chop should be completely done and brown, the potatoes should be tender to the touch of a fork, and the green beans should be slightly wrinkled and blackened.

Delicious…low fat…and good for you!

CALHOUN'S AT THE MARINA

2008-09-06T20:44:00.003-04:00

Neena and Ron met Judy and me for the wonderful lunch buffet at Calhoun’s today.

They have a wonderful assortment of tasty food on Wednesday and Friday each week. For $12, including the tip, it’s all you can eat of fresh vegetables (white and green beans, yellow corn, fried okra, carrots, cheese and cauliflower, mac’n cheese, creamed spinach, mashed potatoes, and more), breads (sweet rolls and cornbread), fried catfish, chicken strips, fried chicken livers, and pulled BBQ. Sometimes there will be ribs!

Of course there are the usual condiments (honey mustard and tarter), and coleslaw!

Today there were chocolate chip cookies, or you could have all kinds of fruit, and cottage cheese.

Back at the table, the waitress keeps the glasses filled with un-sweet tea and water.

While we ate, we discussed upcoming plans to spend 3 or 4 nights in a cabin in Big South Fork, and of course, what we were going to eat then!

Out the window, we watched as boats entered and left the marina area, the geese and ducks caucusing along the bank, and schools of tiny minnows darting in and out from under the floating piers.

If you haven’t, you should visit Calhoun’s at the Marina in Lenoir City, Tennessee sometime for lunch. Or, visit either the indoor or outdoor bar sometime for great fun. I’m sure it’s hopping on the weekend too! Who knows, you may even be invited over to a party on one of the resident houseboats under the big shed!

If you prefer a quieter time, then sit by the peaceful Fort Loudon Lake waters, held back by the Fort Loudon Dam, and just watch the wildlife play.

MOM’S COUNTRY SUPPER

2008-08-08T00:14:00.006-04:00

Judy and I ate supper with my little momma this afternoon. It was her standard meal, one which I ate many times over the years I’ve been blessed with her. It was a great meal that always filled me up and yet left me wanting to push in just one more bite of everything.

Judy loves mom’s pinto beans, or as she says it “beantos!” Another thing Judy likes with her “beantos” is chocolate cake! Yes, it is good, I’ve been forced to try it, but it was not something I have to have, but to her it is the dessert taste she craves. So tonight, after waiting for the beans to cook all day, she gave in to the “chocolate force” and enjoyed herself.

There is nothing better than a good tender beef roast, with carrots, potatoes, and onions all cooked up in the same beef juices! Yes, there is something green, kind of, it’s in the slaw, and man does the juice from the slaw make cornbread taste even better.

I have been cutting back on my eating for the past two weeks, so tonight I splurged and loaded my plate. When it was all over, I had a hard time deciding between one more bite of the hominy, the beans, the slaw, or the cornbread…so, I ate a little more of each!

Thanks mom for the great meal and love and warmth I’m feeling inside right now.

PORK TENDERLOIN AND APPLES

2008-08-06T15:15:00.001-04:00

RETRO POST!

Since retiring, I love to spend time in the kitchen, sipping on an Old Scratch beer (made by Flying Dog), cooking up what sounds good to me. My imagination usually ends up tasting pretty good. Here's one of the first I tried:

Heat vegetable oil and add half a large onion (whole if you like)
When onions are soft add a table spoon of sugar and saute to brown
Add 7 to 8 1” thick slices of port tenderloin and brown each side for 2 minutes
Add 2/3 cup of hard apple cider and 2/3 cup of chicken or vegetable stock
Salt and pepper to taste and a table spoon of sage
Bring mixture to full boil and then simmer for 20 minutes
Then separate the meat slices with slices (about 1/2 to 1” thick) of apple (any kind or mix) I used Mutsu
Cook apples for 3 minutes each side (you can turn meat if you like)

Serve with either a salad, long grain brown rice, or, as I did, a cold bean salad on the side (see photos)

HORSESHOE BREAKFAST SANDWICH

2008-06-29T13:15:00.000-04:00

So, I was sitting there in my living room watching the Food Network, and, as usual, I was sucked into Guy Fieri’s “Diners, Drive-ins, and Dives”! He and Paula Deen grab my “grease buds” every time I pass either show!

However, this particular “Diners, Drive-ins, and Dives” show was about crazy breakfast dishes, and especially one about the “horseshoe breakfast” sandwich. Man, this baby is a grease lover’s dream concoction, and I had to have one!

Mine was a little less loaded than the ones Guy featured, but the basics are the same:

One or two pieces of toast laying flat on a plate
Topped with two crumbled pieces of bacon
Topped with a slice of American cheese
Topped with fried cubed potatoes and onions (salted and peppered)
Topped off with a very runny, over easy, egg (or two)!

My tongue almost slapped my brain out before I could cut off a bite and get it into my mouth! To quote “Fat Bastard”, “Now get in my belly!”

Put one in yours today…so easy, so tasty!