A few weeks ago I posted the recipe for Southern Living Smoky-Sweet BBQ Rub. Dave the Builder bought an English cut roast at the market and suggested we season the roast with the Smoky-Sweet BBQ Rub. We put the seasoned rub to the Places In The Home taste test and it scored 5 forks out of 5 forks. Here’s our grading scale:
Scale of 1-5 Forks
1 fork: Never Again
2 forks: Where are the Antacids?
3 forks: TLC (Tastes Like Chicken?)
4 forks: Will be Cooking This Dish Again!
5 forks: Share Worthy Recipe!!
Working on home decor projects makes it necessary for the dinner menu to be lovin’ from the oven friendly. Season the chicken, pork, or beef, pop it in the oven, and forgetaboutit! This week’s recipe deliciously met those requirements.
Preheat oven to 350 degrees F (175 degrees C). Rub roast with smoky-sweet bbq rub. Place in 4 qt. oven proof pot or roasting pan. Combine cola and water together and pour over roast. Cover and bake at 350 degrees for 3 hours or until tender.
Inspiration is a powerful motivator. I’ve been keeping late hours the past few weeks catching up on emails, sourcing, writing and supervising the kitchen paint project. Earlier today I didn’t think I would have the energy to write up a post, but here I am at the keyboard typing out what I hope is informative as well as inspirational information for using metal colors in interior design and home decor.
In order to keep my painter happy the air is turned to artic blast, the coffee is brewing, and the radio dial is set to classic rock. “Heavy Metal” by Don Felder played this morning, and now it is stuck in my head. Between that song and the Olympics, the inspiration for this using metal colors in interior design and home decor post was born.
Happy Birthday, Julia Child! August 15th marks the birthday of Julia Child, one of my absolute favorite cooks. Currently, I am without proper kitchen facility during of our kitchen painting marathon. If one can’t cook, one can certainly join in the Julia Child birthday celebration by posting one of her favorite Julia Child dishes, Julia and Jacques Cooking at Home Chicken Pot Pie recipe.
“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit.”
Mrs. Child’s practical and palatable approach to food and her in Julia’s kitchen advice, wry sense of humor, and signature brand of cooking techniques continue to inspire the foodie faithful of the this culinary world we deliciously exist in.
I continue to marvel at the tenacity of Mrs. Child. She was a woman who knew exactly what she wanted, and deliciously excelled in achieving it. The informative timeline of Julia Child’s life is a fascinating read.
3 cups leftover roast chicken, cut into ½-inch chunks.
For the crust:
Combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add 2 tablespoons of water, and pulse 1 or 2 times more. Don’t overmix so that the dough forms a ball.
Turn out dough, pâte brisée, on a large sheet of plastic wrap. Lift the ends of the plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour and cook, whisking until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Season to taste with salt and pepper. If the sauce is too thick, whisk in remaining broth. In the episode, Julia states “And as always, you want to make more sauce than you think, don’t you think? Never enough.”
Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-ounce deep pie dish or other baking dish. Mix gently and taste for seasoning.
Flour a work surface. Remove dough from refrigerator, and cut in half. (Set aside half for another recipe.) Roll out remaining dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1½ inches overlap all around.
Whisk egg in a small bowl. Brush onto rim of dish. Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Press overlap onto the rim and against the outside of the dish, sealing tightly. Poke tip of knife through crust to create 3 steam holes near the center. Place on cookie sheet and place in oven. Bake 20 minutes at 400 degress, then reduce temperature to 375 degrees. Bake 15 to 20 minutes more, until crust is golden and filling is bubbling through steam vents.
Allow to rest and cool for 10 minutes before serving. Serves 8.
The Places In The Home summer salad series continues with a chilled salad recipe perfect for summer. This recipe for Chilled Black-Eyed Pea salad will not disappoint.
Chilled Black-Eyed Pea Salad
2 cups dry black-eyed peas
6 cups water
1 Tablespoon chicken bouillon seasoning
1 teaspoon garlic powder
1 teaspoon fine black pepper
1 medium bell pepper, chopped
1 celery rib, finely chopped
1 green onion, chopped
1 onion, chopped
2 tomatoes, chopped
2 Tablespoons fresh parsley, finely chopped
½ cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1 ½ teaspoon sea salt
Wash black-eyed peas. Drain black-eyed peas and place in a deep pot and cover with water. Bring to a boil.
Drain off the water, add fresh water and return to burner. Add powdered chicken bouillon flavor, garlic powder, and pepper. Bring to a boil. Reduce heat to medium high and cover with slight vent. Cook for 20 minutes, or until tender. Drain off water and place peas in a large mixing bowl. Allow to cool.
Chop bell pepper, celery, onion, green onions, tomatoes, and parsley.
In a small bowl, whisk together mayonnaise, Worcestershire sauce, and lemon juice. Season with sea salt and additional pepper to taste.
Pour into the vegetables and gently fold all ingredients together. Cover and refrigerate for at least 8 hours.
Do you trip report? I like to keep the fun and memories of a memories of a getaway alive with a trip report. Long before Twitter, Instagram and Facebook, I was reduced to archaic methods of recording and reporting trip buffoonery. A 35mm camera, a honking huge video camera, and a written trip report got the job done. I definitely don’t miss the the video camera, kinda still like the pics from my 35mm camera, and will keep on keeping on with the trip reports.
After running across pictures from our trip to Dallas last year, listening to one of my favorite singers on Spotify, and getting a big old Texas kick out of the new Dallas on TNT, I’ve got memories from last year’s Dallas trip on my mind.
Our son called from the Great White North to inform us he was coming home for a visit. We will now be three for the trip over to Dallas to see the performer I refer to as “the voice” in concert at American Airlines Center.
The son quickly informed the mother he would be sitting this one out- the concert, not the trip. In spite of how health conscious and diet minded he is, he had his taste buds set for a west coast treat recently new to Texas. More on that later.
“The Voice” is the incomparable Josh Groban.
On our 25th wedding anniversary trip to Las Vegas, I had the pleasure of being introduced to the beautiful song “February Song” by Josh Groban.
Chill bumps! When he announced he would be touring in 2011, I kept my eye out for the dates. I zeroed in on a Dallas, Texas vacation, waited for the tickets to go on sale, and starting planning the trip.
The concert was fantastic! The pictures not so much, but you get the general idea.
I discovered a love of turquoise cowhide chairs while we were in Dallas. When in Rome and Dallas, as they say. While watching Good Morning Texas, I learned Vern Yip of HGTV’s Design Star and Bang For Your Buck was in Dallas on a promotional tour. Our schedule was not permitting me to attend, but my ever handy notebook and pen got an early morning workout. I sipped strong Texas coffee, paid close attention, and jotted down his home decor advice, suggestions, and tips.
Good interior design and home decor information. I knew I liked that turquoise cowhide chair.
California based In-N-Out Burger was the reason for our son’s excitement about our Dallas trip. Yes, they are that good! One of our favorite Saturday night Vegas traditions was seeing the show Mama Mia at Mandalay Bay, followed by a gourmet dinner fit for a dancing queen and her man at In-N-Out Burger.
Our trip to Dallas satisfied our son’s In-N-Out Burger craving, marked seeing Josh Groban live in concert off my bucket list, and gave Dave the Builder the opportunity to brush up on his tour guide skills. Load ’em up! I’m ready to hit the holiday road to the Big D again.
Dream House StudiosWhether brilliantly hanging in the center of the room, strategically and stylishly placed as an accent, or on top of a lamp post, lovely lantern light fixtures remain classic and elegant home decor choices for interior and exterior spaces.
An antique round pedestal center table becomes a stunning muse for the iron foyer lantern. I really like the look of the lantern, and the way it is hung slightly lower than a conventional hanging height.
The summer salad series rolls on with this delectable dish. Chicken Salad, Tomato, Peach and Avocado Stacks with Peach Puree is a fresh, light and made for summer days dish.
Chicken Salad, Tomato, Peach And Avocado Stacks With Peach Puree
For Chicken Salad:
4 skinless, boneless chicken breasts
1-1 ½ teaspoons teaspoon salt
1 teaspoon fine black or white pepper
2 teaspoons onion powder
4 teaspoons celery seed
½ – 1 cup mayonnaise
For Peach Avocado Salad:
6 medium peaches, peeled and chopped
zest of 1 lemon or 1 orange
1-2 Tablespoons fresh lemon juice
1 Tablespoon honey
3 medium avocados, diced
3 Roma tomatoes
3 green onions, chopped
salt- I prefer Kosher or sea salt.
fine black or white pepper
For Chicken Salad:
Place chicken breasts in large pot. Cover with water. Add salt, pepper, onion powder, and 2 teaspoons celery seed. Bring to boil over high heat.
Lower heat to medium-high and cook for approximately 45 minutes or until completely done with no red or pink. Add more water if needed. Remove chicken from water and place into large mixing bowl.
Use a knife and fork to shred chicken. For a little zip of fresh, I like to add a generous squeeze of fresh lemon juice. Now it’s ready for 2 teaspoons celery seed and any additional salt and pepper to your liking. Begin with stirring in ½ cup mayonnaise to coat chicken. I always begin with only ½ cup mayonnaise, and add additional if needed. Cover and refrigerate. Serve cold.
For Peach & Avocado Salad:
Peel and chop peaches. Stir together peaches with fresh lemon juice and lemon zest. Add ½ cup peaches and 1 Tablespoon honey together in food processor and pulse until smooth.
Season with Kosher or sea salt and fine black or white pepper to taste. Peel and dice the avocados. Chop the green onions and fresh parsley, and slice tomatoes. If you want to stack the layers in a rounded presentation, an empty tuna can thoroughly washed and with the top and bottom lids removed is a great round form.
For the first layer, arrange tomato slices, green onion, and fresh parsley on chilled plate. Lightly pepper to taste. For the second layer: spoon 2 Tablespoons peach puree around the tomatoes, green onions and parsley.
Next, top tomatoes, green onions, and parsley layer with 2 Tablespoons diced avocados and ½ cup of the chopped peaches. Sprinkle with Kosher salt to taste. Add ½ cup chicken salad and top with desired amount of green onions and chopped fresh parsley. Repeat steps for each individual serving. Serves 6.