TRAVEL TUESDAY - AUCKLAND, NEW ZEALAND

I always love arriving back in New Zealand - swooping down over the beautiful blue ocean, hearing the kiwi accent, and seeing the familiar products and packaging of the candy in the airport kiosk.
After clearing immigration and gathering our bags, we made our way through customs, out into the beautiful, fresh morning, picked up our rental car and navigated to downtown Auckland and the passport office.
I was thrilled when I discovered I would be able to renew my New Zealand passport - I had let it expire, with life being busy, the belief that NZ wasn't recognizing dual citizenship, and being able to travel on my American passport, meant I hadn't paid it much attention. But, reluctant to renounce my New Zealand citizenship permanently, I called to see about my options before leaving America, and consequently we found ourselves searching for 99 Albert St and the official New Zealand passport renewal forms.
Eager to have our first taste of "kiwi tucker", we walked down to the Viaduct Harbour for lunch, settling on Sierra, as the kids were hungry and grumpy and had no patience for me inspecting each and every item on each and every menu to choose the absolute best place to dine. After our first glass of New Zealand Sauvignon Blanc, and taste of Fish and Chips, we did the bare minimum of sightseeing - Sky City. It was an incredible panoramic view of Auckland, the sky walkers, sky jumpers and straight down through the glass in the floor, to the street below.
Then it was time to make the 1 1/2 hour drive to visit family.

We also enjoyed a brief taste of Auckland on our way out of the country, two weeks later.  Safran, a Spanish and Mediterranean restaurant, located in the Newmarket area, offered a lovely selection of Tapas, a final glass of delicious New Zealand Pinot Noir, and a small park out front, where the kids ran and played before boarding the long flight home. It was difficult to choose a favorite from our tapas selection, the Pan Fried Mussels, Chilli Prawns, Scotch Fillet, Meatballs, Quabapa (beef sausages), Paprika Chicken, or Beetroot and Goat Cheese Salad - each was delicious.

Chili Prawns at Safran 

TRAVEL TUESDAY - CARROLLTON and GRAPEVINE, TEXAS

TRAVEL TUESDAY - CARROLLTON AND GRAPEVINE, TEXAS

We spent a very brief time in the Dallas area recently, arriving just in time for dinner, we found Kimchi Stylish Korean Kitchen, which was modern and fresh and fabulous.

Kimchi Stylish Korean Kitchen

Everything was beautifully presented, and the staff there were absolutely amazing - one sweet server even showed my daughter and I how to cast on a row of knitting when she noticed we were having difficulty following the written instructions.
We sampled many different dishes, Mussel Soup, Spicy Pork Belly, Organic Salad, Cool Smoked Beef, Fried Shrimp, and several varieties of Kimchi - my favorite being the radish Kimchi. The Spicy Pork Belly was delectable, the sauces with the Fried Shrimp were wonderful and the Cool Smoked Beef had a delicious and delicate flavor.

Cool Smoked Beef

The Kitchen didn't have a liquor license, but my husband walked a very short distance to H Mart and bought rice wine and sake to accompany our meal and adding an extra element of fun to the evening.

After dinner, we ALL went to H Mart, where we wandered the aisles of the Oriental market, choosing a package of interesting walnut cookies for dessert, and perusing the seafood and produce and imagining the dinner parties we would have if we lived locally.

The next morning we had planned to visit the Sea Life Aquarium in Grapevine, but the line was so incredibly long, we decided to forgo the fishes and find a place to eat instead.
We explored - which on this particular morning simply meant, "drove down the main street of" - the historical downtown of Grapevine, and discovered a lovely little cluster of restaurants - Mi Dia, Bobs Steak and Chop house, Fireside Pies, ultimately settling on Winewood for our last meal in the country. The adults enjoyed Bellinis and Bloody Marys, and along with the kids, ate smoked gouda macaroni and cheese, chicken fried rib-eye, ruby red trout and grilled cheese with tomato bisque.
Then we returned to the hotel to pick up our bags and leave our car, and begin the next part of our journey.

The ruby red trout with white wine lemon caper butter sauce and roasted corn bean salad, from Winewood

TRAVEL TUESDAY - NEW ORLEANS - KING CAKE WITH CREAM CHEESE CINNAMON FILLING and KING CAKE WITH BOURBON AND PECANS

Happy Mardi Gras!
I have always loved New Orleans - from the minute I stepped off the plane to take my licensing exam, into the hot and humid summer. Quite a surprise, having just come from the middle of a New Zealand winter.
One of my favorite trips there in recent times, was for the Rotary International Convention - I had a glimpse into parts of the city I had never seen before. There was incredible home cooking, as people from different Rotary clubs fed us, we were able to stroll through the Aquarium after hours, sipping a glass of wine, and we were with friends who introduced us to restaurants and bars we hadn't known about.

One of the fun bars our friends took us to

Jazz band we saw while walking back to our hotel one evening

Although it wasn't Mardi Gras at that time - we have experienced many in New Orleans as my husband rode in a parade for numerous years.
A King Cake is a tasty treat, most plentiful around Mardi Gras time, and one I remember fondly from my days in Louisiana. Although you can buy them up here in Arkansas, they tend to be a little more elusive than down South, so I thought I would attempt to make one for the very first time.
The King Cake with Cream Cheese Cinnamon Filling is a simplified version, using crescent rolls for the dough, perfect to put together for a quick breakfast, snack or dessert.
However the King Cake with Bourbon and Pecans takes a little more preparation.
I planned to start it the day before Mardi Gras, but despite having been to the supermarket twice in three days, I still hadn't picked up the bread flour required in the recipe. My daughter was in a musical at school, and once we were home from that, I finally remembered the essential missing ingredient.
A final trip to the supermarket and I was ready to begin. Unfortunately, I was feeling a little weary by this time, I didn't read the recipe through thoroughly, thoughtlessly used the blender instead of the food processor and hadn't taken into account the hour and a half initial time to let the dough rise, and then the final three hours before I could put it in the refrigerator and call it a night - at 1 AM!
Although this project seemed to be doomed from the start - my cake actually turned out light and flaky and really delicious, with a perfect ratio of filling to crust.

KING CAKE WITH CREAM CHEESE CINNAMON FILLING

2 (8 ounce) cans crescent rolls (I used one, but really did need the second can)
4 ounces cream cheese, softened
2 tablespoons confectioners sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup brown sugar
1 teaspoon ground cinnamon

Heat oven to 350F.
Coat a 10 inch round pizza pan or dish with cooking spray.
Separate crescent rolls at perforations, place slices around prepared pan with points in the center. About half way down from points, press the seams together.
In a mixing bowl, beat cream cheese, confectioners sugar and vanilla until creamy. Spread on dough in the center where the seams have been pressed together.
In another small bowl, combine butter, brown sugar and cinnamon with a fork, until crumbly.
Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular king cake shape.
Bake for 20 to 25 minutes or until golden brown. Cool slightly and drizzle with icing.

ICING
1 cup confectioners sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

In a small bowl, combine all ingredients, drizzle over baked cake.
Enjoy!

Recipe adapted from The Morning News, February 2009

KING CAKE WITH BOURBON AND PECANS

FOR THE CAKE
1/3 cup milk
1 package active dry yeast
2 1/2 cups bread flour, plus more for dusting
2 large egg yolks, plus 2 eggs
3 tablespoons sugar
finely grated zest of 1 lemon
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl
FOR THE FILLING AND GLAZE
1/2 cup golden raisins
1/4 cup bourbon
3/4 cup dark brown sugar
2/3 cup toasted pecans, chopped
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons grated orange zest
1/4 teaspoon salt
1/2 cup confectioners sugar

MAKE THE CAKE
Heat the milk in a saucepan until scalding, transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks, process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture, do not process. Put the lid on, set aside for 90 minutes.
Add the 2 whole eggs, sugar, lemon zest, salt and nutmeg to the food processor. Process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap. Let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly. Form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.
MAKE THE FILLING
Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest and salt, mix until combined and set aside.
On a floured surface, roll the dough into a 20 by 7 inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1 inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll, pinch to seal.
Transfer the roll seam side down to a parchment lined baking sheet, tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.
Heat the oven to 350F. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.
MAKE THE GLAZE
Mix 3 tablespoons water with the confectioners sugar, brush 3 tablespoons of glaze over the cake, then drizzle with the remaining glaze.
Enjoy!

Recipe adapted from Food Network Kitchens
www.foodnetwork.com › Recipes › Baking › Cakes

TRAVEL TUESDAY - GULF SHORES, ALABAMA - SEA SCALLOP BROCHETTES WITH ORANGE SAFFRON AIOLI

A couple of summers ago my plan had been to rent a house right on the white sands of Florida, with a large balcony overlooking the ocean, and cocktails mixed each evening. After a glorious day on the beach, we would have an amazing dinner, tuck the kids into bed and enjoy the peaceful sounds of the ocean.
However, our vacation was a little different than I had imagined - we rented an RV, drove to, and parked in Gulf Shores, Alabama.

Our RV site in Gulf Shores, Alabama

Although there are no RV parks surrounded by, and commanding the premium view of gorgeous beaches, we did find a lovely spot by the ocean one evening, and stayed in a State Park the next.

After a day on the beach

We delighted in the fresh seafood available while close to the ocean, and then found this fabulous Sweet Home Farm cheese shop on the way home. We sampled cheeses and preserves and stocked the refrigerator in the RV.

This past frigid winter has made us treasure the sunny memories of our vacation even more, and this little taste of the ocean enveloped us in warmth.

SEA SCALLOP BROCHETTES WITH ORANGE SAFFRON AIOLI

AIOLI
2 egg yolks
6 tablespoons fresh orange juice, divided
1/8 teaspoon saffron threads
1 tablespoon finely grated orange peel
1 garlic clove
1/2 to 1 cup olive oil
1 teaspoon fresh lemon juice
BROCHETTES
24 sea scallops
8 8-inch skewers
16 fresh bay leaves

olive oil
2 oranges, peeled, sectioned
1/4 cup fresh tarragon

FOR AIOLI
Whisk yolks, 4 tablespoons orange juice, and saffron in medium bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in a thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons of orange juice. Season with salt and pepper.
FOR BROCHETTES
Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers and bay leaves.
Heat griddle over high heat, brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and tarragon.
Enjoy!

Recipe adapted from Bon Appetit, December 2006
www.bonappetit.com/recipes‎

TRAVEL TUESDAY - EUREKA SPRINGS, ARKANSAS

Eureka Springs is recognized as a Favorite Family Destination - and we have definitely taken the kids, and various family friends to Thorncrown Chapel, Turpentine Creek Wildlife Refuge, Quigley's Castle, War Eagle Mill, Cosmic Cavern and Onyx Cave. However, this weekend was just for my husband and me - and the Rotary Conference, which was the reason we were in town, and staying at the Basin Park Hotel.
It was the perfect weekend escape, the Victorian homes were beautiful with their dusting of snow and after asking a couple of friends who live in Eureka Springs for suggestions of places to eat and go, I was ready and excited to explore the town.

I had a rare and wonderful day to myself, and began my adventures at Fresh, on Main Street. Tucked in an adorable area called The Shoppes on North Main, they are a farm-to-table restaurant and had a gorgeous menu filled with soups, salads, sandwiches and freshly squeezed juices. I enjoyed my perfectly dressed spinach and arugula salad, seated by the generous windows, in the lovely, welcoming atmosphere. Complete with bar and exquisite service, it could not have been better.

Fresh - Olive oil and Balsamic - beautiful!!

Fresh - Arugula and Spinach salad

There are many great Antique stores in Eureka Springs, and one of my favorite is The Barn Shoppes. I picked up a gorgeous antique necklace and a jar of Lavender Port Wine Jelly, then popped down the road to W.T Fockers Discount Outlet, and across to 512 Village Circle, the address of Fresh Harvest.
This is an incredible store, filled with canisters of oils and vinegars, each available for tasting - and every one I tried was marvelous!! This is the second time I have been here, and I have trouble deciding which flavorful product I want to take home. I finally chose the Violet Balsamic, Lavender Balsamic, Toasted Sesame Oil and Arbosana Olive Oil.

Fresh Harvest

By this time, my husband was out of the conference, so I met him at the hotel, and wanting exercise and fresh air, we walked down the main street, making our way around the Historical Loop past the Crescent Hotel, and Ermilios Italian restaurant.

On our way back to the hotel, we stopped at StoneHouse for an amazing cheese plate and a fortifying glass of wine. It is always such a pleasure to see Rob and Amanda, the absolutely fabulous owners - this wine bar should not be missed!! We have been made to feel welcome (as I know everyone who steps foot into this stunning place is) from our very first visit here a couple of years ago to celebrate our anniversary.

The StoneHouse - one of my very favorite places in Eureka Springs

Amazing cheese plate from StoneHouse

Reservations for dinner had been made at the elegant Grand Taverne restaurant. My husband and I had dined here, when it was Chez Charles, and we were first dating.

Chez Charles now Grand Taverne

Their cocktails were incredible, and we ordered a selection of appetizers to accompany my Negroni and my husbands Gin Martini.
The pan seared scallop with lobster butter sauce was out of this world, and we really enjoyed the uniqueness of the grilled buffalo mozzarella wrapped in proscuitto and romaine with sun dried tomato vinaigrette. The grilled romaine salad and sesame encrusted tuna carpaccio were great as well, and as I had found at every restaurant and store I had been to throughout this memorable weekend - the service was excellent.

The Grilled Romaine at Grand Taverne

Sesame Encrusted Tuna Carpaccio, Grand Taverne

THE NEGRONI

Equal parts Campari, Gin, Sweet Vermouth
Place in a cocktail shaker with ice, shake vigorously, pour into a martini glass
Enjoy!

TRAVEL TUESDAY - BENTONVILLE, ARKANSAS - BAKED OLIVES STUFFED WITH GORGONZOLA AND MASCARPONE

As difficult as it is, because of the proximity to Christmas and New Year, and the fact that my husband never wants for anything - I still always like to organize something special for my husbands birthday.
On occasion, a home cooked dinner, where he is able to do nothing but relax and visit with friends, and sometimes a night or two out of town.
This year we decided to go up to Bentonville for the night - close enough that we didn't spend all our time traveling, but far enough away that it felt like a get-away!
We booked a room at the 21C on the Bentonville square, and started with cocktails at the Hive - mine had a hint of lavender, my husbands was infused with house made jalapeño syrup.
We nibbled on hummus with aleppo pepper and strolled along the ground floor perusing the array of art work, that changes periodically, and was different from the last time we were there.
Walking to the other side of the square, we enjoyed sitting at the bar at Tavola (where a friend had recently caught a glimpse of Tom Cruise).

The bar at Tavola 

I indulged in a glass of sparkling rose wine, and we shared fried olives stuffed with gorgonzola and mascarpone, and peppadews stuffed with goat cheese and shrimp.

The peppadews stuffed with goat cheese and shrimp at Tavola

Then on to the least friendly bar/bartender of the evening at the Tusk and Trotter, although barely served with a smile, their award winning Peach Whiskey Manhattan was still delicious.

The Peach Whiskey Manhattan at Tusk and Trotter

The Tusk and Trotter

We ended the evening at The Pressroom, delighting in their Crostini topped with sunflower seed pesto, celery, chèvre, avocado and arugula.

The Crostini at the Pressroom

The next morning I was thrilled to be able to walk across the road for brunch at Crepes Paulette,  heavenly, fabulous and an absolutely adorable setting - and I was thrilled that it was warm enough to sit outside and enjoy their deliciousness, along with my husbands company, on the last day of the year.

Usually I am an absolute recipe follower, but we are snowed in right now, and I had to make do with what I had. There was only a little mascarpone left in the container, so I based the portions on that - plus, the kids were having playdates and there were lunches to be organized and cookies to be made, so I didn't take the time for exact measurements.

BAKED OLIVES STUFFED WITH GORGONZOLA AND MASCARPONE

heaped tablespoon of gorgonzola
large spoonful of mascarpone
8 large green olives (remove the pimento or jalapeño or whatever they are stuffed with)
1 egg white, whisked
breadcrumbs

Heat oven to 400F.
Mix the gorgonzola and mascarpone, stuff into the olive cavity. Dip the olives into the egg white, then roll in breadcrumbs. Place on a greased cookie sheet and bake for 10 to 12 minutes or until the breadcrumbs are crisp and golden.
Enjoy!

TRAVEL TUESDAY - HOT SPRINGS, ARKANSAS - APPLE TOFFEE HAND PIES

The first time I ever went to Hot Springs was around 1998 - little did I know I would be back to Spa City too many times to count.
My friend, and I, also from New Zealand, made the drive from Lake Charles, Louisiana in our little dark green car, called "Thibodaux". We indulged in a spa, walked along Bathhouse Row, and proudly posed by the large, wooden "Childhood Home of Bill Clinton" sign.
In more recent times, I have explored the flea markets and racing track and relaxed in the Condo, a legacy from my husbands parents.
Our extended family has spent many Thanksgiving weeks in Hot Springs, and our family still returns once a year, for a weekend, to visit family friends and attend the horse races.
This year, our friends invited us down for a long weekend, but unfortunately, as the kids are having to make-up snow days, they were expected in school on Monday. So it ended up being a very quick, but, as always, a fun and fabulous trip for us.
On our arrival into Hot Springs, we had a delicious lunch at "La Huazteca", so authentic the menu was entirely in Spanish,  and our waitress required an interpreter.

La Huazteca, our lunch spot

My delicious Ceviche Tostada

After enjoying our delicious food, and shopping a little in the market attached to the restaurant, my husband met our friends at the Track, and the kids and I visited a flea market, before we all reconvened at the Condo for dinner. Short ribs had been left to simmer all afternoon, and I baked these Apple Toffee Hand Pies for dessert.

APPLE TOFFEE HAND PIES

2 cups peeled, finely chopped apples
2 tablespoons toffee chips
1 tablespoon sugar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1 package refrigerated pie crusts
1 egg, beaten
1 tablespoon butter, cut into pieces

Heat oven to 375F.
Combine apple, toffee chips, sugar, lemon juice, and cinnamon in a medium bowl.
Unroll the pie crusts on a lightly floured surface, using a 3 inch round cookie cutter, cut out as many circles as possible, re-rolling dough and cutting as needed.
Place half of the dough rounds onto a baking sheet coated with cooking spray. Brush half of the beaten egg over dough rounds.
Spoon about 1 tablespoon of apple-toffee mixture onto each round, leaving a 1/2 inch border around the edges of the dough. Top each round with 1 piece of butter. Top pies with remaining dough rounds, press edges together to seal.
Brush remaining egg over each pie. Bake for 20 to 25 minutes, or until golden brown.
Enjoy!

Recipe adapted from Cooking Light, January/February 2013
www.cookinglight.com/‎

The next day, after the kids had exhausted the play ground at the Condo complex, we drove out to Andrew Hulsey State Fish Hatchery, and walked the track around the ponds, taking note of the abundance of several species of birds, and the large wooden boxes containing different types of pond weed.

Boxes of different types of pond weed at the fish hatchery

We also briefly visited Lake Catherine State Park, where you can rent a cabin, yurt, or a tent site, however, we took advantage of the lovely trails, and the store stocked with snacks.
Unfortunately that was all we had time for during this brief stay in Hot Springs, but I know we will be back again soon.

TRAVEL TUESDAY - PORTUGAL - GRILLED PORTUGUESE STYLE CHICKEN WITH MANGO SALSA

Mum had always wanted to drink Port in Portugal.

The opportunity presented itself this past summer, due to the Rotary International Convention being held in Lisbon, although we didn't plan to attend any of the scheduled events, we did plan to sample local beverages.

We flew into the capital city, and met my Uncle, who happened to be backpacking around England (at age 67 no less), and had popped across to meet us before continuing on his journey through Asia, on his way back to New Zealand.
We rented a van, requiring a large vehicle to accommodate 3 kids and 4 adults, and headed North out of Lisbon. My husband maneuvered it expertly through the ancient narrow streets we often encountered during our journey.

Sardine lunch beside the ocean

We relished the rich, wonderful and delicious history. Usually eating in restaurants for lunch, sampling as many traditional dishes as we were able, octopus, sardines, salt cod and the local vinho verde or green wine. While dinner was often enjoyed wherever our home was for the evening, where we savored produce, cheeses and other fare from the markets we visited during the day.

Salt Cod dish we enjoyed at a restaurant on the banks of the Rio Douro

A view of Porto across the Rio Douro

Traveling North, we spent the night in a pretty Bed and Breakfast in the Nazare region, and then on to Porto, stopping to tour a retired battleship, and enjoy as much time on the beaches as we were able.
Our adventures included a bus tour around Porto, a boat ride along the Rio Douro and a tour of the port houses.
My husband and I were able to take a long walk most mornings, which is my favorite way to see a new place. Although English wasn't as widely spoken as I had expected, it definitely added to the charm and adventure of our vacation.

Another view of Porto

My husband booked all of our accommodations through Airbnb https://www.airbnb.com/‎ and we had wonderful experiences, but I think my absolute favorite was the "marmalade farm", a historic homestead with a pool, and orange and grapefruit trees, surrounded by vineyards in the town of Sa. We spent several nights there, taking a brief trip across the border into Spain, and touring forests and Historical Roman sites.

The "marmalade farm"

Then we headed down to Lisbon, where we took excursions to Sintra to see castles and Cascais for the beach.

Cascais, a ferry and bus ride from Lisbon

While in Portugal, I had the idea to collect a plate from every country I visit. I imagine it will be fun and nostalgic, to one day, use the mismatched pottery at a gathering.

Portuguese plate

The Grilled Portuguese Style Chicken was a recipe that originated in Portugal, was found in a magazine published in New Zealand and cooked and consumed in America.

GRILLED PORTUGUESE STYLE CHICKEN WITH MANGO SALSA

6 to 8 chicken thighs or breasts, boneless and skinless
1 tablespoon olive oil
5 cloves of garlic
3/4 cup roasted red pepper
1/2 onion, chopped
1 teaspoon brown sugar
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 tablespoon lemon juice
1 mango, peeled and diced
1/2 red onion, finely chopped
1/2 cup cucumber, diced
1/2 red capsicum, diced
1 tablespoon fresh mint leaves, finely chopped
2 teaspoons of lime juice
1/2 cup chopped fresh mint

Use a small sharp knife to make several deep cuts in the chicken.
To make the marinade, puree the garlic, olive oil, roasted red pepper, onion, brown sugar, paprika, cayenne pepper, oregano and lemon juice in a food processor until smooth. Season with salt and pepper.
Coat the chicken pieces in the marinade, cover and leave to marinate for at least an hour or overnight.
Gently mix mango, red onion, cucumber, mint, capsicum and lime juice in a bowl. Season with salt and pepper and refrigerate.
Grill on high for 20 minutes, turning once until golden.
Serve the chicken with fresh mint and a squeeze of lime, with the salsa on the side.
Enjoy!

TRAVEL TUESDAY - OCHO RIOS, JAMAICA

It was a brief visit to Jamaica for my husband and I - he was attending a conference and I was planning on relaxing by the pool. We stayed at the Sunset Jamaica Grande Resort, in Ocho Rios, a former fishing village turned tourist destination, and about an hour and 45 minutes from the Montego airport.
The resort was all-inclusive, offering a choice of 6 restaurants, including a buffet, bar and grill and several upscale restaurants that required reservations. Mealtimes mostly revolved around social time with the other conference attendees, and although my husband was immersed in seminars for most of the day and networking in the evenings, we did manage to sneak away for one quiet, romantic, lovely dinner.
The weekend was definitely a fun escape from everyday life, and although it was disappointing not to have had the opportunity to taste authentic Jamaican cuisine, it gives us a good excuse to venture back.

Also see my Tuesday, January 29, 2013 post
http://recipedoodle.blogspot.com/2013/01/jerk-chicken.html

Beautiful view from the Sunset Jamaica Grande Resort

Gorgeous salad from LaDiva Italian restaurant at the resort

TRAVEL TUESDAY - BACON CHEESEBURGERS WITH CHIPOTLE KETCHUP - OZONE, ARKANSAS

A couple of weekends ago, when the leaves were at their peak, we took a lovely family drive through the stunning, colorful countryside - destination - Ozone, Arkansas.
A friend told me about a little burger place, that served the most amazing food. It was so fabulous that she planned to take out of town guests there, therefore, I made it my goal to experience the Burger Barn for myself. When someone tells me about a great place for food, I am always intrigued and always try to check it out - I'm the same way with a good book.
I talked about it so much for so long, that my husband finally agreed to visit the Burger Barn, so we made it our Sunday drive destination. Although we were the only customers when we arrived there, there was soon a long line behind us, and the restaurant eventually turned people away. They had quite an extensive menu, there was outside seating, and fun activities set up around the property for the kids to do, and although the man taking the orders was a little grumpy, it added to the atmosphere and his burgers were quite gratifying.

The Burger Barn cheeseburger

The adorable Burger Barn

BACON CHEESEBURGERS WITH CHIPOTLE KETCHUP

16 slices of bacon
1 onion, chopped
6 cloves of garlic, minced
1 1/2 to 2 pounds of ground beef
1 tablespoon of smoked paprika
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons of ground coriander
1 tablespoon of dried oregano
salt and pepper
4 slices of sharp cheddar
4 slices of pepper jack
4 burger rolls, split and toasted
lettuce leaves and jalapenos for serving
chipotle ketchup (recipe below)

Heat the oven to 400F. Place the bacon on a broiler pan, bake until crisp, about 15 minutes.
Chop 8 slices of bacon, set aside.
Drizzle a pan with olive oil, add the onion and garlic to the pan and cook until softened, 7 to 8 minutes. Let cool. In a bowl, combine the beef, chopped bacon, onion mixture, paprika, cumin, coriander and oregano. Season with salt and pepper. Form into 4 patties (I actually made 6).
Add to the skillet and cook over medium-high heat, turning once, for 8 to 10 minutes. Add one slice of each cheese on top during the last minute of two of cooking (or place on the rolls while they are toasting).
Layer each roll bottom with a burger, 2 bacon slices, lettuce, jalapenos, chipotle ketchup and a roll top.

CHIPOTLE KETCHUP
1 cup tomato sauce
1 teaspoon of chipotle pepper powder
2 tablespoons light brown sugar
2 tablespoons vinegar (I used balsamic)
1 tablespoon worcestershire sauce

In a saucepan, combine all of the ingredients. Simmer over low heat until thickened, about 20 minutes.
Enjoy!

Recipe adapted from Everyday with Rachael Ray
www.rachaelraymag.com/recipes/‎

TRAVEL TUESDAY - COUNTRY HAM BISCUITS WITH FRIED GREEN TOMATOES - NASHVILLE, TENNESSEE

Over a long weekend at the beginning of the year, the kids and I drove to Gaylord Opryland to meet a dear friend and her kids, who were traveling across from North Carolina.
Nashville was a natural half way point, and the perfect place to gather, although we didn't venture far from the resort, we discovered there was no need to - it was such a quick visit, and the weekend was more about us getting together and catching up than seeing the sights of Nashville. I was quite impressed by the resort - having no prior expectations. The inside was lush with vegetation and various water features gave it a charming and picturesque appearance, had a soothing effect, and provided ample space and places for the kids to run and play while the adults joyfully reconnected.
There were many restaurants to choose from, offering a great variety of fare. We ate every meal within the resort, with the most memorable being my cornmeal biscuits with country ham and fried green tomatoes.
It was one of my favorite trips ever - the kids were truly a pleasure to travel with and to be with. The drive was fun and it was wonderful having those precious moments with my children, and spending time with a cherished friend and her kids.

Me, Amy and our sweet kids at the Gaylord Opryland Resort

The cornmeal biscuit with country ham and fried green tomato at the Gaylord Opryland Resort

COUNTRY HAM BISCUITS WITH FRIED GREEN TOMATOES

My version of the cornmeal biscuit with country ham and fried green tomato

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup yellow cornmeal
2 tablespoons sugar
1/4 teaspoon pepper
1/4 cup plus 2 tablespoons cold butter, cut up
1 cup cream
1 package of cooked country ham
fried green tomatoes (recipe to follow)

Heat oven to 425F.
Combine flour, baking powder, salt, cornmeal, sugar and pepper in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Add whipping cream, stirring with a fork just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, knead 3 or 4 times. Pat the dough flat, cut out circles with a round cookie cutter. Transfer to lightly greased baking sheet.
Bake for 24 to 26 minutes, or until biscuits are golden. Let cool slightly, separate circles, serve warm stuffed with country ham and fried green tomatoes.
Enjoy!

FRIED GREEN TOMATOES

2 firm green tomatoes
1/2 cup flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
salt and freshly ground black pepper to taste

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs and bread crumbs in separate shallow dishes.
Heat 2 tablespoons of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4 to 6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.