Lord of the Rings Vintage Suitcase

I've always wanted to try my hand at up-cycling a vintage suitcase.  And what better theme than Lord of the Rings.  The story of an epic journey placed on a suitcase for my own travels.  I found some inexpensive maps on Amazon and a medium sized American Tourister suitcase at a thrift store.  The hardest part was refinishing the inside.  I used fabric, but it wouldn't stick.  I used a large amount of modge podge which made the fabric stiff.  Next time I'll just use scrapbook paper.  It will probably stick better and lay better in the rounded corners. 

The suitcase was originally a light blue with violet interior.  I used black satiny fabric for the inside and painted to outside with acrylic paint.  The suitcase shell is hard plastic, not leather.  I painted the trim in gold to emulate the ring.  Oh, and I tore the map to fit and used distressing ink to make it have an aged appearance.  I placed the Lord of the Rings on one side.

 

And Middle Earth on the other.  I mixed some fine gold glitter in the top coat of the modge podge to girl it up a bit.  I put several coats on top of the map, including a water proof one.  I love the final product and can't wait to use it!

 

 

For some reason I can't get the last photo to be the same size as the others...

 

But I hope it inspires someone to try one.  I love the custom look.  I will definitely have no problem finding my suitcase at the terminal!

 

 

Irish Chicken and Stout Stew

I love theme cooking with theme music.  Tonight's dinner was some good old Irish cuisine and lots of pub music.  It might be dorky to some, but to me - it is the best way to have a family dinner.

 

Irish Chicken and Stout Stew

6 Tbsp all purpose flour
1/2 cup all purpose flour
1 tsp salt
1 tsp pepper
2 1/2 pounds boneless, skinless chicken thighs
4 Tbsp olive oil
3 pieces bacon, cut into 1 inch pieces
1 2/3 cup Guinness beer (or another stout beverage)
1 pounds carrots, peeled, sliced into 1 inch pieces
8 ounces mushrooms
2 cups onions, chopped
6 cloves garlic, minced
1 1/2 tsp dried thyme
2 cups chicken broth
2 cup frozen peas, thawed

Combine 6 Tbsp flour with salt and pepper.  Dredge chicken thighs through the flour mixture.  Coat completely and set aside.  Heat 2 Tbsp olive oil in a large skillet over medium high heat.  Place half of the chicken thighs in the hot skillet.  Brown on both sides.  Remove chicken to a plate.  Repeat with the other chicken thighs.  Reduce heat to medium.  Arrange thighs in the slow cooker, evenly.  Place bacon pieces in skillet.  Cook for about 2 minutes.  Top bacon with 1/2 cup flour.  Stir.  Cook for another two minutes, stirring continuously.  Add 1 2/3 cups Guinness.  Continue to cook while scraping up the brown bits at the bottom of the skillet.  Pour mixture over the chicken and spread evenly.  Top with carrots, garlic, onion, mushroom and thyme.  Spread evenly.  Pour broth on top of mixture.  Cook on high for 4 hours or on low for 7 to 8 hours.  Stir in peas.  Stir mixture thoroughly.  Cook for an additional 10 to 15 minutes.  Season with salt and pepper as desired.

Serve over mashed potatoes with a side of Irish soda bread.

Now I just need to figure out what to do with a Drunken Sailor apparently...  :)

Skillet Cornbread

There are certain foods that remind me of certain people.  Homemade ice cream, sweetened condensed milk and cream of wheat remind me of my Grandpa.  Beans and cornbread remind me of my Nana.  That woman could make some cast iron corn bread...oh my goodness...We're talking bacon grease heated in the skillet and then the gritty cornmeal batter poured in.  Every bit of sizzling goodness, I'm telling you.  Pair that with some butter beans that have been cooking all day - shut your mouth.

 

I've been wanting my own cast iron cookware and after eyeing the selection at HEB, I have purchased a cast iron dutch oven with red enamel and a matching skillet.  They also have the cutest mini dutch ovens.  When my husband's not looking I will start stock piling  those as well :)

 

 

Well, tonight I threw out the classic Corn Kit cornbread and made some from scratch.  I didn't have an old metal Folger's coffee can full of bacon grease like my Nana used to so I used butter.  It gave the cornbread a delicious buttery, crunchy crust so I didn't have to smear butter on the inside.  Tonight I served it with some dirty rice, spinach, lima beans, sweet tea and my zydeco playlist.

 

 

 

Look at those crunchy golden edges.  I might have to go grab the last slice from downstairs.



 

 

Skillet Cornbread

1 Tbsp butter or bacon grease
2 eggs
2 cups buttermilk
1 tsp sugar
1 tsp salt
2 cups cornmeal
1 tsp baking soda
(I use self rising cornmeal so I skipped the baking soda)

Preheat oven to 450.  Place butter or bacon grease into cast iron skillet.  Place skillet in oven.  In a medium bowl, combine eggs and buttermilk.  Mix with a fork.  In a large bowl, combine cornmeal, salt, sugar and baking soda if needed.  Stir liquid mixture into the dry mixture.  Combine until mixed well and moist.  Remove skillet from oven.  Swirl skillet to coat the pan.  pour the batter into the hot skillet.  Return to oven.  Bake for 20 to 25 minutes or until browned and pulling away from the skillet sides. 

I had some melted butter left over that I had brushed the top crust of the cherry pie I made for dessert so I poured that over the warmed cornbread.  Delicious.

Coq au Vin

This meal is rustic and full of rich flavors.  The French know what they are doing...in the kitchen :)

 

 

2 Tablespoons olive oil

1/4 pound bacon, cut into 1 inch pieces

4 chicken breasts (I cut mine into thirds)

1 yellow onion, diced

2 large carrots, sliced

1/2 pound mushrooms

1 cup chicken stock

6 cloves garlic, mashed

1/2 bottle red wine (about 3 cups)

1 bunch fresh thyme

1 Tablespoon butter

1 Tablespoon flour

salt & pepper

 

Add olive oil to dutch oven.  Bring to heat and add bacon pieces.  Cook until lightly browned.  Remove bacon using a slotted spoon.  Season chicken with salt and pepper on both sides.  Place in dutch oven and brown on both sides.  Remove chicken.  Add onion, carrots, mushrooms and garlic to dutch oven.  Pour in wine.  Add bacon.  Stir thoroughly.  Bring to a light boil.  Add chicken to mixture.  Add thyme.  Pour in chicken stock.  Cover and cook in preheated oven at 350 for 45 minutes.  Remove from oven and place on stove at medium heat.  Prepare a "Beurre Manie" paste - combine butter and flour in a small bowl, mix until it forms a paste.  Mix the paste into the stew a little at a time.  Simmer for 5 to 10 minutes.

 

Delicious served with parsley potatoes, buttered peas and a delicious hunk of French bread!

JJ Watt

My daughter woke up at the crack of dawn and went with her friend to the Houston Texans training camp.  She has been wanting to meet JJ Watt for just short of forever.  She's determined to marry him.  When you go to the training camp, some of the players will come out and autograph items for you.  Last year she went and was disappointed that she didn't get to JJ Watt.  This year she did.  Here he is autographing her friend's item.  He signed her football right after the picture was taken.

 

 

All she could manage to say was "Thanks" so we aren't sending out the wedding invitations just yet.  Still, she had a great time and was super excited! :)

Honey Vanilla Poached Pears

I always thought poached pears sounded like such a grown up dessert.  Probably because most of the recipes I have seen have included red wine.  The presentation is always elegant.  It is a dish that I have wanted to try for a while and yay, I finally have.  I skipped the wine bit though.  My husband and I tried to get into the whole wine thing, but alas, we never could seem to develop the taste for it.  What can I say, I'm simply not a 'fermented' kind of girl.  The smell of wine and beer...yuck.  So I passed over the wine for honey and vanilla...much better!

 

 

Honey Vanilla Poached Pears

 

6 to 7 pears

1 cup sugar

1/4 cup honey

2 cups water

1 teaspoon cinnamon

2 teaspoons vanilla

1/2 teaspoon freeze dried ginger

walnuts for garnish

French vanilla or vanilla bean ice cream

 

Combine all of the ingredients, except for the pears, in a large pot.  Give it a good stir and bring to a boil.  Reduce to simmer and cover.  Peel the pears, slice in halves (leaving the stem for a nice rustic look), and scoop out the core.  Place pears in liquid, try and submerge if possible.  Cover and cook for 30 minutes or until tender.  Stir occasionally.  Pears will be very soft when done.  They should be very easily pierced with a fork.  Remove pears to a plate and bring juice to a boil.  Boil the liquid until it reduces to a nice syrup consistency.  Strain ginger bits. 

 

Place two pear halves into a bowl, drizzle on the honey syrup, sprinkle with fresh walnuts and a scoop or two of French vanilla ice cream.  So delicious!

 

This dessert got some great reviews from the family!  I just wish I would have left my pears in a bit longer.  Other than that it was elegant and charming, just what I thought poached pears would be like!

Aches and Pains

When I was a teenager my mother was in a car accident that left her with a broken back.  After three back surgeries and one neck surgery she was never quite the same.  Years later, we would roll our eyes every time she complained about her back.  Now, I am older and after a car accident years ago, my back has never been the same.  I used to have a back ache at night.  That is how I knew when it was time to wake up.  Earlier this week something felt different.  It feels like the vertebra in my lower back are being compressed.  I told my husband that I would just love to be placed on one of those medieval racks and be stretched.  Moral of today's story - don't make fun of your mother...it will come back to get you as you get older...

Sorry, Mom.