One Pot Chicken Pesto

 

      Even though it's the Dog Days of summer now, pasta can be a good meal without being too filling.  It's been a while since I've had good pesto and Barb has ever tried it.  Besides, I'm still on my pasta binge.  What better time than the present.  If you have lots of fresh basil in your garden this is a great dish for you.  Pesto is a sauce originating in Genoa, Italy.  This sauce is made from crushed garlic, pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano all blended with olive oil.

1-pound boneless skinless chicken breasts, sauteed and chopped 

1 tsp Italian seasoning

2 tsp extra virgin olive oil

1 1/2 cups chicken broth

2 Tbsp. lemon juice

1 cup Gemelli

2 cups fresh broccoli florets

1 cup frozen peas

1/3 cup pesto

Braising Chicken

     Toss chicken with Italian seasoning, heat oil over medium high heat.  Add chopped chicken and brown evenly; remove from pan.  In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits in pan.  Stir in pasta; return to boil.  Reduce heat and simmer, covered 10 minutes.  

Simmering Gemelli Pasta

Simmering mess o' pasta 

      Add broccoli; cook, covered 5 minutes.  Return chicken to pan; cook, covered until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally.  Add peas, heat through.  Stir in pesto and serve.  You can make your own pesto, but I didn't.   

      This is a fairly quick and simple meal.  It fits nearly any occasion, and the recipe makes enough for leftovers as well some OTR meals as well.  Barb's first taste of Pesto was a success, we both loved it.  

Plated with Garlic Toast

"Italian food is all about the ingredients, it's not fancy and it's not fussy"

Wolfgang Puck  

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Klinger's Real BBQ Wautoma, WI

      During our recent trip to Wisconsin, we heard about a fantastic BBQ joint that was loved by everyone and also expanding their territory.  Located in Wautoma, WI about 30 miles south of Waupaca on the east edge of town.  It is a popular place evidenced by the crowds present the Saturday night we attended.  It is a decent sized place with both indoor and outdoor seating with live music on holidays and weekends.  During our visit the young country singer, Dalene Fox was quite good.  Parking can be tricky during peak times and a guide was available to help us with this.  Every consideration is taken for your pets as well.  They are open 10 a.m. till 10 p.m. Wednesday thru Sunday.  

You gotta love it

     Their menu is decent with offerings from brisket, pulled pork, baby back ribs, and sausage with burnt ends and other items from time to time.  They also offer an array of sides and deserts.  We were with our 4 close friends and arrived just time to beat the dinner crowd at 6 p.m.  It got pretty crowded pretty quick, in fact they sometimes run out of certain items, and it is annotated as such on their menu board.  https://klingersrealbbq.com  All their materials are locally sourced.  I would like to have tried their burnt ends and sausage, but supply and demand dictated otherwise.  

      We sat at the outside bar on our arrival, enjoying the music and ambience.  Their pit is a converted semi-truck rig and something to behold. 

While you wait

The Pit

      Once seated inside we set up our tables together and got in line to order.  This is an order at the counter, get, and go operation.  It is either to go or back to your table, inside or outside, to enjoy.  Barb selected the Baby Back Ribs with Mac n Cheese and Beans.  I went with the Brisket, Ribs, and Potato Salad and Collard Greens.  The total for our meals was $37.  

Barb's Ribs, Mac n Cheese n Beans

Rich's Brisket, Ribs, Potato Salad, and Collard Greens

      It wasn't long before we were all deep into the Q.  Lots of lip smacking and low moaning YUMMMMM.  By this time the line in the door was pretty long.  I want to say that we have sampled BBQ throughout the U.S. from Kansas City to Memphis, to Oklahoma, to Missouri, and Texas.  Not all regions, but a pretty good sample and everyone is different according to tastes.  There is a pretty good difference between Northern and Southern Q.   

      Barb and I pretty much agreed on the meals.  The sides were as good as any we have ever had.  The Mac n Cheese was creamy, potato salad delicious, the greens tasty, and the beans were so very much actually Charro Beans rather than just baked.  They were all top notch.  Unfortunately, the ribs were overcooked, and the taste was over the top with black pepper and paprika.  Very nearly crunchy and somewhat chewy.  

Steamed brisket

      My brisket was not smoked much, if at all.  It had a very slight crust, was super tender, and moist.  There was no smoke ring, and the taste told the tale.  It was marginally smoked and then steamed to finish.  The pit seemed big enough to accommodate large amounts of meat for the required duration, but apparently things may be a bit rushed.  When ordering I asked what woods they used for smoke and the reply was oak with some hickory for flavor.  We found neither in our meals.  One of our friends had the grilled chicken salad and she said it was delicious.  Everyone else enjoyed their meals.  No offense to Wisconsin style BBQ, I'm sure there are plenty of good ones out there.  Klinger's Real BBQ will open their new location in Waupaca soon.  I wish them all the best of luck.  

  

Smoke Ring YES

      I do commend them on the sides as well as a choice of 3 types of BBQ sauce: Classic, Tangy, and North Carolina Style.  Service and atmosphere are excellent.  It is a very good establishment, but on this day as far as BBQ goes, on a scale from 1-5:  

"Good BBQ comes to experience and experience, well that comes from poor BBQ"

Moe Cason

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UP State Fair

 

      As much as we have toured our adopted state and visited many things, the Upper Peninsula has always been our favorite venue.  We camp throughout here several times a summer while back in state but have never visited this fair.  The UP has a culture and charm all its own and we feel at home here.  Not much stress or outside influences affect these folks, after all they're just Yoopers and proud of it.  Even though they are a part of Michigan, the lower peninsula is, after all, down there......like trolls below the bridge.  

      We decided to stay over a couple of extra days on our way back from visiting our BFFs in Wisconsin.  We camped once again at Pioneer Park in Escanaba on the river.  This is located just 60 miles east of the Wisconsin border and 139 miles from the Mackinaw Bridge. $30 per day.  We have stayed here overnight many times on our treks east/west but this time we stayed over 4 days for the festivities.  Upper Peninsula State Fair 

      We had no particular itinerary other than to just walk around and see everything and eat well. 

 

      We couldn't find any of that unique, crazy food shown on the Food Channel's "Carnival Eats", but there was plenty of BBQ, Indian Tacos, Elephant Ears, Pizza, Polish Dogs, Fried Pork Chops, Deep Fried Oreos, Steak and Onions/Rice/Taters, Crotian Chicken, Stir Fry, Burgers, Hot Dogs, Popcorn, Ice Cream, many nuts/snacks, candied apples, and Cheese Curds, etc.  We tried to pace ourselves but drank plenty of lemon aide and water because it was hot.  The Midway was its usual busy self with many gut wrenching rides, but we didn't explore that because, well.....it's the Midway.  We did do all the exhibits and livestock barns.  It's always fun to see kids with their animals and ribbons.    

     While here over 2 days we dined on quite a bit of 'fair food' but did manage to make it back to camp each night for a home cooked meals of Venison Shank and Taters/Veg and Toad in the Hole (wait for the next blog chapter to explain this one). 

  

     One more day off now before heading back to the barn.  Still HOT.  The campground is FULL now with the fair in full swing.  Don't head south for 2 months yet, but plenty to do at the Ponderosa.  

Campground rating for Pioneer Park CG: 

"If you're lucky enough to be a Yooper, you're lucky enough"

Proverb

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The Chicken Soup Guide to Healing Your Soul

 

      I have known Mark for 48 years now, since our work and friendship together in Montana with the US Air Force.  He worked for me at Malmstrom AFB, but it was one of those 'instantly bonding' type of relationships.  We shared many of the same interests, philosophies, and hobbies.  Over the years some factors have changed significantly, but nothing that has changed our bond.  He has always been my brother from another mother.  After Montana our paths changed with Mark pursuing a very successful career in upholstery and then into masonry, owning his own business.  His work is known throughout the Midwest.  I finished a career in the Air Force and then another teaching.  

      With the declining geopolitical situation in the past several years I have been finding my soul lacking for value and inspiration; realizing that I needed to make contact with my 'brother' once again.  Over the years I had concerns as our beliefs and politics had changed significantly, but I really hungered for some inner peace.  Mark and his wife, Robyn, are fine people and represent the best of America, the Air Force, and Veteran Families.  Mark and I talked about this recently and assured each other that we are still us, and the rest of the world events are just crap.  I should have realized this but was still relieved.  

      We chose the 2nd week of August for our trip to Central Wisconsin.  About 455 miles we still do the 2-day routine.  No need for LONG days when you're retired.  Enroute we stayed at Pioneer Park in Escanaba.  It is one of the county's parks for camping.  Very nice with lots of room at $30/night.  Close to anything in town you might need.  Pioneer Trail Park - Delta County Parks.  4 stars for this campground.  Thank God the gas prices cooperated a bit.  Diesel averaged $4.93 round trip.  We always stay at Mark's campground across the road from the river.  He bought these 5 acres years ago and ran the water and electric utilities to accommodate about a half dozen RVs.  It also has a softball field for their annual family reunion game.  

Camp Zepplin

Cutting agates

Solving the world's problems, one log at a time

      Our trips always include lots of memories about the old days, retirement, and these days aches and pains.  This has become an inversely proportional conversational relationship with age.  Mark had transplant surgery a year and a half ago but is doing well.  We love to visit with several of his neighbors as well as letting Roux romp a bit in the Crystal River outside their back door.  On the way over we discovered my patch job on the front trim piece wasn't holding and the right front RV wall was coming unfastened.  I emergency duct tape repaired it till we got here and then Mark fabricated a new metal mount for the joist, wall, and roof mount.   We resealed and put longer screws in the entire front frame.   I didn't realize just how close we were to disaster.  Damn light weight RVs.  Thank God for a friend with skillz.   

  

      Sometimes we venture the 40 miles into Appleton to visit several stores including Harbor Freight and Penzy's Spices.  Of course, no visit to Camp Zepplin would be complete without at least one large campfire.  This often includes a visit with two more dearly beloved USAF friends, Mike and Cheryl visiting.  We are all retired now so life has taken its turns and changes, but we always possess that common bond to renew.  We are the 6 Amigos.  The White House needs to consult with us to solve most of our nation's problems.      

Mark n Robyn

Mike n Cheryl

Yours truly

The Gang

      Most nights while here we snack, grill, or eat out, but one night I surprised the gang with my Axis Venison Sheppard's Pie.  They provided some fresh local sweet corn and voile'.  They loved it!  I couldn't have been prouder.  

      Another great visit with the long-needed benefit of a refilled soul.  We're off to the UP now for the UP-State Fair on our way home while Mark and Robyn depart for the annual sojourn to their property in Montana.  Vaya Con Dios, my brother.  To you and your bride, clear skies and good times.  To Mike and Cheryl, we can't wait till our next visit, we love you all. 

"The dynamics that are required to make any relationship work; just keep putting your love out there"

Jack Canfield

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Muffaletta Tortellini Salad

 

       After a couple days of either Tex Mex or overly filling meals this is a welcome change of pace.  Technically an anti-pasta, this is a delicious combination of Cajun and Italian cuisine for a salad.  A savory combination of Italian sausages and cheese served over Tortellini with a proper dressing combines it all:  flavor, savory, and finish.  The array of very good Italian sausages is incredible and as such I chose not to use Capicola, which is sausage made from the toughest parts of pork neck and is too often not tender.  Genoa, Soppressata, and Mortadella work just fine.  On this day I substituted thin slice dry salami for the Mortadella as it was not available.  This is named after the famous Central Market Sandwich from New Orleans, which is dense, packed, and delicious.  There are several different flavored stuffings in Tortellini so choose one that meets your tastes. 

4 oz Genoa Salami, cut into bite size pieces

4 oz mortadella, cut into bite size pieces

4 oz soppressata, cut into bite size pieces

4 oz. provolone cheese, cut into bite sizes pieces

4 oz. mozzarella cheese, shredded

Parmesan to taste

1 16 oz package of tortellini

OLIVE SALAD (or Muffuletta mix)

First 6 ingredients are dressing

1/4 cup red wine vinegar

1/4 cup plus 2 Tbsp. extra virgin olive oil

2 tsp minced garlic

1 tsp minced oregano

1 tsp dried parsley

1/2 tsp fresh ground black pepper

1 small jar Italian mix Giardiniera

1/2 cup roasted red peppers

1/2 cup pimento stuffed olives, sliced

1/2 cup slice kalamata olives

1/2 cup sliced black olives, 

2 Tbsp. capers 

      If you have Muffuletta mix, make the dressing, but then you may skip to the next paragraph.  Prepare the olive salad.  Reserve 2 Tbsp. olive oil.  In a medium bowl combine vinegar, 1/4 cup olive oil, garlic, oregano, parsley, and black pepper.  Whish until combined well, set aside.  Dice remaining ingredients according to list.  Add these to bowl.  Toss well until combined and coated. Refrigerate for at least 30 minutes, but overnight is ok.  

      Meanwhile bring a large pot of salted water to a boil and cook tortellini according to directions.  Remove from heat and drain.  While the pasta is cooking, prepare the deli meats and cheeses.  Cut them into bite size pieces.  Shred Parmesan cheese and set aside.

      Sprinkle 2 Tbsp. olive oil over drained tortellini.  Stir to combine.  Toss in chopped meats, dressing, and stir.  Top with shredded Parmesan and Mozzarella and serve.  A great light meal for a warm day.        

NOTE:  SOMETIMES THIS BLOG ENDS BEING MORE ABOUT FOOD RATHER THAN TRAVEL.  WE'RE HOME 6 MONTHS A YEAR AND ON THE ROAD THE OTHER 6.  YOU GET WHAT YOU GET.  

"At the same time Italian Sausage, bread sticks, antipasto, and spaghetti vied for air supremacy"

Joanne Fluke

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