The Cooking Ladies ON and OFF THE ROAD

New Slow Cooker Recipe on KOA Kompass

http://koakompass.com/2012/04/cooking-ladies-recycle-recover-reuse-at-ropas/

Grilled Marinated Chicken Tenders

www.thecookingladies.com

GRILLED MARINATED CHICKEN TENDERS

(Makes 3 to 4 servings)

1/4 cup (60 mL) canola oil

1 cup (250 mL) white vinegar

1/3 cup (80 mL) barbecue sauce

1 tablespoon (15 mL) dried rosemary

1 teaspoon (5 mL) dried thyme leaves

2 teaspoons (10 mL) garlic powder

12 large chicken tenders

Combine the canola oil, white vinegar, barbecue sauce, rosemary, thyme, and garlic powder in a bowl. Mix well.

Place the chicken in a container with a lid.

Pour the marinade over the chicken. Cover. Shake well to coat the chicken with the marinade.

Refrigerate and marinate for 4 to 5 hours. Shake the chicken several times while marinating.

Grill over medium heat until the chicken tenders are browned and cooked through.

International Food Wine & Travel Writers Association

The IFWTWA Conference at The Venetian/The Palazzo in Las Vegas was wonderful. For more photos go to: http://www.facebook.com/media/set/?set=a.404517826240591.114405.159512080741168&type=1

Chicken Recipe on KOA Kompass Newsletter

A trip to Key West inspires a chicken recipe.
http://koakompass.com/2012/02/best-recipe-key-west-doesnt-want-you-to-know-about/

Entertaining Recipe

Here is a sample of holiday recipes by The Cooking Ladies

that can be found on the Go RVing Canada Facebook Page

FOR MORE RECIPES PLEASE CLICK ON THE FOLLOWING LINK
AND THEN CHOOSE THE RECIPE TAB

http://www.facebook.com/pages/Go-RVing-Canada/156852814413471

SALMON CHEESE SPREAD

(Makes 1 1/2 cups)
7 1/2    ounces (213 g)             canned salmon
1          tablespoon (15 mL)     horseradish, drained
8          ounces (250 g)             cream cheese
1          tablespoon (15 mL)     Worcestershire sauce

Drain the salmon and remove the bones and skin.

Combine the salmon, drained horseradish, cream cheese, and Worcestershire sauce in a food processor.
Blend until smooth.
Transfer the salmon spread to a small serving bowl and refrigerate to chill.
Serve with crackers.
©2011
www.thecookingladies.com

25 Holiday Recipes

A recipe a day for 25 days.Check it out by clicking on the link below and then on the 'recipe' tab.

http://www.facebook.com/pages/Go-RVing-Canada/156852814413471

The Cooking Comedians

http://www.youtube.com/watch?v=MgmKh1xnR5Y

ON THE ROAD AGAIN

We drive into people's lives

Share the hour

And drive out again

Wondering

If we will ever see them again

And if we stayed longer

Would the withdrawal be as intense

Would the sweetness be diluted

We meet by chance

Connecting

At a moment in time

At a particular place on earth

We leave

Glad to have been there

Because after all

For that moment in time

It was our favorite place on earth

CUBA

CUBA

Is Cuba ready for these characters??

Let it rain. Let it rain. Let it rain.....

Blau Varadero Resort Hotel

Drive on ...

Thumbs up!

You get to pour your own rum!!!

Love the classic cars.

Hotel Nacional in Havana

The famous Tropicana show

Cary and Tina Marshall from England enjoying the daiquiris.

Mojitos!!!!!

And check out these cigars!!

A Cuban Christmas tree.

AS USUAL, IT'S ALL ABOUT THE FOOD!!

HAPPY THANKSGIVING, CANADA

The newest cook at the test kitchen!!!

Yum. These roasted peppers are about to become pickled peppers.

There are a lot of pumpkin pies in this field.

Life is short....Eat the dessert first!

Sweet potato casserole ready to go in the oven.

Big Bird!

Turkey plus rolled, stuffed, pork to make sure there are leftovers until 2010. What were we thinking?

It sure looks delicious.

And, isn't it pretty all sliced on the plate?

KEN CAN COOK

LEMON TARTS

We just made these lemon tarts and they are delicious if you love lemon.

ZESTY LEMON TARTS
(Makes 18 servings)

2 eggs
2 egg yolks
4 ounces (113 g) butter
1/2 cup (125 mL) fresh lemon juice (about 2 large lemons)
Lemon zest from 2 lemons, chopped small
6 tablespoons (90 mL) sugar
18 baked mini tart shells

Place the eggs and egg yolks in a small bowl. Whisk the eggs until smooth.
Melt the butter in the top of a double boiler.
Add the eggs, lemon juice, lemon zest, and sugar to the melted butter. Whisk the ingredients in the double boiler over medium-high heat until the mixture thickens.
Remove the lemon filling from the heat. Cool. Spoon the filling into pre-baked, cooled mini tart shells.
Tip: In order to squeeze the maximum amount of juice out of lemons, roll whole lemons on the counter while applying pressure from the palm of the hand. Use a zester to get extra fine zest from the lemon peel.

WORK BEES, FOOD, FUN, FAMILY & FRIENDS

Painting, Trimming, & Cementing

Raclette party with Pat & Joan

PJ party with Brenda and Barb

An afternoon with John, Peggie, Bonnie & Doug

A frequent visitor to the test kitchen

Tomatoes soon to be Ketchup

Nephew Ross off to Peru

Here are two Underground Railroad Sites that are definitely worth a visit.

Labour Day Weekend in North Buxton, Ontario, at the Buxton Historical Society. Great speakers. Excellent food. And we were thrilled to be invited on the hay ride. What fun!