Friday, July 24, 2015

Thursday, July 23, 2015

How to Fillet a Fish

We are so blessed to live in an area where trout fishing abounds!  We recently caught a mess of Rainbow Trout at Viva Naughton Reservoir near Kemmerer, WY. 
The fish below was about 14 inches long and had a nice size girth.  We decided we wanted to fillet the meat for dinner.  Fresh caught wild Rainbow Trout is packed full of healthy Omega 3 oils.  It is so good for your body and it tastes divine!
A flexible fillet knife that is really sharp is the best tool to use for this particular task.  If you don't have your fillet knife handy, you can still make the cut!  Hunky Hubby used his Leatherman!
It really isn't necessary to clean the innards from the fish, as you will just be using the meat portion during this process.  You can save the unused portion of the fish to make a nice fish based fertilizer tea for your garden.
Notice the Chihuahua lounging in the back ground. :)
Right behind the head, the meat starts.  Make a cut all the way from the top to the bottom of the head.  Don't cut all the way through.  Cut until you feel the knife hit bone.

Make a cut along the backbone,

lifting the meat as you go.

Once you complete the backbone cut, continue to lift the meat and cut through to the underside of the fish.
When you reach the bottom of the fillet, you will notice that the meat is thinning.  Cut the fillet off.

Repeat this process on the opposite side. 
You have just created two beautiful fish fillets that will cook up nicely on the grill, frying pan or in your oven.  What the heck, throw them in the smoker!

Stay tuned for Anna Pearl's Favorite Rainbow Trout BBQ Rub!

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Friday, July 17, 2015

Zucchini Chocolate Chip Muffins

While looking for a muffin recipe, I came across the cutest blog  Their recipe was for banana muffins. I adapted it below to include zucchini and whole wheat flour.  Please visit their blog for the recipe for the banana muffins.  It is really good.

Zucchini Muffins

1 1/2 cups whole wheat flour
1  tsp baking soda
3/4 tsp salt
1/4 cup shortening
1/2 cup sugar
1 egg
3 cups shredded zucchini
1/4 cup milk

Mix dry ingredients in a small bowl.  In a large bowl, cream the butter, shortening, and sugar together.  Add the egg and milk.  Mix well.  Add the dry ingredients and the zucchini, alternately to the butter and sugar.  Mix until combined.  Do not overmix.

Grease muffin tin or add cupcake liners.  Fill muffin cups 2/3 full.

Bake muffins in a preheated 350 F oven for 15 to 18 minutes until the center is baked when tested with a toothpick.

Cool on a baking rack.

We shared this post at:

Tuesday with a Twist

Together on Tuesdays!

Monday, July 13, 2015

McGuireville Rest Stop

I have been traveling back and forth to Arizona the past few years to take care of my aging father.  Through these travels, I have come the following conclusion:
The State of Arizona does an amazing job on their rest stops!  Today, I would like to feature the Mcguireville Rest Stop.   It is located between Flagstaff and Phoenix.  The landscaping is so nice!  We usually stop to have a picnic lunch here.  We have enjoyed the numerous bird species and have been visited by hungry squirrels and rabbits.
Enjoy the Tour!

Kinda Scary, huh?

Our "personal" lunch spot

We shared this post on:

Hearth and Soul Hop Link Party

Good Morning Mondays Blog Hop

Turn It Up Tuesday

Friday, July 10, 2015

I've Got Nothing

I would like to note an occasion which does not happen very often.  Today, I have nothing to say.  My mind is so full of plans for my sister's upcoming memorial service and the disinterment/re-internment of my brother that my creative brain is just not working.
So my dear friends in blog land, please enjoy a little glimpse in to the beauty of Wyoming.  Let's just rest our weary minds for awhile!

Lodgepole Pinecone taken at the Uinta County Youth Camp, south of Robertson, WY.
I Shared this post at the Weekend Blog Hop

Wednesday, July 8, 2015

Who is Truly in Charge?

In an age old battle of "Who is Truly in Charge?" the pets of Anna Pearl's Homestead are at a standstill. 
Baby, the senior Labrador clearly thinks that she will be the victor.  This is due to her sheer size and brute strength.  As evidenced by the gray hair around her muzzle, she is a wise old woman.  She has, indeed, fought this fight before.
Missy, the senior cat, make it quite clear that she will come out on top....of the dog bed.  After all, possession is nine tenths of the law.  She may not be big and strong.  However, she is very mighty.  She has been using those claws to convince everyone around her that she is not a woman to be messed with.
So the end of the story is?.....
The cat won!  Was there ever any question?

I apologize for the fuzziness of the photo.  I took it with my cell phone, which is about as old as my pets are.  However, the moment had to memorialized and the good camera was just too far away.

We shared this post at the following Blog Hops:

Homestead Blog Hop

Wak Up Wednesday Blog Hop

Our Simple Homestead Blog Hop

Friday, July 3, 2015

Dinner and a Gift

Let's face it!  There are days when you have a little extra time.  They are few and far between.  In fact, they are so rare that one might be tempted to just sit and wonder that it is actually happening.  Most days, it is just crazy! 

It was just one of those days when I came up with the "Dinner and a Gift" concept.  I actually found myself with nothing pressing my time.  I knew I needed to make dinner and decided that I would make dinner for a family who had just had a new baby.

I wanted to make Stuffed Peppers.  However, I didn't have enough peppers for both families.  Therefore, the following recipe was developed.  It allows for two dinners out of one cooking session.  Enjoy!

Stuffed Peppers and Beefy Spanish Rice

3 large green peppers
1 pound ground beef
2 Tablespoons chopped onion
1/2 teaspoon garlic salt
2 cups cooked rice
1 can chopped tomatoes with chilies (15 ounce)
1 can corn
3/4 c shredded mozzarella cheese, split in half

Cut thin slice from stem end of each pepper.  Remove seeds and membranes; rinse.  Cook peppers in enough boiling water to cover 5 minutes; drain.

Remove the stem from the thin top pieces of the pepper and chop the remaining pepper.

Cook and stir hamburger, chopped pepper and onion in a skillet until hamburger is light brown; drain.  Stir in garlic salt, cooked rice, and the can of tomatoes; heat through.

Divide the mixture in half, reserving half for the Beefy Spanish Rice.

Stuffed Peppers

Stuff each pepper with hamburger mixture; stand upright in an ungreased baking dish.  Cover; cook in 350 degree oven for 45 minutes.  Uncover; cook 15 minutes longer.  Sprinkle with cheese.

Beefy Spanish Rice

To the reserved meat/rice mixture, add 1 can of corn.  Mix well and place in an ungreased casserole dish.  Bake in 350 degree oven for 20 minutes.  Add the cheese and cover until cheese is melted.

We linked with The Weekend Blog Hop

Wednesday, July 1, 2015

Tour of Anna Pearl's Greenhouse

Please join us for a springtime tour of  Anna Pearl's Greenhouse!  See below for a video tour.

Drying herbs


Cucumber Trellis

We fill the barrel with water.  It helps insulate and hydrate the space.