A few years ago I traveled across this wonderful province and the trip made me once again realize how fortunate we are to live in such a beautiful part of the world.
I went fishing in the Kitimat area and that took me into the Burns Lake, Vanderhoof, Smithers and Terrace regions. The northwest is truly picturesque and the fishing was pretty decent.
Following the northwest adventure, the next week I travelled to Panorama Mountain Village Resort just out of Invermere in the Columbia Valley not far from the Alberta border.
From one side of the province to the other, it is all just spectacular.
From the beautiful Panorama Resort I went through Cranbrook, Kimberley and into Nelson.
Travelled up the east side of Kootenay Lake to Crawford Bay and took the ferry ride to Balfour beach and then into Nelson.
There are many similarities between the eastern part and western areas of this great province. They both boast of high towering mountains, swift raging rivers, lush green valleys, clear crystal lakes, some rolling hill country and even some flat prairie areas.
We are indeed lucky to live in such a wonderful part of the world.
It sometimes takes a trip away from our own Cariboo, to realize that we are not the only area with such abundance of beauty.
Here’s a recipe I picked up from a lady at Panorama Resort.
I like it because it is quick and tasty and you use the microwave to cook most of the meal.
a shrimp red
3 pound broiler-fryer chicken cut into serving pieces
1 tsp seasoned sea salt and half tsp pepper
1/4 cup of flour
½ cup of butter
1 large finely chopped onion
4 cloves garlic, crushed
3 tbsp chopped parsley
1 cup red wine
1 tsp of Italian seasoning
8 oz can tomato sauce
1 tsp dried basil leaves
1 pound shrimp
Wash chicken and pat dry. In a plastic bag combine salt, pepper and flour.
Coat each piece of chicken with seasoned flour.
In a large heat-resistant, non-metallic skillet, melt butter on a stove.
Add chicken pieces and brown on all sides until golden coloured.
Remove chicken and set aside.
Add onions and garlic to skillet along with chopped parsley, wine, Italian seasoning, tomato sauce and sweet basil to sautéed onion mixture, then stir to mix.
Take chicken pieces and heat, covered in microwave for 10 minutes until chicken is tender. Remove chicken pieces and place on a serving plate.
Add shrimp to wine sauce and heat uncovered in microwave for about three minutes until sauce bubbles and shrimp turns pink.
Pour shrimp sauce over chicken pieces.
Take some time this summer to travel around our most spectacular province.
We have everything here, without having to leave this wonderful part of the world.
Bye for now and Goood Cooking.