Friday, December 27, 2013

Water And Heart Attacks

HEART ATTACKS AND WATER ! How many folks do you know who say they don't want to drink anything before going to bed because they'll have to get up during the night. Heart Attack and Water - I never knew all of this !

 Interesting....... Something else I didn't know ... I asked my Doctor why people need to urinate so much at night time. Answer from my Cardiac Doctor - Gravity holds water in the lower part of your body when you are upright (legs swell). When you lie down and the lower body (legs and etc) seeks level with the kidneys, it is then that the kidneys remove the water because it is easier.

This then ties in with the last statement! I knew you need your minimum water to help flush the toxins out of your body, but this was news to me.

Correct time to drink water... Very Important. From A Cardiac Specialist! Drinking water at a certain time maximizes its effectiveness on the body 2 glasses of water after waking up - helps activate internal organs 1 glass of water 30 minutes before a meal - helps digestion 1 glass of water before taking a bath - helps lower blood pressure 1 glass of water before going to bed - avoids stroke or heart attack I can also add to this...
 My Physician told me that water at bed time will also help prevent night time leg cramps.

Your leg muscles are seeking hydration when they cramp and wake you up with a Charlie Horse. Mayo Clinic Aspirin Dr. Virend Somers, is a Cardiologist from the Mayo Clinic, who is lead author of the report in the July 29, 2008 issue of the Journal of the American College of Cardiology.

Most heart attacks occur in the day, generally between 6 A.M. and noon. Having one during the night, when the heart should be most at rest, means that something unusual happened. Somers and his colleagues have been working for a decade to show that sleep apnea is to blame. 1. If you take an aspirin or a baby aspirin once a day, take it at night. The reason: Aspirin has a 24-hour "half-life"; therefore, if most heart attacks happen in the wee hours of the morning, the Aspirin would be strongest in your system. 2. FYI, Aspirin lasts a really long time in your medicine chest, for years, (when it gets old, it smells like vinegar).

Please read on... Something that we can do to help ourselves - nice to know. Bayer is making crystal aspirin to dissolve instantly on the tongue. They work much faster than the tablets. Why keep Aspirin by your bedside? It's about Heart Attacks.

There are other symptoms of a heart attack, besides the pain on the left arm. One must also be aware of an intense pain on the chin, as well as nausea and lots of sweating; however, these symptoms may also occur less frequently.

Note: There may be NO pain in the chest during a heart attack. The majority of people (about 60%) who had a heart attack during their sleep did not wake up. However, if it occurs, the chest pain may wake you up from your deep sleep.

If that happens, immediately dissolve two aspirins in your mouth and swallow them with a bit of water. Afterwards: - Call 911. - Phone a neighbor or a family member who lives very close by.- Say "heart attack!" - Say that you have taken 2 Aspirins. Take a seat on a chair or sofa near the front door, and wait for their arrival and ...DO NOT LIE DOWN! A Cardiologist has stated that if each person after receiving this e-mail, sends it to 10 people, probably one life could be saved! I have already shared this information. What about you? Do forward this message. It may save lives! "Life is a one time gift" Must Share with others..

Thursday, December 26, 2013

Apple Custard Pie with Cinnamon Streusel

Hope everybody had a Merry Christmas.. Listen...Just because Christmas is over doesn't mean that you have to be out of dessert mode.

This spiced-up version of an American classic features an apple-custard filling and a walnut- and cinnamon-rich streusel topping.

  • 1 recipe Basic Pie Pastry
Cinnamon Streusel:
  • 1/4 cup(s) (packed) light brown sugar
  • 1/4 cup(s) all-purpose flour
  • 2 tablespoon(s) unsalted butter, cut into pieces
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 cup(s) walnuts, chopped
  • 3/4 cup(s) granulated sugar
  • 2 tablespoon(s) all-purpose flour
  • 1 pinch(s) salt
  • 3/4 cup(s) sour cream
  • 3 large egg yolks
  • 1 teaspoon(s) vanilla extract
  • 1/2 teaspoon(s) grated lemon zest
  • 1/3 cup(s) dried cranberries
  • 4 small (1 1/2 pounds) Granny Smith apples, peeled, cored, and each cut into 12 slices
  1. Prepare our Basic Pie Pastry.
  2. Adjust oven rack to lower third of oven. Heat oven to 425 degrees F.
  3. Cinnamon Streusel: In a small bowl, combine brown sugar, flour, butter, and cinnamon. Using hands, mix until large crumbs form. Stir in walnuts.
  4. Filling: In a bowl, whisk sugar, flour, and salt. Add sour cream, egg yolks, vanilla, and lemon zest; whisk until smooth. Sprinkle bottom of unbaked pie shell with dried cranberries. Arrange apple slices in a concentric circle over cranberries. Pour sour cream mixture over apples. Sprinkle streusel on top. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 45 to 50 minutes longer, or until apples are tender and custard is set. Cool completely on a wire rack.
ENJOY! Eat well My Friends!

Tuesday, December 24, 2013

Gingerbread -Raisin Cookies

It being Christmas Eve and all...I figured I should have a post concerning baking and baking something sweet, like Gingerbread/Raisin cookies...If you have kids...They'll just love it...If you're a big kid..(like yours truly) You'll love it!

  • 3/4 cups all-purpose flour 
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  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 5 tablespoons stick margarine or butter, softened 
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  • 1/2 cup sugar 
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  • 1/3 cup packed dark brown sugar 
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  • 3 tablespoons molasses
  • 1 large egg 
  • 1/2 cup golden raisins
  • Cooking spray 

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients, whisking well.
  3. Place margarine, sugars, molasses, and egg in a large mixing bowl; beat with a mixer at medium speed until blended. Gradually stir in flour mixture and raisins.
  4. Drop batter by rounded teaspoonfuls 1 1/2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 8 to 9 minutes or until lightly browned. Remove from baking sheets; cool completely on wire racks.
Enjoy with a tall glass of Milk!

Enjoy! Eat Well My Friends!


C H R I S T M A S !

Monday, December 23, 2013

Spiced Coriander and Mustard-Crusted Rib Roast of Beef

Here is another roast idea for your Christmas center piece...A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this roast is peppery, fragrant, and so delicious you'll want to pick it off and eat it while the roast rests. 

  • tablespoon(s) allspice berries
  • 3 tablespoon(s) black peppercorns
  • 3 tablespoon(s) yellow mustard seeds
  • 3 tablespoon(s) coriander seeds
  • 2 tablespoon(s) cumin seeds
  • 3 tablespoon(s) Kosher salt, plus more for seasoning
  • 1 (14- to 15-pound) 6-rib standing beef rib roast, 1/2-inch fat cap left on the meat
  • 2 cup(s) plain Greek yogurt
  • 1/4 cup(s) drained horseradish
  • 2 tablespoon(s) drained horseradish
  • 2 tablespoon(s) grated fresh ginger
  • 1 tablespoon(s) freshly ground black pepper
  • 1 teaspoon(s) sugar
  1. Put the allspice berries in a spice grinder and finely grind. Pass through a fine strainer into a bowl. Put the coarse bits in the strainer back in the grinder. Add the peppercorns and coarsely grind. Transfer to the bowl. Coarsely grind the mustard seeds and add to the bowl. Coarsely grind the coriander and then the cumin seeds; add to the bowl. Stir the 3 tablespoons of salt into the spices. Rub the spice blend all over the meat. Cover the roast and refrigerate overnight.
  2. Put a large roasting pan in the middle of the oven and preheat the oven to 375 degrees F. Let the rib roast stand at room temperature for 30 minutes.
  3. Season the roast with salt and place it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and roast at 350 degrees F for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130 degress F for medium-rare. Transfer the roast to a carving board to rest for about 20 minutes.
  4. Meanwhile, in a bowl, stir the yogurt with the horseradish, ginger, black pepper, and sugar, and season with salt. Refrigerate the raita until 20 minutes before serving.
  5. Carve the roast and serve with the raita. 
Again...A nice Red Wine will go nicely with this!
Enjoy!  Eat Well My friends!

Sunday, December 22, 2013

Rosemary Pepper Beef Rib Roast

It's been a long time since I posted here...But as we get closer to the Christmas season..I figured it was time to start posting some Christmas dinner ideas...Like this one..

  • /4 cup(s) coarsely chopped fresh rosemary
  • 3 tablespoon(s) fresh coarsely ground black pepper, plus more for seasoning
  • 3 tablespoon(s) vegetable oil
  • 1 (14- to 15-pound) 6-rib standing beef rib roast, 1/2-inch fat cap left on the meat
  • Salt
  • 3 tablespoon(s) unsalted butter
  • 1 medium shallot, very finely chopped
  • 2 large cloves garlic, thinly sliced
  • 1/4 cup(s) dry red wine
  • 1 quart(s) beef stock or broth
  • 1/4 cup(s) sherry vinegar
  • 4 sprig(s) thyme
  • 1 cup(s) (1-ounce) dried porcini, ground to a powder in a spice grinder or blender
  1. In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil, and rub all over the roast. Cover and refrigerate overnight.
  2. Put a large roasting pan in the middle of the oven and preheat to 375 degrees F. Let the rib roast stand at room temperature for 30 minutes.
  3. Season the roast with salt and put it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and cook at 350 degrees F for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130 degrees F for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes.
  4. Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes. Add the stock, vinegar, and thyme, and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes. Strain the sauce and return it to the saucepan. Whisk in the porcini powder and simmer for 1 minute. Cover, remove from the heat, and let stand for 5 minutes. Season with salt and pepper. Carve the roast and serve with the porcini jus.
A nice Red Wine would go nice with this..

Enjoy! Eat Well My Friends!

Thursday, December 12, 2013

Seafood Stew

If you know me..You know that I don't eat seafood...Can not eat seafood...But that doesn't mean that I will deprive you...My loyal readers of a good recipe when I come across one...

Like this one submitted by my co-worker-


1/4 cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 fresh red chile pepper, seeded and chopped
1/2 cup chopped fresh parsley
salt and pepper to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1/2 cup water
1 pinch paprika
1 pinch cayenne pepper
1 cup white wine
1 (10 ounce) can minced clams, drained with juice reserved
25 mussels, cleaned and debearded
25 shrimp
10 ounces scallops
1 pound cod fillets, cubed


In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.

About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious stew!!

Enjoy-Eat Well My Friends!

Wednesday, December 11, 2013

Triple Chocolate Pumpkin Pie

It's been a week...but I'm back and in full dessert mode...Today..I'm writing about Triple Chocolate Pumpkin Pie...

A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye — and the appetite...Check it out-

  • 2 cup(s) (about 16 crackers) finely ground graham cracker crumbs
  • 6 tablespoon(s) (3 ounces) unsalted butter, melted
  • 1 tablespoon(s) granulated sugar
  • 2 tablespoon(s) packed light-brown sugar
  • 1/2 teaspoon(s) coarse salt
  • 1/2 teaspoon(s) ground cinnamon
  • 3 ounce(s) bittersweet chocolate (preferably 61 percent cacao), finely chopped
  • 6 ounce(s) semisweet chocolate (preferably 55 percent cacao), chopped
  • 4 tablespoon(s) (2 ounces) unsalted butter, cut into small pieces
  • 3/4 cup(s) packed light-brown sugar
  • 1 tablespoon(s) cornstarch
  • 1 teaspoon(s) pure vanilla extract
  • 1 1/2 teaspoon(s) coarse salt
  • 3/4 teaspoon(s) ground cinnamon
  • 3/4 teaspoon(s) ground ginger
  • 1/4 teaspoon(s) ground nutmeg
  • 1 ounce(s) milk chocolate, melted
  • 1 can(s) (15-ounce) solid-pack pumpkin
  • 1 can(s) (12-ounce) evaporated milk
  • 3 large eggs
  • Ground cloves
  1. Make the crust: Preheat oven to 350 degrees F. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
  2. Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees F.
  3. Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
  4. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
  5. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.
Enjoy! Eat well my friends!

Wednesday, December 4, 2013

Apple Rum Sauce

I'm in dessert mode.....And this is a dessert for grown folks....Apple Rum Sauce....Top your ice cream off with this. Serve this warm mix of tender apples and rum over a few scoops of sweet ice cream for a delicious treat.

  • 1 large Granny Smith apple
  • 1 large Fuji or Gala apple
  • 4 tablespoon(s) margarine or butter
  • 1/3 cup(s) packed light brown sugar
  • 1 tablespoon(s) rum
 Peel and core apples, then cut each into 1/4-in.-thick slices. In 12-in. skillet, melt margarine on medium. Add apples and cook 7 minutes or until tender, stirring occasionally. Add sugar and cook 2 minutes or until sugar melts, stirring occasionally. Stir in rum and simmer 1 minute. Remove from heat and cool 5 minutes. Serve warm over ice cream.

Enjoy!  Eat well my friends!

Monday, December 2, 2013

The Turkey Sandwich

Okay...It's Monday....The Holiday is over....You've got Turkey left over ,so what should you do? That's simple...What do you normally do?  You make a Turkey Sandwich....Here is how...

  • 2 slice(s) whole-grain bread, lightly toasted if desired
  • 2 tablespoon(s) Romesco Sauce
  • 3 ounce(s) roasted turkey breast, sliced
  • 2 small leaves romaine lettuce
  • 1 small handful arugula leaves
  • 1 small handful broccoli sprouts
 Spread each slice of bread with a tablespoon of the sauce. On one slice, layer the turkey, and then the lettuce, arugula, and sprouts. Top with other slice of bread, cut in half, and serve.

See, that was simple....

Carry On!

Sunday, December 1, 2013

Sticky Wings

It's Football Sunday....You have the new 50 inch Flat Screen....Your favorite Football team is playing...You've got Soda and Beer and Chips....What else could you use?   Glad you asked...How about something a little different?  Something like STICKY WINGS!!!!  That's right, Sticky Wings....Check it outtt!

  • 1/2 cup chopped green onion
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Asian chili sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark Asian sesame oil
  • 1 teaspoon ground ginger
  • 2 cloves garlic, finely chopped
  • 2 pounds chicken wings, cut in 2 pieces at joint
Heat oven to 450 degrees F. Grease large baking pan.
Combine green onion, honey, soy sauce, chili sauce, oyster sauce, sesame oil, ginger and garlic in large bowl. Add wings; toss to coat. Place wings with sauce in single layer in prepared baking pan. Bake, turning occasionally, 25 minutes or until chicken is evenly browned.
Increase oven temperature to broil. Broil wings 6 inches from heat, turning occasionally, for 8 minutes or until sauce is thick enough to coat back of spoon. Remove wings to platter; spoon sauce over.
Serve with Chips and Dip-

And a cold beer-

Perfect Football Sunday treat...Enjoy!   Eat and snack well my friends!

Saturday, November 30, 2013

Maple Pecan Pie

Hello peeps...I am in dessert mode again...Here is something a little different called Maple Pecan Pie. This is made with Jamaican Rum...Check it out..


Pastry Dough:
  • 1 1/4 cup(s) all-purpose flour
  • 1/4 teaspoon(s) salt
  • 4 tablespoon(s) cold butter or margarine, cut into pieces
  • 3 tablespoon(s) vegetable shortening
  • 3 tablespoon(s) (or more if needed) ice water
Maple-Pecan Filling:
  • 1/2 cup(s) (packed) brown sugar
  • 1/2 cup(s) maple syrup
  • 1/4 cup(s) dark corn syrup
  • 3 tablespoon(s) butter or margarine, melted
  • 1 tablespoon(s) dark Jamaican rum
  • 1 teaspoon(s) vanilla extract
  • 3 large eggs
  • 1 1/2 cup(s) pecans, coarsely chopped
  1. Prepare Pastry Dough: In large bowl, combine flour and salt. With pastry blender or using two knives scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
  2. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 15 minutes at room temperature before rolling.)
  3. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough into 9-inch glass or ceramic pie plate, gently pressing dough against side and bottom of plate. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge. Refrigerate pie shell until firm, about 30 minutes.
  4. Preheat oven to 400 degrees F. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake pie shell 15 to 20 minutes or until set. Remove foil and weights and bake 5 to 6 minutes longer, or until shell is golden. If shell puffs up during baking, gently press it down with back of spoon. Reset oven control to 350 degrees F.
  5. While pie shell is baking, prepare Maple-Pecan Filling: In large bowl, whisk brown sugar, syrups, butter, rum, vanilla, and eggs until blended. Stir in pecans. Pour filling into hot pie shell. Bake 35 minutes or until filling is puffed and set at edges but still jiggles slightly in center. Cover rim of pie with foil after 20 minutes to prevent over-browning. Cool completely on wire rack.
  6. Variation: For Chocolate Mixed-Nut Pie, prepare Maple-Pecan Filling as above, but melt 2 ounces chopped unsweetened chocolate with butter. Coarsely chop 3/4 cup pecans, 1/2 cup walnuts, and 1/4 cup toasted hazelnuts, substituting them for all the pecans.

    Each serving of Chocolate Mixed-Nut Pie: About 440 calories, 29 g total fat (10 g saturated), 87 mg cholesterol, 180 mg sodium, 44 g carbohydrate, 3 g fiber, 6 g protein.
Have with a nice hot cup of coffee...

Enjoy!  Eat Well My Friends!

Friday, November 29, 2013

Mashed Potatoes With Butternut Squash

Happy After Thanksgiving Day...Sorry I don't have a better photo...but I have to share this mashed potato dish I got from my friends at Food & Wine with you...

To prepare ultra fluffy potatoes, Author Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey and you don't want that.


  • (3-pound) butternut squash, peeled, seeded and sliced 1/2 inch thick
  • 1 1/2 tablespoon(s) vegetable oil
  • Kosher salt
  • 3 pound(s) Yukon Gold potatoes, peeled and quartered
  • 4 clove(s) garlic
  • 1 cup(s) half-and-half
  • 1 1/2 stick(s) unsalted butter
  1. Preheat the oven to 400 degrees F. In a large bowl, toss the squash with the oil and season with salt. Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots. Transfer the squash to a food processor and puree until smooth.
  2. Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes.
  3. Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir in the butternut squash puree and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl and serve right away.

Serves: 12 people
Total Time: 50 min
Cook Time: 25 min
Oven Temp: 400

Enjoy!  Eat Well My Friends

Wednesday, November 27, 2013

Bourbon Glazed Turkey

With Thanksgiving Just days away....You guys had to know that I was going to write something on this blog,didn't you?

Considering I don't receive a dime for any of this...I'd say I'm pretty consistant with my blogs...And to think...I contemplated giving it all up at one point...

Well, thanks to my friends at Food and Wine...I have come up with this wondeful recipe for that yard bird as one of my relatives used to call the turkey...


  • 1 (15 pounds) turkey, heart, gizzard and liver chopped and reserved
  • 2 cup(s) apple cider
  • 1 1/2 cup(s) kosher salt
  • 2 cup(s) dark brown sugar
  • 3 sprig(s) rosemary
  • 1 bunch(es) thyme
  • 1 bunch(es) sage
  • 3 pound(s) ice cubes
  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 large carrot, thinly sliced
  • 10 clove(s) garlic
  • 1 stick(s) (plus 2 tablespoons) unsalted butter, softened
  • 1 cup(s) bourbon
  • 2 tablespoon(s) canola oil
  • 12 ounce(s) (1 bag) pearl onions, thawed if frozen
  • 3 cup(s) turkey stock or low-sodium chicken broth
  • 2 tablespoon(s) all-purpose flour
  • 1/4 cup(s) Mashed Roasted Garlic
  1. Put turkey in a brining bag set in a tub or very large pot. In a large saucepan, combine cider with salt, 1 cup of brown sugar, rosemary, thyme, and sage, and bring to a simmer, stirring to dissolve salt and sugar. Add 6 quarts of cold water to brine and pour over turkey. Add ice to brine and refrigerate turkey overnight.
  2. Preheat oven to 450 degrees F and set a rack on lowest shelf of oven. Drain turkey and pat dry. Discard brine. Fill turkey cavity with half of onion, celery, carrot, and garlic cloves; scatter remaining vegetables in a large roasting pan. Set a V-shaped rack in pan. Tie turkey legs with butcher's twine and transfer bird to rack, breast side up. Add 2 cups of water to pan and roast turkey for 30 minutes.
  3. Meanwhile, in a small saucepan, combine remaining 1 cup of brown sugar with 1 stick of butter and bourbon and heat just until sugar and butter melt.
  4. Reduce oven temperature to 350 degrees F and brush turkey with some glaze. Continue roasting turkey, brushing it every 15 minutes, for about 3 hours, until an instant-read thermometer inserted into thigh registers 165 degrees F; add another 2 cups of water and tent turkey with foil halfway through roasting. Transfer turkey to a carving board and let rest for 30 minutes.
  5. Strain pan juices into a heatproof bowl and skim off fat. (You should have about 1 cup.) Discard vegetables.
  6. In a large saucepan, heat oil. Add chopped turkey giblets and cook over moderate heat until lightly browned, about 5 minutes. Add pearl onions and cook until lightly browned in spots, about 5 minutes longer. Add turkey stock and reserved turkey pan juices and bring to a boil, scraping up any browned bits from bottom of saucepan.
  7. In a small bowl, mash remaining 2 tablespoons of butter with flour and whisk it into gravy. Bring to a boil and simmer until gravy thickens, about 5 minutes. Whisk in roasted garlic. Carve turkey and serve with the gravy.
Enjoy! Eat Well My Friends!

Tuesday, November 19, 2013

The Tao of Coffee

Because I love a good cup of coffee in the morning ,I thought I would share this with you ...taken from an internet article I read today-

Coffee is good for you, a new study says. Wait, no, coffee is actually not that good for you, a newer study says. It seems like research on coffee keeps contradicting itself: It is simultaneously the cause of and the cure to everything.
So what’s the truth? We asked nutritionists to weigh in on the science of java.
There’s so much conflicting evidence out there about coffee’s health benefits because, first of all, nutrition science is a relatively young field, says registered dietitian Susan Mitchell. And coffee is a pretty complex beverage, so it’s true that there are both positive and negative health effects to drinking it.
“It’s interesting – so, if you look at how people think about it, it’s as a vehicle of caffeine,” says Rob van Dam, epidemiologist at Harvard University and the National University of Singapore. “So people would talk interchangeably about coffee and caffeine.” But coffee also contains a lot of vitamins, minerals, antioxidants and flavonoids, he says. “Things we typically see in fruits and vegetables we see in coffee – which is not that surprising considering coffee (comes from) a plant,” van Dam says.
The bad news-
Unfiltered coffee is not great for you.
That means Turkish coffee or coffee made with a French press.
“We know that if you have unfiltered coffee, that there is a substance called cafestol that increases your cholesterol level,” van Dam says. “So if you drink it throughout the day, it can increase your risk of heart disease.” But if you use a filter, or drink instant coffee – or if you only drink French press coffee or Turkish coffee every once in a while – you’re OK, he says. “But if you drink it every day in huge amounts, it may have an effect on your cholesterol levels.”
The caffeine in coffee may be harmful during pregnancy.“We have concerns that high caffeine intake may be detrimental to the fetus,” van Dam says. “Because the fetus can’t metabolize caffeine very well – they don’t have the ability to make it dissolve from the blood stream.” And that can mean the fetus is taking in less nutrition.

“So, for women who are pregnant, although the evidence is not conclusive, we do suggest limiting coffee consumption at this stage of life,” van Dam says.
Lots of cream and sugar in your coffee is not doing your health any good.“The coffee-shop kind of coffees are high in calories because they’re large beverages and they have lots of cream and sugar. It seems obvious, but it’s something to consider,” van Dam says.
The good news-

Coffee has been shown to lessen the risk of some of the country’s most common illnesses. Moderate coffee consumption – one to three cups a day – have been associated with a lower risk for heart attacks, especially in women. Some studies have shown a lower risk for cancers like endometrial, prostate and some breast cancers. And coffee has also been linked to a lower risk of Parkinson’s disease.
It’s also been shown to lower your risk of diabetes.“Most of our research has been on diabetes – there are 35 studies now on coffee and diabetes,” van Dam says. “These have been quite consistent – people drinking more coffee have a lower risk of diabetes. It is remarkably consistent. It’s hard to imagine another factor that coffee drinkers have that would be so effective.”

And it may help reduce the risk for developing depression. Women who drank two or three cups of coffee a day were 15 percent less likely to develop depression when compared to women who drank just one cup a day, one study found. 

The answer is, as the answer often is: You be you. If you don't like coffee, the evidence of its benefits isn't strong enough for nutrition scientists to recommend that you start drinking it. If you do, the evidence of its harms isn't strong enough for them to recommend that you stop.
“If you like coffee and you don’t have a specific health condition – you can just kind of enjoy your coffee, regularly, as you like it,” van Dam says. “It’s fine to drink three, four, five cups of coffee a day, at least based on what we have found on the research available.”

So what's the final verdict??  Who knows... I'm going to have a cup of coffee.

Tuesday, November 12, 2013

Slow Cooked Pulled Pork

Yesterday I talked about Beef Brisket....Another Great Football watching sandwich is slow cooked pulled pork.

This meltingly tender shredded pork on this sandwich has been slow-cooked for hours in a sweet and tangy sauce.

1 medium onion, chopped
  • 1/2 cup(s) ketchup
  • 1/3 cup(s) cider vinegar
  • 1/4 cup(s) packed brown sugar
  • 1/4 cup(s) tomato paste
  • 2 tablespoon(s) sweet paprika
  • 2 tablespoon(s) Worcestershire sauce
  • 2 tablespoon(s) yellow mustard
  • 1 1/2 teaspoon(s) salt
  • 1 1/4 teaspoon(s) ground black pepper
  • 4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
  • 12 soft sandwich buns or ciabatta rolls, warmed
  • Dill pickles (optional)
  • Potato chips (optional)
  • Hot sauce (optional)

    1. In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
    2. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
    3. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
    4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
    5. Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like
    Once again...enjoy with your favorite brew and maybe some cole slaw...

    Enjoy!  Eat well my friends!

    Monday, November 11, 2013

    Barbecue Beef Brisket sandwich

    Nothing like a Barbecue Beef Brisket sandwich, some chips and a cold beer or soda....It's been so long since I had one...

    Hours of the slow cooker's moist heat renders your meat fork-tender. Here, slices of beef brisket steeped in a sweet-and-savory sauce create a world-class sandwich.


    • 1 (pound ) brisket, trimmed
    • 1 1/2 teaspoon(s) coarse sea salt
    • 3/4 teaspoon(s) pepper
    • 1 tablespoon(s) vegetable oil
    • 1 large onion, coarsely chopped
    • 1 1/2 tablespoon(s) garlic, minced
    • 1/2 cup(s) dark beer, (such as porter or stout)
    • 1 tablespoon(s) Worcestershire sauce
    • 2 tablespoon(s) lemon juice
    • 3 tablespoon(s) honey
    • 1/2 cup(s) ketchup
    • 1 teaspoon(s) paprika
    • 8 kaiser (or other sandwich) rolls
    1. Cook the brisket: Season the brisket with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the brisket, brown on all sides, and transfer to a slow cooker.
    2. Add the remaining ingredients to the slow cooker and stir well. Slow-cook, covered, until the meat is very tender -- 8 hours. Remove the meat, place it on a cutting board, and let it rest for 15 minutes. Reserve the sauce.
    3. Carve brisket into thin slices and divide it among kaiser rolls topped with reserved sauce. Serve warm.
    Serve with Potato Chips and dip and a cold Beer!

    Saturday, November 9, 2013

    Arizona Corn Pancakes

    Arizona Corn Pancakes!  It's Saturday Morning as I write this and I'm in full breakfast mode.....
    Humor me...

    Pancakes are most often a sweet breakfast dish, but there's no reason you can't put a savory twist on the traditional morning treat.

    In the Southwest, corn is a ubiquitous ingredient, and the slightly sweet, starchy vegetable works beautifully in a creative version of the beloved breakfast food.

    The Lodge at Sedona, a quaint bed and breakfast, serves a massive meal every morning from 8:00-9:30am, and much of the menu features ingredients native to the region.

    The Lodge's blue corn pancakes are just one way the staff takes the cuisine from ordinary to unexpected. The Mission, a restaurant serving up modern takes on classic Latin dishes in Scottsdale, uses the more common yellow corn for the savory pancake on its brunch menu, but tops it with sweet dungeness crabmeat, cilantro, and a smoky crema.
    The Lodge at Sedona, 125 Kallof Place, Sedona; 

    Of course now...I'm not anywhere near Arizona...and I'm guessing most of you aren't either...Soooo, how would I prepare this for myself at home?

    Glad you asked....


    • 2 1/2 cups all-purpose flour
    • 2 cups blue corn flour
    • 3/4 tablespoons salt
    • 4 tablespoons sugar
    • 4 tablespoons baking powder
    • 4 cups milk
    • 1/2 pound butter, melted
    • 4 eggs

    Mix dry ingredients - flours, salt, sugar, and baking powder.

    Mix wet ingredients - milk, butter and eggs.

    Combine and mix but do not over mix, batter should be slightly lumpy.

    Let rest for 1/2 hour before adding to frying pan.

    Total Time:1 hr 20 min
    Prep-20 min
    Inactive-30 min
    Cook-30 min
    Yield:4 to 6 servings
    Hope this was some help to you all...
    Enjoy!  Eat well my friends!

    Food Safety Tips
    Protect yourself against food-borne illnesses.

    1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

    Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as

    2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

    Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

    3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

    Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

    4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

    One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

    * Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

    * Pork and ground beef - 160 degrees fahrenheit

    * Poultry - 165 degrees fahrenheit.

    Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

    5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

    Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

    6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

    Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

    7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

    You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

    8. Always heat leftover foods to 165 degrees fahrenheit.

    The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

    9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

    If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

    10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

    You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website

    Cavier & Vodka
    Courtesy of The Lady (Bug) of the Household