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Friday, February 28, 2014

Skillet Lasagna

It's the end of the week and that means it's time for PASTAAAAAAAAAAA!!!  Says who?  I'm just saying....And here is something delicious and comforting for the weekend...

INGREDIENTS:
1 (35-ounce) can Tuttoroso peeled plum tomatoes, blended
2 Tbsp. extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
1/4 tsp. red pepper flakes
Salt and pepper
1/2 to 1 tsp. dried oregano
1-1/2 lbs. meatloaf mix
10 curly-edged lasagna noodles, broken into 2-inch lengths
1-1/2 cups Victoria Low-Sodium Marinara sauce
1/2 cup grated Parmesan cheese
1 cup whole or part-skim ricotta cheese
2 cups 4-cheese blend mozzarella cheese
Fresh or dried basil
 
 
DIRECTIONS:
Place tomatoes in blender and puree until smooth making sure you have 4 cups of tomato puree. Heat oil in a 12-inch skillet over medium heat. Add onion and 1/2 tsp. salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add meat and cook, breaking up meat until it is no longer pink, about 4 minutes.
Scatter pasta over meat but do not stir.
No need for exact Martha Stewart measurements, just break them up into about 6 pieces. You'll have half a box left for the next time you make this...and you will make this again!
 
Pour tomato mixture and marinara sauce over pasta, cover and bring to a simmer, stirring after 10 minutes, until pasta is tender, about 20-25 minutes. Add oregano.
Off heat, stir in Parmesan and season with salt and pepper to taste. Dollop heaping tablespoons of ricotta over the top, cover and let sit for 5 minutes.
 
While lasagna is resting preheat broiler.
Sprinkle with mozzarella cheese and and oregano and broil until cheese is melted and lightly browned.
 
Enjoy This!
Eat well My Friends!

Thursday, February 27, 2014

Brew Ultimo

I was reading an article about quirky and fun places to have coffee, buy groceries and hang out and I noticed that all of the cool places were either in San-Francisco...Got to get there one day or in New York City...I was delightfully surprised to find this place here in my home town of Philadelphia PA.

Brew Ultimo...A coffee shop!

Aaron Ultimo, it's owner and namesake, fell into the coffee business by chance,or on a humbug if you're hip, when he agreed to help a friend open a shop after college.

After developing a passion for coffee, he helped launch Spruce Street Espresso and was later approached by the owner of the South Philadelphia Taproom to open this coffee and beer shop.

“Beer people are often coffee people and coffee people are often beer people," says Ultimo. He's right...I for one am both!

"Customers often purchase beer as they wait for coffee, or grab a coffee as they buy a beer."

Brew sells small batch local beers like Manayunk Dreamin' Double IPA and international varieties like Gueuze Tilquin sour lambic from Belgium, while baristas prepare Guatemalan espresso and iced Ethiopian Haru coffee nearby.

Ultimo also offers locally sourced snacks like bagels and croissants with peach butter and fig jam from West Philadelphia's Four Worlds Bakery, Coco Love's "bruffins" (brownie muffins), and an award-winning cheesesteak.

This sounds like my kinda place!

Wednesday, February 26, 2014

Pineapple Cheese Cake Cupcakes


Hello friends....I am in dessert mode once again... As I told you once before...I have become a recent convert to all things Cheese cake...so when I came across this recipe...I just had to share it with you...Makes a great after dinner or short party snack..

INGREDIENTS FOR GRAHAM CRUST:
1 cup graham cracker crumbs
1 tbsp. granulated sugar
¾ stick melted butter
INGREDIENTS FOR CHEESECAKE:
2 8oz. packages of cream cheese (softened)
½ cup granulated sugar
2 tbsp. pure vanilla extract
2 eggs (beaten)
INGREDIENTS FOR PINEAPPLE TOPPING:
1 20 oz. can crushed pineapple (drained)
2/3 cup brown sugar
½ stick butter
INGREDIENTS FOR WHIPPED CREAM:
1 cup heavy whipping cream
¼ cup confectionate sugar
2 tsp. pure vanilla extract
EQUIPMENT:
12 Reynolds StayBrite baking cups
Baking tin
Mixing Bowls
Hand mixer

DIRECTIONS:
  1. Pre-heat oven to 300 degrees
  2. Line baking tin with Reynolds StayBrite baking cups
  3. To make the graham crust, in a bowl with a whisk gently whisk together the graham cracker crumbs, melted butter and granulated sugar
  4. Press the graham crust ¼ up the baking cups and set aside
  5. To make the cheesecake, in a bowl with a hand mixer on medium mix the cream cheese, granulated sugar, vanilla extract and eggs until smooth
  6. Pour cream cheesecake mixture in Reynolds StayBrite baking cup about ¼ up the baking cups
  7. Place cupcakes in the oven and cook for 30 minutes, when done remove from oven and allow to completely cool inside baking tin
  8. While the cupcakes are baking make the pineapple topping by adding the drained crushed pineapple, brown sugar and unsalted butter to a medium sauce pan over high heat, stir and allow to come to a boil, once at a boil turn heat to low and allow to simmer for 5 minutes and then set aside
  9. Once cupcakes and pineapple topping are cooled, add pineapple topping to the top of the cupcakes and refrigerate for a minimum of 30 minutes
  10. To make the whipped cream, in a mixing bowl add the heavy whipping cream, confectionate sugar and vanilla extract and mix with hand mixer on medium for 2-3 minutes or until the whipped cream forms peaks
  11. Top the cupcakes with whipped cream, ENJOY and LOVE  YOUR FABULOUS SELF!!

Monday, February 24, 2014

Vegetarian Lasagna...



I am not a Vegan, but this looked too good to pass up....I got this recipe from Foodies TV network and it is an original recipe by Ms. Veleda Briggs..Kudos to you Ms. Briggs for this wonderful recipe...

INGREDIENTS:
Sauce
29 oz can tomato sauce
12 oz  pkg ground meatless (blue box Lightlife Smart Ground)
1 1/2 cup seasoning blend (frozen)
small can of mushrooms (DO NOT DRAIN)
small can of sliced olives (DO NOT DRAIN)
2 TBSP  sugar
2 TBSP  Italian seasoning
salt and pepper to taste
(Even though garlic comes in the seasoning blend, I add 2 tsp minced garlic)
1-2 cups water
2 TBSP olive oil
 
DIRECTIONS:
 
Add oil in skillet with meatless, making sure it crumbles. Season meat.  Add frozen veggies, cooking until thawed.  
 
Add remaining veggies with liquid. Add sauce, sugar, and Italian seasoning.  You want the sauce to be soupy so add up to 2 cups of water or vegetable stock. Set aside.
 
Cheese
2 8 oz pkg of Tofrutti brand vegan cream cheese (softened)
2  16oz pkg Go Veggie brand shredded vegan Mozzerella
1/4 c Blue Diamond brand Almond Milk (original and unsweetened)
Mix both packages of softened cream cheese, milk and 1 pkg of shredded cheese.  If you can not easily stir the cheese mixture, add more milk but should still be kind of thick.
Mix both packages of softened cream cheese, milk and 1 pkg of shredded cheese.  If you can not easily stir the cheese mixture, add more milk but should still be kind of thick.
 
ONE PACKAGE OVEN READY LASAGNA NOODLES (If you get the kind that is NOT   oven ready, this will not work)
This will fit in a 9 x 13 pan. Layer as follows;
Sauce noodles cheese sauce noodle cheese sauce shredded cheese
Cover with foil. Bake at 350 for 45 mins then continue baking until browned or about 15 minutes.   Let stand for 10 minutes. Cut and enjoy .

Yes enjoy!  Eat well my friends!

Sunday, February 23, 2014

Apple Crepe Pancakes

 
Monday Morning....Unless you have the day off, you probably won't have this waiting for you when you wake up in the morning and to my knowledge....IHOP does not serve this....But maybe next Monday, with luck, you'll be off and you'll have this to look forward too...

Apple Crepe Pancakes!!!

                                                                INGREDIENTS:

                                                    1 /4 cup (1/2 stick) unsalted butter
1/4 cup milk
1 apple (I used Granny Smith)
2 Tbsp. sugar
1/2 tsp. cinnamon
1 large egg
1/4 cup all-purpose flour
Pinch of salt
  
DIRECTIONS:
Preheat oven to 425 degrees F.  Melt butter in a 5-inch cast iron skillet over low heat.  While the butter melts, pour the milk into a 2-cup measuring cup.  Peel the apple, cut off the core and slice lengthwise into thin slices.  In a small bowl, toss the apple slices with the sugar and cinnamon until well coated.
Pour half the melted butter into the milk and whisk well.  Add the apple slices and any loose sugar in the bowl to the hot butter in the skillet.  Cook the apple slices over medium-low heat, turning them a few times, until softened; the sugar and butter will get nicely browned and bubbly.
Serve with a big glass of milk!

Enjoy! Eat well My friends!

Wednesday, February 19, 2014

Crispy Baked Chicken Wings


Ahhh it's February...Middle of the winter, Cold,Snowy, Depressing....Except in my kitchen...I've been thinking of different types of comfort food all weekend and here is another gem...Crispy Baked Chicken Wings with Sweet Asian Hot Wing Sauce...Perfect snack to watch a Basketball game with or a guilty pleasure episode of "Killer Women" (It's a cop show!).

INGREDIENTS:
  • about 2 pounds chicken wings, cut at joints.
  • 1 cup rice flour or all purpose flour.
  • about 1 cup grape seed/peanut/vegetable oil for frying
  • 2 garlic cloves, crushed or finely minced
  • 1 cup water
  • 2 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 Tablespoon fish sauce or soy sauce. We highly recommend fish sauce, if you have it.
  • 1 Tablespoon vinegar
  • 1 Tablespoon garlic chili sauce, tabasco sauce, or sriracha sauce. OR about 2 finely minced thai chilis. Use a little less of these if you want it more mild, or use more if you want it extra spicy!
  • lots of fresh ground black pepper to taste
  • 1 Tablespoon cornstarch or potato starch
  DIRECTIONS:
  1. For Starters,Rinse chicken wings and pat them dry. In  a bowl, add rice flour and fresh ground black pepper and add wings to coat with flour.(You can also crack an egg and mix that in with the flour..)
  2. Fry wings on both sides till cooked throughly and golden brown.
  3. For the Sauce: Take a  small bowl, combine cornstarch and about 1 Tablespoon of water until your mixture becomes watery, almost milky consistency. Combine well, then set aside.
  4. In  a saucepan, you can add about 1 Tablespoon oil and fry garlic until it becomes slightly golden. Add water 1 cup of water, sugar, salt, fish sauce, chili sauce, vinegar and black pepper. Combine well and allow to slowly come to boil. Once mixture comes to a boil, turn off heat.
  5. Slowly add about 1 Tablespoon of cornstarch to the warm sauce mixture until it becomes thick enough to allow sauce to cling to wings. If the first Tablespoon was enough, then do not use the rest.
  6. In a separate bowl, add crispy chicken wings and toss with chili sauce.
  7. Top with some sliced green onion and/or cilantro.
  8. Serve with a cold Brew. (Beer) For the kids, juice and water and a little beer. (Just kidding!-LOL!)
Enjoy... Eat well my friends!

Tuesday, February 18, 2014

Mushroom Salsibury Steak


Here is a man's meal....Comfort food for a blustery winter.

This is an easy one pan recipe that everyone should love.  You can serve it on mashed potatoes with a side of steamed veggies or even put in on a hamburger bun for a sloppy sandwich which tastes amazing! Thank you to my friends at Foodie TV for this recipe..

INGREDIENTS:
  • 2 tablespoons butter
  • 1 1/4 cups mushrooms, thinly sliced
  • 1 onion, thinly sliced
  • 1 (10 1/2 ounce) can condensed beef broth
  • 1 1/2 lbs ground beef
  • 1/2 cup Panko bread crumbs
  • 1 egg
  • 1/4 teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 1/4 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon mustard powder
  • 1/3 cup water
DIRECTIONS:
  1. Place butter in a frying pan with onions. Cook over medium heat about 5 minutes ensuring onions don't brown. Add mushrooms and cook until all liquid is absorbed.
  2. In a bowl combine beef, 1/4 cup of the broth, egg, pepper and  bread crumbs. Mix well and form 6 patties.
  3. In another small bowl, combine remaining broth, flour, ketchup, Worcestershire sauce, mustard powder and water. Mix well.
  4. Remove mushrooms/onions from the pan. Place beef patties in the pan and brown on each side (about 2 minutes). Place onions/mushrooms on top of patties and pour broth mixture over top. Cover and let simmer 20 minutes or until done. Serve with mashed potatoes!
Serve with Mashed Potatoes-
and of course a salad-





Enjoy!

Eat well My friends!

Monday, February 17, 2014

Raspberry Cheese Cake Anyone?

Good Monday Morning People...I'm in Dessert Mode!! (Anything to take the chill off of this season) And I've got a dilly for you...Raspberry Cheese Cake... See I used to not eat cheese cake...It didn't sound very appetizing...But last year I had strawberry cheese cake and I wondered..What had I been missing all of my life??

Now, needless to say...I'm hooked on everything cheese cake..

INGREDIENTS:
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream (about 2 cups)
1 lemon, zested
1 teaspoon vanilla extract

Topping:
1 pint fresh raspberries
1/2 cup strawberry jelly (NOT jam or preserves)

Preheat the oven to 325 degrees F.


DIRECTIONS: 

 In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add the sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 hour. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loose
n the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Un-mold and transfer to a cake plate.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cheesecake. Refrigerate until ready to serve.Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.


Serve with a nice big glass of milk-
Enjoy!  And remember-

Eat Well My Friends!
 

Sunday, February 16, 2014

Vegetable Lo Mein

Doesn't that look good?  I'll say... Need a change of pace for a Sunday afternoon?, right before the beginning of the work week???...I'd say here it is...Vegetable Lo Mein..

Try this recipe with Hoisin Sauce and Thai Chili Sauce.

INGREDIENTS:
1/2 lb. Lo Mein Noodles or Linguini
Sesame oil
1/4 cup oyster sauce
2 Tbsp. soy sauce (or to taste)
1 Tbsp. canola oil
1 Tbsp. minced fresh ginger
3 cloves garlic, minced
3 scallions, sliced
1 cup julienne carrot
1 cup thinly sliced celery
1 cup thinly sliced shallot or red onion
1 cup fresh bean sprouts
 
 
DIRECTIONS:
Cook pasta in boiling salted water until al dente.  Toss with a small amout of sesame oil and set aside.
In a large skillet, heat 1 Tbsp. canola oil and quickly saute ginger, garlic and scallions until fragrant.  Add the carrots, celery and onions and saute for about 2 minutes.  Stir in bean sprouts.


Add pasta, sauteed vegetables and stir in soy sauce and oyster sauce and mix to combine.
If you like a little spice, add some Chinese Hot Mustard or Chili Garlic Sauce.
 
Serve with Hot Tea and Honey...

Enjoy!  Eat Well My Friends
 

Friday, February 14, 2014

Jamaican Lasagna


Here is one of those classic recipes that if you don't prepare for yourself and partake of it, you will forever be asking yourself why you didn't...

Jamaican Lasagna....Sounds completely off the charts doesn't it?  Everybody knows that Lasagna is a pasta dish...An Italian pasta dish....But food really knows no nationality...And every culture can put their spin on a certain dish...This is what brings us together as human beings...

This recipe is from Chris's Kitchen....I got it from a Facebook page I liked called "Foodie TV"  (Free advertisement and plug)

INGREDIENTS:
1 lb jerk sausage, minced
3/4 lb lean ground beef
1/2 cup minced onion
2 cloves garlic, sliced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/4 cup water
2 tbsp white sugar
2 tbsp fresh basil leaves
1/2 tsp fennel seeds
1 tsp oregano
1/4 tsp ground black pepper
4 tbsps chopped fresh parsley
12 Lasagna noodles
16 oz Anchor white Cheddar Cheese, grated
1 egg
8 oz mozzarella (preferably Sargento brand)
3/4 cup grated parmesan cheese
3 tbsp fresh chives, chopped
6 oz Carrots , diced into small cubes
3/4 tsp scotch bonnet pepper, minced
Coconut oil


DIRECTIONS: 

 1) Heat coconut oil over medium-high heat in a medium saucepot, saute garlic and onion until the onions become translucent, then cook jerk sausage and ground beef in the saucepot until well browned.

2) Stir in crushed tomatoes,1 can tomato paste, tomato sauce, diced carrots and water. Season with sugar, basil, scotch bonnet pepper,fennel seeds, 1 tbsp salt, pepper, and 2 tbsps parsley. Simmer, covered, for about 1 hour, stirring occasionally.

3) Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in salted boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine cheddar cheese with egg, remaining parsley, and 1/2 teaspoon salt.

4) Preheat oven to 375 degrees F (190 degrees C).

5) To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the cheddar cheese mixture. Top with a third of mozzarella cheese .

6) Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

7) Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

8) Tap the pan to force out the air bubbles, if any.Bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes.

9) Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 3-inch squares , serve, top with chives and enjoy!!!


Have with a red wine!
Enjoy!  Eat Well My Friends!

Thursday, February 13, 2014

Roasted Sweet Potatoes



Doesn't that look good? Indeed it does....I love Sweet Potatoes and Yams...(Just recently discovered there was a difference)

The photo above explains itself...Here is the recipe-


INGREDIENTS:

3 Sweet potatoes, peeled and cut into bite size cubes

2 tsp olive oil 1 tbsp butter

1 tbsp of brown sugar (more if you want it sweeter)

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Pinch of ground ginger Sea salt, to taste


DIRECTIONS:

Preheat the oven to 350 degrees.

Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.

 Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.

Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting.

Enjoy. This will go with your collard greens, mac and cheese ,fried chicken and or fried fish...but you know that!

Eat well My friends!

Wednesday, February 12, 2014

Winter Blues Buster


Winter is my least favorite season...So naturally I need something to bust that depression....I'm not saying that drinking an adult beverage is always the answer...but here is one adult beverage that might be the answer, at least one day during the winter!

Pomegranite Margarita.

INGREDIENTS:
  • 1 can(s) (12-ounce) frozen limeade concentrate, thawed
  • 2 cup(s) water
  • 3 1/2 cup(s) gold tequila
  • 2 cup(s) pomegranate juice
  • 1 cup(s) triple sec
  • 5 limes
  • Ice cubes for serving
  • 1 cup(s) fresh pomegranate seeds (from 1 pomegranate)
DIRECTIONS:

  1. In large pitcher, combine limeade and water until well blended. Stir in tequila, pomegranate juice, and triple sec.
  2. Cut each lime crosswise into 1/4-inch-thick wheels; cut a slit in each wheel, from center to edge. To serve, place ice cubes and a few pomegranate seeds in each glass; place a lime wheel on rim.

    Virgin Pomegranate Margaritas: Substitute 2 cups lemon-lime seltzer for tequila and triple sec. Substitute pomegranate-cranberry juice for pomegranate juice. Proceed as above. Tips & Techniques
Intense lime flavor comes from a budget-friendly can of concentrate. Mix and refrigerate the margaritas up to a day ahead.


Don't sweat the Tips & Techniques-
Intense lime flavor comes from a budget-friendly can of concentrate. Mix and refrigerate the margaritas up to a day ahead.

Drink up! My friends!

Thursday, February 6, 2014

Pepper Crusted Filet Mignon

 
Having Valentines day Panic?  (I am) Sometimes if you wait too late...It's hard to get reservations at a decent restaraunt..(Won't tell you who is guilty of that!) The good news is...I can cook and I have just the thing to save the day or in this case...The night...

Look at this..This luxurious cut of beef doesn't require much dressing up in the kitchen. Seasoned simply with salt and coarsely ground pepper, this steak is pan-seared to perfection.

 Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.)

INGREDIENTS: 

  • 2 (5 to 6 ounces each) filet mignons (about 1 1/2 inches thick)
  • Coarse salt and very coarsely ground pepper
  • 2 teaspoon(s) olive oil
Red Wine Sauce (optional):
  • 1 cup(s) red wine
  • 2 tablespoon(s) cold butter, cut up
  • Coarse salt
DIRECTIONS:
  1. Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
  2. Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
  3. Remove strings from filets, and serve with Red Wine Sauce, if desired.
  4. To make Red Wine Sauce: Place wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.
Serve with a Red Wine...(This makes it extra romantic)
Enjoy!  Eat and Love Well My friends!

Tuesday, February 4, 2014

Sausage and Applesauce Brunch Crepes



I love Crepes...I had some crepes at IHOP this weekend that were to die for...but it wasn't these...These sausage and applesauce brunch crepes weren't on the menu...but they should have been!

Applesauce, turkey sausage, and Cheddar turn crepes into a hearty brunch dish. Serve with a green salad and fresh fruit.

INGREDIENTS: 

  • 1/2 cup(s) whole-wheat flour, preferably white whole-wheat (see Tip)
  • 1/2 cup(s) all-purpose flour
  • 1/4 teaspoon(s) salt
  • 3 large eggs
  • 1/2 cup(s) low-fat milk
  • 2 teaspoon(s) canola oil or melted butter
  • 10 ounce(s) (7 to 8 links) turkey breakfast sausage, casings removed
  • 1/2 cup(s) seltzer water
  • 1 1/2 cup(s) good-quality unsweetened applesauce, warmed
  • 3/4 cup(s) shredded extra-sharp Cheddar cheese
  • 6 tablespoon(s) pure maple syrup, plus more if desired
  • 3 teaspoon(s) snipped fresh chives
DIRECTIONS:
  1. Process whole-wheat flour, all-purpose flour, salt, eggs, milk, and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover, and refrigerate for at least 30 minutes or overnight.
  2. Place sausage in a large nonstick skillet over medium heat. Cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Cover to keep warm.
  3. Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.
  4. Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.
  5. Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200 degree F oven.
  6. To assemble, place a crepe on a clean cutting board. Spread 1/4 cup applesauce in the center, leaving a 1- to 2-inch border. Top with 1/4 cup of the cooked sausage and 2 tablespoons cheese. Fold in the sides to make a square shape, leaving a "window" in the center. Press down on the corners, as necessary, to help keep the crepe folded. Repeat with the remaining crepes, applesauce, sausage and cheese. Drizzle each crepe with 1 tablespoon maple syrup, sprinkle with 1/2 teaspoon chives, and serve immediately. Pass more syrup at the table, if desired.
Don't Sweat the TIPS & TECHNIQUES:

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Enjoy , Eat Well My Friends!

Sunday, February 2, 2014

Pulled Pork with Carmelized Onions

Today is the superbowl and whether your team wins or not...Pulled Pork is always a winner at a Superbowl Party...

Of course, Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork — and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens, and grits, or make it into a sandwich and serve it on a bun with coleslaw. The next day, use the leftover pork and sauce to bake a Pulled-Pork Torta for an easy and inspired weeknight supper.

INGREDIENTS:
  • 1 tablespoon(s) extra-virgin olive oil
  • 3 large onions, thinly sliced
  • 1/3 cup(s) raw cane sugar, such as Demerara or turbinado (see Notes)
  • 4 clove(s) garlic, minced
  • 1 teaspoon(s) dried oregano
  • 1 teaspoon(s) freshly ground pepper
  • 1/2 teaspoon(s) salt
  • 1/3 cup(s) cider vinegar
  • 1 cup(s) chili sauce, such as Heinz
  • 1 1/2 teaspoon(s) minced chipotle chile in adobo sauce (see Notes)
  • 3 pound(s) boneless pork shoulder or blade (butt) roast, trimmed
DIRECTIONS:

  1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper, and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
  2. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
  3. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
(Don't sweat the ) TIPS & TECHNIQUES:

 Notes: Raw cane sugar (such as Sugar in the Raw) is steam-cleaned, coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores. Chipotle chiles in adobo sauce are smoked jalapeƱos packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage.

Enjoy the Super Bowl Today, regardless of who you're rooting for..
 Enjoy!  And Eat Well My Friends!

Saturday, February 1, 2014

Banana Pudding In A Mason Jar


I know it's the eve of the Super Bowl and I should have something on here with Chicken Wings , but you guys are used to that...You'll have your wings, your hoagies, and what not...Here is a dessert for the ages...
Banana Pudding in a Mason Jar...

Actually this is called Southern Banana Pudding...Check it out...You need this in your life-

INGREDIENTS:

Pudding:
3/4 cup sugar
1/3 cup low-gluten flour such as White Lily
1/4 tsp salt
4 large egg yolks
2 cups whole milk
1/2 tsp vanilla extract
a pinch of nutmeg
1/8 tsp cinnamon
1/2-3/4 of a 12 oz box vanilla wafers (I use Nabisco Nilla)
3 medium ripe bananas, sliced

Meringue:
4 egg whites
1/4 tsp cream of tartar
5 tbsp sugar
1/2 tsp vanilla extract


DIRECTIONS: 

 Pudding: Heat a few inches of water in a double boiler until boiling. In the top of the double boiler, whisk the sugar, flour, salt, egg yolks, milk, nutmeg, and cinnamon until smooth. Whisk constantly for 10-15 minutes until the pudding is thick and coats the back of a spoon. Remove the pudding from the heat and stir in the vanilla extract. Set the pudding aside.

Place a layer of wafers around the bottom of each jar (about 6 wafers if using pint jars) making sure that some wafers stand up against the side of the jar. Place several slices of banana on top of the wafers. Spoon about 1/4-1/2 cup (I use 1/2 cup for pint jars) pudding over the slices in each jar. Repeat the layers in each jar. Set the jars aside while you make the meringue.

Meringue: Preheat the oven to 425 degrees. Using an electric mixer, whisk the egg whites in a large bowl until foamy. Add the cream of tartar and continue mixing, increasing the speed, for 30 more seconds.


Eat this warm and chase it down with a cold glass of milk-

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 Cooking.com.

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 Recalls.gov






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