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Sunday, December 25, 2016

MERRY CHRISTMAS


Tuesday, December 20, 2016

Chicken Corn Chowder


Here is a quick recipe for a cold night like this when you're just too tired and too busy to do anything else.


This 5-star corn chowder can be on your table in less than 30 minutes for dinner tonight thanks to convience items like rotisserie chicken and frozen corn.


INGREDIENTS:


2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn

DIRECTIONS:

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

There...How's That?  Quick Huh?   Enjoy!  Eat Well My Friends!

Friday, December 16, 2016

Shrimp And Grits-Louisiana Style

If you follow my other blog, Escapades....Then you know that ficticious charactor ,Olivia Bennett-Alexander
The Philadelphia Attorney who bares an uncanny resemblance to another ficticious Olivia... recently prepared this dish of Louisiana styled Shrimp and Grits for her Louisiana born husband, Private Investigator, Donnie Ray Alexander..

and others in their Duplex ...and it was a big hit..
(See ESCAPADES -"Taking The Bait" , December 14, 2016)

We thought we would share that recipe that Donnie Ray's sister, Nell taught her how to prepare when they were last in New Orleans...

INGREDIENTS:
  • 2 dozen 16-20 shrimp grilled
  • 1/2 cup butter
  • 1/4 cup chopped red bell pepper
  • 1/4 cup yellow bell pepper
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1 Tbs. minced garlic
  • 3/4 cup chopped Andouille Sausage
  • 1/4 cup flour
  • 3 cups shrimp stock
  • 1 cup. heavy whipping cream
  • 1/2 cup sliced green onions
  • Salt & black pepper to taste
GRITS INGREDIENTS:
  • 1 1/2 cups yellow corn grits
  • 3 1/2 cups whole milk
  • 3 cups 1/4 water
  • 1/2 tbs. Salt
  • 4 tbs. Butter
  • 1/4 lbs. of shredded mozzarella cheese

DIRECTIONS:
In stock pot; combine milk, water, and salt. Bring to boil over medium high heat. Add grits, bring it to low boil. Cover and cook 14 minutes. Remove from heat and add cheese.
Arrange grits in middle of a shallow bowl. Arrange 6 shrimp tails side up around grits, add cream sauce around shrimp.
Makes 6 servings.

There it is...Enjoy...

Monday, December 12, 2016

Boneless Leg Of Lamb

Ahhh time for that other meat....Not Turkey, Not Chicken , Not Pork and Not Steak...but Lamb....


INGREDIENTS:
  • 2 lbs lamb
  • olive oil
  • 1 cup chopped fresh parsley
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 1 pinch salt
  • 1 pinch pepper
DIRECTIONS:
  1. Generously rub leg of lamb with olive oil.
  2. Season lamb with all the ingredients listed, making sure that they are evenly distributed.
  3. Place leg of lamb on a rack in a roasting pan.
  4. Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.
Pretty simple....If done right, the meat is so good ,it falls off the bone... Go For it my friends!

Wednesday, December 7, 2016

Beef Tostados

Ahhh,I'm back with another tasty-Post Thanksgiving Dish...Beef Tostados....Anyone who knows me,knows I love Beef...So why wouldn't I love this?

This beef dish is a cinch regardless of how much beef cred you have. Feel free to make it your own by adding your preferred toppings and, if you're up for the challenge, add a drizzle of hot sauce to finish.

INGREDIENTS: 
  • 4 corn tortillas
  • Corn or peanut oil for frying tortillas
  • 2 cups refried beans
  • 1 ½ pounds Mexican shredded beef,
  • 1 cup shredded yellow cheddar cheese
  • 1 cup shredded jack cheese
  • ½ cup enchilada sauce
  • 1 avocado, pitted and skinned and cut into 12 slices
  • Toppings such as shredded lettuce, chopped fresh tomatoes, chopped red onions, sour cream, taco sauce, etc
DIRECTIONS:
  1. Heat oil in medium wok or heavy bottomed pan to 375 degrees. Use candy thermometer.
  2. Drop a single corn tortilla in and fry on both sides until crispy. Repeat for remaining pieces placing them on serving dishes.
  3. Heat refried beans on stove or in microwave until hot and spread evenly on top of each fried corn tortilla. Heat pulled beef on stove or in microwave until hot and spread evenly on beans. Divide shredded cheese between the four servings. Heat enchilada sauce on stove or in microwave and divided between four servings. Slice and divide the avocado between the four servings then top each with topping of choice such as shredded lettuce, chopped tomato, chopped red onion, sour cream, taco sauce, etc
 Note: All ingredients (such as the shredded beef, refried beans and enchilada sauce)should be made in advance and heated before serving. The prep and cooking time noted in this recipe does not include the times to prepare each basic ingredient

Refried Beans-

INGREDIENTS:
  • 2 tablespoons canola oil
  • ¼ pound pancetta, diced into small pieces
  • 1 cup diced onion
  • 2 cloves minced garlic
  • ¼ cup beef stock
  • 2 cans pinto beans, rinsed and drained
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • 1 tablespoon chopped cilantro
  • 1 Roma tomato, diced
  • 1 teaspoon oregano
  • 1 tablespoon Rocket Fuel, or your favorite hot sauce
DIRECTIONS:
  1. In a large sauté pan over medium heat, cook pancetta in canola oil. Cook pancetta until crisp.
  2. Add onion and sauté 3-5 minutes until onions become tender.
  3. Add garlic and cook 1 minute.
  4. Add in all other ingredients and cook five minutes.
  5. Puree half the mixture with an emulsion blender and cook 2 more minutes.
Enchilada Sauce:

INGREDIENTS:
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onions
  • 2 medium garlic cloves chopped
  • 4 tablespoons tomato paste
  • 1 14-ounce can diced tomatoes
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • ¼ teaspoon cumin
  • ¼ teaspoon dried oregano
  • ½ teaspoon coriander
  • ½ teaspoon (Rocket Fuel) or your favorite hot sauce
DIRECTIONS:
  1. Sauté onions in oil over medium heat for 4 minutes or until translucent. Add garlic and sauté for one minute. Add tomato paste and sauté for an additional minute. Add all other ingredients and bring to a simmer and cook for about five minutes to blend flavors.
  2. With an emulsion blender or in a blender, puree until smooth.
Shredded Beef

INGREDIENTS:
  • ½ large onion peeled and cut into large slices
  • ½ large red bell pepper seeded and cut into large slices
  • 1 tablespoon tomato paste
  • 1 tablespoon Agave Nectar or honey
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried cumin
  • ½ teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon Rocket Fuel, or your favorite hot sauce
  • ½ teaspoon Sriracha chili sauce
  • 2 ½ pounds chuck roast
  • 1 cup beef stock
DIRECTIONS:
  1. Preheat oven to 300 degrees.
  2. In a 9x13-inch glass baking dish or roasting pan, lay sliced onions and peppers on bottom.
  3. Mix tomato paste, Agave or honey, all the dried spices, Rocket Fuel and the chili sauce. Smear all over beef and set beef over peppers and onions. Pour the beef stock around the sides of the beef.
  4. Cover with parchment paper and then foil, sealing tight.
  5. Roast in over for three hours or until fork tender. Check after three hours and cook for another 30 minutes if not falling apart tender.
  6. With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.
  7. Use as a filling for a variety of Mexican or Southwestern-inspired dishes.
See I helped you out...I didn't initially plan to write all three recipes...but then I said..That's not fair....

ENJOY!  Eat well my friends...!

Chase this down with cold water!

Thursday, December 1, 2016

Lemon Chicken in a Skillet


It's the first of December...Christmas Shopping has begun...You certainly feel like fixing something easy, but still good...Well it don't get much easier, or more satisfying: A complete dinner in one pan in half an hour. Lemon brightens this cozy winter meal.

Yield:

Serves 4 (serving size: 1 chicken breast half and 3/4 cup potato mixture)
Total time: 30 Minutes

INGREDIENTS:
12 ounces baby red potatoes, halved
1 tablespoon olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 thyme sprigs
4 ounces cremini mushrooms, quartered
1 tablespoon chopped fresh thyme
1/4 cup whole milk
5 teaspoons all-purpose flour
1 3/4 cups unsalted chicken stock (such as Swanson)
8 very thin lemon slices
1 (8-ounce) package trimmed haricots verts (French green beans)
2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:

1. Preheat oven to 450°.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.

Serve with a nice Red Wine-


ENJOY...Eat and Drink Well My Friends!

Wednesday, November 30, 2016

Red Pepper Miso Wings




Hey Guys...Here is a post Thanksgiving treat....


Skip the cream cheese and pepper jelly appetizer and use the red pepper jelly for something new. These sticky, yet crispy chicken wings take full advantage of the red pepper jelly flavor.


The result is a hot, sweet, savory sauce with a vibrant color. Add scallions and fresh basil for an impressive festive-looking dish that is just asking to be taken to a holiday potluck.


INGREDIENTS:


3 pounds chicken drumettes (24 drumettes)
2 tablespoons canola oil
1 tablespoon toasted seasame oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup red pepper jelly
1/4 cup white miso
1/4 cup rice vinegar
1 tablespoon chopped, peeled fresh ginger
1 tablespoon chopped garlic
1/4 cup sliced scallions
1/4 cup thinly sliced fresh Thai basil leaves
1 lime, cut into wedges
 
DIRECTIONS:
1. Preheat oven to 400ºF. Line a rimmed baking sheet with aluminum foil. Place a wire rack on prepared baking sheet; coat rack with cooking spray. Toss together drumettes, canola oil, and sesame oil in a medium bowl. Spread in a single layer on prepared rack. Sprinkle evenly with salt and black pepper. Bake in preheated oven until done, golden brown, and crispy, about 40 minutes.


2. Meanwhile, stir together pepper jelly, miso, rice vinegar, ginger, and garlic in a small saucepan. Cook over medium, stirring occasionally, until mixture is smooth and slightly thickened, about 1 minute.


3. Remove baking sheet from oven. Turn drumettes over, and brush 1/2 cup of the pepper jelly mixture over drumettes. Return to oven, and bake 10 minutes. Remove from oven, and brush drumettes with remaining pepper jelly mixture. Return to oven, and bake until wings are deep golden brown and slightly crispy but still sticky, about 10 minutes.


4. Place wings on a serving platter; sprinkle with scallions and basil. Serve with lime wedges.


Mmmmmm Enjoy!  Eat Well My Friends!

Thursday, November 24, 2016

Happy Thanksgiving


Monday, November 21, 2016

Cornbread Waffles

Who would have thought that I would find something like this? Cornbread waffles....Waffles made from cornbread mix!

INGREDIENTS:
  • 1 c. buttermilk
  • 1/2 c. unsalted butter, melted (plus more for serving)
  • 6 tbsp. sugar
  • 2 large eggs
  • 1 c. all-purpose flour
  • 1 1/2 c. yellow cornmeal
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • Cooking spray
  • 2 tbsp. softened butter, for serving
  • 1 tsp. honey
DIRECTIONS:
  1. Preheat waffle iron and preheat oven to 200 degrees F (to keep waffles warm).
  2. Meanwhile, whisk together buttermilk, butter, sugar, and eggs. In a separate large bowl, combine flour, cornmeal, baking soda, and salt. Pour wet mixture over dry ingredients and stir using a rubber spatula just until moist.
  3. Spray waffle grates with nonstick cooking spray. With a big ice cream scoop, spoon about 1/4 cup batter into waffle iron. Cook until golden brown and cooked through, about 2 to 3 minutes per waffle.
  4. Remove from waffle iron, place on baking sheet and keep warm in oven.
  5. Mix together honey and softened butter to spread over warm waffles.
MMMMMMMMMMMMMMMM, Enjoy! Eat Well My Friends!

Monday, November 14, 2016

Baked Ricotta Gnudi With Vodka

Hi...It's been a few weeks...but I'm back....and with a nice comfortable recipe......You know I love Pasta..or anything Italian for that matter...Here is a new recipe....Baked Ricotta Gnudi With Vodka..

Ricotta Gnudi with creamy, garlicky vodka sauce with a nice layer of melted mozzarella. These dumpling-like gnocchi are made with ricotta instead of potatoes. They're super easy and fast! If this dish doesn't bring the folks running to the table, I'm not really sure what will! 

INGREDIENTS: 


For the vodka sauce:
  • 2 tablespoons olive oil
  • 7 cloves garlic, roughly chopped
  • 3 tablespoons tomato paste
  • One 28-ounce can San Marzano crushed tomatoes
  • 1 1/2 tablespoons fresh basil, chopped
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 1/4 cup vodka
  • 1/2 cup heavy cream
In a sauce pot with lid, heat olive oil over medium heat. Add the garlic and cook until fragrant, but be careful not to burn it. 
  1. Add the tomato paste. Caramelize a bit by cooking it for about 45 seconds.
  2. Add the crushed tomatoes, basil, oregano, salt, pepper flakes, bay leaf and 2 tablespoons of water.
  3. Once the sauce begins to simmer, turn the heat to low and cover with lid only half-way. Simmer for 25 to 30 minutes stirring every 5 minutes.
  4. After the sauce has simmered and thickened, heat a separate large pan over medium-high heat and add the vodka. Be careful not to flame it!
  5. Reduce the vodka by half, about 3 to 4 minutes.
  6. Add the tomato sauce into the pan. (Watch out for splatter!) Simmer for 2 minutes
  7. Add the cream and simmer for another minute. Turn the heat off.
FOR THE BAKED GNUDI:
  • 2 cups smooth ricotta cheese
  • 2 large eggs
  • 2 1/4 cups grated Parmesan cheese, divided
  • 1 tablespoon fine salt
  • 1/2 tablespoon fresh black pepper
  • 1 1/4 cups all-purpose flour
  • Vodka sauce (see recipe above)
  • 1 fresh mozzarella ball
  • Fresh black pepper
  1. Pre-heat oven to 400° F.
  2. In a large bowl, mix together the ricotta, eggs, Parmesan,
  3. Add the flour in 2 additions mixing in between. Don't over mix! The dough will be sticky.
  4. With floured hands, form the gnudi into 1 1/2 tablespoon dumplings. Softly roll the dough into a ball and then flatten. Rest the gnudi on a floured surface. Repeat until all dumplings are formed. It will make about 34 to 36 gnudi.
  5. Bring a large pot of heavily salted water to a boil.
  6. Using a spoon, create a whirlpool in the boiling water and add in the gnudi. Mix the water for a minute or so. This will help the gnudi not to stick to the bottom of the pot.
  7. Boil the gnudi for about 6 minutes. They will float! Keep them in for an additional 2 minutes after they've floated.
  8. Drain the gnudi and return them to the hot pot.
  9. In a baking dish, place a tiny bit of the vodka sauce on the bottom. Place some of the gnudi along the bottom in one layer. Top with some sauce. Place another layer of gnudi, then sauce. Continue until you've used up all the gnudi and then top with the remainder of the sauce.
  10. Lay the sliced fresh mozzarella and grated parmesan cheese over top.
  11. Bake for 20 to 25 minutes until the sauce is bubbly and the cheese is all melty! If you want to char the cheese a bit more, broil on high for 1 to 2 minutes. Serve warm.
Mmmmmmmmmmmmm, Enjoy!  Eat Well My Friends!

Tuesday, October 25, 2016

Beef & Pepper Soup


Here’s the thing about soup: It’s not particularly hard to make, but it can just be a major time suck. Which is why so many of us find it easier to just reach for the can on the shelf. Enter the slow cooker. Minimizing prep time and practically eliminating your need to be around for the cooking process,

 All that’s left for you to do is show up for dinner.

INGREDIENTS:
  • 1 lb. extra-lean ground beef;
  • 1 cup onion, diced;
  • 2 cups cauliflower, minced;
  • 2 bell peppers (any color), chopped;
  • 15 oz. diced tomatoes;
  • 15 oz. tomato sauce;
  • 3 cups beef stock;
  • ½ tsp. dried basil;
  • ½ tsp. dried oregano;
  • 3 cloves garlic, crushed;
DIRECTIONS:
  1. Melt some cooking fat in a skillet placed over a medium-high heat and cook the onion and the garlic for 1 minute.
  2. Add the beef to the skillet and cook until the meat is browned.
  3. Place the beef and onion mixture in a slow cooker.
  4. Add all the remaining ingredients, season to taste, and give everything a good stir.
  5. Cover and cook on low for 6 to 8 hours.
MMMMMMMMMMMMMM...Enjoy! Eat Well My friends!

Monday, October 24, 2016

Flank Steak and Texas Toast Sandwich




There are times when you're in the mood for a sandwich—a classic PB&J or maybe a grilled cheese—and then there are the times when you want a SANDWICH mannnnnnnnnnn!. A substantial offering that is decidedly​ not open-faced (no toasts here, folks), requires two hands to pick up, and is so chock-full of ingredients, something is almost guaranteed​ to land on your lap or stain your shirt. ​

Here is one sandwich for that time when you need a SANDWICH mannnnnnnnnnn!.  Flank Steak and Texas Toast....

INGREDIENTS:
  • 1 1 1/2 to 2-pound flank steak
  • 1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
  • 1/2 cup baby arugula, finely chopped (by hand or use food processor)
  • 2 cloves garlic, minced (you can add to parsley and arugula in food processor)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste
DIRECTIONS:
  1. For chimichurri, place all ingredients except flank steak into a bowl, stir to combine. 
  2. For the steak, cover both sides of the steak with some of the chimichurri, put in ziplock bag and refrigerate for one or two hours. 
  3. Cover and refrigerate the rest of the chimichurri.
Searing the steak and making the sandwich
  • 1 brioche pullman loaf or if you prefer a white pullman loaf
  • 1/4 cup mayonnaise
  • 1 beefsteak or heirloom tomato, sliced
  • Soft butter for bread
  • salt before you sear and pepper after
  • 2 tablespoons Chimichurri to mix with mayonnaise
  1. Remove steak from refrigerator approximately 45 minutes before you are going to cook it. Scrape off some of the chimichurri, salt the steak and let rest. While steak is resting prepare the other ingredients: slice tomato, slice bread in 1-inch thick slices, mix the mayonnaise and chimichurri.
  2. To sear the steak: First with a paper towel pat the steak to remove any excess moisture. In a very hot fry pan lay steak, let it sear without disturbing it. Cook approximately 3-4 minutes on each side for a medium rare steak. (You will have to judge exactly how long to sear based on the thickness of the steak.) Remove from pan, lay on cutting board, pepper the steak now, let rest 5-10 minutes.
  3. While steak is resting, heat a fry pan (if you have one with ridges it will make nice grill marks on the bread). Spread butter on each side of bread, place in hot pan and grill, about a minute per side.
  4. When steak has rested, slice thinly, cutting across the grain. To put your sandwich together, spread the chimichurri mayonnaise on each side of bread, lay meat on bread, then add the tomato, put the other slice of bread on top and enjoy.

Sunday, October 23, 2016

Buffalo Chicken Bites

It's Sunday...Game day and that means you need something to snack on while watching your team play the big game...

Might I suggest Buffalo Chicken Bites??

INGREDIENTS:
 
BLUE CHEESE DRESSING:
3 Tbsp (1¼ oz) crumbled blue cheese
⅓ c reduced-fat sour cream
2 tsp finely chopped green onion
½ tsp white wine vinegar

CHICKEN BITES:
2 boneless, skinless chicken breast halves (10 oz), cut into 1" cubes
1 scallion, finely chopped
2½ Tbsp mild cayenne pepper sauce
1 Tbsp butter, melted
3 ribs celery, cut into 2" sticks
1 c baby carrots

DIRECTIONS: 
 
TO MAKE THE DRESSING:
MASH together the blue cheese and sour cream with the back of a spoon in a small bowl. Stir in the green onion and vinegar until blended. Set aside.
TO MAKE THE CHICKEN BITES:
1. PREHEAT oven to 400°F.
2. TOSS together the chicken cubes, scallion, and 1 Tbsp of the pepper sauce in a medium bowl.
3. THREAD the chicken on a dozen 6" bamboo skewers, using two pieces of chicken per skewer.
4. ARRANGE on a foil-lined baking sheet. Bake for 15 minutes or until cooked through.
5. MEANWHILE, in a small bowl, toss together the remaining 1½ Tbsp pepper sauce and the butter.
6. ARRANGE the cooked chicken skewers on half of a serving platter in a single layer. Brush the chicken cubes with the pepper sauce.
7. PLACE the celery and carrots on the platter and serve with the blue cheese dressing.

Now see , that wasn't hard was it?

Have some refreshing Ice Tea with it!...

Enjoy!  Eat Well My friends

Saturday, October 22, 2016

Slow Cooker Short Rib Stew And White Rice

This is for a lazy man like me...Well Not so much lazy as tired after a hard days work...and looking for a simple ,but filling meal to fix..

INGREDIENTS-

  • 4 1/2 lb. short ribs, bone-in (about 3 large short ribs)
  • kosher salt
  • 1/2 c. flour
  • 2 tbsp. unsalted butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp. chopped fresh thyme
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 c. chopped potatoes (Yukon Gold or new potatoes)
  • 1 tsp. Worcestershire sauce
  • 3 tbsp. tomato paste
  • 2 c. beef broth
  • 2 c. red wine
  • 28 oz. crushed tomatoes
  •  2 c. wild rice
DIRECTIONS-
  1. In a large mixing bowl, pat all short ribs dry with a paper towel. Salt generously and dredge in flour until evenly coated.
  2. In a large dutch oven, melt butter over medium-high heat. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.
  3. Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with 1 tablespoon salt and cook on low, 8 hours. Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves.
  4. Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.
Incredibly easy right..? Well as long as you have the right ingredients..It is..

Enjoy! Eat Well My Friends!

Thursday, October 6, 2016

Creamy Mashed Potatoes

Haven't heard from me in a few days and I come back with what? Creamy Mashed Potatoes..A Side Dish..

Yes, maybe...but depending on what the meat item is...The most important side dish!

INGREDIENTS:
  • 2 pounds Yukon gold potatoes
  • ¼ cup chicken broth
  • ¼ cup whipped cream cheese with chives
  • ¼ teaspoon salt + more to taste
  • pepper to taste
  • Fresh herbs for garnish (parsley, chives, thyme)
DIRECTIONS:
  1. Wash and cut potatoes into large chunks
  2. Place in slow cooker and fill with water to cover
  3. Cover and cook on high for 2-4 hours or low for 4-8 (depends on how large you cut potatoes, smaller will cook faster)
  4. Carefully drain potatoes into a colander and return to crock
  5. Add broth, whipped cream cheese, salt and pepper
  6. Using handheld mixer mix on medium high speed until whipped to desired consistency
  7. Adjust seasoning if desired, garnish with herbs and serve
MMM, Enjoy! Eat Well My Friends!

Friday, September 30, 2016

Carribean Beans & Rice

Hey babies..Last post for the month of September...Rice and beans is a dish that is loved around the world and it's easy to see why: it's nutritious, inexpensive, and extremely versatile! This Caribbean version featuring an entire Scotch bonnet pepper will certainly spice up your weeknight dinners! Check it out-

INGREDIENTS:
  • ¼ cup canola oil (or canola)
  • 2-3 garlic clove, minced
  • ½ medium onion, diced
  • 2 teaspoons creole spice
  • 2 cups uncooked long grain rice
  • 1 sprig fresh thyme or 1 teaspoon dried thyme
  • 13.5 oz can (1¾ cups) coconut milk
  • 15.5 oz can red kidney beans, rinsed and drained
  • 2 small bay leaves
  • salt and fresh ground pepper, to taste
  • 2¼ cups chicken broth or water (see notes)
  • 1 teaspoon chicken bouillon (optional)
  • 1 whole scotch bonnet pepper.
  • 1 teaspoons paprika(optional)
DIRECTIONS:
  1. Wash rice until water runs clear. Drain water.
  2. Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
  3. Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
  4. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
  5. Serve warm
Check The Technique-

  • For a really moist rice and beans use 3 cups of water/broth . If you want your rice to look just like in the picture then use 2 cups water or broth
  • In the recipe I used paprika and creole salt to enhance the flavor of the rice. It’s not traditional, if it is tradition you are after then omit paprika and in place of creole salt use regular salt.
  • Feel free to switch the coconut milk with 2 cups of water
ENJOY! Eat Well My friends!

Tuesday, September 20, 2016

Slow Cooker Char Siu Pork Roast


Hey Babies...I'm Back...It's been a few days hasn't it...


This is a Chinese version of barbecue, this moist, tender pork roast pairs well with rice and stir-fried vegetables such as snow peas, baby corn, and water chestnuts.


It's made with a Boston butt pork roast (sometimes labeled pork shoulder roast), an inexpensive, tough cut that cooks to tender perfection over the long, slow cook time.


 A sweet and salty marinade of soy sauce, hoisin sauce, honey, and Chinese five-spice powder reduces into a rich sauce that coats the fork-tender pork. For a fun departure from tradition, try making fusion tacos by stuffing the shredded pork in corn tortillas with crunchy cabbage.


So check this recipe out....


INGREDIENTS:
1/4 cup lower-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
1 (2-pound) boneless pork shoulder (Boston butt), trimmed
1/2 cup fat-free, lower-sodium chicken broth

DIRECTIONS:
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag.


Add pork to bag; seal.


Marinate in refrigerator at least 2 hours, turning occasionally.


Place pork and marinade in an electric slow cooker.


Cover and cook on low for 8 hours.


Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.


Add broth to sauce in slow cooker.


Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.


Ummmmmm, Enjoy!  Eat Well My Friends!

Monday, September 12, 2016

Cous Cous With Harvest Vegatables


Hi Everybody...I have a dish to share today with a little International Flair...This dish is from Africa.




Cous Cous with Harvest Vegatables...




This Moroccan dish features the harvest season's most beautiful vegetables. For perfect couscous, roll with butter between your hands to make the grains light and fluffy.


INGREDIENTS:


1 tablespoon olive oil
4 links (about 1 pound) lamb sausage, such as merguez, cut into 1-inch slices
1 large yellow onion, sliced
2 garlic cloves, minced
1 1/2 teaspoons salt, divided
1 teaspoon ground cinnamon
1 teaspoon paprika
1 tablespoon fresh grated ginger
1 small pumpkin (about 12 ounces), peeled, seeded, and diced into 1- to 2-inch cubes*
4 carrots, halved lengthwise and cut into thirds
2 turnips, cut into 2-inch pieces
1 cup golden raisins
5 cups chicken stock or chicken or vegetable broth
1 zucchini (about 1/2 pound), halved lengthwise and cut into fourths
1 (15.5-ounce) can chickpeas
1 (10-ounce) package couscous
Garnish: fresh cilantro or mint leaves

 Directions-       

1. Heat oil in a large heavy pot over medium heat. Add sausage, and cook about 5 minutes. Add onion and garlic; sauté 5 minutes. Add 3/4 teaspoon salt and next 7 ingredients; stir well. Add stock, and bring to a boil; reduce heat, and simmer 20 minutes or until pumpkin is tender when pierced with a fork. Stir in zucchini and chickpeas; simmer about 10 minutes more or until zucchini is tender but not falling apart.


2. Cook couscous according to package directions with remaining 3/4 teaspoon salt. Fluff with a fork; keep warm until ready to serve.


3. Pile warm couscous on a large platter. Remove sausage and vegetables from pot with slotted spoon, and place around couscous. Garnish, if desired. Pour broth into a serving bowl. Invite guests to serve themselves individual portions of couscous, vegetables, and broth.


*Substitute 1 butternut squash or large sweet potato, if desired.


Enjoy!  Eat Well My Friends

Saturday, September 10, 2016

Fast Cooking Chicken Cacciatore


Hey Folks..Happy September...If you live where I do...It's still Summer Like Temperatures out and you may feel like fixing something fast and good.


So here is my recipe for Fast Chicken Cacciatore.


Lean chicken breasts cook quickly--in just 15 minutes compared to the hour-long braise in most cacciatore recipes. If you'd like more heat in the sauce, kick up the crushed red pepper to 1/2 teaspoon.


INGREDIENTS:
1 1/2 tablespoons olive oil, divided
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon finely chopped garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1 (8-ounce) package presliced cremini mushrooms
1/2 cup dry red wine (such as Chianti)
1/2 cup coarsely chopped fresh basil, divided
1/4 teaspoon crushed red pepper
1 (15-ounce) can crushed tomatoes

DIRECTIONS:

1. Combine 1 1/2 teaspoons oil, rosemary, garlic, salt, and black pepper in a small bowl, stirring with a whisk. Rub oil mixture evenly over chicken.

2.Heat a large skillet over medium-high heat.

3.Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side (chicken will not be cooked through).

4.Remove chicken from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell peppers, and mushrooms; cook 4 minutes, stirring occasionally.

5.Add wine; cook 1 minute or until liquid is reduced by half.

6. Stir in 1/4 cup basil, crushed red pepper, and tomatoes; cook 1 minute.

7.Return chicken to pan; turn to coat.

8. Reduce heat; cover and simmer 15 minutes or until chicken is done.

9.Sprinkle with remaining 1/4 cup basil.

ENJOY!  Eat Well My Friends!

Friday, August 26, 2016

Slow Cooking Apple Cinnamon Oatmeal


Is it too early for this recipe? Is it the wrong season for this breakfast recipe? I don't think so...Oatmeal is good year round and it's good for you too!


People ,are you looking for a breakfast to start your day off right?


Well here is a recipe that will fill you with delicious goodness. Soft, silky, and comfortingly warm, overnight oats are what you want to wake up to.


It's like being wrapped in your favorite comforter — even while you're walking out the door. And besides, you can't beat the wafting scent of cinnamon and simmering apples first thing in the morning. The best thing is this simple yet sophisticated breakfast comes together with only minutes of presleep prep work.


I'm lazy as hell when I wake up in the morning...regardless of what time of year it is..


INGREDIENTS:


1/2 cup steel-cut oats
1 teaspoon coconut oil
1 apple, peeled, cored, and chopped
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups almond milk
1 cups water
1/4 cup pecans or walnuts (optional)



DIRECTIONS:
  1. Scoop the coconut oil into your slow cooker and use your fingers to rub it around the base and halfway up the sides.
  2. Add the chopped apple to the base of the slow cooker and then sprinkle with the cinnamon, salt, and brown sugar. Top with the oats.
  3. Pour over the almond milk and water and then set the slow cooker to low for 8 hours.
  4. In the morning, give the oats a stir, and serve with a sprinkling of freshly chopped nuts, slivered strawberries, or a drizzle of maple syrup. But it's also delicious to scoop straight from your slow cooker into a mason jar and enjoy as you walk out the door.

It's ready for you when you wake up.....Isn't that nice? Eat well my friends!

Friday, August 19, 2016

Lunch Box Chicken Wrap






My "child" is now 35 years old...Can you believe that? But my grand children are 10, 7 and 4 respectively.....So this is for my daughter....who has to pack them lunches for school and day care...




It's called the Lunchbox Chicken Wrap.




At Taste of Home. com where I got this recipe they say "This lunchbox-friendly wrap is a tasty way to use leftover chicken and get kids to eat more veggies. Using colorful, thin strips of vegetables adds visual interest when the wrap is cut into slices. Suddenly spinach is too pretty to refuse."


Check it out-


INGREDIENTS:


1/4 cup hummus
  • 1 whole wheat tortilla (8 inches), room temperature
  • 1/2 cup fresh baby spinach
  • 1/3 cup shredded cooked chicken breast
  • 2 carrot sticks
  • 2 sweet red pepper strips

  • This takes all of about ten minutes to prepare...


    DIRECTIONS:
    Spread hummus over tortilla; top with spinach. Place chicken, carrot and red pepper in a row near center of tortilla; roll up tightly. If desired, cut crosswise into slices. Wrap securely or pack in an airtight container; refrigerate until serving. Yield: 1 serving.


    That's it...Real Simple...


    Enjoy!  Eat well kids!

    Thursday, August 18, 2016

    Egg Nog Pancakes

    I know...I know..but before you scoff...Try it...It actually sounds like it's pretty good.

    You all know I love anything Pancakey for breakfast.....

    INGREDIENTS:
    • 2 cups pancake mix (Preferably Aunt Jemima)
    • 1 egg
    • 1-1/2 cups eggnog
    • 1-1/2 teaspoons vanilla extract
    • Pinch ground nutmeg
    • 1 can (14 ounces) whole-berry cranberry sauce or 14 ounces jellied cranberry sauce
    Yeah, you read right...Cranberry sauce!

    DIRECTIONS:
    1. Place pancake mix in a large bowl. In a small bowl, whisk the egg, eggnog, vanilla and nutmeg. Stir into pancake mix just until moistened.
    2. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce.Yield: 6 servings (12 pancakes).
    Pretty darn easy....and different, right?

    Enjoy! Eat well my friends!

    Wednesday, August 17, 2016

    Cheeseburger Pasta

    Here is another easy late summer recipe...

    INGREDIENTS:
    • 1-1/2 cups uncooked whole wheat penne pasta
    • 3/4 pound lean ground beef (90% lean)
    • 2 tablespoons finely chopped onion
    • 1 can (14-1/2 ounces) no-salt-added diced tomatoes
    • 2 tablespoons dill pickle relish
    • 2 tablespoons prepared mustard
    • 2 tablespoons ketchup
    • 1 teaspoon steak seasoning
    • 1/4 teaspoon seasoned salt
    • 3/4 cup shredded reduced-fat cheddar cheese
    • Chopped green onions, optional
    DIRECTIONS:
    1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.
    2. Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
    3. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.Yield: 4 servings.
    There, now that was simple enough, wasn't it? Enjoy...Eat and drink well my friends.

    Tuesday, August 16, 2016

    Summer Pasta Alla Caprese

    The Waning Days of summer...Here is an easy breezy beach meal to serve while you're just lying around ,beating the heat and not feeling like turning on an oven...Summer Pasta Alla Caprese.

    INGREDIENTS:
    • 3 medium red, ripe tomatoes
    • 1/4 cup finely chopped red onion
    • 1 tablespoon good balsamic vinegar
    • 6 tablespoons extra virgin olive oil
    • 1/4 cup loosely packed chopped fresh basil
    • Salt and freshly ground black pepper
    • 1 pound curly pasta (I like cavatappi)
    • 1 medium ball fresh mozzarella
    DIRECTIONS-

    1. A couple of hours before you plan to eat, core and roughly chop the tomatoes and tip them into a very large serving bowl. (You’ll be serving the pasta out of this very same bowl -- isn’t that great?) Add the chopped red onion, balsamic vinegar, olive oil, basil, a few healthy pinches of salt and several grinds of pepper. Gently stir these all together and let sit at room temperature for at least an hour so the flavors have a chance to meld.
    2. Cook the pasta in a large pot of very salty water (as Amanda rightly says, it should taste like seawater) until al dente. Meanwhile, dice the mozzarella and add it to the big bowl of tomatoes, onion, basil, etc.
    3. When the pasta is done, drain it thoroughly and add it to the bowl. Gently fold everything together and taste for seasoning, adding more salt and pepper if you’d like. Let the pasta sit for 5 minutes or so before serving, folding gently a couple of times to distribute the tomato juices and olive oil. Serve with a big green salad, or as an accompaniment to some nice, juicy grilled steaks.
    ENJOY! Eat well my friends!

    Monday, August 15, 2016

    Best Barbecue in Philly

    If You know me...You know I love me some Fried Chicken....And if you ever come to my home town of Philadelphia ,PA.  You need to stop at this place...Percy's Barbecue at 900 South Street...

    This beloved barbecue joint took home Philadelphia Magazine’s 2015 "Best of Philly" award for Best Fried Chicken for a single menu item: its crispy, buttery chicken biscuit. (Pictured Above) The biscuit, which is only served during happy hour, is stacked with fried chicken, cheddar cheese, hot sauce, jalapeños, and buttermilk ranch.

    FIVE STARS  *************


    Thursday, July 28, 2016

    Fluffy Scrambled Eggs

    Life's Greatest Secrets are often right under your nose....And thus here is just one more of life's greatest secrets..How to make Fluffy Scrambled Eggs at home like the ones in the restaurant.

    Ever notice that whenever you order scrambled eggs at a restaurant they’re fluffy and delicious, but when you try to may them at home they always taste sort of meh....???
     
    That’s because you haven’t been using one key ingredient--which is quite possibly already on your breakfast plate.

    It’s time to embrace bacon grease.

    Yes that's right...Good Old bacon Grease!

    You need- Eggs, salt and pepper, milk, and a few strips of bacon.

    How do you make it...Glad you asked..Here's How- Beat three eggs with a sprinkle of salt and pepper and a drop of milk. Fry three or four strips of bacon until crispy and set aside. Rather than discard the leftover bacon grease, use it to coat the bottom of the frying pan. Add your egg mixture to the pan, and scramble as usual.

    That’s it? Yupper. Just don’t forget about that bacon on the side.

    Enjoy!  Eat and drink Well My friends!

    Monday, July 25, 2016

    Skirt Steak with Chimichurri Sauce

    For all of you red meat lovers like me...Here is an impossibly easy summer recipe!

    This serves four guests..

    INGREDIENTS-

    Skirt Steak
    • One 1 1/2 pounds skirt steak (about 1/2-inch thick), cut in half crosswise
    • Kosher salt and freshly ground black pepper
    • Vegetable oil, for brushing
    • 1/2 cup Chimichurri Sauce
      Chimichurri Sauce
      • 1/2 cup red wine vinegar
      • 1 teaspoon kosher salt, more as needed
      • 3 to 4 garlic cloves, thinly sliced or minced
      • 1 shallot, finely chopped
      • 1 Fresno chile or red jalapeño, finely chopped
      • 2 cups minced fresh cilantro
      • 1 cup minced flat-leaf parsley
      • 1/3 cup finely chopped fresh oregano 
      • 3/4 cup extra virgin olive oil
    DIRECTIONS:


    1. Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.
    2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil.
    3. Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side. Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with Chimichurri Sauce.
    Chimichurri Sauce-
    Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. 

    1. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
    2. To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
    3. Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.
    Ummm 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