Wednesday, March 23, 2016

Tangy Burger

Now that the warm weather has returned...You might want to eat healthier ..I like Burgers as much as the next guy, but here is an alternative to the Burger..The Tangy Burger or rather the Tngy Barbecue Sandwich...

1 tablespoon unsalted butter
  • 1 large (about 2 cups) thinly sliced onion
  • 1/2 teaspoon kosher salt
  • 3 tablespoons cider vinegar
  • 1/2 cup barbecue sauce
  • 1/2 cup water
  • 4 cups (about 1 pound) leftover chopped cooked turkey breast
  • 1/4 teaspoon freshly ground black pepper
  • 6 (1 1/2-ounce) Kaiser rolls or hamburger buns, split and warmed
  • Dill pickles (optional)
  • Hot sauce (optional)

    1. Melt butter in a medium saucepan over medium-high heat. Add onion and sprinkle with salt; cook, stirring frequently, until soft (about 7-9 minutes). Add vinegar, barbecue sauce, and 1/2 cup water; simmer 5 minutes. Add turkey to sauce mixture, and stir until thoroughly heated (about 3-5 minutes). Add pepper, taste, and season with additional salt, if needed.

    2. Arrange turkey evenly on bottom halves of buns; top each portion with additional sauce. Cover with bun tops; serve with pickles and hot sauce, if desired.

    There you go...That was easy wasn't it and good for you...Wash it down with a tall glass of Ice Tea..

    Enjoy...Eat Well My friends!

    Friday, March 11, 2016

    Salsa Cheddar Chicken

    Maybe I'm on a chicken kick this week..I don't know...but here is another chicken recipe.

    This is a quick-fix chicken meal that is picky-eater-proof and can fit into your healthy eating plan. Salsa adds a little kick, and zesty dressing brings the tang.


    2 Tbsp Zesty Italian Dressing

    4 small boneless skinless chicken breasts (1 lb.)

     1 large green pepper, cut into thin strips

    1 large tomato, chopped

    1 cup  Chunky Salsa

    1 cup  2 percent Milk

     Shredded Mild Cheddar Cheese

     2 cups hot cooked long-grain brown rice


    Heat dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned. Remove from skillet; cover to keep warm.

     Add peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; simmer, covered, on medium-low heat 10 min. or until done (165ºF).


     Top with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.


    Eat and drink well my friends!

    Thursday, March 10, 2016

    Real Southern Fried Chicken

    Have I talked about Fried Chicken before? In the five or six years this blog has existed...I must have...
    Well, today...I'm talking about it again...How to prepare it ,even if you weren't born below the Mason Dixon line..

     Southern fried chicken is more about the style of cooking,rather than where you're from. There are so many variances (even among Southern cooks in the same region); it's all about choosing which tips make it a winner, winner, chicken dinner for you.

    1. Cut the breast into thirds

    Traditionally, fried chicken is left on the bone. While it's common to leave the breasts whole or to cut them into two pieces, many people swear by cutting the breast into three pieces because it cooks just as quickly as other pieces. It also guarantees more white meat pieces to go around, although with fried chicken, the dark meat is where it's at.

    2. Buttermilk, baby!Buttermilk!!!

    The best fried chicken is brined in buttermilk seasoned with salt and pepper (and sometimes other seasonings) for four to 24 hours. The lactic acid tenderizes the meat over time. This buttermilk brine also gives the chicken that authentic Southern "twang" — like our accents, I guess. If you don't have buttermilk, use regular milk.

    3. Batter or breading?

    Generally it's breading. Batter is more like what you get from Long John Silver's chicken, which is freaking awesome but not what most people think of when you say, "Southern-fried."

    4. Hot sauce or cayenne?

    Queen Bee, Beyonce aint the only one who has Hot Sauce in her bag swag!!!Either or both is fine, actually. Unless you are attempting a spicy chicken, it's just there in a high-enough quantity to add depth. If you have a sensitivity, you could easily try paprika, soy sauce or fish sauce (just reduce the salt if you use the latter two).

    5. Other herbs and spices

    Everyone has their own recipe, and unless it tastes bad, you're not wrong. Dry ingredients can usually go anywhere, but wet ingredients belong in the brine.

    6. To MSG, or not to MSG

    KFC uses MSG; it's part of the secret to their chicken's punch of umami. The reality is, there's no definitive proof that MSG is harmful to most people. I use it, but it's your call. If you're using soy sauce or fish sauce instead of hot sauce, you don't need it anyway.

    7. Take a tip from Korea

    Korean fried chicken is known for its delightful crunch, and the secret is in the breading and frying. Add a little cornstarch to your flour to get added crunch. Then fry it first at a lower temperature to cook the chicken through, and then at a higher one to amp the crunch.

    8. Drying is key

    After the brine, pat off the excess liquid before breading it. Then let the chicken sit out to dry (it doesn't take long) so the breading sticks. If you'd like to double-bread it for extra crispness, you can give it a quick dip in the same brine, then back in the breading, but make sure you dry it between each step. This will ensure as much breading as you like stays on your chicken.

    9. Room temperature is best

    It's best if your chicken is room temperature when it goes in the fryer. Cold chicken lowers the temperature of the oil more than is optimal for a cooked-through product and crispy crust. But keep the chicken refrigerated as much as possible after the other steps. Food safety first!

    10. You don't need a deep fryer

    In fact, I hate them. They're hard to clean and take up room as a one-hit-wonder gadget. I use an enamel-coated cast-iron Dutch oven, which maintains temperature well and will go to whatever temperature you want, whereas consumer fryers usually cap out a bit low for some applications. The enamel coating is optional (though I do recommend the cast iron); it just needs a heavy bottom and high-enough sides to hold the oil with the chicken without splattering everywhere.

    11. Watch the oil temperature

    The oil temp needs to stay as consistent as possible and just low enough to cook the chicken through and keep the outside crisp. Start with one piece as a test, just as you would with a pancake. Use a meat thermometer (not the same one you're using for the oil) to test for doneness. Be careful to not touch the bone, or you'll get an inaccurate reading.
    In general, you want the meat temperature to be slightly lower than a perfectly done temperature, since the chicken will keep cooking as it sits. You can always test the meat temperature again and put it in the oven for a bit to finish. This is especially important if you plan to double-fry.

    12. Say "no" to paper towels

    Many fried foods can be drained on paper towels, and that's fine for some food. But draining directly on paper towels is the kiss of death for longer-cooking fried chicken. It will get soggy after a while. Instead, line a baking sheet with paper towels, and place your chicken on a wire rack over the sheet so the fat can properly drip off without soaking back into the chicken.

    13. Remember what you like

    Look, "Southern-fried" chicken is sold all over the world — it's even made an appearance in one of the final rounds of Masterchef Canada as an elimination dish. The important thing is that you get your chicken the way you want it. That's what Southern comfort food is all about. You want to throw some garam masala in the breading? Well, I can't say it's traditional, but I can say I'd like you to save me a piece....Hook a brotha up!

    Enjoy!  Eat and drink well my friends...

    Saturday, March 5, 2016

    Cinnamon French Toast

    Have I talked about French Toast on this Blog before?  I'm sure I have...So what you say may make this recipe different from the others?

    Well..It might be a tad healthier...

    This French toast recipe cuts back on fat by using only 1 whole egg and 2 egg whites.
    Add a little cinnamon sugar to the French toast before drizzling with the syrup of your choice.

    Check it out-

    • 2 large eggs
    • 2 large egg whites
    • 1/4 cup milk
    • 1/4 teaspoon vanilla extract
    • 1/4 teaspoon ground cinnamon
    • dash nutmeg, optional
    • 6 to 8 slices French bread, sliced on diagonal
    • cinnamon sugar, optional

    In a shallow bowl, whisk egg and egg white until foamy.

    Whisk in the milk, vanilla, cinnamon, and nutmeg.

    Heat a warming drawer or heat the oven to 200° F.

    Heat butter in heavy skillet over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly.

    Let excess drip back into a bowl.

    Place coated bread slices in hot skillet.

     Cook, turning with a spatula, until both sides are nicely browned, about 2 minutes each side.

    Transfer to a warm plate and keep warm in the oven (or warming drawer). Repeat with remaining slices of bread and egg mixture.

    To serve, sprinkle with cinnamon sugar if desired.

    Serve with maple syrup, golden cane syrup, sorghum, or your favorite pancake syrup.

    Enjoy! Eat and Drink Well My Friends!

    Friday, March 4, 2016

    Korean Style Short Ribs

    The Tasty richness of these Short Ribs is perfectly offset by the tangy crunch of the cabbage in this easy weeknight dish.

    Just throw these short ribs into the marinade in the morning and pull them out when you arrive home after a long workday. (Works for me)

     This recipe calls for flanken-cut short ribs, which is a method of cutting across the ribs instead of between them Which is how most people cut them.

    You’ll likely need to request this cut specifically from your butcher.

    So check this out-

    • 2 Tablespoons coconut aminos
    • 2 Tablespoons fish sauce(Optional)
    • 3 Tablespoons rice wine vinegar, divided
    • 2 Teaspoons hot sauce
    • 1 Tablespoon coconut palm sugar
    • 1 Teaspoon sesame oil
    • 2 garlic cloves, minced
    • 1 Teaspoon fresh ginger, minced
    • 1 1/2 Pound flanken-cut beef short ribs, cut 1⁄2 inch thick and patted dry
    • 5 Cups shredded red cabbage
    • 4 green onions, sliced paper thin on a bias

    Combine the coconut aminos, fish sauce, 2 tablespoons of the rice wine vinegar, hot sauce, palm sugar, sesame oil, garlic, and ginger in a glass baking dish or bowl. Add the short ribs, cover, and marinate in the refrigerator for up to 12 hours.
    Line a sheet pan with foil and top with an oven-safe baking rack. Remove the short ribs from the marinade, shaking off any excess. Place the ribs on top of the rack and allow to air-dry for about 30 minutes.

    Preheat the broiler and place the oven rack on the top level, about 5 inches from the heating element. Broil the short ribs for 5 minutes, then flip over and broil for another 5 minutes. Remove the rack to a heat-safe countertop and pour the cabbage onto the pan, tossing to coat in any pan juices. Broil for 1 to 2 minutes, or until the cabbage
is barely wilted. Season with the remaining 1 tablespoon rice wine vinegar and garnish with the green onions. Serve alongside the short ribs..

    A Nice red Wine should go well with this..

    Enjoy!   Eat and Drink 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