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Saturday, June 24, 2017

Anthony Bourdain's Scrambled Eggs


I've been a fan of Chef and Television Personality Anthony Bourdain for years now....I've followed his cooking and travel shows from Travel Network to CNN since 2012...



He recently published a recipe for Scrambled Eggs on MSN , which I just had to showcase here..

INGREDIENTS:
  • ½ cup sliced bacon (about 2 slices of thick-cut)
  • 4 eggs, whisked (If you wish to limit your cholesteral intake, that can be two eggs.)
  • salt & pepper
  • 2 Tbsp chopped chives
  • 2 Tbsp sour cream
DIRECTIONS:
  1. Heat a medium or large pan (nonstick if you have it) over medium-high heat.
  2. Add bacon to pan and cook, stirring frequently, until bacon is crispy, about 4-5 minutes.
  3. Lower heat and drain some of the bacon fat.
  4. Add eggs to pan, stirring constantly, and when set, remove from heat.
  5. Stir in sour cream, chives and season with salt & pepper to taste
Interesting Huh? Enjoy! Eat Well My Friends!

Friday, June 23, 2017

Pan Pork Chops

Mmmmmmmmmmmm looks good doesn't it? That's a Pan Pork Chop and you won't believe how easy it is to prepare!

INGREDIENTS:
  • 2 tablespoons butter
  • 3 green onions, chopped
  • 1 teaspoon minced garlic
  • 2 pork chops
DIRECTIONS:
  1. Melt butter in a large skillet on the stove.
  2. Add green onions and garlic, sautee for about 1-2 minutes.
  3. Add pork chops, cook 4-6 minutes on each side.
It can't get any easier than this...

Yeah, that's it.....

Enjoy!  Eat Well My Friends!

Monday, June 19, 2017

Creamy Pamesan Mushroom Chicken

A nice creamy soup after a long day of hard work......Creamy Pamersan Mushroom chicken comes to mind...A 30 minute one pan meal....

INGREDIENTS:

  • 4 boneless, skinless chicken breasts or 4 chicken thighs
  • 4 tablespoons extra virgin olive oil
  • 16 ounces baby bella mushrooms, sliced
  • Sauce:
  • 3 tablespoons unsalted butter
  • 1 whole garlic head, minced
  • 2 tablespoons all purpose flour
  • ¾ cup white wine
  • 2 cups heavy cream
  • 2 cups parmesan cheese, grated
  • 1 teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups fresh spinach
  • Garnish:
  • 1 cup parmesan cheese, grated
DIRECTIONS:
  1. Season the chicken with a little salt and pepper and set aside.
  2. Clean the mushrooms, slice them and set aside.
  3. Add 2 tablespoons of olive oil to a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for 4-5 minutes on each side or until golden brown on each side and if you slice it the center it should be cooked. Using tongs, remove the chicken from the skillet and place it on a plate near by.
  4. Add the remaining 2 tablespoons of olive oil to the skillet and add the sliced mushrooms. Cook the mushrooms for 2 - 3 minutes, stirring all the time, until tender.
  5. Using a slotted turner, remove the mushrooms from the skillet to a plate near by. Using the slotted turner helps removing the mushrooms, while all the liquid will remain in the skillet.
  6. Reduce heat to medium and add butter to the skillet.
  7. Once the butter has melted, add the minced garlic and cook for 1 minute until tender.
  8. Add the flour and whisk until it thickens, this will happen very quickly so make sure you have the wine and cream on hand.
  9. Stir in the white wine and heavy cream. Fold in the parmesan cheese and season with garlic powder, onion powder, red pepper flakes, black pepper and salt. Taste and adjust for salt and pepper.
  10. Add the fresh spinach and let the sauce simmer until it starts to thicken and the spinach wilts. Stir a few times.
  11. Add the chicken and mushrooms back to the skillet, cover in sauce and let it simmer on low heat for 2 more minutes.
  12. Garnish with 1 cup of grated parmesan and serve with pasta, couscous or bulgur.
  13. The dish can also be served on it's own, with warm, crusty bread for dipping!
MMMMMMMMMMMMMM doesn't that sound good? It tastes even better! Enjoy! Eat well my friends!

Saturday, June 17, 2017

Bauru

I'll bet you never heard of this sandwich...because I never did until today....

A few blocks from São Paulo’s Praça da República, is Ponto Chic, a traditional Brazilian eatery whose menu features at least a hundred options. Among these, Ponto Chic is most famous for just one: the Bauru. Bauru is a Brazilian city in the Midwestern region of the state of São Paulo. But the sandwich isn’t named for the region Bauru, but rather after a student from it.

But that's another blog post for another blog...

 Traditionally, the sandwich, which costs about $8.30 in American currency, features roast beef, but ham is also used. And while mozzarella is often cited as the cheese, Ponto Chic is said to actually use a blend of four cheeses, which are melted in a bain-marie before being poured over the meat. Besides tomato slices, the Bauru also contains pickles.

Mmmmmmmmmm try it..Try to make this if you dare..

Enjoy! Eat well my friends!

 The soft, hollowed-out bread has a thin, crispy, flaking crust, with moist roast beef inside. It positively oozes with cheese, as if during the first few bites, there’s an endless supply to come, the acid of the tomatoes and the pickles adding more juice and a tart accent. You can’t visit São Paulo without stopping for one.

Friday, June 16, 2017

Creamy Garlic Parmesan Chicken

Enough of the easy meals....Here is a nice gourmet meal for a special Sunday..Creamy Garlic Parmesan Chicken.

This dish requires simple ingredients and yet, you receive an incredible return on flavor for very little effort.

The Parmesan cheese melts into the sauce with the chicken juices and the buttery glazed mushrooms. Serve it with pasta and you will truly enjoy this creamy garlic Parmesan chicken.


INGREDIENTS:

  • 2 Chicken breasts (skinless)
  • Salt & Pepper
  • 3 tbsp olive oil
  • 5oz white button mushrooms (5 medium sized)
  • 4 tbsp butter
  • 1 garlic clove
  • Half cup of white wine
  • 1 cup chicken stock
  • 3/4 cups of heavy cream
  • 1 cup Parmesan cheese
  • 50g baby spinach (washed and dried)
DIRECTIONS:
  • Step 1
    Cut off the tenderloin and slice into 4 pieces widthwise. Slices will look best if on an angle. Season with salt and pepper and roll to coat evenly.
  • Step 2
    Place a pan on high heat with olive oil. Add the chicken pieces and caramelize until brown on each side. This should take 2 to 3 minutes each side. Transfer to a dish and keep aside. Turn off heat.
  • Step 3
    Slice the mushrooms fairly thick. Add the butter to the same pan on high heat, once melted add the mushrooms and fry until slightly brown. Mince and add the garlic. Deglaze pan with white wine then add chicken stock. Reduce on high heat for approx 7 minutes or until less than half an inch (1 cm) of liquid left in pan. Add the cream.
  • Step 4
    Grate the Parmesan cheese and add to sauce. Mix well and check seasoning, add salt and pepper to taste. Return the chicken pieces along with their juices back to the frying pan. Turn heat to low.
  • Step 5
    Chop up the spinach and add to the sauce in frying pan, mix well and serve immediately.
There it is....Serve with a nice wine..

 Enjoy!

Eat and Drink Well My Friends!

Thursday, June 15, 2017

Making The Perfect Milkshake


Milkshakes...Everybody loves em...Heres how to make yours taste like they were made professionally,like at a Diner..

Milkshakes...Too thick and you’ll be reaching for a spoon. Too thin and you might as well not even bother (there’s a time and place for smoothies and this isn’t it). What you want is a creamy, thick and rich texture—basically dessert in drink form. Here’s the way to get exactly that.


INGREDIENTS:

 Ice cream, milk, flavorings of choice, a blender and the game-changing ingredient…milk powder.

DIRECTIONS:


Add a few scoops of ice cream to your blender, your desired flavorings and a splash of milk (go easy, you can always add in more later). Next add a tablespoon of milk powder, blend low and slow, and ta-da—milkshake perfection!!!


 Milk powder is just milk that’s been processed into a dry ingredient (giving it a long shelf life and no need for refrigeration) so it’s ideal for giving your shake all that delicious milky flavor without watering down the consistency. Mmm, so creamy.


There it is....Simple...Drink Well My friends!

Wednesday, June 14, 2017

Savory Oatmeal


I write about being too tired to cook dinner and easy dinner meals....Well how about easy breakfast meals...especially in the hot summer...??

You don't feel like eggs all the time and Pancakes,Frech Toast and Waffles might be too heavy....And cold cereal well, too cold...

How about Savory Oatmeal??



INGREDIENTS:

1 serving instant oatmeal
Cheddar cheese, to taste
Fried egg, optional
Chopped avocado, to taste
Chives, to taste
Salsa or hot sauce, to taste

DIRECTIONS:

 Make oatmeal according to package instructions. Top with cheese and microwave for 20 extra seconds, or until melted. Top with fried egg and add additional toppings if desired.

Doesn't get any easier than that!  You Ought to try it!

Monday, June 12, 2017

Orange-Chipotle BBQ Ribs

I gotta admit..Somebody told me about this....And just the thought of it made my mouth water...This will make you the hit of any Fourth of July or Labor Day Celebratio or just plain old Cook out period..

INGREDIENTS:

PREP TIME: 20 minutes
TOTAL TIME: 6 hours 20 minutes
SERVINGS: 8
2 cloves garlic
1 c ketchup
⅓ c orange juice
3 Tbsp cider vinegar
2 Tbsp reduced-sodium soy sauce
2 Tbsp orange marmalade
2 Tbsp olive oil
2 Tbsp brown sugar
1 Tbsp chipotle chile powder
¼ tsp ground cumin
4 lb country-style pork ribs

DIRECTIONS:

1. PULSE garlic in food processor until chopped. Add ketchup, orange juice, vinegar, soy sauce, marmalade, oil, brown sugar, chipotle chile powder, and cumin. Process until smooth.
2. SPREAD a few spoonfuls of mixture in bottom of 4-quart or larger slow cooker. Cut meat into serving portions of 3 to 4 ribs. Brush with sauce and stack in cooker. Pour any remaining sauce over ribs.
3. COVER. Cook on low 6 to 7 hours, or until meat is tender and starts to separate from bone.
4. SERVE immediately with sauce.

You gotta have some slaw with this...You know that right?

Enjoy!  Eat Well My friends!

Sunday, June 11, 2017

Strawberry-Rhubarb Crisp

Well, Hello Babies...I'm back to all things sweet and desert like...

This is Strawberry Rhubard Crisp.....A definite desert that will have your guests talkng and bragging to their friends that they enjoyed this...AT YOUR HOUSE NO DOUBT!!!

INGREDIENTS:

PREP TIME: 10 minutes
TOTAL TIME: 3 hours 15 minutes
SERVINGS: 8
2 pt strawberries, hulled and quartered
4 c chopped fresh or frozen rhubarb
1 Tbsp quick-cooking tapioca
1 Tbsp cornstarch
½ tsp ground ginger
¾ c granulated sugar
1 c rolled oats
1 tsp ground cinnamon
¾ c whole wheat pastry flour
½ c packed brown sugar
Pinch salt
¼ c trans-free margarine

DIRECTIONS:

1. COAT 5-quart or larger slow cooker with cooking spray. Add strawberries, rhubarb, tapioca, cornstarch, ginger, and granulated sugar. Toss gently. Cover. Cook on high 25 to 30 minutes.
2. MIX oats, cinnamon, flour, brown sugar, salt, and margarine in another bowl, using a fork to form crumbs. Spread crumbs over fruit mixture in cooker, leaving ½" border around edges.
3. COVER. Cook on low 2½ to 3 hours, or until fruit is tender.
4. LET stand 10 minutes before serving...

 How about enjoying this with a hot cup of coffee at the end of a long day?

Eat and Drink well my friends!


Saturday, June 10, 2017

Mango Ginger Chicken

I thought I'd change it up a bit with another easy to prepare meal but with chicken, rather than Beef or Pork...

This is Mango Ginger Chicken..

INGREDIENTS:

PREP TIME: 10 minutes
TOTAL TIME: 4 hours 10 minutes
SERVINGS: 4
1 lb chicken breast tenderloins
2 carrots, sliced
2 ribs celery, chopped
1 onion, sliced
1 c frozen peas
1 c mango nectar
2 cloves garlic, crushed
1½ tsp freshly crushed ginger
1 tsp ground white pepper
1 tsp reduced sodium soy sauce
½ tsp ground turmeric
2 tsp cornstarch

DIRECTIONS: 

1. PLACE the chicken breast tenderloins, carrots, celery, onion, peas, mango nectar, garlic, ginger, pepper, soy sauce, and turmeric in a slow cooker.
2. COVER and cook for 1 hour on high.
3. REDUCE the heat to low and cook for 2 hours longer.
4. REMOVE ½ c of liquid to a small bowl, stir in the cornstarch, and then add back to the slow cooker.
5. COVER and cook on low for 1 hour longer.

Enjoy!   Eat Well My Friends!

Friday, June 9, 2017

Pulled Beef Tostados

Here I go..Here I go...Here I go with yet another Summer evening recipe...

You'd better fix this the night before .....I'm just saying!

INGREDIENTS:

PREP TIME: 10 minutes

TOTAL TIME: 9 hours 25 minutes

SERVINGS: 8
3 lb flank steak, brisket, or chuck roast, fat-trimmed
1 tsp salt
1 lg white onion, cut into large chunks
4 cloves garlic
4 c water
8 corn tortillas (6" diameter)

DIRECTIONS: 

1. PLACE meat, salt, onion, and garlic in 4-quart or larger slow cooker. Add water.
2. COVER. Cook on low 8 to 9 hours, or until thermometer inserted into center of meat reads 160°F. Remove meat from cooker and place in shallow bowl. Let stand at room temperature until cool enough to shred with two forks.
3. PREHEAT oven to 450°F. Coat baking sheet with cooking spray. Place tortillas in single layer on baking sheet and bake 5 minutes, or until edges are crisp and brown.
4. SPOON shredded meat on top of tortillas and garnish with your favorite toppings.

NUTRITION (per serving) 411 cal, 39 g pro, 24 g carb, 3.4 g fiber, 16 g fat, 6 g sat fat, 70 mg chol, 462 mg sodium

Helping you to eat better and easier!   Enjoy!  Eat Well My Friends!

Thursday, June 8, 2017

Barbecued Pulled Pork

I'm back with another recipe for that barbecue or a hot summer night...Barbecued Pulled Pork, Which is great for anight when you're watching either the NBA Finals with some friends or Baseball or a great movie on ON DEMAND!


INGREDIENTS:

PREP TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
SERVINGS: 6
⅔ c ketchup
1 tablespoon molasses
1 tablespoon cider vinegar
1 teaspoon worcestershire sauce
⅓ teaspoon freshly ground black pepper
1½ cups chicken or vegetable broth
1½ pounds boneless pork loin, trimmed of all visible fat
6 tablespoons olive oil
2 teaspoons mustard powder
2 teaspoons packed brown sugar
1½ teaspoons garlic powder
1 medium onion, chopped (about ½ cup)
6 whole wheat hamburger buns

DIRECTIONS: 
 
1. HEAT the oil in a 4 to 6 quart pot over medium high heat. Add the pork loin and brown, turning occasionally, for 5 minutes. Add the onion and cook for 5 minutes more, or until the onion starts to turn golden. Add the ketchup, vinegar, molasses, sugar, mustard powder, garlic powder, Worcestershire sauce, black pepper, and broth.
2. STIR well to combine and bring to a boil over medium high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 1½ hours.
3. UNCOVER the pot and simmer 10 minutes longer, or until the sauce has thickened slightly and the pork is very tender.
4. REMOVE from the heat.
5. PULL the pork into shreds with two forks and serve on whole wheat hamburger buns.
NUTRITION (per serving) 419 cal, 29 g pro, 35 g carb, 3.8 g fiber, 19 g fat, 3 g sat fat, 808 mg sodium

Incredibly simple huh?
 This goes well with a couple of brewskis...  and some baked beans...

Enjoy!  Eat Well My Friends...

Wednesday, June 7, 2017

Shrimp Arrabiata


I don't eat Seafood....Not any type...I'm allergic...But I love watching people eat seafood, They always seem like they are having the time of their lives...So I offer you this summer recipe..
Shrimp Arrabiata...

INGREDIENTS:

PREP TIME: 15 minutes
TOTAL TIME: 7 hours
SERVINGS: 4
1 can (28 oz) whole tomatoes in thick puree
1 lg onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
¼ tsp crushed red pepper
1 lb medium shrimp, peeled and deveined (make sure you read these 7 tips when buying shrimp)
6 oz whole grain spaghetti

DIRECTIONS:

1. COMBINE tomatoes, onion, pepper, garlic, oregano, basil, and red pepper in a 4- to 6-quart slow cooker. Cook on high for 4 to 6 hours or on low for 5 to 7 hours.
2. ADD the shrimp and cook for 30 minutes, or until opaque (if cooking on low, increase the heat to high).
3. PREPARE the pasta according to package directions. Drain.
4. DIVIDE among 4 plates and top with the sauce.
NUTRITION (per serving) 324 cal, 29 g pro, 42 g carb, 9.5 g fiber, 5 g fat, 0.8 g sat fat, 150 mg chol, 445 mg sodium.

There....Pretty easy huh?

Great for a hot summer night....

Enjoy!  Eat well my friends!

Monday, May 29, 2017

Skillet Paella

Here is a tasty Louisiana Recipe that should light up your tastebuds and please your pallet....Skillet Paella.

Feel like Spanish tonight? This paella recipe makes it easy with Zatarain’s yellow rice, shrimp, smoked sausage, onion and peas. If you want to give it a little more South Louisiana flavor, use andouille sausage.
(Free Advertisement...Shameless Plug...

INGREDIENTS: 
  • 2 cups water
  • 1/2 pound smoked sausage, halved lengthwise and sliced 1/4-inch thick ubstitutions available
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chopped onion
  • 1 teaspoon dried parsley flakes
  • 1 package ZATARAIN'S® Yellow Rice (Again, shameless plug!)
  • 1 pound large shrimp, peeled and deveined
  • 1 cup frozen peas
DIRECTIONS:

  • Bring water, sausage, tomatoes, onion and parsley to boil in large skillet. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 15 minutes
  • Stir in shrimp and peas. Cover and cook 10 to 15 minutes longer or just until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes
Simple Huh?

Enjoy with a nice large glass of Lemonade!

Eat and Drink Well My friends!

Wednesday, May 24, 2017

Grilled Steak Tacos with Pickled Peach and Onion

Heyyyyyyyyyyyy Folk ,Here is another super cool and easy Summer Recipe.....Grilled Steak Tacos with pickled peach and onions...

Sound weird? It's tasty though, check out the recipe-

INGREDIENTS:

PREP TIME: 10 minutes / TOTAL TIME: 30 minutes / SERVINGS: 4
1 lg peach, pitted and sliced into thin wedges
1 sm red onion, thinly sliced
1 jalapeño, sliced (optional)
½ tsp kosher salt
½ tsp black pepper
1 c distilled white vinegar
¼ c honey
1¼ lb skirt steak
½ tsp red-pepper flakes
8 flour tortillas (6" diameter), warmed
Fresh basil, for serving

DIRECTIONS:

 1. COMBINE peach, onion, jalapeño (if using), and ¼ tsp each salt and black pepper in a large bowl. Toss to combine. In small saucepan, combine vinegar, ½ cup water, and honey. Bring to a simmer over medium-high heat and pour over peach mixture.
2. LIGHTLY coat grill or grill pan with cooking spray and prepare for medium-high heat.  Season steak with red-pepper flakes and remaining ¼ tsp each salt and black pepper. Grill to desired doneness. Slice and serve in tortillas topped with peach mixture and basil.

Pretty basic and easy huh? Enjoy! Eat and drink well my friends!

Tuesday, May 23, 2017

Chicken Pesto Penne

Ahhh the things I can do with Chicken and Pasta.....This time, Chicken and Penne Pasta...

INGREDIENTS:
  • 1 cup uncooked penne pasta
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons sour cream
  • 2 tablespoons prepared pesto
  • 1 cup cubed cooked chicken
DIRECTIONS:

 Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat.Yield: 2 servings.

Simple Huh!

Enjoy!  Eat Well My friends!

Monday, May 22, 2017

Chicken Pesto Pasta

Maybe it's because I come home from work so zonked sometimes....(Gotta look into that!)  I am a big fan of one pot dinners...and easy clean up!

INGREDIENTS:

  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt-free seasoning blend
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • 1 cup uncooked gemelli or spiral pasta
  • 2 cups fresh broccoli florets
  • 1 cup frozen peas
  • 1/3 cup prepared pesto
DIRECTIONS:

1.Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan.
 
2.In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. 
 
3. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes.
 
4.Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, 2-3 minutes longer or until pasta is tender and chicken is no longer pink, stirring occasionally. 
 
5.Add peas; heat through. Stir in pesto. 
 
Yield: 4 servings. 
 
Enjoy! Eat Well My Friends!

Tuesday, May 16, 2017

Creamy Honey Mustard Chicken

You guys who read this blog know that I dig...Quick and easy on the table meals that are ready in 30 minutes.That and comfort food...Here is something that combines both...Quick and easy and somewhat comforting... Creamy Honey Mustard Chicken....Mmmmmmmmmm that even sounds comforting..

The honey mustard sauce is made with heavy cream which gives this sauce a creamy delicious taste.  It is really unique.  Tangy, sweet, and bold which gives the chicken a delicious flavor.  Picky eater and family approved.  This meal is delicious!

INGREDIENTS:

  • 4 Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 3 Garlic Cloves, Minced
  • 1 cup White Wine
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Grainy Mustard
  • 3 Tablespoons Honey
  • ½ cup Heavy Cream
  • ½ cup Chicken Broth
  • Salt And Pepper, to taste
DIRECTIONS:

  1. Heat a large skillet to medium high and heat the butter and oil until butter has melted.
  2. Cut the chicken lengthwise so they are thin cutlets. Place into the skillet and brown on each side. Remove the chicken and set aside on a plate.
  3. Reduce the heat to medium and saute the garlic until tender. Add the white wine and continue to cook until reduced by half. Add the mustards and stir to combine. Then add in the heavy cream, chicken broth and honey. Add salt and pepper to taste.
  4. Add the chicken back to the sauce and allow the chicken to cook in the sauce for a few more minutes.
    A nice Wine of your choosing should accompany this!
Enjoy!!  Eat and Drink well my friends!

Saturday, May 6, 2017

Iron Skillet Peach Crisp



Desert Time again folks.....I promise you, The season's most swoon-worthy peaches  will get extra-caramelized thanks to this cast iron crisp.

Check it out-

INGREDIENTS: 

TOPPING:
1 cup all-purpose flour2/3 cup (packed) light brown sugar
    • 1/2 teaspoon kosher salt
    • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
  1. Assembly:
    • 1 1/2 cups pecans
    • 2 tablespoons unsalted butter, room temperature
    • 2 1/4 pounds peaches (about 7 medium), cut into 1/2" wedges
    • 1/3 cup (packed) light brown sugar
    • 1/4 cup granulated sugar
    • 3 tablespoons fresh lemon juice
    • 1/2 teaspoon garam masala
DIRECTIONS:
  1. Topping:
    1. Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
  2. Assembly:
    1. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
    2. Smear bottom and sides of a 10" cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
    3. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
    4. Do Ahead
      1. Crisp can be made 1 day ahead. Store lightly covered at room temperature.
And there you have it....Enjoy! Eat well my friends!

Thursday, May 4, 2017

Garlic Roast Pizza

My sympathies always lie with that person that works hard all day and is just broken down when he or she gets home...You don't feel like spending any money, but you need to eat....Here is some comfort food for you...

INGREDIENTS:
  • 1 package (11-1/4 ounces) frozen garlic Texas toast
  • 1/2 cup pizza sauce
  • 1 package (3-1/2 ounces) sliced regular or turkey pepperoni
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
DIRECTIONS: 

  1. Preheat oven to 425°. Place Texas toast in a 15x10x1-in. baking pan. Bake 5 minutes.
  2. Spread toast with pizza sauce; top with pepperoni and cheese. Bake 4-5 minutes longer or until cheese is melted. Yield: 8 slices.
EASSSSSSSY!

Enjoy!  Eat and Drink well peeps!

Saturday, April 29, 2017

Prime Rib Show Stopper (Part 2)


And Now...Let's get cooking...

INGREDIENTS:

 1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)
3/4 cup all-purpose flour
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed

Mix all of this together and season roast!

DIRECTIONS: 
  1. Cooking time = 2 1/2 hours EXACTLY.
  2. Bring roast to room temperature.
  3. Preheat oven to 350°F.
  4. Season the roast to your taste, (I use Johnny's Dock), place on rack and place in preheated oven.
  5. Cook for exactly 1 hour. DO NOT OPEN OVEN DOOR AT ANY TIME DURING THE ENTIRE COOKING PROCESS!
  6. Turn oven OFF for exactly 1 hour.
  7. Then turn oven on at 400 F for half an hour.
  8. Let roast stand for 15 minutes or so to let juices redistribute before carving. Roast will be juicy and pink without failure. The size of the roast doesn't matter. It works!
There you have it...a perfect roast as good as any steakhouse prepared roast..


Enjoy...Eat Well my friends!


Friday, April 28, 2017

Prime Rib Show Stopper


If I title my post "Prime Rib Show Stopper, I'd better damn well have a show stopping recipe...I think I do...

Cooking expensive cuts like prime rib can be intimidating, but all you need is the right technique. However, you can make a better-than-the-steakhouse rib roast at home.

When it comes to meat, most people's everyday lineup is pretty average. Chicken breast, pork tenderloin, ground beef—you get the idea. Although you can make some pretty cool dinners with these ingredients, they'll never be met with the same kind of celebratory excitement that comes from roasting a big, juicy cut like prime rib.

It's not just because prime rib is tender and delicious. Or because there's an unmistakably primal feeling when sinking a carving knife through its heavily seasoned crust. For me, bone-in, standing prime rib is reserved for holidays and special occasions. This special cut always brings to mind big family gatherings and a kitchen that's rich with the heavenly smell of a slow-cooked roast.
So on these special occasions, how do you cook prime rib that won't disappoint? Luckily, our Test Kitchen is here to help. We've pared down the best tips and tricks for how to cook prime rib. Follow along and you'll be dishing out a celebration-worthy roast in no time.
What Makes Prime Rib—er—Prime?
Prime rib is sourced from the rib section of a cow, an area that's extra-tender and marbled with fat. Marbling is the streaky white fat that runs throughout a good cut of meat. This type of meat packs plenty of flavor on its own, so it doesn't need to be marinated.
Though this meat receives top marks from dinner guests, the word "prime" in prime rib has nothing to do with the quality of the beef. The USDA gives separate grades to beef according to the amount of marbling it contains. Prime-grade is the best, but most supermarkets will only carry choice-grade meat. So it's possible to have a prime-grade prime rib or a choice-grade prime rib. Either way, it's gonna be tasty.
Choosing Your Cut
Go for bone-in beef. The bones help control the meat's temperature as it cooks. Their extra surface area prevents the temperature from rising too quickly, making sure your roast is nice and juicy. If your butcher has strung your meat, go ahead and leave the twine on while you cook. This simply keeps the ribs attached to the roast. Just remember to snip it off before you serve.
Seasoning the Meat
Seasoning prime rib isn't like seasoning pork chops, chicken breasts or single slices of steak. This is a huge piece of meat, so go ahead and pack on the flavor. We'll teach you a homemade version with lots of garlic, shallots and herbs. If you're going with the store-bought version, try something like herbes de Provence.
Picking Your Pan
Our rib roast recipes usually call for you to lug out a large roasting pan, but a 13x9-in. dish works, too. If you're opting for this rack-free baking dish, however, layer the bottom with veggies and place your roast on top. We'd recommend a mirepoix (pronounced: meer-pwah), which is a fancy French term for coarsely chopped onions, carrots and celery. The veggies will cook gently and help form a flavorful sauce from your drippings. Jump below to read about serving your prime rib au jus.
Now that you know the basics, let's get cooking! Follow the step-by-step as we cook a tender prime rib that's better than any steakhouse's...

Tomorrow...

(TO BE CONTINUED)

Wednesday, April 26, 2017

BLT -Bacon Cup

The Bacon, Lettuce and Tomato sandwich with mayo or BLT is arguably the greatest sandwich in the world...
I repeat...
The Bacon, Lettuce and Tomato sandwich with mayo or BLT is arguably the greatest sandwich in the world..

 The BLT is made with just a few, simple ingredients, yet it manages to hold a spot on nearly every diner menu across the country. There's something about the flavor combination that makes it one of the best sandwiches known to man, and this BLT-inspired recipe,will capitalize on the magical trifecta, even when sliced bread isn't involved.



INGREDIENTS:


  • 12 slices bacon
  • 1/2 c. Greek yogurt
  • 2 tsp. lemon juice
  • 2 tbsp. chopped chives, plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 2 c. halved cherry tomatoes
  • 1 head of romaine lettuce, chopped
  • 1 avocado, chopped

Directions;

Preheat oven to 400°. Invert a muffin tin upside down onto a large rimmed baking sheet.
  1. Cut 8 slices of bacon in half crosswise. Lay two of the halved strips onto an inverted muffin tin cup in the shape of a cross. Weave two more half pieces on both sides to create a mini weave. Wrap the entire cup with a whole slice of bacon. Repeat to make three more cups. Bake until crispy, about 20 minutes. Let cool for at least 15 minutes.
  2. Make dressing: In a medium bowl, whisk together Greek yogurt, lemon juice and chives and season with salt and pepper. Add tomatoes and lettuce and toss to coat.
  3. Remove bacon cups from muffin tin and fill with dressed lettuce and tomatoes. Garnish with more chives and serve.
MMMMMMMMMMMMMMMMMM Enjoy, Eat Well My Friends!

Wednesday, April 19, 2017

Winter Squash and Short-Rib Enchiladas

Don't let the title fool you...You can still eat this in the spring..

Caramelized onions and poblano peppers would be delicious and will lighten up the filling.

INGREDIENTS:

Sauce and Filling

  • 1 teaspoon coriander seeds
  • 2 tablespoons cumin seeds
  • 7 guajillo chiles, seeds removed
  • 2 ancho chiles, seeds removed
  • 5 morita chiles
  • 4½ cups homemade chicken stock or low-sodium chicken broth, divided
  • 8 garlic cloves, peeled
  • 2 tablespoons tomato paste
  • 1 teaspoon crushed Mexican or Italian oregano
  • 1 medium red kuri squash or sugar pumpkin, halved, seeds removed
  • 1 tablespoon vegetable oil
  • 3 pounds English-style bone-in beef short ribs
    • Kosher salt
    • 2 bay leaves

    Assembly

    • 1 cup vegetable oil
    • 8 6-inch white corn tortillas
    • 8 ounces Oaxaca cheese or salted fresh mozzarella, grated
    • ½ cup unsalted, roasted pumpkin seeds (pepitas), coarsely chopped
    • ⅓ cup coarsely chopped marjoram or oregano
    • 2 tablespoons coarsely chopped mint
    • Kosher salt
    •  
      • ½ onion, thinly sliced
      • Lime wedges (for serving)

      Special Equipment

      • A spice mill or a mortar and pestle
DIRECTIONS:

Sauce and Filling

Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
Bring guajillo, ancho, and morita chiles and 4 cups stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.
Preheat oven to 250°. Place squash, cut side down, in a 13x9" baking dish and bake until very tender, 2–2½ hours. Let cool slightly, then remove skin and discard.
Meanwhile, heat oil in a medium heavy pot over medium-high. Season beef with salt and cook, turning occasionally, until browned on all sides, 10–12 minutes. Pour off excess oil and carefully add chile purée (it may bubble vigorously) and bay leaves. Bring to a boil, cover, and transfer to oven, next to squash. Braise beef until it shreds easily, 2–2½ hours; season with salt.
Skim excess fat from chile sauce and transfer meat, leaving bones behind, to a baking sheet. Remove bones and bay leaves from sauce. Let beef cool slightly, then shred with 2 forks, discarding any cartilage or silver skin.
Blend sauce, 2 cups roasted squash, and remaining ½ cup stock in a blender until smooth, about 30 seconds; season with salt. Mix ½ cup squash-chile sauce into shredded beef and season with salt. Set remaining sauce aside.
Do Ahead: Short ribs can be braised and squash can be roasted 3 days ahead. Let meat cool in chile sauce (do not shred); cover and chill ribs and squash separately.

Assembly

Preheat oven to 425°. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface.

Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.
Dip both sides of each tortilla in squash-chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon ¼ cup beef mixture across the center of a tortilla. Fold one side over filling, then continue to roll up tortilla.

Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake enchiladas until sauce is bubbling and cheese is beginning to brown, 15–20 minutes. Let sit 10 minutes.
Meanwhile, toss pumpkin seeds, marjoram, and mint in a small bowl; season with salt.
Top enchiladas with onion and pumpkin seed mixture. Serve with lime wedges for squeezing over.

(Special Thanks to Rick Martinez of Bon Appetit' for this recipe) 

 Enjoy with a nice red wine!

Eat and Drink well my friends!

Tuesday, April 18, 2017

Instant Pot Vegatable Soup


Everybody likes a nice bowl of soup....I don't care what time of year it is....

The stovetop works just as well for the vegetable soup , but the Instant Pot is even more hands off. Saute the onion and garlic, then throw in the frozen vegetables, along with vegetable broth and diced tomatoes. Set the pressure on the Instant Pot and walk away. Couldn’t be easier.
This is a great soup to keep on hand for light lunches. If you want to add some protein, throw in some cooked chicken or beans.

INGREDIENTS:

  • 2 tsp olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • ¾ tsp dried oregano
  • ¾ tsp dried thyme
  • 12 oz. Simple Truth Frozen Organic Mixed Vegetables
  • 12 oz. Simple Truth Frozen Organic Green Beans
  • 1 (14 oz.) can petite diced tomatoes
  • 2¾ cups vegetable broth
  • ½ tsp salt
  • ½ tsp ground pepper
  • ¼ cup chopped flat-leaf parsley
  • Salt and pepper, to taste
DIRECTIONS:

 For Instant Pot:
  1. Set Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
  2. Add the frozen mix vegetables, frozen green beans, petite diced tomatoes, vegetable broth, salt and pepper, and stir to combine.
  3. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 4 minutes.
  4. Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the parsley. Season to taste. Serve.
For the Stovetop:
  1. Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
  2. Add the vegetable broth, crushed tomatoes, salt and pepper, and stir to combine.
  3. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
  4. Stir in the parsley. Season to taste with salt and pepper. Serve.
Don't Sweat The Technique:
Cook time includes the pressurization time for the Instant Pot. To decrease this time, bring the vegetable broth to a boil before adding to the Instant Pot.

Andt here you have it...Enjoy!   Eat Well My Friends

Saturday, April 15, 2017

The Best Burger You May Eat



I got this recipe from  June  2011 issue of Food and Wine....I wanted to share it with you since it is starting to get warm...

Griddled Burger! The hands down winner...

INGREDIENTS:
  • 1 1/4 pounds freshly ground beef chuck
  • Half a white onion, sliced into rings
  • 4 slices yellow American cheese (Adam uses cheddar, we prefer American)
  • Kosher salt and freshly ground pepper, to taste
  • 2 or 4 bakery fresh potato buns (we used kaiser buns from Fresh Market – you want a chewy bun)
So, if you don’t have a cast iron skillet, go out and buy one. Just do it. You know you’ve been meaning to. There’s no excuse. You can find one at Target or Walmart, already seasoned, for around $40 bucks – and it will last you a lifetime.


DIRECTIONS:

I should tell you... ground chuck burgers cooked in a cast iron skillet smoke a lot.  You have some options here: 1) Take the batteries out of your smoke alarm, 2) Use a good vent hood or 3) Cook outside on one of these or on your grill.

It's very important that you set all of your ingredients out... because these burgers are done in 5 1/2 minutes from start to finish.  Divide the beef into four loosely formed balls (five ounces each).  Don’t compress the beef a whole lot – handle it as little as possible.  Slice your onions into rings and separate them.  Have your cheese slices, salt, and pepper handy as well, and your buns sliced.  If you like a toasted bun, do that before you start the burgers.  You’ll also need a lid to cover your skillet for the last portion of the cook.

Heat your skillet over high heat until it begins to smoke.  Place two of the meatballs on the skillet with equal spacing between them and the sides of the skillet.

 Allow the meatballs to sear for 30 seconds, then flatten each into a 5″ diameter patty using a heavy-duty spatula.  After flattening, let them cook for 2 minutes.

 While the burgers are cooking on this first side for 2 minutes, season them with salt and pepper, and press into them some of the sliced onion rings.

When the 2 minutes have elapsed, carefully flip the burgers so that the onions end up underneath the patties.  Add the cheese and cook for 2 more minutes.  Then add the lid and cook for 1 more minute to completely melt the cheese.

  5 1/2 minutes and dinner is ready.  We chose to serve these up as a double-stack.  Oh, and don’t worry about additional condiments – you won’t need them.


Juicy, tender, and rich in flavor, these old-school style griddle burgers are good to the last bite.
Do yourself a favor and try these burgers – I promise you , you won’t be sorry.  And you may never go back to grilled burgers again.

ENJOY!  Eat well my friends!

Friday, April 14, 2017

Carrot Cake Banana Bread


This is, what it says it is...Something Sweet and Good you can have this Easter Sunday....

Carrot Cake Banana Bread!

Let's just get right to it..

INGREDIENTS:


For the Banana Bread
  • Cooking spray, for pan
  • 1/2 c. melted butter
  • 3/4 c. sugar
  • 1/2 c. brown sugar
  • 2 large eggs
  • 1/4 c. whole milk
  • 1 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground nutmeg
  • 3 large ripe bananas, mashed
  • 1/4 c. grated carrots
  • 1/4 c. chopped pecans, plus more for garnish
For the cream cheese frosting
  • 8 oz. block cream cheese, softened
  • 1 c. butter, softened
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • 1/2 c. powdered sugar
DIRECTIONS:

  1. Preheat oven to 350º, then grease a 9"-x-5” loaf pan with cooking spray and line it with parchment paper.
  2. In a large bowl, stir together butter and sugars until combined. Add eggs, milk and vanilla and mix until combined. Slowly add in flour, baking powder, baking soda, cinnamon, salt and nutmeg and stir until completely incorporated. Gently fold in mashed bananas, grated carrots and pecans and mix until fully combined.
  3. Pour batter into prepared pan and smooth top with a spatula. Bake until a toothpick has moist crumbs, about 1 hour, then let cool.
  4. Make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Beat in vanilla, salt and powdered sugar until fluffy.
  5. Once cool, frost bread and garnish with pecans.
Chase this down with Hot Coffee-
or Cold Milk-
 Mmmmmm Enjoy!  Eat and Drink Well my friends!

Wednesday, April 12, 2017

Skillet Pumpkin Cornbread


Doesn't that look good ? (See photo above)

Here is a cornbread dish you won't be able to stop munching on....Pumpkin Spice Cornbread..Check out the recipe-

INGREDIENTS:
  • 1/4 c. plus 2 tbsp. unsalted butter, divided
  • 1 1/2 c. cornmeal
  • 1/2 c. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. pumpkin purée
  • 1 c. buttermilk
  • 1 egg, room temperature
  • 1/2 c. brown sugar
DIRECTIONS:

  1. Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
  2. In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  3. In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Mmmmmmm, Enjoy!   Eat well my good friends!

Wednesday, April 5, 2017

Fettucine Alfredo with Sun Dried Tomatoes

This dish has loads of vegatables and a sprinkling of Lemon Zest breathe new life into a traditionally rich and heavy dish.

The best thing is...It only takes about 15 minutes, give or take to make...Let's get started...Shall we?

INGREDIENTS:
  • 8 ounces dried fettuccine
  • 1/2 cup dried tomatoes (not oil-packed), chopped
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 ounces fresh asparagus spears, trimmed
  • 4 ounces fresh Brussels sprouts, trimmed and quartered
  • 1 1/2 cups fresh broccoli florets
  • 8 fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • 1/2 cup finely shredded Parmesan cheese
  • milk
  • finely shredded Parmesan cheese
  • 2 teaspoons finely shredded lemon peels
DIRECTIONS:

  1. Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm.
  2. <2i class="recipe__direction"> 
    <2i class="recipe__direction">2. Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside.
    <3i class="recipe__direction">3. In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-1/2 cup) servings.
And there it is...Doesn't it look good? Enjoy!  Eat Well My friends!

Saturday, April 1, 2017

Mushroom Alfredo Pasta


No this is no April Fools Joke...Here I am again, for the third time this week and the first time this month...

With a new recipe..Healthy Mushroom Alfredo Pasta Bake from Pinch of Yum...

I know,I know,  “Healthy” and “Alfredo” rarely go in the same sentence, and yet Pinch of Yum makes it work with a creamy alfredo-like cauliflower sauce.

Check out the Recipe-

INGREDIENTS: 
  • 1 lb. whole wheat penne pasta
  • 1 head cauliflower (about 6-7 cups of florets)
  • 3 cups reduced sodium chicken broth, divided
  • ¾ cups milk
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 2 cloves garlic
  • 24 ounces fresh sliced mushrooms
  • 4 tablespoons butter, divided
  • 1 cup shredded Gruyere cheese
  • fresh sage, sliced into thin ribbons
  • extras: caramelized onions, bacon, sausage
DIRECTIONS:

  1. Bring a large pot of water to boil. Cook the pasta for 5 minutes - it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.
  2. Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Meanwhile saute the minced garlic with a tablespoon of butter. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and sauteed garlic. Puree until very smooth. You might need to do this in batches.
  3. Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown.
  4. Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy.
  5. Transfer to a deep 9x13 baking dish. Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. Some of the moisture from the mushrooms will seep out - give it a quick stir to reincorporate it and make it creamy. Top with fresh sage ribbons.
Don't Sweat The Technique:
If you have time and want some extra flavor, add some caramelized onions, bacon, or sausage to the pasta before mixing and baking. 
And there you have it...Try it tonight! Enjoy!  Eat Well My Friends!
 

Monday, March 27, 2017

Slow Cooker Stuffed Peppers

Look, I work everyday so I understand,When it comes to dinner during the work week, we want three things: fast, delicious, and easy. Sadly, when it comes to choosing, "delicious" often falls by the wayside. If you're a meat eater, however, there's a secret weapon that's as quick as it is versatile and flavorful: ground beef.

Sure, it's not exciting on it's own, but it cooks up fast, requires less guesswork for doneness than larger chops or chicken, and can be used in a myriad of different ways. Here are 10 easy options for cooking with ground beef tonight — play your cards right and you'll hopefully have leftovers for lunch tomorrow, too.

 So today, I'm talking about Slow Cooker Stuffed peppers.

Hearty, protein/fiber loaded peppers packed with so much flavor – and it’s all made in the crockpot. Easy and effortless! Check it out!

INGREDIENTS:
  • 1 pound lean ground beef
  • 1 1/2 cups cooked brown rice
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup salsa, homemade or store-bought
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bell peppers, tops cut, stemmed and seeded
  • 2 tablespoons sour cream, optional
DIRECTIONS:
  1. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
  2. In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.
  3. Place peppers into the slow cooker. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
  4. Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
  5. Serve immediately, drizzled with sour cream, if desired.
Mmmmmmmmmmmmmmmmm good.....Try it tonight! Enjoy! Eat Well My friend!


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