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..

  • 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
  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!

  • 2 tablespoons butter
  • 3 green onions, chopped
  • 1 teaspoon minced garlic
  • 2 pork chops
  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....


  • 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
  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


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.


  • 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)
  • 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..


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.


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


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??


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


 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..


PREP TIME: 20 minutes
TOTAL TIME: 6 hours 20 minutes
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


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!!!


PREP TIME: 10 minutes
TOTAL TIME: 3 hours 15 minutes
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


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..


PREP TIME: 10 minutes
TOTAL TIME: 4 hours 10 minutes
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


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!


PREP TIME: 10 minutes

TOTAL TIME: 9 hours 25 minutes

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)


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!


PREP TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
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

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...


PREP TIME: 15 minutes
TOTAL TIME: 7 hours
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


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!

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