Thursday, November 29, 2018

Honey Wings

It's time to get serious about Honey Barbecue Wings....Here is the real deal about how to prepare em...Check it out..

INGREDIENTS:
  • 18 chicken wings
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 12 teaspoon sugar
  • 12 teaspoon paprika
  • 12 teaspoon black pepper
  • 14 teaspoon cayenne
  •  Cooking spray
  • SAUCE
  • 1 cup barbecue sauce, preferably Hickory Smoke Flavor
  • 12 cup honey
  • 2 tablespoons ketchup
  • 2 tablespoons hot sauce
  • 4 tablespoons butter
  • 12 teaspoon garlic powder
DIRECTIONS:

  1. Wash, dry, and season the wings with the salt, garlic, pepper, cayenne, sugar, and paprika. Preheat the oven to 375.
  2. Spray a cookie sheet with a generous spray of cooking spray.
  3. Place the wings in a single layer on the cookie sheet, and place in the oven.
  4. Cook for 35-40 minutes, depending on the size of the wings, turning once.
  5. While they are baking, make the sauce by slowly simmering the sauce ingredients over the lowest heat.
  6. When the wings are done baking, carefully dip them in the sauce, and place them back in the oven for another 5 minutes, or until the sauce is bubbling.
  7. ENJOY! Eat well My friends!

Saturday, November 10, 2018

Spicy Beef & Pepper Stir-Fry



In a mood for Chinese or Pan Asian? Here is a great start...


INGREDIENTS:
  • 1 pound beef top sirloin steak, cut into thin strips
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced, divided
  • 1/4 teaspoon pepper
  • 3/4 teaspoon salt, divided
  • 1 cup light coconut milk
  • 2 tablespoons sugar
  • 1 tablespoon Sriracha Asian hot chili sauce
  • 1/2 teaspoon grated lime zest
  • 2 tablespoons lime juice
  • 2 tablespoons canola oil, divided
  • 1 large sweet red pepper, cut into thin strips
  • 1/2 medium red onion, thinly sliced
  • 1 jalapeno pepper, seeded and thinly sliced
  • 4 cups fresh baby spinach
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
DIRECTIONS:
  • In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan.
  • Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil 2-3 minutes or just until vegetables are crisp-tender. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.
Enjoy! Eat Well My friends!

Thursday, November 1, 2018

Country Bacon Beef Mac & Cheese

The Ultimate in Slow Cooker Comfort Food is this dish right here...Meaty slow cooker mac and cheese is easy to make, very tasty and the kids will love it!

Check it Out!

INGREDIENTS:
  • 5 bacon strips, chopped
  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 medium sweet red pepper, chopped
  • 1 large carrot, coarsely grated
  • 1 tablespoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups uncooked protein plus or whole wheat elbow macaroni
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded part-skim mozzarella cheese
DIRECTIONS:
  • In a large skillet, cook bacon, stirring occasionally, over medium heat until crisp, 5-6 minutes. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon of drippings. Brown ground beef in drippings; remove from pan. Add onion to skillet; cook and stir until translucent, 2-3 minutes. Add garlic; cook 1 minute more.
  • Combine red pepper, carrot, seasonings and pasta in a 4-qt. slow cooker. Layer with ground beef, bacon and onion mixture (do not stir). Pour in broth.
  • Cook, covered, on low until meat and vegetables are tender, about 1 hour. Thirty minutes before serving, stir in sour cream and cheeses.
ENJOY! EAT WELL MY FRIENDS!

Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






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