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Thursday, May 17, 2018

Slow Cooker BBQ Baked Beans

I have High Blood Pressure like a lot of people my age ,so I was told to knock off the sodium, to limit it and just plain cut it out of my diet..

Buttttttttttttttttttttt, I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite—now everyone's happy I suppose!

Slow Cooker Barbecue Baked Beans..

INGREDIENTS:
  • 1 package (16 ounces) dried great northern beans
  • 2 smoked ham hocks (about 1/2 pound each)
  • 2 cups water
  • 1 medium onion, chopped
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons onion powder, divided
  • 1 cup barbecue sauce
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 teaspoons hot pepper sauce, optional
DIRECTIONS: 
Rinse and sort beans; soak according to package directions. 
 
Drain and rinse beans, discarding liquid.
In a 4-qt. slow cooker, combine beans, ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. 
 
Cook, covered, on low until beans are tender, 8-10 hours.
 
Remove ham hocks; cool slightly. 
 
Cut meat into small cubes, discarding bones; return meat to slow cooker. 
 
Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. 
 
Cook, covered, on high until heated through, about 30 minutes. 
 
Yield: 12 servings (1/2 cup each).

Test Kitchen tips
  • Using hot sauce to flavor foods can be a smart alternative to salt, but make sure you check the nutrition labels. We recommend Tabasco sauce. It has only 26 mg of sodium per 5-7 drop.
  • And there you have it...Enjoy! Eat Well and healthy My Friends!

    Wednesday, May 2, 2018

    Salsa Verde Chicken


    Here is an insanely easy , Insanely easy mid week recipe for you....

    This grilled chicken will have you saying "Olé!"

    INGREDIENTS:

    1 jar salsa verde, divided
    2 tbsp. extra-virgin olive oil
    Juice of 1/2 a lime
    2 cloves garlic, minced
    1/2 tsp. chili powder
    1/2 tsp. ground cumin
    1 lb. boneless skinless chicken breasts
    4 slices Monterey jack
    1 jalapeño, thinly sliced
    1/2 red onion, finely chopped
    2 tbsp. freshly chopped cilantro
    Lime wedges, for serving 
     
    DIRECTIONS:

    1. In a large bowl, whisk together ½ cup salsa verde, olive oil, lime juice, garlic, chili powder and cumin. (Reserve about ½ cup salsa verde for basting chicken and ½ cup for serving.) Add chicken and toss until fully coated in mixture. Let marinate for 20 minutes.
    2. Preheat grill to medium-high, then add chicken and cook for 6 minutes. Flip chicken, brushing each breast with more salsa verde, and cook for another 6 minutes.
    3. Top each piece of chicken with a slice of Monterey Jack, jalapeño and red onion, then cover grill and cook until the cheese has melted and the chicken is cooked through, about 4 minutes more.
     Serve with Corn on the Cob.

    ENJOY!  EAT WELL MY FRIENDS!

    Thursday, April 26, 2018

    Fluffy Buttermilk Waffles

    Been Thinking a lot about Waffles lately.....And though I would never eat this many....(I'm good for one Belgium Waffle myself) here is a recipe for Fluffy Buttermilk Waffles..

    INGREDIENTS:   

    • 2 cups cake flour
    • 3 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon table salt
    • 4 large eggs, separated
    • 2 cups buttermilk
    • 1/2 teaspoon cream of tartar
    • 4 tablespoons butter, melted
    • 1 teaspoon vanilla extract
    • Syrup
    DIRECTIONS:

    Whisk together first 4 ingredients in a large bowl. Whisk together egg yolks and buttermilk in a small bowl. Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Using a fork, stir yolk mixture into flour mixture just until dry ingredients are moistened. Stir in butter and vanilla. (Batter will be lumpy.) Fold in egg white mixture just until incorporated. (Do not overmix.) Pour about 1/2 cup batter for each waffle into a preheated, oiled Belgian-style waffle iron; cook according to manufacturer's instructions until waffles are golden brown and crisp. Keep warm in a single layer on a baking sheet in a 200° oven up to 30 minutes. Serve with syrup.

    Chef's Notes

    Batter will also make 24 pancakes.


    Wash this down with cold milk....

     ENJOY!   Eat well my friends!

    Tuesday, April 24, 2018

    Paparika Chicken and Rice

    Here is a new and interesting dish you should be preparing tonight...


    INGREDIENTS:

    4 bone in, skin on chicken thighs
    2 tsp. paprika, divided
    Kosher salt
    Freshly ground black pepper
    2 tbsp. olive oil
    2 garlic cloves, minced
    1 red bell pepper, thinly sliced
    1 c. rice
    1 1/2 c. chicken broth
    1/2 c. heavy cream
    2 c. baby spinach 
     
    DIRECTIONS:
    1. Season chicken with salt, pepper, and 1 tsp paprika. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Sear chicken skin-side down until golden, about 6 to 8 minutes. Flip and cook 3 minutes more, then transfer to a plate skin-side up; set aside.
    2. Return pan to heat and heat remaining oil. Add garlic and cook until fragrant, 1 minute. Add peppers and cook until slightly tender, 4 to 6 minutes. Season with salt, pepper, and remaining paprika.  Add rice, chicken broth and heavy cream and bring to a simmer. Return chicken to skillet and cover. Simmer until rice is tender and chicken is cooked through, about 20 minutes.
    3. Fold in spinach until wilted and serve.
     There it is...

    Enjoy!  Eat Well My Friends!

    Tuesday, April 17, 2018

    Blackened Chicken Alfredo Pasta

    Hey folks check this out...With a five-minute prep time, you can almost pretend someone else made you blackened chicken alfredo pasta this afternoon after you get home from work...

    Do you want a new spin on chicken in the kitchen? This New Orleans restaurant favorite can be whipped up in 30 minutes.

    INGREDIENTS:
    (Note: I use a lot of Zatarain Products, I really do...Forgive me for these shameless product plugs)

    • 1 pound boneless skinless chicken breast halves
    • 2 teaspoons ZATARAIN'S® Big & Zesty Blackened Creole Seasoning
    • 2 tablespoons butter
    • 1 1/2 cups milk
    • 1 cup water
    • 1 package ZATARAIN'S® Alfredo Pasta Dinner Mix
    DIRECTIONS:
    • Coat chicken on both sides with Blackened Creole Seasoning. Heat large heavy skillet on high heat 5 minutes or until very hot. Reduce heat to medium-high. Melt butter in skillet. Add chicken; cook 5 minutes per side or until cooked through. Remove from skillet; keep warm. Carefully clean skillet
    • Mix milk, water and Pasta Dinner Mix in skillet. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally
    • Remove from heat. Let stand 5 minutes. Cut chicken into strips. Serve with pasta.
    A Nice Red Wine will go well with this.
     Enjoy!  Eat Well My friends!

    Monday, April 16, 2018

    Shrimp Boil

    Straight from Louisiana , comes this tasty recipe....I'm going to get right to it...

    INGREDIENTS:
    • 5 quarts water
    • 1 to 2 packages (4 ounces each) ZATARAIN'S® Crawfish, Shrimp and Crab Boil - Complete(SHAMELSS PRODUCT PLUG)
    • 1 pound smoked sausage, cut into 1- to 2-inch pieces
    • 8 to 12 new potatoes 
    • 6 ribs celery, cut into 2- to 3-inch pieces
    • 3 medium yellow onions, peeled and halved
    • 2 heads garlic, halved crosswise
    • 4 to 6 lemons, halved
    • 2 pounds large (21 to 30 count) shrimp with shells
    • 6 ears frozen mini corn-on-the-cob
    DIRECTIONS:
    • Mix water and Crab Boil in large (10 to 12 quart) stockpot. Bring to boil on high heat. Stir in sausage, potatoes, celery, onions and garlic. Return to boil; cover. Boil 15 minutes.
    • Squeeze juice from lemons into the water and add lemons into the pot. Stir in shrimp. Return to boil; cover. Boil 1 minute.
    • Turn off heat. Stir in corn. Let stand 5 minutes. Drain well and serve.
    And there it is...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