tag:blogger.com,1999:blog-5535933428395157212024-03-21T15:16:43.175-04:00Top Chef FanAn Amateur Chef dedicated to cooking his own "Top Chef" food, along with the food seen Bravo's on Top Chef.Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-553593342839515721.post-88105636993108442011-03-22T22:11:00.000-04:002011-03-22T22:11:02.386-04:00Apple and Spinach Pork Roulade Tapas<div style="text-align: justify;">One of the biggest problems for me being a "Home Chef" is sometimes the creation of new dishes, especially healthy ones. When I was cooking "Full Fat" and "Full Carb" I wasn't concerned with anything but flavor; and I found it easier to create new dishes. Now, my choices are limited but I still enjoy creating new things. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> A roulade can be pretty much anything one likes that is rolled up (traditionally in beef or pork) and filled with your favorite ingredients. You are only limited by your imagination. My take is a "mini" or tapas version, using thin cut loin chops instead of a more traditional pork loin roast.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This is a pretty simple recipe, but is a little bit involved, first preparing the stuffing, and then rolling the roulade, tying them, searing and baking. The result is something that is sure to please everyone in your family, even if they don't like "Healthy" food.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><b>Ingredients</b></span></div><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>6 Thin cut loin chops, pounded thin</li>
<li>2 medium Gala apples</li>
<li>4-6 cups of fresh spinach ( adjust to your liking) with stems removed using leafs only.</li>
<li>4 medium mushrooms, sliced thin</li>
<li>2 tablespoons of EVOO</li>
<li>2 tablespoons of Reduced fat Feta cheese</li>
<li>1 tablespoon of reduced fat Parmesan cheese </li>
<li>1/4 -1/2 cup of beef stock </li>
<li>1 teaspoon of salt</li>
<li>1 "dash" of coarse ground black pepper</li>
</ul><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat oven to 375 degrees. Peel and chop apples into small chunks. In a large pan, heat over medium heat, add 1 tablespoon of your Evoo to the pan, once the oil starts to shimmer, add the apples. let saute for a few minutes and add the sliced mushrooms to the pan. cook 1 minute. Add the spinach to the pan and cover, stirring occasionally to spinach is wilted. Remove stuffing from pan and put into large bowl. Stir in Feta and Parmesan cheeses and set aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">With a rolling pin "beat" your pork chops even thinner between two pieces of parchment paper of plastic wrap. Take around 1 tablespoon of your stuffing and put on one end of the pork chop and roll up. Tie each pork roll with two pieces of twine, Assembly all of your pork rolls. Heat the pan you cooked your stuffing in over medium-high heat. add the remaining 1 tablespoon of EVOO. Once heated, put each of the Roulades inb the pan and sear each side to browned. Remove pork from pan and transer to a baking pan. De-glaze saute pan with beef stock and pour over Pork. Cover with foil and put in preheated oven for 10 minutes. Remove foil and cooking an additional 10 minutes for 20 minutes of cook time. Remove from oven and let rest for 5-10 minutes before serving. Serve with any left over stuffing on top...enjoy!!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-mQYEydDbz-s/TYlDItxTxTI/AAAAAAAABtg/AvQVx4yEPX8/s1600/DSC_0506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://lh3.googleusercontent.com/-mQYEydDbz-s/TYlDItxTxTI/AAAAAAAABtg/AvQVx4yEPX8/s400/DSC_0506.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-UcpWlPdwolE/TYlDnbF22NI/AAAAAAAABtk/0hKKx63JeD8/s1600/DSC_0500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://lh5.googleusercontent.com/-UcpWlPdwolE/TYlDnbF22NI/AAAAAAAABtk/0hKKx63JeD8/s400/DSC_0500.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-03G_E3fb4sc/TYlEMlSKYQI/AAAAAAAABto/VqTzfZxfa7g/s1600/DSC_0509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://lh6.googleusercontent.com/-03G_E3fb4sc/TYlEMlSKYQI/AAAAAAAABto/VqTzfZxfa7g/s400/DSC_0509.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com4tag:blogger.com,1999:blog-553593342839515721.post-79728045250531636282011-03-21T17:27:00.000-04:002011-03-21T17:27:39.080-04:00Weight Loss Without Being Hungry Part 3<div style="text-align: justify;">I keep getting many questions, on on DM's or emails regarding my weightloss program. First, a few disclaimers. I am NOT a physical trainer, a dietitian, or sports nutritionist. I am simply a middle aged guy that throughout his life has worked out pretty intensely at several periods of his life. I am also a really good cook...so right now I keep working on new recipes to bring you!! And best part...This is a NO BRAINER....it is FREE! I am not charging anyone for this info.....FREE....So what do you have to loss but weight???</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">There is a lot of JUNK information being sold out there everyday, from pre-packaged food, to the last sports supplements being marketed by pro fitness models and bodybuilders. Avoid the scams, the celebrity endorsements. Don't buy into it!! Have you ever read the ingredients of some of those "prepackaged " Nutra what ever companies food??? The stuff comes shipped in boxes that dont need to be in the refrigerator....Hmmm...... a turkey hot dog that will stay in your pantry for months??? SCARY</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Most of the claims to nutrition supplements are garage. I know what some of you are going to say...." I read this in a magazine...or I read it on a forum..." and I say GARAGE. Forums can sometimes be the WORSE place for information, either people are passing on rehashed information that is WRONG that they've learned from either a magazine, or "the forum expert" or worse...the forum "expert" is trying to sell his own products that everyone is hyping is the next wonder pill. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">There is NO magic pills that will get you in shape. The secret??? Proper food and proper exercise, period. In my last post I have some examples of food to eat. Today I want to post about some "SUPER FOODS". I would encorage everyone that hasn't read my previous article to either scroll down the page, or if you came her from a link go here:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://topcheffan.blogspot.com/2011/03/weight-loss-without-being-hungry.html">Weight Loss without Feeling Hungry</a></div><div style="text-align: justify;"><a href="http://topcheffan.blogspot.com/2011/03/weight-loss-without-being-hungry-part-2.html">Weight Loss without Feeling Hungry Part 2</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><b>Super Foods:</b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. <b>Whole Eggs</b>. Cheap & rich source of Protein: 7g/egg. The yolk contains most nutrients: half the Protein, vitamins A/D/E and cholesterol to naturally increase your testosterone levels. (Good for both men and women!)<br />
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Don’t worry about cholesterol in eggs. Dietary cholesterol isn’t bound to blood cholesterol. If you have bad cholesterol, lower your body fat rather than throwing the yolk away.<br />
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2. <b>Fish Oil.</b> Reduces inflammation (joints/skin), lowers body fat and increases testosterone levels. You need 9000mg EPA/DHA per day. Since you’ll probably struggle to get that from eating fatty fish, consider a fish oil supplement.<br />
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3. <b>Wild Salmon</b>. One of the best sources of omega-3 fatty acids that also gets you 20g Protein per 100g serving. Farm raised salmon is, however, omega-3 deficient: it’s corn/grain fed. Go with wild salmon.<br />
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4.<b> Berries</b>. Strong antioxidants that prevent cancer, heart & eye diseases. Any kind works: cranberries, raspberries, blackberries, blueberries,strawberries, etc. Buy fresh or frozen berries and mix with oatmeal.<br />
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5. <b>Yogurt.</b> Contain bacteria that improve your gastrointestinal health. Don’t buy frozen yogurt or yogurt with added sugar and fruits at the bottom. Get plain low fat yogurt. My favorite is Greek style plain zero fat. Eat it with berries & flax seeds.<br />
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6. <b>Flax Seeds</b>. Source of fiber, Protein & omega-3. Grind the flax seeds to get the most out of them. Take 1 tbsp with yogurt & berries before going to bed. <br />
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7. <b>Extra Virgin Olive Oil</b>. 70% monounsaturated fats that protect against heart diseases and cancer. Add 1-2 tbsp olive oil to your salads. Buy Extra Virgin Olive Oil: it contains more polyphenols and tastes better.<br />
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8*. <b>Mixed Nuts.</b> Contain mono- & polyunsaturated fats, proteins, fiber, vitamin E, zinc, potassium, magnesium, etc. <i>Mixed nuts are caloric dense, great if you’re a skinny guy who wants to gain weight.</i><br />
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Anything works: almonds, walnuts, cashews, hazelnuts, … Peanut Butter also works as long as you buy natural Peanut Butter without added salts/sugars.( My favorite is Smuckers ALL NATURAL )</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">*Be careful with nuts if one is trying to loss weight...small portions and limit them...I use as a topping on salads at times</div><div style="text-align: justify;"><br />
9. <b>Red Meat. Protein,</b> vitamin b12, heme iron, zinc, creatine, carnosine and even omega-3 if you eat grass-fed beef. Eat beef from top round or sirloin. Use smaller portions and lean cuts of Beef and pork.<br />
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10<b>. Broccoli</b>. High in cancer-fighting phytochemicals and anti-estrogenic indoles. Broccoli is also high in soluble fiber and low calorie, helping fat loss. Eat other cruciferous vegetables for a change: cabbage, bok choy, cauliflower, kale, …<br />
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11. <b>Spinach</b>. One of the most alkaline foods. Spinach prevents muscle & bone loss, but also cancer and heart diseases because of its high nutrient profile. <br />
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12. <b>Turkey.</b> If you don’t believe saturated fat is good for you, try white turkey. The leanest beef has about 4.5g saturated fat/100g, while white turkey has close to 0g (that why it’s so dry). Eat turkey with spinach & quinoa.<br />
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13.<b> Quinoa</b>. South American “king of grains”. Quinoa is higher in fiber & Protein than rice or oats, tastes a lot better and is gluten free. Buy the whiter grain, it’s better quality. Eat it post workout with meat & spinach.<br />
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14. <b>Oats. </b>Reduces cholesterol, provide you with low-gi carbs for energy, and high in soluble fiber. <br />
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15. <b>Tomatoes.</b> High in lycopene, which prevents cancer. <i><b>The lycopene in tomato paste is 4 times more bioavailable than in fresh tomatoes. </b></i><br />
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16. <b>Oranges</b>. Vitamin C to fight diseases, magnesium to lower blood pressure, anti-oxidant beta-carotenes, etc. Quit drinking processed orange juice which often has added sugars. Eat oranges or make your own orange juice.<br />
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17. <b>Apples.</b> Pectin in apples helps weight loss by increasing satiety. Apples are also the strongest antioxidiant after cranberries (eat the peels). Unfortunately apples are one of the most pesticide-contaminated fruits. Go organic.<br />
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18. <b>Carrots</b>. Their huge vitamin A content improves eye-health, especially night vision. Carrots are also rich in fiber, low calorie and taste good, even raw.<br />
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19. <b>Water</b>. Your body holds water if you don’t drink enough. Drinking prevents water retention, helps muscle recovery and prevents dehydration from strength training. Get a brita filter and drink <i><b>2 cups of water with each meal.</b></i><br />
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20.<b> Green Tea.</b> Strong antioxidant and natural diuretic.<i> Green tea also speeds up fat loss,</i> prevents cancer and improves blood sugar & circulation. Drink green tea in the morning instead of coffee. Real green tea, not the teabags.<br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;">Avoid soy and soy products!!! It has been shown to increase estrogen levels, I know a lot of people looking to "get healthy" increase the amount of soy products they eat, but I say...avoid them!</span></span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><b><span style="font-family: inherit;">Which supplements to take??? </span></b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;">If you have been reading my other post you will see I am believer in eating...eat to get your nutrition, but that being said there are a few products that everyone should take.</span></span></span></div><div style="text-align: justify;"><br />
</div><ol><li><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;">Fish Oil. See notes from above</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;">A Good Multivitamin. My preference is for a liquid, or a powder that dissolves in water to make more available. Most vitamin tablets do not get digested </span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;">A Good Protein. Whey protein or a good blend such as Muscle milks Protein plus. Great for after workouts or in between meal smack</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;">Calcium and Vitamin day. Extremly important for women to prevent bone loss.</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;">Sensoril: reduces the stress hormone Cortisol, it is a patented process of </span></span></span>the ashwagandha root.</li>
<li>Nitric oxide supplement: good pre-workout to increase "pump" in muscles </li>
</ol>That is it...not a lot of filler, not a lot of money to waste on everything the gym rats or the experts keep trying to sell you. <br />
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Sensoril.... I like to take post workout and also before bed to help me rest and it increase our body's ability to burn fat more effectively. I don't make a penny from these guys, but they are the lest expensive place to get vitamins: <a href="http://www.swansonvitamins.com/">Swansom Vitamins</a> <br />
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Good Luck...and I would LOVE to hear comment from anyone doing my program and the results you are getting!! <br />
<div style="text-align: justify;"><span style="font-size: large;"><b><span style="font-family: inherit;"><span style="font-size: small;"></span></span></b></span></div><div style="text-align: justify;"><span style="font-size: large;"><b><span style="font-family: inherit;"><span style="font-size: small;"> </span></span></b><b><br />
</b></span></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com0tag:blogger.com,1999:blog-553593342839515721.post-501560919601243702011-03-19T19:43:00.000-04:002011-03-19T19:43:28.216-04:00Weight Loss Without Being Hungry Part 2First, thanks to all of the positive comments that I received, both on this page and on twitter. I really appreciate all of the positive encouragement. If you haven't read that post, make sure to do so here:<br />
<a href="http://topcheffan.blogspot.com/2011/03/weight-loss-without-being-hungry.html">Weight loss without being hungry</a><br />
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Hear is a partial list of foods that one can have on both Zero carb and Carb allowed days.<br />
<span style="font-size: large;"><b><br />
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<span style="font-size: large;"><b>Proteins: </b></span><br />
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Boneless Chicken breast<br />
Eggs ( no more than two a day )<br />
Egg beaters<br />
Egg whites<br />
Tuna<br />
Lean Pork ( pork tenderloin is perfect!)<br />
Cod<br />
Sole <br />
Tilapia<br />
Salmon<br />
Lean Ground Turkey<br />
Turkey Breast<br />
Shrimp<br />
Scallops<br />
Mussels<br />
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<span style="font-size: large;"><b>Dairy:</b></span><br />
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No sugar added Almond milk (I know ..not dairy, but I use it in my smoothies)<br />
Low Fat cottage cheese<br />
Nonfat Greek style plain yogurt ( I prefer Fage, Voskos or chobani )<br />
Nonfat plain yogurt<br />
Nonfat Kefir<br />
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<span style="font-size: large;"><b>Vegetables: </b></span><br />
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Green beans<br />
Broccoli<br />
Artichokes<br />
Asparagus<br />
Bell Peppers<br />
Cabbage<br />
Bok Choy<br />
Carrots<br />
Cauliflower<br />
Celery<br />
Cucumbers<br />
Egg Plant<br />
Garlic<br />
All green leaf vegetables<br />
Leeks<br />
all varieties of Lettuce<br />
Mushrooms<br />
Onioms<br />
Tomatoes<br />
<span style="font-size: large;"><b><br />
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<span style="font-size: large;"><b>Fruits:</b><span style="font-size: small;"> <i>(Remember no fruits after 2pm and only two servings a day)</i></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Apples</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Berries</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Grapefruit</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Lemons</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Oranges</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Peaches</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Plums</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Red Grapes</span></span><br />
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<span style="font-size: large;"><b>Good Carbs for carb days:</b></span><br />
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Barley<br />
Brown Rice<br />
Bulgur<br />
Coucous<br />
Oats<br />
Sweet potato (1 small is 1 serving)<br />
Potato (1 small is 1 serving)<br />
Acorn squash<br />
Butternut squash<br />
spaghetti squash<br />
yam (1 small is 1 serving)<br />
Peas<br />
Lima beans<br />
Pinto beans<br />
Black beans<br />
Lentils<br />
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<span style="font-size: large;"><b>Good Fats</b></span>:<br />
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Olive oil<br />
Flaxseed oil<br />
Peanut oil<br />
and my favorite....Coconut oil<br />
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<span style="font-size: large;"><b>A Note on working out:</b></span><br />
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In my previous post there was a sample workout program that I use....two things I must make clear...DO NOT OVER TRAIN THE MUSCLES.<br />
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Most books on work out programs, fitness are the biggest garage out ... even more so in the bodybuilding community. They promote these insane work out programs. done by professional athlete with insane genetics, not the average person. Even my work out is for someone is pretty good shape, that is use to working out....if you have NEVER worked out before...cut the amount of set for each movement in HALF...2 sets per exercise. <br />
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Muscles grow during rest and having proper diet...if you over train you will not get results! I also recommend two things 1) A training log 2) and changing your work out every 3-4 weeks.<br />
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Without a training log there is no way to mark your progress. You should be striving to either lift more weight, or increase the amount of reps every workout. Once one gets beyond 12 reps that one can do to failure.... increase the weight! By "mixing up ones workouts, one gets muscle confusion and ones works out will not get stagnate. For example, replace flat bench dumbell presses for flat bench press. By doing this, one is constantly pushing the muscles to do new things.<br />
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Keep eating, working out and being the healthiest and hottest of your life!!Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com0tag:blogger.com,1999:blog-553593342839515721.post-24278574708365002792011-03-16T18:56:00.002-04:002011-03-16T20:21:01.148-04:00Weight Loss Without Being Hungry<div style="font-family: inherit; text-align: justify;">This morning I jumped on the scale...down 28.4 pounds in 30 days.....I know what you are all thinking..."That can't be healthy, you will be losing as much muscle as fat"....WRONG. I've actual gained 5lbs of lean body mass, so in actuality I've lost 33.4 lbs of fat. Keep in mind, For years I was a serious weightlifter...had a few periods of my life that due to stress, work, marriage problems, etc I just stopped, but under my Fat has always been alot of lean body mass...muscle.</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;"></div><div style="font-family: inherit; text-align: justify;">So what is the secret??? I'm about to share it with you. no expensive books to buy, no pre-packaged food, nothing I am trying to sell you. My point is if I can do this ANYONE can do this.I still have many pounds to lose to get to my goals. I'm a Big guy, still. This morning Chest was 51"...I have large arms...21" and waist...well 37.5"....Goal is to get down to around 48" chest...keep my arms around 19"-20" cut, waist at 32...that should put me in a very fit 10% or less body fat.</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;">This diet is carb restricted....not carb free. At the beggining I do recommend very limited carb intake for the first week or so. It also involves working out. If you don't want to workout.....I say...good luck with that. You will never achieve you body goals without working out and I don't care if you are paying some expert, or weightloss clinic lots of money and they are telling you differently, they are wrong, period.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">First you need to eat protein...lots and lots of good proteins, it is the way you can keep yourself in a anabolic state without fear of losing muscle while burning fat. Also this diet is not fat free...you do eat some fats, healthy fats which the body uses as fuel and turns on the switch for your body to start burning fat stores.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Some of my more recent recipes are great examples of what you can eat...it doesn't have to be boring!!</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><a href="http://topcheffan.blogspot.com/2011/03/shell-fish-ceviche-with-roasted-pork.html">Ceviche and Roasted Pork Tenderloin</a></div><div style="font-family: inherit;"><a href="http://topcheffan.blogspot.com/2011/03/cod-with-shaved-mushrooms-and-truffle.html">Cod With Shaved Mushrooms and Truffle oil</a></div><div style="font-family: inherit;"><a href="http://topcheffan.blogspot.com/2011/03/greek-chicken-with-mushrooms.html">Greek Chicken with Stuffed Mushrooms</a> </div><div style="font-family: inherit;"><a href="http://www.blogger.com/goog_1016114930">Low Fat Turkey Chili</a> </div><div style="font-family: inherit;"><a href="http://topcheffan.blogspot.com/2011/02/pf-chang-style-chicken-lettuce-wraps.html">P.F Chang Style Chicken Lettuce Wraps</a></div><div style="font-family: inherit;"><a href="http://topcheffan.blogspot.com/2011/02/chicken-with-roasted-red-peppers-and.html">Chicken with Roasted Red Peppers</a> </div><div style="font-family: inherit;"><a href="http://topcheffan.blogspot.com/2011/02/healthy-tex-mex-chicken-with-lime-onion.html">Healthy Tex-Mex Chicken</a></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Even if I don't post another dish for weeks...this gives you SEVEN...one different dish a day HEALTHY dinners. When I was young I was a HUGE believer ins supplements...now, I'm just a believer in eating right...the ONLY supplement I take is a Protein smoothie I make after weight training...and I will give the recipe for that. </div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Here is an example of a typical days food, I alternate between "Carb days" and no carb days:</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><b><span style="font-size: large;">Carb Day: </span></b></div><div style="font-family: inherit;"></div><div style="font-family: inherit;"><b><br />
</b></div><div style="font-family: inherit;"><b>Breakfast:</b> 1/2 cup of oatmeal cooked with 1 cup of sugar free almond milk, 2 packs of truvia, 3-4 sliced strawberries.1 scoop of whey protein.</div><div style="font-family: inherit;"><b>Mid Morning:</b> 4-6oz of 0% fat Greek style strained yogurt, 1/2 cup of strawberries or blueberries, 1 pack of truvia. </div><div style="font-family: inherit;"><b>Lunch</b>: 4oz of Chicken Breast, or other lean meat ( Pork tenderloin, Fish, etc) Large Salad with 2 Tblspoons low fat salad dressing.1 small potato, sliced with Greek yogurt and dill</div><div style="font-family: inherit;"><b>Mid Afternoon: </b>1/2 cup of low cottage cheese, 5-6 strawberries, or 1/2 cup blueberries, or 1 sliced peach</div><div style="font-family: inherit;"><b>Dinner:</b> 4-6 oz of lean meat ( Chicken, fish or lean pork) can be cooked in 2 tablespoons of good oils ( EVOO, Flax seed, etc) Unlimited amount of green veggies ( Green beans, broccoli, spinach, etc) Large salad with tomato, cucumbers, spouts, etc. Top with low fat salad dressing, or the juice of a lemon, sal pepper and Italian seasoning.</div><div style="font-family: inherit;"><b>After Dinner snack</b>: 4-6oz of 0% fat Greek style strained yogurt, 1/2 cup of strawberries or blueberries, 1 pack of truvia. </div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">If you notice, even on Carb days there are no carbs ( with the exception of what is in the yogurt or cottage cheese) after lunch. Complex carbs for breakfast, and lunch only.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><b><span style="font-size: large;">Carb Restricted Day: </span></b></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit; text-align: justify;"><b>Breakfast:</b> 1 egg with 2 egg white scramble or egg beaters omelet. Can have with Salsa, low/no fat cheese.</div><div style="font-family: inherit; text-align: justify;"><b>Mid Morning:</b> 4-6oz of 0% fat Greek style strained yogurt, 1/2 cup of strawberries or blueberries, 1 pack of truvia. </div><div style="font-family: inherit; text-align: justify;"><b>Lunch</b>: 4oz of Chicken Breast, or other lean meat ( Pork tenderloin, Fish, etc) Large Salad with 2 Tblspoons low fat salad dressing.</div><div style="font-family: inherit; text-align: justify;"><b>Mid Afternoon: </b>1/2 cup of low cottage cheese, 5-6 strawberries, or 1/2 cup blueberries, or 1 sliced peach</div><div style="font-family: inherit; text-align: justify;"><b>Dinner:</b> 4-6 oz of lean meat ( Chicken, fish or lean pork) can be cooked in 2 tablespoons of good oils ( EVOO, Flax seed, etc) Unlimited amount of green veggies ( Green beans, broccoli, spinach, etc) Large salad with tomato, cucumbers, spouts, etc. Top with low fat salad dressing, or the juice of a lemon, sal pepper and Italian seasoning.</div><div style="font-family: inherit; text-align: justify;"><b>After Dinner snack</b>: 4-6oz of 0% fat Greek style strained yogurt mixed with 2 tablespoons of sugar free jam.</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;">The only real change is in Breakfast and lunch....if you notice...no carbs.There are carbs in the diet with fresh fruit, but no complex carbs.</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;">You MUST drink 6-8 glasses of water a day. I also recommend at least 1 cup of coffee, and 2-3 cups of green tea or black tea throughout the day...this will keep up your energy along with giving you a thermogenic effect. </div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">For your snacks( mid afternoon or after dinner) you can substitute my protein smoothie if done after a work out: (One cup of sugar free almond milk, 4-5 frozen strawberries, 1 scoop of Whey Protein powder, i pack of truvia)</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Let me stress, these are just examples of my typical daily food intake.....I do vary my food frequently...and a lot of variety...I AM the Amateur Top Chef after all...LOL! in a seperate post I will give a list of healthy foods to eat...<br />
<br />
</div><div style="font-family: inherit;"><b><span style="font-size: large;">Workouts</span></b></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit; text-align: justify;">This is were I'm going to lose you!! But you MUST work out!! How many of you have been in the Military?? I was in the Marine Corp...but one thing all branches of the service have is what????? PT!!! every morning before breakfast what did we do??? "Up in the morning with the rising sun, gonna run all day till the running done"...any of you remember you DI's singing that cadence???</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;">It is important before we " Break Fast" to get our body to use up our glycogen reserves and be in fat burning mode...and that means PT...Cardio before breakfast. Have you EVER seen fat soldier right out of boot camp??? Heck no!!! I can tell you...we had lots of fat guys that joined the Corp, but everyone finished boot camp as a lean, green fighting machine!!</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;">Cardio MUST be done daily, even on weight training day. Don't have weights...thats OK, push ups, Squats against wall, Chin ups will all give you the same effect. I recommend starting off with at least 20-30 minutes and building up to 40 minutes of HIGH INTENSITY Cardio ( treadmill, elliptical, stair climber, DOUBLE TIME WALKING etc)...have you ever seen a fat sprinter?? during your walks or treadmill...speed it up...Run for short periods of time...20-30 second burst...then back to a "double time" pace.</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;"><b>Weight training</b>:</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;">You don't have to be a "gym rat" or a "Dude Bro" as my daughter calls them. ( why Dude bro???...go to them gym and listen.... Dude....Bro....Dude...Bro...this is what the majority of the conversation.sounds like..something like..." Dude...I just got an excellent pump on my Biceps......replied by " Bro...your biceps are totally jacked!")</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;">For most, I would say a five day a week split. The Key...DO NOT OVER TRAIN THE MUSCLES. The biggest complain I hear is " I don't want to look like a bodybuilder, or I don't want big muscles" My reply...are you serious??? If looking like a bodybuilder was EASY everyone that goes to the gym would look like Arnold. </div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;">The truth is, it is not easy to look like a bodybuilder!! Years of intense training, STRICT diet, proper supplements and truth be told, proper cycles of anabolic steroids. Yes I said it. Steroids. It is NEARLY impossible to look like a competitive bodybuilder without having a proper understanding and dosing of steroids, period. Can it be done without steroids...yes...but go look up "Natural bodybuilders "and compare them to the men and woman in Flex......no comparison. And for the record, I do NOT support the idea of anyone using Steroids unless one is a professional athlete, under medical supervision and has weighed the cost of taking them. My older brother DIED partial due to his abuse of anabolic steroids.</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;"><i><b>Monday</b></i></span></div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;"><br />
Flat Bench Press - 8-12 Repsx4<br />
Incline Dumbbell Press - 8 Repsx4<br />
Dumbbell Flys (flat Or Incline) - 8 Repsx4<br />
Dips - 10 Repsx4<br />
Calves - 15 Reps<br />
Abs. leg raises-20 Repsx4 <br />
Two mins rest between each set and 3 min rest between each movement.</span><span style="font-size: small;"><br />
</span> </div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;">Holding all movements two seconds at top of movement</span></div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;"><br />
</span><span style="font-size: small;"><i><b>Tuesday </b></i></span> </div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;"><i><b>Empty stomach morning cardio</b></i></span><span style="font-size: small;"> HI 40 mins</span></div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;"><br />
</span><span style="font-size: small;"><br />
</span> </div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;"><i><b>Hold for 2 seconds per rep!! Hold the Flex!!</b></i></span><span style="font-size: small;"><br />
Lat Pulldowns - 12 Repsx4<br />
Wide Grip Rear Pulldowns - 12 Repsx4<br />
2 min rest between each set and 3 mins between each movement. <br />
<br />
Seated Pulley Rows 1 set of 8 no rest and move right into <br />
Single Arm Dumbbell Rows 1 set of 8 each arm <br />
rest 1 min and repeat 5 times. <br />
Abs crunches- 12-20 Repsx4<br />
<br />
</span><span style="font-size: small;"><i><b>Wenesday off</b></i></span><span style="font-size: small;"><br />
</span><span style="font-size: small;"><br />
</span> </div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;"><i><b>Thursday</b></i></span><span style="font-size: small;"> </span> </div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;"><i><b>empty stomach morning cardio</b></i></span><span style="font-size: small;"> HI 40 mins<br />
<br />
Standing Dumbell Press 1 set of 8 no rest move right into <br />
Lateral Raises 1 set of 8 no rest move right into<br />
Dumb bell Upright Rows 1 set of 8 </span><span style="font-size: small;"><i><b>Rest 2 mins and repeat. do this 4 times.</b></i></span><span style="font-size: small;"><i> </i></span><span style="font-size: small;"><br />
</span><span style="font-size: small;"><i><b>Rest 3 mins.</b></i></span><span style="font-size: small;"><br />
<br />
Seated Bent Over Lateral Raises -10 Repsx4<br />
Shrugs - 15 Repsx4</span><span style="font-size: small;"><br />
</span> </div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;"><i><b>Friday</b></i></span><span style="font-size: small;"><br />
<br />
Bicep Barbell Curls - 8-10 Repsx4<br />
Preacher Dumbell Curl - 8 Reps x4<br />
Standing Dumbbell Curl - 8 Repsx4<br />
Tricep Cable Pushdowns - 12 Reps x4<br />
Dips - 10 Repsx4 <br />
Standing Barbell Extensions - 12 Repsx4</span></div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;">Skull Crushers 8 RepsX4<br />
Abs crunches - 12-20 Repsx4<br />
<br />
</span><span style="font-size: small;"><i><b>Saturday</b></i></span><span style="font-size: small;"> </span> </div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;"><i><b>Empty stomach morning cardio</b></i></span><span style="font-size: small;"> HI 40 mins( run) <br />
<br />
Squats - 8 Repsx4<br />
Deadlifts 5 Repsx5<br />
Leg Presses - 10 Repsx4</span></div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: small;">Calf Raises - 15-20 Repsx4<br />
Abs leg raises - 12-20 Repsx4<br />
</span><span style="font-size: small;"><i><b>Sunday off</b></i></span><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: inherit;">That's it!! nothing esoteric about it...just hard work!!! Are you ready to take the challenge??? To look the best you ever have in your life??? Join me in getting healthy, in shape and HOT!!!</span></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com8tag:blogger.com,1999:blog-553593342839515721.post-72507122805224751382011-03-09T18:08:00.000-05:002011-03-09T18:08:04.992-05:00Shell Fish Ceviche with Roasted Pork Tenderloin<div style="text-align: justify;">I wanted to create my own healthy version of a "Surf and Turf" meal . Pork Tenderloin is a great healthy alternative to having beef for dinner, and almost is identical to chicken breat for calories and fat. </div><div style="text-align: justify;">3 oz. of pork tenderloin will give 139 calories; 24g protein; 4.1g fat (1.4g saturated, 0.49 polyunsaturated)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My biggest problem with pork is that almost everyone overcooks it making it dry and tasteless. Trichinosis, the reason most of our parent over cooked pork to death is virtually eliminated in pork, typically an internal temp of 141 degrees is more than enough to kill anything bad. Thee are a few secrets one can use to make pork extremely tasty and juicy. Brine, don't over cook, and letting your meat rest before slicing.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I never ate ceviche till I moved to Southwest Florida and wow...what I great surprise! Raw fish that has been "cooked" in citrus juice....the beauty of Ceviche is you can be creative! Add the types of fish, seafood you like. Some items like shrimp and some other shellfish should cooked first. I was deeply inspired by Top Chef 's Howie Kleinberg from seasons 3 ceviche.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I hope you enjoy this meal. It is easy to prepare, very healthy, low calories, virtually carb free and simply delicious!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><span style="font-size: large;"><b>Shell Fish Ceviche </b></span><br />
<br />
<b>Ingredients:</b><br />
<br />
<ul><li>1lb of mussels ( I use farm rasied which don't need to be "debeared")</li>
<li>1 lb of bay scallops ( You can use large scallops and cut, but why?? Bay scallops cost less!)</li>
<li>1 lb of pink shrimp</li>
<li>1/2 lb of white fish ( cod, tilapia..your choice, personally, I'm not a fan of tilapia) cut into small pieces</li>
<li>4 limes, juiced</li>
<li>4 lemons juiced</li>
<li>1 large honeybell tangelo* ( see note below) </li>
<li>2 scallions, sliced medium thin, including greens</li>
<li>1/2 medium sweet onion, sliced thin</li>
<li>1 medium red bell pepper, petite diced </li>
<li>1/2 cup of grape tomatoes, sliced in half</li>
<li>1 mango, diced</li>
<li>1 tablespoon of Old Bay Garlic and herb</li>
<li> 5-6 sprigs of cilantro to taste</li>
<li>salt and pepper to taste</li>
</ul>*if you can not find a honeybell tangelo ( they are ONLY in season for a month or so and I believe exclusive to Florida) Use the juice of one medium sweet orange and 1 tangerine)<br />
<br />
<br />
In a large pot, bring water to a rolling boil, salt moderately ( When cooking shellfish, I salt to "Ocean water" )<br />
Cook mussels 3-4 minutes till they open and put in ice bath. In same water, add old bay and add shrimp, cook 1-2 minutes till pink and remove and add to ice water bath. Clean shrimp, remove shells, legs. Remove mussels from shells. In a large glass bowl, add mussels, shrimp, bay scallops, fish. Salt everything and let stand for a few minutes. Juice all of the citrus, I recommend throwing the citrus in the microwave for 10-15 each to allow maximum juicing. Add citrus juice to seafood, add scallions, onion, peppers, tomatoes, cilantro and mango. Pepper to taste. mix all ingredients with hands. all seafood should be completely covered in citrus juice!! If not, try a different bowl, or add more citrus juice ( use in same proportions). Cover bowl in plastic wrap and chill at least 2 hours, ( You can make this over night, even better!) <br />
<br />
<br />
Serve in Martini glasses and enjoy!!<br />
<br />
<br />
<br />
<br />
<b><span style="font-size: large;">Ken's Roasted Pork Tenderloin</span></b><br />
<br />
<br />
<b>Ingredients</b><br />
<ul><li>1.5-2lb Pork Tenderloin</li>
<li>nonstick vegetable oil spray </li>
<li>Ken's pork rub * (see note)</li>
</ul><br />
*<b>Ken's pork rub</b>: You can make this in large quantities and store in air tight dry containers.<br />
<br />
<ul><li>4 tablespoon of prepared chili powder</li>
<li>2 tablespoons of ground cumin </li>
<li>1 teaspoon of red pepper</li>
<li>2 teaspoons of kosher salt</li>
<li>1 teaspoon of of coarse ground black pepper</li>
<li>2 teaspoons of garlic powder</li>
<li>1 teaspoon of dried ground chipotle</li>
<li>2 tablespoons of paprika </li>
</ul>Mix all ingredients together, rub on any pork dish for a great flavor! <br />
<br />
<span style="font-size: large;"><b><br />
</b></span><br />
<span style="font-size: large;"><b>Directions</b></span><br />
<br />
Spray tenderloin lightly with vegetable oil spray and rub rub pork with my pork rub. Wrapin plastic wrap and refrigerate for 2-3 hours ( better if you do this the night before and lety set over night)<br />
<br />
Preheat oven to 375 degrees. Over high heat, heat a nonstick sear pan, or other large pan, spray lightly with nonstick oil. Remove tenderloin from plastic wrap and sear all sides, about 1 minute per side till you can see the sear marks (I use a nonstick grill pan that leaves grill marks). Once meat is seared, put in oven, for 20-22 minutes......DO NOT OVER COOK!!!!!<br />
<br />
Remove from oven and wrap tenderloin in foil, alllow to rest for at least 10 minutes ( the foil holds in the heat while it is resting and allows for some additional cooking). Once meat is rested ( this allows the meat to be extremely juicy!) slice and serve!<br />
<ul></ul><br />
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</div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com4tag:blogger.com,1999:blog-553593342839515721.post-79112179013730688322011-03-05T21:12:00.000-05:002011-03-05T21:12:54.689-05:00Cod with Shaved Mushrooms and Truffle Oil and Cauliflower Puree<div style="text-align: justify;">Good food does not have to be overly complicated, have a arms length of ingredients nor be bad for you. Tonight's dish was very easy to prepare and simply delicious. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I use a slight...and I mean slight amount of truffle oil to finish the dish. No reason to go overboard with the truffle oil, as it will just give you wasted calories, but more importantly, it will over power every other flavor, If you've never used truffle oil, be careful because it is very easy to over do. Also make sure you purchase a quality product, most truffle oils are garage and contain little to no truffle at all and taste artificial at best. The oil by Urbani is a good product and can purchased from Amazon.com</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><br />
<span style="font-size: large;"><b>Cod with Shaved Mushrooms and Truffle Oil </b></span><br />
<br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
<ul><li>1.5 lbs of Cod cut into four pieces ( I used two pieces)</li>
<li>2 large portobello mushrooms, shaved on madoline</li>
<li>1 clove of garlic, crushed</li>
<li>Black pepper to taste</li>
<li>Kosher salt to taste</li>
<li>Pam Organic Olive oil spray </li>
<li>Truffle oil to drizzle ( less than 1/4 teaspoon)</li>
</ul>In a large nonstick pan , heat over medium high and lightly coat pan with Pam Olive Oil, heat and add cod that has been salted, peppered and rubbed with the crushed garlic . Cook on each side about 3-4 minutes,. Add mushroom to pan after first side of fish has cooked, you do not wat to over cook these mushrooms as they have been shaved thin and don't take long to cook. Serve with Mushroom on Cod, and <i>lightly drizzle</i> with truffle oil.<br />
<span style="font-size: large;"><b><br />
</b></span><br />
<span style="font-size: large;"><b>Cauliflower Puree</b></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">Clean and remove stem from one large head of cauliflower, remove flowerettes and place in steamer, heat in steamer about 5 minutes till totally tender. Put cooked cauliflower in food processor with 2 teaspoons of 0% fat strained greek yogurt (I use FAGE) 1 teaspoon of salt, 1 clove of garlic, and black pepper, puree till smooth.</span><b><br />
</b></span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-C4X7PcBdor0/TXLfc2uIJaI/AAAAAAAABjc/e7wNVTb0Hn4/s1600/DSC_0255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://lh6.googleusercontent.com/-C4X7PcBdor0/TXLfc2uIJaI/AAAAAAAABjc/e7wNVTb0Hn4/s400/DSC_0255.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-oqk-apJHG_4/TXLf5CY_7qI/AAAAAAAABjk/peMD29gEHwY/s1600/DSC_0254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://lh6.googleusercontent.com/-oqk-apJHG_4/TXLf5CY_7qI/AAAAAAAABjk/peMD29gEHwY/s400/DSC_0254.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-9ZMDLkytqj0/TXLgdghysGI/AAAAAAAABjs/NqRnxr8hGEk/s1600/DSC_0251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://lh3.googleusercontent.com/-9ZMDLkytqj0/TXLgdghysGI/AAAAAAAABjs/NqRnxr8hGEk/s400/DSC_0251.JPG" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com9tag:blogger.com,1999:blog-553593342839515721.post-77426843682621250742011-03-05T16:18:00.000-05:002011-03-05T16:18:34.736-05:00Greek Chicken With Mushrooms Rockefeller<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>In my quest of eating healthier and making tasty food I have been trying multiple takes on classic dishes.I love stuffed mushrooms, but they are typically loaded with butter, fat and lots of other ingredients that are a "no no" for me right now. So this take on Rockefeller is delish and loaded with flavor.<br />
<br />
<br />
The Chicken dish is simple and this whole dinner, and the whole dinner from beginning to end took under 30 minutes to prepare. I also served this dish with caramelized cabbage with balsamic , and a home made tzatziki sauce.<br />
<br />
Again this is a low fat and almost zero carb dish. I used small amounts of shaved Parmigiano-Reggiano on the mushrooms, but that was the only added fat to the whole dish.<br />
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<span style="font-size: large;"><b>Greek Chicken</b></span><br />
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<div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3><h3><br />
</h3><ul><li class="plaincharacterwrap"> Pam no stick olive oil spray</li>
<li class="plaincharacterwrap"> 3 cloves garlic, chopped</li>
<li class="plaincharacterwrap"> 1 tablespoon rosemary</li>
<li class="plaincharacterwrap"> 1 tablespoon thyme</li>
<li class="plaincharacterwrap"> 1 tablespoon oregano</li>
<li class="plaincharacterwrap">1 teaspoon savory</li>
<li class="plaincharacterwrap">1 teaspoon marjoram </li>
<li class="plaincharacterwrap">1 teaspoon of kosher salt</li>
<li class="plaincharacterwrap">1 teaspoon of lemon pepper</li>
<li class="plaincharacterwrap">1 lemon ( juiced and zest grated)</li>
<li class="plaincharacterwrap">3 boneless skinless chicken breast, cut into pieces</li>
</ul></div><br />
In a large skillet preheat a nonstick pan over medium, spray with cooking oil. In a small bowl mike cut chicken, lemon juice, lemon zest, all the herbs, garlic, lemon pepper and salt. Let set several minutes and ad to hot pan, "stir frying" until down, about 5-6 minutes.<br />
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<span style="font-size: large;"><b>Mushrooms Rockefeller</b></span><br />
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<span style="font-size: large;"><b>Ingredients</b></span><br />
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<ul><li>18 fresh large white mushrooms ( about 1 pound) Stems removed and stems chopped and saved</li>
<li>Pam non stick Vegetable oil spray </li>
<li>1 medium onion, chopped </li>
<li>1 10-ounce pack frozen chopped spinach, thawed and squeezed dried </li>
<li>1 tablespoon fresh lemon juice </li>
<li>2 cloves of garlic, crushed </li>
<li>1 teaspoon grated lemon zest</li>
<li>1 teaspoon of Italian bread crumbs </li>
<li> 1 teaspoon of finely grated Parmigiano-Reggiano </li>
<li>Parmigiano-Reggiano shavings for garnish</li>
</ul><br />
<div style="text-align: justify;"> Lightly spray a baking dish with Pam non stick oil and preheat oven to 350 degrees. In a non stick saute pan, spray with Pam non stick oil and chopped mushroom stems, onion and garlic to pan. Cook over medium heat and cook to onions are translucent. Add spinach, lemon juice, lemon zest, bread crumbs, and cheese to pan. Cook an additional 3-5 minutes. Stuff each mushroom cap with mixture, and top with shavings of Parmigiano-Reggiano cheese. Bake in oven for 15-20 minutes till cheese is golden and bubbly.<br />
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Enjoy! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-rOSpZwKjW1w/TXFawPQdOdI/AAAAAAAABic/ZXg9ipVlDII/s1600/DSC_0242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-rOSpZwKjW1w/TXFawPQdOdI/AAAAAAAABic/ZXg9ipVlDII/s400/DSC_0242.JPG" width="375" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-vkelnSHBafg/TXFbr-bRyvI/AAAAAAAABik/iJQNviCkNL4/s1600/DSC_0249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh6.googleusercontent.com/-vkelnSHBafg/TXFbr-bRyvI/AAAAAAAABik/iJQNviCkNL4/s400/DSC_0249.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-4_sRtwxeizU/TXFdiPGBO9I/AAAAAAAABis/DIV70AL6AZ4/s1600/DSC_0233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="https://lh3.googleusercontent.com/-4_sRtwxeizU/TXFdiPGBO9I/AAAAAAAABis/DIV70AL6AZ4/s400/DSC_0233.JPG" width="400" /></a></div><br />
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</tbody></table>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com3tag:blogger.com,1999:blog-553593342839515721.post-65405511122862685642011-03-02T18:11:00.000-05:002011-03-02T18:11:15.118-05:00Low Fat Turkey Chili<div style="text-align: justify;">I love chili! no ands if or buts about it; chili is one of my favorite dishes. Being on a low fat and restricted carb diet can be pretty tough, but recently I had an amazing turkey chili at Bar Louie and thought I could make something as good at home.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Make sure to make plenty as I did. Makes a great dinner, and the photos below were how I served it for my lunch. As a side, I made hot and spicy pickled green beans, peppers and onions....recipe to follow for that!</div><br />
<br />
<span style="font-size: large;"><b>Ken's Low fat Turkey Chili</b></span><br />
<br />
<span style="font-size: large;"><b><span style="font-size: small;">Ingredients </span></b></span><br />
<br />
<ul><li class="ingredient">1 tablespoons extra-virgin olive oil</li>
<li class="ingredient">1 medium yellow onion, chopped</li>
<li class="ingredient">4 cloves garlic, chopped</li>
<li class="ingredient">2 medium carrots, peeled and sliced</li>
<li class="ingredient">1 tablespoon kosher salt</li>
<li class="ingredient">4-5 tablespoons chili powder ( adjust to taste)</li>
<li class="ingredient">2 tablespoons of cumin </li>
<li class="ingredient">2 teaspoon dried oregano</li>
<li class="ingredient">1 can of tomato paste</li>
<li class="ingredient">1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce</li>
<li class="ingredient">4 pound ground turkey</li>
<li class="ingredient">2 cups of beef broth </li>
<li class="ingredient">2 (14 1/2-ounce) cans of fire roasted tomatoes</li>
<li class="ingredient">8 oz of mushrooms, sliced</li>
</ul><b>Directions: </b><br />
<br />
In a large Stock pot over medium heat, add the oil, let heat and add onions and garlic to sweat, around 5 minutes. add in sliced carrots and mushrooms, stir constantly and cook an additional 5 minutes. Add in Ground turkey and stir to break up and let brown. Add in all salt, chili powder, and cumin. take half a cup of beef broth and puree chipotle and adobo sauce until smooth, add to pot. Add oregano, tomatoes, tomato paste and remaining beef broth, bring to simmer, and simmer uncovered for 45-60 minutes.<br />
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Serve with your favorite garnishes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-mWJzVrT7qew/TW666rs4EkI/AAAAAAAABdo/oXNL8fZ0qio/s1600/DSC_0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://lh5.googleusercontent.com/-mWJzVrT7qew/TW666rs4EkI/AAAAAAAABdo/oXNL8fZ0qio/s400/DSC_0202.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-SXzT_tr7LxA/TW67dDSL8-I/AAAAAAAABds/luPyi7We3Zo/s1600/DSC_0198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh6.googleusercontent.com/-SXzT_tr7LxA/TW67dDSL8-I/AAAAAAAABds/luPyi7We3Zo/s400/DSC_0198.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-jTaWLx8zV-k/TW69SPBRxjI/AAAAAAAABd4/dBJSEKJ2xtU/s1600/DSC_0200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://lh4.googleusercontent.com/-jTaWLx8zV-k/TW69SPBRxjI/AAAAAAAABd4/dBJSEKJ2xtU/s400/DSC_0200.JPG" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com5tag:blogger.com,1999:blog-553593342839515721.post-8043434329725199642011-02-27T18:40:00.001-05:002011-03-04T02:07:00.366-05:00Warning Non Food Related!<div style="text-align: justify;">Ok, now that we have that out of the picture, those who know me well, know that equal to my love of food and cooking is photography. Food photography is very new to me, the first picture of food I ever took was for this blog, so literally its been less than 2 months. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My real passion is nature, landscape and cityscape photography....I also seem to have some fetish for doors, as many of my photos throughout the years have been doorways. I primarily shoot in very vivid color(color's pushed beyond what we would normally see with our vision, very saturated, rich and vibrant) or B/W. B/w is my real love, as I started off back in HS shooting only black and white and developing and printing my own photos that way.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This post is more for myself, but also to share with fans of photography. One of my twitter followers, Christine Riojas has a great blog of very stimulating photos; many haunting, some erotic but always beautiful. Following her blog and photos has inspired me to start a separate blog of just my photograph, so this is merely a "sneak peek" of what is to come. Please Visit my photography blog: <a href="http://thetaoofphotography.blogspot.com/">The Tao of Photography</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I hope you enjoy them, and feel free to leave comments...negative or positive...the only way I can improve is with feedback! All of these photos shot in Fort Myers</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-BN63AMhXbJo/TWrNNRdXg_I/AAAAAAAABNI/UL8Z-KXVPB8/s1600/DSC_0161-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://lh3.googleusercontent.com/-BN63AMhXbJo/TWrNNRdXg_I/AAAAAAAABNI/UL8Z-KXVPB8/s640/DSC_0161-2.JPG" width="374" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-xixlaTiBDmc/TWrOYidE84I/AAAAAAAABNM/S42TFrPFMXk/s1600/DSC_0183-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://lh5.googleusercontent.com/-xixlaTiBDmc/TWrOYidE84I/AAAAAAAABNM/S42TFrPFMXk/s640/DSC_0183-2.JPG" width="302" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-wmBaMx4gjik/TWrXCVqrxGI/AAAAAAAABNw/yRHwKr_SBBY/s1600/DSC_0171-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://lh3.googleusercontent.com/-wmBaMx4gjik/TWrXCVqrxGI/AAAAAAAABNw/yRHwKr_SBBY/s640/DSC_0171-2.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-PpM9x_st8fo/TWrc85mUioI/AAAAAAAABN4/kys7wdPk6HQ/s1600/DSC_0390BW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://lh6.googleusercontent.com/-PpM9x_st8fo/TWrc85mUioI/AAAAAAAABN4/kys7wdPk6HQ/s640/DSC_0390BW.jpg" width="424" /></a></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com2tag:blogger.com,1999:blog-553593342839515721.post-56854289736432948272011-02-23T20:43:00.000-05:002011-02-23T20:43:36.639-05:00P.F Chang "Style" Chicken Lettuce Wraps<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Those who know me; know that I would rather find a small cafe, a family owned place, or some whole in the wall over a national chain, but there are always exceptions. P.F Chang's is one of those. I love them! I typically order the small plates....Chinese tapas if you will! That way I can try a variety of Pf Chang's goodness and is fun to share!<br />
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My daughter turned me on to Changs a few years ago. Alli and her girlfriends would go out there for dinner back in high school when ever they wanted a fun girls night out, and she made me a believer! 80% of my business lunches I do at Changs.<br />
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Chicken lettuce wraps are pretty healthy, but I figured I could tweak them even more and make them with even less carbs and fat. I have seen several recipes for them online, but this is my own.<br />
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<span style="font-size: large;"><b><br />
</b></span><br />
<span style="font-size: large;"><b>P.F Chang "Style" Chicken Lettuce Wraps </b></span><br />
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<h3>Ingredients for dipping sauce:</h3><ul><li>3 tablespoons soy sauce </li>
<li>2 tablespoons rice wine vinegar</li>
<li>2 tablespoons low sugar ketchup</li>
<li>2 tablespoons of water </li>
<li>1 tablespoon lemon juice</li>
<li>1/4 teaspoon sesame oil</li>
<li>1 teaspoon hot water</li>
<li>1 tablespoon hot mustard</li>
<li>1 clove garlic, minced<span class="amount"><span class="value"> </span></span></li>
<li><span class="amount"><span class="value">1 -2 </span> <span class="type">teaspoon</span></span>s Sriracha sauce ( a hot chili, garlic sauce)</li>
<li>2 small green onions, sliced thinly</li>
</ul><span class="ingredient"><span class="name"></span></span><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><h3>Ingredients for stir-fry sauce:</h3><ul><li>2 tablespoons soy sauce</li>
<li>3 packets of sun crystals (a 5 calorie blend of stevia and cane sugar)</li>
<li>1/2 teaspoon rice wine vinegar</li>
<li>2 teaspoons hoisin sauce</li>
<li>2 tablespoons oyster sauce </li>
</ul><h3>Ingredients for chicken: </h3><ul><li>1 tablespoons garlic infused oil</li>
<li>1 teaspoon sesame oil</li>
<li>2 teaspoons of olive oil </li>
<li>2 boneless skinless chicken breasts, cubed to 1/2″</li>
<li>1 – 8oz can sliced water chestnuts,chopped</li>
<li>1- 8oz can of bamboo shoots, chopped</li>
<li>1- 83/4 oz can of baby corn, drained</li>
<li>3/4 cup mushrooms, chopped</li>
<li>4 green onions, sliced</li>
<li>3 cloves garlic, minced fine</li>
<li>6 large leaves of iceberg lettuce or Boston Butter lettuce</li>
</ul><h3>To make the dipping sauce:</h3><ol><li>In a small bowl, dissolve sun crystals in cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice, Sriracha sauce and sesame oil. Mix well</li>
<li>Combine 1 teaspoons hot water with hot mustard and garlic and mix in small bow, add to the dipping sauce to taste.</li>
</ol><h3>To make the stir-fry sauce:</h3><ol><li>Prep the stir fry sauce by mixing soy sauce, hoisin sauce, oyster sauce, sun crystals, and rice vinegar in a small bowl.</li>
</ol><h3>To make the chicken stir-fry:</h3><ol><li>Heat wok over high heat; Mix oils and add to wok . Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 4-5 minutes.</li>
<li>Turn the heat down to medium-high, add garlic, onions, water chestnuts, mushrooms,bamboo shoots, baby corn and the stir-fry sauce. Stir-fry until the mushrooms are tender, about 5 minutes, and remove to a serving dish.</li>
<li>Serve stir-fry with iceberg lettuce or Boston Butter lettuce and top with dipping sauce.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qVciYgptP9M/TWWwL_j2WdI/AAAAAAAABF4/Wcad8t5o3Eo/s1600/DSC_0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="http://2.bp.blogspot.com/-qVciYgptP9M/TWWwL_j2WdI/AAAAAAAABF4/Wcad8t5o3Eo/s400/DSC_0148.JPG" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3xdB90oiEPY/TWWwaY1Q7tI/AAAAAAAABGA/aiO7sTbYAzQ/s1600/DSC_0142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="http://2.bp.blogspot.com/-3xdB90oiEPY/TWWwaY1Q7tI/AAAAAAAABGA/aiO7sTbYAzQ/s400/DSC_0142.JPG" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com6tag:blogger.com,1999:blog-553593342839515721.post-10714872841914842522011-02-22T21:58:00.001-05:002011-02-23T15:34:03.258-05:00Chicken with Roasted Red Peppers and Italian HerbsThis is another chicken dish that looks fattening, but it is not. Great for low fat and low carb diets. For a side I simple made a simple dish of zucchini with fire roasted tomatoes, but this dish would be great with pasta!<br />
Sometimes trying to eat "diet food" or trying to eat healthy can seem boring, but this dish has very little fat (the cheese totals about 3 grams of fat) and only around 6 carbs <br />
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This dish is so easy to make, almost no prep time and only 20 minutes to cook, dinner and side in under 30 minutes total, a dish you can make any weeknight for your family and feel good about what you are feeding them.<br />
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<span style="font-size: large;"><b><br />
</b></span><br />
<span style="font-size: large;"><b>Chicken with Roasted Red Peppers and Italian Herbs</b></span><br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
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<ul><li><span style="font-size: small;">2 chicken breast, split (4 pieces from two breast)</span></li>
<li><span style="font-size: small;">1 12 oz jar of Roasted Red Peppers ( I use Vigo)</span></li>
<li><span style="font-size: small;">2 teaspoons of Italian seasoning</span></li>
<li><span style="font-size: small;">1 teaspoon of dried oregano </span></li>
<li><span style="font-size: small;">2 cloves of crushed garlic</span></li>
<li><span style="font-size: small;">1/2 14.5 oz can of fire roasted tomatoes</span></li>
<li><span style="font-size: small;">2 teaspoons of low fat Parmesan cheese</span></li>
<li><span style="font-size: small;">2 slices, cut in half of low fat provolone cheese (4 pieces)</span> </li>
<li>Salt and Pepper to taste</li>
</ul><br />
<span style="font-size: small;"><span style="font-size: large;"><b>Directions</b></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;">Preheat oven to 375 degrees</span></span><br />
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<span style="font-size: small;"><span style="font-size: small;">In a shallow baking dish arrange chicken pieces, and sprinkle with Italian herbs, oregano, salt and pepper.</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">Remove peppers from jar and tears pieces to cover Chicken...I used about 3/4 of the jar, but use more less based upon your love of peppers :) Pour half or more of the contexts of the vinegar/ liquid of the pepper jar into the pan and spoon fire roasted tomatoes equal over chicken and bake for 20 minutes.</span></span><br />
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<span style="font-size: small;"><span style="font-size: small;">Remove from oven and put one slice of the provolone cheese, and sprinkle with parmesan. Turn oven on broil, and return under broiler till cheese is bubbly and turning a golden brown.</span></span><br />
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<span style="font-size: small;"><span style="font-size: small;">Serve with your favorite vegetables or pasta </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tkr7DHb2USY/TWRhKDD43gI/AAAAAAAABEg/oBxPo7TLJ74/s1600/DSC_0134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://4.bp.blogspot.com/-tkr7DHb2USY/TWRhKDD43gI/AAAAAAAABEg/oBxPo7TLJ74/s400/DSC_0134.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NCAOz4g3QUw/TWRhKg7JQdI/AAAAAAAABEo/O9pMbfKHtJs/s1600/DSC_0136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="http://2.bp.blogspot.com/-NCAOz4g3QUw/TWRhKg7JQdI/AAAAAAAABEo/O9pMbfKHtJs/s400/DSC_0136.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AWqXnyUABkA/TWRhMDIzEYI/AAAAAAAABFA/uNsBrUpMXrg/s1600/DSC_0140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="http://2.bp.blogspot.com/-AWqXnyUABkA/TWRhMDIzEYI/AAAAAAAABFA/uNsBrUpMXrg/s400/DSC_0140.JPG" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com2tag:blogger.com,1999:blog-553593342839515721.post-19409428072724201342011-02-20T21:05:00.000-05:002011-02-20T21:05:39.248-05:00Healthy Tex-Mex Chicken with Lime, Onion and Cilantro<div style="text-align: justify;">I love spicy food, and I really love Mexican food. The truth is, unless one lives in Chicago and visits one of Rick Bayless places, it is very hard to find authentic Mexican cuisine. Most of what us Americans love is "Tex-Mex", Americanized dishes that all of us love. Chili, nachos, fajitas, burritos are all examples of "Tex Mex."</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Recently I started to "diet"...I know, the term scares all of us foodies!! Truth is in my youth, heck even in my early 40's I was a bodybuilder...not a competitive juice head, but a pretty large guy! Worked out ever day, strong as an ox and ate pretty healthy. A few factors in life changed my diet and I made the choice to start making better eating choices. Does this mean I will stop enjoying my gourmet food.... HECK NO...I will make some of my full fat, full blown dishes to eat in moderation on occasion, but I am attempting to cook more healthy. I'm 47 years old and want to feel my best and look my best.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Tonight's dish is a play on the flavors of Chicken fajitas. I love them, but don't want the carbs right now (I will slowly be adding carbs back into my diet....the key is slowly...seeing what my body needs) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This is great meal for someone that doesn't want the fat and zero carbs, of course one could serve this with a starch if you are not carb restricted...I simply had steamed green beans with garlic pepper and some sea salt.</div><div style="text-align: justify;">I normally prefer fresh herbs in everything, but with some dishes I do prefer to use "dried" or powdered seasonings. This dish uses common spices that are most likely in ever kitchen. Enjoy!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><b>Ken's Healthy Tex-Mex Chicken</b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients</b></div><ul><li>2 large chicken breast cut in half (will serve 4) </li>
<li>1 tablespoon of Olive Oil</li>
<li>2 teaspons of ground cumin</li>
<li>2 teaspoons of chili powder</li>
<li>1 teaspon of <span id="lblProductDesc">Mrs. Dash® Southwest Chipotle Seasoning Blend</span></li>
<li><span id="lblProductDesc">Salt and pepper to taste</span></li>
<li><span id="lblProductDesc">1 small lime</span></li>
<li><span id="lblProductDesc">a few sprigs of fresh cilantro</span></li>
<li><span id="lblProductDesc">1 medium onion, halved.</span></li>
</ul>Preheat oven to 350 degrees. Mix toegther all of the spices and rub them unto both sides of your Chicken. Cover and refrigerate for 30 minutes to 1 hour to marinate and infusion more flavor into the chicken.<br />
<br />
In a non-stick sear grill pan, heart over medium high heat, add 1 tablespoon of oil. Once pan has heated, add chicken, cook 2-3 minutes per side, add halved onion to pan.<br />
<br />
Put pan in preheated oven and bake for 15-20 minutes depending on your oven. Do not over cook! Chicken should be juicy!<br />
<br />
Serve with cilantro and line juice squeezed over chicken<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VRmLJf8oyk4/TWG50BjBe-I/AAAAAAAABC0/7L0vMllRn9U/s1600/DSC_0130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://1.bp.blogspot.com/-VRmLJf8oyk4/TWG50BjBe-I/AAAAAAAABC0/7L0vMllRn9U/s400/DSC_0130.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QlVhX3U9W8A/TWG51Uvyi3I/AAAAAAAABDM/LzeUlFpDdzY/s1600/DSC_0127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="http://1.bp.blogspot.com/-QlVhX3U9W8A/TWG51Uvyi3I/AAAAAAAABDM/LzeUlFpDdzY/s400/DSC_0127.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zy5fIhcfZyI/TWG504LbgUI/AAAAAAAABDA/QYWYHyMorDU/s1600/DSC_0131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="http://1.bp.blogspot.com/-zy5fIhcfZyI/TWG504LbgUI/AAAAAAAABDA/QYWYHyMorDU/s400/DSC_0131.JPG" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com5tag:blogger.com,1999:blog-553593342839515721.post-78299872565092611262011-02-14T18:40:00.002-05:002011-02-15T12:00:32.190-05:00Bacon wrapped Dates with Cheese and a Pomegranate Reduction with Chocolate Soup<div style="font-family: inherit; text-align: justify;">Valentines day; even the very name evokes as many mixed emotions as humanly possible. To some that are alone..it may mean a sad day, to others, it is a celebration of a love they share with someone special. I guess I am overly romantic at heart. I like a quite, candle lit dinner at home, wonderful, sexy food, a great bottle of Champagne, some tantalizing desert, some old R&B playing in the background.......</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;">This desert has two elements, something salty, savory and sweet that you eat with your fingers and a sweet, velvety smooth chocolate that is so decadent that it will put those butterflies back in your stomach! If your partner does not thing this is a romantic..I'm sorry you picked a boring partner! Remember...sounds of joy and "Oh My God.." are sounds you want to hear from the beginning to the end of your perfect valentines date, including the meal. ( I think I just made this post PG-13!)</div><div style="font-family: inherit;"><br />
</div><h1 class="western" style="font-family: inherit;"><span style="font-size: large;">Bacon Wrapped Dates, stuffed with Goat Cheese</span></h1><h1 class="western" style="font-family: inherit;"><span style="font-size: large;"> </span></h1><h2 style="font-family: inherit;">Ingredients</h2><ul style="font-family: inherit;"><li><div style="margin-bottom: 0in;">4 oz of cream cheese</div></li>
<li><div style="margin-bottom: 0in;">3 oz of goat cheese</div></li>
<li><div style="margin-bottom: 0in;">12 pitted dates (preferably Medjool) </div></li>
<li><div style="margin-bottom: 0in;">6 slices bacon cut into half </div></li>
<li><div style="margin-bottom: 0in;">6 oz pomegranate juice</div></li>
<li><div style="margin-bottom: 0in;">1 tablespoon of balsamic vinegar</div></li>
<li><div style="margin-bottom: 0in;">1tablespoon of sugar</div></li>
<li>12 wooden picks<br />
<br />
</li>
</ul><h2 style="font-family: inherit;">Directions</h2><div style="font-family: inherit;">Heat the oven to 400 degrees F. </div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">First , in a small saucepan, whisk together pomegranate juice, balsamic vinegar and sugar, over medium heat cook down mixture till at least ½ reduced and mixture is thick and syrupy.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Mix together Cream cheese and goat cheese, transfer mixture onto plastic wrap, and roll into a cigar shaped tube in the plastic wrap; let refrigerator for an hour to make easier to cut. After cheese is chilled, cut into 1”-1 1/2” pieces and stuff into center of each date, then wrap one piece of bacon around each date and secure bacon with a toothpick. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan. </div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes additionally. Drain on a paper towel or wire rack. Serve with pomegranate reduction drizzled over top immediately. </div><div style="font-family: inherit; margin-bottom: 0in;"><br />
</div><h1 class="western" style="font-family: inherit;"><span style="font-size: large;">Chocolate Soup</span></h1><h1 class="western" style="font-family: inherit;"><span style="font-size: large;"> </span></h1><div style="font-family: inherit;"></div><h2 style="font-family: inherit;">Ingredients</h2><ul style="font-family: inherit;"><li><div style="margin-bottom: 0in;">3 1/2 cups of whole milk </div></li>
<li><div style="margin-bottom: 0in;">1 cup sweetened condensed milk </div></li>
<li><div style="margin-bottom: 0in;">1 teaspoon of Madagascar Bourbon Vanilla Bean Paste (if you have fresh Vanilla bean work too!)</div></li>
<li><div style="margin-bottom: 0in;">10 oz Ghirardelli 70% Cacao Extra Bittersweet Baking Bar, chopped </div></li>
<li><div style="margin-bottom: 0in;">2 oz of Crème de cacao </div></li>
<li><div style="margin-bottom: 0in;">2 oz of Godiva chocolate liqueur</div></li>
<li><div style="margin-bottom: 0in;">5 tablespoons cornstarch </div></li>
<li>5 tablespoons cold water<br />
</li>
</ul><div style="font-family: inherit;"><br />
<br />
</div><h2 style="font-family: inherit;">Directions</h2><div align="JUSTIFY" style="font-family: inherit;">In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean paste. Bring the mixture almost to a boil, stirring constantly. Remove from the heat, let cool for 5 minutes</div><div align="JUSTIFY" style="font-family: inherit;">Put the pan on low heat, add the chocolate, whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the a slurry little at a time, whisking constantly, until the soup is thick and smooth. Soup is nearly done when the bubbles are gone and the chocolate has thickened, about 5minutes . Add in Crème de Cacao and Godiva chocolate liqueur, whisk and heat an additional 2 minutes</div><div align="JUSTIFY" style="font-family: inherit;">Pour the soup into bowls and garnish with whipped cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oiv0qBgQVCQ/TVqrIO_t9gI/AAAAAAAAA88/Z7ZfMNSr7sE/s1600/DSC_0097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://2.bp.blogspot.com/-oiv0qBgQVCQ/TVqrIO_t9gI/AAAAAAAAA88/Z7ZfMNSr7sE/s400/DSC_0097.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-A7KmSKD2SrE/TVqrI0kfr5I/AAAAAAAAA9E/A-kfWZsLdyw/s1600/DSC_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://3.bp.blogspot.com/-A7KmSKD2SrE/TVqrI0kfr5I/AAAAAAAAA9E/A-kfWZsLdyw/s400/DSC_0095.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-j-HIwTG8tbg/TVqrJxRXcxI/AAAAAAAAA9o/kNxk_cdepzs/s1600/DSC_0090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="http://2.bp.blogspot.com/-j-HIwTG8tbg/TVqrJxRXcxI/AAAAAAAAA9o/kNxk_cdepzs/s400/DSC_0090.JPG" width="400" /></a></div></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com9tag:blogger.com,1999:blog-553593342839515721.post-8438065066618252972011-02-12T20:41:00.001-05:002011-02-12T20:43:19.573-05:00Peanut Butter Cupcakes with Salted Peanut Butter Frosting<div style="font-family: inherit;">This post serves two fold; part of Food is Love Winter Revolt Party and Valentines day. I can not think of a better way to end a nice summer meal than with a cupcake! Imagine having a summer time picnic and these are put out on the picnic table! I think I would head right to these! Visit Food is Love Summer Revolt at this link: <a href="http://foodslove.blogspot.com/2011/02/summer-in-kitchen-update.html">Winter Revolt Party</a></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Valentines day. No other holiday shows our celebration of love as does that one single day. It is unfortunate that English only has one word for Love,. Agape, Amore...so many words used in other languages to express love..... To me Love is expressed in all the little things we do to show that person just how much we care. I will not go into my definition, but to make something for someone that mean so much to you, from your heart is priceless. </div><div style="font-family: inherit;"></div><div style="font-family: inherit;">Bake these for a loved one, if they don't appreciate the love and hard work you put into to them...shame on them...To Cook with Love...how many people can say they have ate food cooked with love? I cook with love everyday and hope you can all see the love I put into these for you :)</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: large;"><b>Peanut Butter Cupcakes</b></span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">1 cup all-purpose flour<br />
1 teaspoon baking powder<br />
1/4 teaspoon Kosher salt</div><div style="font-family: inherit;"></div><div style="font-family: inherit;"><span style="color: black;">1/4 cup shortening</span><br />
3/4 cup smooth peanut butter (I use Jiff...my favorite!)<br />
1/2 cup packed brown sugar</div><div style="font-family: inherit;">1/2 cup of sugar<br />
1 egg<br />
1 1/2 <span style="color: black;">teaspoons of Madagascar Bourbon Vanilla Bean Paste </span><br />
1/2 cup milk </div><div style="font-family: inherit;"></div><div style="font-family: inherit;">Heat the oven to 350 degrees. Line 12 muffin tin cups with paper cupcake liners. Sift the flour, baking powder and salt in a medium bowl and set aside.</div><div style="font-family: inherit;"><br />
</div><div align="JUSTIFY" style="font-family: inherit;">In a large bowl, using an electric mixer fitted with a paddle attachment, set to medium, beat the butter, peanut butter and sugars until smoothly blended about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the egg. Add the vanilla and beat for 1 minute, or until the batter is smooth. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.</div><div align="JUSTIFY" style="font-family: inherit;"><br />
</div><div align="JUSTIFY" style="font-family: inherit;">Fill each paper liner with a 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned, about 20-22 minutes. Check by inserting tooth pick in center of cupcake, it should come out clean. Carefully remove cupcakes from pan and cool on wire rack... frost when completely cooled. </div><div align="JUSTIFY" style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: large;"><b>Salted Peanut Butter Frosting</b></span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"></div><div style="font-family: inherit;">1 1/12 cups confectioners’ sugar( add more if needed)<br />
1 cup creamy peanut butter<br />
5 tablespoons unsalted butter, at room temperature<br />
1 teaspoon <span style="color: black;">Madagascar Bourbon Vanilla Bean Paste </span><br />
¼ teaspoon kosher salt<br />
1/3 cup heavy cream</div><br />
<br />
<div align="JUSTIFY"><br />
</div>Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.Put into Pastry bag to frost cupcakes, garnish cupcakes with fresh ground sea salt.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uYaFtMRmCNY/TVcqhiV4zlI/AAAAAAAAA58/ci5SbicMY84/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-uYaFtMRmCNY/TVcqhiV4zlI/AAAAAAAAA58/ci5SbicMY84/s400/DSC_0084.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7d8CLZ4UzKc/TVcqiHNdIpI/AAAAAAAAA6U/0UcSfuaHSY0/s1600/DSC_0079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="http://3.bp.blogspot.com/-7d8CLZ4UzKc/TVcqiHNdIpI/AAAAAAAAA6U/0UcSfuaHSY0/s400/DSC_0079.JPG" width="400" /></a></div><div align="JUSTIFY"><br />
</div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com4tag:blogger.com,1999:blog-553593342839515721.post-53113740450114660142011-02-11T21:22:00.001-05:002011-02-12T13:05:03.710-05:00Pulled Pork Carnita Tacos<div style="text-align: justify;">One of my blogger friends, Laurie, is doing a winter revolt and what better way to revolt against winter than a plate of fresh carnita tacos. Summer to me is about simple and fresh ingredients, and great, authentic taco's scream summer. Please follow Laurie's Winter revolt at: <a href="http://foodslove.blogspot.com/2011/02/summer-in-kitchen-update.html">http://foodslove.blogspot.com/2011/02/summer-in-kitchen-update.html</a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In response to Christine Riojas, <span class="screen-name screen-name-BellaCouturista pill">@BellaCouturista on twitter for a pulled pork recipe (If you watch Top Chef...you will get this!) Here is my simple and fresh Carnitas. For those of you that follow this blog, or follow me on <a href="http://www.foodbuzz.com/">Foodbuzz</a> or twitter, you know that I love to use a pressure cooker. Why you ask? Time. It allows you to cook food with all of the flavors and complexities you would expect in much less time. Carnitas can take hours to cook. Not this recipe, 1-1 1/2 hours max.</span></div><span class="screen-name screen-name-BellaCouturista pill"><br />
</span><br />
<h2>Ingredients</h2><ul><li class="ingredient">2 tablespoons kosher salt (I know, Kosher salt on Pork...sounds odd!)</li>
<li class="ingredient">4 -5 lbs Pork Picnic Cut Shoulder</li>
<li class="ingredient">1 -10.75 oz can of beef consomme</li>
<li class="ingredient">1 cups of beef stock</li>
<li class="ingredient">2 pounds refined lard</li>
<li class="ingredient">1 medium onion, chopped </li>
<li class="ingredient">4 cloves of garlic crushed</li>
<li class="ingredient">1 tablespoon of cumin</li>
<li class="ingredient">1 teaspoon of black pepper</li>
<li class="ingredient">3 springs of fresh cilantro (more for serving)</li>
<li class="ingredient">Crumbled Queso Fresco for serving</li>
<li class="ingredient">Shredded Cheddar and Monterey Jack cheese for serving</li>
<li class="ingredient">Warm tortillas, for serving</li>
</ul><span style="font-size: large;"><b>Directions </b></span><br />
<br />
<div style="text-align: justify;"><span style="font-size: small;">I use a </span>Calphalon Nonstick Sear Grill Pan to sear the meat first. Heat your pan on high heat, add 2-3 tablespoons of lard and sear till completely caramelized on each side.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In your pressure cooker, heat up lard till melted, then add in beef consomme and beef stock. Add in the Pork Shoulder and sprinkle meat with all of seasonings. add Cilantro and onion to pot. Seal pressure cooker and put on medium high heat till you hear pressure being released, then reduce heat to medium. Cook for 35-45 minutes. remove from heat and relieve pressure. remove pork shoulder ( it should be pretty tender by now)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cut meat into large chucks off of bone and return back to pressure cooker. Add additional water if needed and heat on high heat again, returning back down to medium heat. Cook an additional 35-45 minutes.(the pressure cooker should be making very little "noise"....this is not a high heat recipe, the pressure cooker is simply condensing the flavors and reducing cooking time)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">By the time this is done, all the water will have evaporated/steamed from the pot, and what is left at the bottom of the pan is the rendered fat and lard that the meat has been cooking in....meat should be falling apart and caramelized completely. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Let meat rest , pull apart what has not already fallen part and serve with warm tortillas, cilantro, cheese and onion.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-MqzcA09045g/TVXb8DhO8jI/AAAAAAAAA5A/7p9oio_oPi0/s1600/DSC_0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="http://1.bp.blogspot.com/-MqzcA09045g/TVXb8DhO8jI/AAAAAAAAA5A/7p9oio_oPi0/s400/DSC_0073.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4_Z96v2_SZo/TVXb8sOmP5I/AAAAAAAAA4A/jCShT1Csd5A/s1600/DSC_0074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="http://3.bp.blogspot.com/-4_Z96v2_SZo/TVXb8sOmP5I/AAAAAAAAA4A/jCShT1Csd5A/s400/DSC_0074.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tgSS4vn-8ashWbS9k0bgKsSw4jP8m4AralpJxFGiRrmAQcfscq1LHTq2tYBtY-L6FUBFKEjliarEznMXKs2qO5hgGpm6JvVgu8HM_1B605qkyBd9ET94uGEGfD8b_hyphenhyphenvjuAC9UhyphenhyphenyyI/s1600/DSC_0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tgSS4vn-8ashWbS9k0bgKsSw4jP8m4AralpJxFGiRrmAQcfscq1LHTq2tYBtY-L6FUBFKEjliarEznMXKs2qO5hgGpm6JvVgu8HM_1B605qkyBd9ET94uGEGfD8b_hyphenhyphenvjuAC9UhyphenhyphenyyI/s400/DSC_0071.JPG" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com11tag:blogger.com,1999:blog-553593342839515721.post-78733294984001667922011-02-10T20:11:00.000-05:002011-02-10T20:11:30.728-05:00Quick Bolognese Sauce with Polenta Cakes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">I<span style="font-size: small;"><span style="font-family: inherit;"> know...it sound like a oxymoron, a quick Bolgnese, but after watching Richard Blais of Top Chef prepare a Bolognese in a pressure cooker and I thought...Hmmm...I've never have done that! I must try this! Bolognese traditionally takes HOURS to cook, and one Chef described to me that his sauce cooked between 12-14 hours. I don't know about you; but I don't have that amount of time just to make a sauce! This is a great way to make Bolognese, and </span></span><span style="font-size: small;"><span style="font-family: inherit;">from now on</span></span><span style="font-size: small;"><span style="font-family: inherit;"> I will only ever use a pressure cooker to make this ...Thank you Chef Blais! </span></span></div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;">You can watch Richard on his CNN segment here, along with his recipe: <a href="http://eatocracy.cnn.com/2011/02/09/richard-blais-recipes-for-romance/">http://eatocracy.cnn.com/2011/02/09/richard-blais-recipes-for-romance/</a></span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;">For those that have never had or made a Bolognese, words simply can not do it justice. It is so much more than a red sauce with meat; the complexity of flavors are sublime. There are as many recipes for Bolognese as there are Italian grandmothers. My recipe is based upon several different ones I have come across, and modified to my taste.</span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;">The pressure cooker greatly reduced the time needed to develop the complexity of flavors that you would find in a Bolognese Sauce, if you don't own a pressure cooker,try doing this in a slow cooker so that it cooks all day to develops the flavors completely. </span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;">If you haven't noticed, I have a great love of Polenta. Most of use first think "Pasta" when it comes to Italian cuisine, but Polenta is very traditional in Italy's cuisine, and I would encourage all of you to master it...it is easy and a very nice alternative to pasta. Don't get me wrong, I love pasta, but make this for a loved one or a friend and see the smiles and reactions..."Oh My God" are three words that sound almost as good as those three other magical words we all love to hear...</span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div class="ingredients" style="font-family: inherit; margin-top: 10px;"> <h3><span style="font-size: small;"> <span style="font-size: large;">Ingredients for Bolognese</span></span></h3><ul><li class="plaincharacterwrap"><span style="font-size: small;"> 2 tablespoons olive oil</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;">8 slices bacon, minced fine in food processor </span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 large onion, minced</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;">3 clove garlic, minced</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 pound ground beef</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;">1 pound ground veal</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;">8 oz fresh mushrooms, sliced</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 cup of carrots,julienne cut (around 2 carrots)</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 (29 ounce) can fire roasted or Italian style plum tomatoes</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 6 ounces tomato paste</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1/2 cup Pinot Noir</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;">32 oz Beef stock (I ONLY use Kitchen Basic stocks, I find them superior in taste to any other)</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 teaspoon dried basil</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1 teaspoon dried oregano</span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> 1-2 teaspoons of Kosher salt </span></li>
<li class="plaincharacterwrap"><span style="font-size: small;"> pepper to taste</span></li>
</ul></div><div style="font-family: inherit;"><span style="font-size: large;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: large;"><b><span>Ingredients for Parmigiano-Reggiano Polenta Cakes</span></b></span></div><ul style="font-family: inherit;"><li><span style="font-size: small;"><span> 32 oz of Chicken stock</span></span></li>
<li><span style="font-size: small;"><span>1/2 cup of milk</span></span></li>
<li><span style="font-size: small;"><span>1/2 cup of half and half</span></span></li>
<li><span style="font-size: small;"><span>4 Tablespoons of unsalted butter </span></span></li>
<li><span style="font-size: small;"><span>1 teaspoon of salt</span></span></li>
<li><span style="font-size: small;"><span>3/4 cup of fresh grated </span>Parmigiano-Reggiano </span></li>
<li><span style="font-size: small;">1 3/4 cups of yellow corn meal </span></li>
</ul><br />
<span style="font-size: large;"><span style="font-family: inherit;"><b>Direction for</b></span></span><span style="font-size: small;"><span style="font-size: large;"> <b>Bolognese</b></span></span><br />
<br />
1. In a pressure cooker , add oil and bacon, cook for 2-3 minutes<br />
2. Add in ground beef and veal and cook till browned, drain off excess fat.<br />
3. Add in all herbs, seasonings, and broth, simmer for 5 minutes <br />
4. Add the wine, remaining vegetables, tomatoes and tomato paste, stir. Seal the pressure cooker.<br />
5. Cook for 20-30 minutes, Release pressure.<br />
6. Serve over Polenta cakes<br />
<div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><span style="font-size: large;"><span style="font-family: inherit;"><b>Direction for Polenta</b></span></span><ol style="font-family: inherit;"><li><span style="font-size: small;"><span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">In Large saucepan bring chicken stock to a rolling boil.</span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span"> Add Salt.</span></span></span></span></li>
<li><span style="font-size: small;"><span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Add Milk and half and half</span></span></span></span></li>
<li><span style="font-size: small;"><span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Gradually pour in corn meal</span></span></span></span></li>
<li><span style="font-size: small;"><span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Whisk constantly to avoid clumping, while stirring in butter</span></span></span></span></li>
<li><span style="font-size: small;"><span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Reduce the heat to low and cook until mixture thickens.(10- 15 minutes)</span></span></span></span></li>
<li><span style="font-size: small;"><span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Stir in </span></span>Parmigiano-Reggiano</span></span></li>
<li><span style="font-size: small;"><span>Pour Polenta in a plastic wrap prepared pan (for ease of removal)</span></span></li>
<li><span style="font-size: small;"><span>Smooth with spatula and place in Refrigerator for 1-2 hours till complete set and cooled (can be made ahead of time)</span></span></li>
<li><span style="font-size: small;"><span>Cut into rounds and pan fry to light golden brown on each side, 3-4 minutes per side</span></span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-doSdFVfNwwY/TVSItO-Qj8I/AAAAAAAAA2c/yERMaC6uXFU/s1600/DSC_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-doSdFVfNwwY/TVSItO-Qj8I/AAAAAAAAA2c/yERMaC6uXFU/s400/DSC_0062.JPG" width="371" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6pmeHCYCm-w/TVSIs7DNHkI/AAAAAAAAA2Q/G4A79PxarwU/s1600/DSC_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-6pmeHCYCm-w/TVSIs7DNHkI/AAAAAAAAA2Q/G4A79PxarwU/s400/DSC_0058.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AGaX7U5O8_4/TVSItQVbdiI/AAAAAAAAA2k/Yta1K31C6UE/s1600/DSC_0063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="http://3.bp.blogspot.com/-AGaX7U5O8_4/TVSItQVbdiI/AAAAAAAAA2k/Yta1K31C6UE/s400/DSC_0063.JPG" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com4tag:blogger.com,1999:blog-553593342839515721.post-88927240108374407992011-02-06T18:03:00.002-05:002011-02-07T10:10:46.895-05:00Mole Chicken Enchiladas with Spanish Saffron Rice<div style="text-align: justify;">Ummmm...Mole; <span style="font-size: small;">(pronounced MOH LAY) </span>even the name when it rings off your tongue sounds delicious and inviting! As all of my readers know, I love Top Chef, and the "Zen" Master of them all is Rick Bayless. Rick has single handedly elevated the art of fine Mexican cuisine to our country. He is a true master and I would highly recommend anyone that wants to learn about the variety of Mexico's rich culture of food to read any of Rick's great books or watch his PBS series. Here is a link to a wonderful book by Rick: <a href="http://www.amazon.com/Rick-Baylesss-Mexican-Kitchen-World-Class/dp/0684800063/ref=sr_1_1?ie=UTF8&s=books&qid=1297006584&sr=8-1">http://www.amazon.com/Rick-Baylesss-Mexican-Kitchen-World-Class/dp/0684800063/ref=sr_1_1?ie=UTF8&s=books&qid=1297006584&sr=8-1</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This recipe is not Rick's but my own; It is my own experiment into Mole. I am always saddened when I hear someone that uses a pre-made sauce, I always question why? You have to cook the Chicken, so as the Chicken is cooking, make your own sauce! Most of the ingredients many already have in their pantry and available in most grocery stores. One tool I use that I have to share....the Ninja food processor/blender. Don't laugh, funny name, but my previous food processor died...so what did I do...I went to Bed, Bath and Beyond (I always wish there was an echo to my voice when I say Beyond.. : ) ) It is simple, easy to use, powerful, and best part, inexpensive, I paid under $40.00 <a href="http://www.amazon.com/Euro-Pro-Ninja-Master-Blender-Processor/dp/B002JM2V9K">http://www.amazon.com/Euro-Pro-Ninja-Master-Blender-Processor/dp/B002JM2V9K</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This is a great dinner any day of the week as it doesn't take long for everything to come together. I use a pressure cooker to make the chicken, but it could be baked, or even put in a crock pot and cooked , the key is for tender chicken breast that pull apart easily.<br />
<br />
The mole can be used for anything, in today's dish, I used it for enchiladas, but it is great poured over chicken, tamales, let your imagination be your guide. this is not a complex recipe, and doesn't nearly take the time required by Rick's recipe, for those looking to make a very authentic mole, I refer you to Rick's recipe:</div><div style="text-align: justify;"><a href="http://www.rickbayless.com/recipe/view?recipeID=225">http://www.rickbayless.com/recipe/view?recipeID=225</a><br />
<br />
</div><div style="text-align: justify;"><b><span style="font-size: large;">Ken's Easy Red Mole</span></b><br />
<br />
<ul><li>29oz can of Tomato Puree</li>
<li>1/2 -1 7oz can of<span style="font-size: small;"><span id="btAsinTitle" style="display: inline;"> Chipotle Peppers in Adobo Sauce (I used the whole can, adjust based upon your own taste)</span></span></li>
<li><span style="font-size: small;"><span id="btAsinTitle" style="display: inline;">1 14.5 oz can of Hunt's fire roasted tomatoes</span></span></li>
<li><span style="font-size: small;"><span id="btAsinTitle" style="display: inline;">2 slices of darkly toasted white bread</span></span></li>
<li><span style="font-size: small;"><span id="btAsinTitle" style="display: inline;"> 3 tsp of cumin</span></span></li>
<li><span style="font-size: small;"><span id="btAsinTitle" style="display: inline;">3 tbs of chili powder</span></span></li>
<li><span style="font-size: small;"><span id="btAsinTitle" style="display: inline;">1 1/2 tsp of dried Mexican oregano</span></span></li>
<li><span style="font-size: small;"><span id="btAsinTitle" style="display: inline;"> 3 cloves of garlic, crushed</span></span></li>
<li><span style="font-size: small;"><span id="btAsinTitle" style="display: inline;">1 tsp of black pepper</span></span></li>
<li><span style="font-size: small;"><span id="btAsinTitle" style="display: inline;">1/2 tsp of cinnamon</span></span></li>
<li><span style="font-size: small;"><span id="btAsinTitle" style="display: inline;">2-3oz of dark chocolate ( I used Ghirardelli 86% cacao bar)...( taste...should be a note of chocolate taste, not overpowering) </span></span></li>
<li><span style="font-size: small;"><span id="btAsinTitle" style="display: inline;">3/4-1 cup of chicken broth from cooked chicken</span></span></li>
<li><span style="font-size: small;"><span id="btAsinTitle" style="display: inline;">2 oz of almonds, toasted</span></span></li>
</ul><span style="font-size: large;"><b>Chicken for Enchiladas</b></span></div><div style="text-align: justify;"><h5 style="font-family: inherit; font-weight: normal;"><span style="font-size: small;"></span></h5></div><div style="text-align: justify;"><ul><li>3-4 large Chicken breast,on the bone, skin intact</li>
<li> 1 tsp, of cumin</li>
<li>2 tsp of salt</li>
<li>1-2 cups of water ( enough to cover chicken in pressure cooker)</li>
<li>1 tsp of garlic powder</li>
</ul>Put chicken in pressure cooker, ass cumin, salt, water and garlic. Attached lid, and put on high heat till you hear steam escape from valve, and reduce heat to medium high, cook 20-30 minutes.<br />
<br />
<b><span style="font-size: large;">Cheese</span></b><br />
<ul><li><span style="font-size: small;">1/2 cup Monterey Jack</span></li>
<li><span style="font-size: small;">1/2 cup Asadero Cheese</span></li>
<li><span style="font-size: small;">1/2 Cup Queso Blanco</span></li>
<li><span style="font-size: small;">1/2 cup Sharp Cheddar cheese</span></li>
</ul><span style="font-size: small;">Shred all cheeses, mix together and set aside </span><br />
<br />
<span style="font-size: large;"><b>Mole</b></span><br />
<br />
<br />
Put tomato puree, fire roasted tomatoes and chipotle pepper in adobe sauce in blender, puree until smooth. Toast bread, let cool and add to blender, pulse to smooth. Add in toasted almonds, and pulse till smooth. Pour contents of blender in medium saucepan, turn to medium heat. Add in in cumin, chili powder, crushed garlic, oregano, pepper, cinnamon. Cook over medium heat 10-15 minutes, stirring constantly to avoid splattering. Turn down heat to low simmer. Once Chicken is down, remove chicken broth from cook chicken and add to sauce. Finely chop chocolate ( I cut squares on the diagonal, I find it cuts easier) add to sauce and stir till complete incorporated into sauce.<br />
<br />
<br />
<span style="font-size: large;"><b>Enchiladas</b></span><br />
<br />
To assemble Enchiladas, put chicken on 1/3 of large flour tortilla, cover chicken with cheese and put "around" 1/3 of a cup of sauce over cheese and chicken (I never measure this, I "eyeball" it.) Roll and place seam end down in a large baking dish that bottom has been covered with in sauce. Repeat till baking dish is full. Cover with sauce and sprinkle cheese on top. Bake 20-25 minutes at 375 degrees till completely heated and cheese is melted. Serve with sour cream or crema mexicana and Spanish saffron rice.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_v6PBGPwiQsc/TU4F9X_q6aI/AAAAAAAAA0o/uGiti-Gvp9Q/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://3.bp.blogspot.com/_v6PBGPwiQsc/TU4F9X_q6aI/AAAAAAAAA0o/uGiti-Gvp9Q/s400/DSC_0042.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_v6PBGPwiQsc/TU8nIIvhiFI/AAAAAAAAA1Y/2qik1rJDeI0/s1600/DSC_0044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://2.bp.blogspot.com/_v6PBGPwiQsc/TU8nIIvhiFI/AAAAAAAAA1Y/2qik1rJDeI0/s400/DSC_0044.JPG" width="400" /></a></div><br />
</div><div style="text-align: justify;"><br />
<h5 style="font-family: inherit; font-weight: normal;"><span style="font-size: small;"></span></h5></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com6tag:blogger.com,1999:blog-553593342839515721.post-9288541707387772692011-02-03T19:39:00.003-05:002011-02-11T22:28:44.360-05:00Ken's "Almost Famous" Chocolate Cookies<div align="JUSTIFY" style="font-family: inherit;"><span style="font-size: small;">Chocolate; what is there not to love about it?? There are a few times of the year that I must admit, I get chocolate on the brain, and Valentine's day is one of those. Personally, I know of no better way to a woman's heart than Chocolate or shoes! Since I'm not a shoe maker, cooking will have to do. Want a nice simple cookie that you can make, wrap and give that special someone that really shows them you care? Well, these are those cookies!</span></div><div align="JUSTIFY" style="font-family: inherit;"><span style="font-size: small;"><br />
</span> </div><div align="JUSTIFY" style="font-family: inherit;"><span style="font-size: small;">I can't tell you for how long I've been baking cookies, and these are some of my favorite. I don't remember how I got the original recipe, but I've tweaked it through the years. these have always been my daughters favorites.</span></div><div align="JUSTIFY" style="font-family: inherit;"><span style="font-size: small;"><br />
</span> </div><div align="JUSTIFY" style="font-family: inherit;"><span style="font-size: small;">I recommend to always use a good quality chocolate. You food will only be as good as the ingredients you put in. I primarily use Ghirardelli...consistently good and many varieties to choose from. For these, I HIGHLY recommend 60% Cacao Bittersweet Chocolate Chips, Milk Chocolate Chips,Sweet ground Chocolate and cocoa and the 70% Cacao Extra Bittersweet Baking Bar for shaving. Those varieties of chocolate will give you several taste notes and really make for a delightful cookie.</span></div><div align="JUSTIFY" style="font-family: inherit;"><span style="font-size: small;"><br />
</span> </div><div align="JUSTIFY" style="font-family: inherit;"><span style="font-size: small;">I hope you enjoy these, as they are one of my personal favorites!</span></div><div align="JUSTIFY" style="font-family: inherit;"><span style="font-size: small;"><br />
</span> </div><div align="JUSTIFY" style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: large;">*</span></span><span style="font-size: small;"><b>A few notes:</b></span><span style="font-size: small;"> I find the texture of all of my cookies are so much better when I use a vegetable shortening, like Crisco instead of just butter. you can substitute all butter or shortening in this recipe. Vanilla...I am very picky. After taking a class with Norman Love he stressed the importance of a good, quality vanilla and steered us away from ever using an extract. <span style="font-family: inherit;">He suggested either good quality beans, or a good paste. </span></span><span style="color: black; font-family: inherit; font-size: small;">Nielsen-Massey Vanillas makes the finest paste I have been able to find</span><span style="color: black; font-family: inherit; font-size: small;">.</span></div><div style="font-family: inherit; margin-bottom: 0in;"><br />
</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; margin-bottom: 0in;"><span style="font-size: medium;"><b>Ken's Almost Famous Cookies</b></span></div><ul style="font-family: inherit;"><li>½ cup butter</li>
<li> ½ cup of Crisco shortening </li>
<li> 1 cups sugar </li>
<li> 1 cups brown sugar </li>
<li> 2 eggs </li>
<li> 6 oz. Ghirardelli 60% Cacao Bittersweet Chocolate Chips </li>
<li> 6 oz. Ghirardelli Milk Chocolate Chips </li>
<li> 1 tsp. Soda</li>
<li> 1 tsp. baking powder</li>
<li> ½ tsp. Salt</li>
<li> 1 tsp. <span style="color: black; font-family: inherit;">Madagascar Bourbon Vanilla Bean Paste </span> </li>
<li> 2 cups flour </li>
<li> 4 tbs of Ghirardelli Sweet ground Chocolate and Cocoa Powder</li>
<li> 2-4 oz. Ghirardelli 70% Cacao Extra Bittersweet Baking Bar, shaved </li>
<li> 2 ½ cups blended oatmeal (Measure oatmeal and blend in a blender to a medium-fine flour)</li>
</ul><div style="font-family: inherit; margin-bottom: 0in;"><br />
</div><div style="font-family: inherit; margin-bottom: 0in;">Cream butter, shortening and both sugars in a stand mixer with whisk attachment. Add eggs and vanilla. After creamed together, use spatula to scape sides of bowls, and change attachment to blade. Mix together with flour, oatmeal, salt, Chocolate and Cocoa Powder, baking powder and soda. Add chocolate chips and shaved Chocolate. Roll into balls and place two inches apart on a cookie sheet. Bake for 9-10 minutes at 375. Let cool on wire baking sheet for 1 minute before removing to wire rack.</div><div style="font-family: inherit; margin-bottom: 0in;"></div><div style="font-family: inherit; text-align: justify;"><span style="color: black;"> </span> </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_v6PBGPwiQsc/TUs8QDVfMOI/AAAAAAAAAxQ/UsuzRUjswkw/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/_v6PBGPwiQsc/TUs8QDVfMOI/AAAAAAAAAxQ/UsuzRUjswkw/s400/DSC_0032.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_v6PBGPwiQsc/TUs8Q91BvsI/AAAAAAAAAyI/_nZ3nW4Nf6w/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://2.bp.blogspot.com/_v6PBGPwiQsc/TUs8Q91BvsI/AAAAAAAAAyI/_nZ3nW4Nf6w/s400/DSC_0036.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_v6PBGPwiQsc/TUs8RldwZEI/AAAAAAAAAyQ/Ug2Wd1vn4DE/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_v6PBGPwiQsc/TUs8RldwZEI/AAAAAAAAAyQ/Ug2Wd1vn4DE/s400/DSC_0037.JPG" width="291" /></a></div><br />
<a href="http://www.foodista.com/recipe/YYFKPFXJ/chocolate-chip-cookies" style="display: block; width: 200px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #C36C6D; text-align: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; text-decoration: none; padding: 4px; text-indent: 0;" title="Chocolate Chip Cookies on Foodista"><img src="http://cf.foodista.com/static/images/widget_logo.png" alt="Chocolate Chip Cookies on Foodista" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" />Chocolate Chip Cookies<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_YYFKPFXJ_AAAAAAAA" style="display: none;" /></a>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com9tag:blogger.com,1999:blog-553593342839515721.post-42303623427679818012011-01-31T21:18:00.002-05:002011-02-12T12:57:25.235-05:00Pork Scallopini with Lemon Butter, Caper and Mushroom SauceThis is one of those dishes that is so easy to make if you are a working Mom or Dad and want something delicious for dinner without spending alot of time. You can make this dish in a total of 30-45 including prep if you are well organized and have all the ingredients laid out in proper sequence. <br />
<br />
I love this dish for it's simplicity, and lemons.....I love all things lemon!<br />
<br />
<h1 class="entry-title"><span style="font-size: large;">Pork Scallopini</span></h1><br />
<ul><li>6 thin pork chops, pounded even thinner</li>
<li>salt and pepper to taste</li>
<li>1/3 cup of flour </li>
<li>1/2 cup of Italian bread crumbs </li>
<li>2 Tbs olive oil</li>
<li>5 Tbs butter</li>
<li>2 large lemons</li>
<li>1clove of garlic, crushed</li>
<li>1 cup chicken broth</li>
<li>2tsp of corn starch and 1/4 cup of water to thicken </li>
<li>1-2 oz of cognac for deglazing</li>
<li>2 Tbs capers</li>
<li>4-6 oz of sliced mushrooms</li>
</ul>Eat olive oil in a large saute pan over medium heat. Mix together bread crumbs, flour, salt, pepper. Dredge pork chops in mixture and shake off an excess.Cook for 1-2 minutes per side....the heat has to be high enough that they get some light browning during this time, your pork chops should be pounded thin enough that this will cook them 90%. Remove pork chops from pan and put on a wire rack and repeat process till all of your pork chops are cooked.<br />
<br />
Add cognac to pan, flame and de-glaze pan, add two Tbs of butter, mushrooms, garlic and reduce heat to medium low. Add Chicken broth, and corn starch once Mushroom have cooked ( DO NOT OVER COOK) Squeeze the juice of the lemons and add to pan. whisk lightly till thickened and whisk in butter.Add in caper.<br />
<br />
Add pork back in pan to heat (2 minutes) and remove, serve with sauce over pork. I served mine with Gnocchi and used the sauce over the gnocchi also.<br />
<br />
Enjoy!! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_v6PBGPwiQsc/TUdhk4TOizI/AAAAAAAAAwE/RSFaoF0Dsu8/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="http://3.bp.blogspot.com/_v6PBGPwiQsc/TUdhk4TOizI/AAAAAAAAAwE/RSFaoF0Dsu8/s400/DSC_0024.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_v6PBGPwiQsc/TUdhlT9b4HI/AAAAAAAAAwM/v7I3-GKNtz0/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://4.bp.blogspot.com/_v6PBGPwiQsc/TUdhlT9b4HI/AAAAAAAAAwM/v7I3-GKNtz0/s400/DSC_0025.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_v6PBGPwiQsc/TUdhl2ZZ40I/AAAAAAAAAv0/yFgN2vimBJc/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://2.bp.blogspot.com/_v6PBGPwiQsc/TUdhl2ZZ40I/AAAAAAAAAv0/yFgN2vimBJc/s400/DSC_0027.JPG" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com6tag:blogger.com,1999:blog-553593342839515721.post-46493641000315885112011-01-31T16:53:00.001-05:002011-01-31T17:07:28.841-05:00Yummy Lemon Coconut PieI use to look forward of going to the orthodontist...I know sounds weird, but the reason is across the street from his office was a great bakery..Davidson's Bakery...once a month we would make our trip to the office and I always looked forward to the Black Forest Cake and Lemon Coconut cake my mother would pick up.<br />
<br />
I was looking for a good dessert this weekend to make when I decided open this pie...it gave me the taste of the Lemon Coconut cake I remembered, but very easy to make.<br />
<br />
I'm still working on my pastry bag skills. so please forgive my sloppy whipped cream on top photos! <br />
<br />
<br />
<span style="font-size: large;"><b>Pie Crust</b></span><br />
<br />
<ul id="recipe_ingredients"><li id="ctl00_ContentMain_fvRecipes_rptIngredients_ctl01_liIngredient">1 1/3 cups of All Purpose Flour</li>
<li id="ctl00_ContentMain_fvRecipes_rptIngredients_ctl03_liIngredient"><b style="font-weight: normal;">1/2</b> teaspoon salt</li>
<li class="substitute" id="ctl00_ContentMain_fvRecipes_rptIngredients_ctl04_liIngredient">1/2 cup well-chilled Crisco Shortening</li>
<li id="ctl00_ContentMain_fvRecipes_rptIngredients_ctl05_liIngredient"><b style="font-weight: normal;">3 to 6</b> tablespoons ice cold water</li>
</ul><ol id="recipe_directions"><br style="clear: left;" />
<li id="ctl00_ContentMain_fvRecipes_rptDirections_ctl01_liDirections"><div class="directionOrder" id="ctl00_ContentMain_fvRecipes_rptDirections_ctl01_DirectionOrder"></div><div class="direction" id="ctl00_ContentMain_fvRecipes_rptDirections_ctl01_Direction" style="text-align: justify;">Cut chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. </div></li>
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<li id="ctl00_ContentMain_fvRecipes_rptDirections_ctl02_liDirections" style="text-align: justify;"><div class="directionOrder" id="ctl00_ContentMain_fvRecipes_rptDirections_ctl02_DirectionOrder"></div><div class="direction" id="ctl00_ContentMain_fvRecipes_rptDirections_ctl02_Direction">Sprinkle half the amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. </div></li>
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<li id="ctl00_ContentMain_fvRecipes_rptDirections_ctl04_liDirections"><div class="directionOrder" id="ctl00_ContentMain_fvRecipes_rptDirections_ctl04_DirectionOrder"></div><div class="direction" id="ctl00_ContentMain_fvRecipes_rptDirections_ctl04_Direction">Shape dough into a ball for single pie crust. Flatten ball into 1/2-inch thick round disk </div></li>
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<li id="ctl00_ContentMain_fvRecipes_rptDirections_ctl05_liDirections"><div class="direction" id="ctl00_ContentMain_fvRecipes_rptDirections_ctl05_Direction"><i><b>TIP</b><b> For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes</b></i></div></li>
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<li id="ctl00_ContentMain_fvRecipes_rptDirections_ctl06_liDirections" style="text-align: justify;"><div class="directionOrder" id="ctl00_ContentMain_fvRecipes_rptDirections_ctl06_DirectionOrder"></div><div class="direction" id="ctl00_ContentMain_fvRecipes_rptDirections_ctl06_Direction">Roll dough from center outward on a lightly floured work surface into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. </div></li>
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<li id="ctl00_ContentMain_fvRecipes_rptDirections_ctl07_liDirections"><div class="directionOrder" id="ctl00_ContentMain_fvRecipes_rptDirections_ctl07_DirectionOrder"></div><div class="direction" id="ctl00_ContentMain_fvRecipes_rptDirections_ctl07_Direction"><div style="text-align: justify;">Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired, and bake at 425 degree for 10-15 minutes.</div><div style="text-align: justify;"></div><h3>Lemon Filling: </h3><ul><li class="ingredient">4 egg yolks </li>
<li class="ingredient">1/3 cup cornstarch </li>
<li class="ingredient">1 1/2 cups water </li>
<li class="ingredient">1 1/3 cups sugar </li>
<li class="ingredient">1/4 teaspoon salt </li>
<li class="ingredient">3 tablespoons butter </li>
<li class="ingredient">1/2 cup lemon juice </li>
<li class="ingredient">1/2-3/4 cup of flaked coconut (based upon your preference) </li>
<li class="ingredient">1 tablespoon finely grated lemon<a href="http://www.blogger.com/goog_433757798"> </a>zest </li>
</ul><br />
Whisk egg yolks in medium size mixing bowl and set aside.<br />
<br />
<br />
<div style="text-align: justify;">In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture. </div><div style="text-align: justify;"><br />
</div><br />
<div style="text-align: justify;">Return egg mixture to <a class="crosslink" href="http://www.foodterms.com/encyclopedia/saucepan/index.html"></a>sauce pan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, coconut and zest until well combined. Pour mixture into pie shell and bake for 15 minutes at 375 degrees</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_v6PBGPwiQsc/TUceZSu1KaI/AAAAAAAAAuw/JUN9ANWGWJk/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://4.bp.blogspot.com/_v6PBGPwiQsc/TUceZSu1KaI/AAAAAAAAAuw/JUN9ANWGWJk/s400/DSC_0004.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</ol>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com3tag:blogger.com,1999:blog-553593342839515721.post-71757833819542256452011-01-31T14:45:00.000-05:002011-01-31T14:45:18.926-05:00Finding the Perfect Champagne for Valentines day<div style="font-family: inherit; text-align: justify;">Those who know me well know that I have a few favorite drinks; Fine Scotch (18 year old + Macallan, Balvenie or Glenlivet) various martinis and champagne. Champagne use to be reserved by me for special occasions; birthdays, holidays, etc till I stumbled upon a fanatic buy that I must share with you.</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;">I am blessed that I live within miles of a liquor superstore, Total Wines and More (http://www.totalwine.com) not only do they have an incredible selection, but their staff is extremely knowledgeable. My typical champagne is a classic that most have tried, a Dom Pérignon Vintage 1998, pleasant notes and just exceptional on the palate, but for weekly drinking?? Too expensive for my budget to be consumed on a regular basis. </div><div style="font-family: inherit; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: inherit; text-align: justify;">While searching for a new champagne that I could afford to drink upon a regular basis, one of the consultants made the recommendation of<span style="font-size: small;"> a 2000 G.H. Martel & Co. Champagne Victoire based upon my descriptions of what my palate looks for in champagne; and I am so glad he did! As a result I have tried several of the G.H Martel Champagnes and have found many of them to be an exceptional buy that I would be happy to recommend to friends or family and that also makes a wonderful gift.</span></div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;">G H Martel Cuvée Victoire is also an exceptionally balanced champagne for those looking for a BSA (</span><strong style="font-weight: normal;">Brut Sans Année, meaning </strong>"non-vintage brut"). Both can be found for around $40.00 a bottle, which for me is not only affordable, but makes this one of the best buys you may ever find for champagne. Forget about those "American" champagnes...not real champagne or some other sparkling wine; this is real champagne which has a complex nose, beautiful fruity aromas, with overtones of toasted vanilla and citrus that explode on your tongue.</div><div style="font-family: inherit; text-align: justify;"><br />
</div><div style="font-family: inherit; text-align: justify;">Go buy a bottle and thank me afterwards </div><div style="font-family: inherit; text-align: justify;"><br />
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</span>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com2tag:blogger.com,1999:blog-553593342839515721.post-46788796136439102482011-01-29T20:48:00.000-05:002011-01-29T20:48:44.842-05:00Dalmatian Brodetto (fish stew) with Creamy Parmigiano-Reggiano Polenta<div style="text-align: justify;">This is a wonderful easy to make dish that every seafood lover is sure to love. I first had this dish over 25 years ago while visiting my brother and his wife in California. His wife and her family were immigrants from Croatia and this was a traditional family dish. Being from Chicago, I had many Slavic dishes in the past, but this was new to my taste buds.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The combination of the fish, the acids from the tomatoes and vinegar along with the creaminess and texture of the polenta was a taste experience that I newer forgot. Many years later I was lucky enough to have my brother's wife Vesna make this for us in my home.I think hers was even more delicious than I remember her mothers to be. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The beauty of this dish is you can use almost any seafood you like, even though traditionally it is made with a variety of rock fishes, sea bass, cuttle fish and regional bivalves.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I lost the orginal recipe years ago, but have made my own variety of this dish based upon memory and fish that I can get locally. I used Cod9 inexpensive and holds up well) Shrimp (I live in a the coastal town on the Gulf of Mexico) and Mussels. Feel free to experiment and add what you like.</div><div style="text-align: justify;"> </div><div style="text-align: justify;">I hope that your family enjoys this dish as much as I enjoy making this.</div><div style="text-align: justify;"><br />
</div><div class="plainText"><div class="ingredientTitle"> </div><div class="ingredientTitle"><b><span style="font-size: large;">Ingredients for Brodetto</span></b></div><div class="ingredientTitle"> </div><div class="ingredientItem"><ul><li>1 1/2 lbs of Cod fish</li>
<li>2 lbs of Mussels</li>
<li> 1 lb of white shrimp, cleaned and shells removed</li>
<li>1/4 cup of olive oil</li>
<li>1 medium onion, sliced and halved</li>
<li> a small bunch of fresh chopped parsley</li>
<li>29 oz can of Tomato Puree</li>
<li>2 14.5 oz cans of stewed tomatoes</li>
<li>4 cloves of garlic, pressed</li>
<li>32 oz of Vegetable stock (you can use fish stock if your prefer) </li>
<li>salt and pepper to taste</li>
<li>2 tablespoons of white vinegar </li>
</ul></div><br />
<b><span style="font-size: large;">Ingredients for Creamy Parmigiano-Reggiano Polenta </span></b></div><div class="plainText"><ul><li><span style="font-size: small;"> 32 oz of Chicken stock</span></li>
<li><span style="font-size: small;">1/2 cup of milk</span></li>
<li><span style="font-size: small;">1/2 cup of half and half</span></li>
<li><span style="font-size: small;">4 Tablespoons of unsalted butter </span></li>
<li><span style="font-size: small;">1 teaspoon of salt</span></li>
<li><span style="font-size: small;">1/2 cup of fresh grated </span>Parmigiano-Reggiano ( the real stuff, non of the fake!)</li>
<li>1 3/4 cups of yellow corn meal</li>
</ul><span style="font-size: large;"><b>Direction for Fish Stew </b></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"></span></span><div class="plainText"><ol><li>Cut the Cod fish into 2 inch pieces, clean the shrimp and mussels and set aside. </li>
<li>Chop the onion, and crush the garlic in a garlic press; Saute the onions and garlic in the olive oil and parsley. Add the salt and pepper and sweat till translucent.</li>
<li>Add tomato puree, stewed tomatoes, and Vegetable stock, let come to boil, then add in the Vinegar, reduce heat and let simmer for 20 minutes. </li>
<li>Add the seafood, bring back up to a boil and then reduce heat to a low simmer.It doesn't take long for seafood to cook, dish is down when Mussels open and shrimp have turned color. DO NOT OVER COOK</li>
</ol><span style="font-size: large;"><b>Direction for Polenta</b></span></div><div class="plainText"><ol style="font-family: inherit;"><li><span style="font-size: small;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">In Large saucepan bring chicken stock to a rolling boil.</span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span"> Add Salt.</span></span></span></li>
<li><span style="font-size: small;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Add Milk and half and half</span></span></span></li>
<li><span style="font-size: small;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Gradually pour in corn meal</span></span></span></li>
<li><span style="font-size: small;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Whisk constantly to avoid clumping, while stirring in butter</span></span></span></li>
<li><span style="font-size: small;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Reduce the heat to low and cook until mixture thickens.(10- 15 minutes)</span></span></span></li>
<li><span style="font-size: small;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span">Stir in </span></span>Parmigiano-Reggiano</span></li>
</ol><span style="font-family: inherit; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span"></span></span></span> <span style="font-size: small;">To serve,</span> spoon polenta into bowl about 1/3 of the way top remainder with fish stew.... make sure you spoon from bottom and get polenta with every bite!<br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"></span></span></div><div class="plainText"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_v6PBGPwiQsc/TUSwYcWxWgI/AAAAAAAAAsU/Be6V4zliYkw/s1600/DSC_1005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/_v6PBGPwiQsc/TUSwYcWxWgI/AAAAAAAAAsU/Be6V4zliYkw/s400/DSC_1005.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_v6PBGPwiQsc/TUSwX3sYO7I/AAAAAAAAAsM/jLyExfOKXj8/s1600/DSC_1003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://3.bp.blogspot.com/_v6PBGPwiQsc/TUSwX3sYO7I/AAAAAAAAAsM/jLyExfOKXj8/s400/DSC_1003.JPG" width="400" /></a></div><div class="plainText"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br />
</span></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_v6PBGPwiQsc/TUSwZWQrjuI/AAAAAAAAAsg/Fq74durtTlw/s1600/DSC_1008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://1.bp.blogspot.com/_v6PBGPwiQsc/TUSwZWQrjuI/AAAAAAAAAsg/Fq74durtTlw/s400/DSC_1008.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_v6PBGPwiQsc/TUSwaFVUBeI/AAAAAAAAAs0/udMlm8y0grs/s1600/DSC_1011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://2.bp.blogspot.com/_v6PBGPwiQsc/TUSwaFVUBeI/AAAAAAAAAs0/udMlm8y0grs/s400/DSC_1011.JPG" width="400" /></a></div><div class="plainText"><br />
</div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com3tag:blogger.com,1999:blog-553593342839515721.post-36726850355109292422011-01-28T22:31:00.000-05:002011-01-28T22:31:58.242-05:00Espresso MartiniHappy Friday!<br />
<br />
At the end of a long week, nothing helps to unwind better than a nice drink, I mean it's the weekend, who doesn't want to have a drink?<br />
<br />
One of my favorite drinks are Martini's and I have a collection of them that I make. This one is my version of one that Jen at the World Famous Cigar Bar makes.<br />
<br />
Simple, easy to make and delish!<br />
<br />
In a shaker add crushed ice, then pour:<br />
2 shots of Pinnacle Double Espresso Vodka<br />
2 Shots of Pinnacle Whipped Chocolate Vodka<br />
2 Shots of Kahlua<br />
2 Shots of Espresso<br />
<br />
Shake Well, pour into Martini glasses, top with Half and Half that has been frothed....enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_v6PBGPwiQsc/TUOG8_CaiQI/AAAAAAAAArI/Zo5f3grpGXY/s1600/DSC_1000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_v6PBGPwiQsc/TUOG8_CaiQI/AAAAAAAAArI/Zo5f3grpGXY/s400/DSC_1000.JPG" width="390" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_v6PBGPwiQsc/TUOG9QgMDvI/AAAAAAAAArQ/h-FbuGw4tk8/s1600/DSC_1002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_v6PBGPwiQsc/TUOG9QgMDvI/AAAAAAAAArQ/h-FbuGw4tk8/s400/DSC_1002.JPG" width="307" /></a></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com0tag:blogger.com,1999:blog-553593342839515721.post-11010941237037578582011-01-25T21:42:00.001-05:002011-01-25T21:44:56.562-05:00Ken's Lasagna<div style="text-align: justify;">Growing up in Chicago, I grew up with lot's of Italian friends and have probably ate at least twice my body weight in lasagna! The BEST lasagna I remember growing up came one one our my parent's friends, Jean Kirkpatrick.( with a name like that...NOT Italian!) I would always look forward to going to there home for Jena's lasagna and her chocolate mayonnaise cake with a hot fudge sauce topping.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I bugged Top Chef Fabio today for a recipe, but no luck. After watching his incredible gnocchi demonstration on Sunday I was inspired to make something Italian for dinner tonight.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This recipe is my own, but inspired by Jean Kirkpatrick. She always put cottage cheese in hers, and I remember always loving the flavor and texture it put into her lasagna that was different from all of my Italian friends. I always make LARGE quantities of homemade sauce when I make sauce, put usable amounts into freezer bags, and take out of freezer to use for times like tonight. Use you own homemade sauce for this, or if in a pinch, you can use a quality canned sauce like Barilla. My sauce was a roasted garlic an basil sauce</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ken's Easy Lasagna</div><div class="ingredients" style="margin-top: 10px;"><h3>Ingredients</h3><ul><li class="plaincharacterwrap">3/4 pound sweet Italian sausage or ground pork</li>
<li class="plaincharacterwrap"> 3/4 pound lean ground beef</li>
<li class="plaincharacterwrap"> 2 cloves garlic, crushed</li>
<li class="plaincharacterwrap"> 1 teaspoon Italian seasoning</li>
<li class="plaincharacterwrap">14 oz can of diced Italian tomatoes</li>
<li class="plaincharacterwrap"> 1 cup of diced peppers (I use red, yellow, and orange)</li>
<li class="plaincharacterwrap"> 1 1/2 teaspoon salt</li>
<li class="plaincharacterwrap">3/4 cup of Italian bread crumbs </li>
<li class="plaincharacterwrap"> 1/4 teaspoon ground black pepper</li>
<li class="plaincharacterwrap"> 4 tablespoons chopped fresh parsley</li>
<li class="plaincharacterwrap"> 15 lasagna noodles</li>
<li class="plaincharacterwrap"> 16 ounces ricotta cheese</li>
<li class="plaincharacterwrap"> 1 egg</li>
<li class="plaincharacterwrap">24 oz of small curd cottage cheese</li>
<li class="plaincharacterwrap"> 2 cups mozzarella cheese, shredded</li>
<li class="plaincharacterwrap">1/2 cup provolone</li>
<li class="plaincharacterwrap">1/2 cup grated Parmesan cheese</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><div class="directions" style="margin-top: 10px;"><h3>Directions</h3><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><ol><li><span class="plaincharacterwrap break"> In a large pan, cook sausage or ground pork, ground beef and garlic over medium heat until well browned. Drain. Stir in diced tomatoes tomatoes, Italian seasoning, bread crumbs, 1 teaspoon salt, pepper, and bell peppers. Simmer, uncovered, for about 15-20 minutes, stirring occasionally. Add 10-12 oz of your prepaid sauce.</span></li>
<li><span class="plaincharacterwrap break"> Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, cottage cheese, 1/4 cup of the Parmesan cheese 1/2 teaspoon salt. </span></li>
<li><span class="plaincharacterwrap break"> Preheat oven to 375 degrees F (190 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> To assemble, spread 1/2 cups of your pre-made sauce in the bottom of a 9x13 inch baking dish. Arrange 5 noodles lengthwise over sauce. Spread with 1/3 of meat sauce mixture, then top that with 1/3 of the ricotta cheese mixture. Top with a third of mozzarella and Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. </span></li>
</ol><span class="plaincharacterwrap break"> Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.</span> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_v6PBGPwiQsc/TT97yA-ay0I/AAAAAAAAAVs/Z-2_Godt6hM/s1600/DSC_0980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://3.bp.blogspot.com/_v6PBGPwiQsc/TT97yA-ay0I/AAAAAAAAAVs/Z-2_Godt6hM/s400/DSC_0980.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_v6PBGPwiQsc/TT97xWtTLoI/AAAAAAAAAVc/Ki7Q53iho7g/s1600/DSC_0983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://4.bp.blogspot.com/_v6PBGPwiQsc/TT97xWtTLoI/AAAAAAAAAVc/Ki7Q53iho7g/s400/DSC_0983.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_v6PBGPwiQsc/TT97y72ePNI/AAAAAAAAAV4/cjDOTvPrTSg/s1600/DSC_0995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="http://2.bp.blogspot.com/_v6PBGPwiQsc/TT97y72ePNI/AAAAAAAAAV4/cjDOTvPrTSg/s400/DSC_0995.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_v6PBGPwiQsc/TT97zT_zJZI/AAAAAAAAAWA/SF4qyHu4vAw/s1600/DSC_0991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://3.bp.blogspot.com/_v6PBGPwiQsc/TT97zT_zJZI/AAAAAAAAAWA/SF4qyHu4vAw/s400/DSC_0991.JPG" width="400" /></a></div><div class="directions" style="margin-top: 10px;"></div></div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com4tag:blogger.com,1999:blog-553593342839515721.post-24462309627642605572011-01-24T16:30:00.001-05:002011-01-24T16:33:09.279-05:00Chicken Corn Chowder<div style="text-align: justify;">Well continuing on the cooking something for a cold winters day, what could be heartier than a nice bowl of chowder? I'm not a big football fan, but yesterday the bear's was in the playoff's..had to watch, along with watch Top Chef Fabio Viviani's excellent web stream on making his killer gnocchi. I would highly recommend the Chef's website for recipes, and his blog with recaps about Top Chef. As a result, I wanted to make something simple, filled with flavor and easy to make.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">You could easily put clams, or just about any other seafood in here instead of the Chicken I use, to make a very hearty seafood chowder. I prefer chicken thighs for this dish, they are inexpensive, tender, and infuse this dish with a ton of flavor.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I do not use alot of salt in this dish, because I prefer the natural sweetness of the corn, cream and unsalted butter to really come through. I have tried this with the addition of red and orange bell peepers to simply enhance color, but be careful! Too many bell peepers and it becomes the overwhelming flavor.</div><br />
<h2>Ingredients</h2><span class="nocoupons" style="display: none;">nocoupons</span><br />
<ul><li class="ingredient">3-4 boneless, skinless chicken thighs, cut into small pieces.</li>
<li class="ingredient">1/4 cup good olive oil</li>
<li class="ingredient">1 large sweet onion, chopped</li>
<li class="ingredient">4-5 oz of Baby Bella mushrooms, sliced and cleaned </li>
<li class="ingredient">8 tablespoons (1stick) unsalted butter</li>
<li class="ingredient">1/2 cup flour</li>
<li class="ingredient">1 teaspoons kosher salt</li>
<li class="ingredient">1 teaspoon freshly ground black pepper</li>
<li class="ingredient">6 cups chicken stock or broth</li>
<li class="ingredient">4 medium-diced Yukon Gold potatoes unpeeled </li>
<li class="ingredient">5 cups corn kernels, fresh or frozen </li>
<li class="ingredient">1 cup of light cream</li>
</ul><h2>Directions</h2><div style="text-align: justify;">In a large stockpot over medium-high heat, cook the chicken and olive oil until the chicken is slightly browned, about 4-5-minutes. Reduce the heat to medium, add the onions and butter to the fat, and cook for 8-10 minutes, until the onions are translucent. Add the corn, and stir. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water, drain. (If using frozen corn you can skip this step.)</div><div style="text-align: justify;"><br />
</div><div></div><div style="text-align: justify;">Stir in the flour, salt, pepper and cook for 3 minutes. Add the chicken stock, mushrooms and potatoes, bring to a boil, and reduce hear, and simmer uncovered for 15 minutes, until the potatoes are almost tender. Add the light cream to the dish, and continue cooking another 10 minutes Serve hot with a nice hearty bread. (I served mine with a roasted garlic bread.) </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_v6PBGPwiQsc/TTz_0IAIlII/AAAAAAAAAUk/5FiE_EDurPo/s1600/DSC_0969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://4.bp.blogspot.com/_v6PBGPwiQsc/TTz_0IAIlII/AAAAAAAAAUk/5FiE_EDurPo/s400/DSC_0969.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_v6PBGPwiQsc/TTz_0_CcmTI/AAAAAAAAAUc/eQsos8fkO5Q/s1600/DSC_0965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="http://3.bp.blogspot.com/_v6PBGPwiQsc/TTz_0_CcmTI/AAAAAAAAAUc/eQsos8fkO5Q/s400/DSC_0965.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
Make sure you check out Chef Fabio's website!! http://fabioviviani.com/<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/04075352177475105948noreply@blogger.com0