Monday, May 31, 2010

Recipe Of The Day For Monday 5/31/10--Watermelon Barbecue Sauce

  • 1/2 cup watermelon juice
  • 1/2 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 2 teaspoons red pepper flakes

Preparation:

Stir watermelon juice, balsamic vinegar, brown sugar, soy sauce, oil, Dijon mustard, garlic, and pepper flakes together. Pour enough sauce over vegetables, chicken, pork, fish or shellfish to marinate. Cover and refrigerate several hours or overnight. Baste with additional sauce while grilling or broiling. Sauce not used for marinating or basting can be spooned over cooked vegetables and meats.

Yield: 1-1/2 cups

Per 2-tablespoon serving: 50 Calories, 7g carbohydrate, 1g protein, 2g fat, 0.2 dietary fiber, 378 mg sodium, 0.0mg cholesterol

Friday, May 28, 2010

Recipe Of The Day For Friday 5/28/10-Tangy Barbecue Chicken


Directions

Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minute

Food Lover's Garden: Grow Your Own Desserts

I saved the best for last!

Desserts
Find all your sweet fixings right out back.
Roses: Use Tradescant red rose petals to make homemade rose water and give desserts a subtle floral flavor and a pink color. Make sure to purchase a fully grown bush and toss a banana peel into the bottom of the planting hole; it'll act as a fertilizer. Rose petals and leaves don't like to be wet, so water the plant at ground level only.
Tip:To make your own rose water, pour boiling water over a packed cup of petals; chill the water overnight and strain the petals in the morning.
Raspberries: Try the thornless Canby variety. Buy and plant a fully grown bush, clear four feet of space around it and you'll enjoy years of raspberry harvests. The first summer's yield will be just enough to use as a garnish, but the following year, the bush will produce enough berries for a pie. You'll know the raspberries are ready to pick when they come off the stem easily; if you have to tug at the berry, it's not ripe.
Strawberries: Small strawberry plants quickly start producing fruit early in summer. Try a non-runner type, like alpines, which won't take over your garden floor. Use straw or pine needles as mulch to keep berries off the soil.
Lemons: Meyer lemons taste like a cross between an orange and a lemon, so they're less acidic and good for sorbets or lemon curd. Dwarf Meyer lemon trees can be grown in a 12-inchwide container. Bring the tree inside during winter, and its fragrant flowers will continue to bloom. Be patient: The trees yield only about three lemons the first season but twice as many the following year.
Mint Plant chocolate mint -- it's unbeatable in mint ice cream. Mint isn't picky; it will grow in sun or shade, as long as the soil is moist. It's also an aggressive herb, so keep it in check with regular pruning.

Wednesday, May 26, 2010

Hamburger With Double Cheddar, Grilled Vidalia Onion And Horseradish Mustard

  • 2 pounds freshly ground chuck
  • Salt and freshly ground black pepper
  • 8 slices white Cheddar, sliced 1/4-inch thick
  • 8 slices yellow Cheddar, sliced 1/4-inch thick
  • 8 hamburger buns
  • Horseradish Mustard, recipe follows
  • 8 leaves Romaine Lettuce
  • Grilled Vidalia Onions, recipe follows
  • Dill pickles, sliced
  • Ketchup

Directions

Preheat grill or a cast iron skillet to high.
Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.

Horseradish Mustard:

1/2 cup Dijon mustard
2 tablespoons prepared horseradish, drained
Whisk mustard and horseradish together in a small bowl.

Grilled Vidalia Onions:

  • 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

4 servings

Recipe Of The Day For Wednesday 5/26/10- Tangerine-Maple Glazed Chicken Thighs And Drumsticks

  • 5 tablespoons canola oil
  • 1 small red onion, coarsely chopped
  • 1 quart tangerine juice or tangerine-orange juice, not from concentrate
  • 4 sprigs fresh thyme
  • 1 tangerine or orange, zested
  • 1/4 cup pure maple syrup
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon coarsely ground black pepper, plus more for seasoning
  • 8 chicken drumsticks
  • 8 bone-in chicken thighs
  • Salt
  • 2 green onions, thinly sliced, for garnish
  • Grilled oranges and tangerines, for garnish

Directions

Heat the grill to medium-high.
Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.
Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

Tuesday, May 25, 2010

Food Lover's Garden: Grow Your Own Cocktails

Cocktails
Mix up summer drinks with these fresh herbs and veggies.
Celery: Try Tall Utah celery, which grows easily in planters and will taste great in a Bloody Mary. Harvest just the outer stalks at first; the inner stalks will continue to ripen and will be ready to pick within 14 days.
Lavender: Hearty Hidcote and Munstead lavenders are well suited for containers. Muddle 1 to 2 tablespoons of lavender and mix an aromatic drink with vodka, elderflower liqueur and a splash of lemon juice (be sure to double-strain). Lavender needs no love -- you can use poor soil, forget the fertilizer and skip the water, and it will still thrive and bloom twice a season.
Cucumbers: Marketmore cucumbers make a refreshing, slightly sweet addition to summer drinks; muddle one into a gin and tonic, or simply drop a few slices into ice water. Cucumber plants are prolific producers. Start just one in a whiskey barrel with a trellis, and you’ll have plenty of cukes all summer.
Lemon verbena: Add fragrant lemon verbena leaves to simple syrup, or rub one or two around the rim of a cocktail glass for a burst of flavor. Pick lemon verbena leaves in the morning, when they have the highest concentration of oil and are the most flavorful. Water the plant well, and it will grow until the first frost. Hang-dry extra sprigs to use throughout winter.
Mint: Spearmint is ideal for mojitos; it's not candy-sweet like peppermint. Try adding whole leaves to pitchers of iced tea or muddling them in individual glasses for a more intense flavor. It's fast growing, so it's best confined to containers. A 12-inchwide planter of mint will yield a generous bunch every week.

Monday, May 24, 2010

Bacon And Cheese Biscuits

  • 2 cups (500 ml) all-purpose flour
  • 1 Tbs (15 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1/2 tsp (2 ml) salt
  • 5 Tbs (75 ml) cold butter cut into small pieces
  • 1 cup (250 ml) buttermilk
  • 2-3 slices bacon, cooked crisp and crumbled
  • 1 cup (250 ml) grated Cheddar cheese
  •  
Combine the dry ingredients in a bowl and cut in the butter using

a pastry knife or a pair of dinner knives until it resembles coarse

crumbs. Add the buttermilk and stir just enough to form a ball.

Fold in the bacon and cheese. Drop heaping tablespoonfuls on

an ungreased baking sheet and bake in a preheated 450F (230C)

oven until golden brown, 10 to 12 minutes. Serve immediately.

Makes about 18 biscuits

Recipe Of The Day For Monday 5/24/10- Deep Dark Chocolate Cheesecake

  • CRUST
  • 24 Chocolate wafer cookies 1 9-ounce package
  • 1 tablespoon Sugar
  • 1/4 cup Butter melted
  • FILLING
  • 1 9.7 ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate chopped
  • 4 8-ounce packages Cream cheese room temperature
  • 1 1/4 cups Plus 2 tablespoons sugar
  • 1/4 cup Unsweetened cocoa powder (preferably Scharffen Ber
  • 4 large Eggs
  • TOPPING
  • 3/4 cup Whipping cream
  • 6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate chopped
  • 1 tablespoon Sugar
  • Bittersweet chocolate curls

Preparation

FOR CRUST: Preheat oven to 350 F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

FOR FILLING: Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water, cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

FOR TOPPING: Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. DO AHEAD Can be made 3 days ahead. Cover with foil and keep refrigerated.

Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

NOTE: If Scharffen Berger chocolate is unavailable, substitute another high-quality bittersweet chocolate.

Friday, May 21, 2010

Recipe Of The Day For Friday 5/21/10- Chicken With Broccoli

  • Marinate the chicken while you prepare the rest of the ingredients
  • 1 pound chicken breast (about 2 breasts), cubed
  • 3 scallions, whites only, thinly sliced on an angle
  • 2 cloves garlic, minced
  • 1-inch piece peeled fresh ginger, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon, plus 1 teaspoon cornstarch
  • 1 1/4 teaspoons salt
  • 1 tablespoon dry sherry
  • 1 tablespoon dark sesame oil
  • About 1/3 cup water
  • 3 tablespoons vegetable oil
  • 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
  • 3/4 to 1 teaspoon red chili flakes, optional
  • 1 tablespoon hoisin sauce
  • Garnish: toasted sesame seeds, optional
  • Serving suggestion: Jasmine rice

Directions

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.
The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?


Food Lover's Garden: Grow Your Own Stir Fry

Stir-Fry
Homegrown ingredients will make your wok really sizzle.
Bok choy: Plant baby bok choy, which grows quickly and has tender, sweet leaves that are tasty in a stir-fry. Bok choy is best grown from seed. Weed out seedlings that are maturing slowly to help the others sprout faster. Each seed will yield one bunch.
Eggplants: Japanese eggplants are virtually seedless and ripen a bit faster than the classic Italian variety. They're also less bitter, so you can throw them right into the wok without salting them first. They need a full season to grow; speed things up by skipping the seeds and starting with a well-formed plant.
Onions: Tender scallions are easy to grow and are ideal for quick-cooking methods like a stir-fry. You'll get only one scallion per plant or seed, so after you pick one, immediately cut off the white root end and set it back into moist soil: It'll regenerate within three weeks.
Peas: Plant sugar snap peas rather than traditional snow peas: Even after sugar snap peas are cooked, they retain a satisfying crunch, and they’re less stringy and papery than snow peas. Sugar snap peas grow to amazing heights, so outfit your plot with a six-foot-tall bamboo stake.
Bell peppers: Red, orange and yellow bell peppers are sweeter than the usual green variety. And they're a relative bargain: At the grocery store, brightly colored bell peppers are often much more expensive. Like eggplants, bell peppers take all summer to mature. To jump-start the process, avoid seeds and purchase small plants.

Wednesday, May 19, 2010

Recipe Of The Day For Wednesday 5/19/10- Chocolate Spiced Pork Chops

2 tablespoons firmly packed brown sugar
1 tablespoon Italian seasoning
2 teaspoons onion powder
1 1/2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1/2 teaspoon ground red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (1 1/2-inch-thick) bone-in pork chops
1 tablespoon vegetable oil

Directions

Preheat the oven to 350 degrees F.
In a large bowl, combine the brown sugar, Italian seasoning, onion powder, cocoa powder, garlic powder, paprika, red pepper, cumin, salt, and black pepper. Rub the mixture evenly over pork chops.
Add the oil to a large cast iron skillet over medium-high heat. Add the pork chops and cook for 3 minutes per side. Put the skillet in oven and bake the pork chops until cooked through, about 3 minutes.
Remove the skillet from the oven, transfer the chops to a serving platter and serve.
Servings: 4
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy

*I'm making these this evening. I'll post a review tomorrow and let you all know how they were.

Tuesday, May 18, 2010

Food Lover's Garden: Grow Your Own Snacks

Snacks
Preserve your produce at the end of summer and nibble on pickles all winter.
Dill: Fernleaf dill plants are more compact than the grocery store variety and last longer into the growing season. Keep dill separated from other herbs, especially fennel; it tends to cross pollinate, resulting in wacky hybrids.
Carrots: Scarlet Nantes carrots are sweet from top to tip and have barely any core, so they're ideal for pickling. They grow to about six inches; to get uniform-size carrots, sow seeds in a tightly packed line. Once the seeds sprout, weed out the stragglers, leaving one carrot every five inches.
Green beans: Haricots verts, the skinny French green beans, fit perfectly into standard canning jars. Wait until evening temperatures are solidly in the 60s before sowing these seeds, which won't withstand cold nights. Once it's hot out, the beans grow quickly.
Cucumbers: Versatile medium-size Kirby cucumbers are great in most dill or bread-and-butter pickle recipes. Pick cucumbers during chilly morning hours (hence the saying "cool as a cucumber"), and make sure to harvest when they're uniformly green, before they turn yellow on the vine.
Green tomatoes: Evergreen tomatoes are medium size, firm and considered to be the best-tasting green tomato around. They’re also delicious fried or on a sandwich. As with all tomato plants, you should use a six-foot wooden stake for support.

Monday, May 17, 2010

Recipe Of The Day For Monday 5/17/10-Dagwood Sandwich

  • 1/3 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon minced garlic
  • Pinch Essence, recipe follows
  • 10 thick slices white sandwich bread
  • 1/4 pound sliced pepperoni
  • 1/4 pound thinly sliced Swiss cheese
  • 1/2 pound thinly sliced turkey breast
  • 1/4 pound thinly sliced provolone
  • 1/2 pound thinly sliced roast beef
  • 1/4 pound thinly sliced mild Cheddar
  • 1/2 pound thinly sliced pastrami
  • 1/4 pound thinly sliced pepper jack cheese or Monterey jack if pepper jack is too spicy
  • 1/2 pound sliced salami
  • 5 pieces thick-cut bacon, cooked crisp and halved
  • 1 medium tomato, cut into thin slices (about 5)
  • 10 whole green leaf lettuce leaves, washed, patted dry, and stem end removed
  • 3 red cherry tomatoes
  • 3 small pickle slices
  • 3 long metal skewers
  • Potato chips, accompaniment

Directions

Combine mayonnaise and mustard in a small bowl. Season with chopped garlic and Essence.
Arrange 5 bread slices on a large cutting board. Spread 2 tablespoons of the mayonnaise mixture evenly on each slice.
Layer the meat and cheeses evenly among the bread slices in this order: pepperoni, Swiss, turkey, provolone, roast beef, cheddar, pastrami, pepper jack, and salami. (Fold the meats so that the sandwiches will stack evenly on top of each other.) Top each of the sandwiches with tomato slices and the remaining bread slices.
Spread about 1 tablespoon of the mayonnaise mixture on top of each sandwich and lay 2 bacon halves on top of each sandwich.
Place 1 cherry tomato and 1 pickle slice through each skewer.
Carefully build the Dagwood Sandwich by stacking all 5 sandwiches on top of each other. Separate the sandwiches by placing 2 lettuce leaves in between.
To keep the sandwich tower from falling over, fit the skewers into the sandwich tower all the way through the center. To serve, pull off the desired amount of bread, meat and cheese, and serve with potato chips on the side.



  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

Sunday, May 16, 2010

Food Lover's Garden: Grow Your Own Tacos

Lettuce:Plant romaine, which is nice and crunchy in tacos and surprisingly easy to grow. Just position the lettuce near tomatoes or other tall-growing plants to provide some shade and to keep the leaves from wilting in warm weather. And be sure to keep the soil evenly moist.
Chiles: Jalapenos are a gardener's delight: Given full sun, a single pepper plant will produce a bumper crop. They don’t need a lot of space; they tend to grow in small, tightly knit formations. If you plant hotter habaneros, wear gardening gloves when tending and picking: The oils can burn your skin and eyes—ruining a perfectly nice day in the garden.
Cilantro: Slow Bolt cilantro withstands heat better than typical cilantro. The herb grows quickly from seed and goes to seed just as fast -- about three weeks. It won't last long under a hot summer sun, so sow a few seeds or plants each week.
Tomatillos: Sweet green tomatillos are great for salsa verde: Broil a few, chop, and mix with onions, garlic, adobo sauce and cilantro. You’ll know they’re ready to harvest when
the papery husks split open.
Growing tip: Unless noted, all plants need 6 to 8 hours of sun each day and a thorough watering every 3 to 4 days.

Friday, May 14, 2010

Food Lover's Garden :Grow Your Own Pizza

Pizza
Finish a homemade pizza with toppings straight from your backyard.
Chives: Once planted, chives return year after year, so you'll always have some to sprinkle on pizza come summer. Garlic chives add nice, subtle garlic flavor. The plant’s white flowers are also edible.
Basil: The newer compact basil Summerlong doesn't get as leggy as the traditional Genovese variety. Snip off any flower buds before they bloom to keep the leaves tender.
Tomatoes: Grow romas instead of the classic beefsteak variety: They're sweeter and better for making tomato sauce. And plant some Sun Gold cherry tomatoes, too. They'll add color to your garden -- and your pizza. Avoid buying plants that already have flowers or fruit: They're too mature and might not adjust to your soil.
Arugula: Plant the Sylvetta variety, which has extra-peppery flavor. Like all arugula, it grows easily from seed; the first batch will be ready to harvest in about 35 days. Don’t waste time picking it leaf by leaf -- cut off the top two-thirds of the plant, and new leaves will appear in two weeks.
Oregano: Try the spicier Greek type: It thrives in a dry, sunny location. The plants will keep growing until the first frost and sometimes even into winter. One or two plants will produce more than enough herbs for the season.

Recipe Of The Day For Friday 5/14/10-Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish





  • 6 skinless boneless chicken breast halves (2 1/2 lb)







  • 4 large yellow bell peppers







  • 2/3 cup blanched slivered almonds, toasted







  • 1 garlic clove







  • 1 1/2 tablespoons chopped fresh jalapeño including seeds







  • 1 cup chopped fresh cilantro







  • 1/4 cup mayonnaise







  • 3 tablespoons fresh lime juice







  • 3 tablespoons sour cream







  • 1 teaspoon salt







  • 12 slices good-quality whole-wheat sandwich bread








  • 6 skinless boneless chicken breast halves (2 1/2 lb)







  • 4 large yellow bell peppers







  • 2/3 cup blanched slivered almonds, toasted







  • 1 garlic clove







  • 1 1/2 tablespoons chopped fresh jalapeño including seeds







  • 1 cup chopped fresh cilantro







  • 1/4 cup mayonnaise







  • 3 tablespoons fresh lime juice







  • 3 tablespoons sour cream







  • 1 teaspoon salt







  • 12 slices good-quality whole-wheat sandwich brea








  • 6 skinless boneless chicken breast halves (2 1/2 lb)







  • 4 large yellow bell peppers







  • 2/3 cup blanched slivered almonds, toasted







  • 1 garlic clove







  • 1 1/2 tablespoons chopped fresh jalapeño including seeds







  • 1 cup chopped fresh cilantro







  • 1/4 cup mayonnaise







  • 3 tablespoons fresh lime juice







  • 3 tablespoons sour cream







  • 1 teaspoon salt







  • 12 slices good-quality whole-wheat sandwich brea





    • 6 skinless boneless chicken breast halves (2 1/2 lb)
    • 4 large yellow bell peppers
    • 2/3 cup blanched slivered almonds, toasted
    • 1 garlic clove
    • 1 1/2 tablespoons chopped fresh jalapeño including seeds
    • 1 cup chopped fresh cilantro
    • 1/4 cup mayonnaise
    • 3 tablespoons fresh lime juice
    • 3 tablespoons sour cream
    • 1 teaspoon salt
    • 12 slices good-quality whole-wheat sandwich bread

    Preparation

    Roast chicken:
    Preheat oven to 375 degrees. Season chicken breasts with Kosher salt and pepper. Place on baking pan and roast 25-30 minutes are until cooked through
    Roast bell peppers:
    Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
    When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
    While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
    Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper. 
    Makes 6 servings
    Cooks' notes: ·Chicken can be poached (but not sliced) 1 day ahead and chilled, covered.
    ·Bell peppers can be roasted, peeled, and sliced 1 day ahead and chilled, covered.
    ·Relish can be made 1 day ahead and chilled, its surface covered with plastic wrap.

    Tuesday, May 11, 2010

    Recipe Of the Day For Wednesday 5/12/10-Popcorn Chicken

    Ingredients:
    ½ teaspoon of powdered sugar
    ½ teaspoon of freshly ground pepper
    ¼ teaspoon of salt plus
    1/8 teaspoon of onion powder
    2 egg whites
    2 tablespoons of milk (fat-free)
    3/4 cup of Panko bread crumbs
    And olive oil spray for greasing
    For sprinkling you will require freshly ground pepper and salt


    Directions:
    Method
    First step is to preheat the oven to 475°F, next lightly spray a nonstick baking sheet with olive oil spray and set it aside.

    Now place the chicken piece on a cutting board and cover it with a sheet of waxed paper. Now using the smooth side of a meat hammer, pound the chicken piece to a uniform thickness of about quarter of an inch. Now uncover the piece of the chicken and cut it into 24 to 25 even sized pieces.

    Take the flour, sugar, ½ teaspoon pepper, ¼ teaspoon salt, and the onion powder and mix it well place the mixture in a bowl now add the chicken pieces and coat the chicken pieces well with the flour mixture and set it aside.

    Now in a small bowl mix the egg whites and the milk. Beat the mixture with a fork until it becomes smooth. Next is take the full quantities of the bread crumbs and place it on a small sheet of waxed paper and keep it next to the egg-milk mixture.

    Taking one at a time, dip the flour coated chicken pieces into the egg-milk mixture making sure to coat the chicken piece completely and allow the excess coating to drip off. Now dip the coated chicken piece into the bread crumb to coat it completely by turning it on both sides in the bread crumb. After you are done with all of the chicken pieces dip a second time into the egg-milk mixture and the bread crumbs. After you are through with the process place the chicken pieces on the nonstick baking sheet prepared earlier making sure that they're not touching each other, now spray the chicken pieces with olive oil spray lightly and season lightly to taste with salt and black pepper.

    Bake the chicken pieces for 5 minutes and flip the chicken pieces. Again bake for 5 to 7 minutes. KFC usually does not bakes the chicken pieces instead they pressure fry them. If you have the arrangement for the pressure frying then you may enjoy this recipe in much better way.

    Conquering My Sugar Addiction

    I have a really big addiction to sweets. I don't use the word addiction lightly. I have been trying to give up dairy, sugar and wheat for more than a year. It's never a slice of bread or a yogurt that causes me to falter. It's always a cookie. Or a piece of dark chocolate. Or Cookies and Cream Ice Cream. Or pie. Or...well you get the picture. I've joked about having a sweet tooth. But as I get older, I'm learning that my sweet tooth can have dire consequences. Two people in my family have Diabetes. One has taken very good care of themselves with diet, medication and regular doctor appointments. The other has not and now they are suffering the consequences. I don't want to get to the point where I have to deal with being Diabetic so I am diligently seeking to overcome my addiction. Here are some tips I'm doing to start implementing. If you're struggling with an addiction to sugar, maybe they will help you as well.

     Add self care. Before you attempt to eliminate anything from your life – even something negative, such as food addiction – it’s important to add to your life, so that you are operating from an overflow, not a deficit. Eliminating sugar will create a vacuum; better to fill it with something positive – self-care – than something negative – self-sabotage. Have a good book to read, to fill the hours you might have spent eating ice cream in front of the TV; take on a hobby instead of baking.

     Treat yourself like you’re in detox. The first week of sugar abstinence is hard, when the cravings are at their most powerful. Be kind to yourself: this is not the time to tackle a large project, to implement lots of changes, or to work overtime. Why do people go to a spa when they’re detoxing? Because they need extra support. Likewise, give yourself extra support. Go to bed earlier. Take naps. Cook simple meals (and don’t make the same mistake I did: don’t cook meals for your family that have ingredients in them that you are trying not to eat. Don’t make sugar abstinence any harder than it needs to be.) Spend time in prayer and meditation. Call on others for support and encouragement.
     
     Just start over whenever you slip and fall. You don’t have to wait until the next morning, or succumb to the thinking that says, “I’ve blown it; I might as well have some brownies to go with it,” when you slip up and eat sugar. Giving up sugar is hard. It’s ingrained in our holidays, in our meals, in our society. Be kind to yourself when you mess up, and get right back on track. Create a positive affirmation to use: “I am resilient,” or “I am starting over,” when you make a mistake. Have some protein, make a cup of mint tea, and brush your teeth. Then remove yourself from your food source: take a walk, call a friend, go outside, go to the library. Do something to change your environment so you can switch gears. Be mindful that there are 3 stages to healing a sugar addiction. What stage are you in?
     
     Forgive yourself. I felt terrible shame about my sugar addiction. Releasing that shame was like lifting an enormous weight off my psyche. We are all imperfect. If you have food issues, offer yourself self-acceptance. All those times you gorged on sugar? Recognize that you were doing the best you could, and that as you know better, you can do better. Sugar addiction is not a character defect; it’s a symptom of a lack of self-care skills. Most of us aren’t taught how to care for ourselves in healthy ways, which is why we seek comfort in food. The good news? Healthy self-care can be learned. It’s something you get to practice, everyday.

    Know all the sneaky names for sugar. Read food labels and get rid of condiments, sauces, and dressings with sugar in them. Learn to make condiments and dressings with out the sugar.

    Eat fruit. Fruit is a great way to eat something sweet, and control calories. Just stay away from dried fruit or sweetened fruit.

    Avoid artificial sweeteners. These are just a crutch. They keep you from learning to enjoy the natural sweetness of real food. There are also studies that show that they can make you crave sugar, not to mention the studies that show other dangerous health effects like cancer. 

    Eliminate the white stuff. White flour, white rice, and white potatoes. These have the same affect on blood sugar as sugar, and this will make sugar harder to kick. These foods keep you on the insulin- low blood sugar cycle

    Avoid juice. Even 100% juice is sugar water in disguise. Drink water, and if you must, only a splash of juice for flavor. 

    Try stevia. Stevia is an herb that is very sweet and has a slight licorice flavor. While it is a stretch to make a whole dessert with stevia, it is great in coffee and on cereal. It may take some getting used to, but it is way better than loading your food with sugar or known toxic chemicals.Tip: Look for stevia in the dietary supplement section. It will not be with the sweeteners

    Learn to use honey. If you really need a sugar fix, eat some honey. Learn to cook with it. Learn how to drizzle it in thin steams. It is very high in sugar but, has other benefits that sugar does not and it is all natural.Tip: Buy honey local to your area. The local pollens the bees use to make the honey could help prevent some seasonal allergies. 

    Limit alcohol. Alcohol is made from sugar. It acts like sugar in the body. Especially when you first are trying to kick sugar stay away from any alcoholic beverages.

    Bring a low sugar dessert to share. Temptations are everywhere. Show others how delicious a low sugar life style can be.

     Keep it out of the house. Do not temp yourself with your child's pop tarts or your husband's ice cream. Tell your family what you are doing and then put your foot down. It is hard enough with out sweets calling your name all day long.

    Eat sweet potatoes, red potatoes, and brown rice with meals. These are the foods to replace the white foods with. Sweet potatoes make a yummy dessert with a little yogurt. Steam small red potatoes or some brown rice to eat with dinner. If time is an issue, cook these items ahead of time.

    If you must eat sweets, eat them after meals. After meals sugar has less of an effect on blood sugar. You will be less likely to crash and crave more later.

    Patty Melt

    • 10 thin slices sweet onion
    • 2 tablespoons butter, softened, divided
    • 1/2 pound lean ground beef (90% lean)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 slices rye bread
    • 2 tablespoons Thousand Island salad dressing
    • 2 teaspoons prepared horseradish
    • 2 slices process American cheese or Swiss cheese

    Directions

    • In a large nonstick skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm.
    • Shape beef into two oval patties; sprinkle with salt and pepper. In the same skillet, cook patties over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160 and meat juices run clear; drain. Remove and keep warm.
    • Spread remaining butter over one side of each slice of bread. Place in skillet, buttered side down, and toast until lightly browned.
    • Combine salad dressing and horseradish. On two slices of toast, layer a slice of cheese, a beef patty, half of the onion and dressing mixture. Top with remaining toast. Yield: 2 servings.
    Nutrition Facts: 1 sandwich (prepared with reduced-fat butter and reduced-fat salad dressing) equals 516 calories, 24 g fat (11 g saturated fat), 108 mg cholesterol, 1,278 mg sodium, 43 g carbohydrate, 5 g fiber, 32 g protein

    This looks so good! I can't wait to try it. I'll let you all know how it turns out.

    Sunday, May 9, 2010

    25 Household Uses For Vinegar

    The cleaning aisle at just about any grocery store is stocked with a dizzying array of options—and when it comes down to it, there are a lot of expensive, toxic, superfluous products crowding the market. Chances are, you already have one of the best, all-purpose cleaning agents in your pantry: white vinegar. As noted earlier, vinegar actually works as a great laundry booster, stripping away the chemical build-up that detergent leaves behind (and gets rid of clingy odors in the process). And beyond that, there are tons of other applications for the stuff around your home. Here, from vinegartips.com and frugalfun.com, 25 ideas for making the most of vinegar:
    1. Deodorize the sink: Pour 1 cup baking soda, followed by 1 cup hot vinegar, down the drain. Let sit for at least 5 minutes, then rinse with hot water.
    2. Deodorize the garbage disposal: Make ice cubes out of vinegar. Run the disposal with a few vinegar ice cubes and cold water.
    3. Clean countertops: Wipe down surfaces with a rag dipped in vinegar.
    4. Clean the fridge: Use a mixture of half water, half vinegar to wipe down the interior shelves and walls.
    5. Remove soap build-up and odors from the dishwasher: Once a month, pour 1 cup of vinegar into an empty dishwasher and run the machine through its entire cycle.
    6. Bust oven grease: If you’ve got grease spots on the oven door, pour some vinegar directly on the stains, let it sit for 15 minutes, and wipe away with a sponge.
    7. To make old glassware sparkle: To get rid of the cloudy effect, wrap a vinegar-soaked towel around the glass and let it sit. Remove and rinse with hot water.
    8. Get rid of lime deposits on your tea kettle: Fill the kettle with vinegar and let it bowl. Allow it to cool, and rinse with water.
    9. Remove stains in coffee cups: Create a paste using of equal parts vinegar and salt (or in lieu of salt, baking soda) and scrub gently before rinsing.
    10. Treat Tupperware stains (and stinkiness): Wipe the containers with a vinegar-saturated cloth.
    11. Remove stains on aluminum pots: Boil 1 cup vinegar and 1 cup water.
    12. Deter ant infestations: Spray outside doorways and windowsills, and anywhere you see a trail of critters.
    13. Clean can openers: Scrub the wheel of your can opener with vinegar using an old toothbrush.
    14. Remove stickers or labels: Cover the sticker with a vinegar-soaked cloth. Let it sit overnight—it should slide right off by morning.
    15. Shine porcelain sinks: A bit of vinegar and a good scrub should leave them sparkling.
    16. Clean grout: Pour on some vinegar, let it hang out for a few minutes, and buff with an old toothbrush.
    17. Clean the shower door: Spray them down with vinegar pre-shower, or post (after you’ve squeegeed the glass) to remove hard water deposits.
    18. Clean a grimy showerhead: To get rid of scum, fill a Ziploc with ½ a cup of baking soda and 1 cup vinegar and tie it around the showerhead. Let it sit for an hour, until the bubbling has stopped. Remove the bag and run  the shower.
    19. Make a toilet sparkle: Pour in a cup or two of vinegar and let it sit there overnight before scrubbing with a toilet brush.
    20. Polish linoleum floors: Add 1 cup of vinegar for every gallon of water you use to wash the floor.
    21. Clean paintbrushes: Soak paintbrushes for an hour before simmering them on the stove to remove hardened paint. Drain and rinse.
    22. Clean grills: Spray vinegar on a ball of tin foil, then use it to give the grate a firm scrub.
    23. Disinfect wood cutting boards: Wipe down wood boards with a wash of vinegar.
    24. Clean the microwave: Fill a microwave-safe bowl with 2 cups water and ½ cup vinegar. Heat it on full power for 3-4 minutes until it comes to a boil. Keep the door closed for a few minutes longer to let the steam fill the microwave, loosening the grime. Remove the bowl (carefully!) and wipe down interior walls with a sponge.
    25. Polish patent leather accessories: Give them a rub with a vinegar-soaked cloth. Buff with a dry cloth.

    Recipe Of The Day For Monday 5/10/10-Hummingbird Cake

    • Unsalted butter, for greasing
    • 2 3/4 cups all-purpose flour, plus more for dusting
    • 1 cup pecan pieces
    • 3 ripe bananas, chopped
    • 1/2 cup finely chopped fresh pineapple
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon freshly grated nutmeg
    • 1/2 teaspoon ground ginger
    • 1 1/4 teaspoons baking soda
    • 1/2 teaspoon salt
    • 3 large eggs, at room temperature
    • 1 3/4 cups granulated sugar
    • 1 cup vegetable oil

    For the Frosting:

    • 2 packages cream cheese (8 ounces each), at room temperature
    • 12 tablespoons unsalted butter, cubed, at room temperature
    • 2 cups confectioners' sugar
    • 1 tablespoon finely grated lemon zest
    • 1 teaspoon vanilla extract

    Directions

    Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
    Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
    Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
    Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
    Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
    Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.