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Monday, September 9, 2019

Keto Trail Mix


Nutrition: 121 calories, 12 g fat (3 g saturated), 17 mg sodium, 2 g fiber, 1 g sugar, 2 g protein

Makes 12 servings
Ingredients
1 tsp coconut oil or butter
1 cup macademia nuts, pecan halves, or walnut pieces
1/3 cup shelled raw pumpkin seeds (pepitas) or raw sunflower seeds
1/2 tsp Berbere spice blend* (see note below)
1/8 tsp sea salt
3 Tbsp cacao nibs
1/2 tsp hemp, flax, or chia seeds

How to Make It
In a medium saucepan, melt coconut oil over medium-low. Stir in nuts and pepitas. Cook and stir 2 minutes. Sprinkle with berbere spice blend and salt. Cook and stir 1 to 2 minutes more or until nuts and pepitas are just starting to turn golden brown.
Remove pan from heat. Stir in cacao nibs and hemp seeds. Turn out onto a clean paper towel and cool completely. Store in an airtight container for up to 2 weeks.

Berbere spice blend is an Ethiopian seasoning made from a mix of dried red chile peppers and spices such as cardamom, coriander, cloves, allspice, fenugreek seeds, peppercorns, garlic, paprika, and cinnamon. You can find it at a spice store or in the spice aisle of a grocery store. Or substitute 1/4 teaspoon each of ground cinnamon and ground ginger, plus a pinch of cayenne pepper. Or try five-spice powder or garam masala spice blend.



Sunday, September 8, 2019

Musselman's 100% Fresh Pressed Apple Cider





Apple Fritters


Ingredients

16 small apple fritters:

2 large or 3 small Granny Smith apples, peeled, cut in 1/4-inch pieces cook apples in 1 tablespoon butter 1/2 cup brown sugar cook apples until tender and set a side.

BATTER

2 cups self-rising flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg
1/2 cup sour cream
1/4 cup granulated sugar
4 tablespoon melted butter
1/2 cup buttermilk, or as needed
and blend together add apple mixture blend all together until thick

drop mixture in hot oil cook until brown on both sides and add glaze on top

Saturday, September 7, 2019

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Flat-Bottom Wok, 10-inch, Black



Tender Chuck Roast Mushrooms Broccoli Stir-Fry


Ingredients

1/2 teaspoon garlic powder

3 tablespoons cornstarch, divided

2 tablespoons plus 1/2 cup water, divided

1 pound cooked boneless beef chuck roast, cut into thin 2-inch pieces

1/4 cup soy sauce

2 tablespoons brown sugar

1 teaspoon ground ginger

2 tablespoons canola oil, divided

4 cups fresh broccoli florets

1 1/2 cups mushrooms

1 small onion, cut into thin wedges

Hot cooked rice

Directions

Mix garlic powder and 2 tablespoons each cornstarch and water; toss with beef. In a small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth.
In a large skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms stir-fry roast beef , 2-3 minutes. Remove from pan.
In same pan, stir-fry broccoli and onion in remaining oil over medium-high heat until crisp-tender, 4-5 minutes. Stir soy sauce mixture; add to pan. Cook and stir until thickened, 1-2 minutes. Return beef to pan; heat through. Serve with rice.

Wednesday, August 28, 2019

McCormick Ground... CAYENNE PEPPER



POPEYE'S CHICKEN SANDWICH COPYCAT RECIPE


POPEYE'S CHICKEN SANDWICH COPYCAT RECIPE

INGREDIENTS
1
chicken, with skin cut up (Popeye's uses Tyson brand)
1
teaspoon white pepper
1
tablespoon cayenne pepper
1
tablespoon salt
1
tablespoon Tabasco sauce
6
cups vegetable oil
2⁄3
cup all-purpose flour, sifted
2
teaspoons paprika
3
eggs
1⁄2
cup milk
DIRECTIONS
Mix all ingredients except the oil, flour, paprika, and eggs & milk, marinate overnight in an airtight container.
In a large bowl, combine flour, salt, peppers, and paprika.
Break the eggs into a separate bowl and beat until blended slowly adding the milk AND HOT SAUCE.
Dip each piece of chicken into the egg and milk mixture, then coat generously with the flour.
Once the chicken is coated, place on a rack to allow the pieces to dry, 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
To fry, heat oil in dutch oven or deep fryer to medium. Place the chicken pieces in the oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
When the pieces finish cooking, they should be removed and placed on a paper towel to allow grease to drain.

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Monday, August 26, 2019

Yardley London Scented Talc

Stuff Bell Peppers



Ingredients

5 bell peppers , large about 12cm/4.5" tall (Note 1)
1 tbsp olive oil
1 onion , chopped (brown, white, yellow)
3 garlic cloves , minced
350g/ 12 oz ground beef (mince), lean
1/4 cup tomato paste
1 1/4 cups (315 ml) chicken broth/stock , low sodium
1/2 cup white rice , long or medium grain, raw (Note 2)
1 cup corn kernels (Note 3)
1 cup green onions , finely sliced (or red onion)
1 1/2 cups (150g) mozzarella , shredded
1/2 cup (125 ml) water

Mexican Spices:

1/2 tsp cayenne pepper
1 tbsp dried oregano
2 tsp cumin

2 tsp coriander
1.5 tsp onion powder
3/4 tsp salt

For serving (optional):

Guacamole (Note 5 Quick Guac)
Sour Cream
1 tbsp fresh coriander/cilantro , finely chopped
Instructions
Preheat oven to 350F.

Hollow Peppers:

Using a small knife, cut around the top of the bell peppers at downwards 45 degree angle. Remove top, empty seeds. If capsicum bottoms aren't quite level, cut so they'll sit flat. (Be careful to cut off as little as possible so you don'' accidentally cut a hole in the bottom.)
Place peppers in a baking dish that will fit them snugly

Filling:

Heat oil in a large skillet over high heat,
Add onion and garlic, cook for 2 minutes.
Add beef and cook, breaking it up as you go, until it's all changed from pink to brown.
Add Spices, stir through. Then add Tomato paste and cook for 1 minute.
Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low.
Cook for 13 - 15 minutes until rice is JUST cooked - mixture should be fairly loose still at this stage, not thick and stodgy (see video).
Stir in green onion.

Fill & Bake:

Spoon half the filling into the prepared capsicums.
Top with half the cheese, then fill to top with remaining beef rice.
Place capsicum lids back on, pour 1/2 cup water into the pan.
Cover tightly with foil, bake 45 minutes.
Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.

Wednesday, August 21, 2019

Zapp's Spicy Potato Chips


New Orleans Style Fired Chicken Gizzard Po-Boy Sandwich



If you like gizzards, these are tender and delicious.1 pound chicken gizzards salt and pepper to taste

Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours.

Po Boy Sandwich
1 loaf France bread
Tomatoes
Pickles
Red onions
slaw mix
Mayonnaise
Mustard
Garlic
Cooked Chopped Egg
Tomato Juice
Black Pepper and salt

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