http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html
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WATCH: A Message From the Future
Buffalo Bufallo Burgers
We have been suffering from a heat wave and after the 5th day of over 92+ degree temps we decided to forgo our normal Sunday walk at the Wrentham Mall which is one of those out-door discount malls, flat and if you walk all the lanes is a one mile walk. Yesterday we did the Natick Mall this is a good one inside and if you do top and bottom is 2 miles. Yep we both like to walk but with the temps and humidity the way it has been we also like to be comfortable. Early in the week Vermont and NH were much cooler and no humidity and we did go to Nebo’s new location which was right on the water front so while we waited for them to open we sipped wine and gazed out over the harbor enjoying the cool breeze but most especially the smell of salt air. Anyway before I drift to far from my point we decided today to go to Solomon mall but half way there I asked why not Wegman’s it is huge and a bet just about 1 mile if we did all the isles, besides we needed a few things. I ask you what weekend is a weekend without visiting at least 3 grocery stores each with their own specialties. As we walked picking up this and that we saw the ground buffalo still at $7.399 for a 1lb package all the other stores were at $9.99 so I figured we would use at some point. Oh I was right the walk was just over 1 mile. Tonight just before the thundered and rain rolled in I quickly made some patties roasted some corn and prepared dinner. I was not going to post this but it came out so good I decided it was a keeper for me, hence not a lot of pictures.
Ingredients
- 1 lb ground buffalo
- Salt and pepper to taste
- 2 tablespoons bread crumbs, you could use some crunched us puffed brown rice
- Some slice Jalapeno that I diced
- 1 tablespoon of the Jalapeno juice from jar.
- Small amount of smoked maple cedar to melt on burgers
Roasted Corn salad – I have made this before but every time it is different here is another version
- 1 can black beans drain
- 1 Red bell pepper chopped into bean size pieces
- 1 Yellow or orange bell pepper chopped into bean size pieces
- Salt and pepper
- Jalapeno rough chopped
- 2 teaspoons juice from Jalapeno jar
- 1 tablespoon or so of 18 year old balsamic vinegar
- Chopped fresh cilantro
- 2 ears of grilled corn
How
Burgers
Combine all ingredients and mix well set aside and let sit
I added the breadcrumbs because it is a leaner meat and the bread crumbs help retain some moisture
Form 4 patties
Grill on preheated oiled grill for about 4-5 minutes
Flip top with the cheese continue to cook 4-5 minutes
Take off grill and cover loosely let sit 4-5 minutes
Roasted corn salad.
Shuck the corn rub with olive oil put on grill turning occasionally until the corn is slightly charred in spots.
Set aside until cool enough to hold.
In the meantime chop the peppers and combine all ingredients
I like to take a small cup inverted in the middle of the bowl place the con bottom down and cut the kernels off the cobb with a sharp knife following the cob. This way they fall into the bowl. Now combine mix completely. You can server right away of refrigerate and the flavors should come together. I say why wait that’s what left overs are for.
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BBQ Oven Baked Rib for Gloria
A long time ago I had to stop eating fatty foods they started to do a number on my stomach. A few things made me decide to go for it this year, 4th of July with Lyn asking what are we going to BBQ and Gloria who recently found my site and wanted to know if I had any good rib recipes. To be truthful the last few times I made them I bought the precooked and just reheated, added my own sauce and there you had it quick and easy but I used to cook these and still had the how in my head. Last year I won a contest with my pulled pork and root beer BBQ sauce so I still have it in me. Then Wholefoods had St. Louis Style ribs on sale and I grabbed a slab, gave it a rub down and let it sit in the frig until yesterday. Cooking ribs are relatively easy just time consuming that being said there is a true art to cooking the perfect rib and I am still trying to master that I lift my smoker lid to all those that have satisfied my taste bud in my travels. I remember the road trip my brother and I took bringing Mom and Dad’s car down to Florida for them we had ribs all the way down each a different taste treat. I have to say there was a gap of eating ribs for me after that trip.
Ingredients
- 1 Slab of St Louis style ribs about 2 lbs.
- Rub – had a can of smoke house rub
How:
Remove the white membrane from the bone side of slab peeling it off with your hands (optional)
If you did not remove the membrane poke several holes in the bone side
Liberally apply the rub of your choice to all sides and give it a good rub, wrap in plastic wrap and refrigerate at least 8 hours, I prefer 24+ in this case it was 48 hours.
I take two sheets of aluminum foil and join along the sides to make one large one, repeat and lay the 2nd on top.
Place the slab meat side down and fold the tinfoil to make an air tight package. Place on a cookie sheet and bake at 225 to 250 for around 2 hours – until tender and the meat is pulling off the end of bones.
Remove from oven, open foil and drain the liquid.
Now brush BBQ sauce of your choice on all sides, you don’t need a lot.
Here you can either turn heat up to 350 and cook for about 20-35 minutes or as I did move the slab to the cool side of the gas or gas grill and cook flipping once or twice for about 10-20 minutes
I cut the slab in half before the grilling, making it easier to flip and remove.
I was grilling some swordfish also and one of the apple smoke chip cans smoking away. (Drives the neighbors up wind crazy)
Remove cover loosely with aluminum foil and let sit for about 5 minutes, goes for the swordfish also.
Server up take a snap chat and send to you Mike and Laurel who were driving to Indiana enjoying rest stop food.
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Everything is better with bacon
My Sister sent this to me today and I had to share
Bison Stuffed Red Bell Pepper
Last Sunday was father’s day, Mike and Laurel came over which was all I really wanted. I can’t explain how proud of him I am he has done well just want it to take off for him so to speak he has so much to offer and does. Laurel brightens any situation she is always so up and being a foodie puts her in a special place in my heart. Since I got what I wanted and Mikie was not going to be around for Lyn’s birthday on the 29th I thought why not take advantage of this gathering and throw a surprise birthday party. Laurel, Mike and I thought about it and a new Nespresso maker that Lyn had been hinting about for years is what we decided on. Sunday morning I snuck out at 6:30 AM to pick up the Boston Cream Pie, her favorite, (I don’t bake) that I ordered from Ray & Dick’s Bakery. Then I thought to Facebook message a bunch of family and friends to have them text her Happy Surprise Birthday at 2 PM. It was success and for someone who normally does not get a lot of texts she was delighted. I love this woman and was happy to see her big fat smile for the text and the espresso maker. So enough of the mushiness. I cooked Missi’s Dill Chicken with Tomato-Dill Relish and ribs for Father’s day. The ribs I cheated bought pre-cook and wrapped in tinfoil with sauce and baked at 175 for hours and finished on the grill. Being a good father I cooked enough so that leftovers could be taken home which left me with this week of leftover meals. The ribs, I eat fatty meats very limited these days, I dove into on Monday only looking up to wipe my face when they were all gone. Lyn bought some macaroni salad for Sunday which I made a meal of the leftover and diced Dill chicken breast, the Blue Grass Coleslaw also from WholeFoods was added to my regular work lunch salad with chicken and 18 year old balsamic vinegar. That brought me to last night everything gone what to do. We had bought some ground bison and I had frozen two leftover patties so I defrosted them and add a few things to make a Stuffed red bell pepper.
Ingredients
- 1 red bell pepper slice in half length wise
- 1 carrot grated and minced
- ½ shallot minced
- A few cherry tomatoes chopped fine
- ¼ lb. ground bison
- Hoisin sauce
- Salt and pepper to taste – I used very little
- Red pepper flakes
- Grated cheese – whatever you have on hand – I had parmesan
How:
Sauté the shallot and oils in a little butter and olive oil until shallots are slightly transparent
Add ground beef and a pinch of hot pepper flakes and cook until brown
Add tomatoes and about 1 tbs. Hoisin sauce
Stir to mix
Stuff the pepper halves and top with cheese
Roast in 350 oven for about 10-15 minutes until cheese melts
Then I ate! Was pretty good for a from the gut meal!
Smoked BBQ Bone in Chicken Breast
We were at Wholefoods today to pick up some yogurt and bone in chicken split breasts on sale, needless to say the two bags I brought in with us were not enough, we have to stop walking the isles. Hey, just trying to get our steps in! I’m all for the 10,000 steps a day diet check it out. There are arguments for bone in and bone out I recently went back to bone in and found that it cooks juicier and with more flavor. You may disagree but that is just how I feel this week. Anyway we picked up about 8 lbs., hit the food saver on our return and I decided to leave a couple out. I made a quick brine of kosher salt and a little raw sugar let the chicken in sit in it for about 1 hour in the frig.
I had seen these FLAVORWOOD smoke in a can things asked Lyn the next time she is on Amazon to pick up some. She gets free shipping cause she shops so much. After paper towel drying I let sit covered to get closer to room temp. Once the grill heated up that little can was smoking up a storm there is this little hole on the top and the smoke comes billowing out. Either oil the grates or chicken and put skin down over hot fire for about 2-3 minutes until the skin starts to slight brown and bubble, oil the other side and flip for about 2-3 minutes. Turn the heat off on one side of grill spread the chicken with Rufus Teague BBQ sauce about 1/3 cup,
cook 15-25 minutes cover both side with another 1/3 cup and continue to cook skin side up on the cold side of grill. Cook until it reaches about 160 degree, remove from grill cover loosely for about 10 minutes. While this was resting I grilled some fresh asparagus. Did you know that asparagus are better for you when eaten raw? Try it they are good, I julienned and used in coleslaw and in my minced chicken lettuce wraps.
So we both like this meal hence it goes up on the site. Plus the bones gave me something to suck the last of the sauce off of, the cashier today said that the sauce was awesome and she was right.
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Spaghetti Squash Pad Thai
Another Lyn free meal that she found on Pinterest. We love spaghetti squash there is just so much you can do with it. It is wicked easy to prepare then you just get inventive. This recipe is adapted from Dr. Mark Hyman site. Just a few additions and some substitutions and there we had it, one of my favorite meals but no noodles
In this classic Thai dish you can maximize your nutrition by trading carbohydrate-rich rice noodles for low-glycemic and vitamin-A- rich spaghetti squash. You’ll find Thai fish sauce in your local Asian or natural food market, or in the international aisle of most large supermarkets.
Ingredients
1 Large spaghetti squash halved and seeded
1/4 Cup peanut oil – I substituted with Canola oil normally I would have used peanut but my cupboards were bare.
1 Tablespoon thai fish sauce . I can’t get past the smell of fish sauce so I used Hoisin sauce instead.
2 Teaspoons reduced-sodium, gluten-free tamari sauce – used low sodium Soy sauce
1/2 Teaspoon red pepper flakes
1 Large egg beaten
2 Cloves garlic minced
4 Ounces boneless, skinless chicken breasts roughly chopped
1 Pinch sea salt
4 Ounces raw shrimp peeled, deveined, and roughly chopped – did not have the shrimp so doubled up on chicken
2 Large carrots peeled and shredded
2 Cups mung bean sprouts – or any bean sprouts you have on hand.
6 scallions finely chopped
1 lime halved
1/4 Cup roasted peanuts chopped, for garnish – I also added the zest of one lime to the peanuts
How
Preheat the oven to 400°F
Brush the cut sides of the squash with 1 tablespoon of the peanut oil. Place the squash, cut sides down, on a baking sheet and roast for 30–40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Let cool, use a fork to shred the flesh into spaghetti-like strands, and set aside.
In a small bowl stir together the fish or hoisin sauce, tamari, and red pepper flakes. Set aside.
Heat 1 tablespoon of the oil in a large wok or large cast-iron pan over medium-high heat. Add the egg and cook until scrambled, 30–60 seconds, breaking it up. Transfer to a plate and reserve
Pour another tablespoon of the oil into the wok and stir-fry the garlic until aromatic. Season the chicken with a little salt and add it to the pan. Stir-fry the chicken until golden brown, about 4 minutes. Push the chicken to the side and add the shrimp in the center of the pan. Stir frequently until the shrimp are pink and firm, about 3 minutes
Toss in the carrots and stir-fry them for 1 minute. Transfer the contents of the pan to a platter.
Add the remaining 1 tablespoon oil to the wok, spread the squash strands out in the pan, and cook for 1 minute without stirring. Flip the pile of strands over and brown them for 2 minutes on the other side.
Pour the sauce into the wok and add the chicken-shrimp mixture, egg, bean sprouts, and scallions. Gently toss to heat through, and squeeze the juice of one lime half over all. Garnish with the peanuts and serve with the other half lime available for table-side squeezing. Any leftovers can be refrigerated for up to 4 days.
The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.[2]
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Deck Box Kale our First Harvest
Each year we try something new in our garden or deck beds. This year it was salad themed we planted three types of lettuce, Swiss chard and the standard herbs but we added Kale. Lyn loves Kale uses it all the time in salads, soups or just sautéed. Everything pick as needed for a fresh salad. When I bought the seedlings the owner’s wife was excited she said good choice it is hearty. I think she was happy because it was her choice to provide Kale this year and he did not want to. Anyway here is some information on this hearty crop.
WebMD Archive
By Kathleen M. Zelman, MPH, RD, LD
WebMD Expert Column
Move over Popeye and make room for the “queen of greens,” kale. Gaining in popularity, kale is an amazing vegetable being recognized for its exceptional nutrient richness, health benefits, and delicious flavor.
Eating a variety of natural, unprocessed vegetables can do wonders for your health, but choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol.
curly green kale and beets
Kale, also known as borecole, is one of the healthiest vegetables on the planet. A leafy green, kale is available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts.
What makes kale so exceptional? Here is why it’s a superstar vegetable — and ways to work it into your diet.
Kale is a Nutritional Powerhouse
One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.
Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.
Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.
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Paprika-Roasted Leg of Lamb
It’s spring and the boneless leg of lamb was on sale at Wholefoods and Lyn had pinned this the other day so aside went the traditional Greek style recipe I use and we decided that this would be a good free meal for the week. Last year we tried something similar with lamb kabob and liked it. I thought the that is would be to spicy with the paprika and chili but surprisingly enough it was not and the spice snuck up on you as an after taste pleasant and mild.
From Food and Wine
Ingredients
- 3 tablespoons sweet paprika
- 1 tablespoon pure chili powder, such as ancho or pasilla
- 1 1/2 teaspoons ground cardamom
- One 6 1/2-pound boneless leg of lamb, butterflied
- 2 tablespoons extra-virgin olive oil
- Salt
- 6 whole garlic cloves
- 4 rosemary sprigs
- 2 thyme sprigs
- 1 lemon, sliced 1/4 inch thick
I used a 2 lbs. boneless leg so I cut everything by 1/3 except the fresh herbs I used more. But watch the cooking time it cooked quickly. Although Lyn likes lamb well done I would have liked it a little less well done. Even so it came out tasty and very tender.
How
Preheat the oven to 500°. In a small bowl, mix the paprika with the chile powder and cardamom. Rub the lamb with the olive oil and season with salt. Sprinkle the spices all over the lamb.
Lay the lamb fat side down on a large rimmed baking sheet. Scatter the garlic cloves, rosemary and thyme sprigs and lemon slices around the lamb and roast on the top rack of the oven for about 25 minutes, or until nicely browned.
Turn the lamb fat side up and roast for about 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Slice the lamb 1/4 inch thick and serve.
Suggested Pairing
With their gamey notes and firm tannins (more European than Australian in style), South African Shirazes and Syrahs would pair superbly with this spice-roasted lamb
Gourmet Dad, Don’t Let The Title Fool You 