Boneless Chicken Thigh Recipes

Friday, September 30, 2011

Chicken thighs are often overlooked in recipes because of the popularity of boneless chicken breasts, which are more in demand. However, chicken thighs are juicier and much more flavorful. They are also very economical and if you are on a tight budget, there are lots of chicken thigh recipes you can make, whether you are looking for something international like easy chicken enchiladas or something for the summer like grilled chicken recipes.

You can use boneless chicken thighs in casseroles and stews and pretty much any dish where you would normally use chicken breast. You might like to use some chicken breast and some chicken thigh, for a contrast in flavors and textures.

How to De-Bone a Chicken Thigh

Bone-in chicken is cheaper than ones are which have been de-boned for you, so it is well worth learning how to take the bones out of your own. Taking the bone out of a chicken thigh is simple and it also means the chicken will have a shorter cooking time. If you are cutting up a whole chicken, you will need a sharp knife to slice through the joint where the drumstick meets the thigh. You will find the cartilage very soft so it is easy to cut.

Bone the drumstick using the same method as you used for the thigh. Cut along the top of the bone and slice deeply until the knife is touching the bone. You will be able to see the white bone in the cut you have made. Pull the bone upwards and away from the chicken thigh.

Cut into the chicken some more, so that you can remove the bone altogether. You will probably have to slice some more of the meat off the bone so you can get it out. Keep slicing away bits of sinew, tendons and skin until you have a boneless thigh.

Recipe for Crockpot Chicken Thighs in an Herby Orange Sauce

This is such a simple recipe and the fact that you can use a slow cooker means that you can leave this recipe to cook by itself all day while you are out. Serve this tangy citrus chicken dish with noodles or rice and perhaps some broccoli or beans on the side. This recipe serves four people.

You will need:



2 lbs skinless, boneless chicken thighs, in 1 inch pieces
Juice from 1 orange
Zest from 2 oranges
1/2 teaspoon crushed dried thyme leaves
1/2 teaspoon crumbled dried rosemary
4 slices crumbled, cooked lean bacon
2 tablespoons lemon juice
1 1/2 teaspoons white sugar
2 crushed garlic cloves
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 tablespoon dried basil
3 peeled, diced carrots
1 chopped onion
14 1/2 oz can diced peeled tomatoes
6 oz can tomato paste

How to make it:

Remove any visible fat from the chicken, then combine it with the orange juice and half the zest, tomatoes and their liquid, oregano, thyme, pepper, garlic, rosemary, onion, carrot, basil and tomato paste in a three and a half quart crockpot. Cover and cook on "low" for about six hours or until the chicken thighs are cooked through. Stir in the rest of the orange zest, the lemon juice, and sugar. Sprinkle the crumbled bacon over the finished dish.




There are many grilled chicken recipes that you can make with boneless chicken. Perhaps you fancy trying an international dish like easy chicken enchiladas and these recipes are so quick and easy. BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

Related : calphalon tri ply stainless steel 13 piece all clad copper core 12 fry pan

Grilled Meatloaf - It's Not Grandmom's Loaf

Thursday, September 29, 2011

Burgers are far from your only grilled hamburger option. Bring your pots and pans outside, and enjoy some grilling fun without overheating your kitchen. You can do all the food preparation work inside where you have the table or counter space available, and then bring it out on a tray in one easy trip.

Grilled Meatloaf

Meatloaf has a bad reputation for being a boring centerpiece to an excruciatingly dull meal. This is at least in part because cooks did not think outside the box. In fact, most cooks were probably so grateful to find a good meatloaf recipe that they just prepared it exactly the same, every time.

Not this time. This meatloaf is like every happy taste you may have ever experienced in each wonderful bite. The recipe is for a huge holiday get-together, not an evening at home with the family. This is a whole lot of food.

Tastiest Grilled Meatloaf Ever

What You Need:

3-4 sausages in casing
1/4 pound bacon
8 oz sliced mushrooms
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 Vidalia onion, sliced
5 pounds fresh ground hamburger
seasoning to taste (salt, pepper, garlic)
1 1/2 cups BBQ sauce (or ketchup, or salsa)
8 oz shredded cheese

Optional:

Pepperoni
Jalapenos
Pineapple rings
Anything you would find appealing or interesting

How To Make It:

Get your coals started, and down to an even heat of 325°. Preheat your cast iron skillet over the coals. When it is ready, remove the sausage from the casing, and add it, along with the bacon, to the skillet.

When the meat is no longer pink, add the mushrooms, peppers, and onion. Stir fry until they are no longer crisp. Remove the skillet from the heat and set aside. By now, your heat is probably dropping to 300° or so, and that is fine. You just do not want it to go any lower than 250°.

Use a high-sided cookie sheet for the ground beef. Season it, and then shape it into a loaf that covers the cookie sheet, leaving roughly 1/2 to 1" on all sides. The meat will probably be 1 to 1 1/2" high.

Cover the meat with your favorite sauce, then the cheese. Finally, add the optional toppings.

Remove the rack, and push the coals to one side. Add some hard wood, fruit is a good choice.

Replace the rack, and place the meatloaf on the side opposite the coals. Cover the grill, and let cook for 20-25 minutes.

Remove the lid, and use a turkey baster to remove excess fat. Turn the pan 180°, and cook for another 20-25 minutes.

Let the dish sit for ten minutes before cutting and serving. Recommended serving size is 3" squares. You can serve it as meatloaf, or on a hamburger bun.




Hamburger is an incredibly versatile, tasty meat that is easy to adapt to almost any dish. If you have lots of hamburger on hand but are running out of ideas, check out best hamburger recipe for more ideas. Do not forget, grilling adds an entire new dimension to your dinner options. Grab a grilled hamburger recipe and enjoy.

The Best Burger Recipes the Net Has to Offer - BestHamburgerRecipes.org

See Also : kitchenaid gourmet essentials 12 piece

How to Make a Delicious Farmer's Ham Loaf

Wednesday, September 28, 2011

Combining ground ham and lean ground pork into a ham loaf makes a very tasty treat. One of my late aunts used to make delicious ham loaf and this recipe is pretty close to what she made. She was a delightful aunt who could turn any kind of leftovers into a delicious meal and this is how her ham loaf came to be. This recipe has a sweet and sour sauce that only adds to the delicious flavor of this loaf. The recipe calls for 1/2 cup of Splenda brown sugar blend which makes it suitable for diabetics. If you don't need to watch your sugar intake, you can use 1 cup of brown sugar instead. This is an updated version of an old, old recipe. This recipe is very suitable for diabetics, too.

FARMER'S HAM LOAF

2 lbs ground ham

2 lbs ground lean pork

1 cup fine dry bread crumbs

2 eggs

1 cup milk

Preheat oven to 350 degrees.

In a large bowl combine the ground ham, ground pork, and the bread crumbs. In a small bowl, beat the eggs and stir in the milk. Add the milk, egg mixture to the meat blend. Mix together well and form into a loaf. Place loaf in a pan.

Sauce:

1/2 cup Splenda brown sugar blend

1 tbsp prepared mustard

1/2 cup cider vinegar

1/2 cup water

Place all the sauce ingredients into a small saucepan and bring to a boil over medium heat, stirring to blend and melt the Splenda blend. Pour the sauce over the ham loaf. Bake in a 350 degree oven for 1 1/2 to 2 hours, basting with the sauce frequently.

Enjoy!




For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For more of her old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com

Related : kitchenaid 12 piece cookware set rachael ray 10 piece cookware set

Healthy Homemade Dog Food Recipes For a Dog With Allergies

Tuesday, September 27, 2011

If your dog has the misfortune of having allergies then it important to find healthy homemade dog food recipes that will help control its itch. There are some recipes that contain ingredients that help control its desire to itch. But before trying any recipes, it is important to take the affected dog to the vet to find out what is causing the allergy in the dog.

If the cause of the allergy is not based on food then these recipes may actually help control the itch. But if the cause is diagnosed to be based on specific types of food, then be on the lookout for these ingredients and be sure not to include them in any homemade dog food.

One of the safer recipes for dogs with allergies has the following ingredients: 3 lbs ground beef, 3-16oz cans of tomatoes, 2 cups corn meal (white or yellow), 2 cups Wheatena, 3 eggs, Up to 2 cups water as needed. The procedure for the preparation is as follows: Mix the ingredients together as you would a regular meat loaf, then bake in a loaf pan in a pre-heated 345 degree oven for 45 to 50 minutes. Feed when cold. It might help to add some suitable multi-vitamin supplement.

Feed this diet for a month and compare the dog's condition at the end of the month to see if the dog food has been beneficial or not to the dog with allergies. Make sure to stay away from salt as adding too much salt has been associated with outbreaks of skin irritation. Dogs with persistent dry skin and skin irritations might well benefit by being given purified low sodium water to drink.

Another dog owner who owns a dog with allergies was kind enough to share healthy homemade dog food recipes that worked for her. She prepared a stew with only lean chicken meat and potatoes as ingredients. She fed this food to her dog as a start and managed to observe that her dog's condition began to improve. After this, she started to include vegetables and barley into the stew. Through time, she was able to take her dog out of commercial dog foods and only served the dog with this mixture of this homemade dog food. Not only did it solve the allergy, also it helped to keep her dog healthy and energetic.

It has also been found that venison is a type of meat that is low-allergy for the dog. It might help to prepare a homemade recipe that uses this type of meat. Also, duck is known to be hypoallergenic or free from allergens, the chemicals that cause allergies. It might also be helpful to the dog if a homemade dog recipe will incorporate or be solely based on duck meat.

Although a bit expensive than chicken, turkey are known to be helpful to dogs with allergies. A simple homemade recipe will simply call for ground turkey rolls, carrots and green beans. Mix these three together and feed them to the dog. Dogs are known to love this food.

These are just some helpful tips that will help a dog that is suffering from itchiness brought by allergies. Before anyone tries them though, it helps if they are housed in a clean environment. For all we know, the itchiness may be the result of needing a good bath!




Melinda Smith loves animals and is concerned that the commercial pet food conglomerates have convinced the majority of pet owners to feed their pets commercial pet food that is made up of very questionable ingredients, and cooked in a way that strips out practically all the nutrients that may have been there. Melinda believes that all dogs deserve to be fed homemade dog food. For some great healthy homemade dog food recipes, that will seriously make your dog's mouth water, click on either of the hyperlinks above.

Related : anolon advanced 10 quart stockpot anolon advanced 12 piece cookware set kitchenaid gourmet distinctions 10 piece set

The Incredible, Edible Octopus

Monday, September 26, 2011

Eating octopus can lower cholesterol. Scientists do not know exactly why this occurs, but they do know there is some substance or group of substances in the protein of the flesh that stops the liver from producing cholesterol and also accelerates the excretion of cholesterol. Japanese scientists publishing in the International Journal of Epidemiology noted that eating not just octopi but also squid or shrimp lowers plasma fibrinogen, the protein that forms a framework for blood clots, at least in middle-aged men. And except for beef liver, no food contains more vitamin B12.

Vitamin B12 Content of Commonly Available Foods

(micrograms per serving)

Liver, pan fried, 3-1/2 oz 111.8
Octopus, steamed, 3-1/2 oz 36.0
Beef sweetbreads, fried, 3-1/2 oz 16.6
Pork sweetbreads, fried, 3-1/2 oz 16.4
Salmon, canned, 3-1/2 oz 4.4
Most meats 2.0 to 4.0
Cheese, Mexican, Queso Anejo, 1 oz 1.4
Chocolate ice cream, 1/4 cup 0.3
Tempeh, 3-1/2 oz 0.08
Doughnuts, commercial, 1 0.01
Fruits, Grains, Oils, Vegetables 0

Octopus is inexpensive, nutritious, and easy to cook. Nearly everyone who cooks it will tell you that you have to tenderize it, usually by some bizarre method, such as throwing the frozen specimen against the sink, dipping it into boiling water three times, marinating it in pineapple juice (which will make the flesh slimy) or soy sauce (which will tenderize the octopus, but isn't necessary), or, my personal favorite, covering a thawed or fresh octopus with chopped daikon radish and kneading it like a loaf of bread. None of these methods is necessary. Just cook until it is done, always more than an hour and usually more than two hours.




Click to read more about Nutritious Food and Healthy Diets.

Related : circulon classic 14 piece cookware set

Quick and Easy Beef Recipes: BBQ Jelly Meatballs, Baked Beef and Potato Loaf, Q and E Strip Steaks

Sunday, September 25, 2011

Are you always in a rush but still want to feed your family decent meals at home? These recipes all fall into the quick and easy category. They require very little prep and are ready in minutes. For all the meat and potato eaters out there, here is a simple way to combine the two. This recipe even calls for canned sliced potatoes to save you time in the kitchen. Try this Baked Beef and Potato Loaf and see how easy it is. If you prefer meatballs, here is a recipe for Barbecue-Jelly Meatballs that is quick and easy. Maybe you are a steak person. You aren't left out, the last recipe is for Quick and Easy Strip Steaks.

BAKED BEEF AND POTATO LOAF
2 cans sliced potatoes, drained
1 tbsp dried onion flakes, divided
1/4 tsp black pepper
1/2 lb lean ground beef
1/4 cup quick cook oats
1/4 cup milk
2 tbsp catsup
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup grated cheddar cheese, optional

Preheat oven to 350 degrees. Spray a glass loaf pan with nonstick cooking spray.

Layer the drained potatoes, sprinkled with 1 teaspoon of the dried onion flakes and the black pepper, in the bottom of the prepared loaf pan.

In a small mixing bowl, mix together the ground beef, oats, milk, catsup, salt, garlic powder, and the remaining dried onion flakes. Spread this mixture over the potatoes. Place in the preheated 350 degree oven and bake for 30-35 minutes or until the beef mixture is done. Sprinkle with the grated cheddar cheese, if desired.

BARBECUE-JELLY MEATBALLS
2 lb lean ground beef
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small onion, chopped
1 bottle your favorite barbecue sauce
1 small jar grape jelly

In a large mixing bowl, using your hands, mix the ground beef, salt, pepper, garlic powder, and onion until well mixed. Form the mixture into small meatballs and brown in a large skillet.

In a large saucepan, combine the barbecue sauce and jelly. Cook over medium-high heat, stirring, until the jelly is dissolved. Add the meatballs to the mixture, lower the heat and simmer 10 to 15 minutes.

Q & E STRIP STEAKS
You can enjoy a quick "fancy" dinner with these steaks, a salad, and a crusty bread.

4 strip steaks (approx. 12-oz each)
2 tbsp butter
1 tsp salt
1 1/4 tsp fresh ground black pepper, divided
1 large yellow onion, sliced
1/8 tsp garlic powder
1/4 tsp dried marjoram
2 tbsp cooking sherry*

Melt the butter in a large heavy skillet over high heat. Add the steaks and cook, turning only one time, to the desired doneness level. This will take about 10 minutes for medium-rare; adjust time accordingly.

Once steaks are done, sprinkle the salt and a teaspoon of the pepper over them. Remove from the skillet to the serving platter. Set platter on the stovetop and cover with foil to keep warm.

Add the onion slices, remaining pepper, garlic, and marjoram to the skillet; cook over medium heat for about 5 minutes until the onion is tender. Remove the skillet from the heat and add the sherry; mix well. Spoon the onion sauce over the steaks and serve immediately.

* White grape juice may be substituted for the cooking sherry, if desired.

Enjoy!




You can find more of my quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com My old fashion recipe collection is at http://grandmasvintagerecipes.blogspot.com

Tags : lodge logic pre seasoned 15 inch cast iron skillet anolon advanced cookware set all clad stainless 7 piece cookware set

Defeat Diabetes

Saturday, September 24, 2011

Four warning signs you shouldn't ignore

Full blown diabetes is easy to spot: frequent, uncontrollable urges to urinate, virtually unquenchable thirst, numbness in your hands and feet. Symptoms leading up to the full blown disease are easier to ignore. But ignorance isn't bliss. Here are the top silent alarms.

You feel sleepy right after a meal if your body gets flooded with sugar it can't process. It'll stage a sort of rolling blackout. It will pull energy from other systems to marshal the resources needed to pump out the extra sugar.

Your vision has become a little blurry. When too much sugar crowds into your bloodstream, it can cause the lenses in your eyes to stretch, resulting in blurred vision. Watch for headaches after reading or doing paperwork.

Your blood pressure is higher than usual. It's hard to tell which comes first, the diabetes or the high blood pressure. But it seems that even slightly higher than normal blood pressure levels are related to insulin resistance.

Your breath constantly smells like nail polish remover. Without enough insulin to turn carbohydrates into energy, your liver will begin to break down fat for fuel. Acetone breath is one by product of fat combustion.

Diabetes is actually an easy disease to understand. Basically, it's an interruption in the body's supply line of food. Here's how it works. Just about everything we eat is digested and turned into glucose, also called blood sugar. The glucose is then carried to the body's cells, where it's burned as fuel. One crucial element makes the entire process possible. Insulin, a hormone secreted by the pancreas, allows glucose to penetrate the cell walls.

There are two types of diabetes. Type 1, also called juvenile diabetes, occurs when a person just stops producing insulin, necessitating insulin injections. Type 2 is a lifestyle and genetic problem brought on by overeating and lack of exercise. The pancreas produces plenty of insulin, but the body is insulin resistant and the insulin cannot enter the cell walls. Because people are becoming less active and overeat more, diabetes is becoming a serious threat in our modern society. Diabetes will destroy your heart, kidneys and retinas.

There is no such thing as a diabetic diet. If you look carefully you will see the diet is the same as prescribed to patients with heart disease, cancer or any other terminal illness. A healthy eating plan is what you should strive for and diabetics should keep the following meal planning guidelines in mind.

You are able to eat a variety of ordinary foods that make up a healthy eating plan. You may be asked to prepare some foods differently or change some of the ingredients used in your recipes and eat less or more of some foods. But the basic foods themselves will be those you have always eaten. A healthy eating plan helps to control the blood glucose, blood lipid (fat) levels, reduce weight where necessary and prevent diabetic complications such as heart disease, damage to the kidneys, eyes and nerves. There is also no need for you to eat differently from the rest of the family. There is no such thing as a diabetic diet and buying special diabetic foods is not necessary. They are just expensive and high in fat.

Starchy Foods

These should be eaten at every meal and be the main part of every meal. The following are good sources.

Cereals: Pronutro, weetbix, all bran flakes, oats and oat bran.
Breads: Try heavy breads like seed loaf, rye and linseed bread.
Pasta and rice: Especially wild and basmati rice.
Potatoes: Especially cooked and left overnight (potato salad), new potatoes, baked/boiled rather than roasted or fried.

Fruit and Vegetables

Aim to have five servings per day as they contain anti oxidants (Vitamin C, Beta Carotene, Vitamin E) which may protect against heart disease.

Try not to add butter, margarine, or sugar to vegetables. Rather use lemon juice, low fat/fat free natural yoghurt or oil free salad dressing.

Dried fruit and fruit juices (even those with no added sugar) are concentrated forms of carbohydrates and therefore should be eaten in limited amounts.

Milk and Dairy Products

These good sources of protein and calcium are also high in fat and you therefore need to choose skimmed/low fat milk or dairy products.

Try low fat/fat free yoghurts (check the sugar contents).
Choose low fat/fat free cottage cheese, ricotta cheese, low fat processed cheese or small amounts of strongly flavored cheeses.

Protein

Aim for two to three matchbox size servings per day by making meat or fish the smaller part of your meal.

Choose lean/fat trimmed meat and use skinless poultry.
Try to grill, bake, roast, or braise with no or very little oil.
Legumes (peas, beans, lentils) are excellent protein sources which are naturally low in fat and a good source of fiber.
Fish, especially oily fish (mackerel, sardines, pilchards, herring, salmon) may protect you from heart disease.

Fats and Oils

Diabetes increases your risk of heart disease through building up fatty deposits in arteries. What helps prevent this is eating less fat, especially saturated fat - mainly found in animal products such as butter, lard, full fat milk, cheese and fatty meat.

Rather choose small amounts of unsaturated fats like oily fish, corn oil, sunflower oil, and safflower oil. Better still are mono unsaturated fats like olive oil, canola oil and peanut oil.

Exercise

Regular exercise results in better blood glucose control and the need for less medication. It helps control blood pressure, increase your sense of well being and helps maintain a healthy weight. Snacks may be necessary before strenuous exercise or unexpected exercise. Remember that snacks eaten late at night should include a little protein as it makes the food last longer and will prevent the blood glucose levels from dropping too low at night. Ask your dietician for more information.

Change

Eat at least three regular meals. Try to eat similar amounts of foods, spaced out evenly and eaten at about the same time of day. Aim for a healthy body weight. Eat less fried foods and fats by cutting down on oil, margarine, butter, fatty meat and cheese. Eat lots of high fiber, starchy foods especially unrefined products, legumes (lentils, peas, beans), vegetables and fruit.

Be more active - exercise will help control your diabetes, help you to lose weight and help prevent heart disease.




Sandra Prior runs her own bodybuilding website at http://bodybuild.rr.nu.

Friends Link : le creuset enameled cast iron 9 skillet cuisinart multiclad pro stainless steel 12 piece kitchenaid gourmet essentials 12 piece

The Simple Burger You Would Love: Coconut Burger!

Friday, September 23, 2011

Burgers are just easy and lovely to eat!

Of course, there are food chains around, and burger houses to visit and munch and lusciously cut with your teeth! Kids and adults love burgers, and mothers can also cook them easily. There are lots of these recipes and cooking styles.

Let me share one recipe, if you have an abundant coconut resource. But then, don't cheat. They're not a substitute for meat or any main ingredient. Tell them exactly, it is made of grinded/ shredded coconut. Coco Burger is uniquely made from coconut!

Here's how:

Ingredients:

1 whole coconut meat (grinded or shredded)
Some flour or cornstarch to let the coconut stick to each other
6 slices of cream bread/ loaf slices
1 egg
A dash of salt and pepper

Procedure:

1. Put the coconut is a large mixing bowl.
2. Add one egg (yolk and white).
3. Wet (but not so wet) the slices of bread (dip into mineral/drinking water in a another bowl).
4. Add to coconut mixture. Mix well.
5. Add around 6 tablespoons of cornstarch (or flour). Check if they the burger mixture sticks together to form patties. If not add more fillers (flour or cornstarch).
6. Add some salt and pepper.
7. You can add herb and spices if you like.
8. Form into patties. Flatten and you can freeze or cook.
9. To cook, fry just like frying meat or fish burgers.
10. Serve with mustard or tomato catsup.
11. Make a sandwich with fresh tomatoes and cucumber.

How to make your bread/sandwich meal yummy: Spread mayonnaise, or sandwich spread, or butter on your bread as desired. Lay on your sandwich some vegetables like lettuce or cucumber. Add the burger patty. Add some cheese. Add fresh tomato and/or onion. Sprinkle some pepper or salt, as desired. Add some mustard or ketchup as desired.

After all the stuff on your bread, put another bread slice on top. Or you can you get a French bread, too. Of course, you can always make variations. Eat now!

Also, please don't forget to say grace before and/or after the meal. Thank you God for the food. Yum!

Coconut fruit is usually grown in tropical countries and around many places in the world. Its juice is good for stomach cleansing, but be sure to take something hot first in the morning. Its meat can be eaten raw and in its shell. They are thirst quenching, especially during summer and in beach parties.

Sometimes lychee fruit is good to add to coconut juice for more flavour or variation. Also, ice-cream can be eaten with the fruit, like our common banana and strawberries.

Happy cooking!




Tags : breville sk500xl ikon cordless 1.7 liter stainless all clad lasagna pan

German Sausage Recipes

Thursday, September 22, 2011

Today I decided to cook sausages in a new unusual way. This first recipe I have here is how to cook sausages from mincemeat in cheese. I found these German sausage recipes long time and haven't told you yet. I cook these sausages often enough. It is kind of cutlets, but the taste differs. Even my mother-in-law-German has found them on a level! I hope you will like this recipe too. Bon appetite!

Components: the Mincemeat, Onion, Bread, Salt, Pepper, 1-2 eggs, Grated cheese.

Firstly, make minced meat as you do it normally for cutlets with onions, bread and spices. Then, divide minced meat into small ball and form a shape of sausages. Now it is time to take eggs and shake up a few times, add salt, pepper. Grate your favorite cheese on a large grater. Put every sausage once in egg then in cheese and fry on vegetable oil until ready.

Just with regular supermarket sausages it is very easy to cook wonderful exotic sausages. A few more tasty ideas. Fry sausages with chopped apples and with fresh sage. Sounds strange? But it tastes great! Well, and here is another interesting way of cooking sausages -- marinade sausages in beer, butter, chili and honey. Then fry as usual. You will love it!

One of my favorite ways to cook sausages is in oven. Wrap sausages into aluminum foil, place in oven for 10 minutes. Meanwhile, prepare mash potatoes with fresh chopped onion. Serve it together with sausages. Add some spices on your taste. I recommend to enjoy these sausages with lite cold beer.




Get more recipes! How To Cook Roast Beef, Butcher's Beef Guide by Mxmcreation E-zine.

Visit : lodge logic pre seasoned 17 inch cast iron skillet cuisinart multiclad unlimited 12 piece cookware cuisinart chefs classic 17 piece cookware set

3 Cheap Meals Using Ground Beef Recipes

Wednesday, September 21, 2011

Most of us are always looking for cheaper ways to feed out families but still giving them meals they will eat and enjoy. These simple ground beef recipes, not only gives a family of 4, three hardy meals but will leave them wanting more.

This one basic recipe, using 2 pounds of ground meat, can do 3 meals for a family of 4. You will need to divide your meat into these portions.

[1] use one pound of meat for the meat loaf
[2] use 3/4 pound of meat for meat balls [12-14 small]
[3] add 1/4 pound of meat to the basic red sauce recipe for meat sauce.

You can mix the meatloaf and meat ball recipe at the same time. Use one for tonight's dinner, then freeze and save the other for dinner later in the week.

Using a medium bowl, mix 1 3/4 pounds of ground meat, one 14 oz can of sloppy joe sauce. I have found using my hands will get this job done in a jiffy. If the mixture feels a little dry, add 1/4 cup ketchup. When you have finished mixing, place one pound meat in a small loaf pan. Pat down the top, forcing any air pockets out of the mixture. Leaving the air in the loaf will cause uneven cooking and take away from the visual effect of your food. Spread 2-3 tablespoons of ketchup over the top of the meat loaf, then place in a preheated 350 degree oven. Bake for 45-50 minutes. Allow the meat to rest for 10 minutes before placing it on a serving platter and cutting. [serves 4]

Taking the remaining 3/4 of the meat mixture, and begin making walnut size meat balls. It should make between 12-14 balls. When you are done making the meat balls, you will need to roll them in 1/2 cup of Italian Bread crumbs. The crumbs will help hold them together during the cooking process.

Heat one inch of oil in a heavy skillet, set to medium high. The oil should be hot enough to cause a sizzle if a small amount of water is dropped into it. Place the meat balls into the oil slowly as you do not want to be splattered with hot oil. Leave room around the meat balls so you can turn them for cooking on all sides. When they have been browned on all sides [about a minute for each side] place them on a paper towel or brown paper bag to drain. Repeat until all meatballs are cooked.

These can be cooled and frozen for future use, such as Meatball Subs.

Meat Sauce instructions...

Heat 2 tablespoons of oil [olive oil, canola, or vegetable] in a large skillet.

Add 1/2 cup chopped onions, 1/4 cup chopped red or green peppers, 1/4 cup finely chopped celery, 2 cloves minced garlic and cook until the onions are translucent. Stir often, so the garlic will not burn.

Add 1/4 pound ground meat, breaking it up with a wooden spoon as it cooks until it has turned browned. Add 1 teaspoon Italian spices, 1/2 cup ketchup, 1 six ounce can of tomato paste, one 11 ounce can of diced tomatoes plus one can of water and one teaspoon sugar. Stirring to mingle flavors, let simmer until it gets to the thickness you like.

You now have a meat sauce that can be used with spaghetti, lasagna, or many other favorite pasta dishes.




Faylee James is a Life Coach/Writer/Speaker from Northeast Tennessee, who has an above average interest in helping people, cooking and living life to the fullest. She invites you to visit her website http://www.HassiesKitchenTable.com for more tips, ideas and recipes for living better on less.

Friends Link : cuisinart chefs classic 17 piece cookware set rachael ray 10 piece cookware set anolon advanced 10 piece cookware set

Soup - A Delicious Crab & Corn Bisque

Tuesday, September 20, 2011

I still remember when my workmate told me she'd be bringing me a crab bisque soup the next day. She had gotten the recipe from her mother in law and it was one of her favorites. Once I tried the soup, I knew I wanted to take that recipe and alter it to my families taste.

In a saucepan, melt 1/4 cup butter over medium heat. While the recipe says you can use either butter or margarine, there is a taste difference and I prefer the butter taste. Once melted, stir in two cups of milk and two cups of whipping cream. Add salt, white pepper and mace (a seasoning found in most grocery stores) to taste. Continue heating on medium heat until almost boiling. Stir as the soup heats. Next, add in 1/4 cup of finely chopped celery, one can of corn, drained and 1/4 cup of cracker crumbs. Reduce heat and simmer for about ten minutes. Add in one pound of imitation crab meat and two tablespoons of sherry. Heat through and serve.

I'd like to share one more variation of this soup using chicken broth:

4 cups chicken broth
1 pound imitation crab meat
2 cans creamed corn
2 cups chopped celery
2 cups chopped onion
½ cup chopped carrots
2 cups heavy cream
Salt, pepper and Tabasco to taste

Pour the chicken broth into a soup pot. Add in the vegetables and allow to cook until vegetables are soft. Allow soup to cool and puree in a blender. Strain back into the soup pot. Puree the corn and strain into the soup pot. Add in the cream, salt, pepper and Tabasco. Simmer until heated through. Add in crab and allow crab to warm. Spoon into bowls.

If you like the taste of potatoes, add in one can of potato soup and remove one can of the chicken broth.

Crab Bisque can also be made with a tomato based broth. I have a very simple crock-pot recipe for crab bisque.

Place one pound of imitation crab meat, one can of condensed tomato soup and one can of cream of asparagus soup in your crock-pot. Cook on high three hours. Uncover and add 1 cup of half and half. Re-cover and cook on high one more hour.

If you want vegetables in the soup, consider adding in carrots, celery and onions. Strain before serving to remove these vegetables.

I love serving this soup with homemade garlic bread. I use a French bread loaf. I melt the butter with garlic and onion and then brush onto the bread and toast under the broiler.




Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com.

Visit : all clad stainless 12 quart stock pot all clad lasagna pan

Frugalicious and Fast Dinner Ideas!

Monday, September 19, 2011

Back to school means back to carpool, back to dance, back to scouts, back to church youth group, back to ball practice, back to PTO meetings...yes, back to crazy schedules!

Don't let your busy schedule be an excuse to do the drive-thru for dinner. Declare this the school year of eating in, instead of eating out!

There will be no more excuses for eating out with these frugalicious (it means frugal and delicious) and fast dinner ideas, but first a few tidbits on how to manage to feed your family when...Johnny needs to eat at 5:00 before you take him to scouts, Sara needs to eat at 6:30 after you pick her up from dance, and your husband doesn't get home from work until 7:30!

Check your calendar each weekend and plan meals that will work with the family schedule!

Learn to love your crockpot...add a few ingredients in the morning and dinner is ready whenever anybody needs to eat!

Don't forget your freezer! When you do have time to cook, make a habit of doubling recipes and freezing the extra. Casseroles are the easiest to freeze...simply cover the pan with aluminum foil and then wrap the entire pan in freezer paper. Don't forget to label the casserole and include cooking instructions. Take the casserole out of the freezer 2 days prior to cooking...perfect for a busy day!

Casserole for dinner? Why don't you put your heated casserole in the insulated casserole carrying case that you use for potluck dinners? It will keep a casserole warm for about 2 hours...perfect!

Let your kids do the cooking! If you're a working mom, your kids just might have more free time than you to do the cooking! This summer my kids have each prepared 1 meal every week! They're learning to cook, they're eating their favorite foods, and I'm enjoying a few nights off in the kitchen!
Ready for the frugalicious and fast recipes? Crock Pot BBQ

3 lb. boneless chuck roast or pork roast (very inexpensive if you buy them on sale!)

1 tsp. garlic powder

1 tsp. onion powder

3 1/2 c. BBQ sauce, divided

Put roast in crock pot.

Season with garlic powder, onion powder, salt & pepper.

Pour 2 1/2 c. BBQ sauce on meat.

Cook on low 6 - 8 hours.

Using the back of a spoon, shred the meat in the crock pot.

Drain the meat, return to the crock pot and add the remaining 1 c. of BBQ sauce.

Reduce heat to warm until ready to serve.

Serve on buns.

Yield: 6 servings

Make Your Own Bean Burrito Bar

1, 16 oz. can refried beans

1 cup picante sauce

8 oz. Mexi-cheese, shredded

3/4 c. sour cream (reduced fat works fine!)

4 oz. cream cheese (reduced fat works fine!)

Combine all ingredients in a crock pot.

Cover and cook on low 2 hours or until heated. Stir occasionally.

Optional burrito toppings for the make your own burrito bar: shredded lettuce, diced tomatoes, rice

Yield: 6 servings.

Crock Pot Red Beans & Rice

1 lb. dried red kidney beans

1 lb. smoked sausage (turkey sausage, Andouille sausage, your choice!)

4 celery stalks, sliced

2 green bell pepper, diced

1 onion, diced

4 garlic cloves, minced

1 T. Tony Chachere's creole seasoning

2 cups rice, cooked

Combine all ingredients (except rice) in a crock pot.

Add 7 cups water.

Cover and cook on high 7 - 8 hours or until beans are tender.

Serve over rice.

Yield: 4 servings

French Bread Pizza

1 lb. ground beef or Italian sausage

1 1/2 cups of your favorite spaghetti sauce (jar or homemade)

1 lb. loaf of French bread (a wide loaf works better than a skinny loaf!)

2 cups mozzarella cheese, shredded

In a skillet, brown beef or sausage over medium heat.

Stir in spaghetti sauce.

Cut bread in half, lengthwise.

Hollow out the bread just a little bit, so the meat sauce doesn't overflow!

Place the bread on a baking sheet.

Spread meat sauce on bread.

Top with mozzarella.

Bake at 400 for 8 - 10 minutes.

Yield: 6 servings

Southwestern Salad

1 romaine lettuce, cut-up

3 roma tomatoes, diced

1, 15 oz. can black beans, rinsed & drained

1, 15 oz. can of corn or mexi-corn, drained

2 cups mexi-cheese, shredded

1, 6 oz. can black olives, drained

2 cups tortilla chips, crushed

diced chicken (optional, but a great way to use up leftover chicken!)

1/4 c. ranch dressing (reduced fat works fine!)

1/4 c. salsa

Toss together lettuce, tomatoes, black beans, corn, cheese, black olives & tortilla chips in a large salad bowl.

Dressing: mix together ranch dressing & salsa.

Toss salad with dressing.

Yield: 4 main dish servings.

Lazy Day Lasagna

1, 24 oz. jar spaghetti sauce

1, 16 oz. container cottage cheese (reduced fat works fine!)

2 c. mozzarella, shredded

1, 16 oz. package egg noodles

Cook noodles according to package directions. Drain.

Return noodles to the pot and add spaghetti sauce, cottage cheese & mozzarella.

Stir until combine & enjoy the taste of lasagna without the work!

Yield: 4 servings.



* What is The Budget Diet?

http://www.TheBudgetDiet.com is a diet for your wallet...not your waistline! You'll discover a collection of Shape-Up Tips to help you slim down your daily spending! Whether you need to cut back a lot or just a little, you're sure to find plenty of Shape Up Tips that your family can live with. Challenge yourself to incorporate my top 5 Shape Up Tips in your life, and subscribe to my free Shape Up Tip of the day and you'll soon find your family saving at least $400 a month! So, let's get this diet started!

* About me...

12 years ago, I left my job to stay home with our 3 children, and our household income was cut in half! Of course, I didn't want to change our lifestyle and more free time meant more time to shop, but how would shopping be any fun without money? I quickly discovered that the stay at home mom job description included more than just play dates...I was now the CEO of the Story family and also the maid, the cook and yes, the bargain shopper. So, my life on a budget began, and I created http://www.TheBudgetDiet.com to share money saving tips with other stay at home moms.

Recommend : stansport cast iron 6 piece cookware set simply calphalon nonstick 14 piece set all clad copper core 12 fry pan

Things To Know About Vegetables

Saturday, September 17, 2011

* The presence of many vitamins and other chemicals in it, supply the body with nutrients necessary to boost energy production within the muscle cells.

* Many vegetables, such as Broccoli, Green pepper and Spinach, are also good sources of antioxidants. This is the substance that slows down oxidation, which is a natural process that leads to cell and tissue damage.

* Don't limit yourself to familiar favorites only. Try some unusable vegetables such as Jicama, Kohlrabi, Okra, or Water-cress. You may discover new favorites that will add both interest and health benefits to your diet.

* Bruises and nicks can attract molds, which can lead to spoilage of an entire bag of vegetables.

* If you choose canned vegetables, look for those without added salt.

* There is a considerable amount of nutrients stored in the peels of some vegetables, especially, the potatoes.

* You can prepare your vegetables by steaming, stir-frying, or micro-waving.

* Avoid long exposure to higher temperatures to avoid loss of the nutrients.

* While cooking your vegetables, use as little water as possible and reserve any remnant of the water after cooking, to be added to your soups and stews.

* Frozen vegetables are low in sodium and sometimes, offer more nutrients than do less- than-peak condition fresh vegetables processed quickly after picking.

* Any reduction in sodium intake will help lose water weight and if we eat more vegetables, our sodium intake naturally lowers.

EASY WAY TO INCOPORATE MORE VEGETABLE INTO YOUR DIET:

1) Choose a wide variety of salad greens, including arugula, chicory, collard, dandelion greens, kale, mustard green, spinach and watercress.

2) Look for pasta, made with vegetables, such as spinach or beets.

3) Stir-fry vegetables with tofu or just a small portion of poultry, sea-foods, or meat.

4) Order a vegetarian pizza instead of a meat-based pizza.

5) Use vegetables as a base for, or as added ingredients in place of cream or whole milk.

6) Enrich or thicken soups and sauces with cooked and pureed vegetables in place of cream or whole milk.

7) Add grated raw carrot to lean ground beef or turkey when making meat loaf or meat balls.

8) Add chopped vegetables to your spaghetti sauce.

9) Enjoy vegetables as snacks by keeping them ready to eat in the refrigerator.

10) Try some unusual vegetables such as jicana, kohlrabi, okra, or water cress. You may discover new favorites that add both interest and healthy benefits to your diet.




Ikechukwu Eze is a pastor, motivator and inspirational speaker. He owns many successful websites among which is [http://www.yourhealthandfitnessguide.com]

My Links : all clad copper core 12 fry pan all clad master chef 2 6 quart saute pan

Country Cooking Comforts - Pinto Beans, Turnip Greens, and Cornbread

Friday, September 16, 2011

Having grown up and lived in the south all my life, I've eaten my share of country cooking. After I left home and went out on my own, I found there were many country cooking comforts I'd left behind. As the years passed, I collected recipes, especially from my mom, and spent countless hours in the kitchen doing something I love, which is cooking.

I do believe in eating healthy as often as possible. However, some of the foods mentioned in this article contain butter, bacon, bacon grease, salt, and so forth. So if you are watching your salt and fat intake, some of these dishes may not be for you or may require modifications. Alterations, however, will affect flavor.

Here's a rundown of some of my country cooking favorites:

Pinto beans and cornbread served with a fresh large green onion and hot chow-chow
Turnip greens topped with crumbled bacon, a halved boiled egg, and Texas Pete® pepper sauce
Fried green tomatoes
Fried pork chops smothered in white gravy and served with biscuits
Tomato gravy
Green beans cooked with small white potatoes
Open face biscuits with sausage patties smothered in white gravy
Day old cornbread served in a tall glass of cold buttermilk
Salt cured ham served on homemade biscuits
Fresh cooked corn on the cob slathered in butter, then salted and peppered
Skillet cooked cabbage in bacon grease
Country fried steak served with white gravy, sliced tomatoes, and biscuits
Savory beef and pork meat loaf with bacon-ketchup-brown sugar topping, served with mashed potatoes topped with brown gravy, and hot buttered rolls
Homemade beef stew with fresh white bread slices and cold iced tea

The Secret's in the Seasoning

Seasoning is an important part of country cooking, just as it is with any other type of cuisine. Not every country recipe has to include bacon and/or butter. For example, let's take a closer look at the seasonings in my recipe for the down home country cooked green beans I was accustomed to eating growing up.

You can use either canned or fresh green beans. If I am using canned beans, I opt for Green Giant® or another quality brand, preferably the variety of can with the white interior lining. I usually get the large sized can and two regular sized cans of white whole potatoes.

I place the beans in the pot, liquid and all, and add one or two beef bouillon cubes. You may need to add some water depending on how much liquid the can contained; beans should start out just barely covered or with water level even with top of beans.

I add some cooking oil; I don't typically measure things like this but my guess would be about a tablespoon or so. I simmer them until the liquid is about halfway gone, then I drain the potatoes and add them to the pot.

I shake the pot gently so the potatoes slip down in the remaining liquid. You don't want to stir because it will tear up the potatoes. I cook until hardly any liquid remains; then I turn off the heat and cover until dinner time. They are even better after they sit a bit.

Southern cooks are frequently accused of cooking foods until they are depleted of their nutrients. This may or may not be true, and if it is then it is probably more so with some dishes than others. It is a matter of personal preference and I happen to like my green beans cooked this way and so does my family.

I am planning to cook green beans tonight, and they will be served along with chilled deviled eggs, whole green onions, sliced and salted fresh red tomatoes, homemade coleslaw, cornbread, and iced tea with fresh lemon slices. My husband is already asking what time we are going to eat!




Bridgett Barnett is a regular contributor to various culinary blogs and forums. She is a frequent guest blogger at the country cooking and country living website "The Ranchers Daughter." You'll find there a terrific recipe for Pinto Beans and Cornbread and another for Savory Meat Loaf with sweet ketchup bacon topping. Yum Yum!

Recommend : circulon 2 10 piece cookware set le creuset 9 piece cookware set

Easy Meatloaf Recipes to Simplify Your Life

Thursday, September 15, 2011

You have a busy life. We all do. Very few of us have time to plan elaborate dinners every night of the week. Meatloaf may not be a glamorous meal, but is satisfying, and can be healthy at times. It is also easy to fix, and it is something your family and friends would eat for dinner. For pure alliteration, we suggest that you have Meatloaf on Mondays, and we will call it Meatloaf Monday. If you observe Meatless Monday, then pick a different day. However, Meatloaf Thursday just doesn't have the same ring to it. Once you have chosen a day, you will need some Easy Meatloaf Recipes to get started. Try choosing four or five meatloaf recipes, so each week of the month is a little different.

Meal planning takes a lot of time and effort. Eating out all the time gets expensive, plus you have the hassle of choosing a restaurant, driving across town to the latest trendy place, only to find out that their pasta tastes like shoelaces. Meatloaf is simple. If you commit to one night a week to have meatloaf at home, you don't need to drive all over town, and the cost is very reasonable. In most cases, you can prepare it ahead of time, and just pop it in the oven when you come home from work.

Here is an Easy Meatloaf Recipe for the busy cook who wants to keep it simple, or the inexperienced cook who needs some guidance. Follow the step-by-step instructions to create a great meatloaf next Monday.

Ingredients:

1/2 Cup chopped onion

1/3 Cup Milk

1/4 Cup Bread Crumbs

1 egg, beaten

1 Tablespoon Worcestershire Sauce

3 Tablespoons Brown Sugar (for topping)

3/4 Cup Catsup (for topping)

Preparation:

• Set your oven to 350o to start preheating it for baking.

• Get a medium to large mixing bowl and put the ground beef in the bowl.

• Using a large knife, slice one small onion or about half of a large onion. After slicing the onion, chop the rings into small pieces about ¼ to ½ inches long. When the onion is chopped, measure ½ cup and put it in the bowl with the meat.

• Measure out 1/3 Cup Milk, ¼ Cup Bread Crumbs and 1 Tablespoon Worcestershire Sauce and put them in the bowl with the meat.

• Break an egg into a small bowl, beat it with a wire whisk (or a fork) until the yolk and the white are blended together. Pour the egg into the bowl with the meat.

• Now the fun part - use your hands to blend all the ingredients together to form a loaf. It should stick together well, and it will look like a small loaf of bread. If it is not sticking together, add a little more bread crumbs, but go sparingly, as too many bread crumbs will make it too dry. Place the loaf into a loaf pan (these pans are sometimes used for making bread).

• Combine 3 Tablespoons Brown Sugar and ¾ Cup Catsup in a small bowl. Blend them together with a wire whisk (or a fork) until it is a smooth mixture and you can no longer see the Brown Sugar. Spread this mixture over the loaf you formed above.

• Place in oven and bake at 350o for 45 minutes.

• When it is cooked, remove from the oven and let it set for about 5 minutes, then drain any excess juice from the pan before removing the meatloaf.

Look for a website that has several good recipes for meatloaf with simple, easy to understand instructions. One of my favorites is a Healthy Meatloaf Recipe with Turkey and Spinach. While I love the traditional meatloaf recipes, this one is delicious, and it is healthier. Experiment with different easy meatloaf recipes to see which one you like best. The good part is that none of them are bad - they are all delicious and easy to make.

You may want an Easy Meatloaf Recipe with Oatmeal instead of using Bread Crumbs; or you might like more traditional Meatloaf Recipe with Pork and Beef. It is important to try them all to see what you like. After a while, you can experiment with various seasonings to find what tastes best to you and your family. A little thyme or some oregano might tantalize the taste buds of your family.

If you really want to simplify your life, make the commitment today to have meatloaf once a week. It takes minimal planning, and you often have all the ingredients you need right in your kitchen. Use a good grade of meat, and choose a good recipe to get you started. Most Easy Meatloaf Recipes take about a half hour to prepare, and an hour or so to cook. You can make the side dishes and set the table while it is cooking.

Side dishes are important. Depending on the season, we suggest a tossed salad with fresh green beans and potatoes in the spring and early summer. Corn-on-the cob is good with Cole slaw, and you can serve canned vegetables in the winter, such as corn, beans or peas.

Make up your mind, and get started today. Keep it simple. Let's make Meatloaf Monday a tradition.




Bob Stewart.

A transplanted country boy, who now lives near Cleveland, OH, Bob loves to cook and is sharing some of his family's Easy Meatloaf Recipes with you.

http://easymeatloafrecipes.net

Visit : simply calphalon nonstick 14 piece set cuisinart multiclad unlimited 12 piece cookware

Benefits of Venison - A Natural Fat Burning Food!

Wednesday, September 14, 2011

Discover the incredible weight loss benefits of venison, how to best prepare it and how much you should eat to get maximum benefit from venison - one of nature's amazing fat burning foods.

Venison or game meat encompasses elk and moose as well as deer. While they are harder to find, caribou and antelope are also forms of venison.

Venison is hard to come by if you are not a hunter, but you might find it in a specialty market. If you have a hunter in the family, this could also be a source of venison. You may at least get to enjoy a meal or two featuring this meat that is both delicious and nutritious and great support for your fat burning regimen.

Deer meat has a deep, full flavor and a tender, yet supple, texture. Deer can be hunted wild, or they may be raised on a farm. The flavor of the meat depends upon the diet of the animal. A deer that has foraged will taste different than a domestic deer. In any case, deer meat has an awesome flavor.

Fat Burning Benefits of Venison

Venison is incredibly low fat. It is very low in saturated fat, and it is also low in calories.

A 3-ounce serving of venison has about 134 calories, 3 grams of fat, and 1 gram of saturated fat. A similar serving of elk meat will yield 124 calories and 2 fat grams - one of those saturated fat. Moose meat contains 114 calories and 1 gram fat, but not any saturated fats.

Here are the benefits you will derive from venison: It is a great source of vitamins B12, B2, B6, and niacin. It also contains the minerals: zinc, selenium, iron, phosphorous, and copper. It is an excellent source of high-quality protein.

Venison contains iron, which is a building block of hemoglobin. This is what makes it possible for your blood to transport oxygen from your lungs throughout your body. Additionally, hemoglobin is an essential part of the enzyme systems that regulate metabolism and the production of energy.

Venison contains B vitamins (that is, B12 and B6), which assist in keeping homocysteine levels from becoming unhealthily high.

Here are the dangers of high levels of homocysteine:
The worsening of diabetic heart disease or atherosclerosis.
Damage to blood vessels that can lead to a heart attack or a stroke.

Osteoporosis and colon cancer may be prevented with the consumption of vitamin B12, which works to protect the colon against carcinogens.

Venison contains a good supply of Vitamin B2 (riboflavin). This vitamin helps with promoting a steady supply of oxygen based energy to your body. This is especially useful for the heart and muscles of the body. The protein like antioxidant molecule known as glutathione must be recycled constantly. Riboflavin helps to protect this delicate molecule.

Venison contains niacin to combat the incidence of osteoporosis. It also produces starch in the liver and muscles that can converted into energy.

Preparing Venison

When you choose your venison (deer meat) try to find meat from younger deer. It should be dark with flesh that is finely grained and fat that is clean and white. Fat is the source of the real taste. Look at the recommended sell-by date to find fresh venison in stores. Venison can be purchased in the freezer section or as fresh meat.

You'll need to trim any fat off the deer, elk, or moose before you grill or broil it.

Venison is very vulnerable and perishable, thus it is vital to place it in the coldest section of your fridge right away. When you plan to use it within a couple days, keep it in its wrapper to reduce handling. If you can't use it right away, be sure to wrap it properly for the freezer (using aluminum foil or freezer paper) and freeze it promptly. It won't spoil for a minimum of three to six months.

Exercise caution as you handle raw venison, being sure to rinse any utensils completely. When you marinate your venison, be sure to keep it in the refrigerator. If you leave it out, it is sure to spoil, as it is very heat sensitive. Frozen venison should be thawed out in the fridge.

One excellent way to enjoy venison is simply as a steak or on kabobs. You can also make venison jerky. It can be substituted for many other meats such as turkey or beef in stew or lasagna.

Here are some ways to enjoy elk meat: Chili, meat loaf, roast, stew, burgers, barbecue, or slow cooked in the crock pot.

Here are some ways to enjoy moose meat: Kabobs, hoagies, roast, meatballs, stroganoff, or stew.

Recommended Serving Size

A typical portion of venison is about 3 or 4 ounces per person.




This is just one example of the many extraordinary Fat Burning Foods available - foods that will burn fat naturally, allowing you to lose weight whilst you eat! Discover over 100 fat burning foods at 107FatBurningFoods.com and start losing weight effortlessly.

See Also : simply calphalon nonstick 14 piece set calphalon contemporary nonstick cuisinart chefs classic 17 piece cookware set

Cooking the Best Meatloaf Recipe

Tuesday, September 13, 2011

Meatloaf is a popular American meat dish. In order to enjoy the best meatloaf recipe that is comparable to a Belgian, Dutch and German treat, a meatloaf is best served when baked or smoked. For home cooking, searching for the best meatloaf to enjoy at home is a challenge. Local restaurants sometimes even have their own recipe in making meatloaf which they often market as the best meatloaf in town.

Sometimes, people have the notion that a meatloaf is just a big and hard lump of pork meat that does not look appetizing and does not look healthy. In reality, a meatloaf can be served with lower fat, lower carbohydrates and there are healthier meatloaf recipes to enjoy such as turkey meatloaf which is grounded and wrapped in bacon. The usual meatloaf recipe has oatmeal which is always the favorite one.

Here's a recipe that best presents the steps in making a meatloaf. The recipe also includes some significant ingredients to enhance the aroma and flavor to enjoy the best meatloaf recipe.

Ingredients Needed

The basic ingredients needed in making the best meatloaf recipe are the following:

Ground beef
Bread crumbs
Green bell peppers

Other ingredients needed to enhance the outcome of the meatloaf are the following:

Garlic powder
Chopped onions
One egg
Ketchup
Tomato Sauce
Worcestershire sauce
Brown Sugar
Dijon Mustard
Beef Stock
Balsamic Vinegar
Salt and pepper

Instructions to Make a Meatloaf

Use a clean bowl and put in the following ingredients: tomato sauce, ketchup, balsamic vinegar, Dijon mustard and brown sugar.

Add in the beef stock and Worcestershire sauce. Mix and blend all the ingredients then let the mixture to settle for a few minutes.

Get another clean bowl then put in the following ingredients: ground beef, green bell pepper, onions, egg, bread crumbs, and garlic powder. Add the salt and pepper for seasoning. Mix and blend well.

Next thing to do is to combine the two mixtures and mix well.

Pre-heat the oven at 350 degrees. Get and clean a loaf pan. Sprinkle some oil in the loaf pan. Then, pour in the meatloaf mixture in the pan.

Put the loaf pan inside the oven and let it cook for less than an hour.

Take out the loaf pan and make another tomato sauce mixture. Pour in the tomato sauce mixture in the meatloaf and put in the meatloaf again in the oven. Wait for 15 to 20 minutes and then remove the meatloaf.

Immediately serve the meatloaf since it is more tasteful while still hot.

Remember that there are several ways to cook a meatloaf. A meatloaf can be baked in an oven and it can be cooked using a crock pot. A crock pot also makes the meatloaf a lot more delicious although it may take some more time to cook than an oven. However, to enjoy the best meatloaf recipe, it is worth the entire wait.




Visit these sites if you want more information about best meatloaf recipe or roast a boneless pork loin in particular.

My Links : presto 8 quart pressure cooker all clad copper core 12 fry pan kitchenaid gourmet distinctions 16 1 2 inch

On Top of Spaghetti: A Few Facts About Meatballs

Monday, September 12, 2011

Meatballs anyone? Most people love em!

It's the traditional start to the Sunday dinner in most Italian families, served warm with fresh mozzarella cheese, crisp italian bread and fried hot peppers. Whether they are fresh from the pot, or simply gracing a heap of spaghetti, nothing beats a meatball!

Here's an amazing fact about making meatballs: Give ten people the same basic recipe and each batch will turn out differently. Go figure...

No one really knows the true origin of the meatball but in an 2003 article entitled "Ask the Chef" John Piso describes it this way:

"Meatballs originated in some Italian's kitchen when she found that she had some ground beef left over. Hamburger meat was popularized at the turn of the last century, so it makes sense to assume that meatballs started then, as did meat loaf. I could just see some nice Italian housewife ready to make a tomato sauce and find some left over ground meat in her ice-a -box-a. Always having eggs, parsley, garlic, cheese, and hard bread around, she must have felt a surge of lightning that hit her with this idea. Ground meat, garlic, cheese, breadcrumbs, parsley, and some beaten egg to hold it all together. Fry it in oil; drop it in the sauce and Bingo! Two courses in one pot - pure genius!"

Then comes what I call the "Christopher Columbus" question about meatballs...Why are meatballs round? Because it's a meat-ball, silly. Actually, if meatballs were flat, they'd break apart when stirred in tomato sauce. Hand size is also a factor. Big hand, big meatball, small hand, small meatball.

Wikipedia, The Free Online Encyclopedia, describes a meatball as "a generally spherical mass of minced meat and other ingredients, such as bread or breadcrumbs, minced onion, various spices or eggs, usually fried in a pan or baked in an oven. Except for shape and size (there's usually more than one meatball per serving), meatballs are very similar to meatloaf."

That may be half true. A meatball is only similar to a meatloaf because of the ingredients that cement it togther. The meatloaf is a traditional American dish, made in a loaf form, sometimes stuffed, sliced and covered in brown gravy. A meatball is the stuff that dreams are made of because there's a nostagia factor here: I recall sleeping in on a Sunday morning and waking to the most delicious smell in the world, then entering the kitchen and hearing that sweet sound of meatballs sizzling in a frying pan....it's always so hard to resist grabbing one. Can't get that feeling from a meatloaf!

Is a meatball by any other name still a meatball? The answer is Yes, because one ingredient remains constant: Ground Beef. The ancient Roman cook-book author Apicius included many meat ball-type recipes:

o Albanian fried meatballs (Qofte të fërguara) include feta cheese.

o Danish meatballs are known as frikadeller and are typically fried, and they are usually made from pork.

o In Germany, meatballs are called Frikadellen (in the North) or Buletten (in the East) or Fleischpflanzerl or Fleischküchle if you happen to be in the South

o In Greece, meatballs are called 'keftedes' and usually include within the mix onions and mint leaf.

o In Italy, meatballs are know as polpette. Outside of Italy, they are commonly served with spaghetti as in "spaghetti and meatballs".

o The Japanese hamburger steak hanbagu is based on similar ingredients.

o In Norway, meatballs are called kjøttkaker ("meat cakes") and resemble Danish frikadeller, but they are usually made from ground beef. The dish is traditionally served with boiled potatoes, gravy, lingonberry jam and/or stewed green peas. Some people also like to add fried/caramelized onion on the side.

o Swedish köttbullar (Swedish meatballs) are made with ground beef or a mix of ground beef and pork, mixed with breadcrumbs soaked in milk and finely chopped onions. They are seasoned with white pepper and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and fresh pickled cucumber. (In the television show Babylon 5 all alien races have swedish meatballs, although with different names)

o Turkish cuisine features more than 80 types of meatballs (köfte), most being regionally made.

The meatball is so well loved that we even sing about it. Check out the American classic "On top of Spaghetti" by Tom Glazer which features a wayward meatball. For decades he had a chorus of children singing lines like:

On top of spaghetti all covered with cheese.

I lost my poor meatball when somebody sneezed.

It rolled off the table, it rolled on the floor,

And then my poor meatball rolled out of the door.

It rolled in the garden and under a bush,

And then my poor meatball was nothing but mush.

The mush was as tasty as tasty could be,

And early next summer it grew to a tree.

The tree was all covered with beautiful moss.

It grew great big meatballs and tomato sauce.

So if you eat spaghetti all covered with cheese,

Hold on to your meatball and don't ever sneeze.

Now that I've told you all these wonderful facts about the Meatball, here's some friendly advice: It isn't very nice to call someone a "Meatball". The American Heritage® Dictionary of the English Language, Fourth Edition defines calling someone a meatball the same as calling them dull or stupid. So if you must use mention of food in your name-calling endeavors, I'd suggest you call 'em a "Meatloaf!"




Nancy S. Mure is the Bestselling Author of The Caterpillar that Wouldn't Change and Massimo's Meatballs. http://www.nancysmure.com

Friends Link : anolon advanced cookware set

BBQ Pork Meatloaf Au Gratin

Sunday, September 11, 2011

What is more family than meatloaf. This dish has been around so long, and never gets old. I love meatloaf and so does my family. This recipe is so good and easy and it has amazing flavor. The ground pork instead of beef is awesome and the addition of the BBQ sauce and the cheese makes this dish a real winner.

This recipe was from an old friend of my Mothers. She was tired of making basic meatloaf with ground beef and decided to try to make it with ground pork. It was an instant hit. Once she added the cheese and the BBQ sauce, it became a family staple. What I enjoyed about this recipe the most is that I could get a taste of BBQ even if it was winter time. Smelling the pork bake in the oven with the smokey flavor of the BBQ sauce made me think of grilling on the outdoor patio. What a treat.

Here is the recipe:

2 lbs. ground beef
1 cup shredded cheddar cheese
1 egg
2 cups soft breadcrumbs (4 slices bread)
1 small onion, grated
1 tablespoon Worcestershire sauce
1/4 cup Italian dressing
1 tablespoon mustard
1 teaspoon kosher salt
1 teaspoon black pepper
1 1/2 cup barbecue sauce

Mix ground beef with cheese, egg, onion, salt and pepper and bread crumbs. Form meat into a loaf. Bake in a 325F oven for 1 hour; pour off drippings. Make your BBQ sauce and pour over the meat, then sprinkle with remaining 1/4 cup cheese. Bake 30 minutes longer.

Let the Meatloaf rest for 15 minutes before slicing, this will keep the meat from breaking apart and loosing all of it's juices. This dish is great served with a side of peas and carrots. I also like to make some fresh mash potatoes to go along side. Make extra BBQ sauce and use for dipping, your family will thank you for it.

Eat Well
Chef Brian
http://htbbqsaucemix.com




Chef Brian is a trained Chef, and the creator of Herman T's BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.

In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.

For more recipes and to receive your free cookbook, visit his site. http://htbbqsaucemix.com

Visit : all clad masterchef 2 10 piece cookware set

An Easy Meatloaf Recipe For A Busy Cook

Saturday, September 10, 2011

There are as many meatloaf recipes are there are cooks. This one is my favorite, an easy meatloaf recipe that can be varied to suit your tastes. Start with the basic recipe and add seasonings from the list below to suit your family. You can vary the meats used and the seasonings.

To keep my meatloaf recipe easy, I use ground beef. Many cooks use a combination of ground beef, ground pork or ground veal. Some use sausage in their mixture. If you desire a mixture of meats, use 1/2 to 3/4 pound of pork, veal or sausage to 1 pound of beef. Using the seasoned Italian style bread crumbs seasons the meatloaf, making this recipe easy and quick to prepare. I don't actually even measure anything. I just dump the ingredients together using a reasonable amount of each. If the mixture is too moist, add more bread crumbs. If too dry, add more ketchup. It really is an easy meatloaf recipe that is foolproof.

Basic Easy Meat Loaf Recipe

1 1/2 pounds ground chuck

3/4 cup Italian style bread crumbs

2 eggs

1 large onion, finely chopped

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon each garlic powder and onion powder, optional

1/4 cup catsup + more for top if desired

2 Tablespoons Worcestershire sauce, optional but good

1. Preheat oven to to 375 degrees F.

2. In a large loaf pan or ovenproof baking dish, mix all ingredients.

3. Shape into loaf shape.

4. Bake at 375 for 1 hour or until done.

5. I like to cover the top with more catsup during the last 20 minutes of baking.

You can try additional seasonings such as diced bell pepper, chopped celery leaves, minced parsley and thyme. If using sausage, try adding finely diced apple, and eliminate the garlic, onion powder and Worcestershire sauce. Small diced vegetables such as potato, carrots, or peas can be added if you like. Some cooks add chopped olives or chopped pickles or hard boiled eggs. You can substitute canned soup for the catsup, pouring more over the top as it bakes. The variations are endless.

If you are blessed with leftovers of this easy meatloaf recipe, this makes a delicious sandwich filling the next day, but don't count on it. My family eats this up.




Do you need more healthy quick dinner recipe ideas complete with menu suggestions and shopping lists? Join our newsletter list for more healthy quick dinner recipe ideas like this one at Easy Meatloaf Recipe & Dinner Ideas From Easy Southern Cooking

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes for everything you need to complete a traditional style holiday meal, visit her website Easy Southern Cooking

My Links : cuisinart multiclad unlimited 4 quart saucepan

What Are the Best NutriSystem Foods?

Friday, September 9, 2011

What are the best NutriSystem foods? Well, it can be hard to pick, because NutriSystem offers a wide variety of dishes with each of their diet plans. And, as with everything else, not every person is going to like the exact same things someone else likes. Still, there are some dishes those on the diet tend to rave about more than others. Here's a few of my own favorites.

Black Bean Soup

I'm not a generally a huge fan of soup and there are some other diets I have tried where I really did not like the soup at all because it was too salty or just bland. But I really like this black bean soup and find it quite flavorful. What's interesting is that, to some people, black bean soup might not sound all that appetizing. But, give it a try, and you will realize how tasty it is. It is also pretty good for you as it is filled with Omega-3 fatty acids that, among other things, promote heart health.

Meat Loaf and Mashed Potatoes

Meat loaf is one of those comfort foods many diets demand you give up. And never mind mashed potatoes, a dish many dieters using other systems are told to say goodbye to forever. But, on this diet, you can still have both. This is one of my favorite Nutrisystem dishes. If you like it too, I bet your only complaint with this dish will be that you can't have seconds. But you won't worry about it too much. In fact, you will mostly be amazed that you can eat a dish like this, and you won't be cheating on your diet when you do it. It isn't often you find potatoes on a diet menu nowadays either, so take advantage of it while you can.

Vegetable Fajitas

For many folks, taking a dish that is "supposed" to be made with meat, and substituting the meat component with vegetables is never appetizing. But, when you actually taste some of these "vegetable substitution" dishes, it's amazing how good they taste. And NutriSystem's vegetable fajitas are no exception. This dish is nice and spicy, and well seasoned, which is a must when dealing with low-calorie dishes. You won't miss the chicken or the steak.

So what are the best NutriSystem dishes? These are three dishes that you'll find on many people's lists. But, as you begin to try the variety of dishes available, you will quickly create your own list of favorites.




NutriSystem has recently added a great selection of dishes with their new Nutrisystem Select menu, so you will probably find some new favorites from tasty options such as ice cream and pizza.

For more details about the program, be sure to read my Nutrisystem diet review.

See Also : anolon ultra clad 12 covered deep skillet all clad masterchef 2 10 piece cookware set kitchenaid gourmet essentials 2 quart tea kettle

Carrot Pate Is An Easy Party Appetizers Recipe Anyone Can Enjoy

Thursday, September 8, 2011

Do you love entertaining your family, friends, and office associates with tempting and delightful tidbits of wonderful food? Do you often find yourself as a hostess with a need to find recipes you can use to create a delicious concoction that will impress anyone who attends one of your parties? Then again, maybe you are searching for just the right appetizer recipe to serve for the holidays or even during some half-time game?

Appetizer Recipes Alternatives

Most often when people consider different appetizer recipes the first things to come to mind are those made of meat or seafood ingredients. However, there are appetizer alternatives you can consider making. If you have tried all the meat and seafood appetizers and you would like to try making appetizers that feature vegetables you should try this recipe to see how well it goes over at your next social gathering.

This is also a great recipe idea for those who do not eat meat. Therefore, if you need a vegetarian party appetizer that is easy to make and easy to please anyone who enjoys eating carrots this is one of the best types of pates you can make and serve to them. It is delicious, filling and provides you and your guests with some good vitamins and minerals.

Since, the holidays involve preparing and eating different types of fruits and vegetables, this carrot appetizer will fit right in with all the festivities. You may even consider making some for your holiday feasting whether you are at home with loved ones or serving it at the office party buffet.

Recipe for Carrot Pate

What You Need


2 pounds peeled, sliced carrots
1 Tablespoon vegetable oil
1 small diced onion
4 large diced garlic cloves
¾ teaspoon cumin
1 ½ teaspoon oregano
1 teaspoon cilantro
¼ cup orange juice
1 Tablespoon grated orange rind
Salt and pepper to taste

How to Make It

Peel and slice carrots, rinse and then add to a large pot of salted boiling water, and allow cooking for approximately 8 to 10 minutes or until firm but tender. Drain and then set aside until needed.

Using a medium size saucepan or skillet on medium heat add the oil tablespoon of oil to cook the onion and garlic for about 5 to 7 minutes or until tender.

Using a blender add the cumin, oregano, cilantro, orange juice, orange rind, salt and pepper as well as the onion and clove mixture and the cooked carrots. You may choose to chop and blend or puree depending on what is most suitable for your purposes and taste.

Pour into a mold or loaf pan and then place in the refrigerator to chill for 4 to 6 hours before serving.




This carrot pate is an easy party appetizers recipe that you can serve with crackers, thinly sliced specialty breads, vegetables or fruits. If you are searching for a sweet treat to serve to family and friends, you may be interested in learning how to make a marshmallow fluff fruit dip. However, there are many other types of recipes from which you can choose to make when you stop by and visit us on our website.

EasyAppetizerRecipes.net - You Make the Appetizers, We Help You Make Them Delicious

Visit : lodge logic pre seasoned 9 quart dutch oven all clad masterchef 2 10 piece cookware set anolon professional 12 piece nonstick cookware set

A Guide To French Food - Some Interesting Facts And Information About French Dishes

Wednesday, September 7, 2011

You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is extremely diverse including a wide variety of foods and recipes from national and regional cuisines. France really offers one of the richest cuisines in the World.

French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods include a variety of breads, savory dishes, desserts & pastries, and some preserved foods. Common breads in the French cuisine include Ficelle, Baguette, Flûte, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).

Savory dishes include Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chicken in red wine), Pot au feu (beef stew with mi flavored sausage similar to bockwurst), Civet de Lapin (rabbit), Foie de veau (calve's liver), and Andouillette (chitterling sausage).

Desserts & pastries include Chocolate Mousse, Crème Brûlée, Mille-feuilles, Choux à la Crème (cream puffs), Tartes aux fruits (fruit tarts), Religieuse (chocolate éclair shaped to resemble a nun), Madeleine (small cake-like cookie), Tarte Tatin (caramelized apple tart), Gâteaux (cake), Éclairs, and Profiteroles (baked puff pastries (choux) filled with cream or ice cream). And, some typically French preserved foods include Cassoulet, Choucroute garnie, and Duck confit.

Greatly influenced by the French geography, the French cuisine also includes a wide range of regional cuisines, including foods & dishes of Lorraine, Alsace, Nord-Pas-de-Calais (Artois, Flanders, Hainaut)-Picardy, Normandy, Brittany, Loire Valley/Central France, Burgundy, Poitou-Charentes, Limousin, Bordeaux, Perigord, Gascony, Pays Basque, Toulouse, Quercy, Aveyron, Roussillon, Languedoc, Cévennes, Provence, Côte d'Azur, and Corsica.

LORRAINE dishes include Quiche Lorraine, Potée Lorraine, and Pâté Lorrain. ALSACE specialties include Choucroute garnie (sauerkraut with sausages, salt pork and potatoes), Spätzle, Baeckeoffe, Kouglof, Bredela, Beerawecka, Mannala, Tarte flambée, and Baba au rhum.

NORD-PAS-DE-CALAIS (ARTOIS, FLANDERS, HAINAUT) - PICARDY dishes include Andouillette of Cambrai, Carbonnade (meat stewed in beer), Potjevlesch (four-meat terrine), Waterzoï (sweet water fish stew), Escavêche (cold terrine of sweet water fish in wine and vinegar), Hochepot (four meats stewed with vegetables), and Flamiche.

NORMANDY dishes include Tripes à la mode de Caen (tripe cooked in cider and calvados), Matelote (fish stewed in cider), Moules à la crème Normande (mussels cooked with white wine, garlic and cream), and Tarte Normande (apple tart). BRITTANY specialties include Crêpes, Far Breton (flan with prunes), Kik ar Fars (boiled pork dinner with a kind of dumpling), and Kouign amann (galette made flaky with high proportion of butter).

LOIRE VALLEY/CENTRAL FRANCH dishes include Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté), and andouillettes (sausage made with chitterlings). Burgundy specialties include Boeuf Bourguignon (beef stewed in red wine), Escargots de Bourgogne (snails baked in their shells with parsley butter), Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked), Gougère (cheese in choux pastry), and Pochouse (fish stewed in red wine).

RHÔNE-ALPES dishes include Raclette (the cheese is melted and served with potatoes, ham and often dried beef), Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped), Gratin dauphinois, and Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork).

AVEYRON dishes include Tripoux (tripe 'parcels' in a savoury sauce), Truffade (potatoes sautéed with garlic and young Tomme cheese), Aligot (mashed potatoes blended with young Tomme cheese), Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese), and Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts).

LANGUEDOC dishes include Brandade de morue (puréed salt cod), Cargolade (Catalan style of escargot), Trinxat (Catalan cabbage and potatoes), Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli), Rouille de seiche (Similar preparation of squid), and Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs).

PROVENCE/CÔTE D'AZUR specialties include Bouillabaisse (stew of mixed Mediterranean fish, tomatoes, and herbs), Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic), Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce), Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan), Salade Niçoise (varied ingredients, but always black olives, tuna), Socca, and Panisses.




James Burrows writes for Holiday Velvet, a website providing listings for Hotels, Villas, Holidays in Paris, France, and Holiday apartment Rentals.

Friends Link : cuisinart multiclad unlimited 4 quart saucepan cuisinart chefs classic 10 piece cookware set

Feeding a Fussy Dog

Tuesday, September 6, 2011

When we "adopted" our latest dog, Hamish, he was about 6 years old, and had already gone through at least 3 homes that we know of, and perhaps more . He was originally a rescue dog from the RSPCA, and was found living wild in a cemetery.

Now Hamish is a very small dog (6Kg), so he had to have his wits about him to survive in such an unforgiving place. Needless to say he had a little bit of a wild streak in him, and he was very distrustful about food.

When we first got him home, he insisted on sniffing all food, and would not eat in front of us. When we put his food down, we would hold some out for him to sniff, but he'd sniff it then walk away. However we often found that the food was gone by next morning.

The problem is that we also have a cat, who is fed nearby, and at dinner we feed them the same food (raw chicken necks, raw chicken wings, meat, etc). So we had to be sure that it wasn't just our 6.5 Kg cat stealing his food!

He also wouldn't eat cooked food - and I had always cooked for our previous dogs and they loved it! I'm not sure Hamish had ever seen a vegetable before, and they definitely didn't smell right! Actually, our previous dogs were bull terrier crosses, and they ate anything that didn't move! Their favourite food was what I call "dog porridge", but it actually has meat, lots of vegetables, and just a couple of cups of rolled oats - our boys just couldn't get enough of that. This was a whole new experience for us!

So how did we solve it?

The first thing was to get Hamish into a routine - to expect food at the same time each day. That meant not leaving the food bowls lying around if he didn't eat his food right away.

Straight after our walk in the morning, I would put out a little commercial dog food for Hamish, and cat food for the cat. After 15 or 20 minutes, it was taken away, whether eaten or not. I did however leave out a small bowl of dried biscuits for each of them.

At night, both animals are fed fresh food, and generally the same thing. I feed them around 6:30, just after I have watched the news. And I use the same method. The food goes down, and it is lifted after 15 or 20 minutes, whether eaten or not.

The second thing was to introduce vegetables slowly. I started with a meat loaf, as you can hide grated vegetables in meat loaf pretty well! Then (and I know you're not supposed to do this!) I would feed him tidbits of vegetables from my dinner. Of course he loved them, because it wasn't dog food. So slowly we got Hamish to start eating vegetables.

The final thing we did was to buy him a glass (or china) dog food bowl. I know I don't like drinking tea or coffee from a Styrofoam or plastic cup, and I wondered if the plastic food bowls didn't have some smell or taste that sensitive dog noses could pick up. So, he got a proper food bowl.

I'm pleased to say Hamish has now turned into a normal dog, food wise. He eats his food 95% of the time, he even hangs around the kitchen while I'm cooking in case I drop anything on the floor. It's not always worth stealing, but he checks it out anyway, and sometimes whatever is dropped is worth eating!




Di Ellis is an avid dog lover, and co-author of the site http://www.BestDoggieTips.com where you can get loads of useful tips and information about our four legged friends including free recipes, dog cartoons (updated weekly) and links to the best free dog stuff on the Net. And when you sign up for our free newsletter, we'll send you a copy of our Dog Recipe Book which includes the "dog porridge" recipe above.

Related : all clad copper core 10 fry pan

Recipes Fast and Easy

Monday, September 5, 2011

There is nothing more satisfying at the end of the day than sitting down with your loved ones (or even by yourself, really) and enjoying a tasty and satisfying meal. Of course, the problem often arises when you are tired after working and running errands all day, because then you don't really feel like taking an hour or more to cook dinner. Well, rather than picking up the phone to order takeout or going through the drive-thru as you come home, try some of these fast and easy recipes.

· Creamy celery chicken breasts. All you do is put a few boneless skinless chicken breasts in a good-sized skillet. Add a can of cream of celery soup and half a can of water. Cover and let the chicken simmer until cooked through. Serve with your favorite side dishes.
 
· Mini meatloafs. This is simply a variation on traditional meatloaf; it is faster and easier because rather than having one big loaf, you shape the meat into individual sized meatloafs. They cook faster and are more fun to eat. Simply cut up half an onion and add it to the meat. Add a raw egg and enough breadcrumbs to make the meat stick together. Mix well with your hands and shape into individual-sized portions. Mini loaf pans work very well. Bake at 350 for about 20 to 30 minutes. Serve this entrée with your favorite sides.
 
·Baked ziti. Boil a package of ziti noodles. Brown a pound of ground beef in a skillet with green pepper, onion, and a tablespoonful of Italian seasoning. Put the drained noodles in a bake pan. Add meat mixture and stir up. Cover with mozzarella cheese and a jar of spaghetti sauce. Bake in 350 degree oven until cheese melts.




Click Here For: Recipes Fast and Easy
Secret Recipes Revealed

Related : circulon infinite circulon 10 piece cookware set t fal signature hard anodized 12 piece cookware calphalon unison nonstick 10 piece cookware set

Low Purine Diet and Gout - Benefits Involved

Sunday, September 4, 2011

If you're looking to learn more about a low purine diet, and how it relates to the effects of gout, then you will want to read this article. Specifically we will touch upon which foods are high in purine, so you can avoid them, and which foods you should eat that are low in purine. After reading this article, you should be able to analyze whether a low purine diet may offer the relief needed for gout.

The key to having a low purine diet to combat the pains of gout comes from locating the right ingredients to put into your meals. Purine is a naturally occurring substance found in body tissue. When purine is broken down, it releases uric acid directly into the blood. Too much of this acid will cause crystal formations to occur, which will collect in the space of your joints.

The results are obvious -- with a lower the purine in your diet, the less uric acid in your blood stream.

If you are looking for a low purine diet and gout relief, then there are certain food you will want to avoid. Gravy, meat extracts, various dried beans, most fish and red meat, anchovies, scallops, and sardines have higher than normal concentrations of purine. This of course is not an exhaustive list, but should be a good start if you're looking to lower the purine in your diet.

You can replace these foods with foods that offer little or no purine in them. These foods include fruits, milk, cheeses, cauliflower, oatmeal, asparagus, spinach, serial, juices, and white bread, to name a few.

Research has shown that when a low purine diet is adopted, gout symptoms decreased sharply, and users describe less sudden and painful attacks.

If you are looking to start a loaf during diet, you should consult with your doctor first. Most doctors prescribed low-protein consumption, and where to get the protein from. This is important to keep up good health in conjunction with decreasing the pains of gout.

In conclusion, I have given you a simple guide of what foods are high in purine, and what foods have little or no purine in them. Follow the advice given in this article, and make smart decisions in your dieting habits to combat gout. With a little bit of modification, under the watchful eye of a professional doctor, you can create simple and easy to follow dieting plans to lower your purine intake, and to decrease the pain of gout.

There you have it, a guide to low purine and gout.




Download Our Free Gout Guide http://gout-home-remedy.blogspot.com For More Info On Controlling And Curing Gout Visit Our Website http://gout-home-remedy.blogspot.com

My Links : cuisinart multiclad unlimited 12 piece cookware

Meat Loaf Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino