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Philadelphia Cheesecake Classic Recipe

by jughandle September 20, 2022

written by jughandle

Cheesecake recipe method:
HEAT oven to 325°F.
MIX graham Cracker crumbs, 3 Tbsp. sugar and butter in food processor for 10 secs or 3-4 pulses
PREPARE a 9″ cake pan or spring-form pan by cutting a piece of parchment paper for the bottom. Grease the pan then grease and the parchment.
PRESS graham cracker mixture onto the bottom of 9-inch springform pan or 9″ cake pan and tamp down with the bottom of a flat glass
BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
POUR cream cheese mixture over crust in pan.
BAKE 55 min. or until center is almost set.
LOOSEN cake from rim of pan by releasing the spring form or cutting around the edge with a knife
COOL before removing rim or turning out cake from cake pan.
REFRIGERATE 4 hours.
GARNISH with sliced fruit
Serves 16

Recipe - Classic Philadelphia Cheesecake

The original Philadelphia cheesecake, always a classic

Course Dessert

Cuisine American

Keyword Philadelphia cheesecake

Protein cream cheese

Cooking Method Baking

Hot/Cold Dish Cold

Course Dessert

Cuisine American

Keyword Philadelphia cheesecake

Protein cream cheese

Cooking Method Baking

Hot/Cold Dish Cold

Servings 16 servings

Author jughandle

Ingredients

1-1/2 cups graham cracker crumbs or other cookies eg: shortbread, Oreo, etc
3 Tbsp. sugar
1/3 cup butter melted
32 oz Creamcheese 4-8 oz. each PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Mix crumbs, butter, and 3 tablespoons sugar until combined; press firmly onto the bottom of a 9-inch springform pan.

Step 3

Beat cream cheese, 1 cup sugar, and vanilla in a mixing bowl until smooth. Add eggs, one at a time, mixing on low speed until just blended. Pour over crust.

Step 4

Bake in the preheated oven until center is almost set, about 55 minutes. Loosen cake from the pan rim; cool before removing rim.

Step 5

Refrigerate for 4 hours before serving.

Nutrition Facts

Recipe - Classic Philadelphia Cheesecake

Amount Per Serving

Calories 319 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 14g88%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 108mg36%

Sodium 242mg11%

Potassium 97mg3%

Carbohydrates 20g7%

Fiber 0.1g0%

Sugar 18g20%

Protein 5g10%

Vitamin A 939IU19%

Calcium 65mg7%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

September 20, 2022 0 comment

American Food Banana Bill Bratton Cake Desserts Vegetarian

Coach Bratton’s GoTo Banana Bread Recipe

by jughandle May 20, 2019

written by jughandle

Coach Bratton’s GoTo Banana Bread Recipe calls for walnuts. If you have a nut allergy for all means, leave them out.

Bill Bratton has been a friend of mine since the ’60’s in high school. He recently had a heart attack and is busy trying to improve his condition. Banana bread is a good, filling way to add fruit, nuts and whole wheat grain to your diet. – jughandle

Banana bread

Coach Bratton's GoTo Banana Bread Recipe

This is my friend Bill Bratton's favorite banana bread recipe.

Course Bread

Cuisine American

Keyword banana bread with walnuts

Cooking Method Baking

Hot/Cold Dish Cold, Hot

Course Bread

Cuisine American

Keyword banana bread with walnuts

Cooking Method Baking

Hot/Cold Dish Cold, Hot

Resting time 10

Servings 8 slices

Author jughandle

Ingredients

What You'll Need:

8 Tbsp Butter one stick
3/4 Cup Sugar
2 eggs
1 Cup Flour All purpose flour
1 tsp baking soda
1/2 tsp salt
1 Cup whole wheat flour
3 Bananas large bananas very ripe mashed
1 tsp vanilla
1/2 Cup walnuts shelled and coarsely chopped

Instructions

Preheat oven to 350°F
Grease a 9x5x3 inch bread pan
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift all-purpose flour, baking soda, and salt together.
Stir in the whole wheat flour and add whole thing to creamed mixture.
Fold in the bananas, vanilla and walnuts
Pour mixture into greased pan
Bake 50-60 minutes or until toothpick comes out clean.
Cool in pan 10 minutes, remove and finish cooling on rack.
makes 1 loaf.

Nutrition Facts

Coach Bratton's GoTo Banana Bread Recipe

Amount Per Serving

Calories 387 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Cholesterol 71mg24%

Sodium 421mg18%

Potassium 277mg8%

Carbohydrates 53g18%

Fiber 4g17%

Sugar 25g28%

Protein 7g14%

Vitamin A 445IU9%

Vitamin C 3.9mg5%

Calcium 26mg3%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

Other Recipes you might like

DOLE PINEAPPLE ANGEL FOOD CAKE RECIPE

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Tastes Better From Scratch Banana Bread Recipe

May 20, 2019 0 comment

American Food Condiments, Dips, Sauces, Dressings & Gravy Sauces Southern American

Southern Tartar Sauce Recipe

by jughandle May 8, 2019

written by jughandle

A Southern Tartar Sauce Recipe?

As a Southern raised and fed Georgian, I love Southern comfort food. Well, isn’t it all comfort food? Have you ever heard of Southern diet food? I don’t think so.

Fried chicken, fresh sweet corn. Pan fried catfish with hushpuppies and tartar sauce. Dang, I’m making myself hungry. In my youth I could, and did, sit down with a spoon and a jar of Tartar sauce and finish it off in one sitting. It might not be right, but it’s a fact.

Sauce That Please

Good food just isn’t complete without good sauce. After the French invented the 5 Mother Sauces to cover the taste of their rotted meat, what else was left?

The Mu’ther Sauces

Southern cooking was what’s left! Meat cooked for hours on end, smoked with the finest fruit woods. Tied together with killer sauces. Tomato based, mayonnaise sauces, cheese, vinegar, and of course fat based sauces. You know, red bbq sauce, white bbq sauce, cheese sauce, vinegar bbq sauce and gravy. I call them the 5 Basic Mu’ther Sauces of the South.

I’ll be asking you all for your favorite sauce later. This post is about a classic mayo based sauce. Tartar Sauce.

What Should A Good Tartar Sauce Recipe Include?

Mayonnaise of course. I’m not going to get into a Brand war on this blog but you can read what Southern Living wrote on the subject. I will name a few brands they ranked:

- - Duke’s
  - Hellmann’s
  - Bama
  - Blue Plate
  - Mrs. Filbert’s
  - Just Mayo
  - Kraft Real Mayonnaise

Pickles. You have to have pickles in a good tartar sauce, right? But should you use dill, sweet, bread & butter or something with a little kick like Wickles Wicked Pickles?Mustard. Goes without saying. Maybe. Will it be yellow ballpark mustard, mustard powder? How about dijon? If it is dijon will it be Grey Poupon or may be Gulden’s spicy brown mustard?

Other good stuff

Lemon – I guess you could use Meyer Lemons and that would add a touch of orange. What about Limes. Now that would boost the tang factor.

Capers – I love capers and beside caper berries, I can’t think of a substitute.

Garlic – fresh or powdered? My recipe calls for powder but I might try fresh and see what happens.

The spices – Some say yeh, some say nay. I say absooolutely! That said my recipe calls for Texas Pete hot sauce a touch of Old Bay seasoning and a hit of “optional” cayenne pepper.

I say Pete because it’s distinctive flavor doesn’t overwhelm with heat as could Tabasco. Louisiana Hot Sauce would be an acceptable substitute.

Cayenne is more flavor than heat so I add it.

Old Bay is a maybe. I honestly haven’t tried it in the sauce yet. I’ll let you know. It could be over the top or it might be just the touch on sea food.

Conclusions

If I didn’t think Tartar sauce was one of the all time best sauces, I wouldn’t have go to the trouble of disertating on it.

I will try a few of the variations we discussed here and get back to you.

I sure would appreciate any thoughts you all might have on the subject – jug

Southern Tartar Sauce Recipe

Tangy and delicious homemade tartar sauce, the perfect condiment for seafood

Course Condiment, Sauce

Cuisine Southern American

Keyword Tartar Sauce

Cooking Method fresh chopping

Hot/Cold Dish Cold

Course Condiment, Sauce

Cuisine Southern American

Keyword Tartar Sauce

Cooking Method fresh chopping

Hot/Cold Dish Cold

Servings 8 Servings

Author jughandle

Ingredients

1/2 c (112 g) Mayonnaise Your favorite brand or home made
1 tsp (1 tsp) Onion Dried Minced
1.5 tsp (1.5 tsp) Lemon Juice juice of 1-1/2 lemons
1 tsp (1 tsp) Dill Relish
1 tsp (1 tsp) Capers chopped
1/2 tsp (0.5 tsp) Dijon Mustard Grey Poupon
1/4 tsp (0.25 tsp) Garlic Powder
1 Pinch (1 Pinch) Salt to taste
1/2 tsp (0.5 tsp) Hot Sauce Texas Pete
1 Dash (1 Dash) Old Bay Seasoning
1/4 tsp (0.25 tsp) Cayenne optional

Instructions

Method:

Add the mayonnaise, minced onion, lemon juice, to a small mixing bowl.
Mince the dill relish and capers then add to the mixing bowl.
Add the remaining ingredients and whisk to combine.
Transfer the tartar sauce to a Ball jar and store in the refrigerator until ready to use.

Notes

Notes Use mayonnaise, NOT Salad Dressing, when making tartar sauce.

Properly stored tartar sauce may be refrigerated up to six months.

Use tartar sauce as a condiment for any fried dough or seafood.

Use the recipes serving size changer to increase the amounts needed for a larger batch.

Nutrition Facts

Southern Tartar Sauce Recipe

Amount Per Serving (1 Tbsp)

Calories 98 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 119mg5%

Potassium 9mg0%

Vitamin A 35IU1%

Vitamin C 1.1mg1%

Calcium 2mg0%

* Percent Daily Values are based on a 2000 calorie diet.

May 8, 2019 0 comment

Beef Cuisines Mark Wiens Salad Thai Cuisine

Nam Tok Neua Recipe – Mark Wiens

by jughandle May 1, 2019

written by jughandle

Print Recipe

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This Nam Tok Neua Recipe is from Mark Wiens’ Thai Foodie” blog. He does a great, detailed job of describing and photographing his recipes. I have made a few changes but this is Mark’s recipe and photos. – Jughandle

Nam tok is the Thai word for waterfall, and neau means beef. Together the literal translation is Thai waterfall beef, or beef waterfall.

The beef in this recipe is best when marinated and then grilled over a charcoal or wood fire.

Beef

The Protein

For this recipe you can use any type of meat you want, but in Thailand you will be offered, either beef or pork.

Black Pepper For The Marinate

The marinate for the meat, is a simple combination of black pepper and soy sauce. Mark uses whole fresh peppercorns, for their pungent flavor. Mark crushes and grinds them coarsely in a Stone Mortar, to release all their aroma and flavor.

Toss the beef in a mixing bowl with the ground black pepper and the light soy sauce. Allow to marinate for about an hour. A longer marinate is not necessary because most of the flavor in this recipe comes from the dressing mixture.

Thai waterfall beef recipe — GRILL THE BEEF!

You should grill your beef to about medium rare or medium, depending on your preference. About 8 minutes on each side

Slice The Meat And Mix

Rest it for about 5 minutes before slicing it.

After the meat has cooled a bit, slice it against the grain into bite sized strips, then put it in a bowl.

Add the rest of the salad ingredients, mix everything, and it’s ready for the plate.

Thai rice powder — Toasted Sticky Rice Powder

Sticky Rice Powder Toasted sticky rice powder, is extremely important in this Thai waterfall salad recipe.

Thai limes — Limes Are Essential For The Dressing

The Dressing

Lime juice for sourness, paired with fish sauce for saltiness, is the main dressing combination for this Thai waterfall salad recipe.

Just like all Thai dishes, make sure you do some taste-testing as you mix everything together. You want the beef to be sour, just salty enough, and spice to your liking.

Spice To Your Taste

Dry chili flakes, are another essential ingredient in many Thai salads, and you wouldn’t want to skip it in this nam tok recipe.

You can add as much as you like, but nam tok is intended to be spicy. The heat gives a nice balanced to the flavor.

Try using whole Thai dried chillies. To get the most flavor quickly dry roast them in a hot pan for a few seconds so they crisp up and then blend them.

Finally, sliced shallots, cilantro, green onions, and fresh mint leaves, give nam tok a wonderful herbal and refreshing touch.

Thai dishes — JUICY BEEF, PACKED WITH FLAVOR

Plate The Dish

After you mix all the ingredients together with the sliced beef, and the flavor is balanced to your liking, you can dish the Thai beef salad onto a plate.

Mix any extra juice from the grilled beef into the salad, or you can just add in a spoon of water.

Nam Tok Neua Recipe

Thai nam tok neau translates to beef waterfall salad, and is a popular Thai dish of grilled meat. Sliced into bite sized pieces, and dressed in fish sauce, lime juice, chili flakes, and lots of herbs, it is fantastic. Nam tok is an Isaan (northeastern Thai) dish, and is typically eaten with a spread of other dishes and accompanied by sticky rice. Watch the full video of the recipe by Mark Wiens www.eatingthaifood.com

Course Dinner, Main Course

Keyword Thai Beef Salad

Protein Beef, pork

Cooking Method Grilling

Hot/Cold Dish Hot

Course Dinner, Main Course

Keyword Thai Beef Salad

Protein Beef, pork

Cooking Method Grilling

Hot/Cold Dish Hot

Servings 1 plate

Author Mark Wiens

Ingredients

For the meat marinade:

1 Tbsp Black Pepper Corns freshly ground
1.5 Tbsp light soy sauce

For 1 plate of nam tok:

1/2 lb beef or pork grilled and sliced
1 Tbsp khao khua toasted sticky rice powder
2 Tbsp fish sauce Thai
1 pinch sugar optional
2 Tbsp chili flakes you can grind Thai dry chilies
1-1/2 Tbsp lime juice juice of 1 lime
5 fresh shallots small chopped
1 fresh green onion chopped
1 bunch cilantro small handful
1 bunch mint leaves small handful to garnish

Instructions

For the grilled beef:

Take the beef, or any type of meat you're using, and marinate it in the ground black pepper and soy sauce for about 1 hour.
Grill the beef on high heat for around 8 minutes on each side (depending on how thick it is), until the meat is medium rare or medium.
Once the beef is finished, set it on a plate to rest for about 5 - 10 minutes, collecting all the meat juice.
Slice the beef against the grain into thin bite sized strips.

For the nam tok salad:

Note: I marinated and grilled just over 1-lb of beef, but for this proceeding salad recipe, I only used 1/2-lb per dish of the cooked beef.
Peel the shallots and finely slice them, dice the green onions, and pluck a handful of mint leaves.
In a mixing bowl, add 1/2-lb beef, chili flakes, lime juice, shallots, green onions, and mint leaves. Doesn't matter which order, just toss everything together.
Mix all the ingredients fully, and then taste test. The meat should be sour, salty and spicy to taste, with a freshness from the herbs.
Add more lime juice or fish sauce as needed.

Video

Notes

Note: I marinated and grilled 500 grams of beef, but for this proceeding salad recipe, I only used 250 grams of the cooked beef. Nam tok neua is a delicious Thai dish and wonderful and flavorful way to eat beef steak or pork. This recipe is pretty easy to make, just marinate and grill the beef, slice it, and mix it with the dressing ingredients. This dish is often eaten with sticky rice in Thailand. Enjoy!

Nutrition Facts

Nam Tok Neua Recipe

Amount Per Serving

Calories 689 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 17g106%

Cholesterol 161mg54%

Sodium 4756mg207%

Potassium 1259mg36%

Carbohydrates 20g7%

Fiber 8g33%

Sugar 4g4%

Protein 47g94%

Vitamin A 5510IU110%

Vitamin C 5.7mg7%

Calcium 153mg15%

Iron 9.3mg52%

* Percent Daily Values are based on a 2000 calorie diet.

May 1, 2019 0 comment

Baking Fish Main Dishes Mexican Rick Bayless

Snapper Veracruz Recipe

by Reposted Article March 30, 2019

written by Reposted Article

This Snapper Veracruz Recipe is a easy dish to make and it creates a great impression on the table. You can use either a 1-3 pound Snapper or fillets. – jughandle

Snapper Veracruz Recipe

This snapper recipe is a easy dish to make and it creates a great impression on the table. You can use either a 1-3 pound Snapper or fillets. This meal should easily feed 6 people.

Course Main Course

Cuisine Mexican

Keyword Fish, Oven Roasted

Protein Fish

Cooking Method Baking

Hot/Cold Dish Hot

Course Main Course

Cuisine Mexican

Keyword Fish, Oven Roasted

Protein Fish

Cooking Method Baking

Hot/Cold Dish Hot

Servings 6 people

Author Rick Bayless

Ingredients

1/4 cup olive oil preferably extra-virgin
1 medium white onion thinly sliced
4 large garlic cloves peeled and finely chopped
3 pounds 6 medium-large round ripe tomatoes peeled (if you wish), cored and chopped into 1/2 inch pieces (about 7 cups)
3 to 4 bay leaves
1 1/2 teaspoons dried oregano preferably Mexican
3 Tablespoons roughly chopped fresh flat-leaf parsley plus a few sprigs for garnish
1 cup pitted roughly sliced green olives, preferably manzanillo olives
1/4 cup capers drained and rinsed
3 pickled jalapeño chiles stemmed, seeded and thinly sliced, store-bought or homemade

Instructions

Marinating the Fish:

Start by marinating the fish in the juice of 4 limes with about 1/2 teaspoon salt, in the refrigerator. The marinade cooks the fish and if marinated too long the fish will become mushy.
Cut two parallel slashes across each side of the fish through the flesh to the bone
Put the fish into a large baking dish
Drizzle both sides with the lime juice and sprinkle with salt
Cover with plastic wrap and refrigerate for at least an hour but not more than 4 hours

Prepare The Tomato Sauce:

In a 4-5 qt Dutch Oven add the oil and saute the onion, on medium heat, until brown, about 5 minutes
Add the Garlic and cook 1 minute more while stirring.
Increase the heat to med-high and add the tomatoes, bay leaves, oregano, parsley and half of the olives, capers and jalapenos
Simmer, stirring for about 5 minutes to reduce the liquid to concentrate the flavors
Lower the heat to med-low and stir in 1 cup of water, white wine or beer
Simmer for 15 minutes more
Taste and adjust the seasoning.
Remove from heat

Baking the Fish:

Preheat your oven to 350° F
Oil a roasting pan that is large enough to hold the fish.
Transfer the fish from the lime mixture to the roasting pan.
If the tail sticks out of the pan, wrap it in foil to prevent from burning.
Cover the fish with the hot tomato sauce.
Bake in the center of the oven until the flesh flakes at the thickest part of the fish. About 50-55 minutes.
Transfer the fish to a large serving platter, remember to support the whole fish while transferring, it is tender.
Ladle the sauce over the fish.
Garnish with the remaining olives, capers, and jalapenos.

Notes

Transfer the fish to a large serving platter, remember to support the whole fish while transferring, it is tender. Ladle the sauce over the fish. Garnish with the remaining olives, capers, and jalapenos.

This sauce and recipe is good for chicken or a pork roast too. - jughandle

Rick Bayless' book containing this recipe, Mexico, One Plate At A Time, is available through Amazon.

Nutrition Facts

Snapper Veracruz Recipe

Amount Per Serving

Calories 255

* Percent Daily Values are based on a 2000 calorie diet.

March 30, 2019 0 comment

Bread Carbohydrates Pretzel Rolls Recipes by

Pretzel Roll Recipe

by jughandle March 19, 2019

written by jughandle

I am from German ancestry. My Grandmother and Grandfather both had their duties in the kitchen. Hot pretzels were a great treat to look forward to. This Pretzel Roll recipe has a few steps but isn’t very hard to do. The warm smell of fresh pretzels will make it all worthwhile. -jughandle

Pretzel Rolls

This is a traditional German Pretzel recipe.

Course Bread

Cuisine German

Keyword German Pretzel Rolls

Cooking Method Baking, Boiling

Hot/Cold Dish Either

Course Bread

Cuisine German

Keyword German Pretzel Rolls

Cooking Method Baking, Boiling

Hot/Cold Dish Either

Servings 10 Rolls

Author jughandle

Ingredients

For the Dough

3-3/4 C Unbleached Wheat Flour
1-1/4 Oz Fast Acting Yeast 1 Pkg
2 Tb Sugar
2 t Salt
1-1/4 C Warm Water About 110 deg F
3 Tb Butter Melted And Cooled

For Boiling Water

1/4 C Baking Soda
5-7 C Water for boiling

Instructions

In The Bowl Of Your Stand Mixer:

Combine 3 c of flour, yeast, 2 T of sugar and 1 t of salt

In A Medium Bowl:

Whisk together the 1-1/4 cups of warm water and butter which should result in a lukewarm mixture.
Add the butter mixture to the flour mixture in the stand mixer and mix with the dough hook until well combined, around 2 min.
The dough shouldn't stick to your hands or work top.
Transfer the dough to your lightly floured work surface.
Punch it down and knead by hand for around 2 or 3 mins until you have a smooth, elastic dough ball.
Add the remaining flour if necessary to make a smooth ball that isn't sticky.
Put the dough ball back in your mixing bowl and cover with a towel.
Let the dough rise in a warm spot around 100 deg F, if possible, until it is double in size.
That should take around an hour.
When the dough has risen, punch it down again and remove it from the bowl to knead once more for about 30 seconds

Prepare for baking:

Divide the dough into 10 equal portions, about 3 ounces each
Dust your hands with flour then roll the dough balls for about 10 seconds until the top of each is round and firm and you can feel the tension increasing against your hand.
It creates surface tension and prevents the buns from becoming flat
Place the rolls on parchment paper.
Cover with a clean kitchen towel and let rise in a warm place until puffy, about 20 minutes.

Cooking:

Preheat your oven to 425 deg F and line 2 baking sheets with parchment paper.

Boiling:

While the oven is preheating bring a large pot with 5-7 cups of water and the 1/4 cup of baking soda to a rolling boil
The water and baking soda might foam so don't fill the pot too full.
With a slotted ladle or spoon, gently slip 2 rolls at a time into the boiling water and cook for 30 seconds, turn them over, and cook for another 30 seconds.
The buns don’t need to be completely covered with the solution, but do take care that they don’t stick to the bottom of the pot or each other.
Transfer the buns to a wire rack and let them drip-dry while you repeat with the remaining rolls.

Baking:

After the rolls have dried, transfer them to the parchment-lined baking sheets.
Use the tip of a sharp knife or razor blade, to score a X on top of each roll and sprinkle with coarse sea salt.
Bake the pretzel rolls, 1 sheet at a time, until golden brown, about 16 minutes.
Dive into the rolls while they’re still warm.

Notes

These buns are soft and spongy inside, with a thin brown crust that’s sprinkled with coarse sea salt.
The secret to these buns is giving them a quick bath in a boiling alkaline solution before putting them in the oven to give them their distinctive Pretzel flavor and color.

Dive into the rolls while they’re still warm.

Nutrition Facts

Pretzel Rolls

Amount Per Serving

Calories 76 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 9mg3%

Sodium 1323mg58%

Potassium 16mg0%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 105IU2%

Calcium 6mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

March 19, 2019 0 comment

Diets Health Care How To Informational Blog Nutrition

Let’s get started Living better

by jughandle March 12, 2019

written by jughandle

Alright Fat Farmers, let’s get started living better by getting all the hoopla out of the way and start becoming more healthy today.

We’re going to start slowly by making only two changes;

Promise to eliminate all processed food.
Eliminate any food that has more than 3 ingredients

Nutrition Label Breakdown

The ingredients list shows these things:

Serving: Tells you the number of ounces, grams, or milliliters in each serving, and the number of servings per container
Calories: Shows the number of calories in one serving and how many of those calories come from fat.
Highlighted Nutrients: Provides the amount of the nutrient in each serving, which includes fat, cholesterol, sodium, carbohydrate, fiber, sugar,and protein. Existing Percent DV’s can be found to the right of the nutrients in this section.
Vitamins & Minerals: Shows what percentage of the recommended daily value of vitamins and minerals are in each serving.
Daily Values: Explains the percentage of Recommended Daily Values each nutrient provides.
Ingredient List: Appears below the Nutrition Facts Panel and lists all ingredients in the product in order by weight, with the heaviest ingredients coming first. Ingredients are what supply the nutrients and provide other product attributes such as texture, etc.

It Really shouldn’t be that hard. How important is your health anyway?

Now, if you are really serious you aren’t going to look back. Go to the pantry and either finish off (“waist” not, want not) or throw it all away. Yes ALL of the snack food you have lingering there (potato chips, crackers, chocolate bars, candy etc, etc).

Do It !

We are going to have 3 or even 4 meals per day and at least 2 snacks in between.

You won’t starve, trust me.

Breakfast:
Start the day by having eggs and bacon or sausage. Protein will fill you up and stick with you. No toast today. Orange or tomato juice or water and or coffee or tea.

Lunch:
Eat at Subway if you have one near by. Have one of their salads or even a sandwich on wholewheat. Get one of the ones rated around 500 calories.

Drink water, not soda, especially not diet anything.

If you are hungry in between meals have an apple, tomato, celery, or even a pickle.

No carbs for snacks!

What we are shooting for is protein in the morning that will stick to your ribs and not turn to sugar quickly. This should easily hold you until lunch if you don’t put sugar in your coffee.

A nice hardy lunch will maintain your energy until dinner. If you are tired and hungry eat some fruit in between.

Can you see, this really isn’t that hard, you just have to want to. We will get more adventurous in the near future. Start simple, don’t cheat, please.

If you find yourself cheating a lot, you really need more help than I can give you.

Either give up and stay fat, cheating your family out of having you around in the future, or get professional consulting.

Let me also explain that our goal is NOT to lose weight, but to be HEALTHY. The weight loss will follow.

SUN DRIED TOMATO CHICKEN BAKE by Sarah Fargoso

Dinner:

Try this recipe and let me know what you think. You can have it with a simple salad and home made dressing or oil and vinegar (better yet, lemon and a little olive oil). Drink water or the wine you cook with. Eat until you are satisfied, not stuffed.

Baked Chicken and Sun Dried Tomatoes

This will be an easy dinner for the whole family to participate in making.

Course Dinner

Cuisine American

Keyword Sun Dried Tomatoes, Tomato Chicken Bake

Protein Chicken

Cooking Method Baking, Stove Top

Hot/Cold Dish Hot

Course Dinner

Cuisine American

Keyword Sun Dried Tomatoes, Tomato Chicken Bake

Protein Chicken

Cooking Method Baking, Stove Top

Hot/Cold Dish Hot

Servings 4 people

Author jughandle

Ingredients

INGREDIENTS

1 lb (453.59 g) chicken breasts boneless, cut into 4 oz portions
1 oz (28.35 g) olive oil
1 whole (1 whole) onion A medium yellow or white sliced thin
1/2 c (55 g) sun dried tomatoes chopped, (not packed in oil)
1/4 cup (60 g) white wine
3/4 cup (180 g) chicken stock home made if you've got it, low sodium if you don't
1 teaspoon (1 teaspoon) dried oregano
Salt and pepper to taste

Instructions

DIRECTIONS

Preheat oven to 325 degrees.
Dry the chicken.
Place an ovenproof skillet over moderate heat.
Add the oil to the skillet when it gets warm.
When the oil is hot, add half the onions to the pan and place the chicken in the pan with the onions.
Cook the chicken for about 8 minutes or until it will release itself easily from the pan, then flip to cook the other side.
Continue to cook for 4 minutes.
Stir the onions to keep from burning.
Remove the chicken from the skillet and set aside.
Place remaining onions and tomatoes over the caramelized onions in pan.
Allow the onions and tomatoes to sweat in the pan for 3-4 minutes.
Reduce heat and add wine to deglaze the pan.
With a spoon stir the pan to remove the browned bits from the bottom of the pan.
This deglazing technique will remove the flavor stuck to the bottom of the pan and release it to the vegetables.
Put the chicken back into the skillet.
Add stock just until the liquid level reaches halfway up the sides of the chicken.
Season with oregano and pepper to taste.
Cover with tight fitting lid and place in oven.
Bake 30 minutes.

Nutrition Facts

Baked Chicken and Sun Dried Tomatoes

Amount Per Serving

Calories 258 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 74mg25%

Sodium 231mg10%

Potassium 949mg27%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 6g7%

Protein 27g54%

Vitamin A 155IU3%

Vitamin C 6.8mg8%

Calcium 29mg3%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Enjoy.

No ice cream tonight. Promise! – jughandle

March 12, 2019 2 comments

Cajun Food Combination Side Dishes Dinner/Supper Jerry Wooden Lunch Rice Southern American Stock Pot Stove Top

Dirty Rice Cajun Style

by jughandle February 21, 2019

written by jughandle

A new Bojangle’s restaurant recently sprung up in our neighborhood. Having not visited a Bojangle’s in a while we decided to go. It impressed us. Their chicken is great but it was the Dirty Rice Cajun Style that got our attention. The following recipe is a close copy. Hope you enjoy it. – jughandle

Dirty rice Cajun Style is a traditional Creole dish made from white rice. It gets a “dirty” color from small pieces of pork, beef or chicken, in addition to green bell pepper, celery, and onion. Most often cayenne and black pepper comprise the spices for the dish. Parsley and chopped green onions are common garnishes.

Dirty Rice Cajun Style is most common in the Creole regions of southern Louisiana. However, it can also be found in other areas of the American South and referenced as chicken & rice or rice dressing. – Wikipedia

Dirty Rice Cajun Style

This is a close approximation of the flavor and texture of Bojangles Dirty Rice

Course Side Dish

Cuisine Cajun

Keyword Cajun Dirty Rice

Protein Chicken, pork

Cooking Method Boiled

Hot/Cold Dish Hot

Course Side Dish

Cuisine Cajun

Keyword Cajun Dirty Rice

Protein Chicken, pork

Cooking Method Boiled

Hot/Cold Dish Hot

Servings 8

Author jughandle

Ingredients

Ingredients:

1 pound (453.59 g) sausage Should be andouille. Chicken giblets or bacon are acceptable.
2 cups (370 g) white rice long grain
4 cups (940 g) chicken broth
1 stalk (25 g) green onion diced fine
1 pinch (1 pinch) black pepper
¼ teaspoon (0.25 teaspoon) celery salt
¼ teaspoon (0.25 teaspoon) chili powder
2 cloves (0.5 teaspoon) garlic diced
¼ teaspoon (0.25 teaspoon) paprika
¼ teaspoon (0.25 teaspoon) salt
1 whole (1 whole) Bell Pepper diced
2 Stalks (2 Stalks) Celery diced
1 whole (1 whole) Yellow Onion diced
1 whole (1 whole) jalapeno pepper diced

Instructions

Cook the rice in the chicken stock until done then set aside.
It is better to use Day old rice if you have it.
Saute the bacon, sausage or giblets (or any combination) in a cast iron pot until cooked but not crisp.
Remove the meat and set aside.
In the drippings, add the onion, bell pepper and celery, cooking until softened, about 5 minutes.
Add the jalapeno and cook for another minute or so.
Do not drain.
Add salt, pepper to taste and Cajun seasoning. (Slap Your Mama is great)
Return the meat to the pot; reduce heat to medium low, cover and simmer for about 20 minutes, stirring occasionally.
Add a small amount of water only if needed to prevent sticking.
Add the cooked rice and green onion, stir, cover and reduce heat to a medium low simmer.
Heat through, stirring occasionally.
Taste and adjust seasonings.

Notes

This dish is the central feature of a meal so you could serve it with a salad and a veggie, but it is also served as a side dish with hot sauce at the table.

Nutrition Facts

Dirty Rice Cajun Style

Amount Per Serving

Calories 350 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Cholesterol 40mg13%

Sodium 947mg41%

Potassium 313mg9%

Carbohydrates 38g13%

Protein 12g24%

Vitamin A 150IU3%

Vitamin C 9.7mg12%

Calcium 30mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Suggestions:

Learn how to make Risotto

Serve Pork with your Dirty Rice – Jughandle’s Pork Loin

How about a salad? Jughandle’s Caesar Salad

February 21, 2019 0 comment

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