Archive for category Food

Just a sample. These three are, ready? CAKES! Outstanding, they are. Talented, DAMN TALENTED..

Bakers from around the world showcase their incredible skills at the World’s Largest Cake Decorating Show – but Albert Einstein is crowned the winner!

Genius: The winner of the Best in Show award was Dawn Butler for this excellent  cake showing Albert Einstein pulling his iconic pose

Genius: The winner of the Best in Show award was Dawn Butler for this excellent cake showing Albert Einstein pulling his iconic pose

Gruesome: While this cake is no doubt tasty, it looks less than appetising - perhaps the teeth showing through flesh  could put people off

Gruesome: While this cake is no doubt tasty, it looks less than appetising – perhaps the teeth showing through flesh could put people off

Youth: As well as fantasy and nature, children was another popular theme at the expo and this cake shows a little girl in her bedroom

Youth: As well as fantasy and nature, children was another popular theme at the expo and this cake shows a little girl in her bedroom

Daily Mail UK

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Well Golly Gee Shit, I Just Happen To Have Two Bags! Am I Gooder Or What!

Flamin’ Hot Cheetos qualify as ‘Smart Snack’ under federal guidelines

cheetos-logo

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Pork Fajitas

WebMD Recipe from EatingWell.com

Pork Fajitas

Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get takeout.

Ingredients

Prep: 50 minutes | Total Time: 1 hour 50 minutes
  • 1  
    pepper, plus 1 teaspoon sauce from a can of chipotle chile in adobo (see Tips)
  • 1   clove
    garlic, minced
  • 1/2   cup
    orange juice
  • 3   tablespoons
    lime juice
  • 1   tablespoon
    red-wine vinegar
  • 1   teaspoon
    dried oregano
  • 1/2   teaspoon
    ground cumin
  • 1/4   teaspoon
    salt
  • 1/4   teaspoon
    freshly ground pepper
  • 8   ounces
    pork tenderloin, (see Tips), trimmed
  • 1  
    small green bell pepper, cut into 1-inch-wide strips
  • 1  
    small red bell pepper, cut into 1-inch-wide strips
  • 1  
    small red onion, cut into 1/2-inch-thick rounds
  • 2   teaspoons
    canola oil
  • 4  
    6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed (see Tips)
  • 1/4   cup
    nonfat sour cream
  • 1/4   cup
    prepared salsa
Instructions
  1. Combine chipotle chile and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
  2. Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145°F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
  3. Lightly brush bell peppers and onion with oil. Grill until lightly browned and soft, turning once, 3 to 7 minutes. (If using a grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.
  4. Thinly slice the pork and chop the onion. Toss the onion, peppers and pork together in a large bowl. Serve the fajita filling in tortillas with sour cream and salsa.

 

Tip
Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people). Or freeze half for up to 3 months. To warm tortillas, wrap in foil and bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.
Nutritional Information

Makes: 2 servings, about 1 1/2 cups filling each

  • Calories311
  • Fat8 g
    • Saturated fat1 g
  • Cholesterol77 mg
  • Carbohydrates36 g
    • Dietary fiber5 g
  • Protein29 g
  • Sodium592 mg

* Nutritional Guidelines based on the USDA’s MyPlate Standards.

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Guess what I gonna’ try…

This Guy Put Spaghetti In A Frying Pan And The Result Is Brilliant

JANUARY 29, 2015

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WOW, I usually do this..

Report: There Are Active ISIS Cells Inside Turkey

DX-0113_sausage-cornbread-stuffing_s4x3.jpg.rend.snigalleryslide.jpeg

Sausage Cornbread Stuffing

Ingredients
Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock
Directions
Preheat the oven to 350 degrees F.

Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.

In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.

Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM…stuffing!

Recipe courtesy Anne Burrell 2009

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/sausage-cornbread-stuffing-recipe2.html?oc=linkback

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Hey! What’s Not To Like, HUH!

http://is.gd/NPqyhd

Here’s Another..

The Double Decker Mac & Cheese-Stuffed Bacon Weave Taco

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Umm, don’t forget this part! “Whisk in beer to create a batter.”

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

 This Recipe Is:

WebMD Recipe fromEatingWell.com

Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream.

 Ingredients

Prep: 40 minutes | Total Time: 40 minutes
  • large tomato, diced
  • 1/4 cup
    diced red onion
  • 1/2 
    jalapeno, minced
  • 2-3 tablespoons
    lime juice
  • 1/4 teaspoon
    kosher salt
  • 1/8 teaspoon
    freshly ground pepper
  • 1/2 
    avocado, diced
  • 1/4 cup
    chopped fresh cilantro
  • Pinch of 
    cayenne, if desired
  • 3 tablespoons
    all-purpose flour
  • 1/8 teaspoon
    ground cumin
  • 1/8 teaspoon
    salt
  • 1/8 teaspoon
    cayenne pepper, or to taste
  • 1/3 cup
    beer
  • 8 ounces
    tilapia fillet, cut crosswise into 1-inch wide strips
  • 2 teaspoons
    canola oil
  • corn tortillas, warmed
 Instructions
  1. To prepare salsa: Combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
  2. To prepare tacos: Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
  3. Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and the salsa.

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OK, Memorial Day Weekend. One Must remember those that have died on the battlefield and those that have died as well as those..

..that just may die at the hands of OUR government. To those, this “holiday” has been renamed ‘THOSE THAT WE WILL LET DIE’!

Barry, word is that you knew of these murders by neglect, in 2008. What say Barry? Use your “Negro Dialect” to explain!

On a more HOLIDAY’ISH note, FOOD, not only for thought but to EAT!

Made this just today and WILL repeat it.

Ingredients:

Beef Tenderloin

Bacon

 

Avocado

Oh AND

Layered Thusly

Bacon-Tenderloin-Avocado and Sprinkled with the Good Stuff, just above.

Bacon and Tenderloin cooked/grilled to your taste. Then DEVOUR!

OH!

 

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