Tuesday, March 31, 2015

Forkful Of Simplicity Cookbook.....: Forkful Of Simplicity Cookbook.....: Healthy Solut...

Forkful Of Simplicity Cookbook.....: Forkful Of Simplicity Cookbook.....: Healthy Solut...: Forkful Of Simplicity Cookbook.....: Healthy Solutions Spice Blend Challenge... : Whose up for a challenge...a Healthy Solutions Spice Blend...

Forkful Of Simplicity Cookbook.....: Healthy Solutions Spice Blend Challenge...

Forkful Of Simplicity Cookbook.....: Healthy Solutions Spice Blend Challenge...: Whose up for a challenge...a Healthy Solutions Spice Blend Challenge that is...I am and I am extremely excited about it too.  I was graciou...

Healthy Solutions Spice Blend Challenge...

Whose up for a challenge...a Healthy Solutions Spice Blend Challenge that is...I am and I am extremely excited about it too.  I was graciously given a packet of Healthy Solutions Spice Blend - Ultimate Burger and a short list of rules.  When my packet came in the mail it was like the amazing birthday gift you wait for as a kid from your grandmother in Florida.  I opened the envelope with such care and could not wait to get my packet open for a little taste.  The creative juices started flowing and low and behold T's BBQ Meatballs were created, eaten for dinner and enjoyed tremendously.  Wish me luck on my tasty creations...and make them for yourself, they are sure to be rewarding for your taste buds.


T's BBQ Meatballs

2 lbs. 85% Lean Ground beef
4 Poblano Peppers - small (diced)
2 Jalapeno Peppers (diced)
1 Large Onion (diced)
1 Large Carrot (diced)
Salt/Pepper
3 Tablespoons Healthy Solutions Spice Blend Ultimate Hamburger
1/4 Cup Worcestershire Sauce
1 Egg
1 1/2 Cup Shredded Cheddar Cheese (plus more for sprinkling)
5 Slices of Bacon (cooked and crumbled)
Vegetable Oil or Canola Oil

In a medium fry pan
Coat the bottom of the pan with vegetable oil or canola oil
Saute peppers,onions, and carrot
Season with salt/pepper
Remove from heat and allow to cool

Preheat oven to 350 degrees

In a large bowl
Add the ground beef
Add Healthy Solutions Spice Blend
Add Worcestershire sauce
Add onion/pepper/carrot mixture
Add egg
Mix to combine
Add cheese and bacon
Mix to combine
Shape into golf ball size meatballs
Lightly oil a sheet pan with vegetable oil or canola oil
Place meatballs on sheet pan
Bake for 30 minutes
Remove from oven
Place meatballs on top of rice
Top with Sauce
Sprinkle with desired amount of shredded cheddar cheese
Enjoy

T's Sauce
3/4 Cup Brown Sugar
1/2 Cup Ketchup
Salt/Pepper/Garlic Powder
Worcestershire Sauce (a few shakes)
1/2 Bottle Dark Beer

Whisk all ingredients together in a bowl
In a medium saucepan over medium/low heat
Add all ingredients
Cook for 20 minutes
Cover and keep warm until meatballs are cooked and ready for plating


Thursday, February 12, 2015

Forkful Of Simplicity Cookbook.....: Chocolates, Red Wine and Broccoli Raab

Forkful Of Simplicity Cookbook.....: Chocolates, Red Wine and Broccoli Raab: Trust me on this one nothing says I love you like chocolates and  red wine  and garlicky broccoli raab. Not not all together of course but ...

Chocolates, Red Wine and Broccoli Raab

Trust me on this one nothing says I love you like chocolates and red wine and garlicky broccoli raab. Not not all together of course but when paired separately they are perfect. Chocolates and red wine are the classic and perfect match while red wine and broccoli raab creates a masterpiece of flavor.  The bitter broccoli raab paired with the peppery taste of the red wine and a dash of spicy garlic keeps anyone coming back for more.
It is too easy to make this dish and it will make your Valentine's heart, and tummy, flutter with happiness and since you will both be eating together the garlic breath will cancel itself out - trust me on that too!

So grab some simple ingredients, 2 bottles of red wine and a quality box of chocolates and enjoy the evening with the person (or people) you love the most and remember use love as the first ingredient...Happy Valentine's Day!

Red Roni, Red Roni, Red Wine Roni

***Roasted broccoli raab 
16 oz. short cut pasta
1/4 cup olive oil
1/4 cup red wine
1 tablespoon red pepper flakes
Salt/pepper
Grated Parmesan cheese

Bring a large pot of salted water to a boil and cook pasta according to package directions 
(for a little color add a healthy splash of wine to the cooking water for a purple tinged pasta) 
Meanwhile in a small pan heat the olive oil and red pepper flakes
Season with salt/pepper
Cook on high for 5-8 minutes on high heat
Add wine and cook on high
Strain hot seeds and toss with pasta and broccoli raab
Top with grated Parmesan cheese 

***Roasted Broccoli Raab 
2 Large Heads Broccoli Raab 
Cloves of Garlic (sliced thin)
Salt/Pepper 

Preheat the oven to 350 degrees 
Rinse and dry the top of the broccoli raab 
Carefully cut the broccoli raab above the twist tie and discard the bottom stems 
Separate the broccoli raab evenly among two non-stick cookie sheets
Sprinkle the garlic over the two pans of broccoli raab 
Season with salt/pepper 
Coat with olive oil and toss with your hands 
Place in oven for 15 minutes 
Remove from oven and re-season with a pinch of salt and toss 

Monday, February 2, 2015

Not So New England Shrimp Chowder

All this chatter about the Superbowl champions, the New England Patriots, puts me in the mood for what else...Chowder.  I love soup, that is no secret here, and I also love chowder. Chowder comes in all different types, New EnglandManhattanBermuda Fish Chowder, Southern Illinois Chowder, Corn Chowder and my newest favorite Shrimp Chowder!  My side kick chef found a recipe for this chowder and we decided to make it.  Of course we changed it a little to make it our own and what great changes we made to it.  It is so shrimpy, creamy and hearty.  It totally stands up to my favorite chowder at California Grill on Long Beach Island!  It is simple to make and it tastes even better the next day.  So whip out your soup bowls and dig in to some Chowder or Chowda!


Not So New England Chowder
2 tablespoons butter
2 stalks celery (chopped)
1 red onion (chopped)
1 green pepper (chopped)
2 tablespoons corn starch
16 oz. clam juice
2 cups water
2 teaspoons old bay seasoning
1 teaspoon fresh basil (chopped)  
1 1/2 lbs. shrimp (cleaned and devained)
12 oz. frozen corn
2 tablespoon capers

Heat butter in 4-6 quart Dutch oven
Add celery, onion and pepper stir and cook 5 minutes over medium heat
Stir in corn starch to coat
Add clam juice, water, old bay and basil
Bring to a boil
Reduce heat
Add shrimp, corn and capers
Cook 6 minutes till shrimp are pink
Remove from heat
Stir in marscapone cheese
Serve hot with grilled cheese sandwiches  

Friday, January 30, 2015

The deconstructed baked potato...

Let's talk stuffed baked potatoes.  They are good but are they really that good? All of the goodness lays on top and once you get to the middle and the bottom of the spud it is usually dry and tasteless unless of course if you are making a twice baked potato and that is a whole different recipe.  Back to the baked potato...I find the skin to be tough if cooked too long and it just falls flat in flavor.  So how to make it better?  I know how to make it better - deconstruct it and layer the flavors.  Oven roasted, crispy potatoes topped with meat and cheese and more cheese. A nice twist on an old classic and my version is so worth it and can be made as a main dish, an appetizer or a picky food at a party...fantastic food for Super Bowl XLIX!



T's Deconstructed Baked Potato

1 lb. ground beef
8 red bliss potatoes (sliced evenly)
2 tablespoons olive oil, plus more for potatoes
1 large onion (diced)
Salt/pepper
2 tablespoons garlic powder
1/2 bottle beer (I used Yuengling beer)
tablespoon cumin
1/2 tablespoon jalapeno flakes
2 (14.5 oz) cans diced tomatoes
1 (15.5 oz.) can small white beans (rinsed and drained)
Shredded cheddar cheese
Olive oil

Preheat oven to 350 degrees
Liberally season sliced potatoes with salt/pepper and garlic powder
Coat with olive oil and toss
Lay seasoned potatoes in a single layer on a sheet pan
Bake for 1 hour

Meanwhile heat a medium pan over medium heat
Add 2 tablespoons olive oil and onions
Season with salt / pepper
Add 1/4 of the beer to onions and cook for 6-8 minutes
Add the ground beef
Season with cumin and jalapeno flakes
Add additional 1/4 cup of beer
Cook till meat is no longer pink about 10 minutes
Add tomatoes and beans
Re-season with salt/pepper
Toss all ingredients over heat to medium/low heat
Cover to cook for 10 minutes
Stir occasionally
Remove from heat and stir in desired amount of cheese

Remove potatoes from oven
Allow to cool for 2 minutes
Place potatoes in a single layer on an oven proof serving dish
Top with cheese (if desired)
Top with meat mixture
Top with additional desired amount of cheese
Place in oven for 8 minutes or until cheese is melted
Serve hot