Ingredients:
Chili - about half a cup
American Cheese - one slice
Ramen Noodles - one package (discard the flavor packet)
Water - 3/4 to 1 cup
1 teaspoon beef base (beef bullion may be substituted)
Optional Spices - dry chili powder, garlic, comino (to taste)
Diced Jalapeno and Diced Onion to garnish
Procedure:
in a soup - size bowl, place 3/4 to 1 cup water put in 1 teaspoon of beef base stir well. Add optional spices if desired.
Open package of Ramen noodles. Discard the flavor packet. Break Ramen noodles into three or four pieces and place in the liquid.
Microwave on high for approximately 2 to 2 and 1/2 minutes, depending upon the wattage of the microwave you have.
Pull the noodles out stir Mix them around with a fork and 1/2 cup chili and top with one slice of American cheese.
Place back in the microwave and cook for one more minute.
Remove from microwave and topped with diced jalapenos and diced onion.
Serve.
Hope you enjoy this recipe. Have a great day and may God bless you and yours.
It seems like everyone out there has their own version of this popular thirst quencher. The number of look-alikes are astounding - and the reason is simple - it is a very high profit drink. It takes pennies to make your own Gatorade equivalent homemade sports drink. Most of the ingredients for Gatorade are in this mix - although I have seen variants out there that include honey, lemon juice or orange juice. The home made drinks are low cost and you can control the flavor to please your tastes. Without water, this mixture can be stored in an air tight jar for a long time, so you can make up a cup or two when you want it. The jar won't be as cool as a gatorade can, but it won't cost you as much, and you can make gatorade when you want it.
This recipe is designed for those who must control their carb intake. As a diabetic, I have always wanted to have something that has little or no carbs in it. This fills the bill. If you want to use it to get carbs back into your system, just replace some of the sucralose sweetener with table sugar or fructose. I don't suggest corn syrup as it will raise your blood sugar more quickly than the other two sugars. I don't recommend aspartame (NutraSweet) because it has a lot of health issues related to it.
Hope you enjoy this recipe - it took me a while to get it the way I wanted it. Try it out and let me know if you like it.
May God Bless!
Ingredients:
2 pkg soft drink mix (Kool-Aid or generic equivalent)
1/2 tsp salt
1/4 tsp salt substitute (potassium chloride)
1/4 tsp baking soda
1/2 cup + 1 Tbsp Splenda (sucralose - generic equivalent)
2 quarts water
Procedure:
In a 2 quart container, mix ingredients well
Serve over ice
Enjoy!
We have had a couple of days of sub-zero temperatures. Consequently, my kids are home and driving Dad crazy with a severe case of cabin fever. This afternoon I decided to make them a quick, essy snack that they could help me make - fun for all involved and tasty stuff to boot.
I made these in the microwave, and the video I am including on this site is based on that. You can use a conventional oven at 350° to do the same if you want Pizza Bites that are crisper.
Ingredients:
Crackers
Sliced Cheese
Spaghetti or Pizza Sauce
Method:
Place 4 crackers on a plate
Peel sliced cheese
Fold sliced cheese in half
Fold sliced cheese in half to make 4 squares of cheese
Place cheese on crackers
Place sauce on top of cheese
Add sausage, pepperoni, or whatever you want to the sauce
Microwave on high for 30 seconds or until cheese melts
Remove from oven and serve
Below you will find a video of this recipe. I hope you enjoy and May God Bless!
At the beginning of November, I found myself debating what to do with 2 large pumpkins. I got to looking at my recipe for fresh peach cobbler and I altered it slightly for freshly cooked pumpkin. When I got ready to use the second pumpkin, I discovered it had started to rot, so I threw it away. The problem is that after having two pumpkin cobblers from the first pumpkin, I just had to have some more, so I came up with this recipe that uses standard canned pumpkin. I hope you like it as well as my family did.
I used I Can't Believe It's Not Butter (ICBINB) and Splenda to make the recipe more diabetic-friendly. You can replace these with real butter or margarine and sugar if you like. Just remember that ICBNB has a higher water content to keep the fat down, so you should adjust your recipe accordingly.
Ingredients:
1 15 oz. can Pumpkin
1 1/2 sticks (6 oz.)I Can't Believe It's Not Butter
2 tsp cinnamon
1 to 1 1/2 cups splenda
1 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 cups milk
1/4 cup sugar
1/2 tsp cinnamon
Procedure:
Preheat oven to 350°.
In a 2 quart bowl, melt 1/2 stick I Can't Believe It's Not Butter, add 1/2 cup splenda and mix with a whisk.
Add the pumpkin and 1 tsp cinnamon and mix well.
Taste for sweetness and add more splenda, if desired.
Place 1 stick icbinb in a deep 4 quart oven-proof pan (I use a cast-iron dutch oven), and place in the oven to melt the butter.
In a 2 quart bowl mix together 1 1/2 cups flour, 1/2 cup splenda, 1/2 tsp cinnamon, 1 1/2 tsp baking powder and 1 1/2 cups milk (mix only to bring together - small lumps are ok).
Pull the pan out of the oven.
Gently pour the batter into the center of the butter in the pan - do not mix.
Scoop the pumpkin mixture into the center of the pan - spread it out in the center until it is almost level with the batter in the pan. Again, do not mix. You should have a border of 1 to 2 inches of batter around the filling.
Mix together 1/4 cup sugar and 1/2 tsp cinnamon and sprinkle it on the top of the entire cobbler.
Place the pan in the middle of the oven and bake for 30 to 40 minutes.
At the end of the baking time, brown the top by turning on the broiler on low for 2 to 5 minutes - be careful not to burn the top.
Let it cool for 5 minutes and serve with ice cream or milk.
I really love vegetables. One of my all-time favorites is collard greens. These may be considered soul food or southern food, but to me they are just plain good eating. If I make up a mess of collards, they usually don't last over a couple of days.
Every cook has a favorite method for making collard greens. The traditional method is to strip the leaves from the stems and to cook only the leaves in a pot that has 2 or more ham hocks that have cooked for a long time in seasoned water. This recipe usually takes 2 or more hours to cook. In addition, you have to purchase ham hocks, so you can't just grab what is in the 'frig or pantry for the traditional recipe. This version often has hot pepper sauce or dried chili as an added flavor.
My recipe is simple, but delicious, and requires few special ingredients (unless you want to use oriental chili in your greens). The other nice thing is that my recipe takes around an hour and a half.
Ingredients:
1 plastic grocery sack full of collard greens
4 strips of bacon
5 cloves of garlic
1/2 stick butter or margarine
4 Tbsp Canola or Olive oil
Ground oriental chili to taste (optional)
Water to cover greens once they are wilted
Salt to taste
Steps:
1. Wash the greens thoroughly to remove dirt, sand, etc.
2. Seperate the leaves of the greens from the stems.
3. If you are going to use the stems, cut them into 1/4 - 3/8" lengths.
4. Roll several leaves together and cut them into 1/2" strips.
5. Place the sliced greens into one set of bowls, and the stems into another bowl.
6. Slice the bacon across each strip, into 1/2" wide strips.
7. Put a large pan on medium high heat and add the oil and bacon.
8. Once the bacon has given up some of its fat, add the garlic.
9. Cook the garlic until it starts to change color, then start adding the stems to the pot, about 1/3 at a time, waiting for the stems to soften and change color.
10. Once all the stems are in, stir and add the butter.
11. Cover the pan and saute the stems a few more minutes.
12. Uncover the pan and add the leaves, filling the pan almost to the top.
13. Stir the greens regularly until they have wilted and changed color.
14. Add the remaining greens in batches as they wilt in the pan until you have put all of them in.
15. After all of the greens have changed color, add water to cover.
16. Add salt to the greens. The water should be a little salty to season the greens as they finish cooking.
17. Add the oriental chili (optional).
18. Simmer the greens for a while longer, checking for tenderness. When they reach the desired tenderness, turn off the heat.
19. Put some in a bowl, serve with some buttered cornbread and enjoy!
Fried Green Tomatoes - You either love 'em or you don't. If you haven't tried them, then you are missing out on a great treat! These taste quite different than the ripened version of this fruit. (Yes, tomatoes are a fruit - do some research...) Fried Green Tomatoes are tart, and have a flavor that reminds you of citrus fruit more than tomatoes. One thing for sure - they don't last long around my house. Definitely Good Stuff!
Now, let's get on with the recipe...
Ingredients:
3 or 4 Green Tomatoes
1/2 cup flour
1/4 cup milk
2 eggs
2/3 cups bread crumbs (or cornmeal)
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground oriental chili (optional)
1/2 cup canola or olive oil
Procedure:
Wash tomatoes.
Cut Tomatoes into 3/8" thick slices, salt them, then place on top of a paper towel.
Beat the eggs, then mix them with the milk, a pinch of salt, the pepper and oriental chili.
Pour this mixture into a wide bowl or plate. If using a plate, only fill it up halfway, to avoid spillage.
Put the flour into a small bowl. Do the same with the bread crumbs.
Put 3/8" of oil into a frying pan and turn onto medium low heat - on an electric range, set it on 3.
Drop the first batch of tomatoes into the milk/egg bath. Flip them if necessary to ensure the entire slice is moistened.
Pull them one at a time and place them in the flour, flip them to cover both sides and the top well.
Set the flour-coated tomatoes into a plate, until the entire batch has been floured.
Put the floured tomatoes back into the milk and eggs, then into the breadcrumbs - coat all sides well, then put into the pan.
Keep doing this, laying the tomatoes side by side, until the pan has enough room left for two or three slices of tomatoes. Stop adding tomatoes at this point so you don't overcrowd them. If they are packed too tightly, the tomatoes won't get very crisp.
Check the tomatoes regularly and turn them periodically. The goal is a golden brown color on both sides.
Once they are done, remove to a plate covered with a couple of paper towels.
Salt, if needed.
Plate 'em up and enjoy by themselves or with ranch dressing.
I love oriental cuisine. I have such a passion for it that I spent several years trying to master stir fry, shallow fat frying, and steaming techniques. The net result was that I got fairly good at this type of cooking. In fact, I am so used to cooking on high heat that I start most of my cooking on high, then drop the heat later to suit the dish I am preparing.
One of my favorite dishes is Kung Pao Chicken. This dish is simple, spicy, and very tasty. Care should be taken when using chili oil or oriental chilis. These are hot, and I recommend that you add some, taste, then add more if you desire more heat. Remember that you can always add an ingredient, but rarely can you take it out with ease.
For this recipe, I usually use chicken thighs. Breasts or other parts work well, too, I just focus on the cost factor of the dish. There are 3 critical success factors for this dish - Maintain 3 TBSP of oil in pan, cook over high heat, and do not overcook the ingredients. This recipe is written to be as fool proof as possible. Those that are experienced with stir-fry may want to condense some of the steps.
Ingredients:
4 chicken thighs, diced into 3/8" to 1/2" pieces, excess pieces of fat removed
2 packages of celery, cut into 3/8" lengths
2 large carrots, peeled and cut into 1.5" lengths, then sliced lengthwise into 1/4" thick pieces
1 can sliced water chestnuts, liquid removed
4 to 5 tablespoons soy sauce
2 dashes ground white pepper
1 to 2 teaspoons of ground oriental chili
1 teaspoon to 1 tablespoon hot chili oil (optional)
2 teaspoons sugar or artificial sweetener
1/4 cup cornstarch
1 cup water
3 to 5 cloves of garlic, sliced into 1/8" pieces
2 tablespoons sesame oil
1/2 cup wine for deglazing the pan
approx. 1/4 cup of peanut or canola oil
1/4 to 1/2 cup shelled dry roasted peanuts
Preparation:
Chow Sauce: Mix water, 3 tablespoons soy sauce, half of the sesame oil, all but one teaspoon of the cornstarch, a dash of white pepper, the oriental chili and half of the sugar and set aside.
Marinade Chicken: Place half the garlic, all the diced chicken, 1 teaspoon wine, half of the sesame oil, 1 teaspoon of the cornstarch, a dash of white pepper, 1 teaspoon of the cooking oil, and half of the sugar into a bowl, stir well. Let set for at least 10 minutes.
Stir Fry:
Place a 4 quart pan with steep sides on a burner on high heat.
Place 3 tablespoons cooking oil into the pan.
Add the chili oil to the pan.
When oil gets hot, put in the carrots.
Stir Fry until the carrots are crisp-tender and remove, leaving oil in the pan.
Add more oil if necessary.
Once it is hot, add the celery and stir fry until it changes color - add the rest of the garlic and cook a minute or two more.
Remove the celery, retaining the oil in the pan.
Add oil, if necessary, to bring to 3 Tablespoons in the pan.
Once it is hot, scatter 1/3 of the chicken around the pan and stir-fry until it has changed color - do not overcook!
Remove from the pan into the same bowl you put the carrots and celery into.
Repeat the chicken cooking process until all the chicken is cooked and in the bowl with the other cooked ingredients.
Pour out all but 1 tablespoon of the oil.
Place the pan back on the stove.
Stir up the chow sauce and pour it in. It will have a milky brown color.
Keep stirring until the chow sauce becomes more transparent and thickens.
Add the water chestnuts to the pan and stir.
Add all the cooked ingredients back to the pan.
Stir for 30 to 45 more seconds then turn off the heat.
Stir a little more, then remove to your serving bowl.
Serve over white or fried rice and top with peanuts.
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