As we all try to do the right thing and get on track after the gluttony of the holidays, here is a list of the Top 20 Healthiest Foods (according to nutrition experts, not me!)
Hope this helps...Drum roll please....
#20--Turkey Breast--Love It--most versatile protein on the planet
#19--Olive Oil--Use It, keep it simple
#18--Quinoa (hmm?)--had it once I think--becoming more common
#17--Black Beans--Good Stuff--find ways to incorporate in many dishes
#16--Green Tea--Drink it daily--good hot or cold
#15--Eggs--They are Back! Muscle-building, memory-enhancing Choline!
#14--Milk--Low Fat/Skim--daily dairy turns on your fat burners
#13--Water--8x80z per day...you cannot drink too much water in a day
#12--Sweet Potatoes--Baked (not the Yammy Casserole stuff)
#11--Soy--Milk, Tofu, Edemame...good stuff
#10--Beef--careful here--4oz LEAN portions only 3-4 times per week
#9--100% Whole Wheat/Whole Grain Breads--need that fiber--good carbs
#8--Almonds--great for heart, digestion, skin
#7--Yogurt--watch for sugar, keep it low fat and watch exp date--want "active" cultures
#6--Spinach/Broccoli (tie)--eat a bag full!
#5--Bell Peppers--Red, Orange, Yellow are best
#4--Tomatoes--Lycopene--Antioxidant--proven to prevent Prostate cancer
#3--Oatmeal--Best breakfast on the planet--takes down the cholestrol
#2--Blueberries--Antioxidant king!
AND THE #1 Healthist Food is...
#1--Salmon!! Not a personal favorite, but I will do the smoked/lox and in Sushi!
ENJOY!!
Sunday, January 30, 2011
Saturday, November 20, 2010
Keep It Simple Turkey Recipe
I have used this easy, no baste method for years...
Prep Bird: Thaw, Remove Giblets, Rinse in and out, Pat Dry
Soften 1 stick Butter, mix in 1 Tbsp Poultry Seasoning
Place 2 cups Chicken Broth in sauce pan and bring to boil (can sub 1 cup white wine or beer)
Gently loosen skin around breast, sides and back. "Rub" seasoned butter inside the skin and distribute evenly. Tie legs together with kitchen twine or mint-free dental floss and fold/tuck wings under-neath bird. Season Turkey with salt and pepper, inside and out.
Preheat oven to 400 degrees. Use lowest oven rack so Turkey is not too close to top of oven.
Line Roasting Pan with foil (easy clean up). Spray inside of large Baking Bag with Pam and place Turkey in bag. Open bag wide enough to expose turkey and gently pour the hot stock/wine mixture over entire bird. This will "shrink wrap" the skin to the meat! (It looks cool--let kids watch this part). Press all the air out of the bag and tie with the twist tie or kitchen twine.
Place in warm oven and bake a 10-12 lb Turkey for 1 hour**. Open the cooking bag and press all the way down the sides and back. Lower oven temp to 350 and cook for one more hour
Poultry should be 160-170 degrees done.
Remove from oven, over with foil and a clean bath towel and let rest for 30-45 minutes so juices will re-distribute. If you slice too early, it will be dry!
** For any lb above 12 lbs, add 5 minutes cooking time per pound. If above 18 lbs-20 lbs, add 4 minutes cooking time per pound. (If over 20 lbs buy a HAM too!!)
ENJOY!!! Happy Thanksgiving...
Prep Bird: Thaw, Remove Giblets, Rinse in and out, Pat Dry
Soften 1 stick Butter, mix in 1 Tbsp Poultry Seasoning
Place 2 cups Chicken Broth in sauce pan and bring to boil (can sub 1 cup white wine or beer)
Gently loosen skin around breast, sides and back. "Rub" seasoned butter inside the skin and distribute evenly. Tie legs together with kitchen twine or mint-free dental floss and fold/tuck wings under-neath bird. Season Turkey with salt and pepper, inside and out.
Preheat oven to 400 degrees. Use lowest oven rack so Turkey is not too close to top of oven.
Line Roasting Pan with foil (easy clean up). Spray inside of large Baking Bag with Pam and place Turkey in bag. Open bag wide enough to expose turkey and gently pour the hot stock/wine mixture over entire bird. This will "shrink wrap" the skin to the meat! (It looks cool--let kids watch this part). Press all the air out of the bag and tie with the twist tie or kitchen twine.
Place in warm oven and bake a 10-12 lb Turkey for 1 hour**. Open the cooking bag and press all the way down the sides and back. Lower oven temp to 350 and cook for one more hour
Poultry should be 160-170 degrees done.
Remove from oven, over with foil and a clean bath towel and let rest for 30-45 minutes so juices will re-distribute. If you slice too early, it will be dry!
** For any lb above 12 lbs, add 5 minutes cooking time per pound. If above 18 lbs-20 lbs, add 4 minutes cooking time per pound. (If over 20 lbs buy a HAM too!!)
ENJOY!!! Happy Thanksgiving...
Saturday, June 5, 2010
Makes Me Smile
I have decided to keep track of stuff that makes me Smile :)
Some folks may refer to this as "life's simple pleasures," Jack Nicholson and Morgan Freeman had their "Bucket List," Julie Andrews had "...a few of my favorite things," and each holiday season there is "Oprah's Favorites List" that is a marketing phenomenon and creates overnight millionaires. Then there is that crazy hoarding thing that has found a place in the weekly reality TV lineup...scary!
I am just gonna jot down things that make me smile for whatever reason. When I think about it, I will add to a Scott's Smile Stuff list. I may also try to get rid of some of the clutter and junk-stuff in my offices, car and around our house. (I have shown a few hoarding symptoms if I'm brutally honest...scary!).
It's no surprise that this list starts off with foodie stuff. What did you expect?
SCOTT'S SMILE STUFF
Black-eyed Peas and Cornbread in a bowl; Burnt Ends of BBQ Brisket; That crunchy piece that you nibble off the stick of a Corn Dog! My girls in their matching PJs first thing on Christmas Morning; Sunrise/Sunset in the N. Georgia Mountains; Kim's Blue Eyes when she laughs; Real Lemonade; Chubby Babies; Pictures of my Parents and Grandparents; Making a Par in Golf; Funniest Home Videos; Banana Nut Bread; Janie's Chocolate Gravy on hot Bisquits; Brunswick Stew; Oskar's-Lake Martin, AL; Mussels from JTC Kitchen-Atlanta; Rudy's BBQ-Texas; my new Corny Cornbread Pudding; ALL things Wonka!
More to come...
Some folks may refer to this as "life's simple pleasures," Jack Nicholson and Morgan Freeman had their "Bucket List," Julie Andrews had "...a few of my favorite things," and each holiday season there is "Oprah's Favorites List" that is a marketing phenomenon and creates overnight millionaires. Then there is that crazy hoarding thing that has found a place in the weekly reality TV lineup...scary!
I am just gonna jot down things that make me smile for whatever reason. When I think about it, I will add to a Scott's Smile Stuff list. I may also try to get rid of some of the clutter and junk-stuff in my offices, car and around our house. (I have shown a few hoarding symptoms if I'm brutally honest...scary!).
It's no surprise that this list starts off with foodie stuff. What did you expect?
SCOTT'S SMILE STUFF
Black-eyed Peas and Cornbread in a bowl; Burnt Ends of BBQ Brisket; That crunchy piece that you nibble off the stick of a Corn Dog! My girls in their matching PJs first thing on Christmas Morning; Sunrise/Sunset in the N. Georgia Mountains; Kim's Blue Eyes when she laughs; Real Lemonade; Chubby Babies; Pictures of my Parents and Grandparents; Making a Par in Golf; Funniest Home Videos; Banana Nut Bread; Janie's Chocolate Gravy on hot Bisquits; Brunswick Stew; Oskar's-Lake Martin, AL; Mussels from JTC Kitchen-Atlanta; Rudy's BBQ-Texas; my new Corny Cornbread Pudding; ALL things Wonka!
More to come...
Saturday, May 1, 2010
Oops! Dang! Man This Pie is GOOD!
My best friend from high school was coming to our cabin for a guy's weekend and I thought I would make a pie to go along with all the Chicken Fried Steak, Junk Food and BBQ we were planning on fixin and eating for the 3 days.
It started out as my Mom's Buttermilk-Chess Pie (with a few chocolate chips thrown in) just because. Then, a late night idea, a bit bad planning, and a dash of gut instinct turned a layered concoction into something that made our eyes bug out on the first bite!
I didn't have all the ingredients, so I had to improvise. Our cabin near, Blue Ridge, GA, is 2o minutes from town and because of the late hour, I couldn't run to the store. I decided to hit the kitchen anyway. In addition to not having all the ingredients, I hit a few wrong buttons on the oven's "Timer." Instead of setting it to cook for 20 minutes and then go "ding," I set it to turn off after 20 minutes...needless to say, I forgot about the pie. With no buzz or ding to let me know it was done, it sat there cooking, then cooling for 2 plus hours!
So, here's the recipe...it really is amazing and one piece of this pie sent two country boys from West Texas into a sugar coma. You've been warned!
CHOCOLATE-CRACK PIE
(The name comes from how the top looks when you pull it out of the oven--you have to make this thing to really get that part)
Preheat oven to 400 degrees
I used a prepared Pillsbury Pie Crust (the kind you unroll out of a box) and layed it into a 9 inch glass pie plate--no need to blind bake.
In mixing bowl combine the following ingredients:
4 Eggs
1 C Sugar
1/2 C Light Brown Sugar
1/2 C Butter, melted
Beat together until fluffy
Add 1/2 T good Vanilla
3/4 Cup Milk or Cream
1 T White Vinegar
2 T Flour
1/2 T Salt
Mix well
Sprinkle enough Milk Chocolate Chips on the bottom of the crust to just cover, disperse evenly...about 1/3 of Cup of Chips should do.
Pour filling over chips to fill pie shell. Place on baking sheet and put into oven, shut the door, and Bake for 15 minutes THEN TURN OFF THE OVEN and Leave it ALONE for 90 Minutes!!
Best eaten at room temp, but store it in the icebox.
Note: Let it set out for a few minutes before eating to take the chill off...ENJOY!
It started out as my Mom's Buttermilk-Chess Pie (with a few chocolate chips thrown in) just because. Then, a late night idea, a bit bad planning, and a dash of gut instinct turned a layered concoction into something that made our eyes bug out on the first bite!
I didn't have all the ingredients, so I had to improvise. Our cabin near, Blue Ridge, GA, is 2o minutes from town and because of the late hour, I couldn't run to the store. I decided to hit the kitchen anyway. In addition to not having all the ingredients, I hit a few wrong buttons on the oven's "Timer." Instead of setting it to cook for 20 minutes and then go "ding," I set it to turn off after 20 minutes...needless to say, I forgot about the pie. With no buzz or ding to let me know it was done, it sat there cooking, then cooling for 2 plus hours!
So, here's the recipe...it really is amazing and one piece of this pie sent two country boys from West Texas into a sugar coma. You've been warned!
CHOCOLATE-CRACK PIE
(The name comes from how the top looks when you pull it out of the oven--you have to make this thing to really get that part)
Preheat oven to 400 degrees
I used a prepared Pillsbury Pie Crust (the kind you unroll out of a box) and layed it into a 9 inch glass pie plate--no need to blind bake.
In mixing bowl combine the following ingredients:
4 Eggs
1 C Sugar
1/2 C Light Brown Sugar
1/2 C Butter, melted
Beat together until fluffy
Add 1/2 T good Vanilla
3/4 Cup Milk or Cream
1 T White Vinegar
2 T Flour
1/2 T Salt
Mix well
Sprinkle enough Milk Chocolate Chips on the bottom of the crust to just cover, disperse evenly...about 1/3 of Cup of Chips should do.
Pour filling over chips to fill pie shell. Place on baking sheet and put into oven, shut the door, and Bake for 15 minutes THEN TURN OFF THE OVEN and Leave it ALONE for 90 Minutes!!
Best eaten at room temp, but store it in the icebox.
Note: Let it set out for a few minutes before eating to take the chill off...ENJOY!
Saturday, November 7, 2009
Try It You'll Like It!
At this point in my life and culinary journey, I thought I had heard of or tasted just about every type of food or recipe born in the South...not so.
This week, my good friend, Janie Payne made Chocolate Gravy for breakfast...wow!
This stuff is going into the new cookbook and will be a staple at all family/holiday breakfasts moving forward. (My future grandkids will have glorious memories of breakfast with Grandaddy)?
As with most good, southern cooks, Janie does not measure or record exact amounts, but it starts off like this:
CHOCOLATE GRAVY
1 stick of butter, melted slowly in skillet
Add mixture of equal parts Flour and Cocoa (unsweetened)--use 1/2 Cup total per recipe.
1 to 1 1/2 Cups Sugar (Splenda),
Cook dry ingredients in the butter as you would a roux, stirring constantly, do not let sugar carmelize, but cook flour well.
1 T. Vanilla
Slowly add milk, (as a beginner, I would warm milk in micro for 20 seconds)
Stir briskly until you get a smooth, creamy texture. It will continue to thicken as it cooks and especially as it starts to cool.
Keep Covered until ready to serve and then spoon over hot biscuits, pancakes, waffles...
Note: This was a slow process and because the cocoa masks the color of the cooking flour, you may have to experiment with the cooking temps and times. It can lump and burn on you, so give it a few attempts and patient tries...well worth it!
ENJOY!
PS...the "new" cookbook should be available in the far future. I keep looking for the time to sit down and get all the ideas and recipes into one spot! I'll git er done one of these days...
This week, my good friend, Janie Payne made Chocolate Gravy for breakfast...wow!
This stuff is going into the new cookbook and will be a staple at all family/holiday breakfasts moving forward. (My future grandkids will have glorious memories of breakfast with Grandaddy)?
As with most good, southern cooks, Janie does not measure or record exact amounts, but it starts off like this:
CHOCOLATE GRAVY
1 stick of butter, melted slowly in skillet
Add mixture of equal parts Flour and Cocoa (unsweetened)--use 1/2 Cup total per recipe.
1 to 1 1/2 Cups Sugar (Splenda),
Cook dry ingredients in the butter as you would a roux, stirring constantly, do not let sugar carmelize, but cook flour well.
1 T. Vanilla
Slowly add milk, (as a beginner, I would warm milk in micro for 20 seconds)
Stir briskly until you get a smooth, creamy texture. It will continue to thicken as it cooks and especially as it starts to cool.
Keep Covered until ready to serve and then spoon over hot biscuits, pancakes, waffles...
Note: This was a slow process and because the cocoa masks the color of the cooking flour, you may have to experiment with the cooking temps and times. It can lump and burn on you, so give it a few attempts and patient tries...well worth it!
ENJOY!
PS...the "new" cookbook should be available in the far future. I keep looking for the time to sit down and get all the ideas and recipes into one spot! I'll git er done one of these days...
Thursday, October 8, 2009
Food Forever
Several months ago, I was asked this random question:
"If you had to eat the same thing everyday for the rest of your life, what would it be"?
I answered immediately: Grilled Cheese or Grilled Ham and Cheese Sandwich...
At the time, I thought to myself...really?...Would this answer change depending on my mood, who was asking the question? current environment?
Well, it has been over 10 months and for some reason, this question has come up in several conversations.. I am sticking with my original, gut feeling.
I could eat a grilled cheese or ham and cheese sandwich everyday.
Now, everytime I make one at home or order one while eating out, I am reminded about this question and my answer is validated, I love a good grilled cheese!
I must also say that not all grilled cheese sandwiches are created equal. One would think that this basic of all basic comfort foods would have little variation in taste, texture, style and structure. Not so. While there are hundreds of possible combinations and numerous attempts have been made to take a gourmet swing at this culinary staple, nothing beats the simple combo of bread and cheese, cooked in butter/margarine/PAM on a hot griddle or skillet.
Since this question was posed to me, I have been keeping track of some of my favorites...
The short list:
Waffle House--consistent and cheap
Atlanta Bread Company--Provolone on Sour Dough
Courtney's Restaurant-Birmingham, AL--just good
Hilton Hotel-Myrtle Beach, SC--Crispy Bread, lots of real Cheddar
OK Cafe-Atlanta, GA--just good
Demitri's BBQ-Birmingham, AL--WOW! Best Cheese--all time favorite
(Update New Contender as of 11-5-09: The CABIN Pancake House in Pigeon Forge, TN
WORST EVER-Piccadilly Grille-Bread toasted in toaster then 1 piece of American Cheese placed in the middle and served in styrofoam box. Another surprise disappointment was the Grilled Bacon and Cheese at the Cracker Barrel--really! Not so good...
When at home, I prefer honey wheat, a little mayo and 1 slice cheddar, 1 slice provolone grilled in a little butter on hot cast iron skillet...makes me smile...
Enjoy!
"If you had to eat the same thing everyday for the rest of your life, what would it be"?
I answered immediately: Grilled Cheese or Grilled Ham and Cheese Sandwich...
At the time, I thought to myself...really?...Would this answer change depending on my mood, who was asking the question? current environment?
Well, it has been over 10 months and for some reason, this question has come up in several conversations.. I am sticking with my original, gut feeling.
I could eat a grilled cheese or ham and cheese sandwich everyday.
Now, everytime I make one at home or order one while eating out, I am reminded about this question and my answer is validated, I love a good grilled cheese!
I must also say that not all grilled cheese sandwiches are created equal. One would think that this basic of all basic comfort foods would have little variation in taste, texture, style and structure. Not so. While there are hundreds of possible combinations and numerous attempts have been made to take a gourmet swing at this culinary staple, nothing beats the simple combo of bread and cheese, cooked in butter/margarine/PAM on a hot griddle or skillet.
Since this question was posed to me, I have been keeping track of some of my favorites...
The short list:
Waffle House--consistent and cheap
Atlanta Bread Company--Provolone on Sour Dough
Courtney's Restaurant-Birmingham, AL--just good
Hilton Hotel-Myrtle Beach, SC--Crispy Bread, lots of real Cheddar
OK Cafe-Atlanta, GA--just good
Demitri's BBQ-Birmingham, AL--WOW! Best Cheese--all time favorite
(Update New Contender as of 11-5-09: The CABIN Pancake House in Pigeon Forge, TN
WORST EVER-Piccadilly Grille-Bread toasted in toaster then 1 piece of American Cheese placed in the middle and served in styrofoam box. Another surprise disappointment was the Grilled Bacon and Cheese at the Cracker Barrel--really! Not so good...
When at home, I prefer honey wheat, a little mayo and 1 slice cheddar, 1 slice provolone grilled in a little butter on hot cast iron skillet...makes me smile...
Enjoy!
Monday, May 26, 2008
S T R E T C H
Stretching is an exercise that is more than just pushing or pulling muscles in order to relieve tension. I am learning that I need to stretch more. T0 stretch myself physically as well as spiritually and mentally. Stretching before and after exercise prevents injury and protects the back and joints. Stretching these other areas--pulls me out of my "box" and pushes me to my self induced limits.
Last month, I was allowed and required to stretch myself in so many ways. On several occasions, I was out of my comfort zone, in over my head and forced to ask for help and direction. I joined a group of 300 high school students on Spring Break mission trip and traveled to Mexico. This trip forced me to wear hats and take on responsibilities both new and foreign.
Those who know me well will verify that common house hold tools are not something I use frequently or have a general need for. However, on this trip, I "lead" a group of students to build a house for a Mexican family...and we did it in 4 days! I was completely lost, even with the manual, and quickly discovered that I had no natural talent or instinct for this project. I had to ask for help, learn on the fly and stretch (trust) that I could do my part and be a contributor.
This new home included 4 walls, 4 windows, 2 doors, and tin roof. I learned how to install windows properly (there is a technique!! who knew?!). I learned the difference between the beam, the truss and the perlins--that was a brand new addition to my vocabulary. The completed structure measured a full 10 feet x 14 feet. This is now a home for a family of 4! Most of us have bedrooms larger than this house. I had to stretch (my thinking) to appreciate how truly blessed I am.
We traveled from Atlanta to Matamoros, Mexico by bus. Our lodging was a bunkhouse of sorts. The water...well, you know. It was hot, dry, dusty and Spanish is not my second language! Dispite our living and travel conditions, I was constantly amazed at the maturity level and the display of servanthood I experienced with these kids. Seldom did I have to be a parent and lead...they lead me and showed me new ways to relax and have pure fun. I had to stretch (my control) and let go...enjoy each moment as it presented itself...allow God, these kids and the environment to determine what should happen next. I became an observer and a sponge...that is not common for me...I was stretched.
All this to say, don't sell yourself short...step out of your zone and do something that requires you to be humbled and learn a new skill. Expect more from yourself and expect God to show you that He can use you in new ways. Ask God to stretch you...it can change your life!
Enjoy!
Last month, I was allowed and required to stretch myself in so many ways. On several occasions, I was out of my comfort zone, in over my head and forced to ask for help and direction. I joined a group of 300 high school students on Spring Break mission trip and traveled to Mexico. This trip forced me to wear hats and take on responsibilities both new and foreign.
Those who know me well will verify that common house hold tools are not something I use frequently or have a general need for. However, on this trip, I "lead" a group of students to build a house for a Mexican family...and we did it in 4 days! I was completely lost, even with the manual, and quickly discovered that I had no natural talent or instinct for this project. I had to ask for help, learn on the fly and stretch (trust) that I could do my part and be a contributor.
This new home included 4 walls, 4 windows, 2 doors, and tin roof. I learned how to install windows properly (there is a technique!! who knew?!). I learned the difference between the beam, the truss and the perlins--that was a brand new addition to my vocabulary. The completed structure measured a full 10 feet x 14 feet. This is now a home for a family of 4! Most of us have bedrooms larger than this house. I had to stretch (my thinking) to appreciate how truly blessed I am.
We traveled from Atlanta to Matamoros, Mexico by bus. Our lodging was a bunkhouse of sorts. The water...well, you know. It was hot, dry, dusty and Spanish is not my second language! Dispite our living and travel conditions, I was constantly amazed at the maturity level and the display of servanthood I experienced with these kids. Seldom did I have to be a parent and lead...they lead me and showed me new ways to relax and have pure fun. I had to stretch (my control) and let go...enjoy each moment as it presented itself...allow God, these kids and the environment to determine what should happen next. I became an observer and a sponge...that is not common for me...I was stretched.
All this to say, don't sell yourself short...step out of your zone and do something that requires you to be humbled and learn a new skill. Expect more from yourself and expect God to show you that He can use you in new ways. Ask God to stretch you...it can change your life!
Enjoy!
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