An apple a day keeps the doctor away. Sure, we don't want to get sick and need a doctor. But that doesn't mean you shouldn't see your doctor regularly. Along with that apple, you should be including routine physical examinations as a part of your overall health care. Doctors are not the enemy. They are often your first defense against diseases and conditions like diabetes Type 2.
Doctors do not always forecast doom and gloom. When you develop a good relationship with a doctor you trust, that doctor will be your confidant and will guide you through prevention, not just treatment of illnesses.
Running to a doctor only when something goes wrong is not good health care. Your doctor wants to get to know you and your lifestyle. He or she wants to help you maintain your good health, not fix you up after the fact. Diabetes is one of those illnesses that may be prevented, and, when caught early, can be treated and managed.
Many of the signs and symptoms of diabetes go unheeded because we don’t get regular physicals. When a physical exam is performed once a year, your doctor can monitor changes in your body that need to be addressed. Many problems can be caught in the early stages if you have yearly physical exams.
A physical exam usually entails:
Assessing height and weight to determine BMI (body mass index)
Assessing blood pressure
Asking about physical discomforts
Blood work for cholesterol, vitamin D, diabetes, liver functioning (LFTs), and thyroid
Urinalysis
Breast exam and pap smear (women)
Prostate exam (men)
When the blood work comes back from the lab, your doctor may ask you to come back in to review the results. The blood work will show your cholesterol numbers. One of the risk factors for diabetes Type 2 is high cholesterol. The doctor will discuss your numbers and if necessary suggest options for reducing your bad cholesterol which will include diet, exercise, and possibly medication.
Weight is another issue which affects your risk for diabetes. None of us want to hear that we are overweight, but your doctor is doing you a favor by putting your weight into proper prospective for you. Whereas your best friend or the current fashion magazines may tell you that losing weight will make you look good, your doctor will tell you the hard truth - “your extra weight is endangering your life.”
Other medical professionals you should involve in your overall health care include:
Dentist: Unhealthy gums have been linked to health problems in the body. Gum disease can affect blood sugar. If you are diabetic, gum disease can increase complications of diabetes.
Nutritionist: If you want to eat better but don’t know where to begin, a nutritionist can help. Some insurance plans allow for visits to these professionals. Gain the knowledge you need to improve your health.
Have you been to the doctor lately? If not, this is your wake up call. Don’t sit and worry about diabetes; get proactive by getting a physical exam. Decide today to protect your life and change your lifestyle – with your doctor's help.
Here is some helpful info on career motivation
Monday, December 12, 2011
Cornfield Mazes: A Maize Colored Maze of Maize
Wow! Maize is corn. Maize is yellow. One gets lost in a maze. Now, combine the three meanings of this homophone. Lost in a maize colored maze of maize? Surely this would not be for a claustrophobic or the directionally challenged such as myself.
First started in Philadelphia in 1993, the maze has become a popular and financially sound (hopefully, if marketed well enough) investment for the farmer. If you haven’t visited a maze yet, I hope this article encourages you to seek one out this Halloween season.
Each year around this time, the teens and young people at our church begin to talk about going to the maze. Because it has become so popular our church has now extended its yearly outing to anyone in the church that is accompanied by a parent. No one, but me, wants to miss the maze outing. I’ve never thought this was at all interesting. Why would someone want to go out into the cornfields and trample around? Having a need to be prepared and not wanting to be outdone, I began to research this new thing; the maze.
The Philadelphia maze started as a fundraiser for the victims of the flooding in that area. The maze was awarded the “World’s Largest Maze” in the Guinness Book of Records. Mazes are open from September through the Halloween season and the admitting cost is between 5 to 7 dollars per person.
Some farmers make their own maze, but the one our church group attended was professionally done by a maze designer and his trusty GPS. The design was from the Wizard of Oz and was about one acre in length. A farmers cost can be upwards from 5K depending on how big you want your maze to be.
Before we went into the maze we were given a neat picture of it taken from the sky, directions out of the maze, a flag in case you get lost in the maze and instructions to follow while in the maze (do not trample the stalks down, etc.).
Once inside the maze, you are surrounded by yellow stalks. High yellow stalks. The really neat picture in my mind became, well, a maze. Go figure. I could hear kids laughing and running and guessing which way to go. About two and a half hours later, victory sounds resounded as some people had successfully made their way out of the way. Directions - Not! It had gotten dark and no one could read their directions.
I could hear some who had conquered the maze go back in for seconds. I myself was struggling. My partner and I were lost. I’ll never know who it was I suppose, but someone decided it would be cool to grab an ankle through the corn. My ankle! Yikes! Now, it’s a haunted maze. I defied the one direction that I was given. I carefully went towards the sound of vehicles on the road. Straight! I was getting out of there. And I did.
It sounds horrifying, but really, it was like visiting a haunted house. Would I go back again? Absolutely! It was a great experience. There was a couple just entering the maze as we were leaving. It was dark and they, like us, had no flashlights. After they had just gotten a little way into the maze, I gave a blood curdling witch’s howl. I could hear them giggling with feelings I had experienced myself about the time I realized that I was in too deep to go back.
www.shiftshappen-site.com
First started in Philadelphia in 1993, the maze has become a popular and financially sound (hopefully, if marketed well enough) investment for the farmer. If you haven’t visited a maze yet, I hope this article encourages you to seek one out this Halloween season.
Each year around this time, the teens and young people at our church begin to talk about going to the maze. Because it has become so popular our church has now extended its yearly outing to anyone in the church that is accompanied by a parent. No one, but me, wants to miss the maze outing. I’ve never thought this was at all interesting. Why would someone want to go out into the cornfields and trample around? Having a need to be prepared and not wanting to be outdone, I began to research this new thing; the maze.
The Philadelphia maze started as a fundraiser for the victims of the flooding in that area. The maze was awarded the “World’s Largest Maze” in the Guinness Book of Records. Mazes are open from September through the Halloween season and the admitting cost is between 5 to 7 dollars per person.
Some farmers make their own maze, but the one our church group attended was professionally done by a maze designer and his trusty GPS. The design was from the Wizard of Oz and was about one acre in length. A farmers cost can be upwards from 5K depending on how big you want your maze to be.
Before we went into the maze we were given a neat picture of it taken from the sky, directions out of the maze, a flag in case you get lost in the maze and instructions to follow while in the maze (do not trample the stalks down, etc.).
Once inside the maze, you are surrounded by yellow stalks. High yellow stalks. The really neat picture in my mind became, well, a maze. Go figure. I could hear kids laughing and running and guessing which way to go. About two and a half hours later, victory sounds resounded as some people had successfully made their way out of the way. Directions - Not! It had gotten dark and no one could read their directions.
I could hear some who had conquered the maze go back in for seconds. I myself was struggling. My partner and I were lost. I’ll never know who it was I suppose, but someone decided it would be cool to grab an ankle through the corn. My ankle! Yikes! Now, it’s a haunted maze. I defied the one direction that I was given. I carefully went towards the sound of vehicles on the road. Straight! I was getting out of there. And I did.
It sounds horrifying, but really, it was like visiting a haunted house. Would I go back again? Absolutely! It was a great experience. There was a couple just entering the maze as we were leaving. It was dark and they, like us, had no flashlights. After they had just gotten a little way into the maze, I gave a blood curdling witch’s howl. I could hear them giggling with feelings I had experienced myself about the time I realized that I was in too deep to go back.
www.shiftshappen-site.com
Tuesday, November 1, 2011
Down Home Jambalaya
Southern Jambalaya Recipe
Ingredients:
12 oz . raw bacon, sliced into little pieces
1 lb smoked fully grilled sausage, sliced lengthwise, after which cut crosswise into 1/2" wide semi-circles
1 lb andouille sausages, cut into 4 pieces lengthwise, after which chopped crosswise into 1/2" cubes
1/2 pound tasso or smoked ham (for instance Black Forest), that has been cut into 1/2" cubes
1 1/2 pounds white or yellow onions, cut (should be about 4 cups)
2 large stalks of celery, sliced into little pieces
1 red bell pepper, seeded and sliced into little pieces
1 green bell pepper, seeded and cut into little pieces
6 boneless, skinless chicken thighs, cut into bite size pieces
2 tbsps . of paprika
1 tablespoon of chopped fresh thyme
1/2 tbsp . of chili powder
1/4 tsp of cayenne pepper
3 10 oz . cans of diced tomatoes and green chiles (try to find no salt or reduced salt cans)
2 1/2 cups beef broth
3 cups of regular white rice
6 green onions (scallions), sliced (should be about 2 cups)
1 tbs sliced fresh Italian parsley
Preparation The Jambalaya:
Preheat the oven to 350° Farenheit. Fry the bacon in a very large heavy pot on top of medium-high heat until the bacon is brown but not yet crispy, flipping side-to-side regularly, eight to ten min's. Incorporate the smoked sausage, andouille, and smoked ham. Saute till the meats begin to brown, around 10 minutes.
Stir in the onions, celery, and bell peppers. Cook until such time as the veggies begin to soften, stirring from time to time, about 12 minutes. Incorporate the chicken and saute until the chicken turns white, stirring frequently. Sprinkle in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Saute for 1 minute.
Add the diced tomatoes with chiles and beef broth and stir to blend well. Put in more cayenne, if you want it spicier. Mix in the rice.
Bring the jambalaya to a boil over high heat. And then, lower the heat to med-low and cover the pot. Place in your oven and bake till the rice is cooked and juices are absorbed, 45 min. Remove the lid. Mix in chopped green onions and sprinkle jambalaya with cut parsley and serve hot.
soul food recipes
Ingredients:
12 oz . raw bacon, sliced into little pieces
1 lb smoked fully grilled sausage, sliced lengthwise, after which cut crosswise into 1/2" wide semi-circles
1 lb andouille sausages, cut into 4 pieces lengthwise, after which chopped crosswise into 1/2" cubes
1/2 pound tasso or smoked ham (for instance Black Forest), that has been cut into 1/2" cubes
1 1/2 pounds white or yellow onions, cut (should be about 4 cups)
2 large stalks of celery, sliced into little pieces
1 red bell pepper, seeded and sliced into little pieces
1 green bell pepper, seeded and cut into little pieces
6 boneless, skinless chicken thighs, cut into bite size pieces
2 tbsps . of paprika
1 tablespoon of chopped fresh thyme
1/2 tbsp . of chili powder
1/4 tsp of cayenne pepper
3 10 oz . cans of diced tomatoes and green chiles (try to find no salt or reduced salt cans)
2 1/2 cups beef broth
3 cups of regular white rice
6 green onions (scallions), sliced (should be about 2 cups)
1 tbs sliced fresh Italian parsley
Preparation The Jambalaya:
Preheat the oven to 350° Farenheit. Fry the bacon in a very large heavy pot on top of medium-high heat until the bacon is brown but not yet crispy, flipping side-to-side regularly, eight to ten min's. Incorporate the smoked sausage, andouille, and smoked ham. Saute till the meats begin to brown, around 10 minutes.
Stir in the onions, celery, and bell peppers. Cook until such time as the veggies begin to soften, stirring from time to time, about 12 minutes. Incorporate the chicken and saute until the chicken turns white, stirring frequently. Sprinkle in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Saute for 1 minute.
Add the diced tomatoes with chiles and beef broth and stir to blend well. Put in more cayenne, if you want it spicier. Mix in the rice.
Bring the jambalaya to a boil over high heat. And then, lower the heat to med-low and cover the pot. Place in your oven and bake till the rice is cooked and juices are absorbed, 45 min. Remove the lid. Mix in chopped green onions and sprinkle jambalaya with cut parsley and serve hot.
soul food recipes
Sunday, September 18, 2011
Super Lemony Lemon Pie
Southeastern Lemon chess pie is definitely an original Southern region delicacy and might be encountered in lots of soul food cooking. This tends to be light as well as scrumptious. As soon as lemons come in season, their particular fresh aroma gives distinctive depth for this treat. My grandma swears that, when she had been a young child, the BRBaton Rouge Country Club prepared “the very best ever” lemon chess pie. Garnish with true, homemade whipped cream, classic vanilla soft ice cream, rasberries and also blueberries if preferable.
Lemon FIlling Ingredients:
one unbaked 9” pie crust (recipe ingredients down below)
three eggs
three tbsps . of melted butter that's cooled down
three tbsps . of milk (either whole or low-fat are going to do)
¼ cup along with one tbsp of fresh lemon juice (pure is the most suitable)
one tbsp of grated lemon rind
one tbsp flour
one tbsp finely ground cornmeal
one ¾ cups white granulated sugar
Pre-heat the oven to 375°. Inside a low to medium size bowl, gently whisk the eggs. Put in the flour, cornmeal and also sugar and mix. Afterward, add the butter and incorporate. Lastly, add the milk, fresh lemon juice and lemon rind and blend together. Pour the mix in the unbaked pie shell and bake approximately 40-45 minutes, or up to the point an injected fork slides out with no pie on it clean.
Allow the pie cool entirely and offer at room temperature. Or, when the pie has cooled off you could chill it within the refrigerator in advance of offering it.
Pie Crust
The pie crust would make enough for 2 pies, however I really opt for plenty of crust and hence I take advantage of the whole recipe for just one pie Within my friends and family, I've become renowned for this unique pie crust that is flaky as well as buttery.
Materials:
two cups all-purpose flour
¾ tsp salt
two sticks of cool unsalted butter or ½ lb . (if salted is just what you have got readily available, then limit the salt earlier mentioned to ½ tsp)
¼ cup extremely icy cold water (I prefer to stash the measuring cup of water inside the fridge freezer or include a piece of ice to the measuring cup of water while I combine up the several other list of ingredients)
Inside a big bowl, blend the flour and also salt with each other until finally properly blended. Place bowl inside the refrigerator as you prep the butter.
Chop the ice cold butter into pieces to the dimensions of a pea. Operate speedily to make certain the butter continues to be firm and also chilled. Combine the butter with the flour mix.
Making use of a pastry cutter or a couple forks, incorporate the flour and butter in unison until finally the combination has a resemblance to rough meal. Perform swiftly and attempt to complete in just 3-4 minutes.
Add in the cold water slowly and gradually making use of the pastry cutter or forks to mix. Put in water so that the dough pretty much slightly sticks together when squeezed. Never add such an abundance of water that your particular dough will get overworked and sticky.
Cover the dough in plastic wrap and give time to relax inside the family fridge for an hour or even in the fridge freezer for Thirty minutes. Once it's refrigerated, roll it in a level, round circle that could be good sized enough to put in a 8” - 9” pie pan.
Grease the pie pan lightly with butter then add the pie crust, forming it to the pan. Once again, don't overwork it or otherwise the crust may not become light and flaky. Lightly brush the crust with an egg white to help keep it from becoming soggy from the lemon filling. Return the crust to the refrigerator right up until the filling is going to be added in.
Salivating for more soul food recipes then click here.
Lemon FIlling Ingredients:
one unbaked 9” pie crust (recipe ingredients down below)
three eggs
three tbsps . of melted butter that's cooled down
three tbsps . of milk (either whole or low-fat are going to do)
¼ cup along with one tbsp of fresh lemon juice (pure is the most suitable)
one tbsp of grated lemon rind
one tbsp flour
one tbsp finely ground cornmeal
one ¾ cups white granulated sugar
Pre-heat the oven to 375°. Inside a low to medium size bowl, gently whisk the eggs. Put in the flour, cornmeal and also sugar and mix. Afterward, add the butter and incorporate. Lastly, add the milk, fresh lemon juice and lemon rind and blend together. Pour the mix in the unbaked pie shell and bake approximately 40-45 minutes, or up to the point an injected fork slides out with no pie on it clean.
Allow the pie cool entirely and offer at room temperature. Or, when the pie has cooled off you could chill it within the refrigerator in advance of offering it.
Pie Crust
The pie crust would make enough for 2 pies, however I really opt for plenty of crust and hence I take advantage of the whole recipe for just one pie Within my friends and family, I've become renowned for this unique pie crust that is flaky as well as buttery.
Materials:
two cups all-purpose flour
¾ tsp salt
two sticks of cool unsalted butter or ½ lb . (if salted is just what you have got readily available, then limit the salt earlier mentioned to ½ tsp)
¼ cup extremely icy cold water (I prefer to stash the measuring cup of water inside the fridge freezer or include a piece of ice to the measuring cup of water while I combine up the several other list of ingredients)
Inside a big bowl, blend the flour and also salt with each other until finally properly blended. Place bowl inside the refrigerator as you prep the butter.
Chop the ice cold butter into pieces to the dimensions of a pea. Operate speedily to make certain the butter continues to be firm and also chilled. Combine the butter with the flour mix.
Making use of a pastry cutter or a couple forks, incorporate the flour and butter in unison until finally the combination has a resemblance to rough meal. Perform swiftly and attempt to complete in just 3-4 minutes.
Add in the cold water slowly and gradually making use of the pastry cutter or forks to mix. Put in water so that the dough pretty much slightly sticks together when squeezed. Never add such an abundance of water that your particular dough will get overworked and sticky.
Cover the dough in plastic wrap and give time to relax inside the family fridge for an hour or even in the fridge freezer for Thirty minutes. Once it's refrigerated, roll it in a level, round circle that could be good sized enough to put in a 8” - 9” pie pan.
Grease the pie pan lightly with butter then add the pie crust, forming it to the pan. Once again, don't overwork it or otherwise the crust may not become light and flaky. Lightly brush the crust with an egg white to help keep it from becoming soggy from the lemon filling. Return the crust to the refrigerator right up until the filling is going to be added in.
Salivating for more soul food recipes then click here.
My Family's Collard Greens Recipe
The following collard greens recipe totally highlights how much you can do with collard greens and how they may be dished up coupled with so many things including ham, chicken, bacon, pork chops, and in many cases just some other vegetables. I enjoy collard greens with fresh home-grown tomatoes or chow chow (a green relish). You are going to notice that collard greens have leaves slightly thicker than lettuce meaning they can be great for steaming and serving hot.
Traditionally, collard greens tend to be eaten on New Year’s Day, along with black-eyed peas and cornbread. This traditional meal is said to guarantee prosperity in the coming yr, since some people believe that collard leaves resemble rolled up money. Cornbread is great to use to absorb the tasty broth made by this collard greens course. The broth used to be referred to as "pot liquor."
Collard Greens Ingredients:
1 pound collard greens, washed, lightly dried in towels after which chopped to the size of your preference. I love to leave my collard leaves in huge pieces given that the leaves will wilt anyway once cooked. However, others, like my brother, like their leaves chopped up the same as lettuce leaves.
A single 1/2 tablespoon of olive oil or Canola oil (avoid the use of peanut oil, due to its particularly strong taste)
A single tablespoon butter 1/2 of a large white-colored or yellow onion finely cut
A single teaspoon of red pepper flakes or 1/2 tsp of hot sauce like Tabasco
two cloves of garlic, peeled and minced
Several cups of vegetable (vegetarian) or chicken base
a pair of ripe tomatoes, sliced
Salt/pepper to preference
Directions for making collard greens:
Warm up the oil and the butter inside a big pan on top of medium-high heat so that the two are melted together, swirl the skillet now and again to ensure that the butter doesn't burn. Saute the the peeled and diced onions then pour in the red pepper flakes and then the garlic. If you are using hot sauce instead of pepper flakes, do not add the Tobasco sauce in the skillet at this step. Rather, wait until the stock is poured in to the fry pan and then it is advisable to add the hot Tobasco sauce.
Stir the yellow and white onions and garlic frequently and keep a close eye on them as they saute so as to ensure that the diced garlic will not burn and also to make sure that the cooking oil doesn't get too hot and start to smoke. Ideally, the diced garlic should begin to turn golden brown after only a few minutes of cooking as well as the onions will become clear. Mix in the collard greens and saute for one more minute. Put in the vegetable stock and Tobasco sauce (discretionary), cover and simmer. Cook till the collard greens are soft and wilted, about 40 minutes. Lastly, add the tomatoes and then season with salt and fresh ground black pepper. Serve warm.
red beans and rice would be a great compliment to the collard greens.
Traditionally, collard greens tend to be eaten on New Year’s Day, along with black-eyed peas and cornbread. This traditional meal is said to guarantee prosperity in the coming yr, since some people believe that collard leaves resemble rolled up money. Cornbread is great to use to absorb the tasty broth made by this collard greens course. The broth used to be referred to as "pot liquor."
Collard Greens Ingredients:
1 pound collard greens, washed, lightly dried in towels after which chopped to the size of your preference. I love to leave my collard leaves in huge pieces given that the leaves will wilt anyway once cooked. However, others, like my brother, like their leaves chopped up the same as lettuce leaves.
A single 1/2 tablespoon of olive oil or Canola oil (avoid the use of peanut oil, due to its particularly strong taste)
A single tablespoon butter 1/2 of a large white-colored or yellow onion finely cut
A single teaspoon of red pepper flakes or 1/2 tsp of hot sauce like Tabasco
two cloves of garlic, peeled and minced
Several cups of vegetable (vegetarian) or chicken base
a pair of ripe tomatoes, sliced
Salt/pepper to preference
Directions for making collard greens:
Warm up the oil and the butter inside a big pan on top of medium-high heat so that the two are melted together, swirl the skillet now and again to ensure that the butter doesn't burn. Saute the the peeled and diced onions then pour in the red pepper flakes and then the garlic. If you are using hot sauce instead of pepper flakes, do not add the Tobasco sauce in the skillet at this step. Rather, wait until the stock is poured in to the fry pan and then it is advisable to add the hot Tobasco sauce.
Stir the yellow and white onions and garlic frequently and keep a close eye on them as they saute so as to ensure that the diced garlic will not burn and also to make sure that the cooking oil doesn't get too hot and start to smoke. Ideally, the diced garlic should begin to turn golden brown after only a few minutes of cooking as well as the onions will become clear. Mix in the collard greens and saute for one more minute. Put in the vegetable stock and Tobasco sauce (discretionary), cover and simmer. Cook till the collard greens are soft and wilted, about 40 minutes. Lastly, add the tomatoes and then season with salt and fresh ground black pepper. Serve warm.
red beans and rice would be a great compliment to the collard greens.
Crayfish (Crawfish) Bisque
Crayfish Bisque Ingredients
24 crayfish
a single quart tap water
a pair of white onions
a pair of whole, peeled carrots
a pair of stalks celery
four twigs of fresh parsley
four tsp thyme
six tbsps . of cracker crumbs
1 cup milk
three tbsps . butter
two tbsps . all-purpose flour
pepper and saltsalt/pepper
1 egg, slightly beaten
Instructions:
Prepare the crayfish for the bisque by placing the crayfish in cold
water for half-hour. Rinse carefully; utilize a
brush to eliminate the dirt.
As soon as cleaned,
put the crayfish in a stock pot together with the water, 1 onion, the
carrots, the celery, 1/2 the parsley and all of
the thyme.
Let to reach a boil and con-
tinue to boil for twenty-five minutes. Strain the
water from the pot and put the crayfish in a collander.
Remove the meat in the heads and
bodies in the crayfish; reserve the heads which
have to be stuffed. Dampen cracker crumbs with
milk. Dice crayfish meat and add in into the
dampened crumbs.
Dice the remainder of the onion;
melt the butter, and then incorporate the onion and 1 tablespoon
of flour. Add 1 tablespoon of the crayfish broth and
the rest of the parsley. Season with salt
and pepper to personal taste. Gently boil slowly for 5-8
min's; add the crayfish and bread crumb
blend and cook two-three minutes longer. Remove
from the stove and let cool a little bit. Stir in the
lightly beaten egg. Pack the crayfish heads with the
concoction. Cover the crayfish heads in flour and
fry in butter until lightly browned. Cool
on brown paper bags and then keep them warm when making
the stock. Melt the rest of the butter.
add remaining flour and blend
until smooth. Strain reserved stock so as to remove celery and carrots. Pour the broth to
the butter and flour. Cook on the stove top for 10-12
minutes on low heat; season with even more salt and pepper if
desired. Ahead of serving, top with the stuffed crayfish heads.
Make up this corn fritter recipe to dip in the bisque.
24 crayfish
a single quart tap water
a pair of white onions
a pair of whole, peeled carrots
a pair of stalks celery
four twigs of fresh parsley
four tsp thyme
six tbsps . of cracker crumbs
1 cup milk
three tbsps . butter
two tbsps . all-purpose flour
pepper and saltsalt/pepper
1 egg, slightly beaten
Instructions:
Prepare the crayfish for the bisque by placing the crayfish in cold
water for half-hour. Rinse carefully; utilize a
brush to eliminate the dirt.
As soon as cleaned,
put the crayfish in a stock pot together with the water, 1 onion, the
carrots, the celery, 1/2 the parsley and all of
the thyme.
Let to reach a boil and con-
tinue to boil for twenty-five minutes. Strain the
water from the pot and put the crayfish in a collander.
Remove the meat in the heads and
bodies in the crayfish; reserve the heads which
have to be stuffed. Dampen cracker crumbs with
milk. Dice crayfish meat and add in into the
dampened crumbs.
Dice the remainder of the onion;
melt the butter, and then incorporate the onion and 1 tablespoon
of flour. Add 1 tablespoon of the crayfish broth and
the rest of the parsley. Season with salt
and pepper to personal taste. Gently boil slowly for 5-8
min's; add the crayfish and bread crumb
blend and cook two-three minutes longer. Remove
from the stove and let cool a little bit. Stir in the
lightly beaten egg. Pack the crayfish heads with the
concoction. Cover the crayfish heads in flour and
fry in butter until lightly browned. Cool
on brown paper bags and then keep them warm when making
the stock. Melt the rest of the butter.
add remaining flour and blend
until smooth. Strain reserved stock so as to remove celery and carrots. Pour the broth to
the butter and flour. Cook on the stove top for 10-12
minutes on low heat; season with even more salt and pepper if
desired. Ahead of serving, top with the stuffed crayfish heads.
Make up this corn fritter recipe to dip in the bisque.
Thursday, September 15, 2011
The Perfect Appetizer: Deviled Eggs
Deviled eggs certainly are a special occasion rich indulgence for me and here are a couple of my most liked deviled egg recipes:
Herbed Stuffed Deviled Eggs (serves 4-8)
4
A couple of tablespoons mayo (I use low-fatlow fat Hellman's mayo and it also tastes fantastic in this recipe)
2 teaspoons spicy Dijon mustard
1 tablespoon of fresh new flat leaf parsley, trimmed
1 tbsp fresh chives chopped
1 green onion (scallion) sliced
¼ teaspoon salt
In a medium pot, bring water into a boil and also add the eggs. Hard boil your eggs after which remove them with a slotted desert spoon and let cool. Once cooled, remove the shells and cut every egg in two lengthwise. With a smaller spoon, very carefully remove the yellow-colored yolk. Put the yolks in a small bowl in addition to add the remaining ingredients. Stir until properly combined and the mixture is actually smooth and also creamy.
Thoroughly spoon the mix back into the hollowed out centers within the egg whites along with chill right up until ready to serve. These can keep for two days and nights refrigerated; it is important to gently push plastic wrap onto the covers of the filling to keep the filling from getting drying out.
Home made Deviled Eggs
“No Frills” Deviled Eggs Recipe (Makes 4-8)
4 eggs
2 tbsps . mayonnaise (low-fat mayo in the event you prefer)
A single tablespoon salted butter, dissolved and cooled off
¼ teaspoon sea salt
¼ teaspoon black pepper
In a medium pot, bring water into a boil as well as add the actual eggs. Hard boil this eggs and remove them using a slotted table spoon and let cool. Once cooled, eliminate the shells in addition to cut each and every egg by 50 % lengthwise. With a tiny spoon, cautiously remove the yellow yolk. Put the yolks in a bowl in addition to add the remainder ingredients. Stir until very well combined and also the mixture is smooth and creamy.
Thoroughly spoon the mixture back into the empty centers on the egg whites in addition to chill till ready to serve. These can keep for two nights refrigerated; it is important to gently push plastic wrap onto the covers of the egg stuffing to keep the fresh filling from becoming drying out.
These two deviled eggs recipes are certain to be a positive hit at your up coming backyard bar-b-cue or perhaps potluck.
Fry up this hush puppies recipe to serve as a second appetizer
Herbed Stuffed Deviled Eggs (serves 4-8)
4
A couple of tablespoons mayo (I use low-fatlow fat Hellman's mayo and it also tastes fantastic in this recipe)
2 teaspoons spicy Dijon mustard
1 tablespoon of fresh new flat leaf parsley, trimmed
1 tbsp fresh chives chopped
1 green onion (scallion) sliced
¼ teaspoon salt
In a medium pot, bring water into a boil and also add the eggs. Hard boil your eggs after which remove them with a slotted desert spoon and let cool. Once cooled, remove the shells and cut every egg in two lengthwise. With a smaller spoon, very carefully remove the yellow-colored yolk. Put the yolks in a small bowl in addition to add the remaining ingredients. Stir until properly combined and the mixture is actually smooth and also creamy.
Thoroughly spoon the mix back into the hollowed out centers within the egg whites along with chill right up until ready to serve. These can keep for two days and nights refrigerated; it is important to gently push plastic wrap onto the covers of the filling to keep the filling from getting drying out.
Home made Deviled Eggs
“No Frills” Deviled Eggs Recipe (Makes 4-8)
4 eggs
2 tbsps . mayonnaise (low-fat mayo in the event you prefer)
A single tablespoon salted butter, dissolved and cooled off
¼ teaspoon sea salt
¼ teaspoon black pepper
In a medium pot, bring water into a boil as well as add the actual eggs. Hard boil this eggs and remove them using a slotted table spoon and let cool. Once cooled, eliminate the shells in addition to cut each and every egg by 50 % lengthwise. With a tiny spoon, cautiously remove the yellow yolk. Put the yolks in a bowl in addition to add the remainder ingredients. Stir until very well combined and also the mixture is smooth and creamy.
Thoroughly spoon the mixture back into the empty centers on the egg whites in addition to chill till ready to serve. These can keep for two nights refrigerated; it is important to gently push plastic wrap onto the covers of the egg stuffing to keep the fresh filling from becoming drying out.
These two deviled eggs recipes are certain to be a positive hit at your up coming backyard bar-b-cue or perhaps potluck.
Fry up this hush puppies recipe to serve as a second appetizer
Fresh and Delicious Black-eyed Pea Medley
Summer-time Summer black eyed peas are generally well known in parts of the Southern US. In the warm weather, you will find pints of the peas in the supermarket fruit and vegetable aisle. Throughout the balance of the twelve months, black eyed peas can be located dehydrated, tin canned or in the freezer section. These delicious peas may be used in nearly about everything: stews, chopped salads, vegetarian fritters or or as a type of hummus.
Through the summer months, I eat them fresh from the market in a cool salad and in the Fall and Winter, I love to make the well-liked dish, “Hoppin’ John”, employing dried black eyed peas.
This particular summer salad black eyed peas dish can make half a dozen side-dishes.
Black Eyed Peas Salad Ingredients:
Approximately 2 lbs of new black eyed peas (or, 2 12-15 ounce jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left in water in a boiling pot overnight)
Two bell peppers (I like 1 yellow and another red adding more color, however any 2 bell peppers will work)
2 green onions (scallions) finely chopped
Just one cup of white or yellow corn kernels, drained or fresh from two stalks of corn)
2 medium garlic cloves finely peeled and chopped
1/2 cup non-flavored cooking oil
3 tbsps of red vinegar
Three tablespoons of fresh herbs from the garden (parsley, chives, oregano, chervil, thyme, etc. Anything you have easily available)
1/2 tsp of salt
1/2 tsp pepper
Slice the red and green peppers into medium, bite sized pieces and take away all of the seeds. Set aside.
If you work with fresh white or yellow corn, here is a quick way to get the kernels soft when pierced: place just about 1 inch of water within a pot tall enough to fit your peeled corn stalks. When the corn is cleaned and de-silked, put the corn ears up-right in the pot of shallow hot water. Bring to a boil after which reduce high temperature to med. and cover the pot with a pot lid. The corn will quickly cook in about three minutes. Make use of a knife in order to cut your kernels from your cob.
In a big bowl, combine the olive oil, vinegar, natural herbs, and 1/2 tsp each of pepper and salt. Once they are very well combined, pour in the black eyed peas, green onion, bell peppers, corn kernels, and lastly garlic. Blend until the dressing at the bottom of the bowl has covered the pea and veg mixture. Dish up and allow visitors to add more salt or pepper to personal taste.
Try this cheese grits recipe to go with the salad.
Through the summer months, I eat them fresh from the market in a cool salad and in the Fall and Winter, I love to make the well-liked dish, “Hoppin’ John”, employing dried black eyed peas.
This particular summer salad black eyed peas dish can make half a dozen side-dishes.
Black Eyed Peas Salad Ingredients:
Approximately 2 lbs of new black eyed peas (or, 2 12-15 ounce jars, drained; or, 1 1/2 cups of dried black eyed peas that have been left in water in a boiling pot overnight)
Two bell peppers (I like 1 yellow and another red adding more color, however any 2 bell peppers will work)
2 green onions (scallions) finely chopped
Just one cup of white or yellow corn kernels, drained or fresh from two stalks of corn)
2 medium garlic cloves finely peeled and chopped
1/2 cup non-flavored cooking oil
3 tbsps of red vinegar
Three tablespoons of fresh herbs from the garden (parsley, chives, oregano, chervil, thyme, etc. Anything you have easily available)
1/2 tsp of salt
1/2 tsp pepper
Slice the red and green peppers into medium, bite sized pieces and take away all of the seeds. Set aside.
If you work with fresh white or yellow corn, here is a quick way to get the kernels soft when pierced: place just about 1 inch of water within a pot tall enough to fit your peeled corn stalks. When the corn is cleaned and de-silked, put the corn ears up-right in the pot of shallow hot water. Bring to a boil after which reduce high temperature to med. and cover the pot with a pot lid. The corn will quickly cook in about three minutes. Make use of a knife in order to cut your kernels from your cob.
In a big bowl, combine the olive oil, vinegar, natural herbs, and 1/2 tsp each of pepper and salt. Once they are very well combined, pour in the black eyed peas, green onion, bell peppers, corn kernels, and lastly garlic. Blend until the dressing at the bottom of the bowl has covered the pea and veg mixture. Dish up and allow visitors to add more salt or pepper to personal taste.
Try this cheese grits recipe to go with the salad.
Purple, Yellow and Green Mardi Gras Cake
Mardi Gras King cake is a Louisiana treat made at Carnival time frame. It's just a cinnamon-roll much like cake that's light and moreover fluffy and on the inside it is crammed with sugary frosting. On the outside, it is usually iced and sprinkled with Fat Tuesday hues.
Ingredients
one package dried out yeast
¼ cup warm water
half a dozen teaspoons milk (lowfat or regular -either can do), boiled subsequently cooled down. Since this is a really tiny amount of milk, I like to boil it in a small container in the microwave. I have found it simpler to manage when compared with on the oven top.
4 to 5 cups of flour
½ pound of butter
¾ cup of sugar
¼ tsp of salt
4 eggs
one tbsp . of butter, melted and after that cooled off or some Pam
1/4 cup of light corn syrup, for frosting (Or else, you if want white-colored frosting, simply mix 1 cup of powdered sugar along with 1/3-1/2 cup milk)
Colored sugar crystals (yellow, purple and green), for scattering topping the cake
To Prepare:
Preheat oven to 325 degrees and lightly grease a large flat baking sheet, then set aside.
Dissolve the yeast in very, very warm (not hot) water. Stir in the milk and around ½ cup of flour.
In a big bowl, mix room temperature butter, sugar, salt, and four eggs. Then, add yeast mixture and stir thoroughly.
Little by little add 2½ cups of all-purpose flour to make the dough, brush with the melted butter or spray with Pam. This will prevent the dough from forming cracks as it rises. Cover the mixing bowl with a hand towel and set the bowl in a warm spot.
Allow the dough to rise for 3-4 hours or until just about doubled in size. Once it has risen, knead it down and then prepare the countertop to knead the dough. Dust the counter-top and the dough with just about 1/2 cup to 1 cup of flour to keep it from turning gooey as you work with it.
Loosely shape the dough into a 3-4 foot long loaf after which shape it into an oval on the oiled baking sheet. Pinch the ends of the oval together to form the oval. Moisten your hands if needed to get the two ends to adhere together.
Once more, cover the oval dough with a clean towel and allow it to rise until doubled in size, which should be around 60 minutes.
Bake in the oven for 35-45 minutes or until the top is gently browned. Remove from your oven and allow to cool for around 15 after which drizzle the corn syrup on top. Put on the sprinkles and enjoy this Mardi Gras King Cake!
Try more Southern desserts like this ozark pudding
Ingredients
one package dried out yeast
¼ cup warm water
half a dozen teaspoons milk (lowfat or regular -either can do), boiled subsequently cooled down. Since this is a really tiny amount of milk, I like to boil it in a small container in the microwave. I have found it simpler to manage when compared with on the oven top.
4 to 5 cups of flour
½ pound of butter
¾ cup of sugar
¼ tsp of salt
4 eggs
one tbsp . of butter, melted and after that cooled off or some Pam
1/4 cup of light corn syrup, for frosting (Or else, you if want white-colored frosting, simply mix 1 cup of powdered sugar along with 1/3-1/2 cup milk)
Colored sugar crystals (yellow, purple and green), for scattering topping the cake
To Prepare:
Preheat oven to 325 degrees and lightly grease a large flat baking sheet, then set aside.
Dissolve the yeast in very, very warm (not hot) water. Stir in the milk and around ½ cup of flour.
In a big bowl, mix room temperature butter, sugar, salt, and four eggs. Then, add yeast mixture and stir thoroughly.
Little by little add 2½ cups of all-purpose flour to make the dough, brush with the melted butter or spray with Pam. This will prevent the dough from forming cracks as it rises. Cover the mixing bowl with a hand towel and set the bowl in a warm spot.
Allow the dough to rise for 3-4 hours or until just about doubled in size. Once it has risen, knead it down and then prepare the countertop to knead the dough. Dust the counter-top and the dough with just about 1/2 cup to 1 cup of flour to keep it from turning gooey as you work with it.
Loosely shape the dough into a 3-4 foot long loaf after which shape it into an oval on the oiled baking sheet. Pinch the ends of the oval together to form the oval. Moisten your hands if needed to get the two ends to adhere together.
Once more, cover the oval dough with a clean towel and allow it to rise until doubled in size, which should be around 60 minutes.
Bake in the oven for 35-45 minutes or until the top is gently browned. Remove from your oven and allow to cool for around 15 after which drizzle the corn syrup on top. Put on the sprinkles and enjoy this Mardi Gras King Cake!
Try more Southern desserts like this ozark pudding
Tuesday, September 13, 2011
Fall New Brunswick Stew
The entire relatives of aunts, grandmothers and other relatives is often sharing Brunswick stew recipes for as long as It's possible to remember. During our childhood, Brunswick Stew had been commonly on the menu for family get-togethers, particularly the those during the early fall season. This is often a good, hearty and also gratifying meal; appropriate for once the leaves kick off transforming colors or even for a arctic day. This specific recipes can make enough for around six to eight persons, contingent on just what else is served with the stew.
Stew Recipe:
1 ½ pounds of diced pork
1 ½ lbs of diced beef for stewing
2 lbs . of chicken. Feel free to use either white or dark meat or a mix of both works well. We choose to employ chicken that also has got the skin along with bones in tact. The skin and bones provide a nice supplemental flavor to the dish. However, if overall health may be a worry, boneless, skinless chicken breasts get the job done very well.
two cups of crushed tomatoes. If you are using canned tomatoes, make sure you use unsalted canned tomatoes, or otherwise take away the added salt from this list of ingredients.
1 cup of corn kernels, either fresh off of the cob or drained
½ quart of shelled butter beans (lima beans work in a pinch)
one pound of fresh or thawed okra
1 yellow onion, peeled and diced into tiny portions
one teaspoon salt
one tsp black pepper
Water to cover the ingredients inside pot
Half dozen medium-sized white or yellow potatoes, skinned and chopped up into even portions
Insert the beef, pork and chicken in a large container and then enough water to cover the top of the ingredients. Bring the stew to a boil then next decrease the burner heat and allow the stew simmer for about 1.5 hrs or simply until finally the meat is definitely very soft.
In case the chicken had its skin and bones still attached, you are going to now need to take the chicken out of the stock pot and permit it cool just before touching. Right after the chicken is not steaming hot, cut off the skin and take away the bones. And then, place the chicken meat back inside the stock pot.
Place all of the other ingredients in the stock pot and put more water yet again right until the water barely covers the ingredients. Bring the stew mixture again to a boil and then let it simmer so that the potatoes are tender when pierced with a fork or knife. Finally, the pork, chicken and beef really should be so soft it can be enjoyed using a spoon. Put pepper and salt to preference in the stew and after that serve it heated.
Make some homemade buttermilk biscuits to soak up all the juices from this yummy stew.
Stew Recipe:
1 ½ pounds of diced pork
1 ½ lbs of diced beef for stewing
2 lbs . of chicken. Feel free to use either white or dark meat or a mix of both works well. We choose to employ chicken that also has got the skin along with bones in tact. The skin and bones provide a nice supplemental flavor to the dish. However, if overall health may be a worry, boneless, skinless chicken breasts get the job done very well.
two cups of crushed tomatoes. If you are using canned tomatoes, make sure you use unsalted canned tomatoes, or otherwise take away the added salt from this list of ingredients.
1 cup of corn kernels, either fresh off of the cob or drained
½ quart of shelled butter beans (lima beans work in a pinch)
one pound of fresh or thawed okra
1 yellow onion, peeled and diced into tiny portions
one teaspoon salt
one tsp black pepper
Water to cover the ingredients inside pot
Half dozen medium-sized white or yellow potatoes, skinned and chopped up into even portions
Insert the beef, pork and chicken in a large container and then enough water to cover the top of the ingredients. Bring the stew to a boil then next decrease the burner heat and allow the stew simmer for about 1.5 hrs or simply until finally the meat is definitely very soft.
In case the chicken had its skin and bones still attached, you are going to now need to take the chicken out of the stock pot and permit it cool just before touching. Right after the chicken is not steaming hot, cut off the skin and take away the bones. And then, place the chicken meat back inside the stock pot.
Place all of the other ingredients in the stock pot and put more water yet again right until the water barely covers the ingredients. Bring the stew mixture again to a boil and then let it simmer so that the potatoes are tender when pierced with a fork or knife. Finally, the pork, chicken and beef really should be so soft it can be enjoyed using a spoon. Put pepper and salt to preference in the stew and after that serve it heated.
Make some homemade buttermilk biscuits to soak up all the juices from this yummy stew.
Heart Healthy Baby Carrots Snack
Here is a basic baby carrots recipe that feeds four to 6 people for a side dish.
I simply enjoy eating baby carrots. I prefer them raw for a quick snack or to go with a sandwich at lunchtime. If I am cooking roasted chicken, turkey noodle, beef pot roast, or vegetable soup, I merely put them in the boiling pot whole. Their tiny size is why I don’t have to toil over chopping them up for stew however they're sturdy enough to end up being simmered for many hours in the pot without shredding. Directly below is a recipe for baby carrots for a side dish.
Ingredients:
1 lb . or 16 oz . of peeled, raw baby carrots (if you work with homegrown carrots from the garden, you'll need eight or ten carrots to do this recipe)
3 tbsps white sugar
1 tbsp . unsalted butter
Pinch of salt
Water to cover
You can put carrots, sugar, butter and salt within a medium size pot and pour in water until it merely barely covers the tops of carrots. Bring your water to a boil and then reduce heat to medium. Let the water to evaporate while carrots boil and just pour in a little bit of water if necessary to prevent the carrots from adhering to the pot. Now and again stir the carrots to make sure thorough cooking. Carry on and cook the carrots at a slow boil for 8-10 min or until carrots yielding when stuck with a knife. Drain all water and serve either warm or room temperature.
You can easily adjust this baby carrots recipe to your own liking by adjusting the sugar or salt. If you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Keep in mind to adjust the sugar to water proportions ensuring that there is adequate water to dissolve the additional sugar.
If excessive sugar is added to the carrots and the water inside the pan isn't increased, then the carrots may become sticky sweet and there is a chance for the sugar to burn inside the boiling pan. Dive into this baby carrots recipe!
Why not make this butter beans recipe to offset the sweetness of the carrots?
I simply enjoy eating baby carrots. I prefer them raw for a quick snack or to go with a sandwich at lunchtime. If I am cooking roasted chicken, turkey noodle, beef pot roast, or vegetable soup, I merely put them in the boiling pot whole. Their tiny size is why I don’t have to toil over chopping them up for stew however they're sturdy enough to end up being simmered for many hours in the pot without shredding. Directly below is a recipe for baby carrots for a side dish.
Ingredients:
1 lb . or 16 oz . of peeled, raw baby carrots (if you work with homegrown carrots from the garden, you'll need eight or ten carrots to do this recipe)
3 tbsps white sugar
1 tbsp . unsalted butter
Pinch of salt
Water to cover
You can put carrots, sugar, butter and salt within a medium size pot and pour in water until it merely barely covers the tops of carrots. Bring your water to a boil and then reduce heat to medium. Let the water to evaporate while carrots boil and just pour in a little bit of water if necessary to prevent the carrots from adhering to the pot. Now and again stir the carrots to make sure thorough cooking. Carry on and cook the carrots at a slow boil for 8-10 min or until carrots yielding when stuck with a knife. Drain all water and serve either warm or room temperature.
You can easily adjust this baby carrots recipe to your own liking by adjusting the sugar or salt. If you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Keep in mind to adjust the sugar to water proportions ensuring that there is adequate water to dissolve the additional sugar.
If excessive sugar is added to the carrots and the water inside the pan isn't increased, then the carrots may become sticky sweet and there is a chance for the sugar to burn inside the boiling pan. Dive into this baby carrots recipe!
Why not make this butter beans recipe to offset the sweetness of the carrots?
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