Monthly Archives: April 2016

Red Cabbage Soup

Red Cabbage Soup

This is a very healthy and delicious soup that will only take 15 minutes to prepare and only 35 minutes to cook. This delicious and healthy soup is perfect for warming up on those chilly days. It is very comforting and warming. The secret to making a great tasting cabbage soup is to keep the cabbage crispy. This recipe will make 5 heart servings. This soup is delicious served with sandwiches or hot buttered rolls. The soup has a very beautiful deep red color that will brighten any lunch or dinner table. Leftovers are even more delicious the next day because the seasonings will have time to soak in overnight.  Enjoy!

You may chjange the recipe a bit by substituting peas in place of the beans. Rice may also be substituted in place of the potato. It is a very delicious soup that you may be creative inj preparing by adding some ground beef. This is a hearty meal the whole family will enjoy and it is an excellent way for getting kids to eat their veggies. I hope that you will enjoy this delicious and healthy soup as much as I.


4 cups of water

4 vegetable bouillon cubes

1/2 cup of carrot shredded

1/2 cup of celery, sliced

1 potato, peeled and diced

1 onion, chopped

1 can of green beans, drained

1 can of tomatoes, diced

1 bay leaf

1/2 teaspoon of basil leaves

3 cups of red cabbage, shredded

1 teaspoon of salt

1 teaspoon of black pepper


1. In a large saucepan, combine the water bouillon cubes, carrot, celery, potato, onion, beans, tomatoes, bay leaf and basil. Cook and bring to a boil. Cover and simmer for 30 minutes.

2. Add the cabbage and simmer for 10 minutes. Add the salt and pepper and stir well. Serve hot and enjoy!


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Recipes Corn on the Cob

Why waste time shucking and boiling when corn on the cob tastes best when it’s cooked on the open grill.

All you need is corn on the cob (in their husks!) a grill, and a tooth pick for post-dinner clean-up!

First, heat your grill, (gas or electric), high heat, to about 550F.

Next, remove the visible silks from the tips of the corn. Place the corn in their husks on the hot grill in direct heat. Cover. Turn the corn occasionally to make sure corn is cooked evenly. Husks will be charred on all sides, it’ll take about 15 minutes.

Last, remove the corn from grill allow to cool in husks, remove silks and charred husks carefully, serve with butter.

It’s that easy! Add corn on the cob to the long list of foods that taste best on the grill.


  1. Jamie's Sweet and Easy Corn on the Cob Recipe –
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Recipes Low Fat Hamburgers

Hamburgers have come a long way from a simple lump of ground beef on a bun. The alternatives are limited only by your imagination. Here are some recipe ideas to help get you started.

Basic Burger:

Use at least 90% fat free ground beef. Add a tablespoon of tomato paste to each pound of ground beef and mix lightly with your hands. This helps moisten the meat and tastes rather like catsup in the burger. Use a little bit of olive oil drizzled on the outside of the shaped patty and cook to desired doneness.

Turkey Chili Dog Burgers:

For every 1 pound ground turkey breast:
2 low fat turkey hot dogs, diced
1 TBSP Tomato Paste
1 tsp chili powder
1/2 tsp ground cumin
1/2 chile pepper, finely chopped
Olive Oil
Mix turkey, hot dogs, tomato paste, chili powder, cumin, chile pepper together, being careful not to over-handle the meat. Form patties, drizzle with olive oil Cook to internal temperature of 180 degrees. Top with diced onion and shredded cheese.

Southwest Chicken Burger

For every 1 pound ground chicken breast:
1/2 chile pepper, finely chopped
1/8 cup corn, cooked
1/8 cup black beans, drained
1 TBSP chopped fresh cilantro
3 slices pepperjack cheese
1 avocado, sliced
1 tomato, sliced
1/2 large red onion, sliced
1/2 lime
Olive Oil

Combine chicken, pepper,corn, beans, and cilantro. Do not over mix. Form patties and drizzle with olive oil. Cook to internal temperature of 180 degrees. Slice avocados and squeeze lime over it to keep from turning brown. Top burgers with avocado, onion and tomato.

These recipes are great starters for the beginner. One hint: never cook the chopped onion in a burger. If it burns it will taste horrible and you will have to start all over again. For other great burger ideas, think about using ground salmon, portobello caps or ground beans. You can make just about anything into a burger. Love chicken parmesan? Try ground chicken with a tablespoon or 2 of marinara, topped with slices of low fat mozzarella. Like stuffed peppers? Try low fat beef with bell pepper and tomato paste. Use your imagination and you will make the best burgers around.


  1. 11 Healthy Ground Beef Recipes Under 300 Calories | MyRecipes …
  2. Is Garcinia Cambogia Safe During Pregnancy?
  3. Low Calorie Burger Recipes – EatingWell

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Product Reviews Ace of Spades Champagne

Armand de Brignac’s golden child (literally) is a delicate, fruity Champagne affectionately nicknamed the “Ace of Spades.”

How do I know it’s delicate and fruity? Well, normally I cannot justify spending $299 on a bottle of Champagne – but I had to do it (in the interest of writing a quality review, of course). Even as I write my review of this spectacular specimen, I’m sipping my first glass of some of the most velvety-smooth bubbly I’ve ever had.

Glass two: Although this stuff only contains 12.5% alcohol, it goes to your head rather quickly. It contains a stunning combination of Pinot Noir, Chardonnay, and Pinot Menuier – 33% of each. What happened to the other 1%? It’s still there, but I’m not sure what it is. Maybe I’ll figure it out if I have another glass.

Glass three: Since my word processor seems to have two identical documents open at once (odd, isn’t it? I’m seeing what I write on two side-by-side copies), I’m having a difficult time figuring out what that other 1% of the Champagne is. It’s somewhere in that golden 750 mL bottle, though – and I’m going to find out.

Glass four: I’ve got it! Listen. Are you lissenning to me? I figgered out what that exshtra 1% is. Itsh definitely some kind of bubbles. I think the 1% is bubbles, and they juss don’t tell you that. Ishn’t that funny that they don’t tell you that? And Armand de Brignac hash been in business (hic) since like 1763… I can see why… zzzzzzzzzzz…

Please note: this author did not actually consume an entire bottle of Ace of Spades. Not today, anyway.

Glass three: Since my word processor seems to have two identical documents open at once (odd, isn’t it? I’m seeing what I write on two side-by-side copies), I’m having a difficult time figuring out what that other 1% of the Champagne is. It’s somewhere in that golden 750 mL bottle, though – and I’m going to find out.

Glass four: I’ve got it! Listen. Are you lissenning to me? I figgered out what that exshtra 1% is. Itsh definitely some kind of bubbles. I think the 1% is bubbles, and they juss don’t tell you that. Ishn’t that funny that they don’t tell you that? And Armand de Brignac hash been in business (hic) since like 1763… I can see why… zzzzzzzzzzz…

Please note: this author did not actually consume an entire bottle of Ace of Spades. Not today, anyway.


  1. Armand de Brignac
  2. why learning to cook can save your humanity
  3. 10 Things Every Wine Lover Should Know About… Ace of Spades

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Recipes Easy Chicken and Rice Bake

Chicken and rice is an economical and satisfying dinner option. This creamy and hearty dish can be cooked to satisfy even the most finicky eater around your table. You can change the flavor of the soup and select either brown or white rice. With this simple and fast recipe in your recipe box, you will always be ready to answer the cries of, “What’s for dinner?”


2 cans cream soup, I prefer cream of mushroom
2 soup cans of water
1 envelope onion soup mix
2 cups uncooked rice
1 whole chicken, cut up

Grease sides of a large roasting pan. Mix all ingredients together in pan. Cover. Bake at 350 degrees F. for one hour. Easy as that, dinner is served. Enjoy!


  1. Easy and Delicious Chicken and Rice Casserole Recipe – Allrecipes …
  2. HCG 500 Calorie Diet: Lowering Calories
  3. Mamaw's Chicken and Rice Casserole Recipe –

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Recipes Tennessee Barbecue Sauce

When I was in elementary and high school I belonged to the 4-H Club. We had an outstanding 4-H leader, Mr. Ralph Testerman, who dedicated so much of his time and effort to working with the members of the club that the Hawkins County, Tennessee, 4-H Club was the best in the State of Tennessee.

From teams, such as the Poultry Judging Team my sister was a member of, to the County Council and 4-H All Stars that I was a member of, Mr. Testerman helped promote the club and spur it’s members on to victory every year in local, district and state competitions in our chosen project.

Every year, Mr. Testerman would hold a large barbeque and sell the chicken and accompanying dishes to raise funds for the Poultry Team and the 4-H Club. A large crowd of people came from all over the county and beyond to buy the unique, mouth watering chicken dinners we only had privilege to enjoy once a year.

The crowd who showed up to purchase the chicken were not just supporters of the 4-H Club as his barbeque chicken had earned so much praise over the years it had gained tremendous popularity by word of mouth. He would work from early morning to late evening grilling the chickens and somehow managed to keep his recipe a secret for years and years.

Fortunately, my sister, who was one of his most prized 4-H members, was able to get him to give her his secret recipe.

This barbeque sauce is actually a basting sauce for outdoor grilling and the sauces’s flavor is unique, unlike any barbeque sauce you might buy in a store.

It is simple to make and your guests will rave about the chicken’s wonderful flavor. I always felt this recipe was one worthy of opening a specialty restaurant with. There was no name for this recipe so I call it Tennessee Barbeque Sauce.

Tennessee Barbeque Sauce


1 Cup apple cider Vinegar

4 teaspoons Salt

1/8 pound (1/2 stick) Margarine or Butter

4 Tablespoons Oil

2 teaspoons Tabasco Sauce

1 Tablespoon Worcestershire Sauce

1/8 teaspoon Garlic Powder


Place the chicken on the grill and while it is grilling make the barbeque sauce.

Combine all ingredients into a saucepan. Place the saucepan on the stove and warm the ingredients, stirring well. Just warm the sauce! Do not boil! Repeat, do not boil!

Let the chicken get at least half done before beginning to baste in this mixture. Keep the ingredients of the basting sauce stirred together well with the basting brush between bastings. Keep basting and turning the chicken as it cooks until the chicken is done.

Serve the chicken with baked potatoes and baked beans or your choice of vegetables.

There will be enough basting sauce to baste enough chicken that would cover the entire grill top. Left over chicken is freezable and still as delicious reheated in the microwave at a later date.


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I have never personally tried pheasant, however, a friend of mine has cooked this recipe several times. If he has pheasant again, I will actually be able to sample this delectable recipe. I have heard of its wonderful taste many times.

My friend recommends soaking the pheasant in salt water for an hour to reduce any gamey taste.

*elligant pheasant roast –

2 (2 or 3 lb.) dressed pheasants

1 1/2 c. chicken stock

1 bay leaf

for each bird

1-1/2 c. wild rice

3 c. water

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. rosemary

1/4 c. butter, melted

1-1/4 c. thinly sliced onion

1-1/4 c. thinly sliced celery

3/4 c. thinly sliced mushrooms

2 minced cloves garlic

4 tbsp. butter

2 c. croutons or stuffing mix

2-1/2 tsp. snipped parsley

1 tsp. leaf sage, crushed

4 strips bacon


1. Wash wild rice. Put in strainer and rinse for 2 minutes, lifting rice to rinse well.

2. In large skillet, cook and stir onion, mushrooms, garlic, celery in 4 tbsp. hot butter until vegetables are tender but not brown.

3. In medium saucepan, combine wild rice, 3 cups water, salt, pepper and 1tsp of the butter from the cooked vegetables. If you can’t obtain 1tsp of butter, use some olive oil.

Bring to boiling. Reduce hat and cover; simmer 40-50 minutes or until done and most of liquid is absorbed.

4. In large mixing bowl, combine 1/2 cup stock, wild rice, onion and celery mixture, croutons, rosemary, parsley and sage.

5. Rinse pheasants, pat dry. For each pheasant, season body cavity with salt, pepper and a meat tenderizer, if desired. carefully spoon vegetable mixture into body cavity. Place one bay leaf into each cavity as well.

Tie legs securely to tail with string.

Pull neck skin over stuffing; fasten to back of bird with skewer. Twist wing tips under.

6. Place birds, breast side up on a rack in a shallow roasting pan. Lay 2 pieces of bacon over breast of each pheasant. Roast in 350 degree oven 1 1/2 – 1 3/4 hours or until done. A meat thermometer inserted into thigh should register 185 degrees.

You might need to baste with additional butter.

7. Place any remaining vegetable mixture in a casserole dish, cover and refrigerate. Add vegetables to mixture in oven the last 30 minutes of roasting.

Cover birds, let stand for about 15 minutes before carving.

I hope that you enjoy this recipe and will be singing its praises as soon as my friend can get a pheasant.


  1. Poultry
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Recipes Shrimp Horseradish Salsa

The tomato is a fruit whose origins are Mexico. “Salsa” is simply a sauce. The Mexican style shrimp cocktail is a refreshing blend of tomato juice, chopped jalapenos, onions, cilantro, avocado, and other seasonings. The American version of cocktail sauce that is typically served with shrimp is a blend of ketchup, spices and horseradish. Horseradish originates from Europe, but tomato plants were not exported to Europe until around 1523.

No one truly knows the origins of cocktail sauce, but the first of the famous Heinz 57 brands was bottled horseradish. There are accounts of fish sauces available in Asian markets in the 1700s, but Heinz introduced what we now identify as “ketchup” to the world in 1876. The recipe for Heinz ketchup is a closely guarded secret. Who knows how long it took for someone to come up with the idea of blending a tomato based vinegar product with horseradish for a seafood sauce. It may be one of the world’s great mysteries. Here is my recipe for fresh seafood cocktail sauce.

1 cup Ketchup
1T Worcestershire sauce
1/4 cup celery, minced
2 T. Extra Hot Horseradish or to taste
salt and pepper

Much better than if you buy it! Combine all in a bowl, serve chilled.

Website resources:


  1. Cocktail sauce
  2. Buying Meat and Poultry: How to Make the Healthiest Choice
  3. Shrimp With Tomato-Horseradish Salsa Recipe | Real Simple

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Product Reviews Lindor Chocolate Bars

Lindt and Sprungli may sound more like an eccentric couple of Swedish haberdashers but they in fact make the best chocolate on earth.

Based in Switzerland but (luckily) imported to people and countries with good taste internationally, Lindt’s Lindor balls are their pieces-de-resistance. These modest little fellers are larger than Maltesers and smaller than golf balls but equate to a melting mouthful of heaven. Their red-foiled milk chocolate ones are the most popular (no one has ever turned their noses up at getting a box of these babies as a gift), but the dark blue Lindor balls (with 40% cocoa content) and black (60% cocoa content) are even more superb. Not only is the chocoholic getting the ultimate tickle of their taste buds, but their partner is also gaining a few restful seconds of total silence because the eater is unable to utter a sound due to the size of the ball and the total bliss they’re experiencing.

Lindt also have a range of 100-125g blocks available. Whilst these are generally regarded as ‘family size’, key choco-snobs amongst Lindt’s admirers would prefer them to join the more generously-proportioned family blocks of Cadbury and Nestle, weighing in at a much more generous 250g each.

This niggle aside, Lindt’s range of milk chocolate blocks with fillings are definitely worth the few extra dollars and time to hunt them out: they can tend to be hidden away in top shelves of supermarkets or in dingy corner stores sometimes. Search for the orange creme, vanilla, tiramisu, citron tarte and pistachio which are the flavours I have recently sampled and just recalling them via the keyboard has me drooling like a St Bernard at the butchers.

For those who prefer to venture on The Dark Side, Lindt also has a range of seriously dark blocks, including plain varieties that ding the top of the Darkometer at a saliva sucking 85% cocoa content. Most of us, however, are likely to want a bit of sugar with our cocoa and will enjoy the intense coffee block with tiny granules of lingering coffee beans; the after bite of the chilli chocolate; the sweet melody of the tarte de chocolat and the refreshing tang of mint intense.

My recommendation? Try them all. You won’t be disappointed: the extra workouts you’ll have to do will be more than worth it.


  1. Customer Reviews: Lindt Excellence Chili Dark Chocolate Bar, 3.5 …
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Turkey frying is gaining popularity because of taste and time. With most families being somewhat smaller than a few decades ago, the amount of turkey needed for a holiday meal is not as much today as back then. Most families can be well-fed with a twelve to fourteen pound turkey. This size bird is just the right size for easy frying.

If you count the time needed to find and buy a turkey fryer, it takes a ridiculously long time to fry a turkey. However, the actual amount of time required to fry a turkey is small compared to the time required to roast one. The turkey will not taste precisely the same, but frying is a nice, easy, and quick way to prepare a turkey.

Setting up the fryer and propane burner requires about ten or fifteen minutes after the first time. Obviously, the first time that you do anything it takes longer. You will need to put the turkey in the frying pot and fill it with water until the turkey is submerged. Mark the level of the water. For future turkeys you can use the same mark if the bird is about the same size. A ten pound bird and a twelve pounder will be about the same as far as their displacement in the pot.

Empty the water and thoroughly dry the pot. Fill it with a good high temperature oil to the mark. Light the burner and place the pot on the stand to start the oil heating. It will require about forty-five minutes or an hour for the oil to reach the cooking temperature of 300 to 325 degrees.

While the oil is heating, you can dry the turkey inside and out. It needs to be fairly free from water before it hits the hot oil. If you put it in too wet, it will be a bad day for you. Once the turkey is dry, it is time to add the seasonings. This can be a rub or injections or both. If you choose, just use salt and pepper. This will require about 20 to 30 minutes.

When you are done with the preparation of the turkey, insert the frame that holds the turkey upright in the oil during cooking. If the bird is completely thawed, this is an easy operation. The turkey should be thawed before frying. You will need to do this in advance.

By the time the turkey is ready for the oil, the oil should be about ready for the turkey. Use the hook that comes with the fryer and lower the bird slowly into the hot oil. I usually lower it about an inch every ten or fifteen seconds until the bird is resting with the frame on the bottom of the fryer. The oil should be boiling.

Monitor the temperature to keep it at 300 to 325 degrees throughout the cooking process. If it goes below 275 degrees, turn up the fire until it heats back up. If it rises to near 350 degrees, lower the fire until it begins to cool down. Temperatures above 350 degrees are considered unsafe for the cooking oil.

By keeping the oil in the right temperature range, the cooking time will be easier to judge. Cook the turkey for about four minutes per pound at the low end of the range. Lower the time to about three and a half minutes for the upper end of the temperature range. To be safe, plan to have the turkey finished frying about 30 minutes early. You can keep it warm in a low temperature oven if necessary.

Slice off a portion of the breast and a thigh immediately. If it is not completely cooked, replace the turkey into the oil and fry it for about fifteen more minutes. This should be more than adequate in most cases.

To summarize, fry a twelve pound fully thawed turkey for about 45 minutes. To make sure that the bird is ready at meal time, allow one hour for the oil to heat and one hour for the cooking time. Together, this should give you about a 30 minute window between the time the turkey finishes frying and the meal begins. This window will give you a chance to finish cooking a turkey that fried a little slowly.


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Recipes Meat Sandwich

Meat sandwiches can take many forms, the types of meats, breads and garnish options being all but unlimited. Why is it, therefore, that so often meat sandwiches can be bland and even boring? Is it simply a lack of imagination or a lack of effort made to find tasty alternatives to conventional cold cut sandwiches? This meat sandwich recipe is not in any way difficult to make but it does afford an explosion of different flavors in the mouth and makes for a very satisfying lunch, or even dinner accompanied by a side order of fries.

Serves one
Prep time 5 minutes
Cooking time 10 minutes


¾ lb sandwich steak, approximately ½” thick
10” French style bread stick
Generous handful of fresh arugula, washed in cold water and dried
½ red onion, finely sliced
1 tbsp hot horseradish sauce
Sea salt and freshly ground black pepper


Season the steak well on both sides with salt and pepper. Grill or fry for three minutes on each side until medium and set aside to rest. It is not advisable to cook steak too rare when including it on a sandwich as the juices will be likely to cause all sort of problems when you come to the assembly stage and affect presentation.  

Slice the French stick in half horizontally. Take the time to do this evenly. Toast the open sides of the bread until beautifully golden and spread both halves, while still hot, with the horseradish sauce.

Carefully lay the arugula leaves over the bottom half of the bread and press down gently to cause them to stick to the horseradish sauce. Slice the steak in to thick strips and lay on top of the arugula. Add the onion slices before carefully placing the second half of the bread on top. Press down gently once again, cut in half and serve immediately.


  1. Beef Sandwich Recipes –
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Is Organic Produce really Worth more Money – Yes

Money shouldn’t be an issue when it comes to your health. Organic produce is the way to go and there is no wonder why. Denying this truth would merely be ignorance. It is my belief that it’s never smart to be the first to try new things. New advances in birth control, botox, lip plumper, tanning, all these are just some examples of what I am speaking of. Where am I going with this….when you are the first to try something, how can you know the long term effects of the product. All the chemicals they are stuffing in our food these days, how could we possibly know what the long term effects of those are.

Food without chemicals, of any sort. I think it would be best if everyone had a garden of their own. How can you go wrong when you grow your food yourself, especially if you have a baby. I am speaking from experience; my baby eats nothing but organic food. I don’t want any foreign chemicals in his perfect body. It is definitely worth more money out of my pocket to ensure his perfection, his safety, and overall well-being.

Organic foods are worth it. Chicken eggs are from free roaming chickens that lay eggs just like they would in their natural environment. The eggs don’t come from chickens injected with hormones to make them unnaturally constantly lay eggs. Chickens which don’t even leave their small box since birth; unnatural and cruel. Organic is better. Milk, vegetables, fruits, baby food…….all of it…BETTER and most definitely WORTH IT!


  1. Organic food: Is it worth the extra money? – today > health – TODAY …
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  3. Organic food: Is it worth the extra money? – Your Guide to Green

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