Thursday, December 25, 2008
Merry Christmas!
Merry Christmas everyone! I hope you are having a great day as we celebrate the birthday, the life, the person and the meaning of Jesus Christ, the Son of the living and loving God. The message of the Christmas season is peace and joy and hope and love. I hope you have all of these Christmas gifts in your heart today.
Monday, December 22, 2008
Winter-Bustin' White Chili for Diabetics
and the rest of us, too. It sounds soooooooooo good.
Diabetics should not eliminate all carbohydrates from their diets. They need to eat foods from all the food groups or a problem known as hypoglycemia can develop. Diabetes is a problem with high blood sugar, and hypoglycemia is a problem with low blood sugar. Both have undesirable consequences if not managed properly.
So, you will probably be thrilled to know that diabetics don't have to miss out on a steaming bowl of chili on a cold winter day or night. The right kind of chili can give a diabetic a good dose of the right kind of carbohydrates, the kind that comes from vegetables and dried beans. Also, the nutrition they need from low-fat protein that is found in lean cuts of chicken, beef and pork.
Here is a great recipe for chili that will warm the body and soul of a diabetic. Of course, it contains green chiles as well as many other wonderful ingredients. Take a look.
Ingredients:
1 pound of dried navy or Great Northern beans, rinsed
12 ounces mild lean Italian sausage, casings removed
1 cup chopped onion
1 cup chopped celery
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/4 teaspoon hot pepper sauce
3 garlic cloves, minced
2 teaspoons low-sodium chicken bouillon granules
3 cups cooked, chopped chicken or turkey
1 (4 ounce) can chopped green chiles, drained
Coarsely ground black pepper
1 cup freshly grated Parmesan cheese
Instructions:
1. Bring 8 cups of water to a boil in a Dutch oven. Add beans and return to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain, and set beans aside.
2. Return Dutch oven to high heat: add sausage and cook until browned, breaking up large pieces while cooking. Transfer sausage to a bowl and refrigerate until needed.
3. Reduce heat to medium-high. Add onion, celery, cumin, oregano and hot pepper sauce. Cook 5 minutes, stirring constantly. Add garlic; cook 1 minute, stirring.
4. Reduce heat to low. Add 5 cups water and bouillon to pan. Add beans, sausage, chicken and green chiles. Cover and cook 1 1/2 to 2 hours. Check water level every 30 minutes and add more if necessary. Season with black pepper. Ladle into chili bowls and sprinkle 2 tablespoons cheese on top of each serving. Serves 8.
Doesn't that sound great! Thanks to Mike and Melinda Rhodes from Illinois for this recipe. You know they are always looking for something warm to eat in the winter, especially right now when it's about zero degrees up there.
Diabetics should not eliminate all carbohydrates from their diets. They need to eat foods from all the food groups or a problem known as hypoglycemia can develop. Diabetes is a problem with high blood sugar, and hypoglycemia is a problem with low blood sugar. Both have undesirable consequences if not managed properly.
So, you will probably be thrilled to know that diabetics don't have to miss out on a steaming bowl of chili on a cold winter day or night. The right kind of chili can give a diabetic a good dose of the right kind of carbohydrates, the kind that comes from vegetables and dried beans. Also, the nutrition they need from low-fat protein that is found in lean cuts of chicken, beef and pork.
Here is a great recipe for chili that will warm the body and soul of a diabetic. Of course, it contains green chiles as well as many other wonderful ingredients. Take a look.
Ingredients:
1 pound of dried navy or Great Northern beans, rinsed
12 ounces mild lean Italian sausage, casings removed
1 cup chopped onion
1 cup chopped celery
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/4 teaspoon hot pepper sauce
3 garlic cloves, minced
2 teaspoons low-sodium chicken bouillon granules
3 cups cooked, chopped chicken or turkey
1 (4 ounce) can chopped green chiles, drained
Coarsely ground black pepper
1 cup freshly grated Parmesan cheese
Instructions:
1. Bring 8 cups of water to a boil in a Dutch oven. Add beans and return to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain, and set beans aside.
2. Return Dutch oven to high heat: add sausage and cook until browned, breaking up large pieces while cooking. Transfer sausage to a bowl and refrigerate until needed.
3. Reduce heat to medium-high. Add onion, celery, cumin, oregano and hot pepper sauce. Cook 5 minutes, stirring constantly. Add garlic; cook 1 minute, stirring.
4. Reduce heat to low. Add 5 cups water and bouillon to pan. Add beans, sausage, chicken and green chiles. Cover and cook 1 1/2 to 2 hours. Check water level every 30 minutes and add more if necessary. Season with black pepper. Ladle into chili bowls and sprinkle 2 tablespoons cheese on top of each serving. Serves 8.
Doesn't that sound great! Thanks to Mike and Melinda Rhodes from Illinois for this recipe. You know they are always looking for something warm to eat in the winter, especially right now when it's about zero degrees up there.
Wednesday, December 17, 2008
Hormel Has Four New Flavors of Chili
Hormel has introduced four new "4-star flavors" of chili, and they are in glass jars. They call them their "Chili Master" varieties, and here is what they have to say about them.
"Step up to the new chef-inspired varieties of HORMEL CHILI MASTER Chili. Whether you choose the smoky flavor of Chipotle Chicken, the heartiness of Three Bean, the robust zest of Roasted Tomato, or the tempting taste of White Chicken, every spoonful is sure to draw rave reviews."
Sounds pretty good. I just may have to try some of these. When I do I will let you know what I think. If you try one or more of them please let us hear from you. We would like to know what you think, too.
Stay warm! Eat chili!
"Step up to the new chef-inspired varieties of HORMEL CHILI MASTER Chili. Whether you choose the smoky flavor of Chipotle Chicken, the heartiness of Three Bean, the robust zest of Roasted Tomato, or the tempting taste of White Chicken, every spoonful is sure to draw rave reviews."
Sounds pretty good. I just may have to try some of these. When I do I will let you know what I think. If you try one or more of them please let us hear from you. We would like to know what you think, too.
Stay warm! Eat chili!
Saturday, December 13, 2008
Bacon Tomato Avocado Quesadilla
Do you like quesadillas? I do. If you do, too, then you may want to try this recipe for a quesadilla that is a little different but delicious. Here is what you need to make it.
1 avocado
1 Roma tomato
4 strips bacon
2 flour tortillas (about 12 inches in diameter)
2 cups shredded Mexican cheese blend
Ranch dressing for dipping (if desired)
Instructions:
Cut avocado in half lengthwise. Remove pit, then run a spoon under and around the skin to remove meat. Cut each half of the avocado flesh into four slices; set aside. Slice tomato and set aside. Cook bacon in a large skillet over medium-high heat. Drain bacon on paper towels. Pour out bacon grease from skillet and return skillet to medium-high heat. Place one tortilla in the pan and top with 1 cup cheese. Place half the avocado, tomato and cooked bacon slices on top of the cheese and fold tortilla in half. Heat each side until light golden and cheese melts. Move to a plate and repeat with remaining tortilla, cheese, avocado, tomato and bacon. Cut each quesadilla in half and serve one half per person. Serve with Ranch dressing if desired.
Well, there you have it. Those are the written instuctions as I received them. Don't know about you, but, to be honest, I would have a problem eating only one half. I would have to have at least two halves, maybe more. So, if I had four people at my house to eat I would have to double the recipe. Yum!!!!!!!!!
Good eating!!!!!!!!!!
1 avocado
1 Roma tomato
4 strips bacon
2 flour tortillas (about 12 inches in diameter)
2 cups shredded Mexican cheese blend
Ranch dressing for dipping (if desired)
Instructions:
Cut avocado in half lengthwise. Remove pit, then run a spoon under and around the skin to remove meat. Cut each half of the avocado flesh into four slices; set aside. Slice tomato and set aside. Cook bacon in a large skillet over medium-high heat. Drain bacon on paper towels. Pour out bacon grease from skillet and return skillet to medium-high heat. Place one tortilla in the pan and top with 1 cup cheese. Place half the avocado, tomato and cooked bacon slices on top of the cheese and fold tortilla in half. Heat each side until light golden and cheese melts. Move to a plate and repeat with remaining tortilla, cheese, avocado, tomato and bacon. Cut each quesadilla in half and serve one half per person. Serve with Ranch dressing if desired.
Well, there you have it. Those are the written instuctions as I received them. Don't know about you, but, to be honest, I would have a problem eating only one half. I would have to have at least two halves, maybe more. So, if I had four people at my house to eat I would have to double the recipe. Yum!!!!!!!!!
Good eating!!!!!!!!!!
Santa Fe Farmers Market Winter Hours
A lot of folks like to visit Santa Fe during the Christmas season to see all the lights on the square and lots of other things. The Santa Fe Farmers Market is also fun to visit, but the hours are a little different than the summer hours. If you want to go get some wreaths or chile ristras at the market then read the next paragraph which was taken from a chili related blog, Summerland Fibers. At the end of this post I will give you a link to the Summerland blog in case you want to take a look at it.
"Winter hours are in effect for the Santa Fe Farmer’s Market. Visit them Saturday’s 9:00am to 1:00pm at the Market Pavillion located at 1607 Paseo de Peralta, Santa Fe, New Mexico. Get your farm fresh vegetables, fruit, cheese, meats, baked goods, and many other local items. Currently in season: wreaths and centerpieces, chile ristras, gourds, fresh cider, apples, jerusalem artichokes, jujube fruit, dried red chili, tomatoes, potatoes, winter squash, beets, carrots, radishes, rutabagas, turnips and mushrooms."
Doesn't that sound great? Lot's of good stuff! Good shopping!
http://summerlandfibers.wordpress.com/
"Winter hours are in effect for the Santa Fe Farmer’s Market. Visit them Saturday’s 9:00am to 1:00pm at the Market Pavillion located at 1607 Paseo de Peralta, Santa Fe, New Mexico. Get your farm fresh vegetables, fruit, cheese, meats, baked goods, and many other local items. Currently in season: wreaths and centerpieces, chile ristras, gourds, fresh cider, apples, jerusalem artichokes, jujube fruit, dried red chili, tomatoes, potatoes, winter squash, beets, carrots, radishes, rutabagas, turnips and mushrooms."
Doesn't that sound great? Lot's of good stuff! Good shopping!
http://summerlandfibers.wordpress.com/
Sunday, December 7, 2008
Arriba Mexican Grill Dinner Special
Arriba Mexican Grill is a very popular and highly rated Arizona chain. There are Arriba locations in Phoenix, Glendale, Scottsdale, Ahwatukee and Gilbert. December is a special month at Arriba. Not only are the locations going to be open normal hours on Christmas day, but Arriba is featuring a holiday special in December.
They call their special the "$5.99 Holiday Burrito Dinner Special," and it is available Monday through Thursday after 4:00 pm. It's a large flour tortilla stuffed with Chile Colorado and Chile Verde and it's covered with red and green enchilada sauce. It's also served with rice and your choice of beans.
Sound good to you? Sounds good to me. If you want to know more here is a link to their website. When you have the time click on the menu tab and look at the dinner menu. Wow! What a list!
www.arribamexicangrill.com
They call their special the "$5.99 Holiday Burrito Dinner Special," and it is available Monday through Thursday after 4:00 pm. It's a large flour tortilla stuffed with Chile Colorado and Chile Verde and it's covered with red and green enchilada sauce. It's also served with rice and your choice of beans.
Sound good to you? Sounds good to me. If you want to know more here is a link to their website. When you have the time click on the menu tab and look at the dinner menu. Wow! What a list!
www.arribamexicangrill.com
Tuesday, December 2, 2008
Barrio Cafe in Phoenix
Wow! It must really be a special place. I haven't been there yet, but I will go if I get the chance. The Barrio Cafe ranked number one on the Arizona Republic's latest list of great Mexican food restaurants. I knew that it also ranked number one last year, but I did not know until a few minutes ago that it ranked number one for the past 6 years including 2008.
What makes a restaurant this great? Well, according to their website, it's partly because it was a dream of chef Silvana Salcido Esparza who is a partner (a chef with a vested interest), partly because they feature authentic southern Mexico cuisine, partly because chef Esparza serves original creations and partly because it's a "hot and original" restaurant.
Here is a link to their website. See for yourself what they have to offer, and, if you go there to eat, please let us know about your experience. Thanks!
www.barriocafe.com
What makes a restaurant this great? Well, according to their website, it's partly because it was a dream of chef Silvana Salcido Esparza who is a partner (a chef with a vested interest), partly because they feature authentic southern Mexico cuisine, partly because chef Esparza serves original creations and partly because it's a "hot and original" restaurant.
Here is a link to their website. See for yourself what they have to offer, and, if you go there to eat, please let us know about your experience. Thanks!
www.barriocafe.com
Monday, December 1, 2008
The support website is no longer available.
We need to inform you that the support website that was mentioned and linked in quite a few posts on this blog in August and September is no longer available. However, the pages will be archived for quite a while. If you see a post that is of particular interest to you and you would really like to see the website page or pages that relate to that post, just let me know via email. I will probably be able to get it to you one way or another. The website link has been removed from all posts on this blog where it appeared. In its place you will see the words, "Website no longer available." Remember, just let me know if there is something you really want to see.
The website is being changed and will be used for a different project. This blog, considering the new focus, really does not need it. I will post a couple more reminder notices about this in the future.
Thank you for your interest and your support.
The website is being changed and will be used for a different project. This blog, considering the new focus, really does not need it. I will post a couple more reminder notices about this in the future.
Thank you for your interest and your support.
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