tag:blogger.com,1999:blog-15807900792230331642024-03-13T13:34:07.243-06:00Lil Miss Lou'sAlby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1580790079223033164.post-35770942028937715692013-11-08T18:37:00.000-07:002013-11-08T18:37:00.986-07:00PhotoJoseph.com<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mmqCFh3mguA/Un2PnOBULII/AAAAAAAAAL0/OSkJVKvGgy4/s1600/joseph+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-mmqCFh3mguA/Un2PnOBULII/AAAAAAAAAL0/OSkJVKvGgy4/s320/joseph+5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meet Joseph! He is a super cool guy. He prints his amazing photos on metal (Aluminum). The way the light hits his photos is so breath taking. I wish the photos I captured could have done them justice. You can find his work in local galleries in Ashland. </td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LA9rs-arR-4/Un2PoHayNtI/AAAAAAAAAL4/-GqBoniB4qg/s1600/joseph+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-LA9rs-arR-4/Un2PoHayNtI/AAAAAAAAAL4/-GqBoniB4qg/s320/joseph+4.jpg" width="240" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-eIyKXUp0eEQ/Un2PmyPKR4I/AAAAAAAAALs/A3SHY3rOfwY/s1600/joseph+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-eIyKXUp0eEQ/Un2PmyPKR4I/AAAAAAAAALs/A3SHY3rOfwY/s320/joseph+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This photo is one of my favorites of his</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-1bCefUbahUk/Un2Pjslg3yI/AAAAAAAAALc/wYC4SN-Xok4/s1600/joseph+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-1bCefUbahUk/Un2Pjslg3yI/AAAAAAAAALc/wYC4SN-Xok4/s320/joseph+2.jpg" width="320" /></a></div>
What an amazing line of work he is in. Traveling and taking photos and making beautiful art. He has a great passion and you can really tell through his art. Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-3367378440899234872013-11-08T18:23:00.001-07:002013-11-08T18:23:48.263-07:00Finishing Salts- Salinity<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-a5d2BCv61bs/Un2MSC40kUI/AAAAAAAAAK4/L6LfzVY1FWY/s1600/salts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-a5d2BCv61bs/Un2MSC40kUI/AAAAAAAAAK4/L6LfzVY1FWY/s320/salts.jpg" width="240" /></a></div>
This is Laine Alexander. I just gotta say Laine is so super nice and loves to share her product.You can find the finishing salts at local wineries, online, farmers markets and Enoteca in Ashland. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IA6Srceo08U/Un2MVYXasLI/AAAAAAAAALA/ugsMHBRaOhc/s1600/salts+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-IA6Srceo08U/Un2MVYXasLI/AAAAAAAAALA/ugsMHBRaOhc/s320/salts+2.jpg" width="320" /></a></div>
These are some of the varieties out at the moment. However, there are more being prepared for release so be sure to look for the new ones.I have sampled all of them! The new "tis the seasoning" was so good on some pumpkin pie! And I can bet the coconut-lime would be amazing on some popcorn! There are just so many new flavors you can add to your cooking. The finishing salt enhances flavor and it is healthy too.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pGGLdmV4Am4/Un2MbD8txlI/AAAAAAAAALI/haeTTAIpOwQ/s1600/salt+info.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-pGGLdmV4Am4/Un2MbD8txlI/AAAAAAAAALI/haeTTAIpOwQ/s320/salt+info.jpg" width="240" /></a></div>
Here is some of the information behind the finishing salts. I have to highly recommend this product for your household as well as gifts for friends and family!Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-68330236250297633972013-11-08T18:07:00.001-07:002013-11-08T18:07:06.446-07:00I love Brie<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-28aG6IW8Eno/Un2IE1fo1TI/AAAAAAAAAKs/yMcgLOEjpHE/s1600/brie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-28aG6IW8Eno/Un2IE1fo1TI/AAAAAAAAAKs/yMcgLOEjpHE/s320/brie.jpg" width="320" /></a></div>
I love Brie. I am always searching for a new way to prepare and serve Brie. This is my new fav.<br />
<br />
<h3>
Recipe:</h3>
<br />
1 baguette, sliced into nice little bites (1/4 inch pieces) <br />
Brie cheese, cut in 1/4 inch squares (I use the Brie that is shaped like a tube of Brie) <br />
Apricot preserves, 1/2 cup<br />
Pomegranate seeds, about two handfuls<br />
1 jalapeno, no seeds, minced<br />
Splash of Moscato wine :) Just enough to make it easier to mix<br />
<br />
~Mix the Apricot preserves, Pomegranate seeds, Jalapeno and a splash of Moscato (or water) to make a nice topping<br />
~Place a piece of brie on the bread and top the Brie with the marvelous topping<br />
~Place in the oven at 400... You just want to melt the Brie... So just a few minutes like 7ish. If you are really in a hurry try Broil but keep a close eye on the little breads. <br />
Yummy!!<br />
<br />
<br />
<br />
<br />Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-21676693263864315712013-10-31T18:27:00.001-06:002013-10-31T18:27:13.422-06:00Cucumber and lemon Green tea<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MwECFQZ_60w/UnL0ErtYH5I/AAAAAAAAAKg/-XV1eAzQXfo/s1600/green+tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-MwECFQZ_60w/UnL0ErtYH5I/AAAAAAAAAKg/-XV1eAzQXfo/s320/green+tea.jpg" width="320" /></a></div>
So refreshing! Take your favorite green tea baggies (about 5), thinly sliced cucumber (about half of 1 medium cucumber) and half of a lemon (thinly sliced). That is about it. Brew the green tea and plop the cucumber and lemon in a plastic bottle and pour the green tea in. Shake, shake, shake. So good. And then if you like it sweeter just add 1-3 tablespoons of agave sweetener. <br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MwECFQZ_60w/UnL0ErtYH5I/AAAAAAAAAKc/k5lzZKPsTSE/s1600/green+tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-13970796581821366102013-10-31T18:15:00.002-06:002013-10-31T18:15:56.200-06:00Baked Salmon <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uUBvzXn6ylM/UnLxYjT1ySI/AAAAAAAAAKQ/RBvIVRzvXPk/s1600/salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-uUBvzXn6ylM/UnLxYjT1ySI/AAAAAAAAAKQ/RBvIVRzvXPk/s320/salmon.jpg" width="320" /></a></div>
Baked Salmon<br />
<br />
Bake at 450 degrees for 12-15 minutes<br />
<br />
Simply top a slab of Salmon with minced garlic, thinly sliced lemon, fresh parsley and small amount of butter or drizzle of olive oil.<br />
Easy. Enjoy! Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-13551856297803189782013-10-31T18:01:00.000-06:002013-10-31T18:01:04.410-06:00Stuffed Bacon Cheese Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-HY-mZrEOYnA/UnLXTJbXLAI/AAAAAAAAAI0/4JpboKxd4CI/s1600/burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-HY-mZrEOYnA/UnLXTJbXLAI/AAAAAAAAAI0/4JpboKxd4CI/s320/burgers.jpg" width="320" /></a></div>
<b>Top left</b>: How to stuff burgers. Make a ball with you burger. The put a thumb hole half way through the ball. Then add your ingredients such as cheese and bacon bits.<br />
<b>Bottom left</b>: Close the ball over the stuffing's and carefully flatten. Then add a small thumb print to the middle of the burger. Add a little Worcestershire sauce to the top. Then they are grill ready.<br />
<b>Top right</b>: Yummy grilled stuffed bacon cheese burgers.<br />
<b>Bottom right</b>: Two onions (white and red). Put a tablespoon of butter on top then add a beef bullion cube and wrap in foil. Through on the grill for about half an hour. Best onion for your burgers.<br />
<br />
To the ground beef I added: chopped fresh cilantro and parsley, 1 packet of dry ranch dressing (this is the secret weapon), steak seasoning, pepper, grated onion (about 1 tablespoon).<br />
Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-51798934512127980582013-10-31T17:43:00.001-06:002013-10-31T17:43:42.580-06:00What's on my wine rack...<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CUEA7WW4PP4/UnLi3qjp87I/AAAAAAAAAJ0/KKShEBjB-wE/s1600/on+my+wine+rack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-CUEA7WW4PP4/UnLi3qjp87I/AAAAAAAAAJ0/KKShEBjB-wE/s320/on+my+wine+rack.jpg" width="320" /></a></div>
Here are some new additions to my wine rack. I was intrigued by the Albarino because it is pretty close to my name (Albian). One great myth the wine industry has demolished for me is the idea that "pink" wine is super sweet and something my grandma June drinks. When you find a great dry (meaning not sweet) Rose it can rival almost any red on a nice fall day. This one from Quady North in Jacksonville, Oregon has a peachy character that I love. I absolutely love Eden Vale's Syrah 2003! It tastes like a "big bowl of bing cherries". I had this sweet carbonated wine at a friends house and for a little mix up it was great. The middle wine is from Kriselle cellars in Sams Valley, Oregon. It is called Di'tani (2010). It is a quite nice red blend but it is mostly Cab Franc.Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-41430262962586463262013-10-31T17:32:00.001-06:002013-10-31T17:32:03.614-06:00Beautiful. <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0GQpevTEkCU/UnLi1P1DGfI/AAAAAAAAAJs/6AN4OGmZZHY/s1600/job.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-0GQpevTEkCU/UnLi1P1DGfI/AAAAAAAAAJs/6AN4OGmZZHY/s320/job.jpg" width="320" /></a></div>
The beauty of a winery.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WUjxk75DuDQ/UnLjAfgeEQI/AAAAAAAAAKE/2eBZw2dlDTY/s1600/wine+glass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-WUjxk75DuDQ/UnLjAfgeEQI/AAAAAAAAAKE/2eBZw2dlDTY/s320/wine+glass.jpg" width="320" /></a></div>
All the hard work pays off! An amazing glass of wine! <br /><br />Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-53145553285146929602013-10-31T17:28:00.002-06:002013-10-31T17:28:43.956-06:00Harvest Time - Sorting<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dxlKy5AP0ag/UnLi6nkbPiI/AAAAAAAAAJ8/NOeFeJ32yoc/s1600/sorting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-dxlKy5AP0ag/UnLi6nkbPiI/AAAAAAAAAJ8/NOeFeJ32yoc/s320/sorting.jpg" width="320" /></a></div>
On this day of harvest we sorted Chardonnay grapes. This picture illustrates the steps to sorting. The bottom left picture shows the grape being dropped (by forklift) into the funnel to go onto the sorting table. The top right is the grapes coming onto the table to be sorted. The bottom picture is the huge bin of grapes we are going to sort. There can be anywhere from two to four people sorting depending how high the volume is. Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-39905659505311349512013-10-31T17:22:00.001-06:002013-10-31T17:23:25.956-06:00Grapes!!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-DAcaD3KAEmY/UnLivr5pWpI/AAAAAAAAAJc/ksF0v-FBEeU/s1600/grape.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-DAcaD3KAEmY/UnLivr5pWpI/AAAAAAAAAJc/ksF0v-FBEeU/s320/grape.jpg" width="320" /></a></div>
This is a Merlot grape. Certain grapes have certain shape to them. This cluster has a what is called a "wing". Most grapes very in shape and size. Some grapes are tightly clustered together, others are loose. Distinguishing marks can also be found in the clusters branches and the color of the branches. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yiAzleG7S_w/UnLizuSlPNI/AAAAAAAAAJo/9HODcKR_F7c/s1600/grapes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-yiAzleG7S_w/UnLizuSlPNI/AAAAAAAAAJo/9HODcKR_F7c/s320/grapes.jpg" width="320" /></a></div>
I labeled these grapes for the tasting room. I went out to the vineyard and picked them. The idea was given to me by the wine maker herself. It was neat to pair the grape with the actual wine in the tasting room. Wine making is a beautiful art.Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-3379430444491840622013-10-31T17:15:00.003-06:002013-10-31T17:15:40.448-06:00Harvest time - Big Equipment <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JSzfAArqFwg/UnLitZQehXI/AAAAAAAAAJQ/YCQq7XoIDKc/s1600/equipment.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-JSzfAArqFwg/UnLitZQehXI/AAAAAAAAAJQ/YCQq7XoIDKc/s320/equipment.jpg" width="320" /></a></div>
Harvest time means using big equipment. Definitely need forklifts (top left)! The bottom left picture is a sorting table. The grapes get dropped down that funnel looking thing on to the belt. This is where the grapes are thoroughly sorted for all the best grapes. The picture on the right is sorted grapes going into the all powerful crusher to make the juice. <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-24326139168545227712013-10-31T16:41:00.001-06:002013-10-31T16:41:34.274-06:00Wine Fun<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-sRVtV_1mOU4/UnLawkyZG4I/AAAAAAAAAJA/ftyqjAnX69A/s1600/wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-sRVtV_1mOU4/UnLawkyZG4I/AAAAAAAAAJA/ftyqjAnX69A/s320/wine.jpg" width="320" /></a></div>
Harvest Time at the winery is fun but super hard work! This is an idea...<br />
This was a day where we sorted 10 tons of grapes such as Merlot, Malbec and Cab franc. These are Merlot grapes. So the grapes go from the large Tupperware looking containers which have been picked by hand from the vine. Then they make the journey across a sorting table where all the yucky stuff is picked out by hand. By yucky stuff I mean anything from leaves to spiders. Some grapes get de-stemmed such as. Then individual grapes get to be crushed to make the beautiful juice to make wine! <br />
<br />Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-72477539840488061992013-10-31T16:12:00.000-06:002013-10-31T16:12:40.986-06:00Let's be honest... The pioneer woman ROCKS!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FIopexO9Tkc/UnLT9JWVp6I/AAAAAAAAAIg/x3Q4sR55QY0/s1600/baked+shrimps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-FIopexO9Tkc/UnLT9JWVp6I/AAAAAAAAAIg/x3Q4sR55QY0/s320/baked+shrimps.jpg" width="320" /></a></div>
Baked Shrimps<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-b95JdjG84H8/UnLUADin4EI/AAAAAAAAAIo/u0W3yWwt4_Q/s1600/bbq+meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-b95JdjG84H8/UnLUADin4EI/AAAAAAAAAIo/u0W3yWwt4_Q/s320/bbq+meatballs.jpg" width="320" /></a></div>
BBQ Meatballs<br />
<br />
<br />
<br />
I can not and will not take credit for how amazing these to recipes are. Why!?! Because these recipes are found on thepioneerwoman.com. I have been following here from the beginning. In some ways I can say she taught me how to cook. Whenever I am stumped or want an amazing recipe that will always turn out I check out what the pioneer woman has to say. I might be one of her biggest fans and foody clones. I give you endless THANK YOU'S Ree Drummond!Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-4180549535305606602013-10-31T16:03:00.003-06:002013-10-31T16:03:50.005-06:00Root beer Pulled Pork<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hyHZDEQxEks/UnLMDMb3U0I/AAAAAAAAAIQ/hHsIxOLydVI/s1600/pulled+pork.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-hyHZDEQxEks/UnLMDMb3U0I/AAAAAAAAAIQ/hHsIxOLydVI/s320/pulled+pork.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Root Beer Pulled Pork</td></tr>
</tbody></table>
Once upon a time I called pulled pork "pushed pork".... The End.<br />
<h3>
</h3>
<h3>
Recipe:</h3>
<br />
1 Pork roast/pork butt<br />
1 bottle of your favorite BBQ sauce<br />
1 8oz can chipotle peppers (I use the sauce and not the peppers because the peppers make it to spicy for my liking)<br />
1 bottle of Root beer<br />
4 cloves of garlic, minced<br />
1 medium onion, chopped<br />
Seasoning: The cowboy McCormick or steak seasoning, salt and pepper<br />
1/4 cup brown sugar<br />
1 tsp liquid smoke <br />
<br />
~Preheat the crock pot to low<br />
~ Rub the pork with the seasonings then in a large skillet brown the pork on all sides<br />
~Put the BBQ sauce, chipotle sauce, brown sugar, liquid smoke in the blender and puree... check the spicy to sweet ratio at this point and adjust the seasoning to your liking<br />
~Put the browned pork in the crock pot with onions and garlic<br />
~Pour BBQ sauce mixture over that and then top with root beer until the pork is completely covered<br />
~Low and slow for 6-8 hours<br />
~ shred up the pork about twenty minutes before serving and then place back into the crock pot with that yummy liquid. <br />
<br />
I served it on Hawaiian rolls with coleslaw.<br />
Enjoy!Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-40339563652804612752013-10-29T21:39:00.000-06:002013-10-29T21:39:10.320-06:00Mama Lou's Ribs<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tBVty446za4/UnB5XR2Ie3I/AAAAAAAAAIA/6oIx48VOJrU/s1600/rbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-tBVty446za4/UnB5XR2Ie3I/AAAAAAAAAIA/6oIx48VOJrU/s320/rbs.jpg" width="320" /></a></div>
Who doesn't love a good rack of ribs?! Well.. minus vegans.<br />
I do a dry rub which I change every time I make it. So the recipe is still evolving. But it always has brown sugar, cumin, smoked paprika, white pepper, onion/garlic powder and that's where I start it. I marinate the ribs for 8 hours/overnight.<br />
The same goes for my BBQ sauce... But on these bad boys I started with a whole bottle of sweet baby rays BBQ sauce, 1/4 cup apricot preserves, couple drops of liquid smoke, 2-3 tablespoons of brown sugar and a roasted jalapeno chopped up, half an onion sauteed, 3 tablespoons minced garlic PUT all of this in the blender and blend baby blend. Taste test and taste test until you love it!<br />
<br />
After marinating ribs wrap them tightly in heavy duty foil. Put on them on a roasting pan. Place on middle rack in oven. Roast at 275 degrees for 2 1/2 to 3 hours. Flip ribs half way through.<br />
Take ribs out of the oven and finish on the grill (out of the tin foil). Low to medium heat for 20 to 30 minutes to get a nice smoky char flavor. Basting with the BBQ sauce. <br />
<br />
I served the ribs for the premiere of the walking dead! Yum zombie ribs! No rib dinner is complete without baked beans and corn bread.<br />
<br />Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-35490471845801478332013-10-29T21:05:00.001-06:002013-10-29T21:05:35.653-06:00Papas con chorizo <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-dEzTVIaLoCc/UnBuXqC6TFI/AAAAAAAAAHw/cr9hz-creG4/s1600/papas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-dEzTVIaLoCc/UnBuXqC6TFI/AAAAAAAAAHw/cr9hz-creG4/s320/papas.jpg" width="320" /></a></div>
Papas con Chorizo is one of my comfort foods.You can serve it so many ways like tacos or breakfast Tostada's. But this way is my favorite way... In a big bowl with cilantro and green onion on top and maybe some sour cream. I just toasted up a quick tostada under the broiler and added some Salsa Verde to the top.<br />
<br />
<h3>
<b>Recipe:</b></h3>
4 medium potatoes - I used medium red potatoes, peeled<br />
3-4 tablespoons of olive oil<br />
4 minced garlic cloves<br />
1 medium onion, chopped<br />
1/2 green bell pepper & 1/2 red bell pepper chopped<br />
3/4 lbs Spanish Chorizo sausage, casings removed, cut in 1/4 inch slices<br />
salt and pepper to taste<br />
1 teaspoon smoked paprika<br />
1 teaspoon Chipotle seasoning or blackened Cajan seasoning<br />
fresh parsley, green onion, cilantro chopped<br />
Side note: mix sour cream and franks hot sauce together for a topping... So good.<br />
<br />
~ Boil potatoes for about 20-25 minutes, until fork tender<br />
~Drain, cool a little bit and then cut into 1/4 inch slices.<br />
~Heat frying pan- Saute garlic, onion, bell pepper until softened and add seasoning<br />
~Add chorizo and cook for about 8 minutes or until chorizo is cooked through<br />
~Add the potatoes without mushing them up.Taste to season to how you like the spice.<br />
Top with: parsley or cilantro or green onion or all of them. Top with sour cream or franks hot sauce for extra yum. <br />
That easy. So yum!<br />
<br />Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-25316647097965868292013-10-29T20:16:00.001-06:002013-10-29T20:16:27.069-06:00Some veggies get a bad rap...<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-y9zfmDdve4k/UnBnOlNNBTI/AAAAAAAAAHQ/Dt6BPqhSh8E/s1600/brussels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-y9zfmDdve4k/UnBnOlNNBTI/AAAAAAAAAHQ/Dt6BPqhSh8E/s320/brussels.jpg" width="240" /></a></div>
I could eat roasted Brussel sprouts every day. Preheat the oven to 400 degrees and bake for 20-25 minutes. To prepare them just rinse and cut the steams off, then cut them in half and remove the top leaf. Spread them out in a glass pan drizzle with olive oil (about 2 tablespoons). Sprinkle with salt and pepper to your liking. Every time I mix up the seasonings so it is to your liking (try: Italian seasoning, rosemary or lemon pepper). I like to add a drizzle of balsamic vinegar to the Brussels the most. Then I top with Parmesan cheese when they come out of the oven.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MN2fpWIgOw4/UnBnQNewKfI/AAAAAAAAAHY/1w4VDb9BlvM/s1600/califlower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-MN2fpWIgOw4/UnBnQNewKfI/AAAAAAAAAHY/1w4VDb9BlvM/s320/califlower.jpg" width="240" /></a></div>
OH OH lemony parsley cauliflower roasted! That is pretty much it. Add the juice of a fresh lemon, 1 tablespoon of lemon pepper, some fresh parsley and a drizzle of olive oil (1-2 tablespoons). Bake at 400 degrees for 20-25 minutes. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-P58w0lOcQqs/UnBnTPjKvoI/AAAAAAAAAHg/H5AK-RcJS2I/s1600/edem.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-P58w0lOcQqs/UnBnTPjKvoI/AAAAAAAAAHg/H5AK-RcJS2I/s320/edem.jpg" width="240" /></a></div>
Edamame!! I just take the frozen ones and put a little microwave safe bowl , add a little water and cover. Microwave for a few minutes. Add salt and pepper to your liking and maybe a little soy sauce. So good and simple. Better than pop corn!Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-25210968633704718002013-10-29T19:53:00.000-06:002013-10-29T19:53:06.263-06:00Pasta e Fagioli<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tHtK-V7rti0/UnBezkuNSOI/AAAAAAAAAGw/fXquAKwRPCE/s1600/ingd+to+pasta+e+f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-tHtK-V7rti0/UnBezkuNSOI/AAAAAAAAAGw/fXquAKwRPCE/s320/ingd+to+pasta+e+f.jpg" width="320" /></a></div>
The basic soilders you will need for this dish. Sausage, fresh parsley, and Parmesan cheese are missing in action, don't worry just for the picture.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-R9Jam4UldSg/UnBe-qk8J2I/AAAAAAAAAG4/txifXtHOW4E/s1600/pasta+e+f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-R9Jam4UldSg/UnBe-qk8J2I/AAAAAAAAAG4/txifXtHOW4E/s320/pasta+e+f.jpg" width="240" /></a></div>
In action... Yum!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YsLYHoC3A54/UnBfS5cavtI/AAAAAAAAAHA/iw_RCEcrC3s/s1600/pasta+e+fagilo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-YsLYHoC3A54/UnBfS5cavtI/AAAAAAAAAHA/iw_RCEcrC3s/s320/pasta+e+fagilo.jpg" width="240" /></a></div>
<h3>
<b>Recipe:</b></h3>
<br />
1-2 Tablespoons of olive oil<br />
1 package of hot Italian sausage<br />
2 tablespoons of minced garlic<br />
1/2 medium onion, chopped<br />
1 carrot, chopped<br />
1 celery, chopped<br />
1 carton of low sodium chicken broth<br />
1 can of diced tomatoes or/and 1 cup of tomato sauce<br />
1 1/2 cup of uncooked seashell pasta<br />
1/2 cup (or more) Romano or Parmesan cheese<br />
1 tablespoon of Italian seasoning<br />
Salt and pepper to taste<br />
2 cans of cannelloni beans drained and rinsed<br />
fresh minced parsley<br />
<br />
~In a large pot SAUTE onion, carrot, celery, garlic in olive oil until softened then add sausage to brown. ADD seasoning.<br />
~Add broth and tomatoes/sauce to pot<br />
~Stir in beans, 1/4 cup of the cheese, salt and pepper. Bring to a boil.<br />
~Cover and simmer for about 8 minutes or until pasta is cooked to your liking. I add some fresh parsley at this point.<br />
~Sprinkle each serving with cheese and fresh parsley if you like. I do because I really like cheese and sparsely. <br />
I serve this with a simple salad but this time I roasted some yummy Brussel sprouts. Oh and lots of french bread for dipping!<br />
Enjoy!<br />
<br />Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-34310520481362481702013-10-29T19:16:00.000-06:002013-10-29T19:16:33.512-06:00Butternut Squash and Sausage Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RT3AKy7JMJ4/UnBT8MKzz2I/AAAAAAAAAGg/xjB47RvyWog/s1600/butternut+squash+lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-RT3AKy7JMJ4/UnBT8MKzz2I/AAAAAAAAAGg/xjB47RvyWog/s320/butternut+squash+lasagna.jpg" width="320" /></a></div>
I had two large butternut squashes just hanging out and I could not figure out what to do with them. I thought soup... Nah... I thought just roast the dang things... Yum, but not enough wow factor. Lasagna... Whoa, great idea. This recipe showed me that butternut squash and sausage should always be friends. The flavors complement each other so well. I topped it with a little Alfredo sauce to up the saucy factor. I like sauce! I served the lasagna with roasted carrots and a simple Caesar salad.<br />
Roast the butternut squash for about 50 minutes at 400 degrees. I coated the squash in olive oil, flesh side up, sprinkle with kosher salt, pepper, rosemary, garlic powder. I cut the squash in quarters. Try to take the skin off the squash before you roast it, I did not comply with this step and I wish I had. Then after the squash is roasted I plopped it in the food processor and pureed it (adding just a pinch more salt, pepper, rosemary and garlic powder). <br />
<br />
<h3>
<b>Recipe:</b></h3>
<br />
about 3-4 cups butternut squash puree<br />
4 cloves of garlic, minced and divided<br />
15 oz part skim ricotta cheese<br />
heaping 1/2 cup of grated Parmesan cheese<br />
shredded Parmesan cheese for topping<br />
1 1/2 tsp rosemary<br />
1 1/2 tsp Black pepper<br />
1/2 tsp cinnamon<br />
1/2 tsp thyme <br />
3/4 lbs mild Italian sausage - Pan fry with 1/2 chopped yellow onion and 1/2 minced garlic<br />
whole box of lasagna noodles (12 ish)<br />
fresh Sage<br />
<br />
~MIX ricotta, cheese, garlic, rosemary, pepper, thyme and cinnamon <br />
~Preheat oven to 400 degrees<br />
~13x9 glass pan, spread a little puree on the bottom of the pan then MIX the cooked sausage into the butternut squash puree.<br />
~Add four noodles to the bottom of the pan then ADD the butternut/sausage mixture on top of the noodles. Then ADD a layer of noodles. Then add the ricotta mixture (it was thick so I just dolloped and carefully spread over the noodles). The repeat this process. I topped the final layer of noodles with half a jar of Alfredo sauce and a handful (or two) of Parmesan cheese. <br />
~BAKE for 45 minutes<br />
Enjoy!!<br />
<br />
<br />
<br />
<br />
<br />Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-1421631957071951392013-08-16T15:41:00.001-06:002013-08-16T15:41:08.007-06:00Cheese Experience<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-cGu1kxRrXdQ/Ug6bkbrIfvI/AAAAAAAAAGQ/zeI7i7ujPrg/s1600/cheese+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-cGu1kxRrXdQ/Ug6bkbrIfvI/AAAAAAAAAGQ/zeI7i7ujPrg/s320/cheese+plate.jpg" width="320" /></a></div>
A warm Thanks to my friend Melodie for opening my eyes to some amazing cheeses that I look forward to paring with wine.Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-50129494736491604492013-08-16T15:35:00.002-06:002013-10-31T16:54:24.739-06:00Uncle Les's Cobbler<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--lDfZ5ibK3o/Ug6VuvQPh_I/AAAAAAAAAGE/AAWJ3oDrpTM/s1600/cobbler.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/--lDfZ5ibK3o/Ug6VuvQPh_I/AAAAAAAAAGE/AAWJ3oDrpTM/s320/cobbler.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Triple berry honey roasted almond cobbler. Inspired by Uncle Les.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
Uncle Les taught me this recipe. It is so easy and delicious. There are many variations you can do too. All you need is any pie filing that you like. Uncle Les's favorite is peach pie filing. You will also need a yellow cake mix and a stick of butter. Some times I add nuts on top.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--lDfZ5ibK3o/Ug6VuvQPh_I/AAAAAAAAAGA/aHEwhFSzPK4/s1600/cobbler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
First, preheat the oven to 375 degrees. Grease the bottom of a 13 by 9 glass baking dish. For this cobbler I used berry pie filing and also added a handful of fresh berries (blackberry's, blueberry's and raspberry's). Put this mixture in the baking dish. Then take yellow cake mix and sprinkle on top of the pie filing mixture, make sure to break up all the clumps.This part does not have to be perfect, just evenly spread out on top of the pie filing.To add a little extra crunch top with a couple handfuls of sliced nuts ( I used honey roasted almonds). Finally slice up some butter in thin little squares and place over the top every where. The butter will melt in the oven creating the perfect crust. Bake for about 45 minutes until nice and bubbly and golden on top. You will know the cobbler is close to done when you can smell the goodness, I promise. <br />
<br />
<i>Options</i>: Be creative<br />
<ul>
<li>Pie filings include: Peach, Apple, Berry....</li>
<li>Toppings that you can add to the top, under the butter: Nuts, Coconut, Cinnamon, Dried fruits...</li>
<li>Mix ins: Fresh fruit or even nuts...</li>
</ul>
Serve with some vanilla bean ice cream and your life will be complete. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-34669075738614546902013-08-16T13:01:00.000-06:002013-08-16T13:01:00.147-06:00<div style="text-align: center;">
<b><span style="font-size: large;">Presto Pesto</span></b></div>
<div style="text-align: center;">
<span style="font-size: small;">Your life is not complete without homemade pesto. Pesto can be used for almost everything. Pesto on<b> </b>your favorite slice of pi</span><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">z</span></span></span><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">z</span></span></span></span>a, bread for dipping or make it into a simple yet elegant vinaigrette.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vU33ccYQ7zY/Ug5ytRtd6nI/AAAAAAAAAFg/qSiy_LXf3fk/s1600/pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-vU33ccYQ7zY/Ug5ytRtd6nI/AAAAAAAAAFg/qSiy_LXf3fk/s320/pesto.jpg" width="240" /></a></div>
Presto PESTO!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-YBnrkqmCANY/Ug5yylh4LsI/AAAAAAAAAFo/c0h3sXUDYRs/s1600/pesto+on+pi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-YBnrkqmCANY/Ug5yylh4LsI/AAAAAAAAAFo/c0h3sXUDYRs/s320/pesto+on+pi.jpg" width="240" /></a></div>
Pesto on Pi<span style="font-size: large;"><span style="font-size: small;">z</span></span><span style="font-size: large;"><span style="font-size: small;">za!</span></span><span style="font-size: large;"><span style="font-size: small;"></span></span><br />
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-896JLRlVrBc/Ug5y2hMKH0I/AAAAAAAAAFw/1-Lv5E9cziE/s1600/pesto+on+bag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-896JLRlVrBc/Ug5y2hMKH0I/AAAAAAAAAFw/1-Lv5E9cziE/s320/pesto+on+bag.jpg" width="240" /></a><span style="font-size: small;">Pesto on a baguette with a dri</span><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">z</span></span></span><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">zle of ag</span></span>ed balsamic </span></div>
<div style="text-align: left;">
<span style="font-size: small;"><i>Ingredients:</i> </span></div>
<div style="text-align: left;">
<span style="font-size: small;">1 full bunch of fresh organic basil</span></div>
<div style="text-align: left;">
<span style="font-size: small;">1/2 of a bunch of fresh organic parsley </span></div>
<div style="text-align: left;">
<span style="font-size: small;">3-4 cloves of garlic</span></div>
<div style="text-align: left;">
<span style="font-size: small;">about a do</span><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">z</span></span>en sun dried tomato halves </span></div>
<div style="text-align: left;">
<span style="font-size: small;">pinch of salt and pepper</span></div>
<div style="text-align: left;">
<span style="font-size: small;">Couple rounds of the food processor with olive oil (probably 5 ish tablespoons depending on the desired consistency) </span></div>
<div style="text-align: left;">
<span style="font-size: small;"><i>Optional: </i>1/4 cup fresh Parmesan (I omitted the cheese because I was making this batch vegan friendly). Another option is adding 1/4 cup of walnuts or almonds or pine nuts to give the pesto more texture (however, beware of nut allergies) </span></div>
<div style="text-align: left;">
<i><span style="font-size: small;">Directions:</span></i></div>
<div style="text-align: left;">
<span style="font-size: small;">Put all ingredients into the food processor and blend. Be aware of added olive oil to make the consistency you prefer. YUM Yum and yum. </span></div>
<div style="text-align: center;">
<span style="font-size: small;"> </span><span style="font-size: large;"> </span></div>
<div style="text-align: left;">
<br /></div>
Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-75871584379154802492013-08-16T12:34:00.001-06:002013-08-16T12:34:33.955-06:00<b><span style="font-size: large;">Sun dried tomato parsley hummus</span></b><br />
The title seems to explain it all. But it is so much more! This hummus is healthy, organic, vegan, gluten free and scrumptious. I also have to give a slight nod to my food processor. "Thank you Mr. food processor. "<br />
<br />
<i>Ingredients</i>:<br />
1 can of organic garbanzo beans, drained<br />
3-4 tablespoons of Sesame Tahini<br />
3-4 tablespoons of olive oil<br />
Juice of 1 lemon<br />
Hand full of sun dried tomatos<br />
Half of a handful of fresh organic parsley<br />
3 cloves of garlic<br />
Pinch or 2 of kosher salt and fresh ground pepper<br />
<br />
<i>Optional variation that is equally as tasty</i>: Instead of sun dried tomatoes add about 2 tablespoons of Chipotle Tabasco sauce or the famous Franks hot sauce.<br />
<br />
<i>Directions:</i><br />
Yep, put it all into the food processor! And blend until you like the texture. I like to keep mine a little chunky.<br />
<i>Serve</i> with pita bread or pita chips and fresh veggies.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qp_HD8Rvi9w/Ug5wAE17rjI/AAAAAAAAAFQ/W9oTIZFslk0/s1600/hummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-qp_HD8Rvi9w/Ug5wAE17rjI/AAAAAAAAAFQ/W9oTIZFslk0/s320/hummus.jpg" width="240" /></a></div>
Side note: ALWAYS keep mason jars! Amazing storage.<br /><br />Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-74792412430223319082013-07-31T23:41:00.001-06:002013-08-11T16:30:57.210-06:00Balanced homemade healthy and unhealthyI love healthy food to fit a healthy lifestyle. However, it is a give and take. Plus, when I heard bacon, cheese, chicken, tater tots in the crock pot I was immediately excited. But I had to balance it out with some healthy sides: summer patty pan squash and baked corn. Never boil corn again!<br />
<b>Baked corn:</b> leave husks on then put on the top oven rack on 375 degrees for 35min. Perfect!<br />
<b>Summer Patty Pan Squash:</b> Chop summer squash into about 1/2 inch squares. The following is what I put in a mason jar and shook up: tbls olive oil, 3 tbls red wine vinegar, couple shakes of: rosemary, pepper, Italian seasoning. Add a pinch of salt. Add 1/4 cup chopped onion, 4 cloves of minced garlic. SHAKE! SHAKE! SHAKE! Then toss this mixture with the summer squash. And put summer squash in a baking dish. 35-45 minutes in the oven on 375 degrees. When I took them out of the oven I tossed a handful of Parsley and Parmesan cheese on top. YUM.<br />
THEN well... First I guess...<br />
<b>Cheesey chickeny bacon tater tot crock casserole:</b> Crock pot 4-5 hours on low. 1package of frozen tater tots, 1 1/2 lbs of a chicken breasts chopped, 1 package shredded cheddar cheese, 1 small package of real bacon bits and 3/4 cup milk. Spray the crock pot with cooking spray. <i>Then Layer as such:</i><br />
TOTS<br />
Cheese<br />
Bacon<br />
Chicken (Seasoned with: salt, pepper, garlic and onion powder and poultry seasoning)<br />
Cheese<br />
Bacon<br />
TOTS<br />
Chicken<br />
Cheese<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-d4hY04mWETQ/Ufnx3pt9WDI/AAAAAAAAAFA/7VxEDf0zRlI/s1600/Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-d4hY04mWETQ/Ufnx3pt9WDI/AAAAAAAAAFA/7VxEDf0zRlI/s320/Image.jpg" width="320" /></a></div>
Bacon<br />
Crock Pot Lid<br />
When finished add some chopped green onion. And it is quite yummy with a couple shakes of franks hot sauce! Next morning the left overs make great breakfast burritos!<br />
<br />Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0tag:blogger.com,1999:blog-1580790079223033164.post-42818441587128539682013-07-31T22:30:00.001-06:002013-08-11T16:50:01.257-06:00Power Protein Palls...Balls, I meanProtein Power balls!<br />
<ul>
<li>2 scoops vanilla whey protein</li>
<li>2 cups quick cooking oats</li>
<li>1 tbls wheat grem</li>
<li>1 tbls ground flax seed</li>
<li>Optional: 1 tsp of Hemp Hearts or Chia Seeds</li>
<li>Options: Small handful of mini chocolate chips Or coconut flakes</li>
<li>2-3 tbls of organic local honey (too help with my allergies)</li>
<li>1 cup of no stir Adams peanut butter</li>
</ul>
I tried to mix this with a spoon at first but shortly realized ... "Ain't nobody got time for that". Just squish the mixture with your hands until it forms something solid. Then I rolled the mixture into about 1 to 1 1/2 inch balls. Perfect light snack before a workout or a highly energized day.Then I just put them in a zip lock contanier and throw them in he fridge to firm up. Makes about 16-18 balls. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cKo7s8VCTOs/UfnkFTTcmEI/AAAAAAAAAEw/V_2m0_nVcRs/s1600/photo(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cKo7s8VCTOs/UfnkFTTcmEI/AAAAAAAAAEw/V_2m0_nVcRs/s320/photo(2).JPG" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ayhQdZ6rfOI/Ufnjia4dBpI/AAAAAAAAAEg/EJbzsjKI4gE/s1600/photo(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ayhQdZ6rfOI/Ufnjia4dBpI/AAAAAAAAAEg/EJbzsjKI4gE/s320/photo(1).JPG" height="400" width="300" /></a></div>
<span id="goog_393224422"></span><span id="goog_393224423"></span>Alby Loulahttp://www.blogger.com/profile/10370575047348636894noreply@blogger.com0