Star of FIFA Ranch Dressing

 It;s not Messi.It's not Renaldo. It's ranch dressing that's the star of the FIFA games International guests are going mady crazy over this new American classic.Have they fallen for the silky texture and the tangy unique flavor! Absolutely! They're addicted to it as much as we are.

Why this phenomena?It seems every FIFAs host country has a stand out dish or flavor When the 2002 soccer games were played in Korea the world discovered Korean crispy fried chicken, South Africa introduced the jerly like Bolton during the 20210 games while Rio's icy caipirinha cocktail quenched thirsts in 2014.The host country , including us has a dish that appeals to the world. This is definitely ranch dressing.It's hard not to like it. There's a a tang to it that makes it the perfect foil for raw veggies and great for dipping onion rings into..It's the combo of lemon juice, sour cream and mayo.Yet the prominent flavor is the piquant addition of buttermilk that makes it stand out.Other salad dressings like French and Thousand Island have a cloying sweetness to them  which can overpower salads, wraps and veggies.Ranch Dressing doesn't do this It's perfect, [specially with crudites and even pizza crust or focaccia. Keep in mind that there's the dip which is thicker and the dressing. The dip can be thinned with a little bit of milk or butter milk to turn into a dressing.

How did ranch dressing come to be>It was invented by Steve Henson, a Thayer Nebraskan who worked as a plumbing contractor in the Anchorage Alaska, while cooking for his work crews. He retired from plumbing at the age of thirt-five and moved with is wife ,Gayle, to Santa Barbara, California where in 1956 he bought a guest ranch in San Marcos Pass, in the Santa Ynez mountains in Southern California. He renamed it Hidden Valley Ranch. He served the dressing at his steakhouse, also named Hidden Valley . Guests loved it and requested jars of it to take home. The first commercial customer was his friend Audrey Ovington, owner of  the famed Cold Spring Tavern a stagecoach stop from 1865 turned eatery. By 1957 Henson was selling the e dry ingredients in packets.Kraft Foods and General foods, both giants in the food industry, jumped on the Ranch bandwagon too.The dressing exploded in the Eighties with Doritos ushering in a ranch flavored chip/ By 1992 it surpassed Italiam dressing as the country's most favorite dressing.Now it';s an international favorite. which will surely be replicated throughout the world.

Ranch dressing is now the star of the games and of the summer. Serve some at your next barbecue .It;s perfect with veggies or a lush salad . 

A Salad For Everyone

 Creating a salad from a crown can be a challenging feat.There is always someone who doesn't;t like tomatoes or wants  extra croutons.However there is a way to please everyone  - a salad tray. This is an easy and pretty tray to make and assemble. It;s also a crowd pleaser,

I found this recipe in the Stop & Shop Weekly food magazine. It really stood out to me because I had my barbecue the next day. Theirs was a Cobb salad tray with the fixings for a Cobb salad. I decided to add my own spin

There are avocados , sliced hard boiled eggs. Morningstar Farms plant based bacon and two kinds of tomatoes - The walnut sized Camaprai and the smaller cherry tomatoes. This proved to be a crowd please for everyone,

These are the croutons I used ,from Dollar General This si Clover valley and they gave the perfect crunch. keep in mind you can sub in almonds ,  or even rice crackers for crunch, Crumbled tacos can work too.

I also microwaved a whole pack of the bacon. This resulted in three platters of it and then they were crumbled.

I also used three sliced avocados (also from Dollar General)  ut if your crowd lives them then I'd recommend add two or three more.

These are the dressings I used but you can add whatever your guests like. I would suggest having two or three  instead of four or five. It can get messy with everyone pouring dressing all over the place. Also try different veggie variations, Cut up bell peppers and onions  for a different and zingier flavor. Jalapenos can be added . As for proteins,try any flavor cheese cubes or strips along with chicken, ham or turkey cubes. What about the salad? I like a good butter lettuce.It's mild yet tasty and the perfect foil for all these add ins.

A salad tray is the way to go for being a barbecue crowd pleaser .Use these add INS or be creative and try some of your favorites. The end result is a tasty salad everyone will love.

Your Yard Your New Grocery Store

 Surprisingly enough Sping gives you  a whole new grocery to explore.It/s a breeze to visit and it;s fun to walk through .Where is it Your Front and back yards// There are so many local plants to try .These make for interesting salads.

Before you go vront and back yard foraging there are a few cautions to follow.DON"T eat anything  you've sprayed with pesticides. Make sure everything I s"clean", that is chemical free.Use guide books or Apps like INaturalist to make sure what you;re picking isn;t toxic or harmful.Also think about local contamination.Are they a lot of dogs and cats in your area? They may use your Yard as their private bathroom, Life on a busy street means a lot for exhaust that can settle on plants.    Think twice then about picking from the  front area. The back may be a safer  - and cleaner choice.Also  good thing to remember is that your neightbor property is just that their property. Don;t go into  their yards with a basket ,(unless you have their permission) to pick plants. Another point to consider is that if you go into the woods remember that there are also non poisonous and poisonous plants existing together. Be extra careful with what you choose. Again the INaturalist app will come in easy here. Critters abound in your neighboring woods too.I;ts the start of copperhead season if you;re in New Jersey.. Be on the lookout for bears , cougars  raccoons and mountain lions. The woods are their property really, not yours.

What kind of plants should you pick. Think dandelions. These are carpeting lawns right now with bright yellow flours. These can be plucked, rinsed offed and then batter dipped. Air fry or fry in butter or olive oil for crunchy ,fun bites. They taste like popcorn and are a great with a dip. Don;t forget the dandelion greens.These make for a tasty ,nutrient rich salad.Choose younger leaves because they;re sweeter tasting and have a more tender texture. They may still be a tad butter but this can be solved by making a less acidic dressing. Just go light on the lemon juice or vinegar.These are great with a hot bacon salad, that has crispy bacon and sliced hard boiled eggs.You can also try them in a simple Mediteranean  salad or on e loaded with yummy walnuts.Nettles actually make for good salads too. Add chickpeas for protein  and dress with a za' atar laced dressing for a spicy side perfect with lamb or chicken.  A forager's salad with all these greens from your back and front yards. Toss in some grilled chicken or tuna for protein along with hard boiled eggs. Think of it as a rustic salad Nicoise , especially with the addition of tomatoes (which will come from your curated garden in a few months.

Your Yard is your grocery store. Look at the green that you have an d use them. They are not only free but delicious and good for you.

Antipasto Or Not?

 Thursday's meal can be considered filling. There are so many sides to sample and of course there's the turkey. Yet is it too much to consider starting the meal with antipasto? Some say yes. Some embrace it.

A small antepasto can work no matter what you're having afterwards. A typical antepasto consists of any cured meats such as soppressata and mortadella along with cheeses, veggies, both fresh and marinated. There are also breads and crackers too to create tiny bite sized sandwiches.Some also include marinated and deviled eggs along with anchovies and tuna.The eggs and fish may be too much especially before a heavy meal, laden with rich gravy and mashed potatoes. You could have just have cheeses and bread or just crackers and some cold cuts. Put out small bowls of olives and marinated mushrooms too. Don't go overboard. Just have enough to tease the appetite. ANother idea is serving an antipasto salad. This is a fun mix of romaine lettuce , artichoke hearts and fresh basil for the greens. Cut up some salami in bite sized chunks Add tomatoes and small, marinated mushrooms . Since the artichokes and mushrooms are already marinated go easy with the dressing. Use more olive oil than vinegar and use only a pinch of herbs.

Antipasto can be handy for those fussy eaters. You can create a vegan version for invited herbivores. Instead of real cold cuts you can easily get Tofurky and Lite Life plant based ones. These can be rolled up around breadsticks ro grissini ri cuts into squares for easy eating. Then add some vegan cheese such as mozzarella and feta along with a host of marinated veggies.This kind of antepasto is filling too so vegans and vegetarians won;t feel so bad if they miss the main course. Antipasto, vegan and non vegan are also great for those who are dieting. They can easily make up a plate of different vegetables such as roasted peppers  olives and cherry or grape tomatoes. Served with a few rounds of bruschetta ,it makes for a tasty meal that's not so high in calories. Guests and family can still enjoy the meal but not indulge in rich , fatty foods. It's also great for picky eaters and kids. It's a plate for fun nibbles that smaller appetites can manage. A kid will go for a tomato or an olive rather than a sweet potato.

Antepasto can work in a Thanksgiving dinner. How to make it is up to you. Create a big or small one. Everyone will be happy with it no matter what the size.

J 'Aime Tarragon

 One of those herbs that is over used and underestimated is tarragon. It can be employed in a variety f different dishes. You can use it to season chicken or Cornish hen or add zing to mayo. There's so many fun recipes with it.

I was glad to get the plant (which I highlighted in Saturday's post). Tarragon has a wonderful flavor both dried and fresh.Use it fresh if you have the plant.

What is it exactly? It's formal name is estragon and grows wild throughout Euope and North America. What home gardeners grow is really French tarragon. There is also Russian tarragon which is a hardier and more robust plant. Freshly picked leaves have a licorice - anise type of flavor.I've used them in mayo. They worked and the condiment was good slathered on  plant based chicken patties. However in the future I plan on using my Mom's herb grinder to make tarragon flakes.

I like tarragon in mayo but you can also try it in a creamy sauce,made with whole cream, lemon, shallots  and butter. Chicken breasts are cooked in this and you could serve them over herbed rice or pasta. Salmon also benefits from the herb.Think of combining the fresh leaves with a mix of Dijon mustard, mayo and lemon juice along with a pinch of sugar. Spoon over grilled salmon for a delicious dinner. Keep in mind that the herb is perfect in both viniagrettes and creamy salad dressings.I'ts usually mixed with Dijon mustard and extra virgin olive oil. You could add shallots for color.This would also be good over grilled veggies like eggplant and tomatoes for a different spin on a summer salad.

Plant tarragon to boost your summer cooking and grilling.Its' flavor lends an earthy sweetnss to any dish and elevates it. This silvery leafed plant is the perfect addition to any dish.

Inclusion All Year Round

 Today we remember those who were lost nineteen years ago. We came together as a country. There was a sense of unity and fidelity to our country and neighbors. We are apart now, thanks to beliefs , prejudices and Covid 19. Yet there are ways of coming together and standing as one. That involves one of our  most basic needs - cooking and nourishing each other,

We can still cook and bake for each other despite social distancing . Isolated neighbors will appreciate a loaf of homemade bread or a casserole. It's even easy to create a meal box , full of ingredients and instructions and leave it on a neighbor's doorstep. You could add fresh produce from your garden along with spices and extras. Keep it simple. A jar of homemade sauce and a box of any kind of pasta is simple enough to make and reheat but nutritious and filling for a lunch or dinner. You could also include the ingredients for a tasty hero, with cold cuts and cheeses along with a small container of dressing. Have a dessert of some fruit , whether an apple or pear. You could also include a baggie of grapes or cherries too. For fun, add a small jigsaw puzzle , puzzle books and magazines. If the person is celebrating a birthday, find out their favorite meal and make that. Include a small cake or cupcakes along with a small gift.

Inclusion also means bringing kids together despite the social distancing. There can still be get togethers but  on Zoom . Parents can get together and create the same dinner that everyone can share on this modern meeting medium. A truly inclusive idea is having Thursdays or one day of the weekend saved for different recipes from different groups. It could be a Nigerian beef and spaghetti stew or chicken with plantains. It's a great way of expanding family palates as well as the family cookbook. Cooking other classmates' family recipes brings new spices and flavors to the kitchen pantry. Parents can also write down their recipes in a class cookbook that can be published on Nook or Kindle. How to photographs  can be included too to show how a dish is made. Stories of everyone's ancestry and homeland can also accompany the recipes. Of course there could be virtual lunches too with everyone enjoying a shared peanut butter and jelly sandwich or a tomato soup in their individual houses. 

We need to be more inclusive despite our distancing. If we can honor the ones we lost, and our country, let's try to be more unified. It can easily be done through cooking and baking for each other.

Adding Oomph To The BBQ

We're officially at the start of barbecuing season. There's something fun about outdoor cooking, yet those burgers, dogs and ribs can be boring. Spike them and the traditional sides with different and new flavors It'll make for an exciting meal at the picnic table.

Hamburgers are a staple at any cookout. The best kind to make are the ones with chopped meat. With this you can add anything and everything to make them tastier. One crazy idea is putting an ice cube in the middle of a patty. Why? It melts, giving the burger a nice  juiciness .It won't have that dry crumbly, sticks in your throat texture. If you 're making these , remember just stick to salt and pepper as seasoning. Nix the onions. You want to have the full , flavorful juicy meat experience. Another filler is butter, which not only makes the hamburger juicier but also richer in taste.Use a knob of butter for a Wisconsin butter burger style let it melt on top. Another method is  first make balls out of the chopped meat, then add a teaspoon or small knob of butter.It would then be flattened and ready for the grill.If you and your family and friends like spicy burgers, then add a anywhere from 1/4 teaspoon ton one teaspoon of chili powder.If you want a different kind of heat, then add a drop or two of sriracha. Burgers can also get a lift by what 's placed on top of them. Instead of the usual tomatoes and lettuce, try a slice of avocado, or better yet, guacamole. Just spread on a thin layer so that the rich flavor doesn't overpower the burger. Another , healthier choice is wilted spinach and kale that's been sauteed with garlic and red pepper flakes.

Ribs are always on the menu at almost evrey  barbecue. The usual rib sauce consists of mixing ketchup with molasses and zinging it up with a dash of hot pepper. Instead think about adding bourbon to the mix. This requires two to three tablespoons  of it mixed in along side  apple cider, vinegar, and apple cider.Apple butter is added to this as a fruity sauce with a kick.Another variation has garlic and tomato sauce mixed with orange juice and ketchup. Sides are just important at a barbecue as the main dishes.Cole slaw is ever present at any cookout or picnic. Instead of glopping it with mayo, try a homemade salad dressing such as French or ranch. A healthier spin is using plain Greek yogurt zinged up with roasted garlic and lemon. Roasted corn is always welcome. Give it a Mexican twist by sprinkling cotija cheese on it.If you can't find this tasty Mexican fromage, then sub in Parmesan. It's first rubbing the ears with butter and then sprinkling the grated cheese on them.Potato salad is always a big treat. Instead of the usual German  - which is very good - try the more Mediterranean Sicilian style. Instead of mayo add olive oil and rice wine vinegar.Green olives and red onions round it out. A variation of this has tuna capers and a squeeze of lemon.Make it and pretend you're at the beach at the Taormina coast.

Barbecue season is here. Don't settle for the ordinary. Go out of the box and create a memorable,exciting cook out.

The Bathing Suit Diet

Now that it's May and we 're only a few weeks  - and in some areas - days - from bathing suit season, it's time to shed those pounds. It pays to eat right now as opposed to crash dieting when you're trying to fit a size 12 body into a size 8 bathing suit. Lose the flab  before you dig out the monokini or bikini.

It's tempting to make a hearty breakfast when the mornings still have a nip to them. Resist. If you do want something hot, then think of egg white omelets studded with spinach and mushrooms. Another great idea is asparagus and  a poached egg on a toasted English muffin.Poached eggs can also be tasty and low calorie when paired with mushrooms and tomatoes.If you love salads , then think about an egg salad,. This literal version has eggs, poached and scrambled paired with kale and asparagus. If having a vinaigrette is too strong in the AM then sub in lemon juice for the vinegar. Bacon would be good with it but, remember the real thing is calorie rich, A better choice is  Morningstar Farms soy bacon which is only sixty calories a serving (about twenty calories a slice). Oatmeal is always a good way to start the day. It also helps in reducing the low density lipoprotein or LPD in your body. Whole grain oatmeal  also boosts metabolism, the key component in losing weight. Try it with agave syrup and almond milk. You can also cut up apples and add cinnamon for an apple pie flavor.

What to do for lunch? Think tuna or salmon. Chicken of the Sea and Starkist have these handy packets of both kinds. The flavors include lemon pepper and sriracha which makes them ideal for mixing with salads. They're so  indulgent tasting even though the tuna is only eighty calories while the salmon is just seventy. The packets have  about seventy-four grams and are filling .If you don't want salad, then try them with plain Saltines for a light but satisfying lunch.Salad, either for lunch or dinner is always  good. Make it substantial with chickpeas , broccoli and peppers.Add some julienned strips of turkey and ham if you want to make it heartier. Remember to keep dressings light. Nix the heavy mayo based ones and make it a light vinaigrette. You can even jazz that up with crushed blue berries,blackberries or strawberries.Dinner should be a low calorie rice or bean bowl. The two can even be combined to create a good for you , satisfying supper.Use arborio rice instead of the long grain to make it special and more of a dinnertime dish. Toss in carrots , bell peppers and cherry tomatoes for color and flavor. Another idea is having salmon for dinner, Flavor  it with herbes de Provence and lemon for a more sophisticated turn. Serve with zucchini noodles or mandolined squash to round it out.

Bathing suit season will be here before we know it. Start shedding the pounds now by eating right and eating healthy. It's a great jump start to those days when less clothing is more.

Thanksgiving Eve Prep Time

The night before Thanksgiving is always a fraught time for home chefs.Not only is tomorrow a time for tears and triumphs, the night before can be crazy too. However, the insanity can be lessened just by being orderly and doing some of tomorrow's prep tonight.

This is the time to assess all your ingredients and make sure you have enough and then some. If not, make that trip to the grocery for anything extra, whether it's a couple of bottles of soda or more salad. Also, ask family and guests if they're bringing any last minute plus ones. An extra plate at the table could mean shortages. It's better to have overage than be short and now is the time to go out and get enough for tomorrow. It's the night to make pies too. If you're too tired, always get help. You could make a night of it with friends and family turning the night into a baking party.(just be careful with the libations - no one wants a pumpkin pecan mash up pie). Also prebaked crust or pre made pie dough is a huge help.The same goes for any dessert, from pumpkin mousse to sweet potato pudding. It's also a good time to whip cream and put the butter onto the fancier butter dish. The less smaller chores can be done tonight. If the kids aren't too engaged with their devices they can also help out with polishing the silverware and setting out the plates and utensils. They can also help with decorating the table too along with any last minute dusting and cleaning.

Many home chefs wonder if they can start prepping the night before to save time in the morning.The answer is yes.Veggies can be cut tonight for use tomorrow. Keep them in a bowl of ice water until they're ready to use. This also works perfectly for iceberg and romaine lettuce  too. Any lettuce can also be kept fresh by wrapping a cold damp paper towel around the leaves.It's also a good time to make the vinaigrette or any homemade dressing too, storing it in a cruet  in the fridge. Another must is tearing up the bread for stuffing and then storing it in airtight plastic bags.This will cut down on the time spent making the stuffing and let home chefs move quicker onto the next dish. Pots and pans should all be out tonight too. That way it's easier just to grab them instead of spending minutes searching for them .Breakfast is another meal to think about tomorrow.Unless there are guests staying over, keep it simple.  A bowl of cereal or oatmeal is always a good way of starting .If the whole family is together then just have a bagel brunch where there's a minimum of fuss and bother Let the family cook and clean up after themselves if they want something more involved like scrambled eggs and bacon or French toast.

Don't turn Thanksgiving Eve into a night of panic and craziness. Keep it cool and calm by doing prep time tonight.It makes for an easier holiday tomorrow.

A Low Cal Thanksgiving

Is it possible to lose weight on Thanksgiving? Surprisingly yes! If you cook lighter variations of the holiday plates, you can actually shed a pound or two. It's creating tasty dishes without the excess.

Turkey in itself , is a low calorie meat.Three ounces of boneless skinless white meat is only ninety calories and ten calories of fat. A drumstick with the skin is 285 calories.,If you're a big lover of the crackly skin you may want to just have the wing. It's 229 calories , a little less than the legs. Many people love the skin part and don't want to give it up. If that's the case, go easy with the sides and desserts.f you opt for just the white meat consider making it tastier along with moistening it with gravy. One quarter of a cup of  homemade gravy is only 64 calories.  What compliments the meat and gravy? Stuffing, of course Is it possible to make one that's lighter? It can be.  Instead of bread use bread crumbs mixed with that healthy whole food  mushrooms. You can also sub in toasted  low calorie bread cubes too. These can be nicely paired with apple slices for a unique sweet take. Think about a stuffing made with breadsticks or pretzels sticks. Kids will get a kick out of the last. The pretzels do have to be soaked in a bowl of hot water for five to seven minutes to soften them. You could also try farro which is a wheat grain too.Cook it with caramelized onions and porcini mushrooms.

Those tasty sides can also be made without all that fat and richness. The classic green bean casserole is 160 calories . That's not too bad. however ,a cup of steamed is only 44 calories. They can be steamed with lemon and ginger for a zesty tangy side. They can also be steamed with red and yellow pepper strips and sliced carrots for a colorful  and healthy dish.Sweet potatoes are a Thanksgiving must. Bake them with marshmallows along with brown sugar and you're looking at  120 calories. That's fine if you only have one serving but most people have two at least. A better alternative is roasted, which are only 68 calories. Serve with I Can't Believe It's Not Butter. What about mashed sweet potatoes? They share almost the same amount of calories as the candied ones.  The biggest fat bomb is mashed potatoes. One serving is a whopping 400 calories! Can they be made with less calories? Yes. It's just a matter of using skim milk for whole and a butter substitute like Smart Balance or I Can't Believe It's Not Butter. If you feel like it's still lacking in flavor then add chives. Thye not only add color but also some flavor. You could also add garlic too if you want' some oomph along with fat free sour cream or plain Greek yogurt. Mashed cauliflower, an Obama favorite is another alternative.It's only 100 calories per serving. Make it with buttermilk and garlic for a flavorful side.

Thanksgiving can be a time for low calorie eating and losing weight.It's just a matter of smart choices and equally as smart cooking. The meal will be healthy but still tasty, the perfect holiday feast.

Spicing Up Your Barbecue

It's almost the end of August and barbecues by now are becoming old hat. Let's face it,  do we really want to stuff down another charred burger or dog,?Or another mayo soaked salad, followed by either lukewarm beer or soda? Let's liven up the outdoor cooking by tossing in some variety and spice. Let's make our outdoor cooking  fun again.

Hamburgers are always part of the barbecue lineup.By now, even the most ardent burger lover is probably sick of them. It's time then, to give the recipe some zing and zest. First get chopped beef, and add a good teaspoon of cayenne pepper to the mix. You could also add some  finely chopped onion and bell peppers to create a colorful chili burger.Serve with a dash of hot sauce for even more fire. Another way to go is adding beer to the chopped meat to create a unique and juicy spin. It's just adding a quarter of a cup of any brew along with garlic, Worcester sauce along with ground onion. Even better add a couple of tablespoons of bourbon (yes bourbon!) along with cumin and dried oregano to ground chuck meat. Hot dogs are another grill staple that needs some remodeling. Try spiralizing them.It's actually an easy method. First skewer hot dogs lengthwise. then slice  into the dog as you roll it away from you,Continue doing this until you reach the end of the hot dog. Now carefully (otherwise the dog will break) slide the skewer out and place the stretched out hot dog over the grill. The end result is a crispy fun treat that will go good with mustard or barbecue sauce.

Those traditional salads can also be spruced up too. Instead of the usual coleslaw, try one made from shredded cabbage mixed with salad dressing.I've had it with French dressing and it's delicious, light years away from the traditional  mayo soaked kind. You can also use buttermilk ranch or blue cheese too or just a plain vinaigrette. Macaroni salad can also be made the same way with subbing in favorite dressings for mayonnaise. You could also make a Mediterranean style, adding in grape tomatoes, kalamata olives and oregano. Toss in feta chunks to make it more substantial.Think outside the traditional garden too. Make an easy artichoke salad by using jarred artichoke hearts and sliced plum tomatoes. Try a homemade fresh version of giardeneria using diced carrots and onions, both serrano and bell peppers along with cauliflower florets and chopped celery. Toss with a rosemary and oregano infused vinaigrette. What to wash all this down with? Spiked lemonade. Make or buy it and add a good, boozy shot of vodka. Kids can have their own version by adding seltzer or mineral water. You can also do this with orangeade and limeade too.

Barbecues don;t have to be a blah end of season affair. Liven up and spike up traditional recipes for a fun spin on a summer tradition.It's adding more fuel to the barbecue fire!

The Ultimate Bacon Cookbook

Bacon lovers are a rare breed. Their lives revolve those mouthwatering cured strips and will do anything to incorporate it into their diets. Luckily, here is a great new cookbook out there with all sorts of savory and sweet recipes that feature bacon.

101 More Things To Do With Bacon (Gibbs-Smith Publishing} is a fun cookbook and a great Father's Day gift for those bacon loving paters. The book was written Eliza Cross, who has penned several of these little cookbooks featuring such diverse ingredients as pickles and beer.She is also a bacon lover and the founder of BENSA, the bacon enthusiast society. It is a slim cookbook (122 pages) but chock full of interesting recipes from breakfast to candy(!). She also includes two pages of helpful hints that help in cooking it. Home cooks will appreciate such facts as nitrate free bacon is sometimes saltier than regular bacon due to processing. She recommends adjusting the salt accordingly if using nitrate free slices. There is more advice regarding artisanal bacon, now a standard in some kitchens and being made by many adventurous home chefs.Also sweet flavored bacon, such as the ones flavored with apple cider, brown sugar or maple syrup may cook up faster than the regular kind and could burn quicker There are also tips on freezing  and microwaving it as well as what to do with bacon grease. She gives smart advice on disposing it - never pour the down the sink.It solidifies quick and creates clogs. Instead put in into a can and dispose of it through the garbage. Bacon fat  can also be reused in several recipes too and used to fry up hotcakes.

Bacon recipes are fun and these are no exception. The book is divided into different chapters, from breakfast - of course - to desserts. The breakfast ones are not what you would think, There are some truly original ones such as apple bacon strata, a layered breakfast casserole that features Granny Smith apples and pecans and the jalapeno bacon popper quiche, an egg pie loaded with heavy cream and cheese  along with the strips and peppers. The appetizers are also varied . There is slow cooker bacon cheeseburger dip that not only uses a pound (!) of it but also a pound of lean ground beef for a fun and flavorful dip.Bacon batons are a neat way to start a party. These are spiced and sugar bacon strips wrapped around the thin Torinese breadsticks, or grissini, Bacon is also a fine addition to  soups and Ms. Cross does add it to tomato bisque along to a wild rice and chicken chowder.. Bacon cheeseburger makes it way into soup with a dash of beer.There are also a chapter on salads, from macaroni to potato along with a chapter on sandwiches. Try the bacon cheese melts instead of the usual grilled cheese or the bacon cheese dogs.for a fun barbecue treat. The strips also make their way into such sides as bacon asparagus saute and bacon and mushroom dressing. Bacon is a wonderful addition to any main meal and compliments the flavor of other meats, poultry and seafood. There's even a BLT pasts with it and arugula gracing bowtie pasta. Bacon in dessert is also wonderful. There is the yummy man candy that also has dark beer as well as a bacon maple fudge. Try the bacon bread pudding with vanillas sauce.

101 More Things To Do With Bacon is a fun cookbook, perfect for any bacon lover. It is a fun mix of sweet and savory recipes.. Get it today to get more joy out of those cured strips of heaven.

,he books comes out in August but you can preorder it and others on Amazon.

101 Things to do With Beer

101 More Things To Do With Bacon

Pumpkin It Up!

How D'ya Like Them Apples?

Dressing Up

What makes an ordinary bowl of tossed greens and chopped veggies a stand out? The dressing.Any dressing from a simple vinaigrette to a creamy ranch or tangy Thousand Island can add zip and verve even to just shredded iceberg lettuce and tomato wedges.Homemade dressings are not only yummy they're a snap to make.Even kids could create fancy ones for the evening salad. Sometimes the simplest is the best.Many salad devotees opt for the great Italian food writer,Marcella Hazan's recipe for a good side salad! Toss greens in olive oil, add a few drops of vinegar and then shake in fresh ground pepper and sea salt.This dressing works well if you have a strong main meal such as pasta or a roasted meat.The salad is secondary in this case.However with these hot June days, salads are becoming the main meal. Yes, you can still have an oil and vinegar base but try adding aromatic herbs such as oregano and rosemary.This is a basic Italian dressing recipe and can even be used on heroes too.A fruit infused vinaigrette is always a nice change of pace.Buy fresh picked blue berries or strawberries and bruise then( crush them with the back of a spoon)'Add to a white wine vinegar for fourteen days. If you want you can make several different fruit flavors, including peach and blackberry along with raspberry.Try these with salads having grilled chicken or turkey as the main ingredient. Creamy dressings are a bonus.They not only give a certain oomph to ordinary salads but they are chock full of flavor.One of the easiest and tastiest is French.This is just a simple mix of mayo and ketchup.There are recipes that nix the mayonnaise and sub in corn oil and white vinegar.Many prefer the first recipe .For added zing put in sweet relish or even chopped gherkins to create Thousand Island dressing.Sub in chopped pickles for the gherkins or sweet relish and you have Russian dressing.This is not only good in a salad but also slathered on a Reuben sandwich as well. Ranch dressing is popular right now and it's an easy one. Mix buttermilk with mayo and add garlic , onion powder and chives.Caesar salad is always a treat and the dressing is an easy to whip up.It"s mayo ,anchovy paste,Parmesian cheese and lemon juice mixed together and then minced garlic is thrown in.If you're making a creamy dressing ,then think big salad.Any of these dressing goes well with a chef salad laden with all sorts of meat. You can also add grilled shrimp, salmon to these as well as croutons and variety of veggies. warm weather calls for a salad.Jazz it up with a home made dressing.Any one is easy to whip up and dress a variety of meats,greens and veggies.

Pork On The Grill

Pork is usually a barbecue's uninvited guest. Most people prefer beef or chicken or even the rarer shrimp or tuna. Yet by ignoring pork ,they're missing out on some tasty cuts.It's a versatile meat that can work well with anything on it,from. A spicy rub to a simple citrus squeeze. One of the best cuts is the simple pork chop.Pork , unfortunately has the problem of being dried out and too tough when set over an open flame.For a juicier bite,brine the chop in a salt and water bath for two to three hours prior to putting on the barbecue.Another idea is a marinade. This works well for a thinner pork chop because the meat will absorb more of the fluid. Start with a simple vinaigrette ,.Use olive oil lemon juice and maybe some Rosemary for extra flavor. you can also use a bottled salad dressing such as Italian for grilling. Pork loin is another grill worthy cut.Again, it may dry out after intense searing so prepare it with a marinade.With this you can go spicy by adding chili peppers to the liquid or sweet ,adding eithervhoney or molasses alongvwithva dash of orange juice.For something different try poke kabobs.These can be marinaded in a vinegar and preserve mix to give it a tang.For all pork dishes ,please use meat thermometer.Undercooked pork can harbor parasites which can lead to trichinosis, a deadly condition affecting the internal organs.The internal temps on any pork cut should be 145 degrees Farenheit. Pork is a great alternative to chicken or beef.Try pork kabobs or grilled chops for a different barbecue experience.It's a tasty shake up to the ordinary.

A Twist On Fruit

June is the time for fruit. Stores and stands are bursting with berries and melons. Everyone loves them until they eat way to much - and then they become sick of them. The dilemma is these gems of nature are good for you. Stop eating them and you lose out on important and vital nutrients and antioxidants. What to do ? Give them a twist.

Watermelon is one of the most versatile fruits this season.Pureed it can create a wealth of dishes and even drinks. You can use it for a sweet granita just by pouring a mix of it and simple syrup into trays and then freezing for about half an hour. When it's semi frozen, grate a fork over it until it becomes like a slushie . Serve in cups with a sprig of fresh mint. You can also use it as an ice if you again puree it and put through a crushed ice machine. When it's liquefied , watermelon is a great ingredient for drinks.

Berries are equally as versatile. You can make a wonderful blueberry or strawberry vinaigrette by adding the pureed berries to a regular oil and vinegar dressing,It lends a sweetness perfect for a grilled chicken or salmon salad. They're also good sliced along with apples and cranberries in an arugula salad. You can also try them in a marinade.Peaches, big this time of year as well, can also be added to any sauce to lend an unusual spin on barbecue marinades or chutney.

Yes, we are surrounded by fruit right now. However don't get turned off by eating it the plain old way.Melons and berries are wonderful in other dishes. Explore the variations right now.

What's Making You Fat???

You diet and still look like the Michelin man. You gorge on nothing but salads and you're still the size of a semi. You still exercise but the pounds aren't melting off. What's wrong with this picture?

Maybe your foods are the culprits.The thing is we may think we're eating healthy and we're not. If you're big on salads like I am , you may assume you're chowing down on one low calorie meal. In truth you may be loading your plate up with more calories and carbs than if you had a double cheeseburger and fries. The next time you go to a salad bar be very judicious. First, stay away from the croutons and rolls that are always offered. Secondly, stick with a light dressing such as oil and red wine vinegar or any low fat Italian or French. The creamier dressings are the ones that will kill you. Fill up on a good mix of tomatoes, onions, peppers and mushrooms. They are not only healthier for you but also will keep you sated for a long time. As far as with meats and sides, plain grilled meat is a much better choice than anything covered in cheese or served between a bun. Stay away from mayo as well. Opt for a squeeze of lemon or lime over your grilled foods. Another big no no is any veggie with cream sauce such as creamed cauliflower or Lima beans. A melange of steamed vegetables or better yet, a savory ratatouille is a nice side dish or even a meal.

Sweets and desserts are going to have to be scrutinized as well. Those low fat ice creams make us feel like we can have our cake and eat it too however be careful with them. You may feel the need to eat two bars or cones at a time. Doing that will surely make the fat still stick to your hips. Use any low fat iced treat as a twice weekly reward. A better choice would be Edy's fruit pops which are only sixty calories each. Another good sweet treat is fruit in gelatin. You don't have to make these any more . Jello has the individual cups in a four pack. Add a dollop of low calorie Cool Whip or any non dairy topping and you've a surprisingly tasty dessert.
If you have to staunch your chocolate cravings then go with the heart healthy dark chocolate. A small piece every other day isn't so bad plus you're giving your body the antioxidants it needs.

Now here's the shocker of all. You may be drinking a high calorie drink with your low calorie meals. Nix any soda because the high concentration of sugars will add on pounds. The same is true with any iced teas that have more corn syrup than tea. Make your own fresh brewed zero calorie tea. For more flavor add mint leaves or a tablespoon of fruit juice . Even energy drinks contain some calories and carbs. A friend introduced me to this new caffeine infused Fyxx Hybrid Energy spring water. It packs a punch but leaves no pounds. You can mix it with fresh cut fruit such as melon chunks or strawberries or even mint leaves for a refreshing taste.

Think twice about what you're eating these days. What you think is low fat may be calorie and fat rich. Be a conscientious foodie and look into what you're eating and not at what you're eating.

You can buy Fyxx Hybrid Energy drink at www.fyxxwater.com or at your local grocery or convenience store.