Jambalaya That'll Warm You Up

"New Orleans food is as delicious as the less criminal forms of sin."
-Mark Twain


Why hello there readers! Sorry for the lack of posts but I took a brief hiatus from cooking while in Kansas City. Unlike my December trip to KCMO, this month's trip was COOOOOOLD, however, I was lucky to get out before the snowfall got real (and deep!).

This is what the snow looked like while I was there:




This is what it looked like just a couple days after I left. The snow is up to two feet!



Anyhow, now I'm back in the milder climate of good ol' Sacramento but I've still been craving some pipin' hot meals to warm up my poor cold body...so this week, I decided to make a hearty batch of jambalaya. This down-home recipe is on the milder side of the spiciness scale but if you like heat, add a tad more cayenne and hot sauce (whoo-boy!) and you'll be set. I had to keep our batch toned down since the kidlets were eating with us. Also if you want to keep true to the holy trinity of Cajun cooking (onion, celery and green bell pepper) you can sub in a green bell pepper for the red. No one at our dinner table likes green bell peppers which is why I threw in a red one. ;)

This recipe makes enough jambalaya to feed a family of four and have enough the next day for a round of leftovers. It reheats well. Don't you love when you can get two meals out of one night's cooking? I know I do!

Now pour yourself a stiff drink, get cooking and... Laissez les bons temps rouler!

Jambalaya

Ingredients

1 lb. Andouille sausage, sliced 1/4 inch thick
1 tablespoon Canola oil
1 tablespoon unsalted butter
1 yellow onion, diced
5-6 cloves of fresh garlic, diced
1 large red bell pepper
3 stalks of celery, diced (use the tender stalks in the heart of the celery) & dice up those celery leaves as well
1 (10 oz) can Rotel diced tomatoes with green chilies- drained
1 (14.5 oz) can diced tomatoes- drained
3 bay leaves
4 sprigs of fresh thyme
1 tablespoon Worcestershire sauce
2 tablespoons concentrated tomato paste
1 teaspoon hot sauce (I like Frank's or Crystal)
4 cups chicken stock
2 cups long grain white rice- uncooked, rinsed
1 lb. fresh large shrimp- rinsed, peeled and deveined
6 scallions, sliced thin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/2 teaspoon dried oregano
1 teaspoon Cajun seasoning (optional)
salt and pepper, to taste
juice of 1/2 a lemon
flat-leaf parsley, chopped- for garnish (optional)

Instructions

1. In a heavy bottomed pot, heat canola oil on medium-high heat. Add sliced sausage, cook until browned. Remove sausage, place in a bowl and set aside.

2. Leave the sausage drippings in the pot, heat 1 tablespoon of butter. Add in diced onions. Cook for about 5 minutes. Add garlic, sauté a few minutes more until onions soften and become translucent.

3. Add celery, celery leaves and red bell pepper. Allow to cook for about 3 minutes, stirring occasionally.



4. Add both cans of tomatoes, bay leaves and sprigs of thyme. Allow to simmer for 4-5 minutes.

5. Add Worcestershire sauce, tomato paste, hot sauce and sausage. Stir and allow to cook 5 minutes.

6. Add chicken stock. Bring ingredients to a rapid boil. Add smoked paprika, garlic powder, onion powder, cayenne, oregano and Louisiana Cajun seasoning. Stir thoroughly.



7. Add 2 cups of rinsed rice. Bring to a boil.

8. Lower heat to a simmer, cover tightly and allow to cook for about 20 minutes until liquid is absorbed.

9. Turn off heat. Add in uncooked shrimp and sliced scallions. Give it a good stir or two.

10. Replace lid. Let it sit, untouched, for 15 minutes. (The shrimp will cook up from the heat in the pot.)

11. Open. Removed bay leaves and thyme sprigs. Season to taste with salt and pepper.

12. Squeeze lemon over jambalaya. Stir. Sprinkle with chopped parsley (optional). Serve.

Urdu Health tips for hair

Urdu Health tips for hair
Urdu Health tips for hair

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Barlean's Krill Oil

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www.barleans.com Barlean's Wild & Whole Krill Oil plays an important part in a heart-healthy lifestyle. Omega 3s, like any nutrient, must be absorbed by our bodies to support optimum health. Barlean's Wild & Whole Krill Oil is more readily absorbed than traditional fish oil. The cells in our bodies are mostly made up of water. Traditional Fish oil doesn't mix well with water and can be hard to digest. As a result, an unpleasant aftertaste or "burp back" is often experienced. Barlean's Wild & Whole Krill Oil is different. Unlike fish oils, the natural phospholipid Omega-3s in krill oil disperse fully in water. The very same thing happens in our stomachs because the phospholipids are easily dispersed and easily digested without producing any unpleasant order or fishy aftertaste. As a result, these phospholipid Omega-3s are absorbed efficiently at the cell level, too! Just two tiny capsules a day supports heart health, joint mobility and an overall sense of well being. That's why Barlean's Wild & Whole Krill Oil is the best Omega 3 choice -- it helps you get more out of your Omega-3.

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Fried Squid With Mix Vegetables


Ingredients:
4 pieces medium squid
1/4 cauliflower
1/4  capsicum
1/4 carrot
1 stalk leek
1 pkt enoki mushroom
1 clove garlic
seasoning

Method:
1.Wash and clean squid. Cut into rings.

2. Wash and cut the vegetables and mushrooms. Chop garlic.



3. Heat up a wok with 2 tablespoons oil. When it is hot, fry the garlic until golden brown.

4. Add in the squid and fry for a few minutes. Add in the cut vegetables. Stir-fry for a few minutes. Season them well.

5. Dish out and serve on a plate.

6 Amazing Benefits of rose water

Rose water is prepared from petals of rose flower that continues to be the most beautiful flower in the world. In the 8th and 9th centuries rose water was considered commercial item between Byzantine and Empire China. Rose water contains essential rose oil and distilled water, but the process of manufacturing it very intricate and time-consuming. Rose water have the qualities of rose flower and is well known for its healing and cosmetic properties. The many benefits of rose water to us are:

1.Beneficial for the skin.

Rose water is very beneficial for the skin and is used in variety of creams and face masks. It helps in the purification and cleansing of normal skin. Treatment of rose water on oily skin balances the oil contents and tones the skin. Sensitive skin is cooled and soothed by the application of rose water. It helps in healing wounds and sunburns caused on all skin types. It can also be applied as an aftershave to soothe burning and irritated skin.

2.Beneficial for the hair.


The qualities of rose water are very well known for hair. It makes up the major ingredient of various hair-care products. Regular application of rose water  good for scalp and hair. It helps to reduce inflammations, increases blood supply in the scalp and promotes hair growth.

3.Relaxation from stress and fatigue.


Addition of rose water to bathing water relieves fatigue, produces a relaxing effect, and improves mood in conditions of stress and depression

4.Healing properties.

Rose water has vast healing properties.Rose water is suitable for rinsing in conditions of sore throat. A cotton ball soaked in rose water can also be used for treating inflamed glands.

 

5.Benefits to the eyes.

Rose water major benefit is for eyes.Rose water can be used as eye drops for soothing effect in tired and fatigued eyes. People sitting in front of computers should make regular use of rose water as eye drops.

 

6.Relieves headache.

 Applying a cold compress of rose water for approx 45 minutes helps in relieving headache.

Rose water is easily available at any store near your house and is affordable by all. Instead of spending large amounts of money on purchasing beauty products, buy a bottle of rise water and see the radiance it brings to your skin

.

Pizza Grilled Cheese



This was a recipe I came across on Pinterest and as soon as I did I was like "DUH!  Of course you should put some pepperoni in a grilled cheese.  Of course you should swap out regular butter for garlic butter.  Of course you should dip it in pizza sauce when you are done!"

Yep, definitely something I wished I would have thought of first.


Recipe from Blog Chef
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Serves 4




¼ cup butter, softened
1/8 teaspoon garlic powder (or more to taste)
1 teaspoon oregano
8 slices of bread 
1 package sliced pepperoni
1-1 1/2 cups mozzarella cheese, shredded
Pizza sauce (for dipping)


In a small bowl, mix together butter, garlic powder and oregano.  Smooth onto one side of each piece of bread.  Heat a frying pan over medium heat, and place buttered bread buttered-side down.  Top with a handful of mozzarella cheese (approximately 1/4 cup), and top with slices of pepperoni.  Place another piece of bread on top, with the garlic butter facing out.  I like to place a lid on top to help melt the cheese.  After a couple minutes when the bread is golden brown, flip and cook the other side until golden brown.  Repeat with all sandwiches, and serve with a side of pizza sauce for dipping.


Click here for printable version of Pizza Grilled Cheese



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RESULTS?
As soon as I pinned this I made it. It is such a simple concept, yet turns a regular grilled cheese into something special.  Kids and adults alike love 'em.  My husband was recording in his studio with some friends that had come for a visit, and I realized no one had eaten lunch yet.  I went out there and asked if anybody was hungry.  My reputation as a food blogger convinces everyone that I anything I make must be magic so they were exclaiming "Sure!  I'd love to eat whatever you make Kindra!" but all I could think was "I'm just going to make grilled cheese.  It's not like I'm doing anything fancy."  

Despite the humbleness of the ingredients and the recipe itself, everyone was raving about what a great sandwich it was. "Best grilled cheese I ever had!"

A great lunch or a quick and easy supper, I would definitely recommend these.  

Meal Ideas:
  • Pizza Grilled Cheese + Soup
  • Pizza Grilled Cheese + Salad



Seared Scallops with Tangy Carrot Puree



This year unfortunately I'm 1800 miles away (literally) from Mr.S. for Valentine's Day. I have to admit I'm a wee bit bummed but to be honest everyday is Valentine's Day when you're with someone you're head over heels in love with so in the long run it's no big deal. I love that we do romantic things year round instead of only on a day that Hallmark dictates that we should. One of my favorite things to do with Mr.S. is cook dinner for him. Don't get me wrong, I love cooking with him too but sometimes it's nice to spoil your partner with a fabulous meal. In fact, Julia Child once said, "I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a Valentine as you can give,"...that Julia, she's a wise one-- and I think she was spot on.

Anyhow, before I left for my trip I made Mr.S. this recipe for scallops with carrot puree. The puree didn't come out quite as smooth as I would have liked (I was at Mr. S's so I was using a blender to puree the carrots and it kept crapping out every 10 seconds) but it didn't matter because he looked so happy when I placed the plate of  caramelized scallops before him. It sounds crazy but--- I'll take a romantic dinner on an average old Wednesday night any day over a box of chocolates or an expensive meal on February 14th.

So readers, please excuse the awful photo (I was more concerned about starting the meal then getting the perfect pic) and take the time to look over the recipe below. Then pick a night, any ol' normal night and surprise whomever you love by cooking this recipe. Light some candles, open a bottle of good wine and celebrate each other. You'll be glad you did.



Seared Scallops with Tangy Carrot Puree

Ingredients

1 lb. dry, large sea scallops
3 tablespoons clarified butter
sea salt and freshly ground pepper


1 large shallot, chopped
2 cloves garlic, minced
3 large carrots- peeled & cut into 1/2-inch rounds
1/2 teaspoon Maldon salt (you can sub in sea salt)
1/8 teaspoon cayenne
1/4 cup room temperature water
1/2 cup fresh Meyer lemon juice
3-4 Tablespoons Greek yogurt
1 tablespoon unsalted butter


Instructions for Puree

1. Place a large steel or cast-iron skillet, over medium heat. Drizzle 1 tablespoon of olive oil across the pan. Once the oil starts to shimmer, throw in the chopped shallots. Cook your shallots for about 3-4 minutes, until they get soft.

2. Add garlic, cook until fragrant. Add carrots, salt, cayenne and water.

3. Raise heat to high and bring it all to a boil. Then reduce heat to a simmer, cover and cook for 10-12 minutes.

4. Once the carrots are tender, take the skillet off the heat and allow ingredients to cool for 5 minutes.

5. Move your mixture to a blender. Add your Meyer lemon juice and blend. Then add your Greek yogurt and butter and blend. Puree until smooth but thick.

Handy Tip: When using a blender to process hot foods/liquids- slightly release one corner of the blender's lid. This will prevent the vacuum effect that results in heat explosions. To safeguard against splatter, place a towel over the top of the machine, give it a few pulses after which you can process on high speed until smooth.

6. Season to taste with salt. Set aside and keep warm.


Instructions for Scallops

1. Place scallops on a large plate. Sprinkle them with salt and pepper on both sides.

2. Place a large cast iron skillet over high heat. Place a tablespoon and a half of butter on the skillet.

3. Place half of the scallops on the skillet, you want them spread apart so they have room to sear. Now here's the most important thing- don't touch them for 2 minutes. Don't nudge, peek or poke...you want to get that nice think layer of crunchy caramelization on them. At the end of 2 minutes, gently flip each scallop over and cook for another 1.5-2 minutes. Remove and place on a warmed plate.

4. Repeat with remaining butter and scallops.

5. Spoon carrot puree onto plate. Arrange the scallops on top of the puree. Pair with mixed greens salad or your favorite roasted veggies.


Tips To Get Relief From Ear Pain




Ear pain causes are allergy, filling of wax in the ear, chillness, entry of any foreign body in the ear or infection in the Eustachian tube which connects ears, nose and throat. Very less care is required for ears but can be regarding in the long run. Some of us do get our earaches out of the way in childhood; there are times when adults get them. Here are some tips that you can consider to adopt to get relief.



  1.  Clean your ears. Wipe the outer ear with a washcloth or tissue.
  2. If you experience itching or pain in your ears, consult with your physician to determine the appropriate treatment and to determine if you need to see a specialist.
  3 Avoid exposure to loud sound and loud firecrackers.
  4.  If you have pain while you are lying down, sit down with head held up straight.
  5.  Take care to avoid wetting the ear. Close the ears with cotton swabs, while bathing.
  6.  Don’t use headphones for long periods and keep at low volume if using them.
  7.  Avoid from cold food and water.
  8.  Apply coconut oil to the ear or put a drop of it in the ear and you can also put a drop of clove oil in the ear cavity if you suffer from ear pain.
  9.  Some medications can affect hearing. Take medications only as directed by your doctor.

Biting your Nails-Here Some tips for you


 


Tips to stop biting nails:

  1. You first need to realize that you have a problem and want to try to solve it. If you not, then it’s going to be really difficult for you to avoid.
  2. Keep nails short. So you will have less of a nail to bite.
  3. If you are chewing on gum, then can’t bite on your nails.
  4. Now they have nail creams that you can put on to stop biting your nails. Just go to any store and look with the medicines for what you are looking for.
5. Put a rubber band around your wrist and snap it whenever you get the urge to bite your nails.   6. Dip your nails in vinegar, so that you will get a bad taste in your mouth.
  7. Keep gloves in your back pocket and wear them when you want to bite.
  8. Bad tasting product on fingers to increase awareness of biting
  9. If you can find the right sized artificial nails then this can help too. Not only do they replace the bitten nails with a stylish look they offer great protection.
  10.  Be proud of your improving nails. They will shine with beauty.

Chipotle Pork Burrito Bowls (Slow Cooker)


Can I confess something to you?  I really don't meal plan the same way I used to.  After years and years of trying out recipes and scheduling out every meal I made, I came to learn from my flops and my successes.  I've tried enough different foods now that I can figure out what will taste good together.  Because of this, I only meal plan about half of our meals for the week.  The other half, I throw fresh produce and meat that I find on sale into my cart, bring it home and let myself be inspired by the ingredients.  I can go into detail about this in another post if you like but I'm really loving this shift in my cooking.  I really wouldn't recommend this kind of meal planning if you have a crazy life with meetings and dance rehearsals and hockey practices and such to go to, but for me, I love to be creative so transferring that creativity to the kitchen is fun and exciting.

This recipe came about when I looked at my fruit bowl sitting on the counter, with two sad and lonely looking tomatoes in it, and an avocado almost past its prime.  I decided to make up some pico de gallo and guacamole.  From there, I dug into the freezer where I found a pork loin roast.  After defrosting it, I dumped it into my slow cooker with some leftover tomato sauce that needed to be used up in the fridge and for a smokey, slightly spicy hit, I dumped in some of our favorite Chipotle BBQ sauce....and these burrito bowls were born!

They have been a HUGE hit with my family!  I've made them a couple times so I could refine the recipe and take photos to post here, and everyone always has happy tummies.  It's a great easy, and healthy meal that everyone can be excited about.


Recipe by Meal Planning 101
_________________________________________________________________________________

Serves 8-10


3 lb pork loin roast
1/2 cup chipotle BBQ sauce
1 8oz can tomato sauce

Cilantro Lime Rice (or regular rice)
Pico de gallo
Guacamole
Sour Cream


Place pork roast in the slow cooker and pour BBQ sauce and tomato sauce over top.  Cook on low for 8 hours.

Prepare cilantro lime rice, pico de gallo, and guacamole.  With two forks shred the pork.  In a bowl place rice with shredded pork and chipotle juices over the top. Top with pico de gallo, guacamole and sour cream.


Click here for printable version of Chipotle Pork Burrito Bowls
_________________________________________________________________________________

RESULTS?
I love it that a meal that is so easy, can also be healthy and delicious too!  When I first made these I served them with a brown and wild rice blend instead of the Cilantro Lime Rice, and that works equally as well.  I have a rule when we make tacos, sandwiches (or these burrito bowls) that my kids can pick whatever toppings they want for theirs, but the toppings must include at least 2 veggies.  Since my oldest daughter hates fresh tomatoes and onions, pico de gallo is out for her. That leaves only guacamole as a topping so I add a bowl of shredded lettuce among the toppings for my family to pick from.  She likes to drizzle her bowl with ranch dressing instead of sour cream as well.  If you wanted, you could also stir in a can of drained black beans and frozen corn to the shredded pork.  Everyone in our family loves that they get to doctor up their own bowl of rice and Chipotle pork the way they want to.

If pork isn't your thing, I think this recipe would work equally as well with a beef roast.

Cilantro Lime Rice




A couple years ago when I first made Creamy Beef Taquitos, I thought "what the heck do you serve with taquitos to turn them into a meal?" Plain rice seemed too boring.  So I started by making a pot of basmati rice, which I always have on hand since we make so much Indian food.  I stirred in a couple tablespoons of butter, salt and pepper which made the rice fantastic (it really emphasizes the nuttiness of basmati and reminds me of popcorn), but I still wanted it to have a Mexican influence.  I noticed the lime and cilantro still sitting on my counter leftover from making taquitos and threw them both in.  Perfect!  A great accompaniment to any Mexican meal, or even Asian or Indian dishes.  


Recipe by Meal Planning 101
_________________________________________________________________________________

Serves 4


1 3/4 cup water
1 cup basmati rice
2 tbsp butter
1 tbsp lime juice
2-3 tbsp cilantro, finely chopped
Kosher salt and pepper

In a medium pot, bring water to a boil.  Add rice, turn heat down to medium low, and simmer rice with a lid on for 12 minutes.  Remove from heat and let sit for 5 minutes.  Add butter, lime juice, cilantro, salt and pepper and stir through to combine.  Serve.


_________________________________________________________________________________

RESULTS?
I love making this as an easy side dish that is different than just plain rice.  The freshness of the lime and cilantro work nicely with main dishes that are rich (like Creamy Chicken & Black Bean Enchiladas) or spicy (like Buffalo Chicken Taquitos or Tandoori Chicken) or pretty much any Mexican dish.  If you are one of those people that hate cilantro, fresh Italian parsley would be a great substitute - it would still provide you with the same fresh, herbaceous hit.  Or really, have you ever just stirred lots of butter, salt and pepper into hot basmati rice?  SO GOOD!  

I have tons of meal ideas for you, because this Cilantro Lime Rice is a great accompaniment to so many things!  

Meal Ideas:

Benefits of jogging

when and how to do

Benefits of jogging:

1. Lose weight

Jogging increases metabolism which in turn burns more calories. Burnt out more calories from your body means,you are losing weight.

2. Burns Belly fat

Burns excess fat from your abdomen and that lead you to a flat belly.

3. Strengthen muscles and bones

Since jogging  strengths the muscles and bones,especially in the hips,legs and back,it helps you decelerate the aging process.

4. Improves immunity power

Regular jogging keeps you away from most of the diseases and it also helps to increase the lung capacity and strengthen your heart muscles.

5. Improves mental strength

Apart from giving endurance and strength to your physical part,it also works well for your mind.Regular jogging helps to relieve stress. It improves your physical appearance and that will boost your self confidence.

When and How:

Most of the people choose morning for jogging. It helps you keep refreshed throughout the day.Try to do at least 15 minutes of warm up like brisk walking because your muscles will be cold and the body functions are at their lowest efficiency in the morning.The recommended best time for jogging is between 5 pm and 7pm since your muscles will be warm and your body functionalities will be at the highest efficiency. But it’s your choice.
Never run too fast in the beginning stages. As beginner your body needs to get adapted to the new routines.You can increase the pace after some days. You should not feel uncomfortable while jogging.It’s always best to take shorter strides,allowing your feet to land on the heel and transfer the weight to the toe and go ahead. Since jogging works all your body,you have to maintain a good posture,breathing must be a combination of mouth and nose and your arms should be in a comfortable position.Do not forget to do some stretching exercises after the jogging. To avoid injuries warm up,jogging and stretching must be the routine.

Be careful:

Always wear shoes that fit while jogging. Never run without shoes.
Wear bright garments
Use foot path for jogging
Obey traffic rules.
If you are above 35, consult a doctor before start jogging.
Drinking water just before jogging leads to cramping. So drink half an hour before jogging.
Carry a water bottle with you that keeps you hydrated while jogging.


Buffalo Chicken Taquitos





I never thought I'd be one of those parents to cook something just because you know your kids will like it.  I'm a firm believer in introducing kids to all foods and all tastes and strongly against cooking a separate meal for the kids.  They can eat what we eat.  My kids have been exposed to so many different foods and love to eat curry,  Thai food, gyoza, and many other things. HOWEVER, that doesn't mean they always enjoy it.  One doesn't like fresh tomatoes, mushrooms, or onions, while the other one eats any and all veggies but isn't a huge meat fan....and every once in a while I do like a break from the turned up noses and the picky whines.

So as I was brainstorming my meal plan over the weekend, I was thinking of doing something different yet pleasing to the kids (and the adults!) at the same time.  Everyone in the family goes crazy when I make Creamy Beef Taquitos so I did a spin on that using chicken breasts I already had in the freezer.  While there is Frank's red hot sauce mixed into the filling, it's toned down quite a bit because of the ranch flavoring, cream cheese and mozzarella.  It was a great experiment!

Recipe by Meal Planning 101
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Makes 10 taquitos




2 cups cooked, diced or shredded chicken
1/3 cup light cream cheese
2 tbsp dry Ranch seasoning mix
1/3 cup Frank's Red Hot sauce
1 cup grated mozzarella cheese (or Monterey jack)
10 small flour tortillas
Cooking spray
Kosher salt


Heat oven to 425 degrees.

Line a baking sheet with foil and lightly coat with cooking spray.   In a medium bowl, heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add ranch seasoning and Frank's red hot sauce and stir to combine.  Add the chicken and cheese and mix. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Place 2-3 tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can. If your tortillas are cracking or breaking, you can microwave them for 10-20 seconds with a damp paper towel over top. Once rolled, place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or brush with a bit of oil and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Remove from the oven and serve with ranch for dipping.



*Alternatively if you don't already have cooked chicken you can place 2-3 chicken breasts in a baking dish sprayed with cooking spray.  Sprinkle with seasoning salt, pepper, garlic powder and paprika and bake for approximately 30 minutes or until cooked through.  Dice finely. 


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RESULTS?
I have this section here called "results" so this isn't one big gush about how totally awesome everything and anything I make is.  It's here so I can be real and tell you our true and honest opinions of the recipes.  So my kids real and true honest opinions were....they didn't hate it (Haha! That's what my 5 year old said).  They ate it without any complaining or coaxing, so that was a plus for Mom.  But my husband, the one who's favorite food in the world is hot wings, loved them!  In the end it was a great compromise meal.  The adults were happy and satisfied while the kids ate them, dipped them in ranch and then asked for more veggies to dip in ranch.  Wins all around I think.

Oh and if you are wondering about spice level, I think it's mild with a bit of heat.  My kids said it was warm but they didn't complain it was too spicy.  My husband, the spice fiend, went to his hot sauce collection and doused his in more hot sauce, while I thought it was perfect.

Meal Ideas:
  • Buffalo Chicken Taquitos + Ceasar Salad or Garden Salad

Fried Crispy Small Fish



Not many people like to eat small fish if they can afford bigger fish. They go for bigger fish for its quality. Sometimes it is nice to change ones appetite.

Small fish is cheap and nice to eat. If it is done the correct method the fish will be crispy and delicious. Use moderate heat and fry until golden brown.


Ingredients:
1/2kg small fish
1 tbsp cornflour
1 tsp salt
1/2 tsp pepper
oil for deep frying.

Method:
1 Clean fish thoroughly.

2. Season with salt, pepper and cornflour.

3. Heat up a wok with some oil.When it is hot, put in the fish one by one.

4. Fry until golden brown.

5. Serve on a plate.

Fresh Meyer Lemon Dressing


I'm sure most of us are familiar with Occam's Razor or as it's more affectionately known- the K.I.S.S (Keep It Simple, Stupid) principle. It's basically a line of reasoning that states that the simplest answer is usually correct. Well, sometimes I think that goes for cooking too. With two large Meyer lemon trees laden with fruit in the courtyard of my urban cottage, I'm always looking for new recipes to use the tangy lil suckers up as I can't stand to see them go to waste. Most of the recipes I come across usually involve tangling with a laundry list of ingredients and slaving over an oven. Well, this time I thought I'd go simple...and it turns out it was the best choice. I did a little experimenting and whipped up this delicious zingy Meyer lemon dressing. It's sweet, it's tangy...it elevates your plain everyday salad to a whole new level and uses stuff that you probably already have lolling about in your fridge and cupboards.

Fresh Meyer Lemon Dressing 
(enough for 2 large salads)

Ingredients

5 tablespoons freshly squeezed Meyer lemon juice

2 teaspoons prepared Dijon mustard

1.5 teaspoon sea salt (I used Maldon)

4 tablespoons extra virgin olive oil

1.5 tablespoons finely diced shallot

1.5 teaspoons fresh ground pepper

1 teaspoon honey


Instructions

1. Whisk all ingredients together in a medium-sized mixing bowl.

2. Serve over your favorite salad.

3. You're done! Simple, huh?