Cucumber and Olive Appetizer

Ingredients

• 1 large cucumber
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup blue cheese salad dressing
• 1 (1 pound) loaf cocktail rye bread
• 15 pimento-stuffed green olives, chopped

Directions

1. Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
2. In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.
3. Serve a with a glass of chilled Riesling wine.

Turkey Hummus Wrap

Double Tomato Delicious Bruschetta

 

Ingredients

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• Fresh mozzarella cheese, Sliced (1 large ball)
• 1/2 cup fresh Asiago cheese, shredded finely

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Place a mozzarella cheese slice on each piece of baguette, then sprinkle Asiago over the top.
5. Broil for 5 minutes, or until the cheese is melted.

Merry Christmas

Best wishes in the New Year

Tres Pepper Cheese Ravioli

 

 

Ingredients

• 1 pound cheese ravioli
• 3 tablespoons olive oil
• 1 small onion, diced
• 1 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 2 cups chicken broth, divided
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
2. Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli. 
3. Sangiovese wine is a perfect pairing

Spinach & Tomato Tortellini

 

Ingredients

• 1 (16 ounce) package tortellini
• 1 (14.5 ounce) can diced tomatoes Italian Style
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Carne Asada Tacos

 

Ingredients

• 1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• crushed red pepper to taste
• 1 lime
• 1 (28 ounce) can tomatillos
• 2 fresh jalapeno peppers, seeded
• 4 tablespoons canola oil, divided
• 1 (10.5 ounce) can beef broth
•  
• 12 (6 inch) corn tortillas
• 1/2 large onion, chopped
• 2 tomatoes, chopped
• 1 avocado - peeled, pitted and sliced
• 1 bunch fresh cilantro, chopped
• 1 lemon

Directions

1. Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
2. In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
3. Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
4. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.

Chicken Tinola yummmm

 

Ingredients

• 1 tablespoon cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
• 1 tablespoon fish sauce
• 3 pounds chicken legs and thighs, rinsed and patted dry
• 2 (14 ounce) cans chicken broth
• 1 yellow squash, peeled and cut into bite-sized pieces
• salt and pepper to taste
• 1 head bok choy, chopped
• 1/2 pound spinach

Directions

1. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Chicken Ahhh La King

 

 

Ingredients

• 1 (4.5 ounce) can mushrooms, drained, liquid reserved
• 1 green bell pepper, chopped
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons chicken bouillon powder
• 1 1/2 cups milk
• 1 1/4 cups hot water
• 4 cooked, boneless chicken breast halves, chopped
• 4 ounces chopped pimento

Directions

1. Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
3. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
4. Stir in chicken and pimiento. Heat through.

Barbell and Bodyweight Complexes for Rapid Fat Loss Training

If you've never heard of "Complexes" for fat loss before, you're in for a treat...a very tough, very challenging (and I think very fun) treat!

Complexes are basically a series of exercises done without releasing your grip on the bar or dumbells, going from one exercise straight into the next with no break. It's a form of circuit training that actually gives you even LESS of a break than normal circuit training because you're using the same equipment for each exercise and you're transitioning instantly into the next exercise.

I've put together 4 good complexes that target all the major muscle groups in your body to maximize the metabolic effects of the training.

These complexes are bodyweight exercises combined with barbell exercises to really cover more bases.

They're really powerful for kicking up the metabolism for fat-loss purposes. You're not going to build much strength or muscle with them but the sheer amount of muscle mass used in these complexes makes them ideal for fat burning and boosting the metabolism.

Just an fyi, if you can't do straight bar dips, sub in push-ups on the bar instead. And if you can't do pull-up rows with your feet off the ground, set your feet on the ground. You'll see what I mean with these adjustments when you see the complexes.

They're an incredibly effective way to get a FAST fat-loss workout done.

Complex #1

Set the bar in the power rack at about stomach level. Load it with a light to moderate weight (you'll be able to judge your weight better when you see the exercises being used for it).

Straight Bar Dips - this is a bodyweight dip done with your hands set on the barbell.

Now swing yourself down UNDER the bar (preferably without letting your feet touch the ground) and do Pull-Up Rows.

Set your feet down on the floor and change your grip to set up Front Squats.

Duck your head under the bar to get it on your back for back squats. Set your feet out WAY wide so that the forefoot area is actually up on the side rails of the rack and only your heels are on the ground. This is a GREAT glute and hamstring version of the squat (you could call it a sumo squat, like the sumo stance deadlift). The front squat hits the quads more so this aims to focus on glutes and hams.

Bring your feet in and do standing calf raises (half range from flat on the floor to up on your toes and hold).

That's it! The video will show you the transitions between exercises best.

Complex #2

The first two exercises of this complex are the same as first. Set a lighter weight on the bar, though, because you'll be doing shoulder presses after the pull-up rows.

So start with the straight bar dips then swing down under the bar for pull-up rows. Next, swing your legs around and kneel down for barbell shoulder press. Get your feet back under you and do squats with the bar in the bottom position of the shoulder press .

That's it!

Complex #3

Start with the straight bar dip again then to feet on the ground pull-up rows.

Next, got to kneeling barbell shoulder press then to front squats then back squats.

That's it for #3! This one is a bit easier to perform, especially with the leg exercises - the lighter weight used in the shoulder press means you'll need to do more reps for the leg part.

Complex #4

The first exercise is On-barbell push-ups. I have my legs hooked on another bar, but it's not necessary. I just wanted to see if it would work any differently. It does work well, but regular push-ups will be just fine here, too.

Set your feet down then go to barbell rows. Next it's stiff-legged deadlifts.

That's it for #4! Definitely use your imagination and use these as a jumping-off point to come up with your own complexes.

RECOMMENDED: to best understand how to perform and get the most out of these complexes , I HIGHLY recommend checking out the pictures and video of them in action...click the following link now to see them now!

Nick Nilsson video

And if fast fat loss is your goal, I would definitely recommend checking out my program "Metabolic Surge - Rapid Fat Loss". It's a targeted "done-for-you" 36-day rapid fat loss program that helps you KEEP and even BUILD muscle at the same time, reshaping your body quickly and efficiently.

------------------

Nick Nilsson has a degree in Physical Education and Psychology and has been innovating new training techniques for more than 20 years. Nick is the author of a number of bodybuilding books including "Gluteus to the Maximus - Build a Bigger Butt NOW!", "Muscle Explosion! 28 Days To Maximum Mass", "Metabolic Surge - Rapid Fat Loss," "The Best Exercises You've Never Heard Of," and "The Best Abdominal Exercises You've Never Heard Of", all designed to maximize the results you get for the hard work you put into your training.

Grilled Tilapia greets Mango Salsa

 

Ingredients

serving for 2

• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 (6 ounce) tilapia fillets
•  
• 1 large ripe mango, peeled, pitted and diced
• 1/2 red bell pepper, diced
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 4 tablespoons lime juice
• salt and pepper to taste

Directions

1. Whisk together the extra-virgin olive oil, 1 tablespoon lime juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the remaining lime juice and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa. 
5. Any type of rice served with this fish is a perfect compliment
6. Sauvignon Blanc wine, paired with this meal, will send your palate directly to the Caribbean Islands!

Beer Butt Spicy Chicken

Ingredients:

1 (4-pound) whole chicken

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of your favorite dry spice rub like, "BAM"

1 can beer

1/2 cup pickled jalapenos

Directions:

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod .(Note**, if you don't want to grill, you can place the chicken in a cake pan and use the oven at 425 degrees for 30 minutes then turn to 350 for 1.5 hours) Stuff the jalapeno's into the neck portion of chicken. Cover the neck opening and wrap the tips of the wings with aluminum foil.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Honey Bourbon Barbecue Chicken Breasts

 

Source: Henry's Farmers Market

Yield:  Serves 4 When char-grilled to perfection, chicken, turkey and duck take on the smoky taste of the grill and are transformed into juicy masterpieces. RECIPE INGREDIENTS 2 tablespoons butter 1 cup onion, minced 1 clove garlic, minced 2 cups ketchup 1 cup cider vinegar 1 cup dark karo syrup 1/2 cup honey 1 tablespoon Dijon mustard 1 tablespoon chili powder 1 tablespoon black pepper 4 tablespoons bourbon (optional) 6 large chicken breasts halves, bone in, skin on 1 tablespoon coarse kosher salt 1/2 tablespoon black pepper

DIRECTIONS Melt butter in a saucepan over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add the next 7 ingredients. Reduce heat to a simmer and cook slowly for 20 minutes; until the sauce thickens. Stir in bourbon. Prepare a medium-hot fire in the grill. Mix salt and pepper together. Sprinkle over chicken breasts and under the skin. Grill chicken about 10 minutes per side or until the internal temperature reaches 165°F. Reserve 1 cup of BBQ  sauce. Brush chicken lightly with remaining sauce and cook for 2 minutes longer. Place chicken on a platter and cover loosely with foil until ready to serve

Really Easy Roasted Chicken

RECIPE INGREDIENTS 1   small onion, peeled and quartered 3 cloves  garlic, peeled and quartered 3 sprigs  fresh tarragon 3 sprigs  fresh thyme 1   5-pound chicken, giblets removed 2 tablespoons  extra-virgin olive oil 1 teaspoon  kosher salt 1/2 teaspoon  freshly ground pepper Tip: Roasting Tips 1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven. 2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals. 3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier. 4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

DIRECTIONS Preheat oven to 375 degrees F. Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down. Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carvin

Chicken and Recipes

This versatile poultry is perhaps the single most important source of food throughout the entire world. While there are hundreds of varieties, at the market whole chickens are sold under names according to their age and weight.

Classifications

Broiler-Fryer
These 2½-month-old chickens weigh up to 3½ pounds and are best when broiled or fried.

Roaster
A higher fat content makes these ideal for roasting and rotisserie cooking. They range between 2½ and 5 pounds and can be up to 8 months old.

Stewing
Also called hens or boiling fowl, these birds are 10 to 18 months old and can weigh from 3 to 6 pounds. Their age makes them more flavorful, but also less tender. They're best cooked with moist heat as in stewing or braising.

Capon
This is a rooster that has been castrated before 8 weeks old, fed a fattening diet and brought to market before it's 10 months old. Ranging from 4 to 10 pounds, capons have full breasts and tender, juicy meat that is best when roasted.

Rock Cornish Hen
These miniature chickens weigh up to 2½ pounds and are 4 to 6 weeks old. Best broiled or roasted, each hen is usually one serving.

Squab Chicken (Poussin)
These tiny birds are 4 to 6 weeks old and weigh no more than 1½ pounds. They are best broiled, grilled or roasted,

Cock (Rooster)
Older in age, this bird is rather tough. They're more appropriate for making soups or broths.

Free-Range
Range chickens are given twice the pen-space and allowed to roam outdoors. They are also fed a special vegetarian diet free of antibiotics and hormones. They are about 4½ pounds and generally 10 to 12 weeks old. Thought to have a fuller flavor, they are more expensive than mass-produced chickens.

Grades

The United States Department of Agriculture (USDA) grades chicken quality with the classifications of A, B and C. Grade A, most often found in markets, is the highest quality, indicating a bird that's defect-free. Grade B chickens are less meaty and grade C is usually given to scrawny turkeys. The grade stamp can be found within a shield on the chicken's packaging or sometimes on a tag attached to the bird's wing.

Buying Tips

Available fresh or frozen, chicken is sold whole or cut into separate parts like wings, thighs, breasts, whole legs and drumsticks. When buying whole, choose chickens that are meaty and full-breasted with short, plump legs. The skin should be smooth, cream to yellow in color and free of tears or bruises. Avoid any chicken with an "off" odor and check the date on the label for freshness.

Storage Tips

Store fresh chicken in the coldest part of the refrigerator for up to two days. If not using right away, loosen the packaging or remove it and re-wrap in waxed paper.

To freeze, wrap tightly in foil or seal in an airtight freezer bag for up to six months.

Usage Tips

• Thaw frozen poultry in the refrigerator, allowing five hours for every pound.

• Frozen poultry can also be thawed by submerging in a container of cold water. Allow 30 minutes for every pound and change the water often.

• To prevent bacteria growth, prepare your stuffing separately and stuff the bird when it's done cooking.

• When grilling or broiling, leave the skin on for more juicy results. It can be removed after cooking, if desired.

• As a general rule, chicken is done with the juices run clear and the meat near the bone is no longer pink. Cook boneless chicken to 179º F and bone-in chicken to 180º F.
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Turkey-and-Quinoa-loaf

Really-Easy-Roasted-Chicken

Honey-Bourbon-Barbecue-Chicken-Breasts

Beer-Butt-Spicy-Chicken

Chicken Ahhh La King 

Chicken Tinola Yummmm 

Cerveza-Marinated Chicken Skewers

Turkey and Quinoa Loaf

ya, ya, ya It's not chicken, but they don't make ground chicken, do they?

Ingredients

1/4 cup quinoa

1/2 cup water

1 teaspoon olive oil

1 small onion, chopped

1 large clove garlic, chopped

1 (20 ounce) package ground turkey

1 tablespoon tomato paste

1 tablespoon hot pepper sauce

2 tablespoons Worcestershire sauce

1 egg

1 1/2 teaspoons salt

1 teaspoon ground black pepper

2 tablespoons brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon water

Directions

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool. Or you can use a rice cooker and do the same thing...

Preheat an oven to 350 degrees F (175 degrees C). Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.

Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.