Making the Perfect Carne Asada

  Carne asada is a grilled and sliced steak that has been marinated and perhaps seared before being grilled. This is a popular dish in Latin America, especially northern Mexico.     Carne asada is served  both as a main dish or as an ingredient in other dishes—such as tacos and burritos.     The perfect carne asadaContinue reading “Making the Perfect Carne Asada”

Making the Perfect Paprika-Based Barbecue Rib Rub

Ir’s hard to believe that school’s already out…(or at least what was supposed to be school and probably wasn’t because of all this coronavirus crap).     Soon we’ll be cranking up our grills for the 4th of July…assuming that you haven’t already been cranking out great ribs, chicken, and pork chops already.   AndContinue reading “Making the Perfect Paprika-Based Barbecue Rib Rub”

Meet the Meat

First on our scope of what groceries you should start buying organic…and which ones you can save money on and buy the “normal stuff,” let’s take a look at meat…(I know, any vegetarian or vegan readers are gonna cringe when I finish this post) But at least buying organic meat will be better for theContinue reading “Meet the Meat”

Munich Schnitzel

Münchner Schnitzel…or Munich schnitzel) for those of us who took German in school or lived there and still can’t umlaut…is a type of schnitzel that that is prepared with horseradish and/or mustard before brading.     Meat 4 pork chops 1 tsp mustard, spicy brown 1 tsp horseradish sauce .Poud out or cube pork chops. Season with salt andContinue reading “Munich Schnitzel”

Zigeunerschnitzel

Another favorite type of schnitzel commonly served in Germany is Zigeunerschnitzel. Zigeunerschnitzel, also referred to as “gypsy schnitzel” or  “paprikaschnitzel” is a pork schnitzel with a creamy sauce that contains tomato, bell peppers, and onion. You won’t find this listed in German restaurants because there has been much controversty over the use of the term “gypsy.” Continue reading “Zigeunerschnitzel”

What’s Next?!

When my husband and I got married 32 years ago, he was active duty military. Our first assignment was Frankfurt, Germany. So here I was…a small-town girl from Mississippi bound for such a large city as Frankfurt in a country halfway around the world. Before he joined the Army I’d have to admit that IContinue reading “What’s Next?!”

Pan-Frying 101

Okay, I know that this is ultimately supposed to be a blog about diabetes…and raw foods…and creating a healthy minimalistic lifestyle that is “politically correct”…   But being from Mississippi, there is one food that I will never give up… FRIED CHICKEN   Now that we are fighting Type 2 Diabetes in our household, theContinue reading “Pan-Frying 101”

Some Like It Hot

Before you start to actually sauté your ingredients, you should preheat your pan for a few minutes.  Making sure that your pan is at the proper temperature before adding oil or ingredients. Meat…As far as cooking meat, heating the skillet before adding any oil or ingredients—such as chicken or pork chop—will mean that your meat willContinue reading “Some Like It Hot”

Silan Chicken

Silan,  also referred to as Israeli date honey, is a rich syrup made from dates. Silan has a dark chestnut color, darker than maple syrup, about the color of cola….a taste similar to molasses….and a texture that is as thick as molasses but more fluid than bee honey. You can find at local “kosher” markets, but even livingContinue reading “Silan Chicken”