Archive for November, 2015

Zesty Chicken Enchilada Spaghetti

 

If you love traditional chicken spaghetti, but feel that it finds it way on your kitchen table just a little two often, then here is a recipe just for you. With this simple zesty chicken enchilada spaghetti recipe this Mexican cuisine twist on an old Italian favorite is sure to be a hit with your family. Also stop by and take a look at our Prime Pairings to find some delicious side dishes to pair with your favorite recipes.

 

Chicken Enchilada Spaghetti

 

Zesty Chicken Enchilada Spaghetti

Zesty Chicken Enchilada Spaghetti

 

 

Ingredients:

Half a pound of spaghetti
One Tbsp of olive oil
Half of a chopped onion
A quarter teaspoon of salt
A quarter teaspoon of pepper
Two minced cloves of garlic
One teaspoon of cumin
A half teaspoon of chili powder
A half teaspoon smoked paprika
Just a pinch of  some cayenne pepper
Two good sized cooked and shredded boneless and skinless chicken breasts
One ten ounce can red enchilada sauce
Three quarter cup of grated sharp cheddar
Some fresh cilantro

 

 

Directions:

First start cooking your pasta a large pot according to package directions. When it is cooked drain the pasta and set it aside.

After getting the pasta started add some oil to a large skillet set it over a medium heat. Then add your onion, salt and pepper and let the onions sweat, stirring occasionally, until they have softened. Should only take about five minutes. Now stir in the garlic, paprika, chili powder, cumin, and cayenne. Cook it for only a minute or so, making sure to stir constantly. You’ll want to cook it just enough until you can smell the garlic and your spices are nice and toasted.  Then add the enchilada sauce and chicken, mix it in well. Reduce your heat to low, then add the pasta to your skillet. Use some tongs to toss until pasta is coated with the sauce. Take your pan off of the heat and add some of the sharp cheddar and continue to toss until it is melted and mixed well. Garnish with cilantro before serving, if desired.

 

You may also like:

 

AllRecipes.com-Quick and Easy Green Chile Chicken Enchilada Casserole

Food.com-Chicken Enchilada Soup

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Posted by Laura - November 28, 2015 at 12:47 am

Categories: Grade A Poultry   Tags: , , , , , , , , , , , ,

Vegetarian Diet Good Or Bad?

Main reason I ask this is after answering another question similar to this on this site seems as though everybody seems to think meat is the only source of protein and iron and with out it you will die. I agree whole hearted that there are benefits to eating meat but in terms of quality of diet meat is one of the lowest forms of nutrition for human beings. For example upon eating cooked meat, when it enters the stomach it is meet by white blood cells as the body believes it is a foreign invader unlike plant material, protein intake has a massive affect of cancers ability to replicate but ONLY animal based proteins. This has been proven in both rats and mice (sources being dr bass and the book The China Study the biggest nutritional study of nutrition ever done ISBN 978-1-932100-66-2) in terms of human design the only aspect of our body designed for meat consumption is our K9 teeth our intestines are designed for plant based material. In that sense we are a hybrid, omnivore teeth and vegetarian insides. Meats a big Business it is highly promoted. the disadvantages of drinking cows milk (excluding the stupidity of drinking an animal so differents milk) are well documented but again its big money but that’s a different thing altogether i suppose. Anyway after than rant the point of the question is to try and figure out why all you 13 year old americans seem to think that meat is so important in your diet! (No offense meant by that) Who ever gives the best answer in terms of researched and makes their point well whether for or against will get best answer. Should be interesting 😀

The answer is they’re right, meat is important in any diet. The proteins in soy and beans and such arn’t filled with all the essential amino acids the body needs for healthy muscle, hair, skin, etc. If you have to be a vegetarian you should pick up a why isolate protein supplement.

To go on with meat being important so other benefits of meat to someone who is trying to grow is the importance of cholesteral in hormone production. The cholesteral we get from meats help produce hormoones which are absolutely needed for growth, wheather it getting taller or stronger.

Also fat from meats ARE in fact important to a healthy diet, though in moderation. It’s excepted that we should get 25-30% of our caloric intake from fat split between saturated fat (the meats in out diets and eggs) monosaturated (nuts, fish oil) and polysaturated (olive oil). So thats about 8-10 percent of calories from saturated fats you need to get from meats.

Sorry if I don’t include any sources, I’ve been doing research on healthy eating and weight trianing all my life and it would be a bother to find all my sources again. I don’t expect to get best answer but I do hope you don’t give of meats for good. Also in college I read a couple of articles that claim our habit of eating meat was what gave us the ability to evolve to our current state of intellect. Can’t know for sure though

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Posted by mark - November 27, 2015 at 12:09 am

Categories: Cooking Quality Meats   Tags: , , ,

What should I be looking for to determine the QUALITY of vitamins?

My husband & I have decided to add vitamins to our diet. He is in his 40’s me my 30’s. We have a very busy lifestyle, with 4 young children & we each work full-time with part-time jobs. We average 6 hrs of sleep.
I would like to think we eat "well" but we do not. All meals are ate at home. Our meat is all home grown & organic or wild.. (beef, pork, lamb, pheasant etc, venison) We eat lots of vegatables esp in the fall with 50% of our veggies being garden raised. (Not that we are health food nuts, but it is cheaper to raise your own if you have the means) Fruit is not ate very often in our home. (except by the kids) Canola oil is used in place of vegetable oil. I am overweight, my husband is a little but does more physically demanding work that I. We both have arthritis (me rhuematory, him osteo) We drink lots of water not much milk… I never drink milk. And sorry we will not be adding chicken or fish to our diets.

My question is how do you determine, by looking at a label, the difference in vitamins. How do I know what is easily and readily used by the body? I do not wish to try to balance vitamins myself by taking several. Can anyone suggest a good colon cleansing product as well? If you know of a good vitamin brand that is affordable please recommend. We are on a tight income so spending $100 per month is crazy to us.
I have heard One a Day’s are not that beneficial & the body does not utilize much of them…basically just flushing it down the toilet.

Ensure? gross…are you kidding me?
Thanks guy in the city, we are carnivores…LOL
Can’t stand the taste of olive oil, tried it.
We do drink V-8 occasionally. Bread is always whole wheat and usually homemade. Our pasta is not whole wheat tho.
Oh, believe me I KNOW we don’t get enuf sleep but there are not enuf hours in the day.

Hate to break it to you but Vitamins for most people do little to nothing. If your eating lots of veggies your getting a good portion of your vitamins there. If you can afford it the easiest thing to do is to switch to olive oil. Olive oil has a lot of anti-oxidants in it and it has good fats which help reduce your cholesterol level. You can buy big jars of it at a warehouse club. You are eating just red meat which in moderation is Okay. But too much read meat can lead to heart disease and other ailments. Are you getting any complex carbohydrates like whole wheat bread? The worst thing you can eat is probably white bread. it gets converted directly to sugar in the body. If you don’t use that sugar for energy then it goes directly to fat. You should really be eating some fruits and that does not include apple juice. There is basically no nutritional value in apple juice it is basically sugar water. The V-8 juice or juice fusion drinks are very good tasting. Since you guys are in your 30’s and 40’s 6 hours of sleep is not good at all. 6 Hours is normal for people in their mid to late 50’s to the later years. You should at least get 7-8 hours most nights.

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Posted by mark - November 21, 2015 at 9:36 pm

Categories: Quality Pork   Tags:

Why are Democrats always putting up road blocks to prevent homeland security?

The new Congress takes an old approach to homeland security.

Members of Congress head home this week with precious little to show for their months of grandstanding on the Hill. However, as the clock counted down to August recess, lawmakers were able to get one “signature” bill off to the president, an act purporting to implement the recommendations of the 9/11 Commission.

Those hoping the bill would provide a clear strategic direction for homeland-security policy will find this “signature” as inscrutable as that of a drunken doctor writing in haste. But the bill does clearly show, however, that the way Congress “does” homeland security has changed significantly under it new Democratic leadership.

That’s not to say that everything about the bill is wrong-headed. The so-called 9/11 bill includes several positives, embracing measures that homeland security experts have long advocated. Among these are provisions:

Lowering the minimum amount of security grants that Washington must give each state. Unlike most of the bill’s provisions, this one actually was recommended by the 9/11 Commission, which was rightfully concerned that homeland security grants were becoming little more than vehicles for pork-barrel spending projects. This reform will allow the Department of Homeland Security to focus more money on the highest homeland security priorities.

Requiring periodic strategic assessments similar to the Defense Department’s Quadrennial Defense Reviews. It makes sense to take time occasionally to review whether what’s being done is actually accomplishing anything useful.

Promoting reform and encouraging a modest expansion in the Visa Waiver Program. Efforts to increase opportunities for America’s friends and allies to visit the U.S. while making terrorist travel more difficult are long overdue.

Nor did the final bill include every bad idea incorporated in the original bills offered in the House and Senate. For example, bill conferees dropped a measure that would have expanded union rights over the Transportation Safety Administration. The erstwhile “union protection” provisions would have made it virtually impossible for TSA make timely changes in its passenger screening procedure in response to ever-evolving security threats.

Unfortunately, the bill does contain a good deal of junk. Some requirements will actually make America less safe, needlessly siphoning time, effort, and resources away from the kind of work that actually thwarts terrorists. Among the key strategic missteps are provisions that:

Increase spending based on criteria unrelated to actual security risks. Though they tightened up one state grant program, lawmakers wound up creating new grant programs, beefing up existing (and unfocused) grant programs, and injecting wasteful state minimums into more grant funding formulas. They also adopted a host of earmarks from congressional leadership. In the end, Congress could not resist buying a bigger barrel and stuffing it with even more pork.

Require ports and airlines to scan every container entering the United States. While this initiative “polls well,” most security experts find the idea preposterous. The scanning will produce so much data (and poor-quality data at that) that it will bog down rather than inform security operations. By the time anyone dockside will be able to review pictures of, say, a container of sneakers sent from China, odds are the shoes will have already been stocked, sold, and walking around the country for weeks.

One measure of how far the bill has missed its strategic mark is how found in how very few of its more than 700 pages of provisions pertains in any way to recommendations actually made by the 9/11 Commission. Inspecting every container of frozen fish, for example, was never suggested in the commission report.

How curious that the so-called 9/11 bill can come up with so many frothy original ideas, yet scrupulously avoid so many hard-nosed recommendations from the commission. For instance, whatever happened to the idea of further consolidating the jurisdiction of congressional committees over the Homeland Security Department. The new law studiously ignores this basic housekeeping reform so strenuously sought by the commission.

What Congress cobbled together shortly before recess was pretty much standard kitchen-sink legislation — a hodgepodge of measures styled mostly to please various stakeholders and deliver on campaign promises. Some are good, some bad, and some indifferent. This “new” way of doing homeland security looks an awful lot like the traditional way Congress legislates.

The contrast with how Congress approached homeland security shortly after 9/11 could not be more striking. In the wake of the attack, legislators purposefully created the Department of Homeland Security, passed the Patriot Act (which has actually helped stop terrorist attacks), and reformed the intelligence community. The post-9/11 congresses governed a nation at war.

Until this year.

This year, Congress slaps together a mediocre bill, bats it over to the president, and goes on vacation.

why are republicans constantly putting up roadblocks to prevent peace?

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Posted by mark - November 20, 2015 at 9:17 pm

Categories: Quality Pork   Tags:

Cooking BBQ Beef Ribs with Cumbraes Butcher Jerry Meneses

Join Cumbraes Jerry Meneses as he gives you cooking instructions for BBQ Beef Ribs.

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:4:2

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Posted by mark - November 14, 2015 at 6:56 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , ,

Beef Hindquarter Sirloin Primal Removal and Preparation

c 2010 Quality Meat Scotland

Duration : 0:3:0

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Posted by mark - November 13, 2015 at 6:43 pm

Categories: Cooking Quality Meats   Tags: , ,

Steak- What do you Recommend And Why?

Can anyone explain to me the quality, taste, cost etc. of different types of steak? I don’t really know anything about meat quality, but I want to get the highest quality steak (for a reasonable price) for my dad’s birthday. I’m looking at Omaha Steaks and I just realized I have no idea what to look for! What would you recommend and why? Also, what would be the most impressive?

My dad loves to cook and barbecue, but he’s cheap so I’m ordering him expensive marinated meat– so no restaurant recommendations please! 🙂

I want to know about:

1) Filet Mignon
2) Prime Rib
3) Sirloin
4) T-bone
5) Strip Steak
6) Rib-eye

If he likes his steaks well-done, you may want to stick with the Rib-eye; it has a higher fat content therefore will retain more moisture and flavor. If he is eating his steak at a medium or more rare doneness then I would recommend the Filet Mignon or Porterhouse (most expensive, readily available cuts). I personally think Porterhouse has more flavor and a good combination of meat with the bone-in and you get a piece of Filet Mignon on one side of the bone and a Strip Steak on the other side of the bone ( I save the super tender Filet side to eat last). So obviously, a more economical but still yummy steak is a Strip Steak. Rib-eye, T-bone and Sirloin are OK and just a note on Prime Rib; cooking time would be a good bit longer (larger cut of meat) and is generally served with a very pink center (rare to med rare) if that is a concern for his meat-eating preferences

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Posted by mark - November 9, 2015 at 4:01 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , ,

Maxwell Silvermans Worcester The Hanover Theatre

Maxwell-Silverman’s Toolhouse. Dine in an authentic 100-year-old toolhouse factory restored in an elegant atmosphere. We feature the finest American cuisine with a wide variety of seafood, pasta, prime rib, steaks, veal and daily features. Private rooms available.

Club Maxine’s offers the ultimate in elegance for private and commercial functions. We specialize in fine gourmet cuisine, served in an intimate and private setting. Let Club Maxine’s host your next special occasion, including brunches, weddings, bridal and baby showers and business functions up to 250. » Take a tour

Duration : 0:1:36

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Posted by mark - November 5, 2015 at 2:19 pm

Categories: Prime Veal   Tags: , , , , ,

Cast Iron Cooking Equipment – Discover Its Benefits

You don’t have to be a lover of the outdoors to appreciate the beauty of castiron cooking equipment. You do have to love the idea that your oven is strong, durable and high quality. If you are serious about the outdoors then you should investigate the variety of fantastic castiron cooking equipment that can be bought. Anyone who likes to go camping will definitely be enthusiastic about a cast iron double burner propane stove. You can cook virtually anything on this stove ranging from water for your coffee to steak for your dinner. It is a really economical way to cook and only needs so little to power it. So if you keen on the great outdoors this is an essentiial.

For those who love to cook outside or on camping trips then the Dutch oven is the perfect choice. Wherever you are, if its outside, then Dutch oven can be used to cook a whole variety of delicious meals. You don’t have to be limited to just grilled meats you can really achieve quite a spread including meatloaf, turkey, corn bread and even pineapple upside down cake, the list is endless, and the results are great. The beauty of cooking on a Dutch oven is that it is simple and fast and is ideally suited to cooking for many.

There are two very good reasons why cast iron cooking equipment works so well. First of all it is durable and made of the best quality material, therefore its not likely to break easily, if ever. Secondly, the results achieved from cooking food on cast iron equipment are amazing. Though the stove takes time to reach the required temperature,but once it has it stays at that heat so all your food is cooked evenly. Because the Dutch oven retains its maximum temperature you can use it to keep any prepared food for later, for example when preparing in advance for a dinner party or if you need to keep food warm for any member of the household who is working late and you want them to enjoy a hot meal without it being overcooked.

The Dutch Oven and the castiron double burner propane stoves are just two types of cast iron cooking equipment. There are lots to choose from. One piece of equipment you can use both indoors and outside is the cast iron reversible griddle. As its name suggests you can use both sides. One side is smooth and the other side is rigded. You can use it by placing it directly onto the oven burners. It really is worthwile to consider making the cast iron reversible griddle part of your cast iron cooking equipment.

Abhishek Agarwal
http://www.articlesbase.com/cooking-tips-articles/cast-iron-cooking-equipment-discover-its-benefits-708689.html

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Posted by mark - November 3, 2015 at 1:13 pm

Categories: Cooking Quality Meats   Tags:

How do i roast a prime silverside beef joint its 0.980kg?

Never done a roast before! I’m doing slimming world so bought and thought i would roast it and make salads out of it for the next couple of red days on the diet plan. How do i roast it? My oven is the crappest, slowest oven in the world.
Do i have to do anything to it, like marinate it or something

Silverside is normally boiled or done in a slow cooker, it is one of the toughest cuts of beef.
My suggestion would be:
Place your silverside in pan or slowcooker
2 tsps mustard
1/2 cup vinegar
2 tbsp sugar
2 bay leaves
1 onion peeled and halved
Cover with water
Simmer slowly until cooked (should be floating)
Approx 2 hours, if roasted could turn out leathery.

I would substitute the sugar for sweetex or similar

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Posted by mark - November 2, 2015 at 12:48 pm

Categories: Prime Beef   Tags: