What NOT to say at the table!

I was chuckling over a glass of wine about all the things we say, with good intentions, when we are conversing over a meal.

We all have various diets and food preferences. With that, has anyone experienced someone who feels the need to tell them how many chemicals and toxins are in their favorite dish just as they put the fork to their mouth?  Have we been the one guilty of doing that? Shame, shame...  It's probably not the time or the place to say that. If there's real concern, lovingly tell them in private at another time.

If we are dieting, which most people seem to be, do we count the calories of every morsel that's consumed and announce it to the entire party.  Example: 'I'd order dessert, but taking into account that cheesecake has 35grams of fat and 550 calories, I can't justify it... just saying..' Why thank you, joy sucker!! Like we didn't know cheesecake was a splurge food!!!! Go have a rice cake on me and pretend it's delicious !!!!

On that note, there are certain people you never want to disclose you are on a diet to. They become your personal calorie counters!! 'Do you think that's a low point choice?' 'Here, have this , it's a 100 calorie snack' 'How's the diet going?' 'You are going to have to walk 10 miles to burn those fries off'.
Thank you, thank you, thank you... Is your name, Jillian Michaels? If so, I don't recall hiring you!!

Never discuss a cleanse over a meal. Never. Don't do it!! The gym, yes, dinner, no!!

I appreciate the health value of a vegetarian lifestyle. I truly wish I didn't like my beef, chicken, and pork , but I absolutely love it.  My beef, pardon the pun, is when some vegetarians feel it necessary to make a comment like the following while looking down at a grilled piece of prime rib, 'That's disgusting. How can you eat something that had a mother?' Ouch, ouch, ouch. That's not okay!!!!  Maybe at a different time, kindly ask your beef eating friend to refrain from the meat because it makes you nauseous.  Thankfully, that's only happened to me a few times.

Do not calculate the food cost of a meal aloud while eating out. Yes, we know you could probably have fed 30 children in the third world on what was spent on dinner, but do NOT announce it to the entire table!! My husband, who is the Food Cost King, can scan a table and within minutes tell you the cost per person!! Thankfully, he's gotten more mellow with age!! I love you, David!

Lastly, unless you are going to see Food, Inc., don't discuss it over a meal. Not good.  While I enjoyed the documentary and have taken to heart many points from it, not everyone appreciates reviewing it while trying to enjoy their food at the moment. No need to recap the film. Keep it light and fun!

Appreciate the differences without highlighting the negatives!!! Enjoy the meal without guilt or judgment.
                                                               Chardonnay vs. Colon.
                                                          Which one makes you smile?

Cilantro & Lime Chicken Burritos

 

My son, Ben is a huge fan of Chipotle Mexican Grill. I went there with him last summer and was shocked at the cost (8.00) for a single burrito!!  Yes, I am very cheap, especially when I know I could make 8 for about 12.00!!  With that said, this blog is about how to make an awesome cilantro and lime chicken burrito! 

 

Ingredients:

3 boneless chicken breasts

1 green pepper

1 red pepper

1 sweet onion

2 c. Basmati rice

1  bunch of cilantro

1/2 c. Lime juice

1 can of black beans

1 can of sweet corn

Low fat Cheddar Cheese

Sour Cream

8 floured whole wheat or white tortillas

 

I use my cast iron fry pan for this recipe. I preheat it on medium heat for 10 minutes. I

spray it with canola oil and place the salt and peppered breasts into the pan.

The seasoned cast iron pan releases natural oils to the chicken. I cook them for about 6 minutes on each side. I take them out of the skillet and replace them with the sliced peppers and onion.

When the veggies are almost done, add the chicken back to the pan. This allows the chicken to absorb the flavor of them.

Turn down the heat to low and start the rice.  Rice is extremely easy to make. Take 3 cups of water , 2 cups of rice and 2 tbsp. of butter and place in a medium sized pot.

 

 

Stir and turn on high heat. Once it comes to a boil, turn to low heat and cover with a tight lid. Here's the key, let it cook for 15 minutes without checking on it!!

While you wait for the rice, take the chicken and slice into thin strips.  Chop the cilantro and measure out the lime juice.

After the rice cooks, remove from heat and let stand for ten minutes. When you remove the lid, take a fork and fluff it up. Add the chopped cilantro and lime juice.

Warm the tortillas in the microwave for 30 seconds. Take out and fill with the chicken ,veggies, corn and beans. You can top with sour cream and shredded cheddar cheese as well.

                                 Wrap and cut in half. You can serve with warm tortilla chips.

 

This is a Weight Watcher point - friendly meal if you omit the sour cream. I use the 100 calorie whole wheat tortillas, 6 Snyder reduced fat tortilla chips,2 tbsp. of rice, 2 tbsp. corn and beans, 2 tbsp. of peppers and onions, low fat cheddar cheese, and this meal is 6-8 points.

Salsa is another condiment that can be served with these with no added points!!!   I love the fact it can be made in just two pans!!! Easy clean up, too! It's also a great meal for leftovers.

Pulled Pork Sandwiches & Cole Slaw

 

 

 

This winter seems to be going on forever !  Winter = hearty dishes ! This is a meal you can start before work or the night before. While I am not a crockpot fan, I do like to use it for making pulled pork. Set it and forget it!

 

I start off my making the barbeque sauce.

 

Barbeque sauce is very easy to make. There are so many varieties, but my favorite is sweet and tangy. You can modify this according to your personal taste. If you like it sweeter, add more sugar. If you like it with more tang, add more vinegar. If you want more kick , add more cayenne. Don't be afraid to taste it as you go. You should always taste your food before serving regardless.

 

1\4 c. molasses

1 c. brown sugar

1\2 c. white vinegar

1\2 c. ketchup

1\4 c. mustard

1 teaspoon cumin

1 teaspoon cayenne pepper

1 teaspoon red pepper flakes

1 tbsp. paprika

 

Mix it all together and set aside.

 

Using a three pound pork roast, one chopped sweet onion and the barbeque sauce, place it in the crockpot.

Turn on high and let cook for 6 hours.  While the pork is getting acquainted with all the flavors, start the slaw!!

One of my true loves is homemade cole slaw. Cheap and simple! I like my slaw sweet and tangy, too!!

 

1 c. Mayo

1\2 c. Vinegar

1\2 c. Sugar

1 tbsp. Black pepper

1\3 small red cabbage

1\2 small green cabbage

1 Carrot

 

Blend mayo, sugar, vinegar, and pepper . Set aside.

Slice cabbage paper thin. A sharp knife or a food processor will achieve this.

 

Shred the carrot with a grater. Layer the cabbage and carrots in a bowl. The ratios should be like this:

Pour the liquid mixture over the top and stir thoroughly. This should lightly dress the cabbage and carrots. It shouldn't 'drench' them. Moisture from the vegetables will release during the refrigeration process.

cover and refrigerate until the pork is ready.

 

Serve on a fresh bun either as a full or open faced sandwich. Tons of flavor!! The slaw takes on a purple tinge because of the cabbage. It adds much color to the dish along with the shredded carrots.

Even our rabbit, Reggie, scored!! He had all the veggie scraps!!!

I hope you enjoy this sweet and tangy dish!!  Stay warm my fellow Mainers!!