Wednesday, August 16, 2017

Hot Italian Sausage and Tomato Pasta

 Time : 20 Minutes             Make 4 servings

1     pound dry fettuccine 
3    tablespoons olive oil
 1   medium red onion,
 sliced 1 clove garlic, 
smashed 4 hot Italian sausages, casings removed
 1    pint red or yellow cherry tomatoes 
2    tablespoons red wine vinegar
 3/4    teaspoon kosher salt 
1/4     teaspoon black pepper
 1/2    cup fresh basil leaves
, torn 1 cup arugula, 
torn 1/4 cup freshly grated Parmesan

Cook the fettuccine according to the package directions. Drain and set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until the onion softens, 2 to 3 minutes. Add the sausage and cook about 5 minutes, using a wooden spoon to crumble it. Add the tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt, and pepper. Add the cooked fettuccine, basil, and arugula and toss gently to combine. Serve in bowls and top with the Parmesan.

Tip: Vegetarians can omit the sausage. Try adding 3/4 cup Feta cheese to the pasta and greens.
Heart healthy

Tuesday, August 15, 2017

Sausage & Herb -Stuffed Peppers

 4 servings (serving size: 1 stuffed pepper)

3/4     cup water
 1/2     cup uncooked couscous
 2     (4-ounce) links spicy turkey Italian sausage 
1/8     teaspoon kosher salt, divided
 1/4     teaspoon freshly ground black pepper
 1/2     cup crumbled garlic-and-herb goat cheese, divided
 4     small red bell peppers (about 1-1/2 pounds)
 2     tablespoons sliced fresh basil

 1 .  Bring 3/4 cup water to a boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

2 .   While couscous stands, remove casings from sausage. Cook sausage in a medium nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Remove from heat. Stir in couscous, 1/4 teaspoon salt, and pepper. Stir in 6 tablespoons cheese.

 3  .  Cut tops off bell peppers; reserve tops. Discard seeds and membranes. Sprinkle remaining 1/4 teaspoon salt evenly inside peppers. Divide sausage mixture evenly among peppers. Replace tops of peppers. Place stuffed peppers in a 5-quart round electric slow cooker. Cover and cook on LOW for 4 hours or until peppers are tender.

 4 .  Top peppers evenly with remaining 2 tablespoons cheese and, if desired, sprinkle evenly with basil.

Heart healthy

Sunday, August 13, 2017

Chopped Salad with Quick-Pickled Vegetables

Total Time       50 Minutes           Serves : 6

1/4     cup white balsamic vinegar
 1/4    cup unseasoned rice vinegar
 3      celery ribs, finely dice
 2       medium carrots,
 finely diced 1 large red bell pepper
, finely diced 1 large yellow bell pepper,
 finely diced 1 large peach, 
cut into 1/4-inch dice 1 medium cucumber—peeled, seeded and cut into 1/4-inch
 dice 1 cup finely chopped frisée
 1     cup coarsely chopped arugula
 1     cup thinly sliced napa cabbage
 3     tablespoons extra-virgin olive oil 
Salt and freshly ground black pepper
 3    ounces fresh goat cheese,
 crumbled 1/2 cup slivered toasted almonds 
1     large hard-cooked egg, sliced into 6 rounds
 Smoked paprika, for sprinkling

 1    ..Preheat the oven to 350°. In a saucepan, combine the 2 vinegars and bring to a boil. Put the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables. Let stand until cool. Stir in the peppers and refrigerate until cold, 20 minutes.

 2  ..  Drain off all but 2 tablespoons of the vinegar from the vegetables; reserve it for another use. Add the peach, cucumber, frisée, arugula and cabbage to the bowl. Drizzle the salad with the olive oil, season with salt and pepper and toss. Add the goat cheese and almonds and toss gently. Top the salad with the egg slices, sprinkle with smoked paprika and serve.
Heart healthy

Saturday, August 12, 2017

BLT Chicken Burgers & Eastern Chicken Burgers

                                                             Blt Chicken Burgeers
 Topped with crispy bacon, juicy tomatoes, and lettuce, this burger is a twist on one of your favorite sandwiches. Sharp cheddar, parmesan, and garlic give the ground chicken patties some extra flavor.
Poultry burgers have a reputation for being dry and bland, but jazzed up with sharp cheddar, parmesan, and garlic—and then topped with crisp bacon, juicy tomatoes, and lettuce—they're boldness in a bun.

1 pound ground chicken, 
preferably a mixture of 1/2 white and 1/2 dark meat 
1/2 cup shredded sharp cheddar cheese 
1/3 cup grated parmesan cheese 
1 teaspoon minced garlic 
1/2 teaspoon kosher salt
 1/2 teaspoon freshly ground black pepper 
1/3 cup mayonnaise 1/4 cup finely chopped fresh basil 
1 tablespoon each fresh lemon juice and finely shredded lemon zest 4 onion kaiser rolls, split
 8 strips bacon (about 8 oz.), cooked until crisp 
1 large tomato, thinly sliced 
4 leaves romaine lettuce
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Nutritional Information  

 1 .  Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

 2  Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.


                                 Eastern Chicken Burgers
Pomegranate molasses is a special addition to these burgers—you simply brush it on right after the burgers are done cooking and get so much more flavor.

2     teaspoons extra-virgin olive oil
1    large onion, finely chopped
1    teaspoon ground cinnamon
1    teaspoon ground coriander
1/4    teaspoon red pepper flakes
1-1/2    teaspoons kosher salt
Freshly ground black pepper
2      cloves garlic, minced
1/4    cup chopped flat-leaf parsley
1    pound ground lean chicken
1/4    cup plain yogurt
3    tablespoons pomegranate molasses, for brushing
Fixings:
4    whole wheat buns, toasted
1    tomato, thinly sliced
1    English cucumber, thinly sliced
1    small red onion, sliced
Lettuce

2.  Heat the olive oil in a skillet, add the onion, cinnamon, coriander, pepper flakes, and season with salt and pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with salt and pepper. Shape into 4 1/2-inch thick patties.

2 .  Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.
Heart Healthy

Sunday, August 6, 2017

Fruit Salad with Avocado

Prep Time   15 Minutes          Chill Time   1 Hour
Makes 6 cups (serving size: 1 cup salad)

Salad makes a wonderful side dish to a light  lunch or dinner without being too  filling -Fish -barbecue -sandwiches  ETC:
Be sure to come back for more .

1     (24-oz.) jar refrigerated orange and grapefruit sections, rinsed, drained, and patted dry 
1    (24-oz.) jar refrigerated tropical mixed fruit in light syrup, rinsed, drained, and patted dry
 2    cups cubed fresh cantaloupe 
1    medium-size ripe avocado, halved and cut into chunks 
1/4    cup chopped fresh mint 2 tablespoons lime juice Garnishes: light sour cream, crushed pistachios

1       Toss together first 6 ingredients. Cover and chill 1 hour. Garnish, if desired.
Heart haelthy

 2        I  used Del Monte Sun Fresh Citrus Salad and Del Monte Sun Fresh Tropical Mixed Fruit in Light Syrup With Passion Fruit Juice.
Heart healthy

Friday, August 4, 2017

Shrimp Boil Pasta

Time        45 minutes          Serves 6

Two summertime staples—pasta salads and shrimp boils—combine in this fun family-style meal. The tangy sauce, flavored with scallions, Old Bay seasoning, lemon, and thyme, is truly delicious. When making a pasta dish, one simple trick will take the recipe from good to great. The key to making great tasting pasta is in the cooking water. Add about two tablespoons of kosher salt to a large stockpot of water before boiling, and then add the pasta. Salted water flavors the pasta internally as it absorbs liquid and swells. Many times a recipe will instruct you to reserve some of the cooking water, adding it later to the sauce. This flavorful dish could be described as a Low Country Boil with pasta. Complete with smoked sausage, fresh corn kernels, and Old Bay Seasoning, you can have 

1      pound uncooked gemelli or casarecce pasta
 16   ounces smoked sausage, cut into 1/2-inch-thick slices 
2      cups chicken broth
 2     cups fresh corn kernels (about 3 ears)
 2     pounds raw peeled and deveined large shrimp
 2- 1/2     teaspoons Old Bay seasoning
 1     bunch scallions, sliced (about 1 cup)
 2     tablespoons fresh lemon juice (from 1 lemon) 
1     tablespoon fresh thyme leaves

1 .  Cook pasta in salted water according to package directions. Drain and transfer to a large serving bowl; cover to keep warm.

2.  While pasta cooks, cook sausage in a Dutch oven over medium-high, stirring occasionally, until browned, about 5 minutes. Drain and discard pan drippings. Stir in broth and corn. Bring to a boil; reduce heatto medium-low, and simmer until corn is tender-crisp, about 5 minutes.

 3       Add shrimp and Old Bay to sausage mixture; stir to combine. Cover and cook until shrimp are done, 2 to 4 minutes. Remove from heat, and stir in scallions and lemon juice.

Step 4        Add shrimp mixture to pasta; toss gently to combine. Sprinkle with thyme.
Heart Healthy


Tuesday, August 1, 2017

mmApple-Brined Turkey

Tired  of chicken , try this trukey recipe . Youre family will ask for more 
"Brining introduces flavor that penetrates to the bone"  "And, because brining adds moisture, the turkey can handle high heat."  
 TIME: 3 HOURS  45 MINUTES  SERVINGS: 8     TIME(OTHER): PLUS 25 HOUR BRINING AND DRYING

BRINE :
3    cups apple juice
1    green apple, quartered
1/2    navel orange
2       tablespoons coriander seeds
2       tablespoons fennel seeds
4       tarragon sprigs

1    medium bunch of thyme2    garlic cloves, crushed
2    tablespoons Old Bay seasoning
8    sage leaves
1    tablespoon whole allspice berries
2    whole cloves
1    tablespoon whole black peppercorns
2    cups light brown sugar
1    cup kosher salt
One 15-pound turkey, legs and breast separated (see  TIP)
HERB BUTTER
6    sticks unsalted butter (1 1/2 pounds), at room temperature
3    tablespoons chopped thyme
3     tablespoons chopped parsley
2     tablespoons chopped chives
2    tablespoons chopped sage
Salt
Freshly ground pepper

BRINE THE TURKEY
1.  In a pot, combine all of the ingredients except the turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add 12 cups of cold water. Let stand until cool. Add the turkey and refrigerate for 12 hours.

BRINE THE TURKEY
2.  Set a rack over a rimmed baking sheet. Remove the turkey from the brine and transfer it to the prepared rack; pat the turkey dry with paper towels and refrigerate it uncovered for 12 hours.

MAKE THE HERB BUTTER
3.  In a medium bowl, blend all of the ingredients except the salt and pepper.
Preheat the oven to 400°. Roast the turkey for about 2 hours, basting every 15 minutes with the melted herb butter and tenting the breast with foil after 30 minutes, until an instant-read thermometer registers 165° in the thickest part of the breast and 180° in the inner thigh. Let rest for 30 minutes. Carve and serve.

TIP:
Ask your butcher to separate the legs from the turkey.

SUGGESTED PAIRING

Spiced Pinot Noir: 2011 DeLoach Russian Riiver Valley
Heart healthy

Friday, July 28, 2017

Tomato Salad with Basil Chimichurri and Ricotta

 For a simple and elegant way to serve your summer farmers' market tomatoes, this speedy salad is perfect. Dressed in a basil chimichurri and speckled with creamy dollops of ricotta cheese, this show-stopping side is perfect for effortless entertaining.

1-1/2      cups fresh basil packed
 1           cup extra-virgin olive oil
 divided  3/4 cup fresh parsley
 pack  1/2 cup fresh cilantro 
 pack  1 tablespoon red wine vinegar 2 teaspoon kosher salt
 divided   1 small shallot
 peeled 1 garlic clove
 peeled 1 medium lime,
juiced 2 pounds heirloom tomatoes,
cut into wedges 
 1/2cup ricotto cheese

1 .  To make the chimichurri, combine basil, ¾ cup olive oil, parsley, cilantro, vinegar, 1 tsp. salt, shallot, garlic, and lime juice in the bowl of a food processor; process until smooth and uniform, about 1 minute.

2 .   Arrange tomato wedges on a serving platter and drizzle with the remaining ¼ cup olive oil and 1 teaspoon salt. Top with spoonfuls of ricotta cheese and drizzle with chimichurri. Serve immediately.
Heart healthy
Howdy friends and readers :
I do so hope you have missed me  , I am back just as sassy as ever to bring you great tasting dishes.
I will bring you up to date on the reason I was  away three months , there was circumstances beyond my control .
Lets get back to good eating ...HUH!!!

Wednesday, May 10, 2017

Charmoula with Salmon

This roasted garlic charmoula—a classic North African marinade and sauce packed with fresh herbs and spices—is excellent with a rich fish, such as arctic char or salmon.

3 unpeeled garlic cloves
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup flat-leaf parsley leaves
1/4 cup cilantro leaves
2 tablespoons chopped green olives
1 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Kosher salt
Four 5-ounce, skin-on arctic char or salmon fillets
Pepper

1 .  In a small skillet, toast the garlic over moderate heat, stirring occasionally, until the skins blacken, 7 to 8 minutes. Let cool slightly; discard the skins.

2 .  In a food processor, puree 1/3 cup of the oil, the garlic, parsley, cilantro, olives, lemon juice, cumin and paprika until smooth. Transfer the charmoula to a bowl and season with salt.

3 .  In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Season the fish with salt and pepper and place it skin side down in the skillet. Cook the fish over moderately high heat until the skin is golden, about 3 minutes. Flip the fish and cook just until it flakes easily, 2 to 3 minutes. Drain briefly on paper towels. Serve the fish with the charmoula.

TIP:
The charmoula can be refrigerated for 2 days.
SUGGESTED PAIRING :
Citrusy New Zealand Sauvignon Blanc .
Heart healthy

Sunday, May 7, 2017

Good old classic beef stroganoff

Classic beef stroganoff is cooked with an amazing creamy mushroom sauce and served over egg noodles. And it all comes together in under 30 minutes! I forgot how much we liked this dish. We totally enjoyed it.



Ingredients:

  • 1 lb. wide egg noodles
  • 4 Tbsp. (1/4 cup) butter, divided
  • 1.5 lbs. thinly-sliced steak (I used top sirloin, but just about any will work)
  • salt and pepper
  • 1 white or yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 lb. sliced mushrooms (I used a mix of button and baby bella mushrooms)
  • 1/2 cup dry white wine (or you can substitute in more beef broth)
  • 1.5 cups beef broth
  • 1 Tbsp. Worcestershire sauce
  • 3 Tbsp. flour
  • 1/2 cup plain Greek yogurt or light sour cream
  • (optional garnish) chopped fresh parsley

  • Directions:

    *Cook egg noodles al dente in boiling, salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.)
    *Meanwhile, as your pasta water is coming to a boil, melt 2
    tablespoons butter in a large saute pan over medium-high heat.
    *Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear.
    *Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.
    (If your pan is not big enough to fit all of the steak in a single layer, then add just 1 tablespoon of butter to the pan and cook half of the steak. Then repeat with a second batch.)
    *Return pan to heat and add the remaining 2 tablespoons butter. Once it has melted, add the onions and saute for about 3 minutes.
    *Add garlic and mushrooms, and stir to combine. Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft.
    *Add the white wine, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
    *Meanwhile, in a separate bowl, whisk together the beef broth, worcestershire sauce and flour until smooth.
    *Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally.
    *Then stir in the Greek yogurt (or sour cream) until combined, and then stir the cooked steak back in.
    *Season with additional salt and pepper if needed.
    *Serve over the egg noodles, garnished with parsley if desired.
    Dig in!

    Friday, May 5, 2017

    First spring vegetables ------Vegetable Spring Soup

    Total time   1 hour  minutes
    Serves 4 (serving size: about 2 cups soup and about 1-1/2 teaspoons cheese)

    2 tablespoons olive oil
    2 medium carrots, diced (about 1 cup)
    1 large leek, trimmed and diced (about 2 cups)
    1 celery stalk, diced (about 2/3 cup)
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    2 garlic cloves, minced
    5 cups unsalted chicken stock
    1 pound very small red potatoes, quartered
    1 cup frozen green peas
    1 cup (1-1/2-inch) slices asparagus
    1 (15-ounce) can unsalted cannellini beans, rinsed and drained
    2 cups fresh baby spinach
    1 teaspoon fresh thyme
    1/4 cup torn fresh basil
    1/2 ounce Parmesan cheese, shaved

    Heat a large saucepan over medium heat. Add oil; swirl to coat. Add carrots, leek, and celery; cook 10 minutes, stirring occasionally. Add salt, pepper, and garlic; cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat to medium, and simmer 15  minutes or until potatoes start to soften.

    Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil; cook 10 minutes. Ladle soup into bowls; top evenly with cheese.
    Heart healthy

    Tuesday, May 2, 2017

    Creamy Tuna Noodle Cazuela

    Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna casserole, making it more elegant but keeping it as simple and quick as the original.
    TOTAL TIME: 40 MINUTES       SERVINGS: 4 SERVINGS OR 
     4 INDIVIDUAL GRATINS

    12 ounces farfalle pasta
    4 tablespoons unsalted butter
    1 medium onion, finely chopped
    2 tablespoons all-purpose flour
    3 cups whole milk or half-and-half
    1-1/2 cups frozen baby peas
    3/4 cup piquillo peppers, sliced (6 ounces)
    1/2 cup freshly grated Parmigiano-Reggiano cheese
    1           6-ounce can or jar solid white tuna in oil, drained and flaked
    Salt
    Freshly ground pepper
    1/2 cup panko (Japanese bread crumbs)

    1 .  Preheat the oven to 450*. Cook the farfalle pasta in a large pot of boiling salted water until al dente. Drain.

    2 .  Meanwhile, in a large saucepan, melt 3 tablespoons of the butter. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and bring to a boil. Cook the sauce over moderate heat, stirring occasionally, until thickened, about 3 minutes.

    3 .  Add the farfalle pasta, frozen baby peas, sliced piquillo peppers, Parmigiano cheese and tuna and season with salt and pepper. Transfer the mixture to a large baking dish, a <em>cazuela</em> (casserole dish) or 4 individual gratin dishes.

    4 .  In a small skillet, melt the remaining 1 tablespoon of butter. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Sprinkle the panko over the casserole and bake for 10 minutes (5 minutes for individual gratins), or until bubbling. Serve right away.
    SUGGESTED PAIRING
    Crisp, medium-bodied Languedoc white.

    Heart Healthy

    Thursday, April 27, 2017

    Coffee Cake Pound Cake

    TOTAL TIME       3 hours, 35 minutes               Makes 12 serving
    This year, resolve to think beyond a ho-hum box of chocolates for a hostess gift. Instead, pass on this sweet treat, which marries two Southern specialties, coffee cake and pound cake, to create one buttery, best-of-both-worlds dessert.

    PECAN STREUSEL:
    1/2 cup firmly packed brown sugar
    1/2 cup all-purpose flour
    1 teaspoon ground cinnamon
    1/4 cup butter
    3/4 cup chopped pecans

    POUND CAKE BATTER:
    1 cup finely chopped pecans
    1 cup butter, softened
    2-1/2 cups granulated sugar
    6 large eggs
    3 cups all-baking soda
    1 (8-oz.) conpurpose flour
    1/4 teaspoon tainer sour cream
    2 teaspoons vanilla extract
    1/4 cup firmly packed brown sugar
    1-1/2 teaspoons ground cinnamon

    Prepare Pecan Streusel: Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans.

    Prepare Pound Cake Batter: Preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Cool 20 minutes. Reduce oven temperature to 325°.

    Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

    Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.


    Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with Pecan Streusel.

    Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
    Heart healthy

    Sunday, April 23, 2017

    Maxy sez :When is the Best Time to Test Your Blood Glucose


    By Amy TenderichAmy Tenderich was diagnosed with type 1 diabetes in May of 2003. She is the founder and editor-in-chief of Diabetes Mine and co-authored the book Know Your Numbers, Outlive Your Diabetes. You will frequently find her speaking at diabetes, health, and social media events across the country.
    The best times to check your blood glucose (BG) actually depend on your reasons for checking. If you are checking in order to choose your insulin doses, then the best times are:

    1. At wake time in the morning
    2. Before and after each meal
    3. At bedtime

    If you do not need the information immediately to set insulin doses but are checking for more “general purposes”—like to evaluate changes or improvement in your overall BG control—then checking at the same times each day is most helpful. This helps you identify trends, like if you are consistently high every day in the late afternoon. Of course, you’ll only see these trends if you keep track of your test results.

    It’s important to use the little log book that comes with your meter to keep track of your numbers and look over them periodically. The data is not just for your doctor. It's for you. 

    As a rule of thumb, just before a meal and then three or four hours afterward provides a useful timeframe for seeing the effects of that meal. Similarly, testing before and just after exercise will tell you the effects of that particular activity.

    If you routinely test before and after meals, before and after exercise, and before and after sleeping, you'll have great results to review yourself or with your doctor. These numbers will give you a good sense of what might be pushing your blood glucose up or down.  
    Some people believe that if they get their A1c blood test done regularly, there’s no need for daily glucose testing.
    Wrong.
    It is true that the hemoglobin A1c (or simply A1c for short) is considered the “gold standard” of blood glucose measurement. It’s conducted in a laboratory and measures your average blood glucose levels for the past three months. This test is used as the main measure of your glucose management. (The recommended goal is a level of less than seven percent.)

    The big picture

    The A1c looks at the big picture, i.e. “What effect are my blood glucose levels having on my chance of future diabetes complications?” BUT, if your A1c turns out to be high, this test doesn’t provide a clue as to what you can do about it. A high A1c result tells you that you need to change something, but only your individual daily glucose results can provide the real clues about specific actions or strategies you might need to take. That’s why frequent home glucose testing matters!

    Meeting your target A1c

    What if you meet the A1c target (7.0 or below), while your before- and after-meal blood glucose numbers have been “off”? What does this mean?

    Remember that the A1c is an average number. In other words, it's a point that reflects the “middle” of all your glucose values over the past three months. So you could have a “perfect” A1c result of 6.5 that might actually reflect the mid-point between several weeks of severe highs and lows. Not good.

    If, however, your A1c met your target and you did not have frequent low blood glucose values, then all of your levels during the previous three months were okay. They were okay even if they were occasionally off-target. There will always be fluctuations, which is why the A1c is the perfect complement to daily testing.

    In a nutshell: All of the existing clinical research tells us that your A1c is the vital indicator of your future health. Your glucose meter is a vital indicator of how you’re doing on a daily basis, leading up to your A1c.

    Stay tune Amy Tenderich will share more tips with us .

    Wednesday, April 19, 2017

    Southern Fried Chicken

    This fried chicken  is a no-fail, no-fuss version of classic fried chicken with a perfectly crunchy seasoned crust (the trick is the cornstarch) and juicy meat.

    TOTAL TIME: 45 MINUTES      SERVINGS: 4

    6                   large eggs
    Kosher salt
    3                  cups all-purpose flour
    1/2              cup cornstarch
    1-1/2          tablespoons garlic powder
    1                   teaspoon paprika
    1                   teaspoon crushed red pepper
    Freshly ground black pepper
    1                  3-1/2-pound chicken, cut into 8 pieces
    Vegetable oil, for frying

    1 .  In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.

    2 .  Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.

    3 .  In a large cast-iron skillet, heat 3/4 inch of oil to 360 /176*;. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the  bone registers 165 /176*;, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.

    PAIRING
    There are myriad opinions for fried chicken: Champagne, Pinot Noir, even Lambrusco. Try the minerally NV Christian Etienne Champagne Brut.

    Heart healthy

    Tuesday, April 18, 2017

    Aunt Jeannie Happy Birthday

    Hope your special day brings you 
    all that your Heart Desires 
    Here's Wishing 
    A day full of
    Pleasant Suprises .
    Happpy Birthday Aunt Jeannie 

    Jonny , Sha , Jenny , Man Carano 
    Chris . Sheryl  , Bubba Landrieau

    Friday, April 14, 2017

    Aunt Jeannie ----------we are wishing you a very Happy Easter

    Happy Easter  to Aunt Jeannie and her family .
    Man says to tell uncle Brian  not to eat too many eggs  , they will make him have musical fruit .

    To you from the Cubs with love .
    Jonny , Sha , Jenny , Man Carano
    Chris , Sheryl , Bubba Landieau 

    Wednesday, April 12, 2017

    Apple Fritters

    Makes 3 dozen
    Eat these apple fritters hot with all the powdered sugar you can stand.

    3     cups all-purpose flour
    1/2     teaspoon salt
    2     teaspoons baking powder
    1/2     cup sugar
    1     large egg
    1     cup milk
    1/4     cup butter or margarine, melted
    2     teaspoons grated orange rind
    1/4     cup fresh orange juice
    2     cups diced cooking apple
    1     teaspoon vanilla extract
    Vegetable oil
    Sifted powdered sugar

    1 .  Combine first 4 ingredients; make a well in center of mixture.
    2 .  Combine egg, milk, and butter, stirring well; stir in orange rind and next 3 ingredients. Add to flour mixture, stirring just until dry ingredients are moistened.
    3 .  Pour oil to a depth of 2 inches into a large Dutch oven; heat to 350°. Drop batter by rounded tablespoonfuls into hot oil; fry fritters in batches 1 1/2 minutes on each side or until golden brown. Drain fritters well on paper towels, and cool slightly. Sprinkle with sifted powdered sugar.
    Heart healthy

    Tuesday, April 11, 2017

    Salmon Croquettes

    By pairing this superfast recipe with a light salad, you can impress the family and still have time to enjoy the meal.

    TOTAL TIME      45  minutes
    4 servings (serving size: 2 croquettes and 1 tablespoon sauce)

    1/4    cup organic canola mayonnaise (such as Spectrum), divided
    4    teaspoons fresh lemon juice, divided
    2-1/2    teaspoons Dijon mustard, divided
    1/4    cup finely chopped green onions
    2    tablespoons minced red bell pepper
    1/2    teaspoon garlic powder
    1/4    teaspoon salt
    1/8    teaspoon ground red pepper
    2    (6-ounce) packages skinless, boneless pink salmon
    1    large egg, lightly beaten
    1    cup panko (Japanese breadcrumbs)
    1    tablespoon canola oil
    1    tablespoon chopped fresh parsley
    1    teaspoon finely chopped capers
    1/2    teaspoon minced garlic
    1/8   teaspoon salt

    1 .  Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
    2 .  Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
    3 .  Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
    Heart healthy

    Monday, April 10, 2017

    Russia threatens 'real war' with US in Syria as Boris Johnson calls for increased sanctions

    Business Insider         ADAM BIENKOV       April 10th 2017 
    LONDON — Russia has warned of a "real war" with the US if they attempt to issue them with an ultimatum over their support for Syrian president Bashar al-Assad.

    British foreign secretary Boris Johnson will on Monday call for Western powers to impose sanctions on Russia if it fails to cut ties with Assad following his chemical weapons attack on his own civilians.

    However, the Russian embassy in London warned of a "real war" if the US and its allies impose any such ultimatum.

    Any such threat by the G7 nations "brings us to real war" they warned, before questioning the leadership of US secretary of state Rex Tillerson and Johnson.

    In a joint statement, Russian, Iranian and Assad-supporting forces said that the US attack on Syrian airbase last week had crossed a "red line" and warned that any further attacks would be responded to with force.
    "What America waged in an aggression on Syria is a crossing of red lines," the statement said.

    "From now on we will respond with force to any aggressor or any breach of red lines from whoever it is and America knows our ability to respond well."
    Johnson was due to begin a visit to Moscow today. However, the foreign secretary cancelled the trip following a telephone conversation with Tillerson.

    The decision led to condemnation and mockery both at home and abroad.

    Johnson had shown a "fundamental misunderstanding or lack of knowledge of the events in Syria, Russia's efforts to settle that crisis and the general objectives of diplomacy", the Russian foreign ministry said.

    "The decision to call off Johnson's visit to Moscow confirms once again doubts in the presence of added value in speaking to the UK, which does not have its own position on the majority of present-day issues, nor does it have real influence on the course of international affairs, as it remains 'in the shadow' of its strategic partners. We do not feel that we need dialogue with London any more than it does."

    Labour shadow chancellor John McDonnell insisted on Sunday that Johnson should have gone ahead with the visit, while Liberal Democrat leader Tim Farron said he had been left looking like a "poodle" of the US.

    Former Scottish first minister Alex Salmond said the decision had left Johnson looking "daft."

    "The idea the Foreign Secretary can't be trusted because he might pursue his own line or have an independent thought or crossover what the Americans are going to say just makes him look like some sort of mini-me to the United States of America," he told the Andrew Marr show.

    "That's not a position any Foreign Secretary would want to be in."

    Witchy sez:
    This is the point where we need someone in the White House that knows what the hell they are doing. We are going to end up in a war with Russia and N. Korea because of this A-hole's idea that everyone has to agree with us is not going to work.  We need someone that can actually speak to people in a calm way, not throw around warnings like he is doing. He is so programed to getting his own way.

    Trumps only interest is his ego. Literally NOTHING ELSE matters.
    His entire campaign and administration proves this beyond any doubt.

    Nuff sez

    One dish meal ---Pork Chops with Squash and Potatoes

    Total time   1 hour   50 minutes
    Serves 4 (serving size: 1 pork chop and about 1 cup vegetables)
    One sheet and dinner is done, thanks to  Pork Chops, squash and potatoes.

    4    (1-inch-thick) frenched pork loin chops
    1/2    cup fresh lemon juice
    4    tablespoons olive oil
    3    garlic cloves, minced
    3    tablespoons chopped fresh oregano
    1    teaspoon black pepper
    3    teaspoons kosher salt, divided
    2    medium yellow squash, sliced 1/2 inch thick
    1    large zucchini, sliced 1/2 inch thick
    1/2    pound small red potatoes, quartered

    1 .  Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2 1/2 teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.
    2 .  Preheat oven to 425°F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.
    3 .  Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.

    4 .   Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140°F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining 1/2 teaspoon salt, and serve with pork.
    Heart healthy

    Saturday, April 8, 2017

    Happy Birthday Jenny




    Dare to think , dare to try, dare to achieve.
    Follow your heart and you'll always succeed.
    Dare to dream big and make it come true.
    Face the world bravely in all that you do.
    You're unique and you're special,
    Always be you.
    Life isn't measured by how old you are,
    But by the footprints you leave in people's hearts.
    You're on a wonderful journey, I know you'll go far.





    Written for Jenny with much love


    Aunt Jeannie







    Thursday, April 6, 2017

    Chicken with Mushroom Sauce

     TOTAL TIME       50 minutes               4 servings 
    (serving size: 1 breast half and 1/3 cup sauce)
    Make an easy chicken dish topped with a savory mushroom sauce for a tasty meal that's ready in minutes.

    4    (6-ounce) skinless, boneless chicken breast halves
    2     teaspoons canola oil
    1/2    teaspoon salt, divided
    1/4    teaspoon freshly ground black pepper
    1/4    cup chopped shallots
    1    (8-ounce) package presliced mushrooms
    2     minced garlic cloves
    1/2    cup dry white wine
    1-1/2    teaspoons all-purpose flour
    3/4    cup fat-free, lower-sodium chicken broth
    2    tablespoons b 
    1    teaspoon minced fresh thyme

    1 .  Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
    2 .  Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
    3 .  Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.
     Heart healthy

    Monday, April 3, 2017

    Carrot Cake


    2           cups all-purpose flour
    2           teaspoons baking soda
    1/2       teaspoon salt
    2          teaspoons ground cinnamon
    3          large eggs
    2          cups sugar
    3/4      cup vegetable oil
    3/4      cup buttermilk
    2         teaspoons vanilla extract
    2         cups grated carrot
    1         (8-ounce) can crushed pineapple, drained
    1         (3-1/2-ounce) can flaked coconut
    1         cup chopped pecans or walnuts
    Buttermilk Glaze   (recipe below)
    Cream Cheese Frosting     (recipe below)

    Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
    Stir together first 4 ingredients.
    Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
    Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

                                               Buttermilk Glaze
    1                 cup sugar
    1-1/2         teaspoons baking soda
    1/2             cup buttermilk
    1/2             cup butter or margarine
    1                 tablespoon light corn syrup
    1                 teaspoon vanilla extract

    Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

                                               Cream Cheese Frosting 
    3/4            cup butter or margarine, softened
    1                (8-ounce) package cream cheese, softened
    1                (3-ounce) package cream cheese, softened
    3                 cups sifted powdered sugar
    1-1/2         teaspoons vanilla extract

    Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
    Heart healthy

    Sunday, April 2, 2017

    Maxy sez : Diabetes and Walking: Small Steps, Big Difference

    By Mikel Theobald Reviewed by Rosalyn Carson-DeWitt, MD
    Exercise is an important part of managing diabetes, and walking is one of the best options. It's easy to get started, and it can fit into any schedule.
    For people with type 2 diabetes, regular physical activity is especially important because of the huge impact it has on maintaining healthy blood sugar levels. “A 20- to 30-minute walk can help lower blood sugar for 24 hours,” says Tami Ross, RD, LD, a spokesperson for the American Association of Diabetes Educators. Not only can exercise make you feel better, but it can also help prevent many complications of diabetes. And you don't have to run five miles a day or lift heavy weights at the gym to benefit from it. Brisk walking — fast enough to break a light sweat and get your heart beating faster — on a regular basis can make a big difference in your overall health and how well you manage your diabetes.

    The Benefits of Walking

    Walking is easy, costs practically nothing (aside from a good pair of walking shoes), and can be done almost anywhere. When you have diabetes, the advantages of walking include:

    Improved blood sugar control
    Lower blood pressure
    Improved cholesterol — lower bad cholesterol and higher good cholesterol
    Fewer diabetes-related complications, such as heart disease and stroke
    Weight loss and weight maintenance
    Improved circulation and movement
    Stress relief, better sleep, and an overall feeling of well-being
    Walking Recommendations for Diabetes

    The current recommendation for exercise for people with diabetes is to aim for 30 minutes of moderate-to-vigorous aerobic exercise at least five days a week. Ross suggests thinking of exercise as a kind of “extended-release medicine.” That’s because 30 minutes of exercise can provide benefits for 24 hours — a good reason to not skip a day.

    If you're not used to exercise, even walking, you’ll need to start slowly and build up to the suggested 30 minutes. Aim for 10 minutes a day the first week and gradually add more time as your energy allows. Try to walk three to five minutes longer each week, until you reach the goal of at least 30 minutes five days a week. Keep in mind that your total walking time can be broken up to include a 10-minute walk to the grocery store, a 10-minute walk around the block, and 10 minutes of mowing the lawn. The key is to move consistently during each 10-minute time span.

    Gearing Up for Walking

    Taking steps to ensure foot health is essential to a walking routine because diabetes makes you more prone to foot infections. Be sure to buy walking shoes that fit properly. Choose shoes that are sturdy yet comfortable and that provide plenty of support. Consult a specialist at a walking or running shoe store and let him or her know that you have diabetes so that you can get recommendations on the best design and fit for you. A doctor who specializes in foot care (podiatrist) can also suggest good walking shoes.

    Next, consider these extras that can make walking more comfortable and more fun:

    Good socks. Choose proper-fitting socks that won't bunch up or move around in your shoe. Choose fabrics that wick away moisture from your feet to keep them from getting damp.
    A pedometer. This small, wearable device can help you track how many steps you take. Experts suggest that you build up to 10,000 steps a day — the equivalent of five miles. Don’t worry about reaching “five figures” right off the bat — even 4,000 to 5,000 steps a day can yield great health benefits, so pick a goal that’s right for you and build on it as your endurance increases.
    A walking buddy. Walking can be more fun if you do it with someone else. Plus, a walking buddy can help keep you motivated.
    Exercise log. Track your progress by keeping an exercise log book. Be sure to record your blood sugar levels before and after you walk so you can see how it affects your levels.
    Other Important Walking Tips

    Before you start any exercise routine, including walking, it’s important to talk to your doctor. Here are some other important tips to keep you healthy and safe:

    Schedule your walk 30 to 60 minutes after a meal.
    Check your blood sugar before you exercise. If it's under 100 milligrams/deciliter (mg/dL), have a snack before getting started and then wait until it’s above 100 mg/dL to start your walk. If it’s 250 mg/dL or higher, wait until it comes down to a normal range before you begin to exercise.
    Check your feet for blisters, bumps, cuts, sores, or redness before and after every walk. If you notice any problems with your feet, don't walk that day and call your doctor. You may want to try swimming or another form of exercise until your feet heal.
    Follow your doctor’s recommendations for keeping your toenails appropriately trimmed, so as not to injure yourself while walking.
    Stretch before you walk.
    Drink plenty of water before, during, and after your walk to stay hydrated.
    Bring glucose tablets or a snack or drink, such as hard candy, fruit juice, or regular soda, in case your blood sugar drops while you're walking.
    Wear a medical identification bracelet or necklace and carry personal identification with you.
    Walk in a safe place, away from traffic and with other people around. If the weather isn’t cooperating, take a walk at the mall.
    Walking is an easy way to help control your diabetes and get in shape. Make a plan, find a friend, and get moving!