Breakfast --- Lunch --- or maybe Dinner

The To Go For Sandwich

1-1/2       cups rice vinegar
1/2          cup granulated sugar
1-1/2      tablespoons Sriracha
1/2          teaspoon kosher salt
1            cup carrot ribbons (shaved with a peeler from 1 medium carrot)
1           cup daikon ribbons (shaved with a peeler from 1 small peeled daikon)
8           thick-cut slices of bacon (about 1 pound )
1/4       cup light brown sugar
2          tablespoons soy sauce
2          tablespoons Shaoxing rice wine
1-1/2    teaspoons Chinese five-spice powder
1/2      teaspoon garlic powder
1/4      teaspoon pepper
5         ounces liver pâté, preferably duck
4         8-inch soft baguette rolls, split and toasted
8         thin cucumber spears
2          jalapeños, seeded and julienned
8        cilantro sprigs
1/4     cup mayonnaise
1        tablespoon extra-virgin olive oil
4        large eggs

1 .  In a medium saucepan, stir the vinegar, granulated sugar, Sriracha and salt over high heat until the sugar is dissolved. Add the carrot and daikon ribbons and let cool to room temperature. 

2 .  Preheat the oven to 400°. On a rack set over a rimmed baking sheet, sprinkle the bacon slices with the brown sugar. In a small saucepan, cook the soy sauce, rice wine, 1 teaspoon of the five-spice powder, 1/4 teaspoon of the garlic powder and the pepper over high heat, stirring, for 1 minute. Drizzle the mixture over the bacon. Bake just until cooked through, about 15 minutes. Sprinkle the bacon with the remaining 1/2 teaspoon of five-spice powder and 1/4 teaspoon of garlic powder and bake until browned and crisp, about 5 minutes. 

3.  Spread the pâté on the bottom halves 
of the toasted rolls and top with the bacon, cucumber, carrot and daikon pickles, jalapeños and cilantro. Spread some of the mayonnaise on each roll top.Heat the olive oil in a large nonstick skillet. Crack the eggs into the skillet and cook sunny side up until the whites are set and the yolks are runny, 2 to 3 minutes. Place a fried egg on each sandwich and serve.
Heart Healthy

Steak Fajitas with Charred-Tomato Hot Sauce

Skillet-charred tomatoes, garlic, onion and jalapeno are blended with smoky dried chiles to create a spicy, vibrant sauce for steak fajitas or maybe   steak with a salad . Either way , it's deliciously good .

2    tablespoons canola oil
1    pound flank steak
2    teaspoons smoked paprika
Kosher salt
Freshly ground black pepper
2    poblano chiles
2    small onions, cut into wedges
2    dried guajillo or New Mexico chiles, stemmed and chopped
1    tomato, halved
2    garlic cloves
1    small jalapeño
1    tablespoon fresh lime juice
Warm flour tortillas, cilantro sprigs, avocado wedges and lime wedges, for serving

1 .  Preheat the broiler and position the rack 6 inches from the heat. Set a rack over a baking sheet.

2 .  In a large cast-iron skillet, heat 1 tablespoon of the canola oil. Rub the steak all over with the smoked paprika and season with salt and pepper. Cook the steak over moderately high heat until browned on both sides, about 2 minutes. Transfer the steak to one side of the rack on the baking sheet.

3 .  In a medium bowl, combine the poblanos with three-fourths of the onion wedges and the remaining 1 tablespoon of canola oil, season with salt and pepper and toss to coat. Arrange the vegetables next to the steak. Broil the steak and vegetables for 12 to 15 minutes, until the steak is medium-rare and the vegetables are golden and softened. Transfer the steak to a work surface and let rest for 5 minutes. Peel, stem and seed the poblanos, then thinly slice them.

4 .   Meanwhile, in the cast-iron skillet, toast the dried chiles over moderate heat until fragrant and softened, about 2 minutes; scrape the chiles and seeds into a blender. Add the tomato, garlic, jalapeño and the remaining onion wedges to the skillet and cook over moderate heat, turning occasionally, until the vegetables are nicely charred all over, about 10 minutes. Transfer the vegetables to the blender, add the lime juice and puree until smooth. Season the hot sauce with salt and pepper.
Thinly slice the steak and serve with the salsa, onion wedges, poblanos, tortillas, cilantro, avocado and lime.

TIP:

The hot sauce can be refrigerated for 3 days.
Heart healthy

Grilled Fish and "Chips"

This is a nod to the nostalgia of our childhood TV dinner. But the difference here is fresh fish and our special tartar sauce, easily created from ingredients you likely have in the fridge.
 Serves 4

1-1/2           pounds fingerling potatoes, sliced lengthwise
1                teaspoon fresh lemon juiceAbout 2      tablespoons olive oil, divided
2                tablespoons capers, chopped
1                teaspoon finely shredded lemon zest
1/3            cup mayonnaise
4               striped bass fillets with skin (about 2 lbs. total), halved and skin scored
1              teaspoon kosher salt, divided
1              tablespoon chopped flat-leaf parsley
Lemon wedges

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). Set a cooling rack over half of cooking grate. In a small bowl, mix potatoes and 1 tbsp. oil. Spread potatoes on rack and grill until browned, turning occasionally, about 10 minutes.

2. While potatoes cook, make sauce and cook fish. For sauce, in a small bowl, mix capers, lemon juice, zest, and mayonnaise. Set aside.

3. Rub fish on both sides with remaining 1 tbsp. oil and sprinkle with 1/2 tsp. salt. Using a wad of oiled paper towels and tongs, oil clear portion of cooking grate. Lay fish on grate and cook, turning once, until grill marks appear and fish is opaque, about 5 minutes total.

4. Transfer potatoes and fish to a platter. Sprinkle potatoes with remaining 1/2 tsp. salt and the parsley. Serve with caper mayonnaise and lemon wedges for fish.
Heart Healthy 

Fish Tacos with Tomatillo-Jalapeño Salsa

SALSA :
4              medium tomatillos—husked, rinsed and quartered
1/2           cup lightly packed cilantro
2              small jalapeños, chopped
1-1/2       tablespoons fresh lime juice
1             teaspoon vegetable oil
Kosher salt

TACOS:
2            tablespoons fresh lemon juice
1            tablespoon extra-virgin olive oil
1            tablespoon minced cilantro
1            small garlic clove, minced
1           pound skinless halibut fillet, about 3/4 inch thick
Kosher salt
Warm corn tortillas, chopped avocado and sliced red onion and cucumber, for serving

MAKE THE SALSA :
 In a blender, combine all of the ingredients except the salt and puree until nearly smooth. Season with salt and transfer to a small bowl.
MAKE THE TACOS :
Heat a grill pan. In a large baking dish, whisk the lemon juice with the olive oil, cilantro and garlic. Add the fish and turn to coat. Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes. Transfer the fish to a platter and flake into large pieces with a fork. Serve in warm corn tortillas with the salsa, avocado, red onion and cucumber.
TIP:
The salsa can be refrigerated for 3 days.
SUGGESTED PAIRING
Pair with a crisp, hoppy American pale ale.
Heart Healthy

Quick & Easy Chicken and Potato Packs

60 minutes  prep time     60 minutes   total time      6  ingredients     4  servings

1         bag (20 ounce) refrigerated cooked new potato wedges
6        boneless skinless chicken thighs (about 20 ounce), cut in half
1-1/4      cups low-fat or regular ranch dressing
4         slices precooked bacon, chopped 
1/4     cup chopped green onions (4 medium)
1/2      teaspoon coarse ground black pepper

1.     Heat gas or charcoal grill. Cut four 18x12-inch sheets of Reynolds Wrap® Heavy Duty Foil; spray foil with cooking spray.

2.     For each packet, place about 1 cup potato wedges and 3 thigh halves onto center of foil sheet. Drizzle with scant 1/3 cup dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion.

3.     When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender.

4.      Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper.

TIPS :
Look for precooked bacon in the meat or deli department of the supermarket.
Using reduced-fat ranch dressing in place of the regular ranch dressing will reduce the fat per serving by about 13 grams and the calories by about 115.
To bake packets, place on large cookie sheet; bake at 400°F using times above as a guide.

Heart Healthy

Maxy Sez : Maxy Sez :How to Prevent Type 2 Diabetes Complications

By Everyday Health Editors

You probably fear the dangerous and even life-threatening complications of type 2 diabetes — but by being vigilant with your blood-sugar control you can prevent them.

Your type 2 diabetes puts you at an increased risk of a range of serious health problems, including heart attack, high blood pressure, stroke, vision loss, dental problems, and foot problems. By keeping your diabetes in check — most importantly, keeping your blood sugar at a healthy level through diet, exercise, and medication — you can prevent many of these serious complications. You can also help avoid these dangers by learning to recognize a problem and what to do about it if it develops.

The most common complications of type 2 diabetes include:
Heart disease is the top cause of death in people with diabetes. Heart attack symptoms may appear suddenly or be subtle, with only mild pain and discomfort. If you experience the heart attack warning signs, call 911 immediately.
Stroke.
 As with a heart attack, immediate treatment can be the difference between life and death. Call 911 immediately if you experience any of the stroke warning signs.
Nerve damage, or diabetic neuropathy, due to uncontrolled high blood sugar is another potential consequence for those with type 2 diabetes. Diabetes can also make it more difficult for your body to fight infections, causing skin problems.
Kidney disease. 
Type 2 diabetes increases your risk of kidney disease, or diabetic nephropathy, a condition in which the blood vessels in your kidneys are damaged to the point that they cannot filter out waste properly. If left untreated, dialysis (a treatment to filter out waste products from the blood) or even a kidney transplant may be necessary.
Eye problems. People with type 2 diabetes are at risk of several eye conditions, including diabetic retinopathy (which affects the blood vessels in the eye), glaucoma, and cataracts. If left untreated, these conditions can cause vision loss.

Hypoglycemia and hyperglycemia.Hypoglycemia (low blood sugar) and hyperglycemia (high blood sugar) are the two most common, yet threatening, diabetes-related complications, which is why checking your blood sugar regularly (as indicated by your doctor) is crucial to diabetes management.
Avoid Complications of Type 2 Diabetes

The key to preventing many of these type 2 diabetes complications is to maintain good blood sugar control. To do this, eat right, exercise, monitor your blood sugar as recommended by your doctor, don't  smoke, and commit to making small, healthy choices every day.

Always report any unusual signs or symptoms to your doctor and other members of your care team. Together, you can work to prevent these diabetes-related health complications.

Ultimate grilled chicken thighs

These are super tasty thighs. The method is a bit fussy but the results are worth the extra effort. They got a big thumbs up at my house.

Total Time: 3 hr 20 min
Prep: 15 min
Inactive: 2 hr
Cook: 1 hr 5 min .. serves 6

Ingredients

Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on,
about 10 ounces each


The Ultimate Barbecue Sauce:

1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Directions:

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.  Enjoy!!