Ann B. Davis, who played Alice on The Brady Bunch, passed away today, June 1, 2014, at 88 years old. Did you know she grew up in Erie, PA?
Alice did the cooking in the Bradys’ household. She made simple, All-American dinners and published hers and cast member’s recipes in a cookbook “Alice’s Brady Bunch Cookbook” in 1994. Meatloaf, fried chicken, homemade macaroni and cheese …The recipes are quick and easy, positively timeless!
Remember the pork chops and applesauce episode? Click and watch!
Here is the recipe!
Ann B. Davis’ Pork Chops and Applesauce
1/2 cup unsalted butter
2 tbsp. olive oil
8 pork chops
Salt to taste
2 tsp. black pepper
2/3 cup dry Vermouth
1/4 cup fresh lemon juice
1/4 tbsp. finely grated lemon zest
Flavor chops with spices.
Combine vermouth, lemon juice, butter and oil in saucepan.
Grate lemon peel as garnish.
Serve over applesauce.
Give Tiger a bath…and don’t play ball on the house.
Be sure to brown the chops and cook only until cooked through. (Pork chops can easily be overcooked and turn into hockey pucks)
Meat thermometer temp for pork 160 degrees!
Coffee causes cancer. Milk causes cancer. Microwave popcorn causes cancer. Pop causes cancer. Processed meats cause cancer.
We hear these health news alerts and we try to be more cognizant about what we put in our mouths. We grill our meat instead of frying it and eat more fruits and veggies. Now we hear that grilling meat causes cancer? What? I thought grilling was healthy?!
This topic is extremely controversial, even among accredited researchers!
The one conclusion they agree upon is that cooking fleshy meat at high temperatures changes its DNA and the created “heterocyclic aromatic compounds” (HCAs) have been shown to be carcinogenic. The compounds have proven to be cancer causing in animal testing.
Another dangerous side effect caused by grilling meats is the creation of polycyclic aromatic hydrocarbons or (PAHs). These carcinogenic gasses are created from fat drippings that burn on the grill. The smoke created is absorbed by the food and we consume it.
Both end products caused cancer in animals experimentally. So the question remains, How much would we need to consume to produce the same results? Nobody really knows.
Shannon Riskey, RN, MSN, at Pittsburgh’s Hillman Cancer Center tells her patients, “Everything that enters our bodies, or we put on our skin, has the potential to ‘mix up’ our DNA, which then causes cells to regenerate in an abnormal way. Basically, how cancer occurs.”
So yes, in a way everything does have the potential to cause cancer. Shannon explained that “moderation is key” and “who wouldn’t want to eat grilled meats?” Love her, it’s so true!
Dr. Jamie Uribarri, Mt. Sinai New York nephrologist and heterocyclic aromatic compounds (HCAs)research leader , tells me the dangers don’t merely lie in grilling, but in cooking meats at high temperatures. His research highlights advanced glycation end products and the link between heating meats and chronic disease.
I had to ask him the question, “Is it the amount of meat people are eating or the cooking process?” Nobody really knows! I’m not shocked!
What do scientists know?
1. Marinate the meat!
Studies show that marinating and rubbing the meat in wine, olive oil, vinegar, lemon juice or rosemary can lower its pH and lower the risk of and HCA and PAH development.
2. Eat antioxidant rich fruits and veggies!
Researchers believe that eating foods rich in antioxidants may offset the dangers of grilling carcinogens.
3. Cover the grill with aluminum foil to avoid charring the meat or scrape off the char before eating. Isn’t that the most delicious part?
4. Pre-cook meat so that it is not exposed to high heat for extended periods of time. Boiled burger, anyone?
Another option is to grill on lower heat for a longer period of time.
5. Avoid grilling processed meats. Higher levels of carcinogens were found in hotdogs and sausage.
Everything in moderation! That includes grilled meats! Remember, the dangerous levels of HCAs and PAHs are possibly, maybe, could be, might be too small to make a difference. So don’t go nuts just in case!
It is hard to get back into the swing of life after a long holiday weekend! Do you have leftover hamburgers, pulled beef or pork, or maybe some grilled chicken or shrimp?
I have a quick, easy dinner recipe for you!! Dinner in less than one hour!
Cookout Leftovers Taco Soup
2-3 cups of leftover beef, pork, shrimp
1 35 oz. can whole, crushed, or chopped tomatoes
1 15.5 oz. can black beans
1 16 oz. bag frozen corn
4 cups water
1/4 cup taco seasoning (Note: you can sub chili powder if you are out of taco seasoning!)
Salt and pepper to taste
Optional: If you have an onion and/or a pepper you can chop and throw them in. Not necessary!
Shred, chop or dice your leftover meat or fish.
Add all ingredients to a stock pot on medium heat and stir.
Cook until hot!
Serve with a dollop of sour cream and shredded cheese. Maybe even some leftover tortilla chips!!
I am always looking for healthy, delicious, easy snacks for my family! Lots of chia seeds, kale, Greek yogurt, sweet potatoes…Anything that is really healthy and tastes great! We are not into the hold-your-nose-and-drink bitter green juices!!
Here is a great healthy snack recipe! Definitely not a chewy gooey, rich chocolate chip cookie recipe. Kid and mommy approved! Packed with chia seeds, fiber and a bonus, they are gluten free!
Super Chocolate Chip Snack Cookies
Recipe makes 24
1-1/2 cups oat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup sugar
1/3 cup chocolate chips
2 tbsp. chia seeds
1/4 cup Greek yogurt
1/2 cup Almond milk
Preheat oven to 375 degrees.
Mix all dry ingredients, except chocolate chips, in a mixing bowl.
Add Greek yogurt and mix well.
Add Almond milk little by little and mix thoroughly with each addition until a dough forms.
Stir in chocolate chips.
Scoop tablespoon-sized scoops onto a parchment paper lined cookie sheet.
Bake for 12 mins.turning cookie sheet at 6 mins. for even baking.
The boho chic Coachella style channels a modern Woodstock vibe with cutoff jean shorts, crop tops, floral and braided headbands. For those of you who don’t know, the Coachella Music and Art Festival is held annually in Indo, CA, and consists of two weekend-long concert line ups! Celebrities flock to the hip collision of music, art and food!!
Ok, What about the food? Well, I hope you aren’t thinking all hotdogs, hamburgers and funnel cake! Coachella food style is also chic, and like the fashion, trend-setting. “Foodie heaven” is the term used by the LA Times. The food vendors cover everything from vegan, kosher and gluten free to pop-up restaurant fare, fine dining and international staples.
The Coachella food trend we will see on hip and trendy dining menus are Arepas! Eaten daily in South American cuisine, arepas are a flat bread made with ground corn flour and are eaten as bread or stuffed with cheese, avocado, jelly or jam. The Coachella favorite? An arepa stuffed with mozzarella and grilled…a Venezuelan grilled cheese!
Arepas are already finding their place on high end restaurant menus in San Francisco, New Orleans and New York City! Bobby Flay likes his stuffed with octopus and lobster salad! Ok, let’s start simple.
Here is an arepa recipe adapted from Tyler Florence’s Food network recipe! I like this one because it is simple with only 4 ingredients and other than being lightly browned in a pan, the Arepas are baked!
Coachella Mozzarella Arepas
1-1/2 cups Arepa flour (Precooked corn flour found in Latin American grocery stores or sub white cornmeal)
1-1/2 cups warm water
1 tsp. olive oil
1 tbsp. olive oil, for pan when cooking
Preheat oven to 350 degrees.
Mix flour and salt in a mixing bowl.
Slowly add water and tsp. oil and mix until dough forms.
Cover and let rest for 5 minutes.
Remove dough and knead, make sure the surface and your hands are moist with water.
The dough should be moist and easily malleable, but not sticky.
Separate dough into 4 balls.
Form flat round cakes 3-4 inches in diameter and 3/4 inch thick.
Add oil to the pan on medium heat and lightly brown both sides.
Place Arepas on a foil lined cookie sheet and bake 15-20 minutes or “until they make a hollow sound when tapped.”
Slice in half or cut a slit in one side and stuff with mozzarella while hot!
B.C. (Before Children) this day meant big azz margaritas for all at Mad Mex!! Maybe a few tequila shots, too! A.D. (After Developing No Alcohol Tolerance) We still love to go out for this holiday, but on a Monday? Skinnygirl Margarita on the rocks at home for me, thank you.
If you are staying in too, because it is a Monday, I have a quick and easy Cinco de Mayo dinner for you!
Lately, I have been experimenting with spices. My perfect storm right now is cinnamon, with cayenne pepper and cumin.
Orange Pepper Grilled Shrimp Skewers
2 1/2 cups raw shrimp, thawed and peeled.
1 cup onion cubes
2 cups bell pepper cubes
2 cups orange slices
1 lime sliced or lime juice
1/4 cup chili powder
2 tbsp. cumin
1 tbsp. garlic salt
1 tbsp. cinnamon
1 tbsp. cayenne pepper
Heat your grill to medium heat.
Add peppers, onions, shrimp and oranges to the skewers in any pattern.
Sprinkle both sides with seasoning.
Add skewers to the grill.
Grill 5-8 minutes then flip.
Cook until shrimp are no longer transparent.
Serve with a squeeze of lime juice! Great idea, Angela!!
I grilled corn on the cob and steamed brown rice. This is so easy and delicious!
My grandma always has cookie sheets of hard bread in her oven. It’s just the way it is and always has been for as long as I can remember at my grandparents’ house. Empty the oven before use or, as grandma says, “Oh my God, Oh my God,” you might smell a little something burning!! Breadcrumbs are never on the grocery list.
Why do we buy breadcrumbs? If you are lucky, your store bought plain jane breadcrumbs contain less than 30 ingredients. 30??? Hmmmmm, basic bread contains flour, yeast, salt and sugar…ok that’s 4?
Mary Ann Esposito, creator and star of the best cooking show ever Ciao Italia ( I might be a superfan) posed this exact question on her blog and I had to ask her…what about Panko? See her blog and her response to me in the comments section…
Stale days old or frozen country bread.
Bake in 300 degree oven until hard and brittle.
Roll with a rolling pin.
In a recent New York Times article “Left with the Crumbs? Lucky You,” Melissa Clark discusses the importance of homemade breadcrumbs and her personal method! She uses a food processor to make very fine breadcrumbs. Do the breadcrumbs change the taste of the food? You bet!
For starters, Throw your bread ends in a cloth on your counter or on a cookie sheet in your oven. Have a few ends? Bake them and have fresh breadcrumbs on hand! Experiment with different types of bread at different stages.
Experiment with flavors. Add dried oregano, thyme, basil, garlic powder.
Bread some chicken and taste test!
My favorite tasting breadcrumbs are made from slices of fresh bread baked until hard, and then ground. You lose the stale taste that we have become accustomed to with the preservatives added to processed breadcrumbs. They are more crisp and fresh!
I realize daily how much I have learned from my grandma, and I am so grateful for the time I spent with her throughout my childhood. I wish we lived closer so my kids could have even more of her influence.