Coffee? In a BBQ sauce? Yes!! Nothing brings out the full flavour of grilled meat like a little coffee in your BBQ sauce!
2 cups (500 mL) brewed coffee
1 cup (250 mL) fancy molasses
1/2 cup (125 mL) mango or peach chutney
1/2 cup (125 mL) apple cider vinegar
1/2 cup (125 mL) ketchup
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) salt
1 tsp (5 mL) chipotle hot sauce
Meanwhile, in saucepan combine coffee, molasses, chutney, vinegar, ketchup, Worcestershire sauce, salt and hot sauce; bring to boil. Reduce heat and simmer for about 15 minutes or until reduced to 3 cups (750 mL).
Barbecue season is upon us so get out there and use the grill! This versatile marinade turns into a sauce to enjoy with the steaks. The flavour of coke adds sweetness while it helps marinate the meat to produce a tender juicy steak.
1 can (355 mL) Coca-Cola
1/2 cup (125 mL) chili sauce
1/4 cup (50 mL) cider vinegar
2 tbsp (25 mL) molasses
2 tsp (10 mL) chili powder
4 striploin grilling steaks (about 2 lbs/1 kg)
Pinch salt and pepper
1 clove garlic, minced
2 tbsp (25 mL) chopped fresh parsley
In large shallow glass dish, whisk together coke, chili sauce, vinegar, molasses and chili powder. Add steaks and turn to coat. Cover and let marinate for at least 1 hour or for up to 4 hours.
Remove steaks to large plate from marinade and let excess drip off. Pour marinade into saucepan and add garlic. Bring to a boil and boil, stirring occasionally for about 12 minutes or until reduced to about 1 1/4 (300 mL) cups. Stir in parsley.
Meanwhile, place steaks on greased grill over medium high heat for about 5 minutes, turning once or until desired doneness. Serve with sauce.
Three Barrels Gravy Sauce (serves 4)
2 small onions quartered
1 carrot cut into four lengthways
2 stalks celery roughly chopped
5 sprigs fresh thyme
1 heaped tbs plain flour
70ml Three Barrels
3 sprigs fresh thyme
700ml chicken stock
This is a two stage recipe. Before roasting your chicken place the quartered onion, carrot and celery in the tray along with the fresh thyme and cook as required. When the cooking time has elapsed, remove your chicken from the oven and allow to rest for 20 minutes on a plate covered loosely in foil. Pour off some of the fat from the tray then add the flour, cook over a med heat for 1-2 minutes, add your Three Barrels brandy and then reduce by half, pour in the stock, bring to the boil and cook until the gravy thickens, at this stage add any of the resting juices from the chicken. Season with salt and pepper then pass through a sieve before serving.
Pour on top of the carved chicken and the usual roast trimmings of goose fat roasters, sprouts and my favourite pigs in blankets.
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The specific diet treatment tips we found helpful were:
* We kept a food diary to see which foods made him feel better or worse. Trigger foods seemed to be:
o Hot dogs, bacon, lunch meat anything with nitrites. I also kept from giving him too many foods with naturally occurring nitrites, though based on his diet diary these didn't seem to be a problem. But I didn't want to take any chances.
I always buy nitrite free meats at home, but initially I didn't think the limited exposure to nitrites my son got from school lunches and occasional restaurant meals would be significant. Was I ever wrong on that front. Cutting out the cafeteria lunches and nitrite cured food at restaurants made a significant improvement in my son's health.
o Birthday cake - we think it was the dye in the frostings that made him sick. The preservatives and high levels of sugar probably didn't help either.
o For some reason chocolate doughnuts really made him worse.
* My son seemed to have the least problems with MCS when his pH was within a normal range.
* I made most meals from scratch when possible. I bought a rotisserie to cook up organic meat ahead of time for him to take in his lunch to avoid the nitrites in processed lunch meat. I also bought a rice cooker to make up big batches of organic rice.
* I started making my son's lunch each day, packing it with whole, preservative and dye free foods from home instead of letting him eat at school. It is ironic that school lunches often consists of high fat, high sugar, nutrient poor processed foods laden with preservatives, considering the number of links that have been established between poor diet and behavior problems at school. One of the frequent meals at my son's school is corn dogs, a food loaded with fat, salt and nitrites.
Junk food is a derisive slang term for food that is of little nutritional value and often high in fat, sugar, salt, and calories.It is widely believed that the term was coined by Michael Jacobson, director of the Center for Science in the Public Interest, in 1972.
Lollies, soft drink, potato chips, hot chips, ice cream, and hamburgers, hot dogs and other kinds of take away food are called junk food.
For a healthy body and mind, learn nutritious dishes through these free video recipes brought to you by Gourmandia and Gourmetrecipe
Find buffalo wings to be too much work? Try these meatballs - all the flavour and all meat!!
1 pound ground chicken
½ small onion, grated
1 tablespoon garlic paste
½ cup cilantro, chopped
Salt and freshly ground black pepper
2 tablespoons butter
½ cup hot sauce
3 green onions
Preheat oven to 400ºF.
Combine the ground chicken with the onion, garlic and parsley; then season with salt and freshly ground black pepper. Divide into 16-20 meatballs.
Arrange the meatballs on a nonstick sheet pan and place in the oven to bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat.
Serve with a bleu cheese dip and veg sticks
Chicken and rice in one pot - easy, fast, tasty weeknight meal!
1 tablespoon olive oil
2¼ pounds chicken thighs, cut into 2" pieces
4 Anaheim or poblano chile peppers, chopped
1 small onion, chopped
1 tablespoon dried oregano, crushed
1 teaspoon sweet paprika
1 teaspoon salt
1 can (398 mL) tomato sauce
2 tomatos, chopped
1 can (1cup) pimientos, rinsed
Handfull stuffed green olives
2 tablespoons capers, rinsed
2 cups water
4 cups chicken stock
2½ cups rice
Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
Add tomato sauce, tomatoes, pimientos, olives, capers, water, and stock; bring to a boil. Stir in rice; return to a boil then reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes.
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---Weight Loss Wraps. Here is one easy slimming body wrap recipe for you to try at home today. You can make green clay wrap by heating in a pot about 2 glass of water, a cup of green clay, little salt and about 2 tablespoons of olive oil.
After cooking the mixture until it boils, let it cool and then apply gently all over your body. Wrap your body with bandage, wraps or plastic gently but little tightly. Remove the wraps after about 45 minutes to an hour and then take a cool shower. Dry your body gently and drink at least 2 to 3 glasses of water to promote detoxification.
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---At Home Body Wrap. Here is one easy slimming body wrap recipe for you to try at home today. You can make green clay wrap by heating in a pot about 2 glass of water, a cup of green clay, little salt and about 2 tablespoons of olive oil.
After cooking the mixture until it boils, let it cool and then apply gently all over your body. Wrap your body with bandage, wraps or plastic gently but little tightly.
Remove the wraps after about 45 minutes to an hour and then take a cool shower. Dry your body gently and drink at least 2 to 3 glasses of water to promote detoxification.
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*******www.freezerburns**** These Tyson Stuffed Mini Bread Bowls Chicken Bacon Club are brand new in your grocerapos;s freezer and I had high hopes for them. After all, the promise of a bread container that isnapos;t a greasy mess like a Hot Pocket or crumbly like a frozen biscuit. Can Tyson deliver? In terms of consistency: absolutely! But this product had a different issue that I didnapos;t anticipate. P.S. Holy long ingredient list! The Frozen Food Master reviews this Tyson Stuffed Mini Bread Bowls Chicken Bacon Club. He will tell you how these frozen products looks, smells, and tastes in this episode of Freezerburns. Read the Nutrition Facts and Ingredients of the Tyson Stuffed Mini Bread Bowls Chicken Bacon Club below: NUTRITION FACTS: Serving Size: 1 piece 77g Calories: 200 Calories from Fat 90 Total Fat: 10g Saturated Fat 5g Trans Fat 0g Cholesterol 20mg Sodium: 380mg Total Carbohydrate: 17g Dietary Fiber 3g Sugars: 3g Protein: 11g INGREDIENTS: DOUGH [Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, shortening (palm oil, natural butter flavor, beta carotene), isolated oat product, soybean oil, vital wheat gluten, non-fat dry milk, sugar, dough conditioner (guar gum, calcium carbonate, DATEM, wheat flour, ascorbic acid, enzymes), yeast, salt], FILLING ⟨Fully cooked diced grilled boneless, skinless chicken breast with rib meat [chicken breast meat with rib meat, water, seasoning (maltodextrin, salt, garlic powder, yeast extract, sugar, onion powder, chicken stock, paprika, spice, dextrose, flavors, disodium inosinate, disodium guanylate and molasses), contains 2% or less of modified food starch, salt, sodium phosphates], fully cooked bacon [cured with water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite. May contain smoke flavoring], cheese sauce [water, dehydrated creamer (sunflower oil, corn syrup solids, sodium caseinate, dipotassium phosphate, mono and diglycerides, soy lecithin), modified corn starch, dehydrated cheddar cheese seasoning [(pasteurized milk, cheese cultures, salt, enzymes), whey, salt and disodium phosphate], nonfat dry milk, whey (a milk derivative), maltodextrin, potassium chloride, dipotassium phosphate, lactic acid, dehydrated butter flavor [natural flavor, whey, salt, corn syrup solids, butter, guar gum, buttermilk, non-fat milk solids, (annatto and turmeric)], dehydrated cheese flavor [cheese (pasteurized milk, cultures, salt and enzymes), maltodextrin, whey, natural flavors, disodium phosphate, autolyzed yeast extract], dehydrated onion, dehydrated garlic, xanthan gum, smoke flavor (maltodextrin, natural smoke flavor), extractives of paprika and turmeric], cheddar cheese [pasteurized milk, cheese culture, salt, enzymes, annatto (vegetable color)], tomatoes (tomatoes, calcium chloride)⟩, FLOUR [Enriched wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], GLAZE [Water, casein (milk protein), sodium phosphate, soya lecithin, contains 2% or less of: carrageenan, spice and coloring]. CONTAINS milk, soy, wheat
*******www.freezerburns**** Iapos;m Chinese so I know Chinese Food. This Pagoda Express Spicy Garlic Chicken meal tries to be Chinese all the way down to their pseudo chinese takeout packaging but most everything is wrong with this meal. The term "White chicken meat" is very different than "white meat chicken"...
The Frozen Food Master reviews this Pagoda Express Spicy Garlic Chicken meal. He will tell you how these frozen products looks, smells, and tastes in this episode of Freezerburns.
Read the Nutrition Facts and Ingredients of the Pagoda Express Spicy Garlic Chicken meal below:
NUTRITION FACTS: Serving Size: 1 cup (198g) Calories: 210 Calories from Fat 20 Total Fat: 2g Saturated Fat 0g Trans Fat 0g Cholesterol 15mg Sodium: 850mg Potassium 150mg Total Carbohydrate: 39g Dietary Fiber 2g Sugars: 6g Protein: 8g
Ingredients: COOKED RICE: WATER, RICE. GARLIC SAUCE: WATER, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, SODIUM BENZOATE [PRESERVATIVE]), SUGAR, COOKING SAUTERNE WINE (SAUTERNE WINE, SALT), GINGER PUREE (GINGER, WATER, SALT, AND CITRIC ACID), GARLIC, VINEGAR (VINEGAR, WATER), CHILI GARLIC SAUCE (RED CHILI PEPPER, VINEGAR, SALT, GARLIC, XANTHAN GUM, GUAR GUM, NATURAL FLAVORS [CANOLA OIL, NATURAL FLAVORS]), MODIFIED FOOD STARCH, GREEN ONIONS, CONTAINS 2% OR LESS OF: CANOLA OIL, GRANULATED GARLIC, TOASTED SESAME OIL, XANTHAN GUM. VEGETABLE BLEND: CARROTS, PEPPERS, PEAS. COOKED WHITE CHICKEN STRIPS WITH GRILL MARKS: CHICKEN WHITE MEAT, WATER, MODIFIED FOOD STARCH, DEXTROSE, SALT, SODIUM PHOSPHATE. CONTAINS: WHEAT AND SOY.
FreezerBurns is a video frozen food review show on a mission to deliver you real in-depth frozen food reviews and to make frozen entrees even better with fresh ingredients. Gregory Ng is the Frozen Food Master and acts as frozen food chef, critic, and guinea pig.
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When cooked well, eggplant can be tender and sweet. There's no need to suffer a bitter or oily eggplant ever again. Fine Cooking expert Nicki Sizemore shows us a great technique for salting and roasting eggplant.
Perfect recipe for the cool fall and winter evenings. You can make up a pot on the weekend and send it as lunch all week.
½ lb. (250g) thick-cut bacon
1 medium yellow onion, diced
3 green onions, diced
2 celery ribs, diced
1 red bell pepper, diced
1 tsp (5 mL) fresh thyme
5 cups fresh or frozen corn kernels
½ tsp (2 mL) pure chipotle chile powder
2 cups (500 mL)half-and-half
2 cups (500 mL) low salt chicken broth
1 large russet potato, grated
Chop up the bacon and cook in a 5 or 6 quart Dutch oven or other heavy soup pot over medium-high heat until browned and crisp. With a slotted spoon, transfer the bacon to a paper-towel-lined bowl, and pour off all but 2 Tbsp of the rendered bacon fat.
Return the pot to medium-high heat and add the onion, the white half of the scallions, celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften. Add the corn and cook until softened. Mix in the chile powder and cook for 30 seconds.
Add the half-and-half and chicken broth and bring to a boil. Stir in the grated potato, lower heat to medium cover with a lid and continue cooking until the potato is cooked through, about 10 minutes. Season to taste with salt and garnish with the reserved bacon and scallions.
A twist on the traditional French Onion Soup - this time we ramp up the flavour with a good stout beer.
Serves 6 to 8
3 Tbsp (45 mL) butter
2 Tbsp (30 mL) olive oil
6 Lbs (3 Kg) yellow onions
4 cloves garlic
1 Tbsp (15 mL) dried thyme
1 Tbsp (15 mL) flour
2 x 300 mL bottles stout
4 cups (1L) low-sodium beef broth
4 cups (1L) low-sodium chicken broth
Salt and pepper to taste
2 Tbsp (30 mL) Vegemite / Marmite
1 small baguette
2 Oz.(55g) Gouda, shredded
2 Oz.(55g) Gruyère, shredded
2 Oz.(55g) Emmentaler, shredded
Thinly slice all of the onions...
Heat butter and olive oil in a large, dutch oven over low heat. Add the onions, and slowly cook until they are soft and a deep brown mahogany colour. This process will take at least an hour or more and you can't rush this process! Add the sliced garlic and the thyme, and continue to cook, about 10 more minutes.
Add the flour to the onions, and stir until well blended.
Add the beer, beef broth, and chicken broth, then bring to a boil. Reduce heat to a simmer, and cook for 30 to 45 minutes.
Meanwhile… heat the oven to 400°F. Slice the baguette into ½" slices and arrange on a baking sheet. Mix together the shredded cheeses, and cover each slice with some of the cheese. Bake in the oven until the cheese has melted and browned in spots.
Serve the soup topped with two cheese-covered baguette slices.