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      01-22-2019, 12:03 PM   #133
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      01-22-2019, 10:53 PM   #134
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Tuscan style gnocchi with sun dried tomatoes, broccoli, and kale. Good stuff.
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      01-23-2019, 10:12 AM   #135
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so fam bam wanted chili so I make mine thick and hearty!! talk about protein! as always I take a bunch of pictures of the process

starting off with sautéing the onions and garlic in Bertolli Olive Oil


than sautéing with kielbasa


got the ground beef cooking next to it


than combining all the ingredients dark kidney beans, stewed and diced tomatoes, tomato paste and seasoning packets





now the wifey likes hers on top of white jasmine rice


any my boys like it Chili Fries style

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      01-23-2019, 10:18 AM   #136
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Quote:
Originally Posted by lsturbointeg View Post
so fam bam wanted chili so I make mine thick and hearty!! talk about protein! as always I take a bunch of pictures of the process

starting off with sautéing the onions and garlic in Bertolli Olive Oil


than sautéing with kielbasa


got the ground beef cooking next to it


than combining all the ingredients dark kidney beans, stewed and diced tomatoes, tomato paste and seasoning packets





now the wifey likes hers on top of white jasmine rice


any my boys like it Chili Fries style

That looks amazing!

Yesterday morning I had 2 eggs, half a smoked brat with spinach, green pepper and onions for breakfast. For lunch I had grilled shrimp, grilled chicken covered with "Confusion Sauce" (cream base and very spicy) with a side salad.
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      01-23-2019, 10:29 AM   #137
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Quote:
Originally Posted by lsturbointeg View Post
so fam bam wanted chili so I make mine thick and hearty!! talk about protein! as always I take a bunch of pictures of the process

sg packets
[img/img]
My doctor suggested I up my cholesterol medication after looking at those pictures....
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      01-23-2019, 01:12 PM   #138
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Today's lunch. 8 oz. Ney York strip and teriyaki chicken.
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      01-23-2019, 01:34 PM   #139
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Blackened Chicken!
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      01-23-2019, 02:18 PM   #140
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Quote:
Originally Posted by Real Dodger View Post
Blackened Chicken!
Blackened...is that basically a type of black pepper?
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      01-23-2019, 02:19 PM   #141
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Quote:
Originally Posted by Now_Rudi View Post
Today's lunch. 8 oz. Ney York strip and teriyaki chicken.
looks good Rudi but damn, I would need some rice with that!
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      01-23-2019, 02:29 PM   #142
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Quote:
Originally Posted by lsturbointeg View Post
looks good Rudi but damn, I would need some rice with that!
It came with rice (pilaf) and bread. I skipped on the bread and ate a little of the rice. I've still got to drop another 15 pounds.
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      01-23-2019, 02:42 PM   #143
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Quote:
Originally Posted by lsturbointeg View Post
Quote:
Originally Posted by Real Dodger View Post
Blackened Chicken!
Blackened...is that basically a type of black pepper?
No, blend of Cajun spices. Actually, a very healthy way to eat.
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      01-23-2019, 06:38 PM   #144
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Quote:
Originally Posted by Real Dodger View Post
No, blend of Cajun spices. Actually, a very healthy way to eat.
I'll have to try that. Can other seasonings be added or would it take away from the flavor?
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      01-23-2019, 06:51 PM   #145
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Quote:
Originally Posted by lsturbointeg View Post
Quote:
Originally Posted by Real Dodger View Post
No, blend of Cajun spices. Actually, a very healthy way to eat.
I'll have to try that. Can other seasonings be added or would it take away from the flavor?
I would stick with the blackening seasoning. It's very rich. Plus, you turn your cast iron skillet on to high heat, it really Sears in the flavor.
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      01-24-2019, 12:02 PM   #146
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Last night for Dinner... Loaded Tacos!



The key to my tacos: Seasoned to perfection lean Grass-Fed only Beef!
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      01-24-2019, 12:11 PM   #147
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Quote:
Originally Posted by Real Dodger View Post
I would stick with the blackening seasoning. It's very rich. Plus, you turn your cast iron skillet on to high heat, it really Sears in the flavor.
Kind of right. Cajun blackened proteins are more about the method than the spices. Cast iron skillet in oven on full blast for 20ish minutes. Dip your protein in melted butter, true cajun style, and then coat in spice blend. Usually heavy on red, white, black pepper, garlic and salt.

Take skillet out and lay in meat or fish.
HIGH SMOKE WARNING
Thicker cuts can finish off in oven once sides are blackened. I like shrimp and mahi. Done in a couple of minutes.
Again...
HIGH SMOKE WARNING
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      01-24-2019, 12:16 PM   #148
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Quote:
Originally Posted by gonzo View Post
Kind of right. Cajun blackened proteins are more about the method than the spices. Cast iron skillet in oven on full blast for 20ish minutes. Dip your protein in melted butter, true cajun style, and then coat in spice blend. Usually heavy on red, white, black pepper, garlic and salt.

Take skillet out and lay in meat or fish.
HIGH SMOKE WARNING
Thicker cuts can finish off in oven once sides are blackened. I like shrimp and mahi. Done in a couple of minutes.
Again...
HIGH SMOKE WARNING
I tend to go with thin chicken slices. Cooks fast, and is always tasty. I've tried it with large (16 count) shrimp, my kids said they didn't like it. But the initial sear is the important part.
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      01-24-2019, 12:17 PM   #149
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Last night for Dinner... Loaded Tacos!



The key to my tacos: Seasoned to perfection lean Grass-Fed only Beef!
Have something along this line twice a week...with beer on countertop. Makes it taste better, guaranteed.
Mexican rice with green beans, corn and carrots in it and some baracho beans. White corn tortilla strip chips.

Read about benefits of grass fed and now it's all I'll use. Something about an enzyme or something in bag feed fed. Heart related.
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      01-24-2019, 12:19 PM   #150
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Quote:
Originally Posted by Real Dodger View Post
I tend to go with thin chicken slices. Cooks fast, and is always tasty. I've tried it with large (16 count) shrimp, my kids said they didn't like it. But the initial sear is the important part.
Shrimp can be spicy for young ones. Not as much surface area.
Blackened chicken breast strips in a fresh tortilla with a strip of sour cream, cilantro and salsa...I'm good to go.
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      01-24-2019, 12:22 PM   #151
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Originally Posted by gonzo View Post
Have something along this line twice a week...with beer on countertop. Makes it taste better, guaranteed.
Mexican rice with green beans, corn and carrots in it and some baracho beans. White corn tortilla strip chips.

Read about benefits of grass fed and now it's all I'll use. Something about an enzyme or something in bag feed fed. Heart related.
BINGO! But it also TASTES so much better to me! As someone who has probably eaten too much Beef in my time, I can taste the difference between corn and grass fed beef almost immediately. Grain fed has a much more greasy flavor and feel in your mouth.

Quote:
https://www.healthline.com/nutrition...-beef#section2
Nutrition
Grass-Fed vs. Grain-Fed Beef — What's the Difference?

The way cows are fed can have a major effect on the nutrient composition of the beef.

Whereas cattle today are often fed grains, the animals people ate throughout evolution roamed free and ate grass.

Many studies have shown that the nutrients in beef can vary depending on what the cows eat.

Where beef is mass produced, such as in the US, cattle are usually grain-fed. However, grass-fed beef is common in many other countries, such as Australia.

But does the way cows are fed make any difference to your health? This article looks at the evidence.
The Difference Between Grass-Fed and Grain-Fed Cattle

In the US, most cows start out living similar lives.

The calves are born in the early spring, drink milk from their mothers and many are then allowed to roam free and eat grass or other edible plants they find in their environment.

This continues for about seven to nine months. After that, most conventionally raised cows are moved to feedlots.

Large feedlots are called concentrated animal feeding operations (CAFOs). There, the cows are kept in confined stalls, often with limited space.

They are rapidly fattened up with grain-based feeds, usually made from a base of soy or corn. Typically, their diet is also supplemented with small amounts of dried grass.

To maximize growth, the cows are often given drugs, such as antibiotics, and growth hormones.

The cows live in these feedlots for a few months before being brought to a slaughterhouse.

Of course, it’s not really that simple. The different feeding practices are complicated and varied.

For example, grass-fed beef in Australia may not be directly comparable to US products, and grass-fed beef isn’t necessarily pasture-raised. Not all grass-fed cows are allowed to graze outdoors.

The term grass-fed isn't even clearly defined.

But generally speaking, grass-fed cows eat (mostly) grass, while grain-fed cows eat (mostly) an unnatural diet based on corn and soy during the latter part of their lives.

Summary
Most cows start out on a pasture, drinking milk and eating grass. However, conventionally raised cows are later moved to feedlots and fed mainly grain-based feeds.

Differences in Fatty Acid Composition

"You are what you eat" applies to cows, too.

What a cow eats can have a major effect on the nutrient composition of the beef. This is particularly evident when it comes to the fatty acid composition.

Grass-fed beef usually contains less total fat than grain-fed beef, which means that gram for gram, grass-fed beef contains fewer calories (1).

But the composition of fatty acids is also different:

Monounsaturated fat: Grass-fed beef contains much less monounsaturated fat than grain-fed beef (1).
Omega-6 polyunsaturated fats: Grass-fed and grain-fed beef contain very similar amounts of omega-6 fatty acids.
Omega-3s: This is where grass-fed really makes a major difference, containing up to five times as much omega-3 (2).
Conjugated linoleic acid (CLA): Grass-fed beef contains about twice as much CLA as grain-fed beef. This fatty acid is associated with a few health benefits (3, 4).

In short, there are some significant differences in the fat amount and composition of grass-fed beef, compared to grain-fed.
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      01-24-2019, 12:27 PM   #152
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Blackened Fish done in-home? You guys are brave!

Although I LOVE to cook. I have a "thing" about my House NOT smelling like food.
Especially all day long or even the next day or two. Fish is a major culprit. But especially when pan fried or using high heat. I have a hefty Exhaust system and air purifier in my kitchen too.
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      01-24-2019, 12:29 PM   #153
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If you like some heat, this is all I use.
I put this stuff on everything. I like the white can best because of higher white pepper content. White pepper good. I blacken with it. Blackened seasoning labels are a bit misleading. It's just cajun spices.
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      01-24-2019, 12:33 PM   #154
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Originally Posted by P1et View Post


Chicken korma on a bed of quinoa with roasted curry cauliflower and roasted spicy Brussels sprouts.

As always, 100% homemade (wife, not me).
Oh my.. I love indian food.
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