Uncle Fats at the UFO Museum

Uncle Fats, the man who inspired "Stoner Cooking", took these photos at the UFO Museum in Roswell, New Mexico.  If you pay attention, you'll spot him in one of the pictures...

Stoner Cooking 9-17-12

SONIC's Wholly Guacamole® Dog and Chili Cheese Fritos® Coney "Reinvented"
http://www.youtube.com/watch?v=Vv_fmkJOKbk

Guy 1: They have thrown convention right into the hot dog wind.

Guy 2: Guacamole on mine. You got fritos, chili and cheese on yours.

Guy 1: They got it all.

Guy 2: It reminds me of when you reinvented yourself. Called yourself JT.

Guy 1: That was so money, dude.

Guy 2: Yeah, you had that sideways visor. Used "funky-fresh" in every sentence.

Guy 1: Why did I ever stop that?

Guy 2: Weren't you beat up by a bunch of 14-year-olds?

Guy 1: Yeah, a bunch of them.

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From The Ron Paul Family Cookbook:
Source: Wall Street Journal
http://online.wsj.com/article/SB10001424052702303640104577436251166644714.html

Easy Oreo Truffles
Monica Lovell
Alexandria, Va.

1 pkg. Oreo cookies, divided
1 pkg. cream cheese, softened
2 - 8 oz. pkg. semi-sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor and reserve for later use. Crush remaining 36 cookies to fine crumbs. Place these in a medium bowl. Add cream cheese and mix until well blended. Roll the cookie mixture into 42 balls, about 1" in diameter.

Dip balls in melted chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. Any leftover chocolate can be stored at room temperature for later use.

Refrigerate until firm, about an hour. Store the leftover truffles, covered, in refrigerator.

Makes 3½ dozen or 42 servings of one truffle each.

HINT: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using two forks (this will allow excess chocolate to run off) before placing on wax paper.

Easy Linguine Casserole
Carol Paul

8 oz. uncooked multigrain linguini
2 cups cubed ham or 2 cups cooked chicken breast, cubed
1½ cups shredded Swiss cheese (save some to sprinkle on top)
1 small can reduced-fat cream of mushroom soup
8 oz. reduced fat sour cream
1 box fresh sliced mushrooms
1 medium onion, chopped
1 green pepper, chopped

Cook the linguini according to the package directions. Drain and set aside. Combine with meat, cheese, soup, sour cream, onion, green pepper and mushrooms in a greased 9" x 13" pan.

Cover and bake at 350 degrees for 35 minutes. Uncover and sprinkle with the remaining cheese. Bake 10-15 more minutes to melt cheese.

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Here are a couple of recipes from The Truck Food Cookbook that might make family dinner a little more fun.
Source:
http://www.npr.org/blogs/thesalt/2012/06/08/154591343/food-truck-cookbook-tracks-best-meals-served-on-wheels

Grilled Cheese Mac And Cheese Sandwiches

These sandwiches, inspired by The Grilled Cheese Truck, are all about texture. But they're about goofball creativity, too — about adding cheese to cheese in an act of righteous excess. Optional additional fillings served at The Grilled Cheese Truck include caramelized onions and pulled pork.

Makes 2 sandwiches

1 tablespoon vegetable oil

4 slices white bread or Texas toast (see note), toasted

4 slices sharp cheddar cheese

1 cup macaroni and cheese (use your favorite recipe or, God help you, crack open a box)

1. Heat the oil on a griddle or in a large skillet set over medium-high heat.

2. Top all the slices of Texas toast with a slice of cheese. Spoon 1/2 cup macaroni and cheese onto 2 of the slices of bread and top each with one of the remaining 2 slices, cheese side down. Place the sandwiches on the griddle and let cook until the bread is nicely toasted, 2 minutes. Carefully flip the sandwiches and cook on the second side until the macaroni and cheese is warmed through and the Texas toast is golden, 2 minutes more. Reduce the heat if the toast is browning too quickly. To serve, cut the sandwiches in half on the diagonal.

Note: Texas toast is just white bread cut in double-thick slices. It's great for toasting.

Spam Musubi

Travel in Hawaii and you'll notice these tiles of rice and Spam, bound in wraps of nori, displayed in hot boxes on the counters at neighborhood convenience stores. Spam is a vestige of World War II, when canned meat rations fed soldiers stationed on the islands. In this musubi recipe, inspired by the Marination Mobile, those pink slabs of pork get a quick fry in a pan and a douse of soy.

Makes 8 musubi

1 can (12 ounces) Spam

1/4 cup soy sauce

3 tablespoons mirin (sweet rice wine)

3 tablespoons granulated sugar

4 sheets of nori, cut in 2-inch wide strips (see notes)

4 cups cooked sushi rice

Furikake (see notes)

1. Remove the Spam from the can and set the can aside. Cut the Spam horizontally into 8 equal slices. Cook the slices in batches in a skillet over medium-high heat until a crisp crust forms on both sides, about 2 minutes per side. Transfer the cooked Spam to paper towels to drain.

2. Combine the soy sauce, mirin and sugar in a small saucepan over medium-high heat and let come to a boil. Reduce the heat so that the soy sauce mixture simmers, then add the drained Spam slices, turning them to coat completely. When the soy sauce mixture has thickened, use a slotted spoon to remove the Spam from the pan. Discard the soy sauce mixture.

3. Remove both the top and bottom from the can of Spam. Place a piece of nori on a work surface. Position the Spam can upright on one end of the nori. Using the can as a mold, fill it with some of the rice, pressing down on the rice with your fingers until it is about 1/2 inch thick (it helps to moisten your fingers with water when doing this). Sprinkle furikake (see notes) over the rice, seasoning it to taste, and top the rice with a slice of Spam followed by another layer of rice. Press hard on the rice to compress it. Carefully remove the can. Wrap the nori around the rice and Spam, moistening the ends with a bit of water to help seal the nori. Repeat with the remaining nori, rice and Spam, then revel in the porky goodness that is Spam.

Notes: The Sushi Chef brand of nori is widely available; it comes in .45-ounce packages.

Furikake is a Japanese condiment made from a combination of flavorings including ground dried fish, sesame seeds and seaweed. It can be found at Asian groceries or ordered online.

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Bacon S’mores
http://www.tastespotting.com/features/bacon-smores-how-to

We only have two words today.

Bacon. S’mores.

We know there is nothing innovative about combining crispy, salty, fatty bacon with the contrasting sweetness of chocolate, and we’ve been seeing a l’more (“lot more?”) s’mores than we’ve ever seen b’fore, but we were inspired to make our very own back when the very nice folks over at Jacob Bromwell gave us a Campfire Cooking set to giveaway.

Bacon S’mores are exactly that easy — adding a few strips of crisp, cooked bacon to the graham crackers, melting chocolate and sticky, soft marshmallows toasted over a campfire (or an indoor “campfire” aka the gas flame on our stovetop). Because there’s bacon, we used little “housemade” graham crackers in the shape of pigs.

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The Most Disgustingly Awesome Thing You Will Eat This Summer: Burger King’s Bacon Sundae
June 12th, 2012
Lisa DeCanio
http://bostinno.com/2012/06/12/the-most-disgustingly-awesome-thing-you-will-eat-this-summer-burger-kings-bacon-sundae/

Bacon is good on everything. At least, that’s the mantra Burger King decided to apply to their ice cream menu this summer. Starting Thursday, June 14, the fast food chain will begin serving up a bacon sundae, according to the Associated Press. The dessert involves vanilla soft serve topped with fudge, caramel, bacon crumbles and a single, glorious slice of bacon.

You’re either salivating or gagging right now. (I’m salivating, if you couldn’t tell).

The treat packs in 510 calories, 18 grams of fat and 61 grams of sugar, so you probably should avoid consuming it every day. But there’s no better way to cool off this summer than with a crispy slice of bacon, right?

Along with the bacon sundae, this summer, Burger King will also be offering a Memphis Pulled Pork BBQ Sandwich, a Carolina BBQ Whopper or Chicken Sandwich, a Texas BBQ Whopper or Chicken Sandwich, sweet potato fries, and frozen lemonade. All items are available through September 3, so get your taste before time’s up!

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10 Foods Made Better With Ranch Dressing
We'll start with “everything” and narrow it down from there. On second thought, it might be faster to ask which foods aren't made better with ranch…
http://www.buzzfeed.com/hiddenvalleyranch/10-foods-made-better-with-ranch-dressing

1. Pizza

Is there anything better than a piping hot slice of pie, dipped in a cup of cool, creamy ranch? No, seriously, we're asking you because if there is, it could probably bring about world peace.

2. Potato Chips

Goes best with greasy N64 controllers and crumb-filled sleeping bags.

3. Buffalo Wings

It's like an epic war of "hot" and "cold" being waged across your tastebuds -- and you always win.

4. Anything Made Of, Filled With, Or Covered In Cheese

For instance: mozzarella sticks.

5. Burritos

If a stuffed-to-capacity burrito dunked in zesty ranch doesn't scream "I'm cultured," then we don't know what does.

6. Chicken Tenders

Also: chicken nuggets, chicken breasts, chicken salad, chicken strips, chicken beaks, chicken feet, live sacrificial chickens, etc., etc.

7. Pretzels

Either the crispy bar-counter kind or the oversized "I cant believe the ball park is charging nine dollars for these" kind.

8. Onion Rings

This is the closest we're getting to putting a vegetable on this list.

9. Tacos

Best eaten on the curbside at three AM after making some awesome decisions.

10. French Fries

Also: every other fried food in existence.

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Just what America needs: Pizza vending machines
Rene Lynch
June 13, 2012
http://www.latimes.com/news/nation/nationnow/la-na-nn-pizza-vending-machines-20120613,0,4694433.story

Ever have a sudden urge for crisp-crusted, ooey-gooey, cheesy pizza? You want it STAT. Not in the time it takes to preheat the oven to 500 degrees for a frozen pizza. Not in the 20 minutes it takes for the pizza delivery guy to arrive. And certainly not in however many hours it would take to make homemade dough and marinara sauce.

Get ready for Let's Pizza, a pizza vending machine that promises to deliver a piping hot pizza pie made from scratch in less than three minutes.

The brainchild of Italian entrepreneur Claudio Torghel, the machine will be distributed by A1 Concepts, based out of the Netherlands. It's expected to hit our shores later this year, according to the industry website Pizza Marketplace. The company is expected to set up its U.S. headquarters in Atlanta.

What is remarkable about the new machine is that it truly makes pizzas to order, including kneading and rolling out the dough. (The above video says the leavening takes place in a blistering hot infra-red oven.) There are more than 200 toppings from which to choose. The machine can even  accommodate a variety of dietary restrictions, such as those for vegetarian and Kosher diets.

"Let's Pizza is a huge success in Europe and especially in Italy. That was proof for us that we have a very good pizza," A1 Concepts Chief Executive Ronald Rammer told Pizza Marketplace.

The pizza arrives in an insulated take-away box. The machine takes cash and credit cards. A 10-inch pizza will sell for about $5.95.

Rammer said Americans could expect to see the new machines at malls, airports, hospitals, restaurants, hotels, supermarkets, universities, gas stations and bus stations...

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Tilapia Grilled in Foil Pouch
http://www.schwans.com/products/recipeDetail.aspx?id=41913&kwid=searchtestGoogNLpcOutbrain58120023

Preparation Time:  10 minutes
Total Time:  30 minutes
Number of Servings:  4
You can either fill the foil packets with the fish, vegetables, season, seal and grill-stem or you can make the packets ahead of time and freeze till ready to grill. Works great and you're ready to pull how may you need...when you need!

Ingredients Steps
4 loins Tilapia Loins with Seven Herb and Spice Blend, frozen
1 lemon, sliced
1 medium red onion, sliced
1 cup cherry tomatoes, halved
2 carrots, julienned
1 each green and red peppers, sliced (optional)
4 Tbsp olive oil
Pepper to taste

1. Place fish, lemon, onion, tomatoes, pepper on to a 12"x16" square sheet of heavy foil.

2. Season with olive oil, half of the herb packet, a salt and pepper.

3. Seal packet by bringing two sides up and folding to seal. Fold and seal the edges.

4. Grill steam on medium-high heat for about 10-12 minutes or till packet reaches 160 degrees.

Tip: You can also add a starch like rice or our Raosted Baby Bakers to make a complete meal.

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Spicy Corn Pakoras With Mango-Tamarind Chutney
http://www.nytimes.com/recipes/12602/Spicy-Corn-Pakoras-With-Mango-Tamarind-Chutney.html

INGREDIENTS

1/4 cup chickpea flour
3/4 cup all-purpose flour
1 cup fine cornmeal
1 and a half teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon turmeric powder
2 1/2 cups fresh corn kernels (about 6 ears corn)
4 tablespoons ghee, clarified butter or vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon finely chopped fresh red or green chile, or 1/4 teaspoon cayenne
1/2 cup chopped scallions
1/2 cup chopped cilantro, tender stems and leaves
1 tablespoon grated ginger
Vegetable oil, for frying
Lime wedges
Mango-tamarind chutney (see related recipe, linked below).
PREPARATION

1. In a mixing bowl, combine chickpea flour, all-purpose flour, cornmeal, salt, baking powder and turmeric.
2. In a food processor, grind corn kernels to a rough purée. Add purée to flour mixture and stir well to make a stiff batter.
3. Put ghee in a small pan over medium-high heat. Add cumin, fennel and mustard seeds. When seeds are lightly toasted and begin to pop, pour mixture into the batter. Add chile, scallions, cilantro and ginger, and stir well. (Batter may be prepared several hours in advance.)
4. Pour vegetable oil into a cast-iron skillet to a depth of 1 inch. Heat on medium-high until oil looks wavy. Using two large soup spoons, carefully slip morsels of batter into the oil, working in batches if necessary. Adjust the heat so pakoras brown gently on one side, about 2 minutes. Turn pakoras and brown on other side, about 2 minutes more. Remove with a slotted spoon or spatula and blot on paper towels. Serve hot with lime wedges and mango-tamarind chutney, or another chutney if desired.
YIELD 16-18 pieces (about 4-6 servings).

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Lemon Blueberry Coconut Pancakes
Written by Heather Powers
July 6, 2012
http://www.foxnews.com/recipe/lemon-blueberry-coconut-pancakes

Prep Time
10min

Cooking Time
15min

Total Time
25min

Heather Power from Clarksville, Tenn. runs Kiss My Broccoli a site dedicated to healthy and delious meals.

When was the last time you took a bite of something and all your cares, worries, and expectations melted away? Can’t remember? Well then, might I suggest you whip up a plate of these delicious and healthy pancakes.

INGREDIENTS

1/4 Cup whole wheat pastry flour
1/4 Cup oat flour (ground up rolled oats)
1/2 Teaspoon baking powder
1/8 Teaspoon salt
1 Tablespoon unsweetened shredded coconut
1/3 Cup unsweetened almond milk
1 Egg white
1 Teaspoon coconut oil, melted
1/2 Teaspoon vanilla extract
5-7 drops NuNaturals Lemon Stevia
1/2 Teaspoon lemon zest
1/2 Cup blueberries

PREPARATION

Step 1:
Heat a non-stick skillet or griddle to medium heat and coat with a thin layer of coconut oil or non-stick spray.

Step 2:
In a small bowl, combine flours, baking powder, salt, and coconut.

Step 3:
In a separate bowl, add milk, egg white, oil, extract, stevia (or other sweetener), and lemon zest and whisk to combine.

Step 4:
Add wet ingredients to dry ingredients, then carefully fold in blueberries.

Step 5:
Spoon batter onto skillet or griddle (mine made three cakes) and cook each side approx. 5-6 minutes or until golden brown and crisp.

Step 6:
Layer with lemon-flavored Greek yogurt and top with more blueberries, toasted coconut*, and lemon zest.

Note:
*To toast coconut, scatter in a dry skillet heated to medium heat for a couple of minutes until brown. Shake the skillet occasionally to mix it up. Do NOT walk away from the pan…believe me, you will only make that mistake ONCE! Burnt coconut is no bueno!

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Beat the heat with these dairy-free chocolate pudding pops
Saturday, June 16, 2012
Christy Pooschke
http://www.naturalnews.com/036191_chocolate_pudding_pops_recipes.html

Sweet frozen treats are perfect for hot summer days! Unfortunately, the lack of nutrition and over-abundance of chemical ingredients in most commercial varieties is far from ideal. This summer, try making your own. It's a great way to control the quality of your ingredients! Even a novice in the kitchen can easily whip up the simple homemade recipe included here. This dairy-free version of chocolate pudding pops contains natural ingredients and a raw healthy fat that you may not expect to find in a dessert!

Bananas are one of the natural ingredients in this recipe, and they add a good dose of potassium to these pops. Avocados are the surprising star of this dairy-free delight. They are packed with raw healthy fat that gives these pops their dairy-like creaminess. Avocados are also loaded with fiber, and they contain 60 percent more potassium per ounce than bananas!

Unlike commercial varieties, these pudding pops are sweetened with natural raw honey - a sweetener that actually contributes to your health. Raw honey is full of vitamins and minerals; it contains high levels of antioxidants and it actually reduces the inflammation associated with many conditions (e.g., allergies, infections). Make sure you purchase honey that is truly raw because heating (i.e., pasteurizing) honey destroys its natural health benefits! You will most likely find raw honey at your local farmers market, natural food store or health section of your regular grocery store. It is generally thicker and less clear than regular pasteurized honey. In fact, it often must be scooped out of its container rather than squeezed or poured.

"Dairy-Free Chocolate Pudding Pops" Recipe

Makes 5 or 6 pops (4-ounces, each)

1/4 cup unsweetened cocoa powder
2 tsp pure vanilla extract
1/3 cup raw honey
2 small ripe avocados (about 12 ounces total, weighed whole)
2 medium ripe bananas
3/4 cup + 1/8 cup water

Place ingredients into a blender in the order listed above. Blend on high until batter is smooth, stopping to plunge the ingredients as necessary. Pour into popsicle molds, and place in freezer until solid - about 8 hours. Run a bit of warm water over the molds to ease removal if necessary. Enjoy!

About the author:

Christy Pooschke is the author of "Eating Additive-Free" - a natural cookbook and shopping guide. If you want to eat less processed food but aren't sure what to buy or what to eat instead, then this book is for you (includes 160 recipes)! Hard copy and e-book versions are available for purchase on her website at GroceryGeek.com. Christy blogs regularly on her website to teach you how to shop for and prepare natural, additive-free foods. Subscribe today, and all of her great tips will land right in your inbox! You can also follow her on Facebook. For folks who desire a more individualized approach, Christy also offers personal consultations and personal chef services!

In her free time, Christy operates CompletelyNourished.com - an online community she created for folks interested in networking with regard to natural health, green living and positive thinking. The site features 200+ natural recipes for a variety of dietary restrictions (more recipes added weekly), natural living videos, forums, discussion groups and more! Join today!

Christy's passion for eating REAL food was sparked in 2007 when she eliminated her Fibromyalgia symptoms through diet and lifestyle changes. Until this time, she had been eating a typical American diet of boxed dinners, soda pop, candy and fast food; and she was very ill. Since regaining her health with an additive-free diet, Christy has been on a mission to educate others about the dangers lurking in their cabinets; and she has helped people around the world to maximize their health by reducing their reliance on processed foods.

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Cacao superfood smoothie recipe
Friday, July 06, 2012
Mike Adams, the Health Ranger
Editor of NaturalNews.com
http://www.naturalnews.com/036395_cacao_chocolate_superfood.html

When it comes to health-enhancing superfoods, cacao (chocolate) is one of the most powerful and delicious foods on the planet. In addition to supporting cardiac health and lifting moods, cacao is well known to east symptoms of PMS, enhance glucose metabolism and may even help prevent colon cancer.

If you've never had an avocado cacao smoothie, you're missing out! Here's what I drink daily to get the day started:

1 large avocado
1 large scoop of cacao powder
1 large scoop of palm sugar or other natural sweetener such as a banana
Sufficient almond milk to fill the blender jug
(Optional) I also add 3-4 scoops of various superfoods, depending on what I have on hand. This can include Boku Superfood (www.BokuSuperfood.com), LivingFuel (www.LivingFuel.com), Healthforce Vitamineral Green (www.HealthForce.com), Dr. Hank Liers Rejuvenate Pro (www.IntegratedHealth.com) and the super delicious X-Balance (www.SGNnutrition.com). I may also add hemp seeds (www.Nutiva.com) or chia seeds.

Blend, pour and enjoy!

Yes, this is my breakfast. I couldn't imagine starting my day on processed white bread, sugared-up cereals, pasteurized orange juice or cancer-causing bacon. My day starts with a cacao avocado smoothie and it just gets better from there!

Try this yourself. You'll be amazed at the delicious taste and the difference it makes in your brain function, physical stamina, moods and more.

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Uncle Fats' Tasty Meal

Serve with lamb burgers on homemade pita bread.  Yum!

Sweet, Salty, and Spicy Watermelon Refresher
http://www.myrecipes.com/recipe/sweet-salty-spicy-watermelon-refresher-50400000121667

2012 Side Dish Smackdown Winner: Best Surprise
Southern Living JUNE 2012
Yield: Makes 10 to 12 servings
Hands-on:30 Minutes
Total:50 Minutes

Ingredients
1/4 cup fresh lime juice
1 tablespoon turbinado sugar
2 tablespoons fresh orange juice
1 jalapeño or 2 serrano peppers, seeded and minced
1/2 teaspoon sea or kosher salt
1/4 teaspoon dried crushed red pepper
1 small red onion, diced
1/2 cup coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh mint
1 small seedless watermelon
1 small cantaloupe
2 English cucumbers
1 jicama
2 mangoes

Preparation
1. Combine lime juice and next 5 ingredients.
2. Place red onion, cilantro, and mint in a large bowl. Dice watermelon and cantaloupe into 1-inch pieces; add to bowl. Peel and dice cucumbers, jicama, and mangoes; add to bowl. Stir in lime juice mixture. Cover and chill 20 minutes. Add salt and pepper to taste.

Balsamic Strawberries
http://allrecipes.com/recipe/balsamic-strawberries/detail.aspx

Prep Time: 10 Minutes
Cook Time: 2 Minutes Ready In: 12 Minutes
Servings: 4

"Warm balsamic strawberries melt the ice cream giving a strawberry Romanoff decadence without the calories. You could also serve these over yogurt."

INGREDIENTS:
1 tablespoon butter
2 cups fresh strawberries, hulled and halved
1/4 cup granular sucrolose sweetener (such as Splenda ®)
1 tablespoon balsamic vinegar
4 scoops low-fat vanilla ice cream

DIRECTIONS:
1. Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
2. Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.

Servings Per Recipe: 4
Calories: 167 Amount Per Serving
Total Fat: 6.3g
Cholesterol: 25mg
Sodium: 71mg
Total Carbs: 27.1g
Dietary Fiber: 1.6g
Protein: 3.7g

Uncle Fat's Tasty Meal 6-17-12

Uncle Fat's Tasty Meal: Vegetarian Grilled Zucchini Croque

http://www.seriouseats.com/recipes/2012/05/vegetarian-grilled-zucchini-croque-mademoiselle-recipe.html

Makes 1 giant sandwich, total time 20 minutes

Ingredients

1 medium zucchini, cut into 4 long planks
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
Pinch of herbes de Provence
1/2 tablespoon unsalted butter, room temperature, plus more for spreading on the bread
1/2 tablespoon all-purpose flour
1/2 cup milk
1/2 tablespoon Dijon mustard
Pinch of freshly grated nutmeg
2 (2/3-inch) slices of fresh white sandwich bread
1 1/4 cups grated Emmenthaler cheese

Preheat a grill or grill pan to high heat. Toss the zucchini lightly with olive oil, salt, pepper, and herbes de Provence. Grill until charred and cooked through, about 4 minutes per side. Set aside.

In a small saucepan, melt the butter. Whisk in the flour and cook over low heat for 1 minute. Whisk in the milk, and continue whisking until the mixture has thickened enough to thickly coat a spoon. Set aside.

Preheat broiler to high. Spread one side of each slice of bread with butter. Place 6 tablespoons grated cheese on un-buttered side of one slice of bread. Top with the zucchini, then top with 6 more tablespoons cheese. Close sandwich, buttered side out. Toast the sandwich in a nonstick skillet over medium heat until golden brown on both sides, about 3 minutes per side.
Place the sandwich on a foil-lined rimmed baking sheet. Spread the top with the white sauce, then top with remaining 1/2 cup cheese. Broil until the cheese is toasted. Serve immediately.

Uncle Fats' Tasty Meal of the Week

Cape May Crab Cakes

(Makes 4 – 6)

1 LB Crab Meat (back fin preferred)
Salt
Dash Pepper
½ Tsp Old Bay
2 – 3 TB onion chopped fine, cooked in 2 TB butter until soft

Pour over crabmeat
1 egg slightly beaten
6 – 8 saltines crumbled
2 heaping TB mayo
1 tsp Dijon Mustard
3 TB chopped parsley

Mix lightly so as not to break up crab meat. Shape into cakes. Refrigerate ½ to hour. Sauté in butter until brown – approx 10 min in each side.

Yum!

Uncle Fats' Tasty Meal of the Week

Carolina Pulled Pork

3.5 lb boneless butt, salt and peppered, cook 10 hours in 1.5 cups of cider vinegar in a Crock-Pot. Remove roast and pull with forks, put back in Crock-Pot, reserve 2 cups of sauce. Put 1 TB each Tobasco, cayenne pepper, red pepper flakes, and liquid smoke into reserve sauce, mix into pulled pork and leave in crock on low for about an hour.

Serve on bulky rolls topped with cole slaw.

Uncle Fats' Tasty Meal of the Week

Flank Steak with Cucumber-Pepperoncini Relish

Pepperoncini peppers are yellow, wrinkled, and slightly spicy; we use both the chopped pickled pepper and pickling liquid to flavor the crunchy relish.

Yield: 4 servings (serving size: 3 ounces steak and 1/4 cup relish)

1 (1-pound) flank steak, trimmed
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 tablespoon pickled pepperoncini pepper pickling liquid
1 tablespoon extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 pickled pepperoncini pepper, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons crumbled feta cheese
1/2 English cucumber, quartered lengthwise and sliced (about 1 cup)

1. Preheat broiler.

2. Sprinkle both sides of flank steak evenly with garlic, salt, and 1/4 teaspoon black pepper. Place steak on a broiler pan coated with cooking spray; broil steak 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; cover and let stand 5 minutes. Uncover; cut steak diagonally across grain into thin slices.

3. Combine pepperoncini pickling liquid, olive oil, and mustard in a medium bowl, stirring well with a whisk. Add chopped pepperoncini pepper, parsley, cheese, and cucumber to oil mixture in bowl; toss well to combine. Serve steak with relish.

CALORIES 219 ; FAT 11.1g (sat 3.8g,mono 5.2g,poly 0.6g); CHOLESTEROL 46mg; CALCIUM 43mg; CARBOHYDRATE 2.4g; SODIUM 459mg; PROTEIN 24.9g; FIBER 0.6g; IRON 1.7mg

Cooking Light, MARCH 2009

Uncle Fats' Tasty Meal of the Week

Here's what I made yesterday and it was the best chili I've ever made, according to my wife. We had it with a little shredded cheddar and Tostito Baked Scoops. I cut the beef up into pretty small chunks (as Carroll Shelby says on his Chili Mix, which is quite good "about the size of your pinky toe.") It's very fun to make, and the moment of truth is when you throw all the meat back in the post and stir in all the spices. Wow. Enough for 2+ meals around here.

Beef, Black Bean, and Chorizo Chili
Cooking Light, NOVEMBER 2007

Serve with classic condiments such as sour cream, chopped green onions, and shredded cheddar cheese. For a thinner chili, cook covered the whole time. You can prepare it a day ahead and refrigerate, or up to two weeks ahead and freeze (be sure to thaw the chili overnight in the refrigerator). Look for masa harina, the corn flour used to make tortillas, in the Latin foods aisle at the supermarket, or substitute fine-ground cornmeal. Use kitchen shears to cut up the tomatoes in the can.

2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced
1 1/2 pounds beef stew meat
1 1/2 cups chopped onion
4 garlic cloves, minced
1 (7-ounce) can chipotle chiles in adobo sauce
3 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon salt
2 teaspoons unsweetened cocoa
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup dry red wine
1/4 cup fresh lime juice
2 (14-ounce) cans less-sodium beef broth
1 (28-ounce) can whole tomatoes, undrained and chopped
2 tablespoons masa harina
2 (15-ounce) cans pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained

Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.

Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Yield: 10 servings (serving size: about 1 cup chili)

CALORIES 325 (30% from fat); FAT 11g (sat 3.8g,mono 4.7g,poly 1g); IRON 4.7mg; CHOLESTEROL 53mg; CALCIUM 104mg; CARBOHYDRATE 31.4g; SODIUM 898mg; PROTEIN 25g; FIBER 8.4g

Uncle Fats' Tasty Meal of the Week

Busy Day Barbeque Brisket & Western North Carolina Vinegar Barbeque Sauce

Recipes courtesy of AllRecipes.com

Busy Day Barbeque Brisket
Submitted by: Shannon :)
Prep Time: 10 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 10 Minutes
Yields: 8 servings

"Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy. This calls for just enough barbecue sauce for that smoky flavor while still allowing the flavor of the meat to come through."

INGREDIENTS:

1 tablespoon dried thyme
leaves
1 tablespoon paprika
2 teaspoons freshly ground
black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 pounds beef brisket, trimmed
of fat
1/2 teaspoon liquid smoke
flavoring
2 tablespoons Worcestershire
sauce
1 1/2 cups barbeque sauce

DIRECTIONS:
1. Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
2. Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.


Sauce:

Western North Carolina Vinegar Barbeque Sauce
Submitted by: OGREUGLY
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 2 Days 50 Minutes
Yields: 32 servings

"This is a Southern vinegar barbeque sauce with a splash of ketchup."

INGREDIENTS:

4 cups cider vinegar
1 cup brown sugar
1 1/3 cups ketchup
1/4 cup butter
2 tablespoons hot pepper
sauce (e.g. Tabasco™)
2 tablespoons fresh lemon
juice 2 tablespoons Worcestershire
sauce
2 teaspoons crushed red
pepper flakes
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon fresh ground black
pepper

DIRECTIONS:
1. Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
2. Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.

Uncle Fats' Tasty Meal of the Week

Tuna Salad Casserole

10 oz macaroni - elbow or some fun variety. No whole wheat for this one, but one of those super ones is fine (Omega 3, etc.)
2 cans tuna (I use white)
1 can Cream of Mushroom soup

No real quantities - I do it until it looks right:

Onion
Green Pepper
Olive Oil
Mayo
Milk
Frozen peas - about a cup or so
White Wine
Freshly Ground Pepper
Dill Weed

Preheat oven to 375. Cook the macaroni for about 3/4 of the time on package.

Saute chopped onion and pepper in olive oil.

Put it in a big bowl with the tuna, soup, mayo, milk, peas, pepper and wine until it's a nice, thick, soupy consistency.

Then drain the mac and rinse until cool enough to handle.

Mix it all together and turn it into a 2-3 quart casserole. Cook for 40 - 45 minutes, until the top starts getting nice and crusty. Enjoy. Do not, I repeat, do not count on leftovers.

Put crumbled potato chips on top . . .

Uncle Fats' Tasty Meal of the Week

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611650

Steaks with Tuscan-Style Cannellini Salad

Cannellini, large white kidney beans, are common in Tuscan dishes. You can use any white bean, such as Great Northern or navy beans.

Ingredients
2 cups chopped plum tomato (about 1/2 pound)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
2 tablespoons balsamic vinegar
2 teaspoons bottled minced garlic
1 teaspoon extravirgin olive oil
1 (16-ounce) can cannellini beans, rinsed and drained
3/4 teaspoon salt, divided
3/4 teaspoon cracked black pepper, divided
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray

Preparation

Combine tomato, rosemary, parsley, vinegar, garlic, oil, and beans in a large bowl, stirring well. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over bean mixture; stir to combine.
Heat a grill pan over medium-high heat. Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with bean mixture.

Yield
4 servings (serving size: 1 steak and 1/2 cup bean mixture)

Nutritional Information
CALORIES 291(35% from fat); FAT 11.2g (sat 3.9g,mono 4.8g,poly 0.9g); IRON 3.4mg; CHOLESTEROL 71mg; CALCIUM 59mg; CARBOHYDRATE 18.2g; SODIUM 700mg; PROTEIN 27.7g; FIBER 4.6g

Cooking Light, MAY 2007

Uncle Fats Italian Chicken

Uncle Fats Tasty Meal of the Week: Fats Italian Chicken

1 cup grinded breadcrumbs (seasoned with finely grated parmesan cheese & Pensey's Tuscan Sunset Seasoning
Flour for dredging
Beaten egg for dredging
Oil for frying (less than a ¼ cup)
As many boneless skinless chicken breasts as you want to eat but that can fit all at once comfortably in your largest non-stick pan
1 – 2 cups white wine for deglazing

Pre-heat a pan and then preheat the oil at medium high heat. Dredge in flour, then egg, then crumbs, pressing the crumbs to get good coverage. Fry for about 4 – 5 minutes per side until desired doneness. Remove the chicken to a warm platter and deglaze the pan with wine, stirring to get up any of the crispy bits and Ernie Burnies. Let the wine simmer for a couple of minutes and then return the chicken to the wine in the pan, turning after about a minute. After another minute, remove chicken to platter and put the remaining wine and bits in a gravy boat or a Pyrex measuring cup for pouring.

I make this with an herbed rice pilaf of some kind and a steamed veggie or salad, and we pour the sauce over the chicken and the rice. Returning the chicken to wine is a magical transformative step, turning a crispy piece of fried chicken into a delicate herbed cutlet.

It’s one of our favorites, and is a great and impressive dish for company, but you might have to use two pans.

Bourbon Pecan Pie

Uncle Fats' Tasty Meal of the Week

Uncle Fat's Note: Liberal usage of bourbon above the 2 tablespoons is encouraged...

http://floras-hideout.com/recipes/recipes.php?page=recipes&data=b/Bourbon_Pecan_Pie_-_NY_Times

Bourbon Pecan Pie - NY Times

Servings: 8
Categories: Alcohol / Crust-Pie / Desserts / Pies & Pastries

Ingredients:

Crust
1 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
4 tablespoons sweet butter; cold, cut up
3 tablespoons shortening, cold
3 tablespoons water, iced

Filling
3 eggs, beaten
1 cup sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/3 cup unsalted butter, melted
2 tablespoons bourbon
1/2 teaspoon salt
1 cup pecans, chopped

Directions:

1. Crust Place flour, sugar, and salt in bowl of food processor. Pulse just to combine. Add butter and shortening. Pulse until mixture resembles coarse meal. With machine running, slowly pour in water. Process just until mixture begins to come together. Gently press dough into a ball. Wrap in plastic and refrigerate for 30 minutes.

2. On a lightly floured surface, roll out dough to fit a 9 in. plate. Place dough in plate and trim, crimp edges.

3. Preheat oven 375 degrees.

4. Filling Whisk together the eggs, sugar, light and dark corn syrups, butter, bourbon and salt. Place the pecans in the bottom of the pie plate. Pour the filling over the pecans. Bake until set, about 35-40 minutes.

Fudge-Glazed Creamy Peanut Butter Cake

Uncle Fats' Tasty Meal of the Week

In honor of my Uncle Fats' birthday, we present:

Fudge-Glazed Creamy Peanut Butter Cake

http://www.kingarthurflour.com/shop/recipe.jsp?recipe_id=1186592299223

This spectacular cake features two favorite flavors: chocolate and peanut butter.

Cake
1 cup (7 ounces) granulated sugar
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon (1/4 ounce) Instant ClearJel® or cornstarch
1/3 cup (1 ounce) Double-Dutch Dark Cocoa, black cocoa, or Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon espresso powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/3 cup (2 3/8 ounces) vegetable oil
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons (5 ounces) water

Filling
3/4 cup (7 ounces) peanut butter, creamy or chunky
2 cups (8 ounces) confectioners' sugar or glazing sugar
1 teaspoon vanilla extract
1/3 cup (2 5/8 ounces) milk or cream

Icing
1 cup (6 ounces) chopped semisweet or bittersweet chocolate
6 tablespoons (3 ounces) heavy or whipping cream
1/2 cup chopped salted peanuts, for garnish (optional)

Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) an 8" round cake pan. Note: This pan needs to be at least 2" tall; if you have a non-standard, shorter 8" pan, substitute a 9" round pan.

To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan.

Bake the cake for 35 to 38 minutes (about 25 minutes if you're using a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.

To make the filling: Beat together the peanut butter, sugar, and vanilla till crumbly, then add the milk or cream, beating till smooth. Add additional milk or cream, if necessary, to make a spreadable filling.

To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Allow the icing to rest for about 30 to 45 minutes, or until it's thickened enough to be spreadable.

To assemble the cake: Slice the cake in half horizontally, to make two layers. Place one piece, cut side up, on a serving plate. Spread with the filling. Top with the second piece, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanuts, if desired. Yield: one 8" cake, 8 to 10 servings.

Uncle Fats' Tasty Meal of the Week

Uncle Fats' Tasty Meal of the Week:
PRETZEL-CRUSTED PORK CHOPS WITH ORANGE-MUSTARD SAUCE

Robalini's Note: One of the things my Uncle Mark (or Uncle Fats, as he is known) likes to do is forward tasty and original meals he finds on the Internet. Here's the first of what may be a regular feature here.

http://www.epicurious.com/recipes/recipe_views/views/235847

PRETZEL-CRUSTED PORK CHOPS WITH ORANGE-MUSTARD SAUCE

Crushed pretzels make a better-than-breadcrumb crust.

1 1/2 cups balsamic vinegar

2 oranges
3/4 cup water
1/4 cup sugar
2 cups whipping cream
1/4 cup Dijon mustard

1/2 cup all purpose flour
3 large eggs
2 cups crushed pretzel sticks (about 5 ounces)
8 1-inch-thick center-cut pork rib chops

6 tablespoons (3/4 stick) butter, divided

Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes. Transfer to small pitcher. DO AHEAD: Balsamic reduction can be made 3 days ahead. Cover and let stand at room temperature.

Using vegetable peeler, remove peel from oranges (orange part only) in long strips. Slice peel lengthwise into very thin strips. Place peel in heavy small saucepan and add enough cold water to cover peel by 1 inch. Bring to boil; strain. Repeat 2 more times. Return peel to same saucepan. Add 3/4 cup water and sugar. Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. Drain. DO AHEAD: Candied orange peel can be made 2 days ahead. Place in small bowl, cover, and refrigerate.

Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan. Bring to boil; reduce heat to medium and cook until sauce is reduced to 1- cups, about 12 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cover and chill.

Place flour in shallow bowl. Whisk eggs to blend in another shallow bowl. Spread crushed pretzels on rimmed baking sheet. Sprinkle pork chops on both sides with salt and pepper. Working with 1 pork chop at a time, press 1 side of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only. Transfer to baking sheet, coated side up. Repeat with remaining pork chops, flour, eggs, and pretzels. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.

Preheat oven to 450°F. Melt 3 tablespoons butter in each of 2 large ovenproof skillets over medium-high heat. Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes. Turn chops over and transfer both skillets to oven. Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes. Let chops stand 5 minutes.

Rewarm sauce. Spoon 2 tablespoons sauce onto each plate and place chop atop sauce. Drizzle with balsamic reduction and garnish with remaining candied orange peel.

Makes 8 servings.

Bon Appétit
September 2006
Grouse Mountain Grill