Author Archives: chefparttime

Creamy Fish & Potato Chowder

Getting ready for the winter months with a little chowder is a northeastern tradition. Tender, flaky cod simmers in a fragrant broth with potatoes, celery, and rich mascarpone and you have something special. Of course, no chowder is complete without oyster crackers bobbing on top. And since it’s done in just 25 minutes, you’ll be making this warming meal all year round!

Time to Prep ingredients

Like with many good meals it starts off with a lot of chopping. So lets start with trimming the ends off the celery, and then finely chop. Next we take 2 cloves of garlic and finely chop about 2 teaspoons.

Next it’s time to prepare the scallions. Take your scallions and thinly slice. Once you are done put them to the side for later.

Once you’re done with the scallions take the thyme pick and finely chop ¼ of the leaves, discarding stems; and save remaining sprigs for step 4.

Finally we scrub the potatoes, It’s always important to make sure you get all the grit and grime off. Take your potatoes and cut into ½-inch pieces.

It’s time to make some fragrances by Sautéing the aromatics

I prefer to use a large pot but you can also use a Dutch oven. Heat 1½ tablespoons oil over medium-high.

Now take you celery, garlic, ¾ of scallions, and 1 teaspoon salt and toss it in to the pot. Keep stirring, until the ingredients are softened and the smell is wonderful. Should take about 2–3 minutes. Stir in 1 tablespoon flour and cook for about 1 more minute. And you are ready to move onto the next step.

Add a little broth

Stir seafood broth concentrate and 2 cups of water into your pot of aromatics and bring to a boil over high heat.

Then we add the cut potatoes and half of the remaining thyme sprigs and bring to a boil. Reduce the heat to medium and simmer until potatoes are tender when pierced with a fork, 10–12 minutes.

You are almost done.

Take your Cook cod and make sure that it is defrosted, then cut cod into 2-inch pieces, then add to pot. Add a cover and let it simmer over low just until the cod is nice and flakes. Shouldn’t take more than 6–8 minutes. Gently stir in mascarpone cheese in and cook until heated through, about 2 minutes.

Finally steps are to remove and discard thyme sprigs. Season chowder with a little salt and pepper. Ladle into bowls, and serve chowder with oyster crackers.

Fish Chowder

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

5 oz celery
garlic
1 oz scallions
2 Yukon gold potatoes
¼ oz fresh thyme
1 pkt seafood broth concentrate
10 oz pkg cod fillets
3 oz mascarpone cheese
1 oz oyster crackers
olive oil
kosher salt & ground pepper
all-purpose flour

Instructions

Prep ingredients: Trim celery, then finely chop. Finely chop 2 teaspoons garlic. Trim half of the scallions, then thinly slice (save rest for own use). Scrub potatoes, then cut into ½-inch pieces. Pick and finely chop ¼ of the thyme leaves, discarding stems; save remaining sprigs for step 4.
Sauté aromatics: Heat 1½ tablespoons oil in a medium Dutch oven or pot over medium-high. Add celery, garlic, ¾ of the sliced scallions, and 1 teaspoon salt. Cook, stirring, until softened, 2–3 minutes. Stir in 1 tablespoon flour and cook, stirring, about 1 minute.
Add broth: Stir seafood broth concentrate and 2 cups water into pot and bring to a boil over high heat.
Cook potatoes: Add potatoes and half of the remaining thyme sprigs (save rest for own use); bring to a boil. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, 10–12 minutes.
Cook cod: Cut cod into 2-inch pieces, then add to pot. Cover and simmer over low just until cod easily flakes, 6–8 minutes. Gently stir in mascarpone and cook until heated through, about 2 minutes.
Finish & serve: Remove and discard thyme sprigs. Season chowder to taste with salt and pepper. Ladle into bowls, then garnish with chopped thyme and remaining sliced scallions. Serve chowder with oyster crackers.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 954Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 185mgSodium: 1200mgCarbohydrates: 100gFiber: 7gSugar: 6gProtein: 62g

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Would you try Billion Dollar Popcorn?

Calling All Popcorn Lovers: In the mood for a bucket of rich, buttery golden popcorn? Also feel like celebrating National Popcorn Popping Month? Then hop over to Berco’s Popcorn and try their Billion Dollar Popcorn.

So what’s inside this Billion Dollar Popcorn?

Berco’s is made of the finest ingredients from around the world. Included in this tasty treat is organic sugar, butter from Vermont Creamery and, of course, Nielsen Massey Bourbon Vanilla. Topped off with 23-karat edible gold flakes and you really have something special.

A kernel of 23k editable gold flack popcorn cost- $5.

A 1 gallon tin of 23K edible gold flake popcorn cost- $250.

A 2 gallon tin of 23K edible gold flake popcorn cost – $500.

A 6.5 gallon tin of 23K edible gold flake popcorn cost- $2,500.

History of America’s love of popcorn

After all, October is National Popcorn Popping Month.

Did you know that the popcorn we all love does not come from the same seedlings as corn on the cob?

Evidently, we love the popping zea mays everta variety of maize.

Food Factoid: According to National Geographic, in 1903, we had 307 varieties of corn. However, today, we have approximately 12 varieties.

Initially discovered in the Americas, history documents the use of popcorn by indigenous people such as the Aztecs and Native Americans, not only for eating but ceremonial activities as well.

As a matter of fact in 1948, Herbert Dick and Earle Smith discovered, while exploring a bat cave in New Mexico, popped kernels carbon dating back to approximately 4000 years old.

Popcorn began mesmerizing American taste buds in the early 1820’s.

Sold throughout the eastern United States under the names Pearl or Nonpareil, its popularity spread throughout the South.

Gaining a foothold in America, by 1848, the word “popcorn” was included in John Russell Bartlett’s Dictionary of Americanisms.

In 1885, Charles Cretors invented the first commercial popcorn machine.

The Rise of Cracker Jacks

In 1893, Cracker Jack made its first appearance at the Chicago World’s Fair. Louis Ruckheim developed a recipe that combined popcorn, peanuts, and molasses.

Needless to say, it was a hit, messy to eat, but a hit nonetheless.

However, the actual commercialization of Cracker Jack did not begin until 1896.

Ruckheim eventually designed a method that would eliminate the messy eating experience and keep the popcorn, peanuts and molasses from clumping together.

“Take Me Out to the Ball Game”, an American baseball anthem written by lyricist Jack Norworth and composer Albert Von Tilzer in 1908, helped to popularize Cracker Jack by including in the song the line:

“Buy me some peanuts and Cracker Jack!”.

During the late 19th to the early 20th centuries, popcorn continued to evolve in its popularity, from being a breakfast food to becoming a movie house related thriving business option during the Great Depression.

During World War II, Americans ate 3 times as much popcorn primarily because of the limited availability of sugar to make candy.

In the mid 20th century, television was soaring in popularity. Movie theaters, however, were experiencing low attendance along with limited popcorn consumption.

Microwave popcorn to the rescue!

In the early 1980’s, microwaves and microwave popcorn began appearing in American homes.

And popcorn experienced a popularity resurgence.

As a non-GMO, vegan, gluten-free, sugar-free and naturally low in fat and calories, this wholesome, whole grain snack is great for the diet and budget friendly.

Today, Americans eat, according to the Popcorn Board, approximately 13 billion quarts of popcorn per year or 42 quarts per person.

So, if you’re in the mood for golden buttery popcorn? Feel like celebrating National Popcorn Popping Month? Have a couple of extra bucks to spend?

Then hop over to Berco’s Popcorn and try there Billion Dollar Popcorn.

Healthy Spicy Fish Taco with a tangy Slaw

Who doesn’t love a good fish taco? Fresh salsa adds a pop of flavor that’s too good not to put a smile on your face. This salsa combines fresh chopped tomatoes with briny pickled jalapenos and scallions. We combine that with a creamy cilantro-cabbage slaw and pan-seared cod and you have yourself an amazing family friendly dinner meal. Like I said in the beginning who doesn’t like a tasty fish taco.

Preparing your ingredients

Like any good meal it all starts off with preparing the ingredients. Take you fresh cilantro and chop the leaves and stems together. I like to use a large cutting board and just move the ingredients to the edges when i’m finished.

Next we take the tomatoes and chop them into small pieces and put that to the side. Here is a little video that shows a couple of ways to easily cut a tomato.

Now it’s time to prepare a little heat for this dish. Finely chop 2 tablespoons of the pickled jalapeños (add more depending on your heat preference).

Next we have to trim the ends of the scallions, then thinly slice them. If you are lazy you can also just chop them to keep it simple.

Finally take the cod, make sure it is defrosted and pat the cod dry, then cut into 1-inch pieces.

Time to make the slaw

For most tacos people just put some lettuce in there and call it a day. For this recipe lets take it up a notch and make a little slaw. Not only will it taste good but it will also act as a counter balance to the spicy fish and jalapeños.

In a large bowl, combine 4 tablespoons of sour cream. Then add 3 teaspoons vinegar, and ½ teaspoon sugar. Whisk together using a fork until sugar dissolves. Whisk in 3 tablespoons oil, then season with salt and pepper. Don’t forget to taste before you move onto the next step. Add a little bit more of whatever you feel is lacking. This recipe is a base you can always tailor to your specific taste buds.

Add your chopped cilantro and the 4 cups of shredded cabbage. Make sure to mix well and again taste before moving on if it’s the way you like to then you are all good. But don’t be afraid to add more salt of vinegar to get your desired taste.

Time to make us some salsa

Next in a small bowl add your tomatoes, chopped pickled jalapeños, and scallions. Mix them together and season to taste with a little salt and pepper. If you like it really hot add more jalapenos or bust out the tabasco and add a few shakes in.

Giving it that restaurant feel

One of the things most people love about going out to there favorite mexican restaurant are the Warm tortillas. You don’t notice how important it is until its not there. You don’t want to bite into a cold flour tortilla. So let’s heat a medium nonstick skillet over medium-high.

Add tortillas to a skillet and toast on one side until warm, about 30 seconds. Watch carefully if you don’t want to burn it. Then transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.

It’s time to make the cod

This is going to be the simplest part of the meal. In a medium bowl, add combine ½–1 teaspoon of taco seasoning (depending on heat preference) and season with salt. Now take the seasoning and sprinkle over the cod pieces.

Heat 2 tablespoons of oil in a large skillet over medium-high. Add seasoned cod, and cook until lightly browned, 2–3 minutes don’t forget to move the pieces around to prevent them from sticking. Transfer to a paper towel-lined plate and sprinkle with salt.

You are almost done making the perfect fish taco

Give the slaw and salsa one more seasoning of salt and pepper if needed.t. Add cod to warm tortillas with salsa and slaw alongside. And you are ready for dinner.

Spicy Fish Tacos with Fresh Salsa & Creamy Slaw

Yield: 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Fresh salsa adds a burst of flavor that's too good not to call out. This salsa combines fresh chopped tomatoes with briny pickled jalapenos and scallions.

Ingredients

¼ oz fresh cilantro
2 plum tomatoes
2 oz pickled jalapeños
1 oz scallions
10 oz pkg cod fillets
4 tsp sour cream
6 (6-inch) flour tortillas
½ tsp taco seasoning
apple cider vinegar (or whitewine vinegar)
sugar
neutral oil
kosher salt & ground pepper
7 shredded cabbage blend (use 4 cups)

Instructions

Prep ingredients: Finely chop cilantro leaves and stems together. Finely chop tomatoes. Finely chop 2 tablespoons–¼ cup of the pickled jalapeños (depending on heat preference). Trim scallions, then thinly slice. Pat cod dry, then cut into 1-inch pieces.
Make slaw: In a medium bowl, combine all of the sour cream, 2 teaspoons vinegar, and ½ teaspoon sugar, whisking until sugar dissolves. Whisk in 3 tablespoons oil, then season with salt and pepper. Add cilantro and 4 cups shredded cabbage, tossing to combine and gently squeezing with your hands to wilt the cabbage. Set aside until step 6.
Make salsa: In a small bowl, combine tomatoes, chopped pickled jalapeños, and scallions. Season to taste with salt and pepper.
Warm tortillas: Heat a medium nonstick skillet over medium-high. Working in batches, add tortillas to skillet and toast on one side until warm, about 30 seconds. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.
Cook cod: In a small bowl, combine ½–1 teaspoon taco seasoning (depending on heat preference) and season with salt. Sprinkle seasoning all over cod. Heat 2 tablespoons oil in same skillet over medium-high. Working in batches, add cod, and cook until lightly browned, 2–3 minutes. Transfer to paper towel-lined plate and sprinkle with salt.
Finish & serve: Season both slaw and salsa to taste with salt and pepper. Serve cod on tortillas with salsa and slaw alongside.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 83mgSodium: 1096mgCarbohydrates: 51gFiber: 13gSugar: 20gProtein: 43g

Bird’s Nest Soup $100 a Bowl?

Are you in the mood for soup? Most likely you won’t find a can of bird’s nest soup at your local grocery store. In fact, bird’s nest soup is an exotic Asian delicacy. Very popular in Southeast Asia and available at some Asian restaurants in the U.S.

It’s mystical charm is that it’s purported to have medicinal benefits.

Advocates proclaim that a steady diet of bird’s nest soup can strengthen your immune system. Also aid your digestion, and, most importantly, enhance your libido.

By now, you’re envisioning a cute little nest made of twigs and leaves. Boiling in a pot of chicken broth along with loads of vegetables.

Aha…not quite.

In fact, bird’s nest soup, a 400 year old Southeast Asian delicacy. This soup is made of dried and hardened bird saliva, harvested from a cave/cliff dwelling bird called a swiftlet.

Once cooked, you can just imagine the texture.

How much does birds nest soup cost?

Today, a “pound” of bird’s nests can cost as much as $4500 or more.

So, what would a small bowl bird’s nest soup actually cost?!

In Hong Kong, for example. A bowl of bird’s nest soup can cost you anywhere from $30 to $100 a bowl!

Same price range exists at Asian restaurants in the U.S.

Yikes!! Where’s the Campbell soup people when you need them!

So why does a bowl of gelatinous bird’s nest soup cost an arm and a leg?

How is birds nest soup made?

Well, dating back to the 1500’s, swiftlets’ nests were originally used by the Chinese elite as an expensive healing tonic.

In those days, hunting for swiftlet bird nests was considered a dangerous and costly enterprise.

The swiftlet bird is a cave/cliff dwelling animal.

And because of that fact, most nest collectors, in search of this delicacy. Had to climb steep cliffs and traverse challenging mountainous regions in Southeast Asia, the South Pacific islands, and Northeast Australia to harvest the goods of their prey.

The popularity of this unique soup

The popularity of this unique soup and the challenges associated with securing its specific ingredients. Fostered the development of swiftlet breeding house farms.

The swiftlet house farm industry in Malaysia alone has grown from 900 in 1998 to about 60,000 in 2013.

Continued growth of the swiftlet farm industry over the last two decades has materialized profits for farmers in the range of $5 billion a year.

For those of you who are curious about swiftlet bird nest producers. Indonesia is the largest producer of bird’s nests, followed by Malaysia, Thailand, and the Philippines.

And Hong Kong and the U.S. are the largest importers of swiftlet bird nests.

Your curiosity stimulated yet? Want to know more?

As an animal product, access and use is regulated by the U.S.D.A.

To get the best advice on the where, what, and how of this Asian delicacy. Visit your local Asian community and seek out their recommendations.

Enjoy!

Seared Pork & Sweet Potatoes Creamy Mustard Sauce

Seared Pork & Sweet Potatoes with Creamy Mustard Sauce: Meat and potatoes, a classic American dinner time staple. But this recipe takes it to the next level by Seared Pork tenderloin medallions until crusty and golden, then topping them with a creamy Dijon mustard sauce. Served alongside mashed sweet potatoes and topped with a peppery arugula salad.

https://lifetimevibes.com/wp-content/uploads/2020/07/Pork.mp4

Key to this meal

The reason why I love this dish is its simplicity of flavors. Cooking the pork tenderloin to perfection is key. First you have to pat pork dry before we start working with it. We want to get rid of the moisture in the meat. Slice, tenderloin crosswise, into 1⁄2-inch thick medallions (about 6). Season all over with 1⁄2 teaspoon sea salt and several grinds of pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add pork and cook until well browned and slightly pink in the center, 2–3 minutes per side. Let the meat rest before you cut into it.

While the meat is resting lets Make the tasty sauce that goes over the pork. Add shallots and 1 teaspoon oil to skillet and cook until shallots are softened and browned. About 1 minute watch closely. Add broth mixture into the skillet. Bring to a simmer, then cook until thickened and reduced to about 1⁄4 cup, 3–4 minutes. Remove from heat and stir in half of the sour cream. Season to taste with salt and pepper.

History and Importance of the Sweet Potato:

Sweet potato history can be traced back to Central and South America. In Central America, domesticated sweet potatoes were present at least 5,000 years ago. They think the first sweet potatoes were grown possibly between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela.

The sweet potato was most likely spread by local people to the Caribbean and South America by 2500 B.C.E.

And the sweet potato was brought to central Polynesia around 700 C.E., possibly by Polynesians who had traveled to South America and back, and spread from there across Polynesia to Hawaii and New Zealand.

Finally the sweet potato became a major player in the world food supply in response to a major crop failure, in Fujian province of China in about 1594.

The sweet potato was also introduced to Okinawa, Japan, in the early 1600s. It became a staple in Japan because they were important in preventing famine when rice harvests were poor.

The sweet potato arrived in Europe during the 15th and 16th centuries as a result of Christopher Columbus travels and colonial antics otherwise known as the Columbian exchange. It is mentioned in Elinor Fettiplace’s Receipt Book, a cookbook compiled in England in 1604.

Tips for cooking pork

Dry meat off with a paper towel before trimming to prevent it from slipping around while cutting. Make a cut at one inch intervals through the fat on the edges of steaks and chops to prevent curling during cooking.

Tips for Checking Doneness with Seared Pork:

When pricked, the juices should run clear or have just a very faint pink tint.

Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145°F for medium doneness (160°F to 165°F for well done).

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Seared Pork & Sweet Potatoes

Yield: 2

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Seared Pork & Sweet Potatoes with Creamy Mustard Sauce: Meat and potatoes, a classic American dinner time staple.

Ingredients

2 medium sweet potatoes
3 oz shallot
1 pkt beef broth concentrate
1 ⁄2 oz whole grain mustard
10 oz pork tenderloin
2 oz sour cream
3 oz baby arugula
kosher salt & ground pepper
olive oil
apple cider vinegar (or white wine vinegar)

Instructions

Make sweet potatoes: Peel sweet potatoes. Slice lengthwise, then cut into 1-inch pieces. Place in a medium saucepan and cover by 1-inch with salted water. Cover and bring to a boil. Simmer sweet potatoes, uncovered, until potatoes are tender, about 13 minutes. Drain, then return to saucepan. Cover to keep warm.
Prep vinaigrette: Halve shallot, then peel and finely chop. In a liquid measuring cup, whisk together 1⁄2 cup water, beef broth concentrate, and mustard.
Marinate shallots: In a medium bowl, whisk together 2 tablespoons oil, 1 tablespoon vinegar, and a pinch each salt and pepper. Stir 2 tablespoons shallots into vinaigrette (save rest for step 5) and set aside to marinate.
Cook pork tenderloin: Pat pork dry. Slice, crosswise, into 1⁄2-inch thick medallions (about 6). Season all over with 1⁄2 teaspoon salt and several grinds of pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add pork and cook until well browned and slightly pink in the center, 2–3 minutes per side. Transfer to a plate and cover to keep warm.
Make sauce: Add remaining shallots and 1 teaspoon oil to skillet and cook until shallots are softened and browned, about 1 minute. Stir broth mixture, then add to skillet. Bring to a simmer, then cook until thickened and reduced to about 1⁄4 cup, 3–4 minutes. Remove from heat and stir in half of the sour cream. Season to taste with salt and pepper.
Finish & serve: Return sweet potatoes to medium heat. Add remaining sour cream and 2 tablespoons oil, then mash with a fork or potato masher until creamy. Season to taste with salt and pepper. Toss arugula with vinaigrette. Serve pork, with sauce spooned over top, alongside salad and mashed sweet potatoes.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 120mgSodium: 1198mgCarbohydrates: 36gFiber: 7gSugar: 13gProtein: 45g

Cheese Burger recipe with Stuffed Goat

Cheese Burger- This inside-out, grass-fed cheeseburger has a goat cheese surprise in the middle. Add a little caramelized shallots and get a hearty Mediterranean-inspired dish when we add an orzo salad with, spinach, dill, roasted red peppers, and crumbled goat cheese, bursting with flavor to round out the meal.

History of the Hamburger:

The hamburger could be the most popular food in American history. Multi-billion dollar companies are made from this one product. ( I see you McDonald and Burger King)

Nearly 50 billion burgers were eaten last year in the U.S. alone. McDonald’s sells more than 75 hamburgers every second. Burgers account for 40 percent of all sandwiches sold in the U.S.

So, what are the origins of this American wonder Cheese Burger?

The hamburger, as we think of it today, first appeared in the 19th or early 20th century. There is considerable evidence that USA was the first country to sell two slices of bread and a ground beef steak were combined into a “hamburger”.

Among food historians, there is some controversy over the origin of the hamburger because its two basic ingredients, bread and beef, had been prepared and consumed separately for centuries. For example, in Europe, the precursor to the hamburger was first recorded in The Apicius Cookbook, a collection of ancient Roman recipes that may date back to the early 4th century. There is a recipe where beef called isicia omentata is served as a baked beef patty. The beef is mixed with pine kernels, black and green peppercorns, and white wine.

In Asia, Genghis Khan’s grandson, Kublai Khan (1215–1294) and his warriors, invaded Moscow and introduced minced horsemeat to the Muscovites. This was later called steak tartare.
The city states, of what is now Germany, took this ground meat product and made it their own by adding capers, onions, and even caviar to the blend and selling it on the streets.

The Modern Hamburger:

The industrial use of mechanical meat shredding was the key to making hamburger possible for the average man. The first meat grinder was invented in the early 19th century by the German engineer, Karl Drais. The machine made it possible for minced meat to be sold at markets in large quantities at reasonable prices.
Most American historians believe that it was invented by a cook who placed a hamburg steak between two slices of bread in a small town in Texas. But others credit the founder of White Castle “Americans first fast food chain” for developing the “Hamburger Sandwich.” In the final analysis, the exact origin of the hamburger is unknown. The one thing we know for sure is that all claims for the invention of the hamburger occurred between 1885 and 1904.

Similar Recipes:

Cheese Burger with Stuffed Goat

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Cheese Burger- This inside-out, grass-fed cheeseburger has a goat cheese surprise in the middle. Add a little caramelized shallots and get a hearty Mediterranean-inspired dish

Ingredients

1 shallot
use 1 large clove
12 oz grass-fed ground beef
3 oz of orzo
1⁄4 oz fresh dill
2 oz roasted red peppers
1 3⁄4 oz goat cheese
3 oz baby spinach
kosher salt & ground pepper
red wine vinegar (or white wine vinegar)
olive oil

Instructions

Prep ingredients: Bring a medium saucepan of salted water to a boil. Halve shallot, then peel, and thinly slice lengthwise. Finely chop 1⁄4 cup of the sliced shallots (leave the rest sliced). Peel and grate 1 large garlic clove. In a medium bowl, combine beef with 2 tablespoons chopped shallot, 1 teaspoon garlic, 1⁄2 teaspoon salt, and a few grinds pepper.
Cook orzo: Add orzo to boiling water and cook until al dente, 6–8 minutes. Drain and rinse under cold water, and drain well again. Transfer orzo to a large bowl.
Make dressing: Pick dill fronds from stems and roughly chop fronds. Thinly slice roasted red peppers. Crumble half of the goat cheese. In a small bowl, combine 2 tablespoons vinegar with half of the dill, 2 tablespoons oil, 1⁄4 teaspoon salt, and a few grinds pepper.
Make burgers: Divide beef into 2 equal portions, then flatten into large, thin patties (about 5- inches wide). Using your thumb, make an indentation in the middle of each patty and divide remaining goat cheese between them. Press the meat over the cheese to make flat, round 4-inch patties. Season all over with 1⁄4 teaspoon salt and a few grinds pepper.
Cook burgers: Heat 2 teaspoons oil in a medium nonstick skillet over medium-high. Add burgers to skillet; scatter sliced shallots around the burgers. Cook burgers until lightly browned, about 3 minutes, stirring shallots occasionally. Flip burgers, continue to cook for 3 minutes more. Remove shallots from skillet once they are dark golden brown; season lightly with salt.
Finish salad & serve: To the orzo, add roasted red peppers, crumbled goat cheese, spinach, remaining chopped shallots and dill , and half of the dressing, and toss to combine; season to taste with salt and pepper. Serve burgers topped with caramelized shallots and along with the orzo salad. Drizzle burgers with remaining dressing.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 506Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 95mgSodium: 557mgCarbohydrates: 28gFiber: 4gSugar: 4gProtein: 46g

A Camel burger is a burger – or is it?

Camel burger: Low in fat, similar in taste and texture to pork, beef or lamb, for the adventurous eater, camel meat may be a very real option. Camel meat from young camels provide the best eating experience. Burgers made with meat from older camels have a tendency to be tough and gamey.

What makes camel meat delectable

Prized in North Africa and the Middle East, the tastiest camel meat comes from the hump. The fattier and most tender section of the camel anatomy.

In addition to the high praise of it as a meat source. Camel milk, itself, contains three times the vitamin C of cow’s milk and is rich in iron and B vitamins.

In comparison to other red meat, lovers of camel meat claim that it’s healthier, leaner, and a good source of protein and vitamin E.

Where does camel meat come from?

Surprisingly, Australia is a major exporter of camel meat.

As a matter of fact, Australia is home to the largest wild (feral) camel population in the world. Camels are not indigineous to Australia. They, along with Afghan cameleers first arrived in the mid-19th century to explore the Australian outback.

The Afghan cameleers, however, were not all from Afghanistan. The majority were primarily Muslims from British North India.

Throughout the evolving cameleer history, Australian sensibilities led to the establishment of the White Australian Immigration Policy. Which, in turn, established national racial tensions and practices in Australia until the mid 1970’s.

Today, growing feral camel herds are presenting Australians with an ecological threat to both delicate ecosystems and local water supplies.

As a result, the growing camel meat export industry in Australia is providing solutions to their ecological challenges.

Believe it or not, camel meat is also popular in Minnesota which has a large, thriving Somali population.

So just imagine chomping down on a juicy camel burger, in between slurps of a chocolate camel milk shake.

Yum, yum…or is it?

Right now, as for the overall popularization of camel meat in the U.S. Only the camel meat lover can testify to its goodness!

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Chipotle Low Carb Chicken Bowl

Chipotle Chicken Bowl Recipe: It’s hard to improve upon a chipotle burrito bowl—unless you’re making the chipotle chicken bowl at home, which is exactly what we do here! The crunchy flour tortilla holds a refreshing salad comprised of lettuce, radishes, and fresh cilantro.

Sweet corn and golden-brown chicken breast are added on top, along with a drizzle of smoky chipotle mayo as the finishing touch. So get ready to make a great Chipotle Chicken Bowl Recipe.

The History Of The Taco Bowl

The earliest version of taco salads were called Ta-Cups. Made of “ground beef, beans, sour cream and cheese served in a small bowl made entirely of Fritos.” The creator was none other than the founder of Fritos himself, Elmer Doolin. Doolin had a habit of inventing all sorts of Frito based foodstuffs: Frito sauce for meat, Frito Jello pie, Frito dressing for salad, and eventually his Ta-Cup.

Doolin’s Fritos brand ran a restaurant at Disneyland called Casa de Fritos. Which was very influential in introducing Americans to “Mexican” food. Elmer Doolin added the Ta-Cup to the menu at the restaurant in 1955, and they became extremely popular. Over the years the dish grew in size. Like the American waistline into the taco bowl we know today (although it would be cool if taco bowls were still made out of giant Fritos).

Also worth noting is the Morales family, who ran Casa de Fritos. They invented another well-known snack food at the restaurant “Doritos”.

Wine Pairing

Moscato wine is low in alcohol, sweet and a little bit fizzy. It is filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish.

Tips for cooking chicken

Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking.
DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.

Chipotle Low Carb Chicken Bowl

Yield: 2

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

It’s hard to improve upon a taco bowl—unless you’re making the crispy taco bowl at home, which is exactly what we do here!

Ingredients

1 lime
garlic use 1 large clove
2 boneless skinless chicken
breasts
2 10-inch flour tortillas
1⁄4 oz fresh cilantro
1 head green leaf lettuce
use half
2 red radishes
3 1⁄2 oz pkts chipotle mayo
1 cup of fresh or frozen corn
kosher salt & ground pepper
neutral oil such as vegetable

Instructions

Prep ingredients: Preheat oven to 425°F with a rack in the upper third. Squeeze 1 tablespoon lime juice, then cut remaining lime into wedges. Peel and finely chop 1 large garlic clove. Pound chicken to an even 1⁄2-inch thickness, if necessary. Season chicken with a pinch each salt and pepper. Generously brush tortillas with oil, then season on both sides with salt and pepper.
Bake taco bowls: Use 2 (14-inch) sheets aluminum foil. Form each sheet into a loose 4-inch ball. Place foil balls on rimmed baking sheet, then top with tortillas, pressing edges down around the balls. Bake until lightly browned and just crisp, about 5 minutes. Carefully flip tortilla bowls; discard foil. Return to oven until lightly brown in spots, about 1 minute.
Make lime-garlic sauce: In large bowl, combine 1 teaspoon each lime juice and oil, 1⁄2 teaspoon salt, 1⁄2 teaspoon garlic, and a few grinds pepper.
Prep salad: Reserve a few whole cilantro leaves for garnish, then finely chop remaining cilantro leaves and stems. Halve lettuce lengthwise, then thinly slice one half crosswise, discarding stem (save rest for own use). Thinly slice radishes. In a small bowl, whisk chipotle mayo with 1–2 teaspoons water to make a spoonable sauce.
Cook chicken & corn: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken, cook until golden-brown, 2–3 minutes. Flip chicken; add corn, remaining garlic, and 1⁄4 cup water. Cover; cook chicken, 2–3 minutes, or until cooked through. Transfer chicken to lime-garlic sauce, turning to coat. Cook corn until water evaporates, 1–2 minutes. Season with salt and pepper.
Assemble salad & serve: In a large bowl, toss lettuce, radishes, and half the cilantro with remaining lime juice and 2 tablespoons oil. Season to taste with salt and pepper. Serve salad in tortilla bowls. Top with chicken lime-garlic sauce, corn, then a drizzle of the chipotle mayo and garnish with whole cilantro leaves. Serve remaining mayo and lime wedges on the side. Enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 861Total Fat: 46gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 138mgSodium: 1056mgCarbohydrates: 65gFiber: 11gSugar: 8gProtein: 52g

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Homemade Chicken Pot Pie

Skillet Chicken Pot Pie with Black Pepper-Thyme Biscuits: This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie.

This recipe has all the elements you will love, sweet green peas, celery, onion, creamy sauce, and of course chicken. Topped with fluffy black pepper-thyme biscuits, and you have yourself an amazing meal.

Brief History of Chicken Pot Pie

A pot pie is a type of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry.

Pot pie is believed to have originated in Greece. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called Artocreas.

The Romans took this recipe and added a top to the pastry crust, making it a fully enclosed meat pie.

Chicken Pot Pie

Yield: 2

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This one pan wonder is a great spin on the ultimate classic comfort food, chicken pot pie. This recipe has all the elements you will love, sweet green peas, celery, onion, creamy sauce, and of course chicken.

Ingredients

1 medium yellow onion
2 carrots
2 celery
1⁄4 oz fresh thyme
1 lb boneless skinless chicken thighs
3.2 oz self-rising flour 1
1 pkt chicken broth
concentrate
2 oz peas
kosher salt & ground pepper
milk
olive oil

Instructions

Prep ingredients: Preheat oven to 450°F with a rack in upper 1⁄3. Peel and finely chop onion. Trim ends from carrots and celery; thinly slice. Tie remaining thyme leaves into a bundle using one of the thyme stems as twine.
Brown chicken: Pat chicken dry, trim any fat, and cut into 1-inch pieces. Season chicken with 1⁄2 teaspoon salt, and several grinds of pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken in a single layer and cook, without stirring, until well browned, about 3 minutes. Flip and brown on other side, about 2 minutes. Transfer chicken to a plate.
Cook vegetables: Add 1 tablespoon oil to same skillet over medium-high. Add carrot, onion, celery, thyme sprigs, and 1⁄2 teaspoon salt. Cook, covered, until vegetables are softened, about 3 minutes. Uncover and cook until vegetables are tender and browned, 2-3 minutes more. Add 2 tablespoons of the flour (save rest for step 5) and cook, stirring, about 1 minute.
Simmer stew: Return chicken and any accumulated juices to skillet along with 1⁄2 cup milk, chicken broth concentrate, and 1 cup water, scraping browned bits from bottom of skillet. Bring to a simmer. then remove skillet from heat, remove thyme sprigs, then stir in peas.
Make biscuits: In a medium bowl, combine 1⁄3 cup milk, 2 tablespoons oil, chopped thyme, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon salt.Add remaining flour to bowl and stir just until evenly combined. Do not over mix.
Cook biscuits & serve: Dollop 10-12 level tablespoons of dough over stew. Transfer skillet to the upper oven rack and bake until lightly browned, 10-12 minutes. Let cool 5 minutes before serving.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 736Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 289mgSodium: 1820mgCarbohydrates: 56gFiber: 6gSugar: 7gProtein: 68g

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Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad

Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.

https://lifetimevibes.com/wp-content/uploads/2020/09/Spicy-Turkey-Lettuce-Wraps99.mp4

This mix creates a deep savory notes. Bibb lettuce makes a perfect base for the stir-fried chicken. Finish off with fresh mint leaves, crunchy garlic, pickled cucumbers, and a squeeze of lime juice and you have a flavorful dish.

Asian Lettuce Wraps! Who doesn’t love the fresh and tasty handheld wraps from Asian restaurants? This homemade version tastes like PF Chang’s Lettuce Wraps (and Pei Wei’s), and they are so easy to make. They can be ready in 20 minutes!

How to make an amazing spicy turkey wrap

Pickling your cucumbers

Halve cucumber you can peel it if you want to but that’s a little extra work so I skipped it. Take you cucumber and thinly slice crosswise into half-moons. Take your mint leave and pick and coarsely chop, discarding stems. In a medium bowl, toss together your cucumbers, with half of the chopped mint. Add 1 tablespoon of vinegar and a pinch each of salt and sugar. Let marinate until you are ready to serve.

Prepping your ingredients

Finely chop 1 teaspoon garlic. Next rinse and gently pat dry 6 large lettuce leaves; wrap in a damp towel until step 6 to get rid of the moisture. Finely chop half of a onion. And finish it off by chopping 1 teaspoon of the serrano pepper.

Prepping your sauce

In a small bowl, whisk together tamari, ¼ cup water, 2 teaspoons vinegar, and ¼ teaspoon sugar. Reserve for later on.

Sauté turkey

Take one 1 tablespoon oil and medium skillet over medium-high. Add chopped onions, chopped garlic, and serrano pepper; cook, stirring, until fragrant and onions are slightly softened, about 1 minute. Add turkey to skillet; cook, stirring occasionally and breaking up turkey into smaller pieces, until browned and cooked through, about 3 minutes.

Finish turkey

Add reserved tamari mixture to skillet, stirring to coat turkey. Bring to a boil, then remove from heat. Season to taste with salt.

Assemble your Turkey Lettuce Wraps

Cut lime into wedges. Put lettuce cups on plates. Fill with turkey, then top with remaining chopped mint. Serve turkey lettuce cups with pickled cucumbers alongside, and lime wedges, for squeezing over top.

My Go-To Healthy Lettuce Wraps Recipe

There’s just something so satisfying about finger food, as in no forks or chopsticks required. Turkey Lettuce Wraps allows you to just pick it up and dive in! None of that chopping it up and eating it slowly, just shove it in your face because you are hungry, right?

Lettuce wraps

Yield: 2

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

This dish summons all the very best best that Thai takeout has to offer. Ground turkey is sautéed with onions, garlic, serrano chili, and a drizzle of tamari, to create deep savory notes.

Ingredients

1 lime
10 oz pkg ground turkey
½ oz tamari
1 serrano chile
1 medium yellow onion use half
1 head bibb lettuce
garlic use 1 large clove
¼ oz fresh mint
1 cucumber
kosher salt & ground pepper
neutral oil
sugar
white wine vinegar or redwine vinegar

Instructions

Pickle cucumbers: Halve cucumber (peel, if desired), then thinly slice crosswise into half-moons. Pick and coarsely chop mint leaves, discarding stems. In a medium bowl, toss to combine cucumbers, half of the chopped mint, 1 tablespoon vinegar and a pinch each of salt and sugar. Let marinate until ready to serve.
Prep ingredients: Finely chop 1 teaspoon garlic. Rinse and gently pat dry 6 lettuce leaves; wrap in a damp towel until step 6. Finely chop half of the onion (save rest for own use). Finely chop 1 teaspoon of the serrano pepper (save rest).
Prep sauce: In a small bowl, whisk to combine tamari, ¼ cup water, 2 teaspoons vinegar, and ¼ teaspoon sugar. Reserve for step 5.
Sauté turkey: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chopped onions, chopped garlic, and serrano pepper; cook, stirring, until fragrant and onions are slightly softened, about 1 minute. Add turkey to skillet; cook, stirring occasionally and breaking up turkey into smaller pieces, until browned and cooked through, about 3 minutes.
Finish turkey: Add reserved tamari mixture to skillet, stirring to coat turkey. Bring to a boil, then remove from heat. Season to taste with salt.
Assemble & serve: Cut lime into wedges. Put lettuce cups on plates. Fill with turkey, then top with remaining chopped mint. Serve turkey lettuce cups with pickled cucumbers alongside, and lime wedges, for squeezing over top.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 581Total Fat: 33gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 150mgSodium: 825mgCarbohydrates: 23gFiber: 4gSugar: 9gProtein: 40g

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