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Wednesday, April 13, 2011

Cooking Beef With the Crock Pot

When you think of having beef for dinner you probably see the little white smiling glove signaling another night with everyone’s quick fix dinner routine, or you see the golden arches everywhere before your eyes. If you’re a little more adventurous you might cook a steak or two every few months but anything outside of ground beef is usually beyond your reach, your style and the abilities of your cookbook and microwave to make happen without causing a huge disaster or creating a meal that no one wants to eat.
In reality, in doesn’t have to be this way. If you’re willing to venture out into the realm of something even easier than hamburgers and other ground beef entrees, there is a way to make a beef meal that seems less like it took five minutes and more like it came from a restaurant. Not ready to spend two hours over the stove or oven every night? Like I said, this method is actually easier than microwave meals.
Using a slow cooker, or crock pot, to make your dinners will not only open doors for you with the types of foods you’re able to cook but there are literally hundreds of beef crock pot recipes that require less than 15 minutes to prepare. You’re thinking that 15 minutes of prep usually leads to at least one hour spent over the stove. But with slow cookers, you simply prepare the meal in the morning, set the slow cooker and go about your daily business while the machine you left in the back of the cupboard for five years works magic with a different beef slow cooker recipe every time you want to cook beef for dinner.
Slow cookers can take care of all of your beef slow cooker recipes that cover every type of beef, from beef stew to steaks to beef ribs and even beef pot pies and other types of beef recipes you can find in your regular cook books–you can turn any recipe into a crock pot recipe, slow cooker cook books and all over the internet.
As if that’s not enough, with beef slow cooker recipes, you will never have to worry about dry, flavorless, tough to chew and tough to cut beef meals. Slow cookers do just that–cook your food slowly, so you don’t have to worry about extreme heats depleting the natural juices (or the natural nutritional value) of the foods you cook, especially when it comes to meats.
Additionally, making homemade meals with your slow cooker doesn’t just save your taste buds. It also saves your time. You can make enough food from a beef crock pot recipe, especially something like beef stew, for enough leftovers for the next day’s lunch. And it certainly doesn’t hurt that slow cookers always turn out better leftovers than double-microwave meals.
Remember, if beef is what’s for dinner, you don’t have to go the ground beef route. You can save time and your taste buds with your slow cooker.

Tuesday, March 22, 2011

Pork Barrel BBQ

In recent months Men’s Health magazine has been searching grocery store shelves across the country in pursuit of a healthy shopping list comprised of the healthiest and tastiest foods for men. After comparing nutrition labels and conducting head-to-head taste tests among top BBQ sauce brands, Men’s Health selected Pork Barrel BBQ Original BBQ Sauce as one of “The 125 Best Foods for Men.”

The November 2010 issue of Men’s Health highlights the magazine’s feat of tasting, testing, and ranking thousands of grocery store products to find the healthiest, tastiest foods for men. Of the thousands of commercially available BBQ sauces available, Men’s Health selected Pork Barrel BBQ’s Original BBQ Sauce as an “essential item” for grocery shopping lists.

Earlier this year, taste testers and sauce aficionados with Men’s Health blog selected Pork Barrel BBQ’s Original BBQ Sauce as their number one go-to grilling favorite.

“Our Pork Barrel BBQ Original BBQ Sauce is made of all natural ingredients with no preservatives and is sure to give the food at your next BBQ the perfect smokin’ kick,” said Heath Hall, President and co-founder of Pork Barrel BBQ. “It is a tremendous honor to have Men’s Health name our BBQ sauce the best BBQ sauce for men and recognize our efforts to produce an all natural and nutritional gourmet BBQ sauce at an affordable price.”

According to Men’s Health, with only 35 calories,

Pork Barrel BBQ has quickly become the preferred BBQ sauce for the backyard BBQ’er. Since the company started selling BBQ sauces in 2009, all types of BBQ’ers – from competition smokers to casual grillers – have taken notice of their sensational sauces. Pork Barrel BBQ’s Original and Sweet sauces have taken home numerous top awards from the Kansas City Barbecue Society and Memphis in May competitions, including winning the “People’s Choice” award at the prestigious annual Safeway National Capital Barbecue Battle in Washington, D.C.

One year after their appearance on the ABC and Mark Burnett reality show Shark Tank, the company has experienced huge growth, and their Pork Barrel BBQ Sauces and Spice Rub are now carried in over 1,000 stores in 38 states. The first Pork Barrel BBQ restaurant will open in the Del Ray neighborhood of Alexandria, Virginia later this fall.

People nationwide can try these award winning sauces for themselves by purchasing them local grocery stores such as Safeway, Whole Foods, Savemart, Schnucks, Wegmans, Harris Teeter, and Bloom. To find stores near you that carry Pork Barrel BBQ products, visit the online store locator and interactive map at http://www.porkbarrelbbq.com/store-locations.

For recipes and BBQ tips, visit http://www.porkbarrelbbq.com/recipe.

About Pork Barrel BBQ

Pork Barrel BBQ was founded in December 2008 during the peak of the economic crisis to prove that a company not owned or operated by the federal government could succeed, and that if you had a good idea, it was still possible to grab a piece of the American Dream. Pork Barrel BBQ founders, Heath Hall and Brett Thompson, ran the company out of the basement of their houses, selling their award winning BBQ products one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub were carried in over 1,000 stores in 38 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the “People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis and May and Kansas City Barbecue Society BBQ competition accolades. For more information, visit http://www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook and Twitter.

Monday, March 21, 2011

Beef cattle industry in our industry experts conspiracy Sustainable Development – beef industry, bee
March 9, 2011 By jdsouthe Leave a Comment (Edit)

Article by jekky

not long ago, held in nanyang city, henan, china development forum on the , , famous entrepreneurs, experts gathered to analyze the present situation of china’s cattle, our conspiracy scale, intensive, industrial sustainable development. present situation analysis?? establish to develop new ideas around the china agricultural university, associate professor cao binghai “beef industry r & d in china and the developed countries the main gap and strategy” launched a discussion of this proposition, the purpose is to discover gaps, identify the causes and strive to catch up, to provide decision-making reference, which embodied the national technology systems labor of 562 members. in the report, cao binghai that the mainstream of china’s beef is in the “introduction” phase, mainly in the “cattle, slaughter facilities and meat quality and safety of the concept” three other aspects of basic also “nothing segment. ” in addition, compared with developed countries, china’s beef the innovative use of resources, there are gaps in breeding, husbandry and nutritional regulation of the slow progress in technology, cattle veterinary medical research has not been the original innovation, industry, lack of medical service system, post-mortem treatment safety and meat quality control technology should be strengthened, economic and technological development of beef a low level of technical service network does not sound beef cattle. in view of this situation, cao binghai that china should vigorously promote the beef division cooperation increase the promotion of team building the first line of research to improve technology to promote effective mechanisms and approaches to enhance long-term and focused investment, strengthen international cooperation, international cooperation in the establishment of a special fund, to go abroad for the beef basis. professor zhang yuejie jilin agricultural university, entitled ” financial crisis on the impact of china’s beef industry “report that the direct inhibition of the financial crisis of our beef export demand, but also reduces the demand for domestic beef. in addition, the financial crisis on china is also the total supply of beef and beef farmers have had some negative effects. however, the financial crisis does not fundamentally undermine our country’s beef , although the negative impact brought about, but also brought opportunities for development, beef to fight for state funds and preferential policies to seize the from the supply source changes strengthen the improvement of beef cattle germplasm to strengthen the safety of beef production management system, and ultimately the health of beef for sustainable development. food safety ?? take large-scale industrial development path capital group and deputy party secretary of agriculture fan xueshan a report entitled “china’s dairy production system and security control” of the report, explained the significance of the implementation of standardized system and the capital of high-yield agriculture and dairy group management model, on the beef cattle enterprise has great reference. as with the first animal known as the milk, fan xueshan that can not raise cattle the way to raise beef cattle, nor can be used to support a means of dairy cattle; and one a model of china’s dairy farming is definitely not mainstream, to lead farmers from individual to individual farmers, farmers direction, scale, intensive, industrial farming road. forum, the most eye-catching scene from ireland food board breiffinikennedy, as the council’s asian chief, he illustrated introduction to the status of the irish beef industry and production technology, that ireland dairy products and beef export success, the key is high-quality cattle. breiffinikennedy the report be thinking of breeding the same scene recognition. nanjing agricultural university professor peng zengqi entitled “current situation and prevention injection of beef,” reports that cattle slaughter process to standardize and strengthen market supervision, strengthen the training of practitioners and consumers of beef cattle industry quality and safety awareness, and organize expert training team to conduct the business of the relevant personnel quality beef, beef grading of such knowledge separate training; in addition, through various media to publicize methods of identifying beef injection, how to buy high-quality beef, guide consumption the health consumer, the tough fight lay eliminate beef injection.

Wednesday, March 16, 2011


Bacon Cheddar Waffles

1 large egg

* 1 Cup of milk
* 1 Cup of sour cream
* 1 Tbsp. melted butter or margarine
* 2 Cups Martha White all purpose flour
* 1 1/2 Tbsp baking powder
* 1/2 Tsp salt
* 8 pieces of crispy bacon crumbled
* 1 1/2 Cups shredded cheddar cheese

1. In a bowl,whisk 1 egg

2. Add The
1 Cup of milk
1Cup of sour cream
1 Tbsp. of melted butter or margarine

3. Stir in:
2 Cups of flour, 1 1/2 Tbsps baking powder and salt

4. Mix well.

5. Stir in:
8 crispy pieces of crumbled bacon strips
1 1/2 Cups of shredded cheddar cheese

Pour batter onto a hot waffle iron.

Cook until golden brown.

Serve with: Maple syrup

A very hearty waffle that’s fairly easy to make.http://www.southerncountrycooks.com/wp-admin/plugins.php

Thursday, March 10, 2011

Amazing Cook Book

Hey folks this is a cool Cookbook; I have tried it with much success.  You can make all of your restaurant favorites right at home for a fraction of the cost, and impress all your friends. Check it Out Here and you won't even have to pay full price like I did.Click Here!

Cajun Chicken – Chicken Fricassee

Chicken Fricassee
This is a simple recipe, it only takes say 30-45 minutes prep time and it cooks in 4-5 hours, but the longer you keep it cooking the more flavor you have. Do not let the prep scare you it is simpler that it sounds. I am just trying to be through, and well defined, so that is it well understood.
Cut veggies as described below
1 large whole Onion
2 bunches of Green
1 bunch Parsley (cut these with kitchen scissors)
1 Green Pepper
1 Jalapeno Pepper
Set this column aside for later
1 chicken leg and thigh (per person)
1 ½ cup oil
1 cup flour
1 Tablespoon Hungarian Paprika
(this has more flavor, less heat, it is also darker in color)
Salt and pepper to taste
1 Tablespoon of chicken seasoning
2 cloves garlic or 2 Tablespoons garlic in a jar
2 Cups of Water
1 Cup rice cooked (per person) serve on the side. Cover with the Rue.
Wash above ingredients, chop (except parsley) into Small chunks about ½ inch long, & wide. Cut parsley with kitchen scissors. Put into a large bowl. Mix well set aside. NOTE: If you want a less hot meal remove the seeds from the jalapeno pepper.
Now take a large skillet, cast iron if you have it, if not that is ok. This is called Rue. Add oil and flour, stir well over high heat. Stir constantly. Keep on heat until this mixture turns a Medium brown (most Cajuns make it very dark, but if you do it sort of taste burnt, in my opinion). I recommend cooking until it is a little darker then a wooden spoon. Add the seasonings, paprika, salt & pepper, chicken seasoning, & garlic. Add the cut up veggies and MIX well. Cook an additional 5 (five) minutes. This mixture will be thick,
Skin the chicken wash thoroughly. I season the chicken with garlic powder, paprika, & chicken seasoning. Place in crock-pot to cover the bottom. 1 layer of chicken take ½ of the Rue cover the chicken, make a second layer of chicken, cover with Rue just like the first layer. Add 2 cups of water cover and cook 4-5 hours until chicken falls off the bone.
Carefully remove the chicken, place on a plate take the rue and remove all the excess oil floating on the top.
NOTE: Placing in a bowl and placing in the freezer for 10 minutes, until cooler easily does this. The oil rises the Rue sinks. Spoon the excess oil off the top. Throw away the oil from the top. (The more oil you can remove the healthier your meal will be.) Place the Rue back in the crock-pot and turn to high to reheat, or place in microwave and cook 3-5 minutes. Just until warm it is already cooked.
You can either serve the chicken on the bone or remove bones the choice is yours. I usually remove the bones and serve on a plate with either plain or dirty rice. (I will write a Dirty Rice recipe in another article. It will be in food-cooking, recipes Dirty Rice. It adds a wonderful compliment to this dish, but it can be server with regular or brown rice)
Cover the chicken with Rue mixture and serve with your favorite side dish. If rice is your choice cover with Rue. Serve warm.
Please look for the Dirty Rice recipe, it is a wonderful compliment to this dish, it should be under Food > Recipes I am also the author of that article.
About the Author
Brandy Keller loves home decorating, and has been decorating for a very long time, one of her other passions, is fine food. These are some of her best and favorite recipes using perfect items in her recipes Kitchen Design If you want to see nice, things for your kitchen click the link. www.decorforhouses.com Chicken Fricassee

Monday, March 7, 2011

Shrimp Gumbo with Dried Tomatoes  
As will so often happen here in the south  Mother Nature will try and trick you into believing winter is over, and every time I fall for it. This weekend was warm sunny ,for the most part with spring flowers blooming and dreams of cooking on the grill , This morning its 32 degrees and a cold northern wind blowing, Oh Well.
So the dreams of Coconut Shrimp and grilled veggies have Changed to Shrimp Gumbo, Warm soup, gumbo or chowder is always welcome on these cool days.

Serving: 6 to8 or 4 Fatboys
Preparation time: about 30 min                                                            
Recipe Ingredients

6 tbs olive oil
3 tbs white lily flour
2 small chopped onions
2 chopped  garlic gloves
1 cup chopped okra
1 small potato diced
1 (9 ounce) jar sun-dried tomato pesto
2 tsp thyme
½ tsp cayenne pepper
2 bay leaves
2 cups chicken stock + 2 cups clam juice
2 pounds peeled and de-veined medium shrimp
Tabasco sauce to taste 

Salt and black pepper to taste
  1. Add the 2  cups of chicken stock +2 cups of clam juice
  2. In a small pan add the flour and 4 tbs of oil and brown lightly
  3. set this a side and keep warm
  4. Take a larger pan and add the remaining oil (about 2 tbs) and add the onions and diced potatoes then the sun dried tomatoes ,thyme ,cayenne pepper and the 2 bay leaves.
  5. Combine the oil and flour and the 2  cups of chicken stock +2 cups of clam juice mix from first pan along with the shrimp ,let shimmer for about 10 mins 
  6. Add Tabasco sauce and salt and pepper to taste; Remove bay leaves