Is there such a thing? There can be!
So, you're looking for some recipes from South of the border that are a bit healthier than the dishes served up at your local Mexican restaurant? To be honest, the problem is not really in many of the recipes as many are loaded with vegetables, chicken, seafood and even lean beef. More that not the real culprit for me is portion size and the inability to wave off the hostess walkng towards my table with another basket of free tortilla chips!
I have to admit, I am a sucker for chips and a side of white cheese sauce! Heck, that's half the fun of going to your favorite Mexican restaurant. Why go if you can only eat shredded lettuce and diced tomatoes?
I have some good news for those of us that want to incorporate some South of the border flavor into dine out menu without giving up on all of the spicy foods that we enjoy. Here are some tips and links!
Tip One: - Be sure to check out healthylunches.co for great ideas for some of your favorite dishes. They offer some fantastic tips for healthy menus and even daily tips on how to trim some fat and calories from your daily intake without giving up on your favorite meals. (graphic to the left.)
Tip Two - Portion size mean a "TON" when it comes to eating at your favorite Mexican restaurant. Sure, have a few chips! Enjoy them, but don't eat the entire basket. Think of it this way would you eat two or three bags of tortilla chips before the family meal at the house? Probably not... unless it's a Super Bowl Party.
Here's why. An average basket of chips and salsa at a typical Mexican Restaurant can contain upwards of 1500 calories. According to the USDA a serving of 15-18 chips and salsa can average around 200 calories with over 22 carbs. (plus or minus depending on size) Have a few chips and move on!
Safe Tailgate Grilling Tips
Tailgate Grilling Food Safety Tips
Use these simple guidelines for grilling food safely to prevent harmful bacteria and foodborne illness.
#1 Keep it Cold from the Store to Home to the Tailgate!
- At the store, pick-up your cold food like meat and poultry last and right before checkout.
- Separate raw meat and poultry from other food in your shopping cart.
- To guard against cross-contamination (which can happen when raw meat or poultry juices drip on other food) put packages of raw meat and poultry into plastic bags.
- Try to drive directly home from the grocery store. Consider taking a cooler with ice for perishables.
Culinary Seasoning Smoke.
What a neat idea! - The Smoke Stack Company Culinary Seasoning Smoke combines smoke and seasonings for flavors grillers will love!
The Smoke Stack Company offers a neat solution for how backyard grillers can enhance flavors. The choices are Hickory, Alder, Applewood and Mesquite. Each Smoke Stack container is filled with wood you choose as well as seasonings and vintage oak chips. There is also a reusable chip container. Each package holds enough wood for several sessions.
You can't go wrong with cheesecake, Cowboys and Sexy Fried Bologna... what the...
I've run across a yet another great dish in my on-going search for fun recipes with neat stories behind them. Since I'm a writer and author, even on the culinary and history side of the genre line, I recieve a ton of email from fellow writers ranging from updates, tips and promotions to invites to literary groups. One such update that pops up in my email every week or so is from Romance Author Cat Johnson. You can check out her website HERE.
Romance, Bare Chested Cowboys and Food?
I know, my style of writing ranges from Southern to NASCAR and Barbecue with a splash of Big Fish or A Christmas Story stirred in. So, why feature a recipe from a Romance Writer that features bare chested cowboys and such on her site? Well, 'cause I like food... and Cat Johnson has a neat way of relating the themes, characters and story lines in some of her books to favorite recipes. Check out her recipe page HERE which features comments and back stage insight about themes pulled straight from her books. My favorite recipe was actually her Cheesecake Recipe.
Ice Cold PBR & Barbecue! Ya Can't go wrong!
I've enjoyed PBR since I was seventeen... um, eighteen. Remember, the drinking age when I was growing up was eighteen.
Pabst has a wonderful heritage in the United States as not only a classic ale that is seeing a resurgence, but also as a proud backer of American service men and women. During World War Two Pabst Blue Ribbon was one of the brews sent across the globe to thirsty Allied Troops.
Sometimes you just have to go with the pros!
Ally and I were tossing ideas around for our upcoming holiday weekend. We’ve been blueberry crazy the last several weeks but have been limited on our annual handpicking adventures.
Two things happened at about the exact same time that sealed the theme for this article. I was researching some facts on blueberries when I came across the perfect Fourth of July recipe. At just about the exact same time Ally walked into the kitchen and suggested that I call our friend Louis Varnell.
If you've ever visited the great state of Tennessee, known as the Volunteer State, then you've probably seen a couple of restaurant menu's featuring menu items with Jack Daniels as an ingredient. There are Jack Dainel ribs, burgers, chops, drinks and more. Ribs seem to be the hometown favorite!
Well Deck Chef fans and foodies - There's some good news for all those who enjoy adding a splash of Old Number 7 into one of your recipes... Tennessee has several whiskey's to choose from if you're running short on Jack!
Diary Of A Comfort Foodie:
Father’s Day Easy Flavor
as appeared in the Chattanoogan.com
by Kent Whitaker
Happy Father’s Day weekend! Can you believe it’s Father’s Day? It seems like only a year ago that I was still convinced that I could become half the grilling guru that my dad is. Everything my dad ever slapped on a grill tasted like a million bucks. He does it with ease and swagger, like a dad should. I think if I try hard enough I’ll master the secrets of Eli Whitaker and his magic grill. Wait, maybe it wasn’t magic. Maybe my dad just believes in simple things when it comes to grilling.
A picture revealed a grilling lesson to me. My mom and I were digging through family photographs in search of pictures of family dinners, mountains and southern life. It was for a project that I was working on. The seach provided us the opportunity to relive some fun family times as we flipped through the pictures.
Music & Brunswick Stew both have a place at the table!
I love meeting neat people with a passion for what they love and that are also foodies! Songwriter Gail King answered my call for musicians and foodies to send me a recipe. Her story about cooking and love of family rang home. Without the story behind the food then a recipe is just that, a recipe. Gail has just had one of her songs, Second Place, picked up by country music artist Shari Bales - You can hear a sample of that HERE.
Hey Gail, ice breaker question to get us going. Where did you grow up and are you a Southern or Northern lady?
I've always been a southern girl. I was born and raised in North Carolina, and although I grew up in the city, I've always had country roots. My mother was raised in the country, in a large farm family, the youngest of seven. My Dad grew up in the country, too, the youngest of six.
- How to Grill Memorial Day Ribs!
- Simple Crab Cakes & Creole Sauce
- NASCAR Tailgates
- Official Release of Bullets & Bread Book Trailers
- Kinda - Derby Pie
- Barbecue and Grill
- WWII Perfect Eggs!
- Flapjacks and Beans! Chow Line Memory
- Off Limits Menu!! Chow Line Memory
- Brawts for the Daytona 500
- Leilani Münter - A Vegetarian Hippy Chick With a Race Car
- Super Safe Football Bowl Food
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