McDonald's Shamrock Shake
Source: TopSecretRecipes.com
St. Patty's Day has passed, but here's a recipe so you can still have McD's tasty Shamrock Shakes:
2 cups vanilla ice cream
1 1/4 cups low fat milk
1/4 teaspoon mint extract (not peppermint)
8 drops green food coloring
1. Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.
2. Pour into two 12-ounce cups and serve each with a straw.
Serves 2.
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The Moby Dick Sandwich
The latest big eating challenge in baseball comes from Eastlake, Ohio, home of the Lake County Captain.
The Moby Dick is 15 inches long, weighs over three pounds, and is over 2,000 calories with 200 grams of fat. The price: twenty bucks.
Here's what is stuffed into the sesame seed hoagie roll:
• Five quarter-pound fish filets.
• Eight slices of cheese.
• Six ounces of clam strips.
• A third-pound of french fries.
• A cup of cole slaw.
• "Gobs" of lettuce, tomato, pickles and tartar sauce.
Pepto Bismol is extra...
Source:
http://sports.yahoo.com/blogs/mlb-big-league-stew/moby-dick-minor-league-club-reels-three-pound-153627380.html
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The StrasBurger
Meanwhile, the Washington Nationals have their own mammoth meal in honor of superstar pitching prospect Stephen Strasburg:
"Weighing eight pounds total (including toppings), the StrasBurger is a monstrous all beef burger (combination of ground brisket, chuck and short ribs). The burger is served on a large burger bun with our secret sauce, American cheese, shredded lettuce, sliced tomatoes, sliced red onions, pickle chips and served with a cone basket of fresh cut fries and a pitcher of your choice of soft drink. This signature dish is the perfect entrée to share at this affordably-priced family restaurant."
Source:
http://www.washingtonpost.com/blogs/dc-sports-bog/post/nationals-park-introduces-8-pound-strasburger/2012/03/12/gIQARk8g7R_blog.html
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The Champion Dog
Finally, there's The Champion Dog at Arlington, home of the Texas Rangers.
According to Reuters, it's "a 2-foot-long beast that busts the scales at one pound. The Texas-sized dog is also topped with sautéed onions, shredded cheese, jalapenos and chili and served with a side of French fries."
The cast is a bit pricy, though: $26 for an entrée meant for sharing with three or more people...
http://news.yahoo.com/texas-rangers-serve-2-foot-long-hot-dog-002332423.html
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Ben & Jerry's Flavor of the Month: Apple-y Ever After
An apple pie-flavored ice cream in support of gay marriage. Sadly, it's only available in the UK...
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New Top Five Restaurant Chains
Full Article:
http://www.mercurynews.com/food-wine/ci_20208236/wendys-dethrones-burger-king-no-2-hamburger-chain
Wendy's has dethroned Burger King as the country's second biggest hamburger chain.
Wendy's edged out Burger King in U.S. sales volume for the first time last year since Wendy's was founded in 1969, according to a report by the food industry research firm Technomic Inc. that's set to be released next month.
Wendy's had sales of $8.5 billion in 2011, compared with $8.4 billion for Burger King. McDonald's remained far larger than both with $34.2 billion in sales...
The sales rankings for the top five restaurant chains have undergone another dramatic shift in the past five years, according to Technomic. In 2006, the No. 2 and No. 3 spots were held by Burger King and Wendy's respectively, making the top three companies all hamburger chains.
Subway now is No. 2 with $11.4 billion in sales last year and Starbucks is No. 3 with $9.8 billion. U.S. sales at both companies have grown at a much faster rate than the top three hamburger chains, with Subway sales up 48 percent from five years ago and Starbucks sales up 39 percent.
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Enoteca Maria
http://www.enotecamaria.com
Enoteca Maria celebrates Grandmas from every culture. Even during times of hardship they have fashioned gourmet meals from the simplest of ingredients, poverty driven dishes, which have become the jewels in the crown of many 5 star Michelin Chefs! They are the foundation on which all else is set. To all who stand tall on the shoulders of these Matriarchs, Enoteca Maria says, Sit down Sonny, Grandma’s here!
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Uncle Fats' Tasty Meal:
Spiced Pork Chops with Apple Chutney
Uncle Fats says:
We had this last night with oven fries and it was out of this world! So subtle and very easy, the chutney perfectly complements the spiciness of the pork. I grilled the pork on the Rig Easy. Fat Boy Approved!
Had a panini with cheese, sliced pork chop and chutney with the rest of the potatoes cut up and heated in a non-stick skillet. This is a keeper for sure.
http://www.myrecipes.com/recipe/spiced-pork-chops-with-apple-chutney-10000001880022
YIELD: 4 servings (serving size: 1 chop and about 1/3 cup chutney)
COURSE: Main Dishes
Ingredients
Chutney:
1 tablespoon butter
5 cups (1/4-inch) cubed peeled apple (about 3 apples)
1/4 cup dried cranberries
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 teaspoons minced peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice
Pork:
3/4 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut pork loin chops, trimmed
Cooking spray
Preparation
1. To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
2. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.
Slender haricots verts are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves; cook 5 minutes or until garlic is lightly browned.
Nutritional Information
Amount per serving
Calories: 321
Fat: 9.6g
Saturated fat: 4.2g
Monounsaturated fat: 3.6g
Polyunsaturated fat: 0.7g
Protein: 24.4g
Carbohydrate: 34.6g
Fiber: 2.4g
Cholesterol: 72mg
Iron: 1.1mg
Sodium: 520mg
Calcium: 45mg
Search for Recipes by Nutrition Data
Cooking Light MARCH 2009
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Roast Pork Tenderloins with Roasted Carrot, Parsnip, Potato and Warm Apple and Savoy Cabbage Slaw
From my Aunt Shlee, via RachelRay.com, another tasty pork recipe...
Ingredients
2 pork tenderloin filets, 1 package, trimmed of silver skin
Kosher salt and pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 cup grainy Dijon mustard
2 tablespoons fennel seed
3 carrots, sliced on an angle
2 parsnips, sliced on an angle
1 large Russet potato, scrubbed well, skin left on, thinly sliced
About 3 tablespoons EVOO – Extra Virgin Olive Oil, to coat
3 tablespoons butter
2 Honeycrisp apples, peeled and chopped
1 small head of Savoy cabbage, cored, quartered and thinly sliced
1/2 cup apple cider
2 tablespoons cider vinegar
2 tablespoons light brown sugar
Yields: 4
Preparation
Heat oven to 400°F.
Season the pork liberally with salt and pepper, sprinkle evenly with granulated onion and garlic, and slather each tenderloin with mustard. Sprinkle the fennel seeds over top.
On a rimmed baking sheet or in shallow roasting pan, toss carrots, parsnips and potatoes with oil to coat then season with salt and pepper. Push veggies off to each side of the pan and set tenderloins down the middle. Roast 35-40 minutes, or until a meat thermometer reads 145°F. Let meat stand 10 minutes before slicing.
For the slaw, melt butter in a large skillet over medium to medium-high heat. Add apples and sauté to light golden, 5 minutes. Wilt in cabbage in handfuls, season with salt and pepper. When cabbage has wilted into pan, douse with cider, vinegar and sugar, and cook 5 minutes more at a simmer.
Serve sliced pork with roasted carrots and parsnips, and slaw alongside.
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Keeping up with the pork theme...
Pork lo Mein
http://shine.yahoo.com/food/recipes/pork-lo-mein-537094.html
servings: 6
cook time: 3 h 30 min
recipe source: Better Homes and Garden
This pork dish cooks all day, making it a tender and flavorful entree. While lo mein gets its name from the type of Chinese noodle traditionally used in this dish, other types of noodles, including angel hair pasta and vermicelli, can easily be substituted in this slow-cooker special. Serve the pork mixture over the noodles, and sprinkle with cashews.
Ingredients
1-1/2 pounds boneless pork shoulder
2 medium onions, cut into wedges
2 cups frozen sliced carrots
1 12-ounce jar teriyaki glaze
1 cup thinly bias-sliced celery
1 8-ounce can sliced water chestnuts, drained
1 5-ounce can sliced bamboo shoots, drained
1 teaspoon grated fresh ginger
1 6-ounce package frozen snow pea pods
1 cup broccoli florets
9 ounces dried curly thin egg noodles
1/4 cup cashews
Directions
1 Trim fat from pork. Cut pork into 3/4-inch pieces. Combine pork, onions, frozen carrots, teriyaki glaze, celery, water chestnuts, bamboo shoots, and ginger in a 3-1/2 or 4-quart slow cooker.
2 Cover; cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.
3 If using low-heat setting, turn to high-heat setting. Stir in frozen pea pods and broccoli. Cover and cook for 10 to 15 minutes more or until pea pods are crisp-tender.
4 Meanwhile, cook noodles according to package directions; drain. Serve pork mixture over noodles. Sprinkle each serving with cashews.
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Giovana Gambino's Cheesy Arancini
http://www.npr.org/2012/03/21/149001050/italian-nonnas-bring-taste-of-home-to-staten-island
Giovana Gambino of Enoteca Maria says this version of the classic Sicilian dish is simple enough for anyone to make.
For the rice mixture:
1 lb. rice (any type)
1 cup ricotta cheese
1 cup shredded mozzarella
2 egg yolks
salt and pepper, to taste
2 egg yolks to coat rice balls
For the coating:
1 cup all-purpose flour
1 cup water
1 cup breadcrumbs (plain or Italian seasoned)
Cook the rice according to package directions. Let cool.
Heat oil in a deep fryer for frying. Preheat oven to 325 degrees.
Mix the first six ingredients together in a mixing bowl. With your hands, shape the mixture into small balls.
Combine the water and flour in a small bowl, and roll the balls in the flour mixture to coat.
Roll each ball in the breadcrumbs.
Heat cooking oil in a deep fryer and carefully place rice balls in the fryer and cook until golden.
Remove from oil, place in a baking dish and bake in the oven for five to six minutes.
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Junk Food Makeover: Healthier Chicken Nuggets
http://shine.yahoo.com/shine-food/junk-food-makeover-chicken-nuggets-135600727.html
Tricia Williams and Elisabeth Nelson
Makes 26
Serve these little bites with homemade Honey-Dijon Mustard or Barbecue Sauce.
12 oz. ground chicken
Kosher salt and freshly ground black pepper
1/4 cup quinoa flakes
1/3 cup golden flaxseed meal
1/3 cup oat flour
1/3 cup arrowroot
3 large egg whites
1 Tbsp. plus 1 tsp. safflower oil
INGREDIENT INFO: Golden flaxseed meal and oat flour can be found online at bobsredmill.com . Arrowroot, a thickening agent, is available in the spice section of many supermarkets and at natural foods stores and Asian markets.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Place chicken in a medium bowl and season with salt and pepper. Using a 1-oz. melon baller, scoop out 26 portions of chicken, transferring them to prepared baking sheet as you go. Chill chicken on sheet for 20 minutes.
Combine quinoa flakes, flaxseed meal, and flour in a small bowl. Place arrowroot in another small bowl. Whisk egg whites in a medium bowl until foamy. Gently press chicken portions to flatten slightly. Working with 1 portion at a time, roll chicken in arrowroot, dip in egg whites, and dredge in flaxseed mixture. Return chicken to baking sheet.
Heat oil in a large skillet over medium-high heat. Working in batches, add chicken nuggets and cook, turning once, until browned and cooked through, about 3 minutes. Transfer nuggets back to baking sheet and cook in oven for 6 minutes.
Serve immediately.
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Veggie Burgers from NYTimes.com:
Curried Lentil, Rice and Carrot Burgers
http://www.nytimes.com/2012/03/30/health/nutrition/curried-lentil-rice-and-carrot-burgers-recipes-for-health.html
2 tablespoons peanut or canola oil
1/3 cup finely diced onion
1 cup finely diced carrots
6 ounces mushrooms, sliced or finely chopped
1 tablespoon minced fresh ginger
1/2 teaspoon turmeric
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon curry powder
1/2 teaspoon yellow mustard seeds
Pinch of cayenne (or to taste)
Salt and freshly ground pepper to taste
1 cup cooked brown rice
2 1/2 cups cooked brown lentils, drained
1 egg
1. Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.
2. Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.
3. Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don’t fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.
Advance preparation: These can be put together and shaped up to 3 days before browning. They can also be cooked ahead and reheated in a low oven or in a pan on top of the stove. Keep them well wrapped in the refrigerator.
Nutritional information per serving (6 servings): 208 calories; 6 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 31 milligrams cholesterol; 29 grams carbohydrates; 8 grams dietary fiber; 33 milligrams sodium (does not include salt to taste); 11 grams protein
Beet, Rice and Goat Cheese Burgers
http://www.nytimes.com/2012/03/28/health/nutrition/beet-rice-and-goat-cheese-burgers.html
For some reason these pink burgers tasted better to me after they’d sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan.
2 cups cooked brown or white rice
1 cup finely diced or grated roasted beets
1/4 cup chopped fresh herbs, like a mixture of parsley and dill
1 15-ounce can white beans, drained and rinsed
1 tablespoon fresh lemon juice
1 egg
2 ounces goat cheese, crumbled
Salt and freshly ground pepper
2 tablespoons extra virgin olive oil or canola oil, as needed
1. Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.
2. Purée the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a fork. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the ingredients together.
3. Moisten your hands and form 6 patties.
4. Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the patties on one side for 2 minutes. Turn over onto the other side and place in the oven for 10 minutes. Serve with or without buns, ketchup and the works.
Yield: 6 burgers.
Advance preparation: You can make these up to 3 days ahead, either through Step 3 or 4, and keep in the refrigerator. They can also be cooked ahead and reheated in a low oven or in a pan on top of the stove.
Nutritional information per serving (6 servings): 227 calories; 10 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 41 milligrams cholesterol; 29 grams carbohydrates; 5 grams dietary fiber; 238 milligrams sodium (does not include salt to taste); 10 grams protein
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Finally, for dessert:
OREO Ice Cream Cake
http://www.kraftrecipes.com/recipes/oreo-ice-cream-cake-130891.aspx
prep:
30 min
total:
3 hr 30 min
18 servings
1 container (1-1/2 qt.) chocolate ice cream (7x4-1/2x4 inches), divided
20 OREO Cookies, coarsely chopped, divided
3 cups vanilla ice cream, softened
LINE 9x5-inch loaf pan with plastic wrap. Cut chocolate ice cream crosswise in half, then cut each half into 4 slices. Place 4 slices on bottom of prepared pan; press to form even layer covering bottom of pan. Reserve 1/2 cup chopped cookies; set aside.
SPRINKLE half the remaining cookies over ice cream layer in pan. Cover with vanilla ice cream; press firmly to form even layer. Top with remaining chopped cookies. Cover with remaining chocolate ice cream slices; press firmly to completely cover cookie layer. Freeze 3 hours or until firm.
INVERT dessert onto platter just before serving. Remove pan and plastic wrap. Top dessert with reserved cookies.
Substitute
Prepare using your favorite flavor of OREO Cookies.
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