Rants, Recipes and Ramblings

Caribbean Chicken

Yet another recipe from this site.  With a name like “Caribbean Chicken” an expectation is set. I’m wondering if these recipes were created by someone from the mild mid-west where Taco Bell  “Mild” sauce is considered to be blistering hot. Basic seasoning is seriously lacking in some of these. I would recommend adding (which I have done so below) 1 tsp of Salt, 2 tsp of Crushed Red Pepper and 1 tsp of Black Pepper

Given the “tropical” promise of the name I used a Citrus seasoned Rice Vinegar in the Risotto and added diced Red and Orange Bell Peppers along with some crushed Macadamia nuts.

Chicken Hurry

Decided to try this lady’s 10 Chicken crockpot recipes and to come up with a side dish of rice to go along with them using my “No-stir” risotto recipe tailored to a flavor profile to accompany the dish.

The sauce had a bit of a BBQ like taste and at first I was thinking about using Apple Cider Vinegar and a Yellow Onion but decided to use a Red Onion and Red Wine Vinegar instead to mimic the color of the Sauce too. Corn on the Cob goes well with BBQ so I used Corn in Risotto.

Her plan is to have these made ahead so that you just dump the contents that you had placed into a 1 Gallon ziplock Freezer bag into a crock pot

2007 Pot O’ Chili Recipe

When you taste the chili you will find that the heat slowly builds with each of the first four bites and then remains constant without getting any spicier. By the fourth bite there will be a warm tingle at the back of your mouth and a slight burning around the outer edges of your lips. Unlike lots of other hot foods your tongue should not really be feeling any heat so that you are able to taste the full flavor of this chili.

2010 Pot O’Chili Recipe

People (otherwise known as wimps) complained in the past that my other entries were too hot. I like heat as long as it is controlled and still allows the flavor to come through. This recipe has little to no heat however. I also like chili with beans and vegetables as opposed to a traditional Texas “bowl o’ red”.

Beef Jerky

I like to make my own beef jerky and experiment with various flavor combinations.  Hands down the favorite flavor thus far is my “Sweet & Salty”

Many of these recipes I came up with while on a PSMF diet and thus the reason for the artificial sweeteners. You could of course use real sugars instead.

The beef I like to use cane be found at your larger Mexican Food markets.  It is called Beef Cecina which generally is a thin cut from the eye of round.  Foudn this description on line describing how to obtain this cut.


 

– Trim the top, bottom, and ends off the meat so you are left with a cube shape.
– You will need a very sharp knife for this. Lay the meat with the grain running crosswise in front of you.
– Slice at one end, parallel to the cutting board and about ? inch below the top.
– Stop 1/8 inch before you reach the end. Do not cut right through.
– Turn the meat 180 degrees, open the meat at the “flap” and cut again, 1/8 inch under the first cut.
– Repeat this, opening the meat out each time, until you end up with one long, concertina-like, 1/8 inch thick piece of meat.”