You're a Grand old Chef!

It's Independence day back home! 

A time of cook outs, bon fires, and other fun summer festivities where we burn or explode things! Where you can sit around, drinking and carrying on, and its all in the name of being Patriotic! The fireworks are something I love! Like my birthday and Halloween, any holiday with fireworks gets my heart racing and a smile stuck on my face! This year I am in England, so it is not gonna be the same. Considering this past Thanksgiving, and any other American holiday, I will most likely have celebrate alone, or with people who will love to eat my food. I won't truly be alone. I'll just be the only USA team member abroad celebrating it.

A Brief History of Explosions

"Many people tend to think that we celebrate the Fourth of July because that is the day we received our Independence from England...All thirteen colonies stood behind the Declaration of Independence and adopted it in full on July 4, 1776. This is where the Fourth of July holiday comes in. The Fourth of July is known as Independence Day because that is the day that the Second Continental Congress adopted the full and formal Declaration of Independence."   - This Helpful and Cheery Website

Kinda funny when you think about it! There was a war on and we won it. So now we set more stuff on fire in celebration of that. We are a wild bunch of coconuts, no wonder they kicked us out! Guy Fawkes tries to stand up to Parliament in much the same explosive fashion, and now England celebrates the 5th of November with fire works each year!

Martyr or Glutton?

I know that with all the festivities, it can be a challenge to keep active or to eat right. Making the right choices can sometimes be completely out of our hands, and in the hands of that BBQ party planner with the funny apron. You can be that social pariah, the one who sticks with water and veggie nibbles, flitting about trying to not salivate at the burgers, steaks and potato salad. But why punish yourself? Sadly, the flip side of the 'Martyr at the party' coin is the 'Glutton'. The person who thinks, 'hey I'm on vacation! Who cares? I'll just start back up tomorrow, and it will be fine.' You give into to the peer pressure of over eating, drinking too much, and the next day you regret everything. This year, make a change. Find that happy medium! Don't give into the Martyr or the Glutton, the peer pressure or the self imposed pressure. Everything in moderation! However, if you are anything like me that might be easier as a theory than action. So below are two BBQ recipes that will not only taste amazing, but won't ruin your health decisions!

Healthy BBQ Recipes

1) Slow Fired Spare Ribs + My Secret BBQ Sauce 

For Sauce: 1/2 cup vinegar 1 teaspoon garlic salt 1 teaspoon dry mustard 1 tablespoon Worcestershire sauce 1 tablespoon of Honey 1 cup ketchup 1 teaspoon of tarragon  pinch of oregano 2 tablespoons brown sugar 1/2 teaspoon black pepper 1 Shot of Whiskey 1/8 teaspoon cayenne pepper And of course 4 pounds spareribs to douse it on

All Equipment You’ll Use: Tin Foil Oven Casserole Dish Medium Bowl Spoon Fork Sharp Knife  An Oven (preheated at 200 degrees)

This is one of my favorite indulgent recipes. I use this sauce for special occasions only, and this is one of the first recipes that I have ever told anyone about. My own creation! This sauce can be used for anything: chicken, fish, veggies, or meat.  These ribs are always in demand around the summer. Spicy, sweet, and smokey from the whiskey - they have a flavor that just can't be beat . . . well, maybe by a Texan who can BBQ better than me, but that is not important right now! Make these and you'll be cooler than this cat.

Step 1 Preheat Oven & Prep Casserole Dish (w. Tinfoil) Step 2 In a medium bowl, add all sauce ingredients together. Whisk with a fork until smooth and a bit runny. Set aside. Step 3 Prep the ribs with a quick rinse water. Pat dry. Place in Casserole Dish. Step 4 Lather the top half of the ribs with 1/3 of the sauce. Cover with a second sheet of tin foil. Leave for 90 minutes. Step 5 Uncover the ribs and flip them over. Lather the now top half of the ribs with another 1/3 of the sauce. Cover with tin foil and leave for another 90 minutes. Step 6 Put the ribs in the oven. Bake in open pan at 325° Fahrenheit for 30 minutes. Step 7 Pour the remaining sauce over the ribs. Bake 30 minutes longer. Baste occasionally to make sure ribs are completely covered.

2) Mini Veggie Burgers

For Burger Patties : 1 19 oz can of Cannelloni beans (white kidney beans), rinsed and drained 1 ½ cups of soft bread crumbs ¼ cup of shredded carrot ¼ cup of white onion, finely chopped 1 egg 2 Tbsp of snipped fresh parsley 1 Tbsp of olive oil ¼ tsp of cayenne pepper ¼ tsp of black pepper For Burger Structure : Burger Buns Handful of spinach or lettuce

All Equipment You’ll Use : Medium Bowl Flat plate (for extra bread crumbs and parsley) Fork Large Skillet Stove Top Tooth Picks Spatula Cooking Thermometer

Summer is usually veggie booming time. I’m curious as to why and how we started burning meat in the middle of heat waves, instead of enjoying cold and light foods. Anyone know by any chance? Was it cavemen or something? Well, for my Veggie fans or the parents’/friends’ of veggie heads, please try these amazing tasting, but slightly high in calories veggie burger. Better than buying frozen chemical ones of course, but each mini burger is about 350 calories. A good meal, not a nosh!

Step 1 In a medium bowl, mash beans with a fork. Stir in half the breadcrumbs, the carrot, the onion, egg, half the parsley, the spices, and 1 Tbsp of the olive oil. Place the remaining breadcrumbs and parsley on a flat plate. Stir well. Step 2 Shape the bean mixture into 8 round patties (they will be soft). Dip both sides of each patty in the extra breadcrumbs-parsley mixture. Step 3 In a large skillet, heat 2 Tbsp of olive oil over medium heat. Add the patties, and cook for 3-4 minutes on each side (or until browned). Check with a thermometer that the centers are 160 degrees Fahrenheit. Step 4 Arrange patties on Buns with your burger works and eat them!!

I have a feeling like tomorrow is just gonna turn into the summer time Mardi-Gras of food. Even with that thought... I know what my evening will be like.

 

 

 

Bye For Now XX