One of America’s Favorites – Gyros

June 14, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Gyros sandwiches wraps in Greece, with meat, onions, tomato, lettuce, fries, and tzatziki rolled in a pita

A gyro or gyros pronounced [ˈʝiros]) is a Greek dish made from meat cooked on a vertical rotisserie. Like shawarma and al pastor meat, it is derived from the lamb-based doner kebab. In Greece and Cyprus it is prepared most often with pork or chicken, whilst beef, chicken, and lamb are common in other countries. It is typically served wrapped or stuffed in a pita, along with ingredients such as tomato, onion, and tzatziki sauce.

Grilling a vertical spit of stacked meat slices and cutting it off as it cooks was developed in Bursa in the 19th century Ottoman Empire, and called doner kebab (Turkish: döner kebap). Following World War II, doner kebab made with lamb was present in Athens, introduced by immigrants from Anatolia and the Middle East. A distinct Greek variation developed, often made with pork and served with tzatziki sauce, which later became known as gyros.

By 1970, gyros wrapped sandwiches were already a popular fast food in Athens, as well as in Chicago and New York City. At that time, although vertical rotisseries were starting to be mass-produced in the US by Gyros Inc. of Chicago, the stacks of meat were still hand-made.

Gyros plate

According to Margaret Garlic, it was she who first came up with the idea to mass-produce gyros meat cones, after watching a demonstration by a Greek restaurant owner carving gyros on the What’s My Line? television show. She convinced her husband John Garlic, a Jewish former Marine and then Cadillac salesman, of the idea. After obtaining a recipe from a Greek chef in Chicago, the couple rented a space in a sausage plant in Milwaukee and began operating the world’s first assembly line producing gyros meat from beef and lamb trimmings, in the early 1970s. The Garlics later sold their business to Gyros Inc., which along with Central Gyros Wholesale, and Kronos Foods, Inc, also of Chicago, began large-scale production in the mid-1970s.

 

The name comes from the Greek γύρος (gyros, ‘circle’ or ‘turn’), and is a calque of the Turkish word döner, from dönmek, also meaning “turn”. It was originally called ντονέρ (pronounced [doˈner]) in Greece. The word ντονέρ was criticized in mid-1970s Greece for being Turkish. The word gyro or gyros was already in use in English by at least 1970, and along with γύρος in Greek, eventually came to replace doner kebab for the Greek version of the dish. Some Greek restaurants in the US, such as the Syntagma Square in New York City—which can be seen briefly in the 1976 film Taxi Driver—continued to use both doner kebab and gyros to refer to the same dish, in the 1970s.

 

In Greece, gyros is normally made with pork, though other meats are also used. Chicken is common, and lamb or beef may be found more rarely. Typical American mass-produced gyros are made with finely ground beef mixed with lamb.

Gyros preparation

For hand-made gyros, meat is cut into approximately round, thin, flat slices, which are then stacked on a spit and seasoned. Fat trimmings are usually interspersed. Spices may include cumin, oregano, thyme, rosemary, and others. The pieces of meat, in the shape of an inverted cone, are placed on a tall vertical rotisserie, which turns slowly in front of a source of heat or broiler. As the cone cooks, lower parts are basted with the juices running off the upper parts. The outside of the meat is sliced vertically in thin, crisp shavings when done.

The rate of roasting can be adjusted by varying the intensity of the heat, the distance between the heat and the meat, and the speed of spit rotation, thus allowing the cook to adjust for varying rates of consumption.

In Greece it is customarily served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, lettuce, and french fries, topped with tzatziki sauce or, sometimes in northern Greece, ketchup or mustard.

Healthy Chili Recipes

June 9, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Chili Recipes. Find some Delicious and Healthy Chili Recipes with recipes including Chili-Cheese Nachos, Chicken Chili with Sweet Potatoes, and Kickin’ Hot Chili. I can just smell that Chili Simmering! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Chili Recipes

Find healthy, delicious chili recipes including black bean, chicken, turkey, beef and vegetarian chili. Find healthy recipes for your Crock Pot, slow cooker or Instant Pot, or make a classic pot of healthy chili on the stove.

Chili-Cheese Nachos
Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired……….

Chicken Chili with Sweet Potatoes
Tons of spice, corn and bell pepper give this healthy one-pot chicken chili recipe Southwestern flair. Serve with your favorite hot sauce, tortilla chips and a cold beer…………

Kickin’ Hot Chili
If you like your chili seriously hot, this recipe is for you. For an even bigger kick, use the whole teaspoon of cayenne pepper………

* Click the link below to get all the Healthy Chili Recipes
https://www.eatingwell.com/recipes/18222/main-dishes/chili/

One of America’s Favorites – Taquito

June 7, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A taquito (Spanish pronunciation: [taˈkito], Spanish for “small taco”), tacos dorados, rolled taco, or flauta (Spanish pronunciation: [ˈflawta], Spanish for “flute”) is a Mexican food dish

5 rolled beef tacos with guacamole, lettuce, and cheese

that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried. The dish is often topped with condiments such as sour cream and guacamole. Corn tortillas are generally used to make taquitos. The dish is more commonly known as flautas when they are larger than their taquito counterparts, and can be made with either flour or corn tortillas.

The taquito or small taco was referred to in the 1917 Preliminary Glossary of New Mexico Spanish, with the word noted as a “Mexicanism” used in New Mexico. The modern definition of a taquito as a rolled-tortilla dish was given in 1929 in a book of stories of Mexican people in the United States aimed at a youth audience, where the dish was noted as a particularly popular offering of railroad station vendors. Taquitos were referred to, without definition, in a 1932 issue of the Los Angeles School Journal.

Two Southern California restaurants are often given credit for their roles in the early development of the taquito. Cielito Lindo was founded by Aurora Guerrero in 1934 and located on Olvera Street in Los Angeles. Guerrero’s daughter used her taquito recipe in opening chain restaurants in Los Angeles, and soon competitors were selling similar dishes. In San Diego, what would become El Indio Mexican Restaurant began selling taquitos during World War II, when tortilla factory owner Ralph Pesqueria, Sr., was asked by workers at the Consolidated Aircraft Company factory across the street for a portable lunch item. Pesqueria, who used a recipe developed by his Mexican grandmother, has claimed credit for introducing the word “taquito” for the dish.

Carnitas flautas with jack cheese, guacamole, salsa fresca, and cotija cheese

Taquitos were among the early Mexican food items developed as a frozen food, with Van de Kamp introducing a successful frozen taquito offering by 1976. The United States government has determined that taquitos must contain at least 15% meat.

Crispy fried taquitos sold in Mexico are often called tacos dorados (“golden tacos”) or flautas. Typical toppings and sides include cabbage, crema (Mexican sour cream), guacamole, green chili or red chili salsa and crumbled Mexican cheese such as queso fresco. “Taquitos” in the Mexican border cities of Tijuana and Mexicali refer to small tacos sold in stands, rather than the rolled taco dish.

Healthy Sandwich Recipes

June 2, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Sandwich Recipes. Find Delicious and Healthy Sandwich Recipes with recipes like Beef and Bean Sloppy Joes, Philly Cheese Steak Sloppy Joes, and Chicken Shawarma with Yogurt Sauce. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Sandwich Recipes
Find healthy, delicious sandwich recipes including steak, French dip, cheese and ham sandwiches. Healthier recipes, from the food and nutrition experts at EatingWell.

Beef and Bean Sloppy Joes
This healthy copycat recipe of the comfort food classic trades beans for some of the meat to bump up fiber by 7 grams. We also cut back on the sugar and ketchup in this Sloppy Joe recipe makeover to save you 12 grams of added sugar…………….

Philly Cheese Steak Sloppy Joes
Two of our favorite comfort-food sandwiches join forces in these family-friendly dinner sandwiches. We found that softer buns make this easier to eat, and it’s all the better when wrapped takeout-style in a sheet of foil………….

Chicken Shawarma with Yogurt Sauce
The key to cooking juicy chicken without a spit in this healthy recipe is high heat and dark meat. The yogurt in the marinade gives the chicken both its tender texture and its alluring char. More yogurt in the sauce, along with crunchy cucumbers and herbs, keeps the flavors bright………….

* Click the link below to get all the Healthy Sandwich Recipes
https://www.eatingwell.com/recipes/18229/main-dishes/sandwiches/

One of America’s Favorites – Chili Mac

May 31, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A plate of chili mac prepared with macaroni noodles, chili, cheese, onion and green onion

Chili mac is a dish prepared using chili and macaroni as primary ingredients, which is often topped or intermingled with cheese. Some versions are made using prepared or homemade macaroni and cheese. It is a common dish in the cuisine of the Midwestern United States, and is also popular in other areas of the United States.

Several variations of the dish exist, and prepared canned and boxed versions also exist. It can be a relatively inexpensive dish to prepare, and has been described as a comfort food.

Preparation
Several preparation methods exist. Basic versions may be prepared using chopped meat, tomato, spices, and elbow macaroni. Another basic preparation method incorporates boxed, prepared macaroni and cheese and canned chili. Some recipes incorporate all of the ingredients together, while others are prepared with the ingredients separately layered. Those that use cheese may use grated cheese atop the dish, while others mix the cheese throughout the dish. Sometimes, onions or beans are added. Some diners in St. Louis, Missouri serve a version called “chili mac a la mode”, in which the dish is served topped with fried eggs.

The dish may be prepared on a range top in a skillet, in a slow cooker, or baked as a casserole. Vegetarian and vegan versions of the dish are sometimes prepared.

Versions
Chili mac has been a staple dish at American military dining facilities for years. It was introduced into the Meal, Ready-to-Eat (MRE) field ration menu in 1995 and is one of only three of the twelve MRE meals offered in 1995 that has remained on the MRE menu to date. A variation called “taco chili mac” has been consumed by NASA astronauts in space. It is processed by NASA as a freeze-dried product.

Kitchen Hint of the Day!

May 30, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Preheat that grill………..

Preheat your grill with the lid closed for 10 to 15 minutes. The heat loosens any bits and pieces of food hanging onto the grate, making it easy to brush them off. Preheating your grill also helps prevent food from sticking to the grate, and gets the grate hot enough to sear properly.

Healthy Orange Recipes

May 20, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Orange Recipes. Find some Delicious and Healthy Orange Recipes with recipes like Spicy Orange Beef and Broccoli Stir-Fry, Orange-Sesame Shrimp Salad and Slow-Cooker Honey-Orange Chicken Drumsticks. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Orange Recipes
Find healthy, delicious orange recipes, from the food and nutrition experts at EatingWell.

Spicy Orange Beef and Broccoli Stir-Fry
With fresh broccoli, ginger, red bell peppers and plenty of fresh citrus, this healthy beef stir-fry is sure to become a favorite. And it’s ready in 30 minutes, making it the perfect healthy weeknight dinner. Serve with brown rice.

Orange-Sesame Shrimp Salad
In this healthy Asian-inspired shrimp salad recipe, two types of greens–romaine lettuce and red cabbage–pair beautifully with the avocado and shrimp. Use extra dressing for another salad or as a sauce for baked fish………………..

Slow-Cooker Honey-Orange Chicken Drumsticks
This slow-cooker chicken recipe makes a perfect alternative to standard tomato-based barbecued chicken. Both kids and adults will devour these drumsticks, doused in a honey-sweetened sauce spiked with orange, ginger and garlic……………

* Click the link below to get all the Healthy Orange Recipes
https://www.eatingwell.com/recipes/19211/ingredients/fruit/citrus/orange/

One of America’s Favorites – Steak Sandwich

May 10, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A steak sandwich with shredded steak, cheese, mushrooms, onions, peppers and tomatoes

A steak sandwich is a sandwich that is prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, coleslaw, and French fries.

According to the Library of Congress, the first steak sandwich sold in the United States was at Louis’ Lunch of New Haven, Connecticut.

Cheesesteak
A cheesesteak, or steak and cheese, is made from thinly sliced pieces of steak and melted cheese in a long roll. The cheesesteak is one of the favorite foods of the city of Philadelphia, Pennsylvania. It can be found in most parts of the U.S. outside the Philadelphia area, often sold as a “Philadelphia” or “Philly Cheesesteak”, even when prepared in a manner different from that customary in the city. Variations include the type of condiments, including grilled onions and peppers, the type of cheese used, or the type of roll.

Italian beef
An Italian beef sandwich features thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, believed to have originated in Chicago, where its history dates back at least to the 1930s. The bread itself is often dipped (or double-dipped) into the jus the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera or sauteed, green Italian sweet peppers. Despite the name, it is almost completely unknown in Italy.

French dip
A French dip sandwich, also known as a beef dip (especially in Canada), is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats such as pastrami or corned beef) on a French roll or baguette. It is usually served au jus (“with juice”), that is, with beef juice from the cooking process. Though it can be found in many parts of the U.S. and Canada, the sandwich originated in Los Angeles, California, in the first decades of the twentieth century. Despite the name, it is almost completely unknown in France.

A cheesesteak sandwich with Cheez Whiz

Beef on weck
A beef on weck is a variety of sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and French fries.

Steak bomb
A steak bomb is a hot submarine sandwich consisting of shaved steak and melted provolone or mozzarella cheese with grilled onions, sautéed red and green bell peppers, mushrooms, and peppered shaved steak all on a submarine sandwich roll. It is a variation on the steak submarine sandwich, as is the cheese steak. It is most closely associated with the New England region of the United States, where steak sandwiches are made by quickly grilling shaved steak on a griddle and then adding either cheese, or grilling the steak together with peppers and onions or mushrooms. If all three are combined together it becomes a steak bomb. The addition of salami or other preserved meats or pickles is optional and exact recipes and proportions vary widely. Nearly every pizzeria and sub shop in New England has their own version of the various steak sandwiches and the steak bomb.

 

Other variations
In Australia a steak sandwich is made much like a traditional Australian hamburger, with a piece of grilled steak or fried minute steak, fried onions, lettuce, tomato, tinned beetroot and barbecue sauce or tomato ketchup (known as tomato sauce in Australia). Cheese, a fried egg, bacon or pineapple might also be added. In some establishments the sandwich will be constructed on slices of bread, which are toasted on only one side while other establishments serve it on the same roll (bun) as is used for hamburgers. Some establishments call this a steak burger.

One of America’s Favorites – Chimichanga

April 26, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Chimichanga

A chimichanga is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (dried meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.

The origin of the chimichanga is uncertain. By some accounts, it originated in Mexico, in others, by accident in Arizona, United States. Given the variant chivichanga, specifically employed in Mexico, one derivation indicated that immigrants to the United States brought the dish with them, mainly through Sonora into Arizona. The words chimi and changa come from two Mexican Spanish terms: chamuscado (past participle of the verb chamuscar), which means seared or singed, and changa, related to chinga (third-person present tense form of the vulgar verb chingar, a rude expression for the unexpected or a small insult.

One of America’s Favorites – Chimichanga

A chimichanga is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (dried meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.

Chimichanga from Amigos in Melbourne, Australia.

The origin of the chimichanga is uncertain. By some accounts, it originated in Mexico, in others, by accident in Arizona, United States. Given the variant chivichanga, specifically employed in Mexico, one derivation indicated that immigrants to the United States brought the dish with them, mainly through Sonora into Arizona. The words chimi and changa come from two Mexican Spanish terms: chamuscado (past participle of the verb chamuscar), which means seared or singed, and changa, related to chinga (third-person present tense form of the vulgar verb chingar), a rude expression for the unexpected or a small insult.

According to one source, Monica Flin, the founder of the Tucson, Arizona, restaurant El Charro, accidentally dropped a burrito into the deep-fat fryer in 1922. She immediately began to utter a Spanish profanity beginning “chi…” (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of “thingamajig”. Knowledge and appreciation of the dish spread slowly outward from the Tucson area, with popularity elsewhere accelerating in recent decades. Though the chimichanga is now found as part of the Tex-Mex cuisine, its roots within the U.S. are mainly in Tucson, Arizona.

Woody Johnson, founder of Macayo’s Mexican Kitchen, claimed he had invented the chimichanga in 1946 when he put some burritos into a deep fryer as an experiment at his original restaurant Woody’s El Nido, in Phoenix, Arizona. These “fried burritos” became so popular that by 1952, when Woody’s El Nido became Macayo’s, the chimichanga was one of the restaurant’s main menu items. Johnson opened Macayo’s in 1952. Although no official records indicate when the dish first appeared, retired University of Arizona folklorist Jim Griffith recalls seeing chimichangas at the Yaqui Old Pascua Village in Tucson in the mid-1950s.

According to data presented by the United States Department of Agriculture, a typical 183-gram (6.5-ounce) serving of a beef and cheese chimichanga contains 443 calories, 20 grams protein, 39 grams carbohydrates, 23 grams total fat, 11 grams saturated fat, 51 milligrams cholesterol, and 957 milligrams of sodium.

 

Appetizer of the Week – BEEF AND ZUCCHINI APPETIZER MEATBALLS

April 17, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers | Leave a comment
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This week’s Appetizer of the Week is – BEEF AND ZUCCHINI APPETIZER MEATBALLS. A combination of Ground Beef and Grated Zucchini along with Salt and Pepper make up these Meatballs. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

BEEF AND ZUCCHINI APPETIZER MEATBALLS
Here’s an interesting combination for a meatball. This simple recipe is surprisingly great – and a real crowd-pleaser at parties and holiday get-togethers. It is also keto diet friendly.

NOTES:
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.

Recipe Yield: 4 servings.

Ingredients

1 lb Ground Beef (93% or leaner)
1 cup grated zucchini
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1 – Preheat oven to 400F.
2 – Combine all ingredients in medium bowl, mixing lightly, but thoroughly.
3 – Shape into 24 meatballs.
4 – Place meatballs, 1-inch apart, on rack in aluminum foil lined broiler pan.
5 – Bake in 400F oven 22 to 25 minutes or until instant-read thermometer inserted into center of meatball registers 160F.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 163
Fat: 8 grams
Unsaturated Fat: 3 grams
Saturated Fat: 3 grams
Fiber: 0.3 grams
Sodium: 225 milligrams
Cholesterol: 75 milligrams
Protein: 23 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipe/beef-and-zucchini-appetizer-meatballs

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