Mcdonald’s Under 400 Calorie Menu

This is the new menu that will appear at Drive ups and Counters at McDonald’s

restaurants. The long and the short, they say that 80% of their selections are UNDER 400.

I know its hard to believe! The one thing missing is the FAT,  If something is 200 calories and mostly from fat,  that will not impact your body the same way as 200 fatfree calories will. Many thanks to Hungry Girl for posting on her website.

Buyer beware. For more Cook Me This, Follow us on facebook.

 

Super Bowl Dishes- Pulled Pork

There are so many ways to build a yummy pulled pork meal or sandwich.This recipe will serve about 10,  reduce the ingredients for smaller portions, or freeze cooked batches into serving size.

You need a big hunk of pork, apple cider vinegar,spices & time and patience, a minimum of 4 hours.  It’s yum. You need 1 pork shoulder about 8 lbs, pork butt or pork roast. Center cut pork roast is too lean. For quicker cooking you can use  pre-cut ‘country style’ ribs.Country style ribs are the blade end of a pork loin, halved crosswise then sawed into 1″ or greater strips. They will appear 1″ x 6″ long and have a good lean to fat ratio to create tenderness.  A piece of pork with a  fatty appearance will make  tender, moist pulled pork. If you can get your butcher to butterfly or bone, a bone in piece is preferred. The first stage of cooking is roasting and caramelizing bone in meats that will develop a richer taste.

  • Pork, bone in preferred, cut into large 6″ chunks or Butterflied
  • 1-2 quarts Chicken Stock or bouillon made from  cubes or powder
  • 2-3 cups apple cider vinegar
  • 1 cup each mirapoix- diced Carrots, Onions & Celery
  • 2 tablespoons  vegetable oil
  • 1 cup Green, or Variety Peppers cut into strips.  Jalapeno optional
  • 2 tablespoons Salt, 1 tablespoon Pepper & these spices: 2 tablespoons Chili Powder, 1 tablespoon each Cumin, Oregano, Garlic powder-optional, Pepper flakes-optional.  OR if You have Adobo Brand Spice Mix, Use 4 tablespoons plus Cumin and Chili powder Only
  • 1/3 cup Brown Sugar
  • Condiments optional, BBQ sauce, Bread & Butter Pickles, Spicy mustard.
  • Slider Rolls or Corn Bread

Mix Thoroughly all dry ingredients, Sugar, Salt, pepper and spices. I do taste mixture to see if it needs a little something. DO NOT add extra salt at this time, you can always salt later, chicken broth will also add salt.

Rub mixture into all surfaces of the meat,  The more surface areas exposed and spiced the better the depth of flavor. Let set for an hour or more as a dry marinade in the fridge. Overnight is better.

Preheat oven to 350, If you have a convection use the fan feature. You can also grill in a BBQ on indirect heat. In large open pan roast or indirect BBQ for at least 1 to 1 1/2 hours. Turn frequently to allow all sides to brown. If you want to omit the sugar due to dietary concerns, the fat will still allow the meat to caramelize without it. The roasting and then simmering method with spices and vinegar produces, the savory, sweet, spicy, yummy taste they call Umami.

While meat is roasting saute the mirapoix mixture in the vegetable oil,  allowing a light caramelization,  the vegetables do not need to be cooked until soft.

In a large dutch oven, stock pot or crock pot, place cooked vegetables. Add 3 cups of stock and one cup of cider vinegar. Remove meat from oven, place cooked meat into stock pot. Deglaze the pan (add 1 cup of stock to pan), scrape all bits of browned pieces and spices into the liquid, pour all of the liquid into the pot with the meat. Add Green pepper mixture.

Add a combination of Vinegar &  remaining stock to completely cover the meat. Ratio should be 1 part vinegar to 3 parts stock. 1/4 cup to 3/4 cup ratio.

Stove-top, simmer meat on low for 2-3 hours until fork tender. Set crock pot on low for about 6 hours. You can use a pressure cooker for 30-45 minutes to accomplish the same. Do not completely submerge in liquid. Fill liquid to 1/3 full only. When pressure cooking check  half way through to make sure all liquid has not been dissipated.

After meat is tender, it should shred when touched with a fork. Remove all pork to a platter. Strain leftover liquid, and reserve, this will be your liquid to keep your pork moist. Liquid can also be used on the side as a mopping sauce. The liquid may be fatty, skim fat from top as it rises.

Pull pork apart with two forks to shred. Remove all bones and fat and discard. Place shredded pork into a foil tray for warming or back into crock pot. When pork is finished, add only enough of the reserved liquid to moisten the pork. It should not be soupy. Keep heated until serving, or refrigerate and reheat before serving.  Cooked meat can also be frozen.

Serve as a main meat with cornbread or as sandwich/sliders. Reserved liquid can also be used southern-style as a side mopping sauce. Add your favorite BBQ sauce or spicy mustard as condiments.  Butter pickles also adds a nice twist. For those with needing a gluten free option, serve with Gluten Free Cornbread, or Breads. Udi’s make a great selection of bread and rolls. Homemade Cornbread or muffins is pretty easy.

You can cook with an oven only method without  liquids if you prefer. LEAVE WHOLE. Roast or indirect BBQ for 3 1/2-4  hours as a whole pork shoulder or butt @ 275 degrees. Remove, wrap completely with foil for 1 hour after cooking. Set on counter to cool. After an hour the meat will still be warm to hot, shred and remove all fat and bone before serving. De-glazing the pan with chicken stock and little vingar will give you a bit of liquid to keep the meat moist. It will be a bit drier, but tasty.

 

Super Bowl Event Dishes-Taco Bar

Lets make a Taco Bar. You can prepare and precook all the day before, Gluten Free options are included

Premade taco shells will save you time but you can use fresh toasted corn tortillas to be authentic and to save money. Provide soft flour tortillas for those  that would prefer less of a crunch. Use your favorite salsa, or make a fresh one. Left over shredded pork, chicken of beef or a combo or traditional ground taco meat. You can lighten with Turkey, Buffalo or Ground Chicken instead of Beef. All sorts of fun condiments will make it a hit.

This recipe is for 4 full servings, double for 8, triple for 12 and so on for more.

  • 12 taco shells, pre-made or fresh/toasted, or 6″ flour for soft tacos(non gluten free)
  • 1lb of ground meat, Turkey, Chicken, Beef, pork or Buffalo*** any shredded leftover meat or fish can be used for a refined touch
  • 1 envelope of Seasoning or homemade  seasoning to taste
  • Salsa of fresh made from ingredients below
  • 1lb ripe tomatoes, 1/4 inch dice
  • 1/2 cup red onion small 1/4″ dice
  • 1  seeded jalapeno optional, minced fine
  • 2  tablespoons fresh Cilantro or 1 tablespoon dried
  • 1 lime or lime 2 tablespoons of lime juice
  • 1/2 head of your favorite lettuce, Iceberg, romaine or ‘field’ greens for a gourmet touch
  • Shredded Cheese, Mexican Blend, Mozzarella, Monterrey Jack, Cheddar,  or a real treat a Mexican Cheese suitable for crumbling, Ranchero® Queso Fresco, yummy
  • Condiments: sour cream, chopped black olives, jalapenos-fresh or canned, Guacamole or Avocado Slices

Day before, make the salsa. In large nonmetallic bowl, add all the following ingredients together

  • Core tomatoes, chop into a 1/4 inch dice, strain off  excess tomato liquid,  preserve liquid
  • add chopped red onion to bowl
  • seed jalapeno and minced/or chop into an extra fine dice, or use 1 table spoon canned chilies as a substitute, Jalapeno may be too hot for children and others and is optional
  • Finely mince cilantro removing tough stems, substitute  dry cilantro leaves, parsley can be substituted if cilantro is unavailable
  • squeeze entire lime into the mixture
  • *****for a different twist add fresh kernels of corn, a few table spoons of cooked,black beans, fresh crushed clove of garlic or finely minced cucumber, anything  different can make it your own unique recipe
  • Mix well and store in a glass or plastic bowl, refrigerate for at least 12 hours for best flavor

Saute meat in a nonstick pan, brown well, after draining fat, add preserved tomato water, add taco spice or homemade taco spice blend. For an extra kick, add minced garlic,  onions, shallots while browning.  If meat is cooked day before, reheat just before serving. See homemade spice instructions.

Time to Serve- assemble a counter space with Taco Fixins

Tacos, Warm Taco Meat, fish or shredded meats,  Various Cheeses, Lettuce, Condiments and Salsa,  there is no wrong way to assemble a taco-ENJOY

This recipe is Gluten Free friendlily when you omit flour tortillas and premade taco seasoning and make your own. See make your own

Gluten Free book Giveaway

Elisabeth Hasselbeck’s Contest for her VIP GiveAway, this article is pasted from Cheap.com

Facebook entry for getting a chance for her VIP Giveaway
If you don’t win it you can buy it, The G-Free Diet: A Gluten-Free Survival Guide. The Cheap household is nearly 100% gluten free, this will be a great addition to avoid the Monotony of  limited commercial options. Free recipes with Gluten free options are available @ Cookmethis.com

This is the last week to enter to win an autographed copy of Elisabeth’s new gluten-free cookbook “Deliciously G-Free”. Visit the “Deliciously G-Free Giveaway” tab on our Facebook page to enter . Be sure to share this with your friends on Facebook and be entered to win a free box of NoGii No Gluten High Protein Bars!

Free is cheap!

Chicken Salad

Chicken Salad has endless possibilities

Serve on a Salad or Greens. How about a Sandwich of  Flat Bread,  Flour Tortilla or a Roll. As an appetizer on a cracker.

The Basic mix

  • 2 cups Boneless Chicken, simmered and chilled, or leftovers from a store bought Roasted Chicken, White or dark meat based on preference
  • 1/2 cup of  mayonnaise. Lowfat, reduced fat or fat free are best for the waistline
  • 1/4 cup chopped, celery strings removed
  • Optional, 1/2 cup fresh grape halves or dried fruit such as Dried Cranberries, Golden Raisins, Raisins, plums, cherries etc.
  • Optional, unsalted nuts, such as walnuts, pecans, almonds or pignoli (pine) finely chopped
  • Salt & pepper to taste,  fresh or dried herbs to taste, such as Sage, or Tarragon

To assemble

  • Roasted chicken should have all skin and bone remove and chilled before mixing. Home cooked chicken should also be cold before adding mayonnaise. If chicken is simmered in broth do not add salt to salad.

In a nonmetallic bowl mix well

  • Chicken -can be coarsely chopped for a rustic look, diced to 1/4 inch or ground for a smooth spreadable texture.
  • celery, and options of grape halves,dried fruit, nuts
  • Mayonnaise, add less for drier, more for wetter,  conventional ratio is 4:1
  • Salt, pepper and add herbs
  • Refrigerate,  the longer it is chilled the better the flavors are incorporated
  • makes 10 1/2 cup servings

Makes enough for ten sandwiches or salad toppers, used as a cracker spread makes approx. 40 or more.

Sage  mixed with Cranberry gives it a thanksgiving flair. Tarragon has a very savory earthy effect, and is luscious.  The combination of bread  or greens can make it basic or elegant.

Pass the Cranberry

Leftover Open-faced Hot Turkey Sandwiches:

  • 2 slices of a Hearty White or Sour Dough Bread per person
    Turkey cut in slices
  • Slices of cold stuffing
  • Cranberry sauce optional
  • Heated gravy
  • Lay slices of bread on oven proof tray, spread slices with cranberry sauce, optional
  • Layer  bread with turkey and stuffing
  • Heat at 325 for 10 minutes
  • Serve with reheated gravy
  • Dig in

Thanksgiving in a Roll-Hot or Cold

  • Favorite bread or roll
  • Layer Turkey, stuffing and cranberry on bread
  • Mayonnaise or Gravy optional