Food For Thought, April is National Grilled Cheese Month.......Hungry? (Page 2): Thsi will go well with the salad you suggested on the other post....i usually baste with the...

Weewillynobeerspilly Loc: North central Texas

lindajoy wrote:

Another simple, yet delicious little noting to mak... (show quote)

Thsi will go well with the salad you suggested on the other post....i usually baste with the marinade....so i will be keeping it to brush on while cooking :-D

Excellent, Thanks,

Weewillynobeerspilly Loc: North central Texas

lindajoy wrote:

Coming from you, Cheftel, I am honored...Thank You... (show quote)

I love that you use balsamic, there is nothing i will not put it on, i ordered some 20yr old balsamic out of Italy....so thick it's like a syrup.....splash it on an olive salad and its good to go, the olive salad is already soaked in olive oil.....midnight muchies LJ...Good Times

Raylan Wolfe Loc: earth

Or just go the sites you people are copying your recipes from, and cook the damn thing, although a nice person would give credit to sites you are copying from!

http://www.yummly.com/recipe/Roasted-Portobello-Mushroom-Salad-with-Honey-Dijon-Dressing-495953?prm-v1=1

Weewillynobeerspilly wrote:

Mmmmmmm, sounds great, love the balsamic glaze.....i could put that on cereal, a big ol' Jethro bowl.

lindajoy Loc: right here with you....

Got this in an email for healthy living...Thought I'd share it with you....Wills, if anything here is not right, please point it out...
I loveeeeeee extra virgin olive oil.........

Seven Amazing Ways Olive Oil Supports Good Health...........
Olive oil is high in fat, but that does not mean it's bad for you. I still hear from people who think a low-fat diet is the goal. It's not... going too far in the low-fat direction puts you at risk for blood-sugar problems and chemical imbalances that can contribute to heart disease and Alzheimer's. Your body needs fat! It just needs the right kind of fat to thrive. And olive oil falls into that category.
You've heard that eating too much fat can give you high cholesterol. But olive oil actually improves your cholesterol levels because it contains primarily monounsaturated fatty acids. These fats can bring down your total cholesterol levels and lower your LDL cholesterol that's the "bad" cholesterol associated with heart disease.

Research also suggests that olive oil helps keep your body's clotting mechanism in balance. It's one more way that olive oil can help you avoid a heart attack.
The healthy fats in olive oil also help protect you against type 2 diabetes. And if you already have type 2 diabetes, olive oil may help you keep your condition from progressing by regulating both insulin response and blood sugar levels.
Olive oil contains high levels of oleic acid, which is associated with lower risks of some cancers.
Olive oil is a great natural source of vitamin E. A tablespoon contains almost 25 percent of the Recommended Daily Allowance. Vitamin E supports healthy cell membranes and healthy skin. It's also a good source of vitamin K, which promotes good bone health and helps to protect the brain from Alzheimer's disease.
Another compound in olive oil helps control blood pressure and improve the health of the arterial lining both important factors in reducing heart disease risks. Polyphenols actually reduce your risk of heart disease on a genetic level. They affect genes linked to heart disease risk in a positive way.
Three Ways You Can Go Wrong Using Olive Oil

Don't wreck the health benefits of olive oil. Olive oil is fairly fragile. It can begin to break down because of light exposure. Store your olive oil in a dark bottle in the cupboard or pantry. It may look pretty on your windowsill, but the sun will make it taste funny and weaken the nutritional impact. When stored in a cool, dark place, olive oil will keep for a year, but you'll never have a year-old bottle sitting around if you make this superfood part of your regular diet.
Don't cook at high temperatures with olive oil. Use it for salad dressings and in other cold foods. You can also do a quick sauté with olive oil. When olive oil reaches high temperatures, the fats begin to oxidize, creating free radicals, and they also hydrogenate, creating harmful t***s fats. For cooking at higher temperatures or for a prolonged time, I recommend coconut oil, another oil with big health benefits, because it can stand up to the heat.
Now here's the biggie. Most olive oil sold in the store is a total waste of money. The bulk of it doesn't contain the polyphenols and other compounds in the levels needed to enjoy the full health benefits. What you want is extra-virgin olive oil that has a harvest date on the package. The oil will stay at full potency for two years, but look for the freshest olive oil you can find.

Live healthy and prosper cheers ~~~my friends..You see We want you eating well and living longggggggggggggg.... :lol: :wink: :wink:

Oh a PS too~~I always use cold pressed as well, There is a very definite difference in taste....Prefer other oil when using it to cook with and extra virgin olive oil everything else....

Did you also know there is a very well known Salon in NY that swear by putting just a drop or two (depending on length of your hair ) in the palm of your hand, rubbing them together and then lightly over your hair that it gives amazing shine and takes away those "fly aways"?? Good info to know too.... ;)

Weewillynobeerspilly Loc: North central Texas

Raylan Wolfe wrote:

Or just go the sites you people are copying your recipes from, and cook the damn thing, although a nice person would give credit to sites you are copying from!

http://www.yummly.com/recipe/Roasted-Portobello-Mushroom-Salad-with-Honey-Dijon-Dressing-495953?prm-v1=1

Mine is not copied woofy, none of what i will post will be.....some are down right proprietary in nature.

Now give up something unique you had growing up., mothers or grandmothers recipes.....anything will work.

Weewillynobeerspilly Loc: North central Texas

lindajoy wrote:

Got this in an email for healthy living...Thought I'd share it with you....Wills, if anything here is not right, please point it out...
I loveeeeeee extra virgin olive oil.........

Seven Amazing Ways Olive Oil Supports Good Health...........
Olive oil is high in fat, but that does not mean it's bad for you. I still hear from people who think a low-fat diet is the goal. It's not... going too far in the low-fat direction puts you at risk for blood-sugar problems and chemical imbalances that can contribute to heart disease and Alzheimer's. Your body needs fat! It just needs the right kind of fat to thrive. And olive oil falls into that category.
You've heard that eating too much fat can give you high cholesterol. But olive oil actually improves your cholesterol levels because it contains primarily monounsaturated fatty acids. These fats can bring down your total cholesterol levels and lower your LDL cholesterol that's the "bad" cholesterol associated with heart disease.

Research also suggests that olive oil helps keep your body's clotting mechanism in balance. It's one more way that olive oil can help you avoid a heart attack.
The healthy fats in olive oil also help protect you against type 2 diabetes. And if you already have type 2 diabetes, olive oil may help you keep your condition from progressing by regulating both insulin response and blood sugar levels.
Olive oil contains high levels of oleic acid, which is associated with lower risks of some cancers.
Olive oil is a great natural source of vitamin E. A tablespoon contains almost 25 percent of the Recommended Daily Allowance. Vitamin E supports healthy cell membranes and healthy skin. It's also a good source of vitamin K, which promotes good bone health and helps to protect the brain from Alzheimer's disease.
Another compound in olive oil helps control blood pressure and improve the health of the arterial lining both important factors in reducing heart disease risks. Polyphenols actually reduce your risk of heart disease on a genetic level. They affect genes linked to heart disease risk in a positive way.
Three Ways You Can Go Wrong Using Olive Oil

Don't wreck the health benefits of olive oil. Olive oil is fairly fragile. It can begin to break down because of light exposure. Store your olive oil in a dark bottle in the cupboard or pantry. It may look pretty on your windowsill, but the sun will make it taste funny and weaken the nutritional impact. When stored in a cool, dark place, olive oil will keep for a year, but you'll never have a year-old bottle sitting around if you make this superfood part of your regular diet.
Don't cook at high temperatures with olive oil. Use it for salad dressings and in other cold foods. You can also do a quick sauté with olive oil. When olive oil reaches high temperatures, the fats begin to oxidize, creating free radicals, and they also hydrogenate, creating harmful t***s fats. For cooking at higher temperatures or for a prolonged time, I recommend coconut oil, another oil with big health benefits, because it can stand up to the heat.
Now here's the biggie. Most olive oil sold in the store is a total waste of money. The bulk of it doesn't contain the polyphenols and other compounds in the levels needed to enjoy the full health benefits. What you want is extra-virgin olive oil that has a harvest date on the package. The oil will stay at full potency for two years, but look for the freshest olive oil you can find.

Live healthy and prosper cheers ~~~my friends..You see We want you eating well and living longggggggggggggg.... :lol: :wink: :wink:

Oh a PS too~~I always use cold pressed as well, There is a very definite difference in taste....Prefer other oil when using it to cook with and extra virgin olive oil everything else....

Did you also know there is a very well known Salon in NY that swear by putting just a drop or two (depending on length of your hair ) in the palm of your hand, rubbing them together and then lightly over your hair that it gives amazing shine and takes away those "fly aways"?? Good info to know too.... ;)

Got this in an email for healthy living...Thought ... (show quote)

:thumbup:
No worries on the fly aways......midnight oil baby, never forget.

Cold pressed is best, but way too expensive on a grilled cheese :-D

lindajoy Loc: right here with you....

Raylan Wolfe wrote:

Or just go the sites you people are copying your recipes from, and cook the damn thing, although a nice person would give credit to sites you are copying from!

http://www.yummly.com/recipe/Roasted-Portobello-Mushroom-Salad-with-Honey-Dijon-Dressing-495953?prm-v1=1

Most recipe ideas do come from somewhere we have read or heard about or watched a cooking show show on TV or even tasted before from someone else that we then do cook ourselves and tweek to our perfection..Having cooked them and eaten them we can then recommend that recipe to our friends...

We aren't claiming to be anything but people that enjoy sharing food we have cooked, eaten and like and now are sharing with others...

Go away~~~~

Weewillynobeerspilly Loc: North central Texas

lindajoy wrote:

Most recipe ideas do come from somewhere we have read or heard about or watched a cooking show show on TV or even tasted before from someone else that we then do cook ourselves and tweek to our perfection..Having cooked them and eaten them we can then recommend that recipe to our friends...

We aren't claiming to be anything but people that enjoy sharing food we have cooked, eaten and like and now are sharing with others...

Go away~~~~

Nice.....!!

All this food talk, and I'm fixing to go to put put with the granchild....i will end up eating a few damned corn dogs with him.....it's a thing while we are burning money ...Good Times though.

lindajoy Loc: right here with you....

Weewillynobeerspilly wrote:

:thumbup:
No worries on the fly aways......midnight oil baby, never forget.

Cold pressed is best, but way too expensive on a grilled cheese :-D

Cold press is for grilled cheese but best on just about anything else, right~~~ :wink: :thumbup:

lindajoy Loc: right here with you....

Weewillynobeerspilly wrote:

Nice.....!!

All this food talk, and I'm fixing to go to put put with the granchild....i will end up eating a few damned corn dogs with him.....it's a thing while we are burning money ...Good Times though.

Wohoo, have a great time.,,...Let us all know how bad he whoops ya too~~~ :wink: :lol: :thumbup:

lindajoy Loc: right here with you....

lindajoy wrote:

Cold press is for grilled cheese but best on just about anything else, right~~~ :wink: :thumbup:

oops, meant to say NOT for grilled cheese...geeezzzzz :shock: :shock:

Coos Bay Tom Loc: coos bay oregon

Weewillynobeerspilly wrote:

As the National Grilled Cheese month is upon us, i... (show quote)

Mouth watering. Gotta have one.

:thumbup:

lindajoy Loc: right here with you....

Coos Bay Tom wrote:

Mouth watering. Gotta have one.

:thumbup:

Where is your recipe for something you enjoy????? :P :mrgreen:

This is share and share alike big boy~~~ :XD: :XD:

Coos Bay Tom Loc: coos bay oregon

Weewillynobeerspilly wrote:

Thsi will go well with the salad you suggested on the other post....i usually baste with the marinade....so i will be keeping it to brush on while cooking :-D

Excellent, Thanks,

My Buddy Larry has a favorite he calls a drive in sandwich. You take a hamburger bun and spread mayo on both buns. Starting from the bottom pile on sliced ham an onion slice a tomato slice and sliced pepper jack cheese. then sliced sweet pickle and sliced roast beef . When you turn it over for another bite it tastes different from the first bite. It is cool.

:thumbup: :thumbup:

Coos Bay Tom Loc: coos bay oregon

lindajoy wrote:

Where is your recipe for something you enjoy????? :P :mrgreen:

This is share and share alike big boy~~~ :XD: :XD:

This is my recipe for chicken done right. Cut up a fryer then flour it and season withsalt and pepper. Brown it in oil all over but don't finish cooking it. Take you a big ol roasting pan and slice 2 lbs of yellow onions separate the rings and spread them evenly on the bottom of the roasting pan. Arange your browned pieces of chicken on this bed of onions. Slice 2 more lbs of yellow onions separate the rings and spread them over the top of your chicken pieces. cover the roasting pan and bake at 300 for an hour. This is the best darn chicken you will ever eat. Eat the onions too. best with taters and gravy with steamed corn.

:thumbup: :thumbup: