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Beef. It’s what’s for dinner

21 Nov

Since it’s Thanksgiving, I would to thank God for two amazing brothers.  For this post, I’m thankful namely for my big brother because he is an amazing cook.  My brother, the Dos Equis Man, inspired me to do this post.  Love you, brother!

My brother typically cooks beef roast during the holidays on the grill.  It is a-mazing.  While I know he will not give me all the recipe details, I know he gets up super early to light the grill and literally injects the meat with seasonings using a syringe.  Although many people focus on rubs, he makes sure the meat is seasoned throughout.

You will need:

    Plenty Charcoal (if using a charcoal grill)
    A 15-pound beef roast at room temperature

Beef Roast Rub:

    Freshly ground pepper
    Garlic powder
    Onion Powder
    Sea Salt

Liquid Seasoning for injecting the roast:

    Liquid smoke (4 teaspoons)
    3 cups beef broth (for liquid)
    Ground Montreal Steak Seasoning (shortcut to all the seasonings)


This will take about 4-5 hours on the grill. 

    Inject the roast about 2 inches apart with liquid seasoning mixture.  Massage the roast to move the liquid around.  Coat the roast evenly using the oil, salt, garlic and onion powder, and pepper.  Use your discretion making sure the roast in covered with seasoning.  Preheat the grill 20 minutes prior to cooking time to 375 degrees Fahrenheit.  Please read tips for grill types.  Once the grill is hot, place the roast on the grill on the flame to sear for 2 minutes on each side.  Then, move the beef roast to the FLAMELESS area and allow roast to cook.  If you are using a gas grill, turn the burner off where you intend on cooking the beef roast while keeping the other burners on.  Flip the roast once halfway into cooking.  Let the roast cook for approximately 5 hours.  This will result in a well done roast.  Remove the roast from heat and let it rest.  DO NOT begin cutting the meat until it has rested for about 15 minutes.  The juices are at work on the inside.



    If using a gas grill, use wood chips to give that smoky flavor.

    If using a charcoal grill, put the coals on one side of the grill.

    If you do not have a coffee grinder to powder the Montreal Steak seasoning, use garlic powder, onion powder, salt, freshly ground, and a dash of cayenne pepper.

    Open the grill only to flip the meat once or twice.  DO NOT open the grill repeatedly; the heat escapes and roast is cooked on the grill via indirect heat.

    To gauge the temperature without a thermometer, hold your open palm about 5 inches above the grill rack; the fire is high (450-500°F) if you have to move your hand in 2 seconds, medium (350-400°F) if you have to move your hand in 5 seconds, and low (250-300°F) if you have to move your hand in 10 seconds.


Peach Cobbler

26 Jul

No lie. This is one of my fav desserts. I eat in a cup with vanilla ice cream and a tablespoon, not a teaspoon. Yea…real fatty. One of my friends asked, so I decided to post this easy recipe on the fly. Enjoy!

You will need:

    ¾ – 1 cup Sugar

    2 tbspns Cinnamon

    A stick of butter fresh out the fridge (Yes, all that butter ☺)

    1 teaspoon Nutmeg

    1 large can of peaches

    1-2 Pie crust, depending on how big your dish is.  The fresher the better at room temperature.

    Can of buttery biscuits, if you like dumpling peach cobbler.

    Also, I prefer cooking mine in a casserole dish or glass dish.  It browns and cooks better to me.  Anywho…

Making it…

Empty the can of peaches and all of its juices into the dish.  I am guesstimating on the measurements here.  I typically measure by looking.  I just know that I use plenty of sugar to make sure it is sweet and cinnamon to give it a spice kick.  Only a teaspoon of nutmeg, though.  Nutmeg is powerful and too much will kill your cobbler. Add them all: sugar, cinnamon, and nutmeg.  At this point add the biscuits, if you are using biscuits, by tearing them into 1/3 pieces . Cut up ¾ of the stick of butter into cubes.  Mix it all together in the dish.  Put into oven without crust for about 15 minutes, so the biscuits can bake and absorb a little bit of the liquid.  Pull the dish out and cover the entire top with the pie crust.  Cut 4 – 5 slits for ventilation no bigger than an inch.  If there are too many slits or they are too big, your crust won’t rise.  It will sink in the juice and become doughy. Sprinkle a little bit of sugar and cinnamon on the top.  Cut up the rest of the butter into cubes and disperse on top.  Throw it back in the oven and cook until crust is golden brown.  About another 30 minutes.

Crippling Caramel Concoction

7 Jun

Yes, it makes me weak in the knees like SWV.  I decided to make caramel cupcakes last week.   I didn’t know they were going to be that good.  And caramel is so simple to make. This recipe allows you to use it as a fondue/sauce.  Think popcorn, granny smith apples, pound cake, vanilla cake, ice cream…(drifts off into a dream)

All you need is:

3 Cups of Sugar

1 stick of butter (room temperature)

1 ½ Cup of Milk (Whipping Cream is better, if you can get to it)

3 tbspns Light Corn Syrup

1 tspn Vanilla Extract

½ Cup Heavy Cream

Besides the corn syrup, these are regular kitchen regulars. Yayyyyy.  Please tell me you’ve bought a wisk.  I listed it in this post.  I’m telling you, it’s one of the best things ever for grits, cornbread batter, gravy, …, and caramel.


You will need two pots, a small and medium to large pot.  Warm the milk, corn syrup, and 2½ cup of sugar in the smaller of the two pots over low heat to dissolve the sugar (this will reduce the explosion when u pour it into the piping hot caramelized sugar).  Then, in the larger pot, pour 1/2 cups of sugar.  No butter.  No oil.  Just pour the sugar into the pot over medium –high heat.  The sugar will start to sweat and clump.  Stir it with the wisk to keep it smooth. Make sure it does not stick.   When it takes on a brown caramel color, you’ve caramelized the sugar!  Now, pour in the warm milk mixture.  It will react and bubble up (this is why you need a large saucepan).  Keep it at a boil.  Reduce the heat a little so it does not boil over.  Let it bubble for about 10 minutes.  Once it’s done.  Remove it from heat, drop the stick of butter in (No. it’s not too much) and let it cool for about 15 minutes.

This makes about two or more cups of caramel.  It’s a lot.  I was taking caramel with me everywhere.  Begin with using half the measurements and make more if necessary.  Yummy!

Oh!  To make caramel flavored frosting, pour it into cream cheese frosting or a buttercream.  Frosting is so much better when it’s made from scratch.

My Big Fat Greek Yogurt Lemon Cupcakes…

30 Mar

This was my accidental genius recipe concoction…thanks Hop for encouraging me to remember! ; )

Going back to our “New Years Revolution” post, my journey to be the healthiest me also involves a huge change in my eating habits. This includes swapping out barbecue chips for broccoli florets, soda and juices for teas and crystal light packets, blue moon for MGD 64 (okay, I’m still working on this), and baking for…well….baking!

Although it has taken a lot of tweaking, researching (and failing miserably) I have managed to find a way to still bake (how what I love) and not sacrifice a huge number of calories. Now this recipe, I may add was a TOTAL mistake. I ran out of  low fat half & half (yes there is such thing) and was already half way in the middle of a recipe…dashing over the kitchen all I saw that was remotely NOT fattening was…VANILLA GREEK YOGURT…so I figured, what the heck and to my surprise (and that of my neighbor) the cupcakes were FANTASTIC!!! Here is the recipe below:

My Lemon Cupcake Batter:


  • 3 1/2 cups cake flour
  • 1 tb baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 2 sticks (16 tb) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp of lemon extract
  • 3 tablespoons of lemon juice
  • 2 cups Vanilla Greek yogurt (any brand should do)

(You can use lemon zest if you want to, for me personally I find it too bitter but to each its own)


Preheat oven to 350 degrees F. Grease 2 muffin tins.

Make cupcake batter: sift together first four ingredients into a medium-sized bowl; set aside. In the bowl of a standing mixer, cream butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each, then vanilla extract, lemon extract & lemon juice. Reduce speed to low and mix in half of the flour mixture just until combined, then the yogurt, and end with the rest of the flour mixture. Do not overmix. Pour batter into cupcake tins and bake for about 25 minutes, or until golden and inserted cake tester comes out clean. Let cool in tins for 10 minutes, then remove to baking rack to cool completely.

Lemon Yogurt Frosting:

  • 1 stick (8 tb) unsalted butter, softened
  • 1 cup Greek yogurt
  • 4 cups confectioner’s sugar
  • 1 tsp fresh lemon juice

Make frosting: in the bowl of a standing mixer, beat yogurt and butter on medium speed until well-combined, 1 to 2 minutes; add lemon juice. Mix in confectioner’s sugar, 1/2 cup or so at a time, beating between additions to ensure smoothness.

BAKERS NOTE: Be completely sure that the cupcakes are cooled, my first few I frosted while they were still warm and the yogurt frost COMPLETELY ran off…for some reason the yogurt frosting (while delicious and whips beautifully) it melts easily.

Also, when its time to frost, I like to use the pastry bag method (see how the frosting ended up in the picture.) To make a homemade pastry bag take a ziploc bag, fill with the yogurt frosting and then cut a tip off the bottom of the bag and squeeze. For those that want an easy method use the dip & swirl method-literally, dip the cupcake in the bowl, swirl it around in the frosting and pull it on out!

Strawberry Shortcake…Huckleberry Finn

29 Mar

Don’t let the thickness fool you…unlike my GWC other-half, I am not the cookie monster. I’m not one of those people that goes ga-ga over a piece of peach cobbler or a fudge brownie. I love baking desserts and pastries but when it comes to chowing down on it I usually can pass. However, the one dessert I fall victim to every time is a strawberry shortcake. Its my absolute favorite hands down! I love a good strawberry shortcake so much that I have left my house and driven to Torrance Bakery solely to snag a few petite boxes of some….well, once I found this recipe the 30 mile trip instantly ceased.

For all of you not-so-Chocolate Lovers like myself…enjoy!


  • 1 1/2 pounds strawberries, stemmed and quartered
  • 7 tablespoons sugar (or splenda)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar (or splenda)
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • Whipped Cream, recipe follows


Mix strawberries with 5 tablespoons sugar (I like to use 3 tablespoons of Agave and 2 tablespoons of splenda) and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom.  Using an ice cream scooper top with a generous amount of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

  • 1 1/2 cups heavy cream, chilled
  • 3 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon freshly grated lemon zest

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

(I know I said I will soon post my Pear-Or-Peach Cobbler recipe BUT I’m not ready to spread it to the masses yet)

“Gourmet” Hamburgers and Sweet Potato Fries

23 Mar

The title reminds me of my sister-in-law’s friend, Dee.  Whenever we do something “extra” she says calls us and it “gourmet.”  I was starving last night, but I really wanted a burger.  I didn’t want to buy anything because I am trying to break the addiction for health reasons and financial.  In addition, I wasn’t only thinking of me for dinner.

I had ground beef, all the seasonings and additions I typically put in a burger, and asparagus on hand (must have a vegetable).  I had the George Foreman Grill on deck.  I just needed to go to the store to buy hamburger buns and sweet potato fries (I wanted to buy bleu cheese, but I am trying to change.)

For the burgers, I used:

1 lb of ground beef

1/2 cup chopped red onion

Grill Mates Montreal Steak seasoning, liberally

1 tspn Liquid Smoke (please be careful.  This stuff is potent.)

2 eggs

1/3 cup plain bread crumbs

Mix well with your hands once everything is in the bowl together.  Form patties no more than an inch thick. Cook until you achieve the doneness you’d like. If ur using a frying pan, turn the heat on medium-high, form the patties like a donut but w/out the hole. You know how homemade patties come out uneven. This can be prevent if you make the edges higher than the middle by creating a small well in the middle with you thumb. Shape them evenly.

Sweet Potato Fries:

Just buy the bag as I did.  Follow the directions on the bag.


Clean and cut about an inch off the bottom to get rid of the dry brown parts.  Drizzle with Extra Virgin Olive Oil and season with freshly ground black pepper and sea or kosher salt.  Roll them around, so they are evenly coated with oil and seasoning.  Cook on a baking sheet on 400F for about 10 – 12 minutes.

Toast your burger buns either in the oven on a baking sheet or put them in the toaster for a minute.  Lastly, dress your burger and eat.

I love this meal because there is no frying pan involved; it’s so simple.  I can line the baking sheets with foil and turn on the George Foreman grill.  Besides the carbs, it has some pretty healthy counterparts packed with Protein, Fiber, and Potassium.

By the time you read this, Lakers will have beat Phoenix. Hahahahahaha

Lentils. What are they? and How do i cook them?

17 Feb

No one talks about Lentils and rarely do I see them on a menu.  CPK, if they still do, has a soup, but I guarantee it is not as good as this one.

Lentils are used throughout South Asian, Mediterranean, and Middle Eastern cuisine.  It is a legume, a flowering plant.  I know that sounds so unappetizing, but I figured I’d let you know.  If it makes you feel better a bean is a type of legume.  This is one of the tastiest, affordable, and most beneficial soups I have ever had; it’s high in fiber and protein.  Although it’s a soup, I have had it for dinner.

What you will need

    ½ lb Lentil
    6 cups Vegetable Broth
    2 Celery stalks
    1 medium Onion
    1 Carrot
    ½ Bellpepper
    2 Garlic cloves
    2 – 3 Red Potatoes
    1 Smoked Turkey Neck
    1 tbspn Oregano
    Pepper to taste
    Salt to taste
    2 bay leaves
    2 tbspns of Oil to sauté vegetables


Rinse and Drain Lentils.  Make sure to remove all hard pieces and/or rocks. Roughly chop vegetables and potatoes.  You do not want them too fine.  It’s a soup, so you want defined texture in all the liquid.  Mince the garlic.  Once done chopping vegetables and mincing garlic, heat oil in pot over medium heat.  Sauté onion, bellpepper, carrot, celery, and garlic about 5 minutes.  The vegetables should be a little tender by now.  Now, pour the vegetable sock into the pot, put the turkey neck, potatoes, oregano, and bay leaves in.  Season with black pepper and salt.  Bring the pot to a boil.  Once it begins to boil, reduce heat to low and simmer for an hour.  After soup has cooked and lentils are tender, not falling apart, remove the turkey neck to separate the meat from the bones.  Discard the bones and return meat to the pot.  You can also cook this soup in a slow cooker.  Throw everything in in the morning before leaving for work.   After work, it should be done.

Good Eats!