Settling These Most Talked About Food Debates

We all Love our food opinions. I've said this before, but it bears to be repeated. I don't know if there is a week that I don't randomly hear or give a food opinion. Oh it is nothing for me to tell anybody

1. Mayonaise is a good condiment for sandwiches especially the ones with cheese on them.
2. I don't like Banana Pudding & Peach Cobbler.
3. I prefer box & stovetop mac & cheese over baked macaroni & cheese.
4. Sweet Tea is a glucose experiment. Put some lemons in that pitcher.
5. Ranch Dressing is Overrated. (I recently have ranch-flavored sunflower seeds. My taste buds want to windmill whoever created those.) 

And I stand firm on my statements. But they're not common. The common & most argued food opinions are the topics I laugh at sometimes. People really have continuing discussions on these. But I am here to settle them once and for all.

Exactly

Pancakes or Waffles Waffles & Little Smokies is my favorite breakfast. And that is how strong I feel about this pastry with syrup pockets. Now, I'm trying to remember the long time I had my favorite breakfast.

Coke vs Pepsi They are not alike. Coke is stronger. Pepsi is sweeter. I only like one flavor of Pepsi, Wild Cherry. But several flavors of Coke with my favorite being Vanilla. So, Coke it is. 

Dark vs White Meat Chicken I like white meat better because it isn't oily. If I must choose to eat dark meat, give me a leg and not a thigh.

Oh Probably a 4.5

Drums or Flats? One of the laughable food debates I see all the time. I prefer my wings whole. But if you ever want to gift me wing portions, give me drums with bleu cheese dipping sauce.

Oh let's talk Turkey...

Roasted, Smoked, or Deep Fried

In this order

1. Deep-Fried
2. Smoked
3. Roasted

What is the best flavor of Starburst? Pink, Red, Yellow, or Orange? Pink or Red

Does pineapple go on pizza? Nope! Stop ruing the ham & Canadian bacon.

Hot Dog...Sandwich? Yes! It is meat between two pieces of bread. That is a sandwich.

Corn or Flour Tortillas? There was a wise little lady that worked for Old El Paso who had the solution for soft vs hard. Both!!

Collard, Turnip, or Mustard Greens? *sigh* I prefer turnip or a Turnip-Mustard mix. I prefer the peppery taste over the bitter. Plus the only reason why collards are popular is because of the price comparison to the size of the leaf.

Salt or Sugar on Grits? I don't eat grits. I really don't like the taste of hominy. And guess what grits are made of...?

So, I let my social media followers decide. Though my family eats sugar, the majority of my Instagram & Twitter(a unanimous vote) voted for Salt. And I think that sugar vote was from my cousin. LoL

Mayonnaise or Mustard Potato Salad? I only know one restaurant that makes good mayonnaise potato salad and that's Baker's Ribs here in the DFW metroplex. So, that means I prefer mustard. Wait, have you guys mixed store-bought mustard & devil egg potato salads together. It's rather good.

Orange Juice Pulp or Pulp-Free? I am Team Pulp. Actually, I am probably the captain of that team. I want the glass version of an orange with a straw in it. Have you ever juiced oranges? So, freshly squeezed juice has pulp in it. Plus pulp helps regulates the blood sugar in the body.

There are other debates that I thought would be fun as memes. My answers are in each caption. 

Edge

So, what are your preferences? Answer in the comments below or on the social media site you see this on. I would like how wron... I mean how we may differ.

As Always Talking to You in Adult Terms!

Not Scrambling to Wrap a Burrito (OUTSPOKEN_DIVA's Favorite Recipes)

A reader asked and I deliver!

I guess scrambled is the more popular way eggs are eaten. But like many popular things, I am not a fan. It's a texture issue with me. But I like the occasional breakfast and brunch burrito. So, one day I decided to make one without them. And well, me struggling through the usual way is no more. Want to join me? Here we go!

Yeah, most people would just make a breakfast burrito without the eggs and go on. And sometimes I am most people.

Go-To Scrambled Egg-less Breakfast Burrito

Ingredients:

• 1 pound mild bulk sausage
• 2 tablespoons olive oil
• 2 cups frozen hash brown potatoes, Southern-style
• 1 cup chopped red bell pepper
• 1/2 cup chopped yellow onion
• 1 can (4.5 oz) chopped green chile
• 12 flour tortillas (10 inches in )
• 2 cups shredded Cheddar and Monterey Jack cheese blend
• 3/4 cup Salsa (of your choice)

Directions:

1. Heat large nonstick skillet over medium heat. Add sausage to pan and cook until sausage is crumbled about 8 minutes. Drain and cover to keep warm; set aside.
2. Return skillet to medium heat and add oil, hash browns, onion, and pepper and. Cook 10 minutes. Mix in the drained sausage.
3. Arrange the sausage-hash brown mixture, cheese, & salsa along the top part of a large table or countertop. Spread out all ten tortillas on the same table or countertop. Begin topping tortillas with each item, arranging the toppings in the center of the tortilla, in a line, starting shredded cheese, next with the burrito mixture, another layer of cheese and ending with salsa.
4. Follow "How to Make a Burrito or Wrap" directions. Enjoy!

And then sometimes you want to lighten up your meal. Maybe replace the meat & take away the cheese & potatoes. Here's a tasty way.

Vegetarian Bean and Rice Burrito

Ingredients

• 2 cups cooked rice (pre-cooked or leftover)
• 2 limes (juiced)
• 2 tablespoons fresh cilantro (chopped)
• 1/2 onion (diced)
• 3 to 4 cloves garlic (minced)
• 2 tablespoons vegetable oil (or olive oil)
• 1 (15-ounce) can black beans (or pinto beans, drained)
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1 tablespoon hot sauce (or to taste)

Directions

1. In a large bowl, toss together the fresh chopped cilantro with the leftover cooked rice and drizzle with a bit of fresh lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
2. In a separate large skillet, sauté the onion and garlic in vegetable oil or olive oil for 2 to 3 minutes, or until the onion is soft.
3. Reduce the heat to medium-low and add the black beans or pinto beans and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
4. Spoon the cilantro lime rice and the black beans onto lightly warmed flour tortillas, and add any additional toppings you want, such as salsa, avocado slices or guacamole, or black olives.
5. Follow "How to Make a Burrito or Wrap" directions. Enjoy!

I made this yumminess on accident. I put the tartine toppings on a tortilla instead of multi-grain bread. Well, I'm a 92% Waste Not-Want Not type and this delicious dish was made.

Spinach-Mushroom Tartine Wrap

Ingredients

• 2 tbsp Canola or Olive Oil
• 1/2 tsp minced garlic (optional)
• 1/2 lb assorted mushrooms, cleaned and sliced
• 1 cup Spinach leaves
• 1 tortilla
• 1 egg
• 1 slice Swiss cheese (optional)
• Salt and pepper (optional)

Directions

1. In a medium non-stick frying pan, heat oil. Add mushrooms, and garlic if desired. Cook until softened, 4 to 5 minutes, stirring occasionally.
2. Add spinach and a pinch each of salt and pepper; stir to combine. Cook for a minute until spinach has wilted, then push the mixture to one side of the frying pan or remove the mixture from the pan and keep it warm.
3. Warm tortilla. While the tortilla is warming crack an egg into the frying pan. Cook until the white is set and the yolk is cooked as desired. (A hard yolk is my preference)
4. Set tortilla on a plate. Place cheese on tortilla. Then add a fried egg on top of the cheese. Spoon mushroom and spinach mixture over the egg. Sprinkle with salt and pepper, if desired.
5. Follow "How to Make a Burrito or Wrap" directions. Enjoy!

How to Fold a Burrito or Wrap

To fold each tortilla, take one side running parallel with the line of burrito/wrap filling and pull it up and over the filling. Press the filling and tuck the tortilla under the line of filling. Tuck each side of the tortilla in toward the center of the burrito/wrap, then roll the whole burrito/wrap so that the filling is completely enclosed.

Burritos & Wraps can be enjoyed immediately or can be individually wrapped and frozen in a large freezer bag. To reheat, microwave on defrost 1 minute, followed by full power for 1 minute 15 seconds. Let sit for 2 to 3 minutes, then enjoy

When one of you guys, my readers asked, "I can't imagine a Breakfast Burrito without scrambled eggs. Can I have a recipe?", I was happy to oblige. I know I'm weird. But it warms my heart when I say I don't eat foods everyone and basically get an "Oh Ok, show me your way". And That's My Truth. I hope these are tasty recipes for you.

As Always Talking to You in Adult Terms!

I Like It Slow! (OUTSPOKEN_DIVA's Favorite Recipes)

Shout out to the 90's group, H-Town for inspiring this post's title. I might even body roll while typing this one about my favorite recipe made in a slow cooker.

I'm a novice in the world of slow cooking. It is not shocking because my grandmother dislikes them & my mother is a casserole maker. But in the summer, I don't use the oven. And after a diet of fried, grill, and pan-seared proteins one summer 3 years ago, I decided to make the investment and learn how to use a slow cooker. I think anything I have put in an oven except baked goods, I have made in the slow cooker. But beans are my favorite things to make in it.

I didn't like beans until I lived in Beaumont. Growing up(before they became over-priced delicacies) beans, neck bones, pig feet, & oxtails were made on Tuesdays. I thought of them as heavy meals. But once I learned different cooking techniques at Lamar, I started lightening up beans to please my palate. And well, the bean soup that I throw lots of love in is White Bean-Turkey.

Slow Cooker White Bean-Turkey Soup

Ingredients

• 16 oz bag of Great Nothern beans
• 6 cups vegetable stock or water
• 1 whole bay leaf
• 1 Tblsp poultry seasoning
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 smoked turkey wing**
• 1 large onion chopped
• 2 large carrots chopped
• 2 celery stalks chopped
• 2 cloves garlic minced

Directions

1. Soak the beans for 4-6 hours in water covering the beans by 1 inch.
2. Drain the water from the beans and rinse 
3. Add the stock or water and dry herbs & seasonings to beans in a slow cooker.
4. Add the turkey, onion, carrots, celery, and garlic.
5. Cook on low for 6-8 hours in a slow cooker or until beans are soft, but not mushy.
6. Let Stand for 15 minutes. Serve Hot!

**Noted Suggestion: Can be made meat-less by adding one more teaspoon of smoked paprika

This recipe is protein-rich. Good for anyone who wants to increase their protein intake, like bodybuilders & those going through chemo. It's also good for cold & chilly days.

Well, my body is saying to stop all the gyrating. I hope you can't wait to make this low and slow dish. And like any recipe shared, let me know if you make it.

As Always Talking to You In Adult Terms!

Food Days (OUTSPOKEN DIVA's Favorite Recipes)

I saw this funny video circulating on social media. Then I started to think about my food education. It all didn't happen in a classroom. School Food exposed me to many foods I wouldn't have ever tasted. My grandmother cooked 90% of our meals at home. So when I started school in the early to mid-80s, I had never heard of;

• Chicken Fried Steak
• Chicken Patties
• Boxed Mashed Potatoes
• Burritos
• Tetrazzini (Chicken or Turkey)
• Chicken Nuggets
• Tator Tots
• Traditional Sloppy Joes (Muh Diva puts canned vegetable soup in her recipe)
• Cream Gravy
• Sugar Cookies
• Fruit Roll-Ups

I still remember my first pizza day in Kindergarten. Our teacher told us what was for lunch and I was excited because I knew what that was. That weird rectangle on my plate confused me. It only had pepperoni on it. Where were the vegetables & other meat? And why was corn & salad on my plate, too? Even at an early age, I knew not to ask much at school. I was teased enough without opening my mouth. The next time we had pizza at home, I learned about the different types of pizza. We ate Supreme at home. And schools served us one topping, corn, and salad because they had more people to feed. I guess that explanation satisfied Kindergarten me. Probably when I mentally made the separate groups, "Food I ate home" & "Food I ate at school" 

My first salad bar experience was at school. If a student didn't want the hot lunch, they could go over & make their own chef's salad. But no salad rivaled school Fiesta Salad. It is similar to a taco salad but with chili con carne & rice. I only know one picky eater that didn't get in the lunch line for Fiesta Salad. As a young adult, I guessed the correct recipe one day and make it. It wasn't on the internet as it is now.

Fiesta Salad

Ingredients:

• 1 cup chopped onion
• 1 Tbl sp & 1 tsp chili powder
• 1 pkg taco seasoning
• 1 tsp bottled minced garlic
• 1 lb ground sirloin
• 2 (14.5-oz) can diced tomatoes with green pepper, celery, and onion
• 1 (19-oz) can kidney beans, rinsed and drained
• 1/2 oz corn chips (more if you want)
• 1/2 cup rice, cooked and hot
• 1/4 cup cheddar cheese
• 1/4 cup fresh diced tomatoes
• 1/2 cup shredded lettuce
• 1 Tbsp sour cream (optional)
• 2 Tbsp salsa (optional)
  

Directions:

1. Cook the first 5 ingredients in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble.
2. Add diced tomatoes; bring to a boil.
3. Add beans; cook 10 minutes or until thoroughly heated. Set aside.
4. In a bowl place the chips inside.
5. Top with the rice.
6. Add 1 cup of the chili mixture over the rice.
7. Add the cheese.
8. Top with the lettuce, tomato, and condiments

Nowadays, I don't eat the meals I did as a school-age child often. Some of them, not at all. I limit the beloved Ravioli Casserole to once a year, but I don't eat Chili Mac at all.

Oh and I still prefer Muh Diva's version of sloppy joe. Even my Fiesta Salad is now made with no salt added canned tomatoes, fresh black beans, frozen corn, and lightly salted corn chips. Oh, and salad goes great with pizza. But it's cool to realize the foods that the school lunchroom introduced to me. And a nice trip down memory lane for my emotions & taste buds.

So, what were your school lunch favorites? Leave them in the comments.

As Always Talking to You In Adult Terms!

Just A Tip(OUTSPOKEN_DIVA's Favorite Recipes)

Ok, this post won't contain recipes. It will contain my favorite nutritional tips to follow. I like these because they are fact-based and also fun.

The company, Diet Solutions teaches me so much. Sometimes I wonder how I maintained life & business without their help. They love visual aids & if they do not have a visual aid, they do the research to obtain one.

Have you ever wondered how to measure recommended portions of food? Thanks to DS's research, here is a guide to help.

The USDA page, ChooseMyPlate.gov gives the most common sense tips. I feel a lot of care is given to this page to make nutrition and eating right as simple as possible.

Then there are food tips and inspirations found in everyday life. Pay attention to your timelines on social media. Look at the article after the one you just read. Notice a side ad on the side of your email. Sometimes you see a gem of a better life.

So, these are my most favorite food & nutrition tips. So much if pushed at us about eating right, it can get complicated. It as always great to find fact-based & fun tips. Because Nobody likes tough things to chew on.

As Always Talking to You In Adult Terms

Ovencue, Slow Cookercue But Not BBQ (OUTSPOKEN_SIVA's Favorite Recipes)

Memorial Day Weekend is thought to be the start of "BBQ Season". I live in Texas, so grills & smokers may blaze year-round. But many people light their grills & smokers for the first time of the year on the last weekend in May. Shout out to the people who actually can barbeque, grill, & smoke food. I love a good smoked chicken. I can't 'cue or smoke food. And the only grilling I do is on an electric, indoor one.

And I don't say I can barbecue. I also don't label my dishes BBQ when they are not. Pouring barbecue sauce on it doesn't make it BBQ. Yes, it seems nit-picky & some think I am rude, but I will ask how was the BBQ chicken made at a non-BBQ restaurant.

If I hear baked, slow cooked or pan seared, I'm ordering something else. Growing up my mom, MuhDiva called baked meat in BBQ sauce, Oven-cue. I now use that term, too. And if I cook the meat in a slow cooker with BBQ sauce, I call that Slow Cooker-Cue.

I have only been cooking via slow cooker for a few years. My first year, I jumped head first in cooking almost everything in one. Ribs were no exception. This recipe is one I found on the net that I put my touches on. A few hours in sauce & cola, the meat can literally fall off the bone.

Slow Cooker-Cue Ribs

Ingredients

• 4 lbs pork spareribs
• 1/4 tsp. Cayenne Pepper
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1 Tblsp. Italian Seasoning
• 1 18oz bottle Barbecue Sauce
• 1 cup Coca-Cola

Directions

1. Spray inside of 4 to 5 qt slow cooker with cooking spray.
2. Remove inner skin from ribs.
3. Mix spices together
4. Rub mixture into ribs.
5. Cut ribs into 4 in pieces.
6. Layer ribs in slow cooker.
7. Combine Italian dressing, BBQ Sauce and Coke in a bowl, mix well, reserve ½ cup, then pour remainder of sauce over ribs in slow cooker.
8. Cover and cook on low setting 8 to 9 hours or until tender
9. When ribs are done, remove from slow cooker and brush on remaining ½ cup of sauce before serving

If it ain't broke, don't fix it. MuhDiva makes the best Oven-cue Chicken. Once I turned down an invite to one of my favorite eateries because she was making it. It's a simple dish. And many times, simple is best.

Oven-Cue Chicken Breasts

Ingredients

• 4 bone-in Chicken Breast Halved
• 1/2 cup Italian dressing
• 1 1/2 teaspoons smoked paprika
• 1/4 tsp. Cayenne Pepper
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1 cup favorite prepared BBQ sauce

Directions

1. Put cleaned & trimmed chicken breast halves and place in a large ziptop bag.
2. Combine Italian dressing & smoked paprika in a small bowl and pour over chicken.
3. Let chicken marinate for at least an hour, up to 24 in the fridge.
4. Preheat oven to 350 degrees
5. Remove chicken from bag and place on a baking sheet. Season with pepper, onion & garlic powders.
6. Bake for 30 minutes and brush a layer of BBQ sauce on the chicken. Pour the BbQ sauce onto chicken Return to the oven for 30 more minutes
7. Let chicken rest for 10 minutes before serving.

Both of these go well with your favorite salads or vegetable sides that are usually served at a bbq or cookout.

Just something for us who don't have outdoor cooking skills. No, it's not the hickory smoked tastiness from your favorite BBQ spot. But it's still delicious!

As Always Talking to You In Adult Term

Disposable Gloves Exist

Admit it, you guys Hate food. No by the way food is treated these days, it has to be proof somebody hates food. I didn't blog about the suggestions about not washing meat. I didn't blog about some woman cooking a whole chicken with a blow dryer. But touch-free meat packages in England must be talked about.

If you haven't heard about the touch-free meat packages, read about them HERE.

I couldn't roll my eyes hard enough at this article. I don't like how meat feels either But it needs to be:

• Examined: There is times chicken, may still have feathers on it. Meat may have more fat than one may like.
• Cleaned & Trimmed: That is self-explanatory.
• Seasoned: Meat tasted better when it is seasoned before cooking it. Even recipes tell you to that.

How do you do any of that if you dump the meat directly into the cooking vessel directly from the package? And this is not a diss to British cuisine, but I now understand the stereotypical attitudes about it. Many people say it is bland and just covered in heavy sauces. A lot of things are now making sense.

I bet this newest form of coddling will cost the sqeemish young people. It doesn't have to though. Let's use common sense before we jump on a hack bandwagon. Get the millennials disposable gloves and handle meat like it should be. I use them for meat handling, raw egg separation, and cleaning produce from dirt & pesticides. Saves lives & money, Sounds like a win-win.

As Always Talking to You In Adult Terms!!!

With a Side of Brunch (OUTSPOKEN_DIVA'S Favorite Recipes)

It is no secret my favorite meal is Brunch. Someone can call me right now and invite me to brunch and if my schedule permits, I'm there. Matter of fact, men who are interested in me (Yes, You & You) have a cheat sheet posted right HERE.

And each & every place I enjoy brunch, I have a favorite. But guess what? My favorite brunch dishes to make side dishes. I like Chicken and Waffles & a Steak & Potato Burrito with Green Salsa. But what about their pairings that help make the meal so yummy?

A fruit salad is probably the most pairable dish in the culinary world. It can be an appetizer, salad, or dessert. What other dish can be all three of those? Fruit salad is simple, but to make it pop depends on the dressing or spread with it. Poppy Seed is my favorite for this dish. It's tangy & sweet and melds so well with the fruit.

Fruit Salad with Poppy Seed Dressing

Ingredients

• 2 pints strawberries, hulled and quartered
• 1 pint fresh blueberries
• 1 pineapple, peeled, cored, and cut into 2-inch cubes
• ½ cantaloupe, cut into 2-inch cubes
• ½ honeydew, cut into 2-inch cubes

• 1 cup of vegetable oil
• ½ cup fresh lemon juice
• ¼ cup white wine vinegar
• ½ cup of sugar
• 1 tablespoon poppy seeds
• 1 teaspoon Dijon mustard 

Directions

1. In a large serving bowl, combine the fruit.
2. In a mason jar, mix together the vegetable oil, lemon juice, white wine vinegar, sugar, poppy seeds, and Dijon mustard. 
3. Put the lid on the jar and shake until mixed together. 
4. Store the dressing in an airtight container in the refrigerator for up to 1 week.
5. Before serving, let the dressing stand at room temperature; whisk until blended.
6. Drizzle the desired amount of dressing over the fruit, and gently toss to coat.
7. Serve immediately.

In Dallas, there is a Southwest-style restaurant called Blue Mesa Grill. There was a time I was addicted to its brunch buffet. It has a waffle, omelet, a street taco, & dessert stations. There were enchiladas, adobe pie & grilled veggies. But the star for me was the Ginger Rice. It has a hint of spice that flavorful brought so much together.

Blue Mesa Ginger Rice

Ingredients

• ¼ cup butter 
• 2 tablespoons sushi ginger, drained and chopped
• 2 tablespoons fresh garlic, minced
• ½ cup yellow onions, diced
• 2 cups of rice
• ½ cup of coconut milk
• 4 cups of water
• 1 teaspoon Kosher salt
• ¼ teaspoon white pepper
• 1 tablespoon basil pesto
  

Directions

1. Melt butter in a medium-sized saucepot over medium heat.
2. Add ginger, garlic, and onions, and stir frequently until the onions are transparent.
3. Add rice, turning frequently until well coated.
4. Add coconut milk, water, salt, and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for approximately 20 minutes.
5. Remove from heat and let stand for 5-6 minutes.
6. Turn cooked rice into a serving bowl, add basil pesto, and toss with a fork to fluff and distribute the flavor

If Tortilla Soup is on a buffet of any kind, I will try it. If the said soup is delicious, I will be a major fan. Many times at brunch, that is how I get a portion of my daily vegetable needs. It's a no-frills soup of broth, beans, corn tortillas, tomatoes, garlic, & onions.

Tortilla Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 tablespoons minced garlic
• 1 jalapenos pepper, finely diced
• 6 cups low-sodium chicken or vegetable broth
• ½ cup frozen whole-kernel corn
• 1 14.5 oz can fire-roasted diced tomatoes
• 1 14.5 oz can black beans, rinsed and drained
• 2 limes, juiced, plus wedges for garnish
• 1 cup roughly chopped fresh cilantro leaves
• 3 corn tortillas, grilled, cut into thin strips

Directions

1. In a large saucepan heat the vegetable oil.
2. Add the onions and cook for 2 minutes.
3. Once the onions have softened add the garlic and jalapenos and cook for another minute.
4. Pour the broth, corn tomatoes, and beans into the pot and bring to a boil.
5. Add lime juice and fresh cilantro to the pot.
6. Ladle soup into bowls top with a lime wedge, & grilled tortilla strips.

Ok, here is a little tiny naughty recipe extra. Mimosas are nice, really nice. And they are synonymous with brunch. But there are places mimosas are not the only drinks on the brunch menu. And my favorite non-Mimosa brunch drink is a Poinsettia.

Poinsettia Spritz Punch.

Ingredients

• 3/4 cup vodka
• 1 1/2 cups 100% cranberry juice or pomegranate juice
• 2 ounces St. Germain elderflower liquor
• 3/4 cup champagne
• 1 cup fresh cranberries

Directions

1. In a large pitcher, combine the vodka, cranberry juice, and St. Germain. Chill until ready to serve.
2. When ready to serve, add the champagne and cranberries.
3. Pour into glasses

It's probably the most important meal of the weekend in my world. Well, in my world I have also been to a place that has brunch 7 days a week, on a Thursday.  Good Times, Good Times!!!

Brunch is more than casseroles, biscuit sandwiches, and cocktail ways to hide champagne consumption. And I just hope in places where opinionated social media posts, think pieces & fast food places are trying to, in my opinion, bastardize Brunch, this post helps somebody. Brunch can be just as varied as we are. Brunch Love is what you make it.

Always Talking to You In Adult Terms!

You Sacrificed Eating Meat? (OUTSPOKEN_DIVA'S Favorite Recipes)

That's how some sound when you tell them you observe Lent. Lent is a religious observance in the Christian calendar that begins on Ash Wednesday and ends around six weeks later, before Easter Sunday. The purpose is the preparation of the believer through prayer, repentance of sins, and self-denial. Many Christians commit to fasting, by relinquishing certain luxuries in order to replicate the sacrifice of Jesus Christ's time in the desert for 40 days. Many also add a Lenten based reading a daily devotional or praying through a Lenten calendar, to draw themselves near to God. All Christians do not participate in Lent. I was introduced to Lent in college, but didn't fully incorporated into my life until my late 20s.

One of the luxuries given up is eating meat. Most go meat free on Ash Wednesday & every Friday leading up to Easter. Some eat meatless meals all 40 days of Lent. Eating meatless can be difficult, if you let it. Dinner for me can be the hardest, but I pray throu it. Breakfast is easiest, because most of morning meals ideas are meatless. My favorite Lenten recipes are my go to meatless meals, even outside of the season of Lent.

My mother watches food & dining television with & without me. And it is not an unusual sight to see her take mental notes on a recipe. Pecan-Cranberry Salad is the result of her tv watching. It is a bright in flavor & simple to make. 

Pecan-Cranberry Salad

Ingredients:

• 4 cups packed torn fresh spinach
• 1/2 cup dried cranberries
• 1/2 medium white onion, chopped
• 1/2 cup pecan pieces, toasted
• 1/4 cup olive oil
• 2 to 3 tablespoons red wine vinegar
• 1 garlic clove, minced

Directions:

1. In a large bowl, combine the spinach, cranberries, onion, and pecans. 
2. In a small bowl, whisk the oil, vinegar, & garlic, until blended. Drizzle over salad and toss to coat. 
3. Serve immediately.

In classical cooking, this is considered a peasant meal. Pasta Puttanesca means spaghetti for whores in Italian. Traditional puttanesca has anchovies not zucchini in it. I'm not a fan of the little fishes, but zucchini is a good & less salty substitute. Peasants like their blood pressure low.
Zucchini Pasta Puttanesca

Ingredients:

• 2 Tbsp olive oil
• 1/2 cup minced onion
• 1 lb linguini
• 3 cloves garlic chopped
• 3/4 cup pitted black olives, chopped
• 1/4 cup green olives, sliced
• 1/2 teaspoon red pepper flakes
• 1 zucchini, chopped
• 1 ounce can crushed tomatoes 
• 1/3 cup chopped parsley
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh parsley

Directions:

1. Heat the oil in a large skillet over a medium flame. Add the onions and saute until soft.
2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly, and add the pasta. Drain when al dente.
3. Add garlic, olives, zucchini, red pepper flakes and oregano to the skillet, and saute for 2 minutes more.
4. Add the tomatoes and parsley and simmer until sauce is thicken slightly.
5. Transfer the spaghetti to the skillet with the sauce and toss well.
6. Serve immediately.

Imitation Crab a*k*a Krab is actually made with Surimi, a whitefish that is ground then  joined with wheat starch & egg whites to resemble a crab leg. Imitation crap tastes good to me. It is also rather affordable than the seafood it intimidates. And even though the protein is not the highest quality product, it goes great with fresher ingredients like yogurt & celery to make simple dish.

"Crab" Salad with Herb Dressing

Ingredients

• 1 cup of chopped imitation crab
• ¾ cup of plain non-fat yogurt
• 1 Tablespoon of Mrs Dash Onion & Herb
• 1 clove garlic, minced
• ¼ cup carrot, shredded
• 1 celery stock chopped

Directions:

1. In a medium bowl add the crab, yogurt, seasonings, garlic, carrot, & celery.
2. Mix together and chill for at least 1 hour
3. Serve with crackers of your choice

I also like making veggie patties that do not contain beans, peas, or tofu. And thanks to IHop for inspiring my favorite meat-less breakfast, a spinach-mushrooom hashbrown stacker.

No matter how one chooses to commemorate Lent, remember the ultimate sacrifice it symbolizes. An innocent man who laid his life for his friends. That's why I observe Lent, I am his friend.

As AlwaysTalking to You In Adult Terms.

Soup's On! (OUTSPOKEN_DIVA'S Favorite Recipes)

It is Soup & Stew season in my world. More than likely, it is that season in your world, also. Soups & Stews are good & warm ways to get your daily recommendations for vegetables. Adults should consume eight or more servings of fruits and vegetables every day. That's 4 ½ cups. Soups can easily supply that total. Vegetables in soup contain many vitamins, like A and C.

Many soups are low in fat, making them a nice choice for anyone concerned about fat in their diet. Canned soups are nice & convenient, but the sodium levels can be high. I like taking a free quiet & cold afternoon to make soup & stew. I eat some then freeze a few bowls for later days. I put the bowls near the frozen vegetables because those are most of the vegetables I used.

Let's start with my easiest favorite soup recipe, Minestrone Soup. It's vegetable soup and easy to make a side dish to any main dish or be a full meat-less meal.

Minestrone Soup

Ingredients:

• 4 cups vegetable broth
• 4 cups diced tomatoes
• 1 tbsp. chopped fresh basil
• 1/2 tsp. oregano
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/2 onion, chopped
• 3 zucchini, chopped
• 1 cup green beans, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• Salt and pepper to taste (optional)
• 1 1/2 cups macaroni pasta (or use another small pasta shape such as small shells)

Directions:

1. Place the vegetable broth in a large pot, then add in the diced tomatoes, basil, oregano, carrots, celery, onion, zucchini, green beans, garlic, and the bay leaf.
2. Slowly bring the soup to a low simmer and allow to cook over very low heat for at least 45 minutes and up to one hour.
3. Add the salt and pepper and the macaroni pasta and bring the heat up a bit to a medium-low.
4. Allow to simmer for another 10 to 20 minutes, or until the pasta is done the cooking.
5. Remove the bay leaf before serving

Of course, I have a favorite chicken soup. Chicken soup is the most widely known. I think most cultures have a chicken soup recipe. Noodles are traditional & quinoa is on trend, but my favorite carbohydrate to put in chicken soup is rice. Like frozen vegetables, we keep rice on hand in our home. So, it is very easy for me to add rice.

Chicken & Rice Soup

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 large celery stalks, finely chopped
• 2 medium garlic cloves, minced
• 12 cups (3 quarts) chicken broth
• 2 tsp. dried poultry seasoning
• 1 tsp. ground ginger
• 1 1/2 cups wild rice blend
• 1 pound boneless, skinless chicken breasts, medium dice
• 1 pound boneless, skinless chicken thighs, medium dice
• 1/4 cup frozen spinach
• 1 cup frozen mixed vegetables
  

Directions:

1. Heat oil in a large pot over medium-high heat. When it shimmers, add onion, carrots, celery, and garlic.
2. Cook, stirring occasionally until onion is softened, about 10 minutes.
3. Add broth, poultry seasoning, ginger, and rice and bring to a boil.
4. Reduce heat to medium-low and simmer, covered, until rice is tender but still has some firmness, about 25 to 30 minutes.
5. Add chicken and frozen vegetables. Simmer until chicken is cooked through, about 20 minutes.
6. Remove from heat, taste, and season with salt and pepper if desired.

Learning to make beef stew was caused by a mistake. I was making a pot roast on Sunday. Accidentally thinking about another dish, I dumped frozen vegetables in it towards the end. Before serving dinner, I realized my mistake. I sliced the meat and hoped my mistake would be overlooked. My family thought I meant to make stew. Later, I did my research and other people make stew in the oven. Well, the key to making stew is to make it low and slow. An oven will aid you in doing that. Oh & yes, that is a picture of my mistake. LOL

Veggieful Beef Stew

Ingredients

• 1/4 cup plus 1 tablespoon all-purpose flour
• 1 tbsp Italian Seasoning
• 1 (3-pound) boneless chuck roast
• 3 tbsps canola oil
• 1 medium yellow onion, large dice
• 1 cup dry red wine
• 4 cups (1 quart) low-sodium beef broth
• 2 bay leaves
• 3 medium carrots, chopped
• 3 medium celery stalks, chopped
• 4 medium Idaho potatoes, chopped
• 1/2 cup frozen peas
• 1/2 cup frozen green beans
• 1/4 cup frozen corn
• Salt & Pepper to taste
  

Directions:

1. Preheat oven to 350°
2. Place 1/4 cup of the flour and the Italian seasoning in a large bowl and whisk to combine; set aside.
3. Trim the roast of excess fat and cut it into 1- to 1-1/2-inch cubes. Place the meat in the flour mixture and toss to coat; set aside.
4. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
5. Shake off the excess flour from about one-third of the meat and add it to the pot.
6. Cook, stirring rarely until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches; set aside.
7. Add the onion to the pot & cook, stirring occasionally, until softened and just starting to brown about 5 minutes.
8. Stir in the 1 tablespoon of flour to coat the onion, and cook for 1 to 2 minutes.
9. Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.
10. Return the meat and any accumulated juices in the bowl to the pot.
11. Add the broth & bay leaves and stir to combine.
12. Increase the heat to high and bring to a boil.
13. Cover pot and bake at 350° for 90 minutes.
14. Cut the carrots, celery, and potatoes into large dice and add them to the pot (peel the carrots and potatoes first, if desired).
15. Stir to combine, cover, & return to oven for 1 hour more or until the vegetables and meat are knife tender
16. Remove and discard the bay leaves. Stir in the frozen vegetables and heat uncovered for 15 minutes.
17. Taste and season with salt and pepper as needed.

So, what are your favorite soups, stew, chowders, or bisques? Let me know in the comments. And don't be shy, share the recipe too. These are my favorite soup & stew recipes. My favorites to eat in New England Clam Chowder & Seafood Gumbo. Oh, and I like making those also. Crazy how a simple dish of liquids & solids can be so cozy.

As Always, Talking to You In Adult Terms