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!

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

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

What's Wrong With Being Basic? (OUTSPOKEN_DIVA'S Favorite Recipes)

My grandmother's birthday was the other day. She's now blessed to be in her early-mid 90s. Her physical movements are limited, but mentally she's pretty spry. I planned to make baked chicken and dressing for her, but she requested gumbo. So, we had gumbo.

Growing up my grandmother did 70% of the cooking growing up. We ate a lot of Baked Chicken.

If you know my cooking origin story, my first dish I made was Baked Chicken. My grandmother taught me how to make it. And I have to say that lesson is one that has saved me time after time. It's lower in fat & calories than fried chicken. And there is nothing like puting it in the oven and getting other things done.

Basic Baked Chicken

Ingredients:

• 1/8 cup of water
• 2 tablespoons Italian seasoning, (I use a salt free version, but most use salted)
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 1/2 - 3 pounds bone-in chicken parts, washed & trimmed of fat excess

With a Wax Bean & Carrots Medley

Directions:

1. Pour water into a shallow baking dish
2. Season water with 1/4 of each season
3. In a small bowl combine oil & remaining seasonings
4. In a bowl drizzle & rub the oil mixture onto the chicken parts, until fully covered
5. Arrange chicken parts, skin side up in the baking dish.
6. Cover baking dish with foil.
7. Bake at 350 degrees Fahrenheit for 45 minutes to an hour, 
8. Remove foil and let chicken cook for 20 - 30 more minutes or until the skin is crisp and brown and the meat is ready to fall off the bones.

Sometimes life doesn't allow for or need elaborate dishes. Sometimes we need to rely on a good ol' basic. Pop Culture says "Basic is Boring", these days. I say, I'll rather be basic sometimes, than trying figure out what I am eating all the time. Chicken is Chicken!!! And what do you think gravy or condiments are for?

As Always Talking to You in Adult Terms

Mom, Did You Make This? (OUTSPOKEN_DIVA's Favorite Recipes)

Thanks to Facebook, my mother's blog name be Muh Diva, as in My Diva. Muh Diva didn't cook often while I was growing up. My grandmother cooked during the week. We ate fast food on Saturdays. My youngest aunt, Stump cooked on most Sundays. (95% of the cooking is my job, now) Then Stump got married & moved when I was twelve & my grandmother & mother switched out on Sundays, while the other went to church.

Notice I said Muh Diva didn't cook. That didn't say she couldn't cook. My mom is a good cook but she was a working mom.  She makes simple classic meals well. My niece & nephew are always wanting her to make meatloaf. She also loves to recreate meals she liked eating at restaurants. (Yep people of offline land, that's where I get it from) She has a discerning palate.

And since the internet was not in our home (or your home) when I came up, her palate came in handy. My favorite dessert my mom makes is Millionaire Pie. She had it first at Luby's. Then she found the recipe on a label of Eagle brand condensed milk. And one holiday, it entered our lives. I'm over 30 & if Muh Diva says to put the ingredients to this pie on the shopping list, I don't argue.

I probably break into my happy dance and go get those ingredients. She doesn't make it often. It's rather pricey. So when she makes it, we consider it a gift.

Millionaire Pie

Ingredients

• 1 (8 ounces) package cream cheese, softened 
• 1 (14 ounces) can sweeten condensed milk 
• 1 (12 ounces) container frozen whipped topping, thawed 
• 1 (20 ounces) can crush pineapple, drained 
• 1 1/2 cups chopped pecans
• 2 (9 inches) prepared graham cracker crusts

Directions:

1. Blend together the cream cheese and condensed milk; gently fold in the whipped topping.
2. Stir in the crushed pineapple and pecans; pour into pie crusts and refrigerate for 3 to 4 hours

As she says, mix, pie crust, & refrigerate. So, make it and indulge for me. Oh, the pie also freezes nicely. Shout to my cousin, blog name Cline, who makes a diabetic version of this pie, for sharing that tip with us.

As Always Talking to You in Adult

Juneteenth and the Heart That Doesn't Pump Soda (Healthy Holiday Recipes)

Okay, I am Black & Texan so, I have had my fair share of Juneteenth celebrations in my life. I remember my first Juneteenth concert. I was 12 and was going to see the R&B group Hi-Five at the Black Rodeo in Fair Park with my sister & her friends. I shaved & nicked my legs so I could look grown-up up. Then it started storming so, the concert got canceled. Yeah, I still shave (not nick) my legs. Because I am a grown-up. LoL

Oh, what is Juneteenth? Maybe somebody doesn’t know. Every year, I find another soul that doesn't know. Juneteenth is the oldest known celebration commemorating the ending of slavery in the United States. In 1862, the North won the Civil War and President Lincoln signed the Emancipation Proclamation that freed the slaves. It was effective January 1, 1863 (Research the history of Watch Night services in black churches) But the news didn’t reach Texas until June 19, 1,865 on the coast of Galveston. Yes, the news got to Texas, two years later. Texas was not a battle zone so, it took it a while. Yes, I am giving you the textbook version. *wink* You don't need my opinion (Shh! I might give it to you on Twitter). Juneteenth is a ceremonial celebration in Black communities, that was of course started in Texas that spread to the other states by former Texans. According to Wikipedia, In 1980, Texas was the first state to establish Juneteenth as a state holiday under legislation introduced by freshman Democratic state representative Al Edwards. Juneteenth is a "partial staffing holiday" in the state; government offices do not close but some employees use a "floating holiday" to take the day off. By 2008, nearly half of US states observed the holiday as a ceremonial observance. As of May 2014, when the Maryland legislature approved official recognition of the holiday, 43 of the 50 U.S. states and the District of Columbia have recognized Juneteenth as either a state holiday or ceremonial holiday, a day of observance. States that do not recognize it are Arizona, Hawaii, Montana, New Hampshire, North Dakota, South Dakota, and Utah.

Most Juneteenth festivities are small in comparison to other US observations. They may include rodeos, concerts, self-empowerment rallies & prayer services. Barbeque, fish, and lots of vegetable dishes are prepared in the many that our ancestors of the time may have prepared then. I know in my home we eat a soul food-like meal in observance. The most synonymous item to Juneteenth is Red Soda. And Yes, there is history to the soda. Slaves were free. They could get work & get paid. They could get married legally. And they could buy an expensive novelty, Red Soda Water (that’s what we call it here in DFW). Some say that the red is a symbol of the blood, the life force of the slaves. Last year, I was a judge for a Juneteenth food contest. I was actually judging vegetarian side dishes. Well, I wanted something other than the water, I was drinking to cleanse my palate between dishes. I forgot where I was and went looking for something other than Red soda water. Then I was disturbed. All this emphasis on healthy food dishes but the only drinks available are soda & water. So, I decided to make this blog post dedicated to those of us who want another option. A couple of the recipes even have a little sugar in them. But if you don’t consume sugar at all, just replace it with your choice of sweetening alternative.

No drink screams summer like Lemonade. The cut-up lemons look like little rays of sunshine. Little meanings of a new day for our freed ancestors. The "Red" soda that was coveted at the time was strawberry. Add strawberries to the lemons and make a crimson-colored, refreshing drink.

"Red" Lemonade
Ingredients
• 8 large strawberries, halved
• 2 tablespoons white sugar
• 7 cups water, divided
• 1 cup white sugar
• 2 cups freshly squeezed lemon juice

Directions
1. Place strawberries in a blender; top with 2 tablespoons sugar.
2. Pour 1 cup water over sugared strawberries.
3. Blend until strawberry chunks transform into juice.
4. Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended.
5. Chill before serving.

I love drinking Hibiscus tea, but I'm a tea drinker. I think I drink most teas except Southern sweet tea (Yep, I need some lemon in that) and Rooibos/Red Bush Tea (The good show, The No.1 Ladies' Detective Agency's choice in tea is sketchy) Hibiscus has a tart cranberry taste. And like ginger, hibiscus tea aids in digestion. It also helps lowers cholesterol & the treatment of hypertension (*hint, hint*). So if you serve this fresh drink, you'll be giving your guests a little health benefit also. 

Hibiscus-and-Ginger Iced Tea
Ingredients
• 1⁄2 cup water
• 1⁄2 cup sugar
• One 3" piece of fresh ginger, peeled and grated
• 4 hibiscus tea bags (I like TAZO)
• 8 cups water, room temperature
• Ice

Directions
Make the ginger simple syrup:
1. Combine the sugar and 1⁄2 cup of water in a 2-quart saucepan.
2. Bring to a boil and let syrup cook for 3 minutes, stirring until all of the sugar is dissolved.
3. Remove the pot from heat and add the grated ginger.
4. Let syrup cool completely and strain. Set the syrup aside.

Make the hibiscus tea:
1. In a 4-quart saucepan, pour 4 cups of water over the tea bags and place the pot over low heat.
2. Bring the water to a slow simmer and let cook for 5 minutes.
3. Turn off the heat and let the tea steep for another 5 minutes.
4. Strain into a pitcher and add in the remaining 4 cups of water.
5. Fill the pitcher with ice.

To serve, pour tea into glasses and stir in ginger syrup, sweetening to taste.

It's June and watermelon will be at most outside events. Yes, it being a fruit salad is typical but why not make it a cooling drink?

Watermelon Picnic Punch

Ingredients
• 1 oblong seedless watermelon (about 8 pounds) • ¾ cup fresh lime juice • 2 cups club soda For garnish: (optional) • Fresh mint • Lime slices

Directions
1. Slice the top sixth of your watermelon lengthwise using a sharp knife. (Don’t worry if it’s not exactly a sixth. Just cut a “lid” off that exposes enough of the melon to hollow it out easily, okay?)
2. Scoop out the flesh of the watermelon until the rind is left with minimal pink showing.
3. Save the watermelon hull to be used as a "Bowl"
4. In a blender or food processor, puree the watermelon in batches.
5. Strain the puree through a fine-mesh strainer, and discard the solids. It should make about 9 cups of watermelon juice.
6. Pour the watermelon juice back into the watermelon punch bowl. Add the lime juice and club soda and stir to combine.
7. Add ice to your sparkling watermelon punch bowl & ladle punch over ice and garnish with fresh mint and lime slices.

I never said that I didn’t drink soda. One day, I won’t but I try to limit myself to 4 a week. I just don’t like being limited to it.  If our ancestors knew how crappy that stuff was, they probably would not have consumed it. But they didn’t, we do. They lived & died for us not to be limited. So, let’s break free!!!

Oh, this the last post of Healthy Holiday Recipe series. I thank you all for coming by and letting me whet your palate with my little knowledge. You guys do Not know what kind of blessing you guys have been. I will bring another food-related series soon, so stay tuned.

As Always, Talking to You in Adult Terms!

Lighten Up on the Day After Thanksgiving (Healthy Holiday Recipes)

I can't in good conscious suggest healthy recipes for your Thanksgiving meal. I would be a hypocrite. I can and will suggest portion control but not a total healthy meal.

My mother will make her green bean casserole and I plan to have some on my plate.

Now, the day after Thanksgiving is a different story. There is no reason one can not eat healthier on that day. Just because those leftovers are calling your name, it can still be done. The major holidays of Thanksgiving & Christmas are celebrated in my home a*k*a Granny's House. It's where my grandmother is and that's where the family goes. That also means I have to do much of the clean up afterward. The only two items on our table of bounty (feeds 20-25 people) that are leftover is maybe (big maybe) 1/4 of the turkey (well except that one year LoL) & 3/4 of the jellied cranberry sauce. Do you want to see what you can make healthy with these two items? Of course, you do! You would still be reading this if you didn't.

Oh, the smell of hot muffins in the morning. I bet these would taste good sitting outside waiting for the store with hot sales to open.

Leftover Cranberry Sauce Muffins (Found the Recipe HERE)
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 1/2 cups leftover cranberry sauce
• 1/2 cup 2% milk
• 1/3 cup vegetable oil
• 1 egg

Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Grease a 12-cup standard-size muffin tin (or add liners).
3. In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, and cinnamon.
4. In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil, and egg.
5. Pour the wet ingredients into the dry ingredients and stir just until blended.
6. Divide the batter between the 12 muffin cups - about 3/4 to all the way full.
7. Sprinkle with the three tablespoons oats.
8. Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
9. Let cool for about five minutes. Serve.

I have actually made some kind of smoothie with the cranberry sauce for many years. The jellied version is bought for the kids and one adult that don't eat the whole berry. We always have this stuff left. This smoothie recipe calls for cranberry sauce ice cubes. To make these, spoon cranberry sauce into an ice cube tray and freeze. Once frozen, pop out the cubes to make this smoothie.

Cranberry Sauce Smoothies (HERE it can be found)
Ingredients:
• 6 cubes of frozen cranberry sauce
• 1 apple, cored
• 1/4 tsp. ground cinnamon
• 1/2 cup Greek yogurt or nonfat plain yogurt
• 1/2 cup non-fat milk

Directions:
1. Put all ingredients into a powerful blender or food processor. Blend until smooth.

There is more to make with leftover turkey than tetrazzini, soup, and pot pie. (I will admit tetrazzini is so delicious this time of the year.)  This tostada is simple and quick, unlike those common ways to use turkey leftovers.

Crispy Turkey Tostadas (More information is HERE)
Ingredients:
• 1 14-ounce can petite diced tomatoes, preferably with jalapeños
• 1 medium onion, thinly sliced
• 3 cups shredded cooked turkey
• 8 corn tortillas
• Canola or olive oil cooking spray
• 1 avocado, pitted
• 1/4 cup prepared salsa
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded romaine lettuce
• 1/2 cup shredded Monterey Jack cheese

Directions:
1. Position racks in the upper and lower thirds of the oven; preheat to 375°F.
2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through 1 to 2 minutes.
3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
4. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixtures. Top with the turkey (or chicken) mixture, lettuce, and cheese.

Oh, there is something about a turkey sandwich that screams THE DAY AFTER THANKSGIVING. How about jazz up your sandwich and make it Philly-style. Yes, deli slice paper thin turkey makes for the most authentic "cheesesteak" experience. But you can use leftover cooked turkey instead if you like: Freeze up to an hour until firm but not frozen solid, then slice as thinly as you can

Turkey Philly Sandwiches (Find it HERE)
Ingredients:
• 2 teaspoons butter
• 1 cup thinly sliced onion
• 1 cup thinly sliced green bell pepper
• 1/4 teaspoon black pepper
• 3/4 pound turkey breast
• 4 (2-ounce) sandwich rolls
• 4 (1-ounce) slices low-sodium mozzarella or provolone cheese

Preparation
1. Preheat oven to 375°.
2. Melt butter in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes or until tender. Stir in black pepper.
3. Divide onion mixture and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice. Cover with top halves of rolls.
4. Place sandwiches on a baking sheet. Bake at 375° for 5 minutes or until cheese melts.

Oh, I told you I will suggest a few tips to help you not feel like a Butterball on that blessed day.

• Don't Fast or Skip Meals Before the Thanksgiving Meal On Thanksgiving, people may forgo breakfast or lunch to save room for a feast in the evening. "You're ravenous, and you just eat like crazy. You're completely irrational,", nutritionists say. By eating a regular meal prior to the anticipated meal, you'll likely eat fewer calories overall than you would if you skipped the meals

• Police Your Portions Thanksgiving tables are bountiful & beautiful displays of traditional family favorites. Before you fill your plate, survey the buffet table (we eat buffet style but this works for sit down settings also) and decide what you're going to choose. Then choose reasonable-sized portions of foods you cannot live without (Like my mother's green bean casserole)

• Skip the Seconds Try to resist the temptation to go back for second helpings. "Leftovers are much better the next day, and if you limit yourself to one plate, you are less likely to overeat and have more room for a delectable dessert," experts say

• Be Realistic The holiday season is a time for celebration. With busier schedules and so many more temptations, this is a good time to strive for weight maintenance instead of weight loss.

Now, I only covered what I know to be leftover at my home. If you need ideas on what to do with other dishes that I didn't cover, leave me a message in the comments and I'll help you out

You might be celebrating with family, friends, co-worker or even alone don't forget the reason for the day, To be Grateful for All that you do have. Somebody wish they could have what you have even your problems. Have a Happy Thanksgiving!!!

P.S. Anybody shopping on Black Friday (not Thursday) pick me out something nice and bring it by after 12 pm, Noon,  (Yes, I'm taking that day off). I'll have a Cranberry Sauce Smoothie ready for you. *wink*

As Always, Talking to You in Adult Terms

Labor Day is on a Monday, Still Want to Make it Meatless? (Healthy Holiday Recipes)

 I can't lie. After July 4th weekend, I felt a little carnivorous for a while. And I was feeling a little runned down among other things. I did a food diary on myself and I saw I was consuming more meat than I had before that weekend. So a few weeks ago, I decided to go "meatless before dinner except for Mondays. Right now on Mondays, I don't eat meat at all. Yes many times, I participate in "Meatless Monday". Whenever I do it on a consistent basis, I see gains in my energy & decreases in my weight. Well, Labor Day is coming up. Labor Day is always on a Monday. Well, I've pulled a couple of recipes & tips to help stay meatless on this holiday Monday. 

Grilled Eggplant Sandwich (Recipe found HERE)
Ingredients
• 1 large globe eggplant (about 1 lb), sliced crosswise into 1/4-inch thick rounds
• Salt
• 8 ounces fresh mozzarella cheese, sliced into 1/4-inch slices
• 1 large beefsteak tomato
• 1 medium red onion
• 10-12 fresh basil leaves
• About 1/4 cup olive oil
• 2 Tbsp red wine vinegar
• 2 Tbsp balsamic vinegar
• 6 small burger buns
Directions
1. Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients.
2. Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing.
3. Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.
4. Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted.
5. To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.


And before you add fries to that burger, try this side dish.

Lemon-Marinated Vegetables (LINK to the Recipe)
Ingredients
• 1/3 cup olive oil or cooking oil
• 1/3 cup fresh lemon juice
• 2 tablespoons snipped fresh basil
• 1 clove garlic, minced
• 1 tablespoon Dijon-style mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 pound fresh green beans, trimmed
• 12 ounces baby carrots with tops, peeled and trimmed
• 2 red and/or yellow sweet peppers
• 1/2 pound mushrooms
• 1 cup cherry tomatoes
Directions
1. For vinaigrette, combine oil, lemon juice, basil, garlic, mustard, salt, and pepper in a screw-top jar. Cover and shake well. Set aside.
2. Cook green beans, covered, in a small amount of boiling water in a large saucepan for 4 minutes. Add carrots and cook, covered, for 8 minutes more or until vegetables are crisp-tender. Drain and rinse with cold water.
3. Cut shapes out of the sweet peppers, using a star-shape cutter. Place the green beans, carrots, sweet peppers, mushrooms, and tomatoes in a bag set in a large bowl. Pour vinaigrette over vegetables.
4. Seal bag, and refrigerate for 4 to 24 hours, turning the bag occasionally to distribute vinaigrette.
5. To serve, bring to room temperature. Drain vegetables; arrange on a platter.

If these don't wet your appetite, here are other foods you can eat on Meatless Monday the Labor Day Edition

• Grilled Fish
• Portabella Burgers
• Black Bean Burgers 
• Vegan Skewers 

And countless of others.


Need some Tips for a Meatless Cookout (Found in this ARTICLE)

• Kabobs are a BBQ staple that make the perfect meatless entree. Add tofu cubes, cherry tomatoes, mushrooms, roasted potatoes or just about any other vegetable that strikes your fancy
• Turn up the creativity and make delicious, smoky pizzas right on the grill. All you need is pizza dough, sauce and your favorite vegetables thinly sliced or pre-grilled.
• End the meal on a healthy note: include a tray of fresh fruit, a parfait or homemade smoothies.

Well, however you decide to celebrate Labor Day, I hope it is a safe say. Meatless or Meaty, let's keep it healthy as possible. Have a Happy Labor Day!!!

As Always, Talking to You in Adult Terms

Another Blog Year, Another Journey Coming Up

Well, Thoughts of an OUTSPOKEN_DIVA is almost 4 years (July 3rd). On the third, I'll be a tad busy with work and preparations for my weekend plans so, I'm telling you guys early of a few known new plans for the blog.

This is what I looked like 4 years ago at my birthday dinner. That dress is so big on me now. I could put a blouse under it and make it a jumper. Oh and see my short bob. I told you guys my hair was short.

This is me at this year's birthday dinner. Longer hair and fitting in a dress 5 years old and 2 sizes smaller without seeing my rolls. Still working on my arms. I was looking at my oldest aunt's arms and I think it might be hereditary among the heavier members. Regardless, I'm still lighting the kettlebells to get the jokers slimmer not hit people with them like my name is Sean Combs (He & I are too old to act that foolish).

Now as for the blog, there will be a New year-long series based healthier holiday recipes.

Do you know parable of the talents found in Matthew 25:14–30?
A master who was leaving his house to travel, and, before leaving, entrusted his property to his servants. According to the abilities of each man, one servants received five talents, the second servants received two talents, and the third servants received one talent. The property entrusted to the three manslaves was worth 8 talents, where a talent was a significant amount of money. Upon returning home, after a long absence, the master asks his three servants for an accounting of the talents he entrusted to them. The first and the second servants explain that they each put their talents to work, and have doubled the value of the property with which they were entrusted; each servants was rewarded. .The third servant, however, had merely hidden his talent, had buried it in the ground, and was punished by his master.

Well, because of  me doing a healthier soul food series, I am being rewarded and the Holiday Healthy series is a part of it. I am so glad I was not like the third servant and decided not to hide my talent.

The series is self explanatory. I will be providing healthy & helpful tips & recipes doing different holidays. Weight gain refuses to not take a vacation. So, the calories we consume on holidays count too. And this series starts right in time for Independence Day. I know many of us will be chowing down of on some cookout food if some kind. Some will even be cooking for some of these cookouts. Well, if you want to save yourself some calories & fat stay tuned. It will probably drop soon because if you are like my home, there's some shopping that needs to be done this week.

It has been a while since I told you guys anything here about a web series. That is because I have been watching them. LoL Oh there is a new one by Black & SexyTV on there new Black & Sexy Now PPV called Sexless that wrapped in May. I promise you, they have been taking notes on my life since I was 15. It's about 4 ladies (well 3 and maybe 1 depending on your definition of sex) who are all not having sex. 2 are virgins & 2 are celibate (again depending on your definition). I have been every woman on that show in some shape, form or fashion. The introduction minisodes & first episode are free on their YouTube channel. You can watch them HERE. Also the Marriage Tour season 3 HERE & Dating Savannah Love HERE (who's dating life looks a lot like mine) have started. And soon prepare for my thug tears. The web show, That Guy is ending its run with a third season. I reviewed the movie (LINK) earlier this year. Thanks to its spin-off, Being Nia & the Sexless spin-off, Chef Julian some of my questions have been answered. Ronnie will be around a little & Darryl has learned a lesson from the Judah/Stacy issue. He learned it so well he was schooling this guy named Julian well. After the series finale, I will do a farewell post to That Guy. I think as long as Judah & Deon or Mike & Deon don't start dating, I think I will be fine. We shall see.

And that is it. I'll try not to negative and be very informed about everything I post for another year. No matter the topic, I will be 100% OUTSPOKEN_DIVA. Last and Never least, Thank You to every reader of this blog. I was just typing stuff  I need to get off my brain.

As Always, Talking to You in Adult Terms