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Chow Chow Relish

INGREDIENTS

5 cups white distilled vinegar
3 cups granulated sugar
2 tablespoons kosher salt 
1 tablespoon whole cloves 
1 tablespoon mustard seeds 
1 tablespoon whole black peppercorns 
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric 
Pinch crushed red pepper flakes 
1 bay leaf 
4 green tomatoes, finely diced 
2 green bell peppers, finely diced 
1 red bell pepper, finely diced 
1 large sweet onion, such as Vidalia, finely diced 
1/2 head cabbage, shredded (about 6 cups) 

DIRECTIONS

1. Clean and sterilize 2 quart-size canning jars with lids.
   
   
2. Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
   
   
3. Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks. 
   
   

Best Fudgiest Brownies

Perfect crisp crackly top, super fudgy center, chewy and gooey in all the right places, studded with melted chunks of chocolate!

Ingredients

• 1 cup unsalted butter, melted and cooled
• 2 tablespoons vegetable oil
• 1 1/4 cups white sugar
• 1 cup  packed light brown sugar
• 4  large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon salt
• 1 cup all purpose flour
• 1 cup good quality, unsweetened cocoa powder
• 7 oz roughly chopped chocolate or large chocolate chips

Instructions

• Preheat oven to 175°C | 350°F.
• Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
• Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in color (another minute).
• Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
• Fold in 3/4 of the chocolate pieces.
• Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
• Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the center of the brownies no longer jiggles and is JUST set to the touch.
  OR 35-40 minutes if you like your brownies well set and firm.NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
• After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.
  
  ENJOY!

OPTIONAL ADD INS:

• Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc)

STORING:

• Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.

Notes

*For thicker brownies, bake in a 7x11-inch pan for 40-45 minutes. For thinner brownies, bake in a 9x13-inch pan for 18-20 minutes.

PLEASE NOTE: An 8x12-inch pan bakes the most perfect brownies -- thickness and texture.

TIPS AND TRICKS:

1. Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
2. Please try not to over bake them. Set a timer if you need too. I like mine at exactly 23 minutes in an 8x12-inch pan. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven,
3. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.

From Karina at Cafe Delites

Weight Loss and Nakato's-Inspired Stir-fried Chicken and Vegetables

I read in a Monday Motivation, "If something doesn't change, nothing will change."

I also saw the message, "If you don't make time for your wellness, you will be forced to make time for your illness. Read that again."

On Friday, August 28, 2020, I decided I had to focus on my health and diet AGAIN.
In looking back at the last time I actually recorded my weight, since January 15th this year, I had gained 22 pounds.  I felt it.  Again, my clothes aren't fitting and I don't feel good in clothes that are fitting.

Last year I documented my weight loss journey and blogged about it weekly.  I had some good information in those blogs.  They were titled:

The Beginning - Focused, Aware, and Disciplined 

Week One - Progress

Week Two - Determined

Week Three - By our choices we reveal our commitments

Week Four - What can happen in one month

Week Five - Don't give up

Week Six - Reprogram your brain

Week Seven - My body is changing

Week Eight - Traveling and eating right

Week Ten - Mindfulness

Week Eleven - Handling disappointment

Week Twelve - Unstoppable

Week Thirteen - The desire to find a way

Week Fourteen - Starting over again

If you're interested I think there is some good motivation in these blogs.  I recently reread them and I remember feeling like my weight was coming off quickly.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Again, I am focusing on drinking my water.  I'm striving for 100 ounces.
I hired a personal trainer for 2 days a week.  He is making me send him pictures of everything that I am eating, including my beverages.
And most days I am tracking the calories, trying to stay at about 1300 for the day.
On the days I don't work out, I am supposed to walk 30 - 45 minutes.

I am also searching online for healthy recipe ideas. I hope to share some of those healthy meals.
Basically, I am striving to add lots of vegetables into my meals.

One of my favorite dinners has been this Stir-Fried Chicken and Vegetables.

Ingredients

1 tablespoon olive oil
4 oz Chicken breast
Broccoli
Carrots
Mushrooms
Onions
Zucchini

Spicy Yummy Yummy Sauce

1 Tablespoon Real Mayonnaise (Hellman's)
1 Tablespoon Sriracha
2 Tablespoons Milk (2%)

I thought I was making a LOT of vegetables, but they definitely cooked down.  Or perhaps I overcooked them.  I started with about 2 cups of vegetables.  Next time I may double that.  And I was only cooking for ONE person, me.

My fitness Pal added this entire meal at 516 Calories.  

Take away - fill up on vegetables!

PS, As of Sept 15. 2020, I am down 9 lbs.
It really does come off fast when you stick to a low calorie diet, incorporating healthy, real food, and skip the alcohol.

Ground Beef Enchiladas

These Ground Beef Enchiladas are so tasty and easy, you’ll never go back to canned enchilada sauce. Corn tortillas filled with flavorful ground beef, melty cheese and a killer homemade red enchilada sauce.

This beef enchilada recipe is really so simple, that you might have all the ingredients you need already on hand. Start with a pound of extra lean good quality ground beef. I prefer to sauté the onions and jalapeños, then add the garlic just before adding the ground beef. This brings out the flavors of the aromatics. A small amount of sugar balances the acidity of the tomato sauce.

How to Make Beef Enchiladas – Time Saving Tip!

Prepare as much as you can ahead, dice and shred and have everything laid out. Once you have everything prepared, set up an assembly line to make the enchiladas. In this enchilada recipe, the beef and sauce is cooked together in one pot. For assembly, rather than separating the meat and the enchilada sauce, I use a slotted spoon to spoon the meat mixture into each tortilla, then top with cheese and roll. Once the beef has been evenly divided into the tortillas, use the remaining sauce in the pan to top the enchiladas and bake.

Good Quality Spices and Fresh Herbs

I love the flavor of cilantro, but if you don’t you can certainly skip it. For freshness, try chopped fresh parsley instead. I also like the extra flavor of smoked paprika in this recipe, but you can substitute regular paprika as well.

Frying the Tortillas for Enchiladas

In a small frying pan, lightly fry tortillas in a shallow amount of vegetable or canola oil. You just want the tortillas to be soft and pliable, not crispy. Lightly frying the corn tortillas prevents them from getting soggy once you bake the enchiladas. The oil acts as a barrier and keeps tortillas from absorbing too much liquid from the sauce.

Beef Enchiladas Recipe

The best part of this recipe is that it’s easily doubled or tripled. It’s a great dinner to make and take. Make one for home and one for a friend or neighbor. These beef enchiladas freeze really well too! Just assemble, let cool completely, cover tightly and freeze.

Ingredients

• 1 tablespoon vegetable oil plus additional for frying tortillas
• 1/2 cup onion finely diced
• 1 jalapeno minced and seeds removed
• 4 cloves garlic minced
• 1 pound 93/7 lean ground beef
• 1 cup beef broth low sodium
• 2 8 oz cans tomato sauce good quality
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 tablespoon sugar
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons cilantro chopped
• 12 corn tortillas
• 16 oz Colby-jack cheese shredded
• sour cream for serving

Instructions

1. In a large skillet, sauté onions and jalapeño over medium low heat until onions start to soften and turn translucent, 2-3 minutes. Stir in garlic and cook 1 minute more. Increase heat and add ground beef to skillet and brown until cooked through. Add beef broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to pan and stir to combine. Let simmer over low heat for 10 minutes or until sauce has reduced slightly. 
2. Meanwhile in a second smaller skillet, lightly fry corn tortillas in hot vegetable oil. Tortillas should still be pliable for rolling. Set tortillas aside with paper towels between each layer. Once sauce has reduced slightly, stir in 2 tablespoons of chopped fresh cilantro.
3. Preheat oven to 400 degrees and spray a 9x13 baking dish with non stick cooking spray.
4. To assemble enchiladas, start by adding 1/2 cup of enchilada sauce mixture in bottom of baking pan. Use a slotted spoon to evenly divide meat mixture into each of the tortillas, then divide 8 oz of cheese between all 12 enchiladas, roll and place seam side down in baking dish. Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
5. Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly. Sprinkle with additional fresh cilantro and serve with sour cream.

This recipe comes from Melissa at;

number-2-pencil.com 

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Level - EASY
Prep Time - 30 minutes
Cook Time - 45 Minutes
Yieild - 12 Servings

This recipe comes from 

Emeril Lagasse

Ingredients

Cake: 

1 stick plus 2 teaspoons unsalted butter

1 1/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 cup sour cream

1 teaspoon pure vanilla extract

2 cups peeled, cored and chopped apples

Crumble Topping:

1/2 cup packed light brown sugar

1/2 cup all purpose flour

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

2 tablespoons water

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
2. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
3. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
4. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm. 

Salmon with Creamy Cucumber-Dill Salad

By Jennifer Segal

Grilled salmon with a tangy and refreshing cucumber salad over top makes a light and easy weeknight dinner.

Servings: 4

Ingredients

For the Salmon

• 4 (6-oz) salmon fillets, skin on
• 1 tablespoon extra virgin olive oil

• kosher salt
• freshly ground black pepper
  

For the Cucumber-Dill Salad

• 1 English cucumber (also called hothouse cucumber)
• 1/3 cup finely sliced red onion, from one small red onion
• 1/2 teaspoon salt
• 1/4 cup plus 2 tablespoons sour cream
• 3 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
• 2 tablespoons white wine vinegar
• 1/4 cup chopped fresh dill
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• freshly ground black pepper, to taste
  

Instructions

1. Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
   
   
2. In the meantime, make the dressing: combine the sour cream, mayonnaise,
   white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
   
   
3. When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
   
   
   
   
4. Preheat the grill to medium-high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about 3/4 teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3
   minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

Pair with

• Grilled Baby Potatoes with Dijon Mustard & Herbs