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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

Feb 8 2020

Taco Turkey Rotel

I was in the mood for some Mexican flavors. Being the cheap person that I am, I purchased the Ground Turkey and Ground Turkey Italian Sausage, instead of Ground Beef and Pork Italian Sausage.

The ingredients are similar to my post on August 3, 2019. However, it seems like this was a lot easier to cook. Less ingredients and less steps = Less Work!

INGREDIENTS:

Ground Turkey, recommended: Festive, 1.0 lbs
Ground Turkey Italian Sausage, recommended: Festive, 1.0 lbs
Pork Chorizo, recommended: Cacique, 10 oz.
Taco Seasoning, recommended: Williams, 2.5 oz (2 packages)
Fiery Tasty Seasoning Mix, recommended: McCormick, 1 oz.
Hot Diced Tomatoes with Habaneros, recommended: Rotel, 10 oz.
Petite Diced Tomatoes, Petite with Jalapeno and Habanero, recommended: Del Monte, Two 14.5 oz. cans
Cheese Pasteurized Mexican with Jalapeno, recommended: Velveeta, 32 oz.
Salsa Verde (or Cool Ranch) Tortilla Chips, recommended: Doritos, 5 to 7 per person or more
Seasoning Blend, frozen with onions, celery, red peppers, green peppers, and parsley flakes, recommended: Great Value, 10 oz.
Jalapeno peppers, diced, recommended: Great Value, 4 oz.
Cola or soda to thin out, to your preference, recommended: Coca Cola, ½ to 1 cup
Avocado, diced, suggested: Haas, 1 Jumbo
Sour Cream, recommended: Daisy, a dollop
Slow Cooker Liner, recommended: Reynolds Kitchens, 1 Regular Size (fits 3 – 8 quarts)

INSTRUCTIONS:

Freeze the Velveeta Cheese for 30 minutes (the foil only, not the box).
Combine Ground Turkey, Italian Ground Turkey and Pork Chorizo in the same skillet that you will cook it in. No extra bowl to clean – Woot! I turned it 10 minutes, 10 minutes, then 5 minutes, so it was brown, about the same time as the freezer cheese.
Put the slow cooker liner in the crock pot and to that add the Hot Diced Tomatoes by Rotel
Cut the cheese into 8 pieces (I cut through the foil) and top the tomatoes with the cheese chunks. I added about a half cup of Cola on top of the cheese chunks.
Drain the meat grease; I used the empty Rotel can to dispose of the grease.
Add the Williams Taco Seasoning on top of the cheese chunks
Add the drained meat on top of the Taco seasoning
Add the frozen Seasoning Blend (onions, peppers, etc.) on top of the meat
Add the Fiery Tasty Seasoning on top of the onions
Add 2 cans of Petite Diced Tomatoes on top.
Cook on low for 4 hours; stir to combine after 2 hours. At this point, you can add additional Cola, depending on your thickness preference. I used about 1 cup.
After 4 hours, add the can of diced Jalapeno Peppers. I like it hot, so I included the juice. Combine and stir.
I diced the Avocado and placed it on top.
I crushed some Dorito Tortilla chips and put that on the top.
Then I added a dollop of Daisy Sour Cream.
Top with Sour Cream dollop and enjoy with Doritos Salsa Verde or Ranch!

I haven’t had Rotel in quite some time. And this was so good; I could not stop eating it. I hope that you will give this cooking method or cooking suggestions a try. Enjoy!

Check out the sample and get your copy here: Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

Jan 11 2020

Greek Chili for a Chilly Night

I used to Belly Dance in Greek and Middle Eastern restaurants back in the 80s. My favorite “taste” of Greek food included Gyros (with Feta and Lamb), Kabobs (with Sumac), Tzatziki (with Cucumbers), Hummus (from Garbanzo Beans AKA Chickpeas) and Spanakopita (with Spinach). So why not mix those flavors with my favorite dish: Chili?

My original chili was Beef Chili. My family loved it! It was thick, meaty and spicy! Using a slow cooker, instead of a stock pot, allowed all of the ingredients time to meld together. Next came Chicken Chili made with Butter Beans, White Kidney Beans, Ground Turkey, Italian Sausage and chopped Polish Sausage.

To save calories, but keep the bold and spicy flavors intact, my next chili creation used Ground Turkey, Italian Sausage, Turkey Polish Sausage and Pork Chorizo. In fact, I liked it better than my “Slap Ya Momma” Beef Chili. None of the flavor was missing. And in fact, it was even spicier by using Diced Tomatoes with Jalapeno and Habanero peppers and the McCormick Tasty Fiery Seasoning Mix of Sriracha, Lime and Garlic!

The chili seasoning can make or break your chili. It makes all of the difference in the world. Back when I first started making chili, I would buy the cheapest chili seasoning. You know the one that is the store brand or 50 cents or less. Then I discovered Williams Chili Seasoning. And I will admit: they are the best. They are the reason why my Chili brings so many compliments.

I have to admit that McCormick Seasonings are stepping up their game. They released the “Tasty” blends, that bump up the flavor using Sriracha, Lime, Garlic, Lemon Zest, Basil, Oregano, etc. I love using the Lemon Zest to season my Tuna and Catfish Nuggets. And when you mix Williams and McCormick together, get ready for a spicy flavor bomb!

I had 3 hours of sleep and my Dishwasher is broken. Which means, I am mixing the meats in the skillet, instead of washing a bowl by hand. I have the slow cooker set for 4 hours, just enough time for a catnap before my Chili dinner on a chilly (19 degree) day!

INGREDIENTS:

Ground Lamb, recommended: Marketside Superior Farms, 2 lb.
Pork Chorizo, recommended: Cacique, 10 oz.
Italian Sausage Mild, recommended: Great Value, 1 lb
Spinach, frozen chopped, recommended Great Value, 12 oz
Garbanzo Beans, Chick Peas, recommended: Bush’s Best, two 15.5 oz. cans
Kidney Beans, Dark Red, recommended: Great Value, 15.5 oz.
Diced Tomatoes with Jalapeno and Habanero, recommended: Del Monte, two 14.5 oz. cans
Diced Tomatoes with Zesty Chili Style, recommended: Del Monte, 14.5 oz.
Jalapeno Peppers, diced, recommended: Great Value, 4 oz.
Chili Seasoning, Tex-Mex style, recommended: Williams, 1 oz.
Chili Seasoning, Original style, recommended: Williams, 1 oz.
Fiery Tasty Seasoning Mix with Sriracha, Lime and Garlic, recommended: McCormick, 1 oz.
Mirepoix with diced Yellow Onion, Carrot and Celery, 8 oz.
Garlic, smashed, 10-11 cloves
Sumac, recommended: Zamouri Spices, ½ teaspoon
Cabernet Sauvignon, recommended: Yosemite Road, 1 cup
Balsamic Vinegar, 2-3 teaspoons
Liquid to thin it out, such as Cola, Chicken Broth, Water or Ice Cubes (as needed, depending on how thick or thin you prefer your chili to be), ½ to 1 can.
Plastic Gloves, disposal will do
Slow Cooker Liners, recommended: Reynolds

INSTRUCTIONS:

Gloves on and ready to cut off the Garlic heads. Add them to the slow cooker liner and smash them with a small bowl.
Mix ground Lamb, Italian Sausage and Pork Chorizo in the skillet and then brown in skillet for about 20 to 25 minutes. Add half of the Wine and Mirepoix. Cook on low for 5 minutes and then drain. I use an empty bean or diced tomato can for the grease.
Drain and rinse beans. I top the beans with a dash of Sumac!
Top the smashed Garlic with the remaining Mirepoix and Spinach. Then add the Tex-Mex Chili seasoning, Wine and Balsamic Vinegar.
Add the Meats and then the Fiery Tasty Seasoning packet.
Add the drained beans and then the Original Chili seasoning
Add the 3 cans of Diced Tomatoes.
Thin out with Liquids, if you want thinner Chili. I used a half can of Cola for a “sweet” touch.
Add the Jalapeno Peppers and Sumac during the last 30 minutes of cook time.
Cook on high 4 hours or low 8 hours, stir halfway through.

I like to top mine with Feta & Cheddar Cheese, Diced Cucumbers, Lime Juice and a dollop of Daisy Sour Cream.

Check out the sample and get your copy here: Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

Jan 1 2020

Ring in the New Year with a Spicy Meatloaf!

Italian Sausage Beef Meatloaf

Making Meatloaf gives you so many opportunities to experiment with different flavors. I started out cooking Meatloaf in an oven. But once I began using a Slow Cooker, I have not used the oven since. Meatloaf is so versatile that you can play with using Ground Beef, Italian Sausage, Ground Pork, Ground Turkey or add Chorizo for a Mexican-inspired Meatloaf. Instead of Ketchup, I normally use Condensed Tomato Soup for the topping. This time, I wanted something different, so I am using Tomato Basil Soup instead.

INGREDIENTS:

Italian Sausage Mild, recommended: Great Value, 19 oz.
Ground Beef, recommended: Great Value, 2 lbs.
Meatloaf Seasoning, recommended McCormick, Two 1.5 oz. packets
Cubed Stuffing Herb seasoned, recommended: Pepperidge Farm, 12 oz., divided (or use Salad Croutons)
Diced Tomatoes with Basil, Garlic & Oregano, recommended: Del Monte, 14.5 oz.
Diced Tomatoes Petite with Jalapeno and Habanero, recommended: Del Monte, 14.5 oz.
Tomato Basil Soup, recommended: Progresso. 19 oz.
Mixed Vegetables with Carrots, Green Beans, Corn & Peas, frozen, recommended: Great Value, 12 oz.
Mirepoix with diced Yellow Onion, Carrot and Celery, 8 oz.
Garlic, diced, 10-11 cloves, divided ¾ and ¼
Sweet Potatoes, frozen, diced, recommended: Great Value, 10 oz.
Eggs, 3 Jumbo
Balsamic Vinegar, 2 teaspoons
Liquid Smoke, 1 capful
Worcestershire Sauce, 1 teaspoon
Soy Sauce, 1 teaspoon
Optional: Disposal plastic gloves
Optional: Reynold’s Slow Cooker Liners or Reynold’s Aluminum Foil for the cooking vessel

INSTRUCTIONS:

Beat 3 eggs in a mixing bowl, and set aside
Combine the Ground Beef with Italian Sausage in a (different) large mixing bowl.
To the meat mixture, add in gradually, the Diced Tomatoes, Mirepoix, Mixed Vegetables, Stuffing Cubes, Meatloaf Seasoning, Balsamic Vinegar, ¼ Garlic and Eggs. This is a good time to use disposable gloves for mixing.
If using a Slow Cooker, line the bottom of it with half of the Stuffing Cubes, Sweet Potatoes, ¾ Garlic, Liquid Smoke, Worcestershire Sauce and Soy Sauce. If using a pre-heated 350 degree oven, mix this with the meat mixture.
Slow Cooker on High for 4 to 6 Hours or Low for 8 to 10 Hours, or Bake in 350 Pre-Heated oven for 1 hour.
Top with Tomato Basil Soup during last 30 minutes of cooking time.

HAPPY NEW YEAR 2020!

Check out the sample and get your copy here: Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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https://www.scoutsongs.com/lyrics/ontopofspaghetti.html

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Dec 24 2019

Surf & Turf Scampi Spaghetti AKA “spaZghetti***”

I was grocery shopping a few years ago and had a small budget of $20.00 to $30.00. So I had to limit the list to “essential” items only and no “impulse” buys. I noticed the Cream of Shrimp soup by Campbell’s and wanted it so bad, but could not afford it.

Years went by and I had a bit more money to buy some impulse items. So I finally got to purchase 2 cans of the Cream of Shrimp Soup. I used it in Shrimp & Lobster Fondue. It was my first time using my Fondue pot, so it was not very successful. If only I had used a traditional pot (on the stove), it would have turned out perfectly.

I decided to save my second can for my Surf & Turf Spazghetti! This is Spaghetti meets Shrimp Scampi, meets Lasagna, meets Pizza – all in one dish! And of course, I am adding that “Puttanesca” Umami flavor bomb!

I normally have more “meat” in my Spazghetti, but to keep it light, I am substituting a pound of Spinach, for a pound of Italian Sausage, that is usually added. This puts everything on the plate, meat, side dish and pasta. Before I begin, I separate by groups to make sure I did not leave anything in the fridge or pantry.

INGREDIENTS:

Spaghetti Half Cut, recommended: Barilla, two 12 oz. boxes
Italian Sausage, 1 lb
Shrimp Scampi (frozen), recommended: SeaPak, 12 oz.
Pepperoni slices, recommended: Great Value, 6 oz., divided
Anchovies in Olive Oil, recommended: Crown Prince, 2 oz.
Cheese Shredded Pizza Blend, recommended: Great Value, two 8 oz. packages
Ricotta Cheese, recommended: Great Value, 15 oz. and Cottage Cheese, recommended: Belfonte, 15 oz.
Diced Tomatoes seasoned with Basil, Garlic & Oregano, recommended: Del Monte, 14.5 oz.
Diced Tomatoes seasoned with Green Peppers & Onions, recommended: Del Monte, 14.5 oz.
Tomatoes Wedges, Tri-Color with Olive Oil & Italian Spices, recommended: Great Value, 10 oz.
Cream of Shrimp Soup, recommended: Campbell’s, 10.5 oz.
Alfredo Sauce with Portobello Mushrooms, recommended Bertolii, 15 oz.
Alfredo Pasta Sauce with Italian Cheese, recommended: Sam’s Choice, 14.5 oz.
Mushrooms Sliced, recommended: Green Giant, 8 oz.
Bouillon Cubes Shrimp Flavor, recommended: Knorr, 2
Seasoning Blend, frozen (Celery, Yellow Onions, Red Bell Peppers, Green Bell Peppers, Parsley Flakes), recommended: Great Value, 10 oz.
Tomato Pesto, recommended: Mezzetta, 2 teaspoons
Olives Italian Salad, recommended: Boscoli Family, 2 tablespoons
Portabella Zesty Mexican Blend, recommended: Giorgio BlendaBella, 2 tablespoons
Spinach, Frozen Chopped Steamable, recommended: Great Value, 12 oz.
Garlic Butter Shrimp Scampi Seasoning Mix, recommended: McCormick, two.87 oz. packets
Tomato, Garlic & Basil Marinade Mix, recommended: McCormick Grill Mates, .5 oz.
Olive Oil Black Truffle, recommended: Roland, ¼ teaspoon
Truffle Zest, recommended: Sabatino Tartufi, dash
Mushroom Porcini Rub, recommended: Manitou, dash
Panko Breads Crumbs Italian Style, recommended: Great Value, ½ cup
Grated Parmesan, 3 Cheese Blend with Parmesan, Romano & Asiago Cheese, recommended: Kraft, ½ cup
Parmesan Aged Wedge, recommended: Frigo, ½ cup, divided
Garlic, fresh, 10-11 cloves, divided
Parsley, dry, ½ teaspoon
Eggs, Jumbo, 2
Butter, 4 pats, divided
Optional: Turkey-size Oven Bag, recommended: Reynolds Kitchens (or line with foil for an easy clean up)

INSTRUCTIONS:

Melt 1 Butter pat with Olive Oil and add Truffle Zest and Mushroom Porcini Rub in stock pot for 1-3 minutes on low.
Add Water and 2 Shrimp Bouillon cubes and bring to a boil.
Add Spaghetti and boil for 10 minutes. Next add the frozen Seasoning Blend and cook an additional 5 minutes, then drain. To that pot, add the Alfredo Pasta Sauce with Italian Cheese, 2 Shrimp Scampi Seasoning packets, drained sliced Mushrooms, Tomato Pesto and Cream of Shrimp Soup.
Melt Anchovies in a skillet to cook down, and then brown Italian Sausage on top of the Anchovy oil. Add half of the garlic to the skillet last for a few minutes. Drain and then add the 3 cans of Diced Tomatoes, including the juice, Portabella Blend and the Tomato, Garlic & Basil Marinade Mix.
Beat the Eggs and blend in the Ricotta and Cottage Cheese, Spinach, Olive Italian Salad and 1 ½ Pizza Cheese package.
Melt the last Butter pat and add to it the Panko Bread Crumbs, Grated Cheese Blend and half of the grated Parmesan cheese from wedge.
Line the cooking pan with the Turkey Bag and a layer of Pepperoni and the other half of Garlic.
Next add a layer of Spaghetti.
Then add a layer of Italian Sausage.
Then add a layer of Spinach/Ricotta/Cheese.
Repeat the layers until you have used all of the Spaghetti, Italian Sausage and Spinach.
Layer with Pepperoni, but reserve some for the topping.
Add the remaining half of the Pizza Cheese
Top with the remaining Pepperoni
Combine the Panko Bread with Grated Parmesan Cheese, remaining Butter (melted), Parsley and Shredded Aged Parmesan Wedge for the topping.
Cook for 35 minutes in a 300 degree oven
NOTE: I have to cook this part of it tonight and store in the refrigerator for dinner tomorrow. Reheat the Spazghetti for 15 minutes @ 350, if you do this the day before.
Add the Shrimp Scamp ♪ on top of Spaghetti ♫**and cook for 20 minutes at 350 degrees
Save some of the grated Parmesan cheese wedge to sprinkle on top.

** Did anyone catch the shout out to Dr. Funhouse “On Top of Spaghetti” song? Here are the lyrics, in case you were curious about it, and you can listen here:

On top of Spaghetti,
all covered with cheese,
I lost my poor meatball,
When somebody sneezed.

It rolled off the table,
And on to the floor,
And then my poor meatball,
Rolled out of the door.

It rolled in the garden,
And under a bush,
And then my poor meatball,
Was nothing but mush.

The mush was as tasty
As tasty could be,
And then the next summer,
It grew into a tree.

The tree was all covered,
All covered with moss,
And on it grew meatballs,
And tomato sauce.

So if you eat spaghetti,
All covered with cheese,
Hold on to your meatball,
Whenever you sneeze.

** My Aunt Earnestine, nicknamed my Spaghetti to “Spazghetti” as a compliment. A lot of people use only ground beef in their spaghetti, but when I started using Italian Sausage instead, people noticed the difference.

By the way, the Catfish Nuggets turned out great! The best I have ever made. The secret? Do what Sunny Anderson does and shake it in a paper bag.

Merry Christmas 2019!

Check out the sample and get your copy here: Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA