Beef Rotel – Just in time for the “old” Tax Day

Beef Rotel 051Woot! I got my stimulus check in the bank today.  What an unexpected surprise on the “old” Tax Day.

I finally got a time slot to order from Walmart. I really, really wanted to do Rotel with the Velveeta Queso Blanco, but they were out it. It is a good thing I had the Velveeta Original to use instead. Walmart used to “spoil” me, with my favorites like Salsa Verde Doritos. But that was also out of stock, so I had to use the Cool Ranch and Nacho Cheese Doritos.

INGREDIENTS:Beef Rotel 008

  1. Ground Beef, 2 lbs
  2. Beef Chorizo, recommended: Cacique, 10 oz.
  3. Taco Seasoning, recommended: Williams, 2.5 oz (2 packages)
  4. Fiery Tasty Seasoning Mix, recommended: McCormick, 1 oz.
  5. Diced Tomatoes with Lime & Cilantro, recommended: Rotel, 10 oz.
  6. Diced Tomatoes Chunky with Green Chilies, recommended: Rotel, 10 oz.Beef Rotel 005
  7. Diced Tomatoes Original with Green Chilies, recommended: Rotel, 10 oz.
  8. Cheese Pasteurized Original, recommended: Velveeta, 32 oz.
  9. Cool Ranch Tortilla Chips, recommended: Doritos, 5 to 7 per person or more
  10. Mirepoix with yellow onions, celery, and carrots, 10 oz.
  11. Cola or soda to thin out, to your preference, recommended: Coca Cola, ½ to 1 cup
  12. Jalapeño peppers Hot & Sweet, sliced, recommended: HyVee, as desired
  13. Sour Cream, recommended: Daisy, a dollopBeef Rotel 004
  14. Cookie Baking Sheets Parchment Paper, recommended: Reynolds Kitchens, 1

INSTRUCTIONS:

  1. Freeze the Velveeta Cheese for 30 minutes (the foil only, not the box).
  2. Combine Ground Beef and Beef Chorizo in the same skillet that you will cook it in. No extra bowl to clean – Woot! I turned it 7 minutes then 8 minutes, so it was brown, about the same time as the freezer cheese.Beef Rotel 017
  3. Drain the grease.
  4. Put the slow cooker liner in the crock pot and to that add the “cooked” Ground Beef/Beef Chorizo.
  5. Next add the Fiery Tasty and both Taco Seasoning packages and stir into meat.
  6. Add the Mirepoix next.
  7. Cut the cheese into 8 pieces (I cut through the foil) on top of the Parchment Cookie Sheets and then added it to the slow cooker
  8. Add the 3 cans of Diced Tomatoes on top.
  9. If it looks too thick, you can add some Cola to thin it out.Beef Rotel 019
  10. Drain the meat grease; I used the empty Rotel can to dispose of the grease.
  11. Cook on low for 4 hours; stir to combine after 2 hours.
  12. Then I added a dollop of Daisy Sour Cream.
  13. I like to add the Sweet & Hot Jalapeño next.
  14. I crushed some Dorito Tortilla chips and put that on the top.

I am so glad that Walmart finally has some spots open for grocery delivery. I am also thankful that I could use Aldi (first 3 deliveries free) and HyVee. Food is food and it is a blessing to have it.Beef Rotel 024

 

 

 

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!Beef Rotel 027

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:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Beef Rotel 032

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https://www.youtube.com/user/ShalimaraliBeef Rotel 042

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Damn Ham Pork – Bam!

Pork Loin 056I LOVE Walmart! I MISS Walmart! I did not appreciate what Walmart offered, until of the slow shipping delays due to COVID.

Walmart had my favorite “cuisine” items, such as ground lamb and used to have “everyday” items like toilet paper and water bottles. I used to be able to get everything I needed in one shop.

Now, I have shop from several different stores to get what I need. Just like everyone else is, during these trying times.

Pork Loin 001I am lucky to be able shop with Aldi. They don’t have my favorite “name” brand or “cuisine” items, but hell, they have food, which is a blessing.

So I can use things from Walmart and Aldi in my next meal. I was watching The Great Food Truck Race on the Food Network and LOVED the triple pork sandwich made by The Fat Kids. They were my favorite food truck and I was so sorry to see them leave. I was drooling over their fried pork with bacon and bacon cheese. So this is my tribute to their sandwich. Also a shout out to Sunny Pork Loin 010Anderson! She made a Pork Roast on Cooking for Real that was very inspiring for this recipe. As the very wise Emeril Lagasse said: Bam! Pork Fat Rules!

INGREDIENTS:

  1. Pork Loin, Boneless, 2 ½ lbs.
  2. Ham Flavored Concentrate, recommended: Goya, two ¼ teaspoon packets
  3. Sazón (Coriander & Annatto with Garlic and Cumin), recommended: Goya, two ¼ teaspoon packets Pork Loin 011
  4. Granulated Garlic, recommended: HyVee, 2 tablespoons, divided
  5. Soy Sauce, recommended: HyVee, 1 teaspoon
  6. Worcestershire Sauce, recommended: HyVee, 1 teaspoon
  7. Liquid Smoke Applewood, recommended: Wrights, 1 cap
  8. Pork Rinds, recommended: Clancy’s, 3 ¼ oz.
  9. Panko Bread Crumbs, Italian Style, recommended: Great Value, 1 cup
  10. Cornstarch, recommended: Argo, 2 tablespoons
  11. Flour, recommended: Wondra, 2 tablespoons
  12. Eggs, 2 Pork Loin 029
  13. Parchment Paper Sheets, recommended: Reynolds Kitchens, 1
  14. Cooking Oil Vegetable, recommended: Carlini, 2 to 3 cups

INSTRUCTIONS:

  1. Freeze the Pork Loin 20 to 30 minutes before prep time.
  2. Cut in half, then in half again to get 4 pieces. Flatten to desired size and poke holes with a fork on both sides.
  3. Create “Dry” rub by mixing 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Pork Loin 030
  4. Create “Wet” rub by mixing Soy Sauce, Worcestershire Sauce and Liquid Smoke.
  5. Add Pork cuts to a storage bag and add Dry rub and then the Wet rub. Massage it in the bag to distribute the wet and dry rubs. Let it sit overnight or at least 30 minutes before cook time. Pound it to flatten it. I am using my “Mighty Vance” hammer!
  6. Add Pork Rinds to a storage bag and crush it. Move it to a paper bag and add Panko Bread Crumbs, Flour, Cornstarch 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Refrigerate for 20 minutes before cook time. Pork Loin 034
  7. Pre-heat the Cooking Oil in a skillet or cast iron pan/pot.
  8. Beat the Eggs and pour into bag of pork
  9. Dip Pork into the Dry mixture paper bag and shake. Let it sit for 20 minutes before cook time.
  10. Fry the Pork Loin for 5 minutes per side.
  11. Pre-heat the oven to 350 degrees and add the fried Pork Loin on a baking sheet with a wire rack.
  12. Bake for 25 minutes and then remove.
  13. While they are baking, you can use the heated oil for a side dish, such as French Fries or Steak Fries.
  14. Season the Fries with Parmesan Cheese after they are drained.Pork Loin 038

INSTRUCTIONS:

  1. Freeze the Pork Loin 20 to 30 minutes before prep time.
  2. Cut in half, then in half again to get 4 pieces. Flatten to desired size and poke holes with a fork on both sides.
  3. Create “Dry” rub by mixing 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic.
  4. Create “Wet” rub by mixing Soy Sauce, Worcestershire Sauce and Liquid Smoke. Pork Loin 039
  5. Add Pork cuts to a storage bag and add Dry rub and then the Wet rub. Massage it in the bag to distribute the wet and dry rubs. Let it sit overnight or at least 30 minutes before cook time. I put two pieces per plastic storage bag to make is easier to pound. Then I used “Mighty Vance” hammer to flatten the pieces.
  6. Add Pork Rinds to a storage bag and crush it. Move it to a paper bag and add Panko Bread Crumbs, Flour, Cornstarch 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Refrigerate for 20 minutes before cook time. Pork Loin 048
  7. Pre-heat the Cooking Oil in a skillet or cast iron pan/pot.
  8. Beat one Egg and put it in a bag with 2 pieces of pork. Beat the other egg and put it in the 2nd back of pork. Then massage the egg to distribute.
  9. Dip Pork into the Dry mixture paper bag and shake.
  10. Fry the Pork Loins for 25 minutes, turning as needed.
  11. Pre-heat the oven to 350 degrees and add the fried Pork Loin on a baking sheet with a wire rack.
  12. Bake for 25 minutes and then remove.
  13. While they are baking, you can use the heated oil for a side dish, such as French Fries or Steak Fries. It took 20 minutes for the fries. Pork Loin 051
  14. Season the Fries with Parmesan Cheese after they are drained.
  15. Rest the Pork for 5 to 10 minutes.

The pork smelled so good while it was marinated with the dry and wet rub. But, the flavor profile of ham concentrate, Apple Liquid Smoke and Sazón is a blank canvass for other flavors.

So tonight, I will dress it with an Asian flavor profile using Teriyaki Sauce, Sriracha and Soy Sauce. The tomorrow, I can use my Creole seasoning and the next day I can add a Barbecue flavor. Brats and Beer 079

Brats and Beer 090I am a night owl and stay up late watching TV and listening to my favorite “Oldies” music. My favorite late night snack is Hummus with Grilled Pita bread.

Hummus Pita Snack Ingredients:

  1. Pita bread, 1
  2. Butter with Garlic & Herbs, recommended: Kerrygold, ½ teaspoon
  3. Hummus, recommended: Sabra, Olive Tapenade, as desired Pork Loin 066
  4. Sumac, recommended: Zamouri Spices, ¼ teaspoon
  5. Parchment Paper Sheets, recommended: Reynolds Kitchens, 1

How to make it:

  1. Pre-heat a grill pan or skillet for about 3 minutes.
  2. Butter 1 side of the Pita bread.
  3. Grill for about 2 minutes and flip.
  4. Top with Sumac and grill the other side for 2 minutes.
  5. Slice and top with Hummus of your choicePork Loin 069

Breakfast Smoothie Update:

Yesterday I used an ice cube in my smoothie. Duh! Why did I do that when I have my favorite ice cream flavor in my freezer: Butter Pecan? Same thing!

  1. Fill up with about 10 ounces of Orange Juice.
  2. I also added my Liquid Biotin.
  3. Add a tablespoon of ice cream, my favorite: Butter Pecan by Great Value. Pork Loin 074
  4. I used the same small “smork” to add the Strawberry Banana Yogurt.
  5. I cut the Banana into 6 pieces, then pushed it down to make sure I did not go over 20 ounces.

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!Pork Loin 078

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:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Pork Loin 101

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My Big Fat Greek Meat Lovers Pizza Pie

Greek Pizza 142I LOVE Gyro sandwiches, so this will have all the flavors, but in a pizza-form. Save the “Tzatziki” packages from the frozen Gyro sandwich kit, to use on top of the Pizza. I also save the Pita bread as well to dip with my favorite Hummus: Sabra Olive Tapenade. Opa!

INGREDIENTS:

  1. Pizza crust, recommended: Pillsbury Classic, 13.8 oz
  2. Ground Turkey Italian Sausage, recommended: Festive, 1 lb.Greek Pizza 067
  3. Pepperoni, recommended: Hillshire Farms, 7 oz.
  4. Soppressata, Hot uncured Salami, recommended: Vincenza’s, 4 oz.
  5. Gyro Sandwich, recommended: Opaa, two 7.35 oz packages
  6. Feta Cheese Crumbles, recommended: Athenos, 6 oz.
  7. Italian Five Cheese Blend with a Touch of Philadelphia, recommended: Kraft, 8 oz.
  8. Margherita Pizza Sauce, recommended: Ragú, 14 oz., reserve 2 tablespoons
  9. Tri-Color Tomato Wedges in Olive Oil & Italian Spices, recommended: Great Value, 10 oz.Greek Pizza 119
  10. Anchovies, recommended: Crown Prince, 2 oz.
  11. Kalamata Olives, Sliced, recommended: Great Value, ¼ cup
  12. Sumac, recommended: Zamouri Spices, ¼ teaspoon
  13. Oregano, recommended: Spice World, ¼ teaspoon
  14. Red Pepper Flakes, recommended: Spice World, ¼ teaspoon
  15. Granulated Garlic, recommended: HyVee, ¼ teaspoon
  16. Grated Parmesan Three Cheese Blend, recommended: Kraft, 1 teaspoon
  17. Red Onions, diced, ¼ cupGreek Pizza 065
  18. Flour, recommended: Wondra, as needed
  19. Parchment Paper Sheets, recommended: Reynolds Kitchens, 3
  20. Foil Sheets, recommended: Reynolds Wrap, 2-3

INSTRUCTIONS:

  1. Defrost the “frozen” Gyro Sandwich, and separate the Gyro slices from the Pita Bread, the day ahead or at least 30 minutes before cook time. Preheat the oven to 350.
  2. Greek Pizza 085Fry the Anchovies in a skillet to reduce the bones, but save as much of the Anchovy Oil as possible.
  3. Ground the Turkey Italian Sausage in the same skillet, until done. Drain and combine with the diced Red Onions, 2 tablespoons of the Pizza sauce and the diced Kalamata Olives.
  4. Prepare the Pizza crust by using two sheets of Parchment paper, flour as needed to keep it from sticking and use a rolling pin to get to the desired size for your cooking pan/sheet. For easy clean up, I line my pan with Parchment Sheets. Poke holes in the middle of the crust, using a fork, excluding the edges.Greek Pizza 093
  5. Pre-bake crust for 7 to 10 minutes and remove.
  6. Apply half of the Pizza Sauce and all of the Soppressata Salami. This is a good time for Mise en Place, a French culinary phrase which means “putting in place” or “everything in place. The Pepperoni package was already divided in half. I divided the Turkey Italian Sausage, in half, in the skillet.
  7. Add half the Turkey Italian Sausage and top with half of the Five Cheese Blend.
  8. Add half of the Pepperoni and half of the Feta Sauce.
  9. Greek Pizza 098Add the remaining Turkey Italian Sausage, Feta cheese and the remaining Pepperoni. Add the rest of the Pizza Sauce, the drained Tomato Wedges, more Kalamata Olives, Sumac, Granulated Garlic, Red Pepper Flakes, Grated Parmesan Cheese Blend and Oregano.
  10. Bake for 20 minutes and then remove from the oven.
  11. While it is baking, fry the Gyro slices in the same skillet on one side only. It fries like bacon, but don’t overcook it, as it will have additional cook time in the oven.
  12. Layer the Gyro slices and “smush” it down, if needed.
  13. Greek Pizza 105Add the remaining Five Cheese, topped with Oregano and Parmesan Cheese and bake an additional 9 to 10 minutes until the cheese melts.
  14. Let it rest for about 10 to 15 minutes before cutting. AKA: The longest 10 minutes in my life! I only had a banana and some chips so far.

Don’t get me wrong, I love ordering a Meat Lover’s Pizza from Pizza Hut, with marinara sauce, pepperoni, all-natural Italian sausage, slow-roasted ham, hardwood smoked bacon, seasoned pork and beef. Hopefully my take on a Puttanesca pizza will Greek-a-fy it!Greek Pizza 106

Laundry Day Update:

I got my new Washer & Dryer installed today. I got the Smart Wi-Fi models and connected them to my Smart Phone. Even though they are “shiny and new” I miss my old-ass ancient set already. This washer and dryer is so complicated, I hope I can figure out how to use when I wash a load tomorrow. Wish me luck!

It took me 10 minutes to figure out how to use it. And I still have Greek Pizza 115not figured out how to have it alert my phone. I can’t believe a wash load only took 20 minutes, compared to the older washer taking over 60 minutes.

My cat, Missouri Sunshine, loves the new washer and dryer! At first she was mesmerized, then afraid and then could not stop watching it spin. This is a new form of TV entertainment for cats.

Food & Toilet Paper Shortage Update:

Greek Pizza 156It’s funny how the TV Show: The Last Man on Earth, predicted COVID. Down to being set in the exact same year: 2020. It is not so funny having a food and toilet paper shortage. FOX should bring the show back, maybe we can find out how to resolve this?

I was so stressed out shopping on line to search for toilet paper. Forget about the usual suspects: Walmart, HyVee, Whole Foods and Amazon. I had to use Aldi’s instead. They had most of my stuff, but ran out of eggs, milk, liquid soap and toilet paper.

Greek Pizza 128My cat needs her milk and was almost out. So I found Dry Milk for Kittens at Amazon. Just mixed it with water and she is good to go.

I gave up on my usual suspects, as it seemed like toilet paper was nowhere to be found. So I checked at Lowes and Home Depot.

As soon as it put it in my basket, I got a notification that it was out of stock.

Greek Pizza 135I’m not playing the toilet paper game, so I ended up getting the giant roll at Home Depot. It will be ugly as hell, but at least I have TP for my bung hole. Party on Beavis and Butthead. Those dopes knew how important TP truly is.

 

 

 

Greek Pizza 062

 

THE VAMPIRE DANCER COOKBOOK IS COMING!

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:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Greek Pizza 144

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Patty Melt for Happy Tax Refunds!

Patty Melt 042RIP old ass washer and dryer! I got them from my sister Candy back in 2004, when I moved into my 2nd home. I left my 1st washer and dry set at my first house. The buyer asked if they came with the house, and I said they can. And that sealed the deal.

They are still working okay after 16 years, but it seems as though my clothes are not 100% clean. So it is time to move up to bigger and better things.

I will admit it is a bit stressful trying to pick out a replacement Patty Melt 009 (2)set. I am comparing prices with Best Buy, Lowes, Nebraska Furniture, Sears and Wayfair. I am trying to get a set that is $200 less than my refund, to allow for taxes. After all, buying a washer and dryer set only comes around every 10 years of so, unless you have buckets of money to upgrade, which I do not.

I wish I could get some fancy features, like the Smart Wi-Fi models they have now. And I have always LOVED the Red Washer and Dryer set. Not that having the color Red, would make the clothes cleaner, it just tickles my fancy. I probably will end up Patty Melt 010 (2)with the cheap white set again, but at the very least, I am going to get Front Loading, instead of Top Loading.

I have one week to pick out a set. And hopefully I will make my decision in enough time to have it installed on my day off, Tuesday or Wednesday.

Wish me luck.

INGREDIENTS:

  1. Rye Bread, recommended: Farm to Market Bread Co., 2 slices per sandwichPatty Melt 010
  2. Ground Beef 80/20, 1 lb.
  3. Limberger Cheese, recommended: Champignon German, 2 oz per sandwich
  4. Red onion, 1 (thin) slice per sandwich
  5. Soy Sauce, 1 teaspoon
  6. Liquid Smoke Mesquite, recommended: Wright’s, 1 cap or less
  7. Worcestershire Sauce, 1 teaspoon
  8. Granulated Garlic, recommended: HyVee, ¼ teaspoon
  9. Chicago Steak seasoning, recommended: Weber, ¼ teaspoonPatty Melt 014
  10. Granulated Beef Flavor Bouillon, recommended: Knorr, ¼ teaspoon
  11. Mushroom Rub Porcini, recommended: Manitou, ¼ teaspoon
  12. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  13. Balsamic Vinegar, 1 teaspoon
  14. Bacon, 1 slice per burger
  15. Butter, 1 teaspoon, divided
  16. Mayonnaise, recommended: Hellmann’s, ½ to 1 teaspoon per patty, to your liking
  17. Sliced Dill Pickles, about 1 to 2 per pattyPatty Melt 015
  18. Mustard, German/Organic, recommended: 365 Everyday Value, as needed
  19. Parchment Sheets, Pop-up, recommended: Reynolds Kitchens, 3 (for easy clean up)

INSTRUCTIONS:

  1. Freeze Limberger Cheese 20 to 30 minutes before cook time.
  2. Divide into the Ground Beef into 4 patties, using the Patty Melt 021Parchment Sheets to shape and flatten. Make sure the patties are room temperature. Polk holes in the patties with a fork.
  3. Mix the Liquid Smoke, Soy Sauce, Balsamic Vinegar and Worcestershire Sauce, then apply evenly on burgers.
  4. Mix the Granulated Garlic, Chicago Steak seasoning, Granulated Beef Bouillon, Porcini Mushroom Rub and Truffle Zest. Apply evenly on top of wet rub.
  5. Preheat a cast iron skillet for 2 to 3 minutes.
  6. Fry the Bacon and set aside.
  7. Cook Burger Patty for 3 to 4 minutes per side.Patty Melt 022
  8. Move to the back of the skillet and sauté the onion to your liking
  9. Add Mayonnaise to one slice of bread, and Mustard to the other slice of bread.
  10. Put half of the Limberger cheese on each bread slice
  11. Using a “cold” skillet, cut the butter slices into 8 pieces with one of the left and one on the right side of the pan.
  12. Put the bread slices on each side of the skillet and grill the bread for about 2 to 3 minutes on Medium Low, or until cheese melts. But I peek under the bread to make sure it is not burning.Patty Melt 024
  13. To one bread slice with the Burger, Onion and Pickles. If the cheese needs additional time to melt, I flip them back and forth to meld together, making sure it does not burn.
  14. Remove and let it rest for 3 to 5 minutes.
  15. I love this cut diagonally for flair!

The American Royal is having a BBQ Sauce and Rub contest. I love watching cooking competition shows on the Food Network.

I am so glad to see that women are now competing in the Grilling Patty Melt 030cook-offs. Wouldn’t it be cool, if my rub was good enough to enter? Life is short. I have until April 17th to decide. If I decide to, I don’t want to be in last place; hopefully I will rank within the top 50.

http://www.americanroyal.com/bbq/competition-information/?ct=t(2020-BBQ-Dates_COPY_01)&mc_cid=dcfe4f78b0&mc_eid=a24974d391

 

Patty Melt 027

THE VAMPIRE DANCER COOKBOOK IS COMING!

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:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Patty Melt 033

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/ShalimaraliPatty Melt 035

BLOG:
https://learnbellydancewithshalimarali.com/

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

 

 

Patty Melt 040

Rueben Groovin’ King Sandwich

Rueben 029I used to make my Rueben sandwiches the same way I made a grilled cheese. Butter on the outside, meat on the inside. Grill one side and flip it over.

I was making some Rueben sandwiches that same way last week. They were good, but left a lot to be desired. If I did not watch it after 2 minutes, once side was burned. Also the Sauerkraut and pickles made the sandwich soggy

Then suddenly it dawned on me! Drain the Sauerkraut on a paper Rueben 001towel to remove the moisture, before adding to the sandwich. Now I have a “Groovin” Rueben King Sandwich!

Sometimes I use my skillet grill pan, medium skillet or large skillet. Another great idea: why not grill each side individually and then combine them?

INGREDIENTS:

  1. Rye Bread, recommended: Farm to Market Bread Co., 2 slices per sandwichRueben 002
  2. Pastrami, Ultra Thin Sliced, recommended: Hillshire Farm, 4 slices per side of bread
  3. Salami, Thin Sliced, recommended: Great Value, 4 to 6 per sandwich (or use Corned Beef Slices)
  4. Sauerkraut, recommended: Franks, 1 to 2 teaspoons, per your liking
  5. Muenster Cheese, recommended: Great Value, 3 per sandwich
  6. Thousand Island Dressing, recommended: Kraft, 1 to 2 teaspoons, to your taste
  7. Butter, 1 teaspoon, dividedRueben 005
  8. Seasoning for the Sauerkraut, such as Caraway Seeds, recommended: Tone’s, a pinch
  9. Parchment Sheets, Pop-up, recommended: Reynolds Kitchens, 1 (for easy clean up)

INSTRUCTIONS:

  1. Strain Sauerkraut into bowl, season it with Caraway Seeds, Pepper, etc. and set aside.
  2. Add Thousand Island dressing on both sides of the bread.
  3. Put 1 Muenster cheese slice on one slice of bread, top with Pastrami.Rueben 008
  4. Put 1 Muenster cheese slice on one slice of bread, top with Salami.
  5. Using a “cold” skillet, cut the butter slices into 8 pieces with one of the left and one on the right side of the pan.
  6. Put the Pastrami bread on one side of the skillet and the Salami bread on the other side of the skillet.
  7. I have a Gas stove, so I grill the bread for about 3 minutes on Medium Low, or until cheese melts. But I peek under the bread to make sure it is not burning.
  8. Cut the 3rd Cheese slice in half and put one on each bread.
  9. Rueben 013Next top one bread side with the Sauerkraut and Caraway Seeds, top the other bread on top of this one.
  10. If the cheese needs additional time to melt, I flip them back and forth to meld together, making sure it does not burn.
  11. Remove and let it rest for 3 to 5 minutes.
  12. I love this cut diagonally for flair!

My new home is finally complete! Do you ever have that feeling that something is missing after you move? That something for me Patty Melt 002was my wall clock, due to laziness. I finally got around to changing the clock battery. The clock makes a chime sound on the hour. I didn’t realize how much I missed that sound, since it was heard at my previous home.

Speaking of homes and moving to a different home. I was house hunting 10 years ago, because I thought I was going to get a large sum of money.

So one house that I looked at became my favorite. The main house had 3 bedrooms; it had a 2 bedroom guest house over the garage, a pool, pool house, gazebo, hot tub, a detached outbuilding (for a dance studio) and 3 acres of land.

That house blew my mind. There were so many possibilities with a set up Rueben 009like that. I fantasized about all sorts of business ideas, like a day care, dance studio and winery. I could have used the outbuilding for a monthly dance Hafla show. It had a kitchen, bathroom and sleeping lofts.

I dreamed about starting a “catering” business there as well. I could have the customers sample the food via a Pool party or during the winter, using the indoor Hot Tub.

It was not meant to be, but after looking at that house, I gave me ideas of what I wanted in a future home.Rueben 014

I wanted to have a nice outdoor area with a water feature like a pool or hot tub.

My current home has that now, and with the low, low price of being $95,000 less than my dream home.

Life is so much like a game of Monopoly. Start with Baltic and work your way up to Park Place. I began with an inexpensive “starter” home, like Mediterranean sold it and kept moving up to homes that cost more. My “Dream” house was Boardwalk, but I am glad to stick with Park Place.Rueben 011

Less maintenance for the pool and outbuildings, less grass to pay someone to cut and lower utility bills.

I still consider doing catering, and I am glad that I waited to publish a Cookbook first. The Cookbook will showcase the meals that I can prepare for customers. This is a good way find out what a meal will cost to prepare, so that I can decide what to charge.

Also, 10 years ago, we did not have services like Uber, Postmates and Lyft to transport food, like we do now.

IRueben 018 HAVE A DREAM! Not like Martin Luther King. But I have always dreamed about having a “Test Kitchen” in my basement, like on Desperate Housewives. While doing some research, I found out about EzCater. ezCater is the only nationwide marketplace for business catering. ezCater’s online ordering, on-time ratings and reviews, and 5-star customer service connect business people to reliable catering for any meeting, anywhere in the United States.

Dreams can come true.

 

THE VAMPIRE DANCER COOKBOOK IS COMING!Rueben 020

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:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Rueben 022

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/ShalimaraliRueben 026

BLOG:
https://learnbellydancewithshalimarali.com/

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

 

 

Rueben 032

 

 

 

 

 

 

Rueben 029

Buffalo Chicken Chili

Buffalo Chicken Chili 056I thought about making a Buffalo Chicken Meatloaf, but then decided to use the ingredients to make Buffalo Chicken Chili instead.

I love Buffalo Wings and usually eat them with Blue Cheese, Carrot Sticks and Celery Sticks. So I wanted to make sure those flavor profiles were present in this dish.

INGREDIENTS:

  1. Ground Turkey Italian Sausage, recommended: Festive, 1 lb.Buffalo Chicken Chili 053
  2. Chicken Breast Tenderloins, 1.69 lb.
  3. Pork Chorizo, recommended: Cacique, 10 oz.
  4. Chicken Chili Seasoning, recommended: Williams, 1.2 oz
  5. Sriracha, Lime & Garlic Fiery Tasty Seasoning, recommended: McCormick, 1 oz
  6. Chili Seasoning, recommended: Williams, 1 oz
  7. Cream of Celery condensed soup, recommended Campbell’s, 10.5 oz.
  8. Butter Beans, recommended: Joan of Arc, 15.5 oz.
  9. Mixed Chili Beans, recommended: Great Value, 15 oz.Buffalo Chicken Chili 001
  10. Cannellini White Kidney Beans Southwestern Style, recommended: Bush’s, 15.5 oz.
  11. Petite Diced Tomatoes with Jalapeño & Habanero, recommended: Del Monte, two 14.5 oz. cans
  12. Diced Tomatoes Zesty Chili., recommended: Del Monte, 14.5 oz.
  13. Diced Jalapeño Hot Peppers, recommended: Great Value, two 4 oz. cans
  14. Diced Mirepoix Mix, fresh (Yellow Onions, Carrots, Celery), 10 oz.
  15. Garlic, diced, 10-11 clovesBuffalo Chicken Chili 006
  16. Chicken Flavor Bouillon, recommended: Knorr, 2 tablespoons
  17. Turmeric, recommended: Tone’s ¼ teaspoon
  18. Celery Seed, recommended: Tone’s ¼ teaspoon
  19. Celery Flakes, recommended: Tone’s ¼ teaspoon
  20. Chicken Broth, 1 ½ to 2 cups, use water if needed to thin it out
  21. Vinegar (Rice Wine or Apple Cider), ¼ cup
  22. Blue Cheese Crumbles, recommended: Litehouse, 6 oz.
  23. Sour cream, recommended: Daisy, a dollop
  24. Slow Cooker Liners, recommended: Reynolds Kitchens, 1Buffalo Chicken Chili 004

INSTRUCTIONS:

  1. Freeze Chicken Tenders 20 minutes to make it easier to cut into chunk-sized pieces. Add to a storage bag with the Dry Rub.
  2. Dry Rub mixture is the Chicken Bouillon, Turmeric, Celery Seed and Celery Flakes.
  3. Mix ground Turkey Italian Sausage and Pork Chorizo, brown in skillet, remove and then discard any excess grease.Buffalo Chicken Chili 011
  4. Brown the Chicken Tender chunks in the same skillet.
  5. Add the Garlic to the Slow Cooker. You can use the Liner bag to “crush” the garlic with a bowl.
  6. Add the Diced Chili Beans on top of the Seasoning Blend.
  7. Add the Chicken Chili seasoning on top of the Chili Beans.
  8. Add ½ cup of Chicken Broth.
  9. Drain and rinse the Beans and add on top of the Chicken Broth.
  10. Add the diced Mirepoix.
  11. Add the Fiery Tasty Seasoning packet on top of the Mirepoix.Buffalo Chicken Chili 009
  12. Add the Italian Sausage, Chorizo and Chicken next.
  13. Add the Original Chicken Seasoning.
  14. Add the Cream of Celery Soup.
  15. Add the 2 cans of Diced Tomatoes. With Jalapeño & Habanero.
  16. Add additional Chicken Broth for your preference, along with Vinegar (of your choice).
  17. Cook on high 4 hours or low 8 hours, stir halfway through.
  18. I stir in the 2 4 oz. cans of Jalapeño after it is done to keep it extra hot.
  19. Top with Blue Cheese and a dollop of Daisy!Buffalo Chicken Chili 018

 

 

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:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

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

Product Details

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

Product Details

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

TVDS3 Front Cover JPEG

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

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Buffalo Chicken Chili 025

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/ShalimaraliBuffalo Chicken Chili 045

BLOG:
https://learnbellydancewithshalimarali.com/

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

 

 

Buffalo Chicken Chili 055