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In 1985, the truly outrageous TV show, Jem and The Holograms, premiered to the delight of young girls and boys. This new animated series focused on the dual life of beautiful Jerrica Benton, co-owner of Starlight Music, and her pop star alter-ego, Jem, lead singer for the all-girl band Jem and The Holograms.
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If you are planning to serve fish for dinner, what about making a tasty grilled vegetables recipe to go with it? Most fish is delicately flavored and if you want to make an impressive dish, you might like to make a colorful vegetable side dish to go alongside the fish.
Actually, you can choose from baked, sauteed, steamed, or grilled fresh vegetables. If the weather is good, you might like to make a grilled corn recipe or some vegetable kabobs. You can grill the fish at the same time. Alternatively make the meal indoors.
Weight watchers will love fish with grilled vegetables because it is such a healthy dish yet a delicious one. Diet food does not have to be boring and you can season most fish delicately with a squeeze of lemon or lime juice and some black pepper. There is no need for fattening creamy dressings when you serve fish or seafood.
Couscous And Roasted Bell Pepper Salad
Boil a cup of couscous according to the instructions on the box. That usually means using twice as much water as couscous and a pinch of salt. Couscous takes about fifteen minutes to get soft. When most of the liquid is gone, take it off the heat, and put the lid on. Let it sweat for ten minutes.
Put it in a colander, rinse it with cold water to get the starch off and let it drain. Puree three roasted or grilled red bell peppers and add a couple of tablespoons of yogurt, a bit of salt and a tablespoon of olive oil. Finely chop a cup of sweet pickles and add these.
Pour most of the red bell pepper dressing over the couscous and stir well. Peel and grate a pair of carrots and add these. Cover and chill. Bring the salad back to room temperature to serve it. You can add some more dressing if you like. This would go well with baked cod or tilapia.
Cajun Potato Salad
This recipe serves four people. Cook two pounds of peeled potatoes and cut them into chunks. Chop four green onions and add these. You can reserve some of the sliced green part for garnish, if you want to. You can also add a chopped jalapeno chili if you like, or even two for a very spicy side dish.
Combine a tablespoon of mustard with three quarters of a cup of yogurt, a teaspoon of Cajun seasoning, and a dash of cayenne pepper in another bowl, and then season this dressing with salt and pepper.
Toss the potatoes and green onions with the Cajun dressing and sprinkle the remaining green onion over the top. Serve this delicious vegetable recipe with blackened salmon for an easy gourmet meal.
Zucchini With Corn And Lemon
The mixture of dill and lemon in this recipe is really good and this side dish would go well with any fish entree. Saute a thinly sliced zucchini with half a chopped onion and quarter of a teaspoon of dill weed in a tablespoon of butter in a pan.
Add a fifteen ounce can of drained whole kernel corn and a couple of teaspoons of lemon juice and warm everything through before serving. This recipe might sound simple you will be surprised how perfectly balanced and flavorful it is.
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Located in the heart of North Carolina is the flourishing city of Charlotte. "The Queen City" is the largest city in North Carolina and is well-known for its quickly advancing metropolitan area. In the last twenty years, Charlotte has seen the establishment and success of their football team, The Carolina Panthers, two different basketball organizations and recently, the opening of America's first ever NASCAR Hall of Fame. With "The Queen City" mostly known for its sport venues and enchanting nightlife, many overlook one of the most important things when it comes to the reputation of a city, their food.
When people think of North Carolina, they usually think barbecue with the vinegar based BBQ sauce. While the traditional southern cuisine in Charlotte still remains exceptional, people, along with nourishments in this prospering city have become more and more diverse as the years progress. This diversity of people throughout the years have been a blessing for the city of Charlotte.
Not only can you get top-notch barbecue, you can also go down the street to a Mexican Taqueria or even travel to the Orient for superb Asian cooking. Here are a list of restaurants located in Charlotte that I find are divine and delectable. The types of restaurants that have food that is so enticing, it makes eating there feel like a significant and unforgettable part in your life.
If you are in the mood for hamburgers and hot dogs, basically, good All-American food, these are the places you must try:
The Penguin- This old-school burger joint serves everything from old fashioned North Carolina barbecue to distinct dishes like deep-fried pickles and pimento cheese sandwiches but what I come here for are the humongous, mouthwatering burgers. It isn't the massive size or toppings on the burger that make it so tasty, it's actually the actual patty that makes the burger so savory. The meat is freshly prepared and hand-made and cooked perfectly for a scrumptious, juicy patty. Great food and great prices.
Recommendations:
Deep-Fried Pickles
Small-Block Burger, Big Block Burger, and Fully Loaded Hemi (A Challenge for anyone to eat)
Barbecue Plate
Pimento Cheese Sandwich
Winky Dinky Dog
Hand-Battered Corn Dog
Cook-Out - Although this drive-thru restaurant chain serves satisfied customers throughout the state of North Carolina, I still find Cook-Out as one of the top fast food restaurants in Charlotte. Their menu ranges from hush-puppies to freshly spun milkshakes. The burgers aren't bad either, with many different styles to choose from. My favorite and something everyone should experience, the milkshakes. Get more than enough food for around .
Recommendations:
Strawberry Cheesecake Milkshake
Peach Milkshake
Cheddar Style Burger and Chicken Sandwich
Cook-Out Style Footlong Hot Dog
Cajun French Fries
Ratcliffe on the Green - This elegant full service restaurant serves everything fresh and local. Most of the ingredients come from local farms with a great presentation of flavors. The French Onion Soup is warm and comforting and their famous Lamb looks and tastes like something that could have been prepared by an Iron Chef. My favorite is the southern classic, Shrimp and Grits. Although the price is rather high, the food is nothing short of spectacular.
Recommendations:
Lamb
French Onion Soup
Shrimp and Grits
Baked Brie
Softshell Crab
Bar-B-Q-King - Some of the best Barbecue I have ever had. It isn't the pork that makes this place special, it's the sweet and tangy barbecue sauce they serve with most of their dishes. While many come here for the pulled-pork, my personal favorite is the Bar-B-Q chicken, which is basically fried chicken dipped in their magnificent NC barbecue sauce.
Recommendations:
Bar-B-Q Chicken
Pulled Pork
Bar-B-Q Beans
Jumbo Shrimp
Fried Trout
Price's Chicken Coop - To me, the key to good fried chicken is the batter and the seasonings. Price's has both excellent batter and seasonings making Price's fried chicken some of the best fried chicken I've ever had. Their fried chicken is so good that the employees do nothing but fry chicken from open to close.
Recommendations:
What else? The fried chicken
Hush Puppies
French Fries
While many Americans are familiar with Mexican food, they aren't familiar with authentic Mexican cuisine. Authentic Hispanic restaurants are spread out all over Charlotte and in my opinion, have much bolder flavors than a La Carreta or Mi Pueblo.
Taqueira La Unica - This Mexican restaurant serves many authentic Mexican dishes. All their dishes are prepared fresh with a lot of good, seasonal flavors. Their tortillas are handmade and their salsa is homemade, making the flavors even better.
Recommendations:
Salsa Roja and Verde
Carne Asada Taco
Al Pastor Torta
Queso Quesadilla
(Keep in mind that these tacos and quesadillas are far different from places like Taco Bell. This is REAL Mexican cuisine.)
El Salvador Restaurant - This Salvadorian restaurant serves a dish that is so different and delicious. Pupusas is a dish native to El Salvador that consists of a thick tortilla filled with meat and cheese and served with a side of vinegar based spicy coleslaw. Unlike American coleslaw, the Salvadorian coleslaw doesn't have any mayonnaise. Although most Americans aren't accustomed to Salvadorian cuisine, Pupusas are something that everyone should experience because once you have, you will know what love feels like.
Recommendations:
Cheese Pupusas
Chicken Pupusas
Pork Pupusas
Cabo Fish Taco - This Baja grill serves more of a Tex Mex style type of cooking than Mexican. Cabo's has four different types of fish tacos, all with different types of fish. For those that aren't a big fan of seafood, they also have steak and chicken tacos. What makes the Cabo fish taco extraordinary from other fish tacos is their white cilantro sauce. The savory and spicy sauce is a perfect marriage with their fish.
Recommendations:
Beer Battered White Fish Tacos
Blackened Mahi Mahi Fish Tacos
Rasta Pasta
Diablo Shrimp
When people think of Chinese food, they think of those take out boxes filled with General Tso's Chicken and rice. When people think of Japanese food, they think of hibachi steak with white sauce. I am sorry to break it to you but those aren't real Asian dishes. Fortunately, Charlotte has restaurants that serve authentic Asian cuisine, along with the Americanized Asian restaurants. Here are a list of delectable Asian restaurants.
Dim Sum Chinese Restaurant - This is the closest thing to authentic Chinese food you can find in Charlotte. Dim Sum serves dumplings and seafood that are very similar to the types of Chinese food you would find in China. There is a large amount of selections and most of the items are delicious and fairly priced.
Recommendations:
Taro
Pork Dumplings
Pork Porridge
Sesame Ball
Thai Thai Takeout - While most Thai restaurants are full service, my favorite Thai place in Charlotte is Thai Thai takeout. The dishes are actually authentic Thai food, unlike most Thai restaurants around Charlotte. Not only is the food good, the price is great. When you go to a full service Thai restaurant, one plate of Phat Thai costs about while Thai Thai Takeout's Phat Thai plate costs half that price. Quick, good, and cheap.
Recommendations:
Shrimp Phat Thai
Pork Kee Mow
Satay
Pho An Hoa - There are many restaurants around Charlotte that serve Pho, a Vietnamese noodle soup that usually contains thinly sliced beef, bean sprouts and Thai basil. Whenever I am in the mood for pho, I head over to Pho An Hoa. The most important thing when it comes to Pho is the meat and the broth. In my opinion, An Hoa has the best broth and meat.
Recommendations:
Pho with Eye Round Steak (For First Timers)
Pho with Eye Round Steak and Well-Done Flank
Bubble Tea
Spring Rolls
Passage to India - Indian cuisine contains some of the boldest flavors I have ever experienced. The good thing is that these bold flavors are delightful and the price is very good too. The thing about Indian food is that it is extremely different. You either love it or hate it, there's no in between. I love it.
Recommendations:
Chicken Masala
Garlic and Butter Naan
Sugar Cheese Balls
Chicken Tikki
Pisces Sushi - If you want to go somewhere for sushi, this is the place to go. The sushi is rolled elegantly and is also a good size. I have tried seven different varieties of their sushi rolls and have enjoyed them all. The fish is fresh and their honey mayo eel sauce is amazing.
Recommendations:
XOXO Sushi Roll
California Roll
Sake Bombs
Sapporo Beer
Being able to eat different types of cuisines and experience so many different cultures is something I find very gratifying. I can never grow tired of eating here in Charlotte because of the different assortments of restaurants and cuisines located throughout "The Queen City." The selections are abundant and comprehensive, all you have to do is look.
Lobsters have shiny, greenish-black shells with orange trim. On the front of their heads, they have a pair of antennae and two eyes on the ends of stalks. They have 5 pair of legs, the front two often have big claws.
Now that you have had the anatomy lesson, here is the good stuff!
Before it is cooked, a lobster shell has a very dark color, it gets its deep red brick color only when it's cooked. They are available all year round.. so make sure yours is a good color when buying.
To save time you can purchase a halved, freshly cooked lobster that is ready to eat - the only thing you might need to do is to crack open the claws (if they haven't been cracked already) using a hammer or a pair of lobster crackers, in order to access the claw meat. Or you can cook your own fresh.
No matter which way you cook your lobster, it is the main event on your plate, therefore your side dishes should be simple not complicated.
Consider boiling new potatoes and basting them with some melted butter and seasonings, and a very basic green salad.. this makes a great colorful combination that looks gourmet and elegant.
If you are serving your lobster cold, then have cold side dishes, such as cucumber salad, which can be as simple as sliced or cubed cucumbers mixed with sliced tomatoes and drizzled in some oil and vinegar dressing and a crusty roll.
Another great side dish is corn on the cob, break the cobs in half and boil them and serve them in half sizes, as the lobster is likely to be taking up much of the plate and is the main event, and a crusty roll.
If you have spent all your time on the main event! and have very little time for side dishes, the traditional baked potato works great, make sure you have butter and seasonings. You can even buy pre-cooked baked potatoes already wrapped in foil.
Here is a great baked potato recipe:
Scrub a good size potato and then slice into it without going right through it, put at least 6 slices into the potato. Spread the potato open gently, and place sliced onions and thinly sliced cheddar cheese, in between the slices. Sprinkle the whole potato with salt and pepper and a bit of garlic salt, a dab of butter, and wrap it in tin foil. Bake as per usual, then open and remove from the foil when serving. Tastes great!.. Are you hungry yet?
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When planning to kill a deer, it is imperative to have clean knives ready to dress the animal. Other equipment that will be useful are a game bag, a sharpening stone, a bone saw, trash bags, clean towels and alcohol to keep the equipment sterilized. For sanitation and convenience it is best to hang the animal by its rear feet from someplace high like a tree branch. Hanging also helps the blood to quickly flow from the animal. Keeping a clean work area and keeping the animal clean and are essential to produce a good quality meat. One must move rapidly using a very sharp boning knife to open the animal and field clean it. Avoid puncturing any of the organs and once it is opened, remove all the entrails. The saw can be used to cut through the breast bone and to split the pelvic bone. After removing the sex organs from bucks and cutting around the anus area, tie off to prevent spillage and contamination.
If one is just learning how to butcher a deer for the first time, the one most important part of the process is cooling the meat as soon as possible. One way this can be done if the weather is cold is to prop open the carcass so the cold air can circulate. The body can also be cooled down by flushing with several gallons of cold water or packing the cavity with bags of ice. Keep the cavity dry by wiping with clean towels. Cut the skin loose all around the neck and the anus areas. Start pulling the hide at the anus area and work down to the neck. This is done at this time while the body is still warm so it is easier to remove. Now the game must be covered with cloth, a game bag or something to keep the meat clean.
Once the wild game is field cleaned, cooled down and the hide has been removed, it is time to prepare the venison for preserving. This can be as simple as cutting the meat up, with or without the bones and placing it in a freezer for later use. Some hunters believe that a carcass must be hung for five to seven days before freezing to achieve a tender quality of meat. Others think the same results can be accomplished by placing in a deep freezer. The problem with hanging the carcass is that a cold place must be available such as a walk in cooler. Most hunters do not have a walk in cooler so the next best would be outside with a constant temperature of around 40F degrees. Most of the time the weather is not a consistent cold temperature so there is a great chance of the meat turning bad in this process. This is why many people think it is best to prepare the meat for the freezer as soon as it is cleaned. By removing the bones from the meat, it will take up less freezer space, but it is more time consuming. Whether the meat is cut with the bones or without the bones, cut into individual steaks or individual roasts. Wrap each in plastic wrap and then in freezer paper. This method will prevent freezer burn and keep the meat longer in the freezer.
Although venison is lower in fat and the taste is a little different, it is very much like beef. It contains the same enzymes but the flavor varies depending on what weeds the deer eat. Sometimes the animals will consume strong flavored weeds therefore reflecting in strong flavored meat. Many people like this natural gamey flavor in the wild game. A very strong flavor and toughness seem to come more with the older animals. If the strong flavor is not pleasing to the taste buds, several cooking methods can be done to lighten this taste. Some soak the meat in salt brine for a couple days and then rinse it with clear water before cooking. Marinating the meat overnight or seasoning it with favorite spices will cover the flavor. Most hunters say they never have a problem with the toughness, but if there is a problem a little tenderizer will solve it.
Although venison is very low in fat, any fat should be removed before cooking. The strong wild taste settles in the fat, and also the fat is too hard for humans to eat. It is important not to overcook the meat. The fibers of venison are short and become tough very easily. The meat should be cooked to medium well, never rare and never well done. The tender cuts can be grilled or broiled. The tougher cuts should be boiled, baked in the oven with a little water or wrapped tightly in foil and placed in a pan in the oven. Thin slices of the sirloin or the round can be quickly fried in hot oil; no more than 1 ½ minutes on each side.
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1) When going through any kind of "hunger spell" which is usually brief on the HCG DIET, if at all, it helps to go online to yahoogroups.com and join HCGDiers. You can read what others are writing, asking, and offering for advice, and it really helps motivation. Also, you can see some before and after pictures.
2) If you spend some time daydreaming of a future time when you are slim and imagine an incident that would be especially pleasing you can pull up this "memory" at a "emergency" time. I especially like to imagine a big hug from a delectable male, real or imaginary, and his arms wrapping around my tiny waist and he says to me, "My, you are skinny." It is surprising how well this three second distraction can save you from indulging.
3) HOODIA GORDONII is a cactus-like plant. This herb has been used to suppress hunger without side effects. It is easily found at health food stores, Walmart or Walgreens, or on eBay in various forms, such as diet pills like green tea with Hoodia, in extracts and individual capsules. Sometimes you just have to do whatever it takes...
4) IODINE in fish is known to help you lose better because it increases your metabolism, so eat lots of fish. It isn't on Dr. Simeon's list, but you can eat water packed tuna. Iodine is so needed in the diet, that it is added to salt. Please do yourself a favor and only use Iodized salt. Iodine can help prevent hair loss, too. You can buy iodine supplements in the form of Kelp. If you hate fish, consider broiling it with blackened or Cajun seasoning.
5) WALKING can increase metabolism. A short 30 minute walk releases chemicals in the body that actually reduce appetite. Amazing. So isn't it just psychological? No! Walking alters appetite hormones and plasma lipids by modifications in lipoprotein metabolism and up-regulation of the low-density lipoprotein receptor. Best of all, the effects last from eight to twenty four hours.
6) PINE NUTS. The chemical complex PINNOTHIN is found in the Korean Pine Nuts. You can't eat them on the HCG Diet, but it is in some capsule formulations for dieting and is ok. Pinnoleic acid reduces the appetite. It causes an appetite regulating signal which is interpreted by the brain as a command to reduce the feeling of hunger.
7) GREEN TEA. Drink it as much as you can for increased weight loss and inhibiting hunger. It is great alone or mixed with lemon or orange tea. Drink it hot or cold. Add some Stevia for sweetness if desired. It isn't just the fluid volume, but the tea itself that helps with appetite. You can even buy green tea diet capsules. Anything to keep on the diet.
8) If you are a "snacker" and find it hard to go without eating something, it really helps to have grilled and seasoned chicken, cubed and saved in a zip-lock bag in the refrigerator, for a between meal snack. Just one or two cubes can really put off hunger. If you eat a little less chicken, fish or meat at the next meal, you'll do ok. Be sure to season it well or use a fat free, sugar free Teriyaki sauce.
9) Make a frozen Capuccino. Flavored coffee can help between meals. If you don't usually like flavored coffee you may find your tastes change. I find it interesting how my desires change so dramatically while on the diet. Flavored coffees can really be a treat. Here's a recipe to try. Make a frozen cappuccino in the morning in the blender. Use instant coffee, 5 oz water, English toffee stevia, dark chocolate stevia, 1 pack truvia, vanilla stevia, 1 teaspoon 2% milk and 4-5 ice cubes. Wow, frozen frappiccino that has lots of sweet flavors and no calories other than the 2% milk. Flavored Stevias can be found at Trader Joe's or other health food stores.
10) Celery is much more than a diet food. It can help you heal, lower blood pressure, fight belly fat, give you something chewy to satisfy that need, and best of all, it's on Dr. Simeon's list of permitted foods. Spoon a low fat tuna salad mixture on a stalk and you've got quite a nice snack.
As for hunger, try to get a really good quality hCG. Some prefer the human HCG versus synthetic.
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Can you imagine Halloween without a funny faced pumpkin on the porch? That's just my point. Pumpkin Carving is the main event that makes it feel like Halloween. And as far as Halloween crafts go, it's most likely the only one that a lot of families make time for. So it's very special not to mention a long time tradition. What's changing is that folks are using stencils to take their Jack O Lantern from a simple toothless face to an ornate scene.
In this article I'm not only going to tell you how to carve a pumpkin but I'm also going to show you how to use a stencil in the process so that you can create a pumpkin masterpiece that will be the talk of the neighborhood.
You can find some great printable Halloween stencils on the internet. This makes pumpkin carving easy because you can just print the stencil out and start creating your pumpkin masterpiece. Plus you'll find that some designers have come up with some very creative images. There are more than just funny and scary faces. You'll find cemetery scenes and flying bats or hunch backed cats.
OK! Let's get started. First, here are a few items that you'll need: A Stencil Pattern, Scissors, Tape, A Carving Saw, A Transfer Tool, A Large Spoon or Scoop (You may be able to find the last three tools mentioned in a pumpkin carving kit).
You'll want to match your pumpkin and your stencil design. If you already have a pumpkin that is tall and thin, then find a pattern that will fill in the height and not curve too far around the sides. If you have chosen a pattern that is short and wide, look for a pumpkin that is squat and round. You want your carving to be clearly visible from one direction.
Also, try to find a pumpkin that has a smooth side for your pattern to fit snugly against. This will make it easier to transfer the pattern and carve it.
Allow the pumpkin to sit for a while at room temperature. Draw an outline of a six-sided lid on top of the pumpkin that will be large enough for you to clean out the inside and place a candle. Use a carving saw and cut along the outline with the blade at an angle towards the center of the pumpkin in order to create a ledge to support the lid.
Use a large spoon to clean out the seeds and pulp. Scrape the pulp in the area you plan to carve until the wall is no more then 1 inch thick. If you were able to find the pumpkin carving kit at your local store there is most likely a small plastic scoop enclosed. I would recommend using a larger metal spoon if you have one. The plastic spoon is no match for the seeds and the pulp inside a pumpkin.
Trim the excess paper from your stencil with scissors making sure to leave at least a ½ inch border on all sides for the tape. Line up the pattern and tape both sides of the stencil, top and bottom. To tape the corners, you may need to crease the stencil. Depending on the roundness of the pumpkin, this may distort your design so try to make the creases where the pattern will be the least distorted.
Use the Transfer Tool to make holes along the lines of the design at about 1/8 inch apart. Complex designs might require the holes to be closer together. The tip of the tool should be pushed in just far enough to penetrate the paper stencil and the outer skin of the pumpkin. Don't push so hard that the tool goes through the wall of the pumpkin. Make sure that all the lines have been marked clearly before removing the pattern. If you need help seeing the holes once the pattern is removed, rub flour into them. They'll turn white.
Cradle the pumpkin in your lap, and use the Carving Saw to cut out the design by connecting the dots. Hold the saw like a pencil and cut with a continuous up-and-down motion, keeping the saw perpendicular to the pumpkin. Only use gentle pressure to avoid stressing and breaking the tool or the pumpkin. It's best to start in the center of the design and work your way out. You may need to rotate the pumpkin in your lap to keep the side that you are cutting closer to your hand. To cut sharp corners, remove the saw blade and re-insert it at the new angle. Use your finger to push the cut pieces out from the inside of the pumpkin. Cut large areas into smaller ones for easier removal.
One last thing to do! If you want to put a candle inside the pumpkin you need a chimney in order to allow the heat to escape. When all the carving is done and the inside is clean, smooth and free of loose pulp, place the candle inside and carefully light it. Put the lid in place and let the candle burn for just a couple of minutes. Once the candle smoke has blackened a spot on the lid or top, use the Carving Saw to cut a 1 inch diameter hole at that spot for a chimney.
Oh yeah! Coating the cut edges with petroleum jelly will reduce shriveling and extend the life of your pumpkin by keeping it moist.
Wait! Before you toss out the seeds, you can bake them for a tasty snack. Separate the seeds from the pumpkin strings and pulp. Toss the seeds in a bowl with a little olive oil or melted butter. Place them on a cookie sheet and sprinkle with salt, garlic powder, onion powder, seasoned salt or any other seasoning of your choice (to taste). Bake at 250 degrees for about an hour, stirring every 15 or 10 minutes until they have a golden brown color.
For those of us that want to create art but don't quite have it in us, stencils are a great tool! Now we can see that this rule even relates to pumpkin carving. Sure, it's art that may not last forever, but it's art none the less. I really hope that you enjoy using stencils to create your pumpkin masterpiece this year and that you become open to how using stencils can inspire you to create many other forms of art.
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