Diet Soda Can be A Smile Killer

A recent study published in the Academy of General Dentistry, concluded that diet sodas can destroy your smile by "softening the enamel on your teeth and weaken healthy tooth structure. Doctors say: "What the diet soda lacks in sugar, it makes up for in acid. It takes seven minutes from the time you take your first sip for the acids to start eroding your teeth."


So what if you just can’t give up the the habit? The best solution is to brush your teeth immediately after drinking so the acids won’t have a chance to settle. When brushing isn’t an option, mouthwash or water is better than nothing.  Now you know!

Barbecued Chicken with Maple Sauce

Barbecued Chicken
(serves 8)

Ingredients:
8 pounds skinless chicken breasts, cut into pieces
¼ cup canola oil
Salt and freshly ground black pepper to taste
Maple-Flavored Barbecue Sauce (below)

Method:
Wash and dry the chicken pieces. Coat with oil and season with salt and pepper on both sides. Prepare the grill (charcoal or gas) according to the manufacturer's directions for medium heat.

Place the chicken on the grill, skin side down and cook 10 minutes on each side. Brush each piece of chicken with the barbecue sauce, turn and grill 10 to 12 minutes, or until cooked thoroughly (when juices run clear). Turn frequently to avoid burning, brushing with barbecue sauce as needed. The chicken should be tender and slightly charred to taste. Serve warm or at room temperature.

Maple-Flavored Barbecue Sauce 
Ingredients:
1 cup chicken or vegetable broth (reduced sodium)
½ cup onion, finely chopped
1/3 cup celery, finely chopped
1 garlic clove, minced
1 bay leaf
2 teaspoons dry mustard
½ teaspoon celery seeds
1 ½ cups ketchup
1 cup Cary's Sugar-Free Maple Syrup**
1 tablespoon Worcestershire Sauce
½ teaspoon salt
½ teaspoon pepper
½ teaspoon Tabasco, more to taste
½ teaspoon paprika

Method:
Place the broth, onion, celery, garlic, and bay leaf in a medium saucepan. Cover and simmer until the vegetables are softened. Stir in the mustard, celery seeds, ketchup, maple syrup and Worcestershire Sauce. Simmer, uncovered, stirring often, until the sauce is slightly thickened.

Discard the bay leaf; add the salt, pepper, paprika and Tabasco sauce. Use the sauce immediately or cover and refrigerate, up to 2 weeks.

**Splenda Brown Sugar can be substituted for the Sugar-Free Maple Syrup 

Summer Grilling Season Must Have: Smoker Box

Did your gas grill arrive without the wood chip box you crave? Rectify the situation with the Smoker Box ($40). Made from heavy gauge stainless steel, it can be filled with a wide variety wood chips or herbs that sit in the bottom of the box while your meat sits on top of a perforated tray, ready to soak in the flavor. A must have for summer.

Oyster Stew

 

Ingredients 

2 green onions, chopped, plus additional sliced green onions for garnish
2 tablespoons butter
12 ounces fresh raw oysters, undrained
1 quart half-and-half or whole milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
Crackers, for serving
Sliced green onions, for garnish

Directions 

Saute onion in butter until tender. Add remaining ingredients. Cook over low heat until edges of oysters begin to curl and mixture is hot but not boiling. Serve stew with crackers 

Servings: 4 to 5 servings
Cook Time: 10 min

Designer Turkey?

Thanksgiving is about giving thanks for your many blessings and spending time with friends and family and enjoying each others company.    But of late, it's also been about good food and, of course, shopping. 


Nothing has screamed thanksgiving as much as the turkey, and American food marketers have found a way to take a random $16 bird and turn it into a $200 delicacy.


In New York City,  "designer turkeys" are flying off store shelves - even at prices as high as $14 a pound.

That's a $168 dent in your Thanksgiving budget if you're hunting a tasty 12-pounder.

A pair of Good Shepherd Poultry Ranch Heritage free-range turkeys, went for $200 last week, priced at $11 a pound.  Good Shepherd turkeys have been dubbed the "Mercedes-Benz" of birds.

Still the Good Shepherd turkeys priced $3 less than the D'Artagnan wild turkey, selling for $14 a pound, that looked like a runway model version of the holiday staple - pale, thin, and overpriced. D'Artagnan's website boasts that their turkeys are "farm-raised from the original wild breed."

Still, there are plenty of options for cost-conscious turkey lovers. Chains like Pathmark and Key Food were hawking their plump poultry yesterday for as low as 39 cents a pound.

Shoppers at Pathmark on Atlantic Ave. in Brooklyn said they couldn't care less if their dead bird had a happy life - it just needs to taste good. 

Sweet Potato Salad with Orange-Maple Dressing

Serves: 6

Ingredients
3 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
1/2 cup extra virgin olive oil
2 Tablespoons pure maple syrup
1/4 cup orange juice
2 Tablespoons balsamic vinegar
2 Tablespoons minced peeled fresh ginger
1/4 teaspoon ground nutmeg
1/4 cup coarsely chopped toasted pecans
1/4 cup golden raisins or brown raisins

Directions
Steam the sweet potatoes in batches until just tender, about 15 minutes per batch. Transfer sweet potatoes to large bowl and cool to room temperature.

Whisk the olive oil, maple syrup, orange juice, balsamic vinegar, ginger and nutmeg together in a small bowl. Sprinkle the pecans and raisins over the cooled sweet potatoes. Pour the Orange-Maple Dressing over the potato mixture, and toss gently to combine. Season to taste with salt and pepper. This salad can be made several hours ahead of time; cover and refrigerate until serving.

Chicken Stew with Okra & Sweet Potatoes

Prep Time: 15 minutes 
Cook Time: 45 minutes 
Serves: 6 

Ingredients 
1 Tbsp. Lawry's Seasoned Salt 
1 Tbsp. Lawry's Garlic Powder With Parsley 
3- to 3-1/2-lb. chicken, cut into serving pieces 
2 Tbsp.  Extra Virgin Oil
2 sweet potatoes or yams, peeled and cut into 1-inch pieces 
1 large onion, chopped 
2 ribs celery, cut into 1-inch pieces 
2 Tbsp. tomato paste 
2 cups water 
1 package (10 oz.) frozen okra, partially thawed and cut into 1-inch pieces 

Directions 
1. In small bowl, combine Lawry's Seasoned Salt with Garlic Powder; sprinkle chicken with 1/2 of the seasoning mixture. 

2. In deep 12-inch nonstick skillet, heat Olive Oil over medium-high heat and brown chicken. Remove chicken and set aside. 

3. In same skillet, heat pan juices over medium-high heat and cook potatoes, onion and celery, stirring occasionally, 4 minutes or until vegetables are tender. Stir in tomato paste and remaining seasoning mixture. Cook, stirring constantly, 1 minute. Add water and bring to a boil over high heat. Return chicken to skillet. Reduce heat to low and simmer covered 20 minutes. Stir in okra and simmer 8 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked rice.

The cinnamon secret!

Did you know that cinnamon is a metabolism booster?


Yes, as you crunch your way to a 6-pack delicious cinnamon spice can help!


How it works
Cinnamon causes your stomach to empty food slower than normal so your blood sugar doesn’t spike. When blood sugar levels are stable, you’re less likely to binge or crave sugary and sweet foods. And there’s no limit to how much cinnamon you can use. Try sprinkling it on fruit, like apples, or add it to your green tea, fruit smoothies and even coffee.

Got chocolate milk?

Enjoy your favorite childhood drink again—without the guilt.


Grandma—and OK, those Got Milk ads—were certainly right about how “milk does a body good.” And now research shows that our favorite childhood drink—chocolate milk—isn’t just for kids anymore. This delicious beverage is a fast-acting, whole food alternative that is not just satisfying—it also aids in exercise recovery.

Adequate protein and a good source of carbohydrates after training are critical for stimulating protein regeneration in our muscles, replenishing glycogen storage and preventing catabolism, i.e., breakdown of muscles. To prevent breakdown, roughly 0.1 gram of protein per pound of bodyweight is recommended after training. One cup of chocolate milk is rich in essential amino acids (EAA) and carbohydrates, and provides about 7.5 grams of protein. Also, studies show that when chocolate milk is compared against other sports drinks, it’s superior in increasing endurance during exercise and as a recovery fuel. After all, milk is rich in whey, the highest quality protein available, contains the right amount of carbs per cup, and is loaded with potassium, vitamins A and D, and riboflavin, which are all needed for muscle, immune and bone health as well as for energy metabolism.?

The sports beverage industry has tried to keep up with the chocolate milk trend by offering ready-to-drink selections with many varieties available. But convenient, on-the-run fuel unfortunately comes with several drawbacks, including artificial ingredients, excess calories and too much lactose—the milk sugar that causes gas and cramping for those with limited tolerance.

The taste of premixed shakes is no match to our homemade AGB Style enriched, lactose-free chocolate milk made of whey isolate (which is more digestible than the concentrate form) and almond milk. The shake boasts 28 grams of protein, which is equal to a 4-oz lean chicken breast and is more than enough for post-exercise muscle repair. At 180 calories and nearly fat-free (1.5 grams of fat), it’s perfect for those watching their weight while meeting 25% of the daily recommendation for calcium. Our drink even provides 2 grams of fiber, helping you feel satiated longer. Its rich chocolate flavor is enhanced by the texture of the almond milk and potassium-rich bananas. Unsweetened almond milk contains only half the calories of whole milk. The coffee booster will also help with muscle recovery, rushing carbs back into the muscles and sparing protein for building, not to mention adding a cerebral kick to jumpstart your day.

Do it yourself
WHAT YOU'LL NEED:
1 scoop of chocolate whey protein isolate
½ c. low fat unsweetened almond milk
½ small banana?
2 tbsp of fat-free plain Greek yogurt
½ tsp of vanilla
½ tsp cinnamon?
½ c. organic brewed coffee

Directions:
1. Add all ingredients together in blender.
2. Puree, chill and serve.

Wine and Cheese Pairings: A Guide

Ever have problems trying to figure out which cheese goes with which wine? Don't worry, you're not alone. Hell, i'm just graduating from buying wines with a screw-on tops.

Anyway, to give you some guidance we asked the shopkeeper at a "high-end" deli to suggest wines and beers that would complement different cheeses’ unique flavors. Her tips:

SeaHive: “There is a sweetness to the SeaHive, partially because we hand-rub the outside with wildflower honey and salt. Those flavors go best with something crisp, like a sauvignon blanc or a dry Riesling.”

Barely Buzzed: “This is good with a pinot noir — a red that’s more mellow than robust — or a chocolate stout. Both mix with, rather than overpower, the slightly bitter coffee undertones of the cheese.”

Curds: “The curds are like potato chips, in that they’re slightly salty and chewy; they’re a good snack food. They go well with a plain pilsner.”

Full Moon: “Go with a Zinfandel here, as its sweet notes will tone down the Full Moon’s creaminess.”

Promontory: “This is our base cheddar, and it is so very versatile: It can go with a red or a white. Personally, I’d choose a muvedre, but a pinot grigio would go just as nicely.”

Apple Walnut: “This is a creamy cheese, but it has a slight intensity because we smoke the wheel over walnut shells and apples. It would go well with an oak-monster white or a cabernet.”

Health food Fail ! : V8 Splash

It's hard to stomach that the makers of the creme de la creme 100% vegetable juice drink V8 vegetable juice, fails so miserably when it comes to duplicating that success on fruit drinks. V8-Splash is sugar laden drink with no healthy benefits whatsoever.

Ingredients
Water, High Fructose Corn Syrup, Carrot Juice from Concentrate (Water, Carrot Juice Concentrate), Apple Juice from Concentrate (Water, Apple Juice Concentrate), Citric Acid, Natural Flavoring, Peach Juice from Concentrate (Water, Peach Juice Concentrate), Vitamin C (Ascorbic Acid), Vitamin E (Alpha Tocopheryl Acetate), Mango Puree Concentrate, Beta Carotene.

In the advertising world using the term healthy is perfectly legal. There is NO legal definition of “healthy” or “natural” so the marketing people can state whatever they think will sell more product. They are taking advantage of the fact that we think V8 means healthy or rightous. V8 Splash is anything but.

Collard Green Slaw

Collard greens add dimension and body to what would otherwise be a standard interpretation of slaw. Another bonus is that the greens, aside from being inexpensive, are rich in vitamins and minerals that don’t get cooked out because they are left raw.

MAKE AHEAD: The dressing can be made 1 day in advance; the slaw must be made several hours in advance.

12 servings

Ingredients:

3/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon celery seed
2 teaspoons sweet Hungarian paprika
Salt
Freshly ground black pepper
2 pounds (2 large bunches) collard greens, thick stems removed, leaves halved lengthwise and cut crosswise into 1/4-inch strips (about 16 cups)
1 medium head napa cabbage, cored, cut in half, then cut into very thin slices (8 cups)
About 6 large carrots, peeled and coarsely grated (4 cups)
Directions:

For the dressing: Whisk together the vinegar, oil, sugar, mustard, celery seeds and paprika in a small bowl. Season to taste with salt and pepper.

For the slaw: Combine the collard greens, cabbage and carrots in a very large bowl. Pour the dressing over them, stirring to coat them well. Season generously with salt and pepper. Refrigerate until the collard greens soften and wilt slightly, stirring occasionally, at least 1 hour and up to 3 hours.

Light and tasty summer fare: Tuna w/ Black Bean/Corn Salsa

Black Pepper Crusted Tuna

The ingredient
4, 4-6oz. Tuna steaks (if frozen, thaw first)
1/2-3/4 cup cracked black peppercorns
Juice of 1/2 lemon

Black-Bean and Corn Salsa
2 cans of black beans, drained and rinsed
2 cans of corn, drained and rinsed
2 bell peppers, diced
2 avocados, diced
1 bunch of green onions, chopped
1 jalapeño, diced (optional)
1/2 bunch of cilantro, chopped
1/4 cup of lime juice
1/4 cup of olive oil

Tuna prep
*Squeeze the juice from the lemon over all four tuna steaks.
*Coat each side of the tuna in the peppercorns, eave the edges uncoated.
*Heat a large, non-stick skillet (lightly-coated with your preferred cooking spray) over medium-high heat.
*Place the tuna in the skillet. You definitely want to hear the sizzle. This lets you know that the tuna is searing properly and ensures that the peppercorns will stick to the tuna.
*For slight rareness, cook for 3-4 minutes on each side. (depending on your preference of doneness, you can leave it on each side for more or less time)
* Add salt, pepper, cumin, cayenne pepper and granulated garlic to taste

Black-Bean and Corn Salsa
Combine all ingredients in a bowl and mix. Use the cumin and cayenne pepper sparingly as the can overpower the mix.
Once combined, let the salsa sit in the fridge for at least 30 minutes. This allows time for all the flavors to mesh together.

To Serve: Place one tuna steak (one per serving) atop a bed of the salsa. Garnish with cilantro. Enjoy!

Tip: If you have leftover black-bean and corn salsa, use it as a dip with some Wheat Thins, Triscuits or tortilla chips.