Workout September 30, 2012

Workout ... Morning  Version ... Texas Weather Better Rainy ... 3 Miles ... Food In Take 12 noon till 8 pm ... Weigh Down 1 lb ... BP dropping.

Workout September 29, 2012

Workout ... Morning & EveningVersion ... Texas Weather Better ... 4 Miles ... Food In Take 12noon till 8pm ... Weigh Down 1 lb ... BP dropping.

Workout September 28, 2012

Workout ... Morning & EveningVersion ... Texas Weather Better ... 4 Miles ... Food In Take 12noon till 8pm ... Weigh Down 1 lb ... BP dropping.

Workout September 27, 2012

Workout ... Morning Version ... Texas Weather Better ... 3 Miles ... Food In Take 12noon till 8pm ... Weigh Down 1 lb ... BP dropping.

Fried Green Tomatoes with Bacon Ranch Dip

INGREDIENTS:

• 5 slices bacon
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon granulated garlic
• 1 teaspoon dill weed
• 1 1/2 teaspoon white wine vinegar
• kosher salt and fresh cracked pepper
• 2 medium green tomatoes sliced 1/4 inch thick
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 cup yellow corn meal

DIRECTIONS:

1. In a skillet, fry bacon until crispy. Transfer to paper towels. Reserve pan drippings. Allow bacon to cool and then crumble. To ensure the drippings don’t get too hot remove pan from heat while you prepare the dip.
2. In a bowl combine mayonnaise, sour cream, granulated garlic, dill weed, and vinegar. Stir in crumbled bacon. Season to taste with salt and pepper. Cover and refrigerate while you prepare the tomatoes.
3. Season both sides of sliced tomatoes with salt and pepper.
4. Dredge each slice in flour, shake off excess. Next, dip in egg and then press into corn meal to coat completely.
5. Return bacon pan to medium heat. Once hot, fry the tomatoes until browned, about 3 minutes per side. (Note: You may need to do this in batches.) Transfer to a cooling rack on top of a cookie sheet. Sprinkle with salt.
6. Place tomatoes on a serving platter. Serve hot with bacon ranch for dipping.

Fried Green Tomato Bacon Burger

Ingredients:

• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon Cajun seasoning
• 1 tablespoon white vinegar
• 1 teaspoon Dijon mustard
• 4 slices bacon, cut in half
• 1/2 cup flour
• 1 egg
• 1/4 cup milk
• 1 cup panko bread crumbs
• 2 medium green tomatoes, cut into 1/4 inch slices
• salt and pepper
• 4 ground beef patties
• lettuce
• 4 hamburger buns

Directions:

1. In a bowl combine mayonnaise, sour cream, cajun seasoning, vinegar and Dijon mustard. Chill until ready burgers are finished.
2. Cook bacon in a pan over medium heat. Transfer to a plate. Reserve pan drippings. Remove from heat while you prep the tomatoes.
3. Place the flour on a plate. Whisk the egg and milk together in a bowl. Place panko bread crumbs on another plate.
4. Season the green tomatoes with salt and pepper on both sides. Dredge the tomatoes in the flour. Then dip in the egg/milk wash then dredge in the panko bread crumbs. Repeat until all tomatoes are coated.
5. Return the pan with bacon drippings to the heat. Drop a couple panko bread crumbs in, if they sizzle then it’s ready to go. Fry the tomatoes 2 – 3 minutes per side or until golden brown. Transfer to a plate. Cover to keep warm.
6. In the same pan, cook the hamburger patties. You can also grill them if you prefer.
7. Turn on the oven broiler and broil hamburger buns 1 minute or until golden.
8. Spread cajun mayonnaise over the top bun. Place lettuce on the bottom bun. Top with ground beef patties. Top each burger with a couple slices of bacon and 2 fried green tomatoes. Serve

Workout September 23, 2012

Workout ... Morning Version ... Texas Weather Better ... 3 Miles ... Food In Take 12noon till 8pm ... Weigh Down 1 lb ... BP dropping.

Chicken and Rice With Peas

Ingredients:

• 1  tablespoon  olive oil
• 8  bone-in, skin-on chicken thighs (about 2 1/2 pounds)
• kosher salt and black pepper
• 1  medium onion, chopped
• 1  red bell pepper, chopped
• 1  cup  long-grain white rice
• 2  cups  low-sodium chicken broth
• 1  tablespoon  fresh thyme leaves
• 1  cup  frozen peas
• 1/2  cup  pitted green olives, halved

Directions:

1. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. In 2 batches, brown the chicken, 5 to 7 minutes per side; transfer to a plate.
2. Add the onion and bell pepper to the drippings in the Dutch oven and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the rice, broth, thyme, and chicken. Bring to a boil, reduce heat, and simmer, covered, until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed, 20 to 25 minutes.
3. Remove the Dutch oven from heat. Transfer the chicken to a plate. Fold the peas and olives into the rice and let sit, covered, for 5 minutes. Serve with the chicken.

Workout September 22, 2012

Workout ... Morning & Evening Version ... Texas Weather Better ... 4 Miles ... Food In Take 12noon till 8pm ... Weigh Down 1 lb ... BP dropping.

Workout September 21, 2012

Workout ... Morning Version ... Texas Weather Better ... 4 Miles ... Food In Take 12noon till 8pm ... Weigh Down 1 lb ... BP dropping.

Workout September 20, 2012

Workout ... Morning  Version ... Texas Weather Better ... 3 Miles ... Food In Take 12noon till 8pm ... Weigh Down 1 lb ... BP dropping.

Rosemary Garlic Pot Roast & Potatoes

Ingredients:

• 3 pounds pot roast
• kosher salt and fresh cracked black pepper
• 2 tablespoons olive oil
• 10 cloves garlic
• 1/2 medium onion, diced
• 2 tablespoons fresh rosemary, divided
• 1/4 cup red wine
• 1 cup unsalted beef broth
• 2 tablespoons flour
• 1/2 cup whole milk

Directions:

1. Preheat oven to 300 degrees.
2. Season the roast liberally with salt and pepper.
3. Heat olive oil in a dutch oven over medium high heat. Sear on all sides. Add in garlic, onions and 1 tablespoon rosemary. Cook for 30 seconds.
4. Pour in red wine and beef broth. Cover and roast in the preheated oven for 3 – 3 1/2 hours or until tender and cooked through.
5. Remove roast from the pan. Cover to keep warm.
6. Pour pan juices into a measuring cup. The majority of the fat will rise to the top. Spoon two tablespoons off and add it to the dutch oven. Spoon off as much of the rest of the fat as you can, but don’t worry about leaving some.  You should have about 2 cups of broth left over.  If you don’t add more beef broth.
7. Heat dutch oven over medium heat. Whisk flour into the reserved fat in the dutch oven. Whisk in the 2 cups of reserved pan juices. Allow to thicken. Add 1 tablespoon of the hot gravy to the milk to temper it. Pour milk into the gravy. Stir in remaining fresh rosemary.
8. Cut roast. Spoon gravy over the top. Serve.

Creamy Mashed Potatoes

INGREDIENTS:

• 2 pounds russet potatoes (about 5 potatoes), peeled and cut into cubes
• 3 tablespoons butter
• 1/2 cup half and half
• salt and pepper to taste

DIRECTIONS:

1. In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
2. Return the potatoes to the pan or a mixing bowl. Add the butter, half and half and salt and pepper. Whip with a hand held mixer until smooth about 3-4 minutes.

Workout September 15, 2012

Workout ... Morning and Evening Version ... Texas Weather Better ... 4 Miles ... Food In Take 12noon till 8pm ... Weigh Down 1 lb ... BP dropping.

Workout September 14, 2012

Workout ... Morning and Evening Version ... Texas Weather Better ... 3 Miles ... Food In Take 12noon till 8pm ... Weigh Down 1 lb ... BP dropping.

Fried Green Tomato Grilled Cheese

INGREDIENTS:

• 2 – 3 medium to large green tomatoes, sliced ¼ inch thick
• Kosher salt and fresh cracked pepper
• ½ cup flour
• 2 large eggs, beaten
• 1 – 2 cups panko bread crumbs
• Oil for frying
• 2 tablespoons butter, softened
• 8 slices crusty French bread
• 8 slices pepper jack cheese

DIRECTIONS:

1. Season the green tomatoes liberally with salt and pepper on both sides.
2. Set up an assembly line with the flour, eggs, and panko. Dip a tomato into the flour, then into the egg and then press into the panko until well coated. Set aside and repeat until all tomatoes are coated.
3. Heat 1 inch of oil in a pan over medium-high heat. Drop a couple of panko crumbs into the oil and once they sizzle the oil is hot enough. Fry the tomatoes in batches until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate and sprinkle with kosher salt. Repeat until all tomatoes are fried.
4. To assemble one sandwich: butter one side of 2 slices of bread, place one slice of cheese on the bread, place two tomatoes on top followed by another slice of cheese and the other slice of bread.
5. Place sandwich in a non-stick pan over medium heat and cook until bread is golden and cheese is melted, 2 – 3 minutes on each side. Serve immediately.

Workout September 12, 2012

Workout ... Morning Version ... Texas Weather Warm ... 3 Miles ... Food In Take ... Weigh Down 1 lb ... BP downing.

Workout September 11, 2012

Workout ... Morning Version ... Texas Weather Better ... Food Intake 12 noon til 8 pm ... 3 miles

Workout September 9, 2012

Workout ... Morning Version ... Texas weather Better ... 3 miles ... Food In Take 12 noon til 8 pm

Workout September 8, 2012

Workout ... Morning and Evening ... Texas Cooler Temps ... 4 miles ... Food Intake 12 noon Till8 pm.

Workout September 7, 2012

Workout ... Texas Heat ... Evening Version ... 4 miles Food Intake 12noon til 8pm

Workout September 2, 2012

Workout .. Morning Version 3 miles  Texas heat  Food In Take 12noon till 8pm

Workout September 1, 2012 AM

Workout

3 miles ... Texas Heat ... Morning version ... Food in take 12noon till 8pm.