Are you ready for the 1,081-calorie bacon milkshake?
Jack in the Box just introduced its new bacon milkshake, which contains no bacon.
Jeannine Stein
February 8, 2012
http://www.latimes.com/health/boostershots/la-heb-bacon-milkshake-jack-in-the-box-20120208,0,4234279.story
Ladies and gentlemen, we have a new contestant in the who-can-top-this outrageous new fast food item: the bacon milkshake from Jack in the Box.
The bacon shake is made with no actual bacon, just real vanilla ice cream, bacon-flavored syrup, whipped topping and a maraschino cherry, according to the website. We were thinking this had to be the most trayf food known to mankind before we saw the ingredient list. We'll get to the nutritional info in a minute.
The item is proving to be somewhat polarizing, with some people loving the product (or the idea of it, at least) and others finding it downright nasty. On MyFoxDFW.com, one commenter posted, "Disgusting!!!" while another said, "Mmmmm, Bacon ... is there anything it can't do?" One person was intrigued: "I have no interest in a bacon flavored milk shake, yet I find myself oddly inclined to want to see what it tastes like..."
On the Gizmodo site, this was posted: "I can't be the only one grossed out by this," followed by, "You're not, but, you know, it's very ironic and hip to like bacon mixed with totally inappropriate flavors."
Bacon shakes are apparently not new, since we saw plenty of recipes on the Internet, ones that used real bacon. How anyone concocted this is beyond our imagination, even though we've heard the phrase "Everything's better with bacon" repeated ad infinitum.
Fast food companies seem to relish coming up with new ways to fascinate and gross us out at the same time: Witness KFC's Double Down (two two fried chicken fillets, surrounding two slices of cheese, two slices of bacon, sauce and no bun) and Domino's Pizza's Mac-N-Cheese Breadbowl pasta. The description on that reads: "a flavorful blend of melted cheeses mixed with penne pasta and baked to creamy perfection." It sits inside a big "bowl" of dough.
OK, let's get to the good stuff. A 16-ounce bacon shake weighs in at 773 calories, 28 grams of saturated fat, 2 grams of trans fat and 75 grams of sugar. Hankering for a 24-ounce size? That'll be 1,081 calories, 37 grams of saturated fat, 3 grams of trans fat and 108 grams of sugar. Mmmmm. We're saying that ironically.
Since we're too afraid to order one, we're relying on you dairy-and-bacon-lovers to do some recon for us and tell us what you think -- yea or nay?
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Retropedia: Fluffernutter
http://www.retroland.com/fluffernutter
It’s a snack so decadent that one might immediately assume that the King of Rock and Roll first concocted it. Two simple slices of bread, coated with equal and generous amounts of peanut butter and a delightful product called Marshmallow Fluff. To many kids of generations past, it was the perfect afterschool snack; to those with less-nutritionally-minded parents, it was occasionally a resident of the lunchbox. And, to anyone who ever had the privilege of crossing paths with a Fluffernutter, it was a sandwich that seemed as if it was created through divine intervention.
The Fluffernutter might never have come to be, had it not been for a man named Archibald Query, who sold his marshmallow cream spread door-to-door to his neighbors in Massachusetts during the turn of the century. It’s appeal led to the sale of the recipe to two businessmen, H. Allen Durkee and Fred Mower, who first marketed it in 1917 under the name “Toot Sweet Marshmallow Fluff.” The name was eventually shortened to Marshmallow Fluff, and the Durkee-Mower company remains in existence today, offering not only the original, but also raspberry and strawberry versions of Fluff.
And while the Fluffernutter (which is a registered trademark, by the way) is perhaps the most widely accepted way to use Marshmallow Fluff, it also works well as an ice cream topping, an ingredient for easy-to-make fudge, and its pairing with Kellogg’s Rice Krispies, to make those sticky squares of love known as the Rice Krispy Treat, is legendary in its own right. In the end, Fluff’s impact on the snack world seems no less important than that of a humble rock and roll singer from Tupelo, Mississipi, who may very well have consumed a few Fluffernutters in his day.
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Turkey Dinner Burgers
Mon Nov 2, 2009
http://shine.yahoo.com/channel/food/recipes/turkey-dinner-burgers-540262
Cook time: 12 mins
servings: 4
Nutrition Facts * Servings Per Recipe 4 servings * Calories453, * Total Fat (g)15, * Saturated Fat (g)3, * Monounsaturated Fat (g)5, * Polyunsaturated Fat (g)4, * Cholesterol (mg)58, * Sodium (mg)853, * Carbohydrate (g)48, * Total Sugar (g)12, * Fiber (g)2, * Protein (g)31, * Vitamin C (DV%)6, * Calcium (DV%)12, * Iron (DV%)20, * Percent Daily Values are based on a 2,000 calorie diet
1 egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound uncooked lean ground turkey or lean ground chicken
1/4 cup fine dry bread crumbs
1 tablespoon olive oil
1/4 cup jalapeno jelly, melted or barbecue sauce
Prepackaged shredded red cabbage, thinly sliced red onion, and/or desired toppings
4 potato rolls, kaiser rolls, or hamburger buns, split and toasted
directions
In a bowl combine egg, salt, and pepper. Add turkey and breadcrumbs; mix well. Shape the chicken mixture into four 3/4-inch-thick patties.
In a large nonstick skillet, cook patties over medium heat in hot oil for 10 minutes, turning once halfway through cooking time or until an instant-read thermometer inserted into the thickest part of the burger registers 165°F. Brush patties on each side with jalapeno jelly or barbecue sauce. Cook 1 minute more on each side to glaze.
To assemble, place cabbage and red onion on bottom of rolls and top with meat. Makes 4 servings.
Broiler method: Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 minutes, turning once halfway through cooking time or until an instant-read thermometer inserted into the thickest part of the burger registers 165 degree F. Brush patties on each side with jalapeno jelly or barbecue sauce. Cook 1 minute more on each side to glaze.
Electric Tabletop Grill Method: Lightly grease the rack of an electric table top grill. Preheat grill. Place patties on the grill rack. If using a covered grill, close lid. Grill patties until chicken is no longer pink (165 degree F). (For a covered grill allow 5 to 7 minutes. For an uncovered grill, allow 14 to 18 minutes, turning once halfway through grilling.) Brush patties with pepper jelly or barbecue sauce and cook 1 minute more on each side as above.)
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Coca-Cola Ham
http://www2.dollargeneral.com/Easy-Meals/Pages/recipe.aspx?Recipe=coca-cola ham
prep time: 10 min.
total time: 30 min.
1 Canned Ham
1 ½ cups Coca-Cola
½ cup of brown sugar
¾ cup of maraschino cherries directions
Slice the ham into three (recommended) sections.
Score the ham in a criss-cross fashion.
Pour the Coca-Cola over the slices of ham, then sprinkle with brown sugar.
Spread the cherries evenly over the slices of ham.
Put in the oven at 350* for 20 minutes.
Serve with a side of your favorite Pringles flavor & refreshing Minute Maid Lemonade.
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Grilled Chipotle Honey-Glazed Chicken Nachos with Monterey Jack Cheese Sauce, Avocado Relish and Charred Jalapenos
Bobby Flay
http://www.foodnetwork.com/recipes/bobby-flay/grilled-chipotle-honey-glazed-chicken-nachos-with-monterey-jack-cheese-sauce-avocado-relish-and-charred-jalapenos-recipe/index.html
Total Time: 9 hr 0 min.
Prep 30 min.
Inactive 8 hr 10 min.
Cook 20 min.
Yield: 6 to 8 servings .
Level: Intermediate
Ingredients
Chicken with Ancho and Lime Marinade:
8 boneless chicken thighs
1/2 cup lime juiceb
1/2 cup light olive oil
2 tablespoons ancho chile powder
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1 tablespoon minced garlic
2 teaspoons black pepper
Chipotle Honey Sauce:
1 cup honey
1/4 cup canola oil
4 tablespoons ancho chile powder
2 to 3 tablespoons pureed canned chipotle chiles in adobo
2 tablespoons Dijon mustard
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons Spanish paprika
Kosher salt and freshly ground black pepper
Blue corn tortilla chips, for serving
Monterey Jack Cheese Sauce, recipe follows
Avocado Relish, recipe follows
Charred Jalapenos, recipe follows
Directions
For the chicken and marinade: Place the chicken thighs in a bowl. Whisk together the lime juice, olive oil, ancho chili powder, Worcestershire sauce, cumin, garlic and black pepper in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.
For the chipotle honey sauce: Whisk together the honey, canola oil, ancho chile powder, chipotles, mustard, ground coriander, ground cumin and Spanish paprika. Season with salt and pepper and set aside.
Preheat the grill to medium-high heat. Sprinkle the chicken well with salt and pepper and place the chicken thighs on the grill at a 45-degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Start brushing the thighs with the chipotle honey sauce every few minutes. Once the internal temperature reaches 165 degrees F, or its juices run clear, about 8 minutes. Remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving. Slice the chicken.
Layer the tortilla chips, top with sauce, chicken, relish and jalapenos.
Monterey Jack Cheese Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 to 2 1/2 cups whole milk, heated
16 ounces Monterey jack, grated
Salt and freshly ground black pepper
Pinch freshly grated nutmeg
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 2 cups of the warm milk, increase the heat, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes.
Remove the sauce from the heat and slowly whisk in the cheese a handful at a time. Continue whisking until smooth. Season with salt and pepper and nutmeg. Set aside.
Avocado Relish:
3 ripe Hass avocados, peeled, pitted and diced
1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier)
1/2 small red onion, finely diced
Juice of 2 limes
2 tablespoons canola oil
2 teaspoons honey
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro
Combine the avocados, serrano, onions, lime juice, oil, honey and salt and pepper to taste in a medium bowl. Fold in the cilantro until combined.
Charred Jalapenos:
8 jalapeno chiles
Canola oil, for brushing
Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes.
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Hot Crab Dip
http://www.foodnetwork.com/recipes/food-network-kitchens/hot-crab-dip-recipe/index.html
Total Time: 25 min.
Prep 20 min.
Cook 5 min.
Yield: 8 servings
Level: Easy
Reduced fat cream cheese and sour cream are the healthy key to this creamy dip. A bit of crab boil spice, hot sauce, lemon and herbs keep it fresh tasting.
Ingredients
8 ounces reduced-fat cream cheese (Neufchatel), room temperature
1/4 cup reduced-fat sour cream
1/4 teaspoon hot sauce
1/4 teaspoon crab boil spices, (recommended: Old Bay)
1 garlic clove, minced
Kosher salt and freshly ground pepper
12 ounces fresh crab meat, picked over for bits of shell and patted dry
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
2 to 3 teaspoons fresh lemon juice
Whole-wheat crackers for serving, optional
Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.
Nutritional analysis per 1/4 cup serving (does not include crackers)
Calories 125; Total Fat 8g (Sat Fat 4g, Mono Fat 2g, Poly Fat 0.5g); Protein 11g; Carb 2g; Fiber 0g; Cholesterol 58mg; Sodium 349mg
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Tequila Guacamole
http://www.avocadosfrommexico.com/recipe-Tequila-Guacamole.html
4 fully ripened avocados from Mexico, halved, pitted and peeled
2 ounces white onion finely chopped
2 ounces pickled chiles jalapeños, finely chopped
2 ounces pickled carrots, finely chopped
2 ounces tequila of your choice
2 ounces vinegar from the pickled chiles jalapeños
1 tablespoon olive oil
Juice from 1/2 lime
Dried oregano to taste
Salt to taste Preparation:Mix the chile jalapeño, carrots, onion, limejuice, oregano, vinegar and tequila; marinate for two minutes.
Coarsley mash avocado with a fork. Add the rest of the ingredients and season with salt and olive oil.
Serve with chips or on tostadas.
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Cajun Turkey Pot Pie Recipe
http://simplyrecipes.com/recipes/cajun_turkey_pot_pie
This turkey pot pie has a Cajun twist, starting with the trinity of onions, celery and green bell peppers, and spiced up a bit with Cajun seasoning. It's topped with a flaky, buttery crust, which is in my opinion, the best reason of all to make a pot pie.
Prep time: 1 hour, 15 minutes
Cook time: 40 minutes
You can make the pot pie either in individual ramekins or in one large casserole dish.
Ingredients
Filling:
5 Tbsp peanut oil or unsalted butter
3 celery stalks, chopped
1 1/2 cups chopped yellow or white onion
1 large green pepper, chopped
1-2 jalapeno peppers, chopped
4 garlic cloves, minced
3 cups diced, cooked turkey meat
2 Tbsp Cajun seasoning*
Salt
1/3 cup all-purpose flour
2 1/2 cups turkey or chicken stock
1 cup dark beer (brown ale or Guinness)
1 cup diced tomatoes
Pie Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
3 to 4 Tbsp chilled ice water
Egg Wash:
1 egg yolk
1 Tbsp cream
*If you can't find Cajun seasoning in your local market, you can make your own with 3/4 teaspoon each of salt, pepper, dried oregano, dried thyme, and 1 1/2 teaspoons each of paprika, garlic powder, and onion powder.
Method
1 Make the pie crust dough. Pulse the flour and salt together in a food processor. Add the chilled butter cubes to the food processor and pulse 5 times. The dough should resemble a coarse cornmeal, with some pea-sized pieces of butter. Slowly add the chilled water (make sure there are no small ice cube bits), just a tablespoon at a time, pulsing once after each addition, until the dough just sticks together when you press some between your fingers. Empty the food processor, placing the dough mixture on a clean surface. Use the heel of your palm to shmoosh the dough mixture onto the table surface a few times. This action will help flatten and spread the butter between layers of flour, so that the resulting dough will be flaky. Once you've done this a few (5 or 6) times, use your hands to mold the dough into a disk. Sprinkle the disk with a little flour, wrap it in plastic wrap, and let it chill for an hour, or up to 2 days, before rolling out.
2 To make the filling, heat the oil over medium-high heat and sauté the onion, celery, green pepper and jalapeno, stirring often, until they are soft, about 6-8 minutes. Add the garlic, turkey meat, Cajun seasoning, and salt. Mix well and cook another 1 minute, stirring once or twice.
3 Bring the stock and beer to a boil in a small pot. Sprinkle the flour over the turkey and veggies and mix well. Cook for 4-5 minutes, stirring often and making sure no flour burns on the bottom of the pan. Slowly pour in the hot stock-beer mixture, stirring. It will seize up at first, then, as you pour in more stock and stir, will form a silky sauce for the turkey. Add the tomatoes and cook until the mixture thickens, about 3-5 minutes. Pour the filling into a 2-quart casserole or, if you wish, into individual ramekins.
4 Prepare the crust. Roll dough out on a lightly floured surface to a little less than a quarter-inch thick. If you are using a casserole, roll into a sheet a little larger than the dish. If you are using ramekins (use 10 ounce ramekins), cut the dough into 6 rounds that are slightly larger than the circumference of the ramekins. Lay the dough onto the filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie, or several if you are making a casserole. Whisk together in a small bowl the egg yolk and cream for an egg wash. Use a pastry brush to paint the egg wash over the crust. This will help the crust brown nicely.
5 Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.
Yield: Serves 6-8.
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Buffalo Chicken Cups
Kris Schoels
February 3, 2012
http://www.foxnews.com/recipe/buffalo-chicken-cups
Kris Schoels is the author of Young Married Chic a blog on baking, fashion, home decor and travel.
12 Oz of cooked chicken, diced
3 Oz of blue cheese, crumbled
1/4 Cup wing sauce (mild or hot, according to taste)
1/2 Cup cream cheese, softened
24 wonton wrappers (found in the refrigerated section of your store)
Step 1:
Preheat oven to 400 degrees.
Step 2:
Place chicken and blue cheese in a bowl and set aside. In a separate bowl mix together the softened cream cheese and hot wing sauce. Pour the chicken and blue cheese into this bowl and mix well.
Step 3:
Place one wonton wrapper in each cupcake opening. Press down.
Step 4:
Fill each wrapper ¾ of the way with the chicken mixture, top with more crumbled blue cheese if you wish.
Step 5:
Bake for 10 minutes, or until the wrappers are golden brown.
Cook’s Note: This can also be made with phyllo dough cut into squares or tortillas if you can’t find wonton wrappers
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Candy Corn Fudge
http://www.myrecipes.com/recipe/candy-corn-fudge-50400000116328/
Candy corn finds a new home inside this melt-in-your-mouth fudge recipe. An optional drizzle of white and semisweet chocolate adds an easy decoration. Swirl and serve!
Cook Time: 20 Minutes
Prep Time: 10 Minutes
Chill: 2 Hours
Nutritional Information
Amount per serving
Calories: 112
Fat: 3g
Saturated fat: 1g
Protein: 1g
Carbohydrate: 17g
Fiber: 0.0g
Cholesterol: 2mg
Sodium: 51mg
1 7-oz. jar marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
2 cups candy corn (about 12 oz.)
1 cup semisweet chocolate chips
1 cup salted peanuts
1 ounce semisweet chocolate, chopped, optional
1 ounce white chocolate, chopped, optional
1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.
2. Remove from heat and stir in candy corn, chocolate chips and peanuts, stirring until chocolate melts. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours.
3. In separate bowls over pans of simmering water, melt semisweet and white chocolate, if desired. Using forks, drizzle both chocolates over fudge. Cut fudge into squares.
All You , OCTOBER 2011
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