Baked Eggs in Ham “Flowers”

Baked Egg in Ham “Flower”
Serves 1

1 ounce shaved ham (2-4 slices)
1 egg
Cooking spray

Preheat oven to 400F
Spray muffin tin with cooking spray.
Line the tin with ham slices.

Carefully crack egg into the ham flower.

Bake for 15-18 minutes, or until the egg is set. Remove before it is fully cooked, it will continue to cook for about 3 minutes after removing.

When done the yolk should be thick and hot, but still fluid.

I served it on a toasted whole grain English Muffin, topped with a slice of horseradish cheddar and a drizzle of coarse German mustard.

Awesome!

Nutritional data (as I served it):
Calories:       373
Fat:             20.5g
Sat fat:          9.8g
Chol:         416mg
Sodium:    855mg
Carbs:         14.3g
Fiber:               2g
Protein:       31.7g

Grown Up S’Mores

Grown Up S’Mores!

Cookies (your preferred variety) or Graham Crackers (more traditional)
Marshmallow Creme
Nocciolota Organic Hazelnut Spread

I made these using soft sugar cookies. They would be delicious on almost any kind of cookie.

I won’t give nutritional data (for a couple reasons.) The number will widely vary based on the cookie or cracker you choose, and if you make them open face (like I did) or put a second cooking on top. The numbers will also vary based on how much marshmallow creme and Nocciolata you use. And lastly, sometimes, you just don’t want to know the numbers.

This dessert was absolutely delicious. The Nocciolatta (a more refined version of Nutella) added a wonderful chocolate-hazelnut flavor. Nocciolata has a slightly stronger hazelnut presence, and is smoother, and slightly thinner than Nutella.

Thanks to Kara McKena for sending me this delicious food to sample!

MYST 46 Amy Robles: You Can Regain Financial Stability!

Amy Robles
Amy Robles

Amy, like many people in the US and elsewhere, had a large amount of financial debt. She learned how to dramatically reduce her debts and start to create financial freedom. From the lessons she learned, in just six months, she was able to pay off @$25,000 of her debt and she knows that her future is more secure. She can live happier knowing that she has regained control over that powerful part of her life.

Her blog was an offshoot of these lessons, and she started her blog to help solifiy the lessons that she learned. She now is teaching others similar tactics through her blog (Woman Enriched.)

Her upcoming interview-based podcast “The Family Knot” target military spouses, and helps them dealing with the challenges of military life. Families are busy. Military families can be overwhelmed, especially during a deployment. Amy has lived through that and believes her experiences will make other lives easier.

Amy learned her financial skills at Dave Ramsey’s Financial Peace University which can be found here.

Twitter @ItsAmyRobles

Amy wants everyone to read Zig Ziglar (as do I!)

But she also reads and listens to

As I mentioned, here is my recipe for Lasagna (Two Ways) and my Bourbon Pecan Pie.

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Music composed and performed by Jason Shaw, courtesy of Audionautix.com

Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voiceover work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods.

He is on LinkedIn. On Twitter. And Google+. And you can read his really nice, contemplative blog.

Success Is Internal, But The Growth is External

“A creative man is motivated by the desire to achieve, not by the desire to beat others.”
Ayn Rand
My wife and I are re-watching the TV series “Mad Men” and one of the characters likes Ayn Rand. I like her quote above, but I would replace “creative” with the word “successful”.

My awesome wife, Tammy!

We are competing internally. I don’t care how many challenges you join on LoseIt, the battle for weight management is a fight with your own body and mind. The battle for success in the field of podcasting or blogging lies inside you, with your ability to create a quality product and connect with your audience. It does not matter who else is podcasting or how many other blogs exist. Their success will not diminish your potential success. 
True success occurs because you want to become the person that you really are, not by wanting to lose weight faster than your neighbor, or publish more blog posts. If you entered a marathon, would you prefer to define your personal success based on how well you placed compared to the other runners, or based on the percentage of improvement over your last marathon? Why would it be any different here?
Achieving success is more than a number on a scale or download numbers on iTunes. It is being part of a group effort, of working for the common good. My guess is that people who are not interactive here and in the forums are the people who rapidly give up. When we post to each other and respond in the forum, we are all doing what we can to support someone else. We sometimes give them a new idea to try. Sometimes we are the bucket of cold water trying to bring some reality to the situation. But in either case, we are part of a team and looked at from afar, everyone gets better.
Looking back at running for a moment, which is run faster, four people competing in a one mile race or a team of four running the 4×440 relay as a team?  It is the same distance, but the relay will be completed MUCH faster, because each person does their part for the whole team.
The people of “Mad Men” competed externally and internally. They were all afraid of losing business to another firm and they all wanted to be the most productive account executive for personal rewards. They generally succeeded but I just wonder what they could have accomplished if the various departments and people acted as if they were integrated rather than separate units. If everyone were part owner instead of a salaried employee, there would be incentive to make sure you help the person next to you instead of sneak behind them for personal glory.
Make Your Someday Today is all about individual choices and responsibility, but it is also about everyone helping someone else. We all have knowledge and expertise. We all have needs and weaknesses. We can all participate in making others successful, because choirs sing best when many voices are singing the same song.
Personal experience: I would guess that many people reading this know the song “Piano Man” by Billy Joel. My wife and I attended a Billy Joel/Elton John concert back in 1995 at Milwaukee County Stadium with 54,000 people in the stadium. At the end of the concert, in the final curtain call, both singers came out without their bands and backup singers. They sat at their respective pianos for two final songs. The first song they both sang was “Good Bye, Norma Jean”. It was beautiful. And then they both played “Piano Man.” I love that song. I always have and always will. It is a beautiful solo ballad. But to this day, I still get a shiver down my spine when I think of 54,000 people rising to their feet and singing “Piano Man” in unison. I will never hear anything like that again. It wasn’t a planned sing-along. The performers didn’t invite us to serenade them. It was a spontaneous event.
There were good singers in the crowd. There were also singers who sang like me. And I am sure we sang in many different keys. None of that mattered. Our combined voices created a one-of-a-kind choir. The applause afterwards was deafening, because we were applauding ourselves for helping each other be better. There were a few tears, as well, for no apparent reason other than beauty takes many unexpected forms.
We can all do that here. Everyone here can be helped and at the same time be helped. The only saying is that the rising tide raises all boats.  Be part of the tide that raises everyone around you.

(Post-script:  As I sit here proofing this essay, with my iPod on shuffle, “Piano Man” begins to play.)

Crab-and-Shrimp Cake Sliders

This was one of my entries into the 2014 Mezzetta Make That Sandwich contest.

Crab cake sliders? Is that possible? Yes! And they are calorie-friendly and taste incredible. That is an important combination (calorie budget friendly and delicious.) On my podcast Make Your Someday Today, we talk about how to combine important life features, such as meeting deadlines and still enjoying life.

Crab-and-Shrimp Cake Sliders
Serves 24 sliders

2 dozen small buns
1 jar (drained) Mezzetta Gourmet Deli Roasted Bell Pepper strips & Caramelized Onions
Shredded lettuce

Sliders:
4 egg whites
1 cup Panko bread crumbs
1 cup plain, fat-free Greek-style yogurt
½ cup Mezzetta Cocktail Onions, chopped, drained
2 tablespoons Mezzetta Capers, chopped
1 can (6 ounce) lump crab meat, drained

1 can (4 ounces) tiny shrimp, drained
  1. Slice the buns. Set aside.
  2. Combine the first five slider ingredients together.
  3. Fold in crab and shrimp, mixing only until combined.
  4. With clean wet hands, form the mix into ping-pong size balls. You should get approximately 24. Set aside.
  5. Combine the four sauce ingredients. Cover and refrigerate. (At this point, the sliders can be kept in an airtight container in the fridge overnight. The sauce will be better if left to become fully-flavored overnight.)
  6. When ready to cook, pre-heat a non-stick skillet over medium-high heat.
  7. Spray with cooking spray.
  8. Working in batches, place the crab-and-shrimp balls in the skillet. Gently press to flatten. They should be approximately 2 inches in diameter. Do not crowd them they should not be touching.
  9. Let fry until the edges get golden, then flip. (2-3 minutes per side, depending on the heat and how many are in the skillet.)
  10. Open the buns.
  11. Sprinkle lettuce on the bottom, and top that with Roasted Bell Pepper strips & Caramelized Onions.
  12. Place cooked slider on next, and top with approximately 1 tablespoon sauce.
  13. Serve hot.


Nutritional Data (per slider)
Calories:         27
Fat:                0.1g
Sat fat:           0.0g
Chol:        25.9mg
Sodium:  104.6mg
Carbs:            2.5g
Fiber:             0.1g
Protein:          3.3g

Sauce:
1 cup low fat mayonnaise
12 Mezzetta Garlic Stuffed Olives, sliced
12 Mezzetta Cocktail Onions, coarsely chopped
 ½ ounce Mezzetta Roasted Red Bell Pepper, chopped

Nutritional Data (per tablespoon)
Calories:         31
Fat:                3.1g
Sat fat:           0.3g
Chol:              0mg
Sodium:  166.2mg
Carbs:            1.4g
Fiber:             0.1g
Protein:          0.1g


Beer Battered Tilapia, with Red Tartar

This was one of my entries into the 2014 Mezzetta Make That Sandwich contest.

Fish fries are a way of life in Wisconsin, but rarely do you get a sandwich quite like this. I enjoy finding new combinations of favorite foods. It brings excitement to the meal. Life is meant to be enjoyed and relished. We all need to find our place in the world. That is why I host my podcast Make Your Someday Today. I talk to successful people from around the world, like Julie (a Ukrianian-born Israeli who specializes in time management strategies) and then we apply their life-stories to you (and to me!)

Beer Battered Tilapia, with Red Tartar
Serves 4

4 Kaiser rolls (or other large roll)
Beer Batter (or any other fish batter, your preference)
Enough cooking oil to fill a pot to 3-4 inches
4 tilapia fillets, 3 ounces each (or any mild-flavored fish)
Lettuce
Beer Batter
1 cup all-purpose flour
1 egg, beaten.
1 tablespoon garlic powder
½ teaspoon cayenne powder

12-24 ounces of beer (Do not use a very hoppy beer, like an IPA. Use a British Mild, like Boddington.)

  1. Combined the first four ingredients.
  2. Mix in egg.
  3. Slowly add the beer while stirring to prevent lumps. This should be a thin batter. You may only need 12 ounce, but 16 is more likely. When you dip the fish into it, you should still be able to see the fish through the thin layer of batter. (If you have extra, drink it!)
  4. Heat oil to 375F (using a thermometer is recommended.
  5. Dry the fish fillets.
  6. Mix all ingredients for the red tartar while waiting for the oil to get to temperature. (The sauce can be made a day in advance for better flavor.)
  7. When the oil is hot, dip the fillets into the batter, and carefully lower into the oil. Depending on the size of your fryer, you may only be able to fry one fillet at a time.
  8. When the fish is beginning to brown, carefully turn it over.  Total cook time will be 6-10 minutes, depending on the temperature of the oil and fish.
  9. While the fish is frying, prepare the bun. Toast the cut surface.
  10. Lay lettuce on the bottom. When the fish is done, and drained, lay on the lettuce and top with 1 tablespoon red tartar.

When I make this, I use the remaining batter by dipping Mezzetta Roasted Red Bell Pepper and Mezzetta Garlic Stuffed Olives and then frying them until golden brown.

I’m not giving nutritional data for the sandwich. It will change if you use a different fish, make your batter thin or thick, fry it darker, use a different roll….the variability will change everything. 

Red Tartar
2 Tablespoon tomato paste
1 tablespoon Mezzetta Gourmet Deli Sweet and Hot Pepper Rings
2 Mezzetta Garlic Stuffed Olives, sliced
½ ounce (4 pieces) Mezzetta Cocktail Onions, chopped
1 tablespoon liquid from the cocktail onion jar (to thin the tomato paste)
  1. Mix all ingredients together and chill. Making this a day in advance is recommended for best flavor.


Nutritional Data (per tablespoon)
Calories:         15
Fat:                1.4g
Sat fat:           0.0g
Chol:              0mg
Sodium:  116.2mg
Carbs:            2.9g
Fiber:             0.1g
Protein:             0g

Kicked-Up Grilled Cheese

This was one of my entries into the 2014 Mezzetta Make That Sandwich contest.

A good grilled cheese is a common comfort food, and to be honest, one of my favorite meals when the weather is cold and dreary. On my podcast, Make Your Someday Today, I ask my guests several food questions, and one is to discover their comfort food. It is refreshing to hear that many people have similarities, all over the world. For many people it is carb-related foods. Find out what Ilias in Greece, Steve in CanadaAlastair in Ireland, Ani in Armenia, Berni in Minneapolis and Chester in Tennessee prefers! Then listen to my 15 other guests!

Kicked Up Grilled Cheese
Serves 1

1 large slice of hearty bread (or 2 smaller slices) I used a single slice of homemade artisan bread
1 tablespoon low fat mayonnaise
2 slices Swiss cheese
1 ounce Mezzetta Gourmet Deli Roasted Bell Pepper strips & Caramelized Onions
1 ounce Mezzetta Gourmet Deli Sweet and Hot Pepper Rings

½ ounce (4 pieces) Mezzetta Cocktail Onions, chopped

  1. Preheat non-stick skillet over medium heat.
  2. Assemble sandwich (bread, 1 slice of cheese, Roasted Pepper & Onions, Sweet & Hot Pepper rings, chopped Cocktail Onions, remaining slice of cheese, final piece of bread)
  3. Spread half the mayo on the outer side of one piece of bread. Season with a touch of black pepper. Lay mayo-side on the skillet.
  4. Spread the second piece of bread with mayo.
  5. Carefully turn the sandwich when the edge starts to brown (2-3 minutes).
  6. Let the second side brown (another 2-3 minutes.)
  7. Serve.

Nutritional Data:
Calories:          315
Fat:                12.2g
Sat fat:             4.1g
Chol:             24mg
Sodium:   774.5mg
Carbs:           41.8g
Fiber:              3.8g
Protein:         12.3g

MYST 45 Trevitorial: Backbone or Wishbone?

 

Dr. Chester Goad (second from left) at the signing of the Tennessee "Dyslexia is Real" bill. He had the backbone needed to get this bill created!
Dr. Chester Goad (second from left) at the signing of the Tennessee “Dyslexia is Real” bill. He had the backbone needed to get this bill created!

Chester says that we need more “backbone” to be strong and less “wishbone”. He right.

And…..wrong.

A bird needs their wishbone for one distinc reason: it provides skeletal stability which enables flight. A wishbone gives the power of flight. I think a backbone is critical to stand up to stressors, but a wishbone helps you break free from your daily bonds and fly to new heights.

Chester’s book brings the message that every person and group has validity and that when we work together, we can accomplish much more then we we work devisively.

Read Chester's Book to Help Heal and Grow Our Country!
Read Chester’s Book to Help Heal and Grow Our Country!

 

Also, in the second half of this show, Neil, of the Warp Ten Podcast called into my SpeakPipe message system with a quest about how to handle the challenge of working odd shifts when trying to lose weight and increase physical fitness. You can listen to his podcast (with his co-host, Joe) on iTunes or Stitcher.

I neglected to mention two other weight loss and fitness methods, but that is only because they are mentioned in many other shows. But if you need the link to LoseIt or Fitbit, well, there they are. I credit both LoseIt and Fitbit with my continuing success!

Also, just as a side note. If anyone noticed slightly odd audio sounds, or maybe the sounds of birds, I was the victim of my own poor planning when I recorded this Trevitorial. I had some carpenters working in out basement. They hammered, ran power saws and dropped wood frequently. But since I needed to get this show out on time, I went out to our patio. Our windy patio, with many birds. I tried to filter the worst of the wind out, but not degrade the audio too much. Planning. So very important in life!

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Music composed and performed by Jason Shaw, courtesy of Audionautix.com

Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voiceover work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods.

He is on LinkedIn. On Twitter. And Google+. And you can read his really nice, contemplative blog.

Artisan Bread (with less than 10 minutes of work!)


We are all busy. It’s unfortunate, but true. However, few people are truly too busy to make this bread. It takes less than 5 minutes on day 1, and then less than 5 minutes on day 2 to make this bread. (Of course, additional time is needed for rising and baking, but those happen without you even needed to be in the kitchen.

It is almost automatic bread. And it is absolutely delicious. Bread this good might be illegal in some jurisdictions!


My Homemade Artisanal Bread

Makes 10 slices, each approximately 1.5 ounces.
My recipe (for 4 one-pound loaves)

Whisk together:
3 cups tepid water (95-105F)
1 tablespoon yeast (any dry yeast)
1 tablespoon salt (any type)

Stir in 6.5 cups of flour. Any flour works, but 100% whole wheat is a challenge. Mixing white with whole wheat and/or rye work well. I usually use at 4 cups general purpose white with 2.5 cups of whole wheat. As long as you use a total of 6.5 cups of flour, you will end up with bread.

Stir just until everything is wet and combined. Do not knead–ever. Cover loosely, and let rise on the counter for 2-3 hours (if you forget overnight, don’t worry, it will not ruin the bread.) Place in the refrigerator overnight.

The next day, cut 1/4 of the dough out. Dust with flour. Working quickly, form the dough into a ball. 


For the greatest ease, place the formed loaf of a corn-meal dusted pizza peel.
                                                        
                                            Picture from Amazon. I use this exact Pizza Peel

Let the dough rise for 40 minutes. These make free-form round loaves, not rectangles.  Do not bake in traditional bread pans.

Preheat oven and baking stone to 450. Boil 2 cups of water, and pour into an oven safe dish and place in the oven while pre-heating. (The water creates steam to help develop a very crunchy crust. It will work without the steam, but the crust isn’t as nice.)

When the dough has risen, make several shallow cuts in the surface of the dough. Sprinkle corn meal on baking stone and place dough on the corn meal. Bake for 35 minutes.

The dough will keep in the fridge for up to 14 days and as it ages, the flavor develops into more of a sour dough character. When the last of the dough is used, do not wash the container. Immediately refill with the ingredients for more bread (this will quickly develop that wonderful sour dough flavor.

Nutritional Data:
Calories:         66
Fat:                0.4g
Sat fat:           0.1g
Chol:              0mg
Sodium:  117.2mg
Carbs:          14.2g
Fiber:             2.4g
Protein:          2.7g


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Finding simple ways to enjoy life, and yet stick to both a financial and calories budgets are common themes on my Make Your Someday Today podcast, We all want the best of all possible options. When you take a little time to make your own, you get the best results.

Pickled Scallions

Pickled Scallions

2 cups white vinegar
2 cups Splenda (or table sugar)
2 cups water
2 tablespoons kosher salt
1 tablespoon red pepper flakes
1 teaspoon coriander seeds
1 pound scallions, roots trimmed and cut to fit in the jar standing up

  1. Bring first 6 ingredients to a boil on the stove, and simmer for 2 minutes.
  2. While that is simmering, trim the scallions, wash under cold water, and stand up in a glass jar.
  3. Remove pickling liquid from the stove and cool (covered) to near room temperature. Pour over scallions. Cover and refrigerate.
  4. This will keep for several weeks in the fridge.
  5. Note: next time, I will also cut some jalapeno peppers in half (the long way) and add them to the jar for pickled peppers and onions.)
Excellent with burgers, hot dogs, bratwurst, and pork ribs.

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Finding new ways to make simple foods that enhance life is a common theme on my Make Your Someday Today podcast, We want to live life, enjoy life, and become the best we can be. Don’t you?