Trevor

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 Canada, Alastair 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?

Podcast: Play in new window | Download

Subscribe: Android | RSS

 

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?

Baked Eggs in Potato Cups

Baked Eggs in Potato Cups
Serve 2

This is a great way to use a leftover baked potato. If you don’t have any left, you can easily microwave a potato in about 5 minutes, while getting your morning coffee ready.

1 large potato
2 eggs
1 slice of cheese
salt and pepper as needed
Sriracha sauce (or your preference)

Preheat oven to 450F
Cut baked potato in half the long way.
Scoop out most of the potato, leaving less than a 1/4 inch of potato.

Season with salt and pepper (if needed).
Crack an egg into the potato cup. You may not have room for all of the white (depends on the size of the potato.
Place 1/2 slice of cheese over egg.
Bake for 8-12 minutes (8 will be very soft-cooked and 12 minutes will be fully hard cooked.)
Drizzle with Sriracha and let cool for a couple minutes.

    Nutritional data (approximate, as different sized potatoes, scooped out more or less will change this):
    Calories:            187
    Fat:                   8.9g
    Sat fat:              3.9g
    Chol:          199.5mg
    Sodium:       93.3mg
    Carb:               15.4g
    Fiber:                1.4g
    Protein:           11.4g

    MYST 44: Dr. Chester Goad: Find Success Even After Initial Disappointment!

    Podcast: Play in new window | Download

    Subscribe: Android | RSS

    Dr. Chester Goad
    Dr. Chester Goad

    Chester is a “leadership geek” by his own description. He is an educator, college director of disability services, and former legislative aide who helped co-author Tennessee’s “Dyslexia is Real”. He  believes that when something is broken, and needs fixing, someone needs to step up and do what they can to find a solution.

    As director of disability services on his campus, he hosted an ongoing film festival (one movie was  “Lars and the Real Girl”) and it was poorly attended. But because of his “dog with a bone” attitude, he stuck with it. Several weeks later, he learned that an anonymous community member had attended the festival and agreed with what he was trying to accomplish. That anonymous audience member started an endowment ($500,000) to support his work with disability services. He was reminded that you never know when that “one right person” will hear your message at the exact right time. Never despair if initial successes are not overwhelming, but keep working toward your goals!

    He wrote a book, soon to be released, which tries to find the unity of spirit that is currently missing in the halls of governments as well as among the people. Life and politics have become devisive and Chester believes that greater good will result by changing from “red states” and “blue states” but by blending, combining and collaborating and becoming “purple states.”

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

    Chester suggests that you try Dr. Enuf soda when you next visit Tennessee!

    Some books that he reads and recommends are:

    My Homemade Artisanal Bread :

    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. 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.

    ————————————-

    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.

    Tuna Tacos

    Tuna Tacos

    1-2 tuna steak, 10-12 ounce each, approximately 1 inch thick
    The juice of 1 lime
    2 tablespoons olive oil
    Chili spices

    • Combine juice and spices in a shallow dish.  
    • Lay the tuna steak on the sauce. 
    • After 10 minutes, flip over.
    • Prepare a non-stick skillet over med-high heat.
    • When hot, spray with cooking spray. 
    • Remove steak, blot dry, and place in skillet. 
    • Turn after 1-2 minutes.
    • Steak is done in another 1-2 minutes. Properly cooked, it should be deep pink to red in the center.
    • Slice it into ¼ slices.

    • Assemble with your preferred ingredients (lettuce and tomato, onion and cilantro, or with a Cabbage/Lime/Jalapeno slaw.)
    Nutritional data will depend on your specific ingredients and how much of each you add to the tacos. Those are choices you will make for you and your family.
    ——————————-
    Choices are a common theme on my Make Your Someday Today podcast, because we all make choices every day, all the time. Who we become is a recult of our choices. Who do you want to become?

    Cabbage, Lime and Jalapeno Slaw

    Cabbage, Lime and Jalapeno Slaw
    Approximately 10 portions, 1/2 cup each

    This recipe combines all the great food experiences. It has the creaminess of the sour cream, the tang of fresh lime juice and lime zest, and the heat of the jalapeno. And you can pump the heat up by using a habanero instead of jalapeno, or adding Sriracha for another layer of flavor. It is a perfect paring with seafood, especially a meaty fish like tuna, or with smoky BBQed pork ribs, or a battered and fried chicken. Such delicious foods, such a versatile side dish!

    ½ cup sour cream (or plain Greek yogurt)
    2 tablespoon mayo
    The juice of one lime
    The zest of one lime
    1 bag of pre-shredded cabbage (9-12 ounces by weight)
    1-2 fresh jalapeno, minced
    4-6 green onions, sliced, white and green parts
    Salt and pepper to taste

    1. Mix together first four ingredients
    2. Mix in the cabbage, onion and jalapenos
    3. Season with salt and pepper as needed.
    4. This is better if you make it one day in advance.

    Nutritional data:
    Calories:       29
    Fat:               1.4g
    Sat fat:          0.8g
    Chol:         4.2mg
    Sodium:   15.1mg
    Carbs:           3.6g
    Fiber:            1.1g
    Protein:         0.9g
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    My Make Your Someday Today podcast is committed to helping people achieve success, in any goal: weight loss, physical fitness, business, happiness. Part of that is finding good foods that will support your health, reduce your workload, and still taste delicious!