Grilled Jalapeno Poppers

Grilled Jalapeno Poppers

Makes 4 servings (4 halves each)

8 jalapenos, halved and seeded

4 tablespoons goat cheese (or low fat cream cheese)

4 tablespoons plain Greek yogurt

4 tablespoons shredded cheddar cheese

4 tablespoons minced green onion

1.  Prepare jalapenos. If your hands are sensitive, wear gloves.

2.  Fill each half with approximately 1 tablespoon of the filling.

3.  Preheat the grill.

4.  Place peppers on grill, over direct heat, skin-side down. 

5.  Remove peppers when the skin begins to char.

6.  Serve warm or cold.

Nutritional Data

Calories:           64

Fat:                 3.0g

Sat fat:            1.7g

Chol:             10mg

Sodium:       120mg

Carbs:             5.2g

Fiber:              0.9g

Protein:           4.5g 

Rustic Meal: Sausages, Veggies and Polenta

Rustic Meal

I'm not going to tell you how to make this entire meal, nor the nutritional data for everything. The sausage nutrition will change with every choice, and your choices will change from region to region, from city to city.

Choice is a common topic on my podcast Make Your Someday Today. We are all confronted with challenges, and most are in the form of choices. Planning in advance makes choosing easier.

Your grilled veggies can be altered to your preference. I used baby zucchini, white button mushrooms, an onion, and two red bell peppers. I cut them into similar sizes, tossed them with olive oil, balsamic vinegar and herbs, then grilled them over high direct heat until caramelized.

But the polenta requires a recipe and instructions. I've made mistakes with polenta; there is a secret.

Jalapeno-Cheddar Polenta
Serves 10+

4 cups liquid (I used 2 bottles beer--24 ounces, or three cups + 1 cup water)
1/4 teaspoon salt
1 cup regular polenta (not quick cooking)
1/2 cup diced onion
1 (or more) diced jalapeno
1/4 cup shredded cheddar cheese.

1. Bring liquid to a rolling boil. 
2. Add onion and jalapeno. Let simmer for 5 minutes.
3. Turn the heat up and bring back to a rolling boil.
4. SLOWLY and STEADILY add the polenta, stirring constantly. (This is where I made earlier mistakes. I just dumped it in. Don't do that!) When you are finished adding the polenta, reduce heat to medium.
5. Let boil for 3-5 minutes, stirring once a minute, or until desire consistency.
6. Lay out a 3 foot sheet of waxed paper. Spray with cooking spray.
7. Pour polenta over wax paper. Spread to approximately 1/2 inch thickness. Let cool 30-60 minutes.
8. Using a round biscuit cutter or other device, cut into circles. (Or cut into squares.)
9. At this point, they are ready to fry for immediate service, or refrigerate for later use.
10. If you are going to immediately serve them, preheat a non-stick skillet over med-high heat.
11. Spray with cooking spray. Lay cut polenta cakes into the skillet (or griddle) and cook until beginning to brown, 1-3 minutes. 
12. Flip and cook the other side.
13. Serve immediately with butter, brown sugar, maple syrup, applesauce or sour cream.

Nutritional data:

Calories:         99

Fat:               1.9g

Sat fat:          1.2g

Chol:          5.9mg

Sodium:    96.3mg

Carbs:         12.5g

Fiber:            0.5g

Protein:         2.6g

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Classic Borsh (you might call it Borsht)

Borsh
Serves Many! (Approximately 24 portions, 1 cup each)

Some people and cookbooks call this "borscht". My Ukrainian-born friend who gave me this recipe says that it is supposed to be "borsh." She was a Captain in the Israeli Defense Forces, and is a fierce woman. Who am I to question her?

Well, actually, I question her quite a bit, when I interviewed her for my podcast, Make Your Someday Today (abbreviated as MYST). You can hear the complete interview at MakeYourSomedayToday.com/JulieSheranosher

Ingredients:

2 pounds (1kg) top loin steak or round steak. Use a lean cut, and trim excess fat. Cut this into squares 1" (2.5cm) on a side
2 cans/bottles of beer (Do not use a very hoppy beer. A simple pilsner would be best.)
2-4 cloves garlic, or more to preference
6-8 black peppercorns
1 big or 2 small onions, diced
2 large beets, peeled and grated
2 large carrots, peeled and grated
3 large potatoes, peeled and cut into 1" cubes
3 tablespoons tomato paste
1 small cabbage, thinly shredded (or use a 12 ounce bag of pre shredded cabbage)
2 red bell peppers, diced
fresh parsely, 2 large handfuls 
1 tablespoon white sugar
sour cream and fresh chives for garnish.

1. Put the meat in a big pot. Add beer, garlic, black pepper and 2 cups water.
2. Bring to boil, cover and lower the heat to a medium flame and allow to cook for 1 hour.
3. Add the beets, carrots, onion, potatoes and salt (optional). Add 1 cup boiling water if needed to cover.
4. Bring to a boil, lower the heat and cook for another 30 minutes
5. Add the tomato paste, cabbage and peppers. Stir to combine.
6. Bring to a boil and allow to cook for 15 minutes.
7. Add the sugar and parsley. The parsley is NOT for garnish. It is necessary to complete the flavor profile.
8. Cook on a medium flame for another 20 minutes.
9. Cover, cool and place in refrigerator overnight. (Required for full flavor!)
10. When serving, reheat over medium, and serve with a tablespoon sour cream and freshly chopped chives.

Nutritional data (not including sour cream or bread):

Calories:    161

Fat:            8.1g

Sat fat:       3.1g

Chol:        33mg

Sodium:   48mg

Carbs:      10.6g

Fiber:         2.3g

Protein:    11.3g

Do me a big favor? Please leave a comment here for Julie and her recipe and tell us when you have or will make it!

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Creme Brulee--a Delicious, Yet Low Calorie Version!

Creme Brulee
Serves 6

This is a lower fat, lower calorie version of the classic creme brulee, but it still has the requisite caramelized sugar crust.

4 large eggs
1 1/2 cup (12 ounce/360ml) evaporated 2% milk
1/3 cup Splenda (or you can use table sugar, if you want)
2 teaspoons vanilla extract
6 teaspoons brown sugar, divided.

1. Preheat oven to 325F
2. Whisk first four ingredients ingredients together.
3. Pour mixture evenly into six 6 ounce (180ml) ramekins. Place ramekins into a 9x13 baking dish. Pour boiling water carefully into the dish to a 1 inch depth (or halfway up the sides of the ramekins.) NOTE: I poured the water into the dish, to about 1/2 inch, then carefully placed the ramekins into the water. To me, it seemed easier and less likely to have a problem.)
4. Bake 30-35 minutes or until gently set in the center (It will be "wiggly" but not soft.)
5. Remove to wire rack and cool for 10 minutes, then refrigerate several hours (overnight is better.)
6. The next day, you have two options. A) Preheat boiler, sprinkle 1 teaspoon brown sugar evenly over each, and place under broiler, 4-6 inches from heat, until caramelized. This is 5-6 minutes, but watch carefully. B) Sprinkle with brown sugar and use a small propane torch to brown the sugar (faster and less likely to burn.) 
7. Return to fridge for 5-10 minutes so the sugar crystallizes.

Nutritional data:

Calories:       124

Fat:              4.2g

Sat fat:         1.1g

Chol:     134.7mg

Sodium: 117.5mg

Carbs:          11g

Fiber:             0g

Protein:          8g

If you listen to podcasts, and like what I have had to say here, go to my show Make Your Someday Today. When you go there, stop at the main page and move from Trevor's Team to the Varsity Squad by signing up with your name and email.

I promise to keep your email private, and never spam you. I may send you messages of importance, but no more than one a week. And as a Varsity Squad member, when I release products and events, you will receive huge discounts. Thanks!

A Brandy MYST

A Brandy MYST
Serves 1

2 ounces brandy (or whisky, if that is your preference)
1 teaspoon brown sugar
1 teaspoon balsamic vinegar (ideally, cherry-infused, like that from Fat Louie's Olive Oil Company, Egg Harbor, Wisconsin.)
A few fresh basil leaves

1. Place basil leaves in a mixing glass, muddle (crush) to release the aroma.
2. Add sugar, vinegar, brandy, and a handful of ice.
3. Shake vigorously until cold (30 seconds).
4. Strain into a rocks glass over fresh ice.

This is incredible. Tart from the vinegar....yet slightly sweet from the brown sugar....yet savory from the basil....and mellow from the brandy.

Oh, the name Brandy MYST was suggested by a few friends, making this the signature cocktail of my Make Your Someday Today podcast. When you go there, stop at the main page and move from Trevor's Team to the Varsity Squad by signing up with your name and email.

I promise to keep your email private, and never spam you. I may send you messages of importance, but no more than one a week. And as a Varsity Squad member, when I release products and events, you will receive huge discounts. Thanks!

Angel Hair Pasta and Fried Eggs

Angel Hair Pasta and Fried Eggs

Basic Instructions, you can vary as you wish:

1. Boil pasta.
2. While pasta boils, saute mashed garlic in olive oil until fragrant. Toss in panko, let the crumbs toast a bit. Remove to a bowl, grate parmesan on top, mix in.
3. Return the pan to stove, add more olive oil and mashed garlic.
4. Drain pasta, add to pan with olive oil and garlic. Toss to coat.
5. While that continues to cook, place second skillet over medium heat, and spray with cooking spray. Carefully crack 1-2 eggs into it. Cover. Let cook over medium until the whites get firm. (You can add 1 tablepoon water to help steam.)
6. Place pasta on dish, toss with panko, and gently slide eggs on top.

I NEED Your Help! (Updated!)

A podcast in iTunes is allowed eight weeks, just 56 days, to be potentially featured in the "New and Noteworthy (N&N)" category. I have long since passed out of that time frame.
I am in my last days of being eligible for iTunes New&Noteworthy status. As of this morning, I am #42 in All categories of New & Noteworthy.     BUT!!!!  You can still help. If you have not listened and left a rating in iTunes, I NEED you to take action now.

Even though I am no longer in N&N, I still need ratings and reviews. Those are the main method that iTunes uses to evaluate the value of a podcast, and podcasts which have better ratings, reviews and download numbers are placed higher in the search rankings. And that is how new people find the show.

And I may have neglected something. Using iTunes isn't necessarily user-friendly. It occurs to me that some may not know how to review on iTunes.

Here are some instructions:
1) click here and follow to "View in iTunes" - under logo (can be done after you listen to your chosen show(s).
2) Once on iTunes in the middle over the show listings is "Details", "Ratings and Reviews" and "Related".
3) Click "Ratings and Reviews".
4) Next to "Click to Rate" there are 5 gray stars. Click the number of stars you think my show deserves
OR
5) Underneath that is "Write a Review". That allows you to write a review AND leave a star rating.
Thank you so much in advance for helping promote these shows.

I have 3 days left in N&N. Please act now!

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.