I'm glad in a short 8 minutes you can figure out the idea behind making these dishes...I hope you tried some of them already. BTW, you can get the full list of ingredients on one of the "resource" links below...
As far as the mix up on the times for the mushrooms, I meant to say for the larger mushrooms make it a longer time, because at first I was thinking about making the smaller, baby bellas, and they would take less time, but I think I missed saying that. As a matter of fact, if I had to do it all over again, I would switch over to the mini's instead of the big Bellas.
The honey mustard is a simple sauce that we thought was kind of self-explanatory, so we didn't want to spend much more time of this long episode just mixing together some honey and some mustard...but, pick your favorite kind of mustard and mix in some honey and pour it over the wings once you get the flavor you want.
Don't forget to taste your sauces BEFORE adding them to your food to make sure YOU like them!!
Thanks for dropping by...again, the caloric intake is compared to eating the same meal out at a restaurant. By no means are we saying the chicken wings and/or baked crab mushrooms are a "healthy" meal. By and by however, we are comparing both nutrition AND cost to what you would get eating out a restaurant. I do hope you enjoy the food though...but, keep in mind, we're not going for the "granola" kind of "health nut" show...as far as the sodium content, I keep a careful eye on the sodium content and I believe in this dish the only high sodium content would be the parmesan cheese I added to the wings, other than that, i don't use salt in most of my cooking...even to go as far as using garlic and onion powder as opposed to garlic/onion salt.
Thanks for your comment though and I'm glad you liked the concept...
HEY Kathy!! (And crew...) I'm glad you stopped by to watch the show! Thanks so much for the great words, I hope you enjoyed the breakfast episode and maybe you can even suggest some yummy variations on the Enchilada episode...tell everyone there I said "HELLO"...or, "Hola!!" as it were...
Thanks again, miss you guys too! Hope all is well ~~
What up doc?!? So very glad you loved the ribs...in my humble opinion, THIS is the only way to cook up the baby backs. As a matter of fact, I've pretty much wiped out every other restaurant off my list, especially steakhouses, because it's almost 60% cheaper (and more flavorful) to do my meats on MY grill at home...
As for future episodes, you're going to have to write in or contact the Network. No word from them about anything upcoming...nor have they requested anything from me...although, I would love to show more recipes and fill you guys up!
Hey there Mr. Hotsauce...just wanted to drop you a quick note, letting you know I do enjoy BBQ in the front yard, however, most of my lonnnng (smoky) cooking is done in the back yard, it seems to just attract the neighbors over for food that I didn't necessarily prepare enough for...you know how that goes.
Anyway, I like the reheating method you mention here, it seems to work the best right around 250 for about 10 - 12 minutes, what's even better is putting some aluminum foil over the baking pan and slicing a couple holes in it and letting the beer boil up and it gives the flavor of the ribs a little different slant than the first time around...glad you enjoy the pricing breakdown too...thanks for your input!
Quick tip: eggs are like nature's "glue", mix up some egg whites and toss your pork chop in the egg before you dredge it in the crust mixture...it will help the dry ingredients stick better in the cooking process! Enjoy this yummy variation of pork chops! Thanks for watching - Joe
Joe here, and I want to thank everyone for all of your support of the program!! It's wonderful to hear people are trying out these plates in their own kitchen. This dish is a great meal and fairly simple (btw, for an extra "zing", add some fresh lemon and white wine to the saute phase)...I too really liked the ideas Andra had about stuffing it with spinach and a "lighter" cheese...so, I did it! Annnnd, it turned out wonderfully. Would love to hear some of your stories about making this dish, or variations of other dishes, maybe even YOUR favorite dish! Also, stay tuned...we have some yummy things coming up that I'm certain you'll want to add into your "rotation"...keep the comments coming and thanks again! Joe Dias - "Captain Pennypincher"
Thanks for the feedback Treasure State Jew...I usually smoke my briskets too, but alas, I have yet to see a smoker in the kitchen that doesn't set off alarms and permanently smoke up the linens, so given that, I had to use the 'ole oven. Beyond that, I don't recommend having the oven on for 8 - 9 hours to break down the sinew in the meat at any temperature, thuuuus, my recommendation for an oven prepared brisket was as follows. In all honesty, it turns out pretty good with those temps and times, but if I had to do it over, I would definitely suggest 300 at around 5 hours. So, to qualm your fears, yes, I know how to smoke a brisket, but had to work around the tools I had in the kitchen.
As for brown sugar, it is purely optional, I also sometimes use crushed mustard seed, for a nice tang, and I like the previous write-in suggesting pouring a beer in the roaster after the first couple hours...yummy!
Thanks again for watching, I hope you found some of the other recipes enjoyable...by the way, when can I come over for your brisket?!?
Thanks to everyone for the support and I'm glad you enjoyed this episode...Also appreciate you dig the quality of the programming, a lot of time went in to the creative side, as well as delivering this 5-star flavor menu. As for the budget angle...man, I got your back. Two things that drive me nuts: 1) over paying for mediocre food at restaraunts and 2) over paying for GREAT food at a restaraunt knowing I can spend MUCH less on recreating it at home...I don't know, it's just a thing I have I guess...lol. Anyway, I hope you try some of these (and future dishes) at home...remember, use spices YOU enjoy and try tasting the dry rub you've mixed BEFORE putting it on meat to gauge what you're missing...and a great tip for the health conscious: you don't have to cook with salt, you can always add the salt at the dinner table to flavor your meat if you want, without having to add unneccesary sodium in the cooking phase! Great to hear from you!- Joe Dias - "Captain Pennypincher"
Budget Health Nut - Appetizers
Thanks Teeeeeracy
I'm glad in a short 8 minutes you can figure out the idea behind making these dishes...I hope you tried some of them already. BTW, you can get the full list of ingredients on one of the "resource" links below...
As far as the mix up on the times for the mushrooms, I meant to say for the larger mushrooms make it a longer time, because at first I was thinking about making the smaller, baby bellas, and they would take less time, but I think I missed saying that. As a matter of fact, if I had to do it all over again, I would switch over to the mini's instead of the big Bellas.
The honey mustard is a simple sauce that we thought was kind of self-explanatory, so we didn't want to spend much more time of this long episode just mixing together some honey and some mustard...but, pick your favorite kind of mustard and mix in some honey and pour it over the wings once you get the flavor you want.
Don't forget to taste your sauces BEFORE adding them to your food to make sure YOU like them!!
Thanks for watching...hope you enjoy the rest.
Joe
Budget Health Nut - Appetizers
Hey Judy,
Thanks for dropping by...again, the caloric intake is compared to eating the same meal out at a restaurant. By no means are we saying the chicken wings and/or baked crab mushrooms are a "healthy" meal. By and by however, we are comparing both nutrition AND cost to what you would get eating out a restaurant. I do hope you enjoy the food though...but, keep in mind, we're not going for the "granola" kind of "health nut" show...as far as the sodium content, I keep a careful eye on the sodium content and I believe in this dish the only high sodium content would be the parmesan cheese I added to the wings, other than that, i don't use salt in most of my cooking...even to go as far as using garlic and onion powder as opposed to garlic/onion salt.
Thanks for your comment though and I'm glad you liked the concept...
Joe
Budget Health Nut - Omelets
HEY Kathy!! (And crew...) I'm glad you stopped by to watch the show! Thanks so much for the great words, I hope you enjoyed the breakfast episode and maybe you can even suggest some yummy variations on the Enchilada episode...tell everyone there I said "HELLO"...or, "Hola!!" as it were...
Thanks again, miss you guys too! Hope all is well ~~
Dias
Budget Health Nut - Ribs
What up doc?!? So very glad you loved the ribs...in my humble opinion, THIS is the only way to cook up the baby backs. As a matter of fact, I've pretty much wiped out every other restaurant off my list, especially steakhouses, because it's almost 60% cheaper (and more flavorful) to do my meats on MY grill at home...
As for future episodes, you're going to have to write in or contact the Network. No word from them about anything upcoming...nor have they requested anything from me...although, I would love to show more recipes and fill you guys up!
peace,
Baldy
Budget Health Nut - Ribs
Hey there Mr. Hotsauce...just wanted to drop you a quick note, letting you know I do enjoy BBQ in the front yard, however, most of my lonnnng (smoky) cooking is done in the back yard, it seems to just attract the neighbors over for food that I didn't necessarily prepare enough for...you know how that goes.
Anyway, I like the reheating method you mention here, it seems to work the best right around 250 for about 10 - 12 minutes, what's even better is putting some aluminum foil over the baking pan and slicing a couple holes in it and letting the beer boil up and it gives the flavor of the ribs a little different slant than the first time around...glad you enjoy the pricing breakdown too...thanks for your input!
Captain Pennypincher
Budget Health Nut - Pork Chops
Quick tip: eggs are like nature's "glue", mix up some egg whites and toss your pork chop in the egg before you dredge it in the crust mixture...it will help the dry ingredients stick better in the cooking process! Enjoy this yummy variation of pork chops! Thanks for watching - JoeBudget Health Nut - Stuffed Chicken
Joe here, and I want to thank everyone for all of your support of the program!! It's wonderful to hear people are trying out these plates in their own kitchen. This dish is a great meal and fairly simple (btw, for an extra "zing", add some fresh lemon and white wine to the saute phase)...I too really liked the ideas Andra had about stuffing it with spinach and a "lighter" cheese...so, I did it! Annnnd, it turned out wonderfully. Would love to hear some of your stories about making this dish, or variations of other dishes, maybe even YOUR favorite dish! Also, stay tuned...we have some yummy things coming up that I'm certain you'll want to add into your "rotation"...keep the comments coming and thanks again! Joe Dias - "Captain Pennypincher"Budget Health Nut - Brisket
Thanks for the feedback Treasure State Jew...I usually smoke my briskets too, but alas, I have yet to see a smoker in the kitchen that doesn't set off alarms and permanently smoke up the linens, so given that, I had to use the 'ole oven. Beyond that, I don't recommend having the oven on for 8 - 9 hours to break down the sinew in the meat at any temperature, thuuuus, my recommendation for an oven prepared brisket was as follows. In all honesty, it turns out pretty good with those temps and times, but if I had to do it over, I would definitely suggest 300 at around 5 hours. So, to qualm your fears, yes, I know how to smoke a brisket, but had to work around the tools I had in the kitchen.
As for brown sugar, it is purely optional, I also sometimes use crushed mustard seed, for a nice tang, and I like the previous write-in suggesting pouring a beer in the roaster after the first couple hours...yummy!
Thanks again for watching, I hope you found some of the other recipes enjoyable...by the way, when can I come over for your brisket?!?
Captain Pennypincher
Budget Health Nut - Brisket
Thanks to everyone for the support and I'm glad you enjoyed this episode...Also appreciate you dig the quality of the programming, a lot of time went in to the creative side, as well as delivering this 5-star flavor menu. As for the budget angle...man, I got your back. Two things that drive me nuts: 1) over paying for mediocre food at restaraunts and 2) over paying for GREAT food at a restaraunt knowing I can spend MUCH less on recreating it at home...I don't know, it's just a thing I have I guess...lol. Anyway, I hope you try some of these (and future dishes) at home...remember, use spices YOU enjoy and try tasting the dry rub you've mixed BEFORE putting it on meat to gauge what you're missing...and a great tip for the health conscious: you don't have to cook with salt, you can always add the salt at the dinner table to flavor your meat if you want, without having to add unneccesary sodium in the cooking phase! Great to hear from you!- Joe Dias - "Captain Pennypincher"