Low Sodium Cooking!

Thank you guys for reading another post!  This one is for my dad who has cardiomyopathy who is waiting for a transplant - we love eating his meals he makes for us!

Lo Mein -

12 Oz Spaghetti, Cooked and Drained
1 T Oil
1/4 c Onion, Chopped
1/4 c Green Pepper Chopped
1 Carrot, Sliced
2 Chicken Breasts, Thinly Sliced
1/4 c Soy Sauce Substitute
1 t Frontier Oriental Seasoning

Heat oil in a wok or large skillet.  Stir fry veggies and chicken until chicken is no longer pink.  Add spaghetti and soy sauce.  Mix together and continue cooking until heated through. Sprinkle with seasoning.

Yield - Six Servings

Sodium Content - 21 mg per serving!

link - www.lowsodiumcooking.com/free/LoMein.htm

Google+ and View Reach!

I know this might not seem like a regular post, but I want to post about my Google+ Profile and view reach!  (It may not seem that exciting, but, just bear with me!)  If you want to reach my Google+ Profile,  you can just click on "view my full profile" to the left of this post or you can click the link below!

Link: https://plus.google.com/101788778045395578470/posts

Thanks for the 174 pageviews and counting!

Spicy Garlic Sauce From Buffalo Wild Wings

• 1 Cup Frank’s cayenne pepper sauce
• 1/3 Cup vegetable oil
• 1 Teaspoon granulated sugar
• 1 Teaspoon garlic powder
• ½ teaspoon course ground black pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon Worcestershire sauce

Cooking Instructions:

Heat shortening in your fryer to 350 degrees F.  Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly.  After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings.  Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

Link: http://www.epicportions.com/2009/02/25/buffalo-wild-wings-recipes/

Ballpark Pretzels

      Pretzels

• 1 ½ cups warm water (110 to 115 F)
• 1 tablespoon sugar (15 ml)
• 2 teaspoons active dry yeast (10 ml)
• 2 teaspoons kosher salt (10 ml)
• 3 cups flour (750 ml)
• 2 tablespoons melted butter (30 ml)
• Vegetable oil, for pan
• 10 cups water (2.5 l)
• ⅔ cup baking soda (160 ml)
• 2 egg yolk beaten with 1 tablespoon water
• Pretzel salt

Pretzels

1. For the pretzels: Combine warm water, sugar and kosher salt in the bowl of stand mixer and sprinkle dry yeast on top. Let sit for 5 minutes or until the mixture begins to foam. Add the flour and butter. Next, using the dough hook attachment, mix on low speed until it’s well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Kneading the dough can also be done by hand.

2. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and let sit in a warm place for approximately an hour or until the dough has doubled in size.

3. Line a baking tray with parchment paper and lightly brush it with the vegetable oil. Set aside.

4. When the dough is ready, lightly flour your working surface and divide dough into 8 equal pieces. Roll out each piece of dough into a 24-inche rope. Make a U-shape with the rope and keep holding the ends to cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place the pretzels on the baking tray and leave it at room temperature for 1 hour. This dries out the surface and makes them easier to handle.

5. Preheat the oven to 450 F (225 C).

6. In an 8-quart saucepan or roasting pan, bring the 10 cups of water to a boil. Cut the heat and slowly add baking soda to prevent from overflowing. Bring it back to a boil and add the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula and put it back on the baking tray. This step will create a shiny, brown crunchy pretzel shell.

7. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with coarse salt. Bake until dark golden brown, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving with the super cheesy sauce (see the link for the recipe).

Link for Cheesy Sauce - http://www.foodnetwork.ca/recipe/super-cheesy-sauce/11726/

Link for Ballpark Pretzels - http://www.foodnetwork.ca/recipe/ballpark-pretzels/11531/

Chuy's Creamy Jalapeno Dip

• 16 ounce (or 24, it matters little) sour cream
• 1 packet of Hidden Valley Ranch Dip Mix powder
• 1 handful cilantro leaves (more or less to taste)
• 3/4 cup pickled jalapeno slices (more or less to taste)

Instructions:

Put the ingredients in a blender and blend until smooth.

(Very simple recipe!)

Source - I found this recipe in my pantry, so I don't know the source.  

(But you could surely find the source if you wanted)

BLAZIN Sauce From Buffalo Wild Wings

• 6 fresh habanero peppers (with seeds)
• 5 lemon drop peppers (or other small hot pepper) 
• 8 jalapenos (with seeds) 
• 2-3 garlic cloves 
• 2 cups white vinegar 
• 1/4 teaspoon ground oregano 
• 1/4 teaspoon ground cumin 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon mustard powder
• Fresh ground black pepper 
• Salt

Cooking Instructions:
Heat shortening in your fryer to 350 degrees F.  Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly.  After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings.  Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping



Link: http://www.epicportions.com/2009/02/25/buffalo-wild-wings-recipes/

Hello Guys!

Hello Guys!

If you want to find out what is in some of the food you eat at restaurants, you've come to the right place!  My first recipe is probably going to be the BLAZIN sauce from Buffalo Wild Wings!  Hopefully you'll enjoy!

-Ryan