Brie Cheese

Baked Brie with Hot Sweet Chutney

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Baked Brie with Hot Sweet Chutney
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 

Here is one of those "oh...how fabulous" recipes. Your guest will be blown away by how eye appealing this is and how wonderfully delicious! Perfect treat next to a fire with a fine glass of wine and your love!

Course: Appetizer, Snack
Ingredients
  • 1 16 oz round Brie Cheese
  • 1 Large Poblano pepper seeded & diced
  • 1 Large Banana peeled & diced
  • 1 cup Plum Jam
  • 1/2 cup Raisins
  • 1/2 cup Chopped walnuts
  • 1/2 cup Masala cooking wine
  • 2 TBS Extra virgin olive oil
Instructions
  1. In a large pan over medium heat, sauté pepper in oil for 3 minutes, stirring occasionally. 

  2. Add all other ingredients except wine and brie cheese and stir to incorporate. 

  3. Lower heat and cook for 2 minutes.

  4. Slowly pour in wine and stir.

  5. Cook for another 2 minutes and remove from heat. 

  6. Let stand for 30 minutes.

  7. Spoon chutney over Brie and serve.

Stuffed Mushroom with Chicken & Spinach

Stuffed Mushrooms with Chicken & Spinach

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Stuffed Mushrooms with Chicken & Spinach
Prep Time
10 mins
Cook Time
25 mins
Total Time
40 mins
 

Mushrooms are disease fighters. This is your anti-inflammatory food which is necessary in fighting all diseases but especially important for healthy gut function.

Okay, here comes one of my all time favorites, and yes, you get some cheese!

Course: Main Course, Side Dish
Cuisine: American
Ingredients
  • 1 Large portobello mushroom (Stem removed)
  • 5 Large black olives (sliced)
  • 1/2 cup Dice tomato
  • 1 cup cooked chicken (Use any leftovers you have on hand)
  • 1/4 cup Fresh baby spinach (Enough to cover the stuffed mushroom)
  • 1 slice Dietz & Watson Baby Swiss Cheese , Cut on 1-1/2" (The deli person will love that you know how you want it sliced.)
  • 1 tsp Garlic powder
  • 1 tsp Dried basil
Instructions
  1. Preheat oven to 425. 

  2. Spray the bottom of a small pan and place mushroom, bottom side up, into the pan. 

  3. Add olives, tomato, and spices. 

  4. Top with spinach and chicken and place slice cheese on top. 

  5. Cook, uncovered, for 25 minutes or until cheese is golden brown. Let stand 3 minutes before serving. YUM!

Good Old-Fashioned Beans

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Good Old-Fashioned Beans
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

These guys are full of fiber and protein and can help improve your cholesterol. Organic pinto, black, and kidney are what I use for the menus. Buying canned is okay these days since the food industry had to catch up with the demand of the consumer. Always read the label. The only ingredients in the can should be the bean, water, and sea salt. Just because it is a name brand doesn’t make it the best for you. Cooking dried beans in all-natural chicken broth will work also. Time and convenience is a top priority now. This freezes great!

Course: Side Dish
Ingredients
  • 1 16 oz can Pinto beans
  • 1 16 oz can Black beans
  • 1 16 oz can Kidney beans
  • 2 cups Water
  • 1 cup All-natural chicken broth
  • 1 TBS Garlic powder
  • 2 tsp Sea Salt
  • 2 tsp Ground Cumin Stimulates the liver to increase bile, which helps breakdown fats and aids in absorption of nutrients for a healthy digestive system. Good stuff!
Instructions
  1. In a large pan over medium heat, add all beans with water, chicken broth and spices.

  2. Stir to incorporate.

  3. Heat for 15 minutes, stirring occasionally.

  4. Serve warm.

chili

Yo-Baby Chili

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Yo-Baby Chili
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

One of my favorites!  (This is a summary)

Course: Appetizer, Main Course, Side Dish
Cuisine: American
Servings: 4
Ingredients
  • 1 lb Chili meat or ground beef
  • 1 cup diced onion
  • 1 16 oz can tomato sauce
  • 1 6 oz can tomato paste
  • 1 cup water
  • 2 TBS chili powder
  • 2 TBS ground cumin
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp dried basil
  • 1 tsp salt
Garnish for each serving
  • 1 green onion chopped
  • 1 tsp sour cream
  • 1 tsp shredded cheddar cheese
Instructions
  1. In a large pot over medium-high heat, cook meat in extra virgin olive oil for 6 to 7 minutes or until done. Stir often. 

  2. Add onions and spices and saute for 5 minutes, stirring occasionally. 

  3. Add tomato paste and tomato sauce. Stir to incorporate. 

  4. Lower heat and add water. Simmer over low-medium heat for 30 minutes, stirring occasionally. 

  5. Serve hot! Top with shredded cheddar cheese, sour cream, and diced green onions. 

Godsource Foods™ 101: Garlic

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Stinky Garlic that is Oh, So Good!
 
When God created our foods, He definitely knew what He was doing when He linked foods to our health. Think about it? Look at garlic. It is shaped exactly like our cells. Garlic goes back to as far as we can trace and now know, that garlic is a powerful cancer and heart disease fighting agent! Garlic is your super hero when it comes to fighting disease. The sulfur compounds found in garlic help us fight these diseases. Loaded in antioxidants, garlic is also strong in B vitamins, folate (especially important for woman of childbearing age, ) and vitamin C, just to mention a few.
 
The wonderful aroma of garlic is something I love to have hover in my kitchen. It is a well used ingredient in most everything I cook. From sauteed veggies to roasted chicken, garlic is my go-to spice when cooking for those humbled by disease as well. Keeping your digestion in healthy balance is a must so a healthy dose of this ancient spice is a must to maintain good health and fight off disease. 
 
Until next time...~Enjoy!   
bananas

Godsource Foods™ 101: Bananas

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Why do I eat a banana upside down?
 
Have you ever watched a monkey eat a banana? Hmmm...ever notice that they turn it upside down to eat it? This is one of the most requested presentations I do when I tour my "Eat Like the Rainbow (TM)" series for kids! First of all, kids love monkeys but they are also curious on why eating a banana upside down makes a difference in the texture? Why is that? Well...the reason is that you don't get any of the strings that line the banana peel on the inside. Cool, uh?
 bananas
When you eat a banana the way that most people do, you know, pull it from the bunch, stem side up, peel and eat, you get the strings from the inside of the peel. Come on, you know what I'm talking about! I remember watching my son make a "yuck" face when he'd encounter the banana strings. So, one day while watching a show on monkeys with my son, I noticed that they turned the banana upside down before they ate it. My son really watched this intently, so we tried it! Ta-da! No strings attached! I was floored and felt rather stupid at the same time! But I was also fascinated by the fact that just simply turning the banana over could literally make all the difference in getting rid of the "yuck" face from my son. Awww...the simple things in life are such a blessing! Try it. It is impressive!
 
Now...here's some healthy insider scoop on why bananas should be a part of your lifestyle on a weekly basis and why you too, need to give 'em to those little eaters!
 
 
~They are inexpensive.
No need to buy organic...the peeling in the perfect protector.

~Heart healthy to the max!
Full of potassium, these guys can help lower your blood pressure which helps lower heart disease. Magnesium is also found in this flavorful fruit which also is important in keeping your heart healthy.

~Protect your muscles
The potassium also keeps your muscles from cramping during the night or after a workout.

~Digestion help
Naturally detoxifies your gut because of the pectin and fiber bananas hold.

~Prebiotics
The good stuff that promotes the good bacteria to grow in your gut
 
Until next time...Enjoy~
barbecue chicken

Barbecue Chicken Wrap

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Barbecue Chicken Wrap
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A Texas favorite with flare!

Course: Main Course
Cuisine: American
Ingredients
  • 12 Boneless, skinless chicken strips
  • 1 pkg Shredded mozzarella cheese
  • 1 Small red onion , sliced about 1/8" thick
  • 1 jar All-natural/organic barbecue sauce
  • 4 TBS Extra virgin olive oil
  • 1/2 tsp Garlic
  • 1/2 tsp Lemon pepper
  • 1/4 tsp Cayenne pepper
  • 1 pkg Flatouts with Flaxseed
Instructions
  1. Brush chicken with oil.

  2. Sprinkle each strip with spices, topside only. 

  3. On a hot grill, grill chicken strips. Cook for 5 to 10 minutes per side or until juices run clear.

  4. Using one tortilla at a time, sprinkle a generous amount of shredded cheese onto the tortilla.

  5. Top with 2 pieces of grilled chicken and three slices of red onion. 

  6. Top with barbecue sauce and roll tightly.

  7. Slice the tortilla at an angle and serve hot. 

Recipe Notes

I recommend Flatouts with Flaxseed, available at a lot of groceries across the country. If you cannot get those, then whole tortillas are also great for this recipe.

Perfect for picnics and family gatherings.

Beer Catfish with Chipotle Tartar Sauce

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Beer Catfish with Chipotle Tartar Sauce


Course: Main Course
Ingredients
  • 5 Large catfish fillets
  • 1 8 oz can Beer (I prefer to cook with Coors)
  • Juice of 1/2 lemon
  • Juice of 1/2 lime
  • 3 cups Self-rising corn meal (Salt and flour are already added, so don't add more)
  • 3 cups Coconut oil OR extra virgin olive oil (keep an eye on it so it doesn't go up in flames)
Sauce
  • 4 TBS Hellman's mayonnaise
  • 2 tsp Chipotle pepper (diced with seeds)
  • 1 Green onion (chopped)
  • 1 TBS Lemon juice
  • 1 Small dill pickle (chopped)
Instructions
  1. In a large pan over high heat, heat oil until hot.

  2.  In a large non-reactive pan, soak fillets in beer, lemon juice, and lime juice, about 5 minutes.

  3. On a large plate, spread out white corn meal.

  4. Remove fillet, one at a time, and coat in corn meal.

  5. Place in hot oil. Cook for 5 to 6 minutes per side or until golden brown.  Turn Once!)

  6. Repeat cooking process until all fish are cooked. 

  7. Drain fillets on a paper towel. Let rest for 5 minutes before serving.

Sauce instructions
  1. In a medium bowl, mix mayo, onion, pickle, and lemon juice. 

  2. Stir to incorporate. Serve with catfish.

Steak Soup

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Steak Soup
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Makes you feel warm and cozy inside...yum!

Course: Main Course, Soup
Cuisine: American
Ingredients
  • 1 Ribeye steak , cubed, about 1" thick
  • 20 Fresh green beans , tips removed
  • 1 cup Red onion , sliced
  • 1 cup Red pepper , diced
  • 1 ear Fresh corn on the cob , corn removed from the cob
  • 1 14.5 oz can Beef broth , no salt added
  • 1 14.5 oz can Diced tomatoes
  • 4 cups water if desired*
  • 1 TBS Extra virgin olive oil
Zeis Spice
  • 1/4 tsp Garlic powder
  • 1/4 tsp Lemon pepper
  • 1/4 tsp Cayenne pepper
Instructions
  1. Pour beef broth and diced tomatoes in a large pot over high heat.

  2. In a large skillet over medium heat, sauté steak in oil and Zeis spice.

  3. Cook for 3 minutes, turning often.

  4. Add to the beef broth and diced tomatoes. 

  5. In the same skillet, sauté remaining ingredients for 3 minutes. 

  6. Add to the pot. Lower heat and stir.

    *If you want a more liquid, add water here.

  7. Simmer soup for 30 minutes. Serve hot.

Recipe Notes

*I like my soups thick so I don't add a lot of water, but either way, this is a great soup!

Healthy Italian Chicken

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Healthy Italian Chicken
Course: Main Course
Servings: 4 servings
Ingredients
  • 2 Boneless, skinless all-natural chicken breast (cubed, about 1/4" thick)
  • 2 cups Zucchini (sliced, about 1/4" thick)
  • 2 cups Baby bella mushrooms
  • 1 box Whole wheat pasta
  • 1 14.5 oz can Diced tomatoes
  • 2 1/3 TBS Extra virgin olive oil
  • 1 tsp Garlic Powder
  • 1 tsp Italian seasoning
  • 1/2 tsp Dried basil
Instructions
Pasta
  1. In a medium pan over high heat, boil pasta for 5 minutes.

  2. Add 1 tsp. of extra virgin olive oil to the water.

  3. Remove pasta from heat and set aside.

Chicken
  1. In a large skillet over medium-high heat, grill chicken in oil and spices, turning often. 

  2. Cook chicken for 5 to 6 minutes or until done.

  3. Add zucchini and mushrooms and cook for another 5 minutes. 

  4. Add diced tomatoes and lower heat.

  5. Simmer for 3 minutes. 

Putting it all together
  1. Drain pasta and pour onto a serving platter.

  2. Pour chicken mixture on top of pasta and serve hot.

Pork Tenderloin Medallions with Three Mushroom Wine Sauce

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Pork Tenderloin Medallions with Three Mushroom Wine Sauce

Perfect with a salad or sautéed asparagus. Enjoy! 

Course: Main Course
Servings: 2 people
Ingredients
  • 1 Pork tenderloin , slided into medallions, about 1/4" think
  • 2 cups Baby portabella mushrooms
  • 1 cup Dried Shiitake mushrooms
  • 2 cups Monterrery mushrooms , sliced
  • 4 TBS Extra virgin olive oil , divided
  • 2 tsp Garlic powder , divided
  • 1 tsp Lemon pepper
  • 1 tsp Cayenne pepper
  • 1 tsp Dried basil
  • 1/2 cup White wine
  • Italian parsley , for ganish
Instructions
  1. In a large pan over medium-high heat, grill pork medallions in 2 TBS. of extra virgin olive oil, 1 tsp. garlic powder, 1 tsp. lemon pepper, and 1 tsp. cayenne pepper.

  2. Cook for 2 to 3 minutes per side, turning once.

  3. In a medium pan over medium heat, cook mushrooms in 2 TBS. extra virgin olive oil, 1 tsp. garlic powder, 1 tsp. dried basil, and 1/2 cup of white wine.

  4. Stir to incorporate and simmer for 2 to 3 minutes. Place medallions in a row, across a serving dish. 

  5. Pour mushroom sauce over pork loin medallions. Garnish with fresh parsley.

All-Natural Popsicles

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All-Natural Popsicles
Prep Time
15 mins
Total Time
3 hrs
 

Cool 'em down with this fun treat.These are perfect to create with the kids. Make sure the juice is NOT from concentrate. Just keepin' an eye on the amount of sugar.

Course: Dessert
Ingredients
  • 1 Plastic popsicle container
  • 1 carton Fresh raspberries
  • 1 box 100% Natural fruit chews
  • Your favorite all-natural fruit juice (such as orange juice, or pomegranate-blueberry)
Instructions
  1. Fill each popsicle mold with 3 pieces of fruit or fruit chews.

  2. Fill with favorite juice.

  3. Place stick into mold and freeze for 3 hours before serving.

All-Natural Pork Ribs with Greek Salad

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All Natural Pork Ribs with Greek Salad
Course: Main Course
Servings: 2 people
Ingredients
  • 2 racks All-natural pork ribs
  • 1 package Fresh baby spinach
  • 1/2 cup Red onion
  • 1/2 cup Black olives , drained
  • 1/2 cup Grape tomatoes
  • 1/2 cup Traditional feta cheese , crumbled
  • 1 bottle All-natural pomegranate-raspberry vinaigrette dressing
  • 6 TBS Extra virgin olive oil , divided
Zeis Spice
  • 2 tsp Garlic powder , divided
  • 2 tsp Lemon pepper , divided
  • 2 tsp Cayenne pepper , divided
Instructions
Pork Ribs
  1. Preheat oven to 275° F

  2. Place ribs onto a large baking sheet and cover both racks with oil and spices.

  3. Cover tightly with foil and bake at 275 for 1 hour and 15 minutes. 

  4. Let ribs rest for 5 minutes before slicing. 

Greek Salad
  1. In a large mixing bowl, pour 2 cups of salad dressing in the bottom of the bowl.

  2. Add all other salad ingredients.

  3. Chill for 30 minutes before serving.

  4. Toss well and serve as a side with ribs.

Asian Grilled Pizza

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Asian Grilled Pizza
Prep Time
10 mins
Cook Time
25 mins
Total Time
40 mins
 

This will put a smile on anyone's face!

A nice twist on a family favorite!

Course: Main Course
Ingredients
  • 1 Large pizza crust
  • 1 Large bonesless, skinless chicken breast or top sirloin steak
  • 6 Shiitake mushrooms , chopped
  • 1/2 tsp Garlic powder
  • 2 cups Shredded mozzarella cheese
  • 4 TBS Fresh basil , chopped
  • 2 1/2 cups Teriyaki sauce
  • 4 TBS Extra virgin olive oil
  • 2 TBS Dried sesame seeds
Instructions
  1. Over a hot grill or in a large skillet over medium-high heat, grill chicken and steak in olive oil. 

  2. Sprinkle one side only with garlic powder.

  3. Grill for 5 minutes per side for chicken and 3 minutes per side for steak. 

  4. Remove from heat and cube.

  5.  In a large bowl, add cubed meat with teriyaki sauce.

  6. Stir until meat is covered thoroughly.

  7. Mix a TBS of teriyaki sauce with 2 cups of cheese. 

  8. Cover the bottom of the pizza crust with the teriyaki and cheese mixture.

  9. Evenly place cubed meat around pizza crust.

  10. Top meat with chopped mushrooms, fresh basil and sesame seeds.

  11. Bake at 350 for 20 minutes or until crust is golden brown. YUM!

Awesome Seasoned Bacon & Onion Burger

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Awesome Seasoned Bacon & Onion Burger
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This is one of my most requested burgers! Full of flavor and goodness. Perfect for those growing kids!

Course: Main Course
Ingredients
  • 2 lbs Grass-fed ground beef
  • 1 16-oz Salsa (your choice)
  • 4 strips Nitrate-free bacon, cut into 1" pieces
  • 1 cup White onion (diced)
  • 1 package Sliced pepper jack cheese
  • 1 package Sliced Cheddar Cheese
  • 1 TBS Extra virgin olive oil
  • 1 package sourdough rolls
Zeis Spice
  • 1/4 tsp Garlic powder
  • 1/4 tsp Lemon pepper
  • 1/4 tsp Cayenne pepper
Instructions
  1. In a small skillet over medium-high heat, cook bacon and onion in oil with spices.

  2. Stir occasionally. Cook for 3 minutes and set aside.

  3. In a large bowl, mix ground sirloin with Salsa. Mix to combine.

  4. Make patties by hand and grill on a hot grill until done.

  5. Top with both cheeses, garnish with your favorite veggies, and serve hot!

Recipe Notes

Lettuce, tomatoes, and jalapenos make great toppings or garnish.

Baked Wild Cod with Pineapple Sauce

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Baked Wild Cod with Pineapple Sauce
Prep Time
15 mins
Cook Time
25 mins
Total Time
45 mins
 

Add some natural sweetness to your fish with this often requested gem! Great for the heart with omega-3's and 6's! Enjoy this go-to recipe for a feel great meal!

Course: Main Course
Ingredients
  • 4-6 Wild caught Cod fillets , rinsed and patted dry
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Lemon pepper
  • 1/8 tsp Cayenne pepper
  • 1 small can Crushed pineapple , drained
  • 1/8 cup White wine
  • 2 tsp Unsalted butter
  • Fresh pansy
Instructions
  1. Spray a 9-1/2” x 13” baking pan.

  2. Lay fillets down, flesh side up.

  3. Evenly drizzle each fillet with lime juice and spices.

  4. Cover and bake at 350 for 15 to 25 minutes or until sides begin to flake, depending on thickness.

  5. In a small sauce pan over medium heat, melt butter.

  6. Stir in crushed pineapple and wine.

  7.  Lower heat and simmer for 3 to 5 minutes, stirring occasionally.

  8. Place fish on a serving platter and pour sauce on top.

  9. Garnish with a fresh pansy.  *Its okay…pansies are edible!

beef

Beef Tenderloin a la Coke

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Beef Tenderloin a la Coke

This is one of the great dishes that will work for any occasion.

Course: Main Course
Servings: 4
Ingredients
  • 2 lbs Grass-fed beef tenderloin (cubed, about 2" thick)
  • 1 can Coca-cola
  • 3 TBS Bourbon
  • 2 TBS Lime juice
  • 1/2 tsp Red pepper flakes
  • 2 TBS Extra virgin olive oil
  • 4 cups Wild rice, cooked
Instructions
Preparation
  1. In a medium bowl, add beef tips.

  2. Pour coke, bourbon, lime juice, and pepper flakes on top and stir to incorporate. 

  3. Make sure that the steak tips are completely covered.

  4. Transfer beef tips with the sauce into a large plastic bag.

  5. Seal and refrigerate for 1 hour.

Cooking the beef tenderloin
  1. In a large skillet over medium-high heat, add oil.

  2. When oil starts to smoke, add beef tips.**

  3. Cook for 5 minutes, stirring occasionally. 

  4. Serve over a bed of wild rice.

Recipe Notes

**Make sure you shake off any excess marinade off the beef tips. Otherwise, you’ll end up boiling the tenderloin rather than sautéing the meat.

Beefy Cheese Calzone

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Beefy Cheese Calzone
Prep Time
15 mins
Cook Time
25 mins
Total Time
45 mins
 

The kids will love helping you put this together. Great family time.

Course: Main Course
Ingredients
  • 1 can Jumbo Wheat Biscuits
  • 1/2 lb Dietz & Watson roast beef , shaved
  • 4 slices Pepper-jack cheese, sliced thin, each piece cut in half
  • Dried parsley
Instructions
  1. Preheat oven to 350. 

  2. Taking 1 biscuit at a time, flatten the biscuit with the palm of your hand. 

  3. Add ½ slice of cheese and 1/8 of the roast beef. 

  4. Fold the biscuit in half and crimp the edges with a fork to seal.

  5. Sprinkle dried parsley on top of each calzone.

  6. Spray a baking sheet and bake calzones for 20 minutes or until golden brown.

Black Bean Chicken & Fresh Veggies

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Black Bean Chicken & Fresh Veggies
Prep Time
10 mins
Cook Time
8 mins
Total Time
20 mins
 

Another amazing way to present chicken to your family. No complaints here! They will love it!

Course: Main Course
Servings: 2
Ingredients
  • 1 8.5 oz can All-natural black beans
  • 1 lb Boneless, skinless chicken breast , cubed
  • 2 cups Fresh asparagus , chopped
  • 1 Large Roma tomatoe , diced
  • 1/4 cup Red onion , diced
  • 1/4 cup Shredded mozzarella cheese
  • 2 TBS Extra virgin olive oil
Zeis Spice
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Lemon pepper
  • 1/4 tsp Cayenne pepper
Instructions
  1. In a small pan over medium heat, heat black beans. Stir occasionally.

  2. In a large skillet over medium-high heat, sauté cubed chicken in hot oil and spices. 

  3. Stir once a minute for 3 minutes and then add vegetables.

  4. Stir occasionally and cook for 3 minutes.  Vegetables should be crunchy, not soggy.

  5. Spoon beans into a small bowl, just enough to cover the bottom of the bowl. 

  6. Top with chicken mixture and top chicken with shredded cheese. Serve hot!

Blueberry-Banana Ice Cream Sandwiches

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Blueberry Banana Ice Cream Sandwiches
Prep Time
15 mins
Total Time
1 hr
 

Every now and then, a nice, cool, yummy sweet treat, is great to share with the kiddos! Adding the fresh fruits is a great way to keep it balanced.

Course: Dessert
Servings: 6 sandwiches
Ingredients
  • 6 scoops Vanilla ice cream , creamy
  • 1 cup Fresh blueberries
  • 2 Bananas (medium) , smashed
  • 12 Large oatmeal cookies
Instructions
  1. In a large bowl, spoon in softened ice cream, blueberries and smashed bananas. 

  2. Fold until mixed thoroughly.

  3. Using a spoon, put a generous amount of ice cream mixture onto the flat side of one oatmeal cookie. 

  4. Spread ice cream mixture across the entire cookie, leaving about ½” of space from the sides. 

  5. Top with a second oatmeal cookie and lightly press together.

  6. Wrap the ice cream sandwich firmly in a piece of plastic wrap and freeze for 1 hour. 

Recipe Notes

Makes the perfect summertime treat!

meatballs

Bourbon Meatballs

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Bourbon Meatballs

The hit of the party every time!

Course: Appetizer
Ingredients
  • 1 Large package grass-fed or all-natural meatballs (pre-cooked works!)
  • 2 TBS Extra virgin olive-oil
  • 1/2 cup Bourbon
  • 4 TBS Ketchup
  • 4 TBS Spicy mustard
  • 4 TBS Honey
  • 1 12 oz bottle Steak sauce (your choice)
  • 1/2 cup Brown sugar
Instructions
  1. In a large pan over medium heat, warm meatballs in hot oil.

  2. Add bourbon. Stir and cook for 3 minutes.

  3. Add all other ingredients and stir to incorporate.

  4. Lower heat and simmer for 15 minutes or until hot.

  5. Stir occasionally, but be sure not to break up the meatballs.  Serve hot.

Recipe Notes

Don't worry...these won't get you drunk! Most the alcohol will cook out.

Bread Pudding

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Bread Pudding

Perfect for your Christmas table!

Course: Dessert
Ingredients
  • 4 cups bread torn into bite size pieces (any kind of bread works)
  • 2 cups milk
  • 3 eggs
  • 3 TBS butter
  • 1 cup Brown sugar
  • 1/4 cup Vanilla
  • 1 tsp Nutmeg
  • 1 tsp Ground cinnamon
Instructions
  1. In a small pan over low heat, melt butter with brown sugar for 5 minutes stirring occasionally. Set aside. 

  2. In a large bowl, combine all other ingredients except bread. Mix thoroughly.

  3. Combine butter and sugar mixture with egg mixture, stirring constantly.

  4. Spray a 9 x 13" pan and cover the bottom with the torn bread.

  5. Pour mixture over the bread.

  6. Stir together to make sure all the bread is covered.

  7. Bake, uncovered, at 350 for 40 minutes or until the top is lightly brown. Serve warm.

Post-Workout Superfoods Omelet

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Post-workout Superfoods Omelet
Prep Time
5 mins
Cook Time
10 mins
Total Time
20 mins
 

The power of protein! This hits all the right buttons after your muscle-building workout!

Course: Main Course
Servings: 2
Ingredients
  • 3 All-natural, medium brown eggs
  • 3 TBS Extra virgin olive oil
  • 1/8 cup Organic 2% Silk milk
  • 1/4 lb Dietz & Watson all-natural, oven roasted turkey
  • 1/4 cup Red onion , chopped
  • 1/4 cup Fresh baby spinach
  • 1 Small hot house tomato , diced
  • 1/8 tsp Garlic powder
  • 1/8 tsp Sea salt
  • 1/8 tsp Cayenne pepper
  • Pinch of shredded, all-natural Sargento cheddar cheese
Instructions
  1. In a medium bowl, beat eggs with milk and spices.  Set aside.

  2. In a large pan over medium-high heat, heat oil.

  3. Add turkey, onion, tomato, and spinach to hot oil. Cook, stirring occasionally, for 5 minutes.

  4. Pour in egg mixture. Stir to incorporate and lower heat.

  5. Shake the pan back and forth and stir eggs until done, about 3 minutes or until firm.

  6. Remove from heat. Top with cheese.

  7.  Tilt pan with eggs over plate and pour onto the plate, folding the omelet as you place it onto the plate. 

  8. Serve warm.

Recipe Notes

Perfect with fresh fruit!

Ready for the Moment

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Chef Cathy Zeis

This article appeared in the Summer 2007 issue of Texoma Living!.

Think of a pinball machine, the kind with the little steel sphere that rockets off the end of the plunger, a bundle of kinetic energy that bounces and careens and ricochets off the bumpers and over the triggers, making lights flash and bells ring and things go whirr until it runs out of momentum and slips through the return slot. Then another ball flies out and the pandemonium repeats itself. “I get bored easily,” said Chef Cathy Zeis.

Lately, she has not had the time to be bored; she has too much to do. She has a company called Creative Cuisine that makes and markets “Chef Cathy’s Salsa,” make that “salsas,” plural. “I have Awesome Salsa, which has a kick, Green Blast Salsa, which is zucchini and cucumber, very fresh, very different. I have a Chunky Corn Salsa, which is black-olives-and-corn based and Mango Salsa, it’s a dessert salsa, very sweet—good over ice cream. Everything is natural; I won’t put anything in my products that I can’t pronounce.”

“Chef Cathy” products are poised to take off. They soon will be available in 811 stores in 12 states, with more to come. “I follow my food. I go where it’s sold and do personal appearances and demonstrations,” she said. “Everything I do takes 10 minutes or less and I do it right there so people can see it and taste it. My face is on that label, so I’m going to be there.”

When a person or a product suddenly appears all over the place, the term “overnight success” often wiggles its way into the press and publicity. It is rarely true, of course, but the back-story does not always come to the fore. For Cathy Zeis, the pinball machine image is a good one—a lot of flash and bells, with more than an occasional slip into the return chute before coming out like gangbusters again.

She is from San Angelo. Her father worked for the telephone company, and when his job took him to Connecticut while she was in high school, she went along. “I loved it up there. It was the first time I had ever seen snow.” After two years, it was on to Fort Wayne, Indiana, about which, the less said the better. Well, maybe not. There was at least one memorable event during her Hoosier sojourn.

“I was playing high school basketball—I was a point guard—and our game was over and the guys were on the court, when Bobby Knight walked in,” Cathy said. (Knight was a legend as the basketball coach at the University of Indiana and now coaches at Texas Tech.)

“It got real quiet, and I told my buddies that I would go talk to him. They gave me a look, so I got up, walked over, sat down, and said, ‘Hi, Coach Knight.’ He said hi right back and asked my name. I told him, ‘Cathy Adkins.’ We talked basketball for a few minutes, and I gave him some of my popcorn. After about 10 minutes, I said good-bye and went back to my friends. That’s kind of “me.” I don’t meet strangers.”

After a year in Indiana, Cathy went back to San Angelo to stay with her mother and finish high school. She went to Angelo State for a semester. She didn’t know what she wanted to do, but going to school just then wasn’t it. Her dad was in Dallas by that time, so she moved to the big city and took a job as a waitress at Bennigan’s.

“I went to work for them when the restaurant was still a trailer; they were still building it,” Cathy said. After a year waiting tables, she became a trainer and then a supervisor in charge of the front of the restaurant. “I got bored; so I went to the general manager and told him I wanted to learn more about the restaurant business.”

He started her in the kitchen. “I told him, ‘Wait a minute. I don’t cook.’ But that’s where it all starts, so that’s where I stayed.” It was the square one approach, and Cathy started with the basics. “I burned the roux three times before I got one right, but that was when I realized that I had a talent, a gift for cooking. This is cool; this is what I’m supposed to be.”

Bennigan’s was a big, national chain, and when they introduced a new dish, they would bring in a top chef in the field to make sure the restaurants got it right. Cathy got the chance to learn from the best—great chefs from New Orleans for Cajun, from New England for seafood. “I was in the right place at the right time, and I really learned from some great chefs,” she said.

“My training at Bennigan’s was exciting, and I’ll never regret it, but one Friday, after a full house with customers waiting two hours for tables, I had had enough. After my shift, I turned my keys in and quit. I was just burned out, and once that happens, it’s no fun, and I don’t want to do anything that’s not enjoyable.”

Cathy ricocheted off the restaurant business and back into school—the Art Institute of Dallas. She graduated with a degree in music and video and spent the next two years promoting and booking country and western bands in Dallas and Fort Worth and eventually Nashville. “I met a lot of good friends and worked with some people who became pretty well known. I enjoyed that too, for a while.” The “for a while,” is the key phrase here, so she went back to San Angelo.

The bounce off the music business put Cathy back in the restaurant trade in her hometown. “There was a local restaurant called Crystals that wanted me to be the general manager, so I took them up on it,” she said. “It was a very creative place; they introduced a lot of new cuisine.” It was a management job, not cooking, not what she wanted to do, so the after six months, it was back to the nightclub whirl for a while, but …. You can guess the rest.

At this point, Cathy was a résumé writer’s nightmare—experience galore, too much for many positions, and a checkered work record that scared the wits out of personnel managers. She was out of work, and prospects were anything but promising.

Enter Rush Limbaugh. That’s right, Rush Limbaugh, Mr. Conservative Talk Radio. “I started listening to him on the radio and working at odd jobs, such as painting my grandmother’s garage, to pick up a little money. After six weeks, I called Rush and got on the air as the last caller of the day. I poured out my troubles, and he told me this, ‘Cathy, the only limitations that you face are self imposed. Most of the obstacles you face have been placed there by you. As soon as you understand that, you can overcome them. Try something different.’”

So she did. She went to a local TV station and got a job as a producer for $5.25 an hour. In six months, she was the executive producer of the 6:00 and 10:00 news casts. That is where she met her husband,Randy, the station’s assistant news director. When he took a job at KTEN in Denison, the couple moved to Pottsboro.

If this were a play, it would only be the end of the first act. There’s more to come.

The second act curtain went up in Pottsboro with Cathy in the role of homemaker. That was all right for a while …. “I got bored so I went down to a local nursery and got a job landscaping. I was spending so much money there for flowers that I figured I might as well work for flowers.”

Cue the jelly. Cathy met Juanita Hebert, who taught her to make jelly. “I got really creative and started putting up green pepper jellies and pomegranate jellies. It’s amazing how God puts people in your life for a certain reason and then takes them away. We became good friends, and then she moved away, and I haven’t seen her since.”

Talk Show Host Rush Limbaugh.

Randy Zeis left KTEN-TV for a job at a station in Dallas. The couple had only one car, so while Randy made the daily commute, Cathy stayed home and made jams and jellies. She was pregnant with son Charlie at the time, so the landscaping at the nursery was out, but the homemade preserves she was selling at the nursery were beginning to draw customers back for a second helping.

This was in 2000, and one day Mary Knox of the Pottsboro Press came in and asked if Cathy would write a cooking column for the weekly paper. “I jumped on that,” she said. “It got my name out there and helped sell the jams and jellies.” Eight years later, she is still writing the column.

When Charlie joined the family, Cathy left the job at the nursery for a job in the nursery and became a stay-at-home mom. That was all right for a while. “When you’re home all day with a baby and no car, you’ve got to be creative,” she said. “When he took a nap, I would get in the kitchen and play with my salsas and put them in jars. I’m from West Texas, and I like them hot.” When Charlie woke up, she would put him in the stroller, pile on all the jars of sauce the buggy would hold, and set off on foot selling salsa to the businesses of Pottsboro.

It was not long before Channel 12 came calling, asking Cathy to do a television cooking show. She did not consider herself a performer, but the station persisted, and in a short time it was “lights, camera, action,” in Texoma.

With the jams and jellies and salsas selling and the TV show keeping her name before the public, Cathy took a suggestion from her doctor and started a restaurant. Well, it was not really a restaurant, at least at first. “He said he was tired of eating out and ordering pizza and what he really wanted was a chef to come into his kitchen and cook.” The pinball hit the bumper, the lights flashed, and the result was the “Walk-in-Chef.”

“I went into people’s homes, created a menu, prepared the food, labeled it and stuck it in the refrigerator with instructions on how to serve it. When Charlie became a toddler, I couldn’t take him into people’s homes. I had to find a stationary place to cook, so I started looking for a restaurant.” On August 25, 2003, the Walk-in-Chef opened in a former doughnut shop on Main Street.

“It was pretty much a culture shock for the people of Pottsboro,” Cathy said. “This was small-town America; they want chicken-fried steak, fried chicken, hamburgers, chili dogs; they got quiche, spinach quesadillas, and crab cakes with a spicy plum sauce.”

It was not long before the business reached its limits. “We outgrew it,” said Cathy. “Catering became our main business. We were doing dinners for 750 people. We were stepping over each other. It just became too small, but that was a good thing.”

When a buyer for the business—the location not the idea—approached Cathy, the Walk-in Chef walked out. This time it was not a matter of “it was all right for a while …” This time is was for a bigger dream.

As the reputation of the Walk-in Chef had spread, Cathy had discovered that the lake crowd was buying her salsas, sending them to friends all around the country, and coming back for more. Why not distribute the products on a national basis?

This is not the place for a primer on the food business. Suffice it to say, it is a hugely difficult undertaking, but by now, it should be evident that difficulties do not daunt this woman. Besides, she didn’t know any better. “If I had known back then what I know today, I’m not sure I would have done it, but I’m so glad that I did.”

“There’s no way I should be where I am, but I am,” said Cathy. “I think it’s the journey that’s most fun. Everything seems to have unfolded at the perfect time, but I tell kids, ‘God gives you a gift and He gives you a moment. It’s your responsibility to be ready for that moment.’”

Cathy Zeis, pardon, Chef Cathy Zeis, was ready for the moment, and now, when the pinball shoots down the board, all the lights start flashing.

Chey Cathy Zeis
chefcathyzeis.com

Weight Loss

The Challenges of Obesity

AG Articles, Obesity Leave a Comment

   “Obesity is a leading preventable cause of death worldwide, with increasing rates in adults and children.” Since 2013, obesity was classified as a disease by the American Medical Association. In 1997, the World Health Organization (WHO) recognized obesity as a global epidemic. “More than 35% of U.S. adults are obese, and more than 34% are overweight.” The rate of body fat is the difference between obesity and overweight. “Nearly 32% of children and adolescents are either overweight or obese.” That, ladies and gentlemen, is up three times from just one generation ago.

   Wow! That is some astonishing information. However, the great news here is that it’s fixable, as my mom says. So, lets look at the positive twist on this rather than the negative. How can I say that you ask? Preventable is the key word in the opening statement, that’s how. Does it take strength and will power? But of course! Is it in you to start anew? I know it is! To begin, though, we need to grasp the memory of the days when weight was not a problem. The weight didn’t come on overnight and I can promise you with 100% assurance that the weight will not fall off over night either.

When God created the incredible YOU, He instilled an on and off switch of sorts, that lets you know that you are full when eating. You were born with it so “the switch” is still very much a part of you whether you know that or not. Somewhere along your life’s journey, you came to ignore that helpful switch and headed off on your own. So now, you find yourself looking for the directions back to where the switch ruled your eating habits and a guide to help you along the way. Well, here is your guide!

O·be·si·ty, noun, a medical condition in which excess body fat has accumulated to the extent that it may have a negative effect on health. 

     A hundred mile journey starts with the first step, so the saying goes. This is a great first step and a healthy one at that. It is proven that a healthy diet loaded with fruits and vegetables is the key to a lifetime of health and disease fighting agents. Exercise alone will not help you loose weight! Your body is the most awesome machine ever created and just like your car, it can’t run on a supplement or without proper fuel. The combination of great fuel and heart healthy, fat burning, exercise still takes the prize when losing weight. Walking is the key to this Plan as far as exercise goes. (Checking with your doctor to do more than that is necessary and important, so please take the time to do so.) Getting started is easy. It is all right here before you in this book. No magic pill, no secret ingredient, just you, this book, and the desire to grasp what God has placed before you. Your chance at a healthier lifestyle with a lifetime of rewards awaits you!

   This is not a dress rehearsal and there’s no chance in the world you can undo the past. But you can grab the moment and take it on right now! Remember how awesome you are! Knowing that YOU can do this, and that our Lord is holding your hand through this journey and always, is all you need to know to succeed. So let’s go!

“You’re braver than you believe, Stronger than you seem, and Smarter than you think.”Christopher Robin