I have promised my readers/followers that as I test out different dishes/meals in my Power XL Air Fryer Grill Oven 7 n 1 appliance, I would update you on the good and the bad (if any) results and I am excited to tell you that one of my concerns was grilling a steak. It is so pricey these days to purchase beef of any kind but steaks are so costly, that a chance of failure was highly stressful.
Here is how I prepared steaks for us yesterday with the most favorable results, better than I could have imagined, and even my grill master husband Greg said they were excellent and so tender.
We let the steaks rest for about 5 minutes and then plated with some macaroni salad as well as a small green salad. Easy breezy. No condiments needed and we discovered a great way to use our Power XL Oven. BTW, next time I grill pork chops, I will follow the same procedure.
Please remember you can do the sides in the Air Fryer as well like a perfect baked potato or fries. Veggies can be air fried/grilled easily too. I have a lot of recipes on my Pinterest board for your viewing and pinning.
I hope you will try many recipes and feel free to let me know how they turn out. I want to try the Bang Bang Salmon soon….Until We Power Up Again….Happy Meals to You…..Arline Miller, Reinvention Queen
(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third party material is sourced, if known, to original location/author for credit reference.
As I promised, here is one of the dishes I make from my bounty of those yummy fried shrimp from yesterday’s post. My Power Air Fryer Oven comes into play warming up the shrimp and keep that crunch without taking away their freshness. This made a scrumptious lunch with a totally different presentation and look. Let’s see how simple having the shrimp ready helped in preparing lunch.
Shrimp Po Boy Sauce
Horseradish 1 tablespoon
Mayo 1/4 cup
Dijon mustard 1 tablespoon
Jalapeño mustard 1 teaspoon
Tartar sauce 2 tablespoons
Remoulade sauce 1/4 cup
1 tsp. lemon juice
Grated onion 1/4
Garlic herb seasoning Sprinkle
Salt and pepper to taste
Worcestershire sauce Sprinkle
Fish sauce 2 drops
Mix all ingredients together and refrigerate for at least 30 minutes. Amounts shown in this recipe are guesses as I don’t measure so you can adjust them to your taste buds. This sauce is used to spread on toasted buns or can be used as a condiment on shrimp, oysters, and scallops.
Toast the bread (You can use many kinds of buns so that selection is up to you. The bakery/deli buns were split prior to toasting or you can choose not to toast. We love ours toasted but I have eaten Po Boys not toasted and they were good too.
At this time, I have removed the sauce from the refrigerator and assembled the condiments and veggies. A tip that might come in handy is how I place the onions in my mini food processor for a grated ingredient which is not in your face oniony. You can chop the onions as well but I do this for the onions I add into the Remoulade sauce and for toppers.
Reinventing food is very simple and the secret is to think about cooking enough, varying the presentation and taste, and enjoying the idea you do not have to live in the kitchen to eat Restaurant Worthy foods any day of the week.
Greg grilled some tender and delicious flank steak and you know us, he made enough for another meal so tonight will be surf and turf with a copy cat sauce from a restaurant on St. Simons Island Ga mixed in a salad with the remainder of the shrimp to go with our steak. If you are counting, this will be three (3) meals.
One side note: Don’t forget the Pickle Juice Slaw as it will be reinvented with some beefy hot dogs for a fast lunch. Until We Cook Again….Happy Meals…..Reinvention Queen, Arline Miller
(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced if known to original location and author for credit reference.
TODAY THE WORDS are I WANT A DIET WHICH IS NO DIET. In this, my second post about eating, I will gladly put it out there. I want moderation but not elimination. There has been diet after diet which preach elimination. Let’s look at some of them and see what they want me to live without and then I want to share what is working better for me. I am not a health expert and do not profess to be anything but an average person who loves different kinds of food. The food groups contain something in each one I like to eat. You might feel the same.
One thing to keep in mind: As quoted in Bitesized Challenge, Programs claiming weight loss of more than 2 lbs per week are simply unhealthy crash diets. Weight is gained back 99% of the time. But yet, we go from one miracle diet to another. I am a witness and I can preach on this subject as I claim experience in most of them at one time or another. This Medical News Today information article Written by Christian Nordqvist, Knowledge centerLast updated: Thursday 1 October 2015 details on the most popular diets according to three criteria: how many articles there are around about these diets/lifestyles, how popular they seem to be generally, and how often we receive feedback on them.Contents of this article:Atkins DietThe Zone DietVegetarian DietVegan DietWeight Watchers DietSouth Beach DietRaw Food DietMediterranean DietFor Details on each diet, you can click on each one and you will see the specifics of each diet.This complete article, which is a great read, can be found on http://www.medicalnewstoday.com/articles/5847.php How many of these popular diets have you tried? I personally can say 5 and I am still overweight. If you do some diligent studying, you will find a common thread between most of them and it is deprivation of some foods. I asked yesterday, “Are you really NEVER going to eat a donut for the rest of your life?” Here is my tip for today and it may not work for everybody (especially for people with diseases or health conditions which mandate restriction) and here is the absolute truth….NO PLAN works for everybody. We have to begin to take charge of our individual bodies and not fall for the miracle plans but pay attention to what foods cause us to bloat or to gain weight. Some people can eat more carbs, some can eat more healthy fats, and yes, I have a sister who can eat sweets all of the time and she has never had as much problem maintaining a good weight but she has health issues. Here goes what I have found works better for me: I do not deprive myself of any food group but I limit the quantity of any of the carbs, sugars, and yes, fats. I make the larger portion of protein, but keep my meats palm size (we have heard this before, right). What I can’t do; but if I do it, I pay for it is allowing my portions to become large. Supersize means we get supersize! This makes sense doesn’t it? If you are going to eat a burger, make it fresh and small size with moderate portions of condiments. Just cutting portions and eating healthier, fresh cooked with more organic and non processed foods will start you on the track to eating for health. I made this true comment yesterday, “When I started to eat for my health and not to lose a pants size; I accomplished both.” With the holidays behind us, I am happy to report I didn’t gain a pound and kept my glucose in normal ranges for me. I used my 1 heaping Tablespoon of the NO-NOs theory. I used to feel I couldn’t even taste any dressing, any sweet potato crunch, any mac-n-cheese, etc. Now, I choose three of the NO-NOs and take 1 full Tablespoon, yes heaping, of each. The rest of my meal is devoted to palm sized protein, and a bigger portion of good carbs of veggies. Since I had dressing, I found it easy to leave off the bread. I had dessert but used the heaping T. of my delicious banana pudding (a good tip on this is to find a very small bowl and place the dessert in it (it will look like more LOL). I took very small bites to cherish each morsel and when I got up from the table, I had not eaten nearly as much as prior years and felt wonderful. I didn’t feel DEPRIVED and this is the key to maintaining eating correctly for longer periods. Maybe I am wrong, but feeling deprived is the biggest sabotage tool in the world.
Until we eat again and read again…….Arline MillerHEALTHY BITES was created with healthy recipes I have found and some I created to help in eating for our health. Good things will come to those who keep the mindset; I am worth it! Please click on the name of HEALTHY BITES above and see the good way to eat.
(C) Copyright Arline Miller 2012-2019 All rights and permissions for content. Referenced material properly sourced.
For the celebration of St. Patrick’s Day, I decided to pull up a favorite blog post since I love greens. This is a repeat of a message from a few years ago but I think you will enjoy it. TODAY THE WORDS are COOKING GREENS. You are reading the words of a person who loves to eat greens. I cooked greens yesterday and any time I eat them, I am brought back to a special memory.Mustard greens, turnip greens, collards, cabbage, kale are all good to me and this brings me back to my Step Mom, Martha. My Dad had a massive stroke which paralyzed him on his right side. He was able to sit in his lift chair by a lift which he was lifted from his bed and pushed to the chair and lowered into a sitting position or more like a reclining position for the day. I lived a distance away and would travel to spend some time on the weekend with Daddy and Martha during the day and at night at my Mother’s house in the same town. I tell you this to get to the cooking greens theme of the message. How many of you have prepared greens to cook?
It is quite a job to “look over” the greens and then go through several washes to remove any sand, dirt, or any debris in them. There are several methods, but I can assure you, each method is still time consuming. There is usually meat to season them; although more and more people are using other seasonings for health reasons. Martha, barring all others, could cook greens better than any other person I have ever known. Her greens were so delicious I could eat them cold; that’s right, cold. She always fried pork chops and other great side dishes with the greens. This had to be a full day of preparation and do remember she was taking care of my Dad at the same time.
Now for the deeper thought…...She waited for me to smile at the first bite and it seemed to give her as much joy as it did me eating it or even more if that was possible. It was tiring for her but she made me feel so special when she cooked me greens. When my visit was through and they were telling me to be careful on my trip home and gave me my container of greens to go with me; I love them, cherished my time with them and I was so thankful for Martha’s sacrifice and love. She loved Daddy and she loved her family and that always included us. Great restaurants are so enjoyable; Martha’s greens were true love! God wants us to “cook greens” for others. I am using a metaphor as God wants us to do whatever we can to help others; make others feel special; be charitable; be loving and kind. Today and every day, may we borrow a little spirit from Martha who is in heaven with Daddy, and “cook up some greens” for someone we love or a stranger we don’t know but needs our help. (DEDICATED TO MARTHA THOMAS LOTT, our STEPMOTHER) I have attempted to add health benefits when applicable and here is an excerpt from an article I found on the health benefits of greens (turnip greens, mustard greens and collards) If you go to the link, there are instructions on how to prepare. Enjoy some good eating:http://www.livestrong.com/article/85263-stay-eating-collard-mustard-/
How to Stay Healthy Eating Collard, Mustard & Turnip GreensLast Updated: Jul 10, 2015 | By Daryn EllerHow to Stay Healthy Eating Collard, Mustard & Turnip GreensTurnip greens growing in a field. Photo Credit Tom Brakefield/Stockbyte/Getty Images Collard, mustard and turnip greens are vegetable royalty in the South—and for good reason. All three are in the cruciferous family of vegetables that the American Institute for Cancer Research reports might help defend against cancer. The three greens are also rich in beta-carotene, vitamin C, folate and iron. Collards, which taste like a cross between cabbage and kale, are especially high in calcium. Mustard and turnip greens have a sharper bite than collards and provide a nice dose of vitamin K, a nutrient important for bone health and blood clotting. Paula Deen, the guru of Southern Cooking to many of us, knows how to put the hurt on a good pot of greens so I thought I would include a recipe from her on Food Network:
Calling all Chocoholics (Chocolate Lovers who might need intervention)! Valentines Day is coming soon so excuses are not needed as it is the reason for the season but WHY? Let us consider the pros and cons of downing the chocolate, milk, white, dark, or mixed with nuts, fillings, or whatever form we can get it. Is there a link to Love? Is it a feel good reason we have to have it. Today, we enter the river of flowing chocolate and get our mouths drooling. Here is an enlightening article I found giving us the psychological reasons and we already know the real reason is “we can’t live without it.”
Source:Why do we crave chocolate so much? I consulted a professor of psychology and neuroscience, Dr. Amy Jo Stavnezer, to help us understand why we desire chocolate so much (just in time for Valentine’s Day!).
Dr. Albers: On a biological level, why do we crave chocolate?
Professor Stavnezer: We crave chocolate because it is good! It tastes good. It smells good. It feels good when it melts on our tongue. And all of those ‘feelings’ are the result of our brain releasing chemicals in response to each chocolate experience. The experience of eating chocolate results in feel good neurotransmitters (mainly dopamine) being released in particular brain regions (frontal lobe, hippocampus and hypothalamus—definitions a bit later).
Dopamine is released when you experience anything that you enjoy—sex, laughing, or watching your favorite Olympian claim the gold. This reward circuit is partially hard-wired by genetics, but it learns, changes and responds to your specific preferences based on your life experiences. This malleability of the brain is what makes each of us unique. In fact, there are supposedly people in the world who do not like chocolate.
By simply using one neurotransmitter system to associate rewards with actions, an efficient and powerful brain network evolved so that a positive outcome would be repeated. The dopamine signal sent through the reward circuit brings about positive feelings and assessments of the situation in the frontal lobe (just behind your eyes), creates a memory of the experience including where, who, what and why and links that to the positive experiences via the hippocampus (about an inch inside of each ear), and when food is involved, the hypothalamus (a few inches above the roof of your mouth) gathers information about the caloric and nutrient content for future hunger and satiety signals.
It was originally thought that chocolate contained compounds that could activate this dopamine system directly (like cigarettes and cocaine do). Chocolate does contain theobromine that can increase heart rate and bring about feelings of arousal, caffeine which can make us feel awake and increase our ability to work and focus, and fat and sugar which are preferred food sources for humans because they are calorie dense. However, elegant experiments in which the components of chocolate were separated out indicated that just ingesting the chemicals in chocolate without the mouth-feel and taste does not decrease craving.
I found an excerpt from an article on the history of how chocolate became the ruler of Valentines Day. It is from National Geographic and is titled Why We Want Chocolate for Valentines Day
So how did chocolate become the ultimate Valentine’s Day treat?
The origins of the historic combination are far from clear. Chocolate has been considered an aphrodisiac since the time of the Aztecs, and was once only available to the wealthy. Spanish conquistadors brought it back to Europe, and according to The Oxford Companion to Food, Italian chefs were shaving blocks over their risottos in the late 17th century. The French made pastilles in the 18th century, a favorite of the marquis de Sade. But it wasn’t until the cocoa butter extracted from the beans was processed into the rough form of a candy bar in England in 1847, according to Cadbury, and later rounded out with milk, that its appeal began to grow. Once candy became cheaper to produce, more people got to taste it. And once they tasted it, well, you know the rest.
Meanwhile, the origins of Valentine’s Day are even more complex. They can be traced to Roman times and Lupercalia, a Pagan festival that involved fertility and feasting in mid-February. The Romans “were drunk. They were naked,” Noel Lenski, a historian at the University of Colorado at Boulder, told NPR in 2011. Young women lined up for the men to hit them, Lenski says. They thought would make them fertile.
Not too romantic, was it? It gets crazier. The early Catholic Church martyred a rebel priest named Valentine and tried to take the nakedness out of the Lupercalia festival by declaring Feb. 14 as St. Valentine’s Day. Chaucer combined the essence of the pagan rituals with courtly ideas of love in one famous Valentine’s poem about bird sex: “And, Lord, the blisse and joye that they make! For ech of hem gan other in wynges take.” And then Shakespeare took the notion of romantic love even further in the sonnets.
Hopefully, this will get your Valentine craving for chocolate flowing and from this Sipping Cup of Inspiration blogger, Happy Valentines Day and now it is official, you have a natural reason for loving chocolate. My deeper thought is to LIVE LIFE, LOVE LIFE, AND LIVE LIFE TO THE FULLEST by digesting all that life has to offer as long as you add to other’s lives and not make their lives unhappy. Eat chocolate or don’t, but love always.
(C) Copyright 2012-2019 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material, if known, is sourced to original location for credit reference.
This is the second in a series for those interested in blogging. BLOGGING IS LIKE FISHING and of course I return to my childhood days and try to “catch” your attention by fishing around a little. Please join me on the blog with some interesting analogy of how we prepare for our blogging fishing trip. For all of you who would like to dabble your hook and line by guest blogging on my blog, please contact me and let’s go down to the fishin’ hole. #blog #amwriting #life #bloggers #writers #tipsforblogging
BLOGGING IS LIKE FISHING is my second blog post on why I blog, how I blog, and most importantly, how you can blog. For those who read my blog on a regular basis, first let me thank you. Without you the reader, this early morning work would be better spent with some extra zzzz’s. Now for the good stuff all of you writers, the mystique of blogging is similar to going fishing. When I was young, I went fishing with my Dad or a group of family members. For some reason, I never wanted to go alone but enjoyed the sharing of excitement of interacting with others.
As I usually do, I will associate my blogging experience to a good fishing trip that we came home with a bucket full of fish and had a fish fry. Let’s see how we can go down to that ole fishing hole (blogging world) and pull some of those scrumptious fish (readers) in with our bait (blog).
1) First, you have to have the desire or want to go fishing attitude. Blogging takes dedication and some time is required to get ready to fish or as we are doing, blogging.
2) Set aside some time to write the blog post each day. I find that I am more creative early in the morning, but this might not be the best time for you to “fish”. There is no set time but there has to be regularity to prepare and for fishing (blogging).
3) Decide what you need to make the fishing trip successful. I will break down what I use to wet my blogging hook so you get an idea.
a) Fishing pole or reel is your niche or your market. In other words, what kind of reader do you want to reel in with your blog. Example: Foodies, Sport fans, fashionistas, spiritual or more newsie types. As my Daddy always told me you make sure you have a strong enough pole to catch the big ones. It may not be the best comparison but you want to appeal and draw the right audience to your blog.
b) The right size hook is vital. Too big of a hook may scare off the best fish or reader out there by overkill. Decide if you want to be a sizzle or a fizzle blogger. What do I mean by that expression? A sizzle blogger is usually young and has a lot to say. This is the type hook you may need if you are writing the blog to catch fashionistas, trendsetters, groupies, They want the bling, bling and the photos and quick reads. It is more dazzle than deep set ideas. On the other hand the set hook will draw the harder to catch but worth the effort reader as they become the loyal followers or readers. They crave the research you put into the blog.
c) The bait….oh yes…..the bait is You. On a blog you put yourself on the line or hook. You get jabbed and prodded but it is a piece of yourself which is the attraction. Add a little personality, develop your own style. Don’t get all politically correct and if you do as I do write your blog from your heart and throw in a little fact and research to enhance the topic. People love to feel they know you, the blogger, and they need to feel you want to know them. Reply to comments, thank your readers, and always represent what you truly are.
d) The bucket to keep your fish or readers in is your platform. There are many platforms and we will cover those choices pro and con in another session but it is important that the platform or bucket is safe and will keep the readers comfortable.
I thought you might find it ironic but when I googled how to write engaging posts, Google provided me with the following tips and the first one caught my eye with the use of HOOK.
7. Make Your Post Unique (Even If The Idea Isn’t) …
End With A Punchy Conclusion.
As I take a little time from my usual posts, I want to encourage new writers to try your hand writing, whatever the source or style. Try your hand at a short story, a poem, prose, or just write like I do. Express yourself in ways which are outlets for communication. A blog is summed up as in the excerpt from How to Write a Blog Post (with link to article for reading):
A blog is literally short for “web log.” Blogs began in the early 1990s as an online journal for individuals to publish thoughts and stories on their own website. Bloggers then share their blog posts with other internet users. Blog posts used to be much more personal to the writer or group of writers than they are today.
Today, people and organizations of all walks of life manage blogs to share analyses, instruction, criticisms, and other observations of an industry in which they are a rising expert.
I recommend this article link very highly if you are serious about starting your blog or even for those of us who always are looking for better ways to keep the blog going. So grab that fishing pole and go fishing (or blogging).
LIVE LIFE, LOVE LIFE, AND LIVE LIFE TO THE FULLEST whether it be writing, drawing, crafting, woodworking, speaking, cooking, or whatever floats your boat.
(C) Copyright 2012-2019 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material including photos are sourced to original location if known for credit reference.
GIVING UP, GIVING IN,GIVING TO FOOD II Here we go again with New Years Resolutions and New Diet Programs. Visit the blog for the first resolutions we should make. #blog#healthyeating#newyearsresolution#amwriting
Looking at society, we may become more open to the fruitcake. I take a quirky look at my Mom’s old fashion fruit cake and you will see me take a turn from the kitchen and apply the fruitiness to our lives. Please join me and share the blog with others. #fruitcake#holidays#life#baking#lesson#recipe#baking
FRUITCAKE SEEMS TO FIT THIS YEAR with all of the craziness going on in our country and our world. It seems the entire human race has become fruity and early this morning this inspiration came to me. It may seem satirical but I am known to be a little brassy and sassy and even a little fruity so let’s bite right into this subject.
When we were little, the Christmas Fruit Cake was a great treat for us so I have never understood the adversity to the fruit. We would have to wait after Momma baked her fruitcake, packed it with sliced apples, and wrapped it in cloth (later became foil). It seemed like the longest days before that luscious smell in the oven to actually getting a piece. We all stood round when she finally cut into it for her approval of her baking skills. She would say, “This is a good one or “We need to let it mellow longer” which was not the news we wanted to hear. Even if she was going to let it sit as she called the time we were waiting, she would give us a sample. Keep these words in mind as I move through this thought process. I will refer to this time again.
1 lb. Candied Pineapple 1 cup Self-Rising Flour
1 lb. Candied Cherries 1 cup Plain Flour
6 cups Pecans 1 t. each vanilla & lemon extract
1 cup sugar 1 cup chopped dates
1/2 lb. margarine melted (butter for me) 1 cup golden raisins
5 large eggs
1 can Angel Flake Coconut
Chop fruit and nuts in large container. Pour coconut, sugar, flavoring, and beaten eggs over fruit. Add melted butter and mix. Add flours over mixture and mix until wet. Bake in lined pan (Momma used wax paper but modern times have other options) at 275 degrees for 2 1/2 hours.
Note: No mention of the apple slices placed on top of cake and wrapped. To be kept unopened for several days until it becomes moist.
Fruitcakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432–1492) finally granted the use of butter, in a written permission known as the ‘Butter Letter’ or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the Stollenfruitcakes.
Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruitcakes more affordable and popular.
Here is what I perceive has been going on in our lives and how fruity we have become.
We want things in life to be “sweet” even if it goes against any healthy reasoning or moral values, manners, or traditions and we are asking people to accept anything that has that “sugary” feeling.
We see videos over and over on the cat-dog, pig-dog, cats-horses, etc and we want to believe that all animals accept all animals can live in harmony and on the surface, it seems so beautiful but nature is nature and we have to stop and consider the safety of each species. It is not a given that all creatures get along and we have to consider the rule of nature and take precautions to prevent injury to either one.
Some people just don’t like fruitcake. I personally love it but have to eat a small piece now for health reasons but I have seen so many people go “Ugh! How do you eat fruitcake? I can’t stand it.”
For all of you who want more of Fruitcake Trivia, I found an interesting article that is too lengthy for me to add in this blog. Here is the link to the article
Click on the link above to take you to the article for your reading pleasure.
This brings me to my focus of this message.
No matter how much you blend, chop, mix, and/or bake, some people are never going to like fruitcake and that my friends is society in a fruitcake. You can preach, beg, threaten, or try to convince people and if they don’t like it, they don’t like it. We need to stop saying we believe in inclusion and acceptance and then tell the others they can’t say this or they can’t say that. That is not acceptance……that is bullying! We all have preferences and some like fruitcake and others prefer pound cake or pie or neither. My point is that even though I personally like fruitcake, I can understand others not liking it. I can see their side and accept that side. I don’t however, feel I have a right to push fruitcake on them. I personally don’t like raspberries very much so I would prefer someone understanding my dislike. I wouldn’t have a problem with others eating raspberries and I think this is the true meaning of inclusion and acceptance. In our society, we could benefit from agreeing to disagreeing but never demanding that the other one has to say “I love fruitcake” when they don’t. Get my drift?
As I promised to return to the period of “curing” time for Momma’s fruitcake and it contains a wonderful lesson in life. Thank you Mom! Here is my interpretation: Mom’s cake would have been good when she took it out of the oven. As children, we would have gobbled it up immediately but Momma was wise and knew it needed that quiet time, that curing time, that sweetening time. Waiting while it matured in flavor, we were impatient and wanted what we wanted right then but the lesson we were taught was the following:
“Anything worth having or accomplishing is worth the time that it takes to happen in the right way. Success cannot be impulsively demanded but has to have the mellowing and adding that extra ingredient to complete perfection.” (these are my words but could have been delivered by Mom during our waiting time).
I leave you with this final thought: Life is not just a pound cake, fruitcake, cookies or even pie. Life is a continual meal and has to be prepared on a daily basis.
LIVE LIFE, LOVE LIFE, AND LIVE LIFE TO THE FULLEST by adding ingredients and mixing it up with some fun ingredients.
(C) Copyright 2012-2018 Arline Miller with all rights and privileges reserved. Third party material is sourced to original location if known for credit reference.