Zombielicious

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This past April I joined my co-author, and sister, Kerrie Adams in Iowa to visit family roots. We all know Iowa is famous for its corn and corn-fed beef but they also serve up some mean Zombilicious food.

We had occasion to visit such a place in Des Moines,Iowa-on the east side, namely  the “Zombie Burger + Drink Lab“.

The zombie themed restaurant and menu was great fun. It was a college crowd with an appetite for goreMet bashed burgers and shakes.. The place was nicely decorated zombie themed murals and mannequins.  It was divided into two halves one having tables and a full bar with some unique beers and drinks.

The menu was not just burgers but that was the main fair all having themed names and not your ordinary ingredients.

I had a #10 a “Walking Ched”. Breaded and deep-fried mac-n-cheese “buns.  These were deep-fried mac-n-cheese “patties ” serving as the bun for a great burger with caramelized red onions cheddar cheeses and mac-n-cheese on top. TO DIE FOR!!! Kerrie had “The Broomstick” It was a burger stuffed with deep-fried chili topped with american cheese, red onions and pickle.  It didn’t take very long to consume being so delicious.

Again burgers were not the only fair.. there were soylent greens (salads),brain freezes(shakes),New Jersey Rippers (deep-fried hot dogs),appetizers and soups/sides.

We both had different unique shakes.  Kerrie went for a vanilla ice cream, cherry kool aid powder blended with a twinkie.. YUMMY!  I had vanilla ice cream blended with Cinnamon Toast Crunch. It was superb!! Great Brain Freezes!

There was a wide array of local breweries and mixed drinks, properly titled, to try.

Next time your in Des Moines Iowa’s east side drop in to enjoy the atmosphere and food.

 

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large menu

 

Get a load of some of those names.

 

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one of our hosts.

 

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The Walking Ched

 

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The Walking Ched as served.

 

 

 

The Broomstick with some garlic and bleu cheese fries and the menu cover.

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Again go to Des Moines Iowa’s east side and enjoy a night out at ……………  Zombie Burger+Drink Lab

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Family recipe — U.P. Pasty

Growing up in and around the Upper Peninsula of Michigan one knows the taste and beauty of  a good pasty. This recipe is one passed to us from my mother Elaine’s sister Ruth. I as a kid enjoyed many a pasty. It a good day when we make them…(not nearly enough):-(

CRUST

  1.  3 cups flour
  2.  1 1/2 tsp. salt
  3.  2/3 cup shortening
  4.  2/3 cup ICE water

Mix flour, salt, and water together and then cut in shortening.

FILLING:

  1.  1 1/4    ground beef
  2.  1/2 lb. ground pork
  3.  4           red potatoes
  4.   1          onion
  5.   1/2     rutabaga  minced finely)
  6.   3         carrots
  7.               salt for each pasty
  8.               pepper
  9.    1 pat  butter per pasty

PREPERATION:

Separate dough into 5 portions.  Roll out each portion into a flat circle. Fill half the circles with raw ingredients and add a tbs. of butter. Close by folding into a half circle. Pinch edges closed with a fork using water to stick the edge together.

Bake at 400 degrees for 15 minutes, turn down to 375 and bake an additional 45-50 minutes.

Enjoy with your favorite condiment…PSST ketchup!!!

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Zucchini pasta low-carb

I have seen the idea of using shredded zucchini as a replacement for pasta. So I dug through my cabinets and found a mandoline, and proceeded to shred my zucchini. I use three large zucchini,  shredded them, and added them to 2 tablespoons of butter in my frypan. I seasoned them with garlic salt, pepper,  and basil. When they were semi firm I turned off the heat and then served them with marinara sauce and meatballs. I found them to be a completely acceptable substitute for pasta, and much healthier!

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stuffed red peppers

Made these last night. I did add two sweet sausage to the recipe I would add more next time. Easy to do and froze the extras for later.

Ingredients:

  • 1-1/3 cups brown rice
  • 2-2/3 cups water
  • 11 ounces ground beef
  • 5/8 onion, diced
  • 2 tablespoons and 2 teaspoons chopped mushrooms, or to taste
  • 2 cloves garlic, chopped
  • 5/8 (26 ounce) jar tomato sauce
  • 5/8 (16 ounce) can diced tomatoes
  • 5/8 (6 ounce) can tomato paste
  • 3/4 teaspoon Italian seasoning
  • salt and ground black pepper to taste
  • 4 red bell peppers, tops and seeds removed
  • 2 tablespoons and 2 teaspoons grated Parmesan cheese, or to taste

Directions

  1. Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
  4. Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
  5. Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
  6. Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

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slow cooker cube steak

We got some cube steaks on a whim. Instead of the usual chicken fried steak I tried the following.

Firstly, I seasoned the steak with my favorite Trader Joe’s Garlic salt and pepper and a dash of cayenne pepper.

I then browned the steaks and put them in a crock pot. I added one green pepper,1/2 red bell pepper,half of a large white onion (chopped), 1/8 cup finely chopped cilantro and two coarsely chopped tomatoes. The liquid was a bottle of Stubbs beef marinade.

Few hours in the crockpot and cube steak is fall apart good. Served over rice.

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smoked St. Louis style ribs

the local supermarket had a BOGO sale on ribs. So I got some,who wouldn’t?! I decided to smoke them in my lil $20 dollar garage sale grill.

Pretty simple really. just make sure you take the membrane off the bk side and use whatever rub you want and smoke away. I used Pappy’s and some garlic powder and later slathered with some BBQ sauce.

They smoked for about 4 hours at 225-250 and turned out great.

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all seasoned up

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coals ready

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all set to go

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Let’s eat!!

 

Bacon dogs

Sometimes something so simple is just so delicious.
Take your favorite hot dog (I usually like kosher dogs) and wrap it in bacon. (I know that is an irreligious thing to do to a kosher dog, sorry…)

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Then place them on foil on your grill and as you cook them, lightly baste with your favorite BBQ sauce.

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Voila! So easy and amazingly delicious!

NY Strip Roast …mmm…mmm…mmm

A few weeks bk Safeway had NY roasts on sale for $5.99 a pound. yeah,I know! I scooped up four of them and stuck them in the freezer.

Tonight I prepared a second one. Very simple.. Kosher salt, black pepper,garlic and some mesquite seasoning. I let it sit with those seasonings in the fridge for a couple of hours.

After letting it sit to get to room temperature… We roasted it in the oven.

425 degrees for 15-20 then turned down the heat to 325, and slow cooked it to 130 degrees… Let it sit for 15 minutes and served with baked potato and broccoli.  scrumptious!!  Try this method next time you have a roast..

 

Low Carb Tamales- can u believe it?

Well tonight I made tamales for the first time. And I am trying the low carb diet so was shocked to find out how few carbs are in baby corn! These turned out a little mooshier than expected but very delicious and I am estimating about four carbs per tamale.
Ingredients:
Pork filling:
Boneless pork roast 1 Lb
Salt and pepper to taste
I used a bit of Krogers brand jarred enchilada sauce
Put in in the slow cooker on high for a few hours

Masa:
This is where it gets weird:
Two or three cans baby corn, smashed in a food processor
3/4 cup almond meal or flour
One tbs cumin
One tsp garlic salt
One tsp chile powder ( I used chipotle)
Three tbs coconut oil

Corn husks softened in very hot water for 15 minutes

Whatever condiments you want. I served sliced avocado, salsa, and sour cream.

Instructions:
Place pork roast in slow cooker rubbed with whatever spices you want… I used oregano garlic salt black pepper and a little jarred enchilada sauce. Set on high for four hours.

Masa: put three cans of drained baby corn thru food processor. Really mash it up. Add 3/4 cup almond flour. Add cumin, chili powder, salt and pepper to taste . Add the coconut oil and stir it all up.

Meanwhile be soaking corn husks in hot (boiling) water for 15 minutes.

Take out a husk, spread some masa over 2/3 of it, place a line of pork over that, and roll it up. I did left, bottom, right , leaving the top open.

Steam your tamales till semi firm. I had no steamer so I used a colander inside a really big pot. It took like 30 minutes per six tamales.

Serve with whatever condiments you want ( avocado, salsa, sour cream). Enjoy!

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