Nuts [Fierce Foodie]

Is anybody really normal? Sometimes I think there is such a thing as normal, or even well adjusted, whatever that means.  Other days I think everyone is nuts, and that some people are just better at hiding their crazy while others wear it like a badge for all to see. Those of us with eating disorders generally fall in the latter category. That my personal brand of crazy persistently believes despite copious evidence to the contrary that one may permanently assuage negative emotions like fear and anger by inhaling cookies and French fries will come as no great shock to anyone I meet. It’s the kind of crazy that makes a girl a big fan of elastic waistbands. The problem with using food as a way of dealing with emotional turmoil is that it will kill you, sooner or later. It’s nuts to believe it won’t. This recipe is my way of trying to avoid that most evil and beautiful of very, very bad ideas, the $6.99 Chinese buffet, which is ubiquitous all over the Lehigh Valley region. They are everywhere, they are full of fat and sodium and fried deliciousness, and they taunt me. Hence this sauté: the slivered almonds make the dish special – they give it crunch and healthy protein. And you can use whatever vegetables you have on hand, even that dying bag of mixed salad greens hiding in your fridge drawer will work. Slivered Almond and Broccoli Sauté ½ cup slivered almonds 2 cups broccoli florets 1 onion, coarsely chopped 3-4 cloves garlic minced 2 Tbsp low sodium soy sauce 1 Tbsp olive oil pepper to taste Heat olive oil in pan on medium low, add onion, sauté for 2 minutes, and add garlic. When onion is translucent add almonds and soy sauce. Stir and sauté until...

Introducing The Hottest New Adult Beverage: Sweet Joe [Kicking Back with Jersey Joe] Sep07

Introducing The Hottest New Adult Beverage: Sweet Joe [Kicking Back with Jersey Joe]...

It’s one of those things that I can now check off my bucket list – I got a drink named after me! Get ready to take a sip of the adult beverage that will have your feeling like you’re on a cruise ship or a Caribbean Island! You can say you gave it a try – before it swept the country! It all started on a Friday afternoon last year, when my friend Mike and I were hanging out at one of our favorite taverns, O’Hara’s Downtown in Jersey City, NJ. In the mood for something different; bartender Sibel Aydemir had an idea. After pouring a few bottles of this and shaking a mixing glass of that, she produced a very awesome looking orange-yellow mixed drink. Before I could even blink, a second one appeared in front of me. “Try this,” she says. After taking a taste, “Wow!” is all I could think to say. If I had closed my eyes, I could have been sitting on the deck of a Carnival cruise ship, somewhere in the middle of a calm ocean, enjoying a refreshing dessert. That’s right – this drink tastes like a dessert! Who doesn’t love desserts? The first taste sensation was that of eating a piece vanilla cake, with a hint of orange/pineapple icing. It’s truly a different taste and extremely refreshing. The Sweet Joe is made of: 1/3 Vanilla Cake Vodka (Three Olives is the brand she used, but others may be substituted) 1/3 orange juice 1/3 pineapple juice Pour into a mixer and shake.  Garnish with fruit such as an orange slice or cherry. While I prefer mine served in a pint glass on the rocks, others who are not a fan of giant sweet drinks suggest serving as a shot. With little recorded history on...

Juicy Fruit [Fierce Foodie]

I love watermelon, and ever since they have come out with seedless varieties, I no longer have to fear that I will swallow a seed and grow one in my stomach. Many recipes for watermelon drink tell you to add sugar, which I think is unnecessary if the melon is ripe and sweet. Knock on your watermelon. If it sounds hollow, it is probably a winner.  Another variation: watermelon combined with lemonade leaves you utterly refreshed. Just the thing on a hot day! Watermelon Drink 8 cups cubed seeded watermelon (about 6 pounds with rind) 1 and ½ cup water or 2 cups lemonade Lime slices or mint for garnish Directions: 1) Combine half the watermelon and half the water or lemonade in a blender; puree. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon and water. Refrigerate until well chilled, about 4 hours. 2) To serve, garnish with lime or mint leaves. Yield: 10 cups. If you liked this post, please do us the further boon of Liking the Fierce and Nerdy page on FaceBook. Also, we’re giving great stream on Twitter, so do give us follow. featured image credit: yoko can’t...

Make Your Own Big Mac Sauce [Kicking Back with Jersey Joe] May04

Make Your Own Big Mac Sauce [Kicking Back with Jersey Joe]

The Big Mac is the signature sandwich at the globally popular McDonald’s restaurant chain.  Their secret sauce recipe is a closely guarded secret, known only by the top company executives.  But, sometimes you’re craving one and you can’t make it to the restaurant.  Well, here’s my take on the secret sauce recipe that you can whip up in just a few minutes! The Big Mac was invented by Jim Delligatti, who was one of the first McDonald’s restaurant franchisees.  While, he invented the sandwich at his store on McKnight Road in Pittsburgh, Pennsylvania, he first placed it for sale at his Uniontown, Pennsylvania location in 1967.  It was created to rival a similar burger being sold by the Big Boy restaurant chain. The original selling price was only 49¢ and was an immediate hit.  McDonald’s corporate took notice and added it to the menu at all McDonald’s within a year.  The rules for creating a sandwich like this have changed.  Delligatti could never get away with selling something like this today, as franchise licenses do not allow for the individual restaurants to sell or not sell any items that are not officially part of the menu, without special permission from corporate, which is rarely given.  (Corporate will test special menu items at select locations from time to time, however.) A television and radio jingle from the 1970’s best summed up what makes up a Big Mac sandwich: “two all beef patties, special sauce, lettuce, cheese, pickles, onion, on a sesame seed bun.”  (What an effective song – I’m still able to recall that by memory and didn’t have to look that up!) The special sauce is what makes the sandwich.  It’s a form of tarter sauce that is delivered to each restaurant in sealed...

The Call of the Potato [Fierce Foodie]

Lately I have been getting the hungries; I’m like a bear out of hibernation constantly sniffing out yummy recipes.  Everything attracts me, but especially starches.  I hear the call of the potato everywhere.  Although my upbringing was heavy on the rice (Persian father, Filipina mother), I have always had a warm, fuzzy place in my heart for potatoes.  I love them boiled, baked, French fried, hash browned, sautéed, flambéed and any other way they can be served.  This ricotta mashed potato recipe caught my eye because I’m a huge fan of my mother’s cream cheese mashed potatoes.  As I love ricotta cheese and have been looking for a way to use my cute little ceramic ramekins, I decided to try the recipe.  The ricotta adds a nice tangy creaminess to the potatoes, and while the broiling in ramekins is a nice touch, you can opt out if you are a) ramekin-less or b) frankly too excited to eat mashed potatoes to accomplish an extra step. Ricotta Mashed Potatoes From Country Living Serves: 10 Yields: 5 cups Ingredients 2 pound(s) Yukon Gold potatoes 2 teaspoon(s) salt 1 and 1/2 cup(s) fresh ricotta 1/2 cup(s) whole milk 3 tablespoon(s) butter 1/2 teaspoon(s) ground black pepper Directions Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more. Drain and return all but 1 cup of potatoes to the pot. Mash the potatoes with a potato masher. Stir in the ricotta, milk, butter, remaining salt, and pepper to blend. Add the reserved potatoes and mash just until combined. Spoon 1/2 cup potatoes into...