Beer Chicken

Ingredients

• 1 package of roaster pack chicken (wings, legs, and thighs) with bones and skin included. (yum yum?)
• 1 bottle light colored beer (doesnt matter what kind)
• 1 large onion (sliced thickly so they dont melt)
• rosemary (i prefer fresh)
• powdered thyme 
• onion powder
• garlic powder
• paprika (for color)
• salt 
• pepper
• olive oil

Method    

this recipe is so stupid easy, even the kid with downs next door can probably make it.

• Heat a pan with high sides with some oil (enough to coat the bottom of the pan and keep the chicken from sticking)

• While the pan is heating, season the chicken on both sides with salt, pepper, thyme, paprika, and onion and garlic powder.
• Once the oil is hot, brown the chicken so the skin is nice and crispy. I would do this on a high heat so that the skin gets crispy but the chicken does not cook through. (do this with the lid off, so some of the chicken fat evaporates)
• Add the sliced onions and rosemary cover and cook until the onions are almost cooked.
• Take off the cover (leave it off) and then add the beer being careful of the instant foaming action.  
• Simmer until the chicken is tender and the sauce reduces to about half.
• If you have a lot of liquid, take out all of the chicken and onions (as many as you can get) and turn up the heat to almost full blast and stir the sauce with a wooden spoon while it rapidly boils and reduces to a think sauce. Pour over the chicken.

Serve with rice and PEAS. (the most appropriate vegetable with this dish.)

As Hoc Sausage and Peppers

(pic stolen, mine to replace it as soon as i make it again!)

2 packages sweet italian sausage
1 package hot italian sausage
3 green bell peppers sliced in large chunks
2 red bell peppers sliced in large chunks
2 yellow bell peppers sliced in large chunks
one big ass onion sliced
1 massive can of dice tomatoes with basil and garlic

get the biggest sauce pot you have and coat the bottom of the pan with olive oil
fit as many of the sausages as you can on the bottom and cook them about half to 3/4 of the way done and then take them out and slice them in thirds. put them aside for now.
toss the diced tomatoes, onions, and peppers, and the sliced up sausage in the pot and add some water until almost everything is covered.
let it bubble and boil for like over an hour at least. once the sausage is soft and tender and the onions are clear take everything out other than the sauce.
turn up the temp so its like molten lava and let the sauce reduce by boiling and stirring every couple of minutes so it doesnt burn on the bottom.
you'll know its done when the sauce is thick enough to stick to the spoon.
add to the sausage and peppers and mix.

enjoy with the best italian bread you can find.

May BBQ Menu

Baked Ziti
Zucchini Pie
Chicken Cutlets
Mixed Green Salad
Grilled Balsamic peppers/onions/portabella mushrooms
Grilled Italian Sausage
Roasted Chicken
Italian Bread


I know this seems like way too much food, but when you take in account the 20 person invite list, it makes sense we'd need so much.

more details to come!

ATTIE! My Daddy's Adorable Bull Terrier Puppy 

Recreating some of what was lost....

Since my mom died my father and I have been a bit obsessed with recreating some of her recipes. We've planned a huge bbq (20 ppl!!) and have been going over the menu (and over and over and over menu) and I have finally convinced my father that I CAN make her zucchini bread. I found a recipe for it that she wrote, funny enough omitting the zucchini, and mixing it with another i found online, i believe i've got it right. Pictures of the results to come!

Mommy's Zucchini Bread

3 cups of diced zucchini

1/3 of an onion

1 cup of Bisquick

3 eggs

1/2 cup of grated cheese

1/4 cup of oil

pepper, & parsley to taste

Mix all ingredients together. Pour into 9 inch pie pan with crust. Bake at 350ºF. for 45-50 minutes. 

From: http://health.yahoo.com/experts/drmao/24986/3-unique-exercises-to-shape-up-for-spring/

Exercise 1: Swimming Dragon speeds up your metabolism
This simple qigong exercise can help speed up your metabolism and reduce your appetite. Not unlike a belly dance, Swimming Dragon is a wriggling rhythmic dance of the torso, which burns energy and promotes fat burning in the abdomen.
 

1. In a comfortable, quiet place stand with your feet together and ankles touching, or as close together as you can get them. Bring hands over your head, with palms together and fingers pointing up. Keep your palms together during this entire exercise.

2. Inhaling, push your waist out to the right side while keeping your head and upper torso straight. Simultaneously move your right elbow to the right, so that it rests at shoulder height.

3. Exhaling, push your waist out to the left side while keeping your head and upper torso straight. Simultaneously move your left elbow fully to the left at shoulder height.

4. Repeat this movement several times. Every time you move your waist to the right, bend your knees slightly more, lowering your entire body as you squat. Be sure to keep your upper torso and head straight.

5. With each right movement, move your hands lower, keeping your palms together and fingers pointing up. When your arms reach your chest, turn your fingers toward the ground and continue the movement.

6. When your arms reach your knees, you should be squatting. 

7. Continue the movements, now rising with each right movement until you reach the standing position. When your arms reach your chest, switch the direction of your fingers so that they’re pointing up again.

Throughout this exercise, your hands should produce an S-shaped movement and your body should do a rhythmic belly dance. Remember to inhale on the rightward movement and exhale to the left. Only do this exercise on an empty stomach. Begin slowly and increase speed, warming up the whole body, but not to the point of perspiration.

For another way to promote weight loss, look to Chinese herbs. B-Slim is blended from specially selected Chinese herbs whose qualities are said to control appetite and craving, eliminate bloating, improve digestion, increase fat metabolism, regulate blood sugar, gently relieve constipation and balance the body.

Exercise 2: Arm Swing
Energy exercises like tai chi and Eight Treasures Qigong have been found to improve cardiovascular health. Here is the Arm Swing, a warm-up movement to tai chi that will invigorate your daily workout.

1. Start with your feet should-width apart. Freely swing your arms from front to back until you reach a point of natural resistance. Now let your arms swing to the front again.

2. After a couple of minutes of arm swinging, increase the work out by bending your knees and lifting your heels as your arms swing back and forth.

3. Increase your work out further by jumping off the ground as your arms swing back as though the momentum of your arms carries your body upward. Jump progressively higher each time. Swing your arms for 15 minutes. Gradually slow down and stop. Perform this exercise twice each day.

Exercise 3: Merry-Go-Around
With a daily practice of Qi Gong exercises like the Eight Treasures you can strengthen your hormonal system, help balance your blood sugar levels, and maintain your proper weight. Below I describe a simple walking exercise called “Merry-Go-Around”.

1. In a quiet outdoor setting find a thick-trunked tree (10 - 12” diameter) with at least 5 feet of clear space around the trunk in all directions. Perform the following walking exercise for 15 minutes.

2. Walk with a relaxed but steady gait, with hands raised to your trunk. With each completed circle change the position of your arms by slightly raising or lowering your hands in front or on the sides of your trunk.  

3. For the first half of the exercise walk clockwise around the tree. For the second half, walk counterclockwise.

Do the Merry-Go-Around twice each day.

How often should you exercise?From my clinical experience and research, I am convinced that it is best for all-around health to exercise 4 or more times per week, for 30 minutes each time. Even a brisk walk around your neighborhood, or the merry-go-round circle walking described above can have a wonderful effect on your energy metabolism and help you get back into shape.

For a supplement that supports sustainable energy for an active lifestyle, I suggest High Performance, a combination of unique Chinese food herbs, exotic seeds and wholesome grains, providing a rich source of complex carbohydrates. 

I hope this article helps you get active! I invite you to visit often and share your own personal health and longevity tips with me.

May you live long, live strong, and live happy!

—Dr. Mao

Awesome Guide to Spices

Allspice
Tastes like: A pungent blend of cinnamon, nutmeg and clove with a hint of juniper and peppercorn.
Great in: Caribbean and Latin savory and sweet dishes (such as Jamaican Jerk sauce), spice mixes, pickles, chutneys, vegetables, soups and desserts.

Anise Seed
Tastes like: Has a licorice-like flavor (different from star anise, which is generally used in Chinese dishes).
Great in: Cakes, biscuits, rye breads, desserts and to flavor fish, poultry, soups, root vegetable dishes and liqueurs such as anisette, ouzo and pastis.

Basil
Tastes like: Its pungent flavor is a gentle blend of licorice and clove.
Great in: Dishes featuring tomatoes, onions, garlic, olives, pasta sauces, and as a flavor for oils. Basil is used in tomato-and-mozzarella salad and in pesto sauce.

Bay Leaf
Tastes like: A robust, fragrant herb from the evergreen bay laurel that lends a woodsy flavor to dishes.
Great in: Soups, stews, vegetables and meats – the leaves are generally removed from a dish before serving.

Caraway Seed
Tastes like: Has a nutty, delicate anise flavor and hails from the parsley family.
Great in: German, Austrian and Hungarian dishes and cheese, breads, cakes, stews, meats and vegetables. Often used in rye bread and sauerkraut.

Cardamom
Tastes like: Available ground or in pods of around 20 seeds, it has a pungent aroma and a warm, spicy-sweet flavor.
Great in: Scandinavian and East Indian cooking. Often used in chai tea.

Cayenne Pepper
Tastes like: Also called red pepper, this hot powder is made from ground dried hot chilies, and has a smoky, fiery flavor.
Great in: Mexican and Southwestern dishes; chili.

Clove
Tastes like: Sold whole or ground, it comes from the dried flower buds of the clove tree. Its flavor is penetrating and sweet.
Great in: Pickling spice, baked ham, mulled wine and baked goods. Chutneys, too.

Coriander
Tastes like: The dried seeds of cilantro, which have a spicy citrus flavor, are used whole or ground.
Great in: Indian curries.

Cumin
Tastes like: Shaped like a caraway seed, this strong spice with a nutty, earthy taste comes in seed and ground forms.
Great in: Middle Eastern, Asian and Mediterranean cooking, and for curries and chili powders.

Dill Weed
Tastes like: This feathery herb with a fresh, sweet, slightly licorice-like flavor is available fresh or dried.
Great in: Salads, vegetables, meats and sauces, as well as potato salad and cooked new potatoes.

Dill Seed
Tastes like: The dried fruit of the dill weed tastes like a mild version of caraway seed.
Great in: Pickling brine.

Fennel Seed
Tastes like: This licorice-flavored seed is available whole or ground.
Great in: Pork, pasta, bread, seafood and to flavor liqueurs.

Fines Herbes
Tastes like: A classic mixture that usually includes chervil, chives, parsley and tarragon. It has a delicate onion-like taste from the chives and also chervil's hint of anise.
Great in: Add to cooked mixture (such as chicken, beef or a casserole) shortly before serving. Nice in omelets.

Fresh Ginger
Tastes like: Has a peppery and slightly sweet flavor and a tan skin and flesh that ranges in color from pale greenish yellow to ivory.
Great in: Asian and Indian cooking.

Ground Ginger
Tastes like: A common baking spice (not an appropriate substitute for fresh ginger) that is pungent and spicy and indispensable in sweets.
Great in: Soups, curries, meats and gingerbread as well as gingersnaps and other spice cookies.

Juniper Berry
Tastes like: These bitter, blue-black berries – the essential flavoring in gin – are usually sold dried and are crushed before use.
Great in: Meats, sauces and stuffings.

Marjoram
Tastes like: Has oval, inch-long pale green leaves and a sweet flavor similar to oregano, but more mild and delicate.
Great in: Meats (especially lamb and veal) and vegetables.

Mustard
Tastes like: The seed of the mustard plant is sold whole, ground or prepared. It can be quite hot and spicy.
Great in: Whole, for pickling and in Middle Eastern dishes. Ground to season meat and salads. Prepared mustard is often found in deviled eggs, potato salad and vinaigrettes.

Nutmeg
Tastes like: Sold ground or whole, it's delicately warm, spicy and sweet.
Great in: Baked goods, milk or cream-based dishes like custards, white sauces or eggnog, and on fruits and vegetables (potatoes, spinach and squash). Pumpkin pie.

Oregano
Tastes like: Sometimes called wild marjoram, it has a strong, pungent flavor and aroma.
Great in: Tomato-based dishes and pizza.

Paprika
Tastes like: Made by grinding aromatic sweet red pepper pods. Its flavor ranges from mild to pungent and hot; color from bright orange-red to blood-red.
Great in: Seasoning and garnish for savory dishes. Creole spice dishes, goulash, roast turkey breast and paprikash potatoes.

Peppercorns
Tastes like: The world's most popular spice has a hot, biting, pungent taste. Freshly ground whole peppercorns have more flavor than pre-ground pepper.
Great in: Nearly everything – delicious freshly ground on salads, in eggs, pasta and even as an ingredient in some sweet dishes.

Rosemary
Tastes like: Available in whole leaf form and powdered, the silver-green, needle-shaped leaves are highly aromatic, and their flavor hints at both lemon and pine.
Great in: Soups, vegetables, meat (especially lamb and pork), fish and egg dishes, stuffings and dressings, fruit salads.

Sage
Tastes like: The narrow, oval, gray-green leaves of this pungent herb are slightly bitter and have a musty minty taste and aroma.
Great in: Pork, cheese and beans, and in poultry and game stuffings. Sausage makers use it to flavor their products.

Saffron
Tastes like: The world's most expensive spice comes from the yellow-orange flower of a small purple crocus. Each flower provides three stigmas that are carefully hand picked and dried. Primarily used as a flavor and to tint food, it comes powdered and in threads and is delicate and pleasantly bitter.
Great in: Bouillabaisse, risotto Milanese and paella, and many European baked goods.

Tarragon
Tastes like: Narrow, pointed, dark green leaves with a distinctive anise-like flavor. Available fresh in summer and early fall and year-round in dried and powdered forms. Can easily overpower other flavors.
Great in: Classic French cooking including chicken, fish and vegetables, as well as Bearnaise sauce.

Thyme
Tastes like: Has a warm, pungent, slightly lemony flavor. Fresh thyme is available in some supermarkets during the summer; dried thyme – in whole leaves as well as powder form – is available year-round.
Great in: Vegetables, meat, poultry and fish dishes, soups and cream sauces. Often used in French cuisine.

Turmeric
Tastes like: The root of a tropical plant related to ginger. It has a bitter, pungent flavor and an intense yellow-orange color. Adds flavor and color to food.
Great in: East Indian cooking and curries. Gives American-style prepared mustard its bright yellow color.