#i want to fry sunday like a rotisserie chicken

[voltage-vixen]

Hi, Kristen! Since you mentioned you love to bake/cook, is there a recipe you'd be willing to share? I'm starting to cook more for myself more rather than eating out so I'm looking for ideas.

Hey! 👋

I put a cut for those who didn’t want to read about cooking stuff. 😂

I’m going to be honest with you, I rely heavily on my instant post most of the time! I would be lost without it, and it was one of the best investments I ever made.

If you have an instant pot, I love to season chicken or steak with some garlic, and I will throw in a vegetable and typically a potato of sorts. If I’m making steak, I like to mix in some soy sauce. I don’t count exactly how much I put in, but I normally squirt 3-4 times. I set the timer for 11 minutes and viola! You have a yummy meal awaiting, and it’s SO easy to use! 

Another recipe I like to make that’s quick and easy is using a frying pan on the stove top to make chicken quesadillas. You can either use leftover chicken from a previous meal, or use a rotisserie chicken from the store. Put a tablespoon of vegetable onto the skillet, and then place a tortilla wrap with chicken (I also add cheese, you can add other stuff like tomatoes, ect) on and I always like to use a spatula to press it down since I like to have more of the tortilla “cooked” (I hope that makes sense). Be sure to flip it to make sure it’s not getting burnt, and both sides are getting cooked evenly. Once it’s done, you can add on more toppings like lettuce, sour cream, or whatever else your heart desires. 😊

Actual baking I haven’t done in awhile, but I like to grab a box of muffin mix from the store (I recommend banana flavor) and then I make them on a Sunday night. This way I have some muffins ready for breakfast for a few days, and then I can freeze the rest if needed. 

I hope this helps you out a bit! These three are ones that are nice time savers, pretty cost effective, and are easier to make. Good luck on your cooking adventure! You’ll have to share how your journey is going! 🤗

[chalkegg9-blog]

BEST Grilled Rockfish Tacos

August 28, 2018

Best Grilled Rockfish Tacos are the ultimate easy summer dinner. Smoke and grill the fish, prepare the fresh toppings, and let guests make their own tacos!

What I love about the end of summer is that we can still enjoy slow living. Now don’t get me wrong, we’ve had parties, people coming and going from out-of-town, all of our kids home, and you can say at times, it’s hectic.

Fish tacos – so good

And this slow-cooked, smoked Grilled Rockfish Tacos recipe? So good! (You may also love my Easy Flank Steak Tacos or Rotisserie Chicken Mole Tacos or Thai Chili Lime Shrimp Tacos!)

But friends, as life speeds up, we have to purposely slow it down. Last Sunday, we floated the river again with dear friends for a few hours.

I love floating the river, because you basically do nothing.

It was chillier out, and the breeze felt so good. The water was cold, but the beauty around us made us cozy-warm to be with our friends.

What is rockfish?

This week we sat outside and enjoyed delicious Best Grilled Rockfish Tacos with our kids.

Rockfish is mild in flavor, a Pacific ocean perch (or Rose fish, Red bream or Red perch), and it makes delicious fish tacos!

Smoke the rockfish (or you can skip this step and just go on to grilling the fish). If you don’t have a “smoke” setting on your grill. Cook the fish at 350 degrees for about 10-12 minutes until done (depending on how thick it is), flipping the fish once.

While the grilling is happening, get the toppings ready.

This is when we usually turn on the music, grab a drink, and have fun as a family.

Slowing down, being intentional about our conversation and asking about each other’s day, being present in the moment.

We never want to take a day for granted.

To love and cherish our families, to eat together, delicious food that nourishes our bodies.

We are a very thankful bunch.

Best Grilled Rockfish Tacos

And these tacos are fantastic.

We love to grill a lot of rockfish (we buy it fresh at Costco) and then have a lot left over for the next day.

Tacos again? Taco salad, fish in eggs, fish quesadillas. The list goes on and on!

Best Grilled Rockfish Tacos

If you don’t have a “smoke” setting on your grill. Cook the fish at 350 degrees for about 10-12 minutes until done (depending on how thick it is), flipping the fish once.

Ingredients:

1.5 – 2 pounds fresh rockfish (we buy at Costco)

1/4 cup butter

Favorite seasoning (we use Lawry’s Seasoning Salt

For the Tacos: Corn tortillas

Olive oil to fry

Salt and pepper to taste

Avocado

Purple cabbage, thinly shaven

Jalapeño, cut into thin rounds

Chipotle tabasco sauce

Green Goddess Dressing (buy at Trader Joe’s)

Cilantro

Lime

Red onion, thinly shaved

Cherry tomatoes, sliced into fourths

Bell pepper

Directions:

Skip STEP 3 if you don’t have a “smoke” setting on your grill. Cook the fish at 350 degrees for about 10-12 minutes until done (depending on how thick it is), flipping the fish once.

Prepare the fish by washing and drying it (paper towels) and laying it on a large cookie sheet.

Drizzle with butter (or brush it on when you place on the grill). Salt and pepper or use your favorite seasoning. (We also like to use Lawry’s Seasoning Salt).

For smoking, place the fish on the grill for about 10-15 minutes on the “LO SMOKE” setting.

Remove the fish, bring the grill up to 375 degrees, and place the fish back on.

Grill the fish for 7-8 minutes, until the fish is done.

Prepare the taco ingredients. Flake the fish with a fork, or serve in large chunks. Make tacos and serve!

All images and text ©Sandy Coughlin for Reluctant Entertainer.

More taco recipes: Slow Cooker Pork Tacos with Mexican Cole Slaw [The Food Charlatan], or Crock Pot Chicken Tacos [Valerie’s Kitchen], or Instant Pot Chicken Tacos [Spend with Pennies].

Source: https://reluctantentertainer.com/best-grilled-rockfish-tacos/

[stevhengrammy-blog]

Whole30 Meatballs

My favorite emergency protein to stash in my fridge and freezer for unanticipated hunger pangs is Whole30 Meatballs! They're cheap, fast, and easy to make-so make a double batch, and your future self will be thanking your former self when you reheat some frozen meatballs for a busy weeknight supper!

Can You Change the Protein in the Meatballs?

Yes! Most of my meatball recipes call for ground beef or pork, but you can definitely substitute another ground meat (e.g. ground turkey, ground chicken, ground lamb)-just make sure you don't go super lean or the meatballs will be tough and dry.

How Do I Check The Seasoning?

Have you ever bitten into a meatball and thought it needed more seasoning? Me, too! But I soon learned a tip that has saved me from bland meatballs forever.  Nowadays, I alway fry up a little coin-sized patty of the meatball mixture and taste it to see if it needs anything. That way, if it's a little on the bland side, you can mix in more salt or umami boosters before rolling the meat into balls and popping 'em in the oven.

How do you store meatballs?

If you like to make your meatballs ahead of time, you can keep them in the fridge for a couple of days before you cook them. But I prefer to refrigerate or freeze leftover cooked meatballs because they keep and reheat better. When I cook a big batch of meatballs, I stash them in the fridge for up to four days in a sealed container or in a freezer for about 3 months. To keep the meatballs from freezing together into a ginormous mass, lay the meatballs in a single layer when you initially freeze them. Once the individual meatballs are frozen solid, you can toss the hard orbs into a freezer bag or sealed container and they won't stick together.

What Do You Serve With The Meatballs?

Similar to all of my meaty recipes, the best thing to serve with the meatballs is a vegetable side dish. You can serve it with a big green salad, roasted vegetables, cauliflower rice, or on top of spiralized zucchini. Sometimes I make a quick vegetable soup and my kiddos can decide whether to plop the meatballs in the soup or eat them separately.

What are some meatball leftover makeovers?

There are lots of options if you think of meatballs as versatile as a rotisserie chicken (the OG emergency protein)! Sometimes I reheat them in leftover Umami Gravy for a super tasty dish that I serve on cauliflower rice. Other times, I cut up the meatballs and add them to a frittata or a stir fry. There's no right or wrong way to eat leftover meatballs (at least not at my house)!

My Favorite Whole30 Meatball Recipes

Unlike traditional meatballs, all of my Whole30 meatball recipes don't contain breadcrumbs or anything besides meat and vegetables-they're just balls of tasty goodness!

Wonton Meatballs: These flavor-packed Whole30-friendly Wonton Meatballs remind me of my mom's wontons, and my family loves them, too-including even my pickiest son!

Asian Meatballs: These meaty balls are an East-West fusion-inspired take on classic Sunday meatballs. They freeze well and my kids love them!

Lemon Ginger Meatballs: My best farmer friend and sustainable meat evangelist, Diana Rodgers, created these killer Whole30-friendly Lemon Ginger Meatballs!

Looking for more meatball recipes? Turn to our two cookbooks!

If you have our latest cookbook, Ready or Not!, you can make Weeknight Meatballs (page 222)…

…and No La Lot Meatballs (page 296)!

And one of my all-time favorite meatballs, Polpette di Vitello, is found on page 211 of our first cookbook, Nom Nom Paleo Food For Humans!

Want more inspiration from my past January Whole30s? Check out my Day 9 post from 2017!

2017 Whole30 Day 9: Eggs! Eggs! Eggs! (+Sunnyside Salad)

A note to my Nomsters: This is one of a series of daily blog posts I'm writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post-and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!

Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

The post Whole30 Meatballs appeared first on Nom Nom Paleo®.

[elinordserna-blog]

Whole30 Meatballs

My favorite emergency protein to stash in my fridge and freezer for unanticipated hunger pangs is Whole30 Meatballs! They're cheap, fast, and easy to make-so make a double batch, and your future self will be thanking your former self when you reheat some frozen meatballs for a busy weeknight supper!

Can You Change the Protein in the Meatballs?

Yes! Most of my meatball recipes call for ground beef or pork, but you can definitely substitute another ground meat (e.g. ground turkey, ground chicken, ground lamb)-just make sure you don't go super lean or the meatballs will be tough and dry.

How Do I Check The Seasoning?

Have you ever bitten into a meatball and thought it needed more seasoning? Me, too! But I soon learned a tip that has saved me from bland meatballs forever.  Nowadays, I alway fry up a little coin-sized patty of the meatball mixture and taste it to see if it needs anything. That way, if it's a little on the bland side, you can mix in more salt or umami boosters before rolling the meat into balls and popping 'em in the oven.

How do you store meatballs?

If you like to make your meatballs ahead of time, you can keep them in the fridge for a couple of days before you cook them. But I prefer to refrigerate or freeze leftover cooked meatballs because they keep and reheat better. When I cook a big batch of meatballs, I stash them in the fridge for up to four days in a sealed container or in a freezer for about 3 months. To keep the meatballs from freezing together into a ginormous mass, lay the meatballs in a single layer when you initially freeze them. Once the individual meatballs are frozen solid, you can toss the hard orbs into a freezer bag or sealed container and they won't stick together.

What Do You Serve With The Meatballs?

Similar to all of my meaty recipes, the best thing to serve with the meatballs is a vegetable side dish. You can serve it with a big green salad, roasted vegetables, cauliflower rice, or on top of spiralized zucchini. Sometimes I make a quick vegetable soup and my kiddos can decide whether to plop the meatballs in the soup or eat them separately.

What are some meatball leftover makeovers?

There are lots of options if you think of meatballs as versatile as a rotisserie chicken (the OG emergency protein)! Sometimes I reheat them in leftover Umami Gravy for a super tasty dish that I serve on cauliflower rice. Other times, I cut up the meatballs and add them to a frittata or a stir fry. There's no right or wrong way to eat leftover meatballs (at least not at my house)!

My Favorite Whole30 Meatball Recipes

Unlike traditional meatballs, all of my Whole30 meatball recipes don't contain breadcrumbs or anything besides meat and vegetables-they're just balls of tasty goodness!

Wonton Meatballs: These flavor-packed Whole30-friendly Wonton Meatballs remind me of my mom's wontons, and my family loves them, too-including even my pickiest son!

Asian Meatballs: These meaty balls are an East-West fusion-inspired take on classic Sunday meatballs. They freeze well and my kids love them!

Lemon Ginger Meatballs: My best farmer friend and sustainable meat evangelist, Diana Rodgers, created these killer Whole30-friendly Lemon Ginger Meatballs!

Looking for more meatball recipes? Turn to our two cookbooks!

If you have our latest cookbook, Ready or Not!, you can make Weeknight Meatballs (page 222)…

…and No La Lot Meatballs (page 296)!

And one of my all-time favorite meatballs, Polpette di Vitello, is found on page 211 of our first cookbook, Nom Nom Paleo Food For Humans!

Want more inspiration from my past January Whole30s? Check out my Day 9 post from 2017!

2017 Whole30 Day 9: Eggs! Eggs! Eggs! (+Sunnyside Salad)

A note to my Nomsters: This is one of a series of daily blog posts I'm writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post-and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!

Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

The post Whole30 Meatballs appeared first on Nom Nom Paleo®.

[vincentpennington]

Whole30 Meatballs

My favorite emergency protein to stash in my fridge and freezer for unanticipated hunger pangs is Whole30 Meatballs! They’re cheap, fast, and easy to make—so make a double batch, and your future self will be thanking your former self when you reheat some frozen meatballs for a busy weeknight supper!

Can You Change the Protein in the Meatballs?

Yes! Most of my meatball recipes call for ground beef or pork, but you can definitely substitute another ground meat (e.g. ground turkey, ground chicken, ground lamb)—just make sure you don’t go super lean or the meatballs will be tough and dry.

How Do I Check The Seasoning?

Have you ever bitten into a meatball and thought it needed more seasoning? Me, too! But I soon learned a tip that has saved me from bland meatballs forever.  Nowadays, I alway fry up a little coin-sized patty of the meatball mixture and taste it to see if it needs anything. That way, if it’s a little on the bland side, you can mix in more salt or umami boosters before rolling the meat into balls and popping ’em in the oven.

How do you store meatballs?

If you like to make your meatballs ahead of time, you can keep them in the fridge for a couple of days before you cook them. But I prefer to refrigerate or freeze leftover cooked meatballs because they keep and reheat better. When I cook a big batch of meatballs, I stash them in the fridge for up to four days in a sealed container or in a freezer for about 3 months. To keep the meatballs from freezing together into a ginormous mass, lay the meatballs in a single layer when you initially freeze them. Once the individual meatballs are frozen solid, you can toss the hard orbs into a freezer bag or sealed container and they won’t stick together.

What Do You Serve With The Meatballs?

Similar to all of my meaty recipes, the best thing to serve with the meatballs is a vegetable side dish. You can serve it with a big green salad, roasted vegetables, cauliflower rice, or on top of spiralized zucchini. Sometimes I make a quick vegetable soup and my kiddos can decide whether to plop the meatballs in the soup or eat them separately.

What are some meatball leftover makeovers?

There are lots of options if you think of meatballs as versatile as a rotisserie chicken (the OG emergency protein)! Sometimes I reheat them in leftover Umami Gravy for a super tasty dish that I serve on cauliflower rice. Other times, I cut up the meatballs and add them to a frittata or a stir fry. There’s no right or wrong way to eat leftover meatballs (at least not at my house)!

My Favorite Whole30 Meatball Recipes

Unlike traditional meatballs, all of my Whole30 meatball recipes don’t contain breadcrumbs or anything besides meat and vegetables—they’re just balls of tasty goodness!

Wonton Meatballs: These flavor-packed Whole30-friendly Wonton Meatballs remind me of my mom’s wontons, and my family loves them, too—including even my pickiest son!

Asian Meatballs: These meaty balls are an East-West fusion-inspired take on classic Sunday meatballs. They freeze well and my kids love them!

Lemon Ginger Meatballs: My best farmer friend and sustainable meat evangelist, Diana Rodgers, created these killer Whole30-friendly Lemon Ginger Meatballs!

Looking for more meatball recipes? Turn to our two cookbooks!

If you have our latest cookbook, Ready or Not!, you can make Weeknight Meatballs (page 222)…

…and No La Lot Meatballs (page 296)!

And one of my all-time favorite meatballs, Polpette di Vitello, is found on page 211 of our first cookbook, Nom Nom Paleo Food For Humans!

Want more inspiration from my past January Whole30s? Check out my Day 9 post from 2017!

2017 Whole30 Day 9: Eggs! Eggs! Eggs! (+Sunnyside Salad)

A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

The post Whole30 Meatballs appeared first on Nom Nom Paleo®.

[iraqairbus35-blog]

Skinnytaste Meal Plan (December 31-January 6)

posted December 29, 2018 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

I’m away on vacation, but didn’t want to leave you without your meal plan! Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (12/31) B: 2 hard-boiled eggs (0) with 2 ounces avocado (3) L: Black-Eyed Pea Dip (1) and Skillet Sweet Potato Chicken Hash with Eggs (3) D: NEW YEARS EVE DINNER OUT!

Totals: Freestyle™ SP 7, Calories 606*

TUESDAY (1/1) B: Breakfast Burrito Bowl with Spiced Butternut Squash** (3) L: Chicken Salad with Avocado **(4) and a pear (0) D: Steak Taco Lettuce Wraps (4) with Mexican Cauliflower “Rice” (1) Totals: Freestyle™ SP 12, Calories 892*

WEDNESDAY (1/2) B: Breakfast Burrito Bowl with Spiced Butternut Squash** (3) L: Chicken Salad with Avocado **(4) and a pear (0) D: Paleo Jalapeno Popper Chicken Chili (7) Totals: Freestyle™ SP 14, Calories 872*

THURSDAY (1/3) B: Breakfast Burrito Bowl with Spiced Butternut Squash** (3) L: Chicken Salad with Avocado **(4) and a pear (0) D: LEFTOVER Paleo Jalapeno Popper Chicken Chili (7) Totals: Freestyle™ SP 14, Calories 872*

FRIDAY (1/4) B: Breakfast Burrito Bowl with Spiced Butternut Squash** (3) L: Chicken Salad with Avocado **(4) and a pear (0) D: Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro (3) over 1 cup sautéed riced cauliflower (0) Totals: Freestyle™ SP 10, Calories 863*

SATURDAY (1/5) B:  Breakfast BLT Salad (4) L: Turmeric Roasted Sweet Potato and Macadamia Soup (5) D: DINNER OUT! Totals:  Freestyle™ SP 16, Calories 870*

SUNDAY (1/6) B: Huevos Pericos (2) (recipe x 2) with 1 ounce avocado (1) L: LEFTOVER Turmeric Roasted Sweet Potato and Macadamia Soup (5) D: Peruvian Beef Stir Fry (7) with 1 ounce avocado (1) Totals:  Freestyle™ SP 16, Calories 870*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Prep Monday or Tuesday for breakfast and lunch all week

Shopping List: 

Produce

1 small, 2 medium and 2 large jalapenos

1 small butternut squash (or 20 ounces pre-cut)

2 medium bananas

1 medium pear (any variety)

1 medium apple (any variety)

2 medium heads cauliflower (or 8 cups “riced”)

1 small head Bibb or iceberg lettuce

2 medium bunches scallions

1 medium bunch Lacinato kale

3 ½ pounds sweet potatoes

1 (4-inch) piece fresh ginger

2 medium red bell peppers

1 large yellow bell pepper

2 medium heads garlic

2 medium bunches cilantro

2 small (4-ounce) and 5 large (6-ounce) Hass avocados

5 medium limes

4 medium Roma (or plum) tomatoes

1 dry pint cherry or grape tomatoes

1 medium and 5 large vine-ripened tomatoes

1 small and 3 medium red onions

1 medium Russet or Yukon Gold potato

1 small bunch/container fresh basil

1 small bunch/container fresh thyme (can sub ¾ teaspoons dry in Chicken Hash, if desired)

1 small bunch/container fresh chives (can sub 1 tablespoon scallion greens in Chicken Hash, if desired)

1 medium lemon

1 small and 1 medium white onion

1 medium and 1 large yellow onion

Meat, Poultry and Fish

1 large rotisserie chicken

1 ½ pounds lean sirloin steaks

1 pound 93% lean ground chicken

1 pound 95% lean ground beef

1 ½ pounds peeled and deveined jumbo shrimp

1 small package center-cut bacon

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Cumin

Crushed red pepper flakes

Garlic powder

Smoked paprika

Paprika

Oregano

Cayenne pepper

Chili powder

Red wine vinegar

Turmeric

Apple cider vinegar

Adobo seasoning

Reduced sodium soy sauce*

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 small (4-ounce) package goat cheese (optional, for Jalapeno Popper Chili)

1 (8-ounce) bag shredded reduced fat cheddar cheese (optional, for Breakfast Bowls)

Frozen

1 (10-ounce) package corn kernels

Canned and Jarred

1 (15-ounce) can no salt added black eye peas (I like Eden Organic)

1 (8-ounce) can or (4.75-ounce) tube tomato paste

2 (32-ounce) cartons vegetable broth

1 (15-ounce) can reduced sodium chicken broth

1 (14-ounce) can petite diced tomatoes

1 (14.5-ounce) can diced tomatoes

1 (14-ounce) can light coconut milk

Misc. Dry Goods

1 small package unsalted macadamia nuts

*You can sub gluten free, if desired

posted December 29, 2018 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-december-31-january-6/

[vivianrstuff-blog]

New Post has been published on Healthy Cooking Review

New Post has been published on http://healthcookingreview.com/waring-pro-rotisserie-turkey-fryer-and-steamer-3/

Waring Pro Rotisserie Turkey Fryer and Steamer

OUR FOR DIRECTOR REBECCA SAYS STAY RIGHT WHERE YOU ARE DO NOT MOVE! [LAUGHTER] KELLY DIEDRING IS JOINING US D IN ON YOUR HOSE ROBIN WALL GOOD MORNING IT'S SUNDAY AND IT'S A WONDERFUL DAY THAT MANY OF US, MOST OF US WILL TRY TO RELAX AND SPEND TIME WITH HER FAMILY OR MAYBE GO TO A PLACE OF WORSHIP.

A LOT OF TIME SUNDAY REVOLVES AROUND GREAT FOOD.

>>GUEST: FOOD.

>>HOST: FOOD IS ALWAYS MAKING ME HAPPY WHEN I HAVE GREAT FOOD TO EAT.

>>GUEST: FRIED FOOD.

[LAUGHTER] >>HOST: THIS IS AN INCREDIBLE, POWERHOUSE I OF THE UNIT.

THIS IS THE LOWEST PRICE WE HAVE OFFERED ON THE WARING PRO ULTRADEEP FREYER AND STEAMER, BUT THE COOL THING IS IT IS NOT ONLY A STEAMER AND FREYER BUT YOUR ROTISSERIE.

YOU CAN PUT A CHICKEN IN HERE — >>GUEST: FRYER FRYER OKAY WAIT A SECOND AND O 18 POUND TURKEY? >>GUEST: YOU CAN FRY A TURKEY INDOORS NOW.

>>HOST: I ALWAYS >>HOST THOUGHT FRYING A TURKEY WAS UNSAFE? >>GUEST: NOT ANYMORE.

>>HOST: THIS IS A NEW WAY TO REALLY COOK YOUR TURKEY?.

TURKEY I AM IN LOVE WITH THIS MACHINE IS THE BEAUTIFUL DEEP FRYER AND ALSO INDUSTRIAL-STRENGTH AND ALSO IT IS A TURKEY YOU WOULD FIND IN A FIVE-STAR RESTAURANT.

THIS IS WARING PRO AND T IT IS HIGH-END KITCHEN ELECTRONIC.

IT IS GREAT ELECTRONICS RIGHT TO THE CONSUMER HOME AND THAT'S WHY IT'S CALLED WARING PRO, TYPICALLY DID NOT EXIST FOR CONSUMERS AND PEOPLE SAID IT'S UNFAIR THAT YOU CAN GET IT IN YOUR HOME AND WE SAID LET'S GET IT TO THE CONSUMERS IN THERE HOME THE HEATING ELEMENT IS ALL THE WHEN THE BOTTOM AND SUPER GREAT AND YOU HAVE THE SIDE HERE AND THE SAFETY CATCH AND THE THIS IS A 2 1/2 GALLON CAPACITY FRY BASKET.

M SHOWING YOU THE SAFETY HERE BECAUSE OF YOU EVER USED A FREYER AND YOU US HAD A DUMB THINGS INTO H IT THAT'S WHERE THE SCARINESS EXIST.

AT WARING PRO WE HAVE THE SAFETY CATCH AND YOU SAF HAVE TO BE SQUEEZING THE HANDLE.

>>HOST: OH TO LOWER IT? >>GUEST: WE HAVE BOTH > OF THE DIALS HERE AND WE HAVE TIME AND HAVE TIME TEMPERATURE ALL THE WAY TO THE MAXIMUM OF ALMOST 400°, IT GOES TO 375°.

4 IT HAS THE READY TIMER AND THE POWER INDICATOR LIGHT AND OF COURSE THIS IS OUR BREAKAWAY CORD, I SO IF ANYONE CATCHES ON THE CORD WITH THE FREYER IT BREAKS AWAY AND DOES NOT PULL THE FREYER DOWN.

— FRYER THIS IS SUPER IMPORTANT IF YOU'RE LOOKING AT A FREYER.

AND ALL THE SAFETY FEATURES.

WE ARE GIVING YOU A DVD THAT SHOWS YOU HOW TO COOK YOUR TURKEY OR CHICKEN Y IF YOU USING.

HISTORY.

IF YOU THINK THAT SOUNDS SCARY OR IT MAKES YOU NERVOUS, OR GIVING YOU THE DVD.

— ROTISSERIE >>GUEST: IT COMES INCLUDED THEM ARE GIVING YOU THE BUTCHERS TWINE FOR YOUR TURKEY AND IT COMES WITH THIS ELEMENT THAT FRIES YOUR TURKEY T IN AN HOUR, FOR AN 18 POUND JUICY TURKEY ON PO THE INSIDE OF YOUR HOUSE.

IF IT'S SNOWING OUTSIDE OUTSIDE(.

) >>HOST: OR RAINING OR STORM.

WHAT WOULD BE A TYPICAL TIME IT WOULD TAKE? >>GUEST: TO DO A TURKEY AT SEVERAL HOURS(.

) >>HOST: IF YOU'RE GOING TO FRY IT OUTSIDE? >>GUEST: IT IS ABOUT 3 1/2 MIN.

PER POUND.

COMING INCLUDED IS YOUR MEAT THERMOMETER AND YOU DON'T HAVE TO QUESTION WHETHER YOUR BIRD OR WHE GAME HENS ARE READY.

THAT'S COMING INCLUDED AND IT ALSO HAS(.

) HIS IS WHY IT'S INDUSTRIAL GRADE.

IT HAS THE SPIGOT THAT ALLOWS YOU S TO DRAIN THE OIL INTO TO ANY BIN AND REUSE YOUR OIL.

YOU JUST UNSCREW THIS AND POP THE TUBE ON TOP OF ITS POINT TO DRAIN SO YOU DON'T HAVE TO LIFT ANYTHING.

YOU DON'T HAVE TO LIFT ANY HOT OIL.

>>HOST: I LOVE YOU CALL IT INDUSTRIAL GRADE.

U KNOW YOU'RE GETTING A STATE-OF-THE-ART APPLIANCES 1800 WATTS OF POWER AND 2 1/2 GALLON CAPACITY BUT THE NICE THING IS YOU'RE GETTING AT THE LOWEST PRICE AT T WE'VE EVER OFFERED IT SO WE'VE TAKEN $60 OFF AND PUT IT ON 5 FLEX PAYMENTS OF $37.

99.

THAT IS AN INCREDIBLE OPPORTUNITY I TO GET IT AT HOME.

NOW YOU JUST PULLED OUT(.

) >>GUEST: SO I LIFTED THE ENTIRE BASKET OUT AND WHAT YOU'RE GOING TO DO WAS LIFTED RIGHT OFF OF THERE, BUT WERE GOING TO LET OUR MEAT REST BECAUSE WHEN YOU FRY OR LET YOUR MEAT COQ WANTED TO REST FOR AT LEAST 5 MIN.

— YOU WANT TO >>GUEST: IF YOU'RE SOMEONE WANTS TO DO BEAUTIFUL BATCHES OF GRANDMAS HOMEMADE FRIED CHICKEN(.

) BY THE WAY THIS IS A STEAMER WERE GOING TO TALK ABOUT OUR SEAFOOD BAKE.

LISTEN S TO HOW CRISPY.

CAN YOU HEAR THAT? [BACKGROUND NOISE] YOU GET THAT CRISPY EXTERIOR WHILE KEEPING THE INTERIOR MOIST AND JUICY AND TENDER.

HERE'S THE THING YOU MAY BE THINKING THINKING.

I'M TRYING T TO STAY AWAY FROM PRYING.

THE CHOICE IS IF YOU FRY — FRYING >>GUEST: CORRECTLY AND THAT/FRY, WITH THE RIGHT TEMPERATURE IT'S A HEALTHIER WAY TO DO IT THEN LETTING IT SIT AND SOAK IN OIL.

BECAUSE WE HAVE THE ROTISSERIE IT SPINS IN AN OUT OF THE OIL AND YOU ARE FLASH FRYING THE SKIN AND WE CRAVE THE CRISPY DELI? [INAUDIBLE] — DON'T WE? GIVING IT THE CRISPY FLAVOR AND KEEPING IT MOIST ON THE INSIDE.

AND ALSO YOU DO IT AT A QUICKER AND >>HOST: YOU DO IT AT A QUICKER RAPID TIME THAN IF IT WERE TO SOAK, IN YOUR CEILING IN THE FLAVOR AND GET THE FLAVO CRISPY EXTERIOR.

THINK ABOUT TAILGATING AND THE FOURTH OF JULY AND LABOR DAY(.

) >>GUEST: FATHER'S DAY AND MOTHER'S DAY.

ANY KIND OF GET TOGETHER.

>>HOST: WE DO THE FRIED CHICKEN AND CHICKEN CHIC WINGS AND JALAPEÑO POPPERS, FRENCH FRIES, ONION RINGS, DONUTS FOR BREAKFAST.

YOU ARE GOING TO BE ABLE TO DO MASSIVE AMOUNTS OR JUST A LITTLE AMOUNT.

>>GUEST: EXACTLY.

>>HOST: THAT'S THE CAPACITY 2 1/2 GALLON CAPACITY.

>>GUEST: LOOK AT THESE CHICKEN WINGS.

>>HOST: IT'S INCREDIBLE WHAT YOU CAN COOK AND WHAT'S BETTER IS HOW WHA GOOD THE FOOD TASTES.

>>GUEST: NOWADAYS WE STILL WANT THAT IN ALL CRAVE THAT CRUNCHY.

WE CREATE THE FRIED FOODS AND ALL THAT WE HAVE AND JUST DONE 36 FULL WINGS.

THESE ARE FULL WINGS AND NOT CUT.

NORMALLY WHEN YOU GET WINGS THEY ARE CUT IN HALF BUT THESE CU ARE THE FULL WINGS.

ARE WE'VE DONE 36 OF THESE.

THEY ARE STILL COMING OUT OUT.

YOU CAN TAKE THE BASKET AND DUMP IT IF BA YOU WANT TO.

EVERYONE COMING OVER TO WATCH THE SPORTS GAMER SITTING BY THE POOL.

BEAUTIFUL FALL FRIED WINGS THAT WERE FLASH RIGHT TO PROTECTION PROTECTION.

— FULL >>GUEST: I CAN UTILIZE IT INSIDE THAT'S THE BEAUTY OF WARING PRO WE CAN FRYER CHICKEN WINGS AND TURKEY AND WE CAN DO IT GIANT 2 1/2 GALLON SEAFOOD BOIL.

WE SEAFOO REPLACE THE OIL WITH WATER INTO A SEAFOOD BOIL BOIL.

HOW LONG WAS THE CHICKEN 15 OR 20 MIN.

? >>GUEST: 15 OR 20 MIN.

AND THAT'S A LOT.

DEPENDING ON THE CAPACITY CAPACITY.

>>HOST: 2 1/2 GALLONS AND ERIC IS THE SOUS CHEFS HERE AND HE DOES INCREDIBLE THINGS NOT ONLY FOR HIS BEAUTIFUL FAMILY BUT FOR US.

HSN.

SOMETHING THAT'S SO SIMPLE TO USE THEY CAN BE LOOK INTIMIDATING.

>>GUEST: ABSOLUTELY, JUST LIKE KELLY WAS SAYING FRYING A TURKEY OUTSIDE USE 4 OR 5 GALLONS OF OIL AND THEN YOU'RE COOKING IT OVER Y AN OPEN FLAME.

>>HOST: >>GUEST: HAVE YOU EVER DONE AN OUT DOOR TURKEY FRY? >>GUEST: IT'S A BIG FLAME AND LITERALLY FOR TWO HOURS YOU HEAR THIS.

[BACKGROUND NOISE] >>HOST: THAT SOUNDS A GOOD JET ENGINE! >>GUEST: NOT ONLY IT COULD BE SNOWING IN FLAMES EVERYWHERE AND IT TAKES A WHILE FOR THE TA OIL TO HEAT UP.

WITH OIL THIS YOU CONTROL WHAT TH YOU WANT.

>>HOST: AND YOU'RE GETTING VERSATILITY HERE BECAUSE NOT ONLY CAN YOU FRY, BUT NOW YOU'RE ABLE TO STEAM AS WELL.

[INAUDIBLE] >>GUEST: THAT IS WHY >> THE NAME OF THIS IS SO LONG IT'S OR DEEP FRYER AND STEAMER.

IF YOU EVER WANTED TO DO(.

) [INAUDIBLE] WE SHOULD [ DO THREE DOZEN HARD BOIL EGGS BECAUSE NOW YOU EGG HAVE THE CAPACITY TO DO A 2 1/2 GALLON SEAFOOD BAKE OR BOIL.

INSTEAD OF UTILIZING OIL ALL WE DID WAS REPLACE THE OIL WITH WATER.

>>HOST: THAT IS A THING OF BEAUTY.

>>GUEST: LOOK AT THIS BEAUTIFUL LOBSTER CRAWFISH POTATOES AND CORN AND CRAB LEGS, ALL IN ONE MACHINE! ALL WE DID IS REPLACE OIL AND D WE USE WATER.

YOU'RE GOING TO BRING HER WATER TO A BOIL AND POP THIS T IN FOR WHAT WAS IT? 10 OR 15 MIN.

>>GUEST: YES! >>GUEST: SEAFOOD >>GUES HAPPENS VERY FAST AND LOOK AT THIS.

>>HOST: THE CAPACITY IS HUGE BUT WHEN YOU PULL THAT OUT FOR YOUR FAMILY OR FRIENDS, YOU ARE OR F GOING TO BE LIKE THE HERO HERO, THE KING OR QUEEN.

>>GUEST: THERE IS TO LOBSTERS AND THERE? [LAUGHTER] >>HOST: OH MY GOSH LOBSTERS? >>GUEST: AT THE BOTTOM.

LOOK AT THE BEAUTIFUL(.

BEAUTIFUL(.

) THERE GOES ONE LOBSTERS.

THIS IS WHAT WERE TALKING ABOUT WHAT WE TALK ABOUT CAPACITY.

AT THE END C OF THE DAY YOU CAN USE O IT FOR ONE MOBSTER IN A COUPLE OF POTATOES.

>>GUEST: I JUST MADE A MESS.

>>GUEST: 2 1/2 HOW MOBSTERS.

NOT TO MENTION THE DOZENS OF CLAMS AND OYSTERS AND MUSCLES.

IF YOU WANT M TO GET CRAZY INSTEAD OF WATER LITTLE BEER OR WAT WINE ADDS INCREDIBLE FLAVOR.

>>GUEST: GARLIC AND LEMON AND F-16S IT INFUSES INTO YOUR FOOD.

— AND AS IT STEAMS IT INFUSES INTO YOUR FOOD.

IF YOU'VE EVER BEEN TO ANY OF MY SEAFOOD BAKE'S BAKE'S(.

) >>HOST: I HAVE NOT.

[LAUGHTER] >>GUEST: WELL YOU'RE INVITED TO THE NEXT ONE! >>GUEST: YOU TAKE NEWSPAPER AND POUR IT ON THE COUNTERTOP AND YOU JUST DUMP.

>>HOST: I WILL JUST >>H COME TO BABYSIT YOUR COM KIDS BECAUSE HE'S SO CUTE CUTE.

[LAUGHTER] >>GUEST: OK, IF YOU >>GU DON'T WANT UTILIZE IT IS YOUR DEEP FRYER THEN YOU YOUR STEAMER.

DO YOUR EGGS OR HOW ABOUT DOING 35 HOT DOGS FOR SOCCER GAME OR TEAM? >>GUEST: THE BUNCO GAME OR CHURCH GROUP.

OR GOING TO GET DOWN TO THE FAIR FOODS IN A MINUTE.

WE COOKED THE CHICKEN — I THINK WE CUT INTO THE CHICKEN.

>>HOST: YOU'RE GETTING PROFESSIONAL QUALITY AND THIS IS WHAT WOULD BE IN A RESTAURANT AND SOMETHING THAT IS STILL SIMPLE AND EASY TO USE AND THE FACT REMAINS AND THAT THE LOWEST PRICE WE'VE EVER OFFERED.

THIS IS AT $189.

95 IN THE IS LAST TIME WE'VE SEEN THIS IT WAS BACK IN NOVEMBER AND TODAY WE PUT IT ON 5 FLEX PAYMENTS WHICH IS JUST UNTIL MIDNIGHT TONIGHT.

AT MIDNIGHT TONIGHT $37.

99 EXPIRES.

YOU HAVE A 30 DAY MONEYBACK GUARANTEE AND IF YOU DON'T LOVE YOU SEND IT BACK.

THE FACT REMAINS IT'S FROM WARING PRO, A LEADING MANUFACTURER OF HIGH QUALITY SMALL UP ALLIANCES.

WITH WHICH AL YOU CAN PULL OUT.

>>GUEST: THE JUICE IS DRIPPING COMING FROM THIS CHICKEN.

IT'S GOING TO BURN ME BUT I'M GOING TO SHOW YOU THAT.

15 MIN.

BUT YOU GET THE CRISPY EXTERIOR.

HE IS CUTTING INTO IT I JUST GRABBED THAT.

IT'S LIKE THE THAT FRIED CHICKEN GRANDMA USED TO MAKE IF YOU HAVE GRANDMA'S RECIPE AND GRA WANT TO FRY(.

) >>HOST: UMMM THAT IS SO AMAZING I'VE NEVER AMAZI TASTED CHICKEN NOT GOOD! >>GUEST: INDUSTRIAL GRADE IN UTILIZING THE HIGHEST TECHNOLOGY THE/FRY YOUR FOOD AND THAT MEANS IT'S NOT SOAKING IN OIL.

>>GUEST: LET ME SEASON IT A LITTLE BEFORE YOU.

>>HOST: THANK YOU.

SH I LOVE YOU GUYS TODAY.

[INAUDIBLE] >>GUEST: IN 15 MIN.

WE DID 25 POUND TURKEYS.

IN 15 MIN.

AND YOU CAN STOP THEM — 2, 5 POUND TURKEYS >>GUEST: YOU CAN PUT SEASONING ON THE OUTSIDE OR SEASON THEM WITH YOUR RUB, AND YOU CAN DO A SEAFOOD BAKE.

THAT'S SEA WHAT YOU GET WHEN YOU BRING IN A REALLY INDUSTRIAL GRADE, HIGH QUALITY HIGH AND FRYER INTO YOUR HOME.

>>HOST: YEAH AND THE NICE THING IS YOU KNOW YOU'RE GOING TO GET SOMETHING THAT'S PROFESSIONAL QUALITY.

[INAUDIBLE] SOMETHING THAT'S HIGH QUALITY AND YOU'RE GOING TO BE ABLE TO MAKE THE MOST DELICIOUS MEALS FOR YOUR FRIENDS, FAMILY AND IF YOU'RE ENTERTAINING.

MAYBE IT'S YOUR HUSBAND THAT IS OUTSIDE AND HE SWEATING AND HOT AND COMES IN AND HE LOOKS MISERABLE.

HE'S CRANKY AND THAT HAPPENS.

I'M AN NOT THAT A CALLOUT MY HUSBAND BECAUSE I HUSBAN ALREADY CALLED HIM OUT EARLIER TODAY BUT WHEN E HE GOES OUT THERE, I HE SAID YOU WENT OUT HAPPY AND CAME BACK IN MISERABLE.

HE SAID WHILE THE BUGS WERE BITING(.

) >>GUEST: THAT'S THE TRUTH NOW YOU CAN DO IT INSIDE.

>>HOST: ITS HOT NOW YOU CAN DO IT ON SIDE AND CA YOU DON'T HAVE TO GO OUT TO FRY HUGE TURKEY OR CHICKEN.

YOU CAN DO AN 18 POUND TURKEY IN HERE, AND DO CHICKEN IN HERE A WE DID A WHOLE KIND OF CRABS AND LOBSTER.

>>GUEST: 6 POUNDS OF MOZZARELLA STICKS! [BACKGROUND NOISE] >>HOST: YOU GUYS ARE KNOCKING OUR SOCKS OFF THIS MORNING! >>GUEST: THOSE WERE THE INDUSTRIAL SIZE BOXES.

THE KIND YOU BUY AT BIG BULK STORES.

WE PUT TWO OF THOSE INTO THIS MACHINE.

>>GUEST: WE WILL COVER THE NAME UP.

>>GUEST: THESE ARE THE BIG GIANT ONES WERE NOT MESSING AROUND.

YOU MESS DON'T HAVE TO USE IT FOR THE FULL CAPACITY.

HAVE YOU EVER HAD MOZZARELLA STICKS THAT WERE SOGGY AND FULL OF OIL? YOUR LIKE A VIBRANT DEEP LIKE FRIED CHEESE I ONE EAT FRIED CHEESE DO YOU KNOW WHAT I MEAN? YOU ONE EAT IT SO YOU FEEL LIKE YOU'RE REALLY GIVING YOURSELF A TREAT.

>>HOST: IF I'M GOING TO GO ALL OUT YOU GO ALL OUT OUT.

>>GUEST: ABSOLUTELY.

>>HOST: THE NICE THING WITH THE 5 FLEX WITH THE PAYMENTS, THEY ENDED MIDNIGHT TONIGHT YOU GET IT HOME AND USE THE 5 FLEX PAYMENTS OF $37.

99, AND I THINK DO WE HAVE A IS A REDUCED SHIPPING IS AND HANDLING AS WELL THE DOUG? REDUCED SHIPPING AND HANDLING BECAUSE THE UNIT IS SUBSTANTIAL.

>>GUEST: IT'S A NICE SIZE.

>>HOST: INDUSTRIAL SIZE, HOW MUCH DOUG? ALMOST $17 FOR SHIPPING AND HANDLING NORMALLY.

WE HAVE/THAT FOR YOU TO GET IT HOME IN A MORE AFFORDABLE RATE — SHASH SLASHED THAT >>HOST: NORMALLY I >>HO WOULD KIND OF STANBACK BUT I WAS STANDING NEXT TO THIS IS COOKING.

TO ARE THEY DONE? >>GUEST: THEY ARE >>GUE ALMOST FINISHED AND THAT WAS A MATTER OF SECONDS.

>>GUEST: GIVE IT LIKE ANOTHER 30 SECONDS AND SAFE.

>>GUEST: I'M TRYING TO SHOW IT'S VERY EASY TO POP IT DOWN INTO THE OIL, YOU DON'T HAVE THE SPLATTERING GREAT THAT YOU POINTED THAT OUT.

IT'S NOT POPPING ALL IT' OVER THE PLACE AND DANGEROUS >>HOST: YOU DIDN'T EVEN HAVE THE LID ON.

YOU CAN PUT THE LID ON IF YOU WANTED TO YOU CAN DO THAT THAT, BUT I'M STANDING RIGHT NEXT TO IT I'M NOT AFRAID OR TERRIFIED, AND I THINK THAT'S A BIG I T DEAL BECAUSE A LOT OF TIMES WHEN YOU HAVE CERTAIN UNITS THE NOT MADE TO THE STANDARDS, AND MADE TO WARING PRO'S STANDARDS THAT YOU'RE GETTING HERE.

YOU'RE GETTING SOMETHING THAT G IS BUILT STURDY AND IS B BUILT TO LAST.

>>GUEST: IT'S GOING TO BE THE LAST FRYER YOU EVER PURCHASE! MAYBE E IT IS THE FIRST FRYER! MAYBE YOU THOUGHT IN THE BACK YOUR MIND I WANT TO GET A FRYER BUT I'M A LITTLE NERVOUS ABOUT DOING A FRYER.

IF YOU BUY THE CHEAPO FRYER YOU'RE GOING TO GET WHAT YOU PAY FOR.

AT THE END OF THE DAY THIS IS THE INDUSTRIAL GRADE QUALITY.

QUALITY.

[INAUDIBLE] >>HOST: YOUR FAMILY DESERVES QUALITY! >>GUEST: LOOK AT THIS RIGHT HERE.

>>HOST: WHAT IS ERIC MAKING DOWN THERE? >>GUEST: FUNNEL CAKES! >>GUEST: HAVE FUN WERE IN THE SEASON THE FARES ARE COMING AROUND AND AR WHY PAY FOR WHEN YOU CAN EAT IT FOR — MAKE IT FOR FREE WITH PENNIES ON THE DOLLAR.

>>HOST: A LOT OF THE >> OIL SITS AROUND(.

) [INAUDIBLE] >>GUEST: YOU DON'T KNOW HOW MANY TIMES THEY'VE REUSED IT! >>HOST: YES! I SO >>H WANT THAT I'M SO EXCITED! >>GUEST: LOOK AT OUR CHEESESTEAK.

— CHEESEI STICK >>GUEST: I MEAN TALK ABOUT FRIED AND CRUNCHY AND BE CAREFUL IT IS AND HOT.

AND LOOK AT THE CHEESE! WHEN YOU DO IT RIGHT AND/FRY AT A HIGH TEMPERATURE WITH HOT OIL LOOK AT THE NEWLY, GOOEY CHEESE AND NOW I HAVE JUST DONE, I'M GOOD TO TAKE IT OUT AND DUMPED T IT OVER AND THAT'S WHY I WE LOVE THE BASKET.

— FLASH FRY >>HOST: LOOK AT THIS CHEESE.

WOULD IT BE RUDE IF ON TV I PUT IT IN MY MOUTH? [LAUGHTER] >>GUEST: NOT FOR >>GUES NOTHING BUT LOOK AT THE AMOUNT, WE ARE TALKING QUALITY, QUANTITY.

WE QU ARE TALKING BEAUTIFUL FRIED FOODS.

>>HOST: THAT IS SO GOOD.

>>GUEST: EVERY SINGLE TIME IMAGINE SERVING NOT.

>>HOST: THAT WAS SO RUDE RUDE.

I WOULD SAY WHY THE SNAP TO BE SO GOOD? SOMETHING SO SIMPLE SHE'S IN BETTER.

>>GUEST: FRIED GREEN BEANS, FRIED PICKLES.

>>HOST: I'VE NEVER HAD A FRIED PICKLE.

>>GUEST: IF YOU'RE FROM THE SOUTH FRIED PICKLES AND FRIED OKRA, AND FR IMAGINE DOING FRIED OKRA.

YOU DON'T EVEN HAVE TO COME UP WITH YOUR OWN BATTER.

GO TO THE BATTER GROCERY STORE, SO OUR TURKEY WAS SPINNING ON THE RED HISTORY AND IT POPS RIGHT INTO THE BASKET.

— ROTISSERIE >>GUEST: IT SLIDES >>GU RIGHT BACK ON AND IT STARTS TO SPIN THE START TURKEY IS DONE AND IT'S AN 18 POUND TURKEY WE AN DID IN 63 MIN.

>>HOST: OH THAT IS SO PRETTY! >>GUEST: THREE AND HALF MINUTES A POUND.

>>HOST: I'M GOING TO >> GET THE SALOMON ERICSSON TO SHOW IT OFF.

>>HOST: ERIC I AM LIKE ONE OF YOUR KIDS I AM SENSORY OVERLOAD! >>GUEST: THE BEAUTIFUL TURKEY YOU HAVE EVER TRIED.

ERIC IS DONE WITH THE FUNNEL CAKE.

>>GUEST: NEXT TIME I HAVE TO REMEMBER SOME CHOCOLATE SAUCE.

IT'S FIVE O'CLOCK SOMEWHERE.

>>HOST: >>GUEST: YOUR OWN FRIED FAIR FOOD.

>>HOST: UMMMM.

>>GUEST: MAKE LITTLE ONES OR BIG ONES.

>>GUEST: ELEPHANT EARS OR CHERROS.

SE >>HOST: WE ARE BOTH EATING.

>>GUEST: CHEF ERIC JUST DID THESE IN 3 MIN.

DI ALL YOU DO IS BY THE ALL CORN TORTILLAS AT THE GROCERY STORE AND CUT THEM INTO QUARTERS.

PUT THEM IN FOR 3 MIN.

TO TH GET THE MOST CRISPY AND TASTY,(.

) LISTEN TO THIS [BACKGROUND NOISE].

YOU HEAR THE CRUNCH? THAT IS YOUR OWN THAT IS HOMEMADE CHIP THAT YOU KNOW WHAT WENT INTO IT AND THAT IT DOESN'T HAVE CHEMICAL ADDITIVES OR A BUNCH OF CHEMICALS AND PRESERVATIVES.

ADJOURN CREATION AND HAVE FUN WITH IT AND DO FRESH NACHOS AND DO A TURKEY N IN ABOUT AN HOUR.

IN ABO IMAGINE DOING A TURKEY I ON A TUESDAY BECAUSE YOU CAN.

>>HOST: THAT IS TRUE >> AND MOST OF THE DESIGNATED TURKEY TO A BIG EVENT OR EASTER OR CHRISTMAS, OR THANKSGIVING.

TO SOME TH BIG HOLIDAY.

THIS YOU CAN MAKE TURKEYS AND CHICKEN, OR WHATEVER YOU WANT IN AN HOUR.

YOU HAVE A FRIED TURKEY THAT YOU DO NOT HAVE TO PUT Y IN A BIG OLD THING OUTSIDE AND DUMP ALL THE OIL IN THERE.

ONE OF THE THINGS I WANTED TO MENTION WAS YOU HAVE THE MANUAL COMING INCLUDED BUT IN THE BACK, IF YOU HAVE ANY QUESTIONS IT FEATURES EVERYTHING IN THERE AND THE COOKING TIMES IN THE FRYING TIME CHART TO HELP YOU WITH THE TURKEY.

DON'T FORGET THE DVD DOES, INCLUDED T IN CASE YOU HAVE ANY CONCERNS.

IN THE BACK THERE ARE RECIPES OVER SWEET POTATO FRIES, CAJUN RIDE TURKEY YOU CAN DO THAT — FRIED TURKEY IF YOU WANT TO KNOW HOW TO MAKE BATTER THERE IS SOME RECIPES IN THERE SO AND IT TELLS YOU HOW TO MAKE IT IN THERE.

YOU MA GET IT HOME $37.

99, REDUCE SHIPPING AND HANDLING AND LOWEST HAND PRICE WE EVER OFFERED.

YOU SAVE $60 TODAY BY GETTING IN AND WELL OVER HUNDRED HAVE ALREADY HUN BEEN SPOKEN FOR THIS MORNING.

>>GUEST: SO THERE IS >> OUR TURKEY IN ITS FINISHED.

WE'RE RUNNING SHORT ON TIME YOU MAY BE THINKING I'D LIKE TO DO A TURKEY BABY FOR MOTHER'S DAY OR FATHER'S DAY AND IF YOU'RE GOING TO HOLD ONTO THE TURKEY IDEA FOR THE UPCOMING THANKSGIVING.

THE DVD COMES INCLUDED AND YOU USE THE BUTCHERS TWINE THAT COMES INCLUDED YOU PUT IT ON THE ROTISSERIE SPIN AND THE DVD TELLS YOU HOW TO DO IT THIS BASKET IS SPRING LOADED ALL I DO IS DROP IT IN THE HERE AND IT WILL IMMEDIATELY START TO SPIN SPIN, AND IT'S A SLOW SPIN.

WHY DO WE WANT TO SPIN IT? BECAUSE WE SPIN DON'T WANT THE TURKEY SITTING IN THE OIL 100% OF THE TIME.

WITH THE ROTISSERIE IT FLASH FRYS IT WHILE SPINNING.

YOU POP THE LID ON TOP, AND YOU CHECK IT EVERY 20 MIN.

63 MIN.

TO AN 18 POUND TURKEY.

>>HOST: THAT'S INCREDIBLE.

>>GUEST: IT WOULD BE 4 1/2 TO FIVE HOURS IN 1/2 YOUR OVEN.

>>HOST: AND YOU HAVE DEBASED IT AND WATCH IT AND BABY IT BUT THIS YOU SET IT AND FORGET IT AND YOU'RE GOOD.

COME BACK AND LOOK WHAT ERIC IS DOING.

HE JUST PUT IN MY FAVORITE FOOD, TATER TOTS TOTS.

>>GUEST: WE LIKE TO >>G SHOP IN BULK HERE AT HSN BECAUSE WE'RE FEEDING BE THE ENTIRE CREW.

WE BUY THE GIANT BAGS OF TATER TOTS AND POP IT INSIDE AND LOOK AT THE TURKEY.

>>HOST: LOOK AT THE AMOUNT OF JUICE! THIS IS STUPENDOUS! >>GUEST: THAT IS A GOOD USE OF THAT WORD ROBIN! [LAUGHTER] IT IS STUPENDOUS.

TRUTH OF THE MATTER IS.

LOOK AT THE BEAUTIFUL MEAT.

>>GUEST: LOOK HOW NICE AND JUICY THAT IS.

>>GUEST: WHEN YOU FRIED TO PERFECTION AND USE INDUSTRIAL RESTAURANT GRADE.

>>HOST: WHERE IS MY LITTLE CONTAINERS LIKE SHANNON SMITH? >>GUEST: I DON'T KNOW YOU ARE NOT PREPARED GIRL GIRL.

>>HOST: I NEED SOME DEBBIE MEYER GREENBOXES FOR THE TURKEY.

WE HAVE89300:23:26,667ONE MORE ITEM WE WANT TO.

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