Ranch Dressing Cheeseburger Recipe

by Kelly R. Smith

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Ranch dressing chesse burger
Ranch dressing chesse burger

In our home the ranch dressing cheeseburger is the go-to sandwich when the mood hits for comfort food a la Americana. This recipe is just my humble twist on the old classic hamburger. The beauty of this dish is that the range of condiments and fixings is endless. As always, use organic ingredients whenever possible. Read on.

Ingredients

  • 1 pound ground beef. Or, ground bison if you’ve got deep pockets.
  • Buns; I prefer whole wheat.
  • Vegetables of your choice. In the photo above I used red onion, tomato, spinach, and a slathering of avocado on the bun that’s covered up.
  • Condiments of choice. That’s barbecue sauce you see in the photo. She-Who-Must-Be-Obeyed says it looks like burnt bun. Belay that misconception!
  • Cheese of choice. Mine was Swiss, hers was jalapeno jack.
  • 1 packet of ranch dressing powder. I suppose Hidden Valley is the standard but in my experience, the Kroger brand is the same thing for half the price. Dollars to donuts that it all comes out of the same factory.
  • 2 eggs
  • Salt and pepper to taste

Preparation

  1. Put the meat in a mixing bowl and crack the eggs into it. The reason for 2 eggs rather than one or none is that the ranch dressing powder will make the patties crumbly when you go to flip them. The eggs prevent that. Besides, who couldn’t use more vitamins and minerals? Just say no to nutrient deficiency.
  2. Open the packed of dressing powder and set aside within reach.
  3. Mix the meat and eggs well with your (washed) hands.
  4. Mix in the powder. Your hands are slippery by now; that’s the reason for pre-opening the packet.
  5. Form the patties. I like to make 1/3 lb. patties rather than 1/4 lb.
  6. Cook the patties in your preferred method, skillet, outdoor or countertop barbecue grill, or otherwise.
  7. Assemble your burgers and enjoy!


That’s all there is to my take on the ranch dressing cheeseburger recipe. I hope you like it. Here are a few more of my creations; I only post those that have been spouse-approved so no worries! Share with your friends.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Shepherd’s Pie Skillet Recipe

by Kelly R. Smith

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Shepherd's pie skillet style
Shepherd’s pie skillet style

The weather is starting to cool off and that means two things — it is time for a flu shot and comfort food is the order of the day. This recipe for shepherd’s pie fills the bill nicely. Easy, frugal meals is just what we need as we spend more time at home because of the COVID-19 pandemic. One good thing about this meal is its flexibility. There are any number of substitutions and additions you can make. So, let’s get started.

Shepherd’s Pie Ingredients

  • 1 pound ground beef
  • 1 box Beef Pasta Hamburger Helper (or the flavor of your choice)
  • Hot water/milk called for on Hamburger Helper box
  • 1 1/2 cups frozen mixed vegetables, thawed
  • Hungry Jack mashed potatoes for 6 servings
  • Water and butter called for on mashed potatoes box for 6 servings
  • 1/2 cup shredded Cheddar cheese
  • Chopped parsley (amount to taste)

Preparation Steps

  1. Using a 10-inch skillet, cook beef over medium-high heat for 5 – 7 minutes, stirring often, until brown. Drain the grease. Stir in hot water, milk, sauce mix, uncooked pasta (from the Hamburger Helper box), and thawed vegetables. Heat to boiling, stirring frequently.
  2. Reduce the heat. Cover and simmer about 10 minutes, stirring frequently, until the pasta and vegetables are tender. Remove the pan from heat.
  3. Make the mashed potatoes as directed on box for 6 servings. Spoon and gently spread mashed potatoes over pasta mixture. Sprinkle with the cheese. Cover; let stand about 5 minutes or until cheese is melted. Sprinkle with parsley and serve.

That’s all there is to the shepherd’s pie skillet recipe. You can substitute a different type of cheese, type of Hamburger Helper, and add additional spices. It’s all good.

More Recipes From My Kitchen



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Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Prebiotics, Probiotics, and Synbiotics; What Does It All Mean?

by Kelly R. Smith

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The health benefits of probiotics
The health benefits of probiotics

This article was updated on 10/26/20.

Everywhere we turn nowadays we hear about probiotics. But what about prebiotics and synbiotics? Actually, they all work hand in hand. Here’s the rundown.

  • Probiotics. WebMD says, “Probiotics are live bacteria and yeasts that are good for you, especially your digestive system. We usually think of these as germs that cause diseases. But your body is full of bacteria, both good and bad. Probiotics are often called ‘good’ or “helpful” bacteria because they help keep your gut healthy.” When you lose the “good” bacteria that inhabit your gut, after you take antibiotics for example, probiotics can help replace them. The two main types are lactobacillus and bifidobacterium. You can get them through dairy and supplements.
  • Prebiotics. The Mayo Clinic tells us, “Prebiotics are specialized plant fibers. They act like fertilizers that stimulate the growth of healthy bacteria in the gut.” They are found in a variety of fruits and vegetables, mostly those that are rich complex carbohydrates, such as fiber and resistant starch. These carbs aren’t digestible by your body, so they pass through the digestive system to become food for the bacteria and other microbes. When your balance is off it can affect your metabolism.
  • Synbiotics. ScienceDirect says, “Synbiotics are a combination of prebiotics and probiotics that are believed to have a synergistic effect by inhibiting the growth of pathogenic bacteria and enhancing the growth of beneficial organisms.” Evidence suggests that synbiotics influence the microbial ecology in our intestines. This is true in both humans and animals and synbiotics play a role in alleviating various illnesses.

Knowing what we know about prebiotics, probiotics, and synbiotics it becomes clear that we should maintain our diet with various types of foods in mind, organic whenever possible. This includes milk, cheese, fermented foods like kimchi and kombucha, whole grains, miso, fruits, and vegetables.

Benefits of Probiotics

  • Improves immune function. They assist in the treatment and/or prevention of many common conditions. Some of these include diarrhea, irritable bowel syndrome, ulcerative colitis, and Crohn’s disease.
  • Protects against hostile bacteria to prevent infection. Under normal (balanced) conditions, your friendly bacteria in your gut outnumber the unfriendly ones. Probiotics stand duty as gut-beneficial bacteria that create a physical barricade against legions of unfriendly bacteria.
  • Improves digestion and absorption of food and nutrients.
  • Counters the negative effects of antibiotics. When you contract a bacterial infection, antibiotics are most often prescribed to as the immediate solution. That’s a Godsend, but unfortunately, nothing good comes free, and antibiotics kill bacteria arbitrarily, decimating both good and bad bacteria in your intestinal tract. By eliminating beneficial bacteria, your body is susceptible to a number digestive issues. Myself, when I go to the grocery store to have an antibiotic prescription filled, I also stock up on yogurt with active cultures.
  • Boosts heart health.
  • Lowers cholesterol. Probiotics contain bacteria that are effective in lowering total and LDL (bad) cholesterol. Taylor Francis Online says, “Numerous clinical studies have concluded that BSH-active probiotic bacteria, or products containing them, are efficient in lowering total and low-density lipoprotein cholesterol.”

Others are reading:

References


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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Scrambled Eggs With Miso, Onions, and Spinach Recipe

by Kelly R. Smith

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Scrambled eggs with miso, onions, and spinach
Scrambled eggs with miso, onions, and spinach

This article was updated on 09/10/20.

The miso in these scrambled eggs gives it that very creamy rather than the usual “huge curd” appearance. What is miso? Basically, it’s a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji resulting in an umami-heavy paste.

This recipe serves one; if you are making it for a group, like for a potluck of Labor Day gathering, the ingredients are easy to adjust. This is a recipe that makes it is easy to stay with organic food and that’s what I suggest.

Ingredient List

  • 2 eggs
  • 1 tablespoon unsalted butter
  • 2 teaspoons white or red miso paste
  • 1/4 cup diced red onion
  • 1/2 cup finely-sliced spinach
  • 1/4 cup finely-sliced basil
  • Salt and pepper to taste
  • Amount of shredded cheese to your taste; I threw in 1/2 cup of Swiss (optional)

Update: Today I made this dish for lunch again. I added in 2 large cloves of garlic, minced, and 1 cup of red cabbage, cut up tiny. It came out great. The only drawback was when I cut up the garlic. She-who-must-be obeyed complained that it was burning her nose. But, but. it’s good for my high blood pressure!

Preparation Steps

  1. Crack the eggs into a mixing bowl.
  2. Whisk in the miso until well mixed.
  3. Whisk in the remaining ingredients (except the optional cheese; see step 8).
  4. Add the butter to a sauce pan or skillet.
  5. Heat at medium-low heat just until the butter is melted.
  6. Add the egg mixture.
  7. Use a wooden spoon to stir the mixture until just almost done.
  8. Remove the pan from the heat and add in the cheese.
  9. Continue to stir for a moment until done.
  10. Turn out onto a plate and enjoy!

Health Benefits of Miso

Most of us already know the nutrition benefits of eggs lots of protein, they raise HDL (the good cholesterol), they’re loaded with nutrients, many studies show that they lower the chance of a hemorrhagic stroke, and they offer lutein and zeaxanthin to help to keep you from getting eye diseases like cataracts. But what about miso?

  • Rich in probiotics.
  • Nervous system support.
  • Beneficial for women in early pregnancy (folate).
  • Vitamin K for bone strength.

So you can see that combining scrambled eggs with miso not only makes a great breakfast (breakfast tacos, anyone?) but a quick dinner after a long day. And the dish goes well with additional ingredients that are to your liking.

More Mouth-Watering Recipes

References:



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Teriyaki Beef Jerky Recipe

by Kelly R. Smith

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Beef jerky, ready to eat
Beef jerky, ready to eat

I love beef jerky and I suspect that I am not alone in that respect. But, there are three issues that I have with the commercial variety:

  • It’s too expensive.
  • The texture tends to be to hard.
  • God only knows what kind of chemicals and preservatives are used.

And that is one reason why I invested in a food dehydrator. Now I can make my own marinades and control the texture. I made a batch yesterday so my new appliance is paying for itself already. Next, I’m going to run a batch of apples. But here is the simple jerky recipe.

Beef Jerky Ingredients

  • 1 3/4 pounds of thin round sirloin tip. Any lean cut will do. Organic grass-fed is preferable. If you’ve got deep pockets, substitute bison. I know my sister will. That woman knows her food.
  • 1 12 oz. bottle of Lawry’s Teriyaki with Pineapple juice.
  • Spices to taste. I did not add salt due to my high blood pressure.

Jerky Preparation

Marinating beef for jerky
Marinating beef for jerky
  • Slice the meat thin. I prefer about 1/4″. Remember that the meat will shrink as it cooks. As for length, about 6″ is what I like but take into account the geometry and size of your food dehydrator. You will likely end up with some irregular pieces, but that’s OK; it’s jerky after all.
  • Put the slices in a container. The Pyrex dish you see above worked well.
  • Pour the marinade over the beef and mix it up well to ensure a thorough coating.
  • Put in in the refrigerator overnight. Some recipes only call for a few hours but the way I see it, I’m already in it this far. Do it up good. I know Perry’s smokes their famous pork chops for several days. If you’ve had one you know that patience is a good habit.
  • Stir it all up every few hours. I get up sporadically during the night for a bodacious swallow of ice water so no problemo, friend.
  • Pat the slices on paper towels to remove excess marinade.
  • Arrange slices on your dehydrator trays. Allow space for air circulation.
  • Set the temperature for 160 degrees F.
  • Set the timer for 4 hours.
  • Check it every so often for your desired degree of done-ness. Mine was perfection at 3 1/2 hours. Turn off the unit.
  • Leave it in the dehydrator until it cools.
  • Enjoy!
Beef jerky properly spaced on the dehydrator tray
Beef jerky properly spaced on the dehydrator tray

That’s all there is making your own teriyaki beef jerky. Of course, any other marinade works just as well. Buy your favorite or make your own.

Other Recipes You will Enjoy (I Did)



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ivation 6-Tray Food Dehydrator: a Product Review

by Kelly R. Smith

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Ivation 6-tray stainless steel food dehydrator
Ivation 6-tray stainless steel food dehydrator

There are many ways to cook and preserve food. In recent years the increasing number of homesteaders and preppers have made canning and dehydrating popular again. Processing food with a food dehydrator is great for storing food in the home and keeping the nutritional value while reducing weight for campers, hikers, or just going on a road trip with family and friends.

I was motivated to buy the Ivation 6-tray dehydrator pictured above, I won’t lie, because I love beef jerky. Well, to be honest, my daughter is crazy for the jerky from Buc-ee’s. So I called her and asked, “What flavor?” She said, “Teriyaki beef jerky.” So I shopped. There are many out there but led me to choose this one was size, materials, and the fact that it’s commercial-grade. In for a dime, in for a dollar, I always say.

By the way, if you were wondering when looking at the picture above, the dehydrator is set up on one of the work benches in my wood shop. No sense in heating up the kitchen during the Texas summer.

Features of the Ivation Dehydrator

  • Six trays. These trays measure 13” X 12”. Plenty of room for processing an assortment of food.
  • Rear-mounted automatic fan. The fan circulates warm air with 600W of heating power. This ensures that the food is evenly dried from all angles.
  • Easy to clean. The 6 stainless steel trays as well as the drip tray are all removable. Just slide them out and wash as you would anything else in your kitchen.
  • Stainless steel body and trays. All parts are BPA-free, this means they are safe and durable.
  • Digital temperature and timer. The temperature range is 95ºF to 167ºF. You can set the timer to automatically shut off your unit at the time you specify. Set it in 30-minute increments for up to 24 hours.

Conclusion

Despite the fact that this Ivation 6-tray food dehydrator is a commercial-grade appliance, it is very easy to use; the controls are simple, it is easy to clean, and the heavy-duty fan is properly placed to do its job evenly. I recommend it.



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Turkey Italian Sausage and Peppers Recipe

by Kelly R. Smith

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Italian sausage and peppers
Italian sausage and peppers

Yes, I am back in the experimental recipe zone again. So comfortable with my culinary thinking hat on; I have an affinity for Frank Zappa’s Muffin Man. This recipe combines good veggies and spices with Italian sausage but with aorta-healthier turkey rather than pork. I don’t need to further push my high blood pressure. This recipe serves 6 and is ready in about an hour.

Ingredient List

  • 3 tpsp. olive oil
  • 1 tpsp. apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp. crushed red pepper flakes
  • 3 bell peppers, sliced and diced (why not use all the colors)
  • 1/2 large red onion, diced
  • Himalayan or pink salt to taste (it’s chock full of minerals and nutrients, unlike the regular stuff)
  • Black pepper to taste
  • 6 Italian sausages sliced thin (hot or sweet, your choice)
  • 1/4 cup fresh basil, sliced up

Preparation

  1. Preheat your oven to 400 degrees.
  2. Combine and mix the vinegar, red pepper, oil, and garlic in a mixing bowl.
  3. Mix in the onion and bell peppers.
  4. Put the mixture into a 9″ X 13″ Pyrex dish.
  5. Distribute the sausage on top.
  6. Bake until the sausage is done, about 45 minutes.
  7. Take it out and distribute the basil on top.
  8. Enjoy.

More Recipes

This turkey Italian sausage and peppers recipe is very filling which is good if you have been working out or are on an intermittent fasting routine. It also keeps well in the refrigerator and even makes a tasty sandwich.


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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Black Rifle Coffee: A Product Review

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Black Rifle Coffee and destruction on auto. Yeah.
Black Rifle Coffee and destruction on auto. Yeah.

We have all gone through a lot after the COVID-19 lockdown. Not a lot of us are hitting up Starbucks on the way to the daily grind. Hey, we’re working at home in our PJ’s. But we still need out caffeine fix. Starbucks for me? No. I have Black Rifle Coffee Beans delivered twice a month.

Once a month used to do me right but since the Corona virus lockdown, my wife is working from home and coffee consumption has doubled. So… I went from once a month delivery to two. Is it expensive? Hmm. Not cheap but when you commit to being in the delivery “club” shipping is free.

How Good is Black Rifle Coffee?

I would say, “exceptional” but you want more details, yes? OK, they start with the best beans. Then, they don’t roast until they are getting your stuff together. That stuff on the shelf at the grocery store? How long was it sitting? How long before it was roasted and ground? Belay that; this discerning coffee-fiend only uses whole beans. I am not adverse to adding some mint from my garden.

Now that you have the beans you have to use your coffee bean grinder. Most people buy already-ground coffee but I do not for two reasons:

  1. As soon as coffee beans are roasted they start releasing carbon dioxide and begin to slowly decay. The chemicals begin to transform and the cell structure of the bean starts to fall apart, and the best flavors of the beans start to become bitter and dull, rather like life during the pandemic. Grinding the beans accelerates the process.
  2. There are ground-up bugs in that can of pre-ground coffee you bought the other day. The FDA only gets concerned if more than 10 percent or more of green coffee beans are affected. Regarding “Insect filth and insects” the FDA Handbook says, “Average 10% or more by count are insect-infested or insect-damaged.” When I pour those whole beans into the grinder I can verify non-buginess.

Types of Coffee

They offer whole-bean, ground, instant, rounds (pods), canned, and bags (Just Black Cold Brew Packs). Something for everybody. The coffee brews are:

  • Light roast: Silencer Smooth, Gunship
  • Medium roast: Just Black Cold Brew Packs, Liberty Roast, Caf Coffee Roast, BRCC Instant, Thin Blue Line, AK-47 Espresso Blend, Five Alarm, Just Black
  • Dark Roast: Freedom Fuel, Blackbeard’s Delight, Beyond Black
  • Extra dark: Murdered Out (this is the one I brew up for myself and She-Who-Must-Be-Obeyed every morning and afternoon). It’s a good habit.

You might notice a theme in both the name of the company and the names of the products. That’s because this is a veteran-owned and operated company. I have to give Black Rifle Coffee high marks — 10 out of 10. Their brew is as good as I’ve ever swilled and their delivery is always on time. The beans are always roasted in small batches unlike the big industrial operations. The video below explains how they are handling the CoronaVirus situation.

References



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

No-Fry Eggplant Parmesan Recipe

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Breading Eggplant Parmesan
Breading Eggplant Parmesan

Although eggplant is often considered to be a vegetable, it is actually a berry by botanical definition. I know, I know; I don’t get it either. Health-wise, it’s got a lot going for it. According to naturalremediescenter.com, ” It is said that eggplant may have effects in preventing and treating high blood pressure, high blood sugar and high cholesterol. Eggplant is rich in phenols which may inhibit an enzyme tied to high blood pressure. Thus eggplant may do your body some favors in lower high blood pressure.” And it tastes great. So what’s to lose?

This recipe is a meatless dish so if you are the kind of person who opts for a soybean-based burger rather than traditional beef, you can’t go wrong here.

Ingredient List

  • 1 large eggplant, sliced 1/4 inch rounds
  • Salt
  • Freshly ground black pepper
  • 12 oz. Marinara or tomato sauce of your choice
  • 1/2 cup finely chopped fresh basil (add other herbs as desired)
  • 1 1/2 cups panko breadcrumbs, regular or your choice of flavor
  • 1 cup grated Parmesan cheese (more is fine)
  • 2 eggs, beaten
  • 1 cup shredded mozzarella cheese (more is fine)
  • Optional: hot sauce to taste, added to the tomato sauce

Eggplant Parmesan Preparation

  • The first step is to “sweat” the eggplant rounds. Since eggplant absorbs so much water by itself, it is important to remove as much moisture from the rounds as possible. Do this by salting both sides and then placing them in a colander in the sink. Two colanders should work for one eggplant. Let them sweat for at least 2 hours. More is better; just like the rising you allocate for homemade bread.
  • Rinse the salt off and press dry with paper towels.
  • Preheat the oven to 425°F.
  • Apply olive oil to a large baking sheet pan.
  • Whisk the eggs in a small bowl.
  • Spread some panko on a dish.
  • One at a time, dredge the rounds in the egg, coat both sides liberally with panko, and arrange on the baking sheet.
  • Bake 9 minutes, flip the rounds, bake another 9 minutes.
  • Remove from oven and allow them to cool.
  • Lower oven temperature to 350°F.
Layering Eggplant Parmesan
Layering Eggplant Parmesan
  • Stir the basil into the sauce.
  • Spread a thin layer of sauce on the bottom of an 8″ X 8″ Pyrex baking dish.
  • Lay out a layer of rounds in the dish. Since they are round you can cut one up to fill the “gaps.”
  • Sprinkle with both kinds of cheese; the amount is up to you.
  • Top with another layer of rounds.
  • Spread sauce and sprinkle with cheese.
  • Keep layering in this fashion until you run out of rounds. The top layer should have sauce and cheese.
  • Bake for 35 minutes.
  • Enjoy!

That’s all there is to it! Of course, you can try different kinds of cheese. This really is a bonus if you are feeding picky kids. This no-fry eggplant Parmesan is very versatile for the adventurous cook. You might pair it with a Tuscan kale salad or homemade low-carb egg noodles.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Top New Year’s Resolution Ideas and the Path to Success

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As the old year fades into the sunset and the new one is ushered in, people all over the world will be indulging, not only in partying but in vowing to self-help. Here is a list of the top New Year’s resolutions for 2020.

Running for fitness and health
Running for fitness and health
  • Getting in better physical shape. This is one we should all be doing and there is always room for improvement. Choose something you enjoy — running, walking, cycling, swimming, yoga; the list is endless. Physical fitness can be as frugal or expensive as you want. My favorites are running and walking (with the dog). I only shell out about $200/year in running shoes.
  • Stop procrastinating. The largest obstacle keeping most people from closing in on their goals is the natural desire to relax and indulge in some frivolity rather than working hard. As soon as you get used to procrastinating it’s hard to avoid, so be prepared to put in a lot of work to change this normal tendency.
Low-carb spaghetti carbonera
Low-carb spaghetti carbonera
  • Eat healthier. We could all do a bit of cleaning up our eating habits. The good news is that access to better food choices is better than ever. Try making something new like my low-carb carbonara pictured above. Eating out is fun but spending time in the kitchen will save you money (so you can pay for that workout gear) and allow you to control the ingredients. Go with whole wheat bread rather than fluffy white. James Hamblin of The Atlantic says, “As many eaters of bread came to understand that white bread is a nutritional equivalent of Pixy Stix—the nutritious, fibrous shell of the wheat having been removed, leaving us with only the inner starch, which our bodies almost instantly turn into sugar—it needed some rebranding.” Eat more fruit. Incorporate nuts into your daily eating regimen. Try a new diet.
  • Expand your confidence and take some chances. Most people don’t exercise their confidence enough and this limits their potential. This is true in the workplace and out of it. In fact, in most cases workers that display confidence are the ones that get ahead. This is true of taking chances as well. If you don’t try, you’ll never know. The best time to start the new you is the beginning of next year when New Year’s Eve is in the rear view mirror.
  • Bring in more money. It’s never enough, is it? While it is important to strike a work/play balance in life, there’s a lot to be said for having a cash cushion. It is never too soon to plan (and save) for retirement. And while we are on the topic of bringing home more bacon, consider improving your credit score.
  • Stop smoking. This one is a classic. Unfortunately, it is one of the hardest to achieve. I should know; I quit about 35 years ago. While we are on the topic, the jury is still out on vaping. Whichever habit is in question, it’s too much money for too little return.
  • Indulge in more quality sleep. Most people don’t get enough. The recommended amount is 7-8 hours. Do you get that much? According to livescience.com, “About 65 percent of Americans get a “healthy” amount of sleep, or at least 7 hours a night, while 35 percent get less than 7 hours of sleep per night.” My Garmin 235 watch syncs with the computer and one of the things it does is generate a graph of my sleeping time and pattern. It’s very eye-opening.
A money house
A money house
  • Read more books. Everything competes for our attention today — the internet, TV, radio, the cell phone. Books may seem old school but they educate, entertain, and improve the function of our brains more than anything electronic. And if you use your local library, it’s a (gasp!) free activity! One of my best reads this past year was Dennis Prager’s Rational Bible: Exodus. Here’s a list of my book reviews.
  • Get out of debt. We’ve already touched on the topic of making more money. If you are in debt (and who isn’t) it is just as important to change that. Look into consolidating your loans. Move credit card balances to a lower interest card. Ditch your bank and join a credit union; you will get favorable interest rates on savings and loans. All these small changes add up.
  • Learn a new language. This is good for your brain health and communication skills. For example, I am fluent in Spanish. Living in Texas, that’s a good thing. Learn a language that you can use locally. Use it or lose it, as they say.
Maggie the Border Collie
Maggie the Border Collie
  • Adopt a pet. We’ve got 4 adopted dogs. Science tells us that pets are good for us so we must really be doing great! Of course having a pet involves responsibility so be ready for that.
  • Take up a new hobby. As an example, my favorite is woodworking. Some people even parlay this into a side gig.

Hopefully this list of top New Year’s resolutions will get you off to a great start. Share it with your friends and social media! Enjoy a bit of frivolity as the old year drifts away.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.