Monthly Archives:

May 2016

Pork/ Sauces/ Weight Watchers

Biz’s BBQ Sauce

What a gorgeous day of weather we had yesterday!  I can remember so many Memorial Day parades where it was cold, rainy, etc.  My Mom actually walked in the parade we used to ride our bikes in back in the day.  It starts at my old grade school, which I haven’t probably stepped foot into in 30+ years.  I invited her over for a BBQ.  Of course, we couldn’t let the day go by without doing some sort of snapchat!

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I ended up doing an appetizer plate – a nice balance of healthy and a bit of indulgence.  I roasted grapes again because I found black grapes, which I sometimes can’t get every week.  Just something about roasting them gives them such an amazing flavor.  Just a couple cups of grapes tossed in 1/2 teaspoon grapeseed oil, salt and pepper, and baked for 30 minutes at 350.  Let cool.  I served them with brie, goat cheese spread and crackers.  Added some cheese curds, strawberries, watermelon and blueberries, and had to round it out with bacon wrapped jalapeno poppers.  The roasted grape cracker:  salty/sweet/crunchy

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As I was starting to make my BBQ sauce I could hear Tony laughing at me.  You see, I pulled out the brown sugar to add to my turkey bacon for breakfast.  When it got time to pull my ingredients together for the BBQ sauce, I literally could not find it.  Mind you, my kitchen is not that big, and there are only so many places I could have put it, but after a 10 minute search, I just gave up and decided to wing it.  I am sure I’ll find it in the freezer later today.

So I have no idea what type of BBQ sauce this is, i.e. Kansas City style, or what – all I know is that it ended up being delicious.  Guess what I substituted the brown sugar with?

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Yep!  Pancake syrup! 

Biz's BBQ Sauce
Serves 20
A tangy, vinegary bbq sauce perfect for grilled chicken or pork.
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Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
67 calories
16 g
0 g
1 g
1 g
0 g
56 g
525 g
12 g
0 g
0 g
Nutrition Facts
Serving Size
56g
Servings
20
Amount Per Serving
Calories 67
Calories from Fat 6
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 525mg
22%
Total Carbohydrates 16g
5%
Dietary Fiber 1g
2%
Sugars 12g
Protein 1g
Vitamin A
9%
Vitamin C
9%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons chili powder
  2. 1 teaspoon ground black pepper
  3. 1 teaspoon salt
  4. 2 cups ketchup
  5. 1/2 cup yellow mustard
  6. 1/2 cup apple cider vinegar
  7. 1/3 cup Worcestershire sauce
  8. 1/4 cup lemon juice
  9. 1/4 cup A-1 sauce
  10. 1/8 cup molasses
  11. 1/4 cup honey
  12. 1/4 cup Cinnamon brown sugar pancake syrup
  13. 1 teaspoon hot sauce
  14. 4 cloves garlic
  15. 1 teaspoon grapeseed oil
Instructions
  1. In a stock pot, heat the oil over medium high heat.  Add the garlic and cook for 2-3 minutes, or just until it starts to brown.  Add in the chili powder and cook for 1 minute – this adds another depth of flavor to the sauce.  Add in the remaining ingredients and bring the heat down to low, and simmer for 15 minutes.
beta
calories
67
fat
1g
protein
1g
carbs
16g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
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It’s tangy, slightly sweet, but huge in the vinegar department, which is my favorite type of BBQ sauce.  And because of the high acidity level, this will keep in the fridge for a month or more.  I ended up making ribs, because that’s one of the meats Hannah will eat – well, only if it falls off the bone.  I baked these in the oven for three hours at 275 wrapped in foil, then finished them off on the grill with the BBQ sauce.  You know when your ribs are done, when the bones look like that.

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Pretty sure that’s fall off the bone!  Hannah tried it, but declared that ribs are no longer in her wheelhouse, but helped herself to corn and the orzo asparagus side dish I made, but never got a picture of. 

I had to laugh because at one point Mom and I were sitting outside, and Rummy jumped into Nana’s lap and just started giving her all sorts of love!

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Yep, another holiday my Mom spent with her favorite child!   The dogs enjoyed being outside with us.  After running around for just a few minutes though, they get so tired.

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I have my Weight Watcher WI this morning (it won’t be good!) and then lunch out with a friend today.   This week I’ll be working tomorrow in Evanston, Thursday in LaGrange, Saturday in Downer’s Grove and Sunday back in Frankfort.  Busy week, but I think I can handle a 4 day work week. Open-mouthed smile

Hope you all had a wonderful long weekend, make it a great day!

Breakfast/ Healthy/ Weight Watchers

Banana Chobani Muffins

Banana Muffins

Last night I was pondering where I am in my life and how different things are.  Two years ago this past weekend, I was working a second job at Zeal:

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Tony had already been hospitalized locally three times by May of 2014.   In June, July and August was when we made our treks to Mayo Clinic.  All while holding down a full time job, but quitting the restaurant because I knew I couldn’t handle it all and Tony took priority.  That was the best decision I ever made.  Fast forward two years and I am working at a farmers market and no longer sitting at a desk all day!

On Saturday I got to the store front bright and early because I had to drive to Homewood.  The last time I was in Homewood was 30 years ago when I played field hockey against Homewood-Flossmore high school!  I was a bit nervous too, because I was doing this market all by myself, only after working two other markets – crazy!  When I got there I was told everything I needed was ready to go – one of the girls that works at the store went over her checklist and declared me good to go.  I packed my car and off I went.

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The best part about this market is that I got to park my car right behind the tent, so I could keep my purse, my lunch cooler, etc. close by.   You may be thinking the table looks a bit bare, and you’d be correct.  Once I unpacked everything I realized I didn’t have my display crate for the frozen soups, no table signage at all telling people the cost or what I was selling, no foil, no saran wrap and wait for it. . . .NO SPATULA!  How the hell was I going to demo cooked veggie burgers without a spatula?  I saw a pretzel food truck a few tents down, and said “Hey, do you guys have anything that closely resembles a spatula?!”  Bam – success!  She said she always packs a “what if” box of various utensils and loaned me a spatula.

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It was the opening day for that towns outside market – it was pretty steady busy.  It ran from 8-1, but by noon almost every vendor started closing up shop, and I finally did that same at 12:30.  The only bad part of doing a market by yourself is the unloading and reloading – the tent is really big and I had to find help to break it down.   It went pretty well though, I think I sold about $600 worth of veggie burgers.

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I was wondering what I would do for food while I do these markets, because it’s so early in the morning when I leave and sometimes I don’t want to eat within 15 minutes of getting up, so I made some hard boiled eggs, and banana Chobani muffins, and had bananas and fruit in my personal cooler.  I’ll post the recipe at the end of this post.

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I ate the egg and the banana on the drive to the market, then after everything was set up, I had the muffin.  It’s really hard to gage my blood sugar too – because I am always moving, I am worried my blood sugar could drop at any moment, but while a little high (220) when I finished unpacking, that wasn’t too bad. 

I have Shelley to thank for my lunch.  She posted the Taylor Farms salads and I had forgotten about them.  I buy them at Wal-mart and they are $2.50 each.

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Saturday night Hannah treated Jacob and I out to dinner which was nice.  They had a jones for chicken wings, and well, I’ve never met a chicken wing I don’t like!  I counted 6 of these pieces as 12 smart points.

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It was weird going to bed at 9:30 p.m. both Friday and Saturday night, but I had no problem getting up early.  Remind me of that in two months!  Yesterday I was working a market with one of the line cooks, Alberto, as we were going to be doing veggie burger salads and wraps at this event.  He’s been doing these markets for several years and it was wonderful having him give me advice about how to set up, etc.  I drove with him in his car, which was nice because it was a 40 minute drive from the shop.  But he didn’t really talk much for the first 10 minutes of the ride and I was like “wow, this is going to be a fun day!”  But we finally broke the ice, and I really enjoyed working with him.  We were in Frankfort yesterday, and it was the last day of spring farmers market hours, so this ran from 10-1.  We sold $1600 worth of veggie burgers and food at this market.

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It was super windy though – I need to bring some duck tape to hold signage down, because it kept flying away and I had to run after it. 

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Alberto had to make foil wind shields so that the flames wouldn’t go out on the portable stoves.  It was non-stop customers all day.  That’s my favorite part is talking to people.  This isn’t the best picture, but here is a picture of our veggie burger salad – “danimal” style which has a farm fresh egg on top and cheese.

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Around 12:30, Alberto made me a hot wrap – meaning it was the hot vegan burger that has poblano peppers in it, and he used our house made giardiniera.  It’s wrapped in a spinach tortilla, and I also had the egg and cheese.  This was so filling I could only eat half, so I brought the other half home for Hannah to try and she loved it.

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That was a long day though.  I left my house at 5:30 and didn’t get back home until 4:00, but they day literally flew by.   I came home, relaxed with Hannah for a while until Jacob got off of work, and then got my grilling pants on.  I made Hannah a hot dog, but Jacob and I had grilled burgers that I stuffed with a bit of pepper jack cheese and a leftover piece of cooked bacon.   I had my burger on a slice of bread that was too small for the burger, and topped my burger with just a touch of Plochman’s mustard and Tapatio sauce.

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So it looks like my schedule will be working 4 days a week, which is perfect.  Bringing money in, and still allowing time for cooking, working on my photography, etc.  I think it will be a good balance for the summer!

I hope everyone has a wonderful Memorial Day.  My Mom is marching in a parade with the 19th century women’s club – it’s the same parade we grew up attending and participating in that starts at our old grade school.  I remember loving to decorate my bike because you could always ride at the back of the parade, even if you weren’t in a group.

I plan on making BBQ ribs – and I am making a Kansas City BBQ sauce – I’ve never tried a KC sauce before, other than KC Masterpiece, so will be interesting to see how it tastes.

Here’s the muffin recipe – when I put it into WW recipe builder, each one is 6 smart points.

Banana Chobani Muffins
Serves 12
A great grab and go breakfast muffin.
Write a review
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
200 calories
37 g
39 g
4 g
4 g
2 g
91 g
18 g
17 g
0 g
1 g
Nutrition Facts
Serving Size
91g
Servings
12
Amount Per Serving
Calories 200
Calories from Fat 37
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 39mg
13%
Sodium 18mg
1%
Total Carbohydrates 37g
12%
Dietary Fiber 1g
6%
Sugars 17g
Protein 4g
Vitamin A
3%
Vitamin C
5%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons soft butter
  2. 2 cups flour
  3. 1.5 teaspoons baking powder
  4. 2 ripe bananas
  5. 1/2 cup sugar
  6. 5.3 ounce container blueberry Chobani
  7. 2 eggs
  8. 1 teaspoon vanilla extract
  9. 1/2 cup 2% milk
  10. 1/4 cup sugar
  11. 1 tablespoon butter
  12. 3 tablespoons flour
Instructions
  1. Heat oven to 375 and spray a muffin tin with Pam.  In a stand mixer or hand mixer, beat the butter and the sugar until fluffy, about 3 minutes.  Beat in eggs one at a time.  Add in vanilla. Turn mixer on low and add dry ingredients and bananas until incorporated.  Finally add the milk and mix until combined.  The last three ingredients are the topping – mix 1/4 cup sugar, 1 tablespoon butter and 3 tablespoons flour together and sprinkle over the top of the muffin.  Bake 25 minutes.
beta
calories
200
fat
4g
protein
4g
carbs
37g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
Enjoy – make it a great day!

Uncategorized

Time to Make the Veggie Burgers!

It was weird getting up so early yesterday and driving in the dark to get the equipment for the farmers market.  I packed my food in a small cooler lunch bag with an ice pack.  I wasn’t even sure I’d be hungry for breakfast when I got up, or later in the morning.  I was actually hungry!  I made a breakfast sandwich with my naan bread with egg whites, spinach, a bit of cheese and microwaved it for 30 seconds and ate it in the car ride to the shop.

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By the time I got to the shop, the sun was starting to come up.  I was doing this market with another woman, who turned out to be my age, and we got along great.  Ironically she was at the NRA show but as a demonstrator selling veggie fries.

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With two people, loading up the car and unpacking everything was a breeze.  I think we set everything up in about 10 minutes.  Makes me nervous for tomorrow because I am  doing one all by myself already – luckily the one on Sunday is with two other people.  We actually cook up some of the burgers using these portable stoves.  The woman I was with started making them and literally put about 1/2 a cup of oil in each pan before cooking the burgers and I was like “do you mind if I take over cooking the burgers?!”  It takes less than a teaspoon to get a nice sear on the bottom before flipping.

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I hardly took any pictures, because we were steady busy the whole morning.  There were only about 15 other vendors, so this is a pretty small market.  I’d only come to this one if I lived close by.

I made a chicken wrap and brought strawberries and carrot sticks for lunch.

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My daughter in law would love these burgers, and the fact that we sell vegan desserts.  Hannah was working yesterday afternoon, so I stopped by and brought her this and we both took a taste and it was amazeballs.

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I was back home by 3:00 p.m., but I have to tell you, the day went by faster than any day working at my desk, and it felt like I still had so much left in the day.  I did a couple loads of laundry, did some blog work.  The only thing I forgot to do was thaw some meat.  I knew I had leftover Italian sausage marinara in the fridge and gnocchi in the pantry, so dinner was done in a matter of minutes.

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I am sure just like any job that after a while I’ll get comfortable with it.   It’s just weird that I am given a whole market to do myself after only doing two altogether!   It’s all good though.  The start time is later this weekend too because these markets start at 9:00, which is nice.  I believe it will even be light out when I get up!

With the change in my schedule I never went to Weight Watchers this week, but I’ve decided to switch my WI day to Tuesdays, because there are never any markets on that day.  So next Tuesday will be my next weigh in.  It was such an erratic week for me, with the NRA show and all that.  Plan on hitting the gym hard today, as it’s likely a rainy day.

I hope you have a wonderful long weekend!  Make it a great day!