LETS COOK

Healthy cooking, Texas / Louisiana Style.
For a down to earth cooking lesson on Grilling Meat that will make the dinner table more popular than the TV, put away the pans and fire up that grill!

 These are my favorite and healthiest meats to grill and how I grill them.

I was born and raised in Texas. My dad was in the Army and we moved a lot. Eventually he retired and we lived in a small town in East Texas called Maydelle.

BBQ'n was a way of life for us. At least three times a week we were grilling some kind of meat. (In East Texas all living creatures were fair game!) I don't know if everything we cooked were the healthiest meats to grill but I learned a lot about grilling. Well I went on and joined the Navy and after 6 years ended up in Gulfport, MS. which is where I met my Cajun wife.

She was born and raised in New Orleans so she had a rich heritage in creole cooking. This I learned also. However me being an East Texas lad at heart didn't take completely to the Cajun diet.
This spawned my unique grilling style.

Many of the creole dishes and meat recipes had sauces and gravies and healthy wasn't in the ingredients. They were heavy laden with oils and meat fats. These I avoid!. They are also heavily spiced with some of the hottest peppers that are equal to molten lava! This was easier to adjust to, to some degree. (Her family has cast steel stomachs.)

 I did take a liking to the flavor of the grilled foods. The unique blend of bell peppers, various hot peppers, onions, garlic, celery, basil leaves, and mushrooms made a serious impact on my taste buds.

Beef, chicken, and fish are my picks for the healthiest meats to grill.  So I guess you could call these my healthy meat recipes.     AND ABSOLUTELY NO, NO, NO PORK !!!!

Grilled salmon, Redfish on the half, chicken, steak, shrimp, burgers, BEEF sausage, and kabobs.

 What I've found out through trial and error, is that there is one group of spices that tastes great on all these meats. Garlic powder, onion powder, lemon pepper, and blackened seasoning. My favorite is the blackened seasoning. If you are having a hard time getting quality organic spices,  Mountain Rose herbs and spices is the place to get the finest organic seasonings for my dishes.

 #1  Fish on the half shell is wild!  Take any good eating fish that weighs about 8 or so pounds and cut it in half right down the backbone after you remove the head and guts. Leave the backbone in. Don't scale the fish. This will keep the fish together. Heat up the grill and lay it, scales down, right on the grill. Squeeze a half lemon on each half.

Put on a generous amount of blackened seasoning, garlic POWDER, and onion POWDER. Shut the lid and let it cook on about 375 degrees for around 15 minutes or until the fish comes loose of the skin. Enjoy! You can grill smaller fish the same way but be careful you don't over cook it.

#1A  For steak and chicken, follow the same directions as above, minus the lemon. Grill your veggies from the recipe for pan steaks below.

 #2  If you don't have a grill, don't cry. Pan grilled steak is is just as tasty as from the grill!

T-bone, sirloin, rib eye, and new york strip on the stove takes about 15 minutes.
This is for 2 people. Take one bell pepper, one half large red onion, and 1 cup sliced fresh mushrooms. Heat the pan up on medium with 2 tbsps margarine.  Slice in the peppers, onions, and add the mushrooms. Cook till the onions taste sweet. Trust me they will! This takes about 5 minutes. Remove the veggies and drop in the steak.
A reasonably active person that has been sticking to my eating choices should enjoy about 1/2 lb each. ( For those of you that have been slacking, You can have 5 ozs. each. NO MORE! )

Again sprinkle on the same seasonings as the fish on both sides. Turn over every 1 - 1/2  minutes for 2 flips each side and slide around the pan. Add 3 swallows of water and put the lid on.
I eat mine medium rare, So I leave the lid on one minute. This steams the spices into the meat. Enjoy!!

#3  Shrimp    This recipe can be used for the grill and pan. On the grill you will need some aluminum foil or a pizza pan.

For the grill leave the heads and shell on. This keeps the juice in. For the stove, peel.
Ingredients; one pound large shrimp, one lemon, two tbsps. margarine, lemon pepper.

Turn up the edges on the foil and arrange the shrimp on a single layer. Drop on the margarine and toss gently until the shrimp are coated. Generously apply the lemon pepper and cook until the shrimp turns orange, about 4 minutes.
Enjoy!

Stove top the same but peeled before grilling, no foil! 
                   

 Where would a great steak, shrimp, or chicken dinner be without a salad.   365 nutritious salads  has something for everybody.

  I will be adding more recipes later on. I would appreciate it if you could drop me a note and let me know if you enjoy these tips. It would help to know someone has tried them. Here's the link. Just click it!

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Here is a list of more great cooking ideas  you are sure to love.

And here is a list of great recipes.

The next time you want to show off your cooking skills, let healthy cooking be the center of your life.

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