Eduardo's Eats

The Fat Man's Back.

I used my new air-fryer t make home made corn tortilla chips. I seasoned one side of them with french fry seasoning and cooked each batch between 3-4 minutes at 375 degrees.

(I first tried 400 degrees, but the first batch came out burnt.)

I seasoned the ground beef with taco seasoning and cooked it at the same temperature for 15 minutes. I diced a large tomato and a little bit of ice berg lettuce.

After the meat was done cooking, I plated the chips at the bottom, then the meat, sprinkled some cheese, and topped it with the tomato, lettuce, plus a little salsa.

And it came out pretty good if I do say so myself!

Hello Friends!

The last meal before I got my air fryer...I got new tools to add to my arsenal.

The first meal I made on the new grill was this beef stir-fry… 

It was annoying having to flip the strips of meat to make sure nothing burn. I used frozen vegetables and boxed rice. I wasn’t concerned with looks I just wanted to make sure it tasted good.

I'm doing this post in remembrance of my George Forman grill I had when I started this blog...

She treated me well.

She made some good food.

Unfortunately, she couldn't survive the fall from the small table in the kitchen...I have a photo of the culprit above.

RIP...will be missed.

This Foreman Grill was given to me by a long time friend just before he passed away. This might be the reason why I'm doing a eulogy style post for my Foreman.

To make sure this kind of thing doesn't happen again, it was decided to get a new Foreman that can stand up on its own. I have to get use to using my new Foreman because there's a couple of things that I can not do with this one that I could do with my old one.

For example, the previous one had an attached lid and could grill both sides if you closed it.

This, as you can see in the photo below, is completely detached and hollow like a regular outside grill. So I have to use the fork and spatula method A LOT more with this one to flip my food.

Recently, I've made two very similar meals with a couple of differences.

One meal was pork chops with boxed rice and string beans. The other meal was with pork chops, boxed rice, and mixture of kale and acorn squash.

Chocolate chip cookies the easiest way I could find...

If you follow the recipe exactly you might want to put some more chocolate chips in there and that's exactly what I did.

Unfortunately, I didn't have a cookie sheet so I used a bake-friendly Pyrex!

I had to improvise since I didn't have a proper cookie cutter.

They may not look so pretty, but they tasted very good!

...and in my opinion the taste is more important then looks.

The Fat Man has spoken.

Meet my seasoning shot glass.

I can't have too much salt because of my condition. Too much salt will make my left leg retain too much water since I have Lymphedema.

So when I season my food I like to use a shot glass so I can mix the seasonings that contain salt with the ones that have no salt in them.

I try to make sure that the amount of the salty seasoning is a lot less then the one that doesn't contain salt.

It's easier for me to see because the shot glasses I have are clear.

Too many hamburger buns were bought for me so...

I didn't want them to go to waste so my assistant suggested to me to make bread pudding. I thought regular bread pudding would be boring so we used peaches in it.

My pork chops and mixed vegetables.

I'm a big fan of the Iron Chef and the mixtures of flavors I have seen on that show. So for my vegetables I decided to put garlic and oil on the string beans and curry on the cauliflower then mix them together in one bowl.

The Gyro my way and a side salad with home made croutons!

Making a gyro I had to adapt because the pita bread kept breaking a part so I decided to cut it and make it into sandwiches instead of the regular gyro style.

I'm still a beginner at cooking, but when I started, I was using the George Foreman Grill, Crockpot, and the tiny knife to cut my vegetables. And vegetable preparation...took time. As I've gotten better with my cutting skills I 'graduated' to a larger knife.

*As you can see...here's to my cutting beginnings! As I gained more skill, I realized a larger knife would give me more options. So I began using...

...this knife.

Depending on time and what exactly I am making, I can make the proper selection on cutting tools.

If you're a beginner like me and you're not too confident with your cuttin', start with your small tools until you feel you are ready to upgrade.

Thanks for listening! If I've helped someone with their cooking confidence that's cool and if not that's fine too...

For all my friends and followers…

 ...who may not be bread lovers, I present my cheeseburger and vegetable meal.

For this I used, SAM’s CHOICE Angus Bacon and Aged Cheddar Beef patties. It’s been awhile since making this, but I believe I seasoned the patties with Mesquite BBQ seasoning. For the Brussels sprouts, I used a combination of garlic and cayenne powder and a little bit of olive oil.

I cut the brussels sprouts in halves and had my assistant sautee them for 10-15 minutes on MED-HI on a sauce pan.

The burgers were cooked on my Forman using my spatula method* because I don’t trust putting the top of the Foreman down on the burgers to get them the way I like. These patties come frozen so you can either thaw them out or put them on the grill frozen. But you’ll need to cook them longer if they’re frozen.

 If you want to follow my example or make your own changes to fit your preference of burger and vegetables…it’s up to you. 

-The Fat Man has spoken.

Ingredients:

SAM’s CHOICE Angus Bacon and Aged Cheddar Beef patties

Brussels Sprouts

Cayenne Powder

Garlic Powder

Olive Oil

This post is just me cooking by feelings.

Preheat the oven to 350 for the Brussels sprouts.

I rubbed the steak with Memphis Style BBQ seasoning on one side and the DASH Garlic and Herb on the other side.

After chopping the Brussels Sprouts in halves I put them in a glass baking dish and sprinkled BRAGGS Liquid Aminos. My assistant put them in the oven and had them cook for 15-20 minutes.

While that was cooking, I put my steaks on the Foreman Grill. I cooked each side for 5-10 minutes and used my spatula to flip them.

And just because I had it, I used GOYA's microwaveable dirty rice mix for one of my sides.

*The rice wasn't as much as a good idea because I felt it just didn't go well with the meal...and there was nothing I could think of to fix the taste.

So! It's up to you my beautiful followers if you want to try it or change it. I will not feel bad!

-The Fat Man has spoken

Ingredients:

Steak (Your choice cut)

Brussels Sprouts

Memphis Style BBQ Seasoning

BRAGGS Liquid Aminos

Hello Friends! Today we're going to talk about a Crock pot recipe I found.

This is an easy recipe that contains chicken broth, chicken legs, carrots, celery, and onions. I put all that in the crock pot and added curry and garlic powder seasoning to it. The recipe didn't call for curry, but it's something I like so I used it. I didn't need to add any more salt because the broth had enough for me.

You can let it cook on HIGH for 3 1/2 to 4 hours (If you have time you can cook it on LOW).

When it's done the chicken should fall off the bone! And just to have something more than a chicken soup type meal, I used GOYA's microwaved yellow rice for a side.

You can either follow my recipe or make your own little changes, it's up to you.

Cook and Enjoy!

-The Fat Man has spoken.

Ingredients:

Chicken Legs

Chicken Broth

Carrots

Celery

Onions

Yellow Curry

The crockpot is a beautiful thing.

I was inspired by a recipe from a crockpot cook book...when I find it, I'll post the title.

First, I added the seasoned chicken (taco seasoning and garlic powder), about 1 cup 1/2 of chicken broth, and a whole chopped onion and cooked it on LOW in my crockpot.

After 30 minutes to an hour, I added a can of kidney beans, chopped tomatoes, and a whole chopped green pepper.

You can let this cook for about 4 hours. Afterwards, you can take a fork to shred the chicken to your liking.

To make all that into a taco, I used flour tortillas that were warmed up with a little bit of olive oil in a small pan.

I remembered I had shredded taco cheese in my fridge so I added that just because I thought that would be a good idea.

And it was.

I wanted to add a small side salad made from lettuce, tomato, and cucumber. Instead of using pre-made dressing, I decided to use curry powder and freshly squeezed lemon juice.

In the end, I had enough for tacos and a taco soup bowl later in the week. See the photo above.

You can follow my recipe if you would like or if you think you have improvements, you're welcome to try.

Hope you enjoy!

Ingredients:

5- Chicken Breasts

1 can - Red Kidney Beans

1-whole onion (whatever kind you like)

1 - whole green pepper - chopped

chopped tomatoes

sliced cucumbers

chicken broth

flour tortillas

shredded cheese

Seasoning:

taco seasoning

garlic powder

curry powder

lemon juice