I love huevos rancheros. It’s a good recipe to have in your repertoire if you’re starting the 4-Hour Body Diet because it’s heavy on the protein. However, the recipe needs to be altered a bit to make it 4HB-friendly. As part of my diet regimen, I’ve come up with a great version of huevos rancheros that complies perfectly with the diet.
I’m eating lots of protein in the mornings as part of the 4-Hour Body diet. I have to start my day off with a large helping of legumes, beans, eggs, or greens. The best way to combine several of these ingredients are with fritattas and huevos rancheros. This fritatta recipe has been my go-to meal for most mornings. It would be better with cheese and tomatoes, but you get used to it the way it is.
Last weekend, I made a bunch of homemade sausages. The one I have the most experience with is my Italian Sausage. The recipe I use makes a hybrid that’s sweet to the taste but leaves a hot and spicy aftertaste. It’s always a crowd pleaser.
I recently made some Bratwurst at home. It’s probably the easiest sausage to make and the most rewarding. There’s nothing in the grocery store freezer section that compares to these homemade, German-style sausages.
I recently made a bunch of sausages at home, the most unusual of which was chicken & apple. It’s basically just chicken thighs, a granny smith apple, some chardonnay, and few spices, but it combines to make a very tender sausage that’s not too sweet.
The wife was out of town last weekend. The torrential rain kept me inside both days, so I decided to make a bunch of sausage. There’s a bit of a yuck factor involved, and she doesn’t like to be around during the process. I made Chicken-Apple Sausage, Bratwurst, and a hybrid Sweet & Hot Italian Sausage.
I’ve been meaning to make ravioli ever since I got my pasta press. I finally got around to it last night and I was pleased with the results.
I’ve tried a few times to make a beef variation of Mexican carnitas, which are typically made with pork shoulder. I’ve had some success, but the dish always lacked the depth and richness I had in mind. I found a recipe for Mexican Braised Beef that seemed like a decent starting point. This recipe came out pretty bland as written, so I changed it up a bit to get the kind of Jalisco flavor I was going for.
I realized I forgot to buy a loaf of sandwich bread at the store the other day, so I just decided to make my own. I’m glad I did. It came out much firmer and tastier than standard white bread.
It’s funny how, when you’re a kid, you love the most random foods. My mother would spend hours making a nice, expensive meal that I would refuse to touch. We had weekly showdowns where I would opt to go directly to bed rather than eat the food on my plate. Other nights, in what I now recognize as the leaner times, she’d stretch our food budget with traditional recipes that I couldn’t get enough of. Roast Beef Hash was a staple in our house and a favorite dish of my older sister and me. It’s a nice way to turn a few ounces of leftover roast beef into a meal for the entire family. I’ve carried on this tradition and it’s still one of the prized meals in our house.
