Have Diet, Will Travel

Tuesday, June 29, 2010


Are you going on a vacation this summer? Long hours in the car, eating out every meal... I just heard you sigh. Don't worry. I understand.

Both those things can wreck the best made plans for eating healthy and taking care of yourself. Thanks to my friends at Time for sending me to a great site, Health.com, you can avoid the 50 fattiest foods across the nation!

Interested in knowing what they are? I have them for you, broken down by state:

With the second-highest obesity rate in the country—behind only neighboring Mississippi—you’d expect to find some fattening culprits in the deep-fried-bacon-loving south. And Chef Kevin Layton of Greer’s Market, in Mobile, does not disappoint with his bacon-wrapped meatloaf recipe. “People ask for it on a weekly basis,” he told WKRG News in 2008.

Ingredients: Meatloaf made with ground beef, onion, bell pepper, celery, eggs, breadcrumbs, and seasonings, then wrapped in bacon.

 Fat content: One 3-ounce serving of 80% lean meatloaf has roughly 14 grams of fat. Each slice of bacon will cost you an additional 3 grams of fat.

Also known as Eskimo Ice Cream, akutaq, (pronounced agoodik or agooduk) is a classic native dish that is still popular today. Traditionally, women made a batch of the frosty treat when the men returned with a freshly killed polar bear or seal. Today, modern versions are usually prepared with Crisco, but traditional recipes called for meat and fat from caribou, moose, bears, seals, and fish. 

Ingredients: Reindeer fat, seal oil, salmonberries, blackberries 

Fat content: It’s hard to estimate without a known serving size of this native treat. But consider this: An average serving of reindeer fat packs a whopping 91 grams of fat. A different version made with fish, berries, and seal oil contains 9 grams of fat.

The Grand Canyon State takes celebrating fatty foods to a whole new level at the Heart Attack Grill. Patrons weighing over 350 pounds eat for free. The Quadruple Bypass Burger—estimated by some to be worth 8,000 calories—is at least refreshingly honest about its potential impact on your health. 

Ingredients: Four beef patties, eight slices of cheese, tomato, onions, sauce, on a bun 

Fat content: Four patties alone clock in at around 60 grams of fat, well above the 20- to 35-gram limit the USDA recommends.

The south is notorious for frying just about anything. For a traditional southern fish fry, Arkansas catfish is an old standby. When you consider that this dish is often served with hush puppies, another southern fried favorite, you can bet you’re reeling in quite a bit of fat along with your fish. 

Ingredients: Catfish, cornmeal, flour, eggs, seasonings 

Fat content: This dish is faux fried in the oven and still packs a whopping 25 grams of fat per serving. It falls in the acceptable range of fat intake per day—if you aren’t eating anything else.

Golden State residents are known for their fit bodies, gym-sculpted abs, and love for In-N-Out Burger. This West Coast drive-thru chain uses fresh ingredients, but its Double Double should also be known for its fat content, nearly double the fat in a McDonald’s Double Cheeseburger. 

Ingredients: Two beef patties, lettuce, tomato, two slices of American cheese, and spread 

Fat content: 41 grams of fat, more than you should get in an entire day. A McDonald’s Double Cheeseburger contains a comparably reasonable 23 grams of fat.

While this mountainous state is well known for its healthy reputation—it is the state with the lowest obesity rate in the country—it is home to one of the most giant burritos of all time. Finishing one of Jack-N-Grill’s 7-pound breakfast burritos is such a feat it was featured on an episode of the Travel Channel’s Man v. Food. 

Ingredients: 7 potatoes, 12 eggs, a pound of ham, a whole onion, cheese, and chili. 

Fat content: A pound of ham and 12 eggs alone have nearly 100 grams of fat, about three times the upper daily limit for fat, and that’s not counting the fat in the cheese and chili.

 Man v. Food also made an appearance at Doogie’s, a hot dog joint outside Hartford. Being a local favorite in Connecticut, the hot dog is available in over 24 places in Hartford alone. Doogie’s has taken the diet-buster to a new level with its 2-foot-long version smothered in half a pound of additional toppings. 

Ingredients: 2-foot-long pork and beef hot dog, three rolls, onions, peppers, chili, cheddar cheese sauce, and bacon 

Fat content: The average foot-long hot dog will set you back about 24 grams of fat, 10 grams of it saturated, which is more than enough for an entire day. But this is double that, plus it has bacon, chili, and cheddar cheese.

 The First State is known for a deep-fried pastry appetizer stuffed with crabmeat and cheese, similar to the Chinese appetizer crab Rangoon. 

Ingredients: Recipes vary, but most include cooked crab or imitation crabmeat, cheddar cheese, mayonnaise, seasonings, and oil for frying. 

Fat content: Crab is relatively low-fat fare, but many recipes are heavy on butter and mayonnaise. One small puff can have anywhere from 3 grams of fat to 8 grams of fat, and richer recipes can pack as many as 20 grams of fat per serving.

The South American influence on Floridian cuisine is impossible to miss. Empanadas are folded meat pies served across the country, but they are particularly popular in the southern part of the Sunshine State. 

Ingredients: The dough is made with lard. The filling is up to the chef, but can range from cheese to veggies to assorted meats. 

Fat content: Various recipes for empanadas place them at around 10 to 22 grams of fat each. Depending on what you choose to put inside, an empanada can slide around on the nutritional value scale. Still, as the dough is usually made with lard, it’s never a low-fat choice.

The story behind the Luther Burger is murky. But the general consensus is that this monstrosity was invented at a suburban bar in Decatur, Ga., and named after R&B legend (and diabetic) Luther Vandross. In 2008 Paula Deen of the Food Network took it one step further by topping it off with a fried egg. 

Ingredients: Ground-beef patty, topped with cheese and bacon between two donuts instead of a bun 

Fat content: The two Krispy Kreme glazed donuts are worth 24 grams of fat and the patty is another 16.

 Legend says the islands’ comfort food dates back to 1949, when a group of hungry teens wanted the owner of Hilo’s Lincoln Grill to whip up something cheap but filling. He reportedly threw together some white rice, a beef patty, and gravy, which came to be known as the Loco Moco. 

Ingredients: Today, variations abound. The Large at Island Cuisine Maui, a Maui restaurant, has two hamburger patties, two eggs, three scoops of jasmine rice, plus onions, fish, and mushroom gravy. 

Fat content: Two hamburger patties clock in at 32 grams fat, two eggs have 10 more grams of fat, and a serving of mushroom gravy has about a gram of fat, all of which put this dish well over the daily recommended limit.

In a state known for its potatoes, residents tend to get creative with their spuds, often by adding fatty toppings. The Gem State houses the headquarters of Litehouse Foods, a dressings, sauces, and marinades company. A dollop of sour cream on top of a baked potato looks like a good choice compared to the Bacon Bleu Cheese dressing. 

Ingredients: Chunky blue cheese dressing, hickory smoked bacon 

Fat content: 2 tablespoons contain 16 grams of fat, about the same as an entire Burger King cheeseburger.

 Deep-dish pizza, native to Chicago, was born in 1943 at the original Pizzeria Uno’s. Now a nationwide chain, the restaurant continues to serve deep-dish pies, piled high. Guilty of one of the oldest tricks in the book, the restaurant markets pizzas as an “individual” size, but the pie should really serve three. It’s a surefire way to up your fat and calorie intake. 

Fat content: One serving of the Cheese & Tomato deep dish has 40 grams of fat, 5 more than your recommended daily limit. Add toppings, like the sausage and pepperoni in the Numero Uno pictured here, and that jumps to 44 grams of fat per serving!

The Hoosier State is known for its pork products and festival fare. But Evansville, Ind.’s Hilltop Inn, until recently, was more famous for serving up a fried-brain sandwich that dates back to the days of waste-not German and Dutch settlers. After recent USDA regulations concerning the spread of mad cow disease, the restaurant created a version made from pork brains instead. 

Ingredients: Oil for frying, brain on a bun with pickles and onions 

Fat content: A 6-ounce scoop of beef brain batter fried up at the Hilltop Inn packed about 24 grams of fat. The pork version is estimated to be closer to around 18 grams.

In 2006, the hot beef sundae made its debut at the Iowa State Fair. An artery-clogging play on the classic hot fudge sundae, this horror was marketed as “a new twist to an old favorite.” 

Ingredients: Mashed potatoes, roast beef, beef gravy, cheddar cheese, tomato 

Fat content: Following the Iowa State Fair recipe at home will dish out a “sundae” with about 28 grams of fat. Commercially prepared recipes may vary.

Burnt ends don’t necessarily sound like a delicacy, but in the Kansas barbecue world, the charred ends of a brisket are held in the highest esteem. 

Ingredients: These crunchy cubes are the fatty ends of a barbecued brisket. 

Fat content: Recipes vary between about 10 to 12 grams of fat per serving.

Everyone’s buzzing about the Double Down, the new bunless sandwich from KFC. Surprisingly, it’s not the fattiest item on this Kentucky-based chain’s menu—the chicken pot pie takes the cake—but it is definitely still among the worst. 

Ingredients: Two fried chicken fillets, bacon, pepper jack and Monterey jack cheese, special sauce 

Fat content: 32 grams in one sandwich, just 3 grams shy of the upper limit for an entire day

A staple at southern cafés is the beignet, a fried dough pastry particularly linked with New Orleans. One of the most popular places to enjoy a beignet is Café Du Monde, a French market–style coffee shop in the Big Easy. There, the fried puffs come covered in powdered sugar in orders of three. 

Ingredients: Fried dough, powdered sugar 

Fat content: Recipes estimate that Café du Monde–style beignets clock in at about 11 grams of fat, the same number as in a McDonald’s cheeseburger.

New England is a bastion of fresh—and healthy—seafood. But seafood restaurants are guilty of transforming these powerhouses of heart-healthy fats into saturated-fat-delivery machines. The lobster roll, a classic in Maine, piles on the mayo and butter. 

Ingredients: Lobster meat, cucumber, mayonnaise, tarragon, scallions, salt, pepper, hot dug bun, butter 

Fat content: Recipes vary. The lobster roll at New England sandwich shop D’Angelo clocks in at 22 grams of fat, while a small one at New England pizza chain Papa Gino’s averages about 34 grams, eating up your fat allowance for an entire day.

In 2008, the Old Line State adopted the Smith Island Cake as its official state dessert. The cake gets its name from a remote island in the Chesapeake Bay, home to fewer than 100 year-round residents, and yet the decadent treat became so popular the governor signed the cake into law.

 Ingredients: At least 10 layers of cake, which can be made from scratch or from a packaged mix, with layers of chocolate icing in between 

Fat content: Most recipes have around 26 grams of fat per serving, enough for an entire day.

 Rumor has it that Ruth Wakefield made the first chocolate chip cookies in 1937 for Boston-to-New-Bedford travelers who stopped at her home. The butter and sugar many recipes call for aren’t the big problem; the sheer size of some of the modern versions can make them the worst treats around.
Consider this. The average weight of a commercially prepared cookie is about 12 grams. The weight of this version from fast-food chain Carl’s Jr. is 71 grams.

Ingredients: Flour, baking soda, salt, butter, sugar, vanilla extract, eggs, and chocolate chips or morsels

 Fat content: The 71-gram cookie at Carl’s Jr. packs a whopping 19 grams of fat and 10 grams of saturated fat.

Gigantic sandwiches can be found across the country, but the biggest ones in the country may be found in Birch Run, Mich., at Tony’s I-75, as featured on the Travel Channel’s Sandwich Paradise. There, you’ll find the world’s most artery-clogging BLT. Each contains over a pound of bacon. 

Ingredients: Over 20 strips of bacon, lettuce, tomato, bread 

Fat content: A pound of bacon clocks in at a whopping 192 grams of fat. That’s more than you should get over more than 5 days!

The land of 10,000 lakes is also home to the headquarters of waistline-expanding chain Dairy Queen. While known for its ice cream concoctions—which don’t take it easy on the fat content either—the most shocking item on the menu is the half-pound FlameThrower GrillBurger. 

Ingredients: Half a pound of beef, special sauce, pepper jack cheese, jalapeno, bacon, tomato, lettuce, bun 

Fat content: This behemoth burger has 75 grams of fat and 26 grams of saturated fat, about enough for two and a half days! For about the same amount of fat you could have 5 of the chain's small chocolate shakes!

The state with the highest obesity rate in the country, at 32.5%, has held this not-so-enviable title for five years in a row. Decadent dining choices, like the Mud Pie, rumored to have originated in the Magnolia State, are certainly part of the problem. 

Ingredients: Some recipes call for cream cheese, others for ice cream, still others pudding mix. But no matter how you look at it, this pie is a mash-up of chocolate, cream, butter, and sugar.

 Fat content: A commercially prepared version at nationwide chain Cosi clocks in at 35 grams of fat per serving, the upper daily limit. Homemade varieties vary between 24 and 38 grams.

Known for its fatty splurges like gooey butter cake and fried ravioli, Missouri is also the home of Hardee’s headquarters. (The East Coast and Midwestern burger chain is actually a North Carolina transplant, but it now calls St. Louis its home.) Concoctions like the 2/3 Lb. Monster Thickburger lead the way on its fatty menu. 

Ingredients: Two 1/3 pound beef patties, 4 strips of bacon, 3 slices of American cheese, mayonnaise, sesame seed bun 

Fat content: A mind-blowing 95 grams of fat and 36 grams of saturated fat—more than six times the fat in a regular Hardee’s hamburger.

The fat content may not be the only thing that turns you off of eating this Northwestern dish. Also known as prairie oysters or calf fries, Rocky Mountain Oysters are essentially deep-fried calf testicles. 

Ingredients: Calf testicles, salted water or buttermilk, vegetable oil or lard 

Fat content: Recipes vary, and it’s hard to pin down nutritional information for a bull’s nether regions, but the deep-fried batter alone is worth at least 5 grams of fat.

Christian Kent Nelson, a school teacher and candy shop owner in Iowa, invented the Eskimo Pie in 1921, when a boy in his shop couldn’t decide between an ice cream and a candy bar. But the name and success did not come until Nelson traveled to Nebraska, where he met Russell Stover, of chocolate candy fame, who helped him patent the idea and dub it “Eskimo Pie.” Americans have been over-indulging on the ice cream treats ever since.

 Ingredients: Vanilla ice cream with Nestle Crunch chocolate coating

 Fat content: 13 grams in one bar.

 Las Vegas is without a doubt the country’s capital for excess and overindulgence. And revelers too absorbed to stop and eat can graze at the ubiquitous buffets. The Sin City smorgasbords are thought to be the 1940s brain child of local publicist Herb McDonald. 

Ingredients: Just about everything you can imagine, in all-you-can-eat quantities 

Fat content: Research shows that patrons are likely to overeat, not know when they are full, and use larger plates at buffet-style restaurants.

New Hampshire
New England once again has committed a crime against the healthy attributes of seafood. New England Clam Chowder is cream-based, adding a lot of fat and calories to this popular soup.

 Ingredients: Cream, water, potatoes, clams, salt, butter, seasonings 

Fat content: A 12-ounce serving at nationwide chain Panera Bread contains 34 grams of fat, your upper limit for the entire day, and 20 grams of saturated fat.

New Jersey
In 1997, Darrell W. Butler, then a sophomore at Rutgers University, decided he wanted to cram all his favorite guilty-pleasure foods into one health-defying sandwich. The result was named the Fat Darrell, a supersize sandwich at the famous RU Hungry? “grease truck” in New Brunswick, N.J. 

Ingredients: Chicken fingers, mozzarella sticks, marinara sauce, French fries, lettuce, tomato, roll 

Fat content: With two chicken fingers, two mozzarella sticks, and fries, the Fat Darrell is worth an estimated 45 grams of fat, more than enough to satisfy your fat cravings for an entire day.

New Mexico
Invented sometime in the early 1930s, the Frito Pie has become a New Mexican staple. This dish was originally made with chili ladled onto a small bag of Fritos. Restaurants and street carts throughout the state have put their own spin on the less-than-healthy snack, by adding lettuce, tomato, cheese, jalapenos, and more.

 Ingredients: Recipes vary, but most include Fritos corn chips, beef, beans, onion, cheddar cheese, lettuce, and tomato.

 Fat content: Depends on the toppings, but this version contains a whopping 46 grams of fat—more than is recommended for an entire day—and 14 grams of saturated fat.

New York
While New York–style cheesecake tops the list of fatty regional specialties, the Empire State is also home to the “garbage plate,” a mess of potatoes, beans, meat, onions, mustard, and sauce that reportedly got its start at Rochester, N.Y. eatery Nick Tahou Hots in 1918. 

Ingredients: A base of home fries, macaroni salad, baked beans or French fries, topped with choice of meat (hamburger, cheeseburger, hot dog, sausage, chicken tender, fish, fried ham), and drenched in mustard, onions, and hot sauce—all amounting to about 3 pounds of food! 

Fat content: While there’s no official dietary analysis for the various versions of garbage plates, estimates and homemade recipes clock in at anywhere from about 93 grams of fat per plate to an astounding 203 grams, enough for almost six days.

North Carolina
Livermush is a dish with at least 30% pig liver and a mixture of pig head parts and cornmeal. You may say “yuck,” but locals have fallen head-over-heels for the fatty fare, even celebrating an annual Livermush Expo; putting it in omelets and pizzas; and devoting a Facebook fan page to it. 

Ingredients: Pig liver, assorted other pig parts (usually fatty), cornmeal, pepper, salt 

Fat content: One popular recipe calls for one liver and a pound and a half of fatty parts for a six-serving batch of livermush, making each serving worth about 30 grams of fat.

North Dakota
You can thank German immigrants for this local favorite, called Fleischkuechle, which is a meat patty smothered in a fried dough wrapping. 

Ingredients: Recipes call for eggs, flour, and sometimes buttermilk to make the dough. The filling is made of beef, onion, salt, and pepper. 

Fat content: A commercially prepared variety from Cloverdale Foods, a North Dakota meat company, contains 19 grams of fat in one serving size.

 Founded in 1948 and now headquartered in Ohio, Bob Evans is a chain that operates in 19 states. The restaurants offer giant breakfasts piled inside a bowl made of biscuit—like the Sausage Biscuit Bowl. 

Ingredients: Home fries, eggs, sausage gravy, sausage, cheddar cheese, scallions, margarine, in a biscuit bowl 

Fat content: 61 grams of fat and 28 grams of saturated fat—double the maximum recommended intake for an entire day.

While often associated with Texas, chicken fried steak is so beloved in neighboring Oklahoma that it was added to the official list of state foods in 1988. The pounded beef is battered and fried like chicken and served smothered in gravy. 

Ingredients: Beef, egg, milk, salt, pepper, flour. Recipes use additional ingredients like buttermilk or chicken broth. 

Fat content: Recipes vary, but chicken fried steak, at around 26 grams of fat, is likely to cost you about a day’s worth of fat.

While Oregon isn’t the only state to offer gigantic, heart-stopping burgers, a particularly outrageous version—called the Redonkadonk—can be found at BrunchBox, a popular food vendor cart.

Ingredients: Egg, ham, Spam, bacon, and American cheese on a beef patty, between two grilled-cheese sandwiches on thicker-than-normal Texas Toast bread in the place of a bun

Fat content: It’s hard to know how much of each ingredient is used in the BrunchBox recipe, but count about 13 grams of fat in a beef patty, 5 grams of fat for each slice of cheese (remember, it’s not just on the burger but in the grilled-cheese buns as well), 3 grams of fat per slice of bacon, and 15 grams per serving of Spam.

The most iconic food of Pennsylvania also happens to be one of the unhealthiest. What else could we mean but the Philly cheesesteak? Invented in 1930, the cheesesteak is now recognized around the world.

Ingredients: Beef, cheese (often Cheeze Whiz), and onions on a long roll

Fat content: Recipes vary. Commercially prepared versions, like the 6-inch Big Philly Cheesesteak at Subway and the Cheesesteak Sandwich at Nathan’s, range from 18 to 45 grams of fat, respectively.

Rhode Island 
In the late 1930s, when father-son team Anthony and Nicholas Stevens moved to Rhode Island from Greece, by way of Brooklyn, they opened a small restaurant in the Olneyville neighborhood of Providence. The popular fare—New York System Hot Wieners—is still a regional favorite, and is imitated by vendors and eateries throughout the state.

Ingredients: A beef hot dog drenched in yellow mustard, onions, celery salt, and ground-beef sauce

Fat content: With 13 grams of fat for the hot dog and 15 grams of fat in a serving of ground beef, you’ll max out your daily recommended limit of fat; the ground-beef sauce is usually made with ultra-fatty shortening.

South Carolina 
Ah yes, the home of the turducken. This Thanksgiving feast consists of a turkey stuffed with a duck stuffed with a chicken—almost heaven for those who like their meat with a side of meat chased with a bit of meat. The origin of this monstrous meal is mysterious, but rumor has it that the first turducken may have been assembled at a plantation in South Carolina.

Ingredients: Turkey, chicken, duck; often also contains stuffing, frequently made with cornbread and pork sausage

Fat content: Recipes vary greatly, from as little as 14 grams of fat in a commercially prepared version from CajunGrocer.com, to as much as 53 grams or even a whopping 118 grams of fat in various homemade versions.

South Dakota 
Frybread is exactly what it sounds like—a greasy, doughy, fried treat. South Dakota named frybread the official state bread in 2005. But even though it is deeply rooted in traditional Native American cuisine, frybread may also contribute to obesity—67% of Native Americans in the U.S. are overweight or obese.

Ingredients: Ingredients vary, but generally recipes call for white flour, salt, sugar, and lard.

Fat content: The U.S. Department of Agriculture estimated that one slice of frybread the size of a large paper plate has about 25 grams of fat, more than enough for an entire day.

Ruby Tuesday originated in 1972 near the University of Tennessee. This casual dining restaurant chain spread quickly—there are now more than 900 locations around the world— but home base remains the Volunteer State. It is known for its burgers; a few, like the Triple Prime Bacon Cheddar Burger, are especially fatty.

Ingredients: 8 ounces of beef, cheddar cheese, applewood smoked bacon, lettuce, tomato, and mayonnaise. Even worse—all burgers are accompanied by ENDLESS fries, which are not calculated in the nutritional information.

Fat content: A whopping 115 grams of fat, more than you should have in three days.

 A staple of the annual Texas State Fair, the corn dog was reportedly invented in Texas in 1942 by two brothers named Carl and Neil Fletcher (although the Minnesota State Fair says it all started in Minnesota a year earlier). Since then, Texans have served up pretty much everything deep-fried, from Coke in 2006 to butter in 2009. The Fletcher family sells an estimated 500,000 each year at the Texas State Fair.

Ingredients: Deep-fried hot dog with corn flour coating

Fat content: 19 grams, 4 of which come from the dog’s coating

When you think of a scone, you may not picture the Beehive State’s version. Closer to Native American frybread or New Mexican sopapillas, the Utah scone is essentially fried dough that can be eaten alone with butter and honey, or used for a variety of sandwiches.

Ingredients: Most recipes call for yeast, water, sugar, eggs, salt, flour, oil for frying, and some contain buttermilk

Fat content: Recipes vary. Depending on whether it contains butter or butter spread, a scone can cost you between 6 and 8 grams of fat, but others may have about 10 grams of fat per scone.

Well-known ice cream duo Ben and Jerry hail from the Green Mountain State. While there are plenty of healthy twists to their sweet treats—like low-fat frozen yogurt and fruity sorbets—the behemoth “Vermonster” trumps all desserts.

Ingredients: 20 scoops of ice cream, hot fudge, banana, cookies, brownies, and other toppings of your choice

Fat content: 20 scoops of ice cream alone will clock in between 120 to 400 grams of fat, depending on which flavors you pick. Let’s hope a Vermonster customer shares it with a very large crowd.

Known for its country ham, Virginia takes its pork products seriously. The Smithfield ham is defined—by law—as ham that is processed and cured in a certain way and only in Smithfield. While it’s not the worst food for you in the entire country, ham isn’t one of your healthiest options when choosing a meat.

Ingredients: Ham, salt, often with sugary glaze

Fat content: A serving of ham generally has around 7 to 9 grams of fat.

The northwest is known for healthy living. But even Washington hides some gluttonous secrets. Disguised as a healthy option—it is called a salad after all—Crab Louis Salad is a popular dish that packs a surprising amount of fat, mostly because of a mayonnaise-based dressing.

Ingredients: Salad greens, tomato, hard-boiled egg, celery, crabmeat. Dressing: mayonnaise, chili sauce or cocktail sauce, green peppers, sweet pickles, onion

Fat content: Reduced-fat mayo goes a long way in giving this dish a healthy makeover. Otherwise, consider it your indulgence for the day with between 15 and 25 grams of fat.

West Virginia 
There’s a reason chef Jamie Oliver picked Huntington, W.Va. for his eating makeover show Jamie Oliver’s Food Revolution on ABC. With over 31% of the adult population qualifying as obese, the Mountain State clocks in at No. 3 on the list of fattest states. Huntington is home to Hillbilly Hotdogs and to, among other monstrosities, a 5-pound burger, a 10-pound burger, and a 15-inch hot dog.

Ingredients: 10 pounds of beef, bread, two heads of lettuce, two pounds of pickles, three tomatoes, three onions, 25 slices of cheese

Fat content: 10 pounds of hamburger meat clock in at around 800 grams of fat. That’s an entire day’s worth of fat for 22 people, without even counting the cheese.

A by-product of the cheese-making process, cheese curds are a Wisconsin staple. At many carnivals and fairs, and even at some fast-food restaurants, cheese curds can also be found deep-fried.

Ingredients: Milk or beer, egg, flour, sugar, salt, baking power, cheese curds, oil for frying

Fat content: Homemade recipes will vary. A&W restaurants make a version that contains 40 grams of fat in an order, and Culver’s has 38 grams of fat, both more than your daily-recommended limit, and it’s technically just a side!

According to local lore, the Sheep Eaters, a branch of the Shoshone Native Americans, got their name from the number of bighorn sheep (native to mountainous Wyoming) they ate. Lamb certainly isn’t the worst meat you could ever eat, but it is on the fatty end of the scale as far as meats go.

Ingredients: Lamb chops and ribs are the fattiest cuts of the meat.

Fat content: A 3-ounce serving of lamb chop has about 12 grams of fat.

Mushroom sauce

Monday, June 28, 2010

This is excellent over meat or pasta and is also good on a baked potato. One other thing, it freezes well so you can double or triple the recipe and freeze it in meal sized portions.

What you'll need:
  • 2 - 3 c chopped mushrooms
  • 1/4 c butter
  • 1/2 tsp lemon juice
  • 1/4 c flour
  • 2 c beef stock (or vegetable stock if you want to make this vegetarian)
  • Salt & pepper to taste
In a large, deep skillet, melt butter. Whisk in flour. Add remaining ingredients and cook and stir over medium heat until thickened. Makes about 3 1/2 cups of sauce.

mushrooms - $1.25
butter - $2.28
all purpose flour - $1.25
stock - $2.09
Total - $3.68

Don't forget to enter my giveaway! Only 4 days left!!

Berry bread

Friday, June 25, 2010

This recipe works well with any kind of berry that you have on hand.

What you'll need:
  •  3 eggs
  •  1 1/2 cups sugar
  •  1 cup vegetable oil
  •  1 Tbl vanilla
  •  2 cups flour
  •  1 cup oats
  •  1 Tbl cinnamon
  •  1 tsp baking soda
  •  1/2 tsp baking powder
  •  1 tsp salt
  •  2 cups berries 
Preheat oven to 350°. Grease two loaf pans and set aside. In a medium bowl, mix together eggs, sugar, oil and vanilla. In a large bowl, mix together remaining ingredients except the berries. Mix the two mixtures together. Fold in berries. Pour into pans and bake for 1 hour. Makes 2 loaves.

eggs (18 count) -$1.47
sugar - $2.42
vegetable oil (regular) - $2.28
vanilla (2 oz) - $1.96
all purpose flour - $1.25
oatmeal - $1.24
baking powder - $1.14
baking soda - $0.50
berries - Free grown at home or $2.86 - $4.56/lb depending on type
Total - $4.06


You'll go bananas for this kit! {Product Review and Giveaway}

Thursday, June 24, 2010

I told you that CSN Stores was going to let me review their Monkey Bread Kit and it arrived yesterday! I was so excited when the FedEx man showed up with a package that said CSN Stores on it!

I ripped into the box so fast you would have thought it was Christmas! I have to tell you that the box the kit is in is super cute just by itself :) See...

Inside is a tube pan...

...the Monkey Bread Mix packet (which includes a yeast packet and a cinnamon packet) and instructions on how to prepare the monkey bread. Here's the recipe they gave:

What you'll need:
  • 1 c milk
  • 2 eggs
  • 12 Tbl butter
  • 1 tsp vanilla
  • 1 c pecans, chopped (optional)
  • 1 Monkey Bread Mix packet (included)
  • 1 Yeast packet (included in mix packet)
  • 1 Cinnamon packet (included in mix packet)
  • 1 c brown sugar
  • 2 Tbl heavy whipping cream
Heat 1/4 c milk in microwave until warm but not hot. Empty contents of Yeast packet into milk and stir until dissolved. Let sit 5 minutes.

Add eggs and beat well.

In medium bowl, combine contents of Monkey Bread Mix packet, yeast mixture and remaining milk. Mix thoroughly, using hands if necessary. Cut in 6 Tbl butter and knead until combined. 

Cover dough and allow to rise 1 - 1 1/2 hours in a warm location. Preheat oven to 375° and grease pan. Stir remaining 6 Tbl butter and brown sugar in a small saucepan over low heat until mixture has reached a thick, caramel-like consistency. Stir in whipping cream and vanilla. Pour 1/2 of mixture into the bottom of the pan and sprinkle with pecans (if desired).

Knead dough on a floured surface. Tear off small pieces and roll into 2" clumps. Arrange around the bottom of the pan, layering on top of one another.

Sprinkle with contents of cinnamon packet. Pour remaining caramel mixture over dough and let rise for 20 - 30 minutes. Bake 25 minutes until golden brown.

Invert immediately onto a plate and serve warm.

Oh so gooey and delicious! We just loved them!! Now I know you want a Monkey Bread Kit yourself! I'm going to tell you how to get one (you knew I would didn't you?)

Buy one...

You can buy your own Monkey Bread Kit from CSN Stores site cookware.com for only $26.99 and if you hurry you can get one on sale for $19.99! Now that's a deal I promise!! Click here to buy your own kit.

Oh but it gets better! One lucky reader will win their own Monkey Bread Kit courtesy of CSN Stores!

Win one...

Required entry

Follow this blog publicly on Google Friend Connect. Leave a comment telling me you are a follower.


Additional entries -- Optional (please leave SEPARATE comments for EACH additional entry)

1. Become a Fan of this cookbook on Facebook. Leave a comment with your Facebook user name.

2. Follow this cookbook on NetworkedBlogs on Facebook. Leave a comment with your Facebook user name.

3. Follow me on Twitter @katbrak. Leave a comment with your Twitter user name.

4. Tweet about this giveaway (please copy & paste the text below). Leave a comment with a direct link to your tweet about this giveaway.

Win a Monkey Bread Kit from @CSNStores! You'll go bananas over this kit! @katbrak #giveaway http://tinyurl.com/29f2rch

5. Add my button to your blog. Leave a comment with a link to your blog.

6. Add this cookbook to your blogroll on your sidebar. Leave a comment with a link to your blog.

7. Blog about this giveaway. {worth 2 entries} Leave 2 comments with a direct link to the post about this giveaway.

The giveaway will run for one week (7 days) starting today and continuing until midnight (Eastern time) on July 1, 2010. The winner will be determined via random draw and will be announced on July 2, 2010.  If your email address is not in your profile, please leave it for me in one of your comments so that I can contact you if you are the lucky winner!

Good luck everyone! By the way, if you just adore CSN Stores and all of their 200 different websites like I do, you can become their Fan on Facebook by clicking here and follow them on Twitter by clicking here. Have a great day and as always, Happy Cooking!

*I received a free Monkey Bread Kit from CSN Stores in order to do this review. I did not receive any further compensation. This giveaway is open to residents of U.S.A. and Canada* 

Cooking Light -- July 2010

Wednesday, June 23, 2010

It's time for the July issue of Cooking Light magazine! Here are the highlights:

Building Better, Lighter Burgers (p. 116) – The great American burger has been gaining weight like a cartoon sumo wrestler lately. In fast-food restaurants and fancy restaurants alike, it’s all about super-duper-sizing. It’s time to reclaim America’s national food for folks who want to grill a juicy, delicious, and satisfying burger that is plenty big enough, but fits into a healthy diet too.

Cooking Light has created burgers perfect for summer grilling that won’t derail your healthy eating. Recipes include:

• Simple, Perfect Fresh-Ground Brisket Burgers
• Salmon Burgers
• Spicy Poblano Burgers with Pickled Red Onions and Chipotle Cream
• Turkey Burgers with Roasted Eggplant
Lamb Burgers with Indian Spices and Yogurt-Mint Sauce

Healthiest Fast Food Breakfasts – Headed out on a road trip this summer?  You’ll be pleasantly surprised to know that you can make a pit stop at McDonald’s, Burger King, Dunkin’ Donuts and many other fast food restaurants and make a healthy breakfast choice.

Feed 4 For Less Than $10 (p. 174) – Using seasonal ingredients in these economical summer meals, you can feed a family of four for under $10 total.

Recipes include: 
• Penne with Pistachio Pesto and White Beans ($1.85 per serving)
• Braised Chicken Thighs with Plums ($2.50 per serving)
• Greek Style Pork Shops ($2.46 per serving)
Grilled Pork Tacos with Summer Corn and Nectarine Salsa ($2.49 per serving)
Summer Barley Salad ($1.91 per serving)

Dinner Tonight (p. 67) – Take advantage of fruits of the season and prepare Grilled Pork Chops with Two-Melon Salsa for your dinner tonight. In just 30 minutes, you have this delicious, nutritious, summer-inspired meal on your table.

Where’s the Fruit?
(p. 52) – Fruit is so tasty and has such a nutrition halo that it ends up in a lot of processed foods. However, those foods may not contain much fruit at all. Foods like fruit flavored toaster pastries, chocolate covered fruit, and even fruit-juice-cocktail contain virtually no fruit. Opt for better choices like golden raisins, 100% juice drinks, and fruit-on-the-bottom low fat yogurt.

10 Essential Grilling Tools to Grill the Unexpected (Chocolate Pizzas!)
Choosing between gas and charcoal is a lifestyle choice (and can be the topic of much heated debate), but the tools you use when headed to the great outdoors can make or break a grilling session. Cooking Light’s editors collected their top tools, from the very basic to the more specialized, which will give you great results.

Use these tools to grill some unexpected treats like Rum-spiked pineapples, chocolate pizzas, and fries.

I don't know about you but I'm dying to find out how chocolate pizza tastes!! Pick your copy up today!

Food Safety

Tuesday, June 22, 2010

I've talked to you before about food safety. I believe most people are pretty smart about how to keep food safe and not make their families ill because they cooked a meal. Believe being the key word there.

Every time I read about a recall in the news however, I wonder if people really don't know how to keep food safe, or if they are just too lazy to follow some simple food safety rules. I'm hoping it's the first one and not just that they are too lazy.

Recently SpaghettiOs and Marie Callender frozen meals have been recalled. You can read about those recalls on my Crazy Life blog if you'd like. You can also get information about food safety from the FDA and the government's food safety page

Most of you know that I cooked in restaurants for over two decades. Food safety has always been a high priority of mine. There are some very simple rules to follow that will ensure you are handling food safely:

1. Wash your hands! Wash them after using the restroom. Wash them after smoking. Wash them after handling raw meat. Wash them often! And wash them correctly with hot water and soap. Sing the Happy Birthday song in your head while washing and you will have washed them for the proper amount of time. Silly but it works. A quick swipe under the water won't do the trick!

2. Do not cross contaminate. Don't use the same cutting board for vegetables that you used to cut the meat on. Don't use the same knife either. If you have no choice but to use the same items, wash them thoroughly between the different foods.

3. Keep hot foods hot and cold foods cold.

4. Make sure the foods you are cooking with are still ok. Check expiration dates. Check food consistency. Check for odd smells (although sometimes food that is bad will still smell good). 

5. Check internal temperatures using a thermometer. There is a good chart to use HERE

Food can keep your family together. Don't let it make you sick!!

I'm gonna get to monkey around!

Wednesday, June 16, 2010

I'm so excited to tell you that CSN Stores is allowing me to do another review for them! You know about CSN Stores right? They have over 200 different websites and offer you excellent products like cookware, tableware, furniture, lights and tons of other stuff. 

This time I'm going to review a Monkey Bread pan & mix. Yay! I LOVE Monkey Bread! And here's the exciting part....YOU'RE going to get to monkey around with me! That's right, one lucky person will win the Monkey Bread Kit which includes the pan, the mix and instructions! Aren't you excited?? I know I am!

So stay tuned and I'll let you know what to do to win this great prize soon!

How would you like to be famous?

Monday, June 14, 2010

Well, not like world wide fame but still a cool deal. Cooking Light is having a contest! Let me let them tell you about it...

Contest Seeks to Find the Healthiest and Most Innovative
Self-Taught or Professionally-Trained Chef

New York, NY (Monday, June 14, 2010) – Cooking Light launches a nationwide search to find the chef with the healthiest and most innovative cooking approach. The contest, searching for a self-taught or professionally-trained chef, launches today at www.CookingLight.com/castingcall. It runs through August 14, 2010.

Entrants must submit a three-minute prep-to-plate video of a healthy, original recipe on which they will be judged. Four finalists will be chosen from the entries to compete in a live cook-off event at The Taste of Atlanta, a two-day outdoor food festival in Atlanta, GA, on October 23 and 24, 2010. The Cooking Light judges will select the winner, who will be named the “Healthy Chef of the Year.” The winner will receive a $10,000 prize package including a kitchen makeover, a year's worth of free groceries, and the opportunity to become a contributor to Cooking Light magazine and CookingLight.com in 2011.

Any and all skill levels are welcome to enter, from home cooks to culinary school graduates. Entrants must be legal residents of the United States and 21 years or older at the time of entry. Anyone who is paid to cook for a living is not eligible to enter.

About Cooking Light
Cooking Light is the nation’s number one epicurean brand with the largest audience, most epicurean editorial and the most recipes. Founded in 1987, Cooking Light makes healthy food taste great. Each month, nearly 12 million readers turn to Cooking Light and CookingLight.com for innovative recipes; nutrition advice and food and fitness tips. Cooking Light is published by a subsidiary of Birmingham, Alabama-based Southern Progress Corporation.

What did I tell you? Cool deal :) Let me remind you of the most important part...the prize:

A $10,000 prize package including a kitchen makeover, a year's worth of free groceries, and the opportunity to become a contributor to Cooking Light magazine and CookingLight.com in 2011.

Where's my video camera?

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