Nobody could make a sandwich famous like Elvis Presley could. In fact, Elvis made a lot of things famous – peanut and banana sandwiches (not the sandwich in question), pink Cadillacs, etc. Being the King, and generous to a fault, Elvis liked to share the things he loved with the people he spent time with. What follows is a tale that demonstrates this fact to the extreme.

It was February 1976, and Elvis was hanging out at Graceland with Captain Jerry Kennedy, member of the Denver police, Ron Pietrafeso, leader of Colorado’s Strike Force Against Crime, plus a couple of his other buddies. They were hanging out in the “jungle room” – a room decorated with Tiki-type accessories, a large waterfall, and rabbit-fur pillows.

Elvis sat in his Kon Tiki throne as he talked with his guests. Since two of the fellows were from Colorado, Elvis told them about a visit he’d had in Colorado on one of his tours. After a concert he went to a restaurant called The Colorado Mine Company, where he ordered the most outrageous thing on the menu – a $49.95 sandwich called the Fool’s Gold Loaf.

The Mine Company (named after the fact that Colorado mined for gold, silver, and other precious metals) was a very popular dining attraction and social hub. It would have been a coup for such a place to have The King visit after one of his concerts, and they would have delighted in his ordering the house special.

And special it was. The recipe for the Fool’s Gold Loaf is as follows: take a loaf of bread and pretty much coat it in butter or margarine. Toast it up in the oven, and while you’re at it fry up a whole pound of bacon. Pull the “guts” out of the bread (hollow out the soft stuff) and slather a whole jar’s worth peanut butter AND a whole jar’s worth of grape jelly into the cavity of the bread. Take the freshly-crisped up bacon and stick it in there too. Close up the loaf, slice it up, and eat it.

This was the sandwich Elvis told his guests about that February night at Graceland. Both Colorado natives were fascinated. They’d never had this expensive sandwich before. And the way Elvis talked about it made it sound pretty good. One of the guys exclaimed that he sure would like to try a sandwich like that, and Elvis jumped into action.

Next thing you knew, they were all on their way to the Memphis airport where the Lisa Marie, Elvis’s private jet, was waiting. Someone called head to the Colorado Mine Company to let them know that they needed a takeout order prepared within the two hours it took to get from Memphis to Denver. The proprietors of the Mine Company hopped into action, and thanked heaven they had recently stocked up on PB &J. They got the takeout order – 21 Fool’s Gold Loaves, a case of Perrier, and a case of champagne – delivered to the airport hangar in the nick of time.

Elvis and his buddies dined on the not-so-healthy sandwiches (Elvis made sure to order enough for both pilots and invited those pilots to pig out with them) and flew back to Memphis right away, bellies full with quite a story to tell in the morning.

Eating healthy has become more and more popular over the years, not just in America, but all over the world. A sandwich is a meal within itself. Most meals were compiled of a meat, bread, vegetable, and starch. You can have all of this in a sandwich.

Start with the bread. You’ll want to use something more nutritious than the usual white sandwich bread. Go for something like whole wheat or grain breads. You could also use tortillas, pita, bagels, and rolls, but try to go with the whole grains.

Meat is normally the center of the sandwich. Try to stay away from ham, beef, and peanut butter. If you must have these, then cut the portions in half that you normally would use. Tuna is an all time favorite, but if you want more variety, you could use canned crab, salmon, shrimp, or roasted or cooked chicken or turkey.

Vegetables are the next item on your creation. You can use grilled or fresh. Some vegetables that used to be cooked and served only as sides are now being used in sandwiches. You can grill peppers, asparagus, eggplant, zucchini, yellow squash, mushrooms, and onions to add to your sandwich. If you want to use fresh vegetables, try lettuce, tomatoes, onion, mushrooms, spinach, cucumber, avocado, sprouts, and black and green olives.

For your dressing you will want to stick with no-fat or low-fat choices. Mustard, low-fat mayonnaise or salad dressing, low-fat thousand island or ranch, English Chutney, salsa, horseradish and vinegar are some of your choices.

What ever you choose to put on your sandwich, try to make your choices from the most healthy, natural and fresh items that you can. Leave the cheese off your sandwich. It usually contains a lot of fat calories.

Do you want to make homemade pizza dough from scratch with your favorite toppings? What about some garlic butter or butter parmesan crust just like at the pizza parlor? Worried that you won’t be able to make your own crust and have it taste as good as the restaurant? You can – and it won’t even take that long. This picture is the pizza we had for dinner tonight!

Making good food is trial and error, especially when you’re going to make something from scratch. I’ve made homemade pizza hundreds of times. I’ve made it using frozen pizza crust, boboli (pre-made and baked) pizza crust, and (dry mix) pizza crust in the box. I’ve even made homemade pizza crust with wheat, semolina, and white flour. This recipe is a combination of all I’ve learned over the last 25+ years of making pizza at home. This recipe makes 2 large pizzas.

What you’ll need:

* 4 packets/boxes of (dry) pizza crust mix (and brand)
* 2 cups warm water (about 115 degrees)
* 1 Jar pizza Sauce
* 3 packets Sargento’s Sun-dried tomato and basil mozzerella shredded cheese
* garlic powder
* Italian seasonings
* minced garlic
* Pizza toppings (pepperoni, Canadian bacon, mushrooms, onion, green pepper, whatever you like!)
* 2 large pizza pans – preferably with small holes throughout for aeration.
* 1/4 cup extra virgin olive oil

When you buy store bought pizza crust what usually happens is you mix each dry mix crust with some hot water into a ball, and then let that stick mess rise, then you smash it onto a cookie sheet and bake it with sauce, toppings, and cheese for about 15 minutes. What you get is a more like a “bread pizza” because it’s so darn doughy. I’ve also made pizza crust from absolute scratch too – but that can take time. I’ve developed a hybrid of these two things that is still pretty quick, but yields a pizza crust that is just about as close as you can get to the pizza parlor as possible.

Get a large mixing bowl and put the 4 packets or boxes of dry mix pizza crust in. You can use any kind you like, Robin Hood or Jiffy are both great. Next add about 2 tbsp of garlic powder to the bowl (if you like garlic – we do!), and then add 2 tbsp of Italian seasonings. Mix up these dry ingredients, and then begin to add the 2 cups of water. The water can’t be more than 120 degrees or you’ll kill the yeast, but it shouldn’t be so lukewarm that it doesn’t grow fast enough. A good indicator is the water should be hot enough to be able to stick your finger in it – but just barely. Add the water bit by bit until it’s all added and the mix in the bowl is in a ball. Spill a cup of flour out onto the counter. Place the doughy mixture on top of that on the counter, and then spill the remaining cup of flour on top.

You’re going to knead the dough with the balls of your hands, push, flip, push, flip, working in the loose flour until it’s all gone. It usually takes about 5 minutes to knead the flour in, and then continute to knead an additional 3-5 minutes and the dough with be a bit elastic like play-doh. Sprinkle extra virgin olive oil around the large mixing bowl, place the dough in the bowl and roll over and over until coated. Wrap the bowl in saran wrap and then place a kitchen towel over the top. I usually pre-heat the oven to 150 degrees and place the bowl on top for 30 minutes, rotate 180 degrees, and then leave another 30 minutes. In that 60 minutes the dough will double in size.

When it’s ready, remove the towel and saran wrap – and punch down the dough one time in the middle of the towel. Cut the dough in half with a sharp knife. Take one half of the dough and begin to stretch it in your hands from the middle out to the edges as you slowly rotate it bit by bit 360 degrees over and over. Be careful to do it evenly and not stretch any way to thin as to make holes. Once you have it stretched to about 3/4 the size of the pizza pan, place it on the pan. Then, lifting up the edge, pull outward and stretch it towards the edge of the pan while rotating the pan around until the crust covers the entire pizza pan. Make sure that it’s even all throughout the pan, and then empty 1/2 of the pizza sauce jar onto the crust, and thin it out covering the pizza with the back of a tablespoon. Use the other half of the dough and do the same with the other pizza crust and the remaining sauce.

Pre-heat your oven to 500 degrees. Prepare your pizza toppings (cut your onion and green pepper if necessary, Canadian bacon, etc). Use 1 and 1/2 of the packets of cheese on both of the pizzas. I like the Sargento cheese that’s already seasoned with basil and sun-dried tomatoes – it gives the pizza a great flavor! Add your toppings, and then the remaining cheese on top.

Cook in the oven 10 minutes, then check. If the cheese is not all the way melted it may need an additional 2-3 minutes. Be careful – 500 degrees is very hot and required to get a crust like the restaurant, but just a minute or two too long and you can burn it!

Once the pizzas come out of the oven – we melt 3 tbsp of butter and 1 tbsp minced garlic in the microwave for 45 seconds, and drizzle over the crust. You can do grated parmesan instead of the garlic if you like!

If you thought that the only exciting pizzas were the ones smothered in beef, pepperoni, fish, or seafood, you might be surprised to discover that a vegetable pizza recipe can be just as delicious as its meat or fish counterpart. There are lots of types of pizza and vegetable pizza is actually one of the more popular kinds.

The key to making mouthwatering vegetable pizzas is to choose the vegetables carefully and choose your seasonings even more carefully. For example, a pizza topped with vegetables and nothing else is never going to be exciting. A pizza flavored with vegetables and spices or herbs will be better. Use a delicious pizza sauce as well and your pizza is sure to be popular.

How to Add Flavor to Your Pizza

If you are going to use vegetables as your pizza topping and no meat or fish, you can be bold with your choice of pasta sauce. Perhaps you fancy a creamy white pasta sauce with plenty of garlic, or maybe a spicy tomato sauce with chilies appeals to your adventurous nature.

You might want to use plenty of cheese to complement the vegetable flavor, in which case what about putting half the cheese under the vegetables and half on top? Combine a couple of different cheeses, if you want to, or try something new. What about using a strong flavored blue cheese on your vegetarian pizza, or goat’s cheese? These cheeses are great with any vegetables so feel free to experiment.

Making a homemade pizza dough recipe adds to the appeal of any pizza. You can choose from a whole wheat crust, an herb or spice one, a fluffy thick dough, a crispy thin base, or something different. Think about your planned pizza toppings and decide what kind of pizza sauce and crust would go nicely.

International Vegetable Pizza Recipes

You can make international pizzas just with vegetables. For example, if you have an eggplant to use up, you could team it with feta cheese and olives for a Greek touch or with curry powder, spinach, and potatoes for an Indian style pizza.

If you are going to use sliced plum tomatoes, add chopped onion, plenty of mozzarella and some fresh basil leaves for an authentic Italian pizza recipe. If you are planning to make a traditional Italian pizza, by the way, use a thin and crispy crust for it.

Why not experiment with fusion style vegetarian pizzas? You can combine popular Mexican vegetables like tomatoes, corn, and avocado with Indian spices like curry powder and turmeric for a tasty finish, or pretty much any chopped vegetables with any fresh herbs. Grill the vegetables before making the pizza to bring out their flavor and give them a mouthwatering smoky taste.

Try using parsley, cilantro, thyme, oregano, dill, marjoram, or mint to add flavor to vegetable pizzas. You can either stick with one herb or combine different ones. Herbs de Provence adds a taste of France to your pizza recipe and there are other readymade herb or spice mixes that you can play around with, in order to maximize the flavor of your vegetable pizza recipe.

If you are looking for ways for healthy cooking for two a toasted sandwich maker or Panini maker is a good choice for quick easy meals. Not wanting another electrical appliance in the kitchen the All-Clad Panini Maker was the best choice for us. Most reviews claimed this stove top Panini maker was not only good at toasted sandwiches but also very good at grilling meats and vegetables. The stove top style is also easier to clean than electrical grills.

The All-Clad Panini maker is one of the smaller grills so it works well for just two people. It’s dimensions are 17×11 inches and weighs 9.1 pounds. The actual cooking surface is 8.5X10.5 inches with 1 inch sides which easily fits two 4×5 inch sandwiches or three 1/3 pound hamburger patties. A good Panini maker needs to have some weight to it for even heating and browning. This toasted sandwich maker has a good weight for it’s size and the press is as heavy as the pan. All-Clad has a good reputation and this toasted sandwich maker lives up to it’s reputation. The grill and press heats quickly and evenly and nicely grills the food. It is important to preheat the pan and press on medium, or slightly below and to also spray grill and press with non-stick cooking spray after preheating. Be very careful where you pick up the press as parts of the handle will get hot.

Toasted sandwiches are so easy and can be made from a recipe or your imagination. For a good ham sandwich spray 2 slices of good hardy sourdough bread with non-cooking spray, layer on Swiss cheese, left over ham, canned roasted red peppers (be sure to pat them dry with a paper towel), onions, tomatoes and toast for 5-6 minutes. You can also make a healthy toasted sandwich with left over Thanksgiving turkey. Spread 2 tablespoons of reduced-fat mayonnaise on a slice of crusty Chicago-style Italian bread, layer thinly sliced turkey, artichoke hearts, drained and coarsely chopped, sun-dried tomatoes, roasted red peppers patted dry with paper towel, basil leaves and reduced-fat provolone cheese and toast.

We live in Oklahoma where the weather is unpredictable and the wind can blow for days and days. A Panini maker makes a good stove top grill which is a great alternative to charcoal or gas grilling. You can use it grill hamburger patties or meat like beef, chicken, or shrimp and not worry about wind, rain or snow! By preheating the pan and press on medium heat, each on separate burners, it will cook from the top and bottom, searing the meat to retain juices and cutting the cooking time it half.

For simple hamburgers, make patties, seasoned with seasoned salt, pepper and garlic and grill. Or experiment by adding 2-3 teaspoons of liquid smoke or 1 tablespoon Worcestershire sauce to a pound of hamburger before making patties then season with coarse black pepper and garlic powder and grill. The stove top grill will nicely brown the top and bottom of the burgers with out turning and cook the patties in 10-15 minutes.

Remember, a recipe is merely a guide. With something as easy to cook with as a Panini Grill you can let your imagination run wild!

Every one has their preference when it comes to sandwiches. Some like just peanut butter and jelly between two slices of bread. Other prefer the more elaborate BLT’s, with its crispy bacon and lettuce and fresh tomatoes. Others will like simple grilled cheese sandwiches. However, have you ever heard of a sandwich in which avocados and jelly mix? It sounds disgusting, but once you try it, it’s actually pretty good. Here’s how to make this weird but possibly delicious sandwich.

The ingredients that you will need are: two slices of bread (any kind, but I prefer wheat), lettuce, your choice of meat (I prefer turkey to other kinds of meat), an avocado, strawberry jelly or preserve, and American cheese (optional).

1) Take your two slices of bread and designate which one you’re going to put jelly on. Leave that one aside and start assembling your sandwich on the other slice of bread.
2) You can layer them pretty much however you want to, but i prefer putting the meat on the bread first.
3) Then you can put the cheese, if you added it in your list of ingredients, and then the lettuce.
4) Next, slice your avocados however thick you want them. Usually, I keep them pretty thin so that the sandwich doesn’t become too thick, but if you can handle it, go for it.
5) Now you can spread the jelly on the other slice of bread. We did this last so that your bread doesn’t get soggy from the water content of the jelly.
6) Now, enjoy your sandwich and tell me how you think it tastes!

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Barbecue Pizza! Why barbecue a pizza? The simple answer is fast cooking.

To make great pizza your pizza should cook fast and fast cooking is one of the secrets to making a perfect pizza pie.The main reason is that barbecues can reach very high temperatures! Some of the best pizzas that I have tasted were cooked in wood burning ovens. For centuries people around the world have been cooking in wood burning ovens. These ovens and also, professional pizza ovens can reach the high temperatures of 800 to 1200 degrees. At these high temperatures a pizza cooks in only 2- 5 minutes.

Here are three ways that you can make pizza on a barbecue.

First, Heat your barbecue to the highest temperature that it will reach. My barbecue reaches 600 degrees. Stretch your dough out into a small circle that will fit on your barbecue.

1. Use a wooden peel. (This is a shovel like tool used to put pizza or bread in the oven) First spread cornmeal on your peel. The cornmeal acts like tiny ball bearings helping to slide the pizza off the peel on to the barbecue. Put your stretched dough on your peel and place all your toppings on it. When your barbecue is heated to temperature, use a little jerking motion to slide your pizza off of the peel on to the barbecue grill. This method cooks your pizza directly on the grill. Close your barbecue top and check your pizza in a few minutes. It won’t take long before the crust of your pizza begins to char. You want some charring all around your crust. Be sure to take your pizza out before the cheese starts to burn.

2. The second method that I use is less messy. I stretch out a large piece of aluminum foil and lightly spray olive oil on it. After stretching my dough out, I place it on the aluminum foil. Put your pizza sauce, toppings and cheese on it. Now, crimp the ends of the aluminum foil so that you can grab it and pick up the whole pizza on the aluminum foil. Carry the pizza over to your heated barbecue and place it on the grill and close your barbecue. Check your pizza in a few minutes.

3. The third way is to use a pizza stone on your barbecue. I have tried fire bricks, clay tiles and pizza stones. They all work fine. Heat your pizza stone in your barbecue for at least 30 minutes before placing your pizza on it. When your barbecue is up to temperature use the same technique of sliding your pizza off of the wooden peel as described in my first method.

Whether you’re a farmer, a private citizen, or simply interested in raising chickens, learning about large chicken coops can help just about anyone provide their families with chicken meat, eggs, and even garden fertilizer. This is why you must be careful when deciding whether to buy or build a chicken coop in your own backyard.

At one time, people raised chickens in their backyards as pets, while others raised them for food. However, in recent years, the demand to raise chickens for food has risen significantly. Because of its health benefits and low price, chicken has topped the charts as one of the most heart healthy foods. Many people, including farmers and average citizens alike, are now using large chicken coops to raise chickens from the comfort of their own backyards.

And so, the question remains: What can owning a large chicken coop do for you?

In addition to reducing your grocery bill, keeping a chicken coop in your backyard will give you a constant supply of fresh eggs and a plethora of other benefits. One of these is the ability to build or buy a chicken coop that suits your lifestyle.

Large chicken coops vary widely. You can get coops on wheels, coops with grazing areas, and even coops that resemble real-life igloos.

While it’s important to get large chicken coops that do what you want them to do, it is just as important to make sure your chickens are comfortable in their environment. At a minimum, you should have at least four square feet of space inside your chicken coop, according to experts. You can even purchase mobile chicken coops.

However, there are many benefits to owning a mobile chicken coop. Because they are portable, you can easily adjust the coop, so it faces away from the sun. If bad weather approaches, it is much easier to protect your chickens from rain and snow. Large chicken coops make it easier to watch your chickens. According to experts, having a mobile chicken coop also makes it easier to separate your pets from the chickens.

The advantages of owning large chicken coops are quite plentiful. First, you can fit more chickens into the coop. Farmers recommend placing hens at least three feet apart, to give them their own space. Larger coops generally last longer and can exist in harsh conditions. According to Chickencoops.org, large chicken coops are better for raising large numbers of chickens. They also increase your productivity, without costing too much money.

Today, there are many people who would like to build their own chicken hutch, and also, many of them start building immediately since they thought that it wasn’t so difficult. Finally, they failed. Without a good plan, building a chicken coop is not easy. That’s why many people are start looking for a chicken house plan, in order to help them through the process of the building.

It is true that building your chicken coop without a good plan is considered to be a big mistake from the beginning. Imagine that someone is building a chicken hutch in his backyard without using any guide, or doesn’t have any plan, I am sure that he would be running into lots of troubles that hold back his efforts.

Now, I will show you why you should have a good plan before start building your own chicken house.

1. Problem with the right size. This is the first reason why you have to use chicken coop plan. Some chicken farmers have built their chicken houses without a guide, and finally end up with having the wrong size of hutch that doesn’t match with the number of their chickens. So, it is important to have a good plan and make sure that you follow a specific formula for your number of chickens.

Building the wrong size chicken coop, such as, too small, is no good for your chickens to stay healthy.

2. Problem with the light. This is the second reason why you have to use chicken coop plan. As you know that the location and the size of the windows in the chicken hutch is also important. Placing windows in the correct location, and in the right size, can provide enough light and good ventilation for your chicken coop.

If you place the windows in the wrong location, this may cause your coop not to have enough light. So, like it or not, you need to add more electrical light for your chicken hutch, which will cost you more for your electrical bill.

3. Problem with the location. This is the third reason why you have to use chicken coop plan. It is very important to make sure that your chicken house will be built in the best location. Actually, there are many factors for you to consider about choosing the best location. Learning about these factors would be recommended.

Many people are building their chicken coop on the location they think that it’s the best. But, actually, it turn out not to be the best as they thought at the first time. And this is the cause that make their coops didn’t function properly. Besides, bad environment can effect to the chickens directly, so you can forget about having fresh eggs every morning when you get up.

So, before building a chicken coop, please make sure that you have a good plan. Just don’t think that you can build your chicken hutch by using no plan, but only your general knowledge. If you really decided to go for it with out a plan, I’m sure that you will find many problems during the process, and you might find yourself give up shortly after that.

A safe chicken coop, the true chicken keeper’s dream – a place where your chickens are safe from all harm and free to live as they please. The problem is, building a chicken coop that provides safety for your chickens is not as straightforward as it would seem. There are several steps that are involved, and they all have to do with the dangers that face chickens every day.

Environmental dangers are one of the many hardships that chickens face. With that in mind, here are some precautions that you should consider when building or buying a chicken coop:

* Your chickens need protection from the sun and heat. Chickens are, in general, quite sensitive to heat. This depends somewhat on the variety of chicken that you choose, but for the most part, all chickens need protection from the heat and sun. When planning your coop, you need to have in mind some features that would provide protection for your chickens, especially in areas where a hot summer is normal. Shade cloth is an excellent way to provide your chickens with some much-needed shade in the summertime. A well ventilated roosting and nesting area is also a good precaution. This keeps the chickens cooler if it is rainy and humid weather and they want to stay inside. One of the best ways to keep chickens cool on a scorcher day is to keep them supplied with cool water. All of these steps combined will keep your chickens much more comfortable in the summer.

* Your chickens need protection from the winter elements. Winter is a hard time for chickens. The cold, wind, snow and rain can really tax a chicken’s health. Chickens can get pneumonia, flu and other sicknesses from being cold and wet. The first step to solving this problem is to provide your chickens with a place to get away from the weather. A good, solid roosting/feeding area is a good way to accomplish this. One thing you don’t want is a chicken coop that is all closed in with insulation. Insulation is fine; you just need to remember to leave ventilation areas in your coop. If you make vents towards the roof of your coop, moist air will be able to get out. Some heat will be lost this way, but it is good for the chickens to have air circulation in their coop.

There are a lot of things to consider when it comes to building a safe chicken coop for your chickens. Enjoy your chickens, and enjoy the fact that you are making them much more comfortable and safe!