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Tuesday, November 8, 2016

Yum ... My Healthy And Tasty Low-Fat, Low-Calorie (Vegan) Baked Tortilla Chips

Do you love chips and salsa, but hate the fat and calories that come from frying? Well, my low-fat, low-calorie baked tortilla chips are tasty, crispy, and perfect for homemade guacamole, salsa and pico de gallo dipping.
Ingredients:

24 Corn Tortillas (white or yellow corn - I prefer white)
1 Can Pam (olive oil or other monounsaturated fat spray)
1 Tbsp Sea Salt

Instructions:

  • Preheat oven to 350 degrees Fahrenheit
  • Cut tortillas in half, quarters, or eighths (your preference)
  • Spread cut tortillas evenly on large flat baking tray or pizza sheet, making sure not to overlap tortillas
  • Spray tortillas lightly with Pam or other healthy cooking spray
  • Sprinkle sea salt over tortillas
  • Place in oven for 25-30 minutes, turning the tray/sheet 180 degrees halfway through to ensure even browning
  • Keep an eye on the chips, ensuring they are completely browned, but not burnt (chips not totally browned will be soft and chewy, not crispy)
  • Remove from oven, cool for 5 minutes, and enjoy by dipping in my world famous Gnarly Guacamole recipe!


    "Phonetic spelling of the acronym HUA, which stands for 'Heard Understood Acknowledged.' Originally used by the British in the late 1800's in Afghanistan. More recently adopted by the United States Army to indicate an affirmative or a pleased response." - Urban Dictionary

    "The Department of Military Science and Leadership, University of Tennessee claim HOOAH 'refers to or means anything except no' ... Regardless of its meaning ... the term is an expression of high morale, confidence, motivation and spirit." - WarChronicle.com

    "The U.S. Air Force stole 'HOOAH' from the Army because we were part of the Army until 1947 and rather than waste a bunch of time coming up with something new and unique, we said 'fuck it, let's go with HOOAH' ... thanks Army ... HOOAH! - CombatCritic

    Read Reviews By CombatCritic:

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    Zomato - #1 Ranked "Verified" Foodie

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    Tabelog Reviewer CombatCriticView my food journey on Zomato!


    Title: My Favorite Recipes: Yum ... My Healthy And Tasty Low-Fat, Low-Calorie (Vegan) Baked Tortilla Chips

    Key Words: CombatCritic, TravelValue, travel, value, restaurant, menu, favorite, recipe, tortilla chips, tortilla, chip, salsa, guacamole, baked, low-fat, calorie, healthy, health, low, cholesterol

    Sunday, October 2, 2016

    CombatCritic's Favorito Recipes: Great Chili Rellenos ... Olè!

    Ingredients:

    Rellenos

    4 Large Poblano Chiles
    1 Pound Queso Fresco (Cheese)
    Toothpicks
    3 Eggs
    1 Tablespoon Flour
    1 Cup Oil

    Tomato sauce

    4 Medium Roma Tomatoes (Halved)
    1 Cup Water
    2 Garlic Cloves (Peeled and Chopped)
    1 Tablespoon Chicken broth powder
    1/4 cup oil
    1 teaspoon all-purpose flour
    1 tablespoon chopped oregano leaves

    Directions:

    Rellenos

    1. Heat grill to medium.
    2. Grill and char the chiles on both sides. 
    3. Once blackened put in a plastic bag for 10 minutes to sweat out moisture. 
    4. Remove from bag, slit down the middle, and remove seeds. 
    5. Stuff peppers with the queso fresco and use toothpicks to hold together.
    6. Separate egg yolks from the whites. 
    7. Add egg whites to a large bowl, reserving the egg yolks.
    8. Beat egg whites with electric beater until fluffy. 
    9. Add flour and egg yolks, mixing thoroughly.
    10. Add oil to a frying pan (medium heat). 
    11. Dip the stuffed peppers into the batter and fry until golden brown on both sides. 
    12. Remove from oil and place on serving platter.
    Tomato Sauce

    1. Add tomatoes and water to small pot (medium heat).
    2. Simmer until soft, stirring in garlic and chicken broth powder.
    3. Add the 1/4 cup oil to a frying pan (low heat)
    4. Stir in flour to make roux (flour and fat) mixture. 
    5. Cook the until browned, then add tomato sauce. 
    6. Simmer for 5 minutes, then add oregano.
    7. Pour tomato sauce over chile rellenos on serving platter.
    8. Eat!



    Read Reviews By CombatCritic:


    Yelp - Elite '14/'15/'16

    Tabelog - Official Judge (Bronze)

    Zomato - #1 Ranked Foodie

    View my food journey on Zomato!



    ... And Don't Forget To Subscribe To TravelValue TV on YouTube


    Tabelog Reviewer CombatCritic
    View my food journey on Zomato!


    Title: CombatCritic's Favorito Recipes: Great Chili Rellenos ... Olè!

    Key Words: Chili Relleno, chili, relleno, rellenos, recipe, Poblano, pepper, Mexican, Mexico, Spanish, food, recipes, CombatCritic, TravelValue, travel, value, review, Yelp, Zomato, Tabelog

    Friday, January 15, 2016

    CombatCritic's Awesome Air Force Chicken Piccata Recipe

    Ingredients

    • 4 chicken breasts pounded thin 
    • Salt 
    • Pepper 
    • 1 cup all purpose flour 
    • 4-5 tablespoons extra virgin olive oil 
    • 4 tablespoons butter 
    • 1 lemon 
    • 4 cloves finely chopped garlic 
    • 3 tablespoons capers 
    • 1/4 cup white wine 
    • 1/2 cup chicken stock 
    • 1/4 cup finely chopped parsley

    Preparation
    • Preheat a large skillet over medium-high heat. 
    • Season the chicken with salt and pepper, dredging in the flour and set aside.  
    • Cut the lemon into slices.  
    • Heat two to three tablespoons of extra virgin olive oil in the skillet. Cook the chicken, browning lightly on each side and adding more oil as necessary. Transfer the chicken to a warm plate and cover with aluminum foil.  
    • Add the butter to the skillet to melt, then add the lemon slices until lightly brown. Stir in the garlic for about a minute, adding the capers before deglazing the pan with the wine. Add the chicken stock and parsley.  
    • Return the chicken to the pan and lightly baste with sauce.  
    • Remove the chicken, putting it on a warm platter and using the lemon slices for garnish before adding the remaining sauce.  
    • Serve with warm, crusty bread and mashed potatoes.
    Serves 4 People


    "Phonetic spelling of the acronym HUA, which stands for 'Heard Understood Acknowledged.' Originally used by the British in the late 1800's in Afghanistan. More recently adopted by the United States Army to indicate an affirmative or a pleased response." - Urban Dictionary

    "The Department of Military Science and Leadership, University of Tennessee claim HOOAH 'refers to or means anything except no' ... Regardless of its meaning ... the term is an expression of high morale, confidence, motivation and spirit." - WarChronicle.com

    "The U.S. Air Force stole 'HOOAH' from the Army because we were part of the Army until 1947 and rather than waste a bunch of time coming up with something new and unique, we said 'fuck it, let's go with HOOAH' ... thanks Army ... HOOAH! - CombatCritic

    Read Reviews By CombatCritic:

    Yelp - Elite '14/'15/'16

    TripAdvisor - Top Contributor

    Tabelog - Official Judge (Bronze)

    Zomato - #1 Ranked Foodie

    View my food journey on Zomato!



    ... And Don't Forget To Subscribe To TravelValue TV on YouTube


    Tabelog Reviewer CombatCriticView my food journey on Zomato!




    Title: CombatCritic's Awesome Air Force Chicken Piccata Recipe

    Key Words: chicken piccata, chicken, piccata, recipe, wine, garlic, capers, sauce, lemon, extra virgin olive oil, extra, virgin, olive, oil, butter, parsley, CombatCritic, TravelValue, travel, value, menu, review, Yelp, TripAdvisor

    Translation for Civilians: 

    Sunday, September 6, 2015

    100,000+ Visitors ... That's Our Goal!

    Subscribe in a reader

    With 2,867 blog views last month, and growing exponentially daily, we are on-track to have over 100,000+ views in the next year thanks to you!

    The phenomenal growth and positive karma since my trip to meet His Holiness is a wonderful reminder of the quality, objective, unbiased products we provide, all free of charge, to our readers.

    We will be expanding the CombatCritic's TravelValue eZine in the near future, adding city and country guides with tons of information, maps, and links to reviews of local restaurants, hotels, and attractions. 

    So SUBSCRIBE NOW if you have not already and do not miss another TravelValue review by CombatCritic!

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    CombatCritic Gives TravelValue eZine 10 Out of 10 Bombs ... More Bombs Are Better!

    Read More Reviews By CombatCritic:

    Yelp - "Elite '14/'15"

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    Tabelog - "Official Judge (Bronze)

    Zomato - "Super Foodie"

    ... And Don't Forget To Subscribe To TravelValue TV on YouTube

    Tabelog Reviewer CombatCriticView my food journey on Zomato!




    Title: 100,000+ Visitors ... That's Our Goal!

    Key Words: views, view, visitors, Blogger, blog, subscribe, CombatCritic, TravelValue, travel, value, restaurant, hotel, destination, review, reviews, Yelp, TripAdvisor

    Friday, March 13, 2015

    TravelValue, TravelSafe, ValueTravel .... Follow CombatCritic To Travel Value






    Title: TravelValue, TravelSafe, ValueTravel .... Follow CombatCritic To Travel Value

    Key Words: Trademark, Copyright, 2011, 2012, 2013, 2014, 2015, TravelValue, TravelSafe, ValueTravel, Follow Me To TravelValue, CombatCritic, 3rd Wave Media Group, LLC

    Thursday, March 12, 2015

    Orecchiette with Broccoli and Bacon Sauce ... BUONO!

    1lb Bacon

    1 Medium Below Onion
    2 Cups Chicken Broth
    24 Ounces Broccoli Florets - No Stems
    2 Clove Fresh Garlic
    1/2 Cup Olive Oil
    6-8 Fresh basil leaves
    1 Tablespoon Oregano (dry is ok)
    Salt and Pepper
    1 Cup Grated Parmigiano Reggiano Cheese
    1/2 Teaspoon Crushed Red Pepper
    2 lbs Orecchiette Pasta (may substitute pasta)


    Boil broccoli in a large sauce pan until tender. Set aside.  Pan fry bacon until crisp, but not burnt. Cut into pieces (size unimportant because bacon will be blended) and set aside. Add crushed, chopped garlic to bacon grease, adding chopped onion and simmering on medium heat until soft.
    Add broccoli, bacon, garlic, and onion to large blender or food processor, bacon grease included. Add 1 cup of chicken broth, basil leaves, and oregano to mixture. Using a potato masher or similar object, push the mixture down into the blender, freeing additional space for broth. Add enough broth so mixture will not overflow when blended/processed. Blend on high speed, adding broth if necessary, until you have a thick puree.


    Start boiling water in large pot, adding a small amount of olive oil and salt.


    Pour broccoli puree into a large saucepan and heat on low, adding salt, pepper, Olive oil, Parmigiano (all to taste), and 1/2 teaspoon of crushed red pepper.  Cover and simmer on low heat for 45 minutes, stirring occasionally and adding broth if necessary.  Puree should not be so thick as to ne clump nor so thin as to ne runny.


    Boil pasta for 12-14 minutes (times vary depending on type, altitude), drain well, and place in large serving platter. Spoon broccoli puree over pasta until well coated, stirring gently and adding extra Parmigiano if desired.

    Mangia ... e buon appetito!

    Serves 8-12 hungry guests

    CombatCritic pasta broccoli bacon onion basil Parmigiano puree sauce oregano chili garlic salt pepper orecchiette recipe

    Tuesday, August 12, 2014

    Anatomy of a Perfect Taco

    Dear Mexican Restaurants (particularly those in Lawrence, Kansas),

    Photo #1 - Taco - Side View

    Tacos are not meant to be served in pre-fabricated corn shells as is the case in every Mexican restaurant in Lawrence, Kansas and across the country for that matter. A perfect taco starts with a handmade corn tortilla filled with cooked/seasoned meat (beef, chicken, pork), sealed with toothpicks (note the toothpick holes in photo #1), and deep fried to crispy golden goodness. Shredded beef is the preferred meat filling, but ground beef will suffice in most cases if seasoned well.

    After frying, the toothpicks are removed from the piping hot taco shell and cheese, fresh lettuce, and tomato are stuffed inside. The best tacos I ever ate were in California, prepared like this, with thin slices of fresh avocado added (guacamole can be substituted) before serving. There should only be enough room for some fresh, homemade salsa before the first bite is taken. The shell should be crisp enough so that you get the signature taco crunch as you take a bite, yet soft enough so that it does not fall apart as you inhale, I mean eat, the entire taco.

    Taco - Top View
    These tacos are from Rancho Grande Cantina in Parkville, Missouri and are as close to perfect as I have found in the Midwest (minus the requisite tomato and avocado). Take note amigos and LET'S STAMP OUT PRE-FAB TACO SHELLS IN OUR LIFETIME!

    Key Words: taco, tacos, shell, tortilla, corn, meat, beef, recipe, menu, beef, pork, chicken, cheese, lettuce, tomato, pico di gallo, avocado, guacamole, CombatCritic, TravelValue