Primal Kitchen Mayo

primal kitchen mayoPrimal Kitchen Mayo is fantastic! Not only is it 100% natural, but it simply tastes great. I am so disheartened by condiments, chips, snacks, and other foods these days that advertise themselves as being all-natural only to read on the label that the first ingredient contains canola oil or some other, unnatural, industrialized seed oil. When my wife brought home for the first time a jar of Primal Kitchen Mayo from our local Kroger Grocery store I was very skeptical to say the least. Primal Kitchen Mayo IngredientsBut, when I looked at the label, my skeptical at once turned into a very hopeful grin. Everything in this amazing condiment is 100% natural and healthy: Avocado Oil, Organic Cage-Free Eggs, Organic Egg Yolks, Organic Vinegar, Sea Salt, and Rosemary Extract. That’s it! Nothing less, nothing more.

I opened the jar, dipped a spoon into it and tasted it. To my delight, it was very tasty, tangy, and satisfying. Primal Kitchen Mayo simply tastes great. This all-natural, paleo mayonnaise has a very satisfying, rich and tangy taste that goes well on absolutely anything you can imagine.

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Bone Broth Pressure Cooker and Recipe

Bone Broth Pressure Cooker

Why Make Bone Broth?

Bone Broth RecipeA bone broth recipe is an ancient remedy for healing and promoting our immune system. When I was a kid I remember taking a cooled, leftover bowl of chicken soup out of the refrigerator and noticing that the broth looked like gold jello. I later learned that this gelatin-type substance is the key to what makes it so healthy. The gelatin, which is packed full of vitamins, minerals, and nutrients is what is extracted from the bones that have cooked in the broth all day. At room temperature or above, these vitamins and minerals inconspicuously  blend in with the liquid broth. When the broth is cooled at refrigerator temperatures, assuming it has been cooked long enough, it settles into a gel. The gelatin is evidence that the bone broth was successfully cooked. The health benefits of
bone broth are numerous and because it is in a natural liquid form, the body absorbs them much better than over-the-counter supplements which are expensive and hard to digest. One of the very expensive supplements that bone broth can replace is Glucosamine and Chondroitin which are good for our joints and arthritis.

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Veggetti Veggie Pasta

Veggetti Pasta Maker
– a Review
VeggettiI never dreamed that veggie pasta would become one of my most desired food staples on the dinner table. The Veggetti will turn just about any reasonably sized squash or zucchini into a pasta dish in a couple of minutes or less. We’ve all probably seen spaghetti squash dishes used as pasta substitutes in the past. The Veggetti, though, which uses the narrower zucchini gives you a better taste and two different sized textures of vegetable pasta.  Unlike squash, the flavor won’t over-power your sauce, and the texture is just as firm as your favorite brand of al dente spaghetti. Some of you are probably asking why anyone would prefer veggie spaghetti over good ol’ regular pasta.

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The answer is, carbs and gluten. Doctors and nutritionists are proving that our food pyramid has been deliberately and wrongly turned upside down for the last several years. Our bodies were meant to eat a diet with less carbs and richer in saturated fats and cholesterol. Books and blogs such as Wheat Belly and Grain Brain are changing the way we view carbohydrates in our diets. Furthermore, a higher number of people seem to be suffering from wheat or gluten intolerance these days, and Celiac disease is on the rise. Why wheat has suddenly become suspect in all of this is still Uncooked Veggie Pasta being debated. It could be that our bodies were never designed for grains, or it could have something to do with the way wheat and grains have been genetically modified. It is not the intention of my article to elaborate on this topic; there are plenty of other websites and books that go into that. One thing I do know for sure is that I have never enjoyed packaged spaghetti pasta as much as I used to since they started removing the eggs due to the phony cholesterol fear. My mother always had our favorite brand in the cupboards: R&F Egg Vermicelli. The eggs gave the pasta texture which as I will explain, is the most important characteristic of pasta.

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Healthy Low Fat Snacks

The other day, I was feeling hungry while shopping the aisle of my local grocery store. Yet, I refused to buy any of the snacks simply because of the disappointing claims that they contained less fat. You see, ‘low-fat’ doesn’t Low Fat Healthy Snacksmean the same thing to me as it does most of the world. Believe me, it used to. There was a time when I was a fanatic about all of these low-fat, health ideas. I was convinced that I would jeopardize my heart and life if I didn’t remove the fat from everything I ate. Before, I even delve into how and why that as all changed, let me just simply state the way I feel today:  The truth is, I want all of my food to contain good, saturated and natural fats, even my snacks.  So, when I read that the infamous package of Gardetto’ Snack Mix claimed to be reduced fat, I had no interest in buying it. The reason I was craving a snack in the first place was because my body was hungry for fat, oil and salt. Unfortunately, today’s food industry has removed all of the healthy, natural fats from their products.  For example, coconut oil and lard – these things are considered bad for us and nobody will touch them with a 10-foot pole.   Even the RF, Egg-Vermicelli Spaghetti my mom used to buy as a kid is no longer available because eggs contain cholesterol. Cholesterol is bad, right? Not really. Nobody has ever died from high cholesterol; nor has it made anyone more likely to have a heart attack. With some research of the data with a critical eye rather than one that accepts popular propaganda, we will eventually learn the truth: Low fat diets and lowering one’s cholesterol neither improves one’s health nor lower one’s weight.

The Misnomer of the so-called, Healthy Snack

If you are looking for healthy low fat snacks you are fighting a losing battle. Nothing that is labeled low-fat or less-fat is healthy. Believe me, nobody has ever become healthier by eating less fat … period. The problem is that we’ve been fed the big fat lie in our world that fat is a villain to be avoided like the plague. Fat, particularly animal fat, is what our body craves.  Snacks which claim to be made with ‘50% less fat’ or ‘low-fat’ are the ones we should avoid. Aside from the big-fat lie that fat is bad for our heart, has anyone lost one single pound because they bought foods at the grocery store which were labeled, ‘low-fat’? Unfortunately, the foods that use to be healthy have been loaded up with lots of sugar and starches to compensate for the lack of the flavor. There is overwhelming evidence that sugar and starch are the bigger cause of problems like heart disease, weight-gain and diabetes. Is it any coincidence that these three problems grew proportionately with the decrease of fat and increase of sugar in our diets?  Many people laugh at fried pork-rinds, but in reality, they are practically harmless compared to most snacks. Most fried pork rinds have only two ingredients. Fried-out Pork fat and salt. Neither of these ingredients are as harmful as sugar and trans-fats. In fact,  fried pork rinds will satisfy your hunger. 

Snacks need less sugar and more Natural Fats

We need to send a message to the food companies that it is not less fat we want in our snacks, but less sugar. These so-called, ‘healthy’ low-fat snacks are usually made with added sugars to compensate for the lack of flavor missing from low-fat foods. If snack foods just used lard, coconut oil, real butter, and/or other natural, saturated fats, there would be no problem with finding healthy snacks. Unfortunately, the good guys have been made the villains. The bad guys like sugar and starch are largely ignored or considered a minor obstacle in the mission to replace the sinful fats that kill us all.  

McDonald’s was Healthier in the Olden Days

I remember when McDonald’s stopped using beef fat in their fries to make them ‘healthier’. Instead of lard, they went to trans-fats which are considered deadly and even banned in some places. Now that trans-fats are considered the world’s biggest health villains they are no longer used either. However, the new vegetable oils don’t taste as good and still not considered, ‘healthy’ by many experts. The beef fat fries were so much tastier, more natural and healthier. Haven’t we heard, “You can’t fool mother nature?” And now we’re supposed to believe the so-called health experts who pressured these changes upon food chains like McDonald’s that we’re better off with bad-tasting fats like, canola oil? I am simply amazed at how firmly the false ideas on low-fat and cholesterol have been etched in our minds. Would any snack or food company dare advertise that their products are made from real, natural, saturated fats and contain less sugar? If only we could get back to these real, natural, fatty foods, we’d be a healthier, happier lot of people. I would love to taste those old McDonald’s fries once again!

Who’s to blame? In all honesty, how can you fault consumers for doing what they think is best for their family and themselves? I’ve peaked into the grocery carts of some pretty obese people at the grocery store and I see things like, low-fat  cottage cheese, cholesterol-free pasta, fat-free this, that and the other thing. On top of that are breads and loads of other foods rich in starchy carbs – and yes, soda pop..both sugar and sugar-free. It’s like we are trying to fake our bodies into thinking they don’t need what they naturally want? You want real cheese, but you can’t have it? So, load up on the fake cheese? Or load up on the chips and dips with more sugar and less, natural saturated fats. Does that really make sense? The ingredients of the shopping cart of the average, obese person is right in line with the popularly accepted diet in America and most of the world because this is the low-fat fraud we’ve all had shoved down our mouths for 40 years or so. Yet, parents are failing both themselves and their kids on these high-starch, low-fat diets. It’s not their fault. This is what they have been told to do. The fact that it isn’t working must mean they are hopeless, right? It’s really pretty sad.

How to find Healthy Snacks

The key to a healthy snack is one with less sugar and refined carbs and more of the fats that were once considered, natural and not unhealthy. These fats include Coconut Oil, Lard, Butter and Palm Oil. Good luck finding something like this at your typical grocery store. In fact, most of the so-called, health food stores still don’t understand this. Our bodies crave coconut oil, butter, animal fats and salt. The carbohydrates won’t hurt us if we eat them in moderation. If your body craves something crunchy with oil and salt, your best bet is to make it yourself. When it comes to snacking, however, I realize that nothing beats the convenience of something you can pick-up at your grocery aisle that is ready for you to munch at a moment’s notice. Though they are few and far between, there has got to be a few healthy and delicious choices out there for us to choose. Please leave your comments about healthy snacks you’ve been able to buy and enjoy.


Garland Jacks Barbecue Sauce

Garland Jacks Barbecue Sauce

While the best barbecue sauce may be strictly a matter of opinion, you can’t go wrong with Garland Jacks Secret Six. I realize that everyone has their own opinions when it comes to how barbecue should be prepared, so don’t

Best Barbecue Sauce is Garland Jacks

expect us all to agree on the best barbecue sauce. In the south, they practically go to war over who makes the best barbecue ribs. If you tell someone from Kansas City that they make good barbecue in the south, you are likely to get skewered in their smoke pit. Let’s face it, people get very heated when it comes to their opinions about best barbecue.

Rating the Best Barbecue Sauce

In my opinion, the best barbecue sauce is one that doesn’t overshadow the quality of the meat. The sauce should be thick, a little sweet and smoky, but not too rich, hot, tangy or spicy. If you like your barebecue sauce super, spicy-hot, then add some Habanero, jalapenos, Tabasco or Sriracha. Not everyone likes spicy barbecue sauce. Unless you’re cooking for just yourself, why not leave some room for tweaking it and heating it up for those who do? My wife brought home a bottle of Garland Jacks Secret Six barbecue sauce and here is what I thought about it:

Garland Jacks Secret Six Original Barbecue Sauce Taste Review

How do you find the best barbecue sauce in the world? You have to try them all! The first thing that stands out about Garland Jacks is that it has a very thick texture. The second thing I noticed about this barbecue sauce is its smoky aroma. The sauce smells smoky from the start and pours on very thick. This means that Garland Jacks is a great sauce to use for marinating ribs or barbecue beef at the very last minute when it doesn’t have time to thicken from the heat of the fire.  I really liked the taste of Garland Jacks Original recipe. In fact, I’d pass up a bottle of ketchup every time for this stuff. It’s great on french fries, hamburgers, barbecue ribs, pork, beef or anything else you can get your hands on.

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Great Value Rolled Corn Tortilla Chips

Great Value Rolled Corn Tortilla Chips

Spicy Salsa-flavored Great Value Rolled Corn Tortilla Chips have unexpectedly become one of my favorite snacks. I realize the front lines of Walmart are chalk full of bargain-priced, junk-food snacks and I am usually hesitant to try any of them. But, for some reason, the image on the bag of rolled, spicy salsa corn chips caught my eye on this particular Sunday and I threw them into our shopping cart as an impulsive, after-thought to our week’s worth of groceries.  I don’t like to make a habit of snacks that are full of seasoning and preservatives, but for some reason, my instincts told me that these might taste pretty darn good. As it turns out, my premonition was spot-on. 

Just before cocktail hour, I was feeling hungry and so I ripped open the bag of the Great Value Rolled Corn Chips and immediately loved them. These crispy treats have an amazing crunch and texture. They are pretty well seasoned and salty, but not so much that you’ll want to stop eating them after one or two. The corn texture is very thick, crunchy and firm. In fact, they are nearly as crunchy as Corn Nuts. The robust, firm texture in Great Value rolled corn tortilla chips is what sets them apart from other, lesser snacks in my opinion. Is there anything more important than texture when it comes to enjoying a snack?

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Smoked Sea Salt

Smoked Sea Salt

Smoke Makes Everything Taste Better

It is no secret to me why food tastes better when it is cooked out doors. Grilling food gives it that authentic smoky favor that is hard to duplicate inside a kitchen using an ordinary Stainless Steel or Teflon pan. Having a little smoke-flavor to meat is almost never a bad thing. Even sauces, potatoes, rice, pasta and soups can benefit greatly from a little bit of smokiness. However, getting that hint of smoke into the foods is not all that easy. Smoke sauces never taste authentic to me even when they claim to be made naturally, so I rarely ever use them. I have found one way to bring smoke into foods, however, that is not only 100% natural, but tastes good on everything I’ve tried:

The Smell alone is Worth its Salt

Salish, Alderwood Smoked Sea Salt by Saltworks is like discovering the magic of smoke and the Washington Pacific ocean in a bottle.  I spotted this stuff in my local King Sooper’s Grocery stores produce section. The Alderwood Smoked Sea Salt comes in bulk, sealed plastic containers, labeled, Alderwood Smoked Sea Salt. It sells for $23.99 per lb. A 34lb container of smoked sea salt cost me about $8.00, which seemed outrageously expensive at the time. One smell of the aroma after I took it home, however, completely changed my mind.

Breathing in the aroma of the smoked salt for the first time is like sitting at the northwest sea by a smoky campfire. In fact, this stuff smells so good, that I often open up the container just to get a whiff of it as I pass through the kitchen. Just smelling the smoked salt made my imagination go wild wondering how how and where it could be used. A more difficult test for the imagination is finding foods where sea salt should not be used. This stuff makes everything taste better.

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Inka Corn

Inka Corn
– A Corny Review

Original Inka CornCorn Nuts. People either love ’em or they hate ’em. I know people who say they cannot even stand the smell of corn nuts and loathe to even have someone in their near vicinity crunching on them. Personally, I love them. I enjoy the oil, crunch and salt.  Inka Corn is different.  Manufactured by Inka Crops S.A. in Lima, Peru, original Inka Corn is a similar snack with an appreciably different texture and size. As with most things I buy on impulse, I spotted a 4-oz bag at Vitamin Cottage as I was at the cash register. Still feeling hungry after a light lunch, I decided to give these healthy snacks a try.

Inka Corn Compared to Corn Nuts

Like Corn Nuts, but  Lighter, Bigger and Less Salty

I didn’t know if it was because I was hungry or if they really are delicious, but I devoured half the bag as I was driving in the car. Each Inka kernel is about 50% larger than the Corn Nuts brand corn. They are less salty and not as oily. Being that I love the oily, saltiness of corn nuts, I didn’t think I liked the Inka as well at first, but gradually came around to truly enjoying them. There seems to be just enough salt and the oil is enough without being overpowering. Perhaps my favorite part about the Inca Corn is the freshness and light crunch. They are not nearly as hard on your teeth as corn nuts and they are big enough that you can enjoy the light-texture as they gently explode in your mouth.


Inka corn appears to be a healthier snack than corn nuts. There are three and only three ingredients: Corn, palm olein and sea salt. Fabulous. Palm olein is the liquid form of palm oil, which many consider to be very healthy. High in saturated fat, palm oil is an excellent alternative to canola, soy and hydrogenated oils. The American Palm Oil council claims it is full of antioxidants. From my own personal experience, it is much tastier than other oils. Inka comes in a variety of flavors: Inka Flavors. If you enjoy eating Inca Corn as much as I did, you can feel good about the ingredients and nutrition and decide to never go back to corn nuts.
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Where to Buy Them

Health food stores nearly always carry Inka Corn.

Brookside Dark Chocolate

Brookside Dark Chocolate Acai with BlueberryIf you like dark chocolate or chocolate covered berries, try the 2lb bag of Brookside Dark Chocolate Acai Blueberry sold at most Costco stores. Actually, since this brand is Brookside and not Kirkland, you can probably find it at quite a few places. Costco is notorious for sweet and/or salty snacks that come in big bags. I’ll admit that I am a sucker for some of these Costco treats, but I am very leery of any product that bills itself as a, ‘healthy snack’. I don’t agree with much of what is considered healthy in today’s world – it usually means it is devoid of saturated fats. I could care less about saturated fats – it’s the fake fats and oils and artificial sweeteners that I care about. Brookside Dark Chocolate Acai and blueberry isn’t entirely bad.

Is Chocolate Healthy?

No where on the bag of Brookside Chocolate covered acai blueberries is the word, healthy, actually mentioned. What is specifically noted on the top of the bag is, “Natural Source of Flavanol Antioxidants.” Supposedly, chocolate has some of these so-called, ‘healthy anti-oxidants and Brookside’s ingredients do list ‘dark chocolate or (Real Cocoa mixed with sugar) as the number one ingredient. So, I suppose if you consider chocolate healthy, then Brookside at least has that much going for them. On to the next question:

Are Blueberries Healthy?

According to the Blueberry Nutrition Council, blueberries are also packed with anti-oxidants and just one 14MG serving will give you 25% of your daily recommended requirement of vitamin-c. Additionally, they say blueberries are high in fiber. So, we’ve got good healthy chocolate and good, healthy blueberries, right? Not so fast. Might want to look at the rest of the ingredients and decide if there is too much sugar, and/or other fake-o ingredients you might not like, such as canola oil.


Brookside Dark Chocolate Acai with Blueberry Not bad, but should we really be judging a snack by whether or not it is considered, ‘healthy’?

Verdict on Brookside Dark Chocolate

Chocolate covered blueberries are really quite delicious. The dark chocolate tastes fresh and melts in your mouth, leaving your mouth with a semi-sweet/sour blueberry which is rather refreshing. I found myself craving the next bite of chocolate every time I devoured the previous blueberry. The texture of the chocolate covered acai blueberries is very appealing. It really is a pretty darn addictive treat. Too addictive – I discovered, perhaps, another problem which is probably unique to only a few of us, but true with most all chocolates.
I think I’ve proven that at least for me, chocolate does indeed cause headaches. Over the course of a few days, having a couple of handfuls of these chocolate treats, I had experienced one headache after another the very next morning. The headaches were rather intense and lasted all day long. When I thought about what habit I was engaging in that could be causing these headaches, the only thing I could think of was chocolate. I’ve experienced headaches in the past from chocolate pudding and other forms of chocolate. Sadly, I’ve stopped enjoying the delicious brookside snack. I’d gladly sacrifice chocolate to remain headache free as I have been since giving up the Brookside Dark Chocolate Covered Blueberries.

What do you think of Brookside Dark Chocolate and Berries?

Castelvetrano Olives

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Castelvetrano OlivesI thought I discovered magic when I first tasted Castelvetrano Olives. I doubt I even read the brand name when I bought them. I’m usually looking for large, tasty olives for martinis and avoid buying the expensive ones like the Mezzetta Olives which are usually on the top shelf as if they are king or something. Actually, there are more expensive brands than Mezzetta Olives, but that’s besides the point. They are usually more than I what I want to pay for martini olives.  The bright green color of the Castelvetrano olives caught my eye and the price at Walmart was unusually good for the Mezzetta brand, so I picked up a bottle.

What are Castelvetrano Olives?

Mezzetta is only a brand of Castelvetrano and the brand-name really has nothing to do with their origin. Having fallen in love with the flavor of these bright-green, colorful olives, I decided to find out what makes them so unique:  Castelvetrano olives are named after a town in a western valley of Sicily.  These olives belong to a cultivar named, “Noccellara del Belice.” More importantly, they come from a beautiful region which is very fitting of their name, colorful beauty and taste.

What’s to Like

These olives are almost buttery and sweet in taste. They are not overly pungent or strong and compliment just about anything you would want to eat. In fact, they are so smooth and delicious, that you cannot possibly stop after eating just 1, 2, 3 or even 4..You’ll eat them non-stop. I even drink some of the Mezzetta Olive juice which is also very smooth yet satisfying.

What’s not to Like

Mezzetta OlivesThe Mezzetta brand I bought has pits in them, so if you want to enjoy them in your martinis, you’ll need to find a place to spit-out the pits. The upshot is that they actually go great in martinis and if you like them dirty, these particular Mezzetta Olives will make the cleanest, dirty martini you ever tasted.

Fried Pork Rinds

What are the Best Fried Pork Rinds?

How do you rate Macs Pork Rinds? 

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macs pork rindsIf you like pork cracklins, there is only one choice: Macs fried pork rinds are simply the best. Most pork rinds, pork skins or pork cracklins are very dry, airy and light. They taste pretty good, but they stick in your throat and with out lots of water can literally be dangerous. And have you ever noticed that with your typical bag of pork rinds, you’re always hunting in the bag, for that special, greasier, dark piece of crackling that is crisper and juicier than the rest? Well, that’s what you’ll love about Macs Pork Skins – literally every cracklin’ bite has those attributes. If you truly judge the best pork rinds by taste and are not worried about what some might say is healthy, you’ll definitely think Macs pork rinds are the best. Speaking of healthy snacks, how do pork skins measure up?

Are Fried Pork Rinds Healthy?

Sometimes its not the ingredients in the food that makes a snack healthy, but what is not in the snack. Macs pork skins are healthy by virtue of what is not in them. There are no carbs and no trans-fats or other fake-o oils like canola. Unless you’re one of those old-fashioned type who still believe the age-old myth that saturated fats and cholesterol are unhealthy, there really isn’t much reason not to eat a few pork skins or cracklings between meals. They are essentially fried-out fat with a little bit of sodium, saturated fats and cholestero. None of these nutritional ingredients in fried pork skins have proven to be the least bit dangerous to our health, though some popular, outdated advice insists on telling us otherwise. While Macs do contain a decent amount of sodium, that is another thing that is completely harmless for most of us. See here: Attack on Salt. The main, nutritious advantage to fried pork rinds is that they taste good and satisfy our natural appetite for fat and salt in between meals. If you’re interested in the actual ingredients, here is the nutritional information on the Macs Fried Crackling Curls bag:

Fried Pork Rinds Nutrition

pork rinds nutrition
Push the label to see exactly what ingredients are in Macs Fried Pork Skins. Don’t let the saturated fats and salt scare you. That’s what we want in a satisfying snack, It’s what our body craves.

Pork Cracklins vs Pork Rinds

You might hear the term, pork cracklins associated with cooking recipes. In Mexican cuisine, they call them, Chicharrones. Chicharrones are simply fried pork skins and they taste very good with pinto beans or inside your bean burrito. They are typically smaller, richer and less dry than most fried pork rinds in the bag that you buy at the grocery store. But, the Mac pork rinds are a different story. Is one better than the other? Homemade Chicharrones and Macs Pork Rinds are similar – both of them are delicious.

Microwavable Pork Rinds

Another popular fad is to put un-fried pork skins in the microwave until they fill up with air and pop. This might sound like a fun thing to do, but I’d rather have Mac pork rinds. You’ll never make your microwaved pork skins taste as good as Macs!

Guilt-Free Snacking

They taste great and they aren’t nearly as unhealthy as you’ve been told. In fact, eating pork rinds might even help you lose weight by satisfying your cravings and helping you cut out carbs, cookies and other starches.

How to Make Philaroni Cheese Steak

philaroni cheese steakIf you’ve ever visited Philadelphia, chances are good that you absolutely love Philly Cheese Steaks. The problem is how do you get or make a Philly Cheese Steak when you’re not in Philadelphia? Living in the Denver metro area most of my life and having visited dozens of other cities, I’m convinced that it can’t be done anywhere else besides Philly. The key ingredient is the bread – you just can’t get that pillowy-soft, wondrous, magical bread to come out the same in Denver or anywhere else. The steak, onions, peppers and oil – even the cheese can be duplicated in other cities relatively successfully. But, without the great Philly bread it will never live up to your mouth-watering expecations of an authentic Philly Cheese Steak. So what do you do? The first thing you gotta do is give up the bread. Philadelphia, the great city of brotherly love is known for it’s tremendous bakeries and delicious bread. You can’t duplicate that at home. Here’s another idea:

The Bread-less Philly Cheese Steak

I’m not much into follow recipes, so there’s no sense in me handing them out either. What I’ll do is share with you the experience and concept and you can choose the ingredients, instructions and cooking temperature, yourself. First, some brief history on how the bread-less, Philaroni Cheese Steaks was invented: One evening for dinner, my wife decided to fry up some thinly sliced steaks with onions and green peppers. As she heated up the oil and placed the peppers and onions into the frying skillet, my senses were instantly greeted with the nostalgic memory of the first time I enjoyed a real Philly cheese steak in downtown Philadelpia. Everything smelled perfect. At the last minute, we remembered, we didn’t have any rice, pasta, mashed potatoes or anything in the way of carbs to go along with the steak, onions and peppers. It was at that time my wife remembered that she had one of those handy, instant plastic tub of Country Crock, Macaroni and Cheese. I’m not a big fan of mac ‘n cheese, but why not? So, we doled out the steak, onions and peppers and put a pile of mac ‘n cheese on the side. As I started delving into the main course, I immediately felt it could use some cheese. So, why not the Mac ‘n cheese that was already on my plate. I mixed the macaroni and cheese in with the steak, onions and peppers and thought it definitely brought the taste of Philly a little closer to home. The beauty of the dish is that you can experiment and try a variety of different brands of mac ‘n cheese, or make your own, Philly-style, to go with it. Thus, the invention of the Philaroni Cheese Steak was born.