tag:blogger.com,1999:blog-12015353496082913892024-03-05T14:56:44.167-07:00A Healthier, Paleo-er FamilyA lifestyle blog about how I am making my family and myself healthier, by incorporating Paleo cooking/eating into our lives.Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-1201535349608291389.post-75101931554126912922013-10-15T16:40:00.000-06:002013-10-15T16:40:47.422-06:00Holidays Incoming!<span style="font-family: Verdana,sans-serif;">That's honestly what I feel like haha....like "Duck and cover! The holidays are coming!" I love this time of year, with all the family gatherings, community events, and Halloween. Halloween is my all time favorite holiday!! Pics to come of my decorations, and my little Pixie as a raccoon!</span><br />
<span style="font-family: Verdana,sans-serif;">But between my totally, completely, mind blowing-ly awesome <a href="http://fineran.bodybyvi.com/" target="_blank">Visalus Challenge</a> (I've lost 10 pounds, thank you very much!!), keeping up with an active toddler, and trying to keep the rest of my life going, I spend just enough time at home to get 6-7 hours of sleep at night. That's about it! I get the chance to cook a few nights a week, thank goodness, and here's what I've cooked recently!</span><br />
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<span style="font-family: Verdana,sans-serif;">I made my Paleo Veggie Pasta, which is in my archive.</span><br />
<span style="font-family: Verdana,sans-serif;">I also managed to cook up some</span><br />
<b><span style="font-family: Verdana,sans-serif;">Mexican Beer Chicken</span></b><br />
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Verdana,sans-serif;">1 tsp. ground cumin</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp. dried thyme</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 tsp. garlic powder</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 tsp. onion powder</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 tsp. ground cayenne pepper</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: Verdana,sans-serif;">1 Tbsp. coconut flour</span><br />
<span style="font-family: Verdana,sans-serif;">4 boneless, skinless chicken breast halves, cut into 3"x3" sections (I was able to</span><br />
<span style="font-family: Verdana,sans-serif;"> slice mine in half short ways and have it be about perfect)</span><br />
<span style="font-family: Verdana,sans-serif;">2 Tbsp. coconut oil</span><br />
<span style="font-family: Verdana,sans-serif;">2 Tbsp. butter</span><br />
<span style="font-family: Verdana,sans-serif;">1 clove garlic, crushed</span><br />
<span style="font-family: Verdana,sans-serif;">1 jalapeno, stemmed, seeded, and minced</span><br />
<span style="font-family: Verdana,sans-serif;">3/4 C. light colored beer</span><br />
<span style="font-family: Verdana,sans-serif;"> </span>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<b><span style="font-family: Verdana,sans-serif;">Directions:</span></b><br />
<span style="font-family: Verdana,sans-serif;">In bowl combine ingredients cumin through flour. Rub chicken on both sides with this spice mixture and set aside for 10-15 minutes.</span><br />
<span style="font-family: Verdana,sans-serif;">Heat oil and butter in large skillet over medium heat. Add chicken and saute until golden on both sides, about 5-6 minutes per side (you may have to do this in batches). Set aside on a clean plate as you finish.</span><br />
<span style="font-family: Verdana,sans-serif;">Use paper towels to soak up any extra oil in the skillet. Return chicken to pan, and add garlic, jalapeno, and beer.</span><br />
<span style="font-family: Verdana,sans-serif;">Cover and reduce heat to low. Cook for about 15 minutes, checking every 5 minutes, and turning to coat chicken evenly in sauce. At the end, it should look like a glaze.</span><br />
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<span style="font-family: Verdana,sans-serif;">I served mine with mashed white beans. But this is good with sweet potato fries, Spanish rice, or sauteed veggies. </span><br />
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<span style="font-family: Verdana,sans-serif;"><br />
<b>Summer Veggie Tian</b></span><span style="font-family: Verdana,sans-serif;"><b> </b></span><br />
<span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span><span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">1 Tbsp EVOO</span><br />
<span style="font-family: Verdana,sans-serif;">1 medium yellow onion </span><br />
<span style="font-family: Verdana,sans-serif;">3 garlic cloves, minced</span><br />
<span style="font-family: Verdana,sans-serif;">1 medium zucchini</span><br />
<span style="font-family: Verdana,sans-serif;">1 medium yellow squash</span><br />
<span style="font-family: Verdana,sans-serif;">1 medium sweet potato </span><br />
<span style="font-family: Verdana,sans-serif;">1 medium tomato</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp dried thyme</span><br />
<span style="font-family: Verdana,sans-serif;">to taste salt & pepper</span><br />
<span style="font-family: Verdana,sans-serif;">1 C shredded Italian cheese</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Directions:</b></span><br />
<span style="font-family: Verdana,sans-serif;">Preheat the oven
to 400 degrees. Finely dice the onion and mince the garlic. Saute both
in a skillet with olive oil until softened (about five minutes).</span><br />
<span style="font-family: Verdana,sans-serif;">While the onion and garlic are sauteing, thinly slice the rest of the vegetables.</span><br />
<span style="font-family: Verdana,sans-serif;">Spray the inside
of an 8×8 square or round baking dish with non-stick spray. Spread the
softened onion and garlic in the bottom of the dish. Place the thinly
sliced vegetables in the baking dish vertically, in an alternating
pattern. Sprinkle generously with salt, pepper, and thyme.</span><br />
<span style="font-family: Verdana,sans-serif;">Cover the dish
with foil and bake for 30 minutes. Remove the foil, top with cheese and
bake for another 15-20 minutes or until the cheese is golden brown.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Paleo Biscuits and Gravy</b></span><br />
<span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana,sans-serif;">Biscuits:</span><br />
<span style="font-family: Verdana,sans-serif;">6 large egg whites</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 C coconut flour</span><br />
<span style="font-family: Verdana,sans-serif;">3/4 C blanched almond flour</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp. baking powder</span><br />
<span style="font-family: Verdana,sans-serif;">1 1/2 Tbsp coconut oil</span><br />
<span style="font-family: Verdana,sans-serif;">dash of salt</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Sausage:<br />1 lb. ground pork
</span><br />
<span style="font-family: Verdana,sans-serif;">2 tsp salt
</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp pepper
</span><br />
<span style="font-family: Verdana,sans-serif;">2 tsp fresh sage leaves, finely chopped
</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp fresh thyme, finely chopped
</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 tsp fresh rosemary, finely chopped
</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 tsp ground nutmeg</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 tsp ground cayenne pepper</span><br />
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<span style="font-family: Verdana,sans-serif;">Gravy:</span><br />
<span style="font-family: Verdana,sans-serif;">Sausage recipe</span><br />
<span style="font-family: Verdana,sans-serif;">1 Tbsp almond flour</span><br />
<span style="font-family: Verdana,sans-serif;">1 Tbsp. arrowroot powder</span><br />
<span style="font-family: Verdana,sans-serif;">1 can coconut milk</span><br />
<span style="font-family: Verdana,sans-serif;">2 tsp sage</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp paprika</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp ground cayenne</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 C chicken stock (as needed)</span>
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<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><b>Directions:</b></span><br />
<span style="font-family: Verdana,sans-serif;">Biscuits:</span><br />
<span style="font-family: Verdana,sans-serif;">In bowl, whisk egg whites until they are very frothy.</span><br />
<span style="font-family: Verdana,sans-serif;">In separate bowl mix two flours and baking powder, and then with a knife cut in the coconut oil and salt. Your mixture will be crumbly.</span><br />
<span style="font-family: Verdana,sans-serif;">Refrigerate for 15-20 minutes.</span><br />
<span style="font-family: Verdana,sans-serif;">Preheat oven to 400 degrees.</span><br />
<span style="font-family: Verdana,sans-serif;">Remove flour mix from fridge, and gently fold in egg whites, stirring to combine.</span><br />
<span style="font-family: Verdana,sans-serif;">Spoon batter onto a greased baking sheet.</span><br />
<span style="font-family: Verdana,sans-serif;">Bake 12-15 minutes, or until golden</span><br />
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<span style="font-family: Verdana,sans-serif;">Gravy:</span><br />
<span style="font-family: Verdana,sans-serif;">Saute sausage in large skillet until completely cooked (sometimes I add a little bacon). </span><br />
<span style="font-family: Verdana,sans-serif;">Remove sausage from pan, saving about 2 Tbsp of drippings in the pan. </span><br />
<span style="font-family: Verdana,sans-serif;">Add almond flour and arrowroot powder to pan and whisk with fat over medium-low heat until a paste is formed.</span><br />
<span style="font-family: Verdana,sans-serif;">Pour in about 1/4 of the coconut milk, the sage, paprika and cayenne. Increase to medium heat and stir often, making sure to scrape up any bits stuck to the bottom.</span><br />
<span style="font-family: Verdana,sans-serif;">Add remaining milk and bring to simmer. </span><br />
<span style="font-family: Verdana,sans-serif;">Add sausage back in and continue to simmer, stirring often, until gravy reaches desired consistency. If gravy becomes to thick, thin with small amounts of stock.</span><br />
<span style="font-family: Verdana,sans-serif;">Pour over biscuits. </span><br />
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<span style="font-family: Verdana,sans-serif;">Honestly...I don't know anyone who can make biscuits and gravy look "pretty" haha!</span></div>
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<span style="font-family: Verdana,sans-serif;">Went to my mama's house this Sunday for dinner, and I volunteered to make dinner there. Mom made a very nice Pesto over Zucchini and Mushrooms, and I made:<b><br /></b></span><br />
<span style="font-family: Verdana,sans-serif;"><b>Goat Cheese Spinach Quinoa</b></span><br />
<span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana,sans-serif;"><label></label><span class="ingredient-amount" id="lblIngAmount">1/4 cup</span>
<span class="ingredient-name" id="lblIngName">quinoa</span><label></label></span><br />
<div class="fl-ing" itemprop="ingredients">
<span style="font-family: Verdana,sans-serif;"><label></label><span class="ingredient-amount" id="lblIngAmount">3 tablespoons</span>
<span class="ingredient-name" id="lblIngName">olive oil</span><label></label><span class="ingredient-amount" id="lblIngAmount"> </span></span></div>
<div class="fl-ing" itemprop="ingredients">
<span style="font-family: Verdana,sans-serif;"><span class="ingredient-amount" id="lblIngAmount">2 tablespoons</span>
<span class="ingredient-name" id="lblIngName">raw sunflower seeds</span></span></div>
<div class="fl-ing" itemprop="ingredients">
<span style="font-family: Verdana,sans-serif;"><label></label><span class="ingredient-amount" id="lblIngAmount">2 cloves</span>
<span class="ingredient-name" id="lblIngName">garlic, minced</span></span>
<span style="font-family: Verdana,sans-serif;"><label>
</label></span>
</div>
</div>
<div>
<span style="font-family: Verdana,sans-serif;"><label></label><span class="ingredient-amount" id="lblIngAmount">1/2 cup</span>
<span class="ingredient-name" id="lblIngName">fresh spinach leaves</span><label></label></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><label></label><span class="ingredient-amount" id="lblIngAmount">2 teaspoons</span>
<span class="ingredient-name" id="lblIngName">lemon juice</span><label></label></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><label></label><span class="ingredient-amount" id="lblIngAmount">1/3 cup</span>
<span class="ingredient-name" id="lblIngName">grated goat gouda cheese</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><b><span class="ingredient-name" id="lblIngName">Directions:</span><span class="plaincharacterwrap break"> </span></b></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span class="plaincharacterwrap break">Bring a pot
of lightly salted water to a boil over high heat. Add the quinoa, and
cook until the quinoa is tender, 15 to 20 minutes. Drain in a mesh
strainer, and rinse until cold; set aside.</span><span class="plaincharacterwrap break"> </span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span class="plaincharacterwrap break">Heat the
olive oil in a skillet over medium heat, stir in the sunflower seeds,
and cook until lightly toasted, about 2 minutes. </span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span class="plaincharacterwrap break">Stir in the garlic, and
cook until the garlic softens and the aroma mellows, about 2 minutes.
Stir in the cooled quinoa and spinach; cook and stir until the quinoa is
hot, and the spinach has wilted. Stir in the lemon juice, and all but a
pinch of the cheese. Stir until the cheese has melted. </span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span class="plaincharacterwrap break">Serve sprinkled
with the remaining cheese.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span class="ingredient-name" id="lblIngName">Sadly, Tuesday morning I started to feel a cold coming on. Just in time for my hubby to leave on a business trip for 4 days, and leave me alone with our healthy, rambunctious 2 year old!! So I decided I needed plentiful spicy foods to "burn it out"!! And spicy foods can come in so many varieties!</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="ingredient-name" id="lblIngName">So that night I went the Mexican spicy route with</span></span><br />
<span style="font-family: Verdana,sans-serif;"><b><span class="ingredient-name" id="lblIngName">Mini Pepper Nachos</span></b></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="ingredient-name" id="lblIngName">courtesy of one of my fav blogs: Closet Cooking</span><b><span class="ingredient-name" id="lblIngName"> </span></b></span><br />
<span style="font-family: Verdana,sans-serif;"><b><span class="ingredient-name" id="lblIngName">Ingredients:</span></b></span><br />
<ul class="ingredients" style="font-size: 14px; line-height: normal; list-style-type: none; margin: 0px 0px 20px; padding: 0px;">
<li itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">2/3 cup black beans</span></li>
<li itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">2/3 cup <a href="http://www.closetcooking.com/2009/03/pico-de-gallo.html">pico de gallo</a> or your favourite salsa (I used my homemade salsa, which you can find in my </span></li>
<li itemprop="ingredients"><span style="font-family: Verdana,sans-serif;"> archive)</span></li>
<li itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1 medium avocado, diced</span></li>
<li itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">salt and pepper to taste</span></li>
<li itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1 pound mini peppers, halved and seeded</span></li>
<li itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1 cup cheddar cheese, shredded</span></li>
<li itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/4 cup green onions or cilantro</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><b>Directions:</b></span><br />
<span style="font-family: Verdana,sans-serif;">Mix the black beans, pico de gallo and avocado and season with salt and pepper.</span><br />
<span style="font-family: Verdana,sans-serif;">Arrange the peppers on a baking sheet,
fill with the filling, sprinkle on the cheese and broil until the
cheese has melted, about 2-4 minutes.</span><br />
<span style="font-family: Verdana,sans-serif;">Serve garnished with green onions or cilantro.</span></div>
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<span style="font-family: Verdana,sans-serif;"><span class="ingredient-name" id="lblIngName">Then last night I decided to go the spicy Indian route!!</span></span><br />
<span style="font-family: Verdana,sans-serif;"><b><span class="ingredient-name" id="lblIngName">Crockpot Indian Chola</span></b></span><br />
<span style="font-family: Verdana,sans-serif;"><b><span class="ingredient-name" id="lblIngName">Ingredients:</span> </b></span><br />
<span style="font-family: Verdana,sans-serif;">2 cups of chickpeas soaked overnight (this is about 1 1/2 cans if you're using canned)</span><br />
<span style="font-family: Verdana,sans-serif;">3 cloves garlic, minced</span><br />
<span style="font-family: Verdana,sans-serif;">1 large onion, minced</span><br />
<span style="font-family: Verdana,sans-serif;">1 red bell pepper, minced</span><br />
<span style="font-family: Verdana,sans-serif;">2 14 oz can of diced tomatoes</span><br />
<span style="font-family: Verdana,sans-serif;">1-inch piece ginger, minced</span><br />
<span style="font-family: Verdana,sans-serif;">1 14 oz can of coconut milk</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 tsp cayenne pepper</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp coriander powder</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 tsp turmeric</span><br />
<span style="font-family: Verdana,sans-serif;">2 tsp ground cardamom</span><br />
<span style="font-family: Verdana,sans-serif;">¼ tsp ground cloves</span><br />
<span style="font-family: Verdana,sans-serif;">1 tbsp vegetable oil</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp garam masala</span><br />
<span style="font-family: Verdana,sans-serif;">2 tsp curry powder </span><br />
<span style="font-family: Verdana,sans-serif;">1.5 tsp mustard seeds (you can use ground mustard if you like, but only use half the amount)</span><br />
<span style="font-family: Verdana,sans-serif;">2 tsp salt</span><br />
<span style="font-family: Verdana,sans-serif;"><b><span class="ingredient-name" id="lblIngName"> </span><span class="ingredient-name" id="lblIngName"> </span></b></span><br />
<span style="font-family: Verdana,sans-serif;"><b><span class="ingredient-name" id="lblIngName">Directions:</span></b></span><br />
<span class="ingredient-name" id="lblIngName"><span style="font-family: Verdana,sans-serif;">Blend all the ingredients but chickpeas in a food processor or a blender
until liquid. Wash and drain chickpeas, place them in crockpot,
pour the blended mixture over and cook on low for 6-7 hours or on high
for 4-5 (unless you have a nuclear crockpot like mine, in which case the Warm setting for 8-9 hours is sufficient. Low would cook it too much).</span></span><br />
<span class="ingredient-name" id="lblIngName"><span style="font-family: Verdana,sans-serif;">Serve warm with Naan.</span></span><br />
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<span class="ingredient-name" id="lblIngName"><span style="font-family: Verdana,sans-serif;">A note on Naan...no it is not Paleo, and rarely gluten free. However, I have tried making my own of both versions, and they just don't taste as good as traditional naan....use at your discretion.</span></span><br />
<span class="ingredient-name" id="lblIngName"><span style="font-family: Verdana,sans-serif;"> </span> </span><br />
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Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-34372563345659280852013-09-25T09:31:00.002-06:002013-09-25T22:16:10.761-06:00Resigned Acceptance<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">That is the stage I have entered. I am just going to have to accept that I cannot blog every day like I used to. At least not at this current point in time. I just have way too much happening all the time to sit down for 20-30 minutes every day and write. So....if the posts are sporadic, I apologize, but they will be loaded with tasty items! :-)</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">For any of you readers who are involved backstage in theater productions, please forgive my misuse of this term...but last week was a "Hell Week" for me. Not in the least related to Hell Week in a theater...but I cannot really describe it any other way. Lots of (bad) personal stuff happening, and it was my poor baby Pixie's 3rd week of being sick!! First she was diagnosed with bronchitis; by the next week she hadn't improved, so I took her back, and she was diagnosed with a sinus infection and given Amoxicillin. The next week she was still being sent home from "school" with fevers of 103.2-104.6. So obviously the doctor and I had a very serious conversation (and pretty frustrated on my part). They did 2 strep tests, because Pixie's throat was quite red and swollen, but those came back negative. They determined that she picked up something else viral in addition to bronchitis and a sinus infection, and gave her a stronger antibiotic. So far that seems to be taking care of whatever was making her sick...but some of the diapers.....~shudders~ I won't even put you through that...</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So....lots of frantic activity, and having to cuddle a clingy baby approximately every second, and I didn't get to cook a whole ton of food. But....I did manage to make a few meals so here they are!</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Paleo Chicken and Creamed Spinach</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Chicken:</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 lb boneless skinless chicken breasts</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 C almond or coconut flour</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp tarragon</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp onion powder</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp garlic powder</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 tsp paprika</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 tsp black pepper</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 tsp salt</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Spinach:</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb frozen spinach</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3/4 C coconut milk</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 cloves fresh garlic</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp coconut flour</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tsp EVOO</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 shallot, minced</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp paprika</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">salt and pepper to taste</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 350.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mix all chicken ingredients, except the breasts, in a large ziploc bag.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add in chicken , and toss to coat thoroughly.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Heat large oven proof skillet over medium-high heat, add in olive oil and heat until oil is smoking slightly.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Shake excess flour off chicken, and gently place in heated skillet. </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Sear 4-5 minutes each side, until nicely browned. </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Finish chicken in oven 10-12 minutes until cooked through.</span><br>
<br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Thaw spinach completely in colander, and squeeze out any remaining liquid by hand.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Heat small saucepan over medium heat; add coconut milk and 2 cloves of the garlic, pressed through a garlic press.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Whisk in the coconut flour, and stir until mixture is simmering slightly. Remove from heat.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Meanwhile, heat olive oil in a skillet over medium heat, and add shallot, remaining garlic, and paprika.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cook until shallot is translucent, but be careful not to burn it.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add spinach and coconut cream sauce, and simmer until everything is heated through.<b><br></b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I made my Cheeseburger Casserole one evening, and that is in my archive. So go look that one up again, it's always good!</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br>Also made a ginormous batch of Chocolate Chili! I tweaked a few flavors to my preference from last time, but the recipe is also in the archive. Biggest batch of chili I've ever made haha.</span><br>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Artichoke Dip Casserole</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb. chicken, cooked as you like (I had thighs that I breaded with almond flour and baked), cut into bite size pieces</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">16 oz. Gluten-free rotini pasta</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 package frozen spinach, thawed and squeezed to remove excess liquid</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 C milk </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 14oz cans of quartered artichoke hearts</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">16oz prepared artichoke (or spinach artichoke) dip (I used a GF one from Trader Joe's)</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 8oz package of light cream cheese (plain or flavored, I used garden vegetable)</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 C. shredded mozzarella cheese </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 350 degrees. </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cook pasta to al dente.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In large saucepan heat milk, but do not allow to boil. Stir in artichoke dip, until fully mixed and warm. </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add 1 can of artichoke hearts and mix in. Then add cream cheese in tablespoon size dollops, a few at a time, until they are melted. Continue this process for all cream cheese. </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Stir in spinach, and remaining artichoke hearts.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Stir in cooked chicken, and heat through.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add sauce to drained pasta, then spread mix into a greased 9x13 baking dish.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Top with mozzarella cheese, and bake 15-20 minutes, until cheese is slightly golden.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Paleo Cheesy Grits with Homemade Paelo Breakfast Sausage and Eggs</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 C. riced cauliflower</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1C. almond meal (not almond flour)</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 C. chicken or vegetable broth</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 C. shredded cheese of choice (I simply used cheddar) </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">salt and pepper</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb. ground pork</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tsp salt</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp pepper</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tsp fresh sage leaves, finely chopped</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp fresh thyme, finely chopped</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 tsp fresh rosemary, finely chopped</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 tsp ground nutmeg</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp ground cayenne pepper</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 large eggs</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b><br></b></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Combine riced cauliflower, almond meal, and chicken broth in large saucepan. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally, until "grits" are thickened.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In meantime mix sausage ingredients, and form into round patties. Cook through, should be nicely browned on both sides.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add cheese to grits, and mix until fully melted. Roughly chop sausage patties and mix into grits as well. Season with salt and pepper to taste. </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cook eggs as desired, I prefer over medium with runny yolks.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Spoon grits into bowls, top with fried eggs. Mmmmmmmm.</span><br>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">And tonight's meal is not Paleo lol. Sometimes I have to go a little out of my Paleo box to keep Hubby happy. And since this recipe is freakin awesome (!!) I considered it justified.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Baked Gnocchi</span></b><br>
<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></b><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb store-bought gnocchi</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">8 oz bacon, chopped</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 garlic cloves, crushed</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp smoked paprika</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">14oz can chopped (or diced) tomatoes</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1Tbsp tomato paste</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">handful cherry tomatoes, halved</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp sweetener of choice, I use Truvia</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2-3 Tbsp Greek yogurt</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">large handful fresh parsley, chopped</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">salt & pepper to taste</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3.5 oz fresh mozzarella, sliced</span><br>
<br>
<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Directions:</span></b><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Pre-heat the oven to 400 degrees F</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Bring a large pot of salted water to a boil.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In the meantime, in a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add all of the tomatoes and the Truvia and allow to simmer for 5 minutes.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Remove the pan from the heat and stir in the yogurt, parsley and salt and pepper.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Place in the oven and bake for 10 minutes until the mozzarella is melted and golden.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Remove from the oven and allow to rest for 5 minutes before serving.</span><br>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Note: You can also use individual oven proof ramekins to bake this...so each person has their own!</span></div><div><br></div><div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyCaLtcPSz-3Vub03xBHLCnUTlYaaIgmf7tdWpvKGxG2EK59WjPnzDjH3E314wxOm60h5ApeoEWE1i_HdLdEeRAWQSyOTlLkiMyAvExxPe_m8qvaOuYBLXs9q_yJga37f-CBxMvZ5-L9l/s640/blogger-image--1970908637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyCaLtcPSz-3Vub03xBHLCnUTlYaaIgmf7tdWpvKGxG2EK59WjPnzDjH3E314wxOm60h5ApeoEWE1i_HdLdEeRAWQSyOTlLkiMyAvExxPe_m8qvaOuYBLXs9q_yJga37f-CBxMvZ5-L9l/s640/blogger-image--1970908637.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><br></div><br></span></div>
Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com2tag:blogger.com,1999:blog-1201535349608291389.post-85740226178673111062013-09-11T12:44:00.000-06:002013-09-11T12:44:04.858-06:00Bad, Bad Blogger<span style="font-family: Arial,Helvetica,sans-serif;">Once again several days have attacked me at once, and I am very behind on this blog!</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">When did my schedule get so full? WHY did it get so full?! I kid you not, our evenings have been full of doing things, and getting home at 9 at night, rushing the baby into bed, and then passing out ourselves. *If* we've eaten dinner it has been Chick-Fil-A salads and wraps (hey...its probably the healthiest fast food), or whatever in the fridge hasn't grown a full head of hair yet. Plus, I was out of town a couple of days, so had to squeeze in grocery shopping during the week too! Whew....I'm loving my <a href="http://fineran.bodybyvi.com/" target="_blank">Challenge shakes</a>, because if it weren't for them, I wouldn't have the energy to make it through! Haha.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Well, as I said, we have been able to actually be home a few nights, and Hubby is often all for relaxing and eating leftovers. But I (possibly because there's a smidge of insanity in there somewhere) absolutely have to cook some nights! I love cooking, I actually find it therapeutic, and it helps calm and center me. Plus, Hubby always thinks it was delicious. I apologize that there are no pictures for these. Hubby didn't prematurely eat the meal, the pics didn't get lost....I just completely spaced out taking any!! My bad.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I bring to you:</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Chicken Parmesan Sliders (Makes 12)</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">12 ( 2 oz) square ciabatta rolls, toasted (I ate just the sliders, not on buns)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 lbs. ground chicken breast</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 C. marinara sauce, divided</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp. dried thyme</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp. crushed red pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">½ tsp. salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">½ tsp. pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 C. part-skim shredded mozzarella</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">¼ C. Parmesan cheese, grated</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Combine chicken with 1 C. marinara, thyme, crushed red pepper, salt and pepper. Form into 12 small burgers.<br />
Heat a large nonstick skillet coated with cooking spray. Cook burgers most of the way through on first side. Flip and cook another few minutes, until starting to feel firm. Top with mozzarella, reduce heat, cover until cheese
melts.<br />
Toast ciabatta rolls in an oven heated to 350 degrees (or on a medium heat grill). Cut rolls open,
place burgers on each roll, top with remaining marinara and Parmesan
cheese. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Then I was still on an Italian kick apparently, because I wanted lasagna. I love lasagna. In my opinion you just cannot go wrong with pasta, spicy sausage, and copious amounts of gooey melted cheese. Which is why I am still a bit (though not as much as before) of a fatass :-) Plus...lasagna takes *forever* to cook! And I don't have that kind of time, nor patience when I am starving at the end of a long day.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">So....how to make this quick, easy, and a little healthier.....</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<b><span style="font-family: Arial,Helvetica,sans-serif;">Skillet Lasagna</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients: </b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 Tbsp extra virgin olive oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 large onion, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 C mushrooms, chopped (I had some beautiful portabellas from the farmer's market, so mine was a bit more mushroom-y than average)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 garlic cloves, minced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 lb. spicy Italian sausage, ground </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 (14.5 oz) cans Italian diced tomatoes, drained</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 C tomato sauce</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 fresh basil leaves, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 tsp black pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp sea salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 C skim ricotta cheese</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 C part skim mozzarella cheese</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 Tbsp Parmesan cheese</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">About 6 oz lasagna noodles, broken into thirds & fully cooked (I used Gluten Free noodles from Tinkyada)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 Tbsp parsley (dried or fresh)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Heat oil in a large nonstick skillet over medium-high heat. Add
onions and sausage and cook until browned. Add garlic and
mushrooms and cook about one minute. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Add in
diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until
it thickens up a bit, around 5 minutes.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Add noodles to skillet and stir into the mixture well. Add scoops of
ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir
in parsley. Cook about 2 more minutes, or until mixture is thick.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Serve immediately with additional basil or parsley.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Note: When you've added the cheeses and stirred to combine, you could pop this in the oven for a few minutes to crisp up the top if you so desired! </span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></b>
<b><span style="font-family: Arial,Helvetica,sans-serif;">Stuffed Zucchini</span></b><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 large zucchinis (or 1 gargantuan zucchini like mine)<br />
1 Tbsp extra virgin olive oil<br />
2 Italian Sausage (casings removed), I like mine hot!<br />
1 small onion (chopped)<br />
2 cloves garlic (chopped)<br />
2 Tbsp tomatoes (diced)<br />
1/2 tsp oregano<br />
salt and pepper to taste<br />
1 Tbsp basil (chopped)<br />
1/2 C mozzarella (grated)<br />
1/4 C parmigiano reggiano (grated)</span><br />
<br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">Directions:</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Cut the zucchini in half lengthwise and scoop out the middle.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Chop the zucchini that was scooped out and set aside.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Heat the oil in a pan.<br />
Add the sausage and brown.<br />
Add the onion and saute until tender.<br />
Add the garlic and saute until fragrant.<br />
Add the wine and deglaze the bottom of the pan.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.<br />
Remove from the heat and stir in the basil.<br />
Let the stuffing cool.<br />
Mix in half of the cheese.<br />
Stuff the zucchinis with the stuffing and top with the remaining cheese.<br />
Bake in a preheated 400F oven until the zucchinis are tender and the cheese is golden brown, about 20 minutes.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Zucchini Feta Balls/Patties</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4 C zucchini, grated and squeezed</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 C of feta, crumbled</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 splash ouzo (optional)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 clove garlic, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4 green onions, sliced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 handful herbs (such as mint, dill and parsley), chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 egg, lightly beaten</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">~1 C flour (I used whole wheat)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">~3/4 C ground flax meal (or breadcrumbs if you must)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">oil for frying</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Mix in enough flour and breadcrumbs that you can work with the mixture to form balls.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Form the mixture into balls and dust in flour.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Fry in oil until golden brown and set aside to cool.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Top with a drizzle of plain Greek yogurt. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Even my picky Pixie ate these!!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-59487151424885304932013-08-20T10:59:00.000-06:002013-08-20T20:50:50.057-06:00Get it Together<span style="font-family: Arial,Helvetica,sans-serif;">This has become my mantra over the past two weeks. I'm given three last minute projects....get it together. I have to clean my whole house in under 3 days....get it together. I'm going to be constantly organizing friends and family into 90 day weight-loss and fitness challenges....get it together! :-D</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Add into the mix that Pixie was a little sick over the weekend, I need to pack for us all to have a weekend out of town this coming weekend, and our own 90 day challenge....GET IT TOGETHER! <Insert slightly insane laughter here></span><br>
<br>
<span style="font-family: Arial,Helvetica,sans-serif;">And yet...I still have had time to cook a couple things! I'm just that badass (and starving after all the go go going). And I only forgot to take pictures of one of our meals....that's an improvement over no pictures last post. Sorry...I'm getting it together! Maybe I need to take Gingko, or use that brain training website; my memory could use a boost.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: Arial,Helvetica,sans-serif;">This was last night's meal, and while good, there are some changes I would make if I did this again in the future: The chicken was a little bland for me personally. I would probably incorporate some finely chopped mint into the flour mix next time. And definitely more lemon zest on top of the breasts!</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">The couscous is really great with just a little butter and a smidgeon of cheese mixed into it. The cheese gives it just a little bit of salt, and the butter makes it taste creamy...perfect with such simple chicken.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Lemon Mint Chicken with Couscous</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">4 skinless chicken breasts, or 8 skinless thighs</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Zest and juice of 1 lemon (I would probably zest 2)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1/3 C. Garbanzo flour</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp. salt</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp black pepper</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp paprika</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp ground cayenne</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">4 Tbsp EVOO</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">2 Tbsp light brown sugar (I used coconut palm sugar as a substitute)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 lemon, sliced thin</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 C. low sodium chicken broth</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 sprig fresh mint for each piece of chicken</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;">2 C. couscous, prepared as you like. </span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 375. Spray a 9x13" baking dish with non-stick spray.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Place flour, salt, pepper, paprika, and cayenne (and chopped mint if you wanna try my experiment) in a gallon ziploc bag.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Drizzle chicken with lemon juice, and place in ziploc bag with flour mix. Toss gently to coat chicken evenly.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Heat oil in a large skillet over medium-hi heat. Add chicken pieces (in batches if necessary), and sear until golden brown on both sides - about 5 minutes each side. As the chicken browns, arrange it in a single layer in the baking dish.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Sprinkle chicken in dish with lemon zest and brown sugar. Place a slice of lemon on each piece, then pour the broth over. Place one mint spring on each piece of chicken.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Place in the center of the oven and bake 40 minutes, uncovered; juices should run clear. Discard mint sprigs.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Serve over couscous.</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;">Tonight I went to the red meat spectrum. I was reading recently about comfort, or traditional, foods; and how nowadays they are overlooked because the original recipes were pretty well loaded with fat and other tricksy ingredients. In some cases that is true, in others it is just that people don't have (or no longer make) time for proper preparation. One thing I love about cooking is that you can do whatever the heck you want. Whether or not it works out at all is an entirely different matter...but anywho...</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">I love taking a traditional dish, that may have been 1800 calories per serving at some point, and making it better for you; while maintaining good flavor of course. I make a killer Shepherd's Pie with lamb, and mashed cauliflower on top (instead of potatoes). I'll be sure to post that recipe come fall haha.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Did anyone ever eat TV dinners as a kid? The ones with the penguin on them, and the rock hard brownie that you thought was delicious? We rarely did (my dad being a chef and all); but if my parents went out, or I maybe got to eat at a friends' house, I would get to try these. I am still a firm believer that you can't go wrong with cheese enchiladas...but some of the others weren't/aren't bad either. One of those is Salisbury Steak. I think TV dinners may actually have turned a lot of people off Salisbury Steak, because it can get dry, and somewhat brick-esque in the microwave....but if made right, it is one of the tastiest, simple, traditional dishes out there. Also I am told that kids love it...so if I have leftovers Pixie is getting an experimental lunch tomorrow mwahahahahahaaaaaa! If nothing else I can feed her the mashed cauliflower I'm serving with it...since she loves mashed potatoes so much.</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Salisbury Steak</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 lb. ground beef chuck (I use 96% lean)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 egg, beaten</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 C. ground flax seed (or you can use bread crumbs if you get scared by flax)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 C. minced onion</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp salt</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Dash of ground allspice</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 10 oz. can condensed Golden Mushroom soup (Yes you have to use it. I hate using canned soups, but for this it works...trust me!)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1/3 C water (I mixed this about half and half with red wine)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Freshly ground black pepper</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 350.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">In a bowl, combine meat, egg, flax, onion, salt, allspice, and 1/4 C of the soup. Shape into oval patties (any size you like is fine really), and arrange in a single layer in a shallow baking dish or roasting pan.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Place in oven and bake 30 minutes, spooning off the fat, or soaking it up as it cooks.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">I used this time to prepare my mashed cauliflower (which you can find in my archive), but you can prep whatever side you feel like having.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">In a small bowl, whisk together remaining soup, water (and wine), and some pepper. Pour over the patties, and return them to the oven for 10 minutes more.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Plate your patties with your side. Spoon the sauce over the patties and serve hot!</span><br>
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<br>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-14062651432013114782013-08-15T11:31:00.001-06:002013-08-15T11:31:16.911-06:00Disorganized Chaos<span style="font-family: Georgia,"Times New Roman",serif;">"Wait..." You're thinking to yourself, "Isn't the saying 'organized chaos?'" Yes...yes that is the popular saying. But that does not relate to my life currently at all. I am definitely in the midst of disorganized chaos. I feel like I have been going and going and going non-stop since last week. I have even woken myself up in the middle of the night twitching like I'm ready to go, and all tangled in my blankets (Hubby doesn't appreciate that particular behavior, I can tell you). Then my brain says "Oh good, you're awake! Let me kick myself into overdrive and remind you of the bajillion things you need to be doing!" F*** I am far too lazy a person to be kept awake in the middle of the night....really isn't my thing.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">But what, you may ask, is causing such a disturbance in my much needed beauty sleep? Well.... work has been pretty busy. Keeping up with projects, planning office events, trying to squeeze in that hour workout every day at lunch, and keep pace with my ever-more-active toddler.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">The workouts themselves are no joke either. I am up to 2.5 miles in 45 minutes on "cardio" days. And according to my beloved calorie/fitness tracking website, I am burning upwards of 900 calories in an hour on "circuit" days.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">To that end...Hubby and I have decided to start a 90 day weight-loss and fitness challenge! Yes...I think I could be insane, but that really is beside the point. The point of this challenge, is to become part of a community that supports the desire to lose weight, get (or stay) fit, and improve overall health. I am SO SO SO excited about this challenge! I have been raving about it to everyone I know (and those I may not, like you beloved readers here). Part of the raving could be due in part to the humongous energy boost I have received in the 10 days I have been drinking Visalus shakes for the challenge! They are seriously amazing (and taste like cake batter ice cream...how could you not love that?!?), and I have way more energy to get me through the day because of them!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">This is working really well with my healthy eating habits as well!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">If YOU think you might want to join my "team" in this (and hopefully many more) challenge, you can!! Distance does not matter, we have an online community, and you can set whatever goals, drink however many shakes, and go as hard core as you want! You can see info on the challenge here: fineran.bodybyvi.com</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">It has my seal of approval for sure!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Back to that healthy eating thing I mentioned....due to the recent chaos of life, I haven't posted much...but I have been cooking! And I swear I took pictures. I remember taking pictures!! But now I cannot find them. I don't know where they disappeared to. So sorry :-(</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Here's what my family and I have been noshing:</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I kinda played around with a Middle Eastern Butter Chicken, and a made-up Garlic Chicken...and what I got was:</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Super Garlic Butter Chicken (in the crockpot, woot!)</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> 1 Tbsp garam masala seasoning
<br /> 1 1/2 tsp ground ginger
<br /> 1/2 tsp ground cinnamon
<br /> 1/4 tsp cayenne
<br /> 3 Tbsp butter
<br /> 1 large onion, sliced very thin<br /> 2 cloves garlic, minced
<br /> 1 Tbsp tomato paste
<br /> 1 (15-ounce) can tomato sauce
<br /> 1 (14 1/2-ounce) can diced tomatoes in juice
<br /> 2 1/2 lb chicken (I used boneless skinless thighs), cut into small fist sized pieces</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">40 whole cloves of peeled garlic</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Directions:</b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Melt the butter in a skillet over medium heat. Add the minced garlic, tomato paste and spices, and cook for 1 minute, stirring constantly to prevent burning.
The spices will be fragrant. Add the tomato sauce and diced tomatoes and
stir well.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Place onions on the bottom of crockpot in fairly even layer. Place chicken pieces on top, and scatter whole garlic cloves on top of that.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Pour sauce over whole thing.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Cook on low 7-8 hours, stirring if needed to prevent sticking.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Just before serving, stir in salt and black pepper to taste </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><br />Serve over couscous, rice noodles, or a veggie stir fry. Top with a light drizzle of plain yogurt.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Mozzarella Chicken</b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">4 boneless, skinless chicken breast halves</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">3 Tbsp butter</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1 clove garlic</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">3/4 C. dry white wine</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">8 oz. mozzarella cheese, cut into 8 slices</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">4 springs fresh basil</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">salt and black pepper to taste</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Directions:</b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Season chicken on both sides with salt and pepper.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Melt butter in large skillet over medium heat. Add chicken and whole garlic clove. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Saute until chicken is golden on both sides, and almost cooked through (3-5 min each side). Remove chicken to a plate and keep warm.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Add wine to hot pan, stirring to reduce a little. Bring to a low boil for 1-2 minutes. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Add chicken back to pan and cook one more minute. Flip chicken to other side, and place 2 slices of mozzarella and a basil sprig on each breast. Discard the garlic. Cover and remove from heat. let stand 5 minutes to allow chicken to fully cook, and cheese to melt.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Plate chicken, and serve with some of the pan sauce over it.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Broccoli Salad (yes I eat this as a meal)</b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">2 heads broccoli, chopped into florets</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1 C. Craisins</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">8 slices bacon, cooked and crumbled</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1 medium red onion, chopped small</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">8 oz. cheddar cheese, cut into small cubes</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 C. plain Greek yogurt</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">3 Tbsp vinegar</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">1/4 C. Truvia (or sugar if you must)</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">salt and black pepper</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Directions:</b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">In a small bowl combine yogurt, vinegar, Truvia, salt and pepper. Set aside.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">In large bowl, combine broccoli, Craisins, bacon, onion and cheese.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Pour dressing over the top and mix thoroughly.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Best served cold. </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-18905918535501825432013-08-07T11:38:00.001-06:002013-08-07T21:46:15.368-06:00Hecticity<span style="font-family: "Trebuchet MS",sans-serif;">Again...not a real word. I am aware, I promise. But sometimes made-up words just describe your life better, haha!</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">If you couldn't tell, my life has been hectic! Summer always involves many get-togethers, barbeques, and in my family's case birthdays. Very little of this involves me cooking things, let alone eating my own creations. And I still have to try to be good when eating elsewhere. Its very tiring!</span><br>
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<span style="font-family: "Trebuchet MS",sans-serif;">In an effort to relax, I treated my mama to a spa weekend this last weekend. She'll be 55 this month (sorry Ma)! And she'd never treat herself to anything so impractical...so I must do it for her. We each had a detoxifying jacuzzi bath, a seaweed body treatment, massages, facials, and a hot stone sinus treatment. And that was just Saturday...phew! Sunday we were up bright and early for manicures and pedicures. Should have been super relaxed and rested by Sunday afternoon right? Sadly, no. For one, when you've become accustomed to sleeping next to a man-shaped space heater (AKA Hubby) for 9 years, it is very difficult to sleep in a large King bed all by yourself. And second, it took us 3 hours, THREE HOURS, to go approximately 30 miles from Breckenridge to Idaho Springs Sunday afternoon. We were a little tense by the time we cleared that hurdle. And it meant that I got to sit down for all of 20 minutes when I got home, before I had to whisk off to Hubby's back to back soccer games. By the time we got home, got Pixie bathed and into bed, ate, and had our own shower, it was 11:30 PM! How did that even happen?! So now...all this week I have felt that I am playing sleep catch-up. Not a great feeling.</span><br>
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<span style="font-family: "Trebuchet MS",sans-serif;">Anywho....I have managed to cook a couple of times this week, and I think you'll like it!!</span><br>
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<span style="font-family: "Trebuchet MS",sans-serif;">Monday night I experimented, and came up with a Quesadilla Casserole. It was quick, easy, and cheap to buy ingredients for!! If you are feeling lazy, or don't care about Paleo, you can substitute the homemade tortillas for regular store-bought ones.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;"><br></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Quesadilla Casserole</b></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">1 lb ground beef<br>
1/2 cup chopped onion<br>
2 tsp chili powder<br>
1 tsp ground cumin<br>
1 tsp dried minced garlic<br>
1/2 tsp oregano<br>
1/2 tsp crushed red pepper (optional)<br>
16 oz tomato sauce<br>
1 can (15 oz) black beans, drained and rinsed<br>
1 can (4 1/2 oz) green chilies, undrained<br>
6 tortillas (in my Archive...or the lazy way as noted above)<br>
2 cups shredded Cheddar Cheese</span><br>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Brown beef and onion in a large skillet on medium-high. Add tomato
sauce, beans, and green chilies. Mix well. </span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Stir in all of the
spices except the red pepper. Bring to a boil, reduce heat low and
simmer 5 minutes. Add red pepper to taste if desired.<br>
Spread 1/2 cup of the beef mixture on bottom of 9x13 pan (sprayed
with non-stick spray). Top with 3 of the tortillas, overlapping as needed. Layer
with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat
with remaining tortillas, beef and cheese. <br>
Bake at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.</span><div><span style="font-family: "Trebuchet MS",sans-serif;"><br></span></div><div><span style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwjdrkdX8cfNiACzhFOcJF2p365kc4Rp9FK1q_FIe-pZu02DtOUF548IJ9VOcpej7Pkt0y9nVk2w0aVT9z9WjTWNqnvMkpf9FozCyb98-rbsKqcn2yT3WZU9maUnkLLXgCGcZ8-Tgo4BT/s640/blogger-image--1813414122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwjdrkdX8cfNiACzhFOcJF2p365kc4Rp9FK1q_FIe-pZu02DtOUF548IJ9VOcpej7Pkt0y9nVk2w0aVT9z9WjTWNqnvMkpf9FozCyb98-rbsKqcn2yT3WZU9maUnkLLXgCGcZ8-Tgo4BT/s640/blogger-image--1813414122.jpg"></a></div> </span><br>
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<span style="font-family: "Trebuchet MS",sans-serif;">Then tonight, I made an old favorite - that was once an experiment itself. I call it Cheesy Stuffed Chicken. It is not always the prettiest thing, but it tastes so so good...and you can tweak it all sorts of ways too!</span><br>
<br>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Cheesy Stuffed Chicken</b></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">2 chicken breasts (or 1 breast per person)</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">8 oz. flavored cream cheese of choice (I used Garden Vegetable)</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cup fresh spinach, loosely packed</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 medium white onion, thinly sliced</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">1/3 C. milk</span><br>
<br>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 350 degrees.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Slit chicken down the middle longways, making a pocket. Careful not to cut all the way through.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">In a medium oven-proof skillet, over medium heat, cook chicken until about half done, 5-6 minutes each side (depending on thickness).</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">In the meantime, heat milk in a pot over medium-low heat. When warm, add the cream cheese in pieces, letting each bit melt before adding another. Once all cheese is melted in, add spinach and onion and cook, until spinach is sufficiantly wilted. Make sure veggies are mixed in really well.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Separate 2/3 of this cheese sauce from the rest. Stuff into chicken breasts.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Return chicken to pan, and place in oven to cook the remainder of the way; again, about 5-6 minutes each side. </span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">When chicken is fully cooked, place on plate and top with 1/2 remaining cheese sauce.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">I serve with steamed veggies of choice (whatever I have hanging around), maybe topped with more of the sauce.</span><br>
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<br></div>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-48344964429221245782013-08-01T09:11:00.002-06:002013-08-01T22:24:25.161-06:00It is Summer!<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So why the bloody hell am I getting sick?!<br>Seriously...this year has been just terrible as far as illnesses. I have been sick more in the past 7 months, than in the past 4 years....its ridiculous! I think Pixie, and all her snotty nosed little friends at school are the culprits. They're cute kids, but dirty....kids are just little germ factories. <br>So....I have been sick for about 5 days now. I mean, curl up in the smallest ball physically possible, so you can hopefully avoid coughing up your lungs sick. Living off of soup, and crackers, and gatorade sick. Pixie started it, and is almost fully recovered; good news is that today I feel a bit more human myself. Drugs help...I've just discovered Mucinex, its delightful.<br>You have my apologies for not posting during that time, but what I did cook was simple; and I didn't feel like putting forth the effort (mostly because it requires being in an upright position) to put posts together. I am making up for that today.<br><br>Below you will find 2 recipes for things I made while I was sick.<br>Then tonight, I was looking for simplicity again, so I've done a simple frittata. I love to make these because a) they're super duper easy, b) you can toss whatever you want on there, and c) they're really pretty healthy!<br>I tossed some olives, tomato, onion and feta on mine. Hubby got beef and cheddar on his.<br><br><br> 7/29<br><b>Chicken Alambre<br>Ingredients:</b><br>1 tablespoon vegetable oil <br>6 ounces 1/3-inch-diced slab bacon <br>12 ounces fresh chorizo, (do not get the "loose" chorizo, it is much greasier)<br>12 ounces skinless, boneless chicken thighs, cut into strips <br>2 red bell peppers, cut into strips <br>1 large red onion, thinly sliced <br>8 ounces Oaxaca cheese or mozzarella cheese, torn <br> </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Directions: </b><br>Heat the oil in a large skillet. Remove chorizo from casings and crumble into pan, add the bacon and cook over high heat, stirring, until browned in spots, 5 minutes. Add the chicken and cook, stirring, until cooked through. Add the peppers and onion and cook until softened. Scatter the cheese on top and stir until it just starts to melt, then serve. <br>Serve with tortillas, avocado, cilantro, salsa and lime wedges. <br><br><br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYl9nX4a9epnWlycqCsK_BXH4PD3QWXK290NsQkqeD3i1IxuByZHFLcLy8nGGckzJUeMZVGnoxuYz3E-5MtPcY1HhmCHp_DOnLBZYipw_H7OqV9egIr_J5MtR1r0PkopUkGFO_jgpGRPb/s640/blogger-image--11788770.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYl9nX4a9epnWlycqCsK_BXH4PD3QWXK290NsQkqeD3i1IxuByZHFLcLy8nGGckzJUeMZVGnoxuYz3E-5MtPcY1HhmCHp_DOnLBZYipw_H7OqV9egIr_J5MtR1r0PkopUkGFO_jgpGRPb/s640/blogger-image--11788770.jpg"></a></span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br><br><br> 7/30 </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Ratatouille Tart <br>Ingredients: </b><br>2 frozen pie crusts <br>1 1/2 medium zucchini (and/or yellow squash) <br>1 medium sweet potato <br>3 medium tomatoes <br>2 cloves garlic, crushed <br>2 tsp. dried oregano <br>1 Tbsp onion powder <br>8 oz. cream cheese <br>3 large eggs <br>salt and pepper <br>1/2 C. shredded colby or cheddar cheese <br><br><b><br> Directions:</b> <br>Pre-bake crusts empty according to package directions. <br>In the meantime, slice zucchini, sweet potato, and tomatoes into very thin slices (I used a mandolin). Drain tomatoes on paper towels as long as possible (you want to remove as much liquid as you can). <br>Saute zucchini and sweet potato in a skillet over medium heat, until just starting to soften, about 5 minutes. <br>Mix veggies, garlic, eggs and spices in a large bowl. Mix cream cheese in in pieces (I used a block of cream cheese and cut it into chunks). <br>Pour this into pie crusts and bake at 400 degrees 15 minutes. <br>Top with shredded cheddar cheese and return to oven an additional 20- 25 minutes.</span><br>
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Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-71214771595471691042013-07-25T16:17:00.001-06:002013-07-25T20:15:22.281-06:00Hash it Out<span style="font-family: Arial,Helvetica,sans-serif;">We have discussed my love of breakfast. Most days I grab a smoothie, or some fruit on my way out the door; but on weekends I try to indulge a little and make something. Usually involving eggs, I love eggs for breakfast! Breakfast is also my favorite meal to eat out; I can get eggs Benedict, or french toast, or other things I wouldn't normally make at home. So breakfast for dinner is often a good option.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">One of my favorite breakfasts has always been corned beef hash with fried eggs; the really well done ones with perfectly runny yolks that ooze all over the hash. My father had the talent of always getting his corned beef hash to crisp, and his egg yolks to run, I am still practising those...I'm seriously drooling right now.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Anyway...I have a recipe for corned beef hash in my archive here, but that's not what I am making tonight. No, I decided that hash could really be made out of any meat (or meat substitute products, I suppose, if you're into that sort of thing). I bet a southwestern chicken hash would be tasty, or a BBQ pork hash....but I digress (ha....I've always loved that term). Tonight I am making a beef and bacon hash. </span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Hubby got all excited thinking I'd put a pot roast in the crockpot for tonight, and was very deflated when I told him that wasn't what the rump was for. Don't worry though, he perked right up again when I told him the final plan. Which, again, is beef and bacon hash. We're being good and Paleo tonight, mixing in some carrots, celery, garlic and zucchini (home garden grown!); as well as beef and bacon (duh). The bacon I'm using is also fresh. We got lucky at a local farmers market, and it hasn't been processed! I'm excited to try it. Obviously I also served mine with eggs on top, that I did manage to get runny (although not near as perfect as Dad's I'm afraid). </span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">This would make excellent breakfast leftovers just as I've served it here, or as a breakfast burrito, or on toast, or however else you like it really!</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Beef and Bacon Hash</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">6 C beef broth<br>
2 tsp onion powder<br>
1 tsp celery salt<br>
1 tsp salt<br>
½ tsp black pepper<br>
1 (2 lb) rump roast<br>
2 large carrots, peeled and halved</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">2 stalks celery, halved</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">3 cloves garlic, crushed or chopped</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">2 C. Veggies of choice<br>
1 large onion, peeled and medium diced, separated<br>
4 slices bacon<br>
2 eggs per person, for serving (optional)</span><br>
<br>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Add the beef broth to the crock pot (I say 6 cups, but really you want the crockpot to be full to the point of your ingredients being fully submerged), and then
stir in the onion powder, celery salt, salt and pepper. </span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><span style="font-family: Arial,Helvetica,sans-serif;">Add the roast, veggies, & 1/2 diced onion to the crock pot and set it to
LOW. Allow the roast and vegetables to cook in the crock pot for 6
hours, or until tender.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><span style="font-family: Arial,Helvetica,sans-serif;">Remove the cooked roast and vegetables from the crock pot and dice
everything into bite-sized pieces. Combine the mixture with the remaining diced
white onion.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><span style="font-family: Arial,Helvetica,sans-serif;">Saute the bacon in a large skillet, reserving the drippings. Set the cooked bacon aside.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><span style="font-family: Arial,Helvetica,sans-serif;">Add the hash mixture to the skillet containing the bacon grease and
and fry the hash until crispy, about 10 minutes. Chop up the bacon and
add it to the skillet, tossing to combine.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><span style="font-family: Arial,Helvetica,sans-serif;">If desired, fry 2 eggs per person in a separate pan and serve the hash topped with the fried eggs.</span><br>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Without eggs:</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Cal: 2021 Fat: 115 Cholesterol: 480 Sodium: 3313 Carbs: 31.25 Fiber: 7.3 Sugar: 12 Protein: 191.7</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;"><br></span>
<br>
<span style="font-family: Arial, Helvetica, sans-serif;">If you ask Hubby, he'd say this is 2 servings, but he's skinny, and bottomless, so we'll disregard him in this case.</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">I say this is about 4-6 servings depending on how hungry you are! So for one (of 4) servings:</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">Cal: 505.25 Fat: 28.75 Chol: 120 Sodium: 828.25 Carbs: 7.8 Fiber: 1.8 Sugar: 3 Protein: 48</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;"><br></span>
<br>
<span style="font-family: Arial, Helvetica, sans-serif;">Don't forget to add the "cost" of eggs if you choose to include them. </span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">This can be high on the calories; but is great for the "heavy duty workout" days.</span>
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Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-26832543321827581852013-07-23T08:54:00.005-06:002013-07-24T22:25:56.043-06:00Everything is Better with Bacon<span style="font-family: "Trebuchet MS",sans-serif;">Seriously tho....bacon is just one of the most awesome foods ever. Salty and crunchy and porky...haha! Granted, in large quantities it is kinda bad for you; but that can be said about a great many foods. If you eat it in smaller portions, on an infrequent basis, you should be alright. :-)</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Up there with bacon, and avocados, on my list of awesome foods is asparagus. It can have a strong flavor, and it smells a little odd....but it is so so so tasty! And really good for you, I might add.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">So....as you may have guessed, tonight I am combining bacon and asparagus (and a few other tasty things too). Anyone ever heard of a popover? I don't generally see them much in America, they've always seemed a very European thing to me; English primarily. They are surprisingly easy to make, and so tasty, and you can put whatever you like on them. This is my first attempt, so if the pictures resemble a half melted volcano of bacon and asparagus, give me a break.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;"><br></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Bacon Asparagus Popover</b></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients:</b> </span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 lb asparagus, trimmed and cut into 1 inch pieces</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">4 slices bacon, cut into 1 inch pieces</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">2 leeks, thinly sliced</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon butter</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 C milk, warm</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">3 large eggs, room temperature</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 C garbanzo flour</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper to taste</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">1 C feta, crumbled</span><br>
<br>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Rinse the asparagus under cold water and pat dry.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Add the butter to the skillet and let it melt.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Mix the milk, eggs, flour, salt and pepper and pour it into the pan.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.</span><br>
<span style="font-family: "Trebuchet MS",sans-serif;">Transfer the pan to a preheated 425F oven and bake until puffed and golden brown, about 15-20 minutes.</span><br>
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<br>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-52186671010861008172013-07-22T15:47:00.001-06:002013-07-22T20:32:52.703-06:00Pizza Par-tay!<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Another hecticly busy weekend...another few days where I didn't post anything; which is because I didn't have time to cook anything. PS...I'm aware that "hecticly" isn't a word, we're going with it anyway!</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I also spent the bulk of today distracted by the live feed of St. Mary's Hospital in London, where Duchess Kate gave birth to a baby boy! I don't know why I'm so "into" the royal birth, but I am; we're going with that too.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So.....its a party night at my house! Don't get too excited now...what that means for us is yummy food, maybe some wine, and a movie on TV instead of DVR shows. Hahaha....super exciting right?! Ah, life with two full-time jobs and a toddler ;-)</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Anywho...about that yummy food...Remember, that doesn't mean its not healthy! For whatever reason, I view pizza as a party food. Probably because it is finger friendly, tasty, and traditionally bad for you. Pizza and beer is one of my favorite football watching foods. Since pizza is, as I said, traditionally bad for you, I am always trying to find ways to make it healthier. Gluten-free crusts, cauliflower crusts, turkey pepperoni, etc. etc. Tonight I am trying something even a little more different....pizza casserole. Most of the recipes I came across use pasta as the base; but I didn't want anything that heavy this evening, and decided to sub cauliflower instead. I also used turkey pepperoni, and gluten-free chicken sausages. </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Meat-y Pizza Casserole</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN">2 lb. cauliflower florets</span></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb mild pork sausage (I used GF chicken Italian sausage)</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 large onion, medium size chopped</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 (26 ounce) jars spaghetti sauce (or homemade)</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2-1 lb of sliced turkey pepperoni</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">16oz shredded mozzarella cheese</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">6 tablespoons of grated Parmesan cheese</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tablespoons chopped garlic</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon dried oregano</span><br>
<br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cook cauliflower in boiling water until slightly softened (don't cook it to mush!) </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cook sausage, garlic and oregano with onions until the juices run clear. (If using sausage in casings, remove from casings and crumble into pan).</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom. </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Layer ingredients: 1/3 of the cauliflower, 1/3 remaining sauce, 3/4 C mozzarella cheese, 2 Tbsp Parmesan cheese, sausage and onions.
</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2nd layer-1/2 of the remaining cauliflower, 1/2 remaining sauce, 3/4 C mozzarella cheese, 2 Tbsp Parmesan cheese.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3rd layer-all remaining cauliflower, all remaining sauce, Remaining
mozzarella cheese, 2 Tbsp Parmesan cheese, all the
pepperoni (completely covering the entire top with pepperoni).</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Bake at 375°F for 40 minutes.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Let sit for 5 minutes before serving.</span><br>
<br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Total this was:</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cal: 1997 Fat: 83 Cholesterol: 471 Sodium: 9333 Carb: 122 Sugar: 50 Fiber: 45 Protein: 168</span><br>
<br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I ate about 1/8th of the casserole so:</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cal: 250 Fat: 10 Chol: 59 Sodium: 1166 Carb: 15.25 Sugar: 6.25 Fiber: 5.5 Protein: 21</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Not bad for something that was creamy, tasty, and satisfying!</span><br>
<br>
<br>
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Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-86544939969949177242013-07-16T09:26:00.000-06:002013-07-16T20:01:20.329-06:00Light Summer Fare<span style="font-family: Verdana,sans-serif;">Now that I am back on blogging track...you will have more tasty recipes to choose from for your own meals! And really....try some. People get scared about the term "Paleo" because they are under the impression that it is hard, or drastic, or that they'll be depriving themselves. No one who has eaten in a Paleo style, or who has tried my recipes here, will tell you that they're deprived. You really don't notice the absence of processed and refined foods, because you're too busy filling yourself with tasty (deceptively healthy), whole, fresh foods. I realize that I am not strictly Paleo either, I sneak in the occassional bean (last night we had sweet potato avocado burgers, which you can find in my archive), or dairy. But that is my choice, and you can be more strict, or lenient depending on your comfort level.</span><br>
<span style="font-family: Verdana,sans-serif;"><br></span>
<span style="font-family: Verdana,sans-serif;">Tonight's meal cannot be called anything but healthy and satisfying. And it is right on the Paleo track. It is perfect if you're wanting to try a Paleo meal, and are a little scared to do so. Plus...super quick and easy, and light for a hot summer day!</span><br>
<span style="font-family: Verdana,sans-serif;"><br></span>
<span style="font-family: Verdana,sans-serif;"><b>Grilled Salmon with Avocado Salsa</b></span><br>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><b>Ingredients</b> (for 4 people):</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">2 lbs salmon, cut into 4 pieces</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 Tbsp coconut oil</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 tsp salt</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 tsp ground coriander</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 tsp ground cumin</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 tsp paprika powder</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 tsp onion powder</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 tsp black pepper</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><i>Avocado salsa</i></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 avocado, peeled, seeded and sliced</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 small red onion, sliced thin</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">3 mild hot peppers, seeded and deveined, diced or sliced</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Juice from 2 limes</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">3 Tbsp olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">2 Tbsp finely chopped cilantro</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Salt to taste</span></div>
<span style="font-family: Verdana,sans-serif;"><br></span>
<span style="font-family: Verdana,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: Verdana,sans-serif;">Mix the salt, coriander, cumin, paprika, onion and black pepper
together, rub the salmon fillets with coconut oil and this seasoning mix,
and refrigerate for at least 30 minutes.</span><br>
<span style="font-family: Verdana,sans-serif;">Pre-heat the grill. </span><br>
<span style="font-family: Verdana,sans-serif;">Combine the avocado, onion, hot peppers, cilantro, lime juice, olive
oil and salt in a bowl and mix well, chill until ready to use.</span><br>
<span style="font-family: Verdana,sans-serif;">Spray your grill with non-stick spray; or lay a piece of foil over the grill, so your salmon doesn't try to stick or fall through. Grill the salmon (skin side down to start, if there is skin) to desired doneness.</span><br>
<span style="font-family: Verdana,sans-serif;">Serve the salmon topped with the avocado salsa</span><div><font face="Verdana, sans-serif"><br></font></div><div><font face="Verdana, sans-serif"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVj6nbiv26C1v0SJ7YMncQsvIL_gzIK0v1Eqf2QQqobkkJ5GjH6S6UgVY_LHeW9riFxdU5wMpmQC_2U3u1c1Lz_urAfzWhwoz9VveD5H9iDOvx1onfQns_qpZdo0xxG-NNuUP30APeDeq_/s640/blogger-image-1166550616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVj6nbiv26C1v0SJ7YMncQsvIL_gzIK0v1Eqf2QQqobkkJ5GjH6S6UgVY_LHeW9riFxdU5wMpmQC_2U3u1c1Lz_urAfzWhwoz9VveD5H9iDOvx1onfQns_qpZdo0xxG-NNuUP30APeDeq_/s640/blogger-image-1166550616.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAG1FImpuhUsfSTE79GQwsx8aeVInJr5JMSBVyAnfApPp6ZuilVr0mE-bjN1vYkj33FDqNPGUD5WiBrX1gd3vzA7UksgdRxs5JQteQsFKVjpaUhg-vNTTLOP2bHgploqMFDjKj7xfWAbJJ/s640/blogger-image--265892856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAG1FImpuhUsfSTE79GQwsx8aeVInJr5JMSBVyAnfApPp6ZuilVr0mE-bjN1vYkj33FDqNPGUD5WiBrX1gd3vzA7UksgdRxs5JQteQsFKVjpaUhg-vNTTLOP2bHgploqMFDjKj7xfWAbJJ/s640/blogger-image--265892856.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNery8mi9pRDAejMeEkR4L7FWz5Gb0kkZSFlhW2MDNJUwHoByOb7sYIF6rcbeGXpaWhEkzcPu4-5Ugj12IZE6GCGVSPAPPEYQi2-WJSUX6of7Xmsq7zsLNhpAhebJWJuhhUGeFSvH88iwE/s640/blogger-image-1705366286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNery8mi9pRDAejMeEkR4L7FWz5Gb0kkZSFlhW2MDNJUwHoByOb7sYIF6rcbeGXpaWhEkzcPu4-5Ugj12IZE6GCGVSPAPPEYQi2-WJSUX6of7Xmsq7zsLNhpAhebJWJuhhUGeFSvH88iwE/s640/blogger-image-1705366286.jpg"></a></div><br></div><br></div><br></font>
<br></div>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-19050087951251414792013-07-15T08:45:00.002-06:002013-07-15T16:06:04.054-06:00Horrible Blogger<span style="font-family: Arial,Helvetica,sans-serif;">Oh my gosh!! I am the most horrible blogger ever! Haha. I have gotten so far behind on this blog. But, in my defense, I have been incredibly busy!</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: Arial,Helvetica,sans-serif;">You'll remember that we just had Pixie's birthday party. Well...then I worked 3 days and we were off to the mountains for Pixie's birthday weekend! We were kept very entertained, and I am still recovering from that, so I haven't posted.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Look how much fun my 4th of July baby had!</span><br>
<br>
<span style="font-family: Arial,Helvetica,sans-serif;">She got to get dressed up....</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaoW0dHotDB25nLA1dKuLha3pHrajdUcWiDFLXxgJo47My1IeW7gw0sG50FbjhoRB4v6E8gkQHKZyCI9i945zkCSIZkzBLxYClGXPiMOmmzFHIXn1KVsdH5cEbbLwl83Jk2TbHw8_gpwGu/s1600/Pix1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWXbDQ1vUb6tm4Pv40FG7c_hZAI6yEdecEK_OIwVpZmbO8VGP8FJJNfIrDQ4t2EABoA01aB79sVQsBIK878o_-7VjI5E8P9S0-BmHGN4uTBsF8PAeDo81kItQpO_S5wXTJcUPKBHDLLGnE/s1600/Pix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWXbDQ1vUb6tm4Pv40FG7c_hZAI6yEdecEK_OIwVpZmbO8VGP8FJJNfIrDQ4t2EABoA01aB79sVQsBIK878o_-7VjI5E8P9S0-BmHGN4uTBsF8PAeDo81kItQpO_S5wXTJcUPKBHDLLGnE/s320/Pix.jpg" width="176"></a></span></div>
<br>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_pWrAcFnBnNE6ROmeUhomdVWJD-zEy9xybg40vA1-4ftY1WIRq_d1EdEwP6jmcCa7GQ8aGOdRMN2p9ODqsNkCLO9M5galF41u6ho03pfa0FfCVF9t2hDch5N1QmfCUcLhCIxV337J083/s1600/Pix3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_pWrAcFnBnNE6ROmeUhomdVWJD-zEy9xybg40vA1-4ftY1WIRq_d1EdEwP6jmcCa7GQ8aGOdRMN2p9ODqsNkCLO9M5galF41u6ho03pfa0FfCVF9t2hDch5N1QmfCUcLhCIxV337J083/s320/Pix3.jpg" width="320"></a> ...and worn out!!</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6IyT1_pnT-AHgBBpHjgZFlJsPPNGeYO7TU_h-wA8zLk8DKg7sQfNf5tiKEOgORvTzx0cfq68_srj-pp-oXLWk7qGXz_G3TodU8x8Vo2UF60q83QRykI2OpvxxHFWdd_tkicQVUCL4muP/s1600/Pix4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"> She got spoiled shopping with her grandparents:</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZI2C_ay8NkyBnVSFWbrmeDIkb9hMgM8XtKFvXQ_pzV2NXzUBdc6X9Yy2taujAgil6iC2zacfInYXHiyPJEs0OLXd-OGZ5bOEC0CyErbkI8lAZFcBNXglkYKSM_4rbEER3EzQRNcwfEFbD/s1600/Pix1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZI2C_ay8NkyBnVSFWbrmeDIkb9hMgM8XtKFvXQ_pzV2NXzUBdc6X9Yy2taujAgil6iC2zacfInYXHiyPJEs0OLXd-OGZ5bOEC0CyErbkI8lAZFcBNXglkYKSM_4rbEER3EzQRNcwfEFbD/s320/Pix1.jpg" width="222"></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Saw her first theater movie (Despicable Me 2):</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58GdYLObHT0GMnXayAtDX2xLYKoEIM8mnWLGuSfd2vavl4IrHPno_B3THbjfqilUAY5y3pJVCPlyz-h1QBYoLBZkvKiHmbS9bxUgzQXyqvTNSY99-L_WLZt9cIkYszKWE7EKOCLs2gyNn/s1600/Pix2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58GdYLObHT0GMnXayAtDX2xLYKoEIM8mnWLGuSfd2vavl4IrHPno_B3THbjfqilUAY5y3pJVCPlyz-h1QBYoLBZkvKiHmbS9bxUgzQXyqvTNSY99-L_WLZt9cIkYszKWE7EKOCLs2gyNn/s320/Pix2.jpg" width="213"></a></span></div>
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<br>
<span style="font-family: Arial,Helvetica,sans-serif;">And spent some time at a local, small-time, amusement park!</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRK6aJJ2VFyDazU6XWH6ai434OQLhzuPHE8JIARB0Pw3o9jFLtS6CdZuq73Z7yTehSdF59GBE1WuSSiCRi5mmpMK-5GlvCqdRhBCuW8Ijlh29S4kofVyOseR7FnGWLe4WjnSikAWCNFYPV/s1600/Pix4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRK6aJJ2VFyDazU6XWH6ai434OQLhzuPHE8JIARB0Pw3o9jFLtS6CdZuq73Z7yTehSdF59GBE1WuSSiCRi5mmpMK-5GlvCqdRhBCuW8Ijlh29S4kofVyOseR7FnGWLe4WjnSikAWCNFYPV/s320/Pix4.jpg" width="320"></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">She requested a "bew n pink neigh"</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;">But now I am back! ~cue some sort of triumphant sounding music here~</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">And I have a whole bunch of fun, yummy, healthy meals planned to share with you!</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">OOH! AND I got new dishes!! I love kitchen stuff...I just wish I had a bigger kitchen to keep it all in...oh well, some day. So anyway...you'll see some pics on different dishes now too haha.</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;">We managed to eat pretty well over the past couple of weeks, I have lost another pound and a half (slowly but surely)! I am hoping to really get back on track now, and see the pounds fall off!</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">To that tune for weekend catch up: we've been grilling again (because that's a lot of what Summer is about, remember?).</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Hubby really likes to get his "manly meals" with a red meat fix...so I played with burgers.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Have I mentioned that I like spicy foods? Like I think I could have possibly been bottle fed hot sauce or something, I love it that much! Hubby has not always been a fan; in fact, when we started dating, he could barely handle spicy foods at all. Of course, I knew this needed to be remedied ASAP, or we were never going to make it. ;-) I am pleased to say, that nowadays, he enjoys the spice just as much as I do, although sometimes not in as large a quantity. Plus...spicy things like cayenne, jalapenos, and others are proven to be very good for you! Help keep your system clean. Double bonus!</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">So anyway....burgers. And spiciness. Enter....jalapeno burgers. "But, everyone knows all about jalapeno burgers" you might say....NOT TRUE!! Thanks to a little inspiration from Kevin at <a href="http://www.closetcooking.com/2012/05/bacon-wrapped-jalapeno-popper-burgers.html" target="_blank">Closet Cooking</a>...I bring you (DA DA DA DAAAA): Bacon Wrapped Jalapeno Popper Burgers!</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Holy cow! You read that right! Make them...eat them...you know you really really wanna!</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<b><span style="font-family: Arial,Helvetica,sans-serif;">Bacon Wrapped Jalapeno Popper Burgers</span></b><br>
<b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b><br>
<span style="font-family: Arial,Helvetica,sans-serif;">4 jalapeno peppers</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">4 ounces cream cheese, room temperature</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 pound ground beef</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper to taste</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">8 strips bacon</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">4 slices cheddar cheese</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">4 hamburger buns</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">4 leaves lettuce</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">4 slices onion</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">4 tablespoons mayonnaise</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">(optional: 8 slices of avocado)</span><br>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Directions:</span></b><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Grill the jalapenos over medium-high heat (turning regularly) until charred all over, about 6-8 minutes.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Place the peppers in a zip-lock bag, seal and let them cool until you can handle them,
about 20 minutes.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Pinch the skins off of the peppers, cut in half and remove the seeds.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Dice 2 of the jalapeno peppers and mix into the cream cheese.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Divide the beef into 8 equal portions, form into
patties, place 1/4 of the cream cheese mixture on 4 of them, top with
the free patties, pinch the sides closed to seal and form into patties
again.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Season the patties with salt and pepper to taste and wrap each with 2 strips of bacon.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Brush the grill with oil and grill the burgers
over medium-high heat until cooked, about 4-5 minutes per side, topping
each patty with a slice of cheese after flipping.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Assemble burgers with toppings (including avocado if desired).</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Roll eyes at the sheer deliciousness! </span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Without Buns (or avocados):</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Calories 1880 Fat 120 Sodium 2475 Carbs 15 Sugars 11 Protein 149</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;">I only ate one burger, without a bun, so about 470 calories for me. I burnt that in my lunchtime workout, so this meal didn't count ;-)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Also....my bad...but these smelled and looked so good, we just dug in right away. I realized I forgot to take pics when I had about 2 bites left so....use your imagination!! lol</span><br>
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<span style="font-family: Arial,Helvetica,sans-serif;">I love getting a good deal. I'd be an extreme couponer if I wasn't lazy :-D But I still do clip coupons, and add the electronic ones to my store card, and I always always buy stuff on sale!!</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">So....as I was meandering my way through Safeway on Saturday, I noticed Sirloin steaks on sale. Knowing how Hubby loves his red meat, I decided to spoil him by getting them.Then....I hit the seafood section. Snow Crab leg clusters for $5.99 a pound?! Very nice! Then...lo and behold...if you have the coupon on your card....$4.99 a pound!!!! Well, I didn't have the coupon, but I do have the Safeway app on my phone; so I immediately added it to my card. So yeah...we had the most amazing steaks and crab legs (2.25 pounds worth) for dinner last night! I know you're jealous, its ok, the pictures will just make it worse! Hahahaha.</span><div><font face="Arial, Helvetica, sans-serif"><br></font></div><div><font face="Arial, Helvetica, sans-serif"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQGBqMUJiF977esMPSbvP_EK47UySAB_PRtbjjH-Nkf8nngpv7S-hFPyCMV_7arMnLdxup1MonCLAyjSYGDyazBKaZGP-YrmSunc9f5P_lodH8DGLWMmbhQjy8-jQa_PHN_kN9oI4dGHK/s640/blogger-image--1351304489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQGBqMUJiF977esMPSbvP_EK47UySAB_PRtbjjH-Nkf8nngpv7S-hFPyCMV_7arMnLdxup1MonCLAyjSYGDyazBKaZGP-YrmSunc9f5P_lodH8DGLWMmbhQjy8-jQa_PHN_kN9oI4dGHK/s640/blogger-image--1351304489.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cqAr8KvZFzfrGKf5VlJu0645qGvaMbgIpLAbTUVd7x6gh2BKPBdhpX1C76m3lIJpWyy11xCHZecKiaMhnWIyDK5cwIhtN4HzSJFeC2D4GXM9T-qdMcoMfdputYDdRB2fi9Y9rIFDvztx/s640/blogger-image-1935264203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cqAr8KvZFzfrGKf5VlJu0645qGvaMbgIpLAbTUVd7x6gh2BKPBdhpX1C76m3lIJpWyy11xCHZecKiaMhnWIyDK5cwIhtN4HzSJFeC2D4GXM9T-qdMcoMfdputYDdRB2fi9Y9rIFDvztx/s640/blogger-image-1935264203.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHajf61bpsbbmOntR8lIuHYBZW3si4TZBC0qTOTCFAz9f16NxOlTbTm5VkC9wwDF9hCc44UfYCAastO3p-Au1lCksIgXh_8v03MnyR-J6fJcW6dHzuFvV2aZ9e7lbkWkS8XLC3QFJcXvX/s640/blogger-image--1887038399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHajf61bpsbbmOntR8lIuHYBZW3si4TZBC0qTOTCFAz9f16NxOlTbTm5VkC9wwDF9hCc44UfYCAastO3p-Au1lCksIgXh_8v03MnyR-J6fJcW6dHzuFvV2aZ9e7lbkWkS8XLC3QFJcXvX/s640/blogger-image--1887038399.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLobKzZXRMUKM99EoBGw3yDTZnMM0D2ohTK-GwpgqJ6fdNps3oeh-AESJJbm3DeTHuTVeCOyER-2d9FvcTaZkR9l9xOTaUyvuYCliUcbjoE5iord66L47WFWDIMQX1tcqfyGvSjRz8LVB/s640/blogger-image--446128783.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLobKzZXRMUKM99EoBGw3yDTZnMM0D2ohTK-GwpgqJ6fdNps3oeh-AESJJbm3DeTHuTVeCOyER-2d9FvcTaZkR9l9xOTaUyvuYCliUcbjoE5iord66L47WFWDIMQX1tcqfyGvSjRz8LVB/s640/blogger-image--446128783.jpg"></a></div><br></div><br></div><br></div><br></font>
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<br></div>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-77207983170339733482013-07-01T09:46:00.002-06:002013-07-01T09:53:52.268-06:00Wacky Weekends<span style="font-family: Georgia,"Times New Roman",serif;">So, when you have a toddler, most any moment of your life could be classified as wacky...but this last weekend was super wacky!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Saturday was packed full with a family breakfast, a baby shower for a friend, and celebrating my BFF's 30th birthday (WOOO 30)!!!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Sunday, was the eagerly anticipated birthday party for my Pixie (who will be 2 on Thursday)! I handled this birthday better than the 1st birthday party, during which I was extremely emotional and sappy. It is still emotional this year, but I had better control over myself, haha. We'll see how I'm feeling on her actual birthday.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">With all of that going on, I obviously didn't cook much. I was too tired and busy wrapping gifts to bother. And yet I still managed to lose a pound, go me!!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">As promised, here are many pictures depicting the madness.... </span><br />
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<b><span style="font-family: Georgia,"Times New Roman",serif;">BFF's Birthday Dinner</span></b><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">We chose to sit in "The Wine Room" cuz it sounded super snazzy, and really, where else would you sit?!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0eos2F6nrSm8ExXY2IEm1Ho7eseDJsviBWeBiDPkosmNGEEl1BOULw4tSuV_Dc8EYlbNyuGjeNgg0DJSxIchxVVfyO1bBbkCqCziwG7oVJmTrl66WuYh06RxWz9kqotxxqagBhQAWz2g/s960/Wine1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0eos2F6nrSm8ExXY2IEm1Ho7eseDJsviBWeBiDPkosmNGEEl1BOULw4tSuV_Dc8EYlbNyuGjeNgg0DJSxIchxVVfyO1bBbkCqCziwG7oVJmTrl66WuYh06RxWz9kqotxxqagBhQAWz2g/s320/Wine1.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkW5vNgGZyIkgCv78IR-IgdRNyKK4jrXmGe7F1KZ8-UwCYzN_-cJWoQUBUQCs__V-1wQ8zKSRFjftyMIUekScZI7qq1DiCSi352i1vOwUyH-6F2DIP8m5eHMzi9aYjtyiEV_DPBjml6Wq/s802/Wine2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkW5vNgGZyIkgCv78IR-IgdRNyKK4jrXmGe7F1KZ8-UwCYzN_-cJWoQUBUQCs__V-1wQ8zKSRFjftyMIUekScZI7qq1DiCSi352i1vOwUyH-6F2DIP8m5eHMzi9aYjtyiEV_DPBjml6Wq/s200/Wine2.jpg" width="200" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Among the many things we ate (Goat Cheese Beignets, Flatbread Pizza, Fondue....) was this lovely and awesome cheese plate... </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> And wine flights!! What else do you drink in the "Wine Room" of a wine bar?!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">This is just silliness. I'm the one on the right....the one who looks like a serious alcoholic... :-D</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Moving on to less adult matters:</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">For my Pixie's birthday we did a Rock Star theme, so she got to get all dolled up (stick on tattoos and everything)! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> We had a salad bar, with both lettuce and Gluten Free pasta. All sorts of toppings, and cheese sauce, for those who couldn't handle the healthy stuff. ;-)</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">We even had a Rock Star themed cake! Not at all healthy: marble cake, butter cream frosting, and strawberry filling!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Pixie and I dressed to match, and couldn't help just being cheesy together</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAejjsG0WFS1eI7hX4PKhKqsgAIorU5NrtE43b0ZDmYFrS5X9yR-zTD2QZV5WjEbFh7N5dt2E1rBOiRbvMfa2ML5barkFAenZrhX2oihbiWGRFRBxn5Xv02AjWMT-7OHPWQWAJ1D_DUC0/s960/Love.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAejjsG0WFS1eI7hX4PKhKqsgAIorU5NrtE43b0ZDmYFrS5X9yR-zTD2QZV5WjEbFh7N5dt2E1rBOiRbvMfa2ML5barkFAenZrhX2oihbiWGRFRBxn5Xv02AjWMT-7OHPWQWAJ1D_DUC0/s320/Love.jpg" width="218" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">And when all was said and done....we were pooped (good thing we had the new pillow Grandma made)!!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Phew!! Is it any wonder I had no energy left for cooking?!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">A for-real post will come later this evening. :-)</span></div>
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Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-70276442927677657552013-06-27T09:49:00.001-06:002013-06-27T20:53:56.837-06:00Recovery Foods<span style="font-family: Arial,Helvetica,sans-serif;">No...not as in recovery from drunkenness ;-) Haha....cus we had drunken noodles two nights ago, get it?! Ah...at least I crack myself up.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Recovery as in foods that will help you recover after a kick-butt workout.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: Arial,Helvetica,sans-serif;">I have learned something interesting over the past few months...losing weight is not as straightforward as you might think. For instance, you would assume that if you simply ate less, and worked out, that the weight would come off. That is not necessarily true! Because if you do not eat enough, your body will go into a "starvation mode" and you wont lose anything at all. Sucks right? So...you have to find the very delicate balance between eating enough, and eating healthy, and working out, and losing weight. I'm a fairly simple, laid back kind of person...so that sounds like a lot of effort I don't want to have to put into it. I am very pleased to say that I was wrong in that assumption!! The website at <a href="http://www.livestrong.com/" target="_blank">Livestrong</a> is a calorie and fitness tracker, one of the more accurate I have found. I enter in my weight goal, current weight, age, etc., and then I enter my calories and fitness daily. It balances out the difference between calories eaten/burned for me...so there is no hassle! They also have apps for Apple and Android devices; so I have the capability to track no matter where I am. This has helped me immensely, and I have lost more, on average, since using it. Obviously its not the only site out there, but I have tried several, and this one is my favorite.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Thanks to this site, I know that on Tuesdays and Thursdays in particular, I *burn* about 1000 calories. That is only slightly less than what my initial calorie intake should be! Holy smokes! So I have to make up those calories with the foods I eat, but still keep it healthy. I think of those days as days where I can indulge myself a little more...for instance, I allowed myself a Starbucks this morning (way more calories than I would usually go for in the AM). I stick with Really Big Salads and tons of water for lunch, and then come up with a dinner that has a bit higher calorie count than most. So I am still eating healthy, but I am also not starving myself, cus I gotta keep that calorie burner gassed up.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Not only do I have to keep enough fuel in my body, but I want to eat foods that are good for muscle recovery; because I work my muscles hard. "No pain, no gain" is the popular saying, but there's a difference between the good burn you feel when working out, and severe muscle aches as you start to recover. One of the best things to help that is protein! Foods like nuts, lean meats, fish, and green veggies are great for helping muscles recover. Add some potassium from bananas, avocados, and other fruits, and your body should feel pretty good!</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Tonight I'm "recovering" with Skinny Enchiladas. My love of cheesy Mexican food is hard to satisfy in a healthy way sometimes, but with this dish I get the flavors I love, with waaaayyyy less calories!</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Skinny Chicken Enchiladas:</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">12 oz. light sour cream</span><br><span style="font-family: Arial,Helvetica,sans-serif;">2 Tbsp Butter</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 C. chicken stock</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1/3 C. heavy cream (I used coconut milk tonight, as a healthier alternative)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 C. coconut or almond flour</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 Tbsp. fresh chopped cilantro</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">2 1/2 C cooked shredded chicken breast (you know what to do with that chicken)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 can Mexican Rotel</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 C chopped onions</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">8 gluten free tortillas (you'll find the recipe in the archive with the burritos)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 C shredded co-jack cheese </span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 can diced green chiles</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">In a saucepan, melt butter and whisk in flour until clumps form.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Slowly whisk in stock to make a roux, then whisk in cream and salt and pepper to taste.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Then slowly whisk in sour cream, and cilantro. Heat through and set aside.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">This
is will get to the bubble up/boil stage quickly and make a huge hot
mess if you don't keep stirring.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Combine
the chicken, Rotel, onions and green chiles in a pan sprayed with
cooking spray. Heat until onions are transparent.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Now is the time to make your tortillas. </span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Fill each tortilla with about 2 Tbsp. of the chicken mixture.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Roll
the tortilla up and place seam side down (or they will unravel and you
will be annoyed.) in an 8x11 dish sprayed with cooking spray.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Pour/Spread the sour cream sauce over enchiladas</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Top with the remaining cheese</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Bake at 350°F for 25-30 minutes until bubbly and cheese is melted. </span><br>
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<br>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-46945518147841211022013-06-25T11:20:00.001-06:002013-06-25T21:52:09.073-06:00Drunken Goodness<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">No...not "drunken" like I'm drunk. Drunken as in, cooking with alcohol. Although, having a drink or two myself doesn't sound like a bad idea; maybe some skinny margaritas or something later in the week!! See my archive for some good, cool, skinny cocktails!</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">A splash of wine or liquor of some sort in your pasta sauce, or to help in cooking meat, not only adds some interesting flavor, but can help tenderize meats, and cook pasta to a perfect al dente. I use wine often in sauces, or soups. Vodka, beer, even tequila in many meat dishes (my mama made some fantastic Tequila Lime Shrimp this weekend). Alcohol can work so well with food, but you have to be careful not to overdo it (as in the amount of beer used in that Poutine I posted last week). Tonight's dish is very Italian, and as such, must involve alcohol in some form! It doesn't overpower the other flavors at all, and really enhances the dish overall.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Please keep in mind my love of spicy Italian sausage, you can cut back if you feel the need!</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Italian Drunken Noodles</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Olive oil</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 spicy Italian sausage links, casings removed (I used Gluten-free chicken sausage)</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 large onion, quartered and sliced thinly</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 ½ tsp salt</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp Italian seasoning</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">½ tsp cracked black pepper</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 red bell pepper, thinly sliced</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 yellow bell pepper, thinly sliced</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 orange bell pepper, thinly sliced</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 cloves garlic, minced (use that handy garlic press!!)</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">½ cup white white (I used a favorite white table wine)</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 (28 ounce) can diced tomatoes with juice</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 Tbsp flat-leaf parsley, chopped</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">¼ C fresh basil leaves, julienned, divided use</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">8 ounces Pappardelle noodles, uncooked (you will notice my noodles aren't Pappardelle, I couldn't find any in the GF brand I like this time. It still tastes awesome tho!)</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Place a large, heavy-bottom pan or braising pot over medium-high
heat; add about 2 tablespoons of olive oil, and once the oil is hot,
crumble the spicy Italian sausage into the pan in small chunks (you want
to keep the sausage fairly chunky), allowing it to brown in the oil for
a few moments on each side.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Once sausage is browned,
remove it from the pan/pot with a slotted spoon and place into a small
bowl to hold for a moment</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add the sliced onion into the pan with
the sausage drippings, and allow it to caramelize and become golden for
roughly 5 minutes or so, stirring to keep it from burning (add a touch
more olive oil, if necessary)</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Once the onion starts to become golden,
add the salt, Italian seasoning and cracked black pepper, and stir to
combine, then add in the sliced bell peppers, and allow those to saute
with the onion for about 2 minutes until slightly tender and golden</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add in the garlic, and once it becomes aromatic, add in the white
wine and allow it to simmer for a few moments, until almost completely
reduced</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add in the diced tomatoes with their juice, and return
the browned spicy Italian sausage back into the pan, and gently fold the
mixture to combine. Allow it to gently simmer for about 3-4 minutes to
blend the flavors, then turn the heat off.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Drizzle
in about 2-3 good tablespoons of the olive oil to create a silky, rich
flavor, and add in the chopped parsley and about half of the julienned
basil; stir, and keep warm while you prepare the noodles.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Prepare noodles to al dente according to instructions on
package; then, drain the noodles very well, and add them directly into
the sauce, using tongs to gently toss and combine the
noodles with the sauce and all of the ingredients in it; check the
seasoning to see if you need to add any additional salt or pepper.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">To serve, add equal portions of the “Drunken” noodles to bowls,
and garnish with a sprinkle of the remaining julienned basil; you can
even top with shaved Parmesan, if desired, and an extra drizzle of olive
oil.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUHeTq-jLS6E1GpxpizTT9wqfpWCPeO5vDrNny4aZCJg9YWtxiHy2SxdHF_i-aPhZHmx3_1PTu_V4YAj8dPVlac481g6FL8CGHfFVnOuVYZPsXKuLA1UdP2y1QYqn50-5UKQioB7XJmE9/s640/blogger-image--1635690488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUHeTq-jLS6E1GpxpizTT9wqfpWCPeO5vDrNny4aZCJg9YWtxiHy2SxdHF_i-aPhZHmx3_1PTu_V4YAj8dPVlac481g6FL8CGHfFVnOuVYZPsXKuLA1UdP2y1QYqn50-5UKQioB7XJmE9/s640/blogger-image--1635690488.jpg"></a></div><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Also,</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">If you remember my post from Friday, I have really been trying to focus on making every encounter with my daughter more positive. We had a great weekend overall! Saturday we had swim lessons, and Pixie was much more comfortable in the pool, although she still doesn't like when I try to hold her away from my body; she likes to be on my hip, with both of my arms around her. She's interacting more with the other kiddos, and participating more in the activities the instructor gives us.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Even with some slight grumping at nap time, and teething induced biting episodes; I was able to remain calm, and soothing. I did have to issue a couple of very firm "We do not bite. It hurts!" but they weren't mean, just definite; and I think that is warranted.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">We had some good cuddles and read a lot of books, and while I was slightly frustrated by some whining and toddler snotiness, I did not let it show, and I smiled much more.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Hopefully this week can continue in a positive strain.</span><br>
<br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I did cook over the weekend, kinda....mostly tossing together what I had on hand :-) I also made my Loaded Cauliflower Casserole last night, you can find that recipe in the archive.</span><br>
<br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Mexican Stuffed Peppers</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">20 mini sweet bell peppers</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 8oz package light cream cheese, softened</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Refried beans</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mexican rice</span><br>
<br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Preheat oven to 400 degrees. </span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Wash peppers thoroughly, then slice in half lengthwise. Clean out seeds and membrane.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mix cream cheese, beans and rice in a bowl (the amounts aren't exact here, since it depends on preference. I used about 1/3 cup of each rice and beans).</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Stuff pepper halves with cheese mix, place in glass casserole dish, and bake 20 minutes.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Note: If you need more cheese, you can sprinkle some shredded cheese over the peppers before baking.</span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Feta Chickpea Salad</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cans chick peas, or garbanzo beans, rinsed and drained<br>
2 Roma tomatoes, chopped<br>
1 cucumber, chopped<br>
1/2 red onion, chopped<br>
2 Tbsp freshly chopped flat leaf Italian parsley<br>
the juice of 1 lemon<br>
2 Tbsp olive oil<br>
1 Tbsp apple cider vinegar<br>
6 oz crumbled feta cheese<br>
salt and pepper to taste</span><br>
<br>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mix all ingredients in bowl and serve chilled!</span><br>
<br><br><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaxZ0ozMcIaJWwgu22hEfFjI__e8Dm6vcKjEmYnhUxE0sfRPhgLaF7T60S1MXjaRvR6kX0lrzZlFVqo_oSbm0CE3hW7_H2Ns85OjEZ6Edw2WwCQv8IU0O-Dt7ynFb_OKgqeI6KW40p6Mg/s640/blogger-image-76909034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaxZ0ozMcIaJWwgu22hEfFjI__e8Dm6vcKjEmYnhUxE0sfRPhgLaF7T60S1MXjaRvR6kX0lrzZlFVqo_oSbm0CE3hW7_H2Ns85OjEZ6Edw2WwCQv8IU0O-Dt7ynFb_OKgqeI6KW40p6Mg/s640/blogger-image-76909034.jpg"></a></div><br></div><br>
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<br>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-207196642742677242013-06-21T11:00:00.002-06:002013-06-21T19:10:05.229-06:00Accountability<span style="font-family: Georgia,"Times New Roman",serif;">Let's get serious for a moment here...do you all remember Blog Post #1? Where I explained why I was doing this? No? That's okay, I can't blame you for not remembering. It was 52 posts ago, and probably not very exciting, haha.</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">To reiterate, the reason I write this blog is so that I hold myself more accountable for the things I'm eating. Somehow it has worked, although I am not sure what it is exactly that makes it work. Realizing that a (very) few people are aware of how "good" or "bad" I am being with my diet maybe...the public embarrassment factor if I'm "bad." That's one theory.</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Anywho....I have realized something in the past couple of weeks. While I am eating so much more responsibly, and I am exercising more than I ever have in my life; I am not what I would consider "healthy." "But, wait!" you may say, "You've just admitted to being healthy!" No, no, my friends. That is not what I have said at all. Let me explain:</span><br>
<br>
<span style="font-family: Georgia,"Times New Roman",serif;">A smart diet and exercise are essential to having a healthy body. And while I am improving overall in this arena, I am still a long way from having the healthy body I need/want. But that is okay, at least we know I am working my butt off (literally, ha) for it.</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">My concern today though, is my emotional and, to a lesser degree, spiritual health. Why am I suddenly so caught up on this? Why, because of Pixie of course. I love her more than life itself, and all I want is for her to never ever ever doubt that. For her to know, always, that she is loved, and supported, and can come to us for anything. That being said...she will be 2 years old in two weeks. And she's in that (apparently normal, I'm assured) stage where she gets very frustrated, very easily. Something doesn't work the way she feels it should, or gets stuck, or she's simply not getting her way; and she loses her little mind. She flops to the floor and cries/whines, she screams, she hits and (very very rarely) bites. Keep in mind, this child is normally so low-key, nothing gets to her. So this abrupt shift in personality is disconcerting for everyone. Logically, I know that this is normal. She doesn't know anything about controlling her emotions yet, and she can only express herself at various extremes. Logically. </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Emotionally....I'm having a harder time dealing. That is very hard to admit. It actually breaks my heart a little bit to admit it. I want to teach Pixie that it is okay to be upset, that she can express that in ways other than fits. I want to teach her to talk about why she is mad, or sad, or about why that thing isn't working. I have read some very helpful articles, and talked to a few people about methods that work for them in this situation. And yet I still find myself (more often than not) snapping at her, "Stop it!" "You have nothing to be upset about!" "What's the problem?!" I don't yell...but the tone isn't friendly either; it is very abrupt. The fact that I have said those things to my precious, beloved, innocent child, makes me want to weep. Not clean, quiet little tears; body wracking, sobbing, mascara all over your face, weeping. That may seem a bit extreme to some, but for me it doesn't. Not with the amount of absolute love I feel for that little person. And the very last thing I want her to have any memories of, is of me treating her that way.</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">So....how do I plan to fix this? With the same approach I have taken to losing weight and being physically healthier (since that has proven itself so far)...by holding myself more accountable for my actions towards her (and even towards my Hubby for that matter).</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Therefore, every day I will include a blurb in my post about how I'm keeping positive, how Pixie and I connected or had fun, tips and tricks for being a supportive parent of a toddler; something along those lines, you get it. If any of you have suggestions, I am always more than happy to hear them as well!</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">My first goal is to think before I speak to her. To gauge if what is going to come out of my mouth will be a supportive statement vs. a sharp admonition. To consider how I want to address a tantrum, without snapping something out. I will let you know how I progress.</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><br></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Since I am definitely being food accountable, I better move on to this evening's meal:</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Avocados were on sale this last week. And these are monster avocados! About twice the size of a usual avocado...so of course I bought a whole bunch! Now I just have to eat them all before they go bad...which really isn't such a hardship. I put some on my salad the other night, I made one into guac for lunch, and tonight I'm using them with chicken.</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><br></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Avocado Chicken Parmigiana</b></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:</b></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="fullpost">2 chicken breast fillets, halved lengthwise<br>
1/2 C coconut or garbanzo flour<br>
2 Tbsp milk (I used coconut milk tonight)<br>
2 eggs<br>
1 1/2 C dried breadcrumbs (you can substitute crushed walnuts or almond if the little bit of carbs scares you)<br>2 Tbsp olive oil</span></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="fullpost">1/2 C tomato pasta sauce (you can use canned, I usually make my own)<br>
2 avocados, sliced<br>
1/2 C mozzarella cheese, shredded</span></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="fullpost"><br></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span class="fullpost">Directions:</span></b></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="fullpost">Preheat oven to 400 degrees.</span></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="fullpost">Line baking sheet with foil or parchment paper. </span></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="fullpost">Place chicken breast in a clear plastic bag(or between two sheets of plastic wrap<span style="color: #666666;"></span>), using a rolling pin or meat mallet pound until 0.5cm thick.<br>
Place flour and breadcrumbs on two separate plates, season with salt and pepper, lightly whisk milk and egg together in a shallow bowl. <br>
Coat 1 piece of chicken breast in flour, dip in egg mixture then coat in breadcrumbs, pressing to secure.<br>
Place on prepared baking tray & repeat
the same process with the remaining chicken breasts.<br>Lightly spray or brush the prepared chicken with oil, bake for 8 minutes, turning halfway through (4 minutes each side)</span></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="fullpost">Remove from oven and spread each chicken breast with 1 heaped
tablespoon of pasta sauce. Arrange avocado slices over sauce and
sprinkle with decent amount of mozzarella cheese.<br>
Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.<br> </span></span><br>
<span class="fullpost"><span style="font-family: Georgia,"Times New Roman",serif;">You could eat this as is, or serve with salad. Even over pasta if you're not Paleo. </span></span><br>
<br>
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbZAdjftm9TMMfB8TZgRdn6Fx7Nfc3pIv-a0wDXbPFM2ewXFLg-SFnWuH0wTOjj181JpqXkIoBFk7Z5Ozp8YrD5398XB7RXlkRBzatR0-HvKODNwm-nZGkex0udZDEiHXYWhqrwB-vPNR/s640/blogger-image-1611819951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbZAdjftm9TMMfB8TZgRdn6Fx7Nfc3pIv-a0wDXbPFM2ewXFLg-SFnWuH0wTOjj181JpqXkIoBFk7Z5Ozp8YrD5398XB7RXlkRBzatR0-HvKODNwm-nZGkex0udZDEiHXYWhqrwB-vPNR/s640/blogger-image-1611819951.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQQPonycWIFsQQVoB5m8z45pjyN0paEdgUzoh1bxdQkRyDHJZIqU5aPMA0BvkYM-8FA85BLrU8gtCjpPbQZJeP7lrHv97Dp002ZZiHgReAq7paShrJ70zTL4XYMqgeKWNr8XCHfHqCHK8/s640/blogger-image--1244772261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQQPonycWIFsQQVoB5m8z45pjyN0paEdgUzoh1bxdQkRyDHJZIqU5aPMA0BvkYM-8FA85BLrU8gtCjpPbQZJeP7lrHv97Dp002ZZiHgReAq7paShrJ70zTL4XYMqgeKWNr8XCHfHqCHK8/s640/blogger-image--1244772261.jpg"></a></div><br></div><br>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com2tag:blogger.com,1999:blog-1201535349608291389.post-46982845209718731512013-06-20T09:01:00.001-06:002013-06-20T19:14:18.008-06:00Summer Grilling<span style="font-family: Arial,Helvetica,sans-serif;">Remember the whole explanation about why my back deck is a serious health hazard? Right, well....even though its a little shaky, and splintery, and rotting...my grill still sits out there (actually its the only thing out there because I'm afraid anything else would be too much for the deck to handle). And I cannot stop using my grill...ever. I use my grill in 3 feet of snow some days. Besides, if anything just screams "SUMMERTIME!!!" its grilling...and grilling burgers specifically.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">I enjoy a good burger as much as the next person, although I am currently going bunless (that sounds a little dirty doesn't it?! lol). I like to pile my burgers up with onions, pickles and lettuce; then drown them in mustard, with a little ketchup in there too. However...like salads, burgers can get boring if you do the same old thing all the time, so I play around with them. I've done Greek lamb burgers, jalapeno burgers, double-patty-cheese-in-the-middle burgers...oh and many more. Tonight though, I tried something I haven't done before. I don't know why I haven't done it, because with my love of feta cheese you'd think it would have been at the top of my experiment list...oh well...I'm trying it now!!</span><br>
<br>
<span style="font-family: Arial,Helvetica,sans-serif;">Warning: If you do not like feta cheese, I would not eat this burger! But you really don't know what you're missing, you poor, poor thing you. If you really felt it necessary you could substitute for a cheese you do enjoy.</span><br>
<br>
<span style="font-family: Arial,Helvetica,sans-serif;">Also, this burger incorporates onions and such into the meat itself, but you can absolutely still serve onions and lettuce and whatever you like on the top! I might recommend Tzadziki Sauce (below and in archive) because it complements the Greek-ish elements in the burger.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Feta Stuffed Burgers</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 pound extra lean ground beef (I use 96% lean)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 small onion, grated</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 clove garlic, chopped</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp oregano</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp hot smoked paprika</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">2 Tbsp parsley</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp lemon zest</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper to taste</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 egg</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1 Tbsp olive oil</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 C ground flax seed (not flax meal, as that is too fine)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 pound feta, in blocks, not crumbled</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Mix the beef, onion, garlic, oregano, paprika, parsley, lemon zest, egg, oil and flax in a large bowl.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Grab 1/4 of the mixture, form a ball, flatten it to about 1/4 inch
thick, place a slab of feta on one side, fold over to cover and seal the
sides.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">Grill, over medium heat, about 5 minutes per side, or to desired doneness.</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">You may top with whatever you like.</span><br>
<br>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span><b>Tzadziki Sauce</b></span></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b><br>1 large cucumber, cut into large chunks<br>1 C. plain Greek yogurt<br>3 cloves garlic, peeled<br>2-3 tsp lemon juice (depending on your preference)<br>salt and pepper </span><br>
<span style="font-family: Arial,Helvetica,sans-serif;"><br></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Hubby ate his burger on a bun, since carbs don't have the same evil affect on him as on me :-)</span><br>
<span style="font-family: Arial,Helvetica,sans-serif;">And yes....those are veggies you see on the side there! Our local Sprouts Farmer's Market sells these; they are sliced veggies with a sprinkle of salt, and then dehydrated. Makes you feel like you're getting the crispy chip satisfaction, without all the added junk. And my Pixie loves them! Can you hear my maniacal laughter over there? This is one of my "sneaky veggie methods" since the kid wont touch them if they're obvious.</span><div><font face="Arial, Helvetica, sans-serif"><br></font></div><div><font face="Arial, Helvetica, sans-serif"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBZHZEaZFFxX-tEp-8M0eNNmn5LuLxRZDEZtj5vhaNaEzvsY1MOcWFQDU6yHIB-Ej6LBIuObbo2SxyoUtqphQ1nEqr4rixhzhlTMEh7TOaXdB3Ve7QGz48y1QdsPIpI54gDdnF01RWF7w/s640/blogger-image--516152449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBZHZEaZFFxX-tEp-8M0eNNmn5LuLxRZDEZtj5vhaNaEzvsY1MOcWFQDU6yHIB-Ej6LBIuObbo2SxyoUtqphQ1nEqr4rixhzhlTMEh7TOaXdB3Ve7QGz48y1QdsPIpI54gDdnF01RWF7w/s640/blogger-image--516152449.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vSKG8Qxbw7sjT0I8EdJ8NexjmhhZ6CZeV5qhJ74UwT9NSA6PrjlEdeJyfa2jdWahzPEF49UuB_KmZ0HmPSBNKt5k15Dzqv-49szlD-5H2TnGbuxV-46p2CV4NHebTBirwv1IdMUYSjfV/s640/blogger-image-1402090488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vSKG8Qxbw7sjT0I8EdJ8NexjmhhZ6CZeV5qhJ74UwT9NSA6PrjlEdeJyfa2jdWahzPEF49UuB_KmZ0HmPSBNKt5k15Dzqv-49szlD-5H2TnGbuxV-46p2CV4NHebTBirwv1IdMUYSjfV/s640/blogger-image-1402090488.jpg"></a></div><br></div><br></font>
<br></div>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-18201868152222189522013-06-19T14:28:00.000-06:002013-06-20T08:15:09.782-06:00Summer Time...and the Living's....<span style="font-family: Georgia,"Times New Roman",serif;">...well....not exactly easy. But the living is getting better (and I know you started to sing the Summer Time tune; don't try to deny it).</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Pixie is almost fully recovered from her ear/sinus infection. She's still coughing a little bit, and the runny nose is still permanent; but otherwise the antibiotics seem to have taken effect, and she is a happy wild toddler once more.</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Hubby, thankfully, does not have pneumonia. Full chest X-ray came back clear, so its just a bad case of bronchitis. He gets to relax at home this week, watching TV, eating whatever he wants, and enjoying his codeine laced cough syrup. </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">I'm going to admit that I am jealous. No, I don't care to be sick...but holy cow I desperately want a break!! I want to wake up (at approximately 930 AM) after a solid 12 hours of sleep, and find that my house has miraculously been cleaned and organized overnight. Someone else will get Pixie dressed and to day care. I will sip fresh lemonade (made by someone else) on my front porch, while watching a team of attractive men, in jeans and tight white t-shirts, make my yard a show stopper. I will have a good workout, in whatever way I see fit. Then I will sit back, relax, and not do another damn thing for the rest of the day (at the very least. Maybe for 2 days). Relaxing means I will watch all the chick flicks I love, that Hubby will never consent to watch. I will get lost in the fantasy land of whatever book I happen to be reading. And I will not, absolutely will not, allow any discordant noises into my bubble. I will still find my house spotless at the end of this idyll, and I will be relaxed for the first time in way too long.</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Ahhh....yeah....that will never happen. At least not for the next 30 years (approximately) while I have children of any age in my house. But...if I could at least get one part of my dream...please, little house gnomes, clean for me!! Haha.</span><br>
<br>
<span style="font-family: Georgia,"Times New Roman",serif;">Anywho....since it is Summer, Summer, Summer Time, I don't like to eat really heavy meals. For some reason they seem to clash with the bright, airy, fresh weather. I've discussed in the past, the fact that I love salads so very much, but that they can easily get boring. Boredom will kill any healthy eating habits you have...so it must be avoided at all costs. Plus, salads have to satisfy both the need to be healthy, and the desire for fulfillment (especially for Hubby who is a bottomless pit sometimes).</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">So here is a healthy, hearty salad, that wont weigh you down, and should make everyone happy!</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Note: If you do not like Feta cheese, you can use shredded cheddar, or a mild goat cheese.</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Also, put the salad together first, then serve the dressing on the side. This allows better control over how drenched the salad gets. </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><br></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Avocado Chickpea Chopped Salad</b></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients: </b></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">2 large romaine hearts, washed and chopped</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1 C pulled cooked chicken breast (remember to always season your chicken!!!!!)</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1 (15.5 oz) can chickpeas, rinsed and drained</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1 C grape tomatoes, sliced in half</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">3/4 C roasted red pepper, diced</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 C crumbled feta cheese</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1/3 C cilantro, washed and chopped</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1 small avocado, diced</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 C BBQ ranch dressing, if desired</span><br>
<br>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Directions:</b></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">In a large bowl add lettuce, top with all ingredients except for avocado and dressing. Toss salad gently.</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Place into cold
salad bowls. Garnish with diced avocado and drizzle with dressing if
desired</span><br>
<br>
<span style="font-family: Georgia,"Times New Roman",serif;">Cool leftover idea #1: Mix a small portion of leftover salad with some eggs/egg whites in the morning for a tasty scramble or omelet!! </span><br>
<br>
<br>
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<br>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-21079168560575328212013-06-18T09:40:00.002-06:002013-06-18T09:40:13.659-06:00I Missed You Guys!!<span style="font-family: Verdana,sans-serif;">It has been 11 days since my last post. For those of you that keep up regularly, that is the longest I have ever gone in between, and it is highly unusual. I apologize if you've practically shriveled up and died from a lack of tasty recipes and witty repartee (right, cus you depend on me that much, ahahahah...hahahahaaa...ha).</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Let me explain....I last posted Friday, June 7th, headed into a weekend of not-much-happening. So, of course, I planned to make a few meals, maybe clean house, go grocery shopping. Yeah....none of that happened. My beloved Pixie was Mistress Grumpy Pants starting Saturday morning, and if she wasn't in my arms, she had her arms wrapped around my legs. We decided getting out of the house was a good solution, and so did a little bit of shopping, played with sidewalk chalk, and tried not to aggravate her. Sunday was worse...Pixie loved getting to go out with Grandma and Auntie, but it could only distract her for so long. After nap, she was complaining that her head hurt, and had a low fever (about 100.5). Tylenol to the rescue and all seemed well. Corned Beef in the Crockpot was an easy solution for dinner.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Shame on me for thinking I could get off that easy....Things really snowballed downhill Monday, when my precious, sweet baby popped a fever of 104.6. Yes ONE HUNDRED AND FOUR point SIX degrees!!! I'm pretty sure that was my first, ever, panic attack. What's worse, I had to keep it all internal, because if Pixie saw me panic, she'd be 10x worse. I'm pumping Tylenol into her, having her drink Pedialyte, she's eating ice cream in her diaper, and I'm on the phone with the Doctor. We finally get her in, poor kid's got a severe double ear infection, & a minor sinus infection (she's one of those kids that you would never guess was ill; no extra redness, no ear fiddling, no excess wax...sigh). We get antibiotics prescribed and head home to tough it out.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Tuesday was much the same, I couldn't get her below 100 degrees to save my life, and she had a 4 hour nap...mommy took 1 hour HA. After which, I tried my hardest to convince myself that my throat did not hurt, not one little bit. We spent the afternoon stripping sheets of the beds, using up my store of Lysol wipes, and sipping hot tea.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Wednesday she had no fever aaaaallllllll day! I can't tell you how excited I was (I'd have been more excited if Hubby didn't report a sore throat, and if every inch of my body hadn't ached to the bone). So I decided Thursday, that I was going back to work (despite a sore throat and being dead tired), she was going back to school, and all was righting itself in my world. All seemed to be rolling along until about 11AM...when the school called; Pixie was back up to 102. [Insert repeated head-desk thumping here]. I had to go pick her up on my lunch hour, and take her home to Hubby (who elected not to work, as his throat was still super sore, and he had started the body aches). Thankfully, her school is run by parents, who understand that antibiotics may need some time to fully kick in, and allowed that if she had no fever Friday morning, she could still come back to school.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">I took her temperature in SIX different spots Friday morning....no sign of fever. I did a happy booty dance around the nursery (much to Pixie's amusement), and shuttled her out the door (coughing in a light, airy way as I went). I am pleased to say that Pixie has been doing very well since then. She's still pretty snotty, which is contributing to a hacking cough....but it is all clearing up, and I'm so very very thankful.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">That's the end of the good news (just a little blip of light there haha). Because, while my little tickle cough is improving, Hubby is most definitely not. We seemed to do pretty well this weekend, enjoying a housewarming BBQ, and our Renaissance Festival in celebration of Father's Day (Pixie gave hubby a grilling apron with handprints, and a DVD he wanted); but Sunday night into Monday Hubby's cough worsened. And last night (while helping the in-laws pack up some more items), he stated that his chest hurt to cough/breathe/laugh/sneeze..etc. etc. [This is the point where my eyeball started twitching]. </span><br />
<br />
<span style="font-family: Verdana,sans-serif;">This morning, I am sorry to say, he looked like hell, and was hurting worse. So....off to the doctor for him, off to school and work for Pixie and I respectively.</span><br />
<span style="font-family: Verdana,sans-serif;">All of this has made me decide that I need more meditation, or wine, in my life....maybe both. I'm a woman on the edge!! </span><br />
<br />
<span style="font-family: Verdana,sans-serif;">I know that was a lot to read, it was probably very boring....and I thank you for putting yourself through it. </span><br />
<span style="font-family: Verdana,sans-serif;">I did manage to make a couple of meals in the midst of all that chaos, and though there was a lot of eating out, and severe lack of exercise, I maintained my weight. Kudos for me!!</span><br />
<span style="font-family: Verdana,sans-serif;">Here's what I was able to manage (although without pictures, as I just kinda spaced it):</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">NOTE: These are not all Paleo friendly, as they involve potatoes...but Hubby had really been craving taters, so I indulged him.</span><br />
<span style="font-family: Verdana,sans-serif;"><b><br /></b></span>
<div class="b-b h-1 strong" id="zlrecipe-title" itemprop="name">
<span style="font-family: Verdana,sans-serif;"><b>Cheesy Cajun Fries with Cajun Guacamole, Bacon and Fried Eggs</b></span></div>
<span style="font-family: Verdana,sans-serif;"><b>
</b></span><div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana,sans-serif;"><b>Ingredients</b></span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana,sans-serif;">2 Tbsp olive oil</span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana,sans-serif;">1 Tbsp Cajun seasoning</span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana,sans-serif;">1 Tbsp creole seasoning</span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana,sans-serif;">1/2 tsp pepper</span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana,sans-serif;">4-6 oz freshly grated sharp cheddar cheese</span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana,sans-serif;">2 fried egg </span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana,sans-serif;">4 slices thick-cut bacon, fried and crumbled</span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana,sans-serif;">Guacamole </span></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<span style="font-family: Verdana,sans-serif;"><b>Directions</b></span></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<span style="font-family: Verdana,sans-serif;">Preheat oven to 450 degrees F.</span></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<span style="font-family: Verdana,sans-serif;">Place
cut potatoes in a large bowl and drizzle with oil, Cajun season, creole
seasoning and pepper. Gently toss with your hands or two spatulas to
evenly coat. Spread on a baking sheet in one layer. Roast for 25-30
minutes, then flip and roast for 25-30 minutes more. This may take
longer depending on how thick you cut your potatoes. You want the
potatoes to be deeply golden and crispy on the outside!</span></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<span style="font-family: Verdana,sans-serif;">While
the potatoes are cooking make the guacamole.</span></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<span style="font-family: Verdana,sans-serif;">When
the fries are done cooking top the whole pan with the shredded cheddar
cheese and place back in the oven for about five minutes or until the
cheese is melted. Or you can divide the the fries between
individual oven safe serving dishes and top with equal amounts of the
shredded cheddar cheese.</span></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<span style="font-family: Verdana,sans-serif;">Remove
the cheesy fries from the oven and plate them. Top with with the
guacamole, fried eggs and crumbled bacon.</span></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<br /></div>
<br />
<span style="font-family: Verdana,sans-serif;"><b>Corned Beef Poutine with Guinness Gravy</b></span><br />
<span style="font-family: Verdana,sans-serif;">Compliments of Kevin at <a href="http://www.closetcooking.com/2013/03/corned-beef-poutine-with-guinness-gravy.html" target="_blank">Closet Cooking </a></span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana,sans-serif;">1 tablespoon butter or bacon grease</span><br />
<span style="font-family: Verdana,sans-serif;">1 onion, sliced</span><br />
<span style="font-family: Verdana,sans-serif;">1 clove garlic, chopped</span><br />
<span style="font-family: Verdana,sans-serif;">2 tablespoons butter or bacon grease</span><br />
<span style="font-family: Verdana,sans-serif;">2 tablespoons flour</span><br />
<span style="font-family: Verdana,sans-serif;">2 cups Guinness or other Irish stout</span><br />
<span style="font-family: Verdana,sans-serif;">2 tablespoons grainy mustard</span><br />
<span style="font-family: Verdana,sans-serif;">1 tablespoon Worcestershire sauce</span><br />
<span style="font-family: Verdana,sans-serif;">1 tablespoon brown sugar</span><br />
<span style="font-family: Verdana,sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Verdana,sans-serif;">1 1/2 pound french fries, cooked</span><br />
<span style="font-family: Verdana,sans-serif;">1 cup cheese curds, or shredded cheddar</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 C. corned beef, cooked and shredded/diced</span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Verdana,sans-serif;">Melt
the better in a pan over medium-high heat, add the onions, saute until
they start to caramelize, about 30 minutes, adding water or Guinness to .
the pan as needed to prevent burning.</span><br />
<span style="font-family: Verdana,sans-serif;">Add the garlic and saute until fragrant, about a minute.</span><br />
<span style="font-family: Verdana,sans-serif;">Add the butter and cook until bubbling, about 1 minute.</span><br />
<span style="font-family: Verdana,sans-serif;">Add the flour and cook until it turns golden brown, about 2-4 minutes.</span><br />
<span style="font-family: Verdana,sans-serif;">Add the Guinness, mustard, Worcestershire sauce,
sugar, salt and pepper, reduce the heat and simmer until it thickens,
about 7-10 minutes.</span><br />
<span style="font-family: Verdana,sans-serif;">Top the fries with the cheese curds, corned beef and the Guinness gravy and enjoy.</span><br />
<span style="font-family: Verdana,sans-serif;"><br />
Tip: If you cannot get cheese curds then shredded cheddar, preferably an Irish white cheddar would be an amazing replacement!</span><span style="font-family: Verdana,sans-serif;">Note: We followed the recipe on this one, and found the gravy a bit overwhelming. I recommend replacing some of the Guinness with a beef broth. Also, you don't need so much gravy on the fries... </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b><span>Thai Chicken Wings with Peanut Sauce</span></b></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>
</b></span></span><div class="separator" style="clear: both; text-align: left;">
</div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>
</b></span></span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>
Ingredients:</b></span></span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana,sans-serif;">
2 lbs. chicken drumsticks or wings</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana,sans-serif;">
1/2 C salsa (in archive)</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana,sans-serif;">
1/4 C Peanut Butter (I used sunflower seed butter, as a more Paleo friendly option)</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana,sans-serif;">
3 Tbsp lime juice</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana,sans-serif;">
3 Tbsp soy sauce</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana,sans-serif;">
3 Tbsp water</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana,sans-serif;">
2 Tbsp fresh chopped ginger</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana,sans-serif;">
1/4 C sugar</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana,sans-serif;">
2 cloves garlic chopped</span></div>
<span style="font-family: Verdana,sans-serif;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana,sans-serif;">
<b> </b></span></div>
<span style="font-family: Verdana,sans-serif;"><b>
Directions: </b></span><br />
<span style="font-family: Verdana,sans-serif;">Place all ingredients in crockpot & cook on low for 5-6
hours. These will be fall off the bone tender...</span><br />
<br />
<br />
<span style="font-family: Verdana,sans-serif;">That's it....3 meals in 11 days. Oh well...back on track this week!</span><br />
<span style="font-family: Verdana,sans-serif;">Updated posts to come! </span><br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-276827955914129792013-06-07T09:02:00.002-06:002013-06-08T09:39:03.963-06:00The Art of Entertaining<span style="font-family: Georgia,"Times New Roman",serif;">I love to entertain. Friends and family, mingling, eating, drinking, laughing....potluck style, or with me making all the food. Doesn't matter, I love doing it. ~There will be a lengthy post regarding the food and festivities for Pixie's birthday party at the end of the month too...</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Sadly, however, I don't entertain often at this point. Because my house is small, and my kitchen smaller still (we'll possibly discuss my house envy issues at a later point in time). We do still have a few people over sometimes though. Like tonight!! Hubby's cousin and his wife and daughter came to dinner. </span><br>
<br>
<span style="font-family: Georgia,"Times New Roman",serif;">Our major house goal for this year is to redo our back deck. Sadly, it is original to the house (1995), it is wood, sits 12 feet off the ground, and it has never been maintained. I fear for my life every time I go out to turn my grill on; and Pixie has never once set foot out there (and therefore has never set foot in the back yard itself). To top it all off...my yard looks like a jungle. Not a cool, green, tropical island type jungle; but a scary, brownish, grass-will-eat-your-toes kind of jungle. Because it was also not well maintained when we bought the property. So....we're finally taking the reins here and gutting the whole damn thing. The deck and weed execution this year...and making things look pretty next year. I have a full 5 year plan for the whole house (because smallness is only one issue, and I hope to upgrade, so it needs to be saleable)...but since I'm not addressing those items at the moment, we'll move it along.</span><br>
<br>
<span style="font-family: Georgia,"Times New Roman",serif;">Now...what on earth does rebuilding my deck have to do with my dinner guests? Well...thankfully Hubby's cousin has much experience with deck building! This is even more handy, because Hubby and I have zero experience. So...because we want a deck that is stable, safe, and attractive, we need all the help we can get! Dinner tonight served the dual purpose of getting to eat some good food with family, and getting a helpful diagnosis of the deck.</span><br>
<br>
<span style="font-family: Georgia,"Times New Roman",serif;">At this point in time, Pixie is our only picky eater; so I was able to make a new recipe, that I still felt would be satisfactory for everyone (Pixie opted for chicken nuggets): Cheeseburger Casserole!</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">I saw a mention of this on Pinterest at one point and thought, well that sounds good, and different! You know how I gravitate towards different... I adapted to suit my needs/tastes of course, but this is a really straightforward recipe!</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><br></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Cheeseburger Casserole</b></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:</b></span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">16oz uncooked rotini pasta (I used Tinkyada brown rice pasta for GF)</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp EVOO</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">2 C onions, finely chopped</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">2 garlic clove, finely chopped</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1 lb lean ground beef (96% lean)</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">3/4 tsp salt</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp black pepper</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">4 tbsp tomato paste</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">28 oz diced tomatoes</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">4 tbsp Dijon Mustard</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">3 cups reduced fat grated cheddar cheese</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup chopped dill pickles</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Mustard and Ketchup </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"><br><b>Directions:</b><br>Preheat oven to 350 degrees. </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Spray a 9 x 13 inch baking dish with cooking spray. </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.<br> In meantime, in large skillet, heat oil over med-low heat. Add onions and cook until soft, about 5 minutes. </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Stir in the garlic and cook for 30 seconds. </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Stir in the beef and cook until browned; season with salt and pepper. </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes. <br>Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. </span><br>
<span style="font-family: Georgia,"Times New Roman",serif;">Sprinkle the chopped pickles over the top and serve. You could also squirt some yellow mustard and ketchup on top to make it even more cheeseburger-y.</span><br>
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><div><span style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbBeG6udlEzcSwjdAD3eLjbC99oIMRr52LnzOI-HFuSHjZ0SqWrvQNX9944o8f5qBbYBejD9D6fJ9Cp8q2k-A9EHbi1Ha-Nb0UFu8Ryjl-MhIZO05RjuE5CjgoMkC03swYsnhBa_OC6dG/s640/blogger-image-348154350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbBeG6udlEzcSwjdAD3eLjbC99oIMRr52LnzOI-HFuSHjZ0SqWrvQNX9944o8f5qBbYBejD9D6fJ9Cp8q2k-A9EHbi1Ha-Nb0UFu8Ryjl-MhIZO05RjuE5CjgoMkC03swYsnhBa_OC6dG/s640/blogger-image-348154350.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This was super tasty, and everyone loved it!</div><br></span></div>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-15151610852241403612013-06-04T11:06:00.003-06:002013-06-04T20:46:22.559-06:00Zen Meals<span style="font-family: Verdana,sans-serif;">I am a big fan of Yoga, and Meditation. I generally combine the two. Used to be I could get away with just doing yoga a few days a week, and not have to bother with the treadmill, or circuit training. Now that I have realized I need to do more for myself, I do not get the opportunity to do yoga as much as I would like, and I miss it.</span><br>
<span style="font-family: Verdana,sans-serif;">What I have started trying to work into my routine, is just a little light yoga a couple of nights before bed, and then a big yoga session on Saturday, while Pixie naps. </span><br>
<span style="font-family: Verdana,sans-serif;">For my light sessions I focus mostly on long, relaxing stretches, that relieve tension in the hips, back, neck and shoulders (which is where I carry it most, due to my work environment). I really concentrate on my breathing, making it as meditative as possible. I also play some music in the background; I alternate what exactly that is, but its always very very soothing. At the end, I stretch in Child's Pose for about 5 minutes, eyes closed, just breathing.</span><br>
<span style="font-family: Verdana,sans-serif;">Then, on Saturdays, I have a full hour and a half, heavy yoga session, that gets my heart rate up. Then, for the last 30 minutes, I do my long stretches; and spend at least 15 minutes cross legged, eyes closed, breathing and keeping my mind a blank.</span><br>
<span style="font-family: Verdana,sans-serif;">If you have not tried this, I highly recommend it, at least 2 days a week. And it can be for as little as 5 minutes, or as long as an hour (or more if you have that kind of time). It has really reduced the amount of stress I feel in my body, I sleep better, and I am more loving and open with my husband and child.</span><br>
<span style="font-family: Verdana,sans-serif;"><br></span>
<span style="font-family: Verdana,sans-serif;">I have also found, that on nights when I do yoga, I feel more detached. Somewhat like floating a bit outside of my body, in a very soft, plushy, comfy environment. If that doesn't make sense, I'm sorry, but I can't figure out how else to describe it.</span><br>
<span style="font-family: Verdana,sans-serif;">Therefore, the last thing I want to do is eat something really heavy (since I don't eat before working out, even light yoga....bad for the tummy). I generally prefer salads, light soups, or veggie only dishes.</span><br>
<span style="font-family: Verdana,sans-serif;">Tonight I decided to mix it up my having some fish (really trying to work on eating more of this super-good-for-you food!!). Sadly, fish is getting up there with beef at the top of the price range :-( Such a disappointing development for one in a land-locked state. But, I splurged on a couple of halibut fillets for tonight, and even took it a step further by wrapping them in some prosciutto (a nice little crisp to it, some saltiness, mmhmmm).</span><br>
<span style="font-family: Verdana,sans-serif;">I took some inspiration again from Kevin at Closet Cooking, and made a little asparagus puree (and kept some tips whole) to eat with it. Overall, very refreshing, high in good vitamins and fats, and satisfying.</span><br>
<br>
<span style="font-family: Verdana,sans-serif;"><b>Prosciutto Wrapped Halibut with Asparagus Puree</b></span><br>
<span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: Verdana,sans-serif;">1 Tbsp butter<br>1 clove garlic (chopped)<br>1 leek (finely sliced)<br>1/2 lb asparagus (cleaned, trimmed and cut into 1 inch pieces, save a few tips)<br>1 C spinach<br>salt and pepper to taste<br>2 (6 oz) halibut fillets<br>salt and pepper to taste<br>4 thin slices prosciutto<br>1 Tbsp oil</span><br>
<br>
<span style="font-family: Verdana,sans-serif;"><b>Directions:</b></span><br>
<span style="font-family: Verdana,sans-serif;">Melt the butter in a pan.</span><br>
<span style="font-family: Verdana,sans-serif;">Add the leek and garlic and saute until tender, about 3-5 minutes.</span><br>
<span style="font-family: Verdana,sans-serif;">Meanwhile, simmer the asparagus in a small amount of water until tender, about 3-5 minutes.</span><br>
<span style="font-family: Verdana,sans-serif;">Add the Spinach to butter/leek mix and cook until wilted, about a minute.</span><br>
<span style="font-family: Verdana,sans-serif;">Puree the leeks, asparagus and spinach in a food processor.</span><br>
<span style="font-family: Verdana,sans-serif;">Season with salt and pepper to taste.</span><br>
<span style="font-family: Verdana,sans-serif;">Place the sauce in a pan on low heat to keep warm, and add the reserved asparagus tips.</span><br>
<span style="font-family: Verdana,sans-serif;">Season the halibut fillets with salt and pepper and wrap in the prosciutto.</span><br>
<span style="font-family: Verdana,sans-serif;">Heat the oil in an ovenproof sskillet.</span><br>
<span style="font-family: Verdana,sans-serif;">Add the fish and cook until golden brown, about 2-3 minutes per side.</span><br>
<span style="font-family: Verdana,sans-serif;">Transfer skillet to preheated 450 degree oven, and bake until the fish has finished cooking, about 5-10 minutes</span><br>
<span style="font-family: Verdana,sans-serif;">Put a little of the asparagus sauce on your plate, then top with the fish. Spoon additional sauce (consisting of as many asparagus tips as you can manage) over the top of the fish.. </span><br>
<br>
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<br>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-15516200026231542142013-06-04T08:18:00.001-06:002013-06-04T08:18:54.616-06:00WTF = Weight the Frack?!?!<span style="font-family: Arial,Helvetica,sans-serif;">I gained 2 pounds.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">I realize that that is not a significant amount. And it could just be water, maybe I had a tad too much salt over the weekend.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">But dagnammit!!! You mean to tell me I used that bloody treadclimber 3 days, and started that bootcamp, and I couldn't cough, or sneeze, or laugh, or even freakin breathe, without wanting to curl up in a ball and cry all week/weekend.....and I GAINED TWO DANG POUNDS!!! This reminds me that I need a soundproof room in my house...so I can just go in sometimes, and scream, and curse. And neither my family, nor the neighbors will know that I'm insane.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">This kinda leads into rant #2 for today.....my husband is an enabler. He's skinny, always has been, always will be. So he eats whateverthehellhewantstothetuneof3000caloriesaday!!! Jerk. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">So this past week he ran across this recipe for Salted Caramel Brownies. A layer of brownie mix, pretzels, another layer of brownie mix. Bake that. Then top with oodles of caramel sauce and sea salt. Are you shitting me? I agreed to let him make them, if he agreed to take 98% of it to work. Thankfully he was happy to do so. Now, he can have a couple of brownies just for home, and I'll take one or two bites, instead of being tempted by a whole tray.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Having said that, however, my options are fairly limited as far as extreme measures to get those dastardly two pounds back off; considering that I have to make foods that are both Hubby, and Pixie friendly. I'm considering having a couple of "raw" days (You've heard of these I assume? Nothing but raw fruits and veggies for a couple days). But...working that around two other people's meal plans is really dang hard, especially when neither one of them willingly eats raw vegetables 90% of the time. So....I'm going to continue working out, and bootcamp, and eating as well as I can...and attempt to plan a couple of raw days for later this week. Then, when I weigh myself next week, I will have dropped those two pounds, and maybe 1-2 more, as a bonus.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">So for tonight's dinner, I think we're doing fairly well overall. It does involve cheese, but also cauliflower and various other veggies.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Remember me giving a shout out to <a href="http://www.closetcooking.com/2013/01/roasted-cauliflower-and-aged-white.html" target="_blank">Closet Cooking</a> in my Liebster Award post? Well this recipe comes from Kevin's blog, and sounded so amazing, I had to try it!!</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Roasted Cauliflower and Aged White Cheddar Dip</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 small head cauliflower, cut into florets</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4 ounces cream cheese, room temperature (I use the neufchatel type, which is less fat)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup sour cream or Greek yogurt (I used Greek yogurt to cut calories/fat)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon thyme, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 clove garlic, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup aged white cheddar, shredded</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Toss the cauliflower in
the oil with salt and pepper, arrange in a single layer on a baking
sheet and roast in a preheated 400F oven until lightly golden brown,
about 20-30 minutes.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Puree everything in a food processor and pour into a baking dish.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Bake in a preheated 350F oven until the sides are bubbling and the top is lightly golden brown, about 20-30 minutes.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">I served this with celery, carrots, zucchini, and bell pepper as dippers. I did slice up a very little bit of crispy boule bread, to satisfy Hubby.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">My guesstimate for calories and whatnot (this is for the whole big dish and DOES NOT include the veggie dippers): </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Cal: 1620 Fat: 129 Carbs: 37 Fiber: 11.5 Protein: 82.5 Sugars: 22</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I realize those numbers can be quite scary, but this makes a big portion of dip. I ate less than a quarter of what was there!! So, that's not so bad overall....about 270 calories worth of dip for me. Then plus the veggies of course...</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-51211041614582086512013-05-29T10:02:00.001-06:002013-05-29T10:02:24.698-06:00Mmmm...Cheese<span style="font-family: Verdana, sans-serif;">I started a fitness bootcamp yesterday. I couldn't tell you what - in - the - hell possessed me to do so (because today I can hardly freaking move!!!)...but I did it. I thought I was gonna die halfway through, when we started our second round of the 20 stations set up. Why do we need three stations of push-ups?! And why isn't there a "just lie there" for a minute station? (Oh wait....that IS the push-up station!) </span><br />
<span style="font-family: Verdana, sans-serif;">Really though, I'm lucky enough to work in an office that is health conscious. This March they put a brand spanking new fitness center in downstairs. I have committed to using the dastardly, evil treadclimber three days a week. The other three "workout days" (cus Sundays I just sit on my toosh), I have been doing yoga, or Zumba with my good buddy Xbox. But...the fitness center downstairs offered free bootcamp and asked what days would work. So now Monday, Wednesday and Friday I visit the treadclimber. Tuesday and Thursday I will do bootcamp. Saturday is still yoga or Zumba while Pixie naps. And Sunday's will now consist more of lying on my toosh (you get the visual image with that?). Coupled with healthy meals (like last night's quinoa dinner), I am hoping to see these last 40 pounds melt off by year's end. </span><br />
<span style="font-family: Verdana, sans-serif;">All I have to do, is keep telling myself that bootcamp is a smart, healthy, good decision. Really. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Anywho....What is it about cheese? Its great on crackers and sandwiches, great paired with sweet fruits, great melted, great iced, great all by its little ol self....It ranks up there with avocados in my book. And I luuurrve cheese on pasta! Most notably, of course, traditional mac n cheese. In my new much-less-pasta lifestyle, I have found many suitable pasta replacements to smother in cheese. I make a killer cauliflower "mac n cheese" with ham. Last night I figured I'd try one of my favorite new foods in a "mac n cheese" style...quinoa! And I tossed in some veggies to give it an extra health kick. And if I'm lucky...Pixie will think its awesome and eat some too! This will certainly satisfy the need for cheese, and is really quite pretty!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><strong><span style="font-family: Verdana, sans-serif;">Cheesy Quinoa (Bonus Vegetables)</span></strong><br />
<strong><span style="font-family: Verdana, sans-serif;">Ingredients:</span></strong><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp butter (#1)</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 C shredded carrots</span><br />
<span style="font-family: Verdana, sans-serif;">1 C finely chopped broccoli</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp minced garlic</span><br />
<span style="font-family: Verdana, sans-serif;">2 C dry quinoa</span><br />
<span style="font-family: Verdana, sans-serif;">4 C chicken broth (I used low sodium)</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp butter (#2)</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 C shredded cheddar cheese</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 C milk (or to desired texture)</span><br />
<span style="font-family: Verdana, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><strong><span style="font-family: Verdana, sans-serif;">Directions:</span></strong><br />
<span style="font-family: Verdana, sans-serif;">In a medium pot melt butter #1 over medium heat. Add carrot, broccoli, and garlic, and saute for 2-3 minutes. </span><br />
<span style="font-family: Verdana, sans-serif;">Add quinoa and chicken broth, increase heat, and bring to a boil. </span><br />
<span style="font-family: Verdana, sans-serif;">Cover the pot and reduce heat to medium low. </span><br />
<span style="font-family: Verdana, sans-serif;">Cook 10-15 until quinoa is tender and liquid is absorbed. </span><br />
<span style="font-family: Verdana, sans-serif;">Stir in butter #2, cheddar cheese, and milk to desired consistency. Season with salt and pepper to taste.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Note: The leftovers freeze well!</span><br />
<span style="font-family: Verdana, sans-serif;">Also, please feel free to use whatever veggies you like! Broccoli and carrots are not a requirement. Just make sure to keep it around the 2 Cup mark, so you don't get too watered down.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">I did also make dinner Saturday night (although neither Sunday or Monday, due to holiday BBQs with the family).</span><br />
<span style="font-family: Verdana, sans-serif;">We've discussed the fact that Hubby is a manly man with food sometimes. One thing he really enjoys is a good burger. I ran across </span><a href="http://crockpot365.blogspot.com/2011/02/slow-cooker-loose-meat-sandwiches.html" target="_blank"><span style="font-family: Verdana, sans-serif;">this</span></a><span style="font-family: Verdana, sans-serif;"> recipe for Loose-Meat Sandwiches on Pinterest, and decided to give them a try. The recipe is made using the crockpot...which we all know is one of the very best inventions of all time. Plus...it is really quite healthy! Make sure to use the lean ground beef though.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Loose-Meat Sandiwches in the Crockpot</strong></span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Ingredients:</strong></span><br />
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<span style="font-family: Verdana, sans-serif;">1lb extra lean ground beef or turkey (the lean is important)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 onion, finely diced</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tsp kosher salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Tbsp garlic powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Tbsp truvia (one packet if you have it that way)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Tbsp prepared mustard (I used just yellow. You could mix is up with Dijon or Brown tho)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Tbsp apple cider vinegar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 C beef broth (I used low sodium)</span></div>
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<span style="font-family: Verdana, sans-serif;">8 hamburger buns (I used gluten free bread, toasted)</span></div>
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<span style="font-family: Verdana, sans-serif;">traditional hamburger fixen's (pickles, tomatoes, lettuce, mustard, etc)</span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Directions:</strong></span></div>
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<span style="font-family: Verdana, sans-serif;">Use a 6-quart slow cooker. Crumble in the ground meat (it needs to be thawed, or it'll cook in a big clump). Add onion, sugar, spices, mustard, and vinegar. Pour in the beef broth. Mix well until everything is fully incorporated---you may want to use your hands. Cook on low for 8 to 10 hours (stir occasionally during cooking). Stir well before serving by scooping with a slotted spoons onto hamburger buns. Top with your desired fixings.</span></div>
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<span style="font-family: Verdana, sans-serif;">Hubby had a full sandwich, I chose to eat mine open-faced. I at the leftovers without any bread at all. :-)</span></div>
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Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-45397725145500928552013-05-29T09:41:00.002-06:002013-05-29T09:41:40.094-06:00Liebster Award Honors!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">I have been given the most delightful honor of being nominated for the Liebster Award! My thanks to a dear childhood friend, Becca. She herself has also been nominated, and you can find her blog </span><a href="http://lilbabyabel.blogspot.com/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Ledoux Sands here</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. She blogs simply about her life, which is good for all of us, as she has some wonderful insight, and humor to impart.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Let me just briefly explain how the Liebster Award works:</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">The Liebster Award is given to up and coming bloggers who have less than 200 followers. So, what is a Liebster? The meaning: Liebster is German and means sweetest, kindest, nicest, dearest, beloved, lovely, kind, pleasant, valued, cute, endearing, and welcome. Isn't that sweet? Blogging is about building a community and it's a great way to connect with other bloggers and help spread the word about newer bloggers/blogs.</span><br />
<i><span style="font-family: Georgia, "Times New Roman", serif;">Here are the rules for receiving this award:</span></i><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. Each person must post 11 things about themselves. (Either 11 questions from the person who nominated you, or 6 facts about yourself, and 5 questions from your tagger)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Answer the questions that the tagger set for you; then create questions for the people you’ve tagged to answer.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. Choose 11 people and link them in your post. (I could not find that many blogs I knew about with so few followers so....)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. Go to their page and tell them.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. No tag backs!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Ok, so...facts about myself:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. Hi, my name is Andi, and I am a Foodaholic. I can't even claim to be in recovery or anything, haha. But really...I love food. All kinds of food. Usually in large quantities. Hence the reason for writing this blog; to be held accountable for what I am eating. Its working!! I've lost 30 pounds so far, and I don't feel that I am "dieting" I am simply changing things up, in a healthier way. I still love all the food: pizza, Taco Bell, cheeseburgers. But I am reining it in a little bit, and finding ways to make those desired foods healthier.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">2. I sniff babies. Ok...really just my baby...usually. There's just something about the way babies smell! My sister-in-law claims its the smell of "innocence" and it fades. But my Pixie is almost 2, and she still has that delicious baby smell in full force. Its not-quite-baby-powder, not-quite-baby-shampoo, not-quite-clean-laundry smell. It is more prevalent in girls, honestly, but baby boys still have it for a little bit. I love the (rarer now that she's mobile) chances to just cuddle my baby and smell her head/hair. Makes my heart just well up and over with love.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">3. I am a book nerd. Always have been, always will be. I firmly believe it is a trait I inherited from my father; and I think Pixie might end up the same way. I read every day. I'm happiest if I can read for hours and hours every day. I read on the couch, I read at work on lunch, I read in bed, I read at the park. I need something built into my shower that will allow me to read in there...the heck with shaving! I can tear through a good 1000 page book in 4-5 days if allowed to do so. I don't hear outside noise (particularly when it sounds like someone trying to have a conversation with me); and when I "resurface" I sometimes have a hard time adjusting back to my reality. And I often find myself wishing that many things in my books were actually possible.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">4. I cannot style hair. Particularly my own hair. I have had to resort to watching some YouTube tutorials on hairstyles. And I still fail at those. My poor baby girl, is going to be the one with "boring" hair all the time. Traditional braids, ponytails, and "Bobbles" (the little buns of hair you can make out of pigtails) are the extent of my repertoire. Plus, I have really uncooperative straight hair, so it wont even curl if I try to make it. It's pathetic really.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">5. I believe in all sorts of supernatural things. Ghosts: check. Aliens: check. Magic: check. Karma: check. Past lives: oh yeah. Magic: double check. Do I have issues with others who believe differently than I do? Heck no! As long as you don't try to force me into your beliefs, we've got no problems. But seriously....I have Deja Vu all the time, sometimes more than once. I very firmly believe I have had at least 3-4 past lives, and fully intend to find someone who can help me look into that. Ghosts are just there. Same with aliens. We've all experienced Karma. And magic...magic is my very most favoritest thing to believe in. I have experienced a couple of things in my life that I believe are magic, or are the result of magic. I have been to some places that I think are made up of almost entirely magic. There are things in this world that just could not be, without magic of some sort.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">6. I was a stalker. Not the creepy picture taking, always outside your house stalker. But a very meek, shy, quiet, fade into the wallpaper stalker. Of my now-husband. HAHAHAHA! Yeah...you read that right. He knows it too. We were both in orchestra my Freshman year of high school. I played violin, he played cello, so we sat across from one another. And he was soooo hot!! Still is...but that's beside the point. So I decided I was absolutely in love with him, and followed him (quietly and meekly) through the halls all day long. Then he graduated...and I was heart broken, because I am pretty sure he didn't know I existed. Then...in my Junior year (when I finally had boobs and some confidence) he returned to </span><span style="font-family: Georgia, "Times New Roman", serif;">coach one of my sports teams. It didn't work out then either, hahahaha. But, a few years later, his cousin (a good friend of mine) passed along my phone number, and it was all history from there! Fate exists....</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Sadly, I was unable to get questions from miz Becca, so I kinda made up my own! ;-)</span><br />
<br /><span style="font-family: Georgia, "Times New Roman", serif;"><strong>If you could play any musical instrument, which would you choose?</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I have played the violin, but would love to pick that back up and get better at it.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">As far as learning a new instrument....the harp. It may seem weird, but I have always thought they are one of the most beautiful sounding, and looking, instruments. Plus...they're very Irish ;-) We all know how much I love Irish.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /><strong>Your house is burning down and you have to evacuate immediately. Which three items do you take with you?</strong><br />
<strong><br /></strong>Well...my family and pets don't count. They are living souls, not objects so...<br />
My cell phone and charger (gotta be able to contact 911, parents, etc.)<br />
My baby's favorite stuffed bear and blanket. She needs to be warm and comforted.<br />
My little jar of my father's ashes with his picture. <br />
<br /><strong>If you could invite anybody in the world to lunch, who would you take and why?</strong><br />
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The whole world, across all times....Jane Austen. The language in her writings may be hard for some people to get through; but her stories are amazing, and really quite witty. I would love to just dress the period, have a lovely lunch, and chat about how she saw the world.<br />
The modern world...Robert Downey Jr. I know what you're thinking...it is not just for his looks (although those are not at all bad, lets be honest). He is extremely funny, and very intelligent. I honestly think it would be one of the most amusing, interesting lunches of ones whole life.<br /><br /><strong>What is your favourite smell?</strong><br />
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I can still remember how my father smelled. For a little while, after he passed, I would still smell his clothes. That smell, and Pixie's baby smell (see above) are tied at the top for me.<br /><br /><strong>If you had an extra room in your house, what would you use it for?</strong><br />
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Library.<br />
No ifs, ands, or buts. Built in shelves lining the walls, a couple super comfy chairs, fireplace, a great old desk....<br />
I have it all built in my head. Some day....</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">My Nominees are:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;">(One of these may have more</span> than 200 followers....oopsie! Oh well.)</span><br />
<a href="http://pastaprincessandmore.wordpress.com/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Pasta Princess and More</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (not just pasta, but oh boy does she have some good stuff!)</span><br />
<a href="http://immaeatthat.com/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Yeah...I'mma Eat That</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (The author is very witty, and makes some very healthy, very amazing food)</span><br />
<a href="http://www.chicagonow.com/baby-sideburns" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Baby Sideburns</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (This woman is one of the most hilarious people on the planet, no joke)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Yeah...that's all I've got really :-/</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">A couple other food blogs that I love, and recommend (even though they do not meet the Liebster qualifications) are: </span><a href="http://www.closetcooking.com/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Closet Cooking</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> and </span><a href="http://paleomg.com/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">PaleOMG</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. Both chock full of good food, and good humor! Also: </span><a href="http://www.onegoodthingbyjillee.com/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">One Good Thing by Jillee</span></a><span style="font-family: Georgia, "Times New Roman", serif;">...she is SO creative!</span>Anonymoushttp://www.blogger.com/profile/00839558606579334826noreply@blogger.com0tag:blogger.com,1999:blog-1201535349608291389.post-27660108522594015002013-05-23T08:37:00.000-06:002013-05-23T08:37:18.944-06:00Don't Sweat the Good Stuff!<span style="font-family: Arial, Helvetica, sans-serif;">,Why skip the "good" food, or feel guilty about indulging in it, when you can simply tweak things here and there and make it healthier?!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This ties into my subject from the other day, about new ideas as well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">We all know I enjoy Italian food; lasagna, parmigiana, classic spaghetti and meatballs...but one thing that I actually have to be in the mood to enjoy, is Alfredo. I quite like Alfredo sauce, but for whatever reason I'm just not as big a fan as I am of the red sauce. Lately, though it has been sounding mighty tasty. And fattening! Heavy cream, oodles of cheese, flour, butter!! Eeek!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Then....Pinterest made a timely appearance! Using cauliflower to make an Alfredo sauce. Well...that, uh....that's just brilliant! The recipe I came across was pretty comprehensive, and can be found </span><a href="http://pinchofyum.com/healthy-fettucine-alfredo" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">here</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. I did however, make a few tweaks, to satisfy my own tastes. Please feel free to do this for yourself as well!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I used the remaining 8oz. of sweet potato pasta, leftover from my Avocado Pasta the other night. Again, you can find these, and other pastas </span><a href="http://www.kingsoba.com/organic-noodles-udon.php" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">here</span></a><span style="font-family: Arial, Helvetica, sans-serif;">.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This sauce was so creamy! More so than any strictly dairy based sauces I have made before.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /> </span></div>
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Cauliflower Alfredo</span></strong><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span></strong><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">16 oz. uncooked fettuccine noodles</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 heads cauliflower</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 C vegetable broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 cloves garlic, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">pinch of nutmeg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">pinch of black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 C. freshly grated Parmesan cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. dried parsley</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. fresh chopped chives</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 C. heavy cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 C. starchy boiling water from pasta pot</span></div>
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></strong></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. The longer you cook it, the smoother the sauce will be. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">As garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and allow it to warm up. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Gradually add the Parmesan cheese, waiting for each portion to melt before adding the next.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add parsley and chives, and stir to combine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Feel free to garnish with fresh Parmesan, fresh ground black pepper, and a pinch of cayenne!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">NOTE:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I like really saucy pasta!! If you do not, please cut the sauce ingredients in half. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnE5perQzK7gRA0VyX58Kqa9vHncSLT85XBWWdAncS4yPhf6G8sHAIwjCv8B8911JMIBS2CxdVRjIw8gtaf5kyUgeu4OCrVbGTPn12J64XY9KkiwIebQGYx28C2sBUV-TTWhRuwPYyi_R/s640/blogger-image-1787003227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnE5perQzK7gRA0VyX58Kqa9vHncSLT85XBWWdAncS4yPhf6G8sHAIwjCv8B8911JMIBS2CxdVRjIw8gtaf5kyUgeu4OCrVbGTPn12J64XY9KkiwIebQGYx28C2sBUV-TTWhRuwPYyi_R/s640/blogger-image-1787003227.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">By the way...I did technically make dinner last night, but it wasn't really anything that involves a recipe so....</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 ripe avocado</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Goat cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prosciutto</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Slice avocado in half and remove pit. Gently slice each avocado half into 4 slivers, then scoop out of peel. Sprinkle lightly with lemon juice, and black pepper.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place your desired amount of goat cheese in the dip of each avocado slice.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut each piece of prosciutto into 3rds, lengthwise. Wrap each slice of prosciutto around an avocado slice, securing the goat cheese in place. Sprinkle with chili powder.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This was an extremely tasty, but very rich dish...I couldn't quite finish my whole avocado.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Also...for future reference, this could be fantastic with herbed goat cheese...</span></div>
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