tag:blogger.com,1999:blog-59630421889858292542024-03-05T20:54:00.612-05:00A Fabulous TransformationJenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-5963042188985829254.post-82539690875471490442015-11-16T07:00:00.000-05:002015-11-16T07:00:03.303-05:00Overnight Stone Ground Oats<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both;">
I really got into overnight oats recently with rolled oats, so I decided I'd give it a try with steel cut oats as well. </div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nR8XrY6-dIv4_RABJNiKqRrwRhyRFMl808TSuN1UzeD42dxF3fLtknBf8UkT6WdMbkNZuNz9vzvCljGzSjSyHlKuVHilpZK9yhfsz_6-C6gnsqMzb2diSdp21X5bIMuOIN6c11DKYI0A/s640/blogger-image-223434162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nR8XrY6-dIv4_RABJNiKqRrwRhyRFMl808TSuN1UzeD42dxF3fLtknBf8UkT6WdMbkNZuNz9vzvCljGzSjSyHlKuVHilpZK9yhfsz_6-C6gnsqMzb2diSdp21X5bIMuOIN6c11DKYI0A/s640/blogger-image-223434162.jpg" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
I found this oatmeal in the grocery store and decided to give it a go. I love coconut and coconut milk, so I used that this time around. With steel cut oats you use a 1:1 ratio of liquid to oats. After some experimenting, I found that a 1:2 ratio of oats to liquid works best. In this instance, I like to use 1/3 of a cup of oatmeal to 2/3 of a cup of coconut milk. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Zt34-T_y-xRnIZRbuZEqpkFt0HfxyLJhMUzJfc6ZCoJzHC30b0jxOU3mqW_iVxd_YVWnXM4sa88UJ6edXDuTbhnMYMVwojTsuIREQtN80NjYFDz6Of3RPaPHcUVAFLbpF56M-cyBYBV0/s640/blogger-image-1274199610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Zt34-T_y-xRnIZRbuZEqpkFt0HfxyLJhMUzJfc6ZCoJzHC30b0jxOU3mqW_iVxd_YVWnXM4sa88UJ6edXDuTbhnMYMVwojTsuIREQtN80NjYFDz6Of3RPaPHcUVAFLbpF56M-cyBYBV0/s640/blogger-image-1274199610.jpg" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
I'll often add a little something else to the oatmeal to give it different flavoring. My ultimate favorite is the dark chocolate sea salt caramel sauce from Stonewall Kitchen. I'll also mix in some of my homemade triple berry jam at times too. I'll make a few batches and will throw them in the fridge overnight or for a few nights and will just heat them up the next morning for about 2 minutes. Super easy!</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cFuIQ8nSy3FBvy_JKamUlUYw_GqpeXZdpWTHxfY_ynYl2Ulx5OI0YPlgU_o-ags9HfH62MN8NzLR4EsF01n-OFt3CW0KU7V5_lpCvKYdxIFdtcf8hx2Y0_s1beAEEe_fmjbo-nRYYyWg/s640/blogger-image-540596188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cFuIQ8nSy3FBvy_JKamUlUYw_GqpeXZdpWTHxfY_ynYl2Ulx5OI0YPlgU_o-ags9HfH62MN8NzLR4EsF01n-OFt3CW0KU7V5_lpCvKYdxIFdtcf8hx2Y0_s1beAEEe_fmjbo-nRYYyWg/s640/blogger-image-540596188.jpg" /></a></div>
<br />
<br /></div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-77251505732498217512015-11-09T08:00:00.000-05:002015-11-09T08:00:02.566-05:00Mashed Cauliflower<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
Sometimes I get an idea in my head and can't get it out. I've seen mashed cauliflower on menus and online all the time, but I never really paid much attention to it. Then I decided I needed to make some. So never having tried it before or read a recipe on how to make it, I just set out to make some. What could go wrong? (Turns out nothing.)</div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RtNhm8nW4CuWtomLuvFIvPE8M7C7Y0hmihqR-Buwvn-QN1Cshe0VDinPhBNxoYThsijaHP5igYz2y_1DkLa55vW-1j2B07CnT2BLtbcDcJrIrHM4IXdGVAL5dRjZMDx8YpkeggIYbu7y/s640/blogger-image-1617478757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RtNhm8nW4CuWtomLuvFIvPE8M7C7Y0hmihqR-Buwvn-QN1Cshe0VDinPhBNxoYThsijaHP5igYz2y_1DkLa55vW-1j2B07CnT2BLtbcDcJrIrHM4IXdGVAL5dRjZMDx8YpkeggIYbu7y/s640/blogger-image-1617478757.jpg" /></a></div>
<br />
I started by taking about half a package of FROZEN cauliflower and put it in a pot with about 1/4 cup of chicken broth. I covered the pan and let it steam for a good 15-20 minutes until the cauliflower was super soft.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zIZk4AHDd20uEgWosxLkh9X-qpBUjTFmMy3ZZN_OqkP73m_-noSmRsKfmSZmCovfuiFAKdLpbt5F_u0vp95d-DChUeLmUuuvtsXMlk5LBiLkAZeVTMO_GRMFoQ1U42ZBwpRk-OO6M98o/s640/blogger-image-1992771936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zIZk4AHDd20uEgWosxLkh9X-qpBUjTFmMy3ZZN_OqkP73m_-noSmRsKfmSZmCovfuiFAKdLpbt5F_u0vp95d-DChUeLmUuuvtsXMlk5LBiLkAZeVTMO_GRMFoQ1U42ZBwpRk-OO6M98o/s640/blogger-image-1992771936.jpg" /></a></div>
<br />
Then I took my immersion blender to the cauliflower mixture and buzzed it up. I might have pureed it a bit too much this time, but live and learn. I then added a splash of 1% milk to the cauliflower to thin it out. It might look like a lot, but that's probably 2 tablespoons of milk.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmfejcMJWBkfb_MEwOnjGf4wMUobzCLQrzB_hEdS__uQctdX1sdeoQ0aL808APEG6ngGxavD54HJaqlN_4pxU1wAY0sne5MkSEH6fSoe6AZ5_7pP75jvSx38tu-Gbexk-abv9piPUcFDQb/s640/blogger-image--1326026637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmfejcMJWBkfb_MEwOnjGf4wMUobzCLQrzB_hEdS__uQctdX1sdeoQ0aL808APEG6ngGxavD54HJaqlN_4pxU1wAY0sne5MkSEH6fSoe6AZ5_7pP75jvSx38tu-Gbexk-abv9piPUcFDQb/s640/blogger-image--1326026637.jpg" /></a></div>
<br />
At the very end I sprinkled in a little grated parmesan cheese for a little flavor since I found the mashed cauliflower needing a little something extra. This did just the trick. </div>
</div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-67805054637758214412015-11-04T09:32:00.001-05:002015-11-04T09:43:41.240-05:00Brown Sugar Nutmeg Green Beans<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
Last weekend we had a nice dinner with my grandmother. In addition to a dessert, I was tasked with bringing a green veggie. I decided to pull out my trusty green bean recipe.<br />
<br />
To start, I sautéed a massive bag of green beans in a little butter. This picture is deceiving, this pile of green beans fed eight people.</div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tx-XAV5z6dv4AJ-jI_vvLk5oc3cTEAMIrEAdozOXOrwO0kR66QT2vMnh8MWdAOWNpXAlboa7fRVG8LnjA23HvdsccmvnrcwjPxXzL4Uu8XnFfZz8Gj30b4wz6rhjeav6FaUBGdv2ciLB/s640/blogger-image--1824869111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tx-XAV5z6dv4AJ-jI_vvLk5oc3cTEAMIrEAdozOXOrwO0kR66QT2vMnh8MWdAOWNpXAlboa7fRVG8LnjA23HvdsccmvnrcwjPxXzL4Uu8XnFfZz8Gj30b4wz6rhjeav6FaUBGdv2ciLB/s640/blogger-image--1824869111.jpg" /></a></div>
<br />
I sauté them at a fairly medium high temperature to get a nice soft char on the outside without turning them into mush. I like a little crips to them.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGOxJPU9q-jNIunYc0ycxH_E7qSjL5wpddfKTsau9Xk_35yQSOruY0Vs_EEYjFKuAcNsRO27VqPKHd2RaDvfM5qMdJhhhr4c8y0urq8v3IzO3iIZFJtaf0ymFEPPD0yIMsZYMoE4lANgO/s640/blogger-image--177376832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGOxJPU9q-jNIunYc0ycxH_E7qSjL5wpddfKTsau9Xk_35yQSOruY0Vs_EEYjFKuAcNsRO27VqPKHd2RaDvfM5qMdJhhhr4c8y0urq8v3IzO3iIZFJtaf0ymFEPPD0yIMsZYMoE4lANgO/s640/blogger-image--177376832.jpg" /></a></div>
<br />
Once cooked, I sprinkled on a little bit of brown sugar. This is just about a tablespoon of light brown sugar for enough green beans to serve eight people, so don't overdo it. I mixed it all together and sprinkled in a little nutmeg as well. You basically want to cook this enough to melt the sugar onto the beans but not enough to caramelize it. Once the sugar is melted, you're done.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vlemkDfOKvILeoe9JrkmqmcmjX95qZShct1ckJiC03Mq0KQceJhhA89kf358pDD9eO8Ucu0RDs2BfBdocTfAPNKSzBWdbQlkW36q9af-B5pmIfWHd47OUhd6DJmU5u9he1X9L12OVBEH/s640/blogger-image-1883128499.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vlemkDfOKvILeoe9JrkmqmcmjX95qZShct1ckJiC03Mq0KQceJhhA89kf358pDD9eO8Ucu0RDs2BfBdocTfAPNKSzBWdbQlkW36q9af-B5pmIfWHd47OUhd6DJmU5u9he1X9L12OVBEH/s640/blogger-image-1883128499.jpg" /></a></div>
<br />
Serve up and enjoy!<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwxxmRRXwEIm0F7ypr8YdCoUHLmtLkTjNYdSDdHzXJ-Tcs3imQ5VJCF30PCLCaxvMZyJtewa04i0nebyKuSs8MrrBOphLMoQ-lpr9ZjVk2knUbWqPN7uQQcPH1L8ul-cb_7kRh7Mg3hQK/s640/blogger-image--1873379212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwxxmRRXwEIm0F7ypr8YdCoUHLmtLkTjNYdSDdHzXJ-Tcs3imQ5VJCF30PCLCaxvMZyJtewa04i0nebyKuSs8MrrBOphLMoQ-lpr9ZjVk2knUbWqPN7uQQcPH1L8ul-cb_7kRh7Mg3hQK/s640/blogger-image--1873379212.jpg" /></a></div>
<br /></div>
</div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-84358989459907448302015-09-22T12:20:00.001-04:002015-09-22T12:20:49.333-04:00Grilled Cod Packet<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both;">
It's no secret that I love seafood. In fact, there are times when I think I could become a psecatarian, but then I remember that I do love meat, so that thought goes out the window quickly. But one of the things I love about seafood is that there are so many ways to prepare it. Take this easy grilled cod example. While I grill seafood in a foil packet a lot, this was a new way for me to do it, so I thought I'd share. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOw9WxcCkdtircYgg3zZWR7tPbrblU-P257lC5ZZYlv_aVTHcD0CZac7bZhd1O5W9nqANX7jOpGT4ljYdZdFJ45iUnmJyMtsvUIU_Tc0Kgq0J4Q34mbWi5bSmSvSYnsILQZkfG5e9TsEI/s640/blogger-image--1225153048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOw9WxcCkdtircYgg3zZWR7tPbrblU-P257lC5ZZYlv_aVTHcD0CZac7bZhd1O5W9nqANX7jOpGT4ljYdZdFJ45iUnmJyMtsvUIU_Tc0Kgq0J4Q34mbWi5bSmSvSYnsILQZkfG5e9TsEI/s640/blogger-image--1225153048.jpg" /></a></div>
<div class="separator" style="clear: both;">
To start, I put some cod in foil with some salt, crushed red pepper and garlic. I then added some fresh diced tomatoes, capers, a splash of lemon juice and a splash of white wine. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4pniGchxttcT9DgmCxdB9f_11Ieilj4Mrwo-AltFY00OiZlvKgf0iS7gtUNMoEs38xN3OdPgdT9ykAd44_-KsHvyAcVMd8lWDKS9m4l2VDZ5HX9Q_mDvpyewgx48BC6qPTt95DZIxUnTl/s640/blogger-image--15076134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4pniGchxttcT9DgmCxdB9f_11Ieilj4Mrwo-AltFY00OiZlvKgf0iS7gtUNMoEs38xN3OdPgdT9ykAd44_-KsHvyAcVMd8lWDKS9m4l2VDZ5HX9Q_mDvpyewgx48BC6qPTt95DZIxUnTl/s640/blogger-image--15076134.jpg" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
I wrapped it all up, placed the packet on the grill and cooked it for about six to eight minutes on each side. My cod was really thick, so I cooked it a little longer. Fortunately, in this example, I had a lot of liquid in my packet, so it kept things moist. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuNM-Gah7Ejj43pB0hRsZ2mSX67QjZEgk7OK3sWa3GcqQdo8cQy90wlgUC0a7f4twxomX152KMsaA1fkwkx3QETFI18_Birs5fiK6NIHKnuteMM_lSbMpidZuahMKAd1r0PYu6xS_TBVY/s640/blogger-image--1660086677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuNM-Gah7Ejj43pB0hRsZ2mSX67QjZEgk7OK3sWa3GcqQdo8cQy90wlgUC0a7f4twxomX152KMsaA1fkwkx3QETFI18_Birs5fiK6NIHKnuteMM_lSbMpidZuahMKAd1r0PYu6xS_TBVY/s640/blogger-image--1660086677.jpg" /></a></div>
<br />
I served this one up with some wild rice and veggie mix (which was pre-made and I wouldn't buy again, but that's another story). This was simple to make and delicious. I'd definitely recommend it. </div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-91457869442994684762015-07-23T13:09:00.001-04:002015-07-23T13:09:26.801-04:00Grilled Lemon Cod<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
During the summer I love to grill as much as possible. First, it brings so much flavor to my food, but it also means I don't have as many dishes to do at the end of the day, which is a huge win.<br />
<br />
I also really love seafood, but that can also be somewhat difficult to cook on the grill if the fish is very flaky. As a result, sometimes I'll cook fish in a foil packet.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_SVUBdhoQZor3e1qbEr3UE1lgejkMyjY5b1DgyOAT_7Q1Bz2RbQoNtJrNWy-nPFehccCU5erQLdgtL3bNW16c2yVUY3sIi9nH8rof3krZrzNZ66P8vBQxGUR6r2q1zZ71uuFbm3A1C3w/s640/blogger-image--1124427496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_SVUBdhoQZor3e1qbEr3UE1lgejkMyjY5b1DgyOAT_7Q1Bz2RbQoNtJrNWy-nPFehccCU5erQLdgtL3bNW16c2yVUY3sIi9nH8rof3krZrzNZ66P8vBQxGUR6r2q1zZ71uuFbm3A1C3w/s640/blogger-image--1124427496.jpg" /></a></div>
<br />
For this packet I lined the bottom with three slides of lemons. I didn't bother removing the seeds, but if you want to take the time to remove them, go for it.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7V7GkUcN7viiT86qGCbvVvUr8AvmfutYFk9RHi8FkhT76xNwVKROiNf799y4v2dwkRsevElSLXrisD37Wzk_KlKyrHEa4n8104jQVItaKjVwwQF1QqLAxWuWpxYFlyLh36mNVDgAC2PIG/s640/blogger-image--825383843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7V7GkUcN7viiT86qGCbvVvUr8AvmfutYFk9RHi8FkhT76xNwVKROiNf799y4v2dwkRsevElSLXrisD37Wzk_KlKyrHEa4n8104jQVItaKjVwwQF1QqLAxWuWpxYFlyLh36mNVDgAC2PIG/s640/blogger-image--825383843.jpg" /></a></div>
<br />
I then placed the cod on top of the lemon and seasoned it. You can rearrange your lemons to fit better under the fish like I did if you'd like. I just coated the fish with my favorite garlic, salt and crushed red pepper seasoning blend. You could season it with some salt, pepper and lemon dill seasoning too.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSYnaKjD0OFCH5EdwqgGEiDPcQzt_CceKgWmk4N9cHx673OWWzpjhgNge76w4GRf9WecBT0QGohmlOnKWSFRxnVuuiOMI7harnDxJ7wAZ9neaJYOoqn9KlTJGMXcjm-TiVeTz_Uc3rAYz/s640/blogger-image-749314686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSYnaKjD0OFCH5EdwqgGEiDPcQzt_CceKgWmk4N9cHx673OWWzpjhgNge76w4GRf9WecBT0QGohmlOnKWSFRxnVuuiOMI7harnDxJ7wAZ9neaJYOoqn9KlTJGMXcjm-TiVeTz_Uc3rAYz/s640/blogger-image-749314686.jpg" /></a></div>
<br />
I forgot to grab a photo of it, but before I closed the packet up I added a little lemon dill butter to the top. If you don't have that, just a little drizzle of olive oil or a pat of butter works just fine. If you use butter, I highly recommend unsalted since it's really easy to over salt seafood. In general I use unsalted butter with everything to control the salt. I actually can't remember the last time I bought salted butter.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXwnapaMeoplwR2oqzUGaqtdFrNtMp-2qRB1yZ6GXxYEn4OPP84JlCJDvdFVzF_KtcsWave6JtFGMedOLrbcMJVV9Ko11NGX66q7gleDpfPvbwlc3zNX_L7QqnrnTW1iPa6h5miNC92nq/s640/blogger-image-1532276815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXwnapaMeoplwR2oqzUGaqtdFrNtMp-2qRB1yZ6GXxYEn4OPP84JlCJDvdFVzF_KtcsWave6JtFGMedOLrbcMJVV9Ko11NGX66q7gleDpfPvbwlc3zNX_L7QqnrnTW1iPa6h5miNC92nq/s640/blogger-image-1532276815.jpg" /></a></div>
<br />
Throw your fish on the grill. I had my burner on a medium-high heat that registered at around 400* when I closed the grill. On the side here are some partially cooked potatoes coated in just a little olive oil. I microwaved the potato for about 5-6 minutes, sliced it into a few wedges, coated it in oil and added a little S&P (salt and pepper).<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjow2yzL4QJKZFVUx9RYttYDnuyrWGCVCKWG5s5-oGIqQU1ivccvZL4VpI07qkiGDn0jPUAXpl_YJ3-EeYrC1wntEk-oV85qSmYCJNVnzciiXYP1z4S-j0rBRXXeUipVn3W8m8wuXWU-X/s640/blogger-image-846483139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjow2yzL4QJKZFVUx9RYttYDnuyrWGCVCKWG5s5-oGIqQU1ivccvZL4VpI07qkiGDn0jPUAXpl_YJ3-EeYrC1wntEk-oV85qSmYCJNVnzciiXYP1z4S-j0rBRXXeUipVn3W8m8wuXWU-X/s640/blogger-image-846483139.jpg" /></a></div>
<br />
Cook the fish on the grill for about 4-6 minutes on each side. I actually like to start with the folded side down so that when I flip it I can check the doneness of the fish easily once I think it's done.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfVxwwN842oBOuMMz_tx5JUKo991ARteKRcU68pSTaa1UfXHqaFK3tLVJOAWMZIY2wA0Qo05_aSz3cEJhzDLDkHuY5dWeoNbrCo-EIViz_jOdFkpPoxI1wZ3Goozt1niwQG-doD2czYZa/s640/blogger-image--776498597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfVxwwN842oBOuMMz_tx5JUKo991ARteKRcU68pSTaa1UfXHqaFK3tLVJOAWMZIY2wA0Qo05_aSz3cEJhzDLDkHuY5dWeoNbrCo-EIViz_jOdFkpPoxI1wZ3Goozt1niwQG-doD2czYZa/s640/blogger-image--776498597.jpg" /></a></div>
<br /></div>
<div>
Once done I serve the fish right in the foil packet. You're going to have a decent amount of juice from the cooked lemons and the little bit of butter. If you're concerned about a puncture to the foil, I recommend using two places or placing a napkin under the foil to absorb the juice. </div>
</div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-9838165821682111572015-07-01T07:00:00.000-04:002015-07-01T07:00:01.846-04:00Spinach and Feta Omelet <div dir="ltr" style="text-align: left;" trbidi="on">
<div>
Sometimes I enjoy having breakfast for dinner. Yesterday I did just that, enjoying a great spinach and feta omelet. </div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNCisgVGWqsPM8lWATbJV0ow24Vby12OcNVM6aTsvB1NcV_p-ub7ZHgfGzt1a8296V-hiY3mkczSj7w3pyk0GILm2iVmY_vo8RTW4DvpH8sWIYt9ntGD0eo2rLvo1s8T6HRJT9YHxQmD9/s640/blogger-image-1357813370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNCisgVGWqsPM8lWATbJV0ow24Vby12OcNVM6aTsvB1NcV_p-ub7ZHgfGzt1a8296V-hiY3mkczSj7w3pyk0GILm2iVmY_vo8RTW4DvpH8sWIYt9ntGD0eo2rLvo1s8T6HRJT9YHxQmD9/s640/blogger-image-1357813370.jpg" /></a></div>
I started by chopping up a little spinach - two big handfuls since it reduces down so much.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMcDlZkNjiBLn-BbL9ilbXYAxx_dZ6e5-hC4ECH3-lLKzQNl1r3ZwwcoKRHkri_pbQO_hs1qSJD20vko8tjfmtcxJjTsyveGtlARjHwK3mTC7x10LzdZ9o38dag6M532mR-DiqANLuluDj/s640/blogger-image-547441606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMcDlZkNjiBLn-BbL9ilbXYAxx_dZ6e5-hC4ECH3-lLKzQNl1r3ZwwcoKRHkri_pbQO_hs1qSJD20vko8tjfmtcxJjTsyveGtlARjHwK3mTC7x10LzdZ9o38dag6M532mR-DiqANLuluDj/s640/blogger-image-547441606.jpg" /></a></div>
<div class="separator" style="clear: both;">
Then I sautéed it in the garlic herb butter I made (garlic, parsley and unsalted butter). I used about a teaspoon of butter for the spinach. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9njX1KE0rn3NKfHmTBKkdiUoJLT0RQXdmeuDyYUruXZlo9pgWV1-MOQZfdb3Arsn77Jc7G-ej2H0tSF64PIdKJZfW78nJC5wPwJpoURlTMqnrpPqkg9w2EqDMUunThGDRLpd_jVSH5MTO/s640/blogger-image--1456990950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9njX1KE0rn3NKfHmTBKkdiUoJLT0RQXdmeuDyYUruXZlo9pgWV1-MOQZfdb3Arsn77Jc7G-ej2H0tSF64PIdKJZfW78nJC5wPwJpoURlTMqnrpPqkg9w2EqDMUunThGDRLpd_jVSH5MTO/s640/blogger-image--1456990950.jpg" /></a></div>
While the spinach was cooking up, I threw two eggs and about 1/4 cup of milk in a bowl and whisked it up.<br />
<br />
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ktZy9Y9X08Z8shaBzN_o2HAk7fKooVg_nf36xL57_VqvCD_RWQEOOp-H3lTvUoa3kCKipRtzbwZ8Nr9cGM0D2M7hSac1_8v8w1GbcOkpprKgqLhvCOmE1pRqWbggFyK30oRkx2wAvVUM/s640/blogger-image--108279418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ktZy9Y9X08Z8shaBzN_o2HAk7fKooVg_nf36xL57_VqvCD_RWQEOOp-H3lTvUoa3kCKipRtzbwZ8Nr9cGM0D2M7hSac1_8v8w1GbcOkpprKgqLhvCOmE1pRqWbggFyK30oRkx2wAvVUM/s640/blogger-image--108279418.jpg" /></a></div>
I probably use a little more milk than others traditionally use, but I like it a little more creamy.<br />
<br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwUAKI2XBdzWm5ItrebpC1gTWohG6ExPYDYTlGzXOmf6NCal0m33yl92DbFHY3VI4H6oX8sao7uASOvwEGDg6hYzwEMoMYl41_7fTbdKGXsp7FP2jq6ZW8t-adZ18XjoT9Aq2JQpMgWhA/s640/blogger-image-913841872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwUAKI2XBdzWm5ItrebpC1gTWohG6ExPYDYTlGzXOmf6NCal0m33yl92DbFHY3VI4H6oX8sao7uASOvwEGDg6hYzwEMoMYl41_7fTbdKGXsp7FP2jq6ZW8t-adZ18XjoT9Aq2JQpMgWhA/s640/blogger-image-913841872.jpg" /></a></div>
When the spinach is almost all wilted I add the eggs to the pan. I don't wait until the spinach is completely cooked down because it will cook more when the eggs are added.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURroE6JlD55jg648-no1y7csu19dpJm89ZCN-u4ARsuQ77xidrNNQ1Bmk_kKVGHXpxu0bekTvRhyphenhyphenZnVIKi2b4fzz3QRFOQ6akL6b0qUxFAvz9FNp3vUITr8bal6YxvBhoRV6IOcyE7ytZ/s640/blogger-image--1383105989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURroE6JlD55jg648-no1y7csu19dpJm89ZCN-u4ARsuQ77xidrNNQ1Bmk_kKVGHXpxu0bekTvRhyphenhyphenZnVIKi2b4fzz3QRFOQ6akL6b0qUxFAvz9FNp3vUITr8bal6YxvBhoRV6IOcyE7ytZ/s640/blogger-image--1383105989.jpg" /></a></div>
I'll run a rubber spatula around the edge of the pan and get the runny egg to the surface of the pan to cook more.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDvZ0fzGmIKLJHQ1hDD1TzEcqnReaqXd0hHkPTCH4qERz5kGtXtxzhYYUg1JKMQpqYm1f64IfjLsEkBvPVdIJhWlBAkgoYM8tgffWZGjHxBVgg5yd-nEGaJzx6bw7LVNqD2LnC7CixiVB/s640/blogger-image-180901389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDvZ0fzGmIKLJHQ1hDD1TzEcqnReaqXd0hHkPTCH4qERz5kGtXtxzhYYUg1JKMQpqYm1f64IfjLsEkBvPVdIJhWlBAkgoYM8tgffWZGjHxBVgg5yd-nEGaJzx6bw7LVNqD2LnC7CixiVB/s640/blogger-image-180901389.jpg" /></a></div>
Fip the omelet when you just start to see a little color either using a spatula or a plate. I opted for the plate to not make a big mess. I then added a handful of feta to one side of the omelet and folded the egg over to help melt the cheese.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeE9azxdZaTb89AMrUHf9xjTb59D841uYUd_r0DRJrfwRQFE1r_j0i7G5rV9FAnR8AZAGgQQwT9kfMc45n-F2K-mZntvHY4ik90_iGKr3vWvk85f06sQyj_C1ZE4Io0YRYS73OC9NPiqyw/s640/blogger-image--1108153634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeE9azxdZaTb89AMrUHf9xjTb59D841uYUd_r0DRJrfwRQFE1r_j0i7G5rV9FAnR8AZAGgQQwT9kfMc45n-F2K-mZntvHY4ik90_iGKr3vWvk85f06sQyj_C1ZE4Io0YRYS73OC9NPiqyw/s640/blogger-image--1108153634.jpg" /></a></div>
That's it! Enjoy this simple yet delicious omelet. </div>
</div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-28923398692380765882015-06-29T09:34:00.000-04:002015-07-29T08:48:18.321-04:00Mushroom Ragu<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
One of the things that I really cut back on when I was trying to lose weight was pasta. But sometimes I just really want a good, hearty bowl of pasta. But I knew I could make something that still tasted wonderful but might be slightly healthier than your regular meat sauce. Insert one of my favorite veggies - mushrooms! </div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBqyv_bYBVMXpBUon9zCYAQUGc9r95yoipqN0howUClB_rroFhTT-2ISu43AST7626NKz-EQCr7BNk6mCT9pWuvcZ_wXrBipXFUgNtyIGNGabpTJs2lC4rr9cSJUJvwIhVXKwaXr1B76Y/s640/blogger-image--639505844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBqyv_bYBVMXpBUon9zCYAQUGc9r95yoipqN0howUClB_rroFhTT-2ISu43AST7626NKz-EQCr7BNk6mCT9pWuvcZ_wXrBipXFUgNtyIGNGabpTJs2lC4rr9cSJUJvwIhVXKwaXr1B76Y/s640/blogger-image--639505844.jpg" /></a></div>
<br />
To start, I took an entire package of button mushrooms and diced them finely using this chopper I have. You can easily just put them in the food processor and pulse it a few times until you get a coarse consistency. Basically, the mushrooms will look like ground beef when cooked, so you want the pieces smaller than a pea, but not much smaller. </div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPPpBXE3LXJtbgAWYT_dFcCcuYwISgaUNMWOCoUBqgzf8y3x0Kyc-QV4I4ULN1y5OwLMV7uSWUcrX0uiItBDHYGaNn5UKoq9rx5mZm4ksV3JlyLQhGOHEZU_RdSBscfYlZ0fn-boimZ_b/s640/blogger-image-678012133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPPpBXE3LXJtbgAWYT_dFcCcuYwISgaUNMWOCoUBqgzf8y3x0Kyc-QV4I4ULN1y5OwLMV7uSWUcrX0uiItBDHYGaNn5UKoq9rx5mZm4ksV3JlyLQhGOHEZU_RdSBscfYlZ0fn-boimZ_b/s640/blogger-image-678012133.jpg" /></a></div>
<br />
My secret to this sauce is the marsala wine I add to the ragu. I'm going to preach here for a second - DON'T buy that cheap stuff in the vinegar aisle that's $4 a bottle. Spend the extra $6 for this better (this brand or similar brands - I'm not endorsing one particular brand) $10 bottle of Marsala wine. First of all, you get more for that $10, but you'll also get a MUCH better flavor out of it.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEwz32RkI3RLjvcu-RBfl8KZ0ERl08oFQa2bJoTNq-mK4o8mowvlmPn7jGnuMih5nxwPteJkdb1ht4XOsqPH0N0FLzeLE6TrJN2qGBxdj1RqtCAKGdXLkNoEhfOy_mj3vIDxV6mSuMTXV/s640/blogger-image-207367719.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEwz32RkI3RLjvcu-RBfl8KZ0ERl08oFQa2bJoTNq-mK4o8mowvlmPn7jGnuMih5nxwPteJkdb1ht4XOsqPH0N0FLzeLE6TrJN2qGBxdj1RqtCAKGdXLkNoEhfOy_mj3vIDxV6mSuMTXV/s640/blogger-image-207367719.jpg" /></a></div>
<br />
I whipped up some garlic parsley butter a few days prior with some fresh herbs my mom gave me from her garden just by softening some unsalted butter, adding in some diced garlic and some minced parsley. I took about a tablespoon of this and sautéed the mushrooms in it.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyLkpFnXRIT3MrejCSsHEFzKi-gpib_tvRjg0VdWVx9Y6rTuWJVQbBw5Tvcc4egPC5AP1d3nrrI0MfK0XD5afbAiaBe5fJT94hRr_noVr66Sq8S8qC97Cg8Njc2HKc4TxkbmxglWx6DPh/s640/blogger-image-1597075704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyLkpFnXRIT3MrejCSsHEFzKi-gpib_tvRjg0VdWVx9Y6rTuWJVQbBw5Tvcc4egPC5AP1d3nrrI0MfK0XD5afbAiaBe5fJT94hRr_noVr66Sq8S8qC97Cg8Njc2HKc4TxkbmxglWx6DPh/s640/blogger-image-1597075704.jpg" /></a></div>
<br />
Don't salt your mushrooms yet, it will make things watery right now, and we don't want that. Once sautéed, add in about 1/2 a cup of the marsala wine and reduce it down. The mushrooms will absorb all of that wonderful flavor and the wine flavor will concentrate.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPc4GmSJGo-TJYFTmpCEmqAFFtdG9fh5sSKwWTgMbtPI3AwbxEkDcBa7CdhdnF1VKgFvngRTsx1-TrUxg1_uMDXWjMy5wfiskot8rINcfdKRigRZLCHQZvA0ha7XAO2qr3AH2ch8m8iyxz/s640/blogger-image-785269289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPc4GmSJGo-TJYFTmpCEmqAFFtdG9fh5sSKwWTgMbtPI3AwbxEkDcBa7CdhdnF1VKgFvngRTsx1-TrUxg1_uMDXWjMy5wfiskot8rINcfdKRigRZLCHQZvA0ha7XAO2qr3AH2ch8m8iyxz/s640/blogger-image-785269289.jpg" /></a></div>
<br />
Once reduced, add your favorite marinara sauce - about 2/3 of a cup and let it cook about 10 minutes. Pour over your favorite pasta and enjoy! This might be my new favorite pasta sauce right now. The marsala adds such a nice flavor and I don't even miss the meat. Enjoy!<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xkB__f7lGlMfOVgV0LnpX-Who7x5Ptb6PnuAgBMh7tBmSNSg_3SmYxqTvB7O4nWtM5UT31JQbG17P_LcTt-1BWznxtNI0jBMHavR-Qe-0ER01paZbY3Gfis6yilaEJXvI-iCVOaXvSCH/s640/blogger-image-1029903875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xkB__f7lGlMfOVgV0LnpX-Who7x5Ptb6PnuAgBMh7tBmSNSg_3SmYxqTvB7O4nWtM5UT31JQbG17P_LcTt-1BWznxtNI0jBMHavR-Qe-0ER01paZbY3Gfis6yilaEJXvI-iCVOaXvSCH/s640/blogger-image-1029903875.jpg" /></a></div>
<br /></div>
</div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-31368558580412631132015-06-25T16:43:00.001-04:002015-06-25T16:43:18.951-04:00Tomatillo Pulled Pork<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
I love tomatillo salsa. I only discovered it last year, and since then I've made it many times. I saw something somewhere online, I can't remember where, about someone making a roasted pork butt with tomatillos and I knew I had to try it. Unfortunately, it's not tomatillo season, so I couldn't buy any fresh ones at the grocery store. Luckily, I know I really enjoy frontera's tomato salsa, so I figured I'd give their tomatillo salsa a try in this dish.</div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8hSZjgaUrv-OYSlxj3emQkgzkHVfA2E6dmHuTrfbyvLNK-k_VEV7jl3_qLNjWJN70S-gex16R4PSuGPluLSz74C8fJFALvajAwYrrYsuwvyfI8qALWQ0RbwpzfuHatD-e_FNWMwb6rID/s640/blogger-image-630702640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8hSZjgaUrv-OYSlxj3emQkgzkHVfA2E6dmHuTrfbyvLNK-k_VEV7jl3_qLNjWJN70S-gex16R4PSuGPluLSz74C8fJFALvajAwYrrYsuwvyfI8qALWQ0RbwpzfuHatD-e_FNWMwb6rID/s640/blogger-image-630702640.jpg" /></a></div>
<br />
To start, I took one jar of frontera tomatillo salsa and added in about 8-10 jalapeño slices to a food processor along with about a cup of cilantro leaves, the juice of two limes and one large shallot and pulsed everything together. I wanted my pulled pork to have a little heat, so I added the jalapeno's. If you don't like heat, omit that. I also wanted a little extra zing, hence the extra lime juice.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBK4tC62uP-mF3EawK5LVYr6k8Sc63iHtaMZXsHDYu3qYE7I9XyD6aYPNfqhP45gwlj6ElTjcInVzGNe3MB6LguBHnJeStsijzNjqurOtlRXekd8eAbhkQMopmzKZvziWlGOZk3bpov68/s640/blogger-image-1983005910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBK4tC62uP-mF3EawK5LVYr6k8Sc63iHtaMZXsHDYu3qYE7I9XyD6aYPNfqhP45gwlj6ElTjcInVzGNe3MB6LguBHnJeStsijzNjqurOtlRXekd8eAbhkQMopmzKZvziWlGOZk3bpov68/s640/blogger-image-1983005910.jpg" /></a></div>
<br />
I poured the sauce over a pork shoulder and covered it in foil and cooked it at 325* in the oven for seven hours. Unfortunately, it wasn't done and I had to go to bed. I took the pork and refrigerated it and two days later, when I knew I was going to have it for dinner that night, I put it in my crock pot and turned it up to high for another six hours. If I were to do this again, I'd do the whole thing in the crock pot for 8-10 hours to see how it turned out.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YqLjotV8XCIIHHOqVJmc7HG4JbMzA8SxfmGTT_u8-CSBV0Lm_KJ23ytLkiWu9xm3DUOESeD5aE8Jgz5s1uXBrlUdxyCCrZRe245T6LWNeSINxgBcwVMXSTu0gif0FxRkoapp3A48_Hpa/s640/blogger-image--144035641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YqLjotV8XCIIHHOqVJmc7HG4JbMzA8SxfmGTT_u8-CSBV0Lm_KJ23ytLkiWu9xm3DUOESeD5aE8Jgz5s1uXBrlUdxyCCrZRe245T6LWNeSINxgBcwVMXSTu0gif0FxRkoapp3A48_Hpa/s640/blogger-image--144035641.jpg" /></a></div>
<br />
To serve, I added a bunch of meat to a soft flour tortilla along with some cheese, tomato salsa and sour cream. Next time I might try some fresh tomatoes too. I think I might add a few more jalapeno's as well since I would have liked even more of a kick since it was only slightly there. Use your discretion based on what you enjoy for heat level. </div>
</div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-28935227884370410412015-06-22T09:59:00.003-04:002015-06-22T09:59:59.198-04:00Pesto Chicken Bruschetta <div dir="ltr" style="text-align: left;" trbidi="on">
<div>
I had this idea the other day based on a pesto chicken stuffed shell dish I made a while back. What if I took some shredded pesto chicken and added it to bruschetta? I absolutely love bruschetta, so why not make a meal out of it by adding some protein? </div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYjWd4e3oZi-xxzkF_ce3FzQxzsfm8B27JXWH3KeCszTz4JfLB75FZv4gefbmCkN7QFUwbK66Ro9iSWsWRbk1CnETESuNXPKq9a5zS5eVbK1sG84Pt_UAHtY8ZLST_EVYZjHT15k4H2fL/s640/blogger-image--2078785936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYjWd4e3oZi-xxzkF_ce3FzQxzsfm8B27JXWH3KeCszTz4JfLB75FZv4gefbmCkN7QFUwbK66Ro9iSWsWRbk1CnETESuNXPKq9a5zS5eVbK1sG84Pt_UAHtY8ZLST_EVYZjHT15k4H2fL/s640/blogger-image--2078785936.jpg" /></a></div>
I started by simply boiling some chicken breasts. I boiled about a pound of chicken and placed it in my KitchenAid mixer with the paddle attachment. Did you know that if you put cooked chicken in the mixer with the paddle attachment it will shred the chicken for you? No? It's super simple and takes about all of one minute.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-P-FKW6lPaRb6XhczcIaPYx4zXM-fSN8kROoSL5ydT1XmQlcR5R8qXB0Of-fZ-jphNQv9dsByzkybAs2GXL47zYyy3jEEjyE1ZtgJ9RedqT4mFwu3NQbJwRLFbLSYwqK6ykeivCV0Cj8/s640/blogger-image-374767394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-P-FKW6lPaRb6XhczcIaPYx4zXM-fSN8kROoSL5ydT1XmQlcR5R8qXB0Of-fZ-jphNQv9dsByzkybAs2GXL47zYyy3jEEjyE1ZtgJ9RedqT4mFwu3NQbJwRLFbLSYwqK6ykeivCV0Cj8/s640/blogger-image-374767394.jpg" /></a></div>
While the chicken was still warm and shredded, I added about 3 heaping tablespoons of pre made basil pesto sauce to the pound of shredded chicken. You can add more, but I wanted to control the amount of oil I was adding. Because the chicken was still warm, it absorbed all of the yummy goodness here.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bgCjKrt08MXYSRLdXHk2GTrQlZhaI1Z46QVzaE1MXxbRxeua2qVzPppAMg2XZdaPo_bZGK3KvT7l_891__7amEoTZ3O2C5bvI9eghfJ_GzHqAZX3PYyX9570Co-gMJLxGP5C6g-1SIwa/s640/blogger-image--179899733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bgCjKrt08MXYSRLdXHk2GTrQlZhaI1Z46QVzaE1MXxbRxeua2qVzPppAMg2XZdaPo_bZGK3KvT7l_891__7amEoTZ3O2C5bvI9eghfJ_GzHqAZX3PYyX9570Co-gMJLxGP5C6g-1SIwa/s640/blogger-image--179899733.jpg" /></a></div>
I then took a few slices of seven grain bread and spread a thin layer of ricotta cheese on top. I love ricotta, and if I were making pesto chicken stuffed shells, I'd add the ricotta right to the shredded chicken (along with a few other cheeses before stuffing the shells).<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRquPwiJLnjDAbrxCPXYbt_fsX4dgyfWGT39Se1ttv0EJvEz7Yw8wJUmvrbS0QoJzzuQJF5_8pl3l8UoUtpVlabqjHAT3eu3yaeoKoXdkO8aGD9jd2GLIWBNCqNGnV8X1b1uO9AuHbmpLM/s640/blogger-image--264803028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRquPwiJLnjDAbrxCPXYbt_fsX4dgyfWGT39Se1ttv0EJvEz7Yw8wJUmvrbS0QoJzzuQJF5_8pl3l8UoUtpVlabqjHAT3eu3yaeoKoXdkO8aGD9jd2GLIWBNCqNGnV8X1b1uO9AuHbmpLM/s640/blogger-image--264803028.jpg" /></a></div>
I then added a layer of the shredded chicken on top of the ricotta. I'd say I added about two tablespoons of chicken here. Not a ton, but enough to give me some great flavor and protein.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLE2cqtcldQSVPSphwYknLZXJLDMGPdynek3mXo4A57tu7hAW0_PeXcV-KfRVyNU3-jCdcLwN1VewaF-aznUTvO2o0h2_5KzDOUuF2cbA_zyAcQqF-hXhnHqzuwPyi2JsykNEkgyfo9TF7/s640/blogger-image--73571166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLE2cqtcldQSVPSphwYknLZXJLDMGPdynek3mXo4A57tu7hAW0_PeXcV-KfRVyNU3-jCdcLwN1VewaF-aznUTvO2o0h2_5KzDOUuF2cbA_zyAcQqF-hXhnHqzuwPyi2JsykNEkgyfo9TF7/s640/blogger-image--73571166.jpg" /></a></div>
Finally, I topped the bread with some tomatoes I had marinading in some white balsamic vinegar, which adds a nice tang and contrast against the creamy ricotta and herby-pesto chicken. I used about five plum tomatoes for my dinner, but I like a heavy hand on the tomatoes. I had three nice slices of this for dinner last night and was very satisfied. It was the perfect dinner to kick off summer. </div>
</div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-8572330441262462012015-06-01T10:25:00.000-04:002015-06-01T10:25:00.675-04:00Lemon Dill Carrots and Seared Scallops<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
With grad school finally over (crazy!), I'm really hoping I have more time to cook healthier dishes for myself instead of relying on takeout like I so often had to do with my crazy schedule.<br />
<br />
To start, I made myself a nice dinner of lemon dill carrots and seared scallops. I bought some pre-sliced carrots at the grocery store and put them in a pan with about 1/2 a teaspoon of lemon dill butter from the grocery store. I added about 1/4 cup of dry white wine and sautéed the carrots for about 20 minutes or until a little soft, but they still had a nice snap to them.</div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDeOZm-8rPjtJG3nACTWljalDEFnMpl5zglLJVxynHeA7ea4IyBzQwCiHsV4-e1CrCoftW48NL7xlAq5R1lc6zG7qeUegauN3BxwpwWSJwNnH3skI-afPYD7RKy7iXpNkUtL9psKwtCqv/s640/blogger-image-1459529243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDeOZm-8rPjtJG3nACTWljalDEFnMpl5zglLJVxynHeA7ea4IyBzQwCiHsV4-e1CrCoftW48NL7xlAq5R1lc6zG7qeUegauN3BxwpwWSJwNnH3skI-afPYD7RKy7iXpNkUtL9psKwtCqv/s640/blogger-image-1459529243.jpg" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Once the wine has soaked in and evaporated, the carrots start to sear a little with the butter and the pan. I used a simple non-stick pan over medium heat. If you just lay the carrots out in the pan into a single layer and leave them for about five minutes, you'll get some nice color. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4YxWxisQjN6qUZQo7nV09bpriYjvXs8EJy0pI2C_qR8YbaXmVC4D7u2bYz5CcZIHcGxzMR11D2UaVKkNQqmPnacJ6qO8kbz8NbYaYevCuzF-vEgQsuK7SM9krsPeT3S8AgZa0FNy50E6/s640/blogger-image-1903445085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4YxWxisQjN6qUZQo7nV09bpriYjvXs8EJy0pI2C_qR8YbaXmVC4D7u2bYz5CcZIHcGxzMR11D2UaVKkNQqmPnacJ6qO8kbz8NbYaYevCuzF-vEgQsuK7SM9krsPeT3S8AgZa0FNy50E6/s640/blogger-image-1903445085.jpg" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
About half way through cooking, I started the scallops. I patted them dry on a paper towel and sprinkled them with my favorite seasoning. If you don't have this garlic/salt/crushed red pepper mill, just use some salt and pepper. You can add some garlic powder if you want too. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-VoOlduDZXm46WpafzDoTIzetf5a-PDQ3e9wsU-9QCZH2jzTyqkWUIoeGcRWkWzIluWHY3IN1i23GrX0NqqYdJPznvplDkmt1VDXGGS7DyKjiwMRXd0oUz_7eQ6Odb-by_bfzWm1hL2Y/s640/blogger-image-1093259186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-VoOlduDZXm46WpafzDoTIzetf5a-PDQ3e9wsU-9QCZH2jzTyqkWUIoeGcRWkWzIluWHY3IN1i23GrX0NqqYdJPznvplDkmt1VDXGGS7DyKjiwMRXd0oUz_7eQ6Odb-by_bfzWm1hL2Y/s640/blogger-image-1093259186.jpg" /></a></div>
<br />
I melted about 1/2 a teaspoon of bacon fat in a skillet once it got to a medium-high temperature and put the scallops in. DON'T touch them for at least 3-4 minutes. You want to sear the scallops on each side for about 3-4 minutes depending on the size. The key is to make sure your skillet is pretty hot.<br />
<br />
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YDp_iNx4GUGZjc530175oPtafih6Krg-ToOYIM71EhHnsF2YEh9XJyK69xTm0RKU2gKoOHBE_3jxOKEXRO3twRRL4FSW5DEYrdvPqhXjrCdMZqDM2VpGinFHJUkNdH63CzKYsntKB1r4/s640/blogger-image-923881629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YDp_iNx4GUGZjc530175oPtafih6Krg-ToOYIM71EhHnsF2YEh9XJyK69xTm0RKU2gKoOHBE_3jxOKEXRO3twRRL4FSW5DEYrdvPqhXjrCdMZqDM2VpGinFHJUkNdH63CzKYsntKB1r4/s640/blogger-image-923881629.jpg" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
This is such an easy dinner because it requires very little work. The scallops get started just about when the wine evaporates for both of them to finish up at the same time. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6r3YQqh2-vXIdCY2Tk9cUp414Z2MF2idSRX-s3NqT8F834UR0dGuHkNeehgpU0cZIBisvnw26ZUze5in9MjHlFT7uEIy61Edsv3q7h6Btj89y1BjCiTomvruXwwsVcXpTZ5-6IaSQAYs/s640/blogger-image--1717283406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6r3YQqh2-vXIdCY2Tk9cUp414Z2MF2idSRX-s3NqT8F834UR0dGuHkNeehgpU0cZIBisvnw26ZUze5in9MjHlFT7uEIy61Edsv3q7h6Btj89y1BjCiTomvruXwwsVcXpTZ5-6IaSQAYs/s640/blogger-image--1717283406.jpg" /></a></div>
<br />
One of my tips is to fill half my plate with veggies. I always like a generous helping of veggies to fill me up. When you have a lot of veggies, you're more likely to eat them.<br />
<br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOERRqUDOMhXdxnJxCrsJRIywLBV8QrdITdeOiqMcJVmIDf_DDsNK768ZrpUzNjEBZR4WJvtJah7__I-eD3jhCrQvM-JDtPI3zss0-962KYgDh7aTfxIJwGSafolqB1VHas7jsMQhOsIoZ/s640/blogger-image--946352123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOERRqUDOMhXdxnJxCrsJRIywLBV8QrdITdeOiqMcJVmIDf_DDsNK768ZrpUzNjEBZR4WJvtJah7__I-eD3jhCrQvM-JDtPI3zss0-962KYgDh7aTfxIJwGSafolqB1VHas7jsMQhOsIoZ/s640/blogger-image--946352123.jpg" /></a></div>
<br />
<br /></div>
</div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-65318092264607997842015-05-18T10:21:00.001-04:002015-05-18T10:21:55.976-04:00Roasted Cauliflower<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
One of my go-to side dishes is my roasted cauliflower. It's super easy to make and I can use ingredients I always have on hand - frozen cauliflower, a little oil and some salt and spices.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
I will often use fresh cauliflower when I have it on hand, but I found out a few years ago that I can easily make this with frozen cauliflower and it tastes just as good. As a result, you will almost always find several bags of cauliflower in my freezer at any given point in time. </div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVM8YvbjfsgRbBhDd7c1STjmyVzZ6l8JoL4hOrkt5_5iz6lM_s2VTjkDeutjQMggSWlVsW4jnBxIlIWDeET7wpZJfoazcXm7wP-YC7qLx6Rfw6YC5D_ExyvYcxvXPIjs5T4vAOUH-74ErO/s640/blogger-image-480989236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVM8YvbjfsgRbBhDd7c1STjmyVzZ6l8JoL4hOrkt5_5iz6lM_s2VTjkDeutjQMggSWlVsW4jnBxIlIWDeET7wpZJfoazcXm7wP-YC7qLx6Rfw6YC5D_ExyvYcxvXPIjs5T4vAOUH-74ErO/s640/blogger-image-480989236.jpg" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
All I do to start is toss the cauliflower in a little bit of oil and some salt and pepper. I stuck with my trusted spicy garlic salt that I use on practically everything. I used a vegetable oil here instead of olive oil because we're cooking at about 425*, so we need an oil that can withstand being cooked at a high temperature for a long period of time. I have used olive oil, and it works, you just need to cook at a slightly lower temperature for a longer period of time. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-1XXDDdgF8ecFT0rOC4a6xwTNP3FI20OjsAInd4YT8hzbiwhANBcXA6oXYNWWDngDxdYoilpHgc2NNyqF3LtC4IZ1bJ0mH-B2YMx2YgnVBHpED6COOJ7aXVmQfJLeVdoVGTtXEeSfeCw/s640/blogger-image-1521527000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-1XXDDdgF8ecFT0rOC4a6xwTNP3FI20OjsAInd4YT8hzbiwhANBcXA6oXYNWWDngDxdYoilpHgc2NNyqF3LtC4IZ1bJ0mH-B2YMx2YgnVBHpED6COOJ7aXVmQfJLeVdoVGTtXEeSfeCw/s640/blogger-image-1521527000.jpg" /></a></div>
<div class="separator" style="clear: both;">
I roast the cauliflower for about 35-45 minutes at 425*, turning it every now and then. Some of the really tiny heads of cauliflower might burn slightly during this process, but just ignore those and eat the rest. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Sometimes, if I'm feeling up for it, I'll sprinkle on a little bit of of parmesan cheese during the last five minutes of cooking. I didn't this time, but it's a nice way to mix things up. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3h7bHfU9m2SSEnenYkzlajS1ZSR6f_8FgcXjBBcYq2BXHSnq-N5s6qXNRSN2veHIrQNZw-EGlsFnZgK2KTq2WmgZJexSRgHYEZw2oGCTRohScDD-6zndEJzKEgvpGSvAPlE4nLeruifp/s640/blogger-image--617043897.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3h7bHfU9m2SSEnenYkzlajS1ZSR6f_8FgcXjBBcYq2BXHSnq-N5s6qXNRSN2veHIrQNZw-EGlsFnZgK2KTq2WmgZJexSRgHYEZw2oGCTRohScDD-6zndEJzKEgvpGSvAPlE4nLeruifp/s640/blogger-image--617043897.jpg" /></a></div>
<br />
I served the cauliflower this time around with a piece of swordfish that I seared in a pan with a little seasoning and squeezed lemon on top. This was a simple yet delicious spring-like dinner.<br />
<br />
<br /></div>
</div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-51240947673781354302015-05-15T12:57:00.001-04:002015-05-15T12:57:07.061-04:00Simple VinageretteLast night I swung by one of my favorite local restaurants and snagged a salad to go after my physical therapy session. I got a simple garden salad with grilled shrimp. It's something I could eat multiple times a week. I got the lemon Vinagerette to go with it, but when I got home, I discovered they gave me some creamy dressing instead. Wanting something lighter and healthier, I whipped up the following dressing. <div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqpjIlZWyu8xvJ0vdEbzGl-CRLT3pw5lc9FN0IHDXegjT49R1Gu3OZLh8jTuQ3GL5kd-L0Tz5e8auCYSTcni0dxvkII2avQjUaQJDptRbeA58cR6X4CccDVAwUU_C5TZ0Wtdq02fCANHu/s640/blogger-image--677407157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqpjIlZWyu8xvJ0vdEbzGl-CRLT3pw5lc9FN0IHDXegjT49R1Gu3OZLh8jTuQ3GL5kd-L0Tz5e8auCYSTcni0dxvkII2avQjUaQJDptRbeA58cR6X4CccDVAwUU_C5TZ0Wtdq02fCANHu/s640/blogger-image--677407157.jpg"></a></div><br></div><div>I threw about a teaspoon of mustard and honey in a bowl and whisked it up. I then added about 1/4 cup of white balsamic vinegar and about the same amount of olive oil. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskbnN-KqqqUadwvOlcDRepqjlDfldDinlA-lAdOxvgYGnmBG63mKlEAvUZJCgJRwITEoDk58FKs5g75mVhxhnRVo72pId3Q2fgU7EB7OAjdGVI4pFLXo0Hslr0AgvipKeruYIm0eYzphG/s640/blogger-image--465644941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskbnN-KqqqUadwvOlcDRepqjlDfldDinlA-lAdOxvgYGnmBG63mKlEAvUZJCgJRwITEoDk58FKs5g75mVhxhnRVo72pId3Q2fgU7EB7OAjdGVI4pFLXo0Hslr0AgvipKeruYIm0eYzphG/s640/blogger-image--465644941.jpg"></a></div>I tasted it and added a splash more vinegar and mustard because I like it tangy. Definitely taste and adjust as necessary. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Champagne vinegar works well in this too. Add in herbs if you'd like as well. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNwpIBiKvHv2c_kkcXRgQyf30ZbKvpEUQreNzsVLWm-0PycGz-0E_rIkHE0PxKmoSdTcI1F6sh_okGToLxRY5KWXxqLd4Rc5Ybm-Rg2PwtofPhRiViIt6XqsCKapJlMVoO6PipOVKBcFE/s640/blogger-image-1750886512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNwpIBiKvHv2c_kkcXRgQyf30ZbKvpEUQreNzsVLWm-0PycGz-0E_rIkHE0PxKmoSdTcI1F6sh_okGToLxRY5KWXxqLd4Rc5Ybm-Rg2PwtofPhRiViIt6XqsCKapJlMVoO6PipOVKBcFE/s640/blogger-image-1750886512.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Here's the salad with the dressing on it. As you can see, it's very light, but full of flavor. </div><br></span></div>Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-49859980114233495362015-04-28T10:00:00.000-04:002015-04-28T10:00:03.984-04:00The Right Fit<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
Back in September 2013, I found myself in Milan for work. The airline had lost my luggage and I needed a new outfit for a big launch. Now, most people would think that needing to go shopping in Milan for clothes would be exciting, but I was rather scared. I'm 5'1" and weighed about 45 more pounds than I do now. But I had lost about 25lbs by that point, so I was starting to feel a little better about my appearance. But still, Milan fashion is known for being about the tall, skinny Italian woman, which I was not (I'm still not tall).<br />
<br />
Fortunately, a colleague and I found this great store with fantastic customer service. They helped me find several dresses to try on that might fit. At that time I had only worn dresses for a few months. I was always reluctant to wear dresses up until that point because I didn't think they looked good on me and I wasn't comfortable in them because my thighs rubbed together. Being fairly new to dresses, I tended to stick to fit and flare dresses because they were flattering. At this store, my colleague convinced me to try on a sheath style dress. Low and behold, it actually looked good on me. I was shocked.<br />
<br />
My advice is to go shopping with friends that you trust. People that will be honest with you. People that know your goals, your fears, your style. But promise me this... you'll listen to what they have to say. If they want you to try on a new-to-you style, try it on. You might just be surprised with what you find looks good on you.</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolky2Wdzzo5PPpgD1gBPzD00djAqTqaxFZG0uOY0fdnX8_F-3hPuklekMMfrgj1ecXQfUo8-QY1POy238zRFNCIn14pbHjODKr-rk2SNHMsufV3wWobgzL3ztWwgQHcPQtt3SQtNzt_vt/s640/blogger-image-1537739216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolky2Wdzzo5PPpgD1gBPzD00djAqTqaxFZG0uOY0fdnX8_F-3hPuklekMMfrgj1ecXQfUo8-QY1POy238zRFNCIn14pbHjODKr-rk2SNHMsufV3wWobgzL3ztWwgQHcPQtt3SQtNzt_vt/s640/blogger-image-1537739216.jpg" /></a></div>
<br />
Here's the thing, wearing new clothes, especially ones that fit you well feels amazing. People will compliment you. They'll notice you're wearing something new. They'll notice the confidence you have that comes from wearing something that you feel beautiful in. When you feel good about what you're wearing, it serves as a form of motivation itself.<br />
<br />
I love the outfit I have on above. I never would have worn a pencil skirt two years ago, but now I love how it shows off my curves. I feel beautiful in this outfit, and it shows when I walk around the office. So splurge on that outfit because you'll feel great and it's motivation to keep going. If you wear something that's a little too big, you won't show off that fabulous figure you've been working on. </div>
</div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com1tag:blogger.com,1999:blog-5963042188985829254.post-89766632861623886952015-04-26T20:09:00.000-04:002015-04-27T17:35:19.363-04:00My Favorite Simply Grilled Shrimp <div dir="ltr" style="text-align: left;" trbidi="on">
<div>
I don't profess to be a nutritionist or a dietitian, but throughout my weight loss journey, I ate a ton of seafood. It's one of the things that I attribute to my success. I always have a bag of frozen, UNCOOKED, shrimp in my freezer to throw together this quick shrimp dish.<br />
<br />
To start, I defrost a handful of shrimp in some water. I've got eight shrimp in a bowl of water here and I change the water about three times over about a 10-20 minute time period to thaw them out. It takes no time at all and is easy to do when in a time crunch.</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEk_pmekEMrGAS7UUvTTlp0XeQB1fbuI9iMlmKYKSe0MNhcQ_77gNbxAPw2YyYfQTEZvUb-Kly7xLovK3Q8DnRMHROWDSQoDBExZO_DqVodzOBD0hrUf7aFRM3yqmUYoxpuD5PNki6OKDV/s640/blogger-image-465953858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEk_pmekEMrGAS7UUvTTlp0XeQB1fbuI9iMlmKYKSe0MNhcQ_77gNbxAPw2YyYfQTEZvUb-Kly7xLovK3Q8DnRMHROWDSQoDBExZO_DqVodzOBD0hrUf7aFRM3yqmUYoxpuD5PNki6OKDV/s640/blogger-image-465953858.jpg" /></a></div>
<br /></div>
<div>
Once thawed, I remove the shells and place the shrimp on a paper towel to dry. If you don't place them on a paper towel, the shrimp will steam and not get a good sear on them.<br />
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK9zGtQ1IgofnA365IShyphenhyphene6Nmlh8N9tWvYXJeoV4OLmAHiV41v3XunQh1P3YwGNeRZ5FtlmqafxeWMu_XMYkbZl_yGbeJ-DvfVXLODbbb6xzgHz54bF7OlHo1vHbeL6wgVyZVGb6QXR6c-/s640/blogger-image--1110968332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK9zGtQ1IgofnA365IShyphenhyphene6Nmlh8N9tWvYXJeoV4OLmAHiV41v3XunQh1P3YwGNeRZ5FtlmqafxeWMu_XMYkbZl_yGbeJ-DvfVXLODbbb6xzgHz54bF7OlHo1vHbeL6wgVyZVGb6QXR6c-/s640/blogger-image--1110968332.jpg" /></a></div>
<div class="separator" style="clear: both;">
I season my shrimp with this spicy garlic blend. It's a combination of dried garlic chunks, crushed red pepper and sea salt. I found this one at my local grocery store, but I've also seen these at places like TJ Maxx as well. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXp3IrFnDUdYyarpoBjm23o1G_VB9CYYjk1W5EurCfEN71xlwrfxSSiNEuW5b_z-AZJ0I_9ER1b56jKt5bt-6TfdL0pjCVkQgAPHWqwNH4B99xzbZoy04fsKbOqgIYRMqi8SgyHNH1qIL/s640/blogger-image--1823808314.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXp3IrFnDUdYyarpoBjm23o1G_VB9CYYjk1W5EurCfEN71xlwrfxSSiNEuW5b_z-AZJ0I_9ER1b56jKt5bt-6TfdL0pjCVkQgAPHWqwNH4B99xzbZoy04fsKbOqgIYRMqi8SgyHNH1qIL/s640/blogger-image--1823808314.jpg" /></a></div>
<div class="separator" style="clear: both;">
I sauté the shrimp in a little bit of butter on medium high heat. I set my burner at around a 6 (out of 10) for shrimp. Make sure your pan gets nice and hot before you sauté the shrimp though. If the heat is too high, the butter will burn. I like butter with the shrimp because it adds a nice flavor to it. I actually used a garlic parsley butter I got at my grocery store (about a teaspoon) this time around, but regular butter works just fine. Sauté about 3 minutes a side, or until you get a nice sear on the shrimp and they're nice and pink.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWRujw3ieSrEB6BCIadAtrTkPZtRHrblR_VgMO3_6rWGUzcozIafA-vKicIlrNrhBcZBZG5DZDn6IsT63DhgagrpnP7hjr_bMTtnxHgYGE1KMOI1e-Uo4nmpEcL32lhdL-t4NxlYHlp5TK/s640/blogger-image--1897920119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWRujw3ieSrEB6BCIadAtrTkPZtRHrblR_VgMO3_6rWGUzcozIafA-vKicIlrNrhBcZBZG5DZDn6IsT63DhgagrpnP7hjr_bMTtnxHgYGE1KMOI1e-Uo4nmpEcL32lhdL-t4NxlYHlp5TK/s640/blogger-image--1897920119.jpg" /></a></div>
<br />
<div class="separator" style="clear: both;">
</div>
I served my shrimp this time around with a side of sautéed corn. I added about a teaspoon and a half of bacon grease (gasp!) to a pan and threw in about a 3/4 of a cup of frozen corn. I sautéed it with a little bit of that spicy garlic blend to tie it all together.<br />
<br />
I know what you're thinking... I just made a meal with both butter and bacon grease. Yup. Like I said, I never claimed to be a professional, but I know what good food tastes like, and sometimes you need just a little bit of fat to make something taste really good. The key is that it's all in moderation. I don't use a ton of butter or bacon grease, just enough to add a little flavor and cook the shrimp and corn. You'll notice in the above photo that you don't see any of the butter or bacon grease on the plate. That's because I didn't use much. If you want to be even better, you could use some coconut oil with the shrimp or a little bit of canola oil instead. But the key to my success was to make sure I ate healthy while still enjoying the little things in life. If I didn't, I'd find myself splurging more often than not and down a path of destruction.<br />
<br />
Enjoy!<br />
<br /></div>
</div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0tag:blogger.com,1999:blog-5963042188985829254.post-22293992729013677112015-04-24T14:09:00.003-04:002015-07-29T13:08:59.862-04:00My Transformation to Date<div dir="ltr" style="text-align: left;" trbidi="on">
Over the past 2.5 years, I've managed to transform myself, both physically and emotionally. During this time frame, I've lost 70lbs and have experienced an emotional transformation where I've found my inner strength, confidence and personal motivation. So often, I receive questions about how I've gone about losing weight and transforming myself. Now that I'm finishing up graduate school. I thought I'd start this blog, a sister blog to my quilting blog, to share with the world my favorite recipes, workouts and motivational tips and tricks. I'm not claiming to be a professional or formally trained in any aspect of my journey, but if what has worked for me can help others, I'm happy to share.<br />
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRy1Z8EySxbJSUwWgynJ__emjCqth5WlE6nfEHpDVV2SNXBLmUBC6fkvsoxb_GvmfVawH9pRYZgtPJq6Z7B3HX_6QRoi33MFp4mEUmxjXNNvurzkz7mQ5Kmmxz81CmkfjBJVe7AGIHpoT/s640/blogger-image-418845304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRy1Z8EySxbJSUwWgynJ__emjCqth5WlE6nfEHpDVV2SNXBLmUBC6fkvsoxb_GvmfVawH9pRYZgtPJq6Z7B3HX_6QRoi33MFp4mEUmxjXNNvurzkz7mQ5Kmmxz81CmkfjBJVe7AGIHpoT/s640/blogger-image-418845304.jpg" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<a href="http://www.bloglovin.com/blog/14320201/?claim=8hpvstuqkt9">Follow my blog with Bloglovin</a></div>
<br /></div>
</div>
Jenhttp://www.blogger.com/profile/15078819135489710059noreply@blogger.com0