Sunday, April 24, 2011

Sparkling Pineapple Orange Carrot Juice

Happy Easter!
I love Holidays, the Traditions, the Family, the Food...
When I was little we would often get a special drink for Holidays. One of our favorites was Pineapple Juice and Sprite, and if we were really good a little cherry juice & a cherry.
Here's my take on the family classic.
Real Juice & Sparkling Cider.
Today's mix - Pineapple Orange Carrot Juice

The Deets
1/4 Fresh Pineapple
3 Oranges
3 Carrots
Sparkling Cider 
The How To
Cut Pineapple into Chunks
Peel Oranges
Add Carrots
And Juice Away
Add an Equal portion of Sparkling Cider (about 2 1/2 cups)
What are some of your special touches for the holidays?

Monday, April 18, 2011

Pop! Pop! Popovers!

I Love Popovers. 
     Popovers are a light, fluffy, eggy delicious roll. If you've heard of popovers, you've probably heard the horror stories of popovers that refuse to "pop", that are thick, dense and refuse rise. I have not had that experience, but I "know this one lady that had that happen to her and it was just tragic". Anyway, back to the popovers at hand if you follow the instructions your popovers should pop just fine.
     Now, before we begin, you do NOT need a popover-pan, a cupcake pan will do the trick - in fact, I've been eating popovers my whole life and didn't even know there was such a thing until a few months ago. So, save your money for a really cool kitchen toy you actually "need".
Ok. Good. Now Let's Get Popping!

The Deets for 1 Dozen
1 1/2 Cups of Milk (I use skim)
3 Eggs
1 1/2 Cups Flour (I did 1 Cup all-purpose and 1/2 Cup Whole Wheat)
1 tsp Salt

Add Ins
Cheese!!! Use about 1/2 Cup of shredded cheese
The ones shown have Gruyere.
Cheddar or Swiss are also great.

The How To
***Follow the little steps to insure perfect popping popovers***
Heat Milk until it just starts to bubble then remove from heat
Whisk Eggs in a separate bowl until they are a frothy "mellow" yellow
Gradually whisk in Milk, slowly so that you don't scramble the eggs.
Sift in 1/2 of the flour (must be sifted) whisk until smooth
Add Salt and remaining flour
Whisk until Smooth
Preheat Oven to 400 degrees.
Place cupcake pan {or if you're one of those people, your popover pan} in oven to warm it up - about 5 minutes - remove pan from oven and spray with cooking spray
Fill cups 3/4 full
If you want to add cheese, sprinkle desired amount on top
Place in Oven *Do Not Open Oven Once you begin cooking the popovers*
Bake for 30 - 35 minutes or until Golden Brown & "Popped"
Pop popovers out of the pan and serve.
Plate, Pray & Enjoy!

Thursday, April 14, 2011

Roasted Brussel Sprouts

When I was a kid I loved Brussel Sprouts, then one day, all of the sudden they were "out". I couldn't even look at brussel sprouts anymore, let alone muster up the courage to eat one.  But now that I'm on my quest for a healthier lifestyle and a more diverse diet I decided it was time to give the old "Texas Cabbages" a try again.  So here we have Brussel Sprouts My Way
The Deets (for 4)
16-20 Brussel Sprouts
1/2 Yellow Onion
4 Cloves Garlic
1 tsp Olive Oil
1 tsp Course Sea Salt
The How To
Trim Brussel Sprouts
Slice Onion into thick slices
Toss Brussel Sprouts, Onion and Garlic in Olive Oil
Heat Oven to 350 and Bake for 30 minutes
Be sure that you get a nice crisp on the outside and that the Brussel Sprouts bake all the way through. Once cooked to the desired crispness sprinkle with Sea Salt. Discard onion and garlic and serve Brussel Sprouts.  
I have to say these were the best Brussel Sprouts I've ever eaten, but they are still Brussel Sprouts.  I was only able to eat 3 and then I was done, but they were good and I will be making them again. Even if you aren't a big fan of "texas cabbages" you should try this recipe - you might just start liking brussel sprouts.

Sunday, April 10, 2011

MahiMahi with Pineapple Salsa

     I Love MahiMahi!  I Love fresh Salsa & I Love this Meal. 
In a moment I'll share the recipe, but first I want to do something I've been meaning to add to this blog... sharing tips on healthy living.  Not that I'm a genius at it, I'm a work in progress {as you can see from some of the recipes} but I plan to add little tips now and then.  You may have noticed the Note at the end of the Mac & Cheese post about "not eating white foods" - If not, check it out - It's a great way to eat a little bit healthier.  
    Today's tip is all about portion control. I don't believe in giving up foods you love. I believe in portion control - a little bit goes a long way; when you get the taste of something you love, you don't feel deprived and you don't binge. You learn self control can be both satisfying and healthy. If you haven't noticed before my salad is always half of the meal, a whole grain is 1/4 and depending on the day the protein is usually a 1/4, sometimes less. Anyway, controlling your portion size is a great way to eat what you love without feeling guilty.
Now on with the Food!

The Salsa Deets
1 Jalapeno finely Chopped
2 Tomatoes Chopped
3 Slices of Fresh Pineapple Chopped
4 finely chopped Basil Leaves
1 sprig Cilantro finely Chopped
1 TBS Lime Juice
1 tsp Lemon Pepper
1 tsp Sea Salt
The How To
Chop Ingredients & Mix in a bowl. 
Let sit about an Hour prior to serving to allow flavors to blend and concentrate. 
The MahiMahi How To
Cut Each MahiMahi Steak in half (it's all about portion control)
Season with Salt and Lemon Pepper
Heat pan on high add 1/2 TBS olive oil
Cook MahiMahi on each side for 3 minutes
Cover and Remove from heat to continue cooking for 5 minutes.

Serve with Salad and Quinoa {I made herbed Quinoa} & you've got yourself a great plate.
Plate, Pray & Enjoy!

Monday, April 04, 2011

Gelato e Sorbetto

I Love Gelato and Sorbetto!
The summer I studied abroad in Italy I gained 5 pounds - mainly from this delicious stuff! Now, I can make it myself and it is delicious, but sometimes you just need a quick fix. Enter Talenti  Gelato e Sorbetto.

 Lately I've been on a Fro Yo' kick and haven't even thought of my long lost love. But alas, these delicious loves always find a way back to you (that's what extra long workouts are for!).  This weekend I was at my local market and saw one of my favorite brands of Gelato & Sorbetto - Talenti. Of course I couldn't resist and had to pick up a few. I picked up a new flavor and an old favorite.

An Oldie but Goodie Caribbean Coconut Gelato It's sweet, creamy, and hits the spot on hot days like today!

A New Found Favorite Blood Orange Sorbetto. It's fresh, light & slightly tart. Sorbetto is a very refreshing treat.

If you're a fan of Gelato and/or Sorbetto or just looking for a new frozen treat give Talenti  Gelato e Sorbettos a try!

Sunday, April 03, 2011

The Perfect French Toast

I L-O-V-E - Love French Toast! 
I happen to be married to the World's Best French Toast Maker.
My Mr. cooks exactly 3 things: Toast, Oatmeal, and French Toast. But he makes the best Toast, Oatmeal and French Toast ever!  Seriously he does. His toast is so good - I think it's due to the reckless abandon in his use of butter. My toast is never as good since I am too stingy with the butter, so if he's home he's in charge of the toast.
I digress, back to the French Toast. 
A few weeks back I picked up a loaf of fresh Challah bread from our favorite bakery.  The Mr. was craving French Toast so I suggested we try making it with the Challah bread.  Because he loves me, he obliged. Let me say this - Best French Toast Ever! Even better than my Mr.'s normally delicious French Toast. It is light and fluffy and oh so good.
The Deets 
(For 2)
5 Slices Challah Bread or your favorite Wheat Bread
3 Eggs
1/4 Cup Milk (we use skim)
1/2 tsp Vanilla
The How To
Whisk eggs, milk and vanilla in a shallow bowl
Dip Bread in egg mixture
Heat skillet to Medium Low
Once pan is hot place in pan
Cook to desired shade of Golden Brown
Flip & cook otherside to perfection
{don't these slices kinda look like Easter Bunnies? -  Can you tell I'm excited for Easter?}
I eat mine with butter & powdered sugar.  
My Mr. drenches his in syrup.
Add a glass of milk, some fresh fruit and a little protein and you've got a great breakfast.

Plate, Pray & Enjoy!