Category Archives: Recipes

The Blizzard

Yesterday did not work out at planned at all!  My plan was to go to town, run errands, workout, and get my camera with all the pictures from Rita’s Burpee Mile.  I know I told y’all I would have the story of Rita’s Burpee Mile today, since I forgot my camera at the gym last weekend. Sadly the blizzard prevented me from getting to the gym to retrieve my camera today, so I’m really hoping to get that story and pictures to you tomorrow.

Instead of a normal day, we woke up to the mother of all blizzards.  Actually, I woke up at 4am when the siren on my cell went off notifying me of the blizzard warning and the doom and peril it brings.  We got the call at 7am that school was cancelled, so I let my son sleep in, and today school won’t start till 10am.

Snow!

When it was finally light enough outside to see, I discovered at least 2 feet of snow in our driveway and 4 feet at the highest point.  Of course, more snow came down along with high winds, so the drifts got bigger, and bigger, and bigger.  I had to dig my way out our door to get to the walkway and driveway to start shoveling the whole mess!  Honestly, I swore these kind of snow storms only happened in the movies. 

Jamaica

Then, to make me feel better about all the snow, cold, and high winds we had, my dad sent me a picture from his front porch in Jamaica.  Along with this nice little line…”Glad, I mean REAL GLAD that I’m not in North Dakota. Wow! All new snow piled deeeeep. I’m loving Jamaica. Downed one Rum Runner, walking 24 steps to get another one. Had to count the steps, it’s so close.”  Isn’t he so thoughtful?  I shouldn’t complain, since I called him and bragged about all our great winters in Florida when he was stuck in the snow and cold up in Ohio.  Payback sucks!

Since we were snowed in, I did more chores that I was behind on.  The never ending pile of laundry got a lot smaller today, a lot of dusting got done, two loaves of bread baked, vacuumed, mopped, and I actually took some time to read.  I’m quite proud of my accomplishments.

Chicken tenders

I had a ton of time to make dinner, so I made the Parmigiano and Herb Chicken Breast Tenders that were on last weeks menu.  I didn’t get to them since we had a bunch of leftovers.  They are my son’s favorite, so I always double or triple the amount of chicken I use.  Last night I tripled the chicken as you can see from the mammoth pile of chicken.

How was your Monday?

Hawaiian Pineapple Shrimp with Coconut Quinoa

Hawaiian Pineapple Shrimp and Coconut Quinoa Yum

This has quickly become a household favorite!  I found a recipe on Pinterest for Pineapple and Shrimp Fried Quinoa, and I planned to make it the same week.  However, the more I looked at the recipe the more changes I made to it.  I knew my family wouldn’t go for some of the ingredients, and then I just got creative and changed the whole thing.  This really is a colorful and fun meal to make in the dead of winter.  It really brought some “summer” into our house when I made it.

Just a quick note…The first time I made this I only made half of the Coconut Quinoa recipe below.  My son inhaled half of the quinoa I made for the meal, and my husband and I ate the rest, which didn’t leave any to go with the leftover shrimp (very little shrimp was left).  I made another batch of the quinoa the next day and doubled it.  It came out perfect!

Hawaiian Pineapple Shrimp with Coconut Quinoa

Hawaiian Shrimp

Coconut Quinoa:

  • 2c quinoa
  • 2 1/2c chicken broth
  • 1 1/2c coconut milk
  • 1 1/2 T honey
  • Pinch of saffron

Combine all the ingredients for the quinoa in a pan and bring to a boil. Reduce heat, cover pot, simmer, and cook until liquid is absorbed and quinoa if fluffy.

Hawaiian Pineapple Shrimp:

  • 2 lbs of shrimp (You could use less shrimp if you want, or more. We just really like our shrimp)
  • 2 T Extra Virgin Olive Oil
  • 3 cloves of garlic minced or shredded
  • 1 – 1 1/2 inches of minced or shredded fresh ginger
  • 5-7 mini sweet bell peppers
  • 1/2 pineapple cut into small pieces
  • 1 jalapeno diced (remove the pith and seeds…unless you want a spicier dish)
  • 1 T soy sauce
  • 1 lime juiced
  • 1/2 c coconut milk
  • 1-2 tsp curry paste (optional)

While the quinoa is cooking you can prepare the Hawaiian Pineapple Shrimp.  Add all the ingredients except for the coconut milk and curry paste to the pan, and cook over medium heat until shrimp is done. Then, add the coconut milk and curry paste. Stir until curry paste and coconut milk are combined into the sauce. Serve over the Coconut Quinoa.

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Combine all the ingredients for the quinoa in a pan and bring to a boil.  I always leave a half cup of the “thicker” coconut milk for the shrimp dish.

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Reduce heat, cover pot, simmer, and cook until liquid is absorbed and quinoa if fluffy.

Hawaiian Pineapple Shrimp and Coconut Quinoa

Prepare your pineapple, ginger, mini sweet bell peppers, jalapeno, garlic, and lime juice.

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Add all the ingredients except for the coconut milk and curry paste to the pan, and cook over medium heat until shrimp is done.

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Then, add the coconut milk and curry paste.

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Stir until curry paste and coconut milk are combined into the sauce
Hawaiian Pineapple Shrimp and Coconut Quinoa Yum

On the Menu

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I wanted to start this post off with pictures of Rita’s Burpee Mile, and how it all went, but I sadly left my camera at the gym.  Can you believe it!?!  I’m not happy with myself, because there are some great pictures, and Rita did an amazing job.  I’ll have my camera back and a write-up of the Mile for you on Tuesday!

This morning:  I’m making the World’s Best Blueberry Muffins, and they are the BEST EVER!!  I already have all the ingredients, and the blueberries were on sale, so I figured they would be a nice treat this weekend.

On to this weeks menu.  Sadly my husband was affected by the recent government sequestration that hit a lot of government workers, and he has furlough time now.  In the interest of saving money, my goal is to use the food in our house and only have to shop for produce this week.  We have a lot of meat in our freezer, so I know this is doable.

Monday:  Chicken Enchiladas with Spanish rice and corn.  This is my own enchilada recipe, and I’ll do my best to get some pictures and type up the recipe for you this week.

Gluten free, diet noodles with peanut sauce recipe

Tuesday:  Spaghetti Squash Noodles with Thai Peanut Sauce from Family Fresh Cooking is my new “pin” recipe to try this week and it has me intrigued. The recipe looks delish, and I’m always looking for a healthier or cleaner version to my favorite Thai meals.  I think I will also add some shredded baked chicken breasts for more protein.

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Thursday:  Caprese Pasta from Aris Menu.  This just screams yummy!

Friday: Breakfast for dinner!!  Of course we will have some fruit with our pancakes or waffles Smile

Saturday: Italian Wedding Soup…I make my own using ground turkey breast for the mini meatballs.

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Sunday: We are having company over, so I’m thinking my Crock Pot Pulled Pork or grilling hamburgers and hot dogs.

What is on your menu this week?  Are you trying anything new?

Saturday Shares

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I’m just about to head off to do the Burpee Mile with Rita.  I’m a little nervous about how I’m going to do, but I’m going to try my hardest.  As for Rita, she is just amazing, so I know she will complete the mile, while proving that women can be fit and strong at any age! 

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April Showers Virtual 5K and Half Marathon is a special race to help raise funds for a special little girl.  She is a special needs child that is living in an orphanage in China, and she is 8 years old and will age out of the orphanage soon.  The adoptive family is hosting this race to help raise funds for their soon-to-be daughters adoption.  Please say you will help this family and little girl out.

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The Florida Beach Halfathon can be run on-site or virtually.  I ran their last virtual race, and the medal I got was amazing and huge!

Chocolate Zucchini Cupcakes Recipe

Chocolate Zucchini Cupcakes…and guess what other ingredient is in them…Carrots!!  Can you believe it!?!  I cannot wait to give these babies a try.  However, I’m going to change one part of the recipe…They say to use premade/store bought icing.  That stuff is toxic, so I’ll make my own.

Strawberry Balsamic Pizza with Chicken, Sweet Onion, and Applewood Bacon from Café Sucre Farine looks delicious.  I saw this and immediately wanted to try it since it is so different.  You should check out their other pizza recipes…they look absolutely yummy!

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Got crayons?  Who doesn’t!  Here are 35 Uses for Crayons! They’re not just for coloring!  Create crafty things, be artsy, and even do activities with crayons!

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She Rocks Fitness has come up with a circuit that will help tone your body. Go to her sight to get the rest of this Work It Off Wednesday workout!

Chicken Marsala Calzones with Caramelized Onions

We love making our own calzones and pizzas in our home.  I love it because I know there are no icky chemicals going into our food.  My son loves it, because he gets to create his own meal, and my husband loves it because, well, because he gets fed.  This recipe will make anywhere from 6 large calzones to 12 mini calzones.
Chicken Marsala Calzones with Caramelized Onions

I’m a big fan of chicken Marsala and caramelized onions, so one day a few years back I decided to turn it into a calzone.  It worked!!  I hope you enjoy these calzones as much as I do!

Before you see the step-by-step pictures I have posted to go along with the directions; I would like to take a moment to share something with you. I cannot roll out any type of dough into a circle. I’ve been making calzones, pizzas, and pies for more years than I would like to admit to, but I still cannot roll anything out into something that resembles a circular shape.  I really do not know why.  My sweet grandmother tried so many times to teach me when it came to rolling out pie crusts, but I could never roll my dough out into a circle.  I guess I’m an abstract artist when it comes to rolling out dough.

Chicken Marsala Calzones with Caramelized Onions

Ingredients:

  • 2 T Extra virgin olive oil
  • 3 tsp sugar
  • 2 large onions sliced
  • 8 oz sliced baby bella mushrooms (regular mushrooms work just fine too)
  • 2 cloves minced garlic
  • 3/4 c Marsala wine
  • 2 chicken breasts baked and shredded
  • 1/2 tsp pepper
  • salt
  • Parmesan cheese
  • Asiago cheese
  • Mozzarella cheese
  • water to help seal calzones
  • 1 batch Pizza/Calzone dough

Directions:

Before you begin making the filling.  Make your calzone dough first.  It is a really easy and quick dough recipe to make.

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In a large sauté pan, add the extra virgin olive oil, sliced onions, sugar, and salt.  Allow onions to caramelize on medium-low heat.  This will take some time, so be patient.

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Once the onions have caramelized, add the mushrooms and cook until softened.  Then, add the garlic and cook for a few more minutes.  Once mushrooms are cooked, add the Marsala and cook until the wine is reduced and absorbed into the onions and mushrooms.

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When the wine has reduced, add the shredded chicken breasts to the pan, and combine with the mushrooms and onions.  At this point I like to add 1/4-1/2 cup more of Marsala (sometimes I just pour rather than measure).  I really like to taste the Marsala a bunch in this, but if you don’t leave out this last 1/4 cup.

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The filling for the calzones is finished, so remove the pan from the heat, and allow the filling mixture to cool a little bit while you get the dough that you prepared earlier.  You can make your calzones any size you want.  Just flour your working area and rolling pin, so that the dough does not stick.

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Take some of your dough, and roll it into something that resembles a circle (See what I mean about not being able to make a circle?)  Place some of your shredded Asiago  and Parmesan cheese in the center of the dough.

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Then place some of your Marsala chicken and caramelized onion filling on top of the cheeses.  Finally top with shredded mozzarella cheese.

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With a pastry brush, brush some water along the bottom half edge of the dough.  Taking the top half, gently stretch the dough and meet the top edge with the bottom edge, and press together to seal.

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Starting on the left side of your calzone, fold the left side up towards the top of the calzone.  It should look like the picture above.

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Then tuck the part of the dough you folded up, under the calzone.  Right now you are “really” sealing the dough, so that the inside cheese won’t leak out.

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Tuck and fold the dough all the way around the calzone to complete the seal.  I’m so sorry if I’m not explaining this in the best way.  I made these step-by-step pictures to help fill in where my directions/words are lacking.

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Once you have finished creating your calzones, place them on a cookie sheet, pizza pan, or cooking stone.  Make sure the area is either greased, or you can sprinkle some semolina flour onto the surface (this is what I do).

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Bake at 400 degrees for 30 minutes or until the calzones turn golden brown.  As you can see, sometimes leaks can happen.  My son filled his with a bit too much cheese, but it still tastes great!
Chicken Marsala Calzones with Caramelized Onions

On the Menu

Here is the menu I came up with for us this week.  I’m trying 2 new recipes again this week!  Woohoo!  What is on your menu for this week?  Are you trying anything new?

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Monday:  I’m making my Creamy Crock Pot Potato Soup.  We are still in the middle of winter, and I love easy to make meals that will warm me up.

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Tuesday:  Spicy Black Bean and Rice Burritos by A Bitchin’ Kitchen.  I’m going to add some shredded chicken to our burritos in order to get some extra protein.  This is my new “pin” recipe to try this week!

Thursday:  My son is requesting grilled hamburgers, so we will have that with some sweet potato French fries and fruit.

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Friday or Saturday:  Parmigiano and Herb Chicken Breast Tenders.  This is my son’s favorite, and I always triple the amount of chicken I use, so that we can have leftovers.  Note:  Reheat leftover chicken tenders in the oven so they stay crispy!

Caramelized Onion Risotto

Sunday: Caramelized Onion Risotto by A Bitchin’ Kitchen.  I saw this recipe when I was linking up the the Spicy Black Bean and Rice Burritos on Bitchin’ Kitchen’s site.  I’m a lover of caramelized onions, so when I saw this recipe I had to put it on this weeks menu!   I’m guessing that we will have some grilled chicken and roasted asparagus to go with the risotto that night.

Saturday Shares

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The Love 4 Logan Foundation was created to inform the public of childhood cancer while generating revenue to purchase baby blankets, mobiles, and other items for babies in the NICU and those babies diagnosed with cancer. Through the foundation we are able to express our gratitude to those that helped our baby by helping other babies.

Right now there is a need for blankets.

Per Kortney: Hey friends & family! I am trying to get NEW FLUFFY (no thin flannel or receiving blanket) blankets together to send to Logan’s family to donate. PLEASE let me know if you would like to donate. These blankets can also be HANDMADE, but same rules, must be a warm, fluffy blanket. I found perfect ones on Amazon and they don’t cost much, but mean a lot to the families they are being donated to!

I am hoping for a few handmade blankets to donate to the children’s hospital where Logan was cared for. If you know how to knit or crochet I would be willing to donate the yarn! The blankets should be about 30×45, fluffy & warm. They would need to be ready in the next few weeks. Thank you!

If you would like to help with this amazing cause and/or if you know how to crochet or knit…or know someone else who does, please get in touch with Kortney at photoburpee@yahoo.com and use the subject line “Love for Logan” as soon as possible. Please share this with anyone and everyone!!

You can continue to follow Baby Logan’s journey on her Facebook page at Love for Logan. And most importantly, please continue to keep Baby Logan, her brother and her mommy and daddy and all babies affected by cancer in your thoughts and prayers.

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Roasted Veggie and Black Bean Burritos from Aggie’s Kitchen look beyond delicious!  I cannot wait to make these for dinner soon.

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Soft Batch Dark Brown Sugar Coconut Oil Cookies by Averie Cooks look so comforting and yummy.  I’m trying to incorporate more coconut oil into my baking, so I’m excited to give these cookies a try, and there is no butter or white sugar in this recipe.

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DIY Lavender Bath Salts from Heart, Love, Weddings is a perfect gift to make for friends or yourself.  Plus it is a great craft to get the kids involved in.  If you are reading dads…You might want to make this a Mother’s Day gift/project, or a great birthday gift for mom.  They also have recipes for Herbes de Provence Salt, Citrus Salt, and Vanilla Bean Sugar.

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Check out Amanda’s post about Understanding Muscle Composition on her blog Run to the Finish.  She does an amazing job explaining the need for strength training, and why you should not judge yourself by what the scale says.

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Food, Fitness, and Family has come up with a Lean Legs Circuit that will help tone your tush and legs up.  Go to her sight to get the rest of this Loving Lean Legs Circuit.