Monday, December 20, 2010
Saturday, December 18, 2010
Tuesday, December 7, 2010
Thursday, December 2, 2010
Wednesday, November 10, 2010
Wednesday, October 20, 2010
These are perfect. This is a cherished, passed down recipe from who knows who during college. Not only is it incredibly easy, but they are actually much healthier muffins than many varieties you might try. This is because the butter, milk, eggs, whatever, you might add is substituted for a can of pumpkin. As far as the cream cheese frosting goes, this is not so healthy, but I omitted one cup of sugar to help it a little bit - but it's still not very healthy. These muffins and great with or without the frosting, though! I made these for staff meeting and Adam Wilson's birthday and they were loved by all. They always are - and it is by nothing I've done! You are going to laugh when you see the recipe and how stinkin' easy it is!
Wednesday, October 6, 2010
Wednesday, September 29, 2010
Prep Time: 40 minutes
Yield: 4 servings (serving size: 1 1/2 cups gumbo and 1 1/2 teaspoons parsley)
- 2 tablespoons canola oil, divided
- 3 tablespoons all-purpose flour
- 10 tablespoon fat-free, less-sodium chicken broth
- 1 cup chopped onion
- 4 ounces smoked ham, chopped (I couldn't find the smoked ham, so I got a 1/2 lb ham steak from Walmart for $2.50 and I'm using the rest in omelets.)
- 1 cup chopped green bell pepper
- 2/3 cup diced celery
- 1/2 teaspoon dried thyme
- 3 garlic cloves, minced
- 1/2 pound fresh okra pods, sliced
- 1/4 cup water
- 1/2 teaspoon ground red pepper (I didn't have this so I used crushed and it worked great)
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1 (28-ounce) can diced tomatoes, drained (I didn't use the whole can since Jordan hates tomatoes)
- 3/4 pound peeled and deveined large shrimp
- 2 tablespoons chopped fresh flat-leaf parsley
- 3/4 cup quick cooking grits
- 1 cup fat-free Greek-style yogurt
- 1/2 tsp (kosher) salt
- 1/2 tsp black pepper
1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add flour; cook 1 minute or until lightly browned, stirring constantly with a whisk. Add broth; stir with a whisk until thick. Pour into a bowl; set aside. Wipe pan clean with paper towels.
2. Heat remaining 1 tablespoon oil in pan over medium heat. Add onion and ham; cook 10 minutes, stirring occasionally. Add bell pepper and next 4 ingredients (through okra); cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add broth mixture, water, and next 6 ingredients (through tomatoes). Bring to a boil; reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in shrimp; cook 4 minutes or until shrimp are done. Sprinkle with parsley.
For the grits: Bring 2 and a half cups water to a boil in a medium saucepan. Then gradually whisk in the grits. Cover, reduce heat to low, and simmer 8 minutes or until thick. (It only took me 5 at the most). Stir in the yogurt (I actually didn't have enough so I added a little half-and-half and it seemed to do the trick), salt, and pepper.
On a plate, spread some grits onto a plate and top with gumbo. ENJOY!
Nutritional Information (just for the gumbo - grits add about 150 calories)
- 10.5g (sat 1.4g,mono 4.4g,poly 2.8g)
- Adeena Sussman, Cooking Light, APRIL 2010
Saturday, September 25, 2010
Thursday, September 23, 2010
Wednesday, September 22, 2010
So, here it is:
Heat a medium nonstick skillet over medium to medium high heat with the EVOO and 2 tbsp butter. When butter has melted, add the leeks and celery. Saute the veggies for 5 minutes, then crumble the lemon poppy seed muffins into the pan. Toast the muffin crumbles with the veggies for 3-4 minutes. Season the stuffing with the fresh thyme, lemon zest, and poultry seasoning. Moisten the stuffing with up to 1 cup of the chicken stock and reduce the heat to low.
Pile up the stuffing on 4 plates, Top with 2 chicken cutlets and ladle gravy over the top. Garnish with something green :)
I'm serving it with a green salad with lots of veggies. Maybe if I get crazy I'll post a picture of it tomorrow on the blog!
-From Rachel Ray's Express Lane Meals-
Friday, July 23, 2010
but it's been crazy busy around here, y'all! tonight we went to the new river valley fair and boy was it country. i loved it though. even though i live in southwest virginia, i don't often get to experience it the way most southwest virginians probably do. there were huge cows and tons of bleating lambs and a tractor race and homemade corn dogs and lots of country people with their cowboy hats and their 4H club ribbons for winning in whatever category their goat or pig caught the judges eye. a little girl (2 years old little) standing beside me watching the sheep cry their little hearts out even said "they're a-hollerin'!" it was really cute.
that's not all that we've been up to. i don't really feel the need to recap everything just now, but let's just say we've been traveling like crazy. with vacation, summer project, family trips, and a couple weddings thrown in there, we've definitely clocked a sufficient amount of driving time. probably close to 100 hours. anyway, maybe i'll post some pictures on here soon, but i just thought this blog seemed so forlorn without its background, and with all these posts about snow at the top. hope everyone's doing well!