Wouldn't it be nice if everything that we tried to do for the first time, was simple and easy? Let's just take wake surfing for example. I just happen to know that it is neither simple nor easy the first (or second) time that you try. Despite the fact that I had some excellent coaching, the very best boat driver and super enthusiastic cheer leaders encouraging me from the boat - I did NOT make wake surfing look easy - AT ALL!  Was it fun? Yes Was it terrifying? Yes Was it exhausting? Yes Was it easy? NO!!!
I am certainly a girl who loves a challenge but I can also appreciate the simple things in life. There are days when I crave pure and simple foods like the freshest fruits or vegetables of the season. I like to eat them as close to their original state as possible. If you are a person who looks for simple foods and recipes - I've got just the thing for you - Pineapple Whip. 2 ingredients, 10 minutes and voila - a delicious treat. It's simple, easy and uncomplicated - everything that wake surfing is NOT.  Pineapple Whip 1 bag frozen pineapple (thawed 10 minutes) coconut milk Place pineapple and milk in blender. (I didn't really measure the ingredients but started with a small amount of milk and added more as I felt it needed to make a smooth consistency.)  Blend until smooth.  Let's face it - life can be complicated, difficult and messy. There is just no avoiding it. The good news is - your food choices don't have to be any of those things. 
I really should have posted this recipe in the middle of our hot Georgia summer because it's such a super refreshing summertime treat. I love the fact that this pineapple whip is super easy to whip up and a great little, simple snack. Now I'm wondering what other fruits I can try this with.??? Peaches, strawberries, blueberries - anyone else want to experiment with other frozen fruits?
Ciao!
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 I officially have Fall fever. The weather in Boston last weekend was perfect. The cool, crisp air and cloudless blue sky was perfect for boating, walking around town and even strolling along the beach. I have officially been launched into full blown pumpkin carving, apple picking, leaf raking cravings. Coming home to 90 degree weather wasn't easy but I am still hopeful that Fall-like temperatures will reach Atlanta soon.  As a farewell to summer - I've decided to post one final summertime recipe. I'm not sure why I categorize lemon squares into the "Summertime" recipe category except that their sunny yellow color just reminds me of a warm summer day. The crispy, buttery crust and delicate lemon filling with its bright flavor is the perfect treat for any day.  Lemon Squares Crust 1/2 cup powdered sugar 1 1/2 cups flour 12 Tablespoons butter, room temperature Filling 4 eggs 1 1/3 cups sugar 3 Tablespoons flour 2/3 cup fresh lemon juice 1/3 cup milk 1/8 teaspoon salt
Pour filling over warm crust. Reduce oven to 325. Bake 20 minutes.  Cut into squares. (I made 24 roughly 2 inch squares.)  Sprinkle with powdered sugar.  Serve. I like to eat my lemon squares with a glass of ice cold lemonade.
I'ts a little known fact that I'm not a big fan of hanging out on the beach in the summer. It's not that I don't LIKE the beach - it's more of an aversion to sand in my bathing suit and prolonged sun exposure that I don't enjoy. I actually really enjoy hearing the sound of the ocean, searching for sea shells and walking along the shoreline.
We completely enjoyed the beach last weekend - even if we were in sweatshirts. (My kind of beach trip for sure.)
Ciao!  Never underestimate the power of a get-away weekend. Seriously. Just a couple of days away from my normal routine can totally reenergize, inspire and motivate me.  Ben, Courtney and I got the chance to fly to Boston this weekend to spend some time with my brother and my niece. Family time in Boston, Massachusetts + Perfect Fall Weather = Happy girl.
Normally the day following a weekend get away is catch up day but today I have to go in for a root canal. :( I ordered my groceries online from Wal Mart.com last night so all I have to do it drive to the store today and wait for someone to load my groceries into my car for me. (Gotta love the Wal Mart pick up service.) I have an ambitious menu planned for the week - considering my compromised tooth situation - but better to overplan than under plan, I guess. Meals for the week: Monday: Shrimp Stir Fry Tuesday: Roast Chicken with Garlic Smashed Potatoes This is a new recipe that you will definitely see on the blog in the near future. Wednesday: Chicken Chimichangas I am using the leftover brown rice from the Shrimp Stir Fry (Monday) and the leftover chicken from the Roast Chicken (Tuesday). See what I did there? Thursday: Meatloaf Burgers A new recipe from my Cook's Country magazine. I am SUPER excited about this recipe - it combines 2 of Courtney's favorite meals: meatloaf and burgers. Friday: This is the homecoming football game for Courtney's high school. Her soccer team is having a BBQ fundraiser to raise money for their team. We will all be helping out with the fundraiser and of course eating BBQ in support of our favorite player. Saturday: Today is the day of the homecoming dance. (And all of the fun adventures that go along with it - hair and nail appointments, pictures etc.) The girls will be heading out to dinner before they go the dance so that leave Ben and I on our own for dinner. Sounds like date night to me! Sunday: Waffle Bar Complete with all the toppings: strawberries, chocolate chips, whipped cream - the works. Groceries Panko Parsely 1.5 pound 85% lean ground beef Worcestershire Sauce Snow Peas Shrimp Ketchup Baby Bella Mushrooms Whole Chicken Dijon Mustard Broccoli Onion Powder Carrots Hamburger Buns Mayonnaise Ginger Whole Wheat Tortillas Cider Vinegar Lemon Sherry Garlic American Cheese Hoisin Parsley Egg Soy Sauce Lemon 1/2 & 1/2 Cornstarch Yukon Gold Potatoes Cheddar Cheese Brown Rice Onion Chicken Broth Chili Powder Cumin Pinto Beans Flour I thought I would share just a few more pictures from our trip to Boston because it was such a fun weekend.
Here's to a great week.
Ciao!  Fall soccer season is underway which means - we are carbo loading. (Like we need an excuse to load up on carbohydrates.) We love our carbs in this family and pasta is at the top of our list of favorite carbs.  Typically we have our carbohydrate dinners on Friday nights - in preparation for Saturday soccer games, of course. (If only cheering for my favorite player actually burned as many calories as actually playing in a soccer game.) I would like to think that I'm making pasta dinners out of support for our soccer playing seventeen year old but the truth is - we don't need any extra excuses to eat pasta.  Spaghetti Pie 4 ounces spaghetti 1 egg 1 teaspoon olive oil 2 ounces chicken sausage, casings removed 14.5 ounce can diced tomatoes 1/2 cup chopped onion 4 cups fresh spinach 1/2 teaspoon pepper 1/4 teaspoon salt 1/2 cup Italian blend cheese
Remove preheated bowl from oven. Spray with cooking spray. Spoon pasta mixture into hot bowl and top with remaining cheese.  Bake 20 minutes at 500.
 Slice into wedges and serve.
As for the 2016 travel soccer season - it's going well. These girls have played in the most extreme heat but smiled through it all. These are just a few pictures of my favorite player from last weekends games.
Here's to carbo loading for the fans.
Ciao!  What in the world is a burger steak? It's essentially a new trendy name for a good old fashioned Salisbury steak. You do remember salisbury steak, right? Picture me circa 1980, sitting in a middle school lunch room, surrounded by 100 of my closest friends, all eating Salisbury steak off of divided plastic lunch trays. Bring back memories? I'm not so sure what actually distinguishes a Salisbury steak from a burger steak because I'm fairly certain that the "Salisbury Steak" that was served in my middle school cafeteria was a leftover hamburger topped with gravy. Not that I ever complained - in the world of school lunches - it really wasn't so bad.  Salsibury Steak has undergone a transformation over the last few years in both name and recipe. The name that I keep running across is "Burger Steak." I am loving the new name - simply because I can't hear the words "Salisbury Steak" without picturing myself in pig tails sitting in a school cafeteria. I am loving the upgrades that have been done to improve upon the traditional Salisbury Steak recipes as well. The addition of fresh herbs and exotic mushrooms and taken this meal from ordinary cafeteria food to extraordinary dinner guest worthy fare.  Burger Steaks 1 pound 90% lean ground beef 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 teaspoons oil 1/2 cup red onion, chopped 1 1/2 teaspoons fresh rosemary, chopped 8 ounces sliced cremini mushrooms 1/4 cup water 1 cup chicken stock 1 Tablespoon flour
  The only real issue that I had with this meal was trying to explain why we were having "burgers" without buns. (Some battles I just don't have the energy to fight.) My family gobbled these Burger Steaks up though and I didn't hear any complaints. Now if I only had a couple of divided plastic lunch trays to serve these.
Ciao! |
