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Pineapple Whip

9/29/2016

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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!  
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Was it fun?  Yes
Was it terrifying?  Yes
Was it exhausting?  Yes
Was it easy?  NO!!!
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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.  
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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.)
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Blend until smooth.  
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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.
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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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Lemon Squares

9/27/2016

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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.  
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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.  
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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

Combine powdered sugar and flour in bowl of standing mixer for crust.  
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Beat in butter, one tablespoon at a time. 
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Press crust mixture into a greased, parchment lined 9x13 inch pan.  
Bake crust 25 minutes at 350.
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Whisk together eggs, sugar and flour.  
Whisk in lemon juice, milk and salt. 
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Pour filling over warm crust.  Reduce oven to 325.  Bake 20 minutes. 
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Cut into squares.  (I made 24 roughly 2 inch squares.)
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Sprinkle with powdered sugar. 
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Serve.  I like to eat my lemon squares with a glass of ice cold lemonade.  
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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.  
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We completely enjoyed the beach last weekend - even if we were in sweatshirts.  (My kind of beach trip for sure.)  

​Ciao!
Click here for a printable version of this recipe
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Weekly Menu (September 26 - October 2nd)

9/26/2016

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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.  
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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.  
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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.  
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Here's to a great week.  

​Ciao!
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Spaghetti Pie

9/22/2016

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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.  
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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.  
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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



Place a 6 inch round baking pan in oven and preheat to 500.  Cook pasta 8 minutes and drain.  

Break 1 egg into large bowl.  Beat gently.  
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Add hot pasta to egg bowl and toss to combine. 
Heat oil in skillet.  Add sausage and brown.  
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Add tomato, onion and spinach.  Cook until liquid is almost absorbed.  
Add tomato mixture to pasta bowl and toss to combine. 
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Remove preheated bowl from oven.  Spray with cooking spray.  Spoon pasta mixture into hot bowl and top with remaining cheese.  
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Bake 20 minutes at 500.  
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Slice into wedges and serve.
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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.
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Here's to carbo loading for the fans.  

Ciao!
Click here for a printable version of this recipe
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Burger Steaks

9/20/2016

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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.  
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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.  
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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
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Shape beef into 4 patties.  Sprinkle with salt and pepper. 
Coat skillet with cooking spray.  Add patties to pan and cook 3 minutes on each side.  Remove from pan. 
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Add oil to pan.  Add onion, rosemary and mushrooms.  Cook 5 minutes. 
Add water.  Scrape browned bits from the bottom of the pan.  
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Stir together stock and flour. 
Add to mushroom mixture and bring to a boil.  
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​Add patties and cook until cooked through. 
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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!
Click here for a printable version of this recipe
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