tag:blogger.com,1999:blog-68842667324474184912024-03-05T23:19:23.520-08:00The Pearce's KitchenKelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-6884266732447418491.post-70375256793755879522014-05-14T05:52:00.004-07:002014-05-14T05:53:45.288-07:00Pasta with Sausage and Artichokes<h2 itemprop="name" style="background-color: #e7f0f5; font-family: LaneNarrowRegular, 'Helvetica Neue', 'Lucida Grande', 'Segoe UI', Arial, Helvetica, Verdana, sans-serif; font-weight: 200; margin-bottom: 0px; outline: none; text-transform: lowercase;">
<span style="color: blue; font-size: small;">Great recipe! Made last night and loved every bite. Very fresh with all of the herbs and tomatoes added at the end! This recipe is from Giada and I saw it on the today show :)</span></h2>
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<span style="color: blue;"><span style="font-size: x-large;">Pasta with sausage and artichokes </span></span></h2>
<span style="color: blue;"><span id="MainContent_MainContent_lblFromBook" style="background-color: #e7f0f5; font-family: OpenSansRegular, 'Helvetica Neue', 'Lucida Grande', 'Segoe UI', Arial, Helvetica, Verdana, sans-serif; font-size: 13px; line-height: 15px; outline: none;"></span><span style="background-color: #e7f0f5; font-family: OpenSansRegular, 'Helvetica Neue', 'Lucida Grande', 'Segoe UI', Arial, Helvetica, Verdana, sans-serif; font-size: 13px; line-height: 15px;"></span><span style="background-color: #e7f0f5; font-family: OpenSansRegular, 'Helvetica Neue', 'Lucida Grande', 'Segoe UI', Arial, Helvetica, Verdana, sans-serif; font-size: 13px; line-height: 15px;"></span></span>From <a href="http://www.giadadelaurentiis.com/recipes/1222/castellane-with-sausage-artichokes-and-asparagus">Giada</a><br />
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<span style="color: blue;">ingredients</span></h4>
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<span id="MainContent_MainContent_lblServes" itemprop="yields" style="color: #737373; outline: none;">6 servings</span><br />
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<span style="outline: none;">2 tablespoons of extra virgin olive oil</span></div>
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<span style="outline: none;">1.5 pound Italian hot sausages, casings removed</span></div>
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<span style="outline: none;">2 16 oz cans of artichokes in water, not drained</span></div>
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<span style="outline: none;">2 large garlic cloves, chopped</span></div>
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<span style="outline: none;">1 ¾ cups chicken broth</span></div>
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<span style="outline: none;">½ cup dry white wine</span></div>
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<span style="outline: none;">12 ounces whole grain Castellane or Penne pasta</span></div>
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<span style="outline: none;">½ cup shredded Parmesan cheese</span></div>
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<span style="outline: none;">⅓ cup chopped fresh basil</span></div>
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<span style="outline: none;">1 cup cherry tomatoes, halved</span></div>
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<span style="outline: none;">¼ cup chopped fresh Italian parsley</span></div>
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<span style="outline: none;">½ teaspoon salt</span></div>
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<span style="outline: none;">¼ teaspoon freshly ground pepper</span></div>
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<span style="outline: none;">8 ounces water-packed fresh mozzarella, drained and cubed</span></div>
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<span style="color: blue;">instructions</span></h4>
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<span id="ctl00_ctl00_MainContent_MainContent_rgDirection_ctl00_ctl04_lblDirection" style="outline: none;">Heat the oil in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and sauté over medium heat until the garlic is tender, about 2 minutes. Add the broth and wine. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes. <br style="outline: none;" /><br style="outline: none;" />Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to bite, stirring often, about 10 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup of Parmesan cheese, basil, tomatoes and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside.</span></div>
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Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-53409609421104245452014-05-13T06:01:00.002-07:002014-05-13T06:01:27.425-07:00What I have been cooking lately: Lemon-Garlic Shrimp and GritsI know it has been a while... call me lazy! I still want to have an account where I post my favorite recipes so I can use and maybe you can too. I cannot promise amazing pictures but I can say that the recipes I will post will be delicious:)<div>
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<span style="color: #f1c232; font-size: large;"><b>Lemon-Garlic Shrimp and Grits</b></span></div>
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Ingredients:</div>
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3/4 cup grits - (you can use instant but I much prefer slow cooking grits) </div>
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Salt and freshly ground black pepper</div>
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1/4 cup grated parmesan cheese</div>
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3 TBS unsalted butter</div>
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1.5 lb medium shrimp, peeled, deveined, and tails off</div>
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2 garlic cloves, minced</div>
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pinch of cayenne pepper</div>
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1 lemon - juiced</div>
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zest of 1 lemon</div>
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1 lemon, wedges cut for serving</div>
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2 TBS roughly chopped fresh parsley</div>
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a splash of half and half</div>
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Directions:</div>
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Bring 3 cups of water to a boil in a saucepan over high heat. Slowly whisk in the grits, 1 tsp salt and 1/2 tsp pepper. Bring to a boil and then reduce to a simmer and continue to cook, about 20-30 minutes. Note - follow the directions on your specific grit package for cooking for best results. If your grits become too thick, simply add a couple splashes of half and half to the grits. This will make them creamier! When there is about 5 minutes left of cooking, stir in the parmesan and 1 TBS butter. Remove from the heat and season as needed with salt and pepper to taste. Cover to keep grits warm.</div>
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While the grits are cooking, this is when I peel the shrimp and get them ready for cooking. When shrimp are peeled, season with salt and pepper. I also added a little seasoning of lemon pepper. When ready, melt 2 TBS butter in a large skillet over medium-high heat. Add the shrimp, garlic, and cayenne. Cook 3-4 minutes, tossing until the shrimp are pink. Remove the shrimp and set aside.</div>
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Remove the skillet from the heat and add 2 TBS water, lemon juice, lemon zest, and parsley. At this point you may need to add about 1 more TBS of butter to help thicken your sauce - totally optional. When sauce tastes right, place the shrimp back in the skillet and toss.</div>
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To serve: Place grits on bottom and shrimp/sauce mixture on top. Garnish with a touch more parsley and lemon wedges</div>
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<span style="color: #1c1c1c; font-family: Lucida Grande, Helvetica, Arial, sans-serif; font-size: x-small;"><span style="line-height: 13px;">This recipe was found and slightly adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-garlic-shrimp-and-grits-recipe.html">Food Network</a>. And, there is a good picture there! Win Win for me:)</span></span></div>
Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-74240927404956333242013-05-04T06:37:00.000-07:002013-05-04T06:37:20.702-07:00Stir Fried Shrimp with GreensI have made this recipe three times now... IN A WEEK! It is so simple, quick, and tasty to say the least. I serve it up with organic brown rice. I haven't taken a picture yet so forgive me but wanted to share nonetheless! If you want a beautiful picture, click the link below<br />
If you don't eat shrimp, try subbing tofu or chicken....<br />
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<a href="http://www.realsimple.com/food-recipes/browse-all-recipes/stir-fried-shrimp-rice-collard-greens-00100000095047/index.html">Stir Fried Shrimp, Egg, and Greens</a><br />
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Ingredients</h3>
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- 3/4 cup organic (non GMO) brown rice</div>
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<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;">- 2 TBS canola oil or other high heat oil</li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;">- 1 pound peeled and deveined large shrimp with tails removed</li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;">- 6 scallions, chopped small</li>
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<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;">- 1-2 TBS rice vinegar </li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;">- Red chili flakes to taste</li>
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Directions</h3>
<ol style="background-color: transparent; border: 0px; font-family: Verdana, sans-serif; font-size: 1em; margin: 0px; outline: 0px; padding: 0px 0px 0px 1.75em; vertical-align: baseline;">
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;">Cook the rice according to the package directions. In a medium bowl, whisk together the eggs and ½ teaspoon of the soy sauce. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the egg mixture and cook, stirring and tilting the pan, until just set, 1 to 2 minutes. Fold the egg in half and transfer to a cutting board; cut into 1-inch strips.</li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;">Add the remaining tablespoon of oil to the skillet. Add the shrimp and cook, tossing occasionally, until opaque throughout, 4 to 6 minutes; transfer to a plate.</li>
<li style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #333333; font-family: Tahoma, sans-serif; font-size: 1em; line-height: 15px; margin: 0px; outline: 0px; padding: 0px 0px 3px; vertical-align: baseline;">Add the scallions, ginger, and garlic to the drippings in the skillet and cook for 1 minute. Add the collard greens and cook, tossing often, until tender, 1 to 2 minutes. Add the rice, vinegar, shrimp, egg, chili flakes, and the remaining 2 tablespoons of soy sauce to the skillet and cook, tossing, until heated through, 2 to 3 minutes. Serve with the chili sauce drizzled on top.</li>
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Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-67115429275600212752013-01-12T04:36:00.002-08:002013-01-12T04:37:54.545-08:00Happy New Year's 2013<img align="top" border="0" height="283" id="comic" name="comic" src="http://www.phdcomics.com/comics/archive/phd011113s.gif" width="400" /><br />
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How true is this! Let's try this year to prove those PHD studies wrong!Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-79426947661645441192012-07-17T05:53:00.001-07:002012-07-17T05:53:10.922-07:00Summer Scallops<div class="separator" style="clear: both; text-align: center;">
Scallops are the perfect summer dish. They are quick and easy to cook so you don't waste time in the kitchen when you could be catching rays at the pool. I recently went scalloping in the gulf with some of my best friends and I think that I have cooked scallops in about 10 different ways, all which were delicious. This recipe stuck out because of the ease of the preparation and the shorter ingredient list... hope you enjoy</div>
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<span class="Apple-style-span" style="color: #741b47; font-size: large;">Seared Scallops in herb and butter sauce</span></div>
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Recipe from <a href="http://www.myrecipes.com/recipe/seared-scallops-herb-butter-sauce-50400000121413/">Cooking Light</a></div>
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1 TBS chopped fresh parsley</div>
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1 TBS chopped fresh chives</div>
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2 tsp olive oil</div>
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salt</div>
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1 1/2 pounds sea scallops or the equivalent in bay scallops if you have access</div>
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1/3 cup dry white wine</div>
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1 TBS chopped shallots</div>
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1 TBS white wine vinegar</div>
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3 TBS chilled butter, cubed</div>
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1 tsp chopped fresh thyme</div>
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Heat a large skillet over medium-high heat. Add a little bit of olive oil to the pan to heat. Rinse and dry the scallops, then sprinkle the scallops with 1/4 tsp salt and 1/4 tsp pepper. Cook about 3 minutes on each side (if using bay scallops it will be about 3-4 minutes cooking time total). Cook until browned and remove from pan. Keep warm</div>
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Then combine the wine, shallots, and vinegar in a saucepan and bring to a boil. Cook 5 minutes until liquid is reduced to about 1 TBS. Then turn the heat down to low. Slowly add the butter, in cubes, one at a time until all the butter is melted and mixed in. Stir in the parsley, chives, thyme and about 1/8 tsp of both salt and pepper.... </div>
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Plate scallops and pour the sauce on top.</div>
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I enjoyed serving this dish with Israeli Couscous and steamed sugar snap peas. It is a versatile dish and will pretty mush go with anything</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuhkVXEdXHM1v_c2QPqIH58Amj1eqsDKmmzFbbuuilO87NYZhsyPy5ubhT-yTOogfbwlJ9-8lD-t7umyuDi8f1sVlgglWczFY9OWVmuCy5gcw6wBtL3F86tqBNbXUH54_1zW8cilsn7k/s1600/DSC_5822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuhkVXEdXHM1v_c2QPqIH58Amj1eqsDKmmzFbbuuilO87NYZhsyPy5ubhT-yTOogfbwlJ9-8lD-t7umyuDi8f1sVlgglWczFY9OWVmuCy5gcw6wBtL3F86tqBNbXUH54_1zW8cilsn7k/s320/DSC_5822.JPG" width="320" /></a></div>
<br />Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-71133336888179345822012-04-16T04:38:00.003-07:002012-04-16T04:50:00.431-07:00Roasted Green Beans and Carrots<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsd_M01Fu_X7627Fd9h7Hxtq8P9-6lx4phOhzCkVODZbz1hl2Ys0WHJf-E6yPuJF97o2neShrloCC9XdnwO_Fyy_jXpcz9ufpf3s-RINwPrarlfCb0900SnuOI1uwnB7PbNqkjfw-aydg/s1600/DSC_4977.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsd_M01Fu_X7627Fd9h7Hxtq8P9-6lx4phOhzCkVODZbz1hl2Ys0WHJf-E6yPuJF97o2neShrloCC9XdnwO_Fyy_jXpcz9ufpf3s-RINwPrarlfCb0900SnuOI1uwnB7PbNqkjfw-aydg/s320/DSC_4977.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5731962112245471778" /></a><br />I love a simple and delicious vegetable side. We have been eating our weight in green beans and carrots lately. The combination of these two veggies not only have a gorgeous color palette but there flavors blend perfectly together. Of course, the Penzey's Spices provide the additional burst of flavor<div><br /></div><div><b><span class="Apple-style-span" style="font-size:180%;color:#ff6600;">Roasted </span><span class="Apple-style-span" style="font-size:180%;color:#009900;">Green Beans</span><span class="Apple-style-span" style="font-size:180%;color:#ff6600;"> and Carrots</span></b></div><div><i><br /></i></div><div><i>A pearce's kitchen original </i></div><div><i><br /></i></div><div><i>ingredients</i></div><div>2 lbs "skinny" organicgreen beans, ends cut off</div><div>1 bag of organic carrots, cut in half</div><div>garlic salt to taste</div><div>penzeys shallot pepper to taste</div><div>lemon pepper to taste</div><div>olive oil</div><div><br /></div><div><i>To cook</i></div><div>Preheat oven to 450 degrees.</div><div><br /></div><div>Combine all of the above, making sure that you coat the veggies evenly with the oil and seasoning. Place on a large cookie sheet lines with aluminum foil and place in oven. Cook for 15 minutes, then with a spatula toss the veggies and replace back into the oven. Then cook another 10-18 minutes, depending on how soft you want your veggies. Taste and adjust the seasonings as needed. </div><div><br /></div><div>This veggie side dish will go with anything.... Even added cold into a salad they are delicious :) </div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com1tag:blogger.com,1999:blog-6884266732447418491.post-13885359660308379952012-04-02T18:41:00.003-07:002012-04-02T19:02:26.567-07:00Springtime Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZ7N5_J9EleeoPvlbGjLCTEGw77OqPICEiycPERn68xAj0RQeauhnTXAzovIedR0E8z1Hszb62XsAYJMAPcamFP7axdIf2kJJxyZpltifKFNWPwDIxuoDNv_GTHvdjsWAA47iqEXeQNI/s1600/DSC_4963.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZ7N5_J9EleeoPvlbGjLCTEGw77OqPICEiycPERn68xAj0RQeauhnTXAzovIedR0E8z1Hszb62XsAYJMAPcamFP7axdIf2kJJxyZpltifKFNWPwDIxuoDNv_GTHvdjsWAA47iqEXeQNI/s320/DSC_4963.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5726985407965793458" /></a><br />One of my favorite meals to plan for is definitely Easter. I have a tradition of having a rack of lamb grilled with the best mint jelly I can get my hands on. I love lamb. <div><br /></div><div>I have decided to accompany my Easter tradition with this Springtime Rice dish. I have made it several times paired with grilled chicken, shrimp, and sometimes just right out of the fridge!</div><div><br /></div><div>Try this recipe out soon, it will not disappoint</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNaU5iAzM1Z_cK42W3wJsST_grKx1ClOAGtQ9UX0evN4b7svcWKMSwSswyHdQ9lMB7o2E0QWvPNedAfASqKO_uVmLzcmF8WH3IBiQKOm7bIB4GyzSU62qy9R7g9t_IAnTjx5oK-3ut_pc/s320/DSC_4962.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5726985396799316226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:180%;color:#33cc00;"><b>Springtime Rice</b></span></div><div style="text-align: center;">Recipe from <a href="http://www.howsweeteats.com/2012/03/springtime-jasmine-rice-salad/">How Sweet it is</a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Ingredients</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 bunch of organic asparagus, get the thin asparagus if available</div><div style="text-align: center;">2 TBS olive oil</div><div style="text-align: center;">3/4 cup (uncooked) brown jasmine rice</div><div style="text-align: center;">1 cup chicken stock, or vegetable stock</div><div style="text-align: center;">1 shallot, diced</div><div style="text-align: center;">2 garlic cloves, minced</div><div style="text-align: center;">1 container baby bella mushrooms, rinsed well and quartered</div><div style="text-align: center;">1/3 cup white wine</div><div style="text-align: center;">1/4 cup dried cherries, coarsely chopped</div><div style="text-align: center;">1/8-1/4 cup roasted almond pieces, or walnuts, roughly chopped</div><div style="text-align: center;">salt/peppa</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Directions</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;">Cook rice according to package directions, using the chicken stock (1 cup) in place of 1 cup of the water that the directions on package specify. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">While rice is cooking, preheat the oven to 400. Toss the asparagus in olive oil, salt, pepper, and roast asparagus on baking sheet for 15-20 minutes.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a large skillet, over medium heat, add 1 TBS olive oil and then add the diced shallots. Add a pinch of salt and cook for 3-5 minutes. Then add in the chopped mushrooms, and saute for another 3-5 minutes. You want the shrooms to be soft. Then stir in the garlic and chopped dried cherries and cook until the garlic speaks. Turn the heat up to medium high, then add the white wine, cook for 3 minutes. Then reduce the heat to low.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">When the rice is finished cooking, add the rice to the shallot/cherry mixture. When asparagus is roasted, give the asparagus a rough chop (into bite size pieces), then add to the rice mixture. Sprinkle roasted almonds (or walnuts) on top Serve and enjoy</div><div><br /></div><div><br /></div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com3tag:blogger.com,1999:blog-6884266732447418491.post-51157059367970470262012-03-27T06:50:00.004-07:002012-04-16T04:37:14.732-07:00Asian Slaw<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6QBvMM6l2qttIbU4WgKv4B_O19J1iZHIteZoGEoSnQMXl09FXmD-afsOsqg7Bb4YRu64WVH1lZjUyiDcZJNoF77fg5bOBhTtX-zxuUoppAXCrtEfE9u-5VcdaHpVfBtb1Mk1W_DwKZM/s1600/DSC_4988.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaCHrtldqZFCHWCxFa8qegPVq8LO31JFXe9QFBLpn9MQvYlqFcVKi7Xfa6Sgught-p1jwiXUDCOkDSmsKfcbhqJQs2Jjv075nxXajMJFPiSPQ2CDl5sti08h9HIA3u2XncrjRdyfwW3M/s1600/DSC_4992.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaCHrtldqZFCHWCxFa8qegPVq8LO31JFXe9QFBLpn9MQvYlqFcVKi7Xfa6Sgught-p1jwiXUDCOkDSmsKfcbhqJQs2Jjv075nxXajMJFPiSPQ2CDl5sti08h9HIA3u2XncrjRdyfwW3M/s320/DSC_4992.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724577794686781602" /></a><br />I'm BACK! I know that it has been a while since I blogged, not sure where the time has gone. But I am here now and have lots of recipes to share. I think that it helps that I have been cooking when it is still daylight outside so that helps with the pictures :)<div><br /> <div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6QBvMM6l2qttIbU4WgKv4B_O19J1iZHIteZoGEoSnQMXl09FXmD-afsOsqg7Bb4YRu64WVH1lZjUyiDcZJNoF77fg5bOBhTtX-zxuUoppAXCrtEfE9u-5VcdaHpVfBtb1Mk1W_DwKZM/s320/DSC_4988.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724577813984159458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><b><span class="Apple-style-span" style="font-size:180%;color:#33ff33;">Asian Slaw</span></b></div><div><br /></div><div>recipe adapted from <a href="http://www.foodnetwork.com/recipes/guy-fieri/asian-slaw-recipe/index.html">Guy Fieri</a></div><div><br /></div><div><i>What you need</i>:</div><div>1/4 cup extra virgin olive oil</div><div>3 TBS minced ginger (fresh or from a jar is fine)</div><div>1 TBS minced garlic</div><div>2 TBS brown sugar</div><div>5 TBS low sodium soy sauce</div><div>4 TBS mirin (or white wine)</div><div>1 tsp sesame oil</div><div>1/4 cup rice wine vinegar</div><div><br /></div><div>1 cup thinly sliced organic napa cabbage (Can cheat and buy the already chopped cabbage mix)</div><div>1 cup thinly slice organic green cabbage (Cheat here also) </div><div>1 cup julienned organic carrots (cheat and buy the ones in the bag)</div><div>1 red bell pepper, chopped</div><div>1/2 cup chopped bok choy (1 bunch of baby bok choy is a good amount) </div><div>red onion and green onions (1/2 cup of each - I don't like raw onions so not in my recipe)</div><div>peanuts, for garnish</div><div>** After making this several times and loving it, I have also started to add shelled edamame and a sprinkle of sesame seeds at the end... </div><div>*** Note: Guy Fieri also uses wontons and bean sprouts in his recipe so check the link above if you want to see exactly what he does. I leave these out</div><div><br /></div><div><i>To prepare</i>:</div><div>In a saucepan, add 2 TBS olive oil, ginger, and garlic. Saute until lightly browned and the flavors "speak". Add in the brown sugar, soy sauce, and mirin. Continue to saute for 5 minuts and then remove from the heat. Allow to cool then whisk in the olive oil, sesame oil, and rice wine vinegar. </div><div>Mix all the vegetables in a large LARGE bowl. Begin by pouring half of the dressing over and mix well. Then add the rest of the dressing as needed. Garnish with peanuts. </div><div><br /></div><div>NOTE: I like to leave about 1 cup of the vegetables out of the mix and add the next day to "freshen" the salad. It lasts in my fridge for 2-3 days without getting too soggy, but it does help to add fresh veggie mix to brighten it up. However, if you know that you are going to eat all that night, go ahead and add all of the vegetable mix. </div><div><br /></div><div>We have made this asian slaw 2 times in the past week! It may seem like a lot of ingredients but you can cut down on some of the chopping time if you buy the ingredients already chopped so you literally only dump them in! By infusing the garlic and ginger into the oil and soy sauce you create such a wonderful flavor for the dressing. </div><div><br /></div><div>I love to serve this dish with fish (tuna steaks are the best), flank steak, and even with just some grilled chicken on top is wonderful :)</div><div>Let me know if you make it and give me your review</div><div><br /></div><div><br /></div><div><br /></div></div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-3530671204885344742012-02-07T07:13:00.000-08:002012-02-07T07:34:48.548-08:00Baked Crab Cakes with Lemon Mustard Sauce over a bed of Arugula<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYC46k28036hR9hbeqH4Ro-7VffabnYoehPxapoVjuEVCFC0MoOa6dH8PQgRrFRBQ2MxRbxqJ9-GsBZG4RTVKZtlWbkNen7WXFWKV86INXofQ9Wrf8bg4G4hjUrJgg5QPVAxFo_u3-Vok/s1600/DSC_4890.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYC46k28036hR9hbeqH4Ro-7VffabnYoehPxapoVjuEVCFC0MoOa6dH8PQgRrFRBQ2MxRbxqJ9-GsBZG4RTVKZtlWbkNen7WXFWKV86INXofQ9Wrf8bg4G4hjUrJgg5QPVAxFo_u3-Vok/s320/DSC_4890.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706414438231062194" /></a><br />The winter months here in Birmingham have been mild (knock on wood), I feel like our fall was colder than our winter. I am not complaining, but the sunny bright blue skies and slight coolness is making me crave a beach trip with fresh seafood involved. I made these crab cakes, which were recommended to me from a friend, a week ago and still craving them. They have such a wonderful lemon flavor that makes them so fresh. Make them today and enjoy<div><br /></div><div><b><span class="Apple-style-span" style="font-size:180%;color:#ffcc33;">Baked Crab Cakes</span></b></div><div>inspired by Kitchen Daily and Allison K. </div><div> </div><div>1/3 cup of mayonnaise or Greek yogurt</div><div>2 TBS dijon mustard</div><div>zest of 1 lemon</div><div>1 tsp old bay seasoning</div><div>1 TBS fresh parsley, chopped</div><div>2 scallions, finely chopped</div><div>1 egg</div><div>1 LB fresh lump crabmeat, rinsed to check for small shells</div><div>1/2 tsp Salt</div><div>pepper to taste</div><div>1 cup bread crumbs, or 1 cup Almond Meal (I like almond meal but it can be hard to find and expensive)</div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:180%;color:#ffcc33;">Lemon Mustard Sauce</span></b></div><div><br /></div><div>1/3 cup mayonnaise or greek yogurt</div><div>juice of 1 lemon</div><div>2 TBS dijon mustard</div><div>1 1/2 TBS chopped fresh parsley</div><div><br /></div><div><span class="Apple-style-span" style="font-size:180%;color:#33cc00;"><b>Salad</b></span></div><div><span class="Apple-style-span" style="font-size:180%;color:#33cc00;"><b><br /></b></span></div><div>Fresh Arugula, washed and rinsed</div><div>sprinkling of freshly grated parmesan cheese </div><div>avocado, sliced</div><div>red peppers, diced</div><div>1/2 to 1 lemon, juice squeezed (depends on how much lemon you like!)</div><div>1/4 cup olive oil </div><div>2-3 TBS balsamic vinegar</div><div><br /></div><div><b>Directions</b>: </div><div>Preheat oven to 400 degrees. In a large bowl, mix mayo (or greek yogurt), dijon, lemon zest, old bay, parsley, scallions, and egg. Add the crab meat and season with the salt and pepper. Be sure to combine well. </div><div><br /></div><div>Place the almond meal (or bread crumbs) onto a plate. Line a baking sheet with aluminum foil and lightly oil the foil or use a non stick spray on foil. </div><div><br /></div><div>Form the crab cakes into a ball using 1/4 cup mixture for each crab cake. Then dip the cake into the almond meal or bread crumbs and flatten to about 1 inch high. Note - this mixture doesn't hold together very well, so just know that it will be messy and your hands will get dirty! Just do your best to work with the mixture and form it into a round patty. </div><div><br /></div><div>Bake for 10 minutes. After ten minutes, turn your broiled on high and cook for another 1-2 minutes to brown cakes. Be sure to watch the broiled carefully so you don't burn!</div><div><br /></div><div>When baking, prepare the sauce by combining the mayo or greek yogurt, lemon juice, dijon mustard and fresh parsley. Stir together well.</div><div><br /></div><div>To make salad, combine the olive oil, balsamic vinegar, and lemon juice and whisk until well combined. Toss the arugula with some of the dressing (this dressing makes enough for several salads). Throw in the cut avocado and peppers.</div><div><br /></div><div>Plate the salad, layer the crab cakes on top and drizzle the mustard sauce on top. </div><div><br /></div><div>This is such a wonderfully fresh salad that has the perfect amount of lemon. IF you use the almond meal, the carb count is very low. Substituting for the yogurt will also reduce total calories. ENJOY</div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com3tag:blogger.com,1999:blog-6884266732447418491.post-81759387684057382962012-01-16T11:31:00.000-08:002012-01-16T11:38:43.971-08:00This week's menu<div>I NEED SNACK IDEAS!!!!</div><div> </div><b>Breakfast</b>:<div>Power protein smoothies... recipe to come this week, I promise!</div><div><br /></div><div><b>Lunch</b>:</div><div><a href="http://thepioneerwoman.com/cooking/2012/01/tuscan-bean-soup-with-shrimp/">Tuscan soup with shrimp</a></div><div>Spinach salads with grilled chicken or tofu, homemade dressing and lots of delicious toppings (avocado, artichoke, peppers, pepperocinis, olives, etc) </div><div><br /></div><div><b>Dinner</b>:</div><div>Boiled Shrimp with spinach salad </div><div>Leftover soup</div><div>Crabcakes on a bed or arugula with lemon, olive oil, balsamic dressing (homemade) </div><div>Thursday night dinner TBD.... </div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:180%;">Snacks</span></b>.... snacks are the hardest thing for me. Many days I don't get home until 7 pm so I must eat a snack or I feel sick and none of my clients want to hear their instructor's intestines making a ton of noise! It is around 3-4 pm that I get hungry, no matter if I had a small or large lunch. I need NEED <b>NEED</b> some ideas for snacks that are easily transportable and filling. I.E. a mozzarella string cheese is not my idea of filling. Fruits are easy, but sometimes the acidity of them ends up hurting my empty stomach... I gladly take your suggestions for healthy snacks </div><div><br /></div><div>Please leave suggestions if you have a favorite SNACK! </div><div><br /></div><div><br /></div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com4tag:blogger.com,1999:blog-6884266732447418491.post-57206277259216585202012-01-08T10:30:00.000-08:002012-01-09T05:39:15.122-08:00This Week's Menu<b>Breakfast</b>:<div>Protein Power Peanut Butter Shakes (recipe to come)</div><div><a href="http://www.kalynskitchen.com/2006/11/mushroom-and-feta-breakfast-casserole.html">Mushroom Egg Bake</a></div><div><br /></div><div><br /></div><div><b>Lunch</b>:</div><div><a href="http://pearcekitchen.blogspot.com/2011/11/country-french-vinaigrette.html">Greek Salads with Chicken</a></div><div><a href="http://pearcekitchen.blogspot.com/2011/01/ina-gartens-lentil-soup.html">Lentil Soup</a></div><div><br /></div><div><br /></div><div><b>Dinner</b>:</div><div><a href="http://www.kalynskitchen.com/2005/09/almond-and-parmesan-baked-tilapia.html">Parmesan baked</a> fish with <a href="http://annies-eats.com/?s=roasted+cauliflower+with+coulis">roasted cauliflower and red pepper coulis</a></div><div>Lentil Soup - above </div><div><a href="http://www.kalynskitchen.com/2006/10/cuban-flank-steak-recipe.html">Cuban Flank steak</a> with cilantro black beans</div><div><a href="http://thepioneerwoman.com/cooking/2012/01/tuscan-bean-soup-with-shrimp/">Tuscan Bean Soup with Shrimp</a></div><div><br /></div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-33191822474537417232012-01-08T06:21:00.000-08:002012-01-08T06:42:56.447-08:00Brussels Sprouts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYHz2XHIu2Yx21XAdymC1H_1EFP8p3clGXANo0YNlHcyq-mADAze9wT_tWX3yccK2Q2ft5k7SFjwlr27FUcjYp9okceMZMBY5j3CNlAE-uUTHv_BU-XJZjLbaLs6GoBpo1Tl_zqdsMj4/s1600/DSC_4265.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYHz2XHIu2Yx21XAdymC1H_1EFP8p3clGXANo0YNlHcyq-mADAze9wT_tWX3yccK2Q2ft5k7SFjwlr27FUcjYp9okceMZMBY5j3CNlAE-uUTHv_BU-XJZjLbaLs6GoBpo1Tl_zqdsMj4/s320/DSC_4265.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5695266920664221362" /></a><br />Another year has begun and if I could drag myself away from pinning on Pinterest, I could update this blog more! I have set many goals and one is to continue to share healthy recipes that our kitchen enjoys! <div><br /></div><div>The first recipe of 2012 is one that I have now made 15 times (at least) and have not gotten a finished picture snapped yet. So many of my recipes are made at night and the lighting just makes the product look gross and I am not willing to invest in a light pod like other bloggers (Sorry)! </div><div><br /></div><div>Anyways, these brussels sprouts are not like your grandma's.... meaning they are not boiled until they turn to mush but rather are pan seared until a night browning occurs and served with a warm butter sauce. I have entertained with these multiple times and the conversation always goes:</div><div><br /></div><div>"I like vegetables, but brussels have never been one that I could eat"</div><div>I reply, "That's what everyone says, just try these"</div><div>Person puts a small portion on plate to be nice.... </div><div>Several minutes later they walk back over and fill their plate, the brussels are that good :)</div><div><br /></div><div><span class="Apple-style-span" style="font-size:180%;color:#006600;">Brussels Sprouts with shallots and brown butter sauce</span></div><div><br /></div><div>Adapted recipe and inspired by my favorite blog right now: <a href="http://www.howsweeteats.com/2011/10/pan-roasted-brussels-sprouts-with-brown-butter-and-toasted-pecans/">How Sweet Eats</a> (Go to her blog for some wonderful pictures of the brussels sprouts and enjoy her humorous writing)</div><div><br /></div><div>2 Tbs olive oil</div><div>1 pound brussels sprouts - cut stems off and then cut in half lengthwise</div><div>1 shallot, diced</div><div>1 garlic clove, minced</div><div>salt and pepper to taste</div><div>2 Tbs unsalted butter</div><div><br /></div><div>Heat a large skillet over medium high heat and add the olive oil. When oil is heated, add the diced shallot and minced garlic and saute for a minute or two until the garlic "speaks" Then, push the shallot/garlic mixture to the edge of the pan and add in the brussels, place the brussels cut side down, arranging carefully so each brussels get a spot facing down in the pan (I do this by hand, one by one). Salt and pepper (add shallot pepper if you have a penzey's nearby). Cook about 7-9 minutes, testing the brussels in the center of the pan, you want them to be pretty browned before you turn them. Once they are browned, toss the brussels in the pan and add about 1 TBS water (quick steam) and cover with a lid. Cook for about 4 more minutes. While the brussels are "steaming" heat the butter in a small saucepan over medium heat, whisking continuously until the butter begins to get a golden color and little brown flakes begin to appear, then remove immediately off of the burner. Remove brussels from the pan and place in serving dish. Then drizzle the butter sauce on top and serve!!!! Easy as that for a great side dish</div><div><br /></div><div>NOTE: I have played with different add-ins that you might enjoy....</div><div>2 slices of bacon or pancetta (browned at beginning then added back in at the end)</div><div>Nuts - either walnuts or pecans, roasted and added in at the end</div><div>Cranberries - dried, tossed in at the end</div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-25988820395148359852011-12-23T05:19:00.000-08:002011-12-23T05:25:37.752-08:00Merry Christmas<div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqe9hs8znAqesua2VqFlxw_s0U-nevDfH3kUQL0v85o9nAlRV4m0jtf-7FSzwskPdxomU91X2AiDltFie41vlKW5BresonAoE79VVY7XNT2f56Olc0iSNJHGexV3Dt6YibobsAtTjaDrM/s320/DSC_4232.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5689313575307732018" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4idkCO4cI9Yu5jORrpB_i5BDRqq-pH42nmuSeMb3Y5-bdVYbKOFWpRq4QoejqSzSkqbp0969aQazMBNPz9Xll2IdwiWo9GAix5OU8M_m6D5NFAaMX8ddq-zmtXyaNGEX75e0SOjIzr4E/s1600/DSC_4212.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4idkCO4cI9Yu5jORrpB_i5BDRqq-pH42nmuSeMb3Y5-bdVYbKOFWpRq4QoejqSzSkqbp0969aQazMBNPz9Xll2IdwiWo9GAix5OU8M_m6D5NFAaMX8ddq-zmtXyaNGEX75e0SOjIzr4E/s320/DSC_4212.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5689314266566547154" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSmwtYPpIWZl_jUBipQI8468rxN5W-_UBen_k2vr_aNK7nHtHf8OTiNgq02j_PAu2movZamPxX0a4umlphogQS0jDlDu6Owq0GZKkPudujgs9V0kuba49IsDFC8neoRaq7FyBdvrXJJI/s1600/DSC_4197.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSmwtYPpIWZl_jUBipQI8468rxN5W-_UBen_k2vr_aNK7nHtHf8OTiNgq02j_PAu2movZamPxX0a4umlphogQS0jDlDu6Owq0GZKkPudujgs9V0kuba49IsDFC8neoRaq7FyBdvrXJJI/s320/DSC_4197.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5689313585573806050" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftVO4LP6xMBsq41WmC11tjz3LbjNkU21Y3PfXM8k0Wqnw-QQETvawO8Sn5TxuQYEEwRsIGQxr5yySf5skNJyeVIXl5VVlrMzKiVszSPkJxMrloL3f1NUfQcIobWoxBT1Wiigxo6vfn5s/s1600/DSC_4147.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftVO4LP6xMBsq41WmC11tjz3LbjNkU21Y3PfXM8k0Wqnw-QQETvawO8Sn5TxuQYEEwRsIGQxr5yySf5skNJyeVIXl5VVlrMzKiVszSPkJxMrloL3f1NUfQcIobWoxBT1Wiigxo6vfn5s/s320/DSC_4147.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5689313568264231762" /></a><br />During this busy time of year, it is always nice to step back and enjoy the season, the lights, the music, the food, and most importantly the friends and family. For us, we celebrate the birth of our Saviour and all our many blessings. Merry Christmas, Happy Holidays, and Happy New Year!Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com1tag:blogger.com,1999:blog-6884266732447418491.post-40093576315640261042011-12-06T04:22:00.000-08:002011-12-06T04:53:59.052-08:00Spaghetti Squash and Cauliflower<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iN_JrNbMYmOUw5irMPln7qiYBXGHsvs62lSNV2uMk2YLqR1LdCVpU9D3_wQfcgdXp8266CUEF1cz0mK3UpLiIYeRY845b3nGK_OH5Jo7eozqykC2C0rko_Hu8YzVBeUpRidbFbIS-5k/s1600/DSC_1816.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>I do realize that spaghetti squash and cauliflower are a random combination.... However, they are two of our new favorite vegetables that we have been eating a lot of. Ryan loves them and tucher will eat the leftovers without question :) They are simple to throw as a side dish or make them a main meal. I don't have any pics however (by the time we eat at night, it is pitch black and the pics don't look that good in artificial light), but you will have to trust me in trying these! <div><br /></div><div><b>Spaghetti Squash</b></div><div>Last night I made spaghetti squash for the 2nd time in my life. I tried it back in college when weight watchers kept adding it to everything. I hated it. I thought that I would rather not eat pasta than substitute this for pasta! However, last night it was amazing and we are eating spaghetti squash again tonight for leftovers. </div><div><i><br /></i></div><div><i>Here is how to cook</i>: Heat over to 400. Cut squash carefully in half lengthwise. Place on a lined baking sheet with cut side down. Place about 1/2 cup water in the pan with the squash. Place in oven and bake for 45 minutes. Take out, allow to cool so you can handle comfortably. First remove the seeds, then take a fork and "strip" the squash out. Some of the pieces will be long and some short. Place in a container to use later or make a great dish with it. </div><div><br /></div><div style="text-align: center;"><img class="rg_hi" id="rg_hi" alt="" width="275" height="183" style="width:275px;height:183px" src="http://t2.gstatic.com/images?q=tbn:ANd9GcTN79SPEO3rhHdHGMiv4HTInjHkCY-D5hJDXFd1CNZ_M9wrwBkO" /></div><div style="text-align: center;">picture from google images.... <a href="http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html">steamy kitchen.com</a></div><div><i><b><span class="Apple-style-span" style="font-size:130%;"><br /></span></b></i></div><div><i><b><span class="Apple-style-span" style="font-size:130%;">Recipe for spaghetti squash with shrimp:</span></b></i></div><div>1 eggplant - cut in large bite size pieces</div><div>1 large zucchini - cut in large bite size pieces</div><div>1/2 sweet onion - diced</div><div>1 pepper - cut in strips</div><div>1 garlic clove</div><div>Store bought marinara sauce or homemade marinara sauce (depends on your time)</div><div>1 pound shrimp - peeled</div><div><br /></div><div>Combine eggplant, zucchini, onion, pepper, and garlic on baking sheet. Drizzle with olive oil and season with seasonings of your choice (I did lemon pepper, shallot pepper, and a sprinkle of red pepper flakes - you could just do salt and pepper :)) </div><div>Place in oven at 400 and roast for about 15 to 20 minutes (stirring once or twice). Remove from oven. In a pan, heat the marinara sauce until warm, toss in the veggies and simmer. Taste for seasoning and adjust as needed. </div><div>Toss peeled and deveined shrimp on a baking sheet and drizzle with a little olive oil and salt/pepper. Cook for about 4-5 minutes. Check the shrimp and cook longer if needed. Do not overcook the shrimp! </div><div>Plate the cooked spaghetti squash, then top with the veggies/marinara combination, then place cooked shrimp on top. I sprinkled with a bit of parmesan cheese to top it off. This meal was amazing! </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iN_JrNbMYmOUw5irMPln7qiYBXGHsvs62lSNV2uMk2YLqR1LdCVpU9D3_wQfcgdXp8266CUEF1cz0mK3UpLiIYeRY845b3nGK_OH5Jo7eozqykC2C0rko_Hu8YzVBeUpRidbFbIS-5k/s320/DSC_1816.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5682996557164692786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><b><span class="Apple-style-span" style="font-size:100%;">Roasted Cauliflower</span></b></div><div><br /></div><div>Cauliflower is another vegetable that I don't really like. I am now convinced it is because I always try to eat it steamed in a vegetable medley which has NO flavor. This recipe has been made 3 times in the Pearce's Kitchen over the last week and a half and it is here to stay. I love the ease of it and I also LOVE the taste of it. We have had it alongside lemon parmesan chicken, triggerfish, and pork chops. Many possibilities!</div><div><br /></div><div><i><span class="Apple-style-span" style="font-size:130%;"><b>Recipe for Golden Brown Roasted Cauliflower:</b></span></i></div><div><br /></div><div>I head of organic cauliflower, cut into florets</div><div>~2 TBS olive oil</div><div>salt and pepper sprinkling</div><div><br /></div><div>Heat oven to 400. Place cauliflower onto baking sheet and toss with olive oil and salt/pepper, arrange in a single layer. Place in heated oven for 25-30 minutes until the cauliflower is a beautiful golden brown. Enjoy!</div><div><br /></div><div>These are great side dishes or main meals (particularly the spaghetti squash being more of main meal). Next up are BRUSSEL SPROUTS! MY absolutely new favorite vegetable, and I am not kidding :) </div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com1tag:blogger.com,1999:blog-6884266732447418491.post-56321181555500726092011-11-23T04:43:00.000-08:002011-11-23T04:48:26.054-08:00Happy Thanksgiving<div style="text-align: center;"><span class="Apple-style-span" style="font-size:130%;color:#ffcc00;"><b>Happy Thanksgiving</b></span>. Hope that everyone has safe travels and enjoys the time with family and friends. Remember to give thanks for all that you have. </div><div><br /></div><div><br /></div><div style="text-align: center;"><img class="spotlight" alt="" describedby="fbPhotosSnowboxCaption" busy="false" src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc7/307125_2138507862740_1247444357_31740964_1840685264_n.jpg" /></div><div style="text-align: center;">This cartoon says it best.... enjoy Turkey Day then worry about Santa coming... I really try not to rush Christmas and give this day of thanks its own time. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">~kelly</div><div><br /></div><div><br /></div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-17614231345042279812011-11-01T06:15:00.001-07:002011-11-08T04:47:42.381-08:00Country French Vinaigrette<div><br /></div><div style="text-align: center;">You have heard me talk multiple times about <a href="http://www.penzeys.com/">Penzey's</a> Spices (<a href="http://pearcekitchen.blogspot.com/2010/09/eggplant.html">here</a>, <a href="http://pearcekitchen.blogspot.com/2010/11/broccoli-and-portobello-sandwich-bake.html">here</a>, <a href="http://pearcekitchen.blogspot.com/2010/12/were-back-from-nyc-florida-and.html">here</a>, <a href="http://pearcekitchen.blogspot.com/2010/08/ice-cream.html">here</a>, <a href="http://pearcekitchen.blogspot.com/2011/05/quick-and-easy-fish.html">here</a>). I love all of their products and more importantly I love shopping at the store. I get lost in their store for hours and my un-creative mind even starts coming up with ways to use each spice. In the store you can smell each spice, which is a major bonus. Unless you smell a hot chipotle pepper seasoning and start sneezing your head off! </div><div><br /></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhdvuJCDmlgghDZYYZGlSMMppqK2hnaiVvvgO6JdMmQdOzzmfVoqmf70tQTfnwNYiy6TDZLBDtScC24fXMhH2GMbHNezxX6FiHUWj5riTl3Av4hONYmuZ0Ti-RqCds0x17Bv_2Swpc9k/s1600/DSC_3855.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhdvuJCDmlgghDZYYZGlSMMppqK2hnaiVvvgO6JdMmQdOzzmfVoqmf70tQTfnwNYiy6TDZLBDtScC24fXMhH2GMbHNezxX6FiHUWj5riTl3Av4hONYmuZ0Ti-RqCds0x17Bv_2Swpc9k/s320/DSC_3855.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5670016402023133554" /></a><br /><div><div style="text-align: center;">The Country French Vinaigrette has been my go to dressing base. I love how fresh it tastes, you have to rehydrate the spices for 5 minutes in water to accomplish this. The directions are on the back of the jar, making it easy to whip up the dressing in a hurry!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUN5h-6_VrQWVzhvWmoIJOg-tLQAXp1e78FMy1RwSotdBb1tbXQ23W7LhBmewX8GEnJNEzfzAp4CoB4lYqqUNDdnqQldOv5dHGRNwz8AkSvXOTUWazO17xvCzEZJ_BsX2PjQ3OYZYtoMs/s1600/DSC_3844.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUN5h-6_VrQWVzhvWmoIJOg-tLQAXp1e78FMy1RwSotdBb1tbXQ23W7LhBmewX8GEnJNEzfzAp4CoB4lYqqUNDdnqQldOv5dHGRNwz8AkSvXOTUWazO17xvCzEZJ_BsX2PjQ3OYZYtoMs/s320/DSC_3844.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5670016397342736562" /></a><br /><div>We not only use this as a delicious salad dressing, but also as a topping for broccoli, asparagus, steamed kale, and have even used as a marinade for fish. It works wonderful to create a complex flavor with all the foods I have used it on so far. </div></div><div><br /></div><div>I love making Greek Salads with this dressing so here's an easy recipe</div><div><br /></div><div><span class="Apple-style-span" style="font-size:180%;color:#999900;"><b>Greek Salad</b></span></div><div><br /></div><div><i>Ingredients</i>:</div><div>1 head lettuce or 3 stalks romaine (I usually use whatever lettuce is in my fridge - in the picture above this was a mixed baby lettuce pack)</div><div>artichokes in a jar - sliced</div><div>kalamata olives (pitted) - halved</div><div>grape tomatoes - halved</div><div>roasted red and yellow peppers - chopped (you can either make them or buy a jar of them)</div><div>chickpeas - drained</div><div>sprinkle of parmesan cheese</div><div>feta cheese (or could use provolone cheese)</div><div>salami - chopped into small squares *optional</div><div>pepperocini peppers</div><div>Country French Vinaigrette - Penzey's spices (try to order this from penzey's or use a store bought greek dressing to substitute)</div><div><br /></div><div><i>Directions</i>:</div><div>Mix all of the above together and you have a fresh lunch or dinner salad. I like to toss the dressing with the mixture but remember to start with a little dressing and add more as needed. This dressing is very flavorful so a little goes a long way. I love the ease of this salad. I usually can make 3-4 salads with a jar or can of each of the ingredients listed above. Or use the full jars/can and add some extra lettuce for a large salad to entertain guests with</div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com1tag:blogger.com,1999:blog-6884266732447418491.post-14129977407816946532011-11-01T05:51:00.000-07:002011-11-01T06:14:46.256-07:00Balsamic Chicken with Kale<div style="text-align: center;">Kale is such a versatile green. I use it in my green smoothies, in autumn soups, and sauteed with olive oil and garlic as a side dish.</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjm0MSLGS1iqa1t9UeJMTEtg1nQsYs5F16z49QjTrZF9DwGWx0ynPIRaqR0kX7UrmiV9PjJZSih0YIm5r6cL7H7pAqd5muBWTI8csX67hh2fhqTJj5j2jsRYODPZX-xVMQoMdGkO32KIQ/s1600/DSC_3724.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjm0MSLGS1iqa1t9UeJMTEtg1nQsYs5F16z49QjTrZF9DwGWx0ynPIRaqR0kX7UrmiV9PjJZSih0YIm5r6cL7H7pAqd5muBWTI8csX67hh2fhqTJj5j2jsRYODPZX-xVMQoMdGkO32KIQ/s320/DSC_3724.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5670010744422331906" /></a><div style="text-align: center;">{photo taken at night with bad lighting... sorry}</div><div style="text-align: center;"><br /></div><div style="text-align: center;">When I told Ryan we were having kale and chicken for dinner, he replied with "what did I do wrong?" Funny thing is that he enjoyed the dinner and have made this multiple times since then. Chicken with kale is a great light dish with a balanced flavor. You could serve this with a fresh salad if you like.</div><div><br /></div><div><span class="Apple-style-span" style="font-size:180%;color:#006600;"><b>Balsamic Chicken with Kale</b></span></div><div><br /></div><div>Recipe adapted from <a href="http://www.foodnetwork.com/recipes/ellie-krieger/balsamic-chicken-with-baby-spinach-recipe/index.html">Ellie Krieger</a></div><div><br /></div><div><i>Ingredients</i>:</div><div>1 TBS olive oil</div><div>3 cloves garlic, minced</div><div>1 pound of chicken breast (about 4 halved breasts) </div><div>8-10 ounces kale (can use a mixture of spinach, swiss chard, and kale) </div><div>2 TBS balsamic vinegar, use high quality</div><div>1/2 cup chicken broth</div><div>a pinch or two of red pepper flakes</div><div>1 can diced tomatoes with juice (I used Muir Glen roasted tomatoes)</div><div>2 cups grain (can use whole wheat couscous, quinoa, brown rice)</div><div><br /></div><div><i>Directions</i>:</div><div>Heat the olive oil in a large saute pan over medium heat. Sprinkle the chicken with salt and pepper and add to the pan and cook through, this took about 5-7 minutes (depending on your thickness of your chicken breasts). When cooked through, set aside.</div><div><br /></div><div>Cook your grain of choice according to the package. I love the Israeli Couscous or brown rice with this dish, but you could really use anything, or nothing at all and make it lower on the carbohydrate side.</div><div><br /></div><div>Add the 10 ounces of kale (or greens mixture) to the pan and sprinkle with salt and pepper. Cook until wilted, then set this aside also.</div><div><br /></div><div>Add the 3 minced garlic cloves to the pan and saute until the "garlic speaks". Then, stir in the chicken broth (1/2 cup) and balsamic vinegar (2 Tablespoons), which will allow you to scrape the browned bits from the bottom of the pan. Then add in the can of diced, roasted tomatoes. Season with the red pepper flakes (couple of pinches) and simmer for 4 minutes, then add the chicken back to the pan, nestling it in to re-warm the chicken. Remember not to cook the chicken here, as it should already be cooked through. </div><div><br /></div><div>To plate your dinner, place your grain on the bottom, then the kale or greens mixture, then the chicken with tomatoes on top. You could also add a sprinkle of freshly grated parmesan cheese, although I don't think that it is necessary (I say this because Ryan wanted some parmesan on top!) </div><div><div><br /></div><div><br /></div></div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-61085063409095607342011-10-30T08:38:00.000-07:002011-10-30T09:00:39.014-07:00Farro with butternut squash, walnuts, and goat cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqyhXYfWFpPC5s0HSUcep5YslBPkfZqzWR4ygDEuSBVnb5Jjh3NJTx1fxzZMoo5bwU8EsanI-3hMzjxmPmPe1tVHfjo0GFQlzbySylgriisPJMhJcx6SPtonhHa0wDjKqJLml2dGIsWU/s1600/DSC_3899.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqyhXYfWFpPC5s0HSUcep5YslBPkfZqzWR4ygDEuSBVnb5Jjh3NJTx1fxzZMoo5bwU8EsanI-3hMzjxmPmPe1tVHfjo0GFQlzbySylgriisPJMhJcx6SPtonhHa0wDjKqJLml2dGIsWU/s320/DSC_3899.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5669311525370221426" /></a><div style="text-align: center;">Happy Fall! </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Fall brings beautiful weather, colorful leaves, and autumn squash. I love acorn squash, butternut squash, spaghetti squash, and kabocha squash and find myself cooking with these on a daily basis. I had family and friends coming to town last week and decided this farro dish would be delicious with<a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-cocktail-recipe/index.html"> large roasted gulf shrimp</a> (followed this recipe-just did the shrimp part) and a fall salad. I loved how great the goat cheese complemented the squash and how the butternut squash wasn't too soft so it stood out against the softer farro. I added a bit more balsamic vinegar with the walnut oil to make it a touch more tastier!<div><br /></div><div><b><span class="Apple-style-span" style="font-size:180%;color:#ffcc33;">Farro with Butternut squash, walnuts, and goat cheese </span></b></div><div>recipe heavily adapted from <a href="http://www.101cookbooks.com/archives/farro-and-roasted-butternut-squash-recipe.html">101 cookbooks</a></div><div><br /></div><div>1 1/2 cup farro, rinsed and drained</div><div>2 tsp sea salt</div><div>5 cups water</div><div>3 cups butternut squash, cut into 1/2 inch piece</div><div>1 red onion, chopped</div><div>1 Tbs fresh thyme, minced</div><div>3 Tbs olive oil</div><div>2 Tbs balsamic vinegar, divided</div><div>3 Tbs toasted walnut oil (or you can substitute olive oil)</div><div>1 cup wanuts, toasted</div><div>1/4 cup Belle Chevre Goat Cheese, crumbled (support Alabama Goat Cheese!) </div><div><br /></div><div>Directions:</div><div>Preheat the oven to 375 degrees</div><div><br /></div><div>Combine the farro, salt, and water in a saucepan, and cook on medium heat. Cover and simmer, stirring occasionally, until the farro is just tender, about 30 minutes to an hour (If you are using pearled farro, the cooking time is around 30 minutes, longer for basic farro - best is to follow the directions on the back of your farro package for best results). You want to avoid overcooking the farro, it should retain its structure. Remove from heat and drain well.</div><div><br /></div><div>When you are waiting for the farro to cook, toss the butternut squash, onion, and thyme with the olive oil, 1 Tbs balsamic vinegar, and a couple of big pinches of salt. Place on a lined baking sheet, being sure that the mixture is in a single layer, cook for 20-25 minutes until the squash is tender, but not mushy. Stir the mixture every 10 minutes to brown evenly. Remove from the oven and allow to cool a little. </div><div><br /></div><div>Place the farro, butternut squash mixture in a large bowl and add the walnut oil, the other 1 Tbs balsamic vinegar, and the toasted walnuts. Taste for seasoning, add salt as needed. Once mixed together, add the crumbled goat cheese or you could plate your farro and garnish with the goat cheese, whichever you want!</div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-33672445858557920162011-10-05T17:16:00.000-07:002011-10-10T17:40:21.176-07:00Thai Tilapia<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxb3VpK4yeAYKTAvn0pXV5krepKRqDbVMHq8zEkspC7EvhV1V9GPfcbB7JkJE_0OB0Fw0j1aYIUIjNZgZty6N4NLxyBD9Kt8GkcpEReBflQsGiGtE0VQv7TNRngNTvpUwWjbl8g9a33w/s1600/DSC_3387.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxb3VpK4yeAYKTAvn0pXV5krepKRqDbVMHq8zEkspC7EvhV1V9GPfcbB7JkJE_0OB0Fw0j1aYIUIjNZgZty6N4NLxyBD9Kt8GkcpEReBflQsGiGtE0VQv7TNRngNTvpUwWjbl8g9a33w/s320/DSC_3387.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5660166981945532962" /></a><br />My friend Sara always has talked about this dish, but I have never made it before. When I visited her, she made it for me and since I have returned home we have had it twice. It is one of those very easy meals to throw together. I love the ginger and curry...<div><br /></div><div>Thai Tilapia</div><div><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; border-collapse: collapse; line-height: 15px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><div class="yiv1890458805rcpdetail" id="yiv1890458805ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; "><ul style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 40px; list-style-type: disc; list-style-position: initial; list-style-image: initial; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: block; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">1 teaspoon dark sesame oil, divided</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">2 teaspoons minced peeled fresh ginger</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">2 garlic cloves, minced</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">1 cup finely chopped red bell pepper</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">1 cup chopped green onions</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">1 teaspoon curry powder</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">2 teaspoons red curry paste</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">1/2 teaspoon ground cumin</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">4 teaspoons low-sodium soy sauce</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">1 tablespoon brown sugar</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">1/2 teaspoon salt, divided</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">1 (14-ounce) can light coconut milk</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">2 tablespoons chopped fresh cilantro</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">4 (6-ounce) tilapia fillets or other mild white fish</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">2 stalks of broccolini</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">3 cups hot cooked brown rice</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: list-item; ">4 lime wedges</li></ul></div><div class="yiv1890458805rcpdetail" id="yiv1890458805preparation" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: block; ">Directions:</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: block; ">Preheat broiler.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: block; ">Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: block; ">Add pepper and onions; cook 1 minute. </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: block; ">Stir in curry powder, curry paste, and cumin; cook 1 minute. </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: block; ">Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: block; ">While this is simmering, place broccolini in a glass bowl and cover with a very damp paper towel. Place bowl in microwave for 4 minutes, so broccolini is steamed and tender. Cut broccolini in bite size pieces, roughly chopped. </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: block; ">Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges. </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: block; ">Remove the sauce mixture from heat; stir in cilantro and steamed broccolini.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.2em; outline-style: none; outline-width: initial; outline-color: initial; display: block; "><br /></p></div></span></div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-58636801758548668752011-09-30T03:55:00.000-07:002011-09-30T03:57:21.087-07:00TGIF<div><br /></div><div>Happy Friday!!!!!</div><div><br /></div><div><img src="http://cdn.someecards.com/someecards/usercards/c77ae1adc881e267591d51ad22757286bd.png" class="main-img" alt="Funny Sports Ecard: Let's workout really hard, then rehydrate with margaritas!" width="420" height="294" /></div><div><br /></div><div>Have a fun weekend, and GOOOOO GATORS!</div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-6554776419239039052011-09-26T04:42:00.000-07:002011-09-26T04:48:10.523-07:00Weekly Meal PlanIt is amazing what a weekend at home can do... I feel caught up on cleaning, laundry, meals, lunch with a best friend, went to Church, and I got to watch a FULL day of football on Saturday along with a fun tailgating party!<div><br /></div><div>Here is our Meal Plan for this week:</div><div><br /></div><div>Monday lunch: Corn, Shrimp, and Crab Chowder</div><div>Monday dinner: Thai Tilapia with brown rice</div><div><br /></div><div>Tuesday lunch: Black beans and brown rice (kelly) and SW chicken and rice (ryan)</div><div>Tuesday dinner: out to dinner (kelly), leftover chowder for Ryan</div><div><br /></div><div>Wednesday lunch: Salads with toppings (chicken for ryan and beans/avocado for me)</div><div>Wednesday dinner: Vegetable soup :) </div><div><br /></div><div>Thursday lunch: leftover veggie soup </div><div>Thursday dinner: King Salmon with daddy sam's salmon glaze, broccolini, and brown rice</div><div><br /></div><div>Friday = Florida!!!!!!!!!!!! Saturday = TAILGATING at the SWAMP</div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-88208402504559607082011-09-13T04:41:00.000-07:002011-09-20T05:51:28.032-07:00Chicken and Orzo with Broccoli<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpZzf4z4WUm3jq7Cr4sVSIRUDIDHTabcnVp8YlHJHXB0MsU4u4tTRUGnhbbgA62L_kfd4XVvfsEp7nFuW8XMvrVYhGXYPS6eO_ecJ7P7Rk73A7bQ7o08OPpFG0rYAcAHoqz_QwnzS2Eo/s1600/DSC_2785.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpZzf4z4WUm3jq7Cr4sVSIRUDIDHTabcnVp8YlHJHXB0MsU4u4tTRUGnhbbgA62L_kfd4XVvfsEp7nFuW8XMvrVYhGXYPS6eO_ecJ7P7Rk73A7bQ7o08OPpFG0rYAcAHoqz_QwnzS2Eo/s320/DSC_2785.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5654423227764410306" /></a><br />Life has been moving too fast... it always happens this time of year, I must mentally prepare for the fall. There is football, weddings, vacations, birthdays (30th bday in October), and holidays all packed into 4 months. As I said before, I haven't really gotten caught up, because how can you when you are on a plane or devoting one full day of the week to college football!?!? But, I love it and wouldn't change the fast pace for anything (well maybe a four month vacation to Europe or Hawaii!)<div><br /></div><div>Anyways, time is not slowing down and I have a ton of recipes that I haven't shared. My blog feels neglected.... so here we go with a new recipe! </div><div><br /></div><div><b><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color:#33CC00;">Chicken and Orzo with Broccoli</span></span></b></div><div><b><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color:#33CC00;"><br /></span></span></b></div><div>Recipe adapted from <a href="If you think that your sauce is too thick, you can now add some of the reserved pasta water">Annie's Eats</a></div><div><br /></div><div>Ingredients: </div><div>8 oz whole wheat orzo pasta, uncooked</div><div>2 chicken breasts (butterflied into 4 pieces)</div><div>2 tsp Herbs de Provence</div><div>1-2 tbs olive oil</div><div>1 shallot, chopped finely</div><div>2 garlic cloves, minced</div><div>1 (15 oz) can of diced tomatoes (if you can find the fire roasted one get that)</div><div>2 cups broccoli florets or 2 stalks of broccolini</div><div>1/4 cup heavy cream</div><div>1/3 cup freshly grated parmesan cheese</div><div>10 basil leaves, julliened </div><div>salt and pepper to taste</div><div><br /></div><div>Cook orzo according to package directions. Do not overcook the orzo, just until tender and still firm to the touch (no mush). Reserve some of the pasta water </div><div><br /></div><div>Season both sides of the chicken lightly with salt and pepper and then evenly sprinkle the herbs de province on chicken. Heat the olive oil in a skillet on medium high heat. When the oil is hot, add the chicken breasts to the pan and cook 3 minutes per side until golden brown. Reduce the heat to medium, add the shallot until slightly browned then toss in the garlic until it becomes very fragrant "Garlic Speaks". Add the can of diced tomatoes (with juices) and the broccoli florets (or chopped broccolini). Bring this mixture to a boil and reduce the heat to medium low to simmer. Test the cooking time (about 8-10 minutes) until the broccoli is tender but not limp. Stir in the cooked orzo, heavy cream, and parmesan cheese. Season with salt and pepper as needed. If you think that your sauce is too thick, you can now add some of the reserved pasta water. Remove from the heat and toss in the basil. I like to add a bit of red pepper flakes at the end for a bit of a kick :) </div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-75115006057087293612011-08-28T18:21:00.000-07:002011-09-01T03:56:09.585-07:00August 28 - September 4 Weekly EatsI'm back and trying to get on a schedule! In the past week I have gone to Atlanta for a Pilates Workshop, then to visit my friend Sara in Columbia, SC and then to Santa Rosa Beach, FL for a fun weekend with friends! WHEW.... after all this have a fun Labor Day Weekend planned in NAPA! It is so hard to eat well and chart all of my foods when traveling and this is something that I need to get better at. I also find it hard to drive 5+ hours and find time to unpack and workout. So my workouts have been kind of bad lately. Anyways, hopefully this week will be better and I can keep myself accountable on this next vacation<div>
<br /></div><div><a href="http://www.myfitnesspal.com/reports/printable_diary/kmdrawdy?from=2011-08-28&to=2011-08-28"><b><span class="Apple-style-span" style="font-size:large;">Sunday</span></b></a>:</div><div>Travel day back from Santa Rosa Beach, FL </div><div>
<br /></div><div>Fruits: 0</div><div>Veggies: 2</div><div>Workout: 40 minute walk outside and wow it was a beautiful fall-ish feeling evening :)
<br /><div>
<br /></div><div><a href="http://www.myfitnesspal.com/reports/printable_diary/kmdrawdy?from=2011-08-29&to=2011-08-29"><b>Monday</b></a>:</div></div><div>
<br /></div><div>Fruits: 0</div><div>Veggies:2</div><div>Workout: 40 minute walk outside with Tucher and 55 minute core barre class taught by angel</div><div>
<br /></div><div><a href="http://www.myfitnesspal.com/reports/printable_diary/kmdrawdy?from=2011-08-30&to=2011-08-30"><b>Tuesday</b></a>:</div><div>
<br /></div><div>Fruits: 1</div><div>Veggies: 2</div><div>Workout: 55 minute walk outside</div><div>
<br /></div><div><a href="http://www.myfitnesspal.com/reports/printable_diary/kmdrawdy?from=2011-08-31&to=2011-08-31"><b>Wednesday</b></a>:</div><div>
<br /></div><div>Fruits: 2</div><div>Veggies: 4</div><div>Workout: 55 minute outside walk with Ryan and 55 minute advanced reformer</div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-23681407555962063832011-08-17T17:56:00.000-07:002011-08-17T18:09:05.710-07:00Shrimp and Crab Corn Chowder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOYDxyRj61VnPoF4AT56-IBidr-ve0XlnxFBhCzDTO6NEAMuu3edABgkV2MV3lHdWs5NVrCweIieZxKW6M3QvN2IVGXSBo3PMfJQmrO6JQKrH7u7DE4e3n6qfcdSpqCfGIbpn_LNdtegE/s1600/DSC_2797.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOYDxyRj61VnPoF4AT56-IBidr-ve0XlnxFBhCzDTO6NEAMuu3edABgkV2MV3lHdWs5NVrCweIieZxKW6M3QvN2IVGXSBo3PMfJQmrO6JQKrH7u7DE4e3n6qfcdSpqCfGIbpn_LNdtegE/s320/DSC_2797.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641994923401783154" /></a>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvLvstPEyG6TjQ-_NiUErTw9s8aYjDlY2aH5vE9M-e8vX7bWTmHWwHp8fTczUXowVX89zn1nQ2gGXx6pxq_MNcZuILjUCb7dLbbRgw72XzRSDXdgQk83Q95OV5qbAxW8pSA1PlAqf63Y/s1600/DSC_2792.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvLvstPEyG6TjQ-_NiUErTw9s8aYjDlY2aH5vE9M-e8vX7bWTmHWwHp8fTczUXowVX89zn1nQ2gGXx6pxq_MNcZuILjUCb7dLbbRgw72XzRSDXdgQk83Q95OV5qbAxW8pSA1PlAqf63Y/s320/DSC_2792.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641994922145737906" /></a>
<br />I am not one that absolutely loves uploading pictures so you know when I immediately get done with dinner and upload one it is because the recipe is that delicious.... This was very refreshing for a different summer meal and I loved the ease of making it. Let me know if you try this dish<div>
<br /></div><div><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color:#33CC00;">Shrimp and Crab Corn Chowder</span></span></div><div>
<br /></div><div>Recipe adapted from Cooking Light (August 2011)</div><div>
<br /></div><div><b><i>Ingredients</i></b>: </div><div>6 slices center cut bacon, chopped</div><div>1 cup onion, chopped</div><div>1/2 cup celery, chopped (about 4-5 celery stalks)</div><div>1 tsp fresh thyme, chopped</div><div>1 garlic clove, minced</div><div>4 cups fresh or frozen corn kernels, thawed</div><div>2-3 cups fat free, low sodium vegetable broth</div><div>3/4 pound peeled and deveined shrimp</div><div>8 oz crab meat (I used claw meat but if you want to pay extra, use lump)</div><div>1/3 cup half and half</div><div>1/4 tsp pepper</div><div>1/8 tsp salt</div><div>
<br /></div><div><i><b>Directions</b></i>: </div><div>Heat a large dutch oven over med-high heat. Add the bacon and saute for 4 minute or until the bacon is just browning. Then remove a handful of the bacon and set aside to drain. Add the onion, celery, thyme, garlic to the pan and saute for another 2 minutes. Add corn and cook for 2 minutes stirring as needed. Then add the broth (I added closer to 3 because I like it more "soupy" than thick) then bring to a boil and cook for another 4 minutes.</div><div>Place 2 cups of the corn mixture in a blender (I used my vitamix). Secure lid on blender and blend until smooth. Return the pureed corn mixture to dutch oven. Stir in the shrimp and crab meat and cook for about 2 minutes until the shrimp are done. Stir in the half and half, pepper, and salt. Crumble the reserved bacon over soup</div><div>
<br /></div><div>This makes 4 servings (1 and 2/3 cup per serving) for a total of 294 calories, 7 g fat, 26 grams protein, 34 grams of carb, and 4.3 g fiber</div><div>
<br /></div><div><b>To note</b>: The Cooking Light Recipe did not call for crab meat but I had a friend make it before I did and added the crab. I loved it and would always add the crab from now on!</div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0tag:blogger.com,1999:blog-6884266732447418491.post-73550151748100741822011-08-15T18:40:00.000-07:002011-08-25T17:29:58.209-07:00Weekly Eats August 15 thru August 21<a href="http://www.myfitnesspal.com/food/diary/kmdrawdy"><span class="Apple-style-span" style="font-size:large;"><b>Monday</b></span></a>:<div>
<br /></div><div>Fruits: 2</div><div>Veggies: 3</div><div>Workout: 40 minute walk (outside and very hilly) around Highland Avenue and 60 minute level 5 reformer</div><div>
<br /></div><div><a href="http://www.myfitnesspal.com/reports/printable_diary/kmdrawdy?from=2011-08-16&to=2011-08-16"><b><span class="Apple-style-span" style="font-size:large;">Tuesday</span></b></a>:</div><div>Fruits: 2 Veggies: 2</div><div>Workout: 60 minute YCross Cardio Class</div><div>
<br /></div><div><a href="http://www.myfitnesspal.com/reports/printable_diary/kmdrawdy?from=2011-08-17&to=2011-08-17"><b>Wednesday</b></a>:</div><div>Fruits: 2, Veggies: 2</div><div>Workout: 55 minute core barre class (taught by angel) and 90 minute Bikram Yoga </div><div>The "quick add" calories under dinner was my shrimp/crab/corn chowder</div><div>
<br /></div><div><a href="http://www.myfitnesspal.com/reports/printable_diary/kmdrawdy?from=2011-08-18&to=2011-08-18"><b><span class="Apple-style-span" style="font-size:large;">Thursday</span></b></a>: </div><div>Fruits: 3 Veggies: 2</div><div>Workout: 90 minutes at Dance Trance</div><div>
<br /></div><div><b><span class="Apple-style-span" style="color:#CC66CC;">Friday</span></b>:</div><div>
<br /></div><div>Dinner at Rebecca and Scotts</div><div>Core Barre workout</div><div>Fruits: 3 Veggies: 2 </div><div>Note that I did not put my food into the program today</div><div>
<br /></div><div><span class="Apple-style-span" style="color:#CC66CC;"><b>Saturday</b></span>:</div><div>Travel day to Atlanta for Pilates Workshop</div><div>Normal breakfast, falafel and chickpeas for lunch, amazing French food for dinner and 1 glass of white wine. A little bit of granola to munch on along with an amazing chair class taught by Rachel!!!</div><div>
<br /></div><div><b><span class="Apple-style-span" style="color:#CC66CC;">Sunday</span></b>:</div><div>Pilates workshop day... amazing mat class taught by Rachel that had me SWEATING! I love PIlates!!! Best sweat is in mat for me:)</div><div>Starbucks egg white, spinach, and feta wrap and a coffee with milk and sugar. Lunch was at EL Figo in ATL which was a zucchini, portabella, pesto, and sundried tomato sandwich on ciabbata bread... Snacks included some Trader Joe's blueberries and gorgonzola crackers. Dinner was at Sara's house... Amy's Organic Margheritta Pizza (3 slices)</div><div>
<br /></div>Kelly Pearcehttp://www.blogger.com/profile/17635942589574760601noreply@blogger.com0