Greek Panzanella

It was 90 degrees here today and very sunny. Perfect weather in my opinion! After teaching pilates this am I went on a nice walk/run late this afternoon. Unfortunately Tucher could only handle about 20 minutes of the walk before he was really hot so I brought him back to house and then went back out to soak up the nice heat. We are grilling salmon on cedar planks tonight and lounging on our back patio.... can you tell I love summer time?

Anyways, I made this delicious Greek Panzanella. It is hard to quit eating and perfect for summer time grill outs. Light and refreshing definitely describes this dish.

Greek Panzanella

Adapted From Ina Garten

Salad:

2 tbs olive oil

6 cups French bread cubes (cut in 1 inch cubes)

salt

1 cucumber - peeled, seeded, and sliced

1 red bell pepper, diced in chunks

1 yellow bell pepper, diced in chunks

1 pint cherry tomatoes (either left whole or cut in half)

1/2 red onion, sliced thin (I hate raw onions so I left this out)

4 oz crumbed feta cheese

2 oz kalamata olives or black olives, sliced

Vinaigrette:

2 cloves garlic, minced finely

1 1/4 tsp dried oregano

1/2 tsp dijon mustard

1/4 cup red wine vinegar

1 tsp salt

1/2 tsp ground black pepper

1/3 cup olive oil

Directions:

To prepare the salad, heat the olive oil in a large saute pan. Add the bread crumbs and sprinkle with salt. Cook over medium to low heat, frequently tossing for 5-9 minutes. Cook until browned. Remove from the heat.

Combine the cucumber, bell peppers, tomatoes, and onion (if using)

Make the vinaigrette by combining the garlic, oregano, mustard, vinegar, salt, and pepper in a small bowl. Whisk in the olive oil until well emulsified. Pour the vinaigrette over the veggies. Then add the feta, olives, and bread cubes. Mix together lightly. Set aside to allow the flavors to blend and then enjoy

Quick and Easy Fish

There are those nights when you want a quick, basic meal. Fish is the best thing for us that fits this type of evening. Of course, fish can be fancy or simple, however, this fish is simple and delicious. I started with trout (which has an awesome flavor) with a basic lemon pepper and Garlic Gold olive oil brushed on top. Baked in the oven... Simple and quick as that. For the side we prepared risotto alongside sauteed zucchini with diced tomatoes. Everything was ready in less than 20 minutes. What a great and healthy meal.

Quick and Easy Fish

2 pieces of thin fish, 6-8 ounces pre cooked (I used Trout in this picture, tilapia would also work)

Penzey's Lemon Pepper Seasoning sprinkled on top

Garlic Gold Olive Oil, brushed on top

Preheat oven to 375 degrees.

Place fish on baking sheet (skin side down if there is a skin on your fish). Place baking sheet in oven and bake for 7-10 minutes, until fish is flaky but not dry. Lesson in fish is to not overcook it!!!

Serve this meal with a great bottle of wine and enjoy the ease of cooking when you are cramped for time

Pioneer Woman is my idol

One of my favorite blogs to read, and one of my first blogs that I ever followed was the Pioneer Woman. I love all of her recipes that I have tried, one of them being Penne a la Betsy. Her Cinnamon Rolls are amazing. These are just two of the many things that I love to make.

A little while ago she came to Atlanta. I was not able to go but my neighbor, Mandi went and got a book signed for the Pearce's Kitchen! This cookbook is a great resource in our kitchen and a great one to add to your own collection.

Note that this cookbook is not "healthy". I could never cook out of this on a daily basis or I would weight 10,000 pounds. It is my go to recipe book for "special occasion dinners" and entertaining feasts.

Pioneer Woman also has great information on Photography. I have used many of her tips while learning how to use my camera. Be sure to follow her blog and try to win one of her many give-aways also!

BlueBerry Muffins and Running around

BLUEBERRY MUFFINS

A crate of Fresh Florida Blueberries arrived at my front door!!! My mom came to visit and brought blueberries from the Webster farm. They were So fresh and perfect by themselves, but I had so many that I had to make some blueberry muffins. I found this recipe online and liked the different texture they had compared to a regular muffin. They were pretty doughy and very moist. Get some blueberries and buy them from FLORIDA, they are at their peak in taste.

Florida Blueberry Muffins

Recipe from Smitten Kitchen (one of my favorite blogs!), originally adapted from Cook's Illustrated

The line up:

5 Tbs unsalted butter, softened

1/2 cup organic sugar

1 large organic egg

3/4 cup organic sour cream or full-fat greek yogurt

1/2 tsp grated lemon zest

1 1/2 cups all purpose flour (I used 3/4 cup of whole wheat flour and 3/4 cup all purpose flour)

1 1/2 tsp baking soda

1/4 tsp salt

1 heaping cup fresh Florida blueberries (can use frozen if fresh aren't available)

Directions: Preheat oven to 375 degrees F. Line a muffin tin pan with paper liners or spray

each cup with nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then add the sour cream (or yogurt) and lemon zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of the dry ingredients into the batter. Mix until combined and then sift the remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be very thick. Scoop with an ice cream scoop into the muffin tins, filling about 3/4 of the way full. Bake for 25-30 minutes, until the tops are golden and the center is cooked (insert toothpick to check the center). Allow to cool or enjoy right away!

In other news, I have been jogging a little bit lately. It helps that I got a great new pair of kicks! I am obsessed with these shoes and already own two pair:

Jogging has always been so hard for me but something I aspire to do. The weather has been perfect for jogging which helps a lot. As long as I can find a relatively flat path, I can jog for a while. When it starts to get mountainous I get exhausted quickly. I have been keeping track of when I jog in my workout log on the left.

Plus, what is the best way to take water with you? Do I need one of these running belts or a CamelBak Charm????

Please send inspiration my way and any running tips that you may have...

Pecan Crusted Baked Chicken

I made these Chicken Breasts last week and really enjoyed the flavor and more importantly the ease and quickness of them. I have been super busy with work and haven't had time to prepare a lot of meals, like I usually do. I served them alongside broccoli one night and on top of a salad the next.

Pecan Crusted Baked Chicken

Recipe inspired by Jennjo, original recipe of Pearce Kitchen

2 chicken breast, halved (or 4 cutlets, note you want the chicken pieces thin)

1 cup finely chopped pecans (place pecans in a food processor, want them very fine)

1/2 cup panko bread crumbs

salt and pepper to taste

sprinkle of crushed red pepper flakes

1 egg

Preheat oven to 375 degrees F. Mix the pecans, bread crumbs, salt, pepper, and red pepper flakes on a large plate. Place egg in a small mixing bowl, beat egg. Dip chicken in the egg mixture and immediately into the pecan mixture. Press the crumb mixture into the chicken on both sides. Place the chicken on a baking sheet with non-stick spray. Continue to coat the other chicken breasts in the same way. Place in the oven and bake for 15 to 20 minutes, until done. Be sure to check for doneness and not to overcook the chicken.

Happy Easter

Happy Easter! Easter is such an important celebration in our family. Not only do we have the traditional rack of lamb with dyed eggs, but we celebrate the greatness of this special day. Our Church this year will definitely awaken the spirit and we can be thankful that there is a purpose in our lives. Thankful for family and friends and prayerful for health.

Mom is here, along with Jaxon and Coby (Australian Shepherds). Needless to say, 3 aussies in one house is a lot of fun! However, we only have 2 frisbees.... Lots of shopping and good eating are in order for this weekend. Last night we visited Ocean Restaurant. Mom's favorite and definitely delicious. Assorted fish like Corvina, Halibut, and Scallops were enjoyed. If you are in Birmingham, definitely try this restaurant out soon!

Happy Easter from My Sweet Boy!

I thought that I would share with you my "tablescape" for Easter. I made the little bunnies that were cut out and decorated the rest of the table with collected decorations. They were for Holly's shower and after trying to remember to take them to her house, I finally just used them here (why can I procrastinate so much!).

Summer Salad

Light and Refreshing

I love making this salad. I often top it with Shrimp or Grilled Chicken, or simply as a side salad. I make a variety of dressings to go along with it or sometimes just a light olive oil and vinaigrette does the trick. This is pretty much our lunch every day!

Summer Salad

Mixed greens and spinach

Fresh Organic Strawberries, cut into quarters

Fresh Organic Blueberries

Walnuts

Slivered Almonds

Dried Cherries

Dressing of your choice (One of my favorite that goes nicely with this is Cindy's Raspberry Nectar Vinaigrette)

*Image From Google Images

Pepper Place

If you live in Birmingham.... It is that time again when Pepper Place Farmer's Market opens! It starts this Saturday and while there won't be tons of tomatoes or peaches, there will be lots of plants and some veggies to enjoy! Support the local farmers and shop at Pepper Place!

A quote from the Pepper Place Website: "Spring in Alabama means seedlings and young plants. Stop by and pick up a flat of locally grown plantings for your vegetable and flower beds! Strawberries and other early crops will be sold as they come in from the field."

PS: Sorry I have been MIA but it has been super busy around here. I promise some good recipes are coming your way soon!

Warm French Lentils

Warm French Lentils:

I am loving spring and the Daffodils that Whole Foods is selling

And now to the recipe review:
ANOTHER fabulous Ina Garten Recipe. This recipe is from one of my go-to cookbooks by Ina titled "How Easy is That". I loved the flavor and I loved the simplicity of this dish.

Warm French Lentils:

Inspired from Ina Garten "How Easy is That"

Ingredients:

2 Tbs plus 1/4 cup good olive oil

1 leek, white and light green parts, sliced 1/4 inch thick

2 carrots, peeled and diced small

2 garlic cloves, minced

1 cup French Green Le Puy Lentils

1 whole onion, peeled and chopped

1 white turnip, cut in half

1 tsp unsalted butter

4 tsp dijon mustard

2 Tbs red wind vinegar

1 Tbs kosher salt

1 tsp ground black pepper

Directions:

Heat the 2 Tablespoons of olive oil in a medium saute pan, add the onion, leek, and carrots. Cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute until the garlic speaks.

While this is cooking, place the lentils in 4 cups of water, add the turnip in a large saucepan and bring to a boil. Lower the heat after it boils, add the leek, carrots, and onion mixture and then Simmer uncovered for 20 to 25 minutes or until the lentils are almost tender. Remove and discard the turnip, then drain the lentils. Place them in a medium bowl, then add the butter.

Whisk together the 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm. Serve with a piece of warm crusty bread.

This is a great lunch dish as well as a dinner dish paired with a green salad. Drink some french wine with it and dream of Paris!

In other news, Tucher went to the vet today. Last night he started limping which really upset me. He wouldn't put down his front leg. He milked it for all that it was worth, receiving an ice pack, treats in bed, water brought to him, and a lift in and out of bed! This morning I knew that he would be going to the vet and he continued to feel bad. Ryan loaded him in the car and when he got to the vet, Tucher jumps out of the car (which he never does) and RUNS and PULLS ryan into the office! Needless to say, Tucher was all of a sudden FEELING BETTER! Basically, he might have pulled a muscle, nothing broken, thank goodness! Now, he wants to play with the frisbee but he is NOT ALLOWED! If I spend money at the vet cause he feels bad, then he is not allowed to come home and play! We are resting his leg for a few days, despite this look that you get when you take him outside:

Yes, he is SPOILED rotten... he lives the "life"

Chocolate Birthday Cake

Amazing Chocolate Cake!

My Nephew helping out his Grannie open her presents

The Lion at the Birmingham Zoo

Me and my favorite little guy

At the Zoo!

A while back my mom, brother, and nephew came to visit us in Alabama. Mom's Birthday was celebrated while she was here and I made her a homemade birthday cake. I love to cook, but don't love to bake. I don't know why, maybe it is because of all the flour that messes up my kitchen! However, the best part of baking is the smell that it leaves in your home. Better than any candle, that is for sure! I made this cake and everyone really enjoyed it, hope that you will too.

Of course we hit up all the favorite restaurants in Bham, including Chez FonFon, Gian Marco's, Jinsei... all in 2 days!

Beatty's Chocolate Cake

Recipe from Ina Garten via Food Network

Ingredients

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Directions

Chocolate buttercream, recipe below

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Hummus Chicken Salad

I love love LOVE mayonnaise. I know that might have turned some people's stomach upside down (The Logan's!), but I love it! I once gave it up for 2 months and that was one of the hardest things ever! I can give up meat, no problem, but NOT mayonnaise. Now, that being said, I hardly ever eat it. Just too unhealthy, but if I have to choose between chocolate of mayo.... mayo it is!

Trying a chicken salad without mayo as the base was a little hard for me to do... But I am very glad that I did. I only made enough for 3-4 servings, but Ryan ended up enjoying it a lot, so I only ate one serving. It is really good, and as an example of its deliciousness, it is one of Kelly's from Healthified Kitchen's top 10 favorites- it wins for her favorite wrap!

Hummus Chicken Salad Wrap

Recipe inspired by Kelly's Healthified Kitchen, originally from Aggie's Kitchen

Makes 4 servings:

8 Tbs Sabra Hummus, classic flavor (or make your own)

4 Tbs finely diced celery (I used about 4 celery ribs, I like lots of crunch!)

2 Tbs fincely chopped green onion

2 Tbs finely chopped red bell pepper

salt and pepper to taste

20 oz chicken breast, diced

2 Tbs lemon juice, divided

1 1/2 ounce raw slivered almonds

Few handfulls lettuce

4 whole wheat tortillas

Directions:

Heat a skillet to medium heat. Add the chicken and sprinkle with salt and 1 Tbs lemon juice. Cook until no longer pink and then shred. While the chicken is cooking, in a small bowl combine hummus, celery, green onions, bell pepper, almonds, salt and pepper. Stir to combine well. Add the cooked chicken and the remaining lemon juice. Place the chicken hummus mixture onto a wrap and top with the lettuce. Enjoy!

FYI-Ryan also just topped his "BIG Salad" (I love Seinfield!) with the hummus chicken salad and really enjoyed that as well. If you want to reduce the carbs this would be a great way to do that.

Grapefruit

Grapefruit has never been one of my favorite fruits. However, I discovered these jewels while shopping at Whole Foods. They had samples and I was starving, so I thought, why not? Although I knew that they were going to be "bitter" I still grabbed one. WOW! Nice surprise when they were so juicy and sweet! I bought 3 that day. These particular ones that are perfect right now are from Texas, called Rio Stars. I love them, and have boughten about 5 more since that day.

However, I didn't have a grapefruit spoon.... I searched my kitchen high and low thinking that there has to be one somewhere in there. After exhausting looking in each drawer, I left to go find one. After going from Target to Williams-Sonoma to Pottery Barn to Macy's I was getting a little frustrated! Didn't these stores know that grapefruit season is here and I have this new obsession with this fruit! I FINALLY found spoons at the Cook's Store in Mountain Brook. I think that the ladies there thought that I had just won the lottery when I saw they had Grapefruit Spoons! Little things in life excite me, I know!

While there is no recipe for this post, please try to find you some Grapefruit that are as delicious as the ones the Pearce's Kitchen is enjoying! And, stock up on those grapefruit spoons, you never know when you might need one!

BBQ chicken Pizza with Cream Sauce

My best friend, Sara, made this and I knew I had to make it right away. Instead of taking pics, I gobbled it down! The weather was perfect today and a grilled pizza hit the spot. We have used our Kamado Joe Grill twice in the last 24 hours! Love spring!

Picture stolen from Sara!

Click HERE for her recipe. And you can drool over her beautiful beautiful girls cause this pizza doesn't have anything on those girls!

PS-

The only difference that I did compared to sara was use leftover bbq chicken and used Bone Sucking BBQ Sauce. I also topped the pizza with a couple of jalepenos.

Pappa Al Pomodoro.... aka the best tomato soup on the planet!

If you are looking for the best tomato soup then look no further! This soup rocked my world... so much that I was craving it for breakfast, snacks, whenever! I got the recommendation from 2 pilates clients that love to cook. After hearing them rave, I knew I had to give it a try. Of course, it is Ina Garten AKA Barefoot Contessa and her recipes never ever fail me (knocking on wood). Ryan loved it as well.

Think about making this soup while the weather is still chilly. Oh heck, I would eat this in the summer!

Pappa al Pomodoro

Recipe from Ina Garten, Barefoot Contessa found on Food Network

Ingredients

• 1/2 cup good olive oil
• 2 cups chopped yellow onion (2 onions)
• 1 cup medium-diced carrots, unpeeled (3 carrots)
• 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
• 4 teaspoons minced garlic (4 cloves)
• 3 cups (1-inch) diced ciabatta cubes, crusts removed
• 2 (28-ounce) cans good Italian plum tomatoes
• 4 cups chicken stock, preferably homemade
• 1/2 cup dry red wine
• 1 cup chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly grated Parmesan

For the topping: don't skip this part!

• 3 cups (1-inch) diced ciabatta cubes
• 2 ounces thickly sliced pancetta, chopped
• 24 to 30 whole fresh basil leaves (another reason to cook in the summer time!)
• 3 tablespoons good olive oil, plus more for serving
• Salt and pepper

Directions

Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow tosimmer, partially covered, for 45 minutes.

Meanwhile, preheat the oven to 375 degrees F.

For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.

Kale Chips

I have talked before about the benefits of kale, but did you know they can turn into chips!!! Yes, you heard that right, CHIPS... To quote Ryan "These are like nothing I have ever had, but I like them!"

I had some kale leftover in my fridge and decided to see what the rave was all about for kale chips. The recipe is SIMPLE. As long as you have kale, olive oil, salt, pepper, and whatever other seasonings you would like, it is good to go!

So, before I continue to rave, let's get to the recipe!

Kale Chips

recipe from Kath Eats (one of my favorite favorite blogs.... she is a fellow RD, and she has a youtube video of her cooking these!)

1 bunch kale, stems removed and broken into "chip" sized pieces

2 tsp olive oil or cooking olive spray

salt to taste

sprinkle with parmesan cheese (or another type of cheese or seasoning)

Heat oven to 375 degrees. Wash the kale and be sure that it is very dry (use your salad spinner). Place the kale on a baking sheet that is lightly sprayed with cooking spray. Be sure not to stack, you want them well spread out. Drizzle with the olive oil, sprinkle with salt and a light sprinkle of parmesan. Bake for 15 minutes until the edges are slightly browning. You want it to be crispy when you remove it from oven.

I dipped mine in ketchup and tried them in marinara. I like them both, but I also like them just plain. Such a fun way to get crunch that is very healthy!

Let me know if you brave them and how you like!

And, please notice the new labels at the top of page! I worked hard to get these started for you to enjoy! I have finished the recipe index page, so if you are looking for a recipe that is your go-to place. I am working on the other labels, and I will likely change them up, but I just wanted to get some new stuff going. Hope you like!

Salmon and allergies

The blooms are beginning to pop out and that means allergies. I believe that a lot of allergies can be reduced by what we put in our bodies. Going back to fueling up a car with good gas versus just another fluid. You wouldn't put coke in your gas tank.... so why not put good food into your own body... get the flow? I wrote this article for our Pilates On Highland Newsletter so I thought I would share it with the HUGE fan base that I have on this blog... *insert sarcasm*

Help for Allergy Season -- Kelly's Kitchen POH Instructor and Nutritionist: Kelly Pearce Spring is coming which means allergy season is about to be in full bloom. Eating certain foods can help reduce the symptoms that are associated with allergies. Research shows that the benefits of fresh organic produce, fish, and nuts can help alleviate allergy issues. Consuming fish high in omega-3 fat such as salmon, tuna, or sardines are some of the best sources. White and green tea also offers a big flavonoid boost, which supports general immune function. Another recommendation to provide an additional reduction in allergy symptoms is to consume local honey in small amounts, just 1/4 teaspoon daily is all you need. Try one or all of these remedies and enjoy the fresh air that spring can offer!

Here is the Recipe that I shared that incorporates the salmon with local honey. It is a delicious recipe and I have made it several times. Tucher always enjoys the leftovers. I serve it alongside a brown rice pilaf or couscous.

Fight the Allergy Season Salmon" Ingredients: 4 pieces of fresh salmon, each about 6-8 ounces 2 tablespoons Dijon Mustard 3 tablespoons soy sauce 6 tablespoons olive oil 1/2 teaspoon minced garlic 1 teaspoon local honey preferably Rockhurst Farms - available at Oak Street Preheat oven to 425. Whisk together the mustard, soy sauce, olive oil, honey, and garlic in a small bowl. Drizzle half of the marinade onto the salmon (skin side down) and allow to sit for 10 minutes. Place salmon on baking sheet and cook for 12 to 15 minutes. Cook until the fish is just flaky. Allow the fish to rest for 10 minutes. Remove the skin and serve.