Just for the Halibut GIVEAWAY!

Can you believe it! I'm finally doing a Giveaway! This is not my "year anniversary" nor is it my "100th post" but I felt with all the kind words and tons of support, you all deserved a chance to win something (insert wink here) real nice. 


I have enjoyed every minute of this blog-venture. Except the time of course when I read over half my posts and discovered my horrid grammar, my lack of word use, and well, my absence in personality. Which actually hasn't changed much, but I'm working on it.


I determined that writing should feel natural (duh) and I shouldn't feel lost for words, or lack of in my case. I should write as if I'm writing to my best friend. Although if I were writing to my best friend you would probably see words like, "friggidy frick frick" and "Fo shiz".  Or maybe "son-of-a-biscuit-eater". Ya I know; I'll try to leave those out in the future.


Anyhow, all I'm trying to say is I'm proud of my site and the much needed blossoming I've done thus far. I'm also tickled- to- no- get- out (oops, that one snuck in there) to have met so many great bloggers. Some have inspired me far beyond food but just as equal I have come to admire and respect all the amazing talented home and professional chefs. It's a wonderful thing.


You are wonderful people.


So without further due.........


I present to you...........

A recipe first.

~Halibut Chowder~

I'll leave out the step by step process since I know how anxious you all are to see your potential prize. And I'm certain that most of you can read a recipe and follow the directions. However, I must show you the trick in which makes this soup so velvety and merit the "Chowder" title.

Two words

Immersion blender

Halibut Chowder




Ingredients


1 pound fresh wild Halibut, cut in 1 inch cubes
1 cup chopped onion
1 cup diced carrots
1/2 cup diced celery (I include the leaves)
3 garlic cloves, minced
3 potatoes, peeled and cut in 1 inch cubes
4 Tb olive oil
6 cups low sodium organic chicken broth
8 oz stewed tomatoes chopped
1 1/2 cups nonfat milk (organic)
2 oz of 1/3 less fat cream cheese (organic)
1/4 cup half and half (organic)
1 cup frozen corn
handful fresh parsley
1/4-1/2 tsp cayenne pepper
salt and pepper


Toppings:


Tabasco
Sharp cheddar cheese
Saltine crackers




Directions


In large dutch oven (or large stock pot) heat 4 Tb olive oil. Add onion, carrots, celery, garlic, and potatoes. Season with salt and pepper. Saute for 10 minutes just until veggies start to soften. Add tomatoes, chicken broth, and cayenne. Bring to a boil, cover and reduce heat to simmer about 10 minutes. When veggies are tender take immersion blender and blend just until mixture slightly thickens. You still want texture in this chowder so don't overdo it. Add Halibut and simmer another 10 minutes until fish is firm but no longer pink in center. Add corn, cream cheese, half and half, and cayenne pepper. Keep heat very low until cream cheese is fully incorporated and corn is heated through. Don't bring to a boil. Season with salt and pepper to your liking, add any of your favorite chowder toppings and dig in.

Two words

Make this

I actually had a lot of fun making this chowder. Partly because I always have fun whenever I make anything, but also because using a hand blender was the coolest, easiest way to get a little smoothness to your soup/chowder recipe. So when I bought mine........

I decided to buy two.

This ones for you.

And that's not all.........

This stainless steel blender doesn't come solo. It has a mini food processor attachment/A whisk attachment/And Mix measuring cup.

Also for fun, I threw in these kitchen towels by "Storehouse". They are very industrial and will last forever. You wont be disappointed. 

To enter:

*You must follow this blog.

*Leave me a comment after this post telling me what your favorite chowder recipe is.

*For an extra entry post this giveaway to your facebook page, and show that you've done so.

*U.S. and Canada addresses only please.

Also: Make sure you leave me a way to contact you.

Giveaway ends Sunday the 27th at 12:00 a.m.

Blessings to all, and good luck!

It's all about love baby

Friends, don't let the picture deceive you. I haven't fallen off the wagon. You see, I'm a big scone lover, and just about once a week(usually on the weekend) I head to the closest coffee shop(Starbucks) and pick me up a scone that happens to fancy me that day. Blueberry crumble, vanilla bean, cranberry bliss, you get my point. Somehow I think if I eat really good and exercise all week, I then deserve a treat for all the hard work I do.  But I had yet to find one that pleased the waist line and didn't taste like cardboard. I also had yet to find one shaped like hearts and have the sweet fresh scent of lemon wafting up your nose with each bite.


Now I'm not usually a big valentine kind of gal. In fact, I can't remember the last time my hubbers and I had a date on this candy coated holiday. Heck, I can't remember the last time we had a date. 


My "almost" point is, I like scrolling down the two isles they designate to holiday goodies. I don't usually walk away with much and I'm not big on buying valentine presents, but I do like the inspiration. I took notice to all the fancy heart shaped waffle and muffin makers, heart shaped candy holders and heart shaped stuffed animals, and thought to myself, I could make something just as good with what I have. 


This is my point.


I found a scone base recipe a couple years ago on Joy of baking but I found with my own touches, I can create some pretty fun scones adding my own flavors to each batch. This particular one seems most perfect for this sweet time of year when everything and anything screams pink, red, hearts. With the add of whole wheat flour for texture and nutrition, and low fat buttermilk for tang and richness, these scones wont feel fatless, nor do they taste like cardboard.

Lemon poppy seed scone

The process

Put all dry ingredients in food processor 

Add cold cubed butter

Pulse until crumbly 

Pour in buttermilk and vanilla extract 

Cut out heart shapes

Brush each scone with milk

Bake and drizzle one time.......

Final drizzle

Heart shaped lemon poppy seed scones
(makes 9 scones)


Ingredients

1 cup whole wheat pastry flour

1 cup all-purpose white flour

1/4 cup organic sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 Tb organic milled flaxseed

1 Tb poppy seeds

1 lemon zested

7 Tb organic unsalted butter, cut in small pieces 

1 tsp pure vanilla extract

2/3-3/4 low fat buttermilk

1/4 cup nonfat milk

Glaze

1/2 lemon zested

1 lemon juiced(about 1/4 cup)

1 1/4 cup powdered sugar, divided

2 drops red food coloring

Directions

Preheat oven 400

Place the first nine ingredients in food processor.(If you don't have a processor, just put it all in a mixing bowl and whisk the ingredients to combine) Add cold cubed butter and pulse until mixture resembles coarse texture, or use pastry blender. Pour in buttermilk and vanilla extract and pulse until dough just comes together. If dough is still to crumbly add a little more buttermilk.

Turn dough out on floured surface and kneed 4-5 times and form into ball. Flatten dough into a 7in disk; about a 1/2 inch thick.(I just use my hand to press it out) Use a smaller size heart shape cookie cutter and press down to form shapes. You should get about 4 hearts out of the first disk. Repeat with the extra dough, leaving out the kneading part of coarse. You should get about 9 heart shaped scones out of the entire batch.

Place scones on large baking sheet sprayed with cooking spray and brush each scone with milk. Bake for 15 minutes or until lightly golden. Remove from oven and let cool on cooling rack.

For the glaze: In small bowl place zested lemon and lemon juice, along with 3/4 cup powdered sugar. Mix until smooth and add food coloring. Drizzle the glaze over the warm scones. Let cool 10 minutes. Add the rest of the powdered sugar to lemon glaze(1/2 cup) and drizzle another layer over scones.

Note: You don't have to do two layers of glaze, but it makes that two tone pretty pink color.

I heart you.

Back on track

There aren't many vacations I go on that I don't indulge in not so healthy food. I wouldn't exactly call onion dip, chips, and more dip a well balanced meal. We did prepare some nutritious food this past weekend but I think between Nutella cream pie and pecan pie martinis, healthy couldn't win in any case.


Getting back in the swing of things was not so hard considering how crummy I felt. And just for the record, I am in no way shape or form saying that devouring a bowl of buttery popcorn, or dunking five Oreo's soon after is a sin. But myself, I paid for it. 


I'm typically a pretty good eater, and I believe that eating well(hence, life given, eat well) is crucial to a well balanced life. I believe food is here to be enjoyed, but I also believe the quality of food is utmost important. I also believe from experience and if you do your homework, you'll find that eating healthier, more organically, whatever you want to call it, is not as expensive as it appears if you shop at the right places. It may take more effort, but it's worth every bit of the body we were given and the sense of wellness that comes from these benefits.(with a few exceptions of course) 


Today, this very Monday, I claimed my mind to make good food choices. I put my running shoes back on and broke out a good sweat. I made meals that would give me energy, and avoid extra bloating. I drank plenty of water and I sealed up the wine.


I'm not asking for applause, I just know some of you can relate to the weekend craves or vacations filled with high calorie drinks and breakfasts' made for a king. 


We've all been there.


Here is a low down of my meals today. Maybe it will inspire you, maybe you'll want to eat an Oreo. Either way, I'm still sharing it.




Breakfast: Peanut butter toast/ 1 piece of toast smothered in Adams PB and a drizzle of honey. 


Why: I find that this sustains me until after my morning exercise.

Post workout snack: Spinach banana smoothie/ 1 banana, 2 handfuls of spinach, 1/2 cup organic nonfat plane yogurt, 2 Tb wheat germ, and 1 cup organic chocolate soy milk. Put everything in blender until smooth.


Why: This entire shake has 24 grams of protein and tons of vitamins and healthy fat. It's also very filling and I really like it.

Lunch: Greens with Balsamic dressing/ Your favorite salad greens, with any of your favorite toppings. Dressing: In mason jar put a halved garlic clove along with 2 Tb good balsamic vinegar, 1 tsp Dijon mustard, splash of soy sauce, 2 Tb extra virgin olive oil. Salt pepper. Shake it up! Remove garlic clove and drizzle a little over salad. It's delicious.


Why: How can salad be bad for you(unless of course you smother it in ranch dressing, which I've done before) Salads feel good and with the right amount of healthy adds, it's a nutritious lunch, no doubt. And you wont miss the ranch, I promise, this dressing is silky and rich in flavor.

My good friend Amy, over at The Canning Wife turned me on to this amazing Balsamic.

Snack: Any kind of protein or Fiber bar/ Along with some yogurt or nuts.


Why: Because I don't like to go into dinner starving. I always eat way to much and then feel miserable all night. Plus it's a great way to curb those afternoon munchie tendencies I tend to get.

My new find/Their delicious/At Costco 

Dinner: Chicken meatballs over whole grain pasta/ Saute 1/2 cup chopped onion and 1 garlic clove in 1 Tb olive oil until soften. In medium size bowl add 1 beaten egg, 1/2 cup Italian style bread crumbs, handful chopped fresh basil, handful chopped fresh parsley, 1 tsp oregano, pinch of red pepper flakes and 1 pound quality(organic perhaps) ground chicken. Season with salt and pepper. Add onions, garlic and 1/4 cup Parmesan; mix until combined. Scoop mixture out by Tablespoons on well greased(cooking spray) baking sheet. Bake at 375 until golden and no longer pink in middle.

Heat over the stove your favorite jar of pasta sauce. Add the meatballs to coat each one and serve over whole grain pasta. 

Why: The obvious protein and healthy carbohydrate factor and of course this meal is really darn good. And my daughter loves it!

What's not to love.

This post is not about conviction, nor judgment, just some ideas on how to stay fresh and eat the best you can, when you can. 

And eat an occasional Oreo.

Back in the Valley

The food is put away, the laundry is going, my dog is bathed and I'm officially home. Four days and three nights doesn't feel like enough time to be called a vacation but it was. It was just enough time to let go of routine, and some responsibility. It was just enough time to appreciate the scenery and the beauty of family.


I was without my computer for three days........thought you should know.


I made sure to journal like I said, and paid much attention to resting and taking it easy in the kitchen.

Here is a little glimpse into our weekend and a couple recipes from some of my favorite foodie friends.

This is about as close as we got to a snow park. I'm pretty sure their contemplating whether or not it's worth their time. 

Sharing a nice glass of Organic Syrah. Mmmmm

Taters and homemade bread

I have decided that I'd rather have both eyes poked out before I play another game of scrabble.

Nutella cream pie  If you love Nutella, you will love this pie. The texture is very creamy. 

I'm not sure which was funnier, watching my husband ice skate, or me landing smack on my keister. 

Pecan Pie Martini

Watch out for this martini, it's deceiving with it's sweet silky flavor. YUM!

Barbecue chicken pizza

Probably the highlight of my weekend was simply just resting. Oh, and Ice skating. And being with my besties. And my family. Did I leave anything out?


Did I mention I was without my computer for three full days? Well I was. And it was kind of nice. I actually watched a couple movies. Okay I fell asleep through one of them, but I can't tell you the last time I napped in the afternoon. I can't tell you the last time I went to bed before ten, or ate chips for lunch. 




We're home to our comforts, our routines and our rusty old bed. 


That's OK!




I feel rested and blessed.

For the kiddo in you

It's time to say goodbye......


Only for a few days. We are heading over the mountain tomorrow and I'm sadden to have to leave you all behind. Though you wont be far from my mind, I will be thinking of you when I make pecan pie martinis and Nutella cream pie. (Thanks lady's) I don't have the luxury of a wireless port wherever I go,  so I'll keep you dear in my heart.  Maybe the house in the woods will have wireless connection~


Maybe not.


I'm hoping to spend some time in solitude and catching up on my journaling. Of course spending time with my family and making memories with friends. Cooking will be on the agenda but we've decided not to outdo ourselves but rather just have fun and keep things as simple as possible. 


I'm a little under the weather too, so here on the home front has been rather bleak as most nights consist of toast and bean burritos. Lucky for you though, I stashed away a recipe from last week that seems most appropriate for this weeks upcoming event. Kiddo friendly of course. Or rather, the kiddo in you.




Don't call these Chicken McNuggets.


These aren't a mystery. Their made with real quality chicken. Their not fried, their baked. And the crunchy topping is scrumptious and full of flavor.


Their delicious and totally easy!

The process

Crunchy Baked Chicken Nuggets(serves 4-6)


Ingredients


2  boneless skinless chicken breast cut in nugget size pieces
2 cups flavored potato chips(I used Lays baked southwestern ranch)
2 eggs beaten


Directions


Preheat oven to 400


Place chips in food processor and pulse until fine. Place in shallow dish. Beat two eggs and place in shallow dish. Put all the chicken pieces in egg to coat evenly. Let excess drip off and place in chip crumbs, coating both sides well. Place on cooling rack until finished with the rest. On large baking sheet lined with parchment paper, coat with cooking spray; lay down chicken nuggets. Spray the top of nuggets with cooking spray and bake for 12 minutes. Turn nuggets over and bake another 10 minutes or until golden and no longer pink in middle. Serve with your favorite dipping sauce. 








I hope you all have a safe and blessed week, and for all you Super Bowl fans......


Eat well!