Cucumber Lemonade

Part of my new lifestyle and reaching my fitness goal means no alcohol.  I am the mother of three very active boys....meaning I usually have one glass of wine or a bourbon in the evening once they have nodded off.  Honestly the no alcohol was one of my biggest concerns....but once again I have decided not to cheat myself and go forward with this fitness lifestyle full force.  So I am drinking lots and lots of water which I like but in the afternoons I need something a little different.  I was at one point drinking Mio like it was being discontinued but then I looked on the label and saw some pretty gross ingredients listed.  I should have know...it was way too good to be true.  I should also mention that once I start a new kind of diet I am almost consumed by fear of eating or drinking the wrong thing and sabotaging my progress or potential progress.  Like if I accidentally consume a little sugar I fall back into the "old me"...that is not true of course but it rolls through my mind.  I put the fear behind me and made this lovely refreshing lemonade.  All of the goodness of water and lemon juice.  Water flushes toxins from our system and lemon juice is known for its antibacterial and antiviral properties.  Also using organic Stevia liquid is the best way to sweeten your lemonade.  Stevia is derived from a sweet leaf plant native to South America and has no calories and a zero glycemic index and is 100% natural.

Here is how to do it:

Juice 2 medium sized lemons
2 cups cold water
julienned cucumber
liquid stevia

Juice the lemons and add to the cold water.  Use the liquid stevia to sweeten.  I did not list a measurement of the stevia because we all have different sweetness levels but I add about 1.5 tablespoons.  Julienne the cucumber..once again put as much cucumber as you like.  I add about 1/3 cup to a two cup lemonade mixture.  Stir and let it sit for about five minutes and then it will be ready for you to enjoy.

I started a new gym.

  Since my third child was born I have been exercising in my living room daily.  Two years have passed and I I was ready to venture out of my home and change things up in my fitness routine.  I rejoined my local gym and the two year (who is the baby with 2 older brothers) was over stimulated by the thirty other children in the gym daycare.  Long story short...I was not able to leave him there anymore.  So I cried and pitched a little mommy fit for a day...okay maybe a week.  Then I decided to take matters into my own hands and sought out another gym way closer to my home.  I seriously checked this place out because it was close...not realizing how hard core and super awesome this place is.  Now I am doing boot camp three days a week and spinning classes three days a week.  Before you say that I am obsessed please take into account that this is my health both physically and mentally.  I need this for my sanity.  Along with the exercise schedule at this gym...there was a meal plan.  A meal plan that included me not consuming dairy, red meat and alcohol.  At All.  Sigh...I love to cook so much and I love my olive oil and bourbon.  Alas...it is time.  Time to be disciplined.  For the first week I kept the menu pretty simple...baked chicken with salad etc.. and then I decided to get creative.  Using garlic and fresh herbs provides such flavor you will not miss the fat.  Promise.  Here is a simple and quick dinner that is approved for my new lifestyle and whatever your current lifestyle is I think that you will enjoy it too.  The recipes listed below are a general guide line.  If you are using fresh ingredients it is really hard to mess this up so if you want your fish spicier add more sambal chili...sweeter add a bit more honey.  Just make sure that you taste and season your food as you go.


Mustard and Sambal roasted Tilapia
Fresh roasted Hericot Verts with Truffle Salt and lemon zest
Quick steamed spinach

Mustard and Sambal Tilapia:

3 fillets organic Tilapia (medium size)
2 tbsp dijon mustard
1 tsp sambal chili paste
1 tsp honey
3 cloves fresh garlic minced
1 tsp fresh oregano

Season the fillets with cajun seasoning ( I use zatarains) and spray the pan and the fish with Pam spray coconut oil spray.
Mix the mustard, sambal chili paste, garlic,oregano, honey and fresh oregano in bowl.  Spread over the fish and roast in over for about 15 minutes at 350 degrees.

Hericot Verts:

1 lb bag of french beans (hericot verts)
olive oil or coconut oil spray
8 cloves minced garlic
zest of one medium sized lemon
truffle salt




Rinse the beans and pat dry.  Spread out onto a large baking sheet and spray heavily with coconut or olive oil spray.  Mince about 8 cloves of garlic and add to the beans.  Roast in the oven at 375 degrees for about 20 minutes or until the beans begin to brown.  You do not want to burn these babies.

Once they are out of the oven sprinkle them with the truffle salt to taste and add the zest of one medium sized lemon.


Quick steamed spinach:

add organic baby spinach to a glass bowl...I use about 4 cups of spinach.  Set microwave to 3 minutes and you will have perfectly steamed spinach.

Check out the link below for information on the truffle salt used on the Hericot Verts

http://www.savoryspiceshop.com/spices/salttru.html

Treat yo self! It's Affogato Friday baby!!

I know everyone is so busy.  It is sometimes a chore to take a moment from our hectic lives to really enjoy and savor a moment by ourselves or just having a conversation with our kids after school.  I don't mean in passing...I mean really engaging in  a conversation no matter how crazy your kid's story becomes.  Just enjoy it. Or...you can always take a moment before they get home without any mom guilt and just do something that you want to do.  Get your nails done, or read a book.  Some days my alone time just means really appreciating that I was able to use the restroom without having to fuss or open a box of crackers (while on the toilet) for my two year old.  Anywho...I encourage you to take a moment and treat yourself.  I usually have a cup of tea during the week...but on Friday my treat day it has been all about the Affogato.  Coffee and gelato mixed together..yes please!!

This is how I roll out my Affogato.  I use my Bialetti moka Express Stove top espresso maker.  I am a purist when it comes to my coffee.  The Bialetti is where it's at in my book.  So brew up some strong hot coffee and grab your favorite mug or small bow.  Today I used the Talienti Carribean Coconut Flavor gelato.  Scoop a bit of the gelato into your cup and then pour the hot espresso right over the gelato.  I usually fill it up until it hits the mound of gelato about half way up in your cup.  You can always add a shot of amaretto or maybe some kahlua too.  Do whatever floats your boat babe..it is your moment.

 http://www.bialettishop.com/MokaExpressMain.htm

Parenting and the "F" word

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 I am the mother of three boys.  My middle son came home yesterday with some bad news from school...he has been using some spicy language.  I asked him which words he said.  He replied very quietly that he said "crap".  I am thinking is that it?  Before you get bent out of shape I do not want my 7 year old saying crap but the conversation with his teacher led me to believe that there was much more to his new found vocabulary.  He finally confessed that he had said the "B" word..you know female dog and the "F" word.  The mother of all curse words.  How could my sweet little angel be using such filth!!??? Well I suppose he may have heard it from me once or twice...I dunno...sigh.  Here comes the Parenting Hypocrisy at its finest. Son..you may not say those words.  You may not say those words fluently in sentence form until you are no longer living in my home.  Just because I say it or you may hear other adults saying it does not make it okay for you to say them.  But why??  I know it is running through his brain.  You just cannot.  Furthermore I expect you to gather a more intelligent vocabulary before to use brain cells to incorporate these words into your daily life.  That should be around the time you are 21 years old. I made him write each spicy word one hundred times each.  When I looked over to see his work...I had to leave the room because I suppose I have a sick sense of humor but the word "crap" written 100 times over and over is pretty hilarious.

Pork fried rice....leftover style.

  Utilizing the leftovers in my fridge has never been my strong point but if you have read my previous post you will know that I am turning over a new leaf.  We had Sunday dinner at my parents and they barbequed pork chops so my mother sent us home with a leftovers plate for the week.  This left me with two pork chops.  I am staring into the expanse of my refrigerator wondering what I can throw together for my gaggle of boys.  Aaah haaa...pork fried rice!  After my cooking block has been broken the menu flows and I get the idea of sweet and spicy cucumbers to go with it...yum!!  This pork fried rice rivals my favorite Thai restaurant in town...no lie y'all. 

  Now I must say that the smokieness from the bbq pork chops did add some awesome southern flavor to this dish but if you dont have them go ahead and sautee pork filets or thinly slice pork tenderloin to add to your rice.  Just do not forget to season it cher!

Pork Fried Rice with Sweet and Spicy Cucumbers

2-3 bbq pork chops
1/3 cup vegetable oil
4 eggs, lightly beaten
1 small red onion, finely diced
1 tablespoon finely diced ginger
2 tablespoon white sugar
2 tablespoon hoisin sauce
2 tablespoon light soy sauce
1 tablespoon vinegar ( I used rice wine vinegar)
1/4 teaspoon sesame oil
4 cups steamed rice
2/3 cup finely diced green onion

Remove bone from pork chops and dice up the meat.

Heat half of oil in a hot wok until surface begins to shimmer.

Pour beaten eggs into wok and leave to cook on the base of the wok.  Once eggs begin cook through go ahead and flip to continue cook other side. Carefully remove egg from wok and onto a plate lined with a paper towel to drain.  Sprinkle egg lightly with cajun seasoning or kosher salt to taste.  Set aside.


Heat remaining oil in wok and stir-fry onion and ginger for 30 seconds.

Add sugar and stir-fry for 30 seconds.  Add pork and 1 teaspoon of cajun seasoning and stir-fry for another 30 seconds.  Stir in hoisin sauce, soy sauce, vinegar and sesame oil and cook, stirring for one minute.  Toss in rice and reserved omelette and stir-fry, for another 30 seconds or until well combined and rice is heated through.  Season to taste.

Sweet and Spicy Cucumbers:

Slice a fresh cucumber

Toss cucumbers with teaspoon of sweet and spicy chili sauce and a dash of rice wine vinegar.  Serve with Pork Fried Rice.

Starting new

Hello all!

Since my last post a ton of things have changed.  I now have a new baby boy that is now five months old and I am staying home with the kids full time.  Now that my boys are getting older their appetites are getting much bigger.  So, I have decided to utilize all left overs and clear out my freezer before I make any more purchases in the meat department and I will attempt to not purchase any mixes (i.e. pancake, cakes, cookies, brownies)  When we want them I will make them from scratch.  This makes me excited and overwhelmed at the same time.  With all of this being said Sunday morning rolls around and I usually make the boys a special breakfast...which means not eating cereal in my house.  Before my new stand on the homemade frontier this would have consisted of either bisquick pancakes or a refrigerated roll of cinammon rolls.  I decided to make pancakes and much to my surprise they were so much better than the mix that I was accustomed to and just about as easy.  I even threw in a litle bit of flax meal and the boys did not notice.  Here is my fluffy pancake recipe:

Sunday Morning Pancakes:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons shortening, melted

1 teaspoon vanilla

1 tsp flax meal (optional)

Mix all ingredients together and I use a wisk to get all of the lumps out.  Heat a non stick skillet and use either butter or a non stick butter spray to coat pan...set to medium heat.  Pour in middle of pan and once the edges start to form flip and brown other side.  Serve with a pat of butter and your choice of syrup.  We like Cajun Power Blackberry syrup.  If you cant find this in your local grocery store check out the website:  C'est Bon!  .www.cajunpowersauce.com

This is our newest boy Levi Alexander....by the looks of him he will be chomping on some pancakes very soon.

Enjoy your pancakes with a cup of strong cajun coffee!

Sunday Night Dinner

Hello all!  It has been a while since I last posted a blog.  The summer time has kept me very busy.  So I'm back!  With all of the summer fun craziness we have been home on and off and havent had any time to work in our yard so Sunday Darrel and I (mostly Darrel) started cutting trees and hauling branches to the edge of the yard.  Needless to say we were both a bit sore this morning.  After a hard day in the yard the last thing that I want to do is start cooking so before I headed out to help my husband I started cooking crawfish etouffe' and it basically cooked all day.  I know most people are a little intimidated to cook stuff like etouffe' but it is really one of the easiest things to cook.  I also get tired of eating it over rice so to change things up a bit I bought some puff pastry and served the etouffe' over it.  Very rich and decadent to say the least. 

Crawfish Etouffe'

1 1/2 sticks of butter (real butter!)
2 lbs. Louisiana crawfish Tails
Guidrys onion and pepper mix (fresh)
2 cans rotel (mild)
1 can Cream of Shrimp
1 can Cream of Celery
1 28 oz Crushed Tomatoes (Cento Brand)
1 15 oz can tomato sauce (Cento Brand)

Melt the butter and then add about half of the Guidry's fresh mix container to butter and sprinkle a bit of kosher salt into onion mixture.  Let this simmer for about 5 minutes on medium heat.  You want your onions to be a golden color.

Next add the rotel and let this simmer down for about 10 minutes then add entire can of cream of shrimp, 3/4 can cream of celery,crushed tomatoes, and the can of tomato sauce.  Season with a shake or two of tony's or zatarains seasoning.  Let this cook together on medium heat for about 10 minutes and then add crawfish.  Let this cook together for about 30 minutes to let all of the flavors meld together.  Season to taste.

I buy the frozen puff pastry shells and serve the etouffe' over puff.  Ca c'est bon! 

As a side dish with the etouffe' I made creamed skillet corn with fresh thyme.  Sam calls this "Pizza Corn" I guess the thyme flavor reminds him of pizza...who knows...but it is really good!

Skillet Corn with Fresh Thyme

1 package frozen Sweet White corn ( or about 5 ears fresh)
3 tablespoons butter
1/4 cup heavy cream
2 tablespoons fresh thyme (pulled from stems)
kosher salt
1/4 tsp sugar

In a skillet melt butter and then add corn, sprinkle of kosher salt and sugar.  Let this cook for about 5 minutes.  Add the cream and fresh thyme and season to taste.  Cook together for about 10 minutes on medium heat stiring ocassionally making sure cream does not burn.