Monday, November 30, 2009
2 Sleeps until Boyfriend gets here!
Sunday, November 29, 2009
Friday, November 27, 2009
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
- 5 ounces baby spinach leaves (about 5 cups lightly packed)
- 1 Granny Smith apple
- 1 tablespoon of orange juice
- Pinch of orange zest
- Candied pecans
In a small bowl whisk together the oil, vinegar, mustard, orange juice and zest. Season with salt and pepper to taste. Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates. Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the pecan pieces. Serve immediately.
She also made up a double batch of lemon bars and I had a peak at the website she was consulting while making it and it was from another Food Network friend, Emeril! These are always a big hit, but seem pretty time consuming as you have to squeeze and zest lots of lemons (my job yesterday) and bake the bottom layer before you then rebake it with the lemon layer added. Here is the recipe and a picture from the site, as well as a picture of our slice (can you spot the difference in picture quality? haha)
- 12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter
- 1 3/4 cups plus 3 tablespoons all-purpose flour
- 2/3 cup confectioners' sugar, plus more for garnish
- 1/4 cup cornstarch
- 3/4 teaspoon salt plus a pinch
- 4 eggs, lightly beaten
- 1 1/3 cups granulated sugar
- 1 1/2 teaspoons lemon zest
- 2/3 cup fresh lemon juice, strained
- 1/4 cup whole milk
- 2 tablespoons limoncello, or other lemon-flavored liqueur, optional
Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.
In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.
While the crust is chilling, preheat the oven to 350 degrees F. Bake the crust until golden brown, about 20 to 25 minutes.
While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello, and remaining pinch of salt and mix well.
When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely.
Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove thebars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan.
Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.
And just in case you aren't sick to death of turkey and all Thanksgiving related goodness, here are pictures of our dinner last night:
Thursday, November 26, 2009
Monday, November 23, 2009
Southwestern Chicken Roll-Ups
Yield: 6 servings (serving size: 1 chicken roll)
- 6 (6-ounce) skinless, boneless chicken breast halves
- 6 tablespoons (about 3 ounces) 1/3-less-fat cream cheese
- 6 tablespoons picante sauce
- 6 cilantro sprigs
- 6 tablespoons Italian-seasoned breadcrumbs
- Cooking spray
Preheat oven to 350°.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 1 tablespoon cheese, 1 tablespoon picante sauce, and 1 cilantro sprig. Roll up jelly-roll fashion, beginning at narrow end.
Dredge chicken rolls in breadcrumbs. Place rolls, seam sides down, on a baking sheet coated with cooking spray; lightly coat rolls with cooking spray. Bake at 350° for 20 minutes or until chicken is done. (We have a good nonstick cooking sheet so I didn't bother to spray it or them with the cooking oil and they didn't stick or burn to the sheet.)
- 257 (20% from fat)
- 5.8g (sat 2.7g,mono 1.5g,poly 0.6g)
Thursday, November 19, 2009
Wednesday, November 18, 2009
Monday, November 16, 2009
Sunday, November 15, 2009
Friday, November 13, 2009
Thursday, November 12, 2009
This is true for me with my weight. This is true for other people in bad relationships. And now this is true for my Grandpa and his drinking.
But what do you do when the person's awful decisions are putting them on a quick path toward death? That's where we are at with my Grandpa right now. We decided to step in because while it's crappy he's doing this to himself, it is also really affecting my Grandma and Uncle and my Mom. Plus, he is endangering other people because he boozes all day long then gets in the car to go out for drives! It's sad that he is killing himself, but it will be really unforgiveable if he kills someone when he is out on the road drunk. As unbelieveable as it may sound and as much as my Grandma hates my Grandpa's drinking, she defends his driving and says he is a really good driver. On the other hand, she can't explain how one of their afternoon drives turned in to them getting lost in L.A. for over 4 hours last week.
So anyway, that was the main point of our trip down to Orange County over the past 3 days. Grandpa knows the consequences of his drinking and doesn't want to change so we can't do anything about it, but my Grandma really appreciated our visit and that my Mom was there to help with things she thought needed to be done for their household. Mom was even able to get a home nurse in to assess their situation and hopefully get them the help they need to make life easier around the house. Mom also spoke to the nurse about the drinking and driving issue and she said she would speak to his main doctor who would contact the DMV to get his license revoked.
Although my Grandpa was a bit angry that we were there and didn't really want to talk to us the first two days we dropped in to visit, yesterday he seemed back to his old self. It was nice to sit and chat with him for awhile and I'm glad he came around to us being there as it is a much nicer memory to have of him than one of him ignoring us.
It's a really hard situation to be in. I feel bad for him, I feel bad for my Grandma, and I feel bad for my Mom and Uncle. There is no good end to this and I realize and accept that. I wish things could be different, but you can't change things and you certainly can't change people. Rather than think about my Grandpa as he is today, I am going to choose to think of him and what he was like when we were younger-the man who taught us how to fish and who used to take me and Nae down to this really cool beach in San Diego to look for moonstones.