Sunday, June 17, 2012

A Summer-y Summary

Hey y'all!  I'm sure many of you have noticed, I've not been posting lately. Part of that is laziness, part of it is me being busy, and then another part is my brain is ready for vacation! 

We leave in 8 days to go back to Texas for a month, and I am stressed about getting ready for the trip, but I'm still excited to go back home. I can't believe it's been over a year since I've seen my friends and family in Texas!

Friday, June 15th was my Dad's birthday. My brother and his wife gave him the ultimate birthday present. 

This is the newest addition to the family, Drayson.

Here's my brother with his boys, Drake and Drayson.

We've also had several BBQs

and I went to a cocktail party
We've cooked an array of different foods.
We've also been to school, gone shopping, stopped to see the flowers, watched the spiders, and tried to get rid of the wasps, had blood drawn, enjoyed the summer fruits, and learned to dress ourselves.
Well, at least one of us knows how to dress.

We have stayed up too late, and slept in as long as possible, had terrible bed head, consumed plenty of coffee, and made sure to not skip meals. We've worked out, hung out with the kids, and played games with Mormor.

I even had my 1st bloggerversary, which I never got to celebrate!

All in all it's been a rather busy month.

I expect it to be even busier over the summer, so I will probably be pretty scarce until mid August-September. If you would like to see what I'm up to, I regularly post pictures on my Twitter or Instagram, and my personal Facebook account. I'd love for you to come follow me!

I hope y'all have a wonderful summer! I'll be dropping by when I can!



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Tuesday, May 29, 2012

Stuffed Chicken


Last week, I was trying to think of something different to do with my sad chicken breasts. I perused the fridge to see what I could come up with, and found some low fat prosciutto, spinach, and feta. I set out to bring a little excitement to my dinner.

It was a delicious success!

I shared the Instagram picture on my person Facebook page, afterwards, and had several recipe requests. So, I decided to make it again for dinner last night and share the recipe with everyone.

Stuffed Chicken
serves 1


1 chicken breast 
1 tablespoon cream cheese
2 tablespoons crumbled feta
1 tablespoon  fresh chives, minced
1 clove garlic, minced
3-5 asparagus spears (1 small handful spinach, chopped)
3 strips prosciutto
1 wooden skewer cut in half (or 2 toothpicks)


To begin, mix together the cheeses, chives, garlic, and spinach (if using).

Then, butterfly the chicken breast and pound it thin.

Evenly spread cheese mixture on top the the chicken, covering as best you can. Top with asparagus spears.

Roll the chicken up tightly, wrap it with the prosciutto strips, and secure with skewers or toothpicks.

Place in a foil lined roasting pan and bake in a 400F/200C pre-heated oven for about 25 minutes, or until juices run clear.

Remove and let sit for a few minutes.

And last but not least, enjoy!

*If you're wondering, this recipe needs no added salt, unless you really love salty food.


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Better Than Caesar Salad



Because of the warmer summertime weather we've had here in Denmark, I've been enjoying a lot of BBQ's and salads. Temps have been hanging out around 82-ish Fahrenheit/28-ish Celsius. For those of you who don't know, that's hot for this country. Add on the fact that Danes don't do A/C or ceiling fans, and life can be a bit miserable when you have to turn an oven on.

Today I'm sharing with you my Better Than Caesar Salad.

For those of you who are new around here, I'm not one to follow a recipe very well. I add and subtract various ingredients and amounts whenever I feel like it. I love to experiment in the kitchen, and this salad is a perfect specimen. When I set out to make the Better Than Caesar, I didn't even have a specific flavor I wanted to achieve, I just wanted a good hearty salad. It all just came together organically. So, here's the 'recipe' and I hope you will try it and enjoy it as much as I did.

Better Than Caesar Salad

Salad:
Romaine lettuce, torn into bite sized pieces
Green onions (whites and light greens only), thinly sliced
Zucchini, quartered lengthwise and sliced fairly thin
Raw peas, shelled
Sun dried tomatoes
Marinated mushrooms


Dressing:
Lemon juice
Salt
Pepper
Parmesan cheese
Olive oil* - see note


I'm not giving specific amounts to the ingredients, I am confident that you are a better judge of your appetite than I am. I feel the same about the dressing ingredients, some people like a lot of salt, others want no salt. I am a firm believer in seasoning to taste!


*I will tell you though, If using marinated mushrooms (which I will provide my 'recipe' below) you will not need to add any extra oil for the dressing. Unless, of course, you like to get crazy and have a little salad in your olive oil soup. Who am I to criticize?


The easiest method to making this salad is to start in a big bowl, something big enough to hand toss the salad. I always start with my leafy greens on bottom and the move to the heavier items on top, because everyone knows the heavy stuff will sink to the bottom. 


After you get the salad in the bowl add the dressing ingredients. Go easy on the salt, you can always add more later. Then just toss it all together with your fingers, making sure everything is evenly coated and the salad ingredients are well distributed.




Marinated Mushrooms:


Mushrooms (any kind will work, if they're small, use whole if they're huge, quarter them)
Extra Virgin Olive oil - the higher the quality oil, the better 
Herbs, Spices, etc... (The batch I used on the salad contained fresh garlic, fresh crushed basil leaves, sun dried tomatoes, and crumbled feta.)


In a seal-able food storage container, add mushrooms, followed by herbs/spices/etc...


Once everything is added cover with olive oil. You can fill the oil to the top if you wish, I usually fill it about 1/3 - 1/2 full and rotate my mixture every few hours. 


The mushrooms are best after marinating overnight , but can of course be eaten sooner. 


After using the mushrooms, you can re-use the seasoned oil for another batch, as well.


Oh, and remember, these need to stay refrigerated!





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Friday, May 18, 2012

Joanniel Creations Winner's Choice Winner


We have a winner! 



a Rafflecopter giveaway





Congratulations Lulu!

If you didn't win, don't worry! Jo will be back in the fall with some fresh new designs.




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Wednesday, May 16, 2012

Jalapeño Ginger Chicken


This recipe is a fast, easy, healthy way to make some exciting chicken! I could seriously eat this every day for 2 weeks and not be tired of it. 
I think it would work great as fajitas too! (If anyone tries before I get to, let me know how they turned out.)

Jalapeño Ginger Chicken
serves 2


Ingredients:
2 boneless, skinless chicken breasts (thawed if using frozen)
1 1/2 tsp salt
1 teaspoon honey (or about 6-10 drops of liquid stevia)
1-2 tablespoons lime juice
1 jalapeño
1/2 inch fresh ginger, grated (about 2 tablespoons)




Start by removing the veins and seeds from your jalapeño, unless you like the added kick, like I do. 


After you've gutted the pepper, cut it up onto small, uniform pieces; because I left my pepper intact, I just sliced it into thin rings.


Once the pepper is cut, add it and the remaining ingredients into a plastic bag, making sure to mix well and refrigerate for 30 minutes, up to 4 hours. (Any more and the acid from the lime juice will break down the chicken too much.)


Remove chicken from refrigerator and let come to room temperature while you pre-heat the oven to about 400F/200C.


Remove chicken breasts from plastic bag and wrap each breast in a foil packet. 


When the oven is at 400F/200C place the foil packets on a roasting pan or directly on the rack and cook for 25-30 minutes, or until juices run clear and chicken is done.


Remove from oven, and let sit for a few minutes before serving.



Next time, I will be sharing my recipe for the roasted vegetables I made to go along with this chicken dish.



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Wednesday, May 9, 2012

Giro d'Italia

Last week, Denmark hosted the first stage of Giro d'Italia, and the towns were painted pink, literally. 
Photos taken by my friends: Amanda and Shrabony

Over in my neck of the woods, the Gågade (walking street/shopping street) was filled with people. On the Church Square, there was an International Market, a free brunch, and a performance by Jasonitterne, Odin Theatre's Italian "friendship" troupe. They also had shopping, kayaking, spinning, and rappelling. 
Photos taken by me


The Giro d'Italia riders arrived around 4:30 on Sunday afternoon, but I was far too short to  see them! Thankfully, I have a very tall husband, and he loved me enough to get some video of the riders passing through.




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Here is the first, small group of riders passing through.


Followed by the second, larger group about 2-3 minutes later.



The race was a nice end to a rather long, busy, weekend. 

Friday, May 4, 2012

Giveaway from Joanniel Creations -Raffelcopter

I've got another awesome giveaway from Jo over at

Jo is getting ready to close her shop for the summer and everything is on sale! 

She's got something for every woman, from earrings, to rings, necklaces, and even hair pins! She has some beautiful pieces and her inventory is always fresh. 





Jo has decided to give one of my readers the opportunity to pick ANY one item in her shop. 


Thursday, May 3, 2012

Just stopping by quickly to let y'all know I have another awesome giveaway starting tomorrow from Joanniel Creations. She's having a summer closeout sale going on now and the giveaway winner will get to choose 1 of ANY item in her shop! So I will see you tomorrow!

Sorry I've been away again, Hans' morfar (mother's father) passed away this past Saturday. The funeral is today, and I'm planning for things to be a bit more normal tomorrow.


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Friday, April 27, 2012

Oven Roasted Parmesan Zucchini Bites


This is a super simple and tasty way to eat your veggies. 

I am seriously addicted to them!

Oven Roasted Parmesan Zucchini Bites
serves: 4, or 1 very hungry person

2 small-medium zucchinis (about 500 grams)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic or onion powder
1 teaspoon olive oil
2 tablespoons Parmesan cheese (about 25 grams)

Preheat oven to 400F/200C.

Line a baking sheet with parchment paper.

Cut zucchini into strips about the size of a steak fry and place them on your baking sheet.

Spray or brush with olive oil. (A sprayer works best because you can coat more with less.)

Sprinkle salt, pepper, and garlic powder (if 1 teaspoon each is not enough, adjust to your taste).

Add Parmesan cheese to the top and pop in the oven for about 20 minutes, or until cheese has browned.

Let cool about 3-5 minutes and eat them all up!

Nutritional Value:

Per serving:
46.9 calories
2.04 grams of fat
1.08 grams of saturated fat
3.9 grams of protein
2.6 grams of carbohydrates
0.05 grams of sugar
1.38 grams of fiber

...or if you want to eat the whole thing

187.75 Calories
8.15 grams of fat
4.33 grams of saturated fat
15.63 grams of protein
10.3 grams of carbohydrates
0.23 grams of sugar
5.5 grams of fiber





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Friday, April 20, 2012

Avocado Egg Salad












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After eating too many of the cookies I made, I decided I needed make up for all those empty calories with something much healthier. I may be biased, but this was definitely the best egg salad I've ever had!

Avocado Egg Salad
4 Servings

4 large (about 50 grams each) hard boiled eggs, peeled
1 large (about 100 grams), ripe avocado
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon garlic powder
1/2 tablespoon lime juice

Halve avocado, remove seed, and scoop the 'meat' into a small bowl.

Add lime juice and spices.

Smash together all ingredients until you have a chunky, applesauce-like consistency.

Take hard boiled eggs and tear into small pieces that are similar in size.

Add eggs to the avocado mixture and stir to combine.


Nutritional Value:


104 calories
8.2 grams of fat
1.7 grams of saturated fat
6.2 grams of protein
2.6 grams of carbohydrates
.25 grams of sugar
1.8 grams of fiber

Serve on rice cakes with fresh baby spinach and tomato slices for a healthy, but filling lunch, with only 45 calories more per serving!