On Lunch Lately

I have a recipe today!

And it's (unfortunately) not for cookies, cakes, candy, pies, or any of those other things that I *really* would prefer to make right now!!!! :) :) :)

'Tis the season, am I right???

Once upon a time, for months upon MONTHS on end, I ate a salad EVERY. SINGLE. DAY. for lunch. It was my go-to meal, my routine, and, really, one of my favorite things to eat.

This was my usual for about a year straight, if not longer. Lately, though, I'm just not feeling it. It's pretty typical around this time of year for me to just want something warm and filling in my stomach, as opposed to a light (and colorful!) salad.

...not to mention that my tastebuds have somehow turned on me recently, so spinach and various types of lettuce now taste absolutely horrible!!!

And so I've been at a loss. Until THIS.

A few weeks ago I started making a small batch of The Pioneer Woman's chicken salad to get me through a couple of days when we didn't have leftovers. Then the next time I made a little more to last most of the week, and I'll probably make it again over the next few days.

I'm hooked on this stuff, people.

While this recipe isn't the healthiest, it's a little lighter than most versions I've had. I like to eat small portion of it with Wheat Thins or Triscuits. A little bit is very filling - so I can make a big batch at once and eat on it throughout the week.

And just FYI -- the lemon juice and brown sugar in this give it THE BEST flavor. EVER. Just trust me on this ;)

I don't always have absolutely everything on hand when I go to make this, so I just improvise. Instead of grapes, I've used apples or cranberries - or all three. I rarely have celery and have never bought rosemary or dill (as in the original), but I'm 100% positive it would taste AH-MAZING if you followed PW's recipe exactly.

So here you go! May all your chicken salad dreams come true!

...whatever that means.

Lunchtime Chicken Salad

Adapted from The Pioneer Woman blog

What you'll need:

3-4 chicken breasts

1/2 cup of mayonnaise

1 cup of plain Greek yogurt

1 apple

1-2 cups grapes

3 tbsp of lemon juice

1-2 tbsp of brown sugar

salt, pepper, and Tony's, to taste

other mix-ins: dried cranberries, pecans, almonds

What you'll do:

Cook chicken thoroughly and chop into small cubes when done. Chop the apple into small cubes, and slice the grapes in half, then combine in a bowl with the chicken. Squeeze about a tablespoon of lemon juice over the mixture (this keeps the apple from turning brown so quickly) and give it a quick stir.

In separate, smaller bowl, combine the mayonnaise, Greek yogurt, brown sugar, and remaining lemon juice and stir until evenly mixed. You may decide to add more to reach desired sweetness or consistency (sometimes I will add a teaspoon more mayo). Season with salt, pepper, and Tony's to taste, then pour mixture over chicken and fruit.

Stir until evenly combined and enjoy with crackers, salad, or on a wrap or sandwich.

Homemade Mashed Potatoes

This is me today:

My arms are sore to the point I can FEEL it when I walk and, ergo, swing my arms!

I understand you, Raquel Welch....I understand you. Do not be ashamed!

Today's workout kicked my hiney. No joke. More sprints, more 45-pound bar in the weight room - YIKES! (no complaints, I love it!) But regardless, it felt GREAT (later. MUCH later) and it feels even greater knowing that after tomorrow's session, we're done until Monday! Whoop whoop!!!!

However, right about now all I REALLY want to do is curl up in bed with a book, some music, and THESE wonderful mashed potatoes.

The photo does no justice, you HAVE to believe me on this.

Since starting this new (read: intense) workout program, my appetite has been a little whack. It usually happens when I have to adjust to a new change in routine. Chicken sounds dry, veggies make me cringe, bread scares me, etc. (I'm weird) And while I do get hungry, nothing ever sounds appetizing.

Except for cake. Always cake.

HOWEVER, after getting home later than usual on Monday evening, ALL I could think about was warm mashed potatoes fresh off of the stove.

Even though we've been eating on the lighter side, we figured it would be okay to splurge on some 'taters as long as we racked up on veggies, too. So we paired it with some (unpictured) steamed zucchini squash and lean grilled chicken and all was right and happy with the world again.

My belly was all "OMG WHAT?????!!!" and begged for more. But I had to resist (a little)!

It's such a simple recipe that it seems silly to post, but it's always a hit with us as well as our families. It may take a bit of grunt work on the prep side, but it's totally worth it for smooth, creamy, perfectly mashed potatoes. Enjoy! :)

Homemade Mashed Potatoes

Serves 2-4

What you'll need:
3 medium to large potatoes
2 tbsp milk (more if you want them smoother and less chunky)
1-2 tbsp cream cheese
2-3 tbsp butter (more if you like the flavor)
1/2 pack of Hidden Valley Ranch seasoning
dash of salt
dash of pepper
dash of Tony's and oregano (optional)

What you'll do:
Peel and chop potatoes into small to medium chunks, then boil until soft (roughly 15 minutes). Drain potatoes and let them cool slightly. Transfer to a mixing bowl and add remaining ingredients to taste. Smash mixture with a fork or potato smasher to desired consistency.

Ideas for other mix-ins: sour cream, bacon bits, green onions, Italian seasoning, shredded cheese (I vote  CHEDDAR) :)

The Best Friday

Fridays are wonderful. Just wonderful. But tonight - OH tonight. It beats them all.

Tonight my parents were able to drive up to The City to visit us - it's the first time since we moved into our new place that they've been able to make it here, and we had the best time :)

It was also the first time Hubs and I have cooked for them since we've been married - so it was nice to place host/hostess to them!

I didn't take many pictures because HELLO FAMILY. They only live about three hours away but...for someone who grew up surrounded by basically her entire family (me), three hours is too far. So, typically, when Hubs and I visit family, the phones are usually on silent or out of sight. It's a beautiful thang AMEN? ;)

However, I DO wish I would have taken pictures of our food. After some appetizers of mozzarella stuffed mushrooms (recipe below - these are always a HUGE hit with my family!), we inhaled some crazy good spaghetti with semi-homemade sauce, fresh steamed green beans, Texas toast, and one of our favorite desserts: Cream Puffs.

Ohhhh the Cream Puffs. I want them all. All over again. All of the days.

Our bellies were full, our hearts are full, and it's just been a wonderful evening. There's something about some REAL family time that seems to recharge our batteries and make everything ten times better.

Ben picked up a Coke after work tonight (we usually only keep water in the house #treat), and it pretty much sums it up.

I couldn't agree more.

So now I'm currently curled up on our couch watching Everybody Loves Raymond with my love and trying DESPERATELY to get Tay Tay's new song out of my head.

...because now it's in yours too :) YA WELCOME!


P.S. Tomorrow Mississippi State plays Southern Miss in college football for the first time in about 34 years. Hubs graduated from State, I graduated from Southern. Tomorrow's household will prove to be QUITE interesting. I'm pumped! Bring it. Merherher. #SMTTT

P.P.S. Last time this game happened, Southern Miss won. That's all I will say about that because IT'S ON!


Recipe!


{Imagine a delicious-looking picture here}
{{Seriously. You'd want to lick the screen had I posted one}}
{{{Serve this as an appetizer at your next shin-dig or get-together. #megahit}}}

Mozzarella Stuffed Mushrooms
(Serves 2-4 as an appetizer)

 

What you'll need:

1 package of white-button mushrooms (or other variety of small mushrooms)

1 tbsp extra virgin olive oil

1/2 tsp of garlic powder

1/2 tsp of onion powder

1/2 tsp oregano*

1/2 tsp basil*

1 ball of fresh mozzarella cheese (other types can be substituted: brie, goat, etc.)

 

*you can substitute these with Italian seasoning

 

 

What you'll do:

 

Twist stems off of mushrooms and rinse thoroughly. In a skillet, heat oil to medium heat. Sprinkle in garlic, onion, and oregano and sauté for about 30 seconds. Add in mushroom caps and toss to coat. Allow caps to sauté for about 3-4 minutes. Remove from heat and allow to cool slightly.

 

Pinch off sections of mozzarella ball small (or large) enough to fill the center of each mushroom cap. Don't be afraid to really stuff the caps - I like to let the cheese overflow a bit for more "gooey-ness." Top with oregano and basil (or Italian seasoning) to taste, then bake for roughly 7 minutes or until cheese has thoroughly melted. Serve warm and enjoy!



Who put the GLAD in GLADIATOR????

HERC-U-LEEEESSSS!!!!!

Don't mind me. I'm just jamming out to the Hercules soundtrack again.

An appropriate choice for a Monday, don't you think? Why yes, yes I do. I may have just been humming this out loud at work. But I'll never tell.

Want to know a secret, invisible internet friends?

"Go the Distance" is definitely my pump up song. All. the. way. Maybe it's the trumpets at the beginning. Or the lyrics. Or the little tingling noises in the background that give me butterflies.

It's not necessarily a song I would play to get pumped up right before a marathon (though fitting it may be!), or to wake up in the morning -- but on those days that just feel kind of "bleh"? Yep. The days where you just need a little pick-me-up to let you know that "NO you're not a loser! And YES YOU CAN do this!"


I will BEAT the ooooodds!!!! I can go the distance!
I will FACE the worrrrrld!!! Fearless, proud and strong!!!!!


Don't even tell me that doesn't make you stand a little straighter and feel better about life...and want to stand with your fists on your hips whilst the wind blows your hair back as you say, "Bring it, world. Bring it!"

All the Disney fans say YEAH!

Don't even get me started on Mulan, Aladdin, and others that we could talk about for days.

LET'S get dooowwwn to BIZ-NESS! To de-FEAT -- the HUUUUUUNNNSSS!!!!

...

I have a recipe for you today, people.

Whhaaaaaatttttt.

Oh yes. Despite the lack of posting, I've actually been quite busy in the kitchen as of late.


He was a NO ONE! {A ZERO! ZERO!}


I can't even count how many times we have had corn grits on our table since September. It was one of the dishes served at our wedding reception awhile back - and it was on our flight to Charleston the next day that I found the recipe and determined to make it once we got back to reality.

And oh, we did.

It's warm, creamy goodness that goes perfectly with crispy baked chicken (or fried chicken, if you dare!), green veggies, or really, any food at all. And it's oh-so-delightfully Southern.


...And an AWESOME ten-for-ten!!!!!


So, now, folks - I give you the GRITS of Grits & Griddles. Hope you enjoy!

YES INDEED!

Southern Corn Grits

Adapted from Zea's Restaurant
Serves 4

Ingredients:

1 can of low-sodium chicken broth

2 cups heavy cream (half-and-half will work as well)

1 can of creamed corn (or 1 cup of fresh corn)

Just under 1/2 cup of grits (NOT instant)

Dash of cayenne

Dash of Tony's

Salt and pepper, to taste

In a large saucepan, bring chicken broth to a boil. Lower heat slightly, then add cream and return to a boil. Slowly whisk in the grits, continuing to stir. When the grits are evenly mixed in, add the corn. Continue to stir and lower heat to a simmer. Add in seasonings to taste, or a touch of butter if desired.

Cook for 5-10 minutes, until grits are fully cooked. Mixture will be very thick. Serve hot and enjoy!

'Twas the Week Before Christmas

'Twas the Week before Christmas,
And what did I see?
The temps outside
Just hit 66 degrees!

But that's what you get
When you live in the South
The weather will change
Before you open your mouth!

The presents are ordered,
Each one is so dear...
I just hope that FedEx
Will soon bring them here!

But what's a new post,
Without a Christmas recipe?
Need a side dish for dinner?
Well here's one, from me!

So I give this to you,
A dish full of SPROUTS.
Your family will love them,
And will eat LARGE AMOUNTS!


MERRY WEEK BEFORE CHRISTMAS!

ONLY 6 SHOPPING DAYS LEFT!

I'm trying not to sweat,

G&G

Sugared Up Brussels Sprouts
Serves 6

1 bag of frozen Brussels sprouts, thawed

1 tsp Extra Virgin Olive Oil

~ 2 tbsp stick butter or margarine, divided (you might not need all of this)

~ 2 tbsp honey, plus extra

3 tbsp brown sugar

dash of salt

dash of pepper

optional: chopped pecans

Slice Brussels thinly and set aside. In a non-stick skillet, heat your olive oil to medium-high heat. Add 1 tbsp butter and let it melt. Once butter is melted, add sprouts and toss. Add honey and continue to toss until all sprouts have some of the butter/honey mix on them. Stir/toss often so sprouts do not stick. You may need to add a little more butter at this point to make sure all Brussels are covered (but not drenched in butter!).

Once sprouts are cooked (about 5-10) minutes, add salt, pepper, and brown sugar separately. Let sugar melt slightly (so it kind of caramelizes), then add a dash more with pecans just before serving.

Serve piping hot.