Recipe: Korean Beef Lettuce Leaves

If you've gotten past the title of this recipe, you're in for a great treat.  I've flipped past this recipe dozens of times over the past few years, and I've always stopped to look a the picture only to be dissuaded by the title.  Let me be the first to tell you though, this is a great, healthy meal.  The meat is a little sweet, but after the shock of the first bite you'll be hooked.  

Korean Beef in Lettuce Leaves

Original recipe from The Flat Belly Diet Cookbook

Ingredients:

• 3 Tbs. orange marmalade
• 2 Tbs. reduced sodium soy sauce
• 1 Tbs. hoisin sauce
• 1 Tbs. freshly grated ginger
• 1 clove garlic, minced
• 1/4 c. canola oil
• 1 pound lean ground beef
• 8 scallions, sliced
• 2 carrots, finely chopped
• 1 red bell pepper, seeded and chopped
• 12 boston or bibb lettuce leaves

Directions:

1. Whisk together the marmalade, soy sauce, hoisin sauce, ginger and garlic in a small bowl.  Set aside.
2. Heat the oil in a large skillet over medium-high heat.  Cook the beef, scallions, carrots, and peppers for 5-7 minutes, stirring often, or until beef is brown and cooked through.  Add the soy mixture and cook, stirring for 5 minutes or until well blended.  
3. Spoon the beef mixture into lettuce leaves and serve.  Or roll like a wrap and eat.

Enjoy!

xo,

Recipe: No Bake Peach Pie

I'm convinced that happiness is fresh, ripe peaches.  After our trip to North Carolina, we had a BASKET full of peaches, and I decided to try my hand at a "No Bake" Peach Pie.  Unfortunately, I couldn't find a gluten free pre-made pie crust on short notice, so I didn't actually get to try this pie in the true sense of the word.  I did have my fair share of filling and fresh peaches though, and I can only assume the graham cracker crust and white chocolate made the filling taste even better.  

No Bake Peach Pie
Original Recipe from Cooking Light

Ingredients:

• 1 pre-made graham cracker pie crust (This is one of my changes.  The original recipe calls for a homemade crust.)
• 3 1/2 oz. white chocolate, finely chopped
• Cooking spray
• 5 oz. cream cheese, softened
• 1/3 c. powdered sugar
• 1/2 tsp. vanilla extract
• 2 c. fat free frozen whip topping, thawed (Cool Whip!)
• 2 Tbs. peach spread
• 1/8 tsp. salt
• 1/2 tsp fresh lemon juice
• 6 peaches, 3 pitted and cut into wedges, 3 pitted and cubed

Directions:

1. Melt white chocolate in a micro-wave safe bowl.  Gently spread a layer of white chocolate along the bottom of the pre-made pie crust.  Freeze for 20 minutes or until set.  (You can absolutely skip the white chocolate step.  I just wanted the flavor, since the original recipe called for white chocolate to hold together the graham cracker crust.)
2. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth.  Gently fold in whipped topping.  (I also added 3 of the peaches cut up into small cubes at this point.) Carefully spread filling over bottom of crust.  
3. Place fruit spread in a large, micro-wave safe bowl.  Microwave on high for 30 seconds or until bubbly.  Stir in salt and lemon juice.  Add remaining peach wedges and mix to combine.  
4. Arrange peach wedges over pie.
5. Chill for 3 hours before serving.

Enjoy!

xo,

Recipe: Baked Parmesan Truffle Fries

I love french fries...really, really love them.  My standard order at a restaurant is a good salad with a side of french fries.  Sometimes I'll mix it up with a grilled chicken breast and a side of french fries.  I know it raises plenty of eyebrows (akin to the old double cheeseburger, large fry, and diet coke,) but fries really are one of my greatest guilty pleasures.  In an attempt to live a little bit healthier, I've been trying baked french "fry" recipes at home.  Recently I tried baked parmesan truffle fries, and I couldn't have been happier with the outcome.  Next time you have a craving (or if you're like me at your next meal,) give these a try.  Who doesn't like to live a little healthier, and really - how can you say no to truffle oil and cheese?!

Baked Parmesan Truffle Fries

Ingredients:

• 4 large russet potatoes, peeled and cut into thin strips
• Truffle oil
• Parmesan cheese (Fresh grated from the block is best.)
• Salt
• Pepper

Directions:

1. Preheat the oven to 425.
2. Drizzle truffle oil on a baking sheet.  Add the potatoes to the sheet, spreading them out into an even layer.  (A little overlapping is fine, but they will be crispier if you can get a single layer.)
3. Drizzle potatoes with more truffle oil, and top with a generous amount of shaved parmesan cheese.
4. Bake for about 30 minutes, or until potatoes are golden brown.
5. Pile onto a serving platter and finish with salt and pepper as desired.

Enjoy!

Don't forget to join Morgan and me tomorrow for Mid Week Muse! We can't wait to see what's inspiring you this week.  

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xo,

Recipe: Gluten Free Savory Muffins

As I've mentioned before, I've been baking my way through the Blackbird Bakery Gluten Free Cookbook.  Baking is one of the things I've missed most about cutting gluten, and I've been so excited to incorporate some baked goodies back into the routine.  This recipe calls for LOTS of flour substitutes to ensure the right texture and consistency, but if you are gluten free don't let the number of ingredients stop you.  Most of these flour alternatives are available at Whole Foods, and I promise your efforts will enjoyed by everyone - not just those who are gluten free.  

Savory Muffin

Recipe from Blackbird Bakery Gluten Free

Ingredients:

• 1/2 C finely chopped hickory smoked bacon (about 4 slices)
• 1/4 C sorghum flour
• 1/4 C almond meal
• 1/2 C cornstarch
• 1 C tapioca flour
• 1/2 C packed light brown sugar
• 1/4 C granulated sugar
• 1/4 tsp. kosher salt
• 2 tsp. guar gum
• 2 tsp. baking powder
• 1/2 C unsalted butter, room temperature
• 2 large eggs
• 1 tsp. vanilla extract
• 1/2 C whole milk
• 1 1/2 C low fat cottage cheese
• 1 C raisins
• 1/4 C minced fresh chives

Directions:

1. Preheat oven to 375.  Line 12 muffin cups with paper liners.
2. In a medium skillet, fry the bacon until crisp.  Transfer the bacon to a plate lined with paper towels to drain.
3. In a stand mixer fitted with paddle attachment, combine all dry ingredients and mix on low speed.  Add butter and continue to mix for 2 minutes or until blended.
4. Add the eggs and vanilla and mix on medium speed until smooth, about 30 seconds.  Remove the bowl from the mixer and fold in cottage cheese, scraping down the sides of the bowl.  Fold in raisins and chives and bacon.
5. Fill prepared muffin cups three-fourths full with batter and bake for 25 minutes, or until muffins are golden brown and firm to the touch.  
6. Remove from oven and transfer to a wire rack to cool.  Serve warm or at room temperature.

Enjoy!

Don't forget to link up tomorrow for Mid Week Muse!

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xo,

Recipe: Baked Chicken Pesto Parmesan

With longer days, I find myself procrastinating when it comes to making dinner.  Lately, I haven't even been starting dinner until sometime after 8pm.  While this usually isn't such a big deal, on nights when I am HUNGRY, I want a meal that will have me at the table sometime before 9 or 10pm.  Luckily for me, I stumbled across this super easy and delicious recipe on one of those hungry nights.  I was looking for a little inspiration for my plain chicken breast cutlets, and this was one of the first recipes I came across in a quick google search.  It's delicious and filling and you likely have all of the ingredients on hand.  Best of all?  It takes less than 5 minutes to prepare and only 20 minutes to bake.  Keep this one on your short list - it's fabulous.

Baked Chicken Pesto Parmesan
Recipe adapted from Iowa Girl Eats

Ingredients:

• 4 boneless, skinless chicken breasts, pounded thin (I used chicken cutlets)
• 1/3 c. prepared pesto
• 1 c. marinara sauce
• Fresh mozzarella cheese, sliced
• Salt and Pepper
• Parsley (for garnish)

Directions:

1. Preheat oven to 400.
2. Place chicken in a baking dish and season both sides with salt and pepper.
3. Lightly spread pesto onto both sides of the chicken.  (I used my hands for this.)  Pour marinara sauce over the chicken.
4. Top each piece of chicken with fresh mozzarella cheese.  (I used several slices to cover the length of the chicken cutlets evenly.)
5. Cover baking dish tightly with aluminum foil.  Bake for 10 - 20 minutes (depending on thickness of chicken breast.)  Remove foil and bake an additional 5-10 minutes to brown cheese slightly.  

Enjoy!

xo,

Recipe: Watermelon Salad

Need a perfect summer side?  Look no further.  This watermelon salad is the perfect blend of flavors and textures, and it is the ultimate crowd pleaser.  Nothing says summer quite like watermelon, and this is my new favorite way to indulge.

Recipe: Watermelon Salad

Adapted from Food and Wine

Ingredients:

• 1/3 c olive oil
• 3 Tbs. fresh lemon juice
• 2 tsp. kosher salt
• 1 tsp. hot sauce
• 1/2 tsp. fresh ground pepper
• 1 (8 lb) watermelon, sliced or scooped into balls with a melon baller
• 2 c feta cheese, crumbled
• 1 c mint leaves, coarsely chopped

Directions:

1. In a large bowl, whisk olive oil, lemon juice, salt, pepper, and hot sauce.  Add watermelon and feta, tossing gently to coat.
2. Top with mint to serve.

Enjoy!

xo,

Recipe: Avocado and Feta Dip

In an attempt to keep from melting in the heat and humidity, we've been spending lots of time by the pool.  When it's hot and sticky outside, and all you want to do is submerge yourself in gallons of cold water, you need a quick and easy snack that won't keep you slaving away in the kitchen.  It's just a bonus that this one is a crowd pleaser too.  If you want to be really ambitious, grill some chicken, and throw this dip on top to make more of a traditional meal.  Even if you're not feeling up to grilling chicken, this one is great served with plenty of tortilla chips and an icy cold drink.  

Avocado and Feta Dip
Recipe adapted from Southern Living

Ingredients:

• 4 medium tomatoes, coarsely chopped
• 3 medium avocados, cubed
• 1 can corn, rinsed and drained
• 1 green pepper, chopped
• 1 cup loosely packed basil leaves, chopped
• 1 (8 oz) package of feta cheese, crumbled
• 2 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• Salt and pepper to taste
• Tortilla Chips

Directions:

1. Toss together the six five ingredients in a large bowl.  
2. Whisk together the olive oil and red wine vinegar in a small bowl. 
3. Pour oil mixture over the tomato mixture and toss gently to coat. Add salt and pepper to taste.
4. Serve with tortilla chips.

Enjoy!

xo,  

Recipe: Raw Kale Salad

I'm not even sure this should qualify as a recipe, but this was new to me so I thought I'd share.  Macerating fruit isn't ground breaking (ie: combining a little sugar with strawberries to bring out the juices), but did you know you can macerate vegetables too?  Substitute lemon juice and a little salt for the sugar, and you're set.  I decided to try it with this kale salad, and it was delicious - the raw (and what I think of as healthy) flavor of kale was perfectly complemented with the zing of a lemon and some salt.  Give it a try next time you're looking for an easy, quick way to serve up some vegetables.

Raw Kale Salad

Ingredients:

• 1 bunch kale
• Juice of 1 lemon
• 1 tsp. salt

Directions:

1. Wash and dry kale.  Remove kale leaves from stalk.
2. Combine lemon juice and salt in a serving bowl.  Add kale.
3. Gently "massage" kale, coating the leaves with the lemon juice mixture.  Massage for 1-2 minutes, then let rest for 15 minutes before serving.

Enjoy!

xo,

Recipe: Lemon Blueberry Bread

A recent delivery from Black Hog Farm included free blueberries.  I'm not usually a huge blueberry fan (outside of muffins that is,) but these blueberries were delicious.  So delicious, that when the batch was gone, I started craving them in everything!  I promptly placed my next order from Black Hog Farm, and you better believe I included TWO orders of blueberries - one to eat plain, and one for a batch of lemon blueberry bread.  I'm not sure exactly where or when I decided lemon blueberry bread would be the fate of the second batch of blueberries, but I'm sure glad it was.  This bread was the perfect treat after a morning run, or it has just enough lemon-y zing to wake you up as a mid-afternoon snack.  It's not too sweet and not too tart...in fact it's just right.

Lemon Blueberry Bread

Recipe adapted from Taste of Home

Ingredients:

For Bread:

• 1/3 c. butter, melted
• 1 c. sugar
• 3 Tbs. lemon juice
• 2 eggs
• 1 1/2 c. flour (I used Cup for Cup Gluten Free)
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. milk (I used heavy cream  - not the healthiest, but I needed to use it!)
• 1 c. fresh blueberries (You could use frozen as well)
• 2 Tbs. grated lemon peel

For Glaze:

• 2 Tbs. lemon juice
• 1/4 c. sugar (I used powdered sugar and increased to 1/2 c.)

Directions:

1. Preheat oven to 350.
2. In a large bowl beat butter, sugar, lemon juice and eggs.  Mix flour, baking soda, and salt in a separate bowl.  Combine flour mixture with egg mixture gradually, alternating with milk, stirring well after each addition.
3. Transfer batter to a greased bread pan.  Bake at 350 for 60-70 minutes, or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing to a wire rack to cool completely.
4. Prepare glaze by combining lemon juice and sugar.  Drizzle over warm bread.

I especially enjoyed this bread toasted with salted, whipped butter.  My mouth's watering just thinking about it.  

Enjoy!

Blueberries were definitely my "muse" for this recipe.  Check back tomorrow for my fashion "muse" for the week.  Even better? Link up with Team Muse (Ann Elliott and Pampers & Pearls)  tomorrow to share your muse for the week. 

xo,

Recipe: Pineapple and Pork Tacos

Happy Tuesday!  But doesn't it sort of feel like a Monday?  The great news is that by tomorrow we will be half-way to the weekend.  On days like these, I think my greatest gift to you is an easy but delicious dinner like these pork and pineapple tacos.   I actually used some leftover pork tenderloin to make this meal, so it was even easier and faster than the recipe below.  Now, I know the skeptics among you think this one looks like it has lots of ingredients, and it does.  BUT, they are mostly spices, so it really doesn't take long at all.  Whatever you do, don't skimp on the avocado crema - it is delicious, and would go well with plenty of other things too - sandwiches, burgers, chips, etc.  Give this one a try - it is really, REALLY good.  Promise.

Pineapple and Pork Tacos with Avocado Crema
Recipe from The Flat Belly Diet Cookbook

Ingredients:

• 2 tsp. sugar
• 2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground red pepper
• 1/4 tsp. salt
• 12 oz. pork tenderloin, trimmed and cut into bite size cubes (I used leftover pieces of pork tenderloin from the night before.)
• 1 Tbs. olive oil
• 1/4 fresh pineapple, cored and cubed
• 2 Tbs. fresh cilantro, chopped
• 12 corn tortillas, warmed or toasted 
• 1 avocado, mashed
• 2 Tbs. sour cream
• 2 Tbs. fresh lime juice
• 1/8 tsp. salt

Directions:

1. To prepare pork and pineapple: In a cup, mix sugar, cumin, coriander, cinnamon, pepper, and salt.  Mix half of the spices with the pork, then toss with olive oil.  (I did this with my already cooked pork tenderloin pieces.)  Mix the remaining spices with the pineapple.  Let stand at room temperature for 15 minutes while preparing avocado crema.
2. To prepare avocado crema: Whisk avocado with sour cream, lime juice, and salt in a small bowl.  (Cover the mixture with plastic wrap quickly to prevent browning!)
3. Coat a large, nonstick pan with olive oil spray.  Warm over medium high heat for 2-3 minutes.  Add the pork and cook, turning once or twice, for 8 minutes or until browned and cooked through.  (I just warmed mine for about 5 minutes since it was already cooked.)  Transfer to a clean plate and cover loosely to keep warm.  (I skipped this step and kept the pork in the pan with the pineapple since my pork was already cooked through.)
4. Add the pineapple to the pan and cook, turning once or twice for 3-4 minutes or until golden. Remove from heat and add cilantro.
5. While pineapple cooks, prepare corn tortillas according to the package directions.
6. To assemble: place 3 tortillas on a plate.  Spread the avocado crema onto tortillas.  Top with pineapple and pork mixture.  

Enjoy!

xo,

xo,

Recipe: Dressed Up Green Beans

When it comes to making vegetables, I'm always on the lookout for fun, creative ways to prepare old favorites like green beans.  There's always the roasting route (which I love), or the slow cook for hours and add bacon route (not bad either), but sometimes you just want something a little different.  Enter these "dressed up" green beans.  Luckily, the "dressing up" uses simple ingredients and can absolutely be done on a weekend for company or a weeknight for extra flavor.  It's quick, easy and sure to please.  

Recipe: Dressed Up Green Beans

Adapted from The New Southern Garden Cookbook by Sheri Castle

Ingredients:

• Fresh green beans with the ends snapped, blanched
• 3 Tbs. butter
• 1/4 c. chopped pecans
• 4-5 strips of bacon, cooked (optional - if you don't have time, omit the bacon)
• 2 Tbs. chopped parsley
• Zest of 1 lemon
• Salt and pepper, to taste

Directions:

To prepare beans: Bring a large pot of salted water to a boil.  Add the beans and cook until just tender (5-7 minutes.)  While the beans cook, fill a large bowl with ice water.  After the beans are done cooking, drain beans and immediately transfer to the bowl of ice water.  (This preserves color and stops the cooking.  It's how you get that fresh taste and bright green color!)

To finish beans: Melt butter in a large saucepan.  Add pecans and cook until they are crisp (about 3 minutes.)  Add bacon and beans and toss to mix until heated throughout (about 3 minutes.)  Gently stir in the lemon zest and parsley.  Season with salt and pepper.

Enjoy!

xo,

Recipe: Chicken + Black Bean + Tortilla Casserole

I first made this recipe about 1 month before Josh and I got married (ages ago), and until last weekend,  I hadn't made it since.  I was flipping through my cookbooks looking for inspiration the other day, and I saw the corner of this recipe folded down.  I opened to the spot and saw some avocado smeared on the page + the little pencil markings I had made checking off ingredients, and I was immediately overwhelmed by nostalgia.  This recipe was my first attempt at cooking dinner for Josh, and I remember working so hard on chopping, measuring, and trying to make everything perfect.  (Don't worry- it's not a hard recipe - I just didn't have much experience in the kitchen!)  I don't remember much else about the meal except that it made TONS, and it must have been edible as we got married and life moved on.  Isn't it funny how certain recipes (or songs or smells or places) can instantly transport you to a memory?  This recipe certainly transported me, and I'm so thankful to have "rediscovered" it nearly 7 years later.  And, for the record- it's not just edible- it's delicious.  

Chicken, Black Bean, and Tortilla Casserole

Recipe adapted from What's for Dinner by Maryana Vollstedt

Ingredients:

• 1 Tbs. olive oil
• 1/2 green bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, including juices
• 1/2 C. prepared salsa
• 1 tsp. ground cumin
• 3/4 tsp. salt
• Pepper, to taste
• 1/2 tsp. oregano
• 2 cans (15 oz each) black beans, rinsed and drained
• 2-3 C. cooked chicken breast, shredded
• 8 soft corn tortillas (I used 10 small tortillas.)
• 4 C. grated Monterey Jack cheese (I ran out and used cheddar for the last cup.)

Optional toppings:

• Avocado
• Sour cream
• Fresh salsa
• Sliced green onions

Directions:

1. In a large skillet, warm oil over medium heat.  Add green pepper and garlic and saute until soft, about 5 minutes.  Add tomatoes, salsa, cumin, salt, pepper, and oregano and mix well. Stir in beans and chicken.
2. Preheat oven to 350.  In a lightly sprayed 4 Qt. casserole dish, spread 1/3 of bean and chicken mixture over the bottom.  Top with 4 corn tortillas. (I cut them in half and used 5 to cover more of the mixture.)  Sprinkle 1 cup of cheese on top of tortillas.  Add another 1/3 of bean and chicken mixture and top with 1 cup of cheese.  Top with 4 (or 5) more tortillas and 1 cup of cheese.  Add remaining bean and chicken mixture.  Cover and bake until bubbly, about 40 minutes.  (I cooked uncovered for a crispier top.)
3. Uncover and sprinkle with remaining cheese and cook 10 minutes longer.  Let stand 5 minutes before serving.  

Enjoy!

PS - Don't forget to join us for #MidWeekMuse tomorrow.  See what's inspiring Ann Elliott, Pampers & Pearls, and other bloggers and readers out there.  We hope you'll link-up and share your "muse" for the week.  

xo,

Recipe: Gluten Free Biscuits

If you follow me on instagram, you know I attempted some gluten free biscuit making this weekend.   A friend gave me a gluten free baking cookbook for my birthday, and I'm slowly making my way through the recipes with mixed feelings.  On the one hand, I'm ecstatic to be baking again and enjoying some of my favorite treats.  On the other hand, I think there are some things that just can't be recreated without a little gluten (ie: fluffy layers in biscuits.)  The silver lining is that the gluten free version of everything I've made has still been good - just maybe not an exact duplicate of the "glutened" original.  Take these biscuits for instance - they turned out relatively flat and a little chewy.  Not what I was expecting, but still good enough for Josh and I to devour two each.  

I promise not to focus too much on gluten free items here on Ann Elliott, but I do like to share what's really happening in my life and on my table.  Though I know many of you won't make this for yourselves on a regular basis, it's one to bookmark in case you're even faced with serving a southern style dinner to someone with celiac disease or a gluten intolerance...maybe not what you'd expect but delicious all the same.  

Gluten Free Biscuits

Recipe from Blackbird Bakery Gluten Free Cookbook

Ingredients:

• 1/2 C. sorghum flour
• 1 C. cornstarch
• 1/2 C. tapioca flour, plus 1/4 C. for dusting
• 1 tsp guar gum
• 1/2 tsp. kosher salt
• 1 Tbs. baking powder
• 3 Tbs. cold unsalted butter, diced
• 3 Tbs. cold vegetable shortening, diced
• 1 C. organic buttermilk
• 2-3 Tbs. water, as needed
• Salted butter, honey, or jelly for serving

Directions:

1. Position oven rack in center of oven.  Preheat oven to 425.
2. In a large bowl, combine all dry ingredients and stir with a whisk.
3. Add butter and vegetable shortening to dry ingredients.  Using a pastry cutter, cut the fats into the dry ingredients until the mixture resembles small peas.  (I just used my fingers.)
4. Stir in the buttermilk until the dough forms a ball.
5. Turn out dough onto a surface dusted with tapioca flour.  Knead the dough until it is very smooth, four to five turns.  
6. Form the dough into a disk, 1 inch thick.  Cut out biscuits and arrange them on an unbuttered pan.  
7. Bake 12-15 minutes or until lightly golden brown.  Remove from oven and cool briefly.  Serve warm

Enjoy!

xo,

Recipe: Cilantro Lime Chicken

I've been in a cooking rut lately.  I'm happy with the meals I've been making, but they are certainly lacking in originality and variety.  Generally, I'll work with a protein, a starch, and a veggie or two.  While this usually leads to simple preparations and relatively healthy dinner choices, it's easy for me to get stuck in my routine - add some garlic, olive oil, and lemon juice and we've got a meal.  A few weeks ago I decided to branch out...into the world of cilantro and lime.  (Baby steps here.)   While I don't think cilantro and lime will be as heavily used as my beloved trio above, the new combination offered some much needed variety and was delicious.  Serve the chicken with cilantro and lime rice + sauteed corn and peppers.  Yum, yum, yum.

Cilantro Lime Chicken

Recipe from Sarah's Cucina Bella (Preparation adapted)

Ingredients:

• 1 lime, zested and juiced
• 1/4 C. olive oil
• 2/3 C. fresh cilantro, minced and divided
• Salt and pepper to taste
• 1 clove garlic, crushed (or pre-minced)
• 4 chicken breasts (or 8-10 tenders)
• 1 C. rice, prepared (I used a sticky white rice)
• Juice of 1 lime (optional)

Directions:

1. In a large bowl, whisk together lime juice, olive oil, 1/3 C. cilantro, salt, pepper, and garlic.  Add the chicken, cover and chill for 1 hour to marinate.  (You can also prepare ahead and leave to marinate all day.)
2. Once chicken is marinated, preheat oven to 450.  Place chicken in baking dish, and bake for 20 minutes, or until juices run clear.  Allow chicken to sit for 5-10 minutes before slicing and serving.
3. While the chicken is resting, mix the rice with the remaining cilantro and lime zest (I also included the juice of a lime in this mixture and loved it.  If you want to avoid acidity, you could omit.)  
4. Serve warm.

Enjoy!

xo,

chocolate cake + cream cheese icing

This weekend, we had a little mountain get away.  In addition to chasing down some cooler temperatures (yay for boots and sweaters!), we also celebrated my momma's birthday.  Leaves were changing, the air was crisp, fires were abundant, and this cake was DELICIOUS.  Next time you need a simple, homemade cake give this one a try.  The cake itself was moist and light, and the cream cheese icing was the perfect compliment to the chocolate.  Decadent but worth every bite if I do say so myself.  AND, as an added bonus, the entire cake can be made in one bowl.  

Chocolate Cake + Cream Cheese Icing

Original cake recipe from all recipes

Ingredients

Cake:

• 2 C. white sugar
• 1 3/4 C. flour
• 3/4 C. cocoa powder
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 C. milk
• 1/2 C. vegetable oil
• 2 tsp. vanilla
• 1 C. boiling water

Icing:

• (1) 8 oz. package cream cheese, softened
• 3 Tbs. butter, softened
• 1 1/2 C. powdered sugar
• 1/8 tsp. salt
• 1 tsp. vanilla

Directions:

Cake:

1. Preheat oven to 350.  Grease (2) 9 inch round pans.
2. Combine all dry ingredients in a large bowl.  Add eggs, milk, oil, and vanilla and mix for 2 minutes.
3. Stir in boiling water.  (The batter will be very thin)
4. Bake cakes for 30-35 minutes.
5. Cool 10 minutes in the pan; cool completely on wire racks.
6. Ice with cream cheese icing and serve.

Icing:

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.  Gradually add sugar and salt, beating until blended.  Add vanilla.

Enjoy!

xo,

chocolate ricotta mousse

I know, I know... the name of the recipe leaves something to be desired.  It came about when Josh and I had friends over for dinner last weekend.  Our meal was fairly simple, and I was planning to make a fun dessert, when Josh reminded me that one of our guests was gluten intolerant.  After about a minute of google searching, I realized that all of my dessert repertoire includes recipes that contain gluten. So...I changed my google search and found this delicious gluten free dessert from Real Simple.   The mousse was light and delicious but also super satisfying.  We added gluten free chocolate wafers (found at the grocery store), and had a yummy treat.  I will definitely be making this again; whether or not I am entertaining with someone with a gluten intolerance.  Let me know what you think!

Chocolate Ricotta Mousse
Original Recipe from Real Simple
Serves: 4

Ingredients:

• 15 oz. ricotta cheese (I used skim ricotta)
• 2 Tbs. confectioner's sugar
• 4 oz. semi-sweet chocolate, melted, plus more for shaving on top
• Gluten free chocolate wafers (I used Glutino, gluten free milk chocolate wafers)

Directions:

1. In a food processor, blend ricotta, melted chocolate, and sugar until smooth.  (I used an immersion blender after a failed attempt in a blender.  Work quickly, the melted chocolate cools and it becomes difficult to mix into a smooth mousse.)
2. Divide into bowls and top with shaved chocolate and wafers.

*The mousse can be made up to two days in advance.  Be sure to bring the mousse back to room temperature (or a little cooler) before serving.  

Enjoy!

xo,

grilled chicken with herbs

I don't know about y'all but I am constantly looking for new ways to make boneless, skinless chicken breasts a little more exciting.  I do have a few go-to recipes that I can always count on, but I am always up for a new take on chicken.  Last night, I was feeling low on time and creativity, and I found a recipe for grilled chicken with herbs.  I was a little skeptical but decided to try it on a whim (mainly because I had the ingredients on hand and it didn't require prep time to marinate.)  Let me be the first to tell you...it was DELICIOUS.  So good in fact that Josh and I decided to split a chicken breast so we could save the other for leftovers.  Bookmark this, pin this, or go make this right now.  

This is officially one of my new "go to" ways to make chicken.    

Grilled Chicken with Herbs

Original recipe from All Recipes

Ingredients:

• 4 boneless, skinless chicken breasts (I used two chicken breasts with the same amount of seasoning and it worked just fine.)
• 2 Tbs. olive oil
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 tsp. chopped garlic
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• Full disclosure: I used an Herb de Provence blend and added dried rosemary.  I am not much of a measurer, but I gave the spice blend a few liberal shakes, enough to coat one side of the chicken breasts with herbs. 

Directions:

1. Preheat grill for medium heat and lightly oil the grate
2. Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork.  Place chicken breasts in a large, resealable bag and add olive oil.  Seal bag and shake to coat the chicken.  Add remaining ingredients and shake well.
3. Grill chicken breasts on preheated grill until juices run clear and an instant read thermometer reads at least 160 F.  (About 15 minutes.)

Enjoy!

xo,

apple snack

After returning from a long weekend in the mountains, breakfast this morning was something of an adventure.  After a quick scan of the pantry, I decided to try to make my own "apple snacks" using a photo that I saw on pinterest last week as inspiration (find me on pinterest here).  I loved this for a make-shift breakfast, but it would also be amazing for an afternoon snack, or a quick, healthy indulgence after dinner.  The best part is that the ingredients are flexible, and you really can use anything you have in your pantry.  Let me know what you think...I will definitely be making these again!

via

Ingredients:

• 1 apple, thinly sliced
• Peanut butter (almond butter, or nutella would work as well)
• Toppings of your choice
• I used: crasins, chocolate chips, flaxseeds
• Other options: coconut, raisins, almonds (or any other type of nut)

Directions: 

1. Spread peanut butter (or whatever base you are using) lightly onto apple slice
2. Top with your choice of ingredients

Enjoy!

xo,

skillet roasted shrimp and okra

As I mentioned here, Josh and I recently signed up for home produce delivery.  We do get to pick the veggies that will be arriving at our doorstep each week, but we are trying to branch out and experimenting with new ways to prepare our favorites.  (I tend to stick with the good old olive oil and roasting method generally.)  This week, we got okra and it is Josh's favorite.  While I was a little nervous to mess with a good thing, I am SO glad I did!  This recipe is fantastic and super healthy.  Josh has been raving about it, and now is the perfect time to enjoy it before summer comes to an end.  Give it a try and let me know what you think!

Skillet Roasted Shrimp and Okra

Recipe from Southern Living

Ingredients:

• 1 pound unpeeled, large raw shrimp (I had mine peeled and cleaned at the store to make cooking/eating a little easier.)
• 3 cups fresh okra, cut in half lengthwise
• 3 Tbs. olive oil, divided
• 1 pt. heirloom cherry tomatoes (I couldn't find these, so I just used regular grape tomatoes)
• 3 large garlic cloves, thinly sliced (I used my tried and true pre-chopped garlic)
• 1/2 tsp. dried crushed red pepper
• Garnish: thinly sliced okra blossoms 

Directions:

1. Peel shrimp; devein
2. Saute okra in 1Tbsp. hot oil in a large cast-iron skillet over medium-high heat 4-5 minutes or until browned.  (I put the cut-side of the okra down in the pan and try not to touch it for at least 5 minutes to minimize the "slime" factor that always comes with okra.)  Transfer okra to a bowl.
3. Cook tomatoes in 1 Tbsp. hot oil in same skilled over medium-high heat, stirring occasionally 2-3 minutes until skins are charred.  (Remember to wash your tomatoes early and let them dry completely- water and hot oil do NOT mix well.)  Place in bowl with okra
4. Saute shrimp, garlic, and dried crushed red pepper in remaining 1 Tbsp. hot oil in skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink.  Stir in okra and tomatoes.  Add salt/pepper to taste; cook 1-2 minutes or until thoroughly heated.  Garnish if desired.  

Enjoy!

xo,

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musings: the exploring jacksonville list

As dear friends pointed out to me last week, my post on "50 new things to do in Jacksonville" should have us covered for the next 4 years (at the rate of one new adventure each month.)  Fear not friends, Josh and I have already checked a few things off the list, and made a few additions (see below.)  We are having so much fun I think we will be through this list in no time.  

Thanks to those who have submitted suggestions- keep em' coming!

Here are a few of our recent adventures:

I won't lie...I am SUPER excited about signing up for deliveries from Black Hog Farm.  We just got our first bundle of fresh veggies, peaches, and chicken breasts, and I am salivating thinking about what to make.  I'm not sure what it is about farm to door delivery, but in my mind everything just tastes so much better.  I'll definitely be making crispy kale this week, and I'm thinking of trying out this skillet roasted shrimp and okra  recipe, or I might just stick with classic okra and tomatoes.  Check back for recipes/reviews next week!

Jeff after a workout...Josh said, "no way" when I tried to take his picture post-workout

My brother-in-law Jeff is the owner of CrossFit West Jax, just a few miles down the street from our new house.  Josh has been through the beginner one-on-one sessions and is in his second week of regular classes now.  While I have yet to muster the strength (or courage) to try a class myself, I am very proud of Josh for giving it a try.  If you are in the area and want a tough workout with lots of people cheering you on, check out Jeff's website here.  It looks tough, but Jeff and his coaches will make you feel right at home.  

13 Gypsies is hands down the best tapas (and sangria) in Jacksonville.  The only problem we had was deciding which dishes to try, knowing we only had two people to eat everything.  Josh preferred the chorizo with pears and the citrus beef, but I LOVED the garlic shrimp, and the kale.  By an odd stroke of luck, we wound up with all three desserts on the menu, and despite our best efforts, we are still split over whether the tres leches or the bread pudding was best.  Make sure to call ahead for a reservation, and read the policy on their website about how long you have to enjoy your meal...they are serious but it's worth it!

xo,