Archives for July 2012

Bacon.

I really, really, ridiculously don’t know how this happened. One, I haven’t eaten bacon since I was probably ten years old. Second, I only ate bacon cooked by my father, or Ronald McDonald, who served it with a side of kiddie cakes. What have I been missing? Apparently, a lot. 
This past Saturday I took a trip to my local health food store and for some reason, all I had was bacon on the brain. The weekend will do that to you, right? Anyway, I bought some hormone free pork bacon, not even glancing at the price, because I am sure it was something like $5 dollars for four slices…o mah gawd. However, it was the tastiest bacon ever. 
So, now I’m on this bacon train and I won’t ever get off. My dad also had an epiphany last week and decided to revamp his diet…somehow my seester convinced him to go Paleo. Luckily, for my dad, bacon is food of the Paleo God’s. So, last night for dinner I got creative. That is if you want to call…
turkey burgers over a bed of spinach creative.
Wait for it…
Then I add some juicy, sweet, sliced white flesh peaches all up on it

wait for it…
B-A-C-O-N
 
Now, obviously I don’t even know what to call this…it’s like a burger, but a salad, and a leaning tower of sweet, salty, crispy, goodness all in one!

Now, all I need to do is find someway to incorporate bacon into my morning smoothie this week…

yep.
Paleo Peach and Bacon Burgers (G/F):
Ingredients:
1 T. extra-virgin olive oil
1 lb. of ground turkey (I used about 90/10 fat content)
salt and pepper, to taste (or your choice of burger seasoning)
1 large white flesh peach, pitted, and sliced lengthwise into thin slices
8 strips of full-fat pork bacon 
fresh spinach leaves, optional
Instructions:
1. Heat the olive oil in a non-stick skillet over medium heat. 
2. Form the turkey meat into 4 patties, season both sides of each turkey patty.
3. Cook the turkey burgers for 6-8 minutes on each side, or until slightly golden and slightly firm to the touch on top. Once finished, transfer the patties to a plate to rest. 
4. Slice the peach and set aside.
5. Place the bacon in a large non-stick skillet over low-medium heat, cook the bacon for about 4-5 minutes on each side, or until slightly crispy. Transfer the bacon to a paper towel to drain.
6. Place each turkey burger over a bed of fresh spinach leaves, top with about 2-3 slices of peach, 2 slices of crispy bacon and stuff!
Makes 4 turkey burgers.
MANGIA!!!

Smooth Operator

Happy Monday y’all,
I can absolutely tell you that it is Monday because I just deleted my entire post for today…by accident. Let’s just “wing it” here shall we? Never been a fan of smoothies…or juices for that matter…I know, what the? Anyway, yesterday I had an epiphany and made a life altering decision…I needed a blender. You see, I pretty much burned up my mom’s $20 dollar blender by trying to make pesto in it. Yea, that didn’t happen. So, yesterday the Dad and I took a trip and bought the Ninja Blender…holy Ninja, Batman! 
Some smoothie-ing this morning…
1/2 frozen banana, 1 c. kale, 1 c. unsweetened, vanilla almond milk, 2 packets of Truvia sweetener, and a pinch of cinnamon!
I’m turning green as we speak, but oh…so delicious!
MANGIA!!!

My Life According To…

Happy Sunday y’all.
Today I will be tuning in to the Olympics, specifically gymnastics, that is all. 
No, seriously though, when I say that I love the Olympics, I mean the gymnastic part. 
Oh, oh and the hot swimmers (NOT Michael Phelps)…more like Ryan Lochte.
Ummm yes please.
This is my life this week.
Study and caffeinate
caffeinate and study

oh, and more studying.

Thank gawd I have food to fuel my brain…apple pie
 and cookies.
What did you expect?
If I had to come back to life as an animal, I’m pretty sure that I’d be a dog.
 I mean, seriously…

life is full of hard knocks for them.

Hello there Throwback Thursday…how I’ve missed you!
 As it gets hotter, I find myself getting more these babies.
Do some back flips in honor of the Summer Olympics…err..gymnastics today!
MANGIA!

Friday.

You know what I love about Friday? Currently, I am multi-tasking studying for a psych mid-term I have on Tuesday, sipping a cup of coffee, diligently keeping an eye on my leftover biscuit crisping up in the oven, and listening to Annabelle snore, all while writing this post. And you know what? Because it’s Friday…I don’t even care. I feel absolutely in the zone, but out of the zone, as if I am focused, but with no stress. Ugh…is this even real life? Yep. 
Well, today calls for a healthy cookie. Let’s talk about my favorite spice, shall we? Ummmm cinnamon, duh. I absolutely love cinnamon, on my coffee, in my peanut butter (yep, in my peanut butter), on my chicken (yep, on my chicken…more about that later), oh and sprinkled on my Greek yogurt. That’s what’s up. 
Oh, and I love it in my cookies. With a banana, maybe. 

Healthy Cinnamon Banana Cookies. Do It. 
Because it’s Friday, have a margarita 🙂
Healthy Cinnamon Banana Cookies (GF/V):
Ingredients
1/4 c. coconut flour
2 packets of Truvia (or stevia, or other sweetener)
1/4 t. baking powder
1/2 t. ground cinnamon
1/4 t. salt
1 ripe banana, mashed
2 T. unsweetened coconut milk
Instructions:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a small mixing bowl, combine the coconut flour, truvia, baking powder, cinnamon, and salt. 
3. Stir in the banana. Then, add the coconut milk and mix until fully incorporated. 
4. Drop the dough by rounded tablespoons on the prepared baking sheet. Flatten the dough with a fork, making a criss-cross shape on the cookie. 
5. Bake for 10 minutes. Let cool on baking sheet for 5 minutes before devouring!
Makes 6 cookies.
MANGIA!!!

Mamaw.

Happy Thursday y’all!
Sorry for the lack of posting yesterday. I only had a minor heart attack yesterday after logging into Blackboard to take my psych test, when around question 10, Blackboard decides to shut itself down with technical problems for an HOUR! No biggie. I was able to finish the test afterwards but geez…the anxiety. In the meantime, I made myself a turkey burger and contemplated when the site was going to come back up, then I got a craving for my Mamaw’s (grandmother’s) biscuits…Blackboard should shut itself down more often :).
Let’s talk about my Mamaw for a bit. Now, this is my father’s mother I am speaking of…the Italian one. Basically, it’s me in 50 years.
No resemblance what so ever.
Okay, so Mamaw can cook. Now, I am not going to sit here and rave about her pasta sauce, her Christmas cookies, her Italian green beans, her Chicken and Dumplings…I could go on and on…seriously. The woman has the ability to take a can of beans and form a masterpiece within seconds. No, I am going to talk about something that is near and dear to my heart…her biscuits.
There is not one memory that I have of Mamaw that doesn’t involve her homemade biscuits. I remember standing on a stool in her kitchen as a child with one of her aprons on, helping her cut out the biscuit dough using one of her tall iced tea glasses. She still has the same glasses…no joke. I remember that she would tell me not to knead the dough to much…”give it love,” she would say. Mind you, it was probably around 6 a.m. when she was teaching me how to make these biscuits, but I soon learned that it didn’t matter how early it was…the woman can make these in her sleep.
This biscuit recipe has tons of history behind it, history that begins before I was born, when she would make these biscuits for my grandfather, my dad, and his 5 brothers and 3 sisters. The legacy carried on with my generation, all 20 something of my cousins, some of us who will still, to this day, visit our grandmother early in the morning for good conversation, good coffee, and these amazing biscuits. You know times have changed when your grandmother “texts” you the biscuit recipe and says “Mangia” at the end…ha ha!
So, I hope she doesn’t mind but I’m pretty sure it’s okay if I share the recipe with y’all. I must say, that for my first try by myself on the recipe, I did a pretty outstanding job. Now, I love Mamaw’s biscuits with butter and grape jelly. Yes, grape jelly. Don’t hate. Oh, and I also like them really, really, ridiculously crispy, but for the blog…we leave them looking pretty, fluffy, and flaky!
Like I said…this recipe is all LOVE
with some Crisco thrown in for kicks… 😉
and more love
then some buttermilk (which makes these biscuits what they are).
Bada-bing
Bada-boom!
Then grapes…?
Yes people, I completed the memory by making my own roasted grape agave jam.
Next time, we make wine!
Look at me now.
Watch out world!
Mamaw’s Buttermilk Biscuits with Roasted Grape Honey Jam:
Ingredients:
For the biscuits:
2 1/2 c. self-rising flour, plus more for dusting
2 t. granulated sugar
1/2 t. baking soda
1/2 c. butter flavored Crisco (cold)
3/4 to 1 c. of low-fat buttermilk, plus 1-2 T. more, plus more for brushing
For the jam:
3  c. seedless red grapes
2 t. extra-virgin olive oil
pinch of salt
2 T. honey
Instructions:
For the biscuits:
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Dust a cutting board with flour.
3. In a large bowl combine the flour, sugar, and baking soda.
4. Cut the Crisco into the flour mixture, and use a pastry blender to distribute the Crisco evenly throughout the mix.
5. Add the buttermilk and mix well. If the mixture is to dry, add 1 to 2 tablespoons extra buttermilk.
6. Place the dough on the prepared board and knead gently, roll or pat to 1-inch thick and cut out, using a biscuit cutter.
7. Place the biscuits on the prepared baking sheet, brush with extra buttermilk or a little bit of melted butter.
8. Bake for 10-12 minutes, or until slightly golden.
For the jam:
1. Bump up the oven temperature to 450 degrees F. Line a baking sheet with parchment paper.
2. Toss the grape with the evoo, sprinkle with salt.
3. Bake for 15-20 minutes.
4. Let the grapes cool completely on the baking sheet.
5. Transfer to a small bowl, and using a potato masher, gently mash the grapes until they achieve a slightly chunky, yet pureed like consistency. Mix in the agave.
6. Cut one of those biscuits in half lengthwise, stuff with the jam and go to town!
Makes 6 biscuits and about 2 cups of jam.
MANGIA!!!