No More Split Personality

Trying to build my fit-business has me a little scrambled, although I know it's worth the sweat {literally} and tears {a few too many recently}. We've been building our new house, so along with that we are trying to mass clean, dust, throw everything in closets or storage prep our current house for showings, and sell it!! But on top of that we have our everyday activities; school, after school activities, coaching volleyball junior high, etc. Whew!! I promise I'm not using this moment as a pity party. I LOVE the hustle and bustle ... I just need to get my time management on point.

I remember starting my blog and using it as a way to write about anything and everything ...as a matter of fact it once had a different name ... but with my newest journey as a fitness coach, I wasn't sure how to balance both worlds. I need to try. So this is me ... trying.

By the way, are we friends? If not, we should be. I love new friends. ;)

I promise to not flood your news feed with unnecessary nonsense. I use it as an opportunity to share something that can be inspirational; whether it's a workout, a life lesson, a recipe ... you name it! I love to help, no matter what it pertains to.

Well, this is a start to blending my two worlds .... stay tuned!!

An Oldie But Goodie

I actually despise that phrase "oldie but goodie", but with the lack of brain power I'm possessing at the moment that's as good as it's gonna get.

It stands true, however. Today I'm sharing an old classic recipe that still warms the soul on chilly nights like the ones we've recently been enjoying having.

Chicken Noodle Soup

Go ahead... "Mmmmm". Yes, I agree.

Although I love to share some of my favorite meals, I'm pretty awful at sharing the recipe [as you may know]. But it's not always because there's a secret. It's more because I've taken after my grandmother and don't measure properly aka I cook in measurements that "just feel right". That's what she taught me.

But here's my attempt at sharing my homemade recipe:

48oz Chicken Stock

1/2c Carrots

1/2c Celery

1 Onion

2 Garlic cloves

3 Chicken Bouillon cubes

1lb Chicken Breast

1 Tbsp Parsley

1/2 Tbsp Bay Leaves, minced

3/4 bag Egg Noodles

Water, for consistency

First step, I pour some chicken stock into a pot and cook the chicken. Meanwhile, I chop all vegetables so they're ready to saute.

Next I get a separate pot [the soup pot] ready with some oil and begin sauteing the veggies. Mmmm the smell is delightful.

After they're softened, add the rest of the chicken stock, and bouillon cubes.

While the flavors begin to blend, start shredding your chicken [to your liking]. I prefer it like this.

Next, throw in your noodles and add water as needed. This is where my measurements are never accurate. This photo is the pre-water view.

Bring it all to a boil, add your chicken, then simmer on low. I like mine to sit for an hour at LEAST to make sure the flavors are all blended well together.

When it's ready, grab your spoons, bowls [my daughter likes to keep it festive] and some crackers! I wouldn't normally add crackers to mine unless I were sick, but oyster crackers are the ultimate and I just couldn't pass them up.

So there ya have it. 

Bon appetit!!! 

Tis The Season For Chili Weather

Obviously by the spelling, I'm not talking about temperature here. It's that time of year where the only thing to cure those cold weather chills is a nice bowl of chili!! Mmmm.

Recently, the hubs went out and grabbed the necessities for "The Recipe" and I whipped us up a nice bit pot. The reason for the quotations is because it's a recipe my dad has passed down to me, and it's been called that for as long as I can remember.

Essentials: tomato juice, chili beans, chili tomatoes, mexene powder, ground beef, noodles

Obviously, we are a noodle-chili family. I know there are some who don't do that, but we do. I really can't enjoy it any other way. The only thing I do differently than dad is add MORE noodles.

The Recipe was always a secret, but once I was older and learned it for myself I realized the secret ingredient is simple TLC. There's steps to making it just right. If you're a first time chili maker, then my apologies for the lack of measurements, but I have to keep some of it to myself due to its history in the family. ;)

BUT! I won't leave you astray. There are many, many recipes here that will suite any one of your taste buds.

Just don't forget the most important part of any chili dinner event... the peanut butter sandwich. Yessir.

Although, after a recent convo with the bestie..."I've never had that with my chili", she says... I thought maybe it was another one of my weird quirks [never shocking]. But it was hard to believe I was the only one who enjoyed such a combo. That was until good ol google assured me I was not alone.

So to anyone who hasn't tried this combination, you haven't lived. Do it, just once. You won't regret it.

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It's not a #backthatazzup type of jam, but it's a classic, one of my favorites, AND totally necessary. There's about a million versions of this jingle, but I've always loved this one. Not to mention they used to be America's sweethearts. 

Gobble Till You Wobble

One of my favorite time of year has arrived. I love getting together with our families, and the food indulgence doesn't hurt either. Especially this time around. 34 weeks pregnant = automatic belly bulge = no shame. 

Before I head out to both family gatherings, I wanted to share a new tradition I've been providing these past two years. 

Homemade Pecan Pie

Ok so I first must confess that this year, and this year only I did not make my pie crust. [shreeeeeeek] I'm a strong believer that "homemade" means just that, homemade. Last year I successfully accomplished my first experience making two pie crusts from scratch, but this year I just didn't have the time. With that said, the Pillsbury Pie Crust was my second option and it worked just fine. I recommend that if you're ever in a crunch. 

Baking has always been a hobby of mine. I just love it. I don't know what makes it so enjoyable, but it is. Not to mention I love throwing on one of my favorite purchases from Paula Deen's restaurant in Savannah, GA. 

Recipe time!

Again, at the last minute I was unable to find my husband's grandma's recipe [failing on all accounts thus far] so the next best thing was set on good research, and reviews. With that, I stumbled upon the Pioneer Woman. Her ingredients, and measurements were almost exact to what I remember of my own recipe so that was the winner. 

Here are the essentials.

Sugar, brown sugar, salt corn syrup, eggs, vanilla extract, melted butter and of course pecans! I bought the halves, and coarsely chopped them to make some tinier pieces [it helps the crunch; read more on that on the recipe site]. For exact measurements, you can find them HERE.

1. combine all dry ingredients 2. sift them together 3. add syrup 4. add melted butter

1. add beaten eggs 2. add vanilla extract 3. coarsely chop pecans 4. evenly spread them on bottom of shell1. pour mixture over pecans 2. let pecans rise to top 3. fluff crust edges with fork 4. cover with foil

Bake for about an hour at 350 degrees. I say "about" because all ovens vary. This particular recipe even calls to split the time 30/20, removing the foil after 30 minutes. I ended up baking two pies, and each one did great with an hour's time. But you be the judge of your own oven.

That is all I have for today! Hope everyone has a safe holiday weekend!!!!

HAPPY THANKSGIVING!! 

The Three B's

I'd say my ideal morning, would consist of something like this; a little breakfast, blogging, while catching up on a few Food Network recipes. 

Breakfast, blogging, and baking.

Perfecto. 

 

Yes, that's just about the perfect combination of a good day's beginning. 

While thumbing through my monthly catalog of yumminess, a few recipes literally jumped out at me. With fall around the corner, there's nothing better than these traditional flavors to spice up the season!! 

Homemade Apple Butter

You can never go wrong with apple butter. Plain and simple.

Caramel Apple Cake

This one played tricks on me. Although it looks like your traditional caramel apple, it is not. I'm not sure I'd ever be up to challenge this greatness, but I wouldn't mind just for the simple taste. You KNOW it's delicious.

Apple-Berry Pie Pops 

These are certainly not your everyday dessert pops. After the thrill of baking my cake bites a couple weeks ago, I am anxious to dig into some more baking recipes. 

And then there was this... 

Really? 50? ... Gold mine!! We're talking yogurt, smoothies, pancakes, cream cheese, grilled cheese, even mustard... pumpkin mustard! Strange, but incredible. I'm a sucker for anything pumpkin, so this section is about to get torn through. 

Last but not least, I must give thanks to our sweet, Jan. She knew my love for cooking and, as a wedding gift, she decided on this monthly subscription for us. Could she have not nailed it on the head??? :) I'm so grateful, and appreciative of her kindness. And Chris' stomach thanks her, as well.  

Got Me Goodies

In my last post, I said I would share the recipe of the delicious cake bites I recently delivered to my sweet volleyball team. Well, as promised... here it is!

Cake Bites 

...cake pops without the stick.

• 1 box White Cake mix
• 1 container Vanilla frosting; not whipped - only 1/3 of container necessary for this recipe
• 1 container Wilton Candy Melts - white chocolate for this recipe
• 1 Tbsp Vegetable/Canola oil
• Blue food coloring
• Toothpicks

Prepare cake mix as instructed on the box... 

For a BLUE display, add food coloring to batter. 

This recipe called for only 3 or 4 drops to make it baby blue.

Bake as instructed (depending on the size of the pan); 13x9 baked 30 mins at 350 degrees. Then allow an hour or so to cool. My trick is to set the pan up high, so the bottom and top can cool evenly.

Meanwhile, prepare the icing! 

 I scooped out 1/3 of the icing into a separate bowl, to add blue food coloring. 

 After your cake has completely cooled, crumble it up into a bowl. Using a spoon, or clean hands, add the frosting and carefully mix together. Be sure to add a little at a time - too much moisture will prevent the balls from holding their shape. Once the cake and icing are mixed well, begin rolling .5-1 Tbsp of mixture into balls. If the mixture does not stay together, add more icing. 

When you are finished - THIS IS IMPORTANT - allow the cake balls to sit in the FREEZER for at least ONE HOUR. Any less, the balls will not be firm enough to dip into the chocolate. 

Onto the fun part... 

Melt the chocolate as directed. I preferred melting them in a glass measuring up, but you have the option to melt them in the container itself - the choice is yours! Once completely melted, add 1 Tbsp of oil and stir, stir, stir until nice and smooth!! It should almost slide right off the spoon.

 When ready, remove the cake balls from the freezer. Wait a moment before dipping them into the chocolate, due to the drastic change in temperature - cold cake balls combined with warm/hot chocolate will cause the cake to eventually expand and crack the dried coating. 

Place a toothpick in the center of the cake ball, about 3/4 deep - you don't want it to go completely through, nor do you want it too shallow or it will fall right off. Carefully dip the cake ball into the melted chocolate, covering every inch and around the toothpick. Don't leave any cake ball visible - unlike my one in the middle... you don't want that. 

Once the coating has dried, slowly twist the toothpick out of the ball. Be careful to not crack the icing, or to separate it too much where the toothpick is inserted.

Decorations are completely up to you!! Given, this was a reveal celebration I wanted to continue with the theme and decorate as I've seen them displayed in such events. For this occasion, I needed a pastry bag, and an applicator that would provide about a centimeter of icing... see below for my clever improvisation.  

For the pastry bag (since I was OUT; too much baking last year) I simply used a Ziploc baggie! Cut a tiny hole in the corner, and insert the applicator as shown. Voila!! Decorate to your liking, then place them back into the refrigerator until ready to serve.

OUTCOME:

Crunched for time, I did not have the steadiest of hands... but it got the job done!!!

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Well, it's been quite a few Fridays since I've participated in one of my favorite bloggy link ups! So, along with the theme of Ms.Whitney's #backthatazzup, I figured I'd share the song currently stuck in this noggin of mine. Call me a repeater, because I know I've shared this song before, but it just seemed appropriate given this particular artist enjoys Goodies, and my post was clearly about some goodies of my own, right? Let's keep it in good context people. ;)

HAPPY FRIDAY, everyone! ;)