My first Kettlebell class

I was in OKC the past week for work. John told me about a new studio a mile from our house that offers classes. We signed up for the 10am intro class today.

All I can say is. Hands down best work out ever and it was just practicing the moves! We signed up for an unlimited monthly class. I am so excited about it!!!

It's hard. It's different. It burns 20 calories a minute! Cannot wait til Monday night!

Now I just have to experience the soreness. A hubby says, "it's just weakness leaving the body."

Lil miss organizer

I like organizing things. So, even though my spices were all nice...I had the need to re-do because of looking again at a from a post two days ago.

Plus... I'm coming clean.. It's not just two drawers and two cabinets... It's two drawers, and 4 cabinets. I confess!!

But I think they do look better, and more organized... And alphabetical ;)

Bites of cheesy goodness

Happy hearts day!

Tonight I spoiled my hubby with this fabulous recipe that came in my Bon Appetit magazine this month.

This does take awhile, but it is to. Die. For!!!! The subject was a direct quote from my hubby after a couple of spoonfuls!

I've included some pictures of each stage! Highly recommended! Now, I want to go to this chef's restaurant in SC!

This recipe from Chef Mike Lata at FIG in Charleston, SC. This updated version of a classic dish replaces traditional flour dumplings with ricotta and parmesan gnocchi.

I did not use all of the gnocchi, so I froze them to use at a later time.

Chicken and dumplings

Yield: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes

ingredients:

For Gnocchi:
1 pound ricotta
1/2 cup plus 2 tablespoons all-purpose flour plus more
1 large egg, beaten to blend
1 1/4 cups finely grated Parmesan
3/4 teaspoon freshly grated nutmeg
1/2 tablespoon kosher salt

For Chicken and gravy:
10 cups low-salt chicken broth
2 pounds skinless, boneless chicken thighs
1/4 cup (1/2 stick) unsalted butter
6 tablespoons all-purpose flour
2 celery stalks, cut crosswise into 1/4"-thick slices
1 carrot, peeled, thinly sliced
1 parsnip, peeled, cut into 1/4"-thick rounds
1 leek, halved lengthwise, cut crosswise into 1/4"-thick slices
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh chives
Kosher salt, freshly ground pepper
* Shaved Parmesan

directions:

For gnocchi:
1. If using fresh ricotta that has excess liquid, you may need to drain it overnight. Line a fine-mesh strainer with cheesecloth and set it over a medium bowl. Add ricotta; cover with plastic wrap and let drain overnight in refrigerator. If using supermarket ricotta, proceed with recipe; no draining required.

2. Gently mix ricotta, 1/2 cup plus 2 tablespoons flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend (do not overwork). Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.

3. Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll 1 portion into a 1/2"-diameter rope; cut crosswise into 1/2"-thick pieces. Lightly dust gnocchi with flour and transfer to prepared baking sheet. Repeat with remaining portions of dough. Cover gnocchi with a kitchen towel and chill until ready to cook.
DO AHEAD: Can be made 2 months ahead. Freeze on sheets, then store, frozen, in an airtight container.

For chicken and gravy:
1. Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20–30 minutes. (* Be sure to skim off the foam that rises to the top of the broth as it boils.) Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.

2. Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).

3. Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper.
DO AHEAD: Can be made 2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.

4. Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen). Using a slotted spoon, transfer gnocchi to bowls, dividing equally. Ladle chicken and vegetables with gravy over. Season with pepper and top with Parmesan.

Chef Mike Lata - FIG, Charleston, SC
Reprinted from Bon Appétit
February 2012

My favorite restaurant in GR!!!

One of my favorite restaurants is Graydon's Crossing. Not only does it have a great selection of beers... The food is amazing!

My faves include Bijapur Lasagna, bacon wrapped jalepeno poppers and Indian nachos. For brunch this potato pancake pico mixture is fab!

But the also have a fantastic brunch on Saturday and Sundays and it's reasonable! Mmmmm.

Here are some pics of my faves!

The Spice of Life

Talk about a must have!

These are my three main spice areas. I also have a spice rack on the counter. (and leftovers from an old spice rack!)

Spoiled with spices? Yes, please! I have 3 on my list to replace!

Mmmmm lettuce wraps

Tonight I tried to recreate the famous PF Chang Lettuce Wraps!

And oh my! They were delicious!!!!!!

This made enough for 4 servings (ate for dinner and there is enough for leftovers!)

I used Romaine Hearts instead of iceberg for more nutritional value ;)

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2⁄3; cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce
¼ cup sugar
½ cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1⁄8; teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
½ teaspoon rice wine vinegar

Directions:

1
Make the special sauce by dissolving the sugar in water in a small bowl.
2
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3
Mix well and refrigerate this sauce until you're ready to serve.
4
Combine the hot water with the hot mustard and set this aside as well.
5
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6
Bring oil to high heat in a wok or large frying pan.
7
Saute chicken breasts for 4 to 5 minutes per side or done.
8
Remove chicken from the pan and cool.
9
Keep oil in the pan, keep hot.
10
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12
When chicken is cool, mince it as the mushrooms and water chestnuts are.
13
With the pan still on high heat, add another Tbsp of vegetable oil.
14
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16
Top with "Special Sauce".


Here is the link: http://www.food.com/recipe/p-f-changs-chicken-lettuce-wraps-15865#ixzz1mDrJ32f6

Unexpected fantastic movie

Well... Just watched Moneyball last night and I have so many good things to say about it.

First, I'm not sure how I didn't hear about it. 1. It's about baseball (the 2002 Oakland A's). 2. It's directed by Brad Pitt. 3. Brad Pitt stars in it. 4. Jonah Hill is the supporting actor.

This movie came out in September of last year- right during football season.. For Iowa.. That. HAS. To be why I didn't hear about it.

Anyway, the story is based on a book... Which I now must go buy. It's a story about how the GM used a statistic of OBP (on base percentage for you non baseball fans)... To acquire players.

You see the 2001 team lost three big names and they had to be replaced, but the A's didn't have the Yankees bankroll, let's be honest- who does? Well, the GM ends up using this formula...

Let's just say it is an amazing movie and the fact that it is true made it one of my top 5 from last year. (Midnight in Paris posted earlier too). It made me laugh, cry, and get pumped for baseball season!

Watch it!

Chili

I have only made chili one time via a recipe on allrecipes.com. I wanted to make my own chili for the super bowl... So here is what I did:
1lb beef, 1 lb pork, 29 oz tomato sauce, 1 can kidney beans with juice, 1 can diced tomatoes with green Chilies and juice, 1 can chili beans with juice, 1 red pepper, 1 green pepper, 2 browned onions, 2 jalepenos peppers with some seeds, 1 c water.
3T chili powder, 1T oregano,1T red pepper flakes, 1T ground cumin, 1 T ground coriander, 1 tsp paprika, 1 T salt, 1 tsp ground black pepper. 3 T minced garlic.

First in 1T of oil brown onions about ten minutes. Add garlic. Brown both meats. Add tomato sauce, water, kidney beans and chili beans.
Pour into crock pot. Add all spices and vegetables and cook on low 6-8 hours.

To spice it up add Louisiana hot sauce! Serve with sliced green onion, cheddar cheese and tortilla chips!

Julia Child Strikes Again

I love spending a couple of hours on dinner when the chance allows. Last week, I spent about 2 hours making this dinner. It was just one word- AMAZING!

Supremes de Volaille a Blanc, (chicken breast with cream), buttered asparagus tips, and parmesan risotto.

Let me just say that this was my first time making risotto- the process takes about 30 minutes... But the end result is very good! I used a recipe from my Carrabba's cookbook! Now, I want to experiment with different types.

Next, the chicken and sauce- simply rich and delightful! A Julia recipe- To. Die. For. Paired with her buttered asparagus tips and a glass of Traminer- (like a Riesling... Very good!)

The sauce is what brings the dish together.

Here is the recipe:

1/4 c stock
1/4 c dry vermouth
1 c whipping cream
Salt and pepper
Lemon juice, as needed
2 T fresh parsley
4 T butter

Pour stock and vermouth with butter into pan in high heat. Let boil down until syrupy. Stir in cream and boil down again until cream has thickened. Off heat add drops of lemon juice, salt and pepper to your liking. Sprinkle with parsley and serve.