Tag Archive | Garlic

Brunch, not exactly breakfast, not exactly lunch. Pretty much just confusing!

Good lord it felt good to get back up on that pole. Unfortunately it was not for long, I’ve been lacking energy for the past little bit and I’m not sure why. Saturday of all days was when I needed energy; I had to do a major haul ass clean up! My father and his girlfriend, plus my mamie, all came over for brunch on Sunday and I’m not going to lie, my house was a mess thanks to a little tornado named Alice. It’s amazing the damage a three year-old can do.

I was thinking to myself Friday night after hanging up the phone with my dad, “Brunch… alright. Wait. What do they serve at brunch?!” So I hopped on my IPad and started my research, and it turns out brunch is confusing! Not exactly breakfast not exactly lunch, so some recipes are like pancakes, some are like sandwiches, there are far too many options.

But I managed to pick a couple recipes, and they’re ones I can make in advance so it makes my life way easier, kind of? I still have to spend the time to make them but I don’t mind.

The first one I picked was a Chicken Breakfast Burrito. A perfect mix of something you’d have for breakfast and lunch.

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Ingredients

  • 3 tablespoons  butter
  • 1 1/2 cups  refrigerated shredded hash brown potatoes
  • 2 cloves garlic, minced
  • 1/4 teaspoon  ground cumin
  • 3/4 cup  diced cooked chicken or ham, or crumbled, cooked pork sausage patties or links
  • 6 eggs
  • 1/3 cup  milk
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  ground black pepper
  • 810  inches  flour tortillas
  • 14  ounce can  diced green chili peppers, drained
  • 1 1/4 cups  shredded Colby and Monterey Jack cheese (5 ounces)
  •  Red and/or green salsa

 

Directions

The day before::

1. For filling, in a large non-stick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.

2. In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet heat the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.

3. Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture and chili peppers among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom. Tightly wrap each burrito in heavy foil and chill overnight.

 

That will be the main course, as a side I’ll be cooking up hash browns. My brother will be bringing ham and Swiss swirl sandwiches from his work and of course there will be a fruit tray.

The other recipe I made is a dessert, sort of. I made a chocolate raspberry banana bread.

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Ingredients

  • 2 cups  all-purpose flour
  • 1 1/2 teaspoons  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  ground cinnamon
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground nutmeg
  • 1/8 teaspoon  ground ginger
  • 2 eggs, lightly beaten
  • 1 1/2 cups  mashed bananas (4 to 5 medium)
  • 1 cup  sugar
  • 1/2 cup  vegetable oil or melted butter
  • 1/4 cup  chopped walnuts
  • 1/4 cup  raspberry preserves
  • 1/2 cup  dark chocolate pieces
  • 1 recipe  Streusel-Nut Topping (optional)
  • 1/4 cup  raspberry preserves
  • 1/2 teaspoon  shortening
  • 1/3 cup  dark chocolate pieces

 

Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2×3 1/2×2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.

2. In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Streusel-Nut Topping over batter.

3. Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2×3 1/2×2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.

4. After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 tsp. shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread.

5. Place the 1/4 c. raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over top of the bread.

 

 

Two delicious recipes make for one delicious brunch, and while they’re not healthy, it’s nice to have a day where you don’t have to     worry about what you’re eating. Tomorrow, a pole related post because I know you miss them, but as a mother I also do a lot of cooking and baking so I enjoy sharing recipes.

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Happy Turkey day to my American comrades!

I have a lot of American friends, and American readers of this blog. So here’s to them, hoping they have a wonderful turkey filled, thanksgiving dinner coma, friends and family together day!

Last night was a first for me! I did my first shoulder mount, all by myself! I had some help from my teacher at first, but once I grew the lady balls I was able to do it myself. Not going to lie, my shoulder muscle is hurting a little this morning from doing it over and over again. You know that feeling where you get a new move and you’re like, oh my god, was that a fluke? I better try it until I’m good and injured just to make sure. Yea… that’s what I did. I’m going to have to lay off the shoulder mounts until next week I think, it’s not pulled or anything, I think it’s just badly bruised.

So look forward to tomorrow’s post, I’ll be doing post on increasing your flexibility. Remember increasing your flexibility doesn’t happen over night, I’ve been working on it for months and am still not where I’d like to be.

A short post today, I have to take the little one to her gymnastics class soon. But in honor of American thanksgiving, I’ll leave you with a delicious recipe! A healthy alternatives to potatoes and I promise you it tastes just as good!

Garlic Mashed Cauliflower

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Ingredients

  • 8 cups bite-size cauliflower florets (about 1 head)
  • 4 cloves garlic, crushed and peeled
  • 1/3 cup nonfat buttermilk (No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.)
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon butter
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • Snipped fresh chives for garnish

Directions

  1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
  2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

 

There you go! Super easy, delicious and healthy! Until tomorrow mes amours!

The wonderful weekend!… is over…

Merry Monday dear people! Or not, like I said last week, Mondays can be a pain if you work a Mon-Fri job. But hopefully you’re nice and awake and getting ready to go. Even though it’s a Monday doesn’t mean you shouldn’t enjoy it like it’s a Saturday. Keep a positive outlook on it! For me, I just remind myself that it’s only 2 days until I get to go to the studio!

So this weekend I had my friends baby shower, her baby is due right around when my little one was born. We’ve been friends for years so I found it pretty funny when she told me her due date.

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This is the cake I made for her shower, turns out fondant is a pain in my… you know… to work with. But the cake was delicious and we had such a blast and her boyfriend showed up and he’s pretty funny.

There was delicious food, good friends, music, and of course the mother to be, looking tired but I wish I could look that good when I’m tired.

We also played a hilarious game, I was crying because I was laughing so hard. And of course there were lots of adorable presents.

So I’m crossing my fingers that my grip for my legs comes in today, I’m really hoping to start practicing my holds and cross ankle releases. Which right now feels impossible on my chrome pole, my cold chrome pole, with my dry Canadian skin.

Short post today so I’m going to leave you with another delicious recipe, and keep an eye out tomorrow for my cool down routine.

Now if you’re like me, cooking dinner every night for the hungry mouths that live in your house, coming up with a main dish is work enough. So today I’m going to give you a recipe that is a quick and easy side dish to go with that delicious pork, or chicken, or ribs.

Parmesan Garlic Orzo

I love orzo, it’s so quick and easy, I can also trick my daughter into eating it because she thinks it’s rice!

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Ingredients

  • 1 cup of Orzo pasta
  • 1/4 cup of butter
  • 2 tbs of minced garlic
  • 1/4 cup Parmesan cheese
  • 2 tablespoons milk
  • 1/2 teaspoon salt and ground black pepper
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  2. Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, salt, black pepper, and parsley.

See, simple, quick, and trust me it’s delicious.

 

So again keep an eye out tomorrow for my cool down routine, and I thought I’d share the pillow I recently sold locally.

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More pillows soon to be sold on my etsy shop, as well as a special Christmas treat for the passionate poler! Until tomorrow mes amours!