Friday, May 31, 2013

The bright shirt...

Spring and early summer can pose a problem for me when it comes to outfits.
  The transitional period from boots and jeans to shorts and tank tops can be daunting.

I don't feel comfortable in shorts until
 I get rid of the pasty winter white that my legs
take on throughout the winter.  They don't have to be dark, just not glowing white.

To help bring in spring,
I recently purchased this 
fluorescent orange shirt
at Burkes Outlet, and I love it! 
 It has such a great color to it

It was hard to capture the
brightness of 
it because of the lighting.  

This was without a flash
and was a little dark, but shows the color more.

The next picture I took with the flash and it was a better picture, but
completely changed the color. 

It is very flowy and soft.  I wish I had about 10 more colors of the same top.
I have a small problem with buying multiple colors.  Sadly, this was the
only color they had.

I wore my leopard heels with it and felt really girly. 

I will miss my boots, but 
I am soo ready for summer!  

Let's all have a summer to remember!!

Cheesy cauliflower bake.

I recently came across a recipe for cheesy cauliflower bake.  
I love cheese and cauliflower, so I had to try it!

The recipe called for heavy cream and  cream cheese. 
 It would probably be even more decadent with these
ingredients, but I loved the light 
version that I made and got to eat twice as much!

It went great with my salmon and also with my husband's steak.  It 
was even healthier than the usual
baked potato.

For the two of us, I used 1/2 of a head of cauliflower.  Just break it up into small pieces like this...

After rinsing it with cold water, place it in a microwave safe casserole dish and microwave for 2 minutes, then stir.  Typically, the cauliflower will produce its own moisture, but if it seems dry, you can add a couple of tablespoons of water.  Microwave for another minute and check to see if it is softened to your liking.  I don't like mine mushy, so it only took mine a total of about 5-6 minutes.

In a medium bowl, combine 1 cup fat free sour cream and 1/2 block of fat free cream cheese at room temperature.  Mix well then add the cauliflower and mix all together.  
Spread the mixture in a baking dish and sprinkle with Cavendar's Greek seasoning

Top with about a cup and a half of sharp cheddar.

Bake at 375 degrees until nice and bubbly.  About 20-25 minutes.

Love what you eat and eat what you love!   :)

Sunday, May 12, 2013

My first red snapper....

Being from a small town, there are few
things that I would like about
a big city.  The biggest one 
would have to be FooD ShoppinG possibilities.

The last time I went to Memphis, we went to the Farmer's Market.
It was awesome!

Our local supermarkets have nice meat counters, but I love to try something different at least once a week.

Yesterday at Kroger, they had red snapper.  Something different....I had been wanting to try it and never really had the chance.  

I bought a cookbook recently, The Best of America's Test Kitchen.  It had a recipe for Grilled Blackened Red Snapper.   This was my goal!

The recipe was for 4 filets and had a few odd ingredients, so I altered it just a tad.  This will be for one filet...

In a small bowl, mix together...

 1 T paprika
2 t garlic powder
1/2 t white pepper
1/2 t black pepper
1/2 t salt
1/2 t cayenne pepper

In a small skillet, melt 2 T butter and add the dry ingredients.  Cook for about 2-3 minutes, stirring frequently.

Remove from heat and set aside.  Once it has cooled, you will be spreading it onto the fish.

To be honest, next time, I will probably skip the butter step and just put the dry ingredients on the fish.  I really 
couldn't see that the skillet method 
made a big impact.

Heat your grill to high and clean the grate well.  
 Just before adding the fish,
use a paper towel with some olive oil on it to oil the grate.

Put the fish onto the hot grill with the skin side up. 
 It will cook about 3-4 minutes on each side. 
 Flip after the first 3-4 minutes and cook the skin
side down.  My fish was pretty thick and I let it cook about 5 minutes on the second side.   If you cook it too 
long, it can get tough, so there 
is a delicate balance involved.

Remove the fish from the grill and serve with your favorite side.  I used a low fat version of 
creamed spinach that I blogged about a few months back.  I love it!

My verdict was yum!   
Red snapper is a really meaty fish with nice texture and nutty flavor.  It had more flavor than tilapia or catfish, but was not as overpowering as 
salmon.  I would definitely cook it again!

Love what you eat and eat what you love!   :)

Friday, May 3, 2013

My lightened up version of eggplant parmesan...


I will never forget the first time I tried eggplant Parmesan.   There are few foods that I can remember that well, but it was Ah-mazing.

I planned a trip to the Paris Winery in Paris, TN.
  They were having a murder mystery dinner theater.  
Something I always wanted to try, but never had.  I actually decided to have 
a part in the play.  
I am glad I did because it
was really pretty cool.

 At the dinner service, for the main course, they come out with EGGPLANT PARMESAN...
Never tried it, but MAN, let me tell you, it was goood!
I even talked Eric out of most of
his serving, just because
I could tell he
was not enjoying it as much as I would.

After getting back home and reading some recipes, I found the answer to why it was soo good.
You actually fry the breaded
eggplant in oil (kinda like fried green tomatoes), then, you add the cheese and tomato sauce, layering it like a lasagna.  Totally 
high fat, but it was worth every 

That leads us to my next recipe.  I have made it similarly in the past, but 
I am going to try to post a low fat, low calorie version, but keep the all of the FLAVOR.

Here we go...

First, you will need one large eggplant or a couple of medium ones.

Cut it into slices about 1/3 of an inch thick.  Then you want to put the slices in a bowl and generously salt them.

This draws out excess moisture AND bitterness.  You will be rinsing them later, so don't worry about 
too much salt.
Let them sit for about an hour at room temperature.

After an hour, rinse the slices and pat them dry with paper towels.

Preheat the oven to 400 degrees.

Whisk 2 egg whites in a shallow bowl (after dipping a few, I realized it also needs a few tablespoons of milk, so add that as well).

In a separate paper plate, add 2 T flour, 
and in another shallow bowl, add about one cup of panko breadcrumbs (or regular breadcrumbs will work as well).

Spray a large baking sheet with nonstick spray.
Dip each slice of eggplant into the flour and lightly coat it.  Then dip it into the egg whites and then into the breadcrumbs. 

Place each on a baking sheet and spray with butter spray.

Cook for 30 minutes, flipping them over at 15 minutes.

Once they are done and looking nice and browned and yummy...

You will be needing about a cup of Parmesan cheese (I had a small block, so I shredded some fresh!), a cup of Italian cheeses (or just mozzarella) , and about 2/3 jar of your favorite marinara sauce.

In a large casserole dish,
make 3 large circles in the bottom with a nice coat of the marinara sauce.  

Then stack the slices of baked eggplant one slice at a time...

Put a tablespoon of sauce on each and sprinkle Parmesan between each slice.

Continue until all slices are stacked...

Top with mozzarella and parsley flakes for prettiness...

You may need a toothpick to hold them together while baking.  I inserted a toothpick in each, just in case.

Cover with foil and
place in a 375 degree oven for 20 minutes.   Remove foil and bake for another 10 minutes.

Remove from the oven and serve with a salad and your favorite bread.

I absolutely loved this to the 100th degree!   

Love what you eat and eat what you love!  :)