Chicken Piccata and Blood on the Kitchen Floor

There I stood, in front of the bathroom mirror at work, with the scissors from my desk drawer, chopping at my bangs and knowing I should stop, but I couldn't.  It was one of THOSE days...it all started with cleaning blood off the kitchen floor.

I got up, velcro dog followed me downstairs, I patted his head, started the coffee, and went into the exercise/dish room and popped in a video.  I exercised for 45 minutes, went into the living room and made a fire, poured myself a cup of coffee, turned for the creamer and there was blood all over the floor.  Not the "someone just got murdered in my kitchen" kind of blood, but the "Someone hit a major vein and is going to need a lot of stitches" kind of blood.

After a quick check to make sure it wasn't me (I can never tell these days).

"Tucker, what the hell?" I call (he had just got his stitches out the day before and I figured he was really oozy).  I grabbed the cleaner, washed the kitchen floor, got an old towel and called him to make him lay down on it.  He came over and started to lay down and I went to give him a pat...AND SAW THE INSIDE OF HIS CHEST..the muscles covering his ribs, the bloody oozy stuff.  His incision site had popped open, the area hadn't healed and the stitches came out too early.  Crap.

"DAVE" I hollered as I headed up the stairs, but staying in sight of Tucker so he wouldn't climb and open the area any more.  "Get up, we have to take Tucker to the vet NOW."

I told him what happened, Dave jumped up, threw on some sweats, loaded the dog in the jeep and he was out the door before he even had a cup of coffee.

I got ready for work and when Dave got home with my jeep, I went to work.

The rest of the day was fine, almost...I got some work done, had lunch with a couple of friends, went shopping for work and back to the office to get a publication to the printer before they closed.  I was waiting on one school district.  I had emailed and reminded them, but now we were past the 1:00 deadline so I called them.  A call right back was promised and I said I had to be at the printer by 5:00...so I waited, and I waited, and I waited.

Then, those left-over donuts that were brought yesterday for our staff meeting started calling my name, LOUDLY.  Now, I didn't eat one when they were fresh, slightly warm, with the frosting a little soft and sticky from the warmth, no I waited until they sat out for two days and they were stale, hard and really not delicious...but I ate them anyway, as I stressed about the printing deadline and the afternoon slump set in (made worse by the adrenalin I produced in the morning after seeing my dog's insides). And I say 'they' because I didn't eat one; no, I ate two.  Even as I ate them and told myself they were not delicious, I could have a fresh warm one tomorrow or even on the way home tonight, I continued to eat one and then reach for the second one. I was a lost cause.

So, now I'm still waiting, hyped up on sugar and decide that is the perfect time to take my very dull scissors from my desk and trim my bangs since they had been hanging in my eyes all day and I was more than annoyed by then.  My office mate had gone home and I headed to the bathroom....um, yea.
It is a good thing hair grows.

Well, I needed a delicious treat so I made this for dinner.  It was warm, it was delicious, and it was healthier than those stale donuts.  At least dinner was a success.

Chicken Piccata

adapted from Barefoot Contessa

2 split boneless, skinless chicken breasts

kosher salt and ground black pepper

1/2 cup all-purpose flour

1 large egg

1/2 Tbsp. water

3/4 cup seasoned dry bread crumbs

olive oil

3 Tbsp. unsalted butter, divided

1/3 cup freshly squeezed lemon juice, (2 lemons)

1/2 cup dry white wine
1 Tbsp. chopped capers

Preheat oven to 400°F.

Line a sheet pan with parchment paper.
Mix flour, 1/2 tsp. salt, 1/4 tsp. pepper on a plate.  Mix egg and water in a shallow bowl.  Place breadcrumbs on another plate.

Pound chicken breasts into 1/2 to 1/4 even thickness.

Heat 1 Tbsp. olive oil in a sauté pan.  Dip chicken in flour, egg, then breadcrumbs and place in heated oil to brown on both sides.  Place on prepared sheet pan and bake in oven for 10-12 minutes, until cooked through.

For the sauce, wipe out the sauté pan with a paper towel.  Add 1 Tbsp. butter, lemon juice, capers, and wine to pan.  Let it reduce by half.  Season to taste with salt and pepper.  Add the remaining 2 Tbsp. of butter.

To serve, place one chicken breast on a plate, top with half the sauce.

2 servings

1 year ago:   Pumpkin Spelt Sourdough Bread and a Starving Friend
2 years ago:  Ultimate Decadent Brownies
3 years ago:  Apple, Bacon, and Onion Stuffed Pork Chops and My Pet Peaches


February 18, 2015  Sunrise 8:39 am  Sunset 5:32 pm  Temp. H 21/ L 1°F

Monday Mug Lemon Cheese Cake and the Lost Wedding Ring

Last Wednesday, after work, I went for physical therapy and a massage.  I arrived in my work clothes, and after my massage, left in my pajamas.  I took a pair of pj pants, a t-shirt and a sweatshirt to wear home.  I take all my jewelry off, so I put it in a red zip bag I have in my purse for mints and gum.  

I didn't get around to putting my jewelry on the next morning.  Not even my wedding ring!  We were busy, I mentioned it a couple of times but never took the time to reach into my purse and pull out the red zip bag to get everything on.  Friday went by, then Saturday.  But Saturday evening, we were going out for a Valentine's Day dinner, so on the way to the restaurant I reached into my purse to put on my jewelry and it was not there.  

I panicked.  I dumped everything out, hopeful that I was just missing it.  Nope, really not there.  We turned around and I searched through my car, perhaps the bag fell out on the floor...nope.  

We were already a little late for our reservation, so we went to the restaurant.  Dave gave me a hard time about losing my wedding ring, and bracelets, and diamond necklace, and earrings.  (Remember last year when I lost the diamond bracelet Dave gave me?) So, here I was losing stuff again.  I felt terrible.  Everyone tried to help.  We called the massage therapist to look in her massage room to see if I dropped it there, nope.  We thought about all the places it could be.  The Bboy and the Chick tried to change the subject and distract me.  Nothing worked.  

But then, the Bboy said something about the pajamas and the bag I take my clothes in.  Then I remembered!  I put the red bag in the big bag with my clothes, and I remembered putting my dress on top of the red bag...SO IT WOULDN'T FALL OUT, and then put my jacket on top of that.  I had it in my bedroom under all those clothes...um, yes, I hadn't emptied the bag yet.  We had a very nice dinner after that.

As soon as we got home, I raced upstairs and retrieved my red gum bag full of jewelry!  I was so relieved.  

So for Mug cake Monday, I made these Cheese Cake Mug Cakes.  This is one kind of cake Dave really likes.  I figured I owed it to him for the trauma I created on our night out.

Mug Lemon Cheese Cake
Mug Cakes, Leslie Bilderback

1/2 cup graham crackers, crushed
1 Tbsp. unsalted butter
8 oz. cream cheese
1/3 cup sugar
pinch of kosher salt
Lemon zest, and juice of one lemon
1 large egg.

Divide the graham crackers between tow large mugs.  Top each with half of the butter.  Microwave each mug separately for 20 seconds until the butter is melted.  Stir the crumbs with a fork so they are well coated with butter.  Set aside.

In a large bowl, beat together the cream cheese, sugar, and salt with a fork or large spoon until smooth and creamy.  Add the lemon zest, lemon juice and egg.  Beat the batter until smooth.  Divide the batter between the two mugs.  Plop the mixture on top of the graham crackers, and give each mug a little tap to settle the cheese mixture.  Microwave separately for 1/5 to 2/5 minutes each until the filling is slightly puffed (it will deflate).

Remove each mug from the microwave and chill for 15-60 minutes for full enjoyments.  Top with fresh berries and/or whipped cream.


1 year ago:   Maple Bacon Wrapped Chicken and Crock Pot Help
2 years ago:  Fried Dill Pickles and a Treat for My Husband
3 years ago:  Better than Sex Chex Mix

February 16, 2015   Sunrise 8:50 am  Sunset 5:21 pm  Temp.  H 34/ L 16°F

Sausage and Quinoa

Last week was a tough week.  The velcro dog is doing better, he got the drain out, pathology came back it was good, bad news (tumor was cancer, but very early stages and they think they got it all), my husband got sick and when I told him his mangina was showing because he was so grumpy and he got really mad and hasn't let it go, I got sick and called him a carrier, which also didn't go over well, it got cold again (-38 as I write this) and I feel like crap (oh yea, I already said that).

So, the last thing on my mind was blogging, besides I didn't have anything to say except complain about how bad I felt (nobody's got time to listen to that) and I didn't cook much because I was sick, Dave cooked dinner most nights.

So a couple days have gone by, I am feeling better, Dave still hasn't dropped the mangina comment (I'll never say that again, at least not in front of him) and I'm ready for life to get back to normal for a couple of weeks.

For work, I travel a lot, and our travel season officially starts Feb. 22.  I will be home 12 days total from Feb. 22 through April 26.  One day here, a couple days there, just long enough to unpack, have Dave do my laundry, and I'm off again.  So between now and Feb. 22 there is a long list of things I need to get done.

I hadn't planned on sharing this recipe.  It is one that I threw together for dinner with what I had on hand, but Dave started eating it and said, "Are you going to take pictures?  This is great, you can make it again."

And since he was still mad at me, that was high praise!  So, here it is.  I hope you enjoy it as much as Dave seemed to.

Sausage and Quinoa
adapted from Ellie Kreiger, Weeknight Wonders

1 cup rinsed quinoa
1.5 cups chicken broth
2 cups corn kernels,
2 Tbsp. olive oil
1 lb. moose sausage
1 medium onion, diced
1 cup grape tomatoes, halved
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup fresh cilantro leaves
1/2 lime

Bring chicken broth to a boil, add quinoa.  Reduce heat to low and cover until liquid is absorbed, about 15 minutes.  Fluff with a fork.
Meanwhile, heat oil in a large skillet over medium-high heat.  Cook sausage until browned, add onion and cook until softened.  Add corn, tomatoes, salt and pepper.  Cook until vegetables are tender, about 2 minutes.  Add quinoa and toss.  Chop cilantro.  Top quinoa and sausage with lime juice and cilantro.

1 year ago:     Pork Chops with Chick Pea Mash and Late Dinners
2 years ago:  Pear Upside-Down Cake and Watching Downton Abbey
3 years ago:  Chocolate Cake and Crazy Cooking Challange

February 11, 2015  Sunrise 9:03 am  Sunset 5:08 pm  Temp. H 1/ L -11 °F

Better than Sex Monday Mug Cake

A couple years ago I was going through my recipe cards and came across this recipe for Better than Sex Cake.  I also added this Better than Sex Caketini and Better than Sex Chex Mix.  But if you think any of these things are better than sex, then someone isn't doing something right...just saying.

I found in my mug cake book a recipe for Better than Sex mug cakes.  I thought I would share it with you for Valentine's day week.  They are truly delicious, and if you don't have a date for Valentine's day, you get to eat both which is almost better than sex, um yea.

Better than Sex Mug Cake
Leslie Bilderback, mug cakes

1 large egg
3 1/2 Tbsp. sweetened condensed milk
2 Tbsp. unsweetened cocoa powder
1 Tbsp. brown sugar
1/4 cup self-rising flour
pinch of kosher salt
1 1/2 Tbsp. caramel sauce
1 crushed Heath bar

In a large mug, whisk together the egg and oil with a fork. Stir in the sweetened condensed milk, cocoa, and brown sugar.  Add the flour and salt.  Beat the batter until smooth.  Swirl in the carmel sauce and crushed candy bar.  Divide the batter between two mugs.  Microwave separately for 1.5 to 2.5 minutes each until risen and firm.

Top with whipped cream, a caramel drizzle and a dust of crushed heath bar.

1 year ago:   Shaved Brussels Sprouts Salad and Working Full Time
2 years ago:  Oatmeal Cookie Bars with Fudge Filling and Answered Prayers
3 years ago:  Pina Colada - Drink of the Week

February 9, 2015   Sunrise 9:10 am  Sunset 5:01 pm  Temp. H -9/ L -24°F

Sick Dogs

So this has been my week.  Tucker, our 13 year old golden retriever, had a tumor removed and he became the velcro dog.  He would not leave my side so I sat on the floor next to him to keep him still and calm.  Later in the week I moved to a chair and he sat on my feet, yes on, he had to be touching me.

I think this hurt my husband's feelings a little since Tucker is his dog, but it is what it is.  Tucker gets his tube out today and we are hoping for the pathology report also, say a little prayer for a benign tumor, we sure are.

Tucker is doing better.  He is eating, drinking, and moving fine, still the velcro dog but I think when ever you are really sick no one is better than your mom.

1 year ago:   Peach Skillet Cobbler
2 years ago:  The Blue Pants Problem and a Chocolate Martini
3 years ago:  50 Below and Cioppino

February 3, 2015   Sunrise 9:30 am,  Sunset 4:40 pm  Temp. H -12/ L -27

Mexican Chocolate Mug Cake

We are having a cold snap.  It was 18 below when I woke up on Sunday, and dropped to 25 below before 10:00 am (UPDATE It was 44 below zero on Monday morning!).  I refused to check the temperature again.  It was a good excuse to stay home by the fire, stay in jamies, play words with friends, and make this mug cake.  

This mug cake is chocolatey, fudgey, and delicious.  Topped with a little whipped cream while the cake is still warm and is softens and melts into each bite.  It was delicious!

Dave will be driving me to work this week, at least until the temperatures pick up later in the week.  I'll have to make him a treat for playing chauffeur for me this week.  He will love this...and it makes two, so I'll get a treat along with him.

This is the chocolate I buy in the Mexican section of my local grocery store.

Each box has 5 disks, I'll have plenty of chocolate for cakes this week.

Warm chocolate cake with melty whipped cream...mmmmmmmm.

Mexican Chocolate Mug Cake

from Leslie Bilderback's Mug Cakes

2 Tbsp unsalted butter

1/2 wheel Mexican chocolate, chopped

1 large egg

3.5 Tbsp. milk

1/4 tsp. vanilla extract

1/4 cup packed brown sugar

2 Tbsp. unsweetened cocoa powder

2 Tbsp. self-rising flour

Pinch of kosher salt

Combine the butter and Mexican chocolate in a large mug.  Microwave for 30-60 minutes until melted.  Whisk with a fork to combine, then whisk in the egg.  Stir in the milk, vanilla, brown sugar, and cocoa.  Add the flour and salt.  Beat the batter until smooth.  Divide the batter between two mugs.  Microwave separately for 1.5 to 2.5 minutes each until risen and firm.

1 year ago:   A little break from the cold

2 years ago:  Rain Days and Chocolate Peppermint Affogato

3 years ago:  The Ocean the Smells Right and Roast Beef Sandwiches, My Grandma's Way

January 26, 2015   Sunrise 9:55 am  Sunset 4:12 pm  Temp H -26/ L -38°F

Music for the Pug

So my dog, Hershey loves to watch these music videos by The Hound + The Fox.  They are a couple from Fairbanks. The videos get shared by some of my Facebook friends because they know the families.  Hershey loves them!  I don't know if it is the music or if he just relates to their name?

Look them up on YouTube.

1 year ago:   Birthday Soap Ball and Brownie Waffles

2 years ago:  Caramelized Onion and Blue Cheese Flat Bread

3 years ago:  45 Below Zero and Homemade Marshmallows

January 21, 2015  Sunrise 10:10 am  Sunset 3:55 pm  Temp H 1/ L -8°F

Banana Mug Cake

I have today off from work and I can't decide if I want to go to a movie or clean house...tough decision isn't it. So while I contemplate my choices I made a banana mug cake and read one of my favorite cooking magazines.  Hmmm, I don't think the upstairs is going to get vacuumed today!

Banana Mug Cake

1/2 overripe banana, keep the other half in the freezer for smoothies or more mug cakes
1 large egg
2 Tbsp. buttermilk
1/2 tsp. vanilla extract
1/4 cup packed brown sugar
1 Tbsp. chopped walnuts
1/2 cup self-rising flour
pinch of nutmeg
pinch of cinnamon
pinch of kosher salt

Place banana in a mug and mash it well with a fork.  Whisk i the egg and oil.  Stir in the buttermilk, vanilla, and sugar.  Add the flour, spices and salt.  Beat the batter until smooth.  Divide the batter between two mugs, sprinkle half the walnuts on top of each mug. Microwave separately for 1.5 to 2.5 minutes each until risen and firm.

1 year ago:   Weaving Bacon
2 years ago:  BLT Wedge Salad and no Chauffeur
3 years ago:  Packer-tini

January 19, 2015  Sunrise 10:16 am, Sunset 3:48 pm Temp. H 22/ L 9°F

Nutella Palmiers and the New Dental Hygienist

I deserve a medal or something.  I went to the dentist this week and my dental hygienist, for the last 27 years, has retired and moved out of state.  So I was faced with a new, young face.  Let's not forget the issue I just had getting a filling replaced by my new dentist, and now I have to deal with a new hygienist...the joy never ends.

Well, when I arrived and checked in, I did tell the receptionist how unhappy I was that some people get to retire and move closer to grandchildren and force change upon those of us who don't like change and don't have grandchildren to move closer to.  She agreed that we all missed our former hygienist, but she assured me I would really like this new one.
"Well, you better warn her about me."  I stated tersely, and I went and sat down with a magazine.

In no time at all I heard my name being called.  I looked up to the face of my young, smiling dental hygienist.
"Toni, are you ready?  I'm so glad you are here," she says.
"Did they warn you about me?" I asked, "They should have."
She laughed a little uncomfortably, "Yes, I was warned.  I know we all miss Ellen.  Even my mom used to go to Ellen."
"Well, I just might cry."  I stated.
"That's O.K.", she said, "If you cry, I'll cry right along with you, I'm due with my first baby next week and I'm an emotional wreck."
So we bonded over tears unshed...and so I didn't cry and I deserve a medal.
And since there are no medals to be had, I'll have some warm cookies with Nutella.  I deserve a treat.

Nutella and Biscoff Butter Palmiers

1 sheet puff pastry, thawed

Nutella, about 1 cup

Biscoff butter, about 1 cup

Preheat oven to 400°F.

Line cookie sheet with parchment.

Roll puff pastry sheet to remove fold lines.  Spread Nutella over half of the sheet, starting on the long end and moving toward the center.  Spread Biscoff butter over the other half of the sheet.  Roll the pastry sheet, starting on a long end, to the center, until all the Nutella is rolled up.  Roll the other side with the Biscoff butter, to the center, until it touched the Nutella roll.  You should have two rolls that meet in the middle, one all Nutella, one all Biscoff.  

Cut 1/4 inch cookies across both rolls and place on cookie sheet.  Pull bottom to make it a heart shape.  Pinch it a little, it will soften and round while it is baking.

Bake for 12-15 minutes until puff pastry is golden brown.  Cool on pan about 5 minutes, them remove to cooling rack.

1 year ago:   Baked Brie and my 25th Birthday

2 years ago:  Lemon Panna Cotta with Strawberry Sauce

3 years ago:  Corn Bread and Plugging Your Car In

January 16, 2015  Sunrise 10:24am Sunset 3:38 pm Temp H 27/ L 7°F

Walnut and Blue Cheese Stuffed Poached Pear Salad

I am starting dinner with a salad every night now.  And in order not to get too many complaints, I am trying to mix it up a bit and make some of them look a little fancy, so my husband doesn't realize I'm getting him to eat his greens first, and maybe slow down on the red meat.  Yea, my husband needs it.

I made these poached pears on Sunday and served them as a first course for dinner.  The nice thing is you can poach them when you have time and they can sit in the refrigerator until you are ready to use them, just let them sit out about 30 minutes to come to room temperature. The spicy arugula is a nice bite next to the sweet pear and savory blue cheese.  If you haven't achieved blue cheese, a nice goat cheese would work, or leave it out like I did for the dairy free kids at the table, the walnuts and dried cranberries are still delicious in this salad.

Walnut and Blue Cheese Stuffed Poached Pear Salad
adapted from Barefoot Contessa, Back to Basics

2 ripe but firm Anjou pears
2 lemons, juiced
2 oz. blue cheese
1/4 cup toasted walnuts
1/2 cup apple juice
3 Tbsp. brandy
1/3 cup brown sugar
1/4 cup good olive oil
4 oz. baby arugula
salt and pepper to taste

Preheat the oven to 375°F.

Peel the pears and slice them lengthwise into halves.  With a small, sharp knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling.  Trim a small slice away from the rounded sides of each pear half so they will sit on the baking dish without wobbling.  Toss the pears with lemon juice to prevent them from turning brown.  Arrange them, core side up in a baking dish large enough to hold the pears snugly.
     Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl.  Divide the mixture among the pears, mounding it on top of the indentation.
     In the same small bowl, combine the apple cider, brandy and brown sugar, stirring to dissolve the sugar.  Pour the mixture over and around the pears.  Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender.  Set aside until warm or at room temperature.
     Just before serving, whisk together the olive oil, 1/4 cup lemon juice, and 1/4 cup of the basting liquid in a large bowl.  Add the arugula and toss well.  Divide the arugula among 4 plates and top each with a pear half.  Drizzle each pear with some of the dressing, sprinkle with salt and pepper and serve.
Serves 4

1 year ago:   Moose outside my Window and Lobster Bisque
2 years ago:  Vodka Martini for a Hard Week
3 years ago:  Grapefruit Poundcake for Sunday Dinner

January 13, 2014  Sunrise 10:32  Sunset 3:28  Temp. H 25/ L 10°F

Easy Cassoulet

So, if you have been reading my blog you would think that the only things I eat/drink is dessert and drink of the week.  While I do that quite a bit (and that is why I have to wear my big girl pants), they are not the only things I ingest.

I made this delicious dinner for my family a few nights ago.  Now that we are all home for dinner every night, and no one is doing June duty, I really wanted to get us back into a regular routine.  I think that we are needing the comfort of "regular life" what ever that is, at this time, especially since my busy travel season starts in about 6 weeks.

This easy cassoulet came together quickly, was warm and comforting, and even Dave, the chicken hater, enjoyed it.  It gave us some time to cuddle by the wood stove while it simmered but didn't take all day, a double win.

Easy Chicken Cassoulet
adapted from Ellie Krieger, Comfort Food Fix

3/4 cup whole-wheat bread crumbs
3 cloves garlic, minced
1 Tbsp. olive oil plus 1 tsp.
6 bone in chicken thighs, about 1 3/4 lb.
1/2 tsp. salt, plus more to taste
1/4 tsp. black pepper
4 oz. turkey kielbasa, sliced in 1/4 inch thick rounds
2 ribs celery
1 large onion
1 Tbsp. dried thyme
1 bay leaf
1/2 tsp. allspice
1 Tbsp. all-purpose flour
1 cup dry white wine
1-14.5 oz. can diced tomatoes
2 cups low-sodium chicken broth
3- 15 oz. cans cannellini beans, drained and rinsed

Preheat oven to 375°F.

In a small bowl, toss the bread crumbs with the garlic ad 1 tsp. olive oil.

Heat the oil in a large Dutch oven or ovenproof pot over medium-high heat.  Season the chicken with 1/4 tsp. salt and 1/8 tsp. black pepper.  Brown the chicken on both sides until golden brown, about 3 minutes per side (I did mine in two batches).  Transfer to a plate.  Add the sausage and cook, stirring occasionally, until brown, about 3 minutes.  Transfer to the plate with the chicken.

Reduce the heat to medium, add the celery, onion, thyme, bay leaf, and the remaining salt and pepper, and cook, stirring, until the vegetables are softened, about 3 minutes.  Stir in the allspice, then sprinkle with the flour and stir until well incorporated, about 1 minutes.  Add the wine and simmer until the liquid i thickened and reduced by half, about 5 minutes.  Stir in the tomatoes, broth, and eans and return the chicken and sausage to the pot, tucking them into the bean mixture.  Sprinkle the top with the garlic bread crumbs and bake in the middle of the oven until the chicken is cooked through, about 40 minutes.  All to stand 10 minutes before serving.
Makes 6 servings.




1 year ago:   Chili Rubbed Pork Roast and Losing my favorite Books
2 years ago:  So Long to a Good Friend
3 years ago:  Chicken Soup and The Crazy Cooking Challange

Salty Dog

I'm just here to help you, really...

The new year brings resolutions, new exercise routines, trips to the gym, new food plans.  I know, I do it all too.  I am suffering through loving my new exercise videos ChaLean Extream (I call her mean Chalean), and I am sweating like a dog!  I am also watching what I eat, adding in more veggies, and looking at calorie counts, carbs, and fats (those big girl pants are starting to shrink already!)

And so, I bring you drink of the week.  The Salty Dog.  Now I chose this because of it's heath benefits.  When you exercise, you sweat, when you sweat, you lose salt; therefore the salted rim.  I am trying to add more fruits and veggies, so the grapefruit juice (and we all know grapefruit juice helps you burn fat!).  And the vodka is only about 96 calories and no carbs, see I'm doing you a favor by showing you this.  Also, it is a very easy drink to make because I know you will be tired from all the exercise (and weak from the limited number of calories you are eating).

So here is to a new year and a new you, let's toast with a Salty Dog.

Salty Dog Cocktail

rimming salt
grapefruit juice

1 oz. vodka
2 oz. grapefruit juice

Pour a little grapefruit juice in a bowl.  Dip rim of glass in juice then rimming salt, set aside.

Pour 1 oz. vodka and 2 oz. grapefruit juice in shaker over ice.  Shake until very cold, strain into prepared glass.  Feel good about this healthy drink.  Cheers

1 year ago:   Plain Chocolate Fudge and Losing June's Coat
2 years ago:  New Cookbooks
3 years ago:  Surprise Birthday Party

January 7, 2015   Sunrise 10:45 am  Sunset 3:10 pm  Temp. H 0/ L -2°F

Nutella Mug Cakes

It is my birthday.  I love my birthday.  I am not one to shy away from the number I have grown to, I worked hard to get through each one of those years.  I embrace the joy I get from remembering years, friends, and adventures I've had and I look forward to more.

So, in celebration of finishing my 53rd year and embarking on my 54th I made myself a Nutella Mug Cake for Mug Cake Monday.  It was a sweet gift I made for myself.

Nutella Mug Cake
From Mug Cakes
2 Tbsp. unsalted butter
1/4 cup Nutella
1 large egg
2 Tbsp. milk
1 tsp. vanilla
3 Tbsp. granulated sugar
6 Tbsp. self-rising flour
pinch of kosher salt
1/4 cup chopped hazelnuts, toasted

In a large mug, combine the butter and Nutella.  Microwave for 20-30 seconds until melted.  Whisk in the egg with a fork.  Stir in the milk, vanilla, and sugar.  Add the flour and salt.  eat the batter until smooth.  Fold in the hazelnuts.  Divide the batter between two mugs.  Microwave separately for 1.5 to 2.5 minutes each until risen and firm.  Top with a dollop of whipped cream and a whole hazelnut when cool.

1 year ago:   Tattoos and Crock Pot Chocolate Nut Clusters
2 years ago:  Dog Sledding with the Chick
3 years ago:  Birthday Resolutions and the Carrot Martini

January 5, 2015   Sunrise 10:48 am  Sunset 3:05 pm  Temp. H -17/ L -26°F