Gluttonous Crack Bread

Why in the world is this called "crack bread"? Is it because the recipe requires one to make slits in the bread and then FILL the CRACKS with the ooey, gooey goodness? Or is it because its so delicious...that's it's as addictive as crack?  While I'm not a crack addict, I can say that I think this is named for both reasons. I wanted to find something that was quick and easy to bring to a party since I had two parties to go to that day.  It has all the comfort favorites - ranch, sourdough, cheese, bacon..yumm, yumm yumm.  I think perhaps the most difficult part about this whole recipe is not eating it as soon as it comes out of the oven :).  I ended up adding a little more cheese than the recipe called for because, let's be serious, more cheese = more delicious. 

Ingredients

Adapted from Tastebook

• 1 Unsliced loaf Sourdough bread
• 10 oz cheddar cheese, thinly sliced (can also use shredded but it gets messy!)
• 3 oz Oscar Mayer Real Bacon Bits
• 1/2 cup melted butter
• 1 tablespoon Ranch dressing mix

Preheat oven to 350 degrees. Cut bread into squares being careful not to cut all the way through.  Sprinkle bacon bits into the cracks, stuff slices of cheese in between bread slices. Mix ran dressing with melted butter and pour generously all over bread, ensuring it reaches the crevasses.  Bake for 15-20 minutes or until cheese is melted and bread is golden brown. 

If you really want to be over indulgent, you can serve this with some buttermilk ranch dressing to dip :) 

***PICTURE TO COME! Its on my old phone and I haven't transferred everything 

Get Fit or Die Tryin' Part II

So today starts the challenge - I'm holding myself accountable and have my numbers rearing and ready to go. To start this, I want to make sure everyone understands what weight really looks like.  Marie Claire published a story recently about the average weight for women in Australia with photos.  It's so interesting to see how weight looks on different people even if they are remotely the same height. This is something that I continually keep in the back of my mind.  At one point in my life, I weighed 117 lbs - but I consider myself somewhat skinny-fat at that point.  While I wasn't "fat" by any means, all that weight was just essential fat and bone density, I had virtually no muscle bulk - sure, there was muscle, but it was minimal and I can honestly say that I can wear much of the same clothes then, as I do now at 134lbs.




You can read the entire article HERE and I highly recommend you do.  The first step and perhaps the most important one to weight loss/healthy living/fitness is having a realistic body image and an understanding of where you fall in terms of fitness and health.  Just because you weight 154 lbs doesn't necessarily mean you're "fat" - look at the model on the right.  Yes, she's tall (6'1") - however she clearly has lean muscle as well. Its so important to understand that piece...lean muscle.  I would rather look like I weight 120lbs because I have lean, toned limbs...that be 120lbs and just look like I haven't eaten in days.

So - this weeks challenge.  I am still trying to uncover what I eat in the states that I didn't eat in Europe that causes me to hold weight.  Last week I watched my animal protein intake and I was able to lose a lb and maintain - I was back down to 133.8 but my most recent weigh in was 134. I'll list my stats below.  This week I am going to continue that and also watch my dairy intake - but not eliminate it.  The goal is to lose 1 lb/ week and tone up and lean out. I am going to continue watching how much protein I get from animal sources, eat a bigger breakfast than I'm used to and watch how much dairy I am intaking. We'll see if I see any changes! 

18% body fat
5'6" 
134 lbs
 GOAL - more room in my jeans, lean out, lose - 133

Green Goddess Rice

So originally, I wanted to call this "Booger Rice", because it's brown and green.  But then I got back in touch with reality and realized there was nothing appetizing about that, even though I did find it kind of hilarious.  I then contemplated calling it "Brown and Green Rice" - but again, where's the appeal in that?  This is a quick, easy and healthy side that was paired perfect with chicken.  It's similar to a fried rice in terms of the cooking technique - but without all the extra fat and sodium.  

Green Goddess Rice

Ingredients 

1 c chopped broccoli (if fresh, steam prior to)

4 green onions, chopped

1 tsp garlic

1/4 tsp salt

1/2 tsp fresh cracked pepper

1 small vidalia onion, diced

1 tsp olive or coconut oil

1/2 tbsp butter

4 C cooked, brown rice

Heat olive or coconut oil, add in onions, saute until slightly browned.  Add in broccoli, garlic, salt, pepper and saute until softened.  Add 1/2 tbsp of butter, add green onions then add in rice and cook until slightly crisped. Serve warm.

That's it - super easy but super delicious.  I recommend adding more seasonings as you see fit - I love garlic and salt but didn't want to overwhelm the great taste of grilled sweet onions.  

The Challenge - Get Fit or Die Trying

I'm a healthy eater (don't let my blog recipes fool you).  I understand protein and carbs, and portion control. I understand what it takes to lose a pound, what needs to be done to get fit. BUT I recently came to realize that even though I eat a substantial amount of food, I actually have not been eating ENOUGH to actually lose weight or fat and sculpt lean muscles.  Here's the deal - one can actually be in "starvation" mode even if they don't seem to be starving and are actually eating.  Once one is in that mode, it is nearly impossible for them to lose weight because any change in their caloric intake sends the body frantically storing any fat it can find thinking it will never see it again.

I did some research and worked with a few healthcare professionals to learn that my basal metabolic rate is between 1900 and 2200 calories which means that if I just sat on the couch and did absolutely nothing, it would take that many calories just for my body to function.  Imagine that. Nineteen hundred calories.  I consume close to 1600 - but then I burn anywhere from 500-700+ when I work out.  My body was starving.

Interestingly enough, I went to Italy, didn't work out for two weeks and ate nothing but pizza, pasta, wine and beer and shockingly - lost almost four pounds! My theory was proven correctly - I needed more than what I was taking in in order to lose.

I had set out the challenge to myself before we left for vacation that I would be on a fit find for myself.  Now I know people who know me are thinking I'm crazy BUT - I want to be my best me. My leanest, meanest, fittest me. After all, these are the prime years - I should be in the best shape of my life with the most ability and that's exactly what I am going after.

So here's the challenge, in order to keep myself accountable for getting back to "wedding weight" but better (leaner, fitter, stronger) and to lower my body fat percentage, I would track my progress here.  I have to get some updates on my numbers as far as body fat percentage, so this will be an estimate based on where I was the last time I was tested.

I always talk about how much I eat so here's part of the challenge as well - to eat the 1900 calories I need a day and continue a great variety of foods. I want to push myself physically versus just the food piece of this. I've also become increasingly interested, post Italy, in what I eat here in the states that makes me keep weight.  Is it simply the muscle mass I lost in my arms and legs from not working out in Italy? Or is it something deeper.  Is it the preservatives in our foods? The sodium that is found in everything we eat, even if it is healthy? Do I get too much protein? I'm going to work to find out what is best for my body and my healthy! 

In Health, 
Ashlee 

Loaded Baked Potato Salad

Let me first start by saying..."mmmmmm!". We went to a BBQ for my husband's side of the family, and the challenge is always, "What do I make that I don't have to count on a stove for, will keep, will feed a large crowd and PLEASE picky eaters?". I think, after this weekend, that I have found my solution - Loaded Baked Potato Salad.  It's a surprising change from the norm and packed with flavor, and perhaps the best part...it actually gets better the longer it soaks.  I always find that I love potato salad when its freshly made, but can pass on it when its the next day, with this particular dish, the flavors soak in and really deliver a punch with leftovers.

The recipe seems labor intensive, but I think some of the steps can be altered or cut out and the taste will still be delightfully delicious. I've added notations to which steps I think, based on other, similar recipes, can me altered.  I also doubled the recipe when I made it because the Zuniga family is a BIG crowd - and even with 4 lbs of potatoes, there was only a small container leftover!

I wish I would've taken more pictures of the "process" because I know everyone loves seeing food in the making. Buuut unfortunately, the night before I had a little too much fun which meant I was scrambling just to get the dish done on time, let alone propping up potatoes for a picture. Ain't nobody got time for that!

I think the recipe is great just how it is, but I did add in a few of my own ingredients and have to say, I don't think I'd try it any other way.

Loaded Baked Potato Salad

Adapted from Foodnetwork

Ingredients (for one batch, I doubled)

2 lbs red potatoes, skin on, washed

1 1/4 c sour cream

3/4 c mayonnaise

1/2 c white vinegar

1 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon garlic

1/2 lb bacon, cooked and chopped

1 small vadalia onion, diced

1 1/2 c finely shredded cheddar cheese

4 green onions thinly sliced

Directions

In large pot, boil potatoes with 1/4 teaspoon of salt until just fork tender, remove and allow to cool. Meanwhile, crisp bacon, remove from heat, drain and chop leaving 1 tbsp of bacon grease in the pan.  Saute vadalia onions in bacon grease until caramelized  Rough chop the potatoes and fry with onions until crisped, add to large bowl and top with 1/3 of the cheese, allow to melt.  In medium bowl, combine sour cream, mayonnaise, vinegar, salt, pepper and garlic.  Slowly add to potatoes and gently fold in until well combined.  Add in 3/4 of the bacon, 3/4 of the green onions and another 1/3 of the cheese.  Refrigerate for up to an hour, top with remaining bacon, cheese and green onions before serving. 

A few changes - I have also seen some recipes in which the potatoes are baked in the oven with the skin on. This would be a great alternative to frying them as it would take less active time and be less fattening.  It was too hot in our house to do that when I made this originally, but I will certainly try it next time.  The vadalia onions were an addition I made, so they can easily be omitted although I thought they gave a great taste in combination with the white vinegar.  Bring it to your next gathering - you won't regret it! 

Crustless Chicken Quiche

I think perhaps the worst part about me not keeping up with my blog as often as I would like to, is that I lose a lot of the great stories that go along with the recipes.  This unfortunately, is one of those examples.  I decided to do a crustless quiche and wanted something that would have protein and veggies. I don't even remember what I served it with or why I went with the chicken, but here it is.  

Like most other quiches, its a great recipe to throw together after work or even the day before and then throw in the oven while doing other things.  

Crustless Chicken and Veggie Quiche

Adapted from Healthy.Natural.Easy.ish

2 tbsp Olive Oil

1 medium onion, chopped

2-3 cloves garlic, minced

6 eggs

3/4 cup milk

2 cups rotisserie chicken, shredded

2 cups fresh broccoli, chopped

1/2 c fresh spinach, chopped

5 stalks asparagus, chopped

2 cups cheddar cheese

Preheat oven to 375.  Lightly grease a 9-inch pie plate.

Melt butter in a skillet.  Add onion and cook until soft, about 5 minutes.  Add garlic and veggies, saute until slightly crisp. Continue cooking for about a minute.  Remove from heat and set aside.

Lightly beat eggs in a large bowl.  Add milk and whisk well.  Stir in onion mixture, chicken, broccoli and cheese.  Pour into pie plate.  Bake for 50-60 minutes, until a knife inserted in the center comes out clean.  Let stand for 10 minutes before cutting.

1st Annual Mother's Day Brunch 2013

So I've been away for quite sometime now. It's been one of those things where I cook everyday and write down any if my recipes and plan on blogging and it just never happens. See I've been really trying to focus even more on my fitness and fitness goals which means harder gym sessions and earlier bed times and healthier meals more frequently. While I generally cook healthy, it's my non-healthy foods that are my favorite recipes to share.

Enough of that noise - I decided to host a Mother's Day brunch this year. In recent years were quickly visiting each of our moms and trying to figure out what to do. It ranges from general visits to crowded, long lined brunches that are overpriced and overindulgent. I decided to start a new tradition this year - why not get everyone together and since I am merely just a dog mom right now, I can do all the planning and cooking. Everyone could just come and eat and relax and not have to worry about planning their day around the only available brunch time at the local Hilton.

The plan was simple, I wanted it to look like Pinterest threw up all over my party and I like to think I accomplished just that.

THE MENU

Italian Sausage and Egg Casserole

Chorizo Tortilla Bake

Egg White and Turkey Sausage Quiche Cups

Blintze Cake

Cucumber Tea Sandwiches

Chicken Salad Croissants

Parmesan Hash browns

Fresh Peach Bellini's

Fruit Kabobs

Italian Sausage and Egg Casserole

Adapted from keyingredient.com

Ingredients

1 LB sweet pepper italian ground sausage

1 medium sweet onion, chopped

2 green peppers, diced

8 eggs, lightly beaten

4 cups diced hash brown potatoes (thawed if frozen)

2 cups (8 oz) shredded cheddar cheese

1 12oz container ricotta cheese

1 1/4 cup shredded swiss cheese

2 teaspoons garlic powder

Directions

-In large skillet, brown ground sausage

-Remove and drain

-In same pan, sautee onion and green pepper

-Add in garlic powder and cooked sauge

-In large bowl, combine the remaining ingredients

-Add sausage mixture to bowl, mix well to combine

-Pour into lighty grease 13x9 in baking dish

-Bake uncovered in preheated 350 degree oven for at least 1 hour or until toothpick comes out clean.  Allow to sit at least 10 minutes before cutting. 

Chorizo Tortilla Bake

Adapted from Changetable.com

Ingredients

2 cups milk (I used half and half since it was a special occassion)

8 eggs

salt & pepper to taste

18 (6”) corn tortillas

1 15-oz can diced tomatoes

2 4-oz can green chiles

1/2 cup diced sweet onion

3-4 cups Mexican blend cheese - grated

1 lb ground chorizo

Cilantro or green onion for garnish

Directions

-Grease a 9” x 13” baking dish.  Set aside.

-Brown and drain chorizo, add onions and sautee until clear.

-Layer one complete layer of tortillas, careful to cover the entire bottom.  It's ok if they over lap a bit (about 6 tortillas)

-Pour tomatoes and green chiles in a strainer and allow to drain briefly.  Don’t overdo the draining - you don’t need to drain ALL the liquid.

-Beat together the eggs and half and half.  Add salt, pepper and garlic to taste.

-Mix together the tomatoes and green chiles, then spread about 1/3 of the mixture over the tortillas in the pan.

-Sprinkle with 1/3 of the diced onion and chorizo mix

-Pour a small amount of the egg/milk mixture over the top.

-Sprinkle with 1/3 of the cheese.

-Repeat layers two more times.

Bake for 45-60 minutes at 350 degrees.  Remove and allow to stand for 10-15 minutes before cutting. 

Egg White and Turkey Cups

Ingredients

12 Wonton Skins

8 oz Liquid Egg whites*

10 Jennie O Turkey Sausage Links, diced

4 green onions

2 TBSP cream cheese

1/2 c shredded cheddar cheese

mini muffin tin

Preheat oven to 350 degrees, using non-stick spray, prepare mini muffin tin.  Stuff with wonton skins and bake for 10-15 minutes or until browned.  Remove and set aside.  Brown turkey sausage until cooked all the way through.  Add eggs and cook until no liquid remains.  Remove from heat and mix in cream cheese and half of the cheddar cheese.  Scoop into wonton skins and sprinkle with cheese. Bake until cheese is melted - serve immediately.

*can use more egg whites depending on how many guests are being served 

Individual Parmesan Hashbrowns

Recipe from Theyummylife.com

Ingredients

1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel

3 green onions, chopped (approx. 1/3 cup), both white and green parts

1/2 cup grated Parmesan cheese

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

**I cooked these the day before and then sprayed them with Pam and placed them on a cookie sheet to reheat.  They still turned out perfectly crispy and were an absolute hit! 

Cucumber Tea Sandwiches

Ingredients

1 8oz whipped cream cheese

1 .7oz package dry italian dressing mix

2 medium cucumbers, thinly sliced

1 tbsp dill

1 package Pepperidge Farm Deli Swirl Rye and Pumpernickel Bread

Directions

Combine italian dressing mix and cream cheese until well blended.  Refrigerate for at least one hour to allow flavors to seep in.  Remove from refrigerator, spread on two slices of bread (approximately 1 tbsp per bread).  Add cucumbers to cover, sprinkle with dill.  Cut off crust and cut into small triangles.  Repeat until all the cream cheese is used. Serve immediately.