Fun Weekend at Jacksonville Beach

A special Thank you!

To those of you who buy supplements through my site :) You guys are great!

Tortilla Soup

Recipe courtesy food network 

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, sliced
• 1 chipotle in adobo sauce, minced
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 6 cups chicken broth, low-sodium canned
• 1 cup corn kernels, fresh or frozen and thawed
• 1 ripe tomato, chopped
• 1 cup shredded cooked chicken
• 1/2 cup cilantro leaves
• 1/4 cup freshly squeezed lime juice (about 2 limes)
• About a dozen corn tortilla chips, broken a bit
• Lime wedges, optional

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.
Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp.
Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal.

**My variation: Used low sodium chicken broth (2 14oz cans) instead of 6 cups. I cut the chicken into cutlets, covered them in my fav mojo sauce/smoked paprika/some chili powder/cayenne pepper and broiled for 5 mins on each side on the shelf closest to the broiler. They were juicy and flavorful! Then I cut them up into little pieces and added them after the rest of stuff has been cooked.**

Recipe

I never thought College Physics...

Would be harder for me than Organic Chemistry I and II....I guess it's because I don't like it! We have programs and computers to do all that number crunching...I'm not a human calculator/formula machine :)

It always helps to stay motivated when...

You are surrounded by people who take their health seriously :) Of course there are going to be the random few snackoholics *cough you know who you are lol* but variety is the spice of life!
I'm lucky to have very supportive people around me who don't push their junk on me. Here is a letter written by CT on the topic Chicken Tuna

Revamping my diet

As the colder weather starts creeping in...I will start making some adjustments to my diet and workout to keep out the boredom.

Cottage Cheese Pesto

Stumbled across this recipe and was delighted that it was sooooo good!!!!
Recipe Courtesy  Martha Shulman


Ingredients
2 plump garlic cloves, halved, green shoots removed
1/2 cup fresh basil or parsley leaves, or a combination
1 cup low-fat or nonfat cottage cheese
Salt and freshly ground pepper to taste
1 tablespoon plain low-fat or nonfat yogurt
1 tablespoon extra virgin olive oil
1/4 cup freshly grated Parmesan


Directions
Turn on a food processor fitted with the steel blade, and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula.

Add the basil and/or parsley, and process until finely chopped. Stop the machine, and scrape down the sides of the bowl.
Add the remaining ingredients, and process until smooth and creamy. Serve with pasta, or as a dip or spread.

If serving with pasta, use 2 to 3 tablespoons of the cottage cheese pesto per serving (in my home, that’s 3 ounces of dry pasta). Add a spoonful of the pasta cooking water to the cottage cheese mixture to dilute it before tossing with the pasta.

Yield: Makes 1 heaped cup (about 1 cup plus 2 tablespoons).
Advance preparation: This will keep for a couple of days in the refrigerator. It will become more pungent, however, and the green will fade.

**My variation: Can substitute the basil/parsley for rosemary and it was yum too. I have used this recipe on pasta and as a dip with ritz crackers. For some extra umph, I added smoked salmon (you can find it in the refridgerated section in your grocery) into the food processor.

I used no sodium chicken stock instead of water when I made it for pasta....Don't dilute too much!

No food processor? Try the blender, just takes a little more time and effort.**

NY Times 

FSU parking rant

I HATE having to waste time and gas driving around the parking garages for 15-20 minutes to get a parking spot!

If you are a freshman, and you leave your car in the parking garages for days and weeks at a time without using it, please leave it home or park it in the garages that aren't right next to high traffic buildings. For the love of all that is right and humane in this world :) That is all.

What do you do when your life gets too hectic??

Be super prepared!!!! I start classes again next week and I'm working @ the Derm's office + going to school + volunteering + putting in 4 hours at the Neuro lab = every waking hour packed to the max with stuff to do...
Does that give me an excuse to eat like crap and skip the gym??? Nope!

Being prepared is the only thing that will get me through it .....besides the cruise to the Bahamas that I'm looking forward to ;)

Can you tell that I haven't cooked anything in awhile? :)

Just spent a week in Miami, a few days in Orlando and now I'm back home and trying to get back into some kind of routine before classes start on Monday. Honestly I haven't cooked much, but that's life....I needed a break from it all before I start the grind again.

Loving life right now

Nothing to wake up to....except relaxation :) Having seafood pasta for dinner....lobster tail, shrimp, scallops, octopus...YUM!

Super busy

This is the final stretch :) Will post lots more recipes after Friday~

Chicken Stir Fry

Recipe courtesy Paula Deen

Prep Time: 10 min

Cook Time: 15 min

Level: Easy

Serves: 6 to 8 servings

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
• 1 bunch broccoli, cut into florets
• 1 package shiitake mushrooms
• 2 to 3 carrots, thinly sliced
• 1 red bell pepper, chopped
• 1 cup onion, diced
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 cup chicken broth
• 1/4 cup hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon powdered ginger
• 2 tablespoons cornstarch
• Serving suggestion: Hot, cooked rice noodles

Directions

In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned.

Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch.

Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.

**My variation: The chicken listed above was too bland for me, so I marinated it in 2 TBSP of soysauce, some fresh ginger and 2 TBSP of Hoisin sauce (the longer it sits, the better).

I used the whole 9.4 oz of Hoisin sauce (find one with low sugar if possible) and triple the amount of Low sodium soy sauce because the noodles seemed to suck it all up. I cooked the veggies seperately and the chicken separately then combined at the end.

I added in cashews, sesame seeds and 2 tsp sesame oil at the end.

To cut time, I used frozen veggies (broccoli and red/green peppers with onions)**

Short version: If you don't mind blandish food, go with this recipe. If you like your chicken to be covered in sauce, see variation.

Dessert - chocolate chip cookies!

Bought these to use tonight, but apparently they need reconstituting before cooking so I didn't have time...Next time though!!! :)

Chicken recipe

Hard work does pay off....

So after a summer of being a newbie intern...I got offered a part time job at the Derm's office :) Can't do full time because of my Fall '10 school schedule.
Now if only I can get an A in Organic Chem II all will be right in my world <3

Dinner tonight made by a pro chef, Doug

Strawberry/walnut/apple cider vinegar spinach salad
Ingredients
Strawberries (fresh/diced)--> at least 4 for single serving
Walnuts (chopped) amount to taste --> a handful
Apple cider vinegar (1-2 small drizzles)
Baby or regular spinach

Directions
Dice strawberries, add apple cider vinegar (enough to slightly wet strawberries) and mash into paste. Add walnuts and mix "paste", then add spinach. Mix and enjoy!

Homemade amazing mac and cheese
Ingredients

1/2 lb elbow macaroni

3 TBS butter

3 TBS flour

1 TBS powdered mustard

3 cups milk 

1 bay leaf

1/2 tsp paprika

1/2 cup of yellow onion, diced

1 large egg

12 oz. shredded sharp cheddar
1tsp kosher salt

Topping

1 cup panko bread crumbs

Directions

Preheat oven 350 degrees. Cook pasta according to directions on box until al dente.

Melt butter in a pot and whisk in flour and mustard and stir for 5 minutes (or until no lumps). Add milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove bay leaf. Add whisked egg and stir in 3/4 amount of cheese. Season with salt pepper to taste. 

Drain macaroni and add to mixture then pour entire thing into a casserole dish. Top with remaining cheese and panko. Bake for 30 minutes. Remove from oven and let sit for 5 mins.

**My variation- Use less butter ;)**

Salmon

Ingredients 

2 fillets of salmon
Rosemary
Dill weed (dry)
Black pepper
Thyme
Red cayenne pepper
Ground ginger
Soy sauce (drizzle)
Salt 

Directions
Preheat oven to 425 degrees. Grease baking tray or pyrex with pam or canola oil. Wash fish and pat dry. Sprinkle with ingredients. Go light on the thyme and add salt last.
Bake for 10-12 minutes depending on the thickness of the fish.




Uncooked

Cooked

Dessert

You can find this in the freezer section of the grocery.

OMG I almost died when I saw this tonight....It should win an award

Original

LOL

Food heaven....

Today I was in food heaven...Started with a egg & cheese bagel from Einstein Bros. (was hoping Einstein would rub off on me for my test!). Delicious~ But would never replace my egg omelet and oatmeal ;)

The test was rough but I think I passed (will find out on Friday)....Some girl freaked out when she saw the test and left the room. She didn't return until 5 minutes before the end of it and was still holding her head. Umm ya Organic Chem II has that effect on people lol~

Lunch--> Sushi and miso soup! Yum~ Went to Kiku...Great lunch deal = 3 rolls for $10 and awesome quality fish. Definitely not as good as Sakura but close.

Dinner--> Korean skirt steak and sweet potato with a glass of wine ;) Ugh the sauce is soooo good~

Can't wait for tomorrow

.....To be OVER!!! My last test before my final exam *chugs coffee*

This pretty much makes or breaks my grade (no pressure at all lolz)~

I plan to celebrate tmw night and the rest of the week regardless of whether I ace it or bomb it. Celebrating will involve some yummy food/wine (+pics!)

I swear...

It is amazing what my brain thinks up to distract me from studying something tedious ;)

Creativity seems to flow when I want it the least....how ironic!

Chili Dogs

Spur of the moment meal.....And a little CrAzY for a health nut ;)

Ingredients
Whole wheat hot dog buns
1 pack of turkey hot dogs

Quick Chili
(Recipe on the back of McCormick's chili powder pack)
1 lb of lean ground beef
1 can of organic unsalted or low sodium kidney beans
1 pack of McCormick's chili powder
1 can of organic diced tomatoes

Optional 
Sauerkraut
Mustard
Ketchup
Red onions (diced)
Jalapenos (diced)

Method
Quick Chili
Brown the beef on medium or medium/high heat then add the ingredients. Cook until everything else is hot. Takes about 10 minutes.

Meanwhile saute the hot dogs in a hot skillet or cook them however you like (boil, microwave,etc).
Broil buns for 1-1.5 minutes to make them toasty and then insert hot dog and top with fav toppings.
Really fast and easy!

It's right about that time...

Drawing enticingly near to the end of the summer semester....2 weeks and a half to go....And it never fails! My day flies by because I have so many things to do before August.


Organic Chemistry II test #3 next week and final exam on August 6th
Deadlines for two different projects in my neuroscience lab
Completing 100+ hours at my externship, turning in the paperwork and getting my Clinical Assistant certification
Registration is open and I have to get my Fall '10 schedule finalized before it closes again

Then the student disability center's coordinator contacts me yesterday (I was asked to be a "notetaker" for disabled people) and wants to know if I can scan and email my entire notebook full of notes for some student who has ADD or something....That is going to take forever 

The last week and a half has been insane and to top it all off my little sister is coming to town and I have to entertain her before and during my final exam week ;) Talk about complicated~

I did get to have my favorite sushi though Sakura  Had the rainbow roll and the butterfly roll...YUM!!!!

And I found my new fav sandwich shop thanks to the nurses at the Derm's office...If you haven't tried this place, Panera in Tallahassee, you are missing out!!!

That cruise mentioned below is looking rather good right now ;)

Let's talk about cruises...

I want to take a cruise to the Bahamas and I'm looking at Norwegian Sky cruises...Anyone know if it's worth the 4 stars it was given on a review website? Or better yet, have you had any 5 star experiences on a cruise?

Norwegian Sky Cruises

Let me know~ Thanks <3

Lamb Stew with Veggies

Recipe courtesy wholefoods.com

Ingredients

1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds lamb stew meat, cut into 2-inch chunks
2 tablespoons extra virgin olive oil
1 cup white wine
2 sprigs rosemary
2 sprigs oregano
2 cups baby carrots, halved
2 cups small new red potatoes, halved
1 cup fresh English peas or frozen green peas, thawed
1/4 cup chopped green onions

Method

Combine flour, salt and pepper in a large bowl. Add lamb and toss to coat well. Heat oil in a large heavy pot over medium high heat. Working in batches if needed, add lamb and brown on all sides. Add 11/2 cups water, wine, rosemary and oregano. Stir to combine and bring to a boil. Cover and simmer for 1 hour.

Stir in carrots and potatoes. Cover and continue to simmer for another hour. Stir in the peas. Simmer another 5 to 10 minutes or until peas are just cooked through. Remove and discard stems from rosemary and oregano.

Ladle stew into bowls and garnish with green onions. Serve immediately.

**My variation: I vary the veggies I use in this recipe, and I make sure to cut the lamb into pieces after I remove all the visible fat** I love the taste of lamb and rosemary :)  **

Recipe 

Grilled Marinated Steak with Mushrooms and Blue Cheese

Serves 2 to 3

Craving the perfect steak? Look no further. Earthy mushrooms and salty blue cheese mingle with the natural juices of grilled New York strip to create a deliciously rich flavor. Easy to prepare and minutes to cook, you'll long for the summer grilling season to begin in earnest.

Ingredients

3 teaspoons extra virgin olive oil, divided
2 teaspoons balsamic vinegar
2 cloves garlic, finely chopped
Salt and pepper to taste
2 (8-ounce) New York strip steaks
1/2 pound mushrooms, sliced
2 ounces blue cheese crumbles

Method

In a small bowl, whisk together 2 teaspoons of the oil, vinegar, garlic, and salt and pepper to make a marinade. Place the steaks in a container just large enough to hold them, then pour marinade over the steaks and rub in well over both sides. Allow the steak to marinate in the refrigerator for at least 30 minutes or up to two hours.

Grill steaks over medium high heat until desired doneness, about five minutes per side.

Meanwhile, heat remaining oil in a large skillet over medium high heat. Add mushrooms with a pinch of salt and cook, stirring constantly, until mushrooms have given up most of their liquid, about 5 minutes.

Add blue cheese and stir to blend. If desired, season the mushrooms with fresh ground black pepper. When the steaks are ready, smother with mushroom and blue cheese mixture and serve.

**My variation: Sometimes I use skirt steak instead of NY strip steaks. Serve with your fav side**

Steak

Cottage Cheese Nachos

Recipe courtesy me

Serves 1

Ingredients

1-2 TBSP fat free cottage cheese
1 lb of lean ground beef
1 pack of low sodium taco seasoning
1 can of your favorite beans
Your favorite tortilla chips
**Optional: your favorite cheese and salsa, OR 1 can of Rotel and 1 box of velveeta (extra naughty)**

Directions

Cook ground beef until no longer pink, add a packet of low sodium taco seasoning, and throw beans in for a few minutes before taking off the heat. Mix ingredients and enjoy :)
Top with desired toppings~
If using the rotel and velveeta, cut the velveeta into little chunks and microwave until gooey, then add the rotel. Be warned, velveeta can explode in the microwave if heated too long... ;)

**My favorites: I use low sodium black beans, and unsalted tortilla chips mixed with a few salted ones**

Shrimp Scampi

Recipe courtesy Tyler Florence
Serves 4-6

Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 shallots, finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

**My variation: Use less butter~

For the shrimp : I coat them in italian breadcrumbs and cook them in the oven @ 400 for 8 minutes.Add them after the linguini is ready**

Shrimp Scampi

Had a little helper :)

Happy July 4th~~!

Breakfast @ 5pm....Don't even ask what happened last night LOL~

Here's a pic of my fav breakfast...Cinnamon raisin oatmeal with an omelet (spinach/shrooms/onions/garlic) and a side of kiwi ;)  Here is the recipe

My fav lunch...

Red Elephant's "Rebecca's salad" with balsamic vinaigrette is by far my fav salad from a restaurant....

OoOoh a new game...

Starcraft 2 is coming out on July 27th...And I'm trying to figure out how to play since I didn't play SC 1. I have the Beta but it has been down for a week or two.

I did some googling and found this awesome site that has interviews with top players and the latest news on tournaments that were played during the Beta. Maybe I'll learn something from the pros ;)


Here is the site if you are interested....Starcraft 2  

Blizzard makes some of the best games! Sometimes I wish I knew programming so I could be a game developer *sigh* maybe in another lifetime LOL

A little indulgence ~

One of the nurses is moving away so I'm taking stuff to make brownie sundaes at work ;D Chocolate is my fav<3 I made them exta fudgy....Heat them up for a couple seconds and then put icecream on top = heaven~

Pizza Chicken

Here is a recipe for my keto or low carb friends :) Recipe courtesy Linda's low carb menus/recipes

I like my variation better than her exact recipe, so I highly recommend trying mine first and making your own adjustments to suit~


Serves 1

Ingredients
1 boneless chicken breast, pounded flat if thick
Salt, pepper, garlic powder and italian seasoning to taste
1 TBSP pizza sauce
4 slices of pepperoni
1 tsp olive oil or butter
2 fresh mushrooms, sliced
1 ounce mozzarella cheese or desired cheese, shredded

 Directions
Season the chicken with salt and other seasonings; grill. Meanwhile, saute the mushrooms and pepper rings in butter or oil until slightly tender, but not mushy; set aside. 
Spread the sauce over the chicken, then top with the pepperoni, the pepper rings, mushrooms and then finally, the cheese. Sprinkle with a little additional Italian seasoning, if desired. 
Bake at 350 degrees about 10-15 minutes or until hot and the cheese is melted. Serve at once.

PIZZA CHICKEN - SIMPLIFIED METHOD (No pre-grilling or pre-cooking involved)
Flatten the chicken breast slightly, if necessary, to make it an even thickness all over. 
Season with salt, pepper and garlic powder and place on a foil-lined baking sheet. 
Spread the pizza sauce over the top of the chicken then top with the pepperoni, raw mushrooms and green pepper rings. 
Sprinkle the vegetables with a little more salt if you like. Bake at 400 degrees 15 minutes then top with the mozzarella cheese. 
Bake another 5 minutes or until the cheese is melted and the chicken is done to your liking.


**My variation: Instead of pounding the chicken breast flat, I cut it in half (butterfly it) and that makes it thin enough for me. The only other thing I do differently is cover the chicken breast in milk and then cover in italian breadcrumbs. Then I bake it at 400 for 12 mins, add all toppings and rebake until cheese melts~ Cooking time varies by the thickness of your chicken ;) ** Note: adding the breadcrumbs increases the carb count :p


Linda's low carb menus/recipes 


My Dinner ~ 

This pic is after the chicken has been breaded and baked...2 chicken breasts halved

This pic is the finished product....The only toppings I used were pizza sauce, turkey bacon and 3 cheeses...I wasn't in the mood to cut up veggies ;) Oh and a sprinkle of italian seasoning on top of the cheese when taken out of the oven

Huevos Rancheros

Recipe courtesy wholefoodsmarket.com

Serves 2

Ingredients

1 cup medium salsa
4 eggs
2 to 4 corn tortillas, warm
Salt and pepper to taste
1 cup cooked black beans, hot

Method

Warm 1/2 cup salsa in a nonstick pan then use your spatula to clear two 3-inch circles in center of pan. Carefully slide one egg from the shell into each circle. Cook 3 to 5 minutes to desired firmness.

Place warm tortillas on a warmed plate and slide eggs and salsa onto tortillas. Repeat with remaining eggs and salsa. Spoon beans onto plates and serve.

 **My variation: I use organic low sodium black beans, a sprinkle of chopped scallions and cilantro and sometimes some monterey jack or cheddar cheese. I heat the corn tortillas on a hot pan and I don't cook the eggs with the salsa. I do them sunny side up**

Breakfast

I love games

And World of Warcraft is one of my favorite....
I've played WoW since its beta ('03 or '04) and I have a love/hate relationship with it :)
I hate that it's addicting and my s/o and friends always drag me back into it every time I quit, but it's really fun and has amazing graphics/content.
The expansion is coming out later this year, and I'm definitely going to buy/play it ~
Right now I'm resisting the urge to reactivate my account...Again...

Unfortunately I had to reformat my computer about two months ago so all my awesome screen shots are gone. Here is a recent one of me staring down the ugliest troll female I've ever seen (I'm the shadow priest or for you non-gamers, the one that looks like a shadow).

The 2nd pic is a close up of the ugly troll...her name was baddesires LOL ~ The people you meet in this game are definitely a riot!

Uggh and don't get me started on gear scores...I think I may just go back to healing :)

LOL I'm getting messages about my spec/dps...I was specced for pvp when I took this SS (hence the silence), I did respecc for pve before I deactivated my account ;)  <3

Went Hiking today...

 The weather was nice enough to go hiking...it is so much fun~! I love the chaotic perfection that is nature.

I did have an incident.... I hit a branch with my shoe and thought it was a wild animal trying to kill me (yes I screamed like a wuss :p).
<3 Florida...At least until I can find myself a beautiful remote island to inhabit :)

Buffalo Chicken Cheese Balls

Recipe courtesy Aaron McCargo Jr.
Here is a very good (but naughty) appetizer~ Very important to read my "healthy" variation below LOL

Ingredients

• 1 store-bought rotisserie chicken
• 1/4 cup hot sauce (recommended: Frank's Red Hot)
• 1 teaspoon ground black pepper
• 1 3/4 cups sharp Cheddar
• 1/4 cup freshly sliced scallions
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups panko bread crumbs
• Vegetable oil, for frying

Blue Cheese Dip: 

• 1 1/2 cups mayonnaise
• 1/2 cup packed blue cheese, broken up
• 1/2 teaspoon hot sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 lemon, juiced
• 1 teaspoon chopped garlic

Directions

Have oil heated to 350 degrees F.
Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.


**My variation: Sooo instead of frying these, I bake them. The rotisserie chicken is already cooked so you just need to bake them long enough to melt the cheese. Set the oven at 350 and bake until the cheese looks gooey and the balls look golden brown. Trust me this one is a hit! Especially with kids :)

Instead of the blue cheese dip above, I used Ken's steakhouse chunky blue cheese dressing mixed with Frank's red hot buffalo sauce and it was still amazing**

Food network

Greek Roasted Tilapia

Courtesy Twinnett on bb.com


Ingredients
1 1/2 TBSP minced garlic
1 tsp olive oil
1/3 cup chopped parsley
2/3 cup chopped Roma tomato
1 3/4 cup crumbled reduced fat feta cheese
1/2 lb. tilapia
salt and pepper to taste

Directions
Mix the first 5 ingredients. Spray the tilapia with nonstick cooking spray and season with salt and pepper. Top with tomato mixture and bake at 400 degrees for 13-17 minutes in a non-stick pan. 

** My variation: I don't change a thing! I love this recipe because it is easy and quick! Goes well with a salad or baked sweet potato or sweet potato fries.**

Guess why I'm waking up at 6am???

To volunteer at a health fair an hour away from Tallahassee! Hopefully they don't serve donuts and coca cola like the last health fair I attended LOL :D



***Edit*** Nevermind I woke up with a headache and had to cancel :(   I love volunteering so I'll be on the lookout for another event!

A little glimpse into my research projects...

 I took this pic today of something that I will be working on for the next couple months....

 It's called an olfactometer....and was recently built by a mechanical engineer at the lab. It is used to condition mice to respond to certain odors. This conditioning is then used in various experiments.

Mice that are missing the Kv1 gene are "super" smellers as opposed to mice that have the gene. Along with a heightened sense of smell, they have a ridiculously fast metabolism and don't get fat even when fed only a high fat diet.


Here is a pic of something that I've been working on since May....

Axonal projections from P2- and M72-expressing olfactory sensory neurons (OSNs) to the olfactory bulb of wild-type and Kv1.3-null mice.
I have the fun job of counting those neurons :) They are easier to see in sections on the slides though...This is what it looks like before they are sectioned.

Summary: 
Scientists have pretty much located a gene that has shown a direct link to obesity and genetics. Mice were bred without the gene and these mice could be fed high fat diets and still remain thin, whereas the regular wild type mice (with the gene) become morbidly obese.
There is also evidence suggesting that the regular mice that were fed high fat diets had a decrease in the number of their neurons, whereas the Kv1 null mice have the "normal" amount.

They have located a human population that has higher than average number of people missing this gene...and in a few years, I'm sure that we will get some data showing whether this carries over to humans also.

Attn Fish Lovers!

So I made myself some yummy fish tonight and I had a slight epiphany that this is probably the 3rd or 4th time in the past week that I'm having fish! Mercury poisoning is no joke....Here is a consumer guide to mercury levels in fish.

I read  Here that vitamin E, garlic and cilantro help protect you from the toxic effects of it. There is no definite proof, but I eat those things anyway :)

"Beyond that, despite insubstantial evidence, some health practitioners who offer mercury detoxification recommend supplements such as cilantro tincture, chlorella algae powder, garlic, as well as various amino acids to rid the body of mercury. A 1999 Korean study did show that garlic juice reduced mercury toxicity in rat embryos, but I know of no evidence suggesting that it works in humans. I've seen two studies indicating that cilantro can speed excretion of mercury, but I understand that the effect here is weak. Eating foods rich in vitamin E has also been recommended. This may protect against mercury toxicity, but I know of no evidence showing that it helps the body eliminate mercury."   

Andrew Weil, M.D.


Another interesting debate is whether mercury poisoning causes autism and other diseases....Here is the link to that article. It makes sense since autism is on the rise. A good read (it gets better further down lol)!

"He suggests the toxic effects of mercury spread across a broad spectrum of diseases including autism, Alzheimer's disease, ALS, multiple sclerosis, Parkinson's disease, neurodevelopmental diseases, nephrotoxicity, and cancer."

"Mercury can also affect the central nervous system by concentrating in the spinal fluid, and the kidneys by reducing concentrating capacity. And it inhibits nerve growth, and passes easily through the placental barrier. The chemical can also reduce nerve function and communication, which can lead to the development of neurofibrillary tangles -- a common feature of Alzheimer's. In fact, recent findings suggest that the gene Apo E 4 may increase the risk for Alzheimer's because it has an impaired ability to bind with mercury and transport it from the brain."

Mark Hyman, M.D.

This is my weekend...

So I have my 2nd Organic Chem II test next week....And this is what I'm going to be up to for the next four days X.X
Yes that is my fav cup of coffee ;) French vanilla yum!
 I know you are soooo jealous! pfft um no

Me in scrubs :p

Lamb Chops with Goat Cheese Sauce

Recipe courtesy Whole Foods Market

Serves 4

Quick and easy, this delicious recipe gives cause for celebration. Tender lamb chops, lightly seasoned with freshly ground pepper and rosemary, are broiled to perfection and then topped with a simple, yet divine, white wine and goat cheese reduction. Garnish with a fresh sprig of rosemary for an impressive presentation.

Ingredients

1 teaspoon salt
8 lean lamb loin chops, each about 1-inch thick
1/4 to 1/2 teaspoons pepper
2 teaspoons finely chopped rosemary
3/4 cup dry white wine
1/2 cup chicken broth
2 sprigs of rosemary
3 ounces goat cheese

Method

Preheat oven to broil.

Place an oven-proof skillet on the stove on high heat and add the salt. When you flick a little drop of water in the skillet and it sizzles it's ready for the chops. Sear the chops on the first side until browned, about 2 to 3 minutes, then flip the chops, sprinkle them with pepper and sear the other side for about 2 minutes. Sprinkle chopped rosemary all over chops.

Transfer skillet to oven and broil for about 3 minutes per side, or longer, if desired. Remove chops from the skillet and keep warm in a covered casserole dish. Return skillet to stovetop and heat over medium high heat. (Be careful not to touch the handle of the skillet since it will still be very hot!)

Add wine to deglaze the skillet, scraping the browned bits off of the bottom. Add broth and 1 sprig rosemary and simmer at a low boil until reduced by one third. Remove and discard rosemary sprig and swirl in goat cheese to complete the sauce.

Place the chops on a plate and drizzle sauce over the top. Top with remaining rosemary sprig and serve immediately.

I love goat cheese

Still recovering from my trip

So the fam came over tonight for steamed buffalo wings (yum!) and look what they brought for me...
Death by chocolate (yes o face haha and yes I went to town on it)

I've been off the wagon since Saturday and I certainly am not complaining :)
Whenever my MIL comes over, my fridge always looks like it is about to pop at the seams. 
 

My fav homemade Pizza

Recipe courtesy Alton Brown

Ingredients

• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 tablespoon pure olive oil
• 3/4 cup warm water
• 2 cups bread flour (for bread machines)
• 1 teaspoon instant yeast
• 2 teaspoons olive oil
• Olive oil, for the pizza crust
• Flour, for dusting the pizza peel

Toppings:

• 1 1/2 ounces pizza sauce
• 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
• A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Directions

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.

Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

**My variation: I bought a pizza stone at the grocery store for $15, instead of the tile. I leave out the sugar and use protein flour (or whole wheat flour). I don't have a mixer so I made the dough by hand. You can adjust the size of the pizzas to suit...

I buy the pizza sauce with the least amount of ingredients (and no sugar). Sometimes I add extra protein like grilled chicken or shrimp covered with Italian breadcrumbs**

My favorite pizza 

My trip to Fort Myers has come and gone...

And all I have are the memories....Vodka and crystal light blended with ice = very fun times! Let's not forget the world cup ;) Very relaxing weekend...

A few pics from Cali....

I went to San Francisco a few months ago... My first time on the West coast! It was gorgeous :)

Here are some pics from my trip! I love Cali...the weather was perfect (70 degree weather with no humidity)!

Best part of the trip:  I got to see my fav artist ---> Alex Grey (my picture doesn't do his art justice, look him up yourself :p)

I threw in a pic of my lunch. Proof that I eat healthy, even on vacation, but of course I go for the meat first! *shhh* I devoured 6 raw oysters right before that pic LOL ;)
Neptune's Palace