Autumn Brown Rice Stuffed Acorn Squash

It's back to school time after a nice 3 day weekend.  This weekend was pretty great.  I had my nephew's bar mitzvah and so all of my out of town family was around and we had a great time celebrating!  We had multiple dinners together and it was so nice to see everyone.  

I also love 3 day weekends because I just feel like I get so much more done.  For example, I was able to do my long runs, see all of my family, and prep food for this week.  One of the meals that I made for this week was a special request of Bri's.  We made our very own Vegetarian Thanksgiving back in November and this dish was a huge hit.  I made some Autumn Brown Rice and then stuffed it into a Roasted Acorn Squash.  It was crazy yummy!  Last night I made a double batch of the brown rice because I wanted to have leftovers and you can totally eat it on its own.  The acorn squash provides a beautiful presentation and it is yummy, but it is not necessary.  Also, if you don't want to use cranberries, you can also use any sort of dried fruit.  I used fresh cranberries the first time around and let them cook in the rice until they were bursting, but the second time around I used dried cherries and they were also great! 

Autumn Brown Rice Stuffed Acorn Squash

(adapted from Carlsbad Cravings)

Ingredients:

(makes 1 batch, you can also double everything if you want a ton of leftover rice)

2 acorn squash, halved and deseeded

1 1/2 cups vegetable broth

1 1/2 cups apple juice

1 tbsp butter

1/2 tsp salt

1/4 tsp pepper

1/2 tsp dried parsley

1/4 tsp dried oregano

1/4 tsp dried thyme

1 bay leaf

1 cup brown rice

2 tbsp butter

1/2 onion, sliced

1 apple, cored and chopped

3-4 cloves garlic, minced

2 tsp apple cider vinegar

1/4 cup chopped pecans or walnuts

1/4 cup fresh cranberries (or dried)

Directions:

1. Preheat oven to 400.  Place your halved squash facing up on a baking sheet and brush the insides and sides with olive oil.  Sprinkle some salt and pepper over the squash and then cover with tinfoil.  Roast in the oven to 40-50 minutes or until squash can be pierced with a fork.

2. While the squash is roasting, place a large pot on the stove and bring vegetable broth, apple juice, butter, salt, pepper, parsley, oregano, thyme, bay leaf and rice to boil.  Once boiling, lower the heat to medium-low and cover and let simmer for 45 minutes.  

3. Drain the rice after 45 minutes and place the empty pot back on the stove over medium heat.  Add in the 2 tbsps of butter, onion, and apples.  Cook for 5-7 minutes so that the onion is translucent.  Add in the garlic and cook for another minute.  Then, add the rice back in along with the apple cider vinegar, pecans, and cranberries.  Cook for another 5 minutes or so.

4.  Scoop some rice mixture into each side of the roasted squash and serve!

Enjoy :)

5 Courses to Celebrate 5 Years

August, 3rd: Bri and I had a really great year.  One year ago, we moved into our apartment and celebrated our 4-year anniversary.  Now, we have been living together for a year and are on year 5 of our relationship!  It has been really great and I am so appreciative for all the amazing times we have experienced together.  To celebrate year 5, I thought it would be cute to cook dinner together and have 5 courses in honor of 5 years.  We shared this amazing meal and watched a movie and it was a quiet and lovely anniversary.

Zucchini Soup

Strawberry Poppyseed Salad

Whole Wheat Gnocchi with Feta and Peas in a Brown Butter Balsamic Sauce

Toasty Parmesan Tomatoes

Creme Brûlée Cupcakes

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad

Ingredients:
1 bag of Spinach Arugula Blend
10 strawberries, sliced
2 tbsp crumbled goat cheese
2 tbsp crumbled candied pecans
poppyseed dressing

Directions: 
1. Toss all ingredients together.  Add more of whatever you like and then toss in dressing to taste.

Enjoy :)

Charleston, SC Day 4

Happy 2013 everyone!  Last night I got to celebrated New Year's Eve with my family and Bri in Charleston.  It was a lovely evening where we had a lot of good food and a lot of fun.  It was a great way to welcome the new year!

But first, we spent the morning lounging around (after I ran), and then, my mom and I went grocery shopping because today (New Year's Day) we are going to be making dinner for everyone.  We decided to stay in today and eat yummy appetizers and snack foods since it is a big football day for the boys and then, of course, the Rosebowl is tonight!  Wisconsin is playing Stanford and I can't wait to watch the game!  On the menu is Crab Dip, Spinach Artichoke Dip, Grilled Cheese Sliders, Poached Salmon Sliders, and Chocolate Peanut Butter Pie!  Get pumped for some great new recipes to celebrate the new year!

After our grocery shopping trip, we all went to lunch at Five Loaves Cafe.  This place was on Yelp as the best place for lunch in Mt. Pleasant and the reviews did not lead us astray.  The food was fantastic!  Everything was fresh and light and we had an amazing lunch.  They had soups, salads, and sandwiches.  The portions are generous and we were all quite pleased.   Plus, you can order half sandwiches, half salads, and cups of soups if you want to mix and match! I got the half salmon salad that was on special and a cup of tomato tarragon crab soup.  It was great!

Bri and I headed out on our own after this to go visit Genevieve again.  We got to see where she lives and walk around the property a bit.  It was amazing how she lives only a five minutes outside of Charleston and yet we felt like we were out in the countryside.  We walked down to the dock to look out at the water and it was beautiful.  After a nice visit, we headed back to the resort to rest up before dinner.

Dinner was at Anson Restaurant.  This place was recommended to us by my Aunt and her family who say it is their favorite!  My parents had been here before and claimed that it was the best.  It was pretty fantastic.  I, of course, took pictures of all the amazing food, but the lighting was so dim that they did not come out great.  Sorry about that!

She Crab Soup

Golden Beet Salad

Iceberg Wedge Salad 

My Dinner: Pan Seared Salmon 

Bri's Dinner: Handmade Pasta 

Mom's Dinner: Crisp Flounder 

Zack's Dinner: Lamb with Gnocchi 

Dad's Dinner: Duck

Creme Brulee

Pecan Pie

Chocolate Torte

Mile High Apple Pie

We had a late reservation to start with and so by the end of dinner it was already almost 10:30!  We decided to walk over to our little midwest bar, Mac's Place, and get a few drinks before midnight.  The bar was quite busy, but we were able to find a spot to stand near the bar.  We were also able to watch the New Year's Eve party in New York.  As the ball dropped, the entire bar counted down and we all had a champagne toast right at midnight.  I got to share my fourth new year's kiss with Bri!  It was all very fun and exciting and I can't believe that 2013 is finally here.  This is going be a big year for me.  I'll be graduating, hopefully getting a teaching job, and moving out on my own!  I can't wait to see where 2013 takes me!

Thanksgiving Stuffing

This stuffing recipe was amazing! I adapted it because we decided against stuffing it into the turkey, but it was simply fantastic.  I am definitely going to be bring this one to the Thanksgiving table in the future.

In other news, I am currently watching Gossip Girl.  I haven't been into this show since high school, but something about it is drawing me in this season.  Plus, I don't really feel the need to get a good nights sleep lately.  This week is funky because the students had testing today and all I did was help hand out books, calculators, pencils, and whatnot.  Then, I got to get a lot of work done for both my university classes and 8th grade classes.  I'm feeling pretty relaxed about now.  On Wednesday, though, I am getting observed.  I'm a little nervous because I'm trying out a new sort of classroom arrangement for an activity, but I am also excited because I think that my lesson plan looks really good and thoughtful.  Finally, I am supposed to find out where I will be teaching next semester any day now.  I am extremely excited and nervous.  More on that as soon as I get details!

Sorry about my random ramblings.  I guess I am just a little unfocused, it must be the gossip girl, or the fact that I am still STUFFED from the crazy Thanksgiving Feast I had this weekend.  I mean...check out this stuffing!

Thanksgiving Stuffing (adapted from the Food Network)
serves about 40

Ingredients:
2 loaves Challah bread, cubed into 1/2 inch pieces
2 quarts chicken broth
8 oz mushrooms
4 cups chopped white onion
4 cups chopped celery
4 cups chopped green pepper
4 tbsp vegetable oil
4 tbsp salt
12 oz dried cranberries
8 oz chopped pecans
8 eggs, beaten
8 tsp dried rubbed sage
8 tsp dried parsley
freshly ground black pepper, to taste

Directions:
1. Preheat oven to 400.
2. Pour the chicken broth into a large saucepan and heat until simmering.  Place the mushrooms in the broth, remove from heat, and let sit, covered, for 35 minutes.
3.  Place the copped onion, celery, and green pepper in a large bowl.  Toss with the vegetable oil and salt.  Spread the vegetables out on a cookie sheet and place in the preheated oven for 35 minutes.  During the last 10 minutes, place the cubed bread on top and continue to cook.  
4.  Reserve 1 cup of the chicken broth and then drain the mushrooms.  Chop the mushrooms and place in a bowl with the rest of the roasted vegetables and bread.  Mix in the cranberries, pecans, and season with sage, parsley, and pepper.  Pour the beaten egg over the mixture and toss to combine.  Place the stuffing in a baking dish and bake at 350 for 20-25 minutes or until lightly browned.  Serve warm.

Also, you can pour some of the cooked turkey juices over the stuffing.  This will moisten the stuffing up a bit and make it taste as though it was cooked in the turkey!

Enjoy :)

Caramel Apples

The Little Sisters of Delta Theta Sigma are some of my favorite people on this campus.  I love this organization and I love all the great ladies I have met in this group.  This is my last semester being "active" with the group because of my student teaching in the Spring.  I am sad to be almost done with these girls, but I have decided to go out with a bang.

 This semester, I am Sister RA (where I make sure that people are feeling okay and helping out anyone who is going through any sort of hard times), I am Academic Chair (I reserve study rooms once a week and make sure that there are plenty of yummy baked goods for people to snack on as they study), and for the first time, I ran for Fundraising Chair.  I was really nervous about Fundraising Chair because it was something new and something I was not so sure I would be good at.  However, I have done my best to be creative and get us involved in various fundraisers to help support our group.  First we had a Cup Night, at a local bar/restaurant.  This helped to get us over $300!  I was so surprised at how successful it was and it gave me a lot of confidence that I could do a good job as Fundraising Chair.  Then, I wanted to do something that really reflected some of my strengths   So, we did a bake sale! And, not just any bake sale, but we made and decorated caramel apples and then sold them! It was great.  People loved the caramel apples and many people even gave us extra donations! Making and selling the apples was also a really fun way to bring the girls together!

Caramel Apples

Ingredients:
8 bags caramels
40 medium granny smith apples
peanuts, chopped
pecans, chopped
mini M&Ms
oreos, crumbled
reeses, chopped
sticks
sandwich bags

Directions:
1. Melt the caramels and 6-8 tbsb of water in a crockpot on medium until melted.
2.  Stick the sticks into the apples.  Dip them in the crockpot and then let the caramel drip off for a few seconds.  Then, take a knife and scrape off the bottom of the apple.  Then place on wax paper if leaving plain, or dip in your toppings.  This allows the caramel to form an even layer and not pool at the bottom.
3.  If using toppings, roll the dipped apple in the toppings of your choice and then place in the plastic bags to wrap up.

Enjoy :)
 

Apple Crisp

Today I am off on my 10 day adventure with Bri to the east coast.  Later today, I will be in Pittsburg enjoying the city for a night before we hit our first destination, Washington DC.  I am so excited to go on this trip! After DC, we are going to New York City and Boston.  It is going to be a blast!

But first, yesterday was my last day of camp! I can't believe it! The summer has truly flown by.  After everyting was over, I noticed I was actually pretty sad.  It was a really fun summer and I am going to miss all the kids so much! Also, the counselors I worked with were awesome.  I made them an apple crisp as a little "thank you for your hard work."

This apple crisp was made in my cast iron skillet! It looks super impressive and you get to do everything in one dish: prepare the crisp, and bake it!  It was super delicious and gluten free! Some of the counselors are gluten intolerant and so I swapped out normal flour for gluten free and we were good to go.  You don't notice any difference and everyone loved it! Top it off with some amazing vanilla ice cream and you are all set!

Apple Crisp (adapted from Brown Eyed Baker)

Ingredients:
For the topping:
3/4 cup gluten free flour
3/4 cup old-fashioned oats (gluten free works here too!)
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup unsalted butter, melted
For the apples:
7-8 medium apples, peeled, cored, and sliced into 1/2 inch wedges (I used granny smith)
1/4 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup apple juice
2 tsp lemon juice
2 tbsp butter

Directions:
1. Make the topping: Whisk all ingredients, except butter, together and then whisk in the butter until mixture is well combined and resembles wet sand. Set aside.
2. Preheat oven to 450.
3. Toss sliced apples with the sugar, cinnamon, and nutmeg in a large bowl.
4. Bring apple juice to a simmer in the skillet and simmer until reduced to 1/2 cup, about 7-8 minutes.  Pour reduced apple juice into a measuring glass and stir in the lemon juice.  Set aside to cool.
5. Place skillet over medium heat and melt the 2 tbsp of butter.  When the foaming from the melted butter subsides, place the apples in the skillet and cook, stirring frequently, for about 12-14 minutes.  The apples will not be cooked, only starting to soften.  Remove from heat and pour the apple juice mixture into the pan.  Stir to coat.  Sprinkle the topping mixture evenly over the apples and press down.  Bake for about 20-25 minutes or until topping is a deep golden-brown and crispy!
Enjoy :)

Triple Delight Brownie Parfait

I am once again up way too early.   I have camp today, but I don't need to leave until about 8 and of course I woke up before 6...so, now I am sitting here wondering what to do with myself.  I've decided to put together a slow-cooker lasagna for tonight's dinner and possibly make mini cheesecakes to bring to camp tomorrow.  I really need to sleep more, but once I'm up, I'm up.  It's so frustrating! I don't know what I am going to do this weekend when it's my birthday and I'm exhausted by 9:30! I'm thinking that I'll have to somehow get myself to nap.  That, or drink crazy amounts of coffee...

The second dessert I am bringing you from The Dinner Party was probably my favorite.  It was absolutely insane and it combined some of my favorite things! This is Triple Delight Brownie Parfait! The players: brownie, Chocolate Chip Cream Cheese Filling, Ganache, Crushed Pecans, and all topped off with whipped cream.  Chris came up with the Chocolate Chip Cream Cheese Filling, and honestly, I would make that stuff and just eat it straight up with a spoon.  She usually puts it in phyllo shells or mini tarts.  We put it on top of a brownie!

Triple Delight Brownie Parfait

Triple Delight Brownie Parfait, Chocolate Truffles,
and a Chocolate Covered Strawberry Cupcake

Ingredients:
Crumbled Brownie Pieces (I used my Dark Chocolate Fudge Brownies)
Chocolate Chip Cream Cheese Topping:
8 oz cream cheese, softened
4 tbsp unsalted butter, softened
1/2 cup powdered sugar
1/4 tsp salt
1/3 cup mini chocolate chips
8 oz prepared whipped topping
Ganache:
4 oz good bittersweet chocolate
4 oz good semisweet chocolate
1/2 cup heavy cream
1 1/2 tbsp liquor
1/4 tsp vanilla
chopped pecans
Whipped Cream (we made our own by whipping cream with a little sugar)

Just before the whipped cream...mmm

Directions:
1. Make the brownies, let cool.
2. In a mixer, beat the cream cheese and butter until light and fluffy.  Beat in the powdered sugar and salt until well combined.  Stir in the chocolate chips.  Finally, fold in the whipped topping.  Set in fridge until ready to use.
3. Make the ganache: place the chocolate in a heat-proof bowl.  Bring cream to a boil in a small saucepan and then immediately pour over the chocolate.  Whisk until the chocolate is completely melted.  Whisk in the liquor and vanilla.  Set aside to cool.
4. Assemble the parfait: using 12 small glass bowls, place crumbled brownie pieces along the bottom of each dish.  Top with a few spoonfuls of the cream cheese topping and then drizzle with some ganache. Sprinkle chopped pecans on top and then top with a dollop of whipped cream.
Enjoy :)

Chocolate Truffles!

It's time for dessert! The Dinner Party was absolutely phenomenal! We concluded our party with a trio of desserts and so I am here today to share the first one, Chocolate Truffles! I had never made truffles before and Chris showed me some handy tricks and tips and we came up with some fantastic truffles.  Also, even though this was Chris' specialty, I did all the work! So, now I can make truffles all on my own whenever I want some, which is probably always.

Truffles, Brownie Triple Delight,
and Chocolate Covered Strawberry Cupcakes

Chocolate Truffles
makes about 30 truffles

Ingredients:
1/4 lb. good bittersweet chocolate (we used Ghiradelli), chips or chopped
1/4 lb. good semisweet chocolate (again Ghiradelli), chips or chopped
1/2 cup heavy cream
1 tbsp liquor, we used Raspberry Framboise; optional
1 1/2 tsp prepared coffee
1/4 tsp good vanilla extract

Optional coatings: powdered sugar, cocoa powder, chopped nuts, coconut, sprinkles... (we used coconut and chopped pecans)





Directions:
1. Place chopped chocolate in a heat-proof bowl.
2. In a small saucepan, heat the cream until it just starts to bubble.  Pour the cream over the chocolate and whisk until the chocolate is completely melted. Whisk in the liquor, coffee, and vanilla.  Set aside to rest at room temperature for 1 hour.

3. Drop rounded tsp sized balls of the chocolate mixture on a baking sheet lined with parchment, wax paper, or foil.  Place in the fridge for at least 30 minutes or until firm.  Roll each dollop into round balls and roll in the coatings.  Serve or place back in the fridge, but make sure to serve at room temperature.
Enjoy :)

Roasted Beet Pecan Salad with a Cabernet Balsamic Vinaigrette

It's time for the third course in The Dinner Party.  This one was a total crowd pleaser and it was pretty funny because most people were a little surprised by the ingredients.  Chris and I put together a lovely salad with a Cabernet Balsamic Vinaigrette.  It was a super yummy salad and the dressing was amazing.  I seriously couldn't stop smelling it! I just wanted to stick my face in it...not kidding.

Rasted Beet Pecan Salad with Cabernet Balsamic Vinaigrette
Serves 4

Ingredients:
Beets:
2 medium beets, peeled and cut into 1 inch chunks
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
kosher salt and freshly ground pepper
Pecans:
1 tbsp unsalted butter
1/2 cup pecans
1 tsp sugar
1/4 tsp curry
1/4 tsp kosher salt
Vinaigrette:
1 clove garlic, minced
2 tbsp balsamic vinegar
2 tbsp Cabernet Sauvignon
1/2 cup good olive oil (we used white truffle olive oil)
Salad:
4 cups baby spinach
1/2 cup Chevere, crumbled

Directions:
1. Preheat oven to 425 and place a rack in the center.  Place beets in a glass baking dish and pour the oil and balsamic over them, turning to coat.  Season with salt and pepper.  Cover the pan with foil and place in the oven until beets can be easily pierced witha  knife or fork.
2. Toast the pecans by melting the butter in a large skillet over medium heat until it is foaming.  As the foaming subsides, add the pecans, sugar, curry, and salt.  Cook, tossing often, until pecans are toasted and fragrant, about 4-5 minutes. Transfer the pecans to a plate and set aside.
3. In a small bowl, prepared the vinaigrette by whisking the garlic, balsamic, and Cabernet.  While whisking, drizzle in the olive oil.  Season with salt and pepper. Set aside.
4. To serve, place the greens in a large bowl and toss with 3/4 of the well-whisked dressing.  Divide the lettuce among 4 plates.  Divide beets among the 4 plates and sprinkle with 4-5 crumbles of the Chevere.  Top with a few toasted pecans.  Drizzle with more dressing if desired.
Enjoy :)

Mom's Favorite: Sonoma Chicken Salad

Every week my mom goes to Whole Foods and all she does is rave about their amazing Sonoma Chicken Salad.  I have never been a gianormous fan of chicken salad/potato salad/egg salad because of how much mayo can be in those things.  Not only do I enjoy eating healthy, but I really just don't like the taste of mayo that much.

I found a recipe for "Sonoma Chicken Salad" over at Cooking Classy (a fantastic site...go check it out!) and I thought it would be really cute to make some for my mommy for lunch.  Instead of mayo, I used greek yogurt, and I threw in some chopped red grapes because I know how much she likes those.  The chicken salad was amazing! It tasted light, delicious, and a little sweet.  I was thrilled with how it came out and I'll definitely be taking this as lunch when I start camp.  I asked my mom how it compared to the store's and she thought it was very good, but she still would get the store's stuff if she didn't have time to whip up this recipe.  I was a little sad that my recipe didn't blow her away...

But then, I went with her to the store and I discovered that the guy at the deli counter, who knows that her favorite is the chicken salad and offers her free samples of anything she wants, is extremely good looking.  That explained a lot!

Sonoma Chicken Salad (adapted from Cooking Classy)

Ingredients:
2 medium chicken breasts, cooked with a little olive oil (I used stuff from Sonoma, California!), salt and pepper, and shredded
3 celery stalks, chopped
2/3 cup pecans, chopped
1/3 cup dried cranberries
2/3 cup red grapes, halved or quartered
2 tbsp parmesan cheese, shredded
For the dressing:
2/3 cup non-fat greek yogurt
1/4 cup apple juice
3 tbsp honey
2 tsp apple cider vinegar
1 tsp yellow mustard
1 tbsp poppy seeds
1/2 tsp onion powder
salt and pepper

Directions:
1. Toss the shredded chicken, chopped celery, pecans, dried cranberries, grapes, and cheese in a large bowl.
2. Whisk all the dressing ingredients together, add salt and pepper to taste, add more honey if you want it a little sweeter.
3. Pour dressing over the chicken mixture (I only used about 3/4 of the dressing) and toss to evenly coat. Eat on it's own, as a sandwich, or, as we did it, with toasted pita bread...mmm!
Enjoy :)

Strawberry, Quinoa, and Spinach Salad

Oh my.  My brother graduated from high school yesterday and my family and I went out for dinner at Buca di Beppo afterwards to celebrate.  It was tons of fun.  The food was great and the company was even better.  I had a great time, but I ate way too much.  Since being on summer vacation I have been spending a lot of time catching up with friends and family and eating like I am on vacation.  I have still been working out and completing my half-marathon training, but I have not been eating in the most healthy of ways.

From sushi with friends...

to giant skillet (whole grain at least) cookies...

I used THIS recipe with whole wheat flour and dark chocolate chips

to crazy family-style Italian...

The Brownie Sundae!

I have had amazing foods, but now I am feeling a little unhealthy.

Since starting college, I have lost almost 25 pounds.  I am very proud of the changes I have made in my life.  I have learned a lot about how to eat healthy and I have adopted all sorts of exercise schedules.  I love food and so I still eat what I want, but I am way more aware of portion sizes and eating a balanced diet.  Plus, running has helped a lot, both with becoming healthy, and de-stressing.

Now that summer is here, I have been a little off track in terms of staying healthy, but that is all going to change starting now! This morning I did pilates with my mom and then ran a quick 5K with my brother.  For breakfast: oatmeal, orange juice, and some coffee.  My post-work out snack: an apple with a little peanut butter.  And, for lunch: leftover Strawberry Quinoa and Spinach Salad.

I made this salad for the Memorial Day dinner that we had at my house and now I still have the leftovers.  This salad is healthy, hearty, and absolutely delicious.  Plus, it's gluten free! It's a great way to get some veggies in, but it tastes so good that I don't even feel like I'm being that healthy! I'm excited to get back on track with being my normally healthy self and even more excited to go enjoy this salad! Yum!

Strawberry, Quinoa, and Spinach Salad (adapted from Cookie and Kate)

Ingredients:
For the salad:
3 cups baby spinach
3/4 cup cooked quinoa (cook according to instructions on box)
3 tbsp crumbled goat cheese
3/4 cup strawberries, chopped
1/4 cup chopped pecan pieces
salt and pepper
For the dressing:
2 tbsp olive oil
2 tbsp balsamic vinaigrette
1 tsp Dijon mustard
2 tsp real maple syrup
1 tsp shallot, chopped

Directions:
1. Make the quinoa and set aside.
2. Make the dressing by whisking all the ingredients together.  Add more balsamic for a tarter dressing and more maple syrup for a sweeter dressing.
3. Toast the pecans: place pecans in a pan on the stove and heat pan over medium heat for about 5 minutes or until pecans are fragrant.
4. In a large bowl, toss the warm quinoa with the goat cheese and season with salt and pepper. Toss with the pecans. Next toss in the spinach and strawberries and finally, toss in the dressing.
Enjoy :)

Pecan Chicken Wraps

I can't believe I am writing my 100th blog post! This blog has totally changed my life in so many ways and I am so grateful that I started it.

This blog has helped me to really focus on things that are important to me.  Since starting this blog I have become more involved with teaching and becoming a reflective practitioner, I have become President of the Little Sisters of DTS, I have become a more active member of my dance organization, and I have focused more on fitness and health in my life.  This blog has helped me to combine my love for food with the other passions in my life and through this I have discovered more about myself than I ever thought possible.

Along this journey, I have met so many other bloggers that share my passions and that has made this journey even more valuable.  I had no idea there were so many other people so close to me who shared these interests! Blogging has been so fun and so wonderful and I highly recommend it.

The meal I am about to tell you about was inspired by the blog, How Sweet It Is.  I am an avid follower of this blog and I love basically every post that it has.  How Sweet It Is made Pecan Crusted Chicken Wraps with Honey Mustard.  I was off to a Grey's Anatomy Night with my fellow future teachers and good friends, Tamara, Emily and Chelsea, and we decided to adapt this recipe based on what we were craving/what we had lying around and make an amazing and healthy meal!

Pecan Crusted Chicken Wraps (adapted from How Sweet It Is)

Ingredients:

8 Whole Wheat Tortillas (we used low-carb, 6-inch)

Strawberries, sliced

Fresh Spinach (about 3 cups)

Brie Cheese (small cubes, about 24)

1 1/2 cups chopped pecans

2 chicken breasts

1/4 cup whole wheat flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cinnamon

2 egg whites

1 avocado (ours wasn't so ripe, so we left it out, but I think it would be really good!)

light balsamic vinaigrette

Directions:

1. Preheat oven to 450 and line a baking sheet with foil.  Place a wire rack over the baking sheet and grease.

2. In a medium bowl, whisk the flour, salt, pepper, cinnamon, and pecans. Whisk the egg whites together in a small bowl.  Coat the chicken in the egg whites and then coat with the pecan mixture. Place both pieces of chicken on the wire rack and bake for 15 minutes. Flip the chicken and then bake for another 15 minutes. Cool for 5 minutes and then slice.

3. Toast the wraps by warming them in the microwave for 15-30 seconds. Assemble the wraps: place some spinach and strawberries on each wrap (avocado too if you want) then place pieces of chicken on top along with some brie.  Drizzle balsamic vinaigrette on top. 

 Wrap and Enjoy :)