Begin as you Mean to Go...

Today is Thanksgiving. A day celebrated by food.Thanksgiving to me, has always been about food.

I was so busy tending to Grady today, that I never got a picture of our food table. There must have been 15 different casseroles/veggies on it. All of which used to be apart of my "former life". Did I eat them today? YES! But I can honestly say that I ate very small portions and I did not go back for seconds. It's amazing after you stop eating a certain way and then revert back to "your old ways" how different you feel after a meal. I can truly tell you that when I was eating processed foods on a daily basis--- I constantly felt full and miserable after a meal.Since changing my eating habits, I now walk away satisfied and content.

CONTENT...wow...I never thought I'd be writing that word when talking about food! It's so incredible to me how much I truly never took the time to "think" about what I was putting in my mouth. I allowed my cravings to control me. If I felt like fast food--- I'd go get fast food, if I felt like chocolate---I'd go to the vending machine and grab a snickers. Yes, I knew it wasn't good for me---but there was always "tomorrow". If you've ever struggled with your weight, I'm sure you can totally relate with me here. I would justify whatever I wanted to eat---saying that, "Oh I'll start eating better... TOMORROW!" Well tomorrow would come and go...and change would never happen.

I have stayed away from all things fried since September 1st. I really think this is what has made the biggest impact on my weight loss. It wasn't easy at first to never have fries or chicken fingers (considering that is truly one of my all time favorite meals)---but it has become second nature to me now, to just order something else. I had a huge breaking point this past week. I went to pick up lunch for Brian and his Dad at one of my old frequent fast food stops--where everything they have on their menu is fried. The smell that consumed my car of chicken fingers and fries honestly made me sick. Whatever craving I had for either of those two things while sitting in the drive thru was quickly erased.

I have really struggled to find snacks for Grady that aren't processed. I can see why we (society) never think twice about what we offer our kids. The things that they make for kids are one thing--- Convenient! I have broken down and given him Goldfish (the kid could live off of them) and Nutra Grain bars. He also loves 100% whole wheat Graham Crackers (can only find these at Whole Foods), no sugar Applesauce and Cheerios. I need to get better about "thinking and planning ahead" for him. I need to carve out time from my schedule to get in the kitchen and make him some things to have on-hand like homemade cheese crackers and whole wheat pancakes.... now if I could only find the time to do it! I will keep you posted on that one.

The holidays will be tough for me---within the next month I go on a cruise for work, attend and host several parties and then add in Christmas and New Years on top of all of that. There will be lots of sugar and butter in the days ahead! I am really going to have to remain faithful and walk away from things at times. (which is easier said than done.. I am going to miss my Trader Joes Peppermint Joe Joes!) I had set the goal for myself that I would like to loose 20 pounds before Christmas. The Lord had different plans---I woke up this morning and got on the scale---and I was officially down 21 pounds! I think he has humor like that---knowing that I was praying for something that was weeks away---but instead allowing me to see how much my faithfulness and hard work have already paid off!

So as you can read.. we're still on the "whole foods/clean eating" way of life... Best decision we've made in a long time! If you've been thinking of making the switch---JUST DO IT!  Keep in mind that nothing is easy at first---but after time, it becomes the only way you know. We have a saying in our small group that has really changed my thought process in life... "Begin as you mean to Go." How true is that---in EVERY aspect of our lives...so I leave you on this Thanksgiving with that saying... "Begin As You Mean to Go!".....

Recipe Collection

A Month and 25 Days...

I wanted to give you all an update on our progress after moving to "Clean Eating."

First off, WE LOVE IT! (I'm including Brian in this statement, though I know he'd agree).

I have never in my entire life been this content with food. God heard my cry and answered my prayer! I have spent the better part of my life planning my next meal at the meal I'm currently eating. I took joy in planning dinner during lunch! I craved food. Looking back now, I realize how much food consumed me. What I just thought it was a passion, was really it was an obsession. Isn't it interesting how we confuse the two? I have come to realize that my PASSION is investing in my family and not all things food.

I have a dear friend who has a gluten allergy and I used to crack up when we'd go out to eat... she would ask a thousand questions, pick food part and have a ton of special request. I have to admit, it was annoying...but now I realize that I've become her! My questions are endless when I sit down at a restaurant---I now try to make the best choices possible. I will say though sitting at a table and have to pass the bread basket on to the next person is one of the hardest temptations I face. I LOVE A GOOD BREAD BASKET!
I'm finding it natural now to say, "I'll have a water with lemon, does that salad dressing have sugar in it?, or do you know if that bread is 100% whole wheat?...." Yes, I have had to stay away from some of my old favorite restaurants (ex: Mexican and Chick fil A)---but the more time that passes and I haven't been, I don't find myself thinking about it...or craving it. It took a lot of willpower for me to pull up at the drive-thru at Chick fil A a few weeks ago and order an 8 count Grilled Nuggets and a water. I basically used to live off of the #5 combo, 8 pack with sweet tea and 3 Chick fil A sauces! 

Throughout this change, we truly have enjoyed cooking and eating at home. Brian and I get in the kitchen together and cook. It's not just me taking over and being territorial of the kitchen ( I was looking for praise from him after I cooked a good meal). Its really turned into being our "couch time" as we call it in small group. It's our time to talk about our day,dreams for the future (like how'd we arrange the layout of the kitchen, if we could afford it!haha), what's going on the following day, etc. We both have found it challenging to go out and find stuff that we can eat. (I have more willpower than Brian with this...but I have a lot more weight to get off than him...so I let him slide!) I think the biggest thing is that at home, we have control over what goes into our food. Let me state, we have not sacrificed flavor during the switch...we now use REAL products. It's amazing when you use real butter or real sour cream, how much less of it you really need.

 During my birthday weekend, I found myself almost having a panic attack about eating my birthday cake. I was scared that If I had a taste of the cake, that I would fall off the wagon and never get back on. (considering this is what I've always done before) I had to have a "come to Jesus" with myself and realize that IT'S OK to eat "bad" things every once in awhile. If I am going to really make this work for the long haul, I need to be realistic. So in the past Month and 25 days... I've had cake on special occasions (birthdays and at weddings), we've ordered pizza (when I've been too overwhelmed or tired to cook) and I have split a piece of cheesecake at Cheesecake Factory. Through all those times, I've still managed to bounce back and get back to my plan.

My biggest accomplishments have been that I have given up fried food and soda. Also that we have moved to 100% whole wheat and natural sugars. (Brian is still having a tough time with the pasta and rice...he loves white rice and pasta! I don't really taste a difference.) I would also say changing the way I grocery shop is another one of my accomplishments. We used to go to the store several times a week. Now we go once. I spend an hour on Sundays planning out our entire weeks worth of meals (breakfast, lunch and dinner). We shop on Sunday afternoon for an entire 7 days. Our grocery bills have been averaging $120-$150 per week.  The majority of our shopping occurs in the outter aisles--- consisting of Veggies, Fruits, Proteins and Dairy. Our new "chips" are triscuits and occasionally we will have cereal (Cheerios, because I buy them for Grady) with a banana and walnuts. I've started a binder of "Clean/Whole Grain" Recipes that I reference weekly for inspiration, as well as I utilize Pinterest and blogs.

I'm officially down 15 pounds, Brian is down 8..But more importantly...what I feel like once controlled my life, isn't anymore. I'm not living to eat... I'm eating to live.


Don't forget to follow me on Pinterest for my collection of recipes.

Who have I Turned Into ?

I am turning 30 next week---and I sit here wondering who I've turned into!

I have asked for a blender for my birthday (I want to start making smoothies!), I have a coupon binder (thanks to my friend Kristen), My entire refrigerator is filled with fresh fruit and veggies and organic WHOLE milk. Our freezer is stocked with only Organic Free Range Chicken and Grass-fed Beef. My pantry doesn't have much of anything other than Triscuits,Peanut Butter, Nuts,100%Whole Wheat Bread and Coconut Oil.

Some might say that I'm going through a mid-life crisis. I call it God intervening in my life and finally making me see how much I idolized food. Not that I ever sat around eating chips from a bag or pints of Ben and Jerrys (though I do love my B&J Coffee and Toffee Ice cream!)---I just realize now how much I loved food. I mean who doesn't, right?
I have always tried to lead a "good life". The life of a Baptist Christian Girl---one who grew up in a "bubble" where everything was always very black and white. Where if you smoke, drank or had premarital sex--then you were a sinner. Never did I relate this belief to food though. But, if we truly take a moment and think back about the Bible, God used food as his first means of temptation---which in turn, turned into the first ultimate sin. So why shouldn't I look at food (for myself) any different? Here I am constantly tempted by food---and I can either choose to fall into that temptation or I can choose to walk away. I have found myself many times this past week---praying that God will eventually make me like some of the things I'm eating. (ex: Salmon... I've got a lot of praying to do for that one!)

A few things that I've learned since moving to all Whole Foods---and no Processed Foods.
 1. Grocery Shopping takes you forever (You need to prepare your grocery list and menu out before going to store---and stick to your list!). It took me an hour and half tonight to shop for the upcoming week. I looked like such a mom---my cart was overflowing with stuff! I am proud to report that 90% of my shopping was done on the outer aisles of the store. Also, be prepared to spend more money. We are making it our goal to eat in every meal---so really it's coming out cheaper in the long run.

2. Organic, Free Range Chicken and Grass-fed Beef are worth the extra money

3. Freeze your bread (or you'll have mold on it within a few days...no preservatives...so it doesn't last like regular bread)

4. If any item has more than 5 ingredients listed---PUT IT BACK-- I repeat--- PUT IT BACK. Just because it says "Organic" that doesn't mean it's Heathly

5. Justin's Almond Butter and Chocolate Almond Butter is AMAZING

6. You can eat out!---just be educated on what you choose. Ask questions like, does that have sugar in it?  Or White Flour? We went to dinner this past week and it about killed me to not eat the bread...but I steered clear! (It was even Carrabba's bread!! Can I get a Hurraaaahh?!) Also, I went to a party this past week---and did not touch one sweet... I stuck to what I knew was "ok options" and left proud of my decisions.

7. There are so many blogs with resources (and recipes) to utilize... Pinterest has been extremely helpful with planning our weekly menus. Also, make sure you make extras of your dinner to eat for lunch the following day.

8. I am not nearly as hungry as I was before I started this change over---and I find myself eating a lot less. (Don't get me wrong... I have gone to bed hungry some nights---but I just make myself go to bed...and ya know what? I wake up in the AM fine! Who'd ever thought, right?!? haha)

9. I find myself constantly craving water. (Never thought I'd say that!)

10. I lost around 7 lbs during week one--- and only have 3 more to go before I'm back at my pre pregnancy weight (I'm determined to get there by next Friday, which is my big 3-0!)


I've been amazed at my will power over the past 10 days. I've been in several situations where normally I wouldn't have thought twice about what I was eating: A Party, Traveling Out of Town, Going out to Eat, a Chick-fil-a Lunch run for the Office, A client made us a Homemade Pie, 2 days of being sick and Disney Day at work (we had Sno-Cones and Popcorn!!). I think last week was a great representation of my crazy life these days. To know that I can make this switch to all Whole Grains during one of the busiest Seasons of my life (NOW!)--- it makes me realize that ....I can do this!

Things I've cooked this past week:
Salmon with a little butter and Rosemary
Arugula Salad with Canalope, Feta, Sunflower Seeds with Balsamic

Spaghetti made with Grass-fed Beef, Oranganic Marinara Sauce, Peppers and Onion--- Served on Whole Wheat Pasta

Cilantro Lime Grilled Chicken Breast

Don't forget to check out my Pinterest for Recipes--- I add more daily. 

The Blog is Back!

Dear Friends and Readers, 

Since my last post, life has drastically changed. I am now a MOM---one who has been... BUSY trying to juggle it all. (I'm sure a lot of you can relate) Between parenting,work,church, family, friends and just life in general...my passions have shifted during this new season of my life. My kitchen has really been neglected over the past year. We have been eating a lot of quick meals consisting of tacos, Trader Joes frozen meals, Crockpot dinners and Take Out. (gosh, isn't it easy to just pick up a pizza!)

Needless to say--- NOTHING HEALTHY! I started my pregnancy with the goal of eating healthy... I mean I was carrying our child for goodness sakes... only to get half way through my pregnancy and all of the sudden live off of Cereal, Chick fil A and Cane's Chicken Fingers. I joked that Grady would come out with Chick fil A Sauce all over him... and I kid you not--after my water broke and on our way to the hospital...we went through the drive thru to stock up on food. (only to get to the hospital and not be allowed to eat it!)

So much of my life revolves around the word F-O-O-D... I mean really, we are seriously sitting here watching Julie and Julia as I write this post! I think God has a purpose for my love for food---I really do... But I just have to figure out how that purpose is best served. I have started cooking a lot for church (Sunday mornings for our Worship team, Cooking meals for those in need during a time of Sorrow or Celebration and just making myself available when a time arises and I'm needed.) I've been saying for years that I would like to write a cookbook... maybe that is my purpose. Only time and prayer will reveal it... join me in praying for my Cooking with Purpose! (disclaimer: I kinda like that.."Cooking with Purpose"...nobody steal it!)

 Brian and I have decided that there is no better time than the present to really change our eating habits. Grady is on the brink of eating what we eat---and I honestly can't imagine him eating some of the crap that we choose to eat. If there is one thing that I can do as a parent, it's that I can instill in him a love for Food...but the RIGHT FOODS. When interviewing pediatricians---that was one of my big questions and concerns to express... I do not...repeat... DO NOT want my children to grow up obese. I did it...and though it has never held me back from ANYTHING I've set my mind on... It has played a major role in who I am. To constantly have to count calories, dread getting on a scale, weigh more than your friends (or even your husband!), shop in the plus size section when all your friends are shopping at the GAP, to never really know what it's like to be thin...it all adds up after time and truly starts to wear you down. Some of you know this---but I was given an amazing gift a few years ago and was able to have Lap Band Surgery (pretty much free..it's a 30k surgery ya'll!) and I was extremely successful immediately after my surgery... only to now be weighing the same thing (plus a few extra pounds more) than when I had the surgery to begin with (yes, I had a kid, etc...but sill... I am not where I should be...or where I thought I'd be) So here I am again---I've even gone to the extremes to have weight loss surgery and yet, I'm still not skinny! ....or Healthy.

Last week I read a book that totally changed my mind, view on food and my life (it was like Hypnosis for weight loss...only I didn't have to pay to wear light goggles and listen to a man tell me that I love healthy food in my ears (yes, I've even done hypnosis for weight loss!)). The book is Made to Crave by Lysa Terkeurst. It talks about satisfying our cravings with God instead of food. She expressed multiple times that this isn't easy--but that it's lifelong journey. Well folks, I'm officially on the journey...I've surrendered this part of my life and now I am picking up the pieces and rebuilding.

While on our cruise last week (funny huh...here I am surrounded by all this food and I'm reading a book on weight loss!... God's funny that way... cause I had bought the book after Grady was born...only to put it on a shelf and never pick it up...then at the last minute decided to throw it in my bag) I truly set my mind to returning home and making some radical changes to my life. Once home, we decided to start eating WHOLE FOODS---meaning no more processed foods...filled with tons of ingredients that we don't know and tons of high fructose corn syrup. Do you know how hard this is?? Well I am here to tell ya...it ain't easy! I am having to retrain my brain on what I can and can't eat---and what I can and can't make. I've spent most nights researching blogs and looking for recipes. See, what I am trying to do isn't a diet... it's a way of life. I am proof that diets don't work. I've done just about every one of them (well with the exception of the HCG drops...but I've done about 95% of them out there). This time, I am not concentrating on a number... I have no goal of how much I want to loose...or what size I want to wear. I am just merely changing my life.

Just to give you an idea of what we've eaten the past 3 days:

Tuesday:
Lunch: Chicken Salad made with a little organic mayo, peanut butter, grapes, cashews and apples---served in lettuce cups--- Triscuts with humus,1/2 and apple
Dinner: Roasted Zucchini, Black Bean Goat Cheese Enchiladas (on corn tortillas) 

Wednesday:
Breakfast: 100% Organic Whole Wheat Bread, Peanut Butter Banana Sandwich
Snack: Mixed Raw Nuts
Lunch: Left Overs
Dinner: Organic Chicken with a small amount of homemade honey mustard on it---baked with Goat Cheese and Pistachios, Bulgar Salad with Okra, bell pepper and red onion

Thursday:
Breakfast: 100% Organic Whole Wheat English Muffin with Cheese on top
Lunch: Left Overs
Snack: Apple with Peanut Butter 
Dinner: 100% Whole Wheat Tortilla with Sour Cream, Tomatoes and Pot Roast (pot roast wraps), Kale Chips and 1/2 an orange
Snack: Banana 

Follow me on Pinterest to See my New Collection of WHOLE FOOD Recipes: 
My Pinterest Recipes


So... With this novel of a blog post... it is my ATTEMPT to bring Thaw, Heat and Serve back...I can't guarantee it will be as frequent as when I first started---but I will do my best!

Join me in praying that I find my Purpose for Food in my Life---and that one day... I'll actually really want to eat a Banana instead of a Brownie! :) 

Bun in the Oven

I'm going to put this into Food Blog Terms...BUT...."We've got a bun in the Oven!"


Brian and I are excited to welcome to newest addition to our family around Christmas of this year! For the time being, we've named the baby "Edamame" (I thought that sounded more sophisticated than a "pinto bean") ----that is, until we have a clearer view of what it is in July. From the moment I found out I was pregnant, I was determined it was a girl. THEN, during our first ultrasound---and when the baby looked like nothing more than just a bean, I changed my "feeling" and I'm now thinking it is going to be a boy. Either way, we will be happy.... but just the shear suspense of it all, is driving me crazy.

We told our families for Mother's Day and there was excitement all around. Shock, laughter and tears were shared by all. I wish we had captured it all on video. My Dad's reaction was by far the best...in Treado fashion..we were all eating dinner...and after I spit out the news, he just looks up at me and takes another bite of his dinner. He now says that he didn't really "hear what I said...that we all talk so much, that he just ignores us sometimes!"

I haven't been cooking much lately....in fact, I haven't been doing much of ANYTHING lately. After working a full day, I come home and collapse. I'm not going to use this for an excuse for not blogging, but it has played a big part in what my life has been like these past few months.

So because each of my entries involve food in some form or fashion, I thought I would share with you my random "cravings"!

1. Raisins
2. Chocolate Milk and Milk in General
3. Chicken Fingers
4. Bananas
5. Fruity Pebbles
6. Starburst (only the pink and orange)
7. Cheez Waffies (I can't find them anywhere...and I'm dying for just one!)

Clearly this is all a new adventure for us... and one we are nervous BUT excited about. Join with us in praying for our "edamame" and that come 2012, we have a healthy, happy baby!

Cheers (with Chocolate Milk) for Now,
Beth

Missing in Action and a Souffle

For all of my faithful followers--- I am sorry that I have neglected my blog lately. My life has been so full in the past few months that I haven't spent much time on the computer. I have been traveling a lot for my job, we moved and honestly every time I look up another week has passed by.

Because it's Thanksgiving and a day of refection... I thought I would blog about what I'm thankful for (and of course share a recipe with you). We have been through so much this past year---both good times and bad. But through them all... I am reminded that contentment is what I strive for more than anything. I am working hard to remind myself that I don't need a specific day during the year to reflect on the things that I'm thankful for---that I should be thankful EVERYDAY.

Just for fun times sake---Here are the some things I'm thankful for:
Butter
Cheese (all kinds)
Le Crueset Pots
Chicken Pot Pie
My Cookbook Collection
Wine
Mexican Food
Facebook
My Husband who now is: my seamstress, my hairdresser and my assistant in the kitchen. I married someone just like my Dad---and couldn't be more blessed.
My Dog who: is the cutest pup around...but is BAD and challenges me daily. He is training me for Children.
My Parents: who still let me be their little girl and call home when I need something. But more than anything---who support us and love us in all the decisions we make.
My In-Laws: who have showed me that the simpler things in life are sometimes the best.
My Job: Which allows me to "go somewhere" new everyday.
Our Church: Which has challenged us and has brought new and encouraging people into our life.
You: Who read my blog and give me a reason to write.


In Honor of the Season, I thought I would share with you a FANTASTIC Recipe that was given to me by Caroline Allured who catered our rehearsal dinner. It will be on our table today.

Butternut Souffle

2 c cooked, pureed butternut squash

¼ c maple syrup

2 T brown sugar

1 t salt

3 T cornstarch

Mix to smooth then add:

1 stick melted butter

1 ¼ c heavy cream

3 egg yolks

Mix well and then fold in 3 egg whites beaten to soft peak stage.

Pour into buttered soufflé dish and bake at 350 till set and browned on top, about 1 hour.

*To Cook the squash; cut in halve and scoop out the seeds. Butter the insides and salt and pepper, then place face down in a baking sheet and cook at 400 degrees for 45 minutes (or until soft). Then scoop out insides and puree. **

Gama, The Giving Tree and Grits

In Honor of Gama:

"Once there was a tree..... and she loved a little boy. And every day the boy would come and he would gather her leaves and make them into crowns and play king of the forest. He would climb up her trunk and swing from her branches and eat apples. And they would play hide-and-go-seek. And when he was tired, he would sleep in her shade. And the boy loved the tree.......very much. And the tree was happy.

But time went by. And the boy grew older. And the tree was often alone. Then one day the boy came to the tree and the tree said "Come, Boy, come and climb up my trunk and swing from my branches and eat apples and play in my shade and be happy"

"I am too big to climb and play", said the boy. "I want to buy things and have fun. I want some money. Can you give me some money?" "I'm sorry," said the tree, "but I have no money, I have only leaves and apples. Take my apples, Boy, and sell them in the city. Then you will have money and you will be happy." And so the boy climbed up the tree and gathered her apples and carried them away. And the tree was happy.

But the boy stayed away for a long time.. and the tree was sad. And then one day the boy came back and the tree shook with joy and she said, "Come, Boy, climb up my trunk and swing from my branches and be happy." "I am too busy to climb trees," said the boy. "I want a house to keep me warm," he said. "I want a wife and I want children, and so I need a house. Can you give me a house?" "I have no house," said the tree. "The forest is my house, but you may cut off my branches and build a house. Then you will be happy." And the boy cut off her branches and carried them away to build his house. And the tree was happy.

But the boy stayed away for a long time. And when he came back, the tree was so happy she could hardly speak. "Come, Boy," she whispered, "come and play." "I am too old and sad to play," said the boy. "I want a boat that take me far away from here. Can you give me a boat?" "Cut down my trunk and make a boat," said the tree. "Then you can sail away...... and be happy." And so the boy cut down her trunk and made a boat and sailed away. And the tree was happy....But not really.

And after a long time the boy came back again. "I am sorry, Boy," said the tree,"but I have nothing left to give you----" "My apples are gone." "My teeth are too weak for apples," said the boy. "My branches are gone," said the tree. "You cannot swing on them------" "I am too old to swing on branches," said the boy. "My trunk is gone," said the tree. "You cannot climb--------" "I am too tired to climb," said the boy. "I am sorry," sighed the tree. "I wish that I could give you something------ but I have nothing left. I am just an old stump." "I don't need very much now," said the boy. "just a quiet place to sit and rest. I am very tired." "Well," said the tree, straightening herself up as much as she could, "well, an old stump is good for sitting and resting. Come, Boy, sit down. Sit down and rest." And the boy did. And the tree was happy."

-Shell Silverstein (The Giving Tree)

-------------



The Giving Tree is such a simple book, yet it means so much to me at this stage of my life.

Upon looking back on my relationship with my Gama---It's amazing how much of an impact this book has made on my life. This the the first book I ever remember receiving (and oddly enough it was from her).

My Gama was my very own "Giving Tree". Just as the tree, she too has provided for me during ALL the stages of my life---she provided me with a place to play, a place to eat and learn to cook, a place for me to seek refuge and strength, a place of support and comfort, a place of guidance and a place of love. And just as the tree, in the final days of her life---though she was weak and tired and didn't feel like she had anything left to offer---she provided me with a smile and a memory that will last a lifetime.

Because I always have to leave you with a recipe, I will leave you today with one of hers. As I'm sure she is in Heaven whipping up a mean meal...and ringing the dinner bell for all those there with her to come to the table.


Baked Grits Casserole

1 Cup Grits
8 oz. Cheddar Cheese
3 Eggs
1 c. Milk
2 Tablespoons Butter
1/2 Teaspoon Salt
1 Pound Sausage

Cook Grits and add salt. Grate Cheese, stir in 3/4 reserving 1/4 to put on top. Beat eggs, add milk to eggs then to grits and cheese. Brown Sausage. Add all ingredients to grits and bake at 350 degrees for 1 hour. Top with cheese.

Heirloom Tomato Salad, Birthday's and Babies

I could write a love song to Heirloom Tomatoes. I seriously LOVE them! My dad is growing me some in his garden this year---and I can't wait for my delivery next weekend. They cost a ridiculous amount at the grocery store---but it's something worth splurging for. Brian who normally hates tomatoes...LOVES Heirlooms.

Tonight we had my brother and his fiance over for dinner. We were celebrating Chad's 30th Birthday, which is this week. I know I'm just the sister in this situation---but man do I officially feel old! I'm sure my parents are going to get hit hard with this one! It's like time is flying bye and the years just get shorter and shorter. I served this salad featured on today's blog as part of our dinner tonight. It was loved by everyone!


Beth's Heirloom Tomato Salad

2 Large Heirloom Tomatoes (Whichever color you want... I did 2 different varieties)
2 Medium/Small Heirloom Tomatoes (Again, whatever color you'd like... I did yellow and orange)
1 Jar of Buttermilk Dressing
1 Ripe Avocado
4-5 Strips to Bacon
Salt and Pepper to Taste (I used Jane's Mixed up Salt and freshly ground pepper)

Cut tomatoes into diced pieces and salt and pepper to taste. (Allow to sit while doing other things)
Fry Bacon and crumble into pieces
Cut Avocado open and use a teaspoon to carve out balls of Avocado. (Don't do this too early or it will turn brown)

To assemble:
Put 2-3 Tablespoons of Buttermilk Dressing on a Salad Plate.
Pile Tomatoes, Avocado and Bacon on top of Dressing.
Serve at Room Temperature.

Makes 4 Salads.


I have to end the blog by telling you a funny story---so it's the time in our lives where all of our friends are having babies (and it makes you want one for about a day...then you change your mind when you hear a screaming kid at Walmart!). Growing up, we did this test with a necklace and a wedding band---where you rubbed it up and down on your wrist and then held it up above your wrist and whatever way it moved, it told you what the gender of your kids would be and how many you'd have. We'll for the last 15 years, I've been believing I was have 2 kids... a boy and then a girl..well tonight I was in for the shock of my life! The test reveled for BOTH Brian and I, that we would be having not 2, but 3 kids! Ugh, I can't even begin to imagine us with 3 kids! The test said we would have a girl, then a boy, then another girl...and the first thing out of my mouth was... "Babe, we need to start a wedding fund...otherwise our daughters will never have weddings!" All I can say is... Thank God for Birth Control! (and Heirloom Tomatoes...because tonight turned out to be great food with great company and whole lot of fun!)

Peg's Layered Salad

This is a Classic Augusta Recipe. It comes from the T-Time at the Masters Cookbook. It is a great addition to any BBQ.

Peg's Layered Salad
Serves 8-10

1 Head Lettuce, Broken
1/2 cup Green Pepper, Chopped
1 Onion, diced
1/2 Cup Celery, diced (I omited..as I HATE Celery)
1/2 Cup Chopped Tomatoes (I added this to the original recipe)
1 10-ounce Package Frozen Green Peas, thawed but not cooked
2 Cups Hellmann's Mayonnaise Mixed with 2 Tabelspoons Sugar
1 4-ounce package Cheddar Cheese, Grated (I used 1 block of Seriously sharp White Cheddar)
6-8 strips Bacon, fried and crumbled
Salt and Pepper
Parmesan Cheese, Grated


In a bowl, layer the first 8 ingredients in order given, Chill for 24 hours. When ready to serve, salt and pepper to taste, toss and top with Parmesan Cheese.



The original recipe says to make a day ahead--but I have made it the same day of serving it and it turned out completely fine. I also don't always toss it before serving---either way you choose to serve it is fine. You can really add anything you would like to this salad. I have added cauliflower and broccoli before--and both are great additions.

Tomato and Corn Pizza

I love Summer! One reason is because of fresh produce. I have found some great summer recipes this past year using a lot of local fresh produce---I swear things taste better when it comes straight from the garden.
This recipe is out of Southern Living's latest Edition. I made it to take to a dinner party last week and it was a hit!

Tomato and Corn Pizza
Makes 4 Servings

3 Small Plum Tomatoes, Sliced (I used cherry and heirlooms mixed together)
1/4 tsp. Salt (I used Jane's Mixed Up Salt)
1/4 tsp. Fresh Ground Pepper
1 Boboli Pizza Crust (I used Thin)
1/3 cup store bought Pesto
1/2 Cup fresh Corn Kernels (1 ear of corn)
1/4 cup grated Parmesan Cheese
1 tsp. Sugar
8 oz. Fresh Mozzarella, sliced
Fresh Basil Chopped (I used Italian Seasonings)
Olive Oil (to drizzle pizza with)

1. Preheat oven to 450. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand for 20 minutes. (Since I used Cherry Tomatoes I just mixed in a bowl with Salt and Pepper and didn't let them stand for 20 minutes)
2. Place Pizza Crust on a parchment paper -lined baking sheet; spread with pesto. Stir together corn, Parmesan, and Sugar. Top Pizza with Corn Mixture, Tomatoes and Mozzarella Slices. (I added Italian Seasonings then drizzled the entire thing with Olive Oil before baking).
3. Bake at 450 for 14 minutes or until cheese is melted and golden. Remove from Oven and top with basil.

Houston's Thai Chicken Salad

I'm not a fan of chain restaurants---but Houston's is Amazing! Whenever I'm traveling and there is a Houston's Restaurant nearby... I'm running to eat there. On the first night of our honeymoon, we ate at Houston's and I had the most amazing salad and I've been craving it ever since. Tonight I decided to google it and make it. It's amazing what you can find on the internet! I found a lot of great restaurant recipes. Brian had NO complaints tonight---nothing he'd change about it. This my readers is monumental! He ALWAYS has something to say about what I can do to make things better!

Make this one---you won't be sorry!

Houston's Thai Chicken Salad
Makes 3-4 Servings

Dressing:
3 Tablespoons Lime juice
1 Tablespoon Fish sauce
1 Tablespoon Water
1 Large clove Garlic, minced
1 1/2 teaspoons Sriracha
1 Tablespoon Light Brown Sugar
1 Tablespoon Sesame oil
2 Tablespoon neutral flavored Oil (like Canola or Grapeseed) (I used Vegt. Oil)

Wisk all Ingredients Together and let Sit.

Salad:
1 Rotisserie Chicken (Cut into chunks)
1 ounce dried Rice Noodles, cooked for 2 minutes in boiling water- rinse in cold water and drain
1 Bag of Mesclun Mixed Lettace or Chopped Lettuce
1 Bag of Shredded Cabbage (For Coleslaw)
1 Mango Chopped into Pieces
1/3 cup Seeded, diced Tomatoes (I used cherry tomatoes)
2 Scallions (thinly sliced)
1/2 Cup Chopped Cilantro

Put all Ingredients into a large bowl and toss with Dressing.

Plate Salad and Top with Chopped Toasted Peanuts before serving.

Serve Immediately.

Peach Sangria

White Peach Sangria - Adapted from allrecipes.com

I made this for a pool party and it was a hit. So much so that Brian passed out after we returned home! Be careful---you will drink it really fast and then all the sudden you are needing to find a DD to get you home! Enjoy!

Ingredients (makes 6 servings)

• 1 (750 milliliter) bottle dry white wine (I used Pinot Grigio)
  
• 3/4 cup peach flavored vodka (I used Absolute)
  
• 6 tablespoons frozen lemonade concentrate, thawed
• 1/4 cup white sugar
• 1 pound white peaches, pitted and sliced (I used Frozen)
  
• 3/4 cup seedless red grapes, halved
• 3/4 cup seedless green grapes, halved (I used blueberries instead)
  

Directions

1. In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
2. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

Not in Season Peach Cobbler

It happens every year... I want Peach Cobbler in the dead of winter when there are NO fresh peaches. This year I found the trick...store bought mix that calls for canned peaches! I thought I would share it with you---as It's a great trick and actually VERY yummy! I found the mix at Bi-Lo in the baking aisle next to the biscuit mix. It was easier than making brownies and will satisfy your sweet tooth. Serve it with Vanilla Bean Ice Cream.

I should be on a Diet... Boston Cream Pie

As I write this blog today... I'm sitting here sucked into watching an infomercial on a new weightless plan. How convenient!
Brian and I have been talking about which route we want to take in loosing weight...as we both have put on weight since we got married in January. He blames me and the fact that I cook so good for the reason he's gained weight. I would have to agree with him. I cook because it's an outlet for stress for me. But Unfortunately, when I cook...we eat!
We celebrated Brian's 33rd Birthday last week with a Boston Cream Pie! It is a dessert favorite of both of ours...so I thought I'd attempt making it for him. It was sinfully good! I was a little fearful at first to make it...as I've never made custard before. But it was surprisingly easy.

Boston Cream Pie

Recipe from Food Network

Prep Time: 20 min

Inactive Prep Time: 1 hr 30 min

Cook Time: 30 min

Level:Easy

Serves:8 servings

Ingredients:

• 1 box yellow cake mix

Pastry Cream:

• 2 cups milk
• 1/2 cup white sugar
• 1 vanilla bean, halved lengthwise
• 6 egg yolks
• 4 tablespoons instant flour (recommended: Wondra)
• 1 teaspoon vanilla extract
• 1 pinch salt
• 4 tablespoons unsalted butter

Ganache:

• 8 ounces semisweet chocolate, finely chopped
• 1 cup heavy cream

Directions:

Bake 2 cakes according to package instructions in a 3-inch deep cake pan. Once baked, remove from the oven and cool on a wire rack. Once cooled, take a long serrated knife and slice each cake in half to form 4 separate disks.

Pastry Cream:

Pour the milk, 1/4 cup sugar and the vanilla bean in a saucepan over medium heat. Combine the egg yolks and the remaining 1/4 cup sugar in a bowl and whisk until light in color. Add the flour, vanilla extract and the salt to the egg yolks and mix to combine. When the milk just begins to boil, remove from heat. Very slowly temper the hot milk into the yolk mixture, stirring constantly. When about half of the milk has been added, pour all of the yolk mixture into the saucepan over medium heat. Using a whisk, mix as it heats, making sure to reach all of the corners of the pan when stirring. Bring the mixture to a boil. Let it boil for about 1 minute, stirring constantly. The mixture will be thick. Remove from heat and add the butter. Strain the pastry cream through a fine strainer. Put it into a bowl and cover directly with plastic wrap to prevent a skin from forming on the cream. Refrigerate to chill for at least 1 hour before using.

Ganache:

In a small saucepan, over low heat bring the cream to a boil. Add the chocolate to a small bowl and pour in the hot cream. Stir until smooth, then allow to cool slightly.

Pie:

Spread cooled pastry cream on the top of 3 of the cake layers. Put each disk of cake on top of each other, leaving the last cake disk untouched. Press the cake firmly. Put the cake on a wire rack with a sheet tray underneath. Pour the slightly cooled ganache on top of the cake being sure the ganache covers the whole cake. Allow to cool in the refrigerator or at room temperature. Put any remaining pastry cream in a piping bag with a star tip and use to decorate the top. Slice the cake and serve.

Roasted Red Pepper Cheese Spread

Yum, Yum, Yum... I LOVE me some Good Pimento Cheese! I decided to make some tonight but with a few twists...and I gotta tell ya...it's AMAZING!

I have really been on a white cheddar kick lately..so I thought I would incorporate it into this recipe...and I must say, I think it really adds some character. I also used chopped roasted red peppers instead of pimento's. It's a great twist to an old classic.





Roasted Red Pepper Cheese Spread

1 8oz. Block of Sharp White Cheddar Cheese
1 8oz. Block of Sharp Cheddar Cheese
1/2 cup chopped Roasted Red Peppers (in the jar)
3/4 cup Mayo (I used Duke's)
2 tsp Worcestershire Sauce
Black Pepper (to taste)

Grate Cheese.
Mix all ingredients in a bowl until well mixed.
Chill overnight or for several hours before serving.
Serve with Crackers, as a Sandwich or on a Burger.

Hampton, Easter and Pineapple Cheese Casserole

Dear Blog, I've missed you!
Where have I been you ask? ....well we got a puppy!

About 3 weeks ago, I talked Brian into letting us get a dog. His name is Hampton, he is a Cavapoo (Cavalier King Charles Spaniel and Poodle Mix) and he is adorable. But with that being said, he's taking over our lives. Everyone warned me that it would be like having a kid...and I'm officially agreeing. I keep telling myself that it won't always be this way...just as a kid grows...so will Hampton.

I haven't been cooking much in the past few weeks...our refrigerator broke last week and we've been living out of two coolers. It's been hilarious actually.... I felt like we were camping in our own home. Thankfully, Lowe's delivered our new white beauty yesterday...and it's much bigger than our old one.

Brian knows how much I love to fill up a refrigerator and has already warned me that I'm not allowed to stock this one full! One of our weekly spats is always that I need to go grocery shopping and that he thinks we have enough food in the pantry. Last week he started calling off everything I had (flour, cornmeal, brown sugar, etc) I just started laughing....do men really think you can make a meal off of those things? A true southern cook ALWAYS needs their staples... butter, cheese, milk, cream of chicken and mushroom soup, rice, onions, potatoes, chicken and pork! If I'm out of one of those, then I think we don't have any groceries...and off to the store I go!

Easter is my favorite Holiday. Everyone thinks I'm funny for saying so...but I love everything about it (Hats, Dresses, Flowers,Church, Time with the family, Cadburry Mini Eggs, etc) . Spring is a time for renewal and a fresh start. I have my staple Easter Dinner Casseroles that I bring along with me to family dinners.... Sweet Potato Souffle and Pineapple Cheese Casserole (they both go great with ham). I thought I would share with you a Southern Favorite... Pineapple Cheese Casserole! I mean who doesn't love pineapple and cheese?!


Pineapple Cheese Casserole

3 (15 ounce) cans pineapple chunks
2 1/2 cups shredded Cheddar cheese
16 tablespoons pineapple juice
8 tablespoons all-purpose flour
1 cup white sugar
1 Sleeve Ritz crackers, crushed
1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine pineapple chunks, cheese, pineapple juice, flour, sugar and butter. Spoon into a 9x13 inch baking dish. Top with crushed crackers.

Bake in preheated oven for 30 minutes. (Or until Hot and bubbly)

Treado's Town House

Here is a rare photo of my grandparents restaurant... Treado's Town House. It was located on Hwy 301 in Sylvania, GA. I must brag for a minute and tell you that it was once world famous. (Jimmy Carter dined there during his campaign). But whether it was or wasn't really famous...it was always famous in my eyes!
Inside that building (which is still standing today (but is closed)) are some of my fondest memories of my childhood. It is there, that I fell in love with food! We (being Baptist) would rush out of church on Sunday's to try and beat the Methodist to be the first in line for the buffet! Not a Sunday went by that we didn't eat there...and if we did miss lunch...we were there for Sunday night dinner.
Once you opened the door at the Town House, you were hit with the smells of home. Everyone knew one another and everyone walked away happy. My grandparents created a legacy through their restaurant... places like the Town House are a rarity these days. I miss it and what it represented to our family.

Before restaurants bought all of their salad dressings pre-made... restaurants like the Town House would actually make them from scratch. I thought I would share the famous Town House Thousand Island Dressing in honor of today's blog.


Town House Thousand Island Dressing

1 Cup Miracle Whip Salad Dressing
1/2 Cup Chili Sauce
1 Chopped Boiled Egg
1 Tablespoon Chopped Pickles

Now is the guessing part: (use your taste buds)
Worcestershire Sauce
Tabasco Sauce
Lemon Juice
Small amount of Grated Onion

Mix All Ingredients and chill until ready to serve.



**Note to those of you from Sylvania who read my blog: Sorry... but the famous Cinnamon Rolls Recipe will never be revealed on my blog...I was sworn to secrecy upon birth! ** I will put other great recipes from the restaurant in the months to follow...leave me a comment and let me know your favorites.

HOE Cakes

Ya'll have been asking for it...so I thought I would deliver... The Blog on my famous "Hoe Cakes". The name "Hoe Cakes" cracks everyone up and no one seems to know exactly what I'm talking about when I say hoe cakes....so I thought I would give you a history lesson on how Hoe Cakes came about.

But before that... let me tell you why I decided to make Hoe Cakes. For the past few years, we've had an oyster roast for my sister and law Lauren's Birthday. This year...Gail, my mother in law told me the menu for Lauren's Birthday Dinner... it went something like this: Oysters, Fish Stew, Hot Dogs and Hush puppies. At that point I immediately said (being the GA girl that I am)... "Great... I'll bring Chili and cornbread". It was my polite way of saying..."um yeah...I don't really eat oysters and something called fish stew just sounds nasty!"

Here's your History Lesson on Hoe Cakes:
The term hoecake first occurs in 1745, and the term is used by American writers such as Joel Barlow and Washington Irving. The origin of the name is the method of preparation: field hands often cooked it on a shovel or hoe held to an open flame. Hoes designed for cotton fields were large and flat with a hole for the long handle to slide through; the blade would be removed and placed over a fire much like a griddle. Hoe Cakes are often called "griddle cakes" as well.

So whether you call them Cornbread, Hoe Cakes or Griddle Cakes... here's a Great recipe to try!


Meme's Cornmeal Griddle Cakes
Bon Appetit, Ya'll- Virginia Willis

2 Cups white or yellow cornmeal
2 teaspoons baking powder
1 teaspoon fine sea salt
1 large egg, lightly beaten
1 cup water, plus more if needed
1/5 corn oil, for frying

To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and salt. In a second bowl or large liquid measuring cup, combine the egg and the 1 cup water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter onto the heated skillet.
Repeat with additional batter, without crowding.
Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Serve Immediately.

Serve with Butter (and Syrup if you're looking for a way to make it even more fattening!)

Nana's Squash Casserole

Meet Nana.

Some of you remember her fondly. She was an INCREDIBLE lady! My Dad told me last week that I was turning into her. That my readers, is a true compliment!
I have a lot of Nana in me. She was 100% Southern. She loved nice things... she had impeccable taste, she loved to cook, she loved her family above everything else and she loved to entertain.
She never left the house without her "face on". I only saw her once in my entire life with her beehive down...and that was at the beauty shop. I unfortunately have her flabby arms and big ole butt...I got them both honestly...and from all the years of great food she would feed me!

Today's Recipe, is one that comes from her collection. Every occasion that our family would dine together, there was always a Squash Casserole present. It's one of the Treado/Zeagler staples at holidays. I made it for Thanksgiving last year for Brian's family and it's now its my signature item to always bring to their house for pot luck meals.

Nana's Squash Casserole

2-3 Cups Cooked Squash
1 Medium Onion
1 teaspoon Salt (or to taste)
1 teaspoon Pepper (or to taste)
2 Eggs
1 cup Evaporated Milk
1 cups Grated Cheddar Cheese
1 sleeve Ritz Crackers
1/2 Stick of Butter

Cut Squash into round pieces. Chop onion into pieces. Place in a pot with a little water. Cut butter into pieces and place over squash/onions season with salt and pepper. Cook until tender-stir occasionally.
Once cooked-- Drain off liquid.
In a Separate Bowl, Beat eggs and add to evaporated milk.
Mix Egg/Milk Mixture, Cooked Squash and Shredded Cheese in a bowl.
Pour into a greased Casserole Dish. Crumble Ritz Crackers on top.
Bake at 350 degrees for 30 minutes.

Cashew Nut Chicken

Brian and I headed to Savannah on Saturday to watch our favorite little girl... Paige. Paige is the daughter of our friends Chris and Amanda, who just recently moved to Savannah. We got a full weekend of P-Time.



To Paige we are "Aunt Boo" and "Uncle Bri". She is 2 and as sweet as pie! On Saturday, we spent time in Forysth Park, we read books at E Shavers Booksellers and treated her to her first Afternoon Tea at the Gryphon. I'm not sure who had more fun... Us or Her!



So what does this have to do with Cashew Nut Chicken? Well... during our visit to E Shavers Booksellers (one of my favorite little secrets in Savannah) I purchased a new cookbook. I've decided to try and purchase a new cookbook that is representative to the place or culture that we're in. Saturday I had a tough time trying to decide...they had a GREAT selection of Savannah choices. I ended up getting " Downtown Savannah Style" - Savannah's Junior League Cookbook.


Tonight we tried our first recipe from Downtown Savannah Style... and we weren't disappointed! Listed in the cookbook as "Stir Fry Chicken with Vidalia Onion". I renamed it to Chashew Nut Chicken! (since it sounded a lot like my favorite entree of choice at the Thai restaurant).


Chashew Nut Chicken
Serves 3-5 (depending on serving size)

4 Boneless Skinless Chicken Breasts
1/4 cup soy sauce
1 tablespoon dry white wine (I used Chardonnay)
2 tablespoons cornstarch
1 teaspoon sugar
1/8 teaspoon garlic powder (I used minced instead)
7 tablespoons peanut oil
1/4 cup chicken broth
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large vidalia onion, chopped
1 1/4 cup lightly salted cashews


Rinse the chicken and pat dry. Cut into bite-size pieces. Place in a shallow dish. Combine the soy sauce and white wine in a bowl and mix well. Stir in the cornstarch, sugar and garlic powder. Pour over the chicken, stirring to mix. Marinate, covered, in the refrigerator for 2 Hours, shirring occasionally. (I marinated it overnight)

Heat 5 tablespoons of the peanut oil and the broth in the wok or skillet until hot. Add the undrained chicken mixture. Stir-fry for 5 minutes or until the chicken is cooked through. Remove the chicken mixture to a bowl. Heat the remaining 2 tablespoons of peanut oil in the wok or skillet. Add the red pepper, green pepper and onion. Stir-fry for 3 minutes. Add the chicken mixture and cashews and mix well. Serve immediately over cooked white rice.