Pages

Skating Fridays

It's back to basics for me. I had my first non-Moves lesson with my coach (who I will refer to as Coach B) last week. She and I started working together in September 2012, and the only thing we've worked on together were elements for the Gold Moves test. Now that the Gold Moves test is behind me, I can finally  move on and work on the things that I enjoy more - freestyle.

My first lesson was back to the basics. Coach B had me glide across the ice in an "h" position going forwards and backwards. Luckily, this was an exercise I had done many times before, so it came back pretty easily. We also did an exercise called the "magic circle," which I also had learned with a previous coach. For the "magic circle," I do a two foot spin but have my feet pigeon-toed. Then I lift my free leg into an "h" position. The purpose of this exercise is to help me understand how to do a proper takeoff for jumps. I sometimes lead with my heel into jumps, which is incorrect, so the magic circle helps me learn to lead with my toes instead. It also teaches me the correct body positions while in the air.

The most challenging thing for me in my first freestyle lesson was an alternating half loop exercise, which I had to do down the line. I started with my natural jumping side and did a half loop. Then I'd change sides and do a half loop going the other way. I had to continuously do alternating half loops all the way down the line. Holy cow - this was hard!  Here is a video of me doing it this week. It is much improved from last week and doesn't seem quite as hard any more.



We also worked on the beginning parts of a lutz. I have been scared to do these, and now I know why.  I was taught incorrectly! Now that I understand the proper entrance and takeoff, hopefully they won't be as scary when I attempt one for the first time.

Another coach (whom I will refer to as Coach S) will be choreographing my next program for me soon. So exciting!

Photobucket
It's back to basics for me. I had my first non-Moves lesson with my coach (who I will refer to as Coach B) last week. She and I started working together in September 2012, and the only thing we've worked on together were elements for the Gold Moves test. Now that the Gold Moves test is behind me, I can finally  move on and work on the things that I enjoy more - freestyle.

My first lesson was back to the basics. Coach B had me glide across the ice in an "h" position going forwards and backwards. Luckily, this was an exercise I had done many times before, so it came back pretty easily. We also did an exercise called the "magic circle," which I also had learned with a previous coach. For the "magic circle," I do a two foot spin but have my feet pigeon-toed. Then I lift my free leg into an "h" position. The purpose of this exercise is to help me understand how to do a proper takeoff for jumps. I sometimes lead with my heel into jumps, which is incorrect, so the magic circle helps me learn to lead with my toes instead. It also teaches me the correct body positions while in the air.

The most challenging thing for me in my first freestyle lesson was an alternating half loop exercise, which I had to do down the line. I started with my natural jumping side and did a half loop. Then I'd change sides and do a half loop going the other way. I had to continuously do alternating half loops all the way down the line. Holy cow - this was hard!  Here is a video of me doing it this week. It is much improved from last week and doesn't seem quite as hard any more.



We also worked on the beginning parts of a lutz. I have been scared to do these, and now I know why.  I was taught incorrectly! Now that I understand the proper entrance and takeoff, hopefully they won't be as scary when I attempt one for the first time.

Another coach (whom I will refer to as Coach S) will be choreographing my next program for me soon. So exciting!

Photobucket
reade more... Résuméabuiyad

Chicken Margherita Cannelloni

Chicken Margherita Cannelloni
Chicken Margherita Cannelloni

Our family loves a good baked pasta dish and this is one of our favorites, not just because of all that delicious cheesy goodness on top but because this one is so simple to make and relies on only a few simple ingredients for the bright, fresh classic Margherita flavor combination of tomato, basil and mozzarella. No canned tomatoes here, the simple sauce is made from from fresh tomatoes and garlic quickly sauteed together in a pan.

The chicken is also quickly stir fried then mixed with some rich ricotta cheese and basil to create the filling for the cannelloni. We like to roll up lasagna sheets rather than stuff cannelloni tubes because it's much faster and easier but you can use the pasta tubes if you prefer.

Makes about 8 cannelloni.

Fresh Tomato Sauce
  • 4 cloves minced garlic
  • 6 tbsp olive oil
  • 8 large ripe tomatoes diced
  • 2 tbsp brown sugar
  • 6 tbsp balsamic vinegar
  • 1/2 tsp crushed chili sauce or chili flakes
  • salt and pepper to season
Chicken Margherita Cannelloni
Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Cannelloni Filling
  • 4 large boneless skinless chicken breasts, diced large
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • salt and pepper to season
  • 3 tbsp chopped fresh basil
  • 1 cup ricotta cheese
  • 3 tbsp freshly grated parmesan cheese
Stir fry the chicken and garlic. Season with salt and pepper. Do not over cook, remember, the chicken will be going back into the oven. If you overcook it at this stage it will be very dry after being baked. Set aside to cool for 10 or 15 minutes then add the basil, ricotta and parmesan.

Preheat oven to 350 degrees F.

To put together the cannelloni you will need:
  • 8 fresh lasagna sheets
  • 12 ounces mozzarella cheese grated
  • about a dozen basil leaves
If your lasagna sheets are very large you can cut them in half. sheets about 6x6 inches is about right but you can make almost any size work. If the sheets are too stiff, just soak them in warm water for a few minutes until they soften sufficiently to roll.

You will need about a 8x 12 inch glass baking dish. Spoon a thin layer of the sauce to cover the bottom of the pan.

Spoon the filling along one edge of the lasagna sheet and roll up. Place the cannelloni in the pan and cover with the remaining sauce, a layer of basil leaves and then sprinkle on the grated mozzarella evenly. Bake for about 40 minutes until the sauce bubbles and the cheese is melted and begins to brown.
Chicken Margherita Cannelloni
Chicken Margherita Cannelloni

Our family loves a good baked pasta dish and this is one of our favorites, not just because of all that delicious cheesy goodness on top but because this one is so simple to make and relies on only a few simple ingredients for the bright, fresh classic Margherita flavor combination of tomato, basil and mozzarella. No canned tomatoes here, the simple sauce is made from from fresh tomatoes and garlic quickly sauteed together in a pan.

The chicken is also quickly stir fried then mixed with some rich ricotta cheese and basil to create the filling for the cannelloni. We like to roll up lasagna sheets rather than stuff cannelloni tubes because it's much faster and easier but you can use the pasta tubes if you prefer.

Makes about 8 cannelloni.

Fresh Tomato Sauce
  • 4 cloves minced garlic
  • 6 tbsp olive oil
  • 8 large ripe tomatoes diced
  • 2 tbsp brown sugar
  • 6 tbsp balsamic vinegar
  • 1/2 tsp crushed chili sauce or chili flakes
  • salt and pepper to season
Chicken Margherita Cannelloni
Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Cannelloni Filling
  • 4 large boneless skinless chicken breasts, diced large
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • salt and pepper to season
  • 3 tbsp chopped fresh basil
  • 1 cup ricotta cheese
  • 3 tbsp freshly grated parmesan cheese
Stir fry the chicken and garlic. Season with salt and pepper. Do not over cook, remember, the chicken will be going back into the oven. If you overcook it at this stage it will be very dry after being baked. Set aside to cool for 10 or 15 minutes then add the basil, ricotta and parmesan.

Preheat oven to 350 degrees F.

To put together the cannelloni you will need:
  • 8 fresh lasagna sheets
  • 12 ounces mozzarella cheese grated
  • about a dozen basil leaves
If your lasagna sheets are very large you can cut them in half. sheets about 6x6 inches is about right but you can make almost any size work. If the sheets are too stiff, just soak them in warm water for a few minutes until they soften sufficiently to roll.

You will need about a 8x 12 inch glass baking dish. Spoon a thin layer of the sauce to cover the bottom of the pan.

Spoon the filling along one edge of the lasagna sheet and roll up. Place the cannelloni in the pan and cover with the remaining sauce, a layer of basil leaves and then sprinkle on the grated mozzarella evenly. Bake for about 40 minutes until the sauce bubbles and the cheese is melted and begins to brown.
reade more... Résuméabuiyad

I Work In An Office Where....

My office is far from normal.  And I mean that in the BEST possible way!  After all, where else could you work in an office where:

  • Flip-flops, tubetops and just about anything else are fine to wear on a daily basis.
  • We occasionally indulge in an alcoholic drink "on the clock". 
  • You laughingly tell others to "watch the goose poop" if they're eating outside...and mean it!
  • National Pie Day, Derby Day, and many others are not only acknowledged, but CELEBRATED with treats.
  • Arts and crafts time is a reality.
  • We tease, yell at, and laugh with everyone more like a (highly dysfunctional) family than co-workers. :-)
Anyone else have a unique office environment?  Stay tuned for pictures of my hat from office Derby Day!  Oh, and cross your fingers that Normandy Invasion wins the Kentucky Derby!  That's who I pulled in the office pool.

Photobucket
My office is far from normal.  And I mean that in the BEST possible way!  After all, where else could you work in an office where:

  • Flip-flops, tubetops and just about anything else are fine to wear on a daily basis.
  • We occasionally indulge in an alcoholic drink "on the clock". 
  • You laughingly tell others to "watch the goose poop" if they're eating outside...and mean it!
  • National Pie Day, Derby Day, and many others are not only acknowledged, but CELEBRATED with treats.
  • Arts and crafts time is a reality.
  • We tease, yell at, and laugh with everyone more like a (highly dysfunctional) family than co-workers. :-)
Anyone else have a unique office environment?  Stay tuned for pictures of my hat from office Derby Day!  Oh, and cross your fingers that Normandy Invasion wins the Kentucky Derby!  That's who I pulled in the office pool.

Photobucket
reade more... Résuméabuiyad

Gluten Free Vanilla Cupcakes #BobsRedMill #GlutenFree

     A few weeks ago I received a box in the mail from Bob's Red Mill.  I couldn't wait to open up the box because I love using these products!  Why?  Because Bob's Red Mill handles all aspects of the production process in-house, starting with processing, washing and inspecting the grain, and ending with shipping the finished product to your door.  How many companies can say that?


     I'm sure you've seen me using the graham flour in a lot of my recipes lately.  I'm not sure what it is about that flour but I've been loving it in my baked goods.  A few of my recent favorites are Bananas Foster Muffins, Cherry Filled Bundt Cake,and Banana Raspberry Muffins.

     Anyhow, in my box of goodies were a package of Almond Flour, Blue Cornmeal, and Gluten Free Vanilla Cake Mix.  This week I'm sharing the recipe for the Gluten Free Vanilla Cupcakes and the next two Friday's I'll be sharing recipes for each of the other ingredients.  Don't forget to stop by and check them out because on the last Friday I'll be giving away a Bob's Red Mill gift package with the same ingredients I received!

      I often bake gluten free because many of the people in my life are eating gluten free.  I've had a hard time finding ingredients to bake with that are gluten free and taste good.  I was really hoping that Bob's Red Mill Gluten Free Vanilla Cake Mix tasted great so that I could keep a package in my pantry for whenever we have guests that eat gluten free.

     I decided to try the mix on the most honest people I know...my students.  I mixed up the cake mix according to the directions, adding a bit extra vanilla, and made them into cupcakes.  I frosted them with a simple gluten free frosting and served them to my students.  They loved them and so did I!  I could honestly not tell them were gluten free and the mix was super easy to use!  I'll be keeping a package or two of this mix in my pantry from now on.

Gluten Free Vanilla Cupcakes (using Bob's Red Mill Gluten Free Vanilla Cake Mix)
1 package Bob's Red Mill Gluten Free Vanilla Cake Mix
3 eggs
1/2 c. vegetable oil
1/2 c. water
1 T. vanilla

For the frosting:
1 stick butter
1 T. vanilla
3-4 c. powdered sugar
3-4 T. milk
Duncan Hines Flavor Creations Packets  (optional)

1.  Preheat the oven to 350 degrees.  Line 18 muffin cups with paper liners.


2.  In a bowl beat the eggs for 30 seconds.  Add in the vegetable oil and water and mix well.

3.  Add in the cake mix and stir well for 1 minute.  Stir in the vanilla.

4.  Divide the cupcake batter between the cupcake cups.  Bake for 22-24 minutes.


5.  Remove from the oven and cool completely on a wire rack.

6.  In a large bowl combine the butter and vanilla.  Beat with a hand mixer on medium speed for 1 minute or until smooth.  Add in 2 cups of powdered sugar and beat until smooth.

7.  Alternate adding in the remaining powdered sugar and milk, mixing on medium speed in between additions, until desired frosting consistency is reached.

8.  If desired, divide the frosting into 3 bowls.  Add the Flavor Creations packets to each bowl. Pipe the frosting onto the cupcakes and enjoy!

9.  To decorate: I kept one bowl vanilla, made one Pink Lemonade, and the last bowl White Chocolate Raspberry.  I then decorated the vanilla ones with gluten free sprinkles, the pink lemonade ones with a straw, and the raspberry ones with a single blueberry.




Disclaimer:  I received a package of Bob's Red Mill products from the company but all opinions are my own.
This post linked to:
Foodie Friends FridayShine on Fridays, The Country Cook


     A few weeks ago I received a box in the mail from Bob's Red Mill.  I couldn't wait to open up the box because I love using these products!  Why?  Because Bob's Red Mill handles all aspects of the production process in-house, starting with processing, washing and inspecting the grain, and ending with shipping the finished product to your door.  How many companies can say that?


     I'm sure you've seen me using the graham flour in a lot of my recipes lately.  I'm not sure what it is about that flour but I've been loving it in my baked goods.  A few of my recent favorites are Bananas Foster Muffins, Cherry Filled Bundt Cake,and Banana Raspberry Muffins.

     Anyhow, in my box of goodies were a package of Almond Flour, Blue Cornmeal, and Gluten Free Vanilla Cake Mix.  This week I'm sharing the recipe for the Gluten Free Vanilla Cupcakes and the next two Friday's I'll be sharing recipes for each of the other ingredients.  Don't forget to stop by and check them out because on the last Friday I'll be giving away a Bob's Red Mill gift package with the same ingredients I received!

      I often bake gluten free because many of the people in my life are eating gluten free.  I've had a hard time finding ingredients to bake with that are gluten free and taste good.  I was really hoping that Bob's Red Mill Gluten Free Vanilla Cake Mix tasted great so that I could keep a package in my pantry for whenever we have guests that eat gluten free.

     I decided to try the mix on the most honest people I know...my students.  I mixed up the cake mix according to the directions, adding a bit extra vanilla, and made them into cupcakes.  I frosted them with a simple gluten free frosting and served them to my students.  They loved them and so did I!  I could honestly not tell them were gluten free and the mix was super easy to use!  I'll be keeping a package or two of this mix in my pantry from now on.

Gluten Free Vanilla Cupcakes (using Bob's Red Mill Gluten Free Vanilla Cake Mix)
1 package Bob's Red Mill Gluten Free Vanilla Cake Mix
3 eggs
1/2 c. vegetable oil
1/2 c. water
1 T. vanilla

For the frosting:
1 stick butter
1 T. vanilla
3-4 c. powdered sugar
3-4 T. milk
Duncan Hines Flavor Creations Packets  (optional)

1.  Preheat the oven to 350 degrees.  Line 18 muffin cups with paper liners.


2.  In a bowl beat the eggs for 30 seconds.  Add in the vegetable oil and water and mix well.

3.  Add in the cake mix and stir well for 1 minute.  Stir in the vanilla.

4.  Divide the cupcake batter between the cupcake cups.  Bake for 22-24 minutes.


5.  Remove from the oven and cool completely on a wire rack.

6.  In a large bowl combine the butter and vanilla.  Beat with a hand mixer on medium speed for 1 minute or until smooth.  Add in 2 cups of powdered sugar and beat until smooth.

7.  Alternate adding in the remaining powdered sugar and milk, mixing on medium speed in between additions, until desired frosting consistency is reached.

8.  If desired, divide the frosting into 3 bowls.  Add the Flavor Creations packets to each bowl. Pipe the frosting onto the cupcakes and enjoy!

9.  To decorate: I kept one bowl vanilla, made one Pink Lemonade, and the last bowl White Chocolate Raspberry.  I then decorated the vanilla ones with gluten free sprinkles, the pink lemonade ones with a straw, and the raspberry ones with a single blueberry.




Disclaimer:  I received a package of Bob's Red Mill products from the company but all opinions are my own.
This post linked to:
Foodie Friends FridayShine on Fridays, The Country Cook


reade more... Résuméabuiyad

The Best Ever Fluffy Buttermilk Pancakes


Is there a more perfect breakfast on Sunday than pancakes? They are my all time favorite breakfast. I know it isn't surprising. I am a cake gal and having to choose... of course my favorite would be a cake. So which pancake is my favorite? My best ever fluffy buttermilk pancakes.

Continue Reading »

Is there a more perfect breakfast on Sunday than pancakes? They are my all time favorite breakfast. I know it isn't surprising. I am a cake gal and having to choose... of course my favorite would be a cake. So which pancake is my favorite? My best ever fluffy buttermilk pancakes.

Continue Reading »
reade more... Résuméabuiyad

Black Eyed Pea Hummus with Sun-dried Tomatoes

     Do you ever look in your pantry and wonder why in the world you bought something?  I've been thinking that a lot lately.  I recently decided to clean out the pantry and I found 3 boxes of Stove Top Stuffing, a can of black eyed peas, a can of cheddar cheese soup, and several single serve bags of chips.  I didn't really know what to do with most of it but I also didn't want to throw it away.

 
    Staring at the can of black eyed peas I wondered how they would taste in place of the chickpeas in hummus.  Feeling I had nothing to lose I went ahead and made a batch of hummus.  It was decent but I felt it was missing something.  Looking through the pantry I found some sun-dried tomatoes.  Thinking they might pair well with the hummus I chopped up a few and added them in.  It was perfect.


     The hummus was smooth and full of flavor from the garlic, lemon juice, spices, and sun-dried tomatoes.  I usually eat my hummus with pita bread but I thought this version went well with tortilla chips.  If you don't like sun-dried tomatoes, either eliminate them completely or substitute some roasted red peppers instead.

Black Eyed Pea Hummus with Sun-dried Tomatoes (a Hezzi-D original)
1 (15 oz) can black eyed peas
3 T. tahini
2 T. lemon juice
3 garlic cloves, minced
1/4 c. sun-dried tomatoes, chopped
2 T. olive oil
1 t. cumin
1 t. paprika
1/2 t. salt
1 t. black pepper
1/8 t. cayenne pepper

1.  Place all of the ingredients in a food processor.  Process until smooth.

2.  Taste the hummus and adjust the salt and pepper if needed.  If hummus is too thick add in a few teaspoons of olive oil.

3.  Serve with pita bread, crackers, or tortilla chips.






     Do you ever look in your pantry and wonder why in the world you bought something?  I've been thinking that a lot lately.  I recently decided to clean out the pantry and I found 3 boxes of Stove Top Stuffing, a can of black eyed peas, a can of cheddar cheese soup, and several single serve bags of chips.  I didn't really know what to do with most of it but I also didn't want to throw it away.

 
    Staring at the can of black eyed peas I wondered how they would taste in place of the chickpeas in hummus.  Feeling I had nothing to lose I went ahead and made a batch of hummus.  It was decent but I felt it was missing something.  Looking through the pantry I found some sun-dried tomatoes.  Thinking they might pair well with the hummus I chopped up a few and added them in.  It was perfect.


     The hummus was smooth and full of flavor from the garlic, lemon juice, spices, and sun-dried tomatoes.  I usually eat my hummus with pita bread but I thought this version went well with tortilla chips.  If you don't like sun-dried tomatoes, either eliminate them completely or substitute some roasted red peppers instead.

Black Eyed Pea Hummus with Sun-dried Tomatoes (a Hezzi-D original)
1 (15 oz) can black eyed peas
3 T. tahini
2 T. lemon juice
3 garlic cloves, minced
1/4 c. sun-dried tomatoes, chopped
2 T. olive oil
1 t. cumin
1 t. paprika
1/2 t. salt
1 t. black pepper
1/8 t. cayenne pepper

1.  Place all of the ingredients in a food processor.  Process until smooth.

2.  Taste the hummus and adjust the salt and pepper if needed.  If hummus is too thick add in a few teaspoons of olive oil.

3.  Serve with pita bread, crackers, or tortilla chips.






reade more... Résuméabuiyad

Light Pomegranate Raspberry Punch and a Spring Brunch with Smirnoff Sorbet Light


I am completely and totally in my element when I am party planning. Birthdays, anniversaries, reunions, you name it…. I love planning it! Needless to say, we are thrilled to have partnered with Smirnoff to bring you this Spring Ladies Brunch. PARTY!

Continue Reading »

I am completely and totally in my element when I am party planning. Birthdays, anniversaries, reunions, you name it…. I love planning it! Needless to say, we are thrilled to have partnered with Smirnoff to bring you this Spring Ladies Brunch. PARTY!

Continue Reading »
reade more... Résuméabuiyad