Chicken + Lime Soup

Super Easy Comfort Food Recipe // Delicious Healthy Chicken and Lime Soup - A Must Try.So I’ve been trying out a new diet plan, Weight Watchers actually… and I’ve dropped 25 lbs. and counting. My diet has been largely successful because of this soup. I make it in large quantities and then freeze it for later use. I first found the recipe here on BudgetBytes.com and then modified it to meet my particular tastes.  It’s really great comfort food without the guilt and it’ll make noses turn in envy towards your direction. It’s super easy. Try it out and tell me how much you love it.

Super Easy Comfort Food Recipe // Delicious Healthy Chicken and Lime Soup - A Must Try.

INGREDIENTS: (I typically double my recipe for larger quantities to freeze for later, below is the recipe without doubling the ingredients)

  • 2 TBSP Olive Oil
  • 1 medium/large yellow onion
  • 2-3 stalks of celery
  • 1 med jalapeno
  • 4 cloves of garlic
  • 1 lb of chicken breast
  • 4 cups of chicken broth
  • 2 cups of cream of chicken soup
  • 1 can of organic roasted tomatoes
  • 1 tsp oregano
  • 1/2 TBSP cumin
  • 1 medium lime
  • OPTION: 1 avocado

INSTRUCTIONS:

  1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince your garlic (try not to use “lazy garlic” that’s already minced in the can – too much sodium). Get out your big ole pot and cook the onion, celery, and jalapeno, with the garlic and olive oil over medium heat for about 5 minutes or until everything gets a little tender.
  2. Add the chicken breast, chicken broth, cream of chicken, canned tomatoes, oregano, and cumin to the pot. Bring the whole thing to a boil over high heat and then reduce it on down to low heat. Place the lid on top and let ‘er simmer for an hour.
  3. After simmering for an hour, carefully remove the chicken breast from the pot and use two forks to shred the meat.  Return the meat to the pot. Squeeze in the juice from one lime, get as much out of it as you can, and scrape the inside of the lime into the pot.
  4. Give it a stir and add your diced avocado to each bowl.

Super Easy Comfort Food Recipe // Delicious Healthy Chicken and Lime Soup - A Must Try.

THE DIRTY DETAILS:

If you follow along with Weight Watchers, I have calculated that 1 ladle equals approximately 2 points. I divide my soup into serving sizes for freezer storage. 3 ladles = 6 points, which equals approximately 1 serving (in my book).  This is perfect for lunch when you don’t have much time to make something or can’t stand to grab another microwave lunchable. Your insides will thank you.

Something new that I learned, if you look for spices on the ethnic aisle, I have found spices in larger quantities anywhere from $1-$2 cheaper than on the spice aisle. If you’re like me and you shop on budget, this can make a world of difference. And you can get those spices you didn’t think you really wanted to splurge on.

Super Easy Comfort Food Recipe // Delicious Healthy Chicken and Lime Soup - A Must Try.Alright, go on and tell me how much you love it. Oh yeah, go get a spork!

A Healthy Blueberry Muffin Recipe

Hanschen Klein's Healthy Blueberry Muffin

A friend of mine stops by our office every now and again and she always drops off the most delicious treats and they are always healthy. Delicious and Healthy are two words that don’t often go together in my book. I wanted to make Blueberry Muffins for my office and asked if she would pass along a recipe. And this is the recipe she gave me…

INGREDIENTS

  • 1  1/3 c.  whole wheat flour
  • 2/3 c.  all purpose flour
  • 1 tbsp  baking power
  • 1 tsp  salt
  • 1/4 c.  apple sauce
  • 1 tbsp melted butter
  • 1 large egg
  • 1 c. milk
  • 2 tsp maple flavoring
  • 3/4 c.  granulated sugar
  • 2 c.  blueberries

TO BAKE

  • Preheat oven to 350 degrees

Whisk flour, baking powder, and salt (set it aside for later). In another bowl, combine apple sauce, butter, large egg, flavoring, and sugar — stir well.  Make a well in the dry ingredients and add wet ingredients.  Mix.  Pour half the batter into your muffin tins and drop in half the blueberries. Top off your muffins with the rest of the batter and place the rest of your blueberries on top. Bake for 10-15 minutes. These will be delicious. But if you think you need a little extra sugar (and let’s be honest, who doesn’t want a little sugar?), you can top off your muffins with a glaze.

THE GLAZE

  • 1 c.  powdered sugar
  • 2 tbsp milk
  • 1 tsp maple flavoring

Mix powder sugar, milk, and maple flavoring — drizzle when warm. YUM.  Enjoy.

-wishing you, peace and love throughout the world-

Day 1: Detox

Thank Goodness. The first 24 hours are over. And even though it’s Day 2, I thought I would update you on the results from Day 1. The Good News: I’m down 2 lbs!! The Bad News: I’M FREAKIN’ HUNGRY! No, I’m just kidding. I’ll probably reserve that saying for Day 3. My coworkers keep trying to persuade me to go out to Waffle House or Burger King or Guthries — it’s so hard not to give in! But I’m still hanging in there. The headaches have begun. I thought my morning drink would help alleviate the pain but it hasn’t much. It’s been difficult trying NOT to pop any advil’s to help. But I think, I”ll just have to wait it out. The only other strange side effect — I have to pee all the time. And when I say all the time, I mean it.  It’s quite obnoxious! Moving on…

Here’s what I had to drink yesterday!

beet juice: 2 beets, 2 lbs of carrots, 3 green apples, 2″ ginger, 4 stalks of celery = 48 oz

This juice is really tasty and refreshing. I love juices that have ginger in them. Just think, I didn’t even know what a beet was 2 days ago.

nastiness concoction: 22 roma tomatoes (small), 1/4 onion, 1 cucmber, 6 stalks celery, 1/2 green pepper, 1 red pepper –  sliced lime – to go

Okay. This one was gross. I tried so hard to like it. But I think the reason it tasted so foul was because of the onion. I can’t stand onions!  I was trying to stay open minded; however, I just don’t think that I will ever be converted.  So, if I ever try this one out again, there will be NO onion. AND I think it’s important with tomato juice to make it fresh for every drink. Because when you come back to it in a few hours… you find a science project in your fridge where all equal parts have separated.

oj: 1 bag of nectarines, 3 naval oranges

I needed something that I knew I would like for dinner. And that’s freshly juiced oranges. Oh they were delicious. I completed depleted most, if not all, of the fruit in the kitchen. I think my goal right now will be to find a really good vegetable juice recipe that I can fall in love with. I’m still requesting any recipes anyone might be able to offer. I think I’ll attempt the mean green tonight.

Today I am thankful for: A great 2nd day. Trying to stay strong, trying to stay positive. PLTW.

Wonton.

One of my dad’s most coveted recipes is the famous family Wonton. If you are a chinese dumpling lover, then you would find these things delectable. I wish I could tell you that I’m providing you with the recipe, I even tried to write it down… but somehow his “measurements” don’t really equal out to be anything normal–and I can’t remember where I wrote it down. Pitiful, I know.

Ingredients: Ground pork, baby shrimp, regular shrimp – cut up, lots of ginger, garlic, chopped green onion, eggs, salt, pepper, soy sauce, and chinese cooking wine.  I think that’s it. But there may have been more. Poor memory… sorry about that. Oh… you’ll need some wrappers, too.

The best part about dumplings is actually folding them. Everyone folds their dumplings differently. My dad knows a few different ways of folding wontons… but he usually goes for the most efficient way possible.

We put some meat in one of the corners of the wapper. The meat also acts as a glue… a bonding agent, if you will. So we put a little bit on the other corners of the wrapper.

Roll the bottom corner of the wrapper around the dollop of meat and then fold it in half. With the “meat glue” on the corners, you’ll stick the two sides together.

And then fold the two corners under the dumpling.

And Voila! There you have it. We make several at a time and freeze them. Be mindful while you fill them, if you put too much meat inside the wrapper they will crack. To cook them, boil some water, dump in the frozen dumplings and they usually sink to the bottom. Stir ’em around so that they don’t stick… walk away for a bit. And come back when they start floating to the top. Let them boil for a minute more and they are good and ready to eat. You can dip them in sauce… soy, hoisin, or whatever you like. Lately, I’ve been eating them without anything else. They are delicious and my favorite family snack.

Today I am thankful for my father having a good surgery. We have a long night ahead of us… so keep us in your thoughts.

Austrian NOMS

I cannot say enough for Austrian Cuisine. Although, we really did get caught up in other ethnic foods as well (like Mexican, Indian, and Italian). But I’ll show you these highlights of the trip! Above is the famous Austrian dish: Weiner Schnitzel. If you are as poorly informed as I previously was about the German language; “W”s are pronounced with a “V” sound. So previously, I was say “Weiner” like Weiner Dog – the way we do in the states – but actually it’s pronouced as Veiner as in Victor. Now you know. Weiner Schnitzel’s are yummy. How can you go wrong? It’s fried meat! I had it with roasted rosemary potatoes. For any Mid-Westerners our there, I’m sure this is pulling on your heart strings because the Austrian are Meat and Potatoe’s folk.

The NaschMarkt. Alright foodies, this is your place. The Market runs a few blocks and is organized in two alley ways (so to speak). One side is the actually market, the other side has sit down restaurants. It’s a place where you can buy cheeses, wines, dried fruit, herbs, bread, seafood, meat…etc. It’s a mixture of tourist and locals. I think I could have spent hours here. Here are some finds…

Fresh Juices. Mine was Mango and Kiwi!

Have y’all ever had Macaroons? Oh. My. Goodness — stand back. They might be better than… CAKE. This is a rather large statement coming from me. They are so good. Go find some today.

So, while we were in the mountains, we stayed in this incredible resort. All of their food is organic and bought locally. I’ll tell you more about the hotel later. While we were there, we were served a 5 course meal every night. HEAVEN. The menu descriptions were so interesting. I don’t know if that was the original intent or if there was a strange translation…

[Lower Left] Three kinds of Bruscetta– Tonna, Tomatoes, Parma

Cappuccino of the Curry with Citrus Clouds (This is the best thing I have ever tasted!!)

Crispy and Fresh Salad Plate

[Above] “Dry Aged Beef” – thinly sliced of Sirloin with Marinated Cherry Tomato, Arugula Salad, Spicy Potato Wedges, Shaved Parmesan and old Balsamic Vinegar from Madena

[Lower Right] With Lime — Sour Cream Baked Berries

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Today I am thankful for: goldfish crackers. They squash my hunger cravings!

Date Night

That’s right. My wonderful boyfriend took me on a date. Of course we didn’t take any pictures of ourselves… but I did take some sexy pictures of our food! He took me to the lovely Camelia Cafe in Fairhope. I know what you’re thinking… aren’t you suppose to be in Beaufort? I somehow managed to come home late Friday night. ON WITH THE PICTURES!! WARNING: food porn…

Appetizer:  Tomato salad with peas, okra, corn, nueske’s bacon, balsamaic vinaigrette and herb aioli.

Appetizer:  Crispy Georgia quail stuffed with Conecuh Co. sausage and goat cheese with tiny green beans, green tomato chutney and pomegranate molasses. This comes highly recommended. I was only allowed one bite and it was amazing!

Main:  Grilled 8 oz fillet of beef with creamed spinach, roasted fingerling potatoes, poached egg, truffle oil, parmesan and sauce bordelaise.

Main:  Leg of Lamb with asparagus, roasted fingerling potatoes and more deliciousness that I cannot remember or find on the menu online.

Dessert: Fosters Jubilee with flambe bananas, cherries jubilee, candied nuts and vanilla ice cream.

Today I am thankful for: my love. I love that boy. He gets me.

7th Annual Sloss Furnace : Stokin’ the Fire BBQ – Day 2

What a fun weekend. The shot above has to be one of my favorites. It was taken during some of the down time that we had while things were cooking. That was the worse part… the wait. Why is it that Ribs take 4 hours? Oh the anticipation. Look at what our finished product looked like!!

The chicken.

The ribs.

The pork butt.

The man with the plan. And “The Dave” behind him. You see that bear claw he’s holding? Wolverine wanna-be.

The job that gets the most respect because the least amount of people want to do it. Garnish Queen. We were in charge of making everything look beautiful. It’s apart of the scoring process. It’s time consuming, tedious, and requires a lot of patience. Lord, help us.

One of my favorite picture of the boys. [Left] Chicken Cooker [Right] Official Meat Turner-Inner.

And the happy couple. Who’s Dave you ask? Look behind the man with the bear claw. It’s the cookin’ machine! What a great weekend we had. More pics to come of Sloss. And we took some really good ones.

Today I am thankful for: getting to see my dad! We’re in Gulfport. I have an interview tomorrow in Fairhope! Wish me luck!

 

7th Annual Sloss Furnace : Stokin’ the Fire BBQ

So I took a little break from blogging. It takes a little while for me to readjust to the US when I’ve been out of the country. Until last night, I was happy to report that I was sleeping regularly through the night… until my allergies woke me up at 3 a.m. It’s amazing what you can get done between the hours of 3:30 a.m. and 5:30 a.m. Anyways… tonight was the kick-off to the 7th Annual Sloss Furnace: Stokin’ the Fire BBQ Festival. Our team: Blue Creek BBQ will be entering in Chicken, Ribs, and Butt. We had a test taste tonight and it was DE-LISH. The day of the competition is always a different story… tension is high and adrenaline is pumpin’. I am, of course, there for moral support. And I do it so well. A longer photo-filled post is to come. I thought I would leave you with a few goodies from the night.

Today I am thankful for: seeing Uncle David. He’s one of my favorite people in the whole wide world. There’s nothing better than a good old Southerner cookin’ you some mighty-fine BBQ. Oh I can’t wait for tomorrow. Come out and see us if you are in the area!

Bull Noodle or Noodle Bull

We have a new favorite restaurant. Its called Bull Noodle… We think. It wasn’t until recently that we noticed that it’s really called Noodle Bull. I don’t even know what that means. The food is delicious and it’s really simple — and to me, that’s the best part — aside from the cost. There specialty, the “Bull Noodle”, only cost 35 Yuan. Which means it barely cost 6 USD. I’ll let you know a little secret… after we first found this place… we went 4 times in one week. SHAME SHAME SHAME. Oh whatever, it was delicious.

I usually get the Bull Noodle, but this time I thought I would try something different… Bull Rice. I still prefer the noodles. YUM.

Eric got something new too. It was the trio. The trio included the hot and sour soup, braised pork soup (very good) and the Bull Noodle. I think our favorite is still the Bull Noodle. Once I get stuck on something it’s very hard for me to order something new.

Look at Eric! He’s so happy. Actually, right now he is sickly — but nonetheless… a little noodle soup goes a really long way.

The other thing that I really enjoy about this place is that they have an awesome interior. Super simple and focused on materials that I love —  Concrete and Dark Wood. Its sexy. Get into it. They also have a rockin’ playlist playing. We heard a remix to Simon and Garfunkel’s: Sound of Silence. We still can’t find the exact one. The search will continue.

Details: 1/F, 3B, 291 Fumin Rd., corner with Changle Rd. | 富民路291号1楼3B,长乐路口 | 021.6170.1299 | 11 a.m. – 12 a.m.

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Today I am thankful for: a good weekend. I finally have something to post about. Sorry about the past week and little blogging — we had to work this past weekend with very little time off in between.

USA countdown: 10 days : 21 hours : 25 minutes

People 7 with the Fam…

Some of the wonderful dishes that we had tonight. We had Fried Mushrooms, Scallops + Rice Cakes, and Softshell Crab, and then we also got a long Spring Roll with Fresh Veggies… and they weren’t kidding…

See what I mean?? That’s one long roll. Tonight we actually got to sit down and enjoy each other in this funky restaurant. My bro and sis are staying in a super ritzy hotel. It’s so fancy. We went to the bar for ladies night (free champagne to all the ladies!!) and there were super models and all sorts of fancy people on this roof top bar. Super swanky. Hate to say it — I stuck out like a sore thumb… I’m not so ritzy and glamorous. I’m okay with that. Here’s a pic of the super cute couple for all of those who are keeping up with them from back home 🙂

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Today I am thankful for: Family Time. It’s so nice to get off work and have your family there.