Improvised Camping Trip-UNO Smack-down

We had a failed launch of an overnight camping trip to Mt. Baldy, when my husband declared my truck was sick, and needed to go to the mechanic’s for a quick fix. So I improvised our outing to the back yard. It consisted of NO KITCHEN COOKING! We roasted hot dogs over the fire, my son’s friend Lindsay brought over an awesome chicken salad, I had iced cold beverages for the adults and in the end we made ooey-gooey s’mores, by our suburban camp fire. Laughter emitting from all of us, bad joke telling, loving digs of the flaming marshmallow & burnt hot dogs on the clothes hanger, made for a night of fun!

And then it was on. The UNO Smack-down Challenge…My Husband and brother-in-Law “Single-Steve” were busy solving problems in the world and didn’t participate, but we went to battle and played. We even coerced my silly & great next door neighbors Mike & Mandy, to join us.

Sometimes life gets hectic. We forget to spend quality time with the ones that are the most important beings on the planet to us, by being so settled into routines. We need to remember that our children grow up way too fast, and in my case mine are practically grown at 16, 20 and 22. Where has the time gone? But I do know this: that the nights of “Family time” with “UNO Smack-down” at hand, are among my favorite. Good clean uninterrupted time with the ones you love, making memories. Laughing so hard, you squirt liquid out your nose, or in my daughter Taylor’s case, you snort uncontrollably…are simply the best. No TV, No phone, No Computer for distractions, just splendid conversations that allow you to peer into the hearts of the ones you love and delve into who they truly are; wishes, dreams, desires and their twisted senses of humor.  Spend time with the ones you love, make memories. 

After declaring exhaustion, I headed off to bed, knowing that my youngest two children were out back by the fire last night. While discussing sibling antics, made my heart sing songs of praise, that they love each other. For in the end, when I have departed this earth, they will have each other to help bare the joys, pains, sorrows and triumphs with a family common thread that I have witnessed part of the weaving.

“UNO Smack-down” may have been the cause, but seeing two of your children who care for each other & try to help problem solve this so called life, makes for one momma who can rest her head, knowing they will be just fine!

So go plan an outing, buy a game, and see how marvelous your family really is. Because in the end, isn’t that what our life is about? The ones we love…and making memories.

No matter what you've done for yourself or for humanity, if you can't look back on having given love and attention to your own family, what have you really accomplished?  -- Elbert Hubbard

Sliders in Paradise

So I have been a slacker, I will admit it, BUT…I have so many new recipes to blog for you all! Fasten your seat belt, it’s going to be a bumpy ride! (Crab Tostada's, Chicken Tortilla Soup, Goat Cheese Stuffed Dates wrapped in Bacon, The "Correct" way to make a salad....just to name a few.)  Keep checking back for Blog updates in the next week.

So here is the latest “dish”…

I created this hamburger out of my desire to be taken back to the shores of Maui, to be exact, a fabulous restaurant on the beach that my family and I visited 5 years ago… "Cheese Burger in Paradise.” Ok, seriously if you’re on the island of Maui, overlooking the water, the breeze in your hair, the four most important people in the world are with you, wouldn’t it too be called “Paradise” if you had a big ‘ol cheese burger in front of you with pineapple & avocado? Does it get any better?

Here’s your shopping list:

• King’s Hawaiian Rolls (buy 2 packs-for you & your “assistants” will eat one package before ever getting home to ensure the quality and that it has not been poisoned.)
• 1 can of sliced (rings) pineapple (save juice for tropical adult cocktail with dinner)

• 1.5 pounds of hamburger (get low fat-almost had 4 alarm fire with mine)
• 1 Avocado
• 2 Red Onions (large)
• Cilantro
• 1 small can of chipotle chile’s (save remainder in plastic container for future use-they're like twinkies and will survive almost forever) Store in fridge or freezer!
• Chipotle seasoning

Side Note: This recipe and most of my others requires a Kitchen Aid mixer, so you have my permission to add that to your shopping list. You’ll be glad you did! And husbands, if your wife doesn’t already own one, GO NOW and get one. She will thank you every day for it (wink-wink)! Gentlemen: PLEASE note the Model number is printed on the picture for your purchasing pleasure....and ease. That's how I roll.

In your brand spanking new mixer add the following:

1.5 pounds hamburger

½ chopped red onion (large)

¼ cup loose chopped cilantro

3 T Chipotle Chile sauce PLUS 2 Chile’s. (if you’re afraid of heat add only one-but with 2, you can barely taste the heat)

2 tsp Chipotle seasoning

1 T Season Salt (I love Lawry’s)
2 tsp. black pepper

Just plop all ingredients in your blender or mix by hand until well mixed. Roll out round “egg-sized” patties, smash with hands to around ¼- ½ inch thickness and place on your BBQ or whatever burger making apparatus you may have. Cook about 4.27 minutes each side on medium/low. Yes, 4.27 minutes. I like my beef rare, like my man! A rare breed he is!

Ok, back on track! While them sliders is a cookin’… toss your pineapple rings on the grill also, don’t be afraid! Be BOLD! You’re looking for the pretty little BBQ marks on the pineapple meat. THEN, get your rolls out and halve them with a knife. Cut your pineapple rings in half also.

Slice up your avocado into length wise strips (the length of the avocado around the seed).

I caramelized 2 whole sliced red onions to top mine. (Just place onions with 2 T olive oil & 1 T butter in sauté pan & sprinkle about 1 tsp. salt over them bad boys.) Move them around from time to time until they are semi transparent.

Obviously by the picture you can see I layered it: burger patty, avocado, pineapple finally onions...easy! Viola!

These little sliders were for dinner, I served them with a "Sweet & Sour" Cole slaw. My husband is not a big fan of cole slaw, and actually grunted and "rolled his eyes" at me while I was making it...I think he had 3 servings when plated...H'mph! I'll show him! **Note the "almost" heart in my overflow of sauce? I have a "thing" about hearts! I see them everywhere: in nature, splenda in my coffee cup bottom, gum on the sidewalk...and NO, I will not take an ink blot test.

In a bowl add:

1/2 cup red wine vinegar

1/2 cup sugar

1 tsp dry mustard

1/4 tsp salt

Whisk all these ingredients together. Then add...

4 cups cabbage (I used red & green)

2 shredded carrots (I grated mine)

4 chopped green onions.

Place in plastic container or large zip lock bag & refrigerate for atleast 1 hour.

This is my darling daughter Taylor trying to devour my proto-type. Thanks for being the Fire Rescue that came to my aid while my entire grill was ablaze! Oh and sampling the 3rd package of dinner rolls for quality & poison, along with your Uncle Steve & brother Adam...MUAH!

Enjoy friends. Let me know what you think! We doubled the recipe and had 4 left, as of last night at 7pm. At 8pm the slider fairy mysteriously devoured the rest in the remainder of the evening.

Ideas for Burger Modification:

-Chipotle Mayonaise (Thanks Cami)

-Raw red onions (per hubby's request)

-Cheese of any kind

-The kitchen sink

-Your hearts desire

I asked the family to rank the burger from 1-5...here were the scores.

"Hunky-Hubby"....4 "add raw onions next time and you'll have a 6."

Brother-in-law "Single Steve"...6..."perfect!"

"Adorable Adam"...6..."especially when the avocado was off!"

"My twin Taylor"...13..."uh it's delicious Mom." She is the non-conformist in the family.

Disclaimer: Gent's if you do purchase this for your lovely bride, she may be cuddling with it in the middle of the night. Don't be alarmed of it's cold metal frame, it's just a mixer, not a weapon...but it could be.

Mr. Russ's Cheesecake Elegante'

Ok, so the story behind this cheesecake recipe is this: My dad (God rest his beautiful soul) was an amazing chef. He would find a recipe and share it with one and all. This recipe is circa 1991? Not sure on the date exactly, but I do remember my dad making it while I was back east, in South Carolina visiting my family, with my daughter, who was about 10 months old at the time...and holy cow was it ever good! Creamy like custard, not anything like the gritty-grainy ricotta cheesecakes! (Blaaahhhckkk) I have had to "tweak" it a bit, since I cannot find the Keebler 2 extra

servings pie crusts  it usually called for in the past..

BUT, not to worry all of these ingredients fit perfectly in to 2, yes TWO- 8 serving pie crusts just as well! I look at it like this...You make one for others and then keep one for yourself! Or in my family, try to hide one without anyone finding it! It freezes and can travel across country, 3,000 miles to be exact, in the bottom of a "Build a Bear" box, with bear guarding it ever so diligently, all the while toting 2 small school age children and coloring books through 3 airports! I know, I did it multiple times!

It is perfect for breakfast, lunch or dinner as a meal replacement in my family...just ask my children. My dad was famous for his cheesecakes where ever he went....as a thoughtful gift, he would make one for the people he really cared for. Friends, family and his doctors...or the greeter at Wal-Mart! That's how they knew he really cared for them,  By his thoughtfulness...and then telling them that it was no trouble at all to make! Because it was created from the heart and with love, just for them.

A FEW THINGS BEFORE WE BEGIN---

1. Cream Cheese MUST BE room temperature to ensure there will be NO LUMPS!!! Lumps are bad! (jk)

2. Mix up sour cream topping while first layer is baking-because I said so...No really, so that the sugar dissolves and is not granular!

3. And regardless how much you wish for it to "Chill and Firm up"...you must wait patiently (with fork in hand, bib around neck & napkin for your lips) young grass-hopper! So make it at night and then go to sleep...Viola' Breakfast!

Pre-Heat oven to 350*

Here are the ingredients for the first layer:
2 8 serving pie crust shells

2 8oz cream cheese blocks VERY room temperature (overnight/many hours is best)

2 tsp. vanilla

2 eggs

2/3 C sugar

Second Layer or Lair (it IS enticing...)

1 16 oz container of Sour Cream
2 tsp. Vanilla
1/4 Cup Sugar

Blend Cream Cheese for a few minutes on high, alone. (Not YOU alone in the kitchen-the cream cheese silly) I like this funky whipper-doo-dad-thingy attachment...it makes me feel good to be whipping something!

Then add sugar, blend more to ensure cream cheese & sugar have mixed thoroughly and sugar has dissolved. Then add vanilla & eggs.

Pour into each pie crust about half way. Spread out evenly!!!!

Place in the oven & bake for 25 minutes. Not to worry, it may NOT look like it's done, but trust me,... it is!

Take out of the oven and then reset oven temperature to 450*

Second Layer or Lair (it IS enticing...)
1 16 oz container of Sour Cream

2 tsp. Vanilla

1/4 Cup Sugar

Sour Cream, Sugar and vanilla layer...this is yummy!!!  Remember to mix well, very well...and then mix again!

Granulated sugar not dissolved...VERY BAD! JK! (I use my sink as the "Catch-all" for trash and such while cooking!)

Carefully pour sour cream mixture on top of the first layer, not too heavily in "one area" or you will have what I call "first layer spill over." Meaning your first layer cannot support the 2nd layer...it's a jealous competitive thing...scientifically, it is due to the weight...

Then spread the 2nd layer evenly and then use a spoon to smooth it to the edges....and then back to the oven it goes....for 7 minutes...yes again ONLY SEVEN minutes!

Now after you have licked the batter and the bowls clean, and the cheesecakes 7 minutes baking are up, you must let them rest on a wire rack to cool.

And wait....

And wait...

And wait....

And wait....

And wait....

And wait....

Once they are cool, place them in the refrigerator to "Chill and firm up." Then go to bed...or do whatever you like for about 12 hours!

REMEMBER to place the lids on the cheesecakes that came with them...it's an IQ test! I have confidence you all can figure it out....

Enjoy and let me know what you think! My Dad would be proud! Carry on my "cheesecake warriors!"

Off of the couch and on to the beach!

So, if you’re like me, I have that desire to once again get in shape. This time for good!!! Well, round right now for me “ROUND” isn’t really my favorite shape, so I have decided to blog about my weight-loss *ahem* I mean “getting in shape” journey. By the time summer is here, I want to be anything but round!

I like the split training days of Upper/Lower body since it gives ample amount of time to allow muscles to recover. Along with on cardio days they allow muscles to “loosen up” a tad bit! Or I will be applying some serious WD40 on my hinges!

Cardio days will be 1 hour of intense cardio: Cycle class, walk/run, at home DVD (Turbo Jam is AMAZING), a brisk hill walk with my 4-legged girl “Abby” or a machine of choice at the gym! I found a great website called CoolRunning.com that lays out a “Couch to 5k” in 2 months plan. I am aiming for a 5k in late May.

Planning on intense cardio in the mornings & then a 20 minute “C25K” (Couch to 5k) plan in the afternoon. Hey, if the “Biggest Loser” Contestants can train for hours a day why can’t I? They have ample hydration and rest in between. (“Check-Check” on my list of musts in rules. Hydration & Rest!!)

Below is what 4 weeks would look like for me. After 4 weeks, I will change up my weight lifting routine and change up the cardio. I treat my weight training like Circuit Training. I go thru each exercise one time and then repeat 2 more times. I also log my start & finish time and try to beat it by seconds the next time. You burn more calories with intense weight training.

Sun   Mon  Tues   Wed   Thurs   Fri       Sat

Free Upper Cardio Lower Cardio Upper Cardio

Free Lower Cardio Upper Cardio Lower Cardio

Free Upper Cardio Lower Cardio Upper Cardio

Free Lower Cardio Upper Cardio Lower Cardio

**Free Days ar a day of rest! And one free treat or meal!



Upper Body (3 sets x 15 reps)     Lower Body (3 sets x 15 reps)

Bench Press (Chest)                    Step-ups (Quads)

Cable Flys (Chest)                       **Squats on Smith Machine (Quads)

Bent over Rows (Back)                Dead Lifts (Hamstrings)

Seated Cable Rows (Back)            Lunges (Quads & Hams)

Reverse Fly’s (Shoulders)            Weighted Calf Raises Standing (Calf)

Lateral Raises (Shoulders)            Box Jumps (LEGS)

Hammer Curls (Bi-ceps)              Push-ups (upper body)

Bi-cep Curls (Bi-ceps)                 **I love the Leg Press machine too! (extra)

Air Squats (Legs thrown in for fun)


So there you have it! Nutrition will be based on a 1.200 calorie day. High nutrient food, low in fat, high in fiber & wholesome goodness!!! Next blog!!!

So join me in being an “Iron Maiden” or a “Sister in Iron” I would love to have you along!

A Vampires Friend-lol-Cilantro Pesto with LOTS of Garlic!

Ok, so I goofed around it the kitchen today, cooking for one is not fun while the boys go fishing! (Boo)! BUT-Alas-I created something super yummy....Cilantro Pesto

Here it is Quick and easy, just how I like it!

In a food processor add the following: (eye balled measuring)

1 Cup Cilantro tightly packed (leaves and/or stems)1/2 Cup of Raw Almonds

2-4 Cloves of Garlic-depends on HOW garlic-ee you like your food

1/2 tsp. of Salt

Blend until fine...mine was chunky at first, but I reblended, add about 1/4 cup of Olive Oil, Blend again! blend until smoothe!

I placed about 2 T of Pesto in the bottom of a bowl, then added HOT pasta to the top of it, so it would spread easily. Stir pasta and mixture together and eat! Store leftovers in a glass jar!Super good for you and healthy!

The Almonds provide a small amount of protein, High in Vitamin E, Folate, Magnesium & Potassium.

Garlic provides Vitamin C, Potassium-Aids in Heart health and Cancer prevention - Keeps vampires and certain friends away too!

Cilantro has almost ZERO calories, high in Vitamin K for blood and Vitamin A for skin and eyes!

Olive oil has essential fatty acids in it, PLUS the fat in olive oil is a healthy fat AND it keep you feeling full longer!

Fibromyalgia Is NOT My Friend!

One thing I don’t like to talk about is Fibromyalgia. For various reasons, one is either you believe in it or you don’t. Many people say it is a “waste paper basket” diagnosis, I say “Yeah? Well, try having it for about 3 months and then get back to me on how you feel afterwards!”

Mayo Clinic defines it as this: “Fibromyalgia is a chronic condition characterized by widespread pain in your muscles, ligaments and tendons, as well as fatigue and multiple tender points — places on your body where slight pressure causes pain.” They forgot the COGNITIVE issues…like forgetfulness, brain fog, tongue twisting or my favorite…*Drum roll here* word substitution. When you mean to say one word in the context of the conversation and say something totally off the wall…as in you hear your phone ringing and you say out loud to the missing device and others…”Where’s the house?”

I was diagnosed about 7 years ago with Fibromyalgia, Chronic Fatigue and Osteo Arthritis. Heck, I was only 34 years old at the time, had 3 children at home, hurt like H*** and was beyond exhausted infrequently. When I say exhausted, I mean ZERO gas in my tank!

For people like me with Fibro, it is an exhausting disease (pardon the pun)! We live day in and day out with pain that migrates all over the body-hence I call it “Pain du Jour.” There are days I feel great and live life normally, and then there are days I feel as if an elephant has walked on my back, hands, wrists or knees! It’s a feeling of achiness and burning, are the main ways I would explain it. We call it “Flares.” Sometimes it comes with swelling, redness or heat. Any way it comes…it stinks!

I have found that what works for me, (and I say me, because no two patients are alike) is this;

1. Learn to manage stress
2. Sleep is the ESSENTIAL tool to keeping Fibro flares away.
3. Motrin and Alleve are your best friends!
4. Don’t wear yourself out, physically!!!
5. Giving all your worries to God!!!! (Some we still internalize over, but knowing things are in His hands is comforting)

Aiding in Diet and Fibro:

1. Eat a healthy diet-Avoid sugar! Sugar when converted from ANY POOR FORM causes MORE inflammation. More inflammation equals more pain!
2. HIGH nutrient dense foods (Fruits & Veggies)
3. Stay far-far-far away from all preservatives and just crap food! You are what you eat!
4. Learn to moderate exercise. (Hard for this former martial arts & gym rat!)
5. Take good supplements: Fish oil, Multi-vitamin, B-stress vitamins, Vitamin D in liquid form, magnesium and Vitamin C (I also take Arnica Montana & Bromelain, along with prescribed Armor Thyroid-helps aid in neuropathy pain sensitivity (fine nerve pain).

** If you know of someone who suffers from Fibromyalgia, PLEASE don’t discount it, or think it’s all in their head. Trust me, we have doubted it ourselves and had many friends, family members and doctors on our quest to find out what is wrong with us, tell us the same thing, until we have found the RIGHT doctor who is knowledgeable, compassionate and helps us!

Darn Close El Pollo Loco Beans

It’s “Bean” awhile since my last "confession" aka blog…personal vacation came for me just in time (I will blog about it later)-but just this morning I made beans for my family dinner tonight (boys are having Chicken fajita’s with tortilla’s, rice & beans) but these beans are so good and were ultra quick to make AND cook, I had to run upstairs to blog it!

Here’s what you’ve “Bean” needing for good Beans..get it “bean vs been” ok, never mind…onward!

In a crock pot:
2 Cups of Dry Pinto Beans
1 T Cumin
1T Garlic Salt
½ T Chili Powder
2-3 T Dried Onions
1 2-3 inch (halved& NOT seeded) Serrano Pepper

Rinse beans, then cover beans with up to 3 inches of water. Add remainder of ingredients, stir, place on HIGH for about 3-4 hours & Viola` Finished! **Add salt to taste at serving time** It may be a little “Soupy”-Just drain and save for Mexican soup broth later.