January 22, 2014

One Pan Mustard Pierogies and Kielbasa Recipe

pierogies

I love Pierogies.  I think it’s a very underused food that most families would love, if they were exposed to them.  My great-aunt made these from scratch once, I was just a little kid and I still remember how good they were. Apparently pierogies are in our heritage.  Although there’s a dispute if my great-great grandmother and grandfather were actually Polish or Czech…same difference, right?  Just kidding.  Either way, this little dumpling is delicious. I don’t make them from scratch, but the frozen kind is still really tasty.  This has become a week-night go to that takes all of 10 minutes to prep, if even that!

Mustard Pierogies and Kielbasa:

Serves 4

Prep Time: 10 minutes, Total time: 25 Minutes

Ingredients:

1 box of frozen pierogies

1 onion cut into wedges

1 pound kielbasa

2 tablespoons of flavored vinegar (I’ve used rice, apple cider and red pepper)

2 tablespoons of whole grain mustard

1/4 cup olive oil, plus olive oil to coat pan

Salt and Pepper to taste

Directions:

Cut kielbasa into pieces and cook in a pan with a little olive oil. In a bowl, mix together: pierogies onion, olive oil, vinegar and mustard.  Once Kielbasa in slightly browned, dump the pierogi mixture into pan.  Cook for about 15 minutes, stirring occasionally. That’s it!  You may want to serve with sour cream.

Note: You can don’t have to thaw out your pierogies, but you can let them sit out for  a bit if you want them to cook faster.  If you have big eaters in your family, you may want to add more than a box of pierogies. Feel free to add a vegetable into the mix as well.

Inspired by the Food Network. with fewer steps.

If you are looking for some more simple one-pot/pan meals, check out The Sauce, Beer N Bird Chili and Green Chili Burger.

by the Food Network. with fewer steps!

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January 20, 2014

Shrimp -N- Bacon Jalapeño Cheese Grits Recipe

shrimp n grits

To say that we had a wonderful Christmas break, would be an understatement.  It is the only vacation Andy will get during his residency and we definitely soaked it all in.  The night before we left to fly back to Vegas was the cherry on  top of the trip.  We went to Roux on Canton in Roswell, Georgia.  If you live in the Atlanta area and haven’t eaten there, you should make the trip. Very cool, casual feel and the food was fantastic!  I had shrimp -n- grits and it was by far the best shrimp -n- grits I’ve ever had.  I tried to re-create it and I have to tell you that Andy and I could barely move afterwards because we ate what should have been the 3rd and 4th portions.  Seriously, if you are suffering from the cold temps, this will warm you right up!

Shrimp N Bacon Jalapeño Grits

Prep: 25 minutes

Total: 35 minutes

Seres 4

Ingredients:

Bacon, crumbled

Onions and peppers, sliced into long strips

Jalapeño, diced

Enough Shrimp for 4

Cajun Seasoning

2 cups of Half n Half (or use 1 cup half n half and 1 cup milk)

1/2 cup water

1 cup Quick Grits

1 cup of cheddar or monterey jack cheese

Salt and Pepper to Taste

Directions:

Cook bacon, crumble, set aside. Add olive oil to a large skillet, put your onions on the stove top and cook over medium low heat, then throw in your peppers and continue to cook.

Bring half and half, 1/2 cup water, and some salt to boil in a pot. Gradually whisk in instant grits. Reduce heat to medium-low, cover, and cook until mixture thickens, stir occasionally, for about 6 minutes. Add cheese and stir until melted. Season  with salt and pepper. Remove from heat. Cover to keep warm.

Remove peppers and onions and cover to keep warm. Cook diced jalapeño over medium heat.

Season Shrimp with cajun seasoning on both sides, cook over medium, to medium high heat for about about 2 minutes on each side, adjust cook time according to your shrimp’s size. Remove shrimp.

Add crumbled bacon and diced jalapeño to grits, stir.  Pour grits into a bowl or onto a plate top with shrimp, then top with your pepper and onion mixture. Yum!

shrimp grits collage

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Getting Back into Jeans After Baby, Postpartum Workout Plan

jeans

Let me start by thanking my friend Rachelle for taking this embarrassing picture of me.  Let me also start off by saying that I don’t normally wear a t-shirt tucked into jeans.

Now, that we have that out of the way…I decided to do a follow up to my first postpartum weight loss post, because besides my recent faith post, it has by far been my most viewed and pinned article.  Therefore, I can only assume that losing weight after having a baby is something that many women struggle with.

So, before you continue reading this post, please check out my last weight loss post for this one to make sense.  In case you are a lazy reader (like me) I’ll catch you up just a bit.  I lost my “baby weight” by 4 and a half months after Vi was born by doing youtube workouts and dieting.  Even though I lost the weight, I still couldn’t fit back into my jeans.  I decided to do Jillian Michaels 30 Day Shred…and it worked!  Half way through the program, I could zip up my jeans, but I still had a little extra hanging over the sides. By the end of the 30 days I could finally fit into my jeans, comfortably.

In my last post, I mentioned how I am not a big fan of exercise.  I really wasn’t sure how I’d do with a Jillian Michaels program, but I really liked it because it’s an intense but quick work-out.  I won’t lie to you…level 3 is a doozy.  All together, I lost 4 pounds and I have since been able to keep off the weight.  I like the program so much that I still do her level 1 or level 2 workout on Tuesdays and Thursdays combined with this FitSugar Arm workout.  You can find her level 1 workout on youtube, but you have to buy the DVD to complete the entire program.

Real talk, it’s true what they say, having a baby does change your body.  Even though I’m at my pre-pregnancy weight, I can’t fit into every pair of jeans in my closet.  I can, however, fit into the 2 pairs that I was hoping to get back into.  They are Paige Denim and if you know the brand, you know they are a little more forgiving.  If I wanted to eat grilled chicken and vegetables the rest of my life, I might be able to fit back into every pair in my closet, but if you’ve seen any of my recipes, you can probably figure out that I think life is too short…and ain’t nobody got time for that.

Jeans collage

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