Boggy, Buggy...and quite fun

While speeding across Boggy Creek and giggling as you chase birds, you might learn a few things about your maturity level. Though we spent more time bird-chasing than crock-hunting, it proved to be a productive 45 minutes. So now I share with you three official signs of my maturity:

1. I snuck away from my sister's softball warm ups to go on an air boat ride with Dad. Then my dad and I discussed not telling her so that she wouldn't be jealous.
2. My dad and I r-a-n up to the lady holding the baby crocodile to ask if we could hold it. Somehow we lost her in our excitement.
3. I held in lots of girl screams as we rode through black clouds of freshly hatched gnats. I crushed these 1-inch suckers on my legs, arms, and yes even my face as we sped over the water. Hundreds of them.

Official Boggy Creek Air Boat picture of Dad and I on our private ship. Love this Little-Mermaid-like cove. Believe it or not, this spot had the fewest bugs of all.

Entrance to the lagoon from the photo above.

Look close and you'll see a pink sack of snail eggs on the tree root. Our tour guide said this is one of the successful integrations into the area. These snails were once endangered and now Boggy Creek has the largest population of these suckers. As the snails start to hatch, they turn white and fall into the water for the fish to eat. Birds have even learned to eat the eggs of the tree roots. Interesting, huh?

My favorite part of the ride: bird-chasing. Don't judge me. We weren't cruel in any way to these birds. Think of it more as a game. We would come behind the birds and they would sprint as if they just heard the horn go off for the 50 meter dash. They would never fly, only flap their wings to gain speed as they ran just out of the boat's reach.

Coolest alligator from the trip. This guy was about 8 feet long, pridefully swimming right out in the open. We saw another pretty big one, but he was hiding in the weeds. Then we saw a few that were a couple feet long. Did you know that an alligator grows about 12 inches a year? So if he's about 3 feet long, you can guesstimate that he's three years old.

YUM: Black Bean & Zucchini Quesadillas

Warning: If your name is Jordan, stop reading. But if you're not a bean-and-veggie-hater, it's okay to proceed.

I first tried this recipe as a tester before it went into Fitness magazine. I admit: At first I was skeptical. I don't know how they did it, but this recipe makes zucchini taste good. Might even say it's one of my favorite recipes when cooking for one. Super speedy. 15 minutes or less. Pretty budget-friendly too.

Black Bean & Zucchini Quesadillas

Ingredients
1 cup zucchini, finely chopped
1/2 cup canned black beans, rinsed and drained
2 teaspoons olive oil
1 teaspoon cumin
1/4 cup cheddar cheese, shredded
2 whole-wheat tortillas
1 tablespoons salsa

Directions
In pan, saute zucchini, beans, oil, and cumin for 5 minutes. Place zucchini mixture and cheese on each tortilla. Fold in half and place into pan until cheese melts and tortilla is toasted on each side; about 3 minutes per side. Top with salsa.

YUM: Queso Dip

Kejal and Katie hosted a Chip & Dip Party that called for the mini crockpot. I went for this Queso Dip from Better Homes and Gardens. Though it looks creamy and fatty, I actually pulled it from The Dieter's Cookbook. So it's not too unhealthy.

The dip turned out quite a bit spicier than I intended, so I diluted with more cream cheese and shredded cheddar--didn't help the healthy factor. The party-goers still called it the dip with some kick. So if you're into kick, give this one a try.

Queso Dip
Start to Finish: 20 minutes
Makes: 2¼ cups

Ingredients
¼ cup chopped onion
2 cloves garlic, minced
2 tablespoons water
1 14-½-ounce can stewed tomatoes, drained and cut up
1 4-½-ounce can chopped green chile peppers, drained
½ to ¾ teaspoon chili powder
¼ teaspoon bottled hot pepper sauce
1 cup shredded reduced-fat cheddar cheese (4 ounces)
3 ounces cream cheese, cubed
3 ounces fat-free cream cheese, cubed

Directions
In a 2-quart saucepan combine onion, garlic, and water. Bring to boiling. Cook, uncovered, over medium heat for 2 to 3 minutes or until water has evaporated. Add tomatoes, chiles, chili powder, and hot pepper sauce. Cook and stir until heated through. Add cheddar cheese and cream cheeses. Cook and stir over low heat until cheese is melted. Serve immediately with Tortilla Crisps and/or fresh vegetables.

From Better Homes and Gardens

YUM: Fajita-Ranch Chicken Wraps

Girls' night usually equals tacos and lots of guacamole, but we decided to try this twist on a Mexican favorite. These took longer than the claimed 20 minutes, but with the good company in the kitchen, it was worth the wait. By the time the food was on the table, we were so hungry that it was hard not to overflow our tortillas.

Fajita-Ranch Chicken Wraps
4 servings
Start to finish: 20 minutes

Ingredients
12 ounces skinless, boneless chicken breast strips for stir-frying
½ teaspoon chili powder
¼ teaspoon garlic powder
Nonstick cooking spray
1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
2 tablespoons bottled reduced-calorie ranch salad dressing
2 10-inch whole wheat, tomato, jalapeño, or plain flour tortillas, warmed*
½ cup Easy Fresh Salsa*
1/3 cup reduced-fat shredded cheddar cheese

Directions
Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing.

Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.

*To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.

*Easy Fresh Salsa: In a medium bowl combine 2 seeded and chopped tomatoes, 1/4 cup finely chopped red onion, ¼ cup chopped yellow or green sweet pepper, 2 to 3 teaspoons snipped fresh cilantro, ½ teaspoon minced garlic, 1/8 teaspoon salt, a dash of black pepper, and, if desired, a few drops bottled hot pepper sauce. Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.

From Heart Healthy Online

Vacation!

I'll be m.i.a. for a week or so. Tomorrow I'm heading to Florida with the fam. We're going to watch Whit play softball and soak up some sun. Then next weekend I'm heading to Milwaukee to see Sir Jordan. I'll be sure to take pictures...

My girls & me

My favorite thing to do on Wednesday nights is hang with my girls at Route 56. Even if I’ve had a less-than-pleasing day at work, I can’t help but feel relieved when they come running for a welcome hug—like six days without seeing each other was way too long. I admire how they wear their hearts on their sleeves.

This past Sunday the girls, two parent volunteers, and I served at Kids Fest, a place where kids come to play games and see stars like Batman, Spiderman, and Veggie Tales. The profit from ticket tales goes to Children and Families of Iowa. Our group was in charge of a hand print art project, face painting, bingo, and paper airplanes.

YUM: Penne with Meat Sauce

Have you ever cooked dinner in the produce section of the grocery store? And I'm not talking a frozen pizza sample on a Saturday morning.

Jordan was working, so I took leftovers to Hy-Vee. I've never noticed it before last week, but there's a microwave sitting on top of one of the refrigerated cases in the produce area. So we grabbed plates, silverware, and trays. Then reheated dinner right under the florescent lighting of the aisle. There’s even a first time for taking your own food to the Hy-Vee restaurant. But hey, I learned that this recipe reheats well.

Penne with Meat Sauce
Start to finish: 25 minutes
Servings: 6

Ingredients
8 ounces dried penne
1 pound lean ground beef
½ cup chopped onion
1 14-ounce can whole Italian-style tomatoes, undrained
½ of a 6-ounce can Italian-style tomato paste
¼ cup dry red wine or tomato juice
½ teaspoon sugar
½ teaspoon dried oregano, crushed
¼ teaspoon ground black pepper
¼ cup sliced pitted ripe olives
½ cup shredded reduced-fat mozzarella cheese (2 ounces)
Fresh oregano leaves (optional)

Directions
1. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
2. Meanwhile, in a very large skillet, cook ground beef and onion until meat is brown. Drain off fat. In a blender or food processor, combine undrained tomatoes, tomato paste, wine, sugar, dried oregano, and pepper. Cover and blend until smooth.
3. Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in cooked pasta and olives. Cover and heat through.
4. Sprinkle individual servings with mozzarella cheese. If desired, garnish with oregano leaves.

Nutrition Facts
Calories 339, Total Fat (g) 11, Saturated Fat (g) 4, Cholesterol (mg) 59, Sodium (mg) 349, Carbohydrate (g) 33, Fiber (g) 3, Protein (g) 24

From Better Homes and Gardens

Concert: Joy Williams

Last Sunday Joy Williams played a living-room concert at Valley. I hadn't heard of her before the concert, but I Kristin and I checked it out anyway. I'm so glad I went.

After a five-year rest from a career that started quite early, Joy is ready to rock her talent with honest and refreshing lyrics. Listening to her live is like a gift. She has a calming, humble, and joyful presence. (You could say I have a bit of a girl crush.) But seriously, check her out.

Joy Williams on MySpace

Hide (song in video)
To anyone who hides behind a smile
To anyone who holds their pain inside
To anyone who thinks they're not good enough
To anyone who feels unworthy of love
To anyone who ever closed the door
Closed their eyes and locked themselves away

You don't have to hide
You don't have to hide anymore
You don't have to face this on your own
You don't have to hide anymore

So come out, come out, come out wherever you are
To anyone who's tryin' to cover up their scars
To anyone who's ever made a big mistake
We've all been there, so don't be ashamed
Come out, come out and join the rest of us
You've been alone for way too long

And if you feel like no one understands
Come to the One with scars on His hands
'Cause He knows where you are, where you've been
His scars will heal you if you let Him

YUM: Corn & Kielbasa Chowder

A creamy sausage soup for a dreary day like today. This recipe is the first chowder that I've made, and I quite like the satisfaction of using a blender. It's like using power tools in the kitchen.

Corn and Kielbasa Chowder
From Every Day with Rachael Ray

Servings: 4
Prep time: 10 min
Cook time: 30 min

Ingredients
8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish

Directions
1. Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.
3. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

Every Day with Rachel Ray

Happy Birthday, Kejal!

Last Saturday we celebrated Kejal's birthday with dinner at Taki, run-ins with the circus, and dancing downtown. As always, I have an affection for teppanyaki and Asian humor--not quite as much for saki bombs. For the first time ever, I experienced someone nailing the egg-cracking toss. Watch Kejal in action:

He's just not that into you

Tonight Julie and I went to see He’s Just Not That into You, which easily could have passed as Love Actually 2. The romantic comedy features the love stories of four couples who discover that love doesn’t always look like the fairytale we ladies daydream about. Instead love is fostered when people rely on themselves for fulfillment, then find happiness in sharing their lives with those they adore.

I was a fan of Ginnifer Goodwin, who I recognized from the beloved chick flick Mona Lisa Smile. She played a similar character who gets worked over by guys, recognizes what’s happening, stands up for herself, and finds love. Something about her charm makes watching this unfold quite endearing.

I couldn’t help but feel sorry for Jennifer Anniston. Americans love to watch her play the broken female. I think we have an easier time connecting with a stunning woman who’s on the rebound. She plays this familiar role rather well, but I’m wondering when someone will cast her in a role where she spends more than five minutes of the movie with confidence.

Some night when I’m with the girls, it’s likely I’ll watch it again. (Never a movie to subject a guy to. I felt sorry for the guys in the theater who must have been chained to their chairs.) The movie delivered on laughs, cheesy heart-warming moments, and the insight that it’s healthy to accept that not all guys are in love with you. If they’re not, they aren’t made to be with you anyway.

YUM: Chicken Parmesan

This week I finally got back in the kitchen to don my pink apron and cook my own dinner. It felt good to boycott fast food in favor of a home-cooked meal. I recycled one of my favorite Weight Watchers recipes: Parmesan Chicken served with spaghetti pasta and baked broccoli.

Chicken Parmesan
Serves: 1

Ingredients
4 oz boneless chicken breast
1 egg white, lightly beaten
2 tbsp dried Italian breadcrumbs
1 tsp olive oil
½ cup canned tomato sauce
2 tbsp part-skim shredded mozzarella cheese
½ cup pasta, cooked

Directions
1. Preheat oven to 350F. Coat a small oven-proof dish with cooking spray.
2. Brush chicken on both sides with egg white. Dip chicken in breadcrumbs. Turn to coat.
3. Heat oil in large skillet over medium heat. Add chicken; cook until lightly browned on both sides. Set aside.
4. Add ¼ cup tomato sauce to oven-proof dish. Place chicken on top. Pour remaining sauce over chicken. Sprinkle with cheese. Bake until bubbling, about 15 minutes.
5. Serve over pasta.