The Tale of the Improvised Capresse Stuffed Chicken

Let me tell you a little story about how this little baby was born...

It was a Tuesday, the sun was finally peeking through the clouds after days of rain, kickball ended on a happy note around 7pm, and I was so hungry, my stomach as about to implode upon itself. As I staggered up to my car in the second level of the office parking deck, I turned on my Ke$ha at an embarrassing volume and headed home ready to make dinner and watch trashy MTV reruns.

So once the sweats were on, the TV set, I turned to my kitchen which had just recently been stocked... Thank Goodness...  I wanted to make the Caresse Chicken recipe I found on Pinterest, so after getting chicken breast out of the fridge that had thawed overnight, I looked for my basil leaves that I had picked up for just the occasion... Only they were no where to be found. "Left at the grocery store, most likely" I thought.

Anger rising, I pulled out my last clove of garlic and a bag of baby spinach... "It's just not the same!" I moaned as I chopped the garlic and tossed it into the hot skillet on the stove. A Tbs of coconut oil followed accompanied with a cup of baby spinach. Sauteed and warm, I took it off the stove and set aside. I couldn't help but feel like it was my new least favorite kid in the family... such a let down without the basil.

So in a foil-lined baking dish I sprayed with cooking oil, I laid a raw chicken breast, seasoned with salt and pepper, and topped with several slivered grape tomatoes. Topping the spinach and garlic onto the chicken breast, I looked for my mozzarella to melt within... Good job, Maxann... you bought shredded parmesan...

Oh well... At this point, it's going on no matter what. All piled on, I folded over the chicken much like a taco and stuffed it into the oven at 400 degrees for 15 minutes.

This 15 minutes was enough to turn the previous disappointment child into a miraculous butterfly that I couldn't help but love and exude pride from every pore of my body. It was DELICIOUS! The tastes melted in my mouth, the chicken was tender, the cheese and spinach blended like a beautiful symphony of sound on my tongue, and the tomatoes popped with flavor.

So lesson learned... when all else fails- Improvise! No matter how you prepare this dish (how I did, or how the recipe calls) you won't be disappointed.

Salmon Burgers

Last night, I got home from work and had little time between walking in the door and heading back out for our small group. As excited as I was to meet with my ladies like every other Monday evening, I couldn't help but wish I had a little more time to exercise and make something yummy for dinner.

Luckily, this little thing called Pinterest was invented and 10 minute workouts were posted in every nook and cranny of the site. I changed into my jammin' soffees (yes, I said jammin'- they are neon pink, yellow, and blue) my purple sports bra, and sweat out to the following workouts-

followed by...

After this quick yet heart pumpin' workout, I had about twenty minutes to get ready and head to the other side of the city. My stomach was growling, so I knew I couldn't ignore the beast that is "ravenous hunger".

Looking through my pantry and newly-stocked fridge, I got the craving for some seafood... Salmon Burgers, to be exact. I was new to this dish, but I took a crack at it...

Ingredients:
1 Can- Pink Salmon
(make sure you get it in water, not oil! Saves calories and the slimy texture)
1 Egg
1 Wedge Laughing Cow French Onion Cheese
small pinch shredded mozzarella
2 Tbs Parsley Flakes
1 Tbs Garlic powder
1/8 cup flour *As a gluten-free eater, I used Pamela's Pancake and Baking Mix-Which you can find at Target!*
Salt and Pepper to taste


In a large bowl, combine all ingredients above and mix with a fork. Form into two small patties and set on plate. Heat medium skillet with 1 tsp coconut oil (veg. oil works too) until hot. Place patties in skillet, cook for 3-5 minutes until crispy. Turn and repeat on other side.

By this time... I was feeling a little bit like this...

I placed my patties on a bed of spinach, jalapenos, and baby portobellos. So I sat down with my concoction and devoured the fish patties in no-time! And with two minutes left, I wiped my mouth clean to eliminate the evidence... then out the door I went!

Happy Tuesday, web surfers!

Chocolate&Gluten-Free Lent! Day 3

It's day 3 of lent and that means the third day without ANY chocolate or gluten products. When I set these rules for my 40 days of lent, I wanted to choose things that I knew were going to be a challenge. And while eating a chocolate donut, I realized what I needed to do...

So far, it has not been too shady. Just taking more time to read the labels to make sure no sneaky wheat/gluten ingredients were used in making the food I am consuming. Thank goodness for Trader Joe's gluten free breads and protein powders, I have been able to still make tuna fish sandwiches with only natural tuna fish, organic mustard, jalapeno salsa, and veggies for my take-to-work lunches. I've also been enjoying more salads topped with seared fish or white bean soup with quinoa.

 I have also been able to have tasty desserts like peanut butter and honey on race cakes and gluten-free frozen yogurt .

But this morning, I ran into a terrible craving for pancakes... and since it is hard to think "pancakes" without the fluffy flour that makes up these breakfast staples, I had to be creative... So I came up with this recipe to suffice... And it was no compromise. Just a tasty alternative!

GLUTEN-FREE VANILLA PROTEIN PANCAKES 

...WITH PEANUT BUTTER TOPPING

Ingredients-
Pancakes:
3 Egg Whites
1 Tbs Chia Seeds
2 Scoops Vanilla Raw Protein- Whole Foods
1 Tbs Almond milk- unsweetend
1 (mashed) Banana
Peanut Butter Topping:
1 Tbs Natural, Organic Peanut Butter
1/4 cup Fage 0% Greek Yogurt

Combine PB and yogurt into a small dish. Set aside.
Combine all pancake ingredients into a large bowl. Mash banana into the egg white mixture until creamy. Heat small skillet on medium high and spray light layer of non-stick cooking spray. Place dollop of mixture on skillet, flip after 2 minutes or until bottom is brown. Repeat. 

Top with PB/yogurt topping and indulge in a healthy pancake breakfast!
(Makes 3-4 small pancakes)
Calories per small pancake w/o topping- about 92
Calories w/ topping- about 120

Happy Weekend, everyone!

Healthy Treats

I was just informed ALARMED at the fact that Easter is only 55 days away. March 31st, also known as the segway into Spring, is just around the corner and I for one want to fit into a teeny weenie some-mis-matched bikini when the sunshine makes its grand debut...

Hello, College Days!

To help me get back into suit shape, I've been looking through Pinterest recipes, tips and tricks to help whip this bod into firm and fab!

One treasure I stumbled upon was this recipe for No-Bake Peanut Butter Protein bars...

With every ingredient already in my pantry (because my breakfast smoothie has a recipe longer than the Grammy's guest list), I decided on a whim to give it a try. Mix Chia seeds, peanut butter, honey, protein powder, and oats and you give birth to...

And these babies were tasty, too! Filling and fueling, I give these snacks two thumbs up! Get the RECIPE here along with more tips on eating and living healthy!

Making a Menu

Due to recent events, it seems that Thanksgiving Dinner is now partially in my hands, along with those of my brother.

Bless my brothers heart, his cooking skills don't reach too far out of the confines of the frozen section of the Food Lion. But as for me- I couldn't be more excited to finally have a starring role in the Thanksgiving Day Feast Menu Compilation.

My contribution this year will be mashed potatoes and stuffed mushrooms with Marscapone cheese and spicy sausage.

Both of these recipes can be found within the master minds behind Foot Network- The Barefoot Contessa and Food Network Magazine.

Ingredients

• 16 extra-large white mushrooms
• 5 tablespoons good olive oil, divided
• 2 1/2 tablespoons Marsala wine or medium sherry
• 3/4 pound sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced
• 2 garlic cloves minced
• 2/3 cup panko crumbs
• 5 ounces mascarpone cheese, preferably from Italy
• 1/3 cup freshly grated Parmesan
• 2 1/2 tablespoons minced fresh parsley leaves
• Salt and freshly ground black pepper

Last year, I slaved over these babies... but they were a huge hit! I thought I'd invite them back again this year...

Directions

Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Now this is the first year I'll tackle the 'taters... but thank goodness for Food Network Magazine's special on easy 

Super easy, so delicious...

1. Classic
Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.


What will be gracing the table at your Thanksgiving Feast? Fill me in before I fill up!

Vegan July 4th Cupcakes!

It's almost that time to start celebrating the land of the free. Home of beautiful spacious skies, those amber waves of grain, and some purple mountain majesties... Oh America, happy ((almost)) birthday!

Just like those days of birth for my lovely friends of all sorts, I am a sucker for cupcake celebrations! So this wonderful country wouldn't feel left out, I went ahead and made some in honor of our free land! Since attempting a Vegan Lifestyle for the past 5 days (and still counting!) these tasty morsels are 100% vegan (free of dairy, eggs, meat) but 100% awesome sauce!

Whip up the cake recipe (found below). Bake at 350 degrees 20-25 minutes. Let cool.

 

Pipe icing (recipe found below) through a plastic bag with a miniscule slit cut at the corner. Top with something patriotic-colored...like raspberries and blueberries (staying vegan)!

And...DEVOUR!


To save on funds, I bought red cupcake liners at the dollar store to constitute for red berries. But if I may say, don't skimp on the blue b's!

Thanks to the lovely Liz for helping me make these babies! (And taste testing licking the bowl clean of any icing we whipped up!)

Vegan cake recipe can be found HERE
Vegan frosting recipe can be found HERE
Blueberries added upon the classy whim of an American heart <3

Breakfast is Going Green

Have you ever considered the way the body digests food in order to make energy for us to live daily? It breaks down the nutrients from what we eat and then stores it in our muscles and tissue for energy to take on the activity of each day. But have you thought about the energy that's needed to break down that food to begin with? Leaving less energy for you to do fun things like run, play scategories, and gab with friends.

That's why I thought I'd try this detox smoothie created by Kimberly Snyder, a nutritionist with world wide perspective and clients lining the Hollywood hills (including Drew Berrymore and...*AHEM* Channing Tatem.) Hellloooo Magic Mike! 

The drink is comprised of leafy greens and fruits. Blended with no liquid but that from within the fruit and a cup and a half of ice water, this drink is mostly fiber, protein, and energizing complex carbs. The recipe makes 2-3 servings, depending on how much you need to feel full and satisfied. I made it this morning with enough leftover for tomorrow's sunrise yoga session at Lululemon.

I will admit, it does not have the sweetest taste ever, and you can really taste the *healthy*. But I was able to sip it down with no problem! Pair it with a cup of coffee, of course, and your morning will be supercharged with healthy goodness and special digestive powers!

Find the recipe for the Glowing Green Smoothie on Kimberly's website. You'll also find celebrity reviews and raves. Stay cool this weekend... and drink up!

Pineapple Upside Down

Love summer? Love to eat? Uh... You and I both! I was watching the food network one afternoon after a swim in the pool and I saw this little diddy being made by the one and only- Paula Deen. Although this cake may make your next skinny dip turn into a chunky dunk... I fully support you to indulge a little with this scrumptious cake 

Paula's  Pineapple Upside-Down Cake

 

 (trust me, it's worth every sweet, sticky bite)

Ingredients

• Nonstick cooking spray
• 3 cups cake flour, plus more for pan
• 1 cup butter, softened, plus 1/2 cup, melted
• 2 1/4 cups sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups whole buttermilk
• 1 1/2 cups firmly packed brown sugar
• 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
• 1 (10-ounce) jar maraschino cherries, drained well
• Pineapple Buttercream Frosting, recipe follows
• Chopped pecans, for garnish, optional

Directions

Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.

Pineapple Buttercream Frosting:

• 1/2 cup butter, softened
• 2 tablespoons reserved pineapple juice
• 3 1/2 cups confectioners' sugar

Beat all the ingredients in a large bowl until well combined.

Yield: about 2 cups

National Chocolate Chip Day!

Today is National Chocolate Chip Day!... according to the American Food Holidays website. Now, before you all jump up and down with glee and anticipation to tear into a bag of Nestles' semi-sweet morsels... WAIT! 

Take a look at all of these scrumptious recipes that you can incorporate those babies into!

These chocolate chip cookies I made for a friends birthday last November... Gooey, Sweet, Rich, and worth every bite (dunked in a glass of cold milk, of course!)

(RECIPE)

Ok, now it is chocolate chip day, but how about these chocolate Chips?! Use a double broiler (or boil water in a pan with a bowl containing chocolate chips above it).
Once the chocolate melts, dip those chips for a sweet&salty explosion!

(RECIPE)

How about the best of both worlds? Mix Chocolate Chip Cookie dough with Silky Chocolate Chip Brownies.. Holy Chocolate! Whatta way to celebrate!

(RECIPE)

Don't want to wait for the oven to preheat or the stove to glow? 

(All images found on Google Search: Chocolate Chips)

Have a Sweet Little Tuesday!

What's For Dinner?

When I was visiting Wilmington a few weekends ago, my friends and I threw together this recipe for a quick, healthy, delicious dinner! It combines quinoa, fresh red peppers, hefty sweet potatoes, hearty chicken, sweet peas, and juicy onions. I made it last week for my family to try (they aren't the healthiest of eaters, sometimes...) and even THEY loved it! I mean... look at this beauty:

It's not only colorful, but packs intense nutrients and flavors! Thanks to Hayden and Runners World Magazine (Here's the Recipe for your viewing pleasure!) for sharing this dish! Hope everyone gets into something wonderfully delicious today!

The Whole Fam Damily! (&Cheesecake!)

Like I mentioned in a previous post, I am currently enjoying the summer-like temps and sunshine in Florida with family. The evenings have been somewhat surreal, being at 72 degrees and clear skies for sunset and then cool, clear skies for star gazing. 

I am so blessed to be where I am when I am- with most of my extended family in town from my dad's side of the tree. To celebrate a great family, us Kellers did the best way we know how- With lots and lots of food!

I'm not kidding, people! Fried chicken, coleslaw, hot dogs, cornbread, macaroni salad, baked beans, casseroles, fruit, and desserts! Little need to say, I went to bed stuffed higher than a Boyds Bear, and I couldn't have been happier. 

My contribution to the feast? Another Pinterest find (+ my own little addition) It was a hit! and I highly recommend making one of these babies for your next big occasion (Or just because your sweet tooth will love you in the end.)

Blueberry Kiwi Cheesecake

(Modified from THIS recipe)

What You'll Need-
CHEESE CAKE-
1 (9 inch) pie tin (greased)
3/4 cup milk
2 tsp Vanilla Extract
2 eggs
3/4 cup of sugar
1/2 cup Original Bisquick Mix
2 (8oz) Cream Cheese

___________________
TOPPING

1 Pkg Blueberries
1 Cup Water
3/4 Cup Sugar
2 Tbs Corn Starch (or flour)
1-3 Kiwi

1. Preheat oven to 350 degrees.
2. Combine all Cheesecake ingredients (except Cream Cheese) into a blender. Blend for 15 seconds
3. Add cream cheese. Blend on lowest setting for 1-2 minutes, until creamy.
4. Pour into greased pie pan. Bake for 40-45 minutes
5. Place in fridge IMMEDIATELY- Cool for 4+ hours
6. In a medium saucepan, pour washed blueberries, water, and sugar. Bring to a light boil.
7. Add cornstarch (or flour) to thicken. Stir as it boils. Remove and place in fridge
8. After cake and berries cool, top with kiwi slivers and blueberry glaze.

9. DEVOUR! 

Happy Thursday, lovelies!

AthlEats!

Hello lovely friends! I just wanted to use my Wednesday post to introduce you all to my newest trial&error project- AthlEats!

My new blog (FOUND HERE) Is all about my adventures in the kitchen and outside the house in order to live a happy, healthy lifestyle. I post many different recipes and workouts on this blog, but would love to use these instances to form a community in order to motivate others to become active and eat healthy too!

I would love to know what you think and send your own healthy recipes my way to mkel412 (at) gmail (dot) com to become a part of my newest venture! Could it fail, absolutely! But just like I mentioned in THIS post, it's spring! Why not try something to see if it could succeed with flying colors!

I will still be On the Wing daily, so don't forget to stop back for everything in-between!

Scrambled- Order Up!

Ok, get ready for this foodie to take you on a rant.. Right. About.... NOW!

From previous posts such at THIS ONE... or THIS ONE, you may think my favorite breakfasts are waffles and sweet french toast(s) of different varieties. But you would be wrong, people! Give this girl a scramble and a hot cup of coffee, and I will be all smiles all day!

... (Gosh, I am so happy I had a scramble this morning!)- My thought process behind this picture

Today, I went for a 6 miler around the cemetery in the dreary fog
(Creepy, I know... but one of my favorite runs/weather)
and upon arriving home, I had ONE thing on my mind: FOOD

 

This little morsel helped feed my grumbly tumbly- 2 eggs, skim milk, diced red and green peppers, mushrooms, 1 slice provolone cheese, and chopped up taters.

Easier than an omelet, and faster than pancakes, this is a PERFECT breakfast that allows anyone to be creative, healthy, and satisfied until lunch break! 

Don't think you can handle the scramble? Think again. Crack 2 eggs into a bowl, then add a pinch of milk
 (Just a splash- the less milk you use, the fluffier the eggs will get)
Whip together with a fork...

 Now, you have a white canvas- add what you want! A slice of your favorite cheese, veggies, potatoes (Make sure they are pre-cooked taters) salsa, olives, etc...
The world is your oyster (You can even add oysters-though I don't recommend it- if you are that adventurous)

Cook on medium high heat and move around the pan until thoroughly cooked. Dish out, pour hot beverage of choice, and indulge in a healthy breakfast!

For some this may be a monotonous, DUH! post, but even for those people- I bet I got you craving some scramble, eh?

Happy Tuesday! Hope it's EGG-stra special :)

Happiness is...

• Waking up to a downpour and a promisingly DRENCHING day, with no plans but a bed, covers, and starting a new book
  
  
• Cake batter french toast for breakfast 

 Batter Recipe

• Nude O.P.I Nail Polish

• Doodling on wide ruled spiral paper
  
• Watching home movies
  
• Finding your first iPod (EVER) in the back of the old bookshelf, ((still charged and functional)), and listen to that "rainy day" playlist from 2004 on repeat

What is making you smile today?

Fry day on Sunday!

This weekend, I was cleaning out the basement when I noticed my dad's perfectly good deep fryer collecting dust. Unacceptable (to this foodie)! I revived that sucker up from the dead and prepped it for some good ol' fashion frying. After a trip to the grocery store, a friend and I picked out some quick dinner options, followed by oreos and pickles for dipping.

Poured in some (1 gallon) of pure canola oil...

And off to the races!

Frankie loved him some waffle fries...

After digesting for a few minutes and checking out the Oscars Red Carpet, we slipped into dessert mode...

 The leftover Oreo batter made a great funnel cake...

A carnival in the kitchen, if you will!

But this morning, I was off to the grocery store once again... for carrots, spinach, and apples- sans deep fryer.

(Recipe for Oreo batter can be found HERE)

Quick post-workout smoothie

This recipe is quick, easy, tastey, and perfect to refuel after a long run! Potassium, carbs, calcium, sugars, and antioxidents. Boom! The whole she-bang!

Peanut Butter Slam Jam Smoothie

2 Tbs Peanut Butter (I used Jif Naturals/Organic with no added sugars)
2 cups 1% milk
1 Handful of black berries
1 Banana
1 Squirt Honey

Blend that baby and you're ready to slurp! 

Now, excuse me as I escape the howling winds and cold temps by snuggling with my blankey and listen to Ray on repeat.

Baked in the name of Love

Call me strange, but sometimes, I wake up with an urge to bake. Like an itch I can't scratch on the corner of my heel, I can't do anything until I pop something in the oven. Luckily, a little thing called Pinterest lead me to a recipe that incorporates Pecans, Scones, and Streusel-all in one (Too good to be true, right?). The recipe (which can be found Here) calls for blueberries, but my lazy bones couldn't be dragged to the grocery store, so I used nuts that I had in the freezer instead.

Now, the best part! Sharing the goodness that are these scones with my Meemaw and enjoying one over coffee. 

Happy hump day, one and all!
(Oh, and happy baking adventures, as well!)