Crazy Busy!

Life has been busy! My sister got married, we closed on our house. We went to Hawaii. We moved! Now we are unpacking and trying to get our lives back to normal!

I hope to post updates soon!

Until then! Here is us at our new place the first night we got keys!!!

Foto Friday!

Monterey coastline - taken from the bike path at Lovers Point.

Foto Friday!

Since we are going to start celebrating tonight for the hubby's birthday I decided on my favorite recent picture of him!

This is from our anniversary trip down south, right in front of Hearst Castle.

Happy Early Birthday Russ!!

Zucchini Risotto with Sun-Dried Tomatoes - WW

INGREDIENTS
1 tablespoon olive oil
3 1/2 cups vegetable broth
1/2 cup tomato juice
1/2 cup white wine
6 shallots, finely chopped
4 medium zucchini, diced
2/3 cup sun-dried tomatoes, chopped (I used fresh tomatoes from my garden)
1 1/3 cups arborio rice
1/2 cup chopped parsley
3 tbsp grated Parmesan cheese
salt and pepper to taste

DIRECTIONS
Combine the broth and tomato juice in a saucepan over medium-high heat. Bring it to a boil and then reduce heat. Keep at a simmer.

Heat the oil over medium heat in a large pan. Add the shallots and cook for 2 minutes until softened. Add the zucchini and cook until heated through, 5 minutes.

Add the rice, wine, sun-dried tomatoes and parsley, and stir until wine is absorbed.

Add 1/2 cup of the heated broth/juice combo to the pot and stir constantly until the liquid is absorbed by the rice and veggies. When it is, add another 1/2 cup and repeat.

Keep adding liquid, a half cup at a time, until it is completely absorbed. You must stir it constantly so that it is absorbed and so nothing sticks to the bottom of the pan. The stirring will also make the rice nice and creamy. You should be adding liquid and stirring for about 25-30 minutes.

Once all the liquid is absorbed and the rice is creamy, stir in the Parmesan. Season with salt and pepper to taste.

Makes 4 servings, (serving is 1 1/2 cup - 7 ww points)

Classic Apple Pie - WW - crustless

3 pounds Golden Delicious apples (about 8), peeled, cored, and cut into thin slices
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

In a large bowl, combine the apples, lemon juice, and vanilla. In a separate bowl combined 1/2 cup sugar, flour, cinnamon, and nutmeg; add to the apples and toss well. Transfer to a baking dish.

Bake at 350 for 30 minutes or until it is bubbling. Let cool on a wire rack.

This turned out awesome!!! I used a friends crust recipe, and just baked it for about 45 minutes.

Napa Valley Quesadilla with Jalapeno Jelly!

This is an old Chevy's recipe that they took off the menu while I was still working there so 5 years ago. Russ and I really like it so we make it on a regular basis. This was the first time that I made the jelly, but it turned out great! The jelly only lasts about a week so be prepared to eat it, freeze it or toss the lefovers out.

Taste of Napa Valley Quesadillas

Yield: 1 serving
Garlic-herb tortillas 3 (I used regular burrito size tortilla and when you are seasoning them with the parmeasan I also seasoned them with dried Rosemary and basil)
Parmesan cheese 1/4 oz.
Monterey Jack cheese 1 1/2 oz.
Brie cheese 1 1/2 oz.
Chicken breast, diced 2 1/4 oz.
Caramelized onions 1 1/2 oz.
Granny Smith apples, sliced 9 slices
Jalapeño jelly (recipe follows) 1 1/2 oz.

1. Place tortillas on a medium-hot grill.(That is how Chevy's does it - I use a pan on the stove) Sprinkle 1/8 oz. Parmesan cheese evenly over surface of each tortilla, then top with Monterey Jack cheese, Brie cheese, chicken and onions. Grill until cheese melts.

2. Add 2 apple slices. Fold tortillas in half; remove from grill.


Jalapeño Jelly
Yield: 3 cups
(It makes a lot, so you might either want to cut it in half, or freeze some for next time) It only last about a week.

Red bell peppers, diced 3/4 cup
Green bell peppers, diced 3/4 cup
Jalapeño peppers, minced 1/3 cup
Sugar 2 3/4 cups
Red-wine vinegar 1/2 cup
Lime juice 1 tablespoon
Liquid pectin 6 tablespoons
1. Combine red and green peppers, jalapenos, sugar, vinegar and lime juice in sauce pan; stir until sugar dissolves.

2. Transfer mixture to a blender; blend briefly. Pour back into saucepan. Bring to a boil; reduce flame; simmer 5 minutes. Stir in pectin; return to high heat; boil for exactly 1 minute. Remove from heat; cool.

ENJOY!

Garden Harvest Cake

Yield

9 servings (serving size: 1 slice)

Ingredients

• 4.5 ounces all-purpose flour (1 cup)
• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup grated peeled Granny Smith apple (about 1 medium)
• 1/2 cup grated carrot (about 1 medium)
• 1/2 cup shredded zucchini
• 1/4 cup chopped walnuts, toasted
• 1/4 cup canola oil
• 1/4 cup nonfat buttermilk
• 2 large eggs
• Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

Nutritional Information

Calories: 223

Fat: 9.7g (sat 1g,mono 4.4g,poly 3.6g)

Protein: 3.8g

Carbohydrate: 31.4g

Fiber: 1.3g

Cholesterol: 47mg

Iron: 1.2mg

Sodium: 233mg

Calcium: 30mg

Cooking Light - April 2009