Parnsip and Sweet Potato Chips

I have never tried a parsnip before today. I love carrots, and parsnips look like carrots but they are white (a carrot is a parsnip with a spray tan!). I got it in my head that I wanted to try them, and in typical fashion...they were on sale, but I had no idea what to do with them! So I went my usual route and asked my mom and SHOCKER she didn't know! Way to go mom! I make sweet potato chips all the time so I figured I'd just make them that way and worst case scenario I would at least have sweet potato chips to eat. Well I'll be darned those parsnip chips were better than the sweet potato! They have a slightly spicy aftertaste that makes you want to keep shoveling them in your mouth. I planned on making my own garlic aioli with my fancy schmancy immersion blender but that little jerk wasn't charged enough and wouldn't work (after I put all the ingredients in and made a huge mess of course). Then, I used up all the lemon juice so I couldn't make my quick version of it with store bought mayo, lemon and garlic. Rough life, I know. Better luck next time. I'm sure the suspense of it all is killing you :)

Ingredients (I made this for just me so keep in mind this is just a single serving)
1/2 parsnip
1/2 sweet potato
2 tbsp extra virgin olive oil
1/2 tsp black pepper
1/2 tsp salt
1 tsp garlic powder
1/4 tsp paprika
1 tsp parmesan cheese

I used a mandoline slicer (pictured above) to make sure all my slices were the same thickness and would cook at the same time. If you don't have one you can use a knife but be careful about keeping the thickness uniform. If you do have a mandoline then you already know to use the safety holder if you value your fingers. It will mess you up if you are not careful. Here are my nice even slices:

As I sliced the parsnips they gave off this yummy, spicy smell that I can't describe because it's not quite like any other vegetable I have tried. Aren't they pretty? Anywayyyy....after you slice everything up coat the slices in olive oil, salt, pepper, garlic powder (I find fresh garlic burns up in the hot oven), paprika and parmesan cheese. Preheat the oven to 450 degrees. Line a baking sheet with foil and spray lighting with cooking spray. This will prevent sticking and keep you from having to do dishes, which I am all about. Place the coated slices onto the foiled lined baking sheet in a single layer. 

Cook the slices for 10 minutes. Keep an eye on them depending on the thickness of your slices and your preferred doneness. They will burn quickly! Flip the slices and cook an additional 5 minutes (again watch them and adjust for thickness). Once they are finished sprinkle with salt and paprika for garnish while they are still warm. I had them with ketchup because of my aioli failings I already spoke about but it was still awesome. They really don't even need a dip because they are that good. Another sneaky way to eat vegetables, yay!!! Here's the final product:

Go Dukes!!

My alma mater, James Madison University (go dukes!), was named the 10th healthiest college in the U.S. Hollaaaa! Way to keep it sexy duke dogs! Check it out to see if your school made the cut!

The 25 Healthiest Colleges

Mama's Meatball Subs

These are not your typical mama's meatballs. My mama is not Italian. She was bragging about how good her meatballs were for about a week when I couldn't take it anymore and decided to show her up. I ate meatball subs for a week straight. Not kidding, I couldn't stop. Before I made these I couldn't remember the last time I had a meatball sub but now the love affair has been reignited. Again, these are not your standard italian meatballs....I know they normally use veal, beef, and pork but I don't have the money to buy all that. I had lean ground beef (because it was on sale of course) so I tried it out to see what would happen. I like to think that they are somewhat healthier then the original but I love cheese so whatever. Sometimes you gotta live a little!!

1 lb. lean ground beef
1/4 cup panko breadcrumbs
1/4 cup parmesan cheese
2 tbsp milk
1 egg
1 tbsp. minced garlic
2 tsp. dried oregano
2 tsp. dried basil
1 tsp. salt and pepper (to taste)
Few shakes of Worcheshire sauce
Sub rolls
1-2 slices of provolone cheese per sub
Extra parmesan cheese to garnish
Marinara sauce (I used Prego because...it was on sale and I had a coupon! I will tackle the homemade stuff in another post)

Combine the first 10 ingredients in a bowl. Mix until combined and can form balls. Be careful not to overmix. If the mixture is too runny just add some extra panko until it forms.

Roll the mixture into large golf ball sized meatballs. Preheat the broiler to 500 degrees. Place meatballs onto foil lined baking sheet.

 Broil the meatballs for about 15 minutes (depending on size). The meatballs should begin to brown but keep an eye on them so they do not dry out. Turn the meatballs and broil for an additional 5 minutes until browned all the way around. While your meatballs are in the oven heat up your sauce on the stove.

When the meatballs are lightly browned remove from oven and add to sauce. The meatballs should be submerged so they can soak up all that saucy goodness. Let the meatballs hang out in the sauce for 20 minutes or until you can't take it anymore and need to eat.

Once your meatballs are done gettin' all flavorful it's time to assemble the sub! Whoop whoop! Heat up that broiler again to get the sub nice and toasty. Cut the sub rolls part of the way through so they still hold the meatball without spilling. I used 2 meatballs per sub. Top with 1 or 2 slices of provolone and place under the broiler until melted. Do not walk away! Turn on the oven light and stare. Stare like you are walking by the purse display at Louis Vuitton.

Garnish with some extra parmesan if you still haven't had enough cheese. Sit back, take a deep breath, and start shoveling!

Not my favorite picture, but I was starving at this point. You get the idea!

Roasted Lemon Dill Salmon

My dad makes salmon ALL.THE.TIME. We actually call him "Bear" because of his intense love of salmon. It's like watching National Geographic. We sit back and laugh "look at him, he lovessss it!". It's also pretty foolproof and versatile to almost any flavor. Well salmon was on sale this week so salmon is what I bought. Being a broke grad student I shop the sales and use my coupons because I believe in eating well on any budget. I got home from yoga feeling refreshed and relaxed and I didn't want to ruin it with a big, sloppy meal. I made this salmon from what I already had waiting in the refrigerator (hence the dill after my pickle obsession). Since it's roasted in the oven it gives you time to watch tv, catch up on gossip, and enjoy a glass of wine rather then staring at the grill or skillet. But it only takes a few minutes so don't get too comfortable....

Fresh salmon filets (mine are 1/2 lb)
Chopped fresh dill
Juice of half a lemon
1 tbsp. extra virgin olive oil
1-2 tsp. minced garlic
Salt & Pepper to taste

Drizzle the salmon filets (skin side down, but keep the skin on) with extra virgin olive oil. Sprinkle with salt, pepper, and garlic. Squeeze the lemon juice over the filet and top with fresh dill. Let the salmon marinate in the fridge for about 30 minutes.

Preheat the oven to 400 degrees. Cover a baking sheet with foil to prevent sticking and place the salmon skin side down on the foil. Cook the salmon for 8-10 minutes in the oven depending on the thickness of the filet and your preferred doneness. And that's it. Easy peasy lemon squeezy as we say in the classroom :) I served mine with a quick salad and garnished with the extra dill.

And the pickles...

My new obsession in life is made from scratch. My first jump into this is refrigerator pickles. I doubted them because I am....really, really, scary picky. Like weirdly picky...I dry my carrots with a paper towel before I eat them. Sidenote: I also say "like" a lot according to my dad and my boyfriend, so just get over it now because I'm too old to change it...sorry! Anyway, I love this recipe. I cannot stop eating them. I permanently smell like a pickle...life can be worse, it's not tuna. The recipe is so scary easy that if it gets out (and we stop being lazy) the pickle industry would be bankrupt...not that I know the finances and all that jazz of the pickle industry (the bf is the numbers man). I was always hesitant to make these because of the whole complicated canning process and again how picky I am. I like my pickles crunchy and firm, no exceptions. TRUST ME on this, I know it's early in the relationship but try. No canning, no time at all! You cannot mess it up or not like it. Promise.

Refrigerator Pickles
3 cups water (straight up tap water, nothin' fancy)
6 tbsp white vinegar
3 tbsp kosher salt (I prefer kosher salt over regular salt so the brine doesn't get cloudy)
4-5 Kirby cucumbers (these are the stubby, cute cucumbers you usually look over)
1 tsp cracked black pepper
1 tbsp minced garlic (fresh or minced in the jar)
Sprigs of dill to taste (I use quite a lot because I love the freshness of dill)
Red pepper flake to taste

Combine water, vinegar, and salt in pitcher. Stir to combine and dissolve salt.

Add half of the sprigs of dill to the bottom of a mason jar (I recommend using wide mouth jars unless you have a really skinny hand). Cut the Kirby cucumbers into spears and add to the mason jar. I prefer flesh side out for presentation but I am also OCD, so do what you want, they inevitably move around anyway.

After adding the cucumber spears add the remaining dill sprigs. Add brine mixture to fill the jar.  Top with minced garlic, black pepper, and red pepper flakes (if you are looking for spice). Seal the jar (no canning process required) and place in the refrigerator for about 2 days. Try to control yourself from opening to smell and taste the brine, but you won't hurt them if you do. Because I did. Many times.

After 2 days, gorge yourself on pickley goodness. Then make a few more batches for everyone you know (they make a great present for any occasion). They should last in the fridge for a few weeks but I promise you will eat them all before that!

I have been cooking and obviously eating for a long time. When I was young I hated everything besides grilled cheese, chicken fingers, carrots and ranch, and caesar salad (all of which are still ah-mah-zing) but as I got older I realized the horrible truth of life was....you cannot eat that and still be skinny. BOOOOOOOOO! The sad truth was and is....freakin' vegetables are a necessity (mom is always right).  A lot of my blog is my favorite yummy, southern comfort foods but lightened up for a more realistic recipe that doesn't involve every ingredient in the grocery story, because this girl cannot afford it and neither can my booty. I need to eat things that make me healthy but I still need to be happy and not starving! Throughout the years I have learned that eating what you want in HEALTHY moderation with simple changes and working out can give you my 3 H's: happy, healthy, and hot! I live on the beach...I have no choice.

About time!

So I have never blogged or even thought I would even be interested. But procrastination is the mother of all invention. Being in a long distance relationship I find myself with all kinds of extra time and energy that I didn't have before. I decided to channel my energy into my loves in life: food, fitness, gossip, and socializing (I excluded my other loves of wine, bad tv, and football (PEYTON!) - but don't worry I will bring these up often). I want this blog to be a place to share my ideas, thoughts, and silly anecdotes and I hope to learn a thing or two from others. I hope you enjoy my girly girl meets athlete meets hippy point of view on life and we can all have a great time cooking, drinking, and chattin'! So here we go y'all...