Memorial Day is upon us and I’m sure you all have plans to spend the weekend outside enjoying the beautiful weather. With that always comes a BBQ. This week’s recipe is a pot-luck crowd pleaser. It’s a blend of mac and cheese with a dose of buffalo chicken. The easiest was to make this is to pick up a precooked rotisserie chicken from your local grocery store and use that for the shredded chicken. Quick, easy and tasty…what more could you ask for when you’re headed to a gathering of friends and family? Happy Memorial Day!
Eat On!
Chef Poppy
Buffalo Chicken Mac and Cheese
Ingredients:
7 tablespoons unsalted butter, plus more for the dish
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Directions
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Shrimp is always a favorite at any gathering. Shrimp cocktail, skewered shrimp, and shrimp ceviche are pretty much the most popular methods of preparing the light, sweet delicacy. Here’s a method that will have your guests raving over the buggly-eyed sea creatures and wanting more. The method…salt roasting. Roasting the shrimp this way will multiply their sweetness, while the salt will enhance their natural flavors. Once cooked, place the shrimp on a salad or leave them as peel-and-eat. Either way they won’t last very long.
Eat On!
Chef Poppy Salt-Roasted Shrimp
4 cups kosher salt (2 pounds)
1 1/2 pounds unshelled large shrimp, preferably head-on
Extra-virgin olive oil, for serving
1. Preheat the oven to 500*. Pour the salt into a large ovenproof skillet and heat in the oven for 15 minutes, until very hot.
2. Arrange the shrimp in a single layer in a deep metal baking pan. Pour the hot salt completely over the shrimp, covering them completely. Roast the shrimp for 5 minutes, until just cooked through. Rinse the shrimp briefly under hot water and pat dry. Serve immediately with olive oil for dipping.
I’ve gotten a lot of questions over the years about whether I think that a client should go vegetarian or vegan–many of these were sparked by the popular book Skinny Bitch. Here’s what I think. If you’re doing the whole no meat thing because it grosses you out or hate the thought of killing animals. I get it totally. Having been born into a family of hunters it doesn’t bother me, but I get why it would bother someone else. A vegetarian option would definitely be a healthier lifestyle if your diet consists of saturated fatty meats and/or processed and preservative laden choices. However, there are some things to consider before you jump on the no meat bandwagon:
-meat protein stabilizes blood sugar better than vegetable based protein
-plant sources of protein are incomplete and don’t contain the full array of amino acids
-meat sources have the best and most readily absorbed form of iron (important for kids and menstruating women)
As for veganism, I’m confused as to why one would choose this lifestyle. To avoid dairy because it can slightly inflame the immune system is understandable if you have an autoimmune disease- but aside from that dairy and eggs contain a plethora of nutrients and macronutrients that are highly highly beneficial.
I recommend eating a balanced diet high in fiber, complex carbs, fresh fruits and veggies and lean protein sources including dairy, chicken, fish, turkey and lean red meat (and the occasional serving of Haagen Dazs lol). To make sure you’re eating healthily and treating this green Earth right choose the highest quality of protein you can which should include organic, free roaming, grass fed and pesticide free meat options. Also try to stick with wild not farm raised fish.
Send me any questions you may have about this or anything else!
Sign up for a race! Not kidding. I don’t care if you sprint, jog, walk or crawl it….the preparation for it gets you so in shape as does the actual race. And unlike your sometimes unfriendly races in high school, races as an adult are fun and a great way to meet people. Fellow participants are so encouraging and friendly (I ran the NYC marathon by myself and ended up making 3 great friends) that you’ll quickly get addicted to doing them! And why not enlist a friend, co worker, spouse or your kids to do it with you. Or do it as a family! My 9 and 6 year old kids ran a 1 mile run this weekend and they totally loved it! And I loved doing it with them!
It’s optimal to start training for a race 6 weeks prior. Do a Google search of races in your area. Or better yet, search a charity that you’d be interested in helping and run for them! I ran the marathon for Lupus and new that I’d not quit for fear of letting them down. Good ol’ guilt got me past mile 22 lol. Whatever it takes I say! You can also search running clubs in your area. They not only have a list of races but also provide running support and trainers that are really useful. I recommend that you start with a 5K (3.2 miles) and then build up from there. Experiment with different races and you’ll find the distance that suits you the best. I loved the gratification that I got from running the marathon but that distance is just not for me. I found that half marathons are great and the training schedule still allows me to work and have a family/social life. Write me with any questions and I’d be happy to help you train for your first or next race!
Beers:
India Barleywine – how can u call something a barleywine when it’s
only 9.4%? unimpressive for a barleywine. But a good representation of
an IIPA
Sabateur Brett Brown Ale – funky and malty. Very tasty.
Brettanomyces is my favorite yeast for secondary fermentation in
beers. You can’t compare that nose and flavor to anything else.
Funk-a-licious!
Beers:
McLuhr’s Irish Stout-Dry, slightly bitter, good coffee overtones
Pallavicini Porter-Watery and unremarkable
Extra Pale Ale-Flowery nose and flavor, easy drinking pale ale
Food: Bison burgers. Juicy but over-cooked. Oh, and bison and sharks
are the only creatures cancer has never been found in. I’m trying to
eat more, bison that is.
Today’s installment of Festive Fridays is truly festive. I’m celebrating my 34th birthday by touring (and sampling) numerous breweries and brewpubs in Denver/Boulder/FT. Collins. Expect coherent ramblings initially, but I can’t guarantee what the rest of the day will bring. Most likely it’ll be a lot of beer, food, and bathroom reviews. I know you all can’t wait!
Hey everyone! This is a picture from my Ms. Fitness Competition days. I still use the same diet that I used then, when I have to look good for photo shoots. Muscle and Fitness Hers just published the same diet in their May/June issue and I thought you might want to try it for 2-3 weeks to look good for Memorial Day in your bathing suits!! Try it for at least 3 days and you’ll find that it’ll get easier as you go along. Even if you do it for a week, take your weight and measurements before and after then see the changes that occur! I definitely also recommend using a food log. And don’t forget to do your cardio and strength training!
8am BREAKFAST
3 egg whites
2 oz 99% fat free ground turkey breast
1/2 cup oatmeal
10:30 am SNACK
4 egg whites
1/2 cup red bell pepper
2 corn tortillas, 7″
2 pm LUNCH
4 oz skinless chicken breast
4 oz baked potato
1 cup broccoli
5 pm SNACK
1.5 scoops whey protein (mixed with water)
1 medium apple
1 TB peanut butter
6:30 pm DINNER
4 oz turkey breast, 99% fat free
1 cup broccoli
1 TB olive oil
Mixed green salad
1 TB balsamic vinegar
9 pm EVENING SNACK
1 scoop whey protein
1/2 cup strawberries
1 TB flaxseeds
Make this a shake
Daily totals: 180 G protein, 142.5 G carbs, 41 G fat, 1650 calories
Drink water all day and lots of green tea to keep you going! It can bloat you a little, but when I’m feeling like I want to eat something sweet I chomp on Orbit bubblemint gum. It’s my favorite!!
Barbeque season is upon us and what better way to celebrate than to fire that sucker up! Whether it’s gas or charcoal, all BBQ’s can make some tasty treats. Burgers, grilled veggies, and roasted garlic are my favorites. In an effort to get everyone cooking outside, I’m giving you all a kebab recipe to be cooked on the grill. Kebabs are easy and fun to make. Put your favorite vegetables and protein on a stick, season, and cook. Could it get any easier than that? They’re perfect for a quick and healthy dinner. Now get outside and cook!
Eat On!
Chef Poppy
Lime Chicken and Shrimp Kebabs
Ingredients:
2/3 cup vegetable oil
3 limes, juiced
2 tablespoons vinegar
1 tablespoon sugar
1/4 teaspoon crushed red pepper
1 red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 (16-ounce) can pineapple rings, drained, cut into 1-inch pieces
6 boneless, skinless, chicken breasts cut into 1-inch pieces
1/2 pound large fresh shrimp, peeled and de-veined
Directions
In a small bowl, whisk oil, lime juice, vinegar, sugar, and crushed red pepper.
In a shallow dish or re-sealable plastic bag, combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over chicken mixture; cover dish or seal bag, and place in the refrigerator to for 4 to 6 hours to marinate.
Heat grill to 350 to 400 degrees F.
Using tongs, remove chicken, vegetable pieces, pineapple and shrimp from marinade, discarding the marinade. Onto the skewers, thread 1 piece of chicken; 1 piece of pepper, 1 piece of onion, and 1 piece of pineapple, alternating to fill the skewer. Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer.
Place chicken kabobs on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.
Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.
It can bloat you a little, but when I’m feeling like I want to eat something sweet I chomp on Orbit bubblemint gum. It’s my favorite!!