Earlier this month the adorable Katie at Sassy Silly Spunky Momma asked me to guest post.  I was so excited as this was my first guest post that wasn’t another recipe site.

I jumped at the chance!

Then…

Panic set in.

As you all know, my blog is all about recipes.  That’s what I usually write about.  Me and the boys in the kitchen whipping up some delight.

All of the sudden I had to be witty and engrossing for someone else?

Ahhh!

The pressure.

As Katie’s blog is not about food I decided to embrace my inner blogger and blog like nobody’s reading…and it was fun, so I thought I’d share it with all of you.  Care to join me?

Have your ever heard the saying “to dance like nobody’s watching?”  The first time I heard it I loved it.  Really loved it.  I thought, yes of course, that is how everyone should live their lives, not caring what anyone thinks, and then I remembered that I have never ever in my entire life not cared what anyone thinks.  I was always the girl in high school concerned about her appearance, about what people thought, about how pretty I looked, how smart I came across, how popular I was, yadda yadda yadda.  It was exhausting.  In college, it was no better.  I was constantly concerned with my grades, my friends, my reputation.  And even now, you will NOT catch me in a bathing suit.  But at the end of the day, who on earth am I trying to impress?  My husband adores me, my kids love me no matter what?  What is all this about?  Why can’t I just dance like nobody is watching?

So a few days ago I go to my first Zumba class.  Yes it’s totally ridiculous and it’s a bunch of old ladies and young hot teeny boppers jumping around an aerobic studio but when I don’t feel like torturing myself for 45 minutes on a treadmill sweating with the masses is my happy alternative.  See, I’m not a dancer, I never was a dancer.  I was a gymnast for a while, but graceful I was not!  I believe my nickname was “froggy legs.”  Anyway, I remember taking some modern dance classes somewhere around junior high and always being the worst one in the class sort of got to me after a while, so I quit.  I’m not exactly coordinated when it comes to choreography.

But you know what?  When you just can’t take another kickboxing or pilates mat class you just gotta step it up right?  So look out Pasha and Anya (uh, that’s a SYTYCD reference for those of you who actually have lives and aren’t attached to your TVs) here comes Alex.

OH EM GEE!  Well I almost killed the poor old lady next to me during some samba shimmy sashay thing but I survived it.  But what struck me during the whole thing was that I couldn’t take my eyes off this woman in the front.

Let’s call her, Sally.

Well, Sally looks like life may have not been the easiest for her.  She’s in her early 30′s, as homely as all get out, she’s sort of a big girl, she’s got the big oversized glasses and if she was a dude she’d be wearing a pocket protecter.

Let’s put it this way, if I was back in high school, we would not have asked her to sit at our lunch table (and yes, as an adult I now know that’s wrong, but that’s a whole other post.)

Anyway, Sally pretty much screams dork.  But there she is, front and center, right in front of the mirror, right next to that tiny little energizer bunny of an instructor…Sally is hard to miss.  And she’s moving before they even turn the music on.  I sort of giggle to myself and the music gets going.

Ok, these people don’t waste anytime.  We’re moving and grooving and I’m trying to pick up and place my feet like a billion times faster than any kickboxing class.  Oh and apparantly there are all these muscles in the hip area that I clearly haven’t used in decades, much to my hubs dismay.

But then there’s Sally…she’s a machine, she’s sweating and adding hops and getting her swerve on!  Now, her dancing skills are not better than mine, and we’ve already established that is not saying much, but you know what?

SHE DOESN’T CARE.

SALLY IS HAVING A BLAST.

And her reckless abandon is making me care a bit less about how stupid I look, and I assure you I did look stupid, but suddenly I’m adding a bit of swagger, I’m adding a little roll, I’m tossing in the sexy arms, and I’m having a blast.  Suddenly I’m dancing a fool, even if there are a bunch of college cheerleaders behind me, I mean really?  Cheerleaders?

I learned a valuable lesson at Zumba.  And I can’t wait to go back.

So thank you, Sally.

Thank you for helping me get over myself…

For helping me learn to live a bit…

For helping me let go a bit.

Thank you for teaching me to dance like nobody is watching.

If you’re a fan of So You Think You Can Dance, and we’ve already established that I am and I don’t, then you know that last Saturday July 31st, was National Dance Day.  It is supposed to include a variety of dance-themed activities for people of all ages. It will empower, challenge and inspire everyone to try various styles of dance ranging from hip-hop to ballroom to anything that moves. Above all, it will encourage everyone to DANCE as a means to stay fit and be healthy.  I was at a zumba class.  What did you do?  And did you do with as much passion as Sally?

Hello there! If you’re here from the Friday blog hops welcome welcome! Please leave me a note that you were here so I can get back to you this weekend!

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Serves 6  Prep Time: 5 minutes  Cook time: 20 minutes

1 1/2 lbs baby red potatoes

3 cloves garlic, peeled

S&P

splash of cream

1/4 cup chicken stock

1/4 cup parmesan cheese

2 T butter

Cut your potatoes into quarters and toss them in a medium sized pot with the garlic cloves.  Fill with cold water.  Set over high heat and bring to a boil.  Once the water is boiling season the water with salt.  Cook until fork tender about 8-10 minutes.  Drain well and transfer to a bowl.  Toss in remaining ingredients and mix with hand mixer or smash with a potato smasher.  Serve with a bit of sauce from chicken marsala.

Oh oh oh, guess what? I’m guest posting today over at my girl Katie’s at Sassy Silly Spunky Momma She is just awesome and you should go on over and check her out.

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The first was a place called The Ground Round and it had to be the greatest place on earth because they used to let you get big baskets of popcorn and peanuts and THROW THE SHELLS ON THE FLOOR.  Oh yeah, that was classy!

The second was a little eatery called Friendly’s.  Now this was the creme de la creme.  Not only did they make a mean grilled cheese with tomato BUT they had an ice cream selection that went on for days, highlighted by my favorite, Black Raspberry.  We just didn’t have ice cream like this out west.  Sure we had 31 flavors but it was nothing like this!

Now in my head I thought these amazing little eateries only existed in the small sphere around my Grandma’s house.  I was floored when I got to college and saw that not only were there Friendly’s all over the eastern seaboard but Ground Round’s as well, and in college while I didn’t find their food as spectacular as I remembered, they did serve a lot of beer…that’ll work!

But now being a recent transplant back to the Northeast I got to take my boys out for their first taste of Friendly’s.  To say they loved it is an understatement…check this boy out.

He along with Brady and Keegan gave it a big ol’ thumbs up.  Looks like we may be regulars.

Do you have any memories of restaurants you visited as a kid?

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1/4 c  flour for coating

S&P

4 skinless boneless chicken breasts pounded thin

2 T olive oil

2 T butter

8 oz container baby bella mushrooms quartered

3/4 c Marsala wine

1/2 c chicken stock

In a shallow bowl mix together the flour and season with S&P. Coat chicken pieces in flour mixture, set aside for about 10-15 minutes.

Set a large skillet over medium high heat. Melt butter in oil over medium heat. Place chicken in the pan, and lightly brown each side, about 4 minutes each. Remove chicken and set aside under some tin foil to keep warm.  Add mushrooms to the pan and season with S&P. You can add a bit more olive oil if it’s looking a bit dry.  Pour in wine and allow the alcohol to cook out for about 2 minutes.  Add chicken stock. Bring to a boil and then knock it back to a simmer.  Slide the chicken back in and allow to simmer for 8-10 mintues.  Serve over pasta or potatoes.  Make a lot.  This is a hit!

What is your go to chicken dish this summer?

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A chocolate chip pancake family to be exact.

But not today, oh no, this weekend when I had all my guys cuddled up nice and cozy on this particular Sunday morning we had a special request.

Keegan asked for waffles this Sunday.

Dad chimed in with the chocolate chip part, but I of course had to go one step further…

What’s better than chocolate?

Peanut butter and chocolate!

Peanut butter cup waffles anyone?

Oh yeah, they’re good…

Serves 6  Prep Time: 15 minutes  Cook time:  10 minutes

2 cups bisquick baking mix

1 1/3 cup milk

2 T vegetable oil

1 egg

1 T vanilla extract

2 T sugar

1 t salt

1/4 cup chocolate chips

1/4 cup peanut butter chips

Combine all the ingredients in a large bowl and mix well to combine.  Allow to sit for 5 -10 minutes before adding to your waffle maker, this helps ensure puffy light waffles (and pancakes FYI).  Add one ladle at a time to the center of your waffle maker.  Cook until well browned, about 3 – 4 minutes.  Remove carefully and serve with butter and syrup, or whip cream and berries.  YUMMY!!!

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So what do you do when it’s so hot outside you feel like you can’t even move?   You invite over some friends, fire up the grill, and make a pitcher of something that’ll cure ya.  See,  I used to be a bartender.  Oh yeah, back in the day I was a mean drink slinger!  It really was quite a blast, and in fact it’s how I landed the hubs, but that’s a story for another day, trust me, it’s a doozy!  Anyway, summertime always reminds me of bartending as I spent my college summers working the bars, eating nothing but the olives, cherries, and oranges in the service trays. Hey, I had to save that money for going out right?  That’s where I learned when life hands you some lemons (or limes as the case may be when you’re tending bar) you learn to make….mojitos!!!

For one pitcher of mojitos.  Serves 4, or 2, or 1…

One half of a seedless watermelon

8 fresh mint leaves

juice of 2 limes

3 T sugar

1 cup rum

ice

1 cup lemon lime soda

Cut your watermelon into large chunks and toss into a blender.  Puree until smooth then pour through a strainer into a bowl.  Set aside.

In the bottom of a large pitcher toss in a bunch of ice cubes.  Throw in your mint leaves and sugar.  Using the nonstirring side of a wooden spoon smush the mint into the ice and sugar and stir around (ie muddle the mint).  Squeeze the lime juice over the ice.   Pour in your rum, strained watermelon, and soda.  Give it a quick stir and pour into a glass.

Serve with a lime wedge and sprig of mint.  Sit back, relax and enjoy.  If you’re joining us through the Friday Follows what a day to arrive.  Grab a drink and leave us a note so we know you were here and we can return the favor!

Feel free to replace the rum with some lemon lime soda for the kiddies, even some lemonade would do the trick if you’re a non-drinker.  Either way it’s a great excuse to gather some friends and enjoy the summer air.  What’s your favorite Friday night cocktail?

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Serves 4  Prep Time: 10 minutes Cook time: 25 minutes

3 6oz. cans lump crab meat

2 eggs

1 t Worcestershire sauce

1 t Colemans dry mustard

1/4 c mayonnaise

juice of one lemon

1 clove garlic minced

2 T fresh parsley minced

2 T melted butter

1 T old bay seasoning

1  c panko breadcrumbs

S&P

2 T olive oil, divided

1 T butter, divided

Grab a big bowl and combine breadcrumbs, old bay, melted butter, parsley, garlic, lemon juice, mayonnaise, dry mustard, worcestshire sauce, eggs.  Mix well to combine.  Season with S&P.  Open and drain your crab and carefully fold into your mixture trying not to break up crab too much. Form into patties and place on a plate.  Put the plate into your fridge and allow the patties to set for 30 minutes to an hour.

While your patties are finished setting up, preheat your oven to 375 degrees.  Set a large skillet over medium high heat.  Add 1 T olive  and 1/2 T butter to pan and allow to heat up.  Add the patties in batches and allow to brown on each side, about 3-4 minutes.  Replace your oil and butter halfway through if necessary.  Place the browned patties on a cookie sheet and place in oven for 10-15 minutes.  Serve as an appetizer or on top of a salad as a great summertime meal.

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Serves: 6  Prep Time: 10 minutes  Cook Time: 30 minutes

4 T butter

4 eggs

1 c. milk

1 c. flour

¼ sugar

1 t. vanilla

Preheat oven to 375 degrees.  Combine eggs, milk, flour, sugar and vanilla in a large bowl and whisk well.

Melt butter in a skillet over medium heat.  When butter has melted pour batter into skillet and transfer into oven.

Bake for 25-30 minutes.  Sides will be golden brown and puffy.  Remove from oven and serve immediately.  Top with our red white and blue topping…

Red White and Blueberry Topping

1 T butter

1 fuji apple cored and sliced

1/2 t salt

1 T sugar

1/2 t cinnamon

1 handful blueberries

1 T powdered sugar

While your dutch baby is cooking in the oven heat a small skillet over medium high heat.  Add the butter and allow it to melt.  Toss in your apples, regular sugar, salt and cinnamon and toss to coat.  Turn heat down to medium and allow to simmer and get all soft and yummy.  After about 10-15 minutes add in your blueberries and turn down to low.  Let it continue to cook while you wait for your dutch babies to finish.

Pour into the center of your dutch babies just before serving and sprinkle with powdered sugar.

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We’d like to take a break from the celebration to thank all the men and women past and present who have contributed to make this the land of the free.  Your time and sacrifices are immeasurable.  We wish everyone a sparkling Independence Day.  

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Place your broth in a pot on the stove and get it boiling.  Add in your jasmine rice, turn it down to low, cover it up and let it cook for 20 minutes or until cooked through.  Now add in your chopped green chiles, corn, and cilantro.  Stir it up and then add in your sour cream, milk and cheese.  Mix it up well and let your cheese take a few minutes to melt.   Now stir in your adobo peppers and spices; the cumin and chili powder.  Stir it up good.  Finally, add in your diced tomatoes and give it a minute to heat up.  Season with S&P, lime zest and lime juice.

FYI – My hubs is one of those people out there who HATES cilantro, I apologize to all the cilantro growers out there.  He freaks out if it’s in anything and can spot it from miles away, so I just substitute parsley for his and all the more cilantro for the rest of us.  Apparantly though it’s true, there is a large number of the population that hate it because it tastes like soap to them.  I saw that on Oprah or something.  And that is hysterical because that is what he always told me.  I tell him he’s ridiculous and that it tastes nothing like soap.  He claims that I clearly never talked back to my Momma and never had to have the Ivory Sandwich.  Not this girl…can you hand me back that halo please????

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