What would you do if you couldn't fail?

Growing up I spent the majority of my free time in the gym. I spent 4-5 days a week perfecting my gymnastic routines and learning the power of discipline. I believe this is one reason my current gym routine is such an important part of my life and for that I am thankful. Gymnastics also taught me I am an extremely cautious person and this was often to the detriment of my own development. Fear has always been something I have fought with so when I walked into our Lululemon store and the banner said, "What would you do if you couldn't fail?" it made me think. What are the times in my life I have been brave enough to fail? What are the times in my life I should have pushed harder?

Love is More Powerful Than Fear

Thinking back on my bravest moments I find they are not in my physical activities but my emotional ones. I found the courage to leave a serious relationship when things were comfortable but I wanted more. I also found the courage to love and trust again after being hurt so deeply. I found the courage to leave a job and my home to pursue a new career in a new city. I am proud that over the last few years I have come to realize that love is more powerful than fear.

Fear Will Not Control my Physical Destiny

Now it is time for me find the courage to continue to push my body. I tried skiing once and was terrified so this year I am going to start all over and try snowboarding. I will get lessons, learn the basics, and learn to enjoy falling and not fear speed. This summer I will try wake boarding. With David having a lake house this is something I want to be able to enjoy doing together. Fear will not control my physical destiny.

Be Kind and Gentle with Yourself

I will find the courage to not care what other people think. As a perfectionist I feel I should look and perform perfectly all the time. So when I fall skiing or am not immediately successful at a new skill I believe people are judging me. I worry about it at the gym, at work, even while walking the dog. I never compliment my body and find myself only sending negative messages. This year I will be kinder to myself and my body.

Fresh Salsa

This past weekend we were blessed with a 60 degree Saturday in January. To take advantage of the beautiful weather we decided to have a cookout. One of my favorite summer appetizers is a homemade salsa. Below is my simple, delicious, and healthy salsa. 

Ingredients:

1/2 bushel cilantro

1 lime

1/2 jalapeno

1 clove garlic

pinch of salt

1 can whole tomatoes

Directions:

1. Remove leaves from cilantro and place in food processor. Add half the jalapeno, with seeds for extra heat, and the clove of garlic. Cover with juice from the lime. Chop in the food processor. 

2. Add the whole tomatoes without adding the juice. Chop in food processor. Add salt to taste. 

And that is it! You can add less lime if you would like your salsa thicker or add fresh tomatoes when they are in season. It is a super simple recipe but seems to be the hit of every party! Here is hoping for more warm winter days! 

Back to Quilting!

With the holidays over it is time to start quilting again. I am currently quilting two quilts, the first is a gift and the second is for me or to donate. Since I can't blog about the gift I will be blogging about my other quilt. I was inspired by the mod sampler quilt on oh fransson and will be creating a bright version of her quilt. Here are the fabrics I will be working with.

I like the bright colors against the white and think it will be a perfect quilt to get my through winter and into summer! Plus one of my good friends, Amber, has decided to start quilting so hopefully I will have someone to quilt with this winter!

Oven Roasted Broccoli

I am not a huge veggie fan but I am really trying to learn to love them. This past summer I visited my cousin Laurie who cooked us delicious oven roasted broccoli. It was the first time I have ever wanted to eat broccoli! Below is the recipe I found on the Food Network Website that is very similar to Laurie's.

Ingredients:

1 pound broccoli

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup panko bread crumbs

1/4 cup finely grated Parmesan cheese

Directions:

1. Preheat oven to 425 degrees F.

2. Cut the broccoli florets into bite size pieces. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

3. Spread the panko in a 13"x9" metal cake pan and place into the oven for 2 minutes or until lightly toasted. 

4. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine.

5. Return the mixture to the cake pan, place in the oven, and roast just until the broccoli is tender, 8-10 minutes. Remove from the oven and toss in the cheese. Serve immediately.

This is a really easy and delicious recipe that makes a great side to a lot of dishes!

Hoisin Chicken with Cucumber Salad

To start the New Year out right David and I decided we would use his new cookbook and cook some low calorie health meals. We decided to start the year with Hoisin Chicken and Cucumber Salad from the Food Network Great Easy Meals Cookbook.

Ingredients

For the Chicken:

3/4 cup hoisin sauce

3 scallions, coarsely chopped

5 cloves garlic

1 2-in piece fresh ginger, sliced

1 jalapeno pepper, stemmed and halved (remove seeds for less heat)

Zest and juice of two limes, plus lime wedges for serving

2 tablespoons rice vinegar

Kosher salt and freshly ground pepper

2 pounds skin-on chicken thighs and drumsticks

For the Salad:

1/2 cup rice vinegar

2 tablespoons sugar

Kosher salt

1 seedless cucumber, thinly sliced

1/2 red onion, thinly sliced

Directions

1. Prepare the chicken: Preheat grill to medium on one side. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor. Process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl. NOTE: We did not have gas for the grill instead we preheated the over to 425 degrees and cooked it for 25 minutes.

Zesting the lime

2 inch ginger root

Ingredients before the food processor

Sauce after being processed

Chicken glazed and being put in the oven

2. Make the salad: Bring the vinegar, sugar, and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; chill.

3. Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10-15 more minutes. Serve with the cucumber salad and lime wedges. NOTE: After the 25 minutes we at 425 degrees we reapplied the marinade and cooked for another 20 minutes.

The meal turned out well although I think it would be much better grilled. The sauce was good and since we liked lime we really enjoyed it. However, there is a strong lime flavor which may turn some off. We also left the seeds in the jalapenos so we had a nice hotness to balance the lime flavor.

Happy New Year!

Happy 2012! This year David and I decided to host a New Years Eve party at my house. All of our wonderful friends were asked to bring food and drinks which really took the pressure off of us. Below is some of the delicious food our wonderful friends brought.

 

David's 7 Layer Bean Dip



Jules shrimp with mango

Jules delicious wraps....it helps to have a chef as a friend



Some of my cookies



Besides eating and drinking delicious food it was so nice to spend time with my good friends. I am so thankful I have all of these wonderful people in my life!

I am thankful for the family and friends David has introduced me to

I am thankful for my amazing dog Grace who also celebrated with us

I am thankful for old roomie friends

And I am thankful for my new roomie friends

I am thankful for my wonderful girlfriends

And so thankful for all the crazy men in my life

So cheers to the new year!

I hope you were all able to ring in the New Year surrounded by your loved ones. Here is to an amazing 2012!

Penne with Shrimp and Herbed Cream Sauce

David and I decided to cook Christmas Eve dinner for the family this year. We wanted something simple but with a lot of flavor. I found a recipe by Giada De Laurentilis on the Food Network website for Penne with Shrimp and Herbed Cream Sauce. Below is the recipe:

Ingredients:

1 pound penne pasta

1/4 cup olive oil

1 pound medium shrimp, peeled, and deveined

4 cloves garlic, minced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 (15 oz) can whole tomatoes, drained, roughly chopped

1/2 cup chopped fresh basil leaves

1/2 cup chopped fresh flat-leaf parsley

1/4 teaspoon crushed red pepper flakes

1 cup white wine

1/3 cup clam juice

3/4 cup heavy whipping cream

1/2 cup grated parmesan

Directions:

1. Bring a large pot of slated water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

2. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turns pink and is cooked thoroughly, about 3 minutes. Using a slotted spoon remove the shrimp and set aside.

3. Add the tomatoes, 1/2 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7-8 minutes until the sauce thickens. Add 1/4 cup Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated.

4. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

The meal came together very quickly and was delicious. We will definitely be making it again!

NOTE:

- You can replace the heavy whipping cream with milk to make it less fattening.

- If the sauce does not thicken you can add a teaspoon of corn starch to aid the process.