Ramblings
Lavender Sugar Scrub
I think everyone needs a good Scrub.
Sugar Scrub that is.
Whether you are a Dude or a Dudette,
we all get dry skin in the Winter ,
AND
for some of us, Summer too! (Umm, yeah that would be me.)
I have an easy home recipe here that takes less than 5 minutes to whip up.
Most of the ingredients can be found in your pantry.
The only ingredient that most do no have is the essential oil.
Other than that, it is just Sugar, Olive Oil (I have Extra Virgin), Chamomile Tea, and your favorite Essential Oil.
The Essential Oil will give you your scent. I used Lavender which gives a Soothing quality so if you are going to bed afterwards, it really helps to calm you.
Lemon is a great scent too!
I almost did Peppermint, so when I run out of this one, I’ll probably do that next time.
You can find Essential Oils at your local craft store, but I bought mine at my local Health Store, called Bay Naturals.
Here is a link to their store: www.bay-naturals.com
The best thing about this is the fact that it makes your skin feel SOOO smoothe when you are finished.
You will have a glow to your skin and who doesn’t love that, right?
Recipe: Lavender Sugar Scrub
Ingredients:
– 1 Cup Granulated Sugar
– 3/4 Cup Olive Oil
– 1 Chamomile Tea Bag
– 1/2 Teaspoon Essential Oil such as Lavender
Directions:
– Cut open tea bag and pour into medium sized mixing bowl.
– Add Sugar and mix well.
– Using 1/4 Cup at a time, add Olive Oil to Sugar mixture until it is the texture of “wet sand”.
– Add essential oil. *If you would like to use more than recipe suggests, that is fine. Add to your liking, but be careful! A little goes a long way and may end up being too strong if you are not careful.
– Store in air tight container.
In shower:
– Wet skin and using scrub, gently massage onto body.
– Allow to sit on skin for 2 to 3 minutes before thoroughly rinsing.
*Be careful, shower floor may be slightly slippery afterwards, so use caution and REMEMBER: A little goes a long way!
Have fun with it! Try your favorite essential oil!
( * This was not a paid advertisement for Bay Naturals. I simply bought my ingredients there. )
Herbed Chicken Parmesan (Picky Eater Style)
I consider myself pretty lucky.
I have children who aren’t that picky when it comes to food.
Well, 2 of my 3 children aren’t that picky.
My four year old is actually in the “picky” faze right now and I’m counting the days until it passes.
While I hold my breath for that,
I decided to try a version of Chicken Parmesan that he and the girls might like.
I call it Herbed Chicken Parmesan…… Picky Eater Style!
I figured anything over Colorful Bowtie Pasta for my little ones is a Homerun any night.
Usually, I will have a little bit of left overs when it comes to most meals.
This, however, had nothing!
Not a crumb!
Not even an itty bitty bowtie.
When my 4 year old cleaned his plate, I knew I had a winner!
So, if you have picky eaters, try this recipe.
Even if you don’t, you’ll love it!
AND! It’s done with Chicken tenders, so Portion control is easy!
Recipe: Herbed Chicken Parmesan (Picky Eater Style)
Ingredients:
1/4 Cup Dry Breadcrumbs
1 Tablespoon Chopped Fresh Parsley
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt, Divided
1/3 Cup Grated Fresh Parmesan Cheese, Divided
1 Large Egg White, Lightly Beaten (I use Egg Beaters)
1 lb. Chicken Breast Tenders
1 Tablespoon Butter
1 (14.5 oz) Can Tomato Sauce
2 Teaspoons Balsamic Vinegar
1/4 Teaspoon Black Pepper
1/3 Cup Shredded Provolone Cheese (I folded 4 slices in half twice, then sliced very thin)
Directions:
– Preheat broiler.
– Combine 2 Tablespoons Parmesan Cheese, Breadcrumbs, Parsley, Basil, and 1/8 Teaspoon Salt in a shallow dish.
– Place Egg White (Or Egg Beaters) in another shallow dish.
– Dip each chicken tender in Egg White, and then dredge in Breadcrumb mixture.
– Melt butter in a large Nonstick Skillet over medium high heat. Add chicken, making sure not to over crowd the pan. Cook 3 minutes on each side or until done. Chicken should be golden brown.
– Transfer Chicken to a broiler pan or oven safe dish large enough to hold all of Chicken Tenders. Set aside.
– Combine 1/8 Teaspoon Salt, Tomato Sauce, Vinegar, and Pepper in a microwave-safe bowl.
– Cover with plastic wrap, and vent on one side.
– Microwave on high for 2 minutes or until thoroughly heated. Spoon over Chicken. Do not discard extra sauce.
– Sprinkle evenly with remaining Parmesan Cheese and Provolone Cheese.
– Broil 2 minutes or until cheeses melt.
– Serve over Tri Colored Bowtie Pasta, drizzled with Olive Oil, Salt and Pepper.
*I say do not discard the sauce because everyone wanted extra to go over their chicken. 🙂
Side Dish Idea: Roasted Herbed Zucchini w/ Parmesan
– 3 Zucchini
– Extra Virgin Olive Oil
– Dried Italian Seasoning
– Grated Parmesan Cheese
Directions:
– Preheat oven to 375 degrees.
– Cut off ends of zucchini.
– Cut zuchinni in half length wise.
– Drizzle a little olive oil over zucchini halves.
– Sprinkle each half with dried Italian Seasoning.
– Roast for 20 minutes.
– Sprinkle Parmesan Cheese on top of zucchini.
– Turn oven to broil.
– Allow to broil until cheese is melted and golden brown.
Enjoy!
~Esther~
Shrimp and Grits Casserole
So lately I’ve been trying to get back into my “I have to put a bathing suit back on in a few months” kind of mindset.
I mean, let’s face it.
I live at the beach, and since that isn’t going to change anytime soon,
and my family lives at the pool and beach during the warmer months, I figure I better start…..
~LIKE YESTERDAY~!!!!
Here is an alternative recipe to my other Shrimp and Grits.
This will allow you to not kill yourself the next day at the gym because you have “eaters remorse”
from your meal the night before.
I guess you could say, “It’s easy on the hips!”
Plus, it feels lighter too!
Recipe: Shrimp and Grits Casserole
– 2 Cups Reduced Fat Milk ( I use Skim)
– 3/4 cup Fat Free, Less Sodium Chicken Broth
– 1 Cup Uncooked Quick-Cooking Grits
– 1/4 Teaspoon Salt
– 2 Tablespoons Unsalted Butter
– 1/2 (2 oz.) Cup Shredded Parmesan Cheese
– 1 (3 ounce) package 1/3 less fat Cream Cheese
– 3 Tablespoons Chopped Fresh Flat Leaf Parsley
– 1 Tablespoon Chopped Fresh Chives
– 1 Tablespoon Fresh Lemon Juice
– 2 Large Egg Whites ( I use Egg Beaters)
– 1 Pound Peeled and Deveined Medium Shrimp, Coarsley Chopped
– Cooking Spray
– Hot Pepper Sauce (Optional)
Directions:
– Preheat oven to 375 degrees.
– Combine milk and broth in a medium saucepan and bring to a boil.
– Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until grits are thick, stirring constantly. Remove pan from heat.
– Add Parmesan cheese, Butter, and Cream Cheese to pan and stir until smooth.
– Add Parsley and next 4 ingredients to pan.
– Stir just until blended throughout.
– Spoon grits mixture into an 8×11 inch baking dish coated with cooking spray.
– Bake at 375 degrees for 25 minutes or until set.
– Serve with hot pepper sauce, if desired.
Side Dish Idea:
Roasted Broccoli – Spread 2 cups Fresh Broccoli Florets onto a cookie sheet sprayed with Cooking Spray. Roast at 375 degrees for 20 minutes until slightly crisp and brown, tossing once during cooking. Sprinkle with 2 Tablespoons Grated Parmesan Cheese and allow to cook for 2 to 3 minutes longer.
Gingersnap Ice Cream Sandwiches
I’m Back!
Did you miss me???
………………………………………………………………………….
………………………………………………………………………….
(Insert: Cricket Chirping Sound)
Ok, not everybody at once!
Well, in case you haven’t noticed, I have been a little M.I.A.
This can be due to a combination of things. For one, I got sick… Boo!
Wait a minute, I already used that excuse. Ok, hold on… let me think.
Ok, I got it! I also lost my BLOGGING MOJO!
Not to worry! I found it again. It was hiding under a pile of dirty clothes in the corner of my closet.
SO! Without further adieu,
Who wants to take a look at a Yummy dessert?
That’s right y’all! Say it with me!
ICE.CREAM.SANDWICHES. !!!
I basically combined two of my most favorite things in the world.
Gingersnaps AND Ice Cream!
I used this brand of Gingersnaps because they seem to have a slight softness to them that most Gingersnaps don’t have.
This way, there is no Teeth Chipping and Dental bills being sent to me.
Also, make sure to let your Ice Cream sit out about 10 minutes to soften up before topping cookies.
Just lay them bottom side up.
Take a metal scoop (if I had to guess, I would say mine measures out around a teaspoon or so) and top one side with a scoop of the Ice Cream.
(You didn’t think I was going to stop there, did you?)
Now top the other cookies with the same thing! 🙂
Awe! Aren’t they so cute?
Carefully take one side and top it with another. Then carefully press together.
(The ice cream will be soft, so you should have no problem doing this)
Perfect little dessert…..
Or is it?
AGAIN…You didn’t honestly think I was going to stop there either, did you?
Grab some pretty sprinkles….
Let your sandwich go for a roll.
And Voila!
Make sure you put in the freezer for just a little bit to set up. You can tell some of them started to melt a little, but that will be ok after they hang out in the freezer.
In about 20 to 30 minutes, you will have happy tummies !!!
The combinations for this are endless! If you aren’t the biggest fan of Gingersnaps and if Vanilla is too boring for you,
try your favorite flat cookie paired with your favorite ice cream flavor.
GO CRAZY!
But, if you do…..
leave me a comment and tell me what you did so I can try the same thing!
Enjoy!
~ Esther ~
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