Wednesday, July 13, 2011

Greek Salad


I have a new love for Jillian Michaels' workouts.    I have been a fan of her 30 day shred because it is a quick (~25 minute) full body work out with three different levels.  Recently I discovered her iPhone app, Slim Down, which has two full workouts.  Each workout contains five circuits which have 4+ workouts in each circuit.  It took me about 45 minutes to do it one time through.  I did my first one on Monday and it was awesome!  I love being sore the next day and this has left me sore for two days now.  I plan on buying her Making the Cut book which has 30 days worth of these work outs.  I love variety so that would be a great option for me.  If you are bored with your current routine I highly suggest this option.

Around the House

The dog beds have always been an eye sore in our house.  It is so hard to find cute ones that are not really expensive.  I am always scoping out the dog section of Home Goods and finally hit the jack pot on Saturday.  I found TWO affordable beds that matched our bedroom decor!  I was thrilled!  Apparently, our four legged friends are quite fond of them too!

Tucker claimed the big bed immediately

Tini was fine with the smaller one

"Who needs a dog bed?  Tough dogs sleep on hard floors."  Jackson
Jackson is so loyal to Alex that he even lays outside the shower waiting for him


I have to laugh at Alex because he loves MTV, especially the Rob and Big show.  Does anyone watch MTV anymore?  I might have seen it a few times over the past few years for an episode of the Hills, when I was really bored.  Alex still watches music videos in the morning (yes, they do actually still have something to do with music).  He is definitely a dedicated fan.

Alex's parents had us over for dinner Saturday.  Dakin made some great grilled chicken and veggies with a sweet potato for a side.  I made this Greek salad to go along with all the other fresh veggies.  Plus, I had a lot of tomatoes and cucumbers that needed to be used.  This is a great light salad to add to any summer dish.

Greek Salad
Source: Adapted from The Pioneer Woman Cooks


  •   4 whole or 8 roma Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
  •   2 whole (large) Cucumber Cut Into Fourths Lengthwise, And Diced Into Large Chunks
  •   ½ whole Red Onion, Sliced Very Thin
  •   30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
  •   6 ounces, weight Crumbled Feta Cheese
  •   ¼ cups Olive Oil
  •  2 Tablespoons Red Wine Vinegar
  •   1 teaspoon Sugar (more To Taste)
  •   1 clove Garlic, Minced
  •   6 whole Kalamata Olives (extra), Chopped Fine
  •   ¼ teaspoons Salt
  •   Freshly Ground Black Pepper
  •   1 whole Lemon, For Squeezing

Add tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, and half the feta to a large bowl.

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. 

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

Tuesday, July 12, 2011

Fresh Salsa

Alex is my lovely hand model here


Alex and I had a impromptu date night a few weeks ago.  We went to dinner at Party Chic, one of my favorites. I love their chicken salad!

One of our favorite hobbies is driving around looking at homes that we will never be able to afford.  Alex had recently trained a client in a part of Roswell that I have never been to.  On our way we found these cute little guys.  Who says Roswell doesn't have "country" like aspects.

"Feed me!"

Alex letting them nibble his hand.

"Really, you just wasted my time because you have no food."

We had so much fun petting them through the fence.  They quickly decided we were no fun since we did not have any food for them.

Alex and I have always wanted goats.  We think they are so entertaining when they ram each other.  One day we will need a farm for our dogs, goats, and the chickens Alex wants for their eggs.

Do you guys have any random things you do with your husbands, like our house hunting?  What animal would you like to have that isn't a practical house pet?

I made this salsa for our small group along with the caramel popcorn.  It was fresh and made a ton!  I still think the other salsa is my personal favorite, but this one is a little milder.  

Fresh Salsa
Source:  I can't remember where I found this one:)


  • 2 fresh jalapeno peppers, seeded and very coarsely chopped
  • 4 cloves garlic, halved
  • 2 large vine-ripened tomatoes
  • 1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
  • 2 tbsp. red wine vinegar
  • 1 tbsp. cumin
  • 1/2 sweet yellow onion, coarsely chopped
  • 1/4 tsp. salt
  • 1/2 tsp. ground cayenne pepper
  • 1/4 cup fresh cilantro
  • juice of one lime

In the food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down the sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it).  Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Monday, July 11, 2011

Caramel Popcorn

I am thrilled to announce that yet another one of my best friend's from high school, Ashley Broughman, is engaged!

Ashley and I met in 9th grade at Lakeside High School.  She quickly became one of my closest friends.  We saw each other through many ups and downs from 9-12 grade.  We created so many memories over those four years:  senior high school pranks, spring breaks, and girls nights.

We went on to University of Georgia for undergrad.  She joined Delta Zeta our freshman year, while I dropped out of rush because I was so confused with what I expected from a sorority.  The next year, I attempted rush again and joined her as a DZ sister!  College was a blast, but our paths did not cross as much as they did in high school.

After graduation, Ashley went off to Augusta, GA to the Medical College of Georgia to get her Masters degree in Nursing while I got married and started graduate school at North Georgia College and State University for my Doctorate in Physical Therapy.  Again, we didn't get to see each other as much as we would have liked.  After Ashley graduated she moved back to the Buckhead area.  This allowed us to start doing girls dinners again now that she was only an hour away from me.

It has been so great to really reconnect these past few years.  We never lost touch, but we both lead very busy lives and just didn't have adequate time to catch up.  I have watched Ashley find herself as an accomplished nurse, Young Life leader, and a woman of faith.  Seth is one lucky man!

Congratulations, Ashley!  I can't wait to celebrate this special time with you!

Celebration dinner at Party Chic.  Ashley, Me, and Ali

The next three pictures are from Molly's wedding.  

Ashley, Molly, Ali, and Me at Molly's bridesmaid luncheon

Ali, Me, Molly, and Ashley at the rehearsal dinner

Karina, Ashley, Maureen, Molly, Me, Ali, and Sandi our Lakeside crew at Molly's wedding

I made this awesome popcorn for our small group when we had snack night.  It was a big hit and super easy to make.  This is not very healthy, but a little indulgence can't hurt!

Easy Caramel Popcorn
Source:  Breadbeckers


  • 1 stick of butter
  • 3/4 cup honey
  • 8 cups popped popcorn (I think it took about 3 bags for me)
  • 1/2-1 cup peanuts (I used 1/2 cup)

Preheat oven to 400 degrees.

Pop popcorn and place in a large bowl.

Melt butter and honey together over medium heat.  Bring to a boil and let boil for about 1 minute stirring constantly.  Pour over popcorn and peanuts and mix thoroughly to coat.  

Spread parchment paper over baking sheet.  Pour caramel popcorn on to baking sheet and bake at 400 degrees for 10 minutes.  Stir and bake for 5 more minutes or until golden brown.  


Sunday, July 10, 2011

Herb Turkey Burgers

I love being able to pick tomatoes fresh out of the garden.

Every year we have three trips we go on with our InsideOut students.  The biggest one is The Walk.  We went down to Panama City Beach with 1,700 people!  I personally had 11 girls in my Sophomore small group.  Alex had 15 guys.  It is a five day trip (leave Saturday morning and come home Wednesday evening).

Last year, our trip was great, but this year was amazing!  This year I actually know all of my girls really well, where as last year we had all just met two weekends  before.  My girls were so laid back and easy to get along with.  The overall theme of the week was "Back in the Day".  They took us back to the Old Testament to show us the history of where we came from.  It makes since to start at the beginning and not just jump into our story with God right in the middle.  

The girls grew so much over this week.  They really understand now how big God's love is for them, they learned that each person is MADE in God's image including ourselves, and what an important job it is to value others and not break them  down.

These were all messages that I wish I could have heard when I was 15.  I can't wait to watch these girls grow over the next three years of high school.

We also got to participate in the coolest Flash Mob.  Hope you enjoy!

They dressed up for "Back in the Day".


Abby and Peyton

Abby Sheldon, Marie, and Simone

Katie and Me

Peyton and Abby Sheldon

Katie and McKinley (She just graduated from Milton HS and came down to help me with the group.  She was involved in IO all through high school.  She was a huge help!)

Deja and Abby

Krista, Dani, and Simone

Simone's face makes me laugh

All of my beautiful girls!

All of the girls + me

Katie and Amanda

Can't wait for The Walk '12!

I made these turkey burgers right before we left for our trip.  They were easy to throw in for lunch that week at work.  I served them with sauteed squash and onion.  

Herb Turkey Burgers
Source: Annie's Eats

  • 3 tbsp. olive oil, divided
  • 1/3 cup finely chopped red onion
  • 4 cloves garlic, minced
  • 2 lbs. ground turkey
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • ¼ cup chopped parsley
  • 1 tbsp. minced fresh rosemary
  • 1 tbsp. minced fresh sage
  • 2 tsp. fresh thyme leaves

Heat the grill to medium-high.  Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium heat.  Add the onion and sauté about 3 minutes.  Add the garlic and cook about 2 minutes longer, until the onion is tender.  Remove from the heat and transfer to a large mixing bowl; let cool.

Once the onion mixture has cooled, add the ground turkey, salt, pepper and herbs to the bowl.  Mix well so everything is evenly blended.  Mix in the remaining 1 tablespoon olive oil.  Form the mixture into 8 equal sized patties.  When you are ready to grill, oil the grates of the grill with additional olive oil or vegetable oil.  Cook until evenly browned and cooked through, about 4-6 minutes per side.  Serve with toasted buns, lettuce, tomatoes, and condiments as desired.

Thursday, July 7, 2011


This is my Father's Day blog. (Finally.)

I am so grateful to have an amazing father and father-in-law.

My dad has always been the person to give me words of encouragement when I am down.  He is my biggest fan in any new task I choose to accomplish.  He has a golden heart.  He always looks for the best in everyone and will lend a helping hand whenever physically possible.

We have had a few health scares with him over the past few years which makes this day even more special for me.  I never take for granted the time I have with him.

Dad, Cari (step-mom), Me, and Alex

Being introduced at the reception

Singing to me at the Father-Daughter dance

Dakin, my father-in-law, has been in my life for 10 years now (Alex and I started dating 10 years ago yesterday!!!)  He has been an amazing role model of patience, kindness, and support.  He has shown us unconditional love even when we are making crazy decisions.  I feel so blessed to have him as part of my family now!

Dakin, Me, Alex, and Susan

Susan and Dakin being introduced at the reception

So, this one is for you, dad and Dakin, HAPPY FATHER'S DAY!  Hope you had the best one yet!

I am sure you were dying to know what I made for Father's day:)  We settled on doing brunch which consisted for Migas, fresh fruit, and zucchini muffins.  It was a crowd pleaser!

Migas are a tex-mex dish that takes your traditional scrambled eggs to the next level.  You add some corn tortillas, cilantro, and other yummy ingredients.

Source:  The Pioneer Woman Cooks


  • 1 medium onion
  • 1 red bell pepper (I omitted because I don't like peppers)
  • 1 green bell pepper (above)
  • 4 tomatoes
  • 1 or 2 jalapenos (I did two since I didn't use bell peppers)
  • 10 to 12 large eggs (we used 12)
  • 1/4 cup half and half
  • salt and pepper to taste
  • 4 corn tortillas
  • canola oil for frying tortillas
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 2 cups grated Mexican cotija, Monterrey jack, or pepper jack cheese (we used pepper jack)
  • 1/4 to 1/2 cup chopped cilantro
  • 1/4 cup sour cream

Roughly chop the onion, bell peppers, and tomatoes.  Finely dice the fresh jalapeno, removing the white membranes and seeds (this is where the heat is).

In a bowl lightly beat (with a mixer) the eggs and half and half. Season with salt and pepper.

In a small skillet, fry the corn tortillas in canola oil until they are barely crisp.  Remove from pan onto a paper towel to drain oil.  Cut tortillas into strips then large squares.  Set aside.

In a skillet over medium high heat, cook the onion and bell peppers in the olive oil and butter until they begin browning (you don't want then soggy and soft).

Next, add the tomatoes and cook for 1 minute.

Add tortilla squares and jalapenos.  Stir and reduce the heat to low.

Next pour in the egg mixture.  With a spatula,  very gently fold the mixture together, allowing the eggs to cook slowly.  Do not stir the mixture; just turn it lightly.  

When the eggs are cooked, throw in the cheese and chopped cilantro.

Add more cheese, salt, and pepper to taste.  Top with sour cream and serve with fresh fruit.

Sunday, July 3, 2011

Zucchini Bread or Muffins

Hello?  Are you still there?  I am so sorry for my prolonged absence in the blogging world.  I have noticed a trend, when we are going out of town I stop blogging.  I think the stresses of traveling take over my brain!

I am hoping to get you all caught up on the happenings of The Tutterrow's over this next week.

Going back to a a few weekends ago, I had the honor of celebrating the engagement of one of my best friend's, Ali and Jamil.  I have known Ali since 5th grade when she transferred to my elementary school, Immaculate Heart of Mary.  We became quick friends, but our friendship truly grew in high school at Lakeside.  Ali went on to college at Georgia Southern while I attended University of Georgia.  Our friendship has stayed strong and I am grateful to be living so much closer to my dear friend.

Ali and Jamil met in preschool, but did not start dating until high school.  With only a short period of time apart in college, they have been falling in love over the past 10+ years.  We were so thrilled when he FINALLY popped the question!  I look forward to February when I will be standing next to Ali on her wedding day on the beautiful beaches of Mexico!  Yes, I will be headed back to the same resort that we stayed in back in March.

Here are a few pictures of us on my wedding day, April 22, 2006.

Ali always knows how to make me laugh

Love her!

Here is a peak at the super fun engagement party!

Ali and Jamil

Molly with Ali's new niece, Ryan

Isn't she adorable!  Lauren had a cutie!

Ali and her sweet mom, Lynn

Ali and her sweet friend, Sara, from Georgia Southern

Kendra, a childhood friend, and Ali

Grandma with her sweet new grandchild

I was kinda obsessed with Ryan!

Me, Molly, and Sandi, high school best friends!

They had a mariachi band!

The Lakeside crew

Jamil and Ali with her parents

Ali with her family

Love, love, love these amazing girls!

Most of the bridesmaids

Come on Mexico!

With my garden growing like crazy, I decided to branch out and make something other then sauteed zucchini. I found this recipe in my Bread Beckers recipe book.  Super easy and yummy!

My picky husband told me he wouldn't eat them because they had zucchini in them.  After a little coaxing, he was chowing down on one of his new favs!

If you are a new follower, you can see my opinion on using freshly ground wheat with a gluten sensitivity.

Zucchini Bread or Muffins


  • 1 1/2 cups grated zucchini 
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup raisins
  • 1 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg

Preheat oven to 350 degrees.  

Beat together with electric mixer, oil and honey.  Beat in eggs and vanilla.  Stir in grated zucchini.  Combine dry ingredients and add to liquid mixture.  Stir in raisins.  Pour into greased 1 1/2 lb. loaf pan or muffin tins.  Bake at 350 for 45-50 minutes for loaf pan or 12-15 for muffins.