Outside-In Burgers

After the Peachtree Road Race, Alex and I had some close friends over for some fun in the sun and a cookout.  Our pool time was cut short by a rain shower, but we still had a great day celebrating. 

The Johnson Family

Mary and Mark

Brody playing in the puddle after the rain

"Yum!  Cupcake!"

"That's good!"

"What?"

"Alex, I am tired and don't want to play games."

These burgers were easy to make and are now my favorite!  Don't pass on making this fun ketchup.  It adds a great kick!

Outside-In Burgers with Adobo Ketchup

Source:  Adapted from Food Network

Ingredients

Adobo Ketchup:

• 2 1/2 tablespoons paprika
• 2 teaspoons salt
• 1 teaspoons chili powder
• 1/4 teaspoons cayenne pepper
• 2 cups ketchup

Burgers:

• 1 cup shredded white cheddar cheese
• 1 cup diced red onion
• 1 1/2 pounds lean ground beef
• 3/4 teaspoons black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon ground cumin
• 1 egg, lightly beaten
• buns

Directions

Adobo Ketchup:

Mix all ingredients together and set aside.

Burgers:

Preheat the grill to medium-high.

In a bowl, combine the cheddar cheese and onions. Set aside until ready to use.

Mix together the ground beef, pepper, salt, garlic, oregano, cumin and egg until thoroughly combined, but not overworked. Form into 4 equal-sized balls. Flatten out each ball to 1/4-inch thick and put two tablespoons of the onion and Cheddar mixture in the middle. Fold the burger meat over the onion and Cheddar, Enclosing it securely in the middle of the meat and form it back into a ball. Flatten into 3/4-inch thick burger patties. Grill for 5 to 6 minutes turning only once.

Toast the buns on the grill over indirect heat. Add the burgers to the buns and serve with the ketchup.

Shrimp Pasta

Alex and I ran the Peachtree Road Race for the second time this year, along with the Johnson's.  We are always motivated at the beginning of spring to run.  The temperature is great and we are looking to get in shape for the summer.  As you know, living in Georgia, spring does not last long.  Before you know it the humidity and high temperatures have set in.  Last year, this caused us to slack on our training.  I didn't have any lofty goals, just to finish!  

Lauren and I, almost at the finish line!

Jon, Lauren, Me, and Alex 2010

The Peachtree is a sentimental race for our family.  Alex's father passed away from a heart attack while running it in 1993.  He collapsed in front of Shepherd Spinal Center from sudden cardiac arrest.  Alex wears a bandanna each year that he leaves as a memorial to his dad in front of Shepherd.  

We were so proud of finishing our first 10K.

This year, I wanted to beat last years time.  If you knew my time you would realize that should not be too hard.   In an attempt to train better I had to turn to the dreaded treadmill.  It was just too hot to train outside.  

As much as I dreaded the treadmill initially, I became quite fond of it by the end.  I found that I could change up my pace which made the time fly by.  I also had plenty of other gym attendees to keep me distracted.  Plus, there is nothing like my amazing husband on the treadmill beside me to keep me going.  (I am just a "little" bit competitive.)

It definitely helped me improve my time by 9 minutes.

The crew again in 2011

Luckily, we were able to start in an earlier wave this year.  I hope as our times get better each year so will our  waves.  It made a huge difference to start earlier.  The sun was out of control by the end of the race.

All by myself this year

Sadly, Alex and I never get a picture together.  That should be our goal next year.

Our pre-race dinner was delicious!  It was super easy to make.  I found this one on Betsy's blog.  Enjoy!

Shrimp Pasta

Ingredients:

·                     1 pound shrimp, peeled & deveined

·                     2 teaspoons Emeril's essence seasoning

·                     1/2 box linguine (I think I used a whole box because I used regular spaghetti noodles, it is hard to find gluten free linguine noodles)

·                     2 tablespoons olive oil

·                     2 tablespoons butter

·                     3 cloves minced garlic

·                     1/2 cup dry white wine

·                     Juice of 1 lemon

·                     salt & pepper to taste

·                     1/2 teaspoon crushed red pepper

·                     2 tablespoons chopped parsley

·                     shredded parmesan for topping

Directions:

In a medium mixing bowl, toss shrimp with Emeril's essence seasoning & set aside.

Bring a large pot of salted water to a boil & cook pasta per instructions.

While the pasta is cooking, in a large skillet on medium heat add 2 tablespoons olive oil and butter.  Melt butter. Add shrimp and cook for approx. 5 minutes, or until pink throughout.  Add garlic and cook for 1 minute. Add wine and lemon juice.  Cook for 2 minutes. Season shrimp with salt and pepper per taste.

When pasta is cooked to al dente, drain pasta and reserve 1/2 cup cooking water.  Add pasta, cooking water, and crushed red pepper to shrimp.  Toss and cook for 2 minutes on low heat.

Toss with chopped parsley, top with shredded Parmesan. 

  

Greek Salad

Workouts

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

MTV


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

Ingredients

•   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

Directions:

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.

Fresh Salsa

Alex is my lovely hand model here

Goats


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:)


Ingredients

• 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

Directions:

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.

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

Ingredients:

• 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)

Directions:

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.  

Enjoy!

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".

Katie

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

Ingredients:

• 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

Directions:

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.

Migas

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.

Migas
Source:  The Pioneer Woman Cooks

Ingredients:

• 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

Directions:

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.