Thursday, February 23, 2017

Running + Recipes over the past week!

So, things lately have been crazy busy. We're about 3 months away from the big day for Seth & I, so we are in full planning mode! In the meantime, we've been busy working out, running, cooking, & working!

So, what's been happening lately & what have I been cooking? it goes!

I had my first run w/ the Ultra Dirtbags for their spring training program & the group was set for a 2.5 hour run. It rained during half of our run, but we finished & headed for bagels & coffee at Bruegger's Bagels. We covered the red, white, & blue trails and ended with about 12 miles.

I then hit yoga with my friend Jen where our friend Lindsay teaches an athlete yoga class. I hadn't been to yoga in awhile, but it was such a good stretch after being on the trails with some tight calves!

I headed back out to the trails w/ a few girlfriends to run blue & red trails at Percy Warner & then headed for more bagels! Beautiful weather & no rain!! I also made quite a few new recipes, which are below!

I woke up and went for a 6 mile jog (around 8:57 pace). I will say, this was a difficult run after trails all weekend. I was SO tight in my calves and glutes. It was painful.
We started our Fleet Feet Speed Sessions and had a 2 mile time trial. I failed miserably and only made it one mile in 7:03. For some reason, I felt dead. I could not get my head in it. I started off way too fast & knew I couldn't hold on to it that day. I was bummed, but I know it happens & I will try again in a few weeks when they do it again & really nail it! I hadn't done speedwork in awhile because I've been sticking to tempo runs & threshold runs, so sprinting hard for 2 miles was really messing with my head. That night I did a leg / butt class at Shed & it was KILLER! I realized I definitely need to be doing more strength work for my legs!

I'm now listing two recipes below that I made recently & both were SO delicious. The porkchops turned out perfectly cooked and the flavor was great. The potatoes were also delicious with the paremsan and roasting them in the oven. I definitely recommend these two! Thumbs up for the win!

Literally Stove Top Pork Chops (Chrissy Teigen Cookbook):

For the Brine & Pork:
    • 1/4 c kosher salt
    • 1/4 c sugar
    • 2 tsp dried sage
    • 2 tsp red pepper flakes (use only 1 if you want it less spicy)
    • 1 tsp cracked black peppercorns
    • 2 1/2 c ice (I used less b/c it wasn't melting)
    • 4 boneless pork chops (1/2 in thick)
  • For the Breading:
    • 2 large eggs
    • 1 c all-purpose flour
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1/4 tsp cayenne pepper
    • 1/2 (6 oz) package Stove To Stuffing Mix
  • 1/2 c canola vegetable oil
Brine the Pork Chops:
  • In a saucepan, combine 1 1/2 x water, the salt, sugar, sage, red pepper flakes, & peppercorns.
  • Bring to a boil over high heat & boil until the salt & sugar are dissolved.
  • Transfer to a glass baking dish and add the ice, let the ice melt
  • Add the pork chops to the brine, cover, and refrigerate for two hours
Set up the Breading Station:
  • In a shallow bowl, beat the eggs, then set aside
  • In a second shallow bowl, combine, the flour, salt, black papper, and cayenne, set aside
  • In a food processor, process the stuffing mix until fine crumbs form and place the crumbs in a third bowl, set aside
  • Remove the pork chops after 2 hours from the brine and pat them dry with a towel. One at a time, dip into the flour, then egg, then stove top pressing the crumbs to each side. Let sit for a few minutes.
  • In a 10 inch heavy skillet, head 1/4 c of the canola oil over medium - high until shimmering - hot. Add 2 of thechops and fry until golden & crispy (3-4 minutes).

Garlic Parmesan Roasted Potatoes (from Pinterest) and can be found HERE

  • 2 pounds red potatoes, cut into 1 inch pieces
  • 2 Tablespoons olive oil
  • ½ cup grated parmesan cheese
  • 3 garlic cloves, minced
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • chopped parsley for garnish
  • Preheat oven to 400 degrees. Lightly spray a baking sheet with non stick cooking spray
  • In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. I also like to sprinkle additional parmesan on top.
  • Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top

Hopefully you all enjoy some good cookin'!

Tuesday, January 10, 2017

A new year & a new recipe!

Happy Belated New Year Everyone! I hope the year has started out well for all of you. My New Year's Eve was spent at our friend's Andrea & Scott's to watch the Ohio State Game (where we fell flat on our face) & drink massive amounts of champagne! We made it until 12:30 too! Woo hoo! (I know this is a big deal for lots of people these days!)

The first week back after the new year was tough. Getting back into the swing of things seems to be more difficult this year than I thought. After eating so much over the holidays, I'm still craving carbs & sweets! was time to get back into it.

We had our first track session of the year!

Workout was:
2 w/ up miles (9:09, 9:42)
2 w/ runnig hard on the straights, recovering on the curves (8:16, 8:18
2 c/d miles (9:54, 9:56)

I hit up Barry's Bootcamp for chest, back & abs.
We tried out a new restaurant for the Brentwood Breakfast Club @ Holler & Dash. They had delicious beignet's with a coffee chocolate sauce, oatmeal, & biscuits!
8 miles @ 8:50 pace (9:48, 9:41, 9:03, 8:38, 8:30, 8:07, 8:30, 8:21) & then I took the entire weekend off!

Now, onto food....I got some new recipe books over the past year & I am ready to dive in! First up, is from Cravings by Crissy Teigen, Prosciutto Wrapped Stuffed Chicken Breasts. Seth really liked this dish & I did too. It has a lot of my favorite things: goat cheese, prosciutto, tomatoes, bacon, etc. I would just use less garlic, but that's just me because I'm not into lots of garlic taste on my food. 

  • For the Garlic Herb Cheese:
    • 2 oz cream cheese, room temp
    • 2 oz fresh goat cheese
    • 1 1/2 cloves garlic (I think next time I'd use only 1)
    • 1/2 tbslp fresh thyme leaves, finely chopped
    • 1/2 tbslp fresh oregano leaves, finely chopped
  • For the Chicken:
    • 2 slices bacon
    • 2 large boneless, skinless chicken breasts (1/2 lb each)
    • 6 slices prosciutto (2 oz)
    • 2 tbslp olive oil
    • 1 c cherry tomatoes
    • Fresh thyme & oregano sprigs
Make the Garlic Herb Cheese: In a food processor, or in a bowl by hand, combine the cream cheese, goat cheese, garlic, thyme, & oregano. Season to taste w/ salt & pepper.
Make the chicken: Preheat the oven to 350. In a medium skillet, cook the bacon over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels to cool. Pour off excess fat from teh skillet, leaving enough to coat the pan. Let the skillet cool.

Place one piece of chicken between two sheets of plastic wrap, then use a meat mallet or the bottom of a heavy skillet to pound the chicken into an even 1/2 inch thickness. Repeat with remaining chicken.
 Spread each breast with half of the herbed cheese. Crumble the bacon over the cheese and roll up each chicken breast, starting from a short side. Wrap each roll in 3 pieces of prosciutto. Brush each roll w/ the olive oil and season lightly w/ pepper.
Place the chicken in the cast-iron skillet, seam-side down, then scatter the tomatoes around the chicken. Throw in the herb sprigs and bake until the chicken is cooked and some edges of the prosciutto are a little crispy, about 30 minutes.
Let cool and slice each roll in half and serve w/ the tomatoes & juices!