My dad has spent countless hours at our property at Perch Lake. He’s cleared it, built a cabin, cleared an amazing beach out of nothing, put in a dock, made a walking trail (this is one HECK of a trail.. We took the Rav down it… Mom almost had a heart attack) and too many other things to list. I don’t know how he does it but I know we will all appreciate it one day. We had a nice start the other afternoon, when we headed out for a boat ride. Enjoy some photos below.
This is amazingly yummy.
1/2 cup balsamic vinegar
1/4 cup maple syrup
2 teaspoons Dijon mustard
salt and pepper to taste
1/4-1/2 cup extra-virgin olive oil (the amount you use is really up to you. I use as little as possible)
1. Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender (or use an Emulsion Blender, which I HIGHLY RECOMMEND YOU GET ASAP!).
2. Pulse to combine, then add the olive oil in a steady stream with the motor running.
Amount Per Serving Calories: 165 | Total Fat: 16g | Cholesterol: 0mg
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We have made this a couple times and it gets better and better! Highly recommend if you are looking for a coconut shrimp fix, and don’t want that deep fried YUCK.
2 jalapeno peppers, seeded
1 lime, zested and juiced
2 garlic cloves
1/3 cup chopped fresh cilantro (I go MUCH lighter on this, was too much the 1st time)
1/3 cup shredded coconut
1/4 cup olive oil
1/4 cup soy sauce
1 pound uncooked medium shrimp, peeled and deveined
skewers soaked in water
1. Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
4. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.
Amount Per Serving Calories: 169 | Total Fat: 10.9g | Cholesterol: 115mgPowered by ESHA Nutrient Database
Lemon Chicken recipe is always a hit with guests, and easy to make.
From Jillian Michaels Master Your Metabolism Cookbook
1 tsp. lemon zest
Juice of a lemon
1/4 cup chopped fresh basil or oregano
1 tablespoon honey
1 tablespoon Dijon Mustard
2 garlic cloves, minded
1/2 tsp salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
6 (4 to 5 ounce ) boneless, skinless chicken breast
1/4 pitted kalamata olives, halved (I use capers instead, no chopping involved…)
Olive oil spray for the grill.
To prepare the dressing.. whisk together the lemon zest and juice, the basil, honey, mustard, garlic and salt and pepper. Whisking constantly, add the olive oil in a slow stream. Set aside.
To prepare chicken: It is best to POUND the chicken breasts so they are all the same thickness. I sometimes don’t have time for this and things seem just as tasty but if I can I do it. Other than that, just plac the chicken breasts in a plastic bag, poured the half the dressing over them, and allowed them to marinate for a few hours. Sometimes I only do 30 minutes depending on how much time I have. So 30mins to 3 hours!
If using a gas or charcoal grill, spray the grill with olive oil spray and prepare a medium hot grill.
Discard the marinade and grill the chicken until it is opaque in the center, 5 to 6 minutes per side.
Place the chicken on platter and drizzle with the remaining dressing.
This chicken is AMAZING and we always love it, and guests always want the recipe! Give it a try.
Turkey Meatball Soup (We got two meals out of this)
1 TBSP. olive oil
2 carrots, chopped
2 celery stalks, chopped (I hate celery, I used a dash of celery seed instead)
1 small onion, chopped
2 tsp. fennel seed
1 can petite diced tomatoes
5 cups chicken stock (I used 4 as that is what size I had)
1 lb. ground turkey
Handful of parsley, chopped
1/4 cup shredded parmesan cheese (I used the low fat stuff)
2 garlic cloves, chopped
1 pinch nutmeg
4 handfuls fresh spinach (I used an entire container of the organic stuff in the plastic bin)
Salt & Pepper to taste
For Spice if you want: a few dashes of Tobasco or Red Pepper Flakes – this is what we did.
1. Heat a large pot to medium heat and add olive oil. Sautee the carrots, celery, onion, and fennel seed until onion is a light golden brown. Add the diced tomatoes and chicken stock, then turn up the heat and bring the soup to a slow boil.
2. While the stock is coming to a boil, mix ground turkey, egg, parmesan cheese, garlic, and nutmeg together. Roll into about 20 balls and drop into the soup – a note here: I would roll them into much smaller balls. It is a little boring, but I wound up chopping the meatballs into quarters as I ate it.
Wait until you have all the meatballs rolled out before you drop them into the soup and try to add them all quickly so they all cook at the same rate. Cook the meatballs in the soup while it simmers for about 10-15 minutes. Add the spinach and cook for an additional 10 minutes!
It will smell, and TASTE amazing, and best part is super low in calories carbs and high in protein!
Nutrition: 256 calories, 26 g protein, 11 g carbs, 12 g fat, 4 g fiber, 2 g sugar, 832 mg sodium
Adapted from Muscle and Fitness Hers magazine, and given to me by Sara B.!