some foodie love

So if you are my Facebook friend, you probably know about a lot of this. I'm thinking FB is the downfall of my blog - as I feel I am somewhat repetitive.

Anyway....I have some food-stuff to share.

#1 - go out and get - or call from the infomercial and order - one of these bad boys:

Trust me on this!
http://www.buythebullet.com/

I now actually have breakfast because of this little beauty.

Now, I will tell you they tout the fact that you can make practically anything in this little bullet of fun, but I have yet to get past smoothies and milkshakes!

All kidding aside, I have started eating a little healthier lately and hope I can continue to find ways to bring more healthy choices into my household.

#2 - Make this:  Grilled Caribbean Lime Chicken with Tropical Salsa and some Grilled Corn on the Cob on the side.

Again, trust me, it will make your mouth happy - it's so summery and tropical.  Plus, you don't even have to turn on your oven or stove!
My mom gave me a gift subscription to the Taste of Home's Healthy Cooking magazine and this month's issue is chock full of grill recipes.  Oddly, this particular recipe was also on their home page when I went to the website!

Ingredients

• 1/2 cup lime juice
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 2 teaspoons Greek seasoning
• 8 boneless skinless chicken breast halves (6 ounces each)

Salsa:

• 2 large tomatoes, seeded and chopped
• 1 cup diced fresh pineapple
• 2/3 cup cubed avocado
• 2 green onions, thinly sliced
• 1 tablespoon lime juice
• 1 tablespoon cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions: 

• In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving.
• Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a meat thermometer reads 170°. Serve with salsa. Yield: 8 servings.

If you have never subscribed to one of the Taste of Home publications, you might consider trying them out. The recipes are easy peasy!


#3 - Pickled Beets!  Oh yeah Baby!
If you have never had a true pickled beet - not that canned crap they sell at the grocery store...that is a beet impersonator, you don't know what you are missing.

These are out of my mom and stepdad's garden.  Our family loves beets and every couple of years, my mom cans the pee-waddly-do out of some beets!  I went last week and helped can this batch.  Granted she and Randy had done the hard part - planting, harvesting, cooking, peeling, cutting, but darn-it I helped can them!

They are so pretty with their bright fuschia color which will stain by the way but the taste is quite addictive as well.  They are perfect alongside a sandwich or hamburger...really any meal!

I hope to gain more knowledge on the whole canning thing from Mom so I can one day do this stuff on my own.