Happy Friday!
I was doing a little reading last night and found this article. It contained “The James Beard restaurant and chef semifinalists” from GA! Thought I would share AND would encourage everyone to get try these restaurants and their delicious food and drink creating chefs!
Best Chef: Southeast
Hugh Acheson, Five and Ten
Billy Allin, Cakes & Ale
Linton Hopkins, Restaurant Eugene
(Picture- Cake and Ale)
Outstanding Pastry Chef
Aaron Russell, Restaurant Eugene
Cynthia Wong, Empire State South
(Picture- Empire State South)
Rising Star Chef
Kevin Gillespie, Woodfire Grill
Outstanding Bar Program
Holeman and Finch Public House
The Porter Beer Bar
(Picture- Holeman and Finch)
Outstanding Restaurateur(s)
Mike Klank and Eddie Hernandez, Taqueria Del Sol
I have missed my daily or weekly outlet of blogging about whatever my heart desires. I am so sorry to have fallen behind. My job is so time consuming that I do not devote enough time to extracurricular activities. So my new rule is make sure I am always doing something for me each week. Exercise, blogging, singing, hiking, family time, etc.
Meditation Mondays- I recently purchased a Groupon for a month of unlimited classes at a local Yoga and Pilates studio. Mondays there is a class that involves light yoga and meditation. I am so excited to try this class out. I will report back with details. Happy to find some time to look inward, de-stress, and get any anxiety out of my system!
Healthy Recipe of the Week
Halibut with Cherry Tomatoes and Artichokes
Ingredients
1 (5- to 6-ounce) boneless halibut fillet
1 1/2 teaspoons extra-virgin olive oil (omit if using artichokes packed in oil)
3 lemon slices
6 cherry or grape tomatoes, halved
1/3 cup oil- or water-packed artichoke hearts, drained
1 tablespoon chopped parsley or basil
1/8 teaspoon fine sea salt
1/8 teaspoon ground black pepper
Method
Preheat oven to 350°F. Arrange halibut in the middle of a 12- x 12-inch piece of parchment paper or foil. Drizzle both sides with oil (if using). Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season all over with salt and pepper.
Fold up parchment like a package, making sure the seam is at the top, to seal the ingredients inside; tuck under the ends. Transfer to a baking sheet and bake until fish is just cooked through, 15 to 20 minutes. Transfer package to a plate and carefully open the parchment paper to release steam before serving.
Simple and looks delish! :)
XOXO,
Jaimi
For the past two days I have been craving baked ziti. I don’t know why- just really wanted it. So I found a healthier recipe here that inspired me to make this dish with a little twist.
The secret ingredient is greek yogurt rather than ricotta cheese. It’s creamier yet has no fat- WIN!
Here is what I did:
10 oz. of Rigatoni Noodles
1 jar of Tomato Basil Sauce
3/4 cup of Non-fat Greek Yogurt
2 Tablespoons of a pesto like paste- found in the herb section of Publix.
1 bag of shredded Mozzarella Cheese
While the noodles are cooking, combine the greek yogurt and the pesto. Mix that together and set aside. Grab another bowl and pour half the jar of tomato sauce. Combine the greek yogurt mixture and tomato sauce.
You will now need a casserole dish. I covered the button with a couple drips (about a teaspoon of Olive Oil) then I covered the button with tomato sauce (by itself.) Pour half of you pasta in the dish and cover with the sauce/yogurt mixture, top with mozzarella cheese, and repeat. Add in the rest of the plain tomato sauce through out. Top with lots of cheese.
Baked in the over for 30 mins or so- not too exact on this one.
DELISH!!!
I was so happy last night while chowing down on this!
