I am a Midwestern girl, from growing up in Wisconsin to moving to the land of 10,000 lakes for college; the Midwest is so much of who I am. One of the things that most Minnesotans and Wisconsinites do is snowmobile. Somehow I have managed to go 30+ years without sitting my behind on one.
That changed yesterday. I went on a vintage snowmobile (3 sleds from the 1970′s that have been restored) ride. Scott, his dad, a friend and myself. We headed out to drive around on a chain of lakes. Since this winter has had a teeny tiny amount of snow, we went to drastic measures to drive these snowmobiles.
At least the lakes has a few inches of snow and we could drive around for a few hours. A stop for beer and bloody marys and an afternoon spent driven around the lakes. I was bundled up as I possibly could be and even got turn at driving.
I can’t wait for more snow to take these out on an actual trail!
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Steak since steak seems to come in such huge portions we usually end up having leftovers. Best thing to do with those leftovers? Make a wrap. Flatout is my preferred brand, they have a whole grain version and its large enough to actually wrap it up properly.
Sometimes you just really want a nice big wrap, some chips and a beer. This is that meal. Quick and easy to make and you use up some leftovers!
by A Fit and Spicy Life
Prep Time: 15 Minutes
Keywords: entree sandwich
- 1 medium sized leftover cooked steak (I used a sirloin that had been seared)
- 2 sandwich wraps
- 1/4 cup plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 cup arugula
- 1 red pepper, thinly sliced
In a small bowl mix together the yogurt and Parmesan cheese.
Take each wrap and spread with a thin layer of the yogurt and cheese mixture. Top with arugula and red pepper slices.
Very thinly slice the steak into pieces, place on top of the veggies in the wrap.
Tuck in the ends and roll. Cut each wrap and enjoy!
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Every month the ladies of the Minnesota Food Bloggers have a chance to get together for a few hours. Usually the 3rd week of the month a group of 10-20 lady food bloggers meet up.
This month’s event came at the perfect time. A day after my bad news I headed out to meet up with 13 other girls. I needed this! It felt so good to get hugs, hear it would be ok, get some job hunting tips and then talk about other things for the rest of the night. My mind needed some time off from the stress.
We headed to Swirl Wine Bar in Afton for wine tasting, appetizers, and a chance to fill a place with our laughter. Swirl does weekly wines that are available for tasting and we got a chance to try a few:
Curtis Heritage Blanc
Robert Mundavi Fume Blanc
Manyana Tempranillo
Terarazas Reserve Malbec
Oubenheim Merlot
And a bonus Pinot Noir
My favorite? The Heritage Blanc and the Manyana Tempranillo. A few of us ended up sharing a bottle after the tasting. And at $10 dollars a bottle that makes for a cheap night with the girls.
There can’t be wine without food. And since we are all a big group of food bloggers it had to be good food. Things like chicken bites, edamame, cheese platters, truffle fries and the rosemary brie and roasted grape flat bread. I go back to Swirl, which is 45 minutes away from where I live, just for this flatbread. Seriously. It’s that good.
I can not wait for next month. These girls have become great friends and I really looking forward to catching up every month.
Sunday afternoon it was cold, windy with a mixture of rain/snow. The perfect day to curl up on the couch together. After a busy morning that included breakfast with my Dad and Grandparents, a quick stop at the Health and Wellness expo, a grocery store trip and some cleaning.
Chili was exactly what I wanted for dinner. Warm, filling, comfort food but this one has a few unique ingredients; chipotle salsa and bbq sauce. Sounds a bit odd but this chili was smoky with a hint of sweetness.
A nice mixed greens salad on the side to ensure I got enough veggies for the day. Lots of fiber in this meal!
by A Fit and Spicy Life
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Keywords: soup/stew entree
- 1 lb ground turkey
- 1 medium onion, finely diced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 28 ounce can diced tomatoes
- 1 15 ounce can black beans
- 1 can refried black beans
- 1/2 cup Chipotle Salsa
- 1/4 cup barbecue sauce
- Hot Sauce to taste (We used around 8 dashes)
Heat olive oil in a dutch oven, over medium heat.
Add onions and cook for 5 minutes.
Add ground turkey and cook until brown, breaking it up as it cooks.
Add ground cumin and cook 1 minute.
Pour in tomatoes, black beans, refried black beans, Chipotle salsa, and BBQ sauce. Making sure all ingredients are mixed together.
Bring to a bowl, reduce heat and let simmer for 10 minutes.
Stir in hot sauce and season to taste.
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