Motivationsl Monday!

Failure is the condiment that gives success its flavor. - Truman Capote

Motivational Monda!!

"Either you run the day, or the day runs you." –Jim Rohn. Happy holidays everyone!!

Tasty Tuesdays!

Make Christmas morning special with this delicous breakfast! http://www.foodnetwork.com/recipes/cinnamon-roll-christmas-tree-recipe/index.html

Weekend Happenings!

Wondering what to do tonight? - Go check out Urban 15's Laser Show at 7pm! http://events.mysanantonio.com/san_antonio_tx/events/show/362226683-urban-15s-holiday-laser-show

Tasty Tuesday!

Grilled shrimp kebabs with mashed sweet potatoes- Tasty Tuesday for the family! http://www.myrecipes.com/recipe/grilled-teriyaki-shrimp-kebabs-10000001611712/

Motivational Monday!

Quote of the Day- "Don't wish it were easier. Wish you were better!" -Jim Rohn

Weekend Happenings!

This Saturday is the 19th Annual Mariachi Vargas Extravaganza. http://events.mysanantonio.com/san_antonio_tx/events/show/326907123-19th-annual-mariachi-vargas-extravaganza

Tasty Tuesday for Man's Best Friend!

Check out these homemade pet treats- http://www.sugarthegoldenretriever.com/2013/10/tasty-tuesday-apple-pumpkin-banana-bones/

Motivational Monday!

“Accept responsibility for your life. Know that it is you who will get you where you want to go, no one else.” – Les Brown

Thanksgiving Tasty Tuesday!!

Have the BEST dessert for your Thanksgiving holiday! http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html

Weekend Happenings!

Weekend Happenings- Go check out the San Antonio Symphony: Mendelssohn this Saturday @ 8pm! http://events.mysanantonio.com/san_antonio_tx/events/show/343709543-san-antonio-symphony-orchestra-mendelssohn

Tasty Tuesday- Pumpkin Cheesecake!

Tasty Tuesday! Pumpkin Cheesecake that is SCRUMDIDDLYUMPTIOUS! http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html

Motivational Monday!

This is for all the hard workers on this Motivational Monday Morning: "What is not started today is never finished tomorrow." -Johann Wolfgang Von Goethe

This Weekend Happening!

There will be an experience like no other this Friday at 8pm. This concert is suitable for all ages and tickets only cost $5! http://events.mysanantonio.com/san_antonio_tx/events/show/365742443-noche-azul-de-esperanza-mujeres-en-la-cancion-mexicana-part-ii

Tasty Tuesday Tart!

Try this delicious apple tart! http://www.foodnetwork.com/recipes/ina-garten/french-apple-tart-recipe/index.html

Motivational Monday!

Motivational Monday Quote- "It does not matter how slowly you go as long as you do not stop." - Confucious

Weekend Happenings!

Relax and go to the movies this weeknd to see the box office hit "Thor: The Dark World"! Check out the trailer at http://movies.yahoo.com/movie/thor-the-dark-world/

Tasty Tuesdays!

Here are some of the best Thanksgiving appetizer recipes! http://www.foodnetwork.com/holidays-and-parties/best-thanksgiving-appetizer-recipes/pictures/page-4.html

Motivational Monday

The best revenge is massive success. –Frank Sinatra

Happy Halloween!

Happy Halloween everyone! Celebrate with the family at the San Antonio Zoo's 27th annual "Zoo Boo" downtown or wear your best costume and compete in the costume contest at the McNay Art Museum. Whatever you decide make sure you have a spooktacular holiday!!

Motivational Monday!

Motivational Monday! As the great Steve Job's once said "Your time is limited, so don’t waste it living someone else’s life". Have a great Monday everyone!

Weekend Happenings!

Celebrate Halloween early this weekend! http://events.mysanantonio.com/san_antonio_tx/events/show/357651843-halloweenbash2013

Tasty Tuesday!

Try this healthy, Italian meal for dinner tonight! http://www.foodnetwork.com/recipes/food-network-kitchens/pork-marsala-with-spinach-recipe/index.html

Fall Ball!

Don't forget about our 6th Annual Fall Ball tomorrow night! Come join us around the pool for food, drinks, music, games, and a chance to win prizes! The fun starts at 5:30 and we hope to see you there!

Weekend Wednesdays!

Do something different this weekend! Urban Adventure Quest is having a scavenger hunt around the city this weekend! http://www.zvents.com/san_antonio_tx/events/show/334337223-amazing-scavenger-hunt-adventure-in-san-antonio-tx

Tasty Tuesday!

Try this quick and easy, family-friedly meal for dinner tonight! http://www.foodnetwork.com/recipes-and-cooking/family-friendly-weeknight-dinner-recipes/pictures/page-18.html

Weekend Wednesday!

Weekend Wednesday is here! The "Chalk It Up" event is happening this weekend! Take the family downtown for Artpace San Antonio’s 10th annual Chalk It Up, a free, fun-filled community art event.

Weekend Happenings

What are your plans this weekend? Take the family to see "Cloudy with a chance of meatballs 2" or go on a date night to see the new thriller "Prisoners"!

Breakfast at The gate!

Customize a digital invite

Motivational Monday!

Motivational quote of the week! "Strive not to be a success, but rather to be of value." –Albert Einstein

Tasty Tuesday!

Try something new this evening!

http://spryliving.com/recipes/mango-chicken-lettuce-wraps/

Weekend Happenings

Have nothing to do this weekend? Go see a movie with family and friends! Interested in something funny or scary? Top box office hits are R.I.P.D and The Conjuring. Have a wonderful weekend everyone!

Motivational Monday!

Your time is limited, so don’t waste it living someone else’s life. - Steve Jobs

Celebrate Memorial day by going to the arts and crafts festival on the riverwalk this weekend!! Give thanks to those who bravely serve our country and celebrate at the Paseo del Rio Association downtown!

What's going on in San Antonio this weekend? Culinaria's Festival week: Burgers, BBQ, and Beer! The festival will take place at the Pearl Amphitheatre where chef's get a chance to show off their cooking skills to the people of San Antonio. Take advantage of some good grub and enjoy the weekend with your family and friends. Don't forget your stretchy pants

Tasty Tuesday!

Notes

Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.

Ingredients

• 1 cup packed cilantro leaves, plus extra for serving
• 1/4 cup lime juice, about 2 limes
• 1/4 cup low-sodium chicken broth
• 3 scallions, cut into 1-inch pieces
• 2 cloves garlic
• 1 jalapeno, seeded if desired
• 1 tablespoon honey
• Kosher salt
• 1 1/2-pounds boneless skinless chicken breasts
• 1 red onion, sliced into 1/2-inch thick rounds
• 2 orange and/or yellow bell peppers, quartered, seeds removed
• 1 ripe avocado, halved, seeded and peeled
• 1 1/2 teaspoons olive oil
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/4 cup fat-free Greek Yogurt
• 12 corn tortillas

1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

Copyright 2010 Television Food Network, G.P. All rights reserved


Nutritional analysis per serving: (2 fajitas)
Calories 347; Total Fat 8g (Sat Fat 1g, Mono Fat 3g, Poly Fat 1g) ; Protein 31g; Carb 37g; Fiber 5g; Cholesterol 66mg; Sodium 157mg

Weekend Happenings!

Check out the premier of The Great Gatsby this weekend!! Based on the famous novel, A midwestern war veteran finds himself drawn to the past and lifestyle of his millionaire neighbor. In theatres near you starting a midnight tonight!

Fiesta Salsa Contest Tonight!

Come kick off Fiesta tonight with The Park at Walker's Ranch. You can participate with your own salsa entry or you can be a judge! Winners will recieve tickets to upcoming Fiesta events. We will be partying from 5:30 pm to 7:30 pm tonight. Hope to see you all there!

Spanish Chicken and Potato Roast

 

 

Total Time: 40 min

Prep: 5 min

Cook: 35 min

Yield: 4 servings

Level: Easy

 

Ingredients

• 1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
• 4 cloves garlic, smashed and coarsely chopped
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
• 2 teaspoons smoked paprika
• Freshly ground pepper
• 4 tablespoons roughly chopped fresh parsley
• 2 lemons (1 juiced, 1 cut into wedges)
• 2 large or 3 medium red onions, halved and thinly sliced

Directions

Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.

Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.

Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.

Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

Per serving: Calories 452; Fat 14 g (Saturated 3 g); Cholesterol 141 mg; Sodium 882 mg; Carbohydrate 41 g; Fiber 4 g; Protein 39 g

Weekend Happenings

Any baseball fans out there? Check out Big League Weekend March 29-30! The Alamodome is hosting their first ever baseball game: http://www.bigleagueweekend.com/index.html

Tuesday Night Dinner Ideas!

Chicken and Rice Casserole

Total Time: 40 min

Prep: 15 min

Cook: 25 min
Yield: 4 servings

Level: Easy

 

Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic, finely chopped
• 4 scallions, sliced
• 2 cups broccoli florets
• 2 cups shredded rotisserie chicken (skin removed)
• 1 cup medium-grain white rice
• 1 plum tomato, chopped
• Kosher salt and freshly ground pepper
• 2 cups low-sodium chicken broth
• 1/4 cup sour cream
• 1 cup diced dill havarti cheese (about 4 ounces)
• 1/4 cup grated parmesan cheese (about 1 ounce)

Directions

Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.

Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

Per serving: Calories 626; Fat 32 g (Saturated 16 g); Cholesterol 186 mg; Sodium 1,299 mg; Carbohydrate 38 g; Fiber 3 g; Protein 45 g

Motivate Yourself!

"Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time." - Thomas A. Edison

Motivational Monday

We hope everyone is doing well. Let's get motivated and get the week started off right!

"The best way out is always through."

-Robert Frost

Craving Lasagna? Here's a Delicious Recipe for You!

Sausage Lasagna





Total Time: 4 hr 45 min

Prep: 1 hr 0 min
Cook: 3 hr 45 min
Yield: 6 servings
Level: Intermediate

Ingredients for the sauce:

1/4 cup extra-virgin olive oil
1/4 pound pancetta, diced
2 large Spanish onions, diced
Kosher salt
4 large cloves garlic, smashed and chopped
4 28-ounce cans whole San Marzano tomatoes

For the lasagna:

Kosher salt
1 1/2 1-pound boxes lasagna noodles
1/4 cup extra-virgin olive oil
1 pound bulk Italian sausage
4 cloves garlic, smashed
2 pinches red pepper flakes
1 12-ounce package cremini mushrooms, stemmed and sliced
1 zucchini, halved lengthwise and cut 1/4 inch thick diagonally
2 cups ricotta cheese
2 cups grated parmigiano-reggiano cheese
2 large eggs
6 to 7 fresh basil leaves, thinly sliced
1 pound grated mozzarella cheese (about 4 cups)

Directions

Make the sauce: Coat a large saucepot with the olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with the olive oil. Cook 6 to 7 minutes, stirring; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.

Pass the tomatoes through a food mill; be sure to scrape the pulp off the bottom of the food mill. Add the tomatoes to the pot; fill one of the empty tomato cans with water and add to the pot (2 to 3 cups). Season generously with salt and taste; tomatoes take a lot of salt. Simmer 2 to 3 hours over medium-low heat, stirring occasionally and tasting frequently. Season in baby steps, tasting every step of the way.


Make the lasagna:

Bring a large pot of salted water to a boil. Working in batches, cook the lasagna noodles until pliable but not limp, 6 to 7 minutes. Remove with tongs and transfer to a bowl of ice water to cool; remove and lay flat on a sheet tray.

Coat a large saute pan with 2 tablespoons olive oil and put over medium-high heat. Add the sausage and cook, stirring, until brown and crumbly. Remove from the pan and drain on paper towels.

Ditch the fat from the pan and add 1 tablespoon olive oil along with 2 garlic cloves and a pinch of red pepper flakes. Put the pan over medium-high heat. When the garlic is golden, remove it and discard. Add the mushrooms and season with 1/2 teaspoon salt; cook until soft, 4 to 5 minutes. Remove from the pan and reserve. Repeat this process with the remaining 1 tablespoon olive oil, 2 garlic cloves and pinch of red pepper flakes, and the zucchini.

In a bowl, mix the ricotta, half of the parmigiano, the eggs, basil and 1 teaspoon salt.

Preheat the oven to 350 degrees F. In the bottom of a deep 9-by-13-inch baking dish, evenly spread a couple ladlefuls of sauce. Cover with a layer of the lasagna noodles. Spread one-third of the ricotta mixture over the pasta. Top with a layer of pasta in the opposite direction of the first layer (this will give the lasagna a little more stability). Spread a light layer of sauce on the pasta and sprinkle with one-third of the sausage; top with one-third each of the mushrooms and zucchini. Top with a layer of mozzarella and some of the remaining parmigiano. Repeat these layers until all the ingredients have been used. Be sure to finish with a layer of pasta covered with sauce, mozzarella and parmigiano. Cover with aluminum foil.

Place the lasagna on a baking sheet and bake in the oven until hot and bubbly, about 1 hour, 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool 20 minutes before slicing.

Motivational Monday

"Your success and happiness lies in you. Resolve to keep happy, and your joy and you shall form an invincible host against difficulties."

Helen Keller