Southern Smoq BBQ

I have to divert away from the healthy tilt of this blog to mention a place we just ate at on Saturday night. Jenny and I took a date night out with a planned activity. We were going to a painting class at Masterpiece Mixers, a local spot that you paint a picture with some direction, but you get to create in your own style. Click on their name if you would like more information about them, they were awesome!

masterpiece+mixers+camp1Before that, we needed a place to eat in the area so we could just bop over to the painting class afterwards. Jenny’s brother had mentioned a place called Southern Smoq to us a while back, but you know how that goes. Been to one BBQ, been to them all….. Well not this one.

I’m a little upset that we didn’t get some pictures of the dishes. Presentation wasn’t all that, but the food was. Both Jenny and I were amazed at first bite. I did steal one from online so you would get the feel.

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Jenny had a simple pulled pork sandwich with a side of mac n cheese. I didn’t sample the sandwich, but she said it was the best she had ever eaten. It was moist and full of flavor.

I had a half rack of ribs with okra and mac n cheese (do you see a trend here….). While this place has a variety of sauces to choose from, I didn’t add a bit of it. The ribs fell off the bone and were seasoned with a little crust of spices blended to perfection. A tad spicy, but just right. The okra was to die for. Best since my mom’s homemade stuff. Jenny doesn’t like okra, but she did like this. The owner even said that he has converted a few with it. I believe him!

The place is unassuming as it is in the end of a grocery store strip mall, but once you open the door and the aroma hits you, you forget all about looks.

Check this place out the next time you are in the area.

Logo

Southern Smoq BBQ
7380 Spout Springs Rd #450,
Flowery Branch, GA
30542
(770) 965-3900

Grilled Tomato Spread and Cheese Sandwiches

Grilled Tomato Spread and Cheese Sandwich

Grilled cheese sandwiches.  Pimento cheese sandwiches.  And now, grilled tomato spread and cheese sandwiches. 

The Cooking Light October 2014 issues has a whole section on cheese.  I plan to cook a few recipes from this edition instead of my normal one and I started with Grilled Cheese with Roasted Tomato Spread. 

While these did require a little bit of work, they were worth it.  I made a batch and was able to make leftovers as well.  I even ate one for breakfast one day!

Grilled Tomato Spread and Cheese Sandwiches

  • 1 teaspoon olive oil
  • 4 plum tomatoes, halved and seeded
  • 2 garlic cloves, unpeeled
  • 6-8 basil leaves
  • Salt
  • Freshly ground black pepper
  • 4 teaspoons olive oil mayonnaise
  • 2 ounces low fat cream cheese
  • 4 ounces reduced fat sharp cheddar, grated
  • 8 slices whole grain bread
  • Cooking spray

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Preheat oven to 400 degrees.  Place tomato and garlic cloves on a baking sheet.  Drizzle with 1 teaspoon oil. 

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Bake for 20 minutes.  Let sit to cool slightly. 

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Meanwhile, combine mayonnaise, cream cheese, and cheddar in a medium bowl. 

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Peel tomatoes and garlic.  In a mini food processor, add tomato, garlic, basil, salt, and pepper. 

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Pulse about 10 times. 

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Add mixture to the cheese mixture

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and stir until well combined. 

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Heat a skillet over medium heat.  Spray with cooking spray.  Spread mixture on half bread slices

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and top with remaining slices.  Place  in pan and cook for three minutes.  Spray the top of sandwich with cooking spray.  Turn over and cook for an additional 2-3 minutes.  Cut in half and enjoy!

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Grilled Tomato Spread and Cheese Sandwich
Serves 4
Make the sandwiches as you are going to eat them. For leftovers, refrigerate the cheese spread.
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Prep Time
10 min
Cook Time
26 min
Total Time
36 min
Prep Time
10 min
Cook Time
26 min
Total Time
36 min
381 calories
37 g
37 g
20 g
16 g
9 g
234 g
591 g
8 g
0 g
10 g
Nutrition Facts
Serving Size
234g
Servings
4
Amount Per Serving
Calories 381
Calories from Fat 173
% Daily Value *
Total Fat 20g
30%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 37mg
12%
Sodium 591mg
25%
Total Carbohydrates 37g
12%
Dietary Fiber 5g
20%
Sugars 8g
Protein 16g
Vitamin A
28%
Vitamin C
29%
Calcium
38%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 teaspoon olive oil
  2. • 4 plum tomatoes, halved and seeded
  3. • 2 garlic cloves, unpeeled
  4. • 6-8 basil leaves
  5. • Salt
  6. • Freshly ground black pepper
  7. • 4 teaspoons olive oil mayonnaise
  8. • 2 ounces low fat cream cheese
  9. • 4 ounces reduced fat sharp cheddar, grated
  10. • 8 slices whole grain bread
  11. • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Place tomato and garlic cloves on a baking sheet. Drizzle with 1 teaspoon oil. Bake for 20 minutes. Let sit to cool slightly. Meanwhile, combine mayonnaise, cream cheese, and cheddar in a medium bowl. Peel tomatoes and garlic. In a mini food processor, add tomato, garlic, basil, salt, and pepper. Pulse about 10 times. Add mixture to the cheese mixture and stir until well combined. Heat a skillet over medium heat. Spray with cooking spray. Spread mixture on half bread slices and top with remaining slices. Place in pan and cook for three minutes. Spray the top of sandwich with cooking spray. Turn over and cook for an additional 2-3 minutes. Cut in half and enjoy!
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calories
381
fat
20g
protein
16g
carbs
37g
more
Adapted from Cooking Light October 2014
The Peachy Pair http://www.thepeachypair.com/

 

Drop The Pounds part 4: Burn baby burn

burn_calories

Sorry for the week delay. I got pretty busy and Jenny had to fill in and blog last week for me. 

Let’s see, a couple of weeks ago I had you logging calories in your food logs. By now you should be finding it almost second nature. It would be possible for you to start getting a daily average of your normal intake as it is now. I also had you recording your activities. Your calorie burn for these activities can be recorded in a similar way to your food calories. Just look up the burn on one of the many sites I posted in the last edition of the series.

2011-0414-CaloriesLog

Your daily calorie intake and your burn plus your BMR make up your daily calorie picture. 

One pound of body fat is roughly equivalent to 3500 calories. So, here is where the little bit of math enters……

If you want to lose a safe and healthy 0.5 pounds a week, you would divide the 3500 calories by 2 to get half a pound and then by 7 days to get 250 calories a day. This is the daily calorie deficit that you want to achieve.

scale_caloric_balance

Let’s have an example:

Let’s assume your BMR is 1500 calories. if you walk pretty briskly for 30 minutes each day then you would add roughly 200 calories to your BMR giving you a daily burn of 1700 calories. Remember, you do more in a day besides sleep and walk 30 min. Don’t forget to add in working, driving, playing with your kids, etc. from there you want to subtract out your daily deficit. 1700 – 250 is 1350. This means you could eat 1350 calories each day and lose a pound every 2 weeks!

1200 calories should be a bare minimum consumption for any adult. If you do more exercise, you get more calories!

calorie

That’s really it! Pretty simple and easy to follow. 

Now, those sites that I listed on part 3 of this series come back into play. Many of them have apps for smartphones that can help you dramatically. Some will save you time and some offer diverse online groups that will offer support along the way if you need the help. 

Try what works for you, manual or electronic tracking. Try the other, too. 

Last but not least, let us know how you are doing, if you have a question, or just need a word of encouragement. If you read our blog, we already love you and call you family. That’s what family does for each other.

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PS. I’m still not a doctor, this is all stuff I’ve come to know from research, practice, and patience. I recommend to still talk to a real doctor before getting heavily into a new workout or diet routine. 

 

Fast Beef Chili

Fast Beef Chili ~ The Peachy Pair

What is the quintessential fall dish?  Chili!  And the queen of fast, weeknight meals published a recipe for an easy dinner for a busy, fall day.  September 2014  Rachael Ray Magazine features Beef Chili with Pickled Jalapenos

This could not have been easier.  And while not quite the same as a chili that has simmered all day, it was a good option for throwing something together after work.

You can top with whatever you choose.  Rachael recommends sour cream, pickled jalapeno slices, and tortilla chips.  I chose a simple mozzarella cheese  (which looked like marshmallows in pictures; which I don’t recommend).   Glen had a side of beans with his.  Possibilities are endless!

Fast Beef Chili

  • 2 tablespoons canola oil
  • 2 small medium onions, chopped
  • 3 cloves garlic, minced
  • 1 pound lean ground beef
  • Salt
  • Freshly ground black pepper
  • 1 cup dark beer (I used Guinness)
  • 1 large can whole tomatoes
  • 2 Roma tomatoes, chopped
  • 2-3 tablespoons chili powder

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Heat oil over medium-high heat in a Dutch oven.   Add onion and garlic to cook until golden, about 5 minutes. 

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Add beef and season with salt and pepper. 

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Cook until browned, about 5 minutes. 

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Add beer

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and cook until most of it has evaporated, about 5 minutes. 

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Add the canned tomatoes, one tomato at a time, crushing by hand as you add. 

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Break up any bigger pieces with a wooden spoon.  Pour juices, chopped tomatoes, chili powder, and 1/2 cup of water. 

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Bring to a boil. Reduce heat and simmer for about 15 minutes. 

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Top as desired.

Fast Beef Chili  ~ The Peachy Pair

Fast Beef Chili
Serves 4
I used 2 tablespoons chili powder. I recommend using more, as this was not hot at all.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
343 calories
12 g
70 g
21 g
22 g
6 g
273 g
222 g
4 g
1 g
14 g
Nutrition Facts
Serving Size
273g
Servings
4
Amount Per Serving
Calories 343
Calories from Fat 192
% Daily Value *
Total Fat 21g
33%
Saturated Fat 6g
29%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 70mg
23%
Sodium 222mg
9%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
14%
Sugars 4g
Protein 22g
Vitamin A
41%
Vitamin C
24%
Calcium
7%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 2 tablespoons canola oil
  2. • 2 small medium onions, chopped
  3. • 3 cloves garlic, minced
  4. • 1 pound lean ground beef
  5. • Salt
  6. • Freshly ground black pepper
  7. • 1 cup dark beer (I used Guinness)
  8. • 1 large can whole tomatoes
  9. • 2 Roma tomatoes, chopped
  10. • 2-3 tablespoons chili powder
Instructions
  1. Heat oil over medium-high heat in a Dutch oven. Add onion and garlic to cook until golden, about 5 minutes. Add beef and season with salt and pepper. Cook until browned, about 5 minutes. Add beer and cook until most of it has evaporated, about 5 minutes. Add the canned tomatoes, one tomato at a time, crushing by hand as you add. Break up any bigger pieces with a wooden spoon. Pour juices, chopped tomatoes, chili powder, and 1/2 cup of water. Bring to a boil. Reduce heat and simmer for about 15 minutes. Top as desired.
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calories
343
fat
21g
protein
22g
carbs
12g
more
Adapted from Rachael Ray Magazine September 2014 Beef Chili with Pickled Jalapenos
The Peachy Pair http://www.thepeachypair.com/

Zucchini and Mozzarella Frittata

Zucchini and Mozzarella Frittata - The Peachy Pair

I have forced Glen to eat frittatas twice now on my meatless Wednesday.  Poor guy!  But, yea for me!  This second one, adapted from Mozzarella, Basil, & Zucchini Frittata from July/August 2014 Eating Well, was a winner!

I had a friend tell me that making a frittata sounded too complicated for her after I posted the last frittata recipe.  In truth, it is pretty much as easy as you can get.  Saute some veggies and pour some egg on top.  Pop in the oven to finish it off and done.  This took about 20 minutes!

Zucchini and Mozzarella Frittata

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups thinly sliced red onion
  • 1 1/2 cups chopped zucchini
  • 7 large eggs, beaten
  • Pinch salt
  • Pinch freshly ground black pepper
  • 2/3 cup pearl sized fresh mozzarella balls
  • 3 tablespoons chopped sun-dried tomatoes
  • 1/4 cup thinly sliced fresh basil

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Preheat broiler.  Heat olive oil in a cast iron skillet and heat over medium-high heat. 

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Once hot, add onion and zucchini. 

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Cook for about 5 minutes, stirring frequently.  Whisk eggs in a bowl and season with salt and pepper. 

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Once the vegetables are soft, pour eggs over them in the pan. 

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Cook until set, lifting edges to allow uncooked egg to flow underneath.  This should take about 5 minutes. 

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Sprinkle mozzarella and sun dried tomatoes on top. 

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Place the skillet under the broiler for about 2 minutes until cheese is melted and slightly browned. 

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Let stand for a few minutes and sprinkle with basil. 

Zucchini and Mozzarella Frittata - The Peachy Pair

Zucchini and Mozzarella Frittata
Serves 4
I used sun-dried tomatoes that are NOT packed in oil, but you could probably use the oily ones. It would affect the nutritional value, though.
Write a review
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Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
279 calories
9 g
340 g
20 g
17 g
6 g
219 g
290 g
5 g
0 g
12 g
Nutrition Facts
Serving Size
219g
Servings
4
Amount Per Serving
Calories 279
Calories from Fat 174
% Daily Value *
Total Fat 20g
30%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 340mg
113%
Sodium 290mg
12%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
7%
Sugars 5g
Protein 17g
Vitamin A
16%
Vitamin C
22%
Calcium
17%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 2 tablespoons extra virgin olive oil
  2. • 1 1/2 cups thinly sliced red onion
  3. • 1 1/2 cups chopped zucchini
  4. • 7 large eggs, beaten
  5. • Pinch salt
  6. • Pinch freshly ground black pepper
  7. • 2/3 cup pearl sized fresh mozzarella balls
  8. • 3 tablespoons chopped sun-dried tomatoes
  9. • 1/4 cup thinly sliced fresh basil
Instructions
  1. Preheat broiler. Heat olive oil in a cast iron skillet and heat over medium-high heat. Once hot, add onion and zucchini. Cook for about 5 minutes, stirring frequently. Whisk eggs in a bowl and season with salt and pepper. Once the vegetables are soft, pour eggs over them in the pan. Cook until set, lifting edges to allow uncooked egg to flow underneath. This should take about 5 minutes. Sprinkle mozzarella and sun dried tomatoes on top. Place the skillet under the broiler for about 2 minutes until cheese is melted and slightly browned. Let stand for a few minutes and sprinkle with basil.
beta
calories
279
fat
20g
protein
17g
carbs
9g
more
Adapted from Eating Well July/August 2014
The Peachy Pair http://www.thepeachypair.com/