Everything You Wanted to Know about VINO!!

I will be the first to admit that I know next to nothing about wine. Although Lindsay, my vino expert, is trying her hardest to expose me to the exciting world of wine. I am definitely taking an interest and hope to start learning more about it with her help. I found this GREAT article about wine in my this month’s Women’s Health magazine and I wanted to share! Enjoy!!

THE ULTIMATE WINE LIST
by Loren Chidoni

Treat Wine Like A Condiment
If the wine you’ve chosen has lemony undertones, like a pinot grigio or a sauvignon blanc, drink it with something you would squeeze lemon on, like fish. If butter would enhance the flavor of your dish, choose a buttery chardonnay.

Mix Sweet and Spicy
When you’re in the mood for savory takeout (think Thai or Indian), pair it with a semi-sweet, fruity wine, such as a Riesling, to allow the flavor to calm your palate.

Bring A Neutral Bottle
If you don’t know what your host is serving or if you are in charge of ordering wine for the table at a restaurant, choose a pinot nior. It isn’t too heavy or too light, and it pairs well with many different foods, including fish like salmon or tuna and lighter meats like veal or chicken.

Serve at the Perfect Temperature
People almost always drink whites too cold and reds too warm. Chill reds in the freezer for 10 minutes before pouring (it should be between 55 and 58 degrees Fahrenheit). Take whites out of the refrigerator 10 minutes before you serve them (the ideal temperature is between 40 and 45 degrees).

Let It Breathe
Serving wine immediately after you’ve popped the cork may make the flavor fall flat. Pour a glass and the bottle and the glass sit for at least 15 minutes before serving. This gives oxygen a chance to mix with the wine, which will enhance the flavor.

Sniff It Out
Being handed a glass of wine that’s been filled to the brim may seem like a stroke of luck, but it actually causes you to miss out on some of the flavor. As a rule, a glass shouldn’t be filled more than halfway – you need the extra space for swirling which releases the scent of the wine. After swirling take a whiff (studies show that 80% of what we taste is relayed to our brains via our nostrils). You can taste flavors like sweet or sour on your tongue, but it’s harder to taste a wine’s undertones, such as blueberries or peaches, if you can’t smell them.

If You Wouldn’t Drink It, Don’t Cook With It
This doesn’t mean you need to spend $30 on a bottle the next time you’re whipping up shrimp scampi, but you should avoid “cooking wine” in grocery stores because it’s typically loaded with preservatives, food coloring, and other poor ingredients. Cook with the wine you plan to serve. It’s interesting for people to taste a wine in their glass and also see how it tastes in their food. But, don’t make a sauce from an already opened bottle that’s been stashed in your fridge for a few weeks – old wine will add a bitter flavor to your meal.

Make It Last
At most, an open bottle of white or red will last about three days if you keep it in the fridge. Oxygen is wine’s biggest enemy, and investing in a vacuum seal (a tool that sucks air out through a rubber stopper) will make your wine last a few extra days.

Look Toward The Future

Wine on tap may be the next big innovation. Stored in kegs, vino lasts longer, saving restaurants the expense of having to toss half-full opened bottles. Tap wine works much like draft beer: Gas pushes the wine out of the cask; this prevents oxygen from getting inside the keg and oxidizing the booze. The technology is already being used in some California restaurants and it becoming more popular elsewhere across the country.

Don’t Be A Chicken!

This is the easiest recipe in the entire world that I am not sure it is even considered a real recipe! haha! But it is a great way to make chicken in a hurry. Albeit it isn’t one of my healthiest recipes (GASP) but Keith loves it! The butter crisps the chicken up and makes the skin taste really good! Everything in moderation…so go ahead…and use the real stuff!

BAKED CHICKEN

4 chicken breasts, with bone and skin
1/4 cup butter, melted
1-2 teaspoons Season-All salt (I used McCormick’s)

Preheat oven to 400°F. Spray a shallow baking dish with non-stick cooking spray.

Rinse chicken breast under cool running water. Pat chicken dry with paper towels.

Place chicken in dish. Brush the melted butter over the chicken, using all the butter. Sprinkle with seasoned salt.

Bake for 50-60 minutes or until cooked through. DON’T OVER COOK!!

Serves: 4
351 Calories; 24.9g Fat (11.1g saturated fat); 123mg Cholesterol; 173mg Sodium; 0g Carbohydrates; 0g Fiber; 0g Sugar; 30.4g Protein

My Funny Socks

Okay so many of you have asked me about the “weird looking socks” you see me wearing while running on the treadmill. Those knee-high tube socks are my compression socks. They are snug-fitting, over-the-calf socks aimed at improving oxygen delivery to muscles, speeding lactic acid removal and stabilizing the lower leg for greater muscle efficiency.

Compression socks and wraps have been widely accepted in clinical and post-surgical settings for the treatment of edema, lymph edema, phlebitis, varicose veins, spider veins and deep vein thrombosis. Most theories about how the socks can improve running performance focus on the physiological and biomechanical support of the lower extremities.The primary rationale behind wearing compression socks in a race is that they may enhance venous return to the heart through a more efficient calf muscle pump, leading to increased endurance capacity. And there is the notion that because muscles are kept more compact, balance and proprioception are improved and muscle fatigue is minimized. They also aide in faster lactate recovery rates after exercise when wearing the compression socks, suggesting that compression socks might speed recovery after a strenuous workout or a race.

My favorites are by a company called CEP (http://www.cepsocks.com/) Go check them out!

So…still think I am weird?? HAHA!

HAPPY MONDAY!

I LIKE IT RAW!

I “heart” Ahi Tuna! Seriously, when Keith and I were on our honeymoon in Hawaii, I had Ahi Tuna EVERY SINGLE NIGHT (for 10 straight nights). I am a little obsessed! haha! Nothing will ever be as good as the fresh from boat Ahi I had in Hawaii but this marinade aint too shabby since jetting to Maui on a Saturday night doesn’t seem to be an option! haha! Enjoy!

AHI TUNA MARINADE

1 1/2 cups teriyaki sauce
1 lb sushi grade Ahi tuna steak
1 tablespoon olive oil
4 cloves of garlic, minced

Combine 1 cup of Teriyaki Sauce with 3 minced garlic cloves to create marinade.

Reserve 1/2 cup of Teriyaki sauce and 1 garlic clove. Refrigerate.

Place tuna in a shallow dish and poor marinade over fish. Marinade for 2-3 hours in the refrigerator. Throw out marinade.

Saute remaining minced garlic clove until tender in 1 TBSP of olive oil. Remove from pan.

Sear tuna on in same frying pan for 1-2 minutes per side. While tuna is cooking place “reserved” sauteed garlic & teriyaki sauce over tuna.

Remove from heat and serve with Teriyaki & Garlic on top.

Look at the Numbers!

47% of Americans overestimate how many calories they should eat daily!! And when 53% of Americans are trying to lose weight, and 25% of Americans are trying to maintain their current weight, this could be a problem!

Here is a general rule for people trying to safely lose weight (at about a pound a week):

  • YOUR WEIGHT * 11 = The number of calories per day you should be able to eat and still safely lose about a pound per week.

What Americans are doing to lose weight:

  • Changing how much they eat…..71%
  • Exercising……………………………….62%
  • Changing how often they eat…..44%
  • Counting Calories……………………19%

FITNESS SWAPS

SWAP OUT: Sports Gel FOR Raisins!
Studies show that participants performed equally as well whether they ate raisins or a sports gel before exercise. Both contain quickly digestible carbs, enabling the body to save its muscle fuel for later in the workout. Have a quarter of a cup of raisins up to 45 minutes
before a workout.

SWAP OUT: Ibuprofen FOR Cherry Juice!

People who drank cherry juice before an endurance race felt significantly less pain than a placebo group did. Cherries are rich in anthocyanins, compounds that reduce inflammation.

SWAP OUT Sports Drinks FOR Whole Wheat Cereal with Milk!

Researchers found that two servings of Wheaties with milk replenished the fuel stores in athletes’ muscles as well as carbohydrate-based sports drink did. And the milk provides a bonus: amino acids that help repair muscles’ fibers.

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