DeAnna Lee is a dirt road girl from Arkansas and a country radio personality that lives in Seattle. You can hear her on Seattle's KMPS and Idaho Falls KUPI. She loves cowboy boots, country music, line dancing, and cooking adventures. DeAnna is also the coach and choreographer of Seattle's Line Dance Team, the Boot Boogie Babes and the proud owner of the cutest lil' French Bulldog ever...Miss Dixie Bell.
You may not know this about me, but before I started working full time in country radio I trained as a professional country & western dance instructor in Houston, Texas. I worked for Larry and Laurie Sepulvado at Step-N-Style Dance Studio for four years, and I competed in the UCWDC (United Country Western Dance Council) competitions with my dance partner. Larry and Laurie were Masters in the UCWDC and taught me everything I know about two step, polka, waltz, East and West coast swing, cha cha, and jitterbug. I continued teaching partner-style dance for 15 years after moving back to Arkansas where I started my country radio career. As my radio career became more demanding of my time, I made the difficult decision to discontinue teaching partner-style dance. I was working for WZZK in Birmingham, Alabama and had to break the news to a number of students many of whom were taking private lessons from me. That's how I got more into line dancing, because it was easier to teach students and required much less of a commitment on anyone's part. If you decide you want to learn how to dance two step, there is a lot involved. It's not a one lesson and done type of thing. If you want to feel confident dancing socially with your partner, one must invest at least an hour a week for six months to feel comfortable. I miss that type of dancing, and I do not see anyone here in the Seattle-Tacoma metro dancing this way. Oh I see a few people who do a little two step, but they are not using the "whip pattern" to amalgamate their way seamlessly between patterns. The "Whip" pattern is so much fun and once you learn it, the sky is the limit with the things you can do in two step and polka. It's the glue that holds the dance together. The reason I'm talking about this again is because a couple has approached me to teach them. I've got a little more free time lately, so I'm thinking why not? Right? Stay tuned, because I am exploring different options in my life right now. God has blessed me with many different types of skills, and I intend to use them. One thing I will continue to do is choreograph line dances! It's just so much fun to be inspired by hot country artists like David Nail. My latest dance is called "Mood Ring" and it is danced to "Whatever She's Got". Wanna learn it? Push back your chair and try it with me! It's super easy and fun!
Lemon and curry together is one of my favorite flavor combinations. Then you add in the green olives, and my taste buds launch themselves into orbit! It's day two of getting myself back on track after a glorious Thanksgiving where we ate too much, relaxed, and completely enjoyed ourselves. This is a one pot meal, and you can nosh and not feel guilty.
Lemon Curry Chicken with Green Olives & Couscous 1 lb. chicken breasts 1 lemon juiced 1 lemon sliced 1 sweet onion (sliced) 1 bell pepper (any color) 1 cup sliced green olives 3-4 garlic cloves 4-6 tbps. Madras curry powder 1 1/2 cup chicken stock 1 cup organic wheat couscous 1/2 cup fresh parsley salt and pepper olive oil Salt and pepper the chicken breasts then brown in olive oil on medium-high in a large skillet about 4 - 5 minutes per side. Remove from pan and set aside. In same skillet throw in sliced onions then bell pepper.
Add garlic and let saute for 3 or 4 minutes. I like to have a little texture left in the bell pepper, so I don't let it go too far in the pan. Add the green olives. Cut the chicken breasts into 1 inch bite size pieces. Squeeze the juice of one lemon over the onion and veggies. Add chicken stock, Madras curry powder (add more or less depending on how hot you like it), wheat couscous, and chicken to the skillet and stir together. Bring mixture to a slight boil. Placed sliced lemons on top, cover with a lid, and remove from heat. Let stand 5 minutes.
Uncover and fluff with a fork! Then add some parsley on top for color and a nice freshness.
Scoop and serve! My fiance went back for seconds on this one, and when he does that it always makes me smile. This dish also saves well in the fridge and is just as good the next day for left overs!
If you're anything like me, you over did it on Thanksgiving. You HAVE to go for it right? But it was important for me to not continue that trend in the days following all of my grazing on side dishes and desserts. I had a little white turkey meat left over, and I found a unique way to utilize it. This meal will give you lots of lean protein and freshness without the fat and heavy carbs.
Basil Pesto Linguine with Turkey Meatballs & Heirloom Tomatoes Meatballs 1 lb. ground white meat turkey 1/2 cup parmesan cheese 1 tsp. red pepper flakes 1 garlic clove chopped 1 tsp. salt 1/2 tsp. pepper Pesto 1 - 2 cups of fresh basil 1 cup fresh parsley 1/4 cup pine nuts 1 cup parmesan cheese 2-3 garlic cloves 1/4 cup olive oil pinch of salt 1/2 tsp. pepper 1 lemon juiced Preheat oven to 400 degrees. In a large bowl mix together all of the meatball ingredients. Form into small meatball and place on tin foil lined baking sheet. Bake 15-18 minutes.
In food processor, mix all pesto ingredients.
Cook linguine according to package and drain. Reserve 1/2 cup of pasta water. Return pasta to pot add 1 - 2 cups of pesto and 1/2 cup of reserved pasta water. Mix through until pasta is coated.
Pile up pasta in a bowl. Top with turkey meatball, then decorate with beautiful heirloom tomatoes.
You could also make this with spaghetti squash as your "pasta vehicle" if you want to lower the carb count. Either way this meal is fresh and healthy!
