Smoothies are so good for snacking or breakfast. Today's recipe comes from the June issue of COOKING LIGHT. The variations start with basic ingredients and then change up the flavor by adding different fruits.
BRIGHT AND SUNNY SUMMER SMOOTHIES
BASICS:
Place 1 cup plain 2% reduced fat Greek yogurt in a blender. Add your favorite flavor combination to make-
TROPICAL
Add 1 c. cubed peeled fresh pineapple, 1 c. diced peeled mango, 1/4 c. fresh orange juice, 3 tbsp. agave nectar, 2 tsp. fresh lime juice, and a dash of salt to blender; process until smooth. Add 1 cup of crushed ice; process until smooth.
ORANGE CREAM
Add 1 c. orange sherbet, 1 tsp. grated orange rind, 3/4 c. fresh orange sections(about 1 large orange), and 1/2 tsp. vanilla to blender; process until smooth. Add 1 c. ice; process until smooth. Pour into glasses; top evenly with 2 tbsp. coarsely chopped cinnamon roasted almonds. Serve immediately.
Thursday, August 29, 2013
CROCKPOT WEDNESDAY
Today's recipe comes from TASTE OF HOME and can be used as a side dish or for dipping tortilla or corn chips. I think it would go very well with burgers or barbecue chicken also.
SWEET AND SPICY BEANS
1 (16oz.) can kidney beans, rinsed and drained
1(15 1/4 oz.) can whole kernel corn, drained
1 (15 oz.) can garbanzo beans or chickpeas, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1(15 oz.) can chili with beans
1 c. barbecue sauce
1 c. salsa
1/3 c. Packed brown sugar
1/4 tsp. hot pepper sauce
chopped green onions, optional
In a 4 or 5 qt. slow cooker, combine the first nine ingredients. Cover and cook on LOW for 5-6 hours. Top with green onions, if desired.
SWEET AND SPICY BEANS
1 (16oz.) can kidney beans, rinsed and drained
1(15 1/4 oz.) can whole kernel corn, drained
1 (15 oz.) can garbanzo beans or chickpeas, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1(15 oz.) can chili with beans
1 c. barbecue sauce
1 c. salsa
1/3 c. Packed brown sugar
1/4 tsp. hot pepper sauce
chopped green onions, optional
In a 4 or 5 qt. slow cooker, combine the first nine ingredients. Cover and cook on LOW for 5-6 hours. Top with green onions, if desired.
TUESDAY'S TREAT
S'mores are always a special treat around the campfire. With this recipe you won't have to wait for the chance to build a campfire. You'll be able to enjoy s'mores every day! It comes from the current issue of CUISINE AT HOME.
S'MORE COOKIES
1 c. all-purpose flour
3/4 c. fine graham cracker crumbs
1/2 tsp. EACH baking soda and kosher salt
1 stick UNSALTED butter, softened (8 tbsp.)
1/2 c. creamy peanut butter
1/2 c. EACH granulated sugar and packed brown sugar
1 egg
1 tsp. vanilla
24 large marshmallows, halved horizontally
48 Hershey's chocolate bar pieces (4 pieces)
Preheat oven to 375.
Whisk together flour, graham cracker crumbs, baking soda, and salt in a bowl.
Cream peanut butter and sugars in a large bowl with a mixer on medium speed until light and fluffy, 5 minutes. Beat in egg and vanilla until incorporated. Blend in flour on low speed just until incorporated.
Scoop dough by tbsp. onto ungreased baking sheets.
Bake cookies 4 minutes. Top each with a marshmallow half and bake until golden, 4-5 minutes more. Transfer cookies to cooling racks, press chocolate pieces on top, and let stand 5 minutes.
S'MORE COOKIES
1 c. all-purpose flour
3/4 c. fine graham cracker crumbs
1/2 tsp. EACH baking soda and kosher salt
1 stick UNSALTED butter, softened (8 tbsp.)
1/2 c. creamy peanut butter
1/2 c. EACH granulated sugar and packed brown sugar
1 egg
1 tsp. vanilla
24 large marshmallows, halved horizontally
48 Hershey's chocolate bar pieces (4 pieces)
Preheat oven to 375.
Whisk together flour, graham cracker crumbs, baking soda, and salt in a bowl.
Cream peanut butter and sugars in a large bowl with a mixer on medium speed until light and fluffy, 5 minutes. Beat in egg and vanilla until incorporated. Blend in flour on low speed just until incorporated.
Scoop dough by tbsp. onto ungreased baking sheets.
Bake cookies 4 minutes. Top each with a marshmallow half and bake until golden, 4-5 minutes more. Transfer cookies to cooling racks, press chocolate pieces on top, and let stand 5 minutes.
MEATLESS MONDAY
As I have said many times before,"I never met a potato I didn't like." I'm always looking for new ways to prepare potatoes or add a twist to an old favorite recipe. Today's recipe takes fried potatoes and kicks them up a notch. It comes from the current issue of CUISINE AT HOME.
SKILLET POTATOES WITH APPLE AND ONION
Heat: 3 tbsp. oil
Add:
1 1/2 lb. russet potatoes, peeled, quartered, and sliced 1/4 inch thick
1 yellow onion, diced
salt and black pepper to taste
1 sweet, tart apple, cored and diced (such as Braeburn or Honey Crisp)
Heat oil in a 10 inch skillet(preferably cast iron) over medium until it shimmers.
Add potatoes and onion to hot oil; season with salt and pepper. Cover and cook potatoes, stirring every 5 minutes, for 15-20 minutes. Add apple, cover, and cook until potatoes are tender, 5 minutes more.
SKILLET POTATOES WITH APPLE AND ONION
Heat: 3 tbsp. oil
Add:
1 1/2 lb. russet potatoes, peeled, quartered, and sliced 1/4 inch thick
1 yellow onion, diced
salt and black pepper to taste
1 sweet, tart apple, cored and diced (such as Braeburn or Honey Crisp)
Heat oil in a 10 inch skillet(preferably cast iron) over medium until it shimmers.
Add potatoes and onion to hot oil; season with salt and pepper. Cover and cook potatoes, stirring every 5 minutes, for 15-20 minutes. Add apple, cover, and cook until potatoes are tender, 5 minutes more.
Tuesday, August 27, 2013
SEAFOOD SUNDAY
Today's recipe gives a whole new meaning to "fish sticks". In my mind fish sticks are those rectangular shaped pieces of "mystery fish" that often tasted like the box they came from. I remember having them every Friday in the school cafeteria and dreading to see Friday come because of them. Rachael Ray printed this recipe in her magazine encouraging kids to get in the kitchen and help with dinner. I think it's a winner.
CRISPY FISH STICKS
3/4 c. panko breadcrumbs
1/2 c. yellow cornmeal
salt and pepper
1/2 tsp. sweet paprika
1 1/2 lbs. skinless cod or halibut fillets (1 inch thick)
1/2 c. low-fat buttermilk
2/3 c. mayonnaise
3 tbsp. ketchup
2 tbsp. finely chopped dill pickle
6 tbsp. EVOO
carrot and celery sticks
Toss the panko, cornmeal, 3/4 tsp. salt, 1/4 tsp. pepper and the paprika in a medium bowl.
Cut the fish crosswise (against the grain) into 1 inch wide strips. Lay the fish in a pie plate and pour the buttermilk on top.
Stir the mayo, ketchup and chopped pickle in a small bowl and set aside.
Remove the fish from the buttermilk one piece at a time, place in the bowl with the crumb mixture and coat all over. Transfer the fish to a plate.
Heat 3 tbsp. of the EVOO in a large cast-iron skillet over medium-high heat until hot, about 5 minutes. Add half the fish sticks and cook, turning once with tongs, until crisp and golden on both sides, about 5 minutes. Repeat with the remaining oil and fish. Serve with the sauce and vegetable sticks.
CRISPY FISH STICKS
3/4 c. panko breadcrumbs
1/2 c. yellow cornmeal
salt and pepper
1/2 tsp. sweet paprika
1 1/2 lbs. skinless cod or halibut fillets (1 inch thick)
1/2 c. low-fat buttermilk
2/3 c. mayonnaise
3 tbsp. ketchup
2 tbsp. finely chopped dill pickle
6 tbsp. EVOO
carrot and celery sticks
Toss the panko, cornmeal, 3/4 tsp. salt, 1/4 tsp. pepper and the paprika in a medium bowl.
Cut the fish crosswise (against the grain) into 1 inch wide strips. Lay the fish in a pie plate and pour the buttermilk on top.
Stir the mayo, ketchup and chopped pickle in a small bowl and set aside.
Remove the fish from the buttermilk one piece at a time, place in the bowl with the crumb mixture and coat all over. Transfer the fish to a plate.
Heat 3 tbsp. of the EVOO in a large cast-iron skillet over medium-high heat until hot, about 5 minutes. Add half the fish sticks and cook, turning once with tongs, until crisp and golden on both sides, about 5 minutes. Repeat with the remaining oil and fish. Serve with the sauce and vegetable sticks.
Saturday, August 24, 2013
SALAD SATURDAY
I've discovered that homemade salad dressings are better than store bought. They usually contain less sodium and fat, not to mention, they don't sit in the refrigerator for months. I'm sure most people discovered this a long time ago. It just takes me awhile longer! DUH! Today's salad comes from the current issue of TASTE OF HOME. It would be great to take to covered dish events or serve at home when entertaining.
SPINACH SALAD WITH POPPY SEED DRESSING
4 cups fresh baby spinach
4 cups torn iceberg lettuce
1 1/2 c. sliced fresh mushrooms
1/2 lb. bacon strips, cooked and crumbled (I will probably use the bacon crumbles that are prepackaged at the grocer)
DRESSING:
1/4 c. red wine vinegar
1/4 c. chopped red onion
3 tbsp. sugar
3/4 tsp. salt (I will omit or cut the amount)
1/4 tsp. ground mustard
1/2 c. canola oil
1 1/2 tsp poppy seeds
In a large bowl, combine spinach, lettuce, mushrooms, and bacon. Place vinegar, onion, sugar, salt, and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds.
Divide salad among 6 plates; drizzle with dressing.
SPINACH SALAD WITH POPPY SEED DRESSING
4 cups fresh baby spinach
4 cups torn iceberg lettuce
1 1/2 c. sliced fresh mushrooms
1/2 lb. bacon strips, cooked and crumbled (I will probably use the bacon crumbles that are prepackaged at the grocer)
DRESSING:
1/4 c. red wine vinegar
1/4 c. chopped red onion
3 tbsp. sugar
3/4 tsp. salt (I will omit or cut the amount)
1/4 tsp. ground mustard
1/2 c. canola oil
1 1/2 tsp poppy seeds
In a large bowl, combine spinach, lettuce, mushrooms, and bacon. Place vinegar, onion, sugar, salt, and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds.
Divide salad among 6 plates; drizzle with dressing.
Friday, August 23, 2013
FAMILY FAVORITE FRIDAY
I love one pot meals. It really helps after a busy day to spend less time in the kitchen. Today's recipe is perfect for the family when you are short on time and want to get out of the kitchen. It comes from the current issue of TASTE OF HOME.
SAUSAGE & VEGETABLE SKILLET DINNER
1 tbsp. olive oil
1 large onion, chopped
1 pkg.(12oz.) fully cooked Italian chicken sausage links cut into 1 inch pieces
3 garlic cloves. minced
1/4 tsp. crushed red pepper flakes
8 medium red potatoes(about 2 lbs.), thinly sliced
1 pkg. (10 oz.) frozen corn
1 1/4 c. vegetable broth
1/4 tsp. pepper
2 c. fresh baby spinach
In a 12 inch skillet, heat the oil over medium-high heat. Add the onion and chicken sausage; cook and stir until the onion is tender and sausage is browned. Add garlic and crushed red pepper flakes; cook 1 minute longer.
Add the red potatoes, corn, vegetable broth and pepper; bring to a boil. Reduce heat; simmer, covered for 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted.
SAUSAGE & VEGETABLE SKILLET DINNER
1 tbsp. olive oil
1 large onion, chopped
1 pkg.(12oz.) fully cooked Italian chicken sausage links cut into 1 inch pieces
3 garlic cloves. minced
1/4 tsp. crushed red pepper flakes
8 medium red potatoes(about 2 lbs.), thinly sliced
1 pkg. (10 oz.) frozen corn
1 1/4 c. vegetable broth
1/4 tsp. pepper
2 c. fresh baby spinach
In a 12 inch skillet, heat the oil over medium-high heat. Add the onion and chicken sausage; cook and stir until the onion is tender and sausage is browned. Add garlic and crushed red pepper flakes; cook 1 minute longer.
Add the red potatoes, corn, vegetable broth and pepper; bring to a boil. Reduce heat; simmer, covered for 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted.
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