Rise and Shine Smoothies

Published on by carol lou Category: Beverages, Recipes

Such a delicious way to start your morning.  This Rise and Shine Smoothie will definitely wake up your taste buds on a beautiful morning.  I made this with fresh squeezed orange juice and ‘no sugar’ added cranberry juice.  A great healthy start to your day – Enjoy!

Rise and Shine Smoothies

Rise and Shine Smoothies
Serves 4
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Ingredients
  1. 2 cups orange juice
  2. 1 cup cranberry juice
  3. 1 medium apple, coarsely chopped
  4. 1/2 cup mango, cubed and peeled
  5. 2 kiwi fruit, peeled and quartered
  6. 2 cups fresh strawberries
  7. 10 ice cubes
Instructions
  1. In a blender, place all of the ingredients. Blend until smooth. Pour into chilled glasses. Serve immediately.
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The Great Paper Plate Debate

Published on by carol lou Category: Uncategorized

My close friends know that I am very hesitant about using paper plates. It is very hard for me to consider using paper plates for many occasions. Even if it means staying up late into the night washing dishes (luckily my wonderful husband always does clean-up duty when we entertain), I have an aversion to paper plates. When I host our hot dog happy hour party, I use plastic hot dog baskets with wax paper liners and we are thrilled when the clean-up is so easy. Paper plates however are a different matter. Well, I might be turning the corner on using paper plates for certain occasions. We hosted a casual card playing night and I found these great paper plates at the local party store. This is going to be a slow change for me. Seeing the great looking paper products on the market today, I might be opening my horizons to something new when I entertain. Henry David Thoreau had a great quote “Things do not change; we change”, looks like that might be happening to this entertainer! (in moderation)
paper plate debate

Steak and Shrimp Kabobs

Published on by carol lou Category: Main dishes, Recipes

Now that the weather is warm and the grill is ready, I am ready to try some wonderful grilling recipes.  For these kabobs, I loaded each skewers with an assortment of meat, shrimp and vegetables.  I then made a basting sauce that we brushed on the kabobs as they were grilling.  The results were outstanding.  Easy to make ahead and grill when you need them.  I prefer to use metal skewers than wood skewers, even though I always pre-soak the wood skewers in water, they always seem to burn when grilling. 

Steak and Shrimp Kabobs

Steak and Shrimp Kabobs
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Ingredients
  1. Cubed sirloin steak (plan 2 - 3 per skewer)
  2. Large shrimp - peeled and deveined (plan 2 per skewer)
  3. Zucchini - cut into 1 inch cubes (plan 2 - 3 per skewers)
  4. Red Pepper - cut into 1 inch pieces (plan 4 per skewers)
  5. Corn on the Cob - cut into one inch pieces (plan 2 per skewers)
  6. Basting Sauce
  7. 1/2 cup ketchup
  8. 1/4 cup water
  9. 1/2 red onion, diced
  10. 1 tablespoon balsamic vinegar
  11. 1 tablespoon brown sugar
  12. 1 tablespoon Dijon mustard
  13. 2 tablespoon Worcestershire sauce
  14. 1/4 cup olive oil
Instructions
  1. Prepare basting sauce in advance
  2. In a small sauce pan over medium heat mix ketchup, water, red onion, balsamic vinegar, brown sugar, mustard, and Worcestershire sauce. Bring to a boil, reduce heat to low and simmer for ten minutes. Remove from heat and cool. When cool, whisk in the olive oil. Set aside until ready to grill kabobs.
  3. Kabobs - thread skewers with meat, shrimp and vegetables. Refrigerated until ready to grill.
  4. Prepare grill and grill over medium heat for approx. 15 minutes. Turn frequently. Baste with the sauce frequently the last 5 minutes of grilling.
  5. Excellent served with a side salad.
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Blueberry Buckle

Published on by carol lou Category: Breakfast, Desserts

What is a buckle?  It is a yellow batter with the filling or fruit mixed in. A buckle also has a streusel topping.  This buckle I loaded with large ripe blueberries.  The cake is very moist and bursting with fresh blueberries.  This is a terrific dessert served warm and equally delicious as a breakfast snack or afternoon treat with a cup of tea.   While this was baking, our house smelled sensational.  The warm cake baking with the cinnamon topped streusel aroma filled the house.  Warm from the oven with a scoop of vanilla ice cream – divine!

blueberry buckle

Blueberry Buckle
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Ingredients
  1. 2 cups flour
  2. 3/4 cup sugar
  3. 2 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 2 cups fresh berries, rinsed and drained
  6. 1 large egg
  7. 1/2 cup milk
  8. 1/4 cup melted butter
  9. Topping -
  10. 1/2 cup sugar
  11. 1/2 teaspoon cinnamon
  12. 1/4 teaspoon ground nutmeg
  13. 1/2 cup flour
  14. 4 tablespoons butter, melted
Instructions
  1. Preheat oven to 375
  2. Grease and flour an 8 inch square baking pan.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the berries and toss to mix. Beat the egg and milk in a small bowl with the butter. Add tothe flour mixture and stir just until moistened. (if batter seems too dry, add 1 - 2 additional tablespoons of milk). Spread batter evenly in prepared pan.
  4. Combine the topping ingredients in a medium bowl and mix well. Sprinkle over the top of the cake. Bake for 45 - 60 minutes or until a wooden pick inserted comes out clean.
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Zucchini Slaw

Published on by carol lou Category: Recipes, Vegetables

I am always looking for unique and different ways to serve vegetables.  This zucchini recipe is perfect to serve as an accompaniment to grilled meats, hamburgers, and hot dogs.  A step away from classic slaw – destined to become a family favorite.

zucchini slaw

 

Zucchini Slaw
Serves 8
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Ingredients
  1. 1/2 cup mayonnaise
  2. 3 tablespoons white wine vinegar
  3. 1 tablespoon sugar
  4. 1 teaspoon caraway seed
  5. 4 cups shredded zucchini
  6. 1/4 cup thinly sliced green onion
  7. 3 large crisp apples, cored and diced
  8. Salt and pepper, to taste
Instructions
  1. Combine mayonnaise, vinegar, sugar, and caraway seed in a small bowl. Whisk thoroughly.
  2. In a large bowl, toss the zucchini, onions, and apples together. Pour the dressing over the zucchini mixture and season with salt and pepper. Serve immediately.
Notes
  1. I like to start my adding only 1/2 of the dressing to the zucchini mixture. I add additional dressing until I have the perfect consistency. I prefer a slaw that is not to "soupy"!
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Pasta Salad with Artichokes and Tuna

Published on by carol lou Category: Recipes, Salads

This is the perfect salad for a picnic or dinner on the porch.  If you prefer, you can certainly substitute cold grilled tuna or shrimp for the canned tuna.  This would be the perfect salad to serve with a savory bread and a chilled white wine.  How many ways can you say marvelous!  That is what this salad is!

pasta salad with tuna and artichokes

Pasta Salad with Artichokes and Tuna
Serves 4
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Ingredients
  1. 4 ounces pasta, cooked according to package directions
  2. 6 oz. jar marinated artichokes, chopped
  3. 1 can tuna, drained and flaked
  4. 1 tablespoon lemon juice
  5. 1/2 cup shredded carrots
  6. 2 tablespoons grated parmesan cheese
  7. 3 tablespoons olive oil
  8. 1 tablespoon capers, drained
  9. 1 tablespoon chopped Italian parsley
  10. Salt and pepper, to taste
Instructions
  1. Cook pasta and drain. Toss with olive oil. Let cool. Toss with remaining ingredients until well combined. Chill.
Notes
  1. When serving, it is great with a drizzle of olive oil on top.
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Huevos Rancheros

Published on by carol lou Category: Breakfast, Recipes

Here is a recipe sure to be appreciated on Cinco de Mayo. This holiday that commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla has become a day to celebrate wonderful Mexican food.  Huevos Rancheros is just the recipe for May 5th.  Even though this is a traditional breakfast dish, I think it is delicious anytime – breakfast, lunch or dinner.  Easy, delicious, and festive – just my type of recipe.  Enjoy!

Huevos Rancheros

Huevos Rancheros
Serves 2
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Ingredients
  1. 1 tablespoon unsalted butter
  2. 4 eggs
  3. 2 - 8 inch flour tortillas
  4. 1 cup shredded Monterey Jack Cheese or Cheddar Cheese
  5. 1/2 cup black beans
  6. 4 tablespoons salsa
  7. 3 tablespoons sour cream
Instructions
  1. In a 10 - 12 inch skillet, over medium heat, melt butter and fry eggs until desired doneness. Remove eggs. Place one tortilla in pan to soften for 30 - 45 seconds, flip. Place 2 eggs, 1/2 of the cheese, salsa, and beans on 1/2 side of the tortilla. Fold tortilla in half. Cook 1 minute, flip and cook an additional minute. Remove and repeat with the other tortilla. Add the first tortilla to the pan when the 2nd tortilla is finished to reheat. Serve both tortillas with sour cream and additional salsa.
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Chopped Chicken Salad with Homemade Chips

Published on by carol lou Category: Recipes, Salads

One thing I learned years ago when living in Texas, was how to make fresh tortilla chips.  I still make these chips and they are a favorite.  I remember when our children were young and they could not wait to have these for dessert sprinkled with cinnamon and sugar. After flying home from a fun weekend in Atlanta, I thought that a chopped salad would be quick and easy on this warm spring day.  I combined orange juice and spices for a wonderful marinade for the chicken.  I would plan on one chicken breast per person.  The salad ingredients can easily be adjusted for a larger crowd.  The only dressing needed is a dollop of sour cream and salsa. Check back for more postings on my food findings in Atlanta this weekend, a great food town for inspiration.

chopped chicken salad

homemade chips

 

Chopped Chicken Salad with Homemade Chips
Serves 4
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Ingredients
  1. 1/2 cup orange juice
  2. 1/2 teaspoon chili powder
  3. 1/2 teaspoon dried oregano
  4. 1/4 teaspoon paprika
  5. 1/4 teaspoon cumin
  6. 1/8 teaspoon cayenne pepper
  7. 4 boneless skinless chicken breasts
  8. Chopped romaine
  9. Shredded carrots
  10. 1 can black beans, rinsed and drained
  11. Chopped tomato
  12. Chopped avocado
  13. Chopped green pepper
  14. Sliced jalapeños
  15. Sour cream
  16. Salsa
  17. Flour tortillas
  18. Canola oil
Instructions
  1. Combine orange juice and spices in a large zip top bag. Mix ingredients in bag. Add chicken and place in refrigerator for 1 - 2 hours. Rotate occasionally.
  2. Prepare salad ingredients and place in individual bowls.
  3. To grill the chicken, over medium high heat place chicken on grill and grill for approx. 20 minutes, turning twice. Chicken is done when it reaches 165 degrees. Remove from heat.
  4. Slice chicken and place on top of salad, add one dollop of sour cream and salsa. Serve with homemade tortilla chips.
Notes
  1. Homemade tortilla chips
  2. In the bottom of a large heavy skillet, put in enough canola oil to cover bottom and you should have approx.1/4 inch layer of oil in the skillet. Heat over medium high heat, watching carefully. Cut tortillas into 8 wedges. To determine if the oil is hot enough, with tongs, dip a tortilla in the oil and if the oil begins to bubble around the tortilla, the oil is hot enough. Carefully slide tortilla pieces into the hot oil, turn as soon as one side is slightly browning. Each batch of chips takes only about 10 - 12 seconds in the oil. Carefully remove chips from the oil and place on a paper towel lined sheet. Let cool slightly and serve.
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Picadillo Bowl

Published on by carol lou Category: Main dishes, Recipes

Hands down, this is one of my husband’s favorite recipes.  As a matter of fact, this was the first meal he cooked for me when we were dating.  His mother received this recipe when he was a child living in Key West, Florida.  Since that day, I think it is safe to say that this recipe is an entire families favorite.  The unique combinations of flavors is wonderful served with rice.  It is also good as a filling for tacos or empanadas.  The name picadillo comes from the Spanish word “picar” which means “to mince” or “to chop”.  You will notice all of the ingredients are chopped and cooked together, a great combination.  I like to serve various hot sauces with picadillo. 

picadillo bowls

 

Picadillo Bowl
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Ingredients
  1. 1 lb. ground beef
  2. 2 - 3 tablespoons olive oil
  3. 1 medium onion, chopped
  4. 1 clove garlic, minced
  5. 1 13.5 oz. cans chopped tomatoes
  6. 1 tablespoon vinegar
  7. 1 green pepper, chopped
  8. 1/4 cup raisins
  9. 1/4 cup sliced green stuffed olives
  10. 1 tablespoon brown sugar
  11. 2 tablespoons capers
Instructions
  1. Heat olive oil in a large skillet with a cover over medium heat. Add onions, garlic, and green pepper and cook until tender. Add ground beef and stir fry until brown. Add tomatoes and remaining ingredients. Cover and simmer for 30 - 40 minutes. Serve over rice.
  2. Serves 4 - 6
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