Blueberry-Strawberry Smootie

I was looking up recipes last night and found a recipe for a blueberry smoothie, since blueberries are in season right now I thought this would be the perfect way to start my day. This recipe is quick, easy and healthy...especially if you need a healthy breakfast on the go.

• 1 cup of plain or vanilla yogurt
• 1 cup of fruit (suggestions; blueberries, strawberries, bananas, raspberries, blackberries)
• dash of milk
• squirt of honey for sweetness
• handful of ice

1. In a blender put the yogurt, then fruit, a dash of milk for consistency preference, a squirt of honey for sweetness, and then ice.
2. Blend until ice is broken down.
3. Enjoy!

Banana-Chocolate Chip Muffins

So I have always disliked bananas but for some reason I really love banana chocolate chip bread/muffins. I make it time to time for breakfast in the morning when Brian has not gone through all the banana's we have for his lunch and they are about to go bad. I have another recipe for the banana bread I make but this is the recipe I found for muffins. They were really good and very moist! This is one of the few "baking" items I feel confident making without ruining it. So if you like banana-chocolate muffins, this recipe is easy and very good. Amaze your family or friends the next time you have them over for brunch=).

Banana-Chocolate Chip Muffins
1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup unsalted butter, melted
1/4 cup milk
3/4 cup semisweet chocolate chips

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.

Bon Appétit
March 1999
1999-02-19

Bacon, Cheese and Tomato Polenta Sandwichies

THIS WAS A FUN RECIPE TO MAKE. IF YOU DO NOT LIKE POLENTA, IT MIGHT NOT BE THE RECIPE FOR YOU. I BAKED THE POLENTA IN THE OVEN VERSUS GRILLING IT, IF YOU WANT TO BAKE IT JUST FOLLOW THE DIRECTIONS ON YOUR POLENTA PACKAGE. I SERVED IT WITH A FRUIT SALAD, BUT IT WOULD GO WELL WITH FRENCH FRIES, A GREEN SALAD, OR A COOKED VEGGIE.

INGREDIENTS:

• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 8 slices bacon (7 ounces)
• Half of a 2.2-pound package prepared polenta (halved crosswise), sliced into 16 rounds
• 2 tablespoons dijon mustard
• 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
• 1 tomato, cut into 8 slices

• DIRECTIONS:

  1. Preheat a grill to medium and position a large cast-iron skillet off to the side. On a 12-inch sheet of foil, toss the wet green beans with 1 tablespoon olive oil and season with salt and pepper; wrap tightly to enclose. Once the skillet is hot, add the bacon to the pan in an even layer and place the packet of green beans on the cooking grate. Cook the bacon, turning once, until crisp, about 7 minutes; drain on paper towels and then crumble. Remove the packet from the grill and open to let the beans cool. Carefully remove the skillet from the grill.

  2. Brush the polenta slices on both sides with the remaining 3 tablespoons olive oil. Arrange on the cooking grate, cover and grill, turning once, until toasted, about 5 minutes. Using a spatula, transfer the polenta slices to a work surface.

  3. Spread the mustard on one side of 8 polenta slices, then layer each with 1 tablespoon cheese, 1 tomato slice, another tablespoon cheese, some of the bacon and another tablespoon cheese. Set the remaining polenta slices in place to make 8 sandwiches. Using the same spatula, carefully transfer the stacks onto the cooking grate, cover and grill until the cheese is melted, about 2 minutes.
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Poppy Seed dressing for a summer salad

I love poppyseed dressing and most people have the ingredients in their pantry to make this simple recipe. You could use this dressing on may different salads but my favorite is to use it with a spinach salad with fresh strawberries and slivered almonds. This would be another great salad option to take to a bbq this summer.

POPPY SEED DRESSING:

1/2 c. mayonnaise
2 tbsp. vinegar
1/3 c. sugar
1/4 c. whole milk
2 tbsp. poppy seeds

Sweet restaurant slaw for your upcoming summer bbq's!

I know cole slaw is easy and cheap to just buy at your local deli for a bbq but I ask you to try this recipe. It is just as easier and probably cheaper to make it from scratch. If you are asked to bring a side dish to a bbq this summer I ask you to try this recipe and I do not think you will disappointed!

Ingredients

• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup creamy salad dressing (such as Miracle Whip™)
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Mac and Cheese made easily

I really love mac and cheese but never have been a person who ate the kind out of the box. Who needs to anyways when you have a recipe like this which is just as easy and really quick! The great thing about mac and cheese is as soon as you learn the technique you can really be creative and add your own twists. I added a boneless ham steak to this recipe cut into cubes so it would have a protein in it. You can use pepper jack cheese instead and mix in a can of green chilies to put a mexican twist on it! You could substitute swiss cheese and mix in ham and chicken for a chicken cordon bleu mac and cheese. Use your imagination and see what twists you can come up with!

Ingredients

• 1/4 cup all-purpose flour
• 2 1/2 cups 1% low-fat milk
• 1 cup shredded extrasharp cheddar cheese, divided
• 6 ounces light processed cheese (such as Velvetta light), cubed
• 6 cups hot cooked elbow macaroni (about 3 cups uncooked)
• 1/4 teaspoon salt
• cooking spray

Directions

1. Preheat oven to 375
2. Lightly spoon flour into a dry measuring cup, level with a knife. Heat a large saucepan over medium heat, add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8-10 minutes), stirring frequently. Stir in 2/3 cup cheddar cheese and processed cheese, and cook 3 minutes or until cheeses melt, stirring frequently. Remove from heat, stir in macaroni and salt.
3. Spoon into a 2-quart casserole dish coated with cooking spray. Sprinkle with 1/3 cup cheddar cheese. Bake at 375 for 25 minutes or until bubbly.
4. Enjoy!!!

Screen Door: a must go to restaurant in Portland

Fried oysters benedict with cheese grits
Heavenly praline coated bacon
Breakfast Corn dog
Lemon Ricotta Pancakes

Brisket Hash with eggs and toast

Cheese grits with ham and poached eggs

If you live in the Portland area or visit the area Screen Door is a must go-to restaurant. I would describe it by southern cooking, with a NW organic flair. Whether you go for dinner M-S or breakfast (only sat and sun), you will not be disappointed. Be aware whether you go for dinner or breakfast you will have a wait but it will be worth it.

Another great crock pot meal made by my husband: Beef Barley Stew

It is June and the rain has yet to stop in Washington, so I am still craving comfort foods. I decided I wanted to make a stew and was excited when I saw this recipe unlike previous beef stews I have made. Don't make my lack of picture for this recipe stop you from trying it, stew just really isn't a very photogenic meal, but I promise if you try this you will not be disappointed. What really made me want to try this particular recipe was the replacement of potatoes by the barley. If you like stew and are in need of a good comfort food this is one to try! If you consider yourself a non-cook, you will be successful with this one, I promise! Look at the directions, they do not get any easier than that!!!!!!!!

Ingredients

• 1/2 lb lean stew meat cut into small pieces
• 4 carrots, peeled and cut into small pieces
• 1 cup yellow onions, chopped
• 1/2 cup bell pepper (color of your choice), coarsely chopped
• 1 clove garlic, pressed or finely chopped
• 1/2 lb fresh button mushrooms, quartered
• 3/4 cup dry pearl barley
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried sweet basil
• 1 bay leaf
• 5 cups fat-free, low-sodium beef broth

Directions

1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 9-10 hours.