Smoothie Recipes #2

 

Cinnamon Roll Smoothie

 

1 cup almond milk

1/2 cup vanilla yogurt

1/4 cup oats

1 T. brown sugar

1/4 tsp. cinnamon

1 frozen banana

Garnish with cinnamon or cinnamon stick.

 

 

 

Cherry Vanilla Almond Smoothie

 

1/2 cup fresh, pitted cherries (I used maraschino this time)

1/2 cup almond milk

1 - (6 oz.) cherry yogurt

2 T. almonds

1 tsp. chia seeds

1/4 tsp. almond extract

1/4 tsp. vanilla extract

4-5 ice cubes

 

 

Blueberry Cobbler Smoothie

1/2 cup oats
1 cup milk
1 banana
3/4 cups blueberries
1 T. honey
1 packet of stevia
4-5 ice cubes

Blend oats until ground, then add remaining ingredients.
 

 

 

 

Mango Vanilla Smoothie

1 cup frozen mango

1/4 cup milk

1/2 tsp. vanilla extract

1/4 cup vanilla yogurt
 

 

Mixed Fruit Smoothie

1/2 cup frozen mango
1 frozen banana
1/4 cup frozen blueberries
1/2 cup vanilla yogurt
1 packet of stevia
1/2 cup milk (add more if too thick)

Garnish with fresh blueberries.

Smoothie Recipes #1

Last month, I did a smoothie challenge and I just had to share some of the delicious recipes we tried. We made all of the smoothies in the Nutribullet that Peter got for Christmas. We absolutely love it as it does a great job and is super easy to clean.

Cake Batter Smoothie

 

1 cup almond milk

1/2 cup vanilla yogurt

3 T. yellow cake mix (dry)

1 frozen banana

sprinkles (garnish)

Sunny Tropical Smoothie

1 orange

1 banana

1 cup fruit juice ( I used V8 Splash - peach mango)

1 cup frozen mango

1 cup frozen pineapple

1 tsp. chia seeds

Simple Strawberry Smoothie

2/3 cups frozen stawberries

1/2 banana

1/2 cup strawberry yogurt

1/2 cup almond milk

1/2 tsp. chia seeds

4-5 ice cubes

 

Banana Bread Smoothie

 

1 banana (frozen)
1/2 cup almond milk
1/4 cup vanilla yogurt
1/2 tsp. vanilla extract
1/4 cup oats (uncooked)
dash of cinnamon, nutmeg, & salt
splash of maple syrap
(garnish w/nutmeg)

- tasted just like banana bread...YUM!  

Raspberry-Almond-Chia Smoothie

 

2/3 cups frozen raspberries
2/3 cup almond milk
1 T. honey
1/4 cup almonds
2 tsp. chia seeds
2/3 cup vanlla yogurt


 

Lemon Meringue Smoothie

 

1/2 cup vanilla (or lemon) yogurt
2 T. fresh squeezed lemon juice
1 cup milk (any) - I used almond milk
1/4 tsp. lemon extract
1 packet stevia
1 cup ice

- very refreshing! :O)

 

Chunky Monkey

5-6 ice cubes

1 ripe banana

1/2 cup vanilla yogurt

1/2 cup milk (any)

2 T. peanut butter

2 tsp. cocoa powder

1-2 packets stevia

1 T. almonds

- this was one of my faves!

Orange Creamsicle

1 frozen banana

2 tsp. vanilla extract

1/2 cup orange juice

3/4 cup vanilla yogurt

1 orange (peeled)

green smoothies aren't my favorite, but this one was pretty good....

Pineapple-Kale-Banana Smoothie

1 cup water

1 cup kale

1 cup frozen pineapple

1/2 frozen banana

1/4 lime (peeled)

1 T. chia seeds

{healthy} Tropical Smoothie

 

1/2 cup frozen pineapple
1/cup frozen mango
1/2 frozen banana
1/3 cup almond milk
1 T. orange juice
1 tsp. flax seeds
1 T. almonds

- delish!!

Blueberry Mango Smoothie

1/2 cup frozen blueberries

1/2 banana (frozen)

1/2 cup fresh mango

1/4 of a lemon (peeled)

1/2 cup vanilla yogurt

1/2 cup water

drizzle of honey

- that little touch of lemon makes this very refreshing!

Green Smoothie

1 cup spinach

1/2 cup fresh pineapple

1/2 tangerine

1/2 frozen banana

1/2 cup coconut milk

1 tsp. chia seeds

(I froze the rest of the pineapple, I think this smoothie would have been even better/colder with frozen pineapple in it).

Aloha Pineapple Smoothie

1/2 cup strawberries

1/2 cup frozen pineapple

1/2 banana

1/2 cup vanilla yogurt

1 cup ice

- too good to be good for you!!

 

Strawberry Colada Smoothie 

4 oz. fresh stawberries - puree & set aside 

1 frozen banana

1 cup frozen pineapple

1 small vanilla yogurt

1 cup coconut milk

Put pineapple mixture in glass.

Swirl in stawberry puree with table knife. 

 

- this one was delicious!!

 

*S*N*O*W* CREAM

Snow Cream

 

1 large bowl snow

 

1 can sweetened condensed milk

 

1 T. vanilla

 

2 T. sugar

 

Mix together and garnish with maraschino cherries.

Best Sub Places

We have been on a sub kick lately...here are a few of our favorites places:

 

 

Ponzetti's Pizza & Subs

Salisbury, MD

 

Of course, Ponzetti's is best known for it's pizza, but their subs are equally delicious. Peter got the cheesesteak and I got the cold cut. The onion rings were the best I have ever eaten! We've been going to this place for years, it's still as good (and busy) as ever!

 

 

 

Jersey Mike's Subs

Salisbury, MD

 

I got the Italian Cold Cut and Peter got the cheesesteak again. This sub was one of the best! Make sure to ask for it "Mike's way"! :O)

 

 

 

Tony Luke's

Ocean City, MD

 

We've seen it on the Food Network/Travel Channel and heard good things, so we were anxious to try. We got the traditional (grilled onions & whiz only). It was soooo good!! I'd still like to get to Philly someday to try the other famous cheesesteak places to compare (Geno's, Pat's...)! :O)

 

 

 

East Moon Japanese Steakhouse - Salisbury, MD

 

 During our Mom/Daughter get away last weekend, we had dinner at East Moon (a first for all three of us)...

 

 

We all wanted hibachi...

 

 

and Julie also added the cucumber/avocado/crab roll (which she said was delicious).

I tried it, but I'm still not a fan.

 

We took advantage of the

Early Bird Special

$15.95

Same Size Portions as on Dinner Menu

Mon. - Fri. 3 pm - 6 pm

Sat. - Sun. 12 pm - 6 pm

 

Choice A Any Single or Combinations Entree

 

Hibachi Single Item

 

Steak * Salmon * Shrimp

 

Combination Items

 

Steak & Chicken

Steak & Salmon

Salmon & Shrimp

Steak & Shrimp

Salmon & Chicken

Shrimp & Chicken

 

We started  salad and clear soup....

 

 

 

 

that fried rice though...

 

 

I got the steak & shrimp....

it was absolutely DELISH!!!

 

 

We were given a 10% off our next visit coupon as we were leaving, and there is also a printable 50% off coupon for [Celebrate Your Birthday Person with a Half Priced Entree] on their website.

 

East Moon Japanese Steakhouse

800 S Salisbury Blvd., Unit A,
Salisbury, MD 21801
Tel.: (410) 677-0317 / 0318

 

Open 7 Days A Week

Lunch
Mon. - Fri. 11:00 am - 3:00 pm
Dinner
Mon. - Thur. 3:00 pm - 9:30 pm
Friday 3:00 pm - 10:30 pm
Saturday: 11:30 am - 10:30 pm
Sunday 11:30 am - 9:30 pm

[2 ingredient] Pumpkin Spice Muffins

I just had to share this super easy, yet super yummy muffin recipe (Pinterest inspired - of course)!

 

[PUMPKIN SPICE MUFFINS]

1 box spice flavored cake mix + 1 can pumpkin

 

 

That's it!! Just mix together, put in muffin pan or small loaf pans and bake according to pkg. instructions. Cool; sprinkle with powdered sugar.

I got 12 muffins plus a small loaf from the batch I made this morning.

DELISH!!!

 

 

I'm on the lookout for a donut pan.....I know they'll taste the same, but there is just something about a pumpkin spice donut that sounds even better!

source

 

Mexican Corn Cakes

 

 

Mexican Corn Cakes

~Ingredients~

3 cups fresh corn (1-1/2 cups)

4 scallions (I used 1 T. yellow onion -minced)

1 jalapeno pepper (about 1/2 a pepper - minced)

2 large eggs (1 egg)

1/4 cup milk (2 T. milk)

1 cup shredded Mexican cheese blend (1/2 cup)

1 cup self rising flour (1/2 cup reg. flour)

salt - to taste

Oil

~Instructions~

Dice the dark green and light green parts of the scallions and put them in a large microwave safe bowl along with the corn and the minced jalapeno pepper. Microwave the mixture for 3-4 minutes. ( I just microwaved the corn, onion, and pepper for 2-3 minutes). Let the mixture cool slightly and then stir in the milk, cheese, self rising flour, salt and eggs. Mix to combine. Heat a large fry pan on the stove with oil. Drop the batter onto the hot pan. Fry until both sides are golden brown and the centers are cooked. Serve with lime wedges, salsa, sliced tomato, sliced avocado, or sour cream.
 

I cut this recipe in half (amounts used noted above) and it made 5 cakes. I dipped them in salsa and sour cream - delish!!!

Back Street Grill - Salisbury, MD

 

 

We had lunch last week at Back Street Grill in Salisbury, MD. It's the sister restaurant to Riverside Grill in Pocomoke. Home of the "build your own" sandwich, amongst a huge variety of other delicious menu choices. We chose burgers, which were cooked to perfection and absolutely delicious! Peter chose the Seafood Jambalaya and I got the Cream of Crab Soup. Both were out-of-this-world good!!

 

 

About:

Mark & Leslie Reeves bought their first restaurant, Market Street Inn, in 1989 where our build-your-own style of menu became popular. These owner/operators took a brief break from the restaurant business from 2001 to 2007 to raise their children. They opened Back Street Grill in November of 2007, which they are still successfully operating and the customers enjoy the original check-off style menu and daily specials. We also have a sister restaurant, Riverside Grill, on the water in downtown Pocomoke City, MD. Our mid-town location and homemade food provide a comfortable atmosphere to socialize with friends and family.

Contact:  

Phone: (410) 548-1588
Fax: (410) 548-1589
Email: backstreetgrill@comcast.net

Pioneer Woman's Broccoli Cheese Soup

photo source: pinterest

 

 

Pioneer Woman's Broccoli Cheese Soup

1 whole onion - diced
1 stick butter
1/3 cup flour
4 cups whole milk
2 cups half-and-half
4 heads broccoli (cut into florets)
1 pinch nutmeg
3 cups grated cheddar cheese
dash of salt - to taste
dash ground black pepper - to taste


Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.



I must confess though, while Ree's recipe is delicious, I often use this packaged soup mix for a quick, easy, and yummy meal! I always add extra fresh (or frozen) steamed broccoli and top with lots of shredded cheddar cheese!

 

 

photo source

Stuffed Peppers [Freezer Meal]

One of my favorite things: freezer meals! Stuffed Peppers are great make-ahead, freezer meal. Here's my recipe:

Wash, cap, and remove seeds from peppers. Boil water and blanch peppers. Set aside.

For filling: brown 1 lb. ground beef, salt and papper to taste. Drain fat; stir in 2 cups cooked rice (not instant), 2 T. worcestershire sauce, and 16 oz. can tomato sauce. Fill peppers and bake in a 350 degree oven for 20 minutes. Remove and cool. After cooling, put in gallon ziploc bags, label, and freeze. This recipe made 7 medium stuffed pappers.



LABEL: Thaw. Top with cheddar cheese and bake in 350 degree oven for 20-25 minutes

Barefoot Contessa's Oven Roasted Veggies

I love vegetables, and I really love the depth of flavor that roasting adds. Oven roasting is so easy, and just about any veggie can be used. Some of my most-used roasted vegetable recipes come from my favorite cook, Ina Garten [Barefoot Contessa]. Recently, guests staying at the b&b brought me lots fresh veggies from the farmer's market, including several varieties of squash. Squash is delicious when roasted!

For the acorn squash, I simply cut off the top and bottom, and cut in half. After scooping out the pulp, I cut in 1/2 inch slices. On a baking sheet, drizzle with olive oil, and season with kosher salt and ground black pepper. Sprinkle with parmesan cheese and roast in a 400 degree oven for 20-25 minutes (or until tender).

photo source: Pinterest

A few more roasted veggie recipes from Ina.......

Roasted Vegetable Soup

 

photo source



Caramelized Butternut Squash

 

photo source

 

Roasted Brussel Sprouts

photo source

Squash Casserole

Squash Casserole

 



 

Ingredients

 

4 tablespoons butter

4 cups sliced yellow squash

1 medium onion, chopped

2 eggs

1 cup grated cheddar cheese

1 cup milk

½ teaspoon salt

½ teaspoon ground black pepper

1 sleeve Ritz crackers

Instructions

 
Preheat oven to 350º F. Melt butter in a skillet over medium-low heat. Add squash and onions and cook until tender.

In a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk together. Add cooked squash, salt, and pepper to egg mixture; stir well to combine.

Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned.

 

 

This recipe was hit (especially with Nathan!). It went so fast, I almost didn't get a picture. A great side dish for Thanksgiving dinner or any meal!

Zucchini Bread w/ Cream Cheese Frosting

Zucchini Bread w/ Cream Cheese Frosting

 

3 eggs

2 cups sugar
1 cup oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
3 cups flour
2 cups grated, unpeeled zucchini
3 teaspoons vanilla

*chopped pecans or walnuts (garnish)

 

 

Beat eggs and sugar, add oil and spices; blend. Add flour (w/baking powder and soda added), vanilla, and zucchini; mix. Scoop into greased muffin tins and/or loaf pans. Bake at 350 degrees for 15 minutes for regular size muffins, 20 minutes (or until pick comes out clean).

 

Cream Cheese Frosting

1 (8 oz.) softened cream cheese

1/2 stick softened butter

1/2 tsp. vanilla

1 (lb.) box 10x sugar

Combine softened cream cheese and butter until smoth and fluffy. Add vanilla and sugar; beat until thick and creamy.

 

Allow to cool; frost with cream cheese frosting and garnish with nuts.
This recipe made 5 large muffins + 1 regular loaf + 1 small loaf.

 

 

 

 

Island Creamery - Chincoteague, VA

When in Chincoteague, you MUST have ice cream from Island Creamery!!

 

 

 

 

I had heard good things about the Cake Batter flavor, so a waffle-cone-cake-batter it is!

 

 

 

The one scoop was enough to feed several people

(but I managed to take care of it all myself!) :O)

 

 

There can be quite a line (we were there in August), but trust me, it's definitely worth any wait!!

 

 

Serving Neighbors and Making Friends Since 1975

 

 

Phone: (757) 336-6236

islandcreamery@verizon.net

6243 Maddox Blvd. Chincoteague Island, VA 23336