Spinach Power Smoothie Recipe

Raisin Bran Muffins

May 19, 2013 3 Comments

I don’t know about you, but I think I could pretty much live off of muffins. Couldn’t you?

I’ve been using this raisin bran muffin recipe for years and they have just the right amount of sweetness to them. Plus, these muffins freeze really well too, just in case you want to make a double batch.

Here’s the recipe. I hope you like it, we sure do.

Ingredients

1 1/2 cups wheat bran {check the bulk foods section in your grocery store}
1 cup buttermilk {How to make buttermilk}
1/3 cup vegetable oil
1 egg
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins

Directions

Preheat oven to 400 degrees.

In a large bowl combine the wheat bran and buttermilk and let the mixtures stand for 10 minutes. Mix together the oil, egg, sugar and vanilla and slowly add it to bran mixture. Next add the flour, baking powder, baking soda, and salt and stir until just blended. Fold in the raisins.

Using a 3 tablespoon cookie scoop, scoop the batter into a lined {or greased} muffin tins and bake for 18 minutes.

Serve with a wee bit of butter or honey. These muffins freeze really well too!

Yield 12 muffins

The Ultimate Muffin Book: More Than 600 Recipes for Sweet and Savory Muffins

Filed Under: breakfast, Recipe Tagged With: breakfast, muffins, Raisin Bran Muffins, rasisins, recipes

Spicy Thai Chicken Kabobs

May 16, 2013 5 Comments

Who doesn’t like a tender chicken kabob?

If you like chicken, and {somewhat}spicy Thai food, these spicy Thai chicken kobobs are for you. No fancy ingredients, and super simple to make. Is it really time to fire up the grill again? Where does the time go?

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks {I used Zaycon chicken}
1/2 cup creamy peanut butter
1/2 cup soy sauce
1/4 cup firmly packed light brown sugar
1 teaspoon red pepper flakes, crushed {optional}
8 wooden or metal skewers
~~salt and pepper~~ My husband puts it on everything! What a weirdo.

Directions

Soak bamboo skewers in warm water for 30 minutes.

In a small bowl combine the peanut butter, soy sauce, brown sugar and red pepper until nice and smooth.

Skew chicken on wet skewers and place in a roasting pan. Pour marinade over chicken kabobs and refrigerate for 2-3 hours.

Remove from marinade and cook over a medium hot grill until fully cooked {about 4 to 5 minutes on each side}.

Serve warm with your favorite side salad.

I just ordered a set of these Fire Wire Stainless Steel Flexible Grilling Skewers. The reviews are really good. Have you ever used them before?

Filed Under: Main Dish Recipes, Recipe Tagged With: chicken, Main Dish Recipes, recipes, zaycon chicken

Asparagus Salad

May 15, 2013 1 Comment

If you are looking for a way to sneak more delicious asparagus into your menu, this recipe for asparagus salad is pretty freakin’ awesome if I do say so myself. I was also able to use a few homegorwn French breakfast radishes into the salad as well.

This salad makes enough for 2 main course or 4 -6 side dishes portions. It’s up to you.

Ingredients
1 pound asparagus
2 carrots
3 radishes {I used my favorite French breakfast radishes}
2 cloves garlic, minced
1/2 cup sour cream
1/3 cup olive oil
3 tablespoons lemon juice
1/4 cup Italian parsley, chopped
2 tablespoons chives, chopped

Directions

Cut 2 inches off the bottom of the asparagus and toss in your kitchen composter. Cut the tips of the asparagus off and place in a large bowl. Set aside. Using a vegetable peeler or mandolin slicer, peel thin ribbons from the asparagus, carrots and radishes and set in a large bowl with the asparagus tips.

For the dressing whisk together the sour cream, olive oil, garlic, and lemon juice. Stir in parsley, chives, salt and pepper. Pour the dressing over the salad, toss and serve immediately.

Easy Kitchen Tip – A mandolin slicer comes in handy when you need to cut your vegetables nice and thin.

Filed Under: Recipe, salads, Salads & Sides Tagged With: asparagus, Asparagus Salad Recipe, carrots, radish, recipes, Salads

Spinach and Feta Orzo Salad

May 14, 2013 1 Comment

This recipe for Spinach and Feta Orzo Salad is the perfect make ahead meal. You can pack it in your lunch, enjoy it as a main dish, or have it as a side salad with some grilled chicken or beef.

If I’m going to a party I like to make a double batch and bring this along. This Spinach and Feta Orzo Salad is a big time crowd pleaser.

Ingredients
2 cups h fresh spinach leaves sliced
1 red bell pepper, cut into 1 inch long strips
2 garlic cloves, minced
1/2 onion, minced
1/3 cup olive oil {Zoe is my favorite}
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
½ cup feta cheese crumbles
¼ cup toasted almonds, chopped

For the dressing:
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Saute the bell pepper, onion and garlic with olive oil for about 2 minutes. Add the salt and pepper, stir and then set aside and cool.

Cook the orzo according to the package directions. Drain and place in a large serving bowl.
to a large serving bowl.

Toss the sauteed bell pepper mixture with the pasta, and fold in the spinach.

To make the dressing, whisk together the olive oil, lemon juice, salt, and pepper and pour over the orzo salad. Refrigerate for 1 hour and top with feta and chopped almonds. Serve cold or at room temperature.

Filed Under: Recipe, Salads & Sides Tagged With: pasta, recipes, Salads, spinach, Spinach and Feta Orzo Salad

Freezer Meal Recipe – Cilantro Lime Chicken

May 13, 2013 8 Comments

I whipped up a few freezer meals a few weeks ago and this recipe for cilantro lime chicken has got to be my favorite so far. We made a pot of rice in the rice cooker to go with it and everyone in our house love it. Cilantro lime chicken, I love you!.

Ingredients

3 or 4 chicken breasts {I used Zaycon chicken}
1/4 cup lime juice
1 bunch fresh cilantro, chopped
2 cups frozen corn
2 garlic cloves, minced
1/2 onion, chopped
1 can {1 1/2 cups} black beans, drained and rinsed
1 tsp cumin

Directions

Place all the ingredients in a resealable gallon-sized freezer bag and pop it in the freezer. When you are ready to prepare your meal simply thaw the bag in a bowl in the refrigerator overnight. Empty contents into a slow cooker and cook for 8 hours on low or 4- 6 hours on high until the chicken is cooked thoroughly.

Serve over rice or with tortillas and all the fixings.

Looking for more freezer meals? Check out the book Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family. I think it’s pretty awesome!

Filed Under: freezer meals, Recipe Tagged With: chicken, Cilantro Lime Chicken, Freezer Meal Recipe, recipe, zaycon

Easy Spinach Frittata Recipe

May 12, 2013 Leave a Comment

Have you ever made a frittata before? Last week I made one for the first time and it was super easy. Tastier than scrambled eggs and easier to whip up than a quiche. I’ll totally be making this again!

Ingredients
3 cups spinach leaves, chopped
1 tablespoon olive oil
½ medium onion, chopped
1 large clove garlic, minced
6 eggs
2 tablespoons milk
1/3 cup Parmesan cheese, grated
3 oz feta cheese {or whatever cheese you like}
1 teaspoon chives, chopped {for garnish}
salt and pepper to taste

Directions

Preheat oven to 400 degrees.

In a mixing bowl, whisk together eggs, milk, and Parmesan cheese and set aside.Over medium heat, saute onions in olive oil in an oven-proof, stick-free skillet until tender, {about 4-5 minutes}. Add garlic and cook another 30 second. Add spinach and cook until fully wilted but still green in color. Spread spinach mixture evenly on the bottom of the skillet.

Pour egg mixture evenly over spinach, onions and peppers. Sprinkle feta over the top of the egg frittata and place the whole pan in the oven and bake for 12-15 minutes until the frittata is nice and golden.

Carefully remove the pan from the oven with oven mitts and let the frittata cool for several minutes. Using a spatula lift edges and slide frittata onto a plate. Sprinkle with fresh chives if you have them and serve.

Filed Under: breakfast, Recipe Tagged With: breakfast, recipe, spinach, Spinach Frittata Recipe

Broccoli Cranberry and Almond Salad with Feta

May 8, 2013 7 Comments

If you are looking for a great side salad or dinner salad for that matter {if you are vegetable freaks like we are} then this broccoli cranberry and almond salad with feta should do the trick. Not only is pretty to look at, this salad tastes great too!

Ingredients

1 pound broccoli florets, chopped
2 stalks celery, sliced thin
1/2 cup feta cheese crumbles {mozzarella works good too}
1/2 cup dried cranberries {Traverse Bay are my favorite}
1/4 cup almonds, chopped

For the Dressing

1 cup mayonnaise
1/4 cup sugar
1/3 cup red wine vinegar
1 teaspoon kosher salt

Directions

Chop the broccoli into bite sized pieces and toss in a bowl with sliced celery, dried cranberries and almonds.

In a small bowl whisk together the mayonnaise, red wine vinegar, sugar and salt until smooth. Pour over broccoli salad mixture and stir until everything is evenly coated. Refrigerate until ready to serve.

Looking for a few more yummy salad recipes? Check out Salad for Dinner: Complete Meals for All Seasons. Amazon has it in stock and ready to ship.

Filed Under: Recipe, salads, Salads & Sides Tagged With: broccoli, recipe, Salads

Oatmeal Breakfast Cookies with Apricots and Walnuts

May 7, 2013 4 Comments

Cookies for breakfast? Oh heck ya! These oatmeal cookies have eggs, oatmeal, apricots and nuts in them. Sounds like a pretty good breakfast to me. Grab a few of these babies and a cup of tea {or coffee} and you’ll power through your morning.

Cookies. The breakfast of champions.

Ingredients
1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 ggs
1 tsp. vanilla extract
3 cups rolled oats {I used regular but you can alos use quick}
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup dried fruit, chopped {I used apricots}
1/2 cup nuts, chopped {I used walnuts}
1/2 cup chocolate chips

Directions

Preheat oven to 350 degrees.

In a large bowl cream together the butter and sugars. Add the eggs and the vanilla. Stir until nice and smooth. Set aside.

In another bowl combine the oats, flour, baking powder, baking soda, spices and salt. Slowly add the dry mixture into the wet and stir until just combined. Fold in the dried fruit, nuts and chocolate chips. Chill dough for 30 minutes.

Using a 2 tablespoon cookie scoop, drop cookie dough on to a lined cookie sheet {I use silpats} and bake for 11-13 minutes until the cookies are lightly browned. If you like cookies on the crisp side add another minute or two.

Remove the cookies from the oven and cool on a wire rack before placing then in an airtight container.

This recipe makes 3 dozen cookies.

Filed Under: cookies, Recipe Tagged With: cookies, oatmeal, recipe, recipes

Spinach and Basil Pesto Farfalle

May 6, 2013 Leave a Comment

I harvested some fresh basil from the greenhouse garden today and with the weather in the 80′s it seemed like the perfect opportunity to whip up a batch of spinach and basil pesto farfalle pasta salad.

I don’t know about you, but I love a good pasta salad for dinner.

Ingredients

2 cups fresh spinach leaves, well-washed and stemmed
1/2 cup fresh basil
1/2 cup pine nuts
1/4 cup Parmesan cheese, grated
3 garlic cloves
¼ – ½ cup extra virgin olive oil {depends on preference}
1/4 teaspoon sea salt
1/8 teaspoon red crushed pepper flakes {totally optional}
1/8 teaspoon fresh ground black pepper
½ pound Farfalle Pasta, cooked according to package directions and drained
extra Parmesan for garnish
1/8 cup pine nuts toasted for garnish

Directions
Cook the farfalle according to package directions. Drain, toss with a little olive oil and set
aside.

Next toast about 1/8 cup pine nuts until lightly golden and set aside for the garnish.For the pesto, toss the spinach, basil, garlic, salt, pepper, Parmesan, red crushed pepper and pine nuts into a food processor and pulse, slowly adding oil until the mixture is nice and smooth.

Toss the pesto mixture with the pasta, and garnish with pine nuts and Parmesan. Serve cold.

Filed Under: Recipe, salads, Salads & Sides Tagged With: basil, pasta, recipe, Salads, spinach

Spinach Power Smoothie Recipe

May 5, 2013 6 Comments

If you are looking for a super awesome Spinach Power Smoothie to jump start your day, well then you have come to the right place. My buddy Amberlina and I drank one of these babies last night before we went to bed and we drank another one this morning before lacing up our ~~running~~ walking shoes for the Tacoma City Marathon.

Here is the recipe. It rocks!

Ingredients

2 cups spinach leaves
1 banana
1 apple, cored and sliced
1 cup frozen strawberries
1 cup frozen blueberries
1 cup water {or juice if you prefer}