Blueberry, Peach & Banana Smoothie

When I first started making these drinks, I was unsure if I should call them juices or smoothies. To me, a smoothie always had the connotation that there was milk or yogurt involved somehow. However, upon some research, a smoothie is anything blended; whereas a juice is also blended, but then the mixture is then separated using a sieve to form a thin liquid removing the pulp. 

Reduced Fat Buffalo Chicken Dip

My husband never tried Buffalo Chicken Dip until a few months ago when he tried it at a friends house and loved it. I've eaten it before, but have never made it myself. I wanted to try to make another appetizer idea to share with you for Superbowl and this recipe is real easy; however, I wanted to lighten it up a bit because who can really stop at 2 tablespoons of this goodness?!

Sauteed Spinach with Dried Cherries

I just love spinach; especially this time of year when it helps boost your immune system with all of it's vitamins and minerals. But when making it as a side dish, you have to purchase quite a bit  to get enough to serve everyone as it shrinks a lot when cooked. I prefer using baby spinach leaves; which are generally tender and a little sweet versus the larger spinach leaves; which tend to be more bitter. Whatever type of spinach you are preparing, remove the spinach from the heat as soon as the leaves start to wilt as they will continue to cook and you want them to be bright green in color.


When making spinach as a side dish, I generally make this Sauteed Fresh Spinach with Garlic, but was in the mood to try a little something different. I had some leftover dried cherries laying around from when I made the Baked Brie, so I added some of those. The cherries gave the spinach a nice, mildly sweet flavor that went well with a pork dish I'll be sharing with you tomorrow. ~Enjoy!


Sauteed Spinach with Dried Cherries
Prep Time: 5 minutes  Cook Time: 3 minutes Serves: 6

Ingredients

• 1 tbsp. Extra Virgin Olive Oil
• 20oz. Fresh Baby Spinach
• 1/2 c. Dried Cherries

Directions

1. Rinse and dry spinach; then remove any large stems. 
2. Heat oil in a large nonstick saute pan over medium heat; then add the spinach and dried cherries. 
3. Saute until the spinach has wilted; approximately 2-3 minutes. 

Nutrition Facts per Serving

Calories 94, Carbs 13.2g, Fat 2.3g, Protein 3.7g, Fiber 4.4g, Sugar 6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Blueberry Almond Crumb Cake

Are you ready for the EASIEST dessert you're ever going to make? This Blueberry Crumb Cake is it! Five (YES 5!) ingredients and less than one hour of your time are all you need to make this scrumptious dessert.

Pumpkin Cheese Ball

Believe it or not, we didn't eat many cheese balls at our family gatherings growing up. Mainly we would have an antipasto or cold shrimp with cocktail sauce or sausage bread. It wasn't until I was older that I was introduced to the cheese ball while attending parties at some of my friends' family gatherings. Still, I never even made one until recent years. They are really easy and quick to make. It's the refrigeration time that takes the longest.

Recipe ReRun: Pumpkin & Sage Risotto

This week I've had to take it easy and stay off of my feet and out of the kitchen as I had minor surgery to remove a small cyst (that turned out to be a benign tumor!) on my right foot. I know. Always something around here! Anyway, I will have more new Thanksgiving recipe ideas to share with you next week.

So in keeping with my Thanksgiving theme,  I've decided to reintroduce this Pumpkin and Sage Risotto for Recipe ReRun. I first made this Pumpkin and Sage Risotto last November and it was deliciously creamy with the wonderful flavors of pumpkin and fresh sage. This recipe contains only 5 ingredients and serves 5 people so you may want to double it.

If you've missed any recent posts, here are some more ideas to try this holiday:

Pumpkin & Brie Mini Quiche

Carrot & Sage Soup

Apple Cider Brined Roasted Chicken

Butter Roasted Carrots & Parsnips

Cranberry Pear Sauce

Next week, be on the lookout for Portuguese Stuffing, Pumpkin Pecan Cheese Ball and Spiked Mini Apple Tarts with Cinnamon Whipped Cream!

Enjoy!

Cranberry Pear Sauce

Let's see a show of hands. How many people use canned cranberry sauce on Thanksgiving? I always did. It was just what I grew up with and yes, I even liked the jellied version that had to be sliced. (No judgement please). That is until last year when I made my own version after seeing how easy it was on some of my favorite blogs. 

"Turn Up the Heat" Deviled Eggs

The term "deviled" when referring to food, was first used in the 18th century. And in the 19th century, it was commonly associated with spicy food; including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. Deviled Eggs were a highly popular appetizer or party food back in the 1970's when I was a young girl and we couldn't go to any family gathering without seeing them on the table. Now, I only tend to make them during our Easter celebration when I'm cooking my other eggs. 

Graham Cracker & Pecan Crusted Baked Chicken

Sometimes I just create things out of the need to utilize things in my pantry, like I did with this simple and flavorful way to bake chicken. My kids get on "food kicks" where they're in the mood for something specific. I buy it. They eat half of it and then it goes bad or stale before they finish it or get tired of it, whichever comes first. Sound familiar?

This time it was graham crackers and the need (or rather want) for s'mores over the summer. But stale graham crackers taste horrible so instead of throwing them away, I made them into crumbs with my food processor, added some pecans to give it a little sweet, nutty flavor, then breaded my chicken with it. DELICIOUS! You can use this basic breading on boneless chicken, pork or fish as well, but I just happened to have a whole chicken in the freezer and cut it down into pieces.


Graham Cracker & Pecan Crusted Baked Chicken
Prep Time: 15 minutes              Yield: 8 pieces
Cook Time: 60 minutes             Serves: 5-6pp
Total Time: 75 minutes

Ingredients

• 1 Whole Chicken, cut up
• 2 Large Eggs
• 2 1/2 c. Graham Cracker Crumbs
• 1/2 c. Chopped Pecans
• Cooking Spray

Directions

1. Preheat oven to 350 degrees. 
2. Rinse chicken and pat dry. 
3. Whisk eggs in a bowl and add a little water to thin it out slightly. 
4. In a separate bowl, combine the graham cracker crumbs and pecans. 
5. Dip each chicken piece first into the egg, then into the breadcrumb mixture. 
6. Place on a baking sheet, spray top with cooking spray and bake for approximately 60 minutes or until minimal internal temperature of 165 degrees. 

Enjoy! 

Nutrition Facts 

Calories 493, Carbs 23g, Fat 25.6g, Protein 41.6g, Fiber 1.7g, Sugar 9.2g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. For this recipe, I had to base the calculations on 6 servings as I couldn't determine by piece what the nutritional information would be. You could cut down on the calories by removing the skin or using boneless chicken, boneless center cut pork loin chops or your favorite fish. 

P.S. The Monthly Newsletter will be coming out this afternoon. Don't forget to check your email if you're signed up! 

Shared on Thursday's Treasures 10/3/13

Buffalo Roasted Potato Wedges

Over the summer, one of my daughters friends contacted me for the Grilled Chicken Buffalo Pasta recipe I made a while back because she wanted to make it herself. Then it occurred to me that the easy combination could be used on a variety of things and these Buffalo Roasted Potato Wedges were born. We don't like food overly spicy, so I just added a touch of hot sauce, but if you're like my niece...the hotter the better so add as much as you like. These made a nice side dish with some baked chicken, but would go with just about anything. I also loved how there are only three ingredients...BONUS!

Buffalo Roasted Potato Wedges
Total Time: 60 minutes            Serves: 4

Ingredients

• 5 Medium Russet Potatoes, peeled
• 4 tbsp. Butter, melted
• 2+ tsp. Louisiana Hot Sauce

Directions

1. Preheat oven to 425 degrees. 
2. Cut each potato into approximately eight wedges by slicing the potato in half lengthwise; then cutting each half into quarters. Place them in a bowl. 
3. Melt the butter in a small saucepan over low heat; then add in the hot sauce. If you like it hotter, add more sauce to your liking. 
4. Add the melted butter to the potatoes and toss to coat; then line them on a baking sheet. 
5. Bake for 40-45 minutes, turning once halfway through cooking process until they are golden brown. 

Enjoy! 

Nutrition Facts

Calories 239, Carbs 32.5g, Fat 11.5g, Protein 3.9g, Fiber 2.5g, Sugar 1.3g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Buffalo Roasted Potato Wedges Shopping List

Recipe ReRun: Hot Creamed Spinach Dip

Welcome to another edition of Recipe ReRun, where I give new life to some of my favorite recipes! 

Today I'm sharing one of my family's favorite dips. This Hot Creamed Spinach Dip was first created back in March 2012 when I was experimenting with another recipe for Goat Cheese Stuffed Figs and wanted to have a back up plan just in case the figs weren't a hit. Turns out, everyone loved them, but they also LOVED this 5 ingredient, quick hot dip as well. We served them with tortilla chips, but some nice toast rounds or crackers would work well also. 

Enjoy! 

Cucumber Yogurt Lime Dip

I mentioned when we were in Florida recently that we met up with my friend Jenn from My Daily Jenn-ism and her family for dinner one evening; who happened to be in Disney the same night we were there before heading out on their cruise. There were eight of us (4 adults, 3 kids and a teenager...because I  can't really call her a "kid" any longer when she towers over me!). Anyway, after several attempts to find a place to dine, we had no luck (or 2 hour wait times).

We were in the Downtown Disney area so we just started walking towards Pleasure Island and figured we'd just try places along the way, until we came upon this restaurant/pub called Paradiso 57, Taste of the Americas. None of us had ever dined there before, but after looking at the menu decided there was something for everyone AND they could seat the 8 of us immediately...bonus!

Jenn with her good friend Jose

We ordered some appetizers and drinks to start with (look at the size of their margaritas!) including their Chorizo and Beef Skewers (Spicy Chorizo Skewers, Marinated Beef Skewers, Chimichurri Pita Bread, Marinated Mushrooms with Citrus Yogurt Sauce). The Citrus Yogurt Sauce was delicious and really cut the heat from the spicy chorizo so I asked our waitress what was in it and she told me cucumbers, yogurt and lime. After we got home, I decided to experiment with this recipe for myself and it came out great. You can use this as a dip with tortilla chips or pita bread or use it as an accompaniment for grilled meat, chicken or fish.


Cucumber Yogurt Lime Dip
Prep Time: 10 minutes     Yield: 12 tablespoons       Servings: 1 tablespoon

Ingredients

• 1/2 c. Cucumber, peeled and small dice
• 1 c. Plain Nonfat Yogurt (I used Chobani)
• 1/2 Lime, zest and juice
• 1/2 tsp. Kosher Salt

Directions

1. Combine all ingredients in a bowl and whisk together until creamy. Cover and refrigerate. Can be kept up to 3 days. 

Nutrition Facts

Calories 13, Carbs 1.2g, Fat 0g, Protein 2.1g, Fiber .1g, Sugar .9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Italian Onions (Family Favorites)

The next recipe I wanted to revisit from my cookbook, Carrie's Experimental Kitchen, for the Family Favorites theme is this one for Italian Onions; especially since today is National Hot Dog Day. This Italian Onion recipe originated from my Great Uncle Artie Palladino and he graciously shared it with me a few years ago. He uses water instead of chicken broth so if you're looking for a vegetarian option, you can use that or vegetable broth instead. I really like how simple and quick these are to make and they have become a staple at all of our summer barbecues. Since I don't eat hot dogs, I personally like to add these Italian Onions to a nice juicy burger or grilled Italian sausage sandwich . 

Italian Onions
Prep Time:  5 minutes    Cook Time: 35 minutes   Total Time: 40 minutes    Servings: 4

Ingredients

• 1 Vidalia Onion
• 1 tbsp. Butter
• 1/2 c. Low Sodium Chicken Broth
• 3/4 c. Ketchup (I used Heinz)
• 1 tbsp. Dried Oregano
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Cut the top and bottom off of the onion and peel back the skin. Cut the onion in half lengthwise, then slice into thin strips. 
2. Add the onions to a medium saucepan along with the butter and simmer over medium heat for approximately 5 minutes. 
3. Once the onions have started to soften, add the chicken broth and reduce heat to low. Simmer approximately 15 minutes until the onions become translucent; stirring every 5 minutes.
4. Add the ketchup, oregano, salt and pepper and simmer for another 15 minutes. Serve hot. Can be prepared up to three days ahead of time and kept refrigerated. 

Nutrition Facts

Calories 70, Carbs 11.7g, Fat 2.9g, Protein .3g, Fiber .3g, Sugar 10.7g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Italian Onions Shopping List

You can find this recipe for Italian Onions, along with 180 other recipes in my cookbook available at many online retailers like Amazon, BN.com and IndieBound. Signed copies or hardcover versions are available by emailing carrieexpktchn (at) optonline (dot) net. 

If you are a Goodreads member, I'm holding a Giveaway where you can enter for your chance to win a copy for yourself, but hurry, Friday, July 26, 2013 is the last day to enter!  

Goodreads Book Giveaway

Carrie's Experimental Kitchen

by Carrie Palladino Farias

Giveaway ends July 26, 2013.
See the giveaway details at Goodreads.

Enter to win

Blueberry Rum Sorbet

This Sunday, July 21, 2013, is National Ice Cream Day. So why not celebrate the hot days of summer with some cold, homemade sorbet! I have to admit, I'm not a big fan of ice cream or should I say, it's not a big fan of me, but I do love to cool off with some refreshing sorbet or ice pops. So while I was thinking about what ice cream recipe I could share with you today, I found several recipes online for homemade sorbet that didn't involve an ice cream maker (since I don't have one of those either!). They were all generally the same, but I opted in the end for my own version.

During a trip to my local wine store, I saw they had a new sample size of Bacardi's Wolfberry Blueberry Rum. I'm a red wine or sangria girl and don't really drink much hard alcohol, but I love to find new ways to cook with all of the new alcohol flavors that keep emerging. I originally purchased the rum to make a marinade for grilled chicken (coming soon!), but thought I could add it to this sorbet to make an adult dessert as well. It was really easy to make and the alcohol actually made the sorbet creamier since it doesn't freeze. This frozen treat was very refreshing and not overly sweet.

You can also make this recipe sans the alcohol by removing it from the recipe altogether. I tried it both ways so the kids could also have a taste and found that the one without the rum was a little more grainy in texture, like an Italian Ice, but the kids loved it just the same.

Blueberry Rum Sorbet
Prep Time: 15 minutes                  Yield: 4
Freezer Time: 4 hours                  Servings: 1 ice cream scoop
Total Time: 4 hours 15 minutes

Ingredients
For the Blueberry Rum Sorbet

• 1 pt. Blueberries (I used fresh but you could also use frozen when not in season)
• 1/4 c. Simple Syrup
• 2 tbsp. Bacardi Wolfberry Blueberry Rum

For the Simple Syrup

1/4 c. Water

1/4 c. Granulated Sugar

Directions

For the Blueberry Rum Sorbet

1. Add your blueberries to a food processor or blender and pulse until smooth; stopping to scrape down the sides as you go. 
2. Add the cooled simple syrup and rum to the blueberries; then pulse again until well blended. 
3. Pour the mixture into an airtight plastic container (I used my Rubbermaid container), seal it tightly with the lid and freeze for at least 4 hours. 

For the Simple Syrup

1. Add the water and sugar to a pot and bring to a boil.
2. Stir until all of the sugar has dissolved; then let cool. 

Nutrition Facts
Calories 88 , Carbs 21.6g, Fat .3g, Protein .7g, Fiber 2.4g, Sugar 17g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Blueberry Rum Sorbet Shopping List

If you're more adventurous than I and would like to make your own ice cream, check out my Ice Cream/Frozen Desserts Board on Pinterest! 

Corn & Peach Salad

I generally don't make corn salads unless I have left over corn on the cob. I guess it's just that I hate to waste leftovers and corn on the cob just doesn't taste the same reheated the next day. I did include directions below on how to cook the corn first just in case you want to start from scratch or you could also use frozen corn if it's not in season. We love fresh Jersey corn in the summer, but now that G has braces, it's a little hard for her to eat on the cob so she has to cut it off for now.

This salad was refreshingly light with a hint of sweetness and was also really quick and easy to make. It went perfectly with some Grilled Honey Dijon Chicken; which I'll have to make again because my official taste testers were extremely hungry and ate the chicken before I had the chance to photograph it! =)


Corn and Peach Salad
Prep Time: 10 minutes           Yield: 8
Cook Time: 8 minutes             Servings: 1/2 cup
Total Time: 18 minutes

Ingredients

• 4 Ears of Fresh Corn on the Cob, cooked
• 2 Peaches (or nectarines), rinsed, pitted and chopped
• 1 tbsp. Fresh Basil
• 2 tbsp. White Balsamic Vinegar
• 2 tbsp. Canola Oil
• Kosher Salt, to taste
• Fresh Ground Pepper, to taste

Directions

1. Shuck the corn removing all of the hairs and place in a large pot. Add cold water and bring to a boil over high heat; then reduce heat to medium and let it simmer for 6-8 minutes. 
2. Remove the corn from the pot and allow to cool. 
3. Using a sharp knife, hold the corn upright on a flat surface(cutting board works fine) and cut off the kernels by slicing the knife downward. 
4. Place the kernels in a bowl and add the peaches, basil vinegar and oil. Mix well and season with salt and pepper. Refrigerate until ready to serve. 

Nutrition Facts

Calories 57, Carbs 10.1g, Fat 2g, Protein 1.2g, Fiber 1.3g, Sugar 3.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Corn & Peach Salad Shopping List

Tell me your favorite way to eat corn. 

ON or OFF the cob? Comment Below.

Shared at Thursday's Treasures 7/18/13