Strawberry, Kiwi & Banana Smoothie

We are LOVING our new Vitamix and make some sort of smoothie every day. We each have our favorite way of making them too. Don and I prefer ours made with fresh fruit, spinach, water and some flaxseed meal. Rachael will try just about any combination I make and requested kale once, but I don't think she cared for it that much (like mother and daughter I guess!). And Gab prefers her smoothies made with fruit, milk and ice like this Strawberry, Kiwi and Banana Smoothie she made for herself recently. Smoothies are a great way to start your day, especially if you're like us and don't have time to sit down for a complete breakfast during the school week. She takes it with her to the bus stop and before the bus comes, she's had a healthy start to her day which helps her concentrate better at school. ~Enjoy!

Tarragon & Lime Cornish Hens

I don't make cornish hens often, in fact the last time I made them was when I made the Lemon Roasted Cornish Hens back in May 2012. I don't know why I don't make them more often as my family, especially the girls, love them. In fact they used to call them "little chickens" when they were younger, but now that they've matured, they've penned them "pre-teens" and since the U.S. Agriculture describes them as "young immature chickens" I guess I'd have to agree with their terminology.

Slow Cooker Italian Beer & Beef Chili

 

Chili is a wonderful meal to make for any occasion as it is high in fiber, filling and goes a long way. I chose to make this version using Italian beer as the base; as well as a lean ground beef (90/10), but you can also substitute ground turkey or chicken in it's place.

Cheddar Jack Potato Leek Soup

Do you want to hear a funny story. Well I'm going to tell you one anyway. :) Being that this is soup week, I had all my posts ready to go for each day this week ahead of schedule. But yesterday, when I went to check on the post to make sure I didn't want to add anything to it, the post wasn't there! A BLOGGERS NIGHTMARE! Well at least it was for me because once I type it here on the blog from my scrap pieces of paper I carry around the house with me, I throw it out. Gone! Now some of you will say, "Why didn't you back up your computer?". And well I did as a matter of fact, two days ago before I added the recipe for Creamy Ham & Potato Soup using the ham bone. It was good too. I'll have to try to replicate that one again next time I make a ham (hopefully it won't be another 2 years!).  In any event, today instead of the ham and potato soup, I give you Cheddar Jack Potato Leek Soup. 

Chicken Melanzana

Happy Monday, I hope you all had a wonderful weekend. I was pretty busy as usual chauffeuring the kids to cheering practice; then headed to a cheer competition at a local college for our eldest daughter (they took 1st...YAY!). Hubby and I also took advantage of a last minute family gathering cancellation and went on a date night to The Capital Grille for dinner. Love that place. Great food and the wine list is incredible! We also De-Christmased (I know...it's not a real word!) the house. It was fun while it lasted, but onto bigger and brighter beginnings for 2014.

I'm back in my kitchen in full force and have a LOT of wonderful new recipes to share with you in the coming weeks. We got a Vitamix for Christmas so I'm going to try my hand at some smoothies too so be on the lookout! Just as a reminder, if you don't already follow Carrie's Experimental Kitchen by email, you can sign up in a snap. Just click on this link "Sign Up for Email", and each week you will receive 3-5 new recipes delivered to your mailbox. No more waiting to see what my next experiment will be or missing a post on one of my social media channels (especially since Facebook has been hiding my posts from you with their new algorithms). You will know first hand!

Pesto and Goat Cheese Crostini

I originally shared this recipe back in March under my Irish Bunco and Other Ideas for St. Patrick's Day post, but wanted to give this Pesto and Goat Crostini it's own page on the site; especially since New Year's Eve is right around the corner.  

Copycat Panera Broccoli & Cheese Soup

I have my own version of Broccoli & Cheese Soup in my cookbook, but so many people asked me about Panera Bread's version that I had to seek out their recipe and try it myself. I found this version made with half and half and it was very similar to my own recipe.

Antonia's Portuguese Stuffing

My husband never knew his grandparents on his father's side of the family as my father in law was the youngest of nine siblings and was a "change of life" baby as they like to call it. His Portuguese grandmother, Antonia, was pregnant with twins at the age of 50, but the doctors thought she had a tumor. Nine months later, my father in law was born and sadly, his brother had passed in the womb. By the time my husband was born, both grandparents had passed away, but the stories lived on through his parents, aunts, uncles and older cousins.

Butter Roasted Carrots & Parsnips with Oregano

I'll admit it. Until a few years ago I never even tried a parsnip; which looks like a cream colored carrot. The parsnip was originally planted by the Romans and used as a sweetener before cane sugar, but wasn't introduced in the United States until the nineteenth century. You can eat the parsnip raw; however, it is more commonly consumed cooked, and is especially high in potassium.

Apple Cider Brined Roasted Chicken with Pan Gravy

Last Thanksgiving I made a Lemon & Rosemary Brined Turkey and it was OUT OF THIS WORLD delicious and moist. However, being that I was hosting a party of 14, it was impossible for me to take pictures of said bird. Don't get me wrong, my family loves me and this blog and all, but when it comes to Turkey Day, it's all about the food...no food styling or photos allowed!

Chocolate Chip Pumpkin Muffins

As I mentioned last week, I love pumpkin and this cooler weather makes me crave it even more. I have a really bad tea drinking problem. Well, not necessarily a problem per se, but I do drink it ALL...DAY...LONG whether it's tea with skim milk or just a plain Green Tea. It helps keep me going throughout the day. One of my frequent stops is a local Dunkin' Donuts drive through to get my daily fix when I'm on the road. Lately, if I have the kids in the car, they want the sweet stuff. Most of the time, its a "NO", but every once in a while I give in and their favorite choices are either Pumpkin Munchkins or a Pumpkin Muffin.

So the other day I surprised them with my own homemade version of a Pumpkin Muffin and there were THRILLED. Though these are a bit smaller than the portion size at Dunkin' Donuts, they were very filling and one was plenty...and it satisfied a few chocolate cravings as well. For those of you keeping track of the nutritional analysis, here is the breakdown between the two muffins*:

Calories

CEK 223; DD 600

Fat

CEK 9.8g; DD 26g. 

Carbohydrates

CEK 33.1g; DD 83g. 

Fiber

CEK 2.2g; DD 3g. 

Sugar

CEK 18.7g; DD 44g

Protein

CEK 2.4g; 7g. 

Chocolate Chip Pumpkin Muffins
Prep Time: 15 minutes              Yield: 18 muffins
Cook Time: 15 minutes             Serving Size: 1 muffin
Total Time: 30 minutes

Ingredients

• 1 c. Granulated Sugar
• 1 Large Egg
• 1/2 c. Canola Oil
• 2 tbsp. 2% Milk
• 15oz. Pureed Pumpkin
• 2 1/2 c. All-Purpose Flour
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 c. Semi Sweet Chocolate Chips
• Cooking Spray, if needed

Directions

1. Preheat oven to 350 degrees. 
2. In large bowl, whisk together the sugar, egg, oil, milk and pumpkin until well blended. 
3. In a separate smaller bowl, combine the flour baking soda and salt. Add it to the liquid mixture and mix together with a spoon; then fold in the chocolate chips. 
4. Line (or grease) a standard size muffin tin with cupcake liners and fill each cup three-quarters of the way to the top. 
5. Bake for 15-18 minutes until the top springs back when touched. Remove from oven and let cool. 

Enjoy!

Nutrition Facts per Serving

Calories 223, Carbs 33.1g, Fat 9.8g, Protein 2.4g, Fiber 2.2g, Sugar 18.7g

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

Chocolate Chip Pumpkin Muffins Shopping List

*Nutritional information for Dunkin' Donuts Pumpkin Muffin provided by LiveStrong.comhttp://www.livestrong.com/article/440802-dunkin-donuts-nutritional-facts-for-pumpkin-muffins/



Shared at Carole's Chatter 11/24/13

Chicken in a Tomato Vodka Sauce

If you're looking for a simple chicken dish to make at home with a restaurant feel, then this is it. It's especially nice if you're looking to host a large get together as you can prepare this the night before, then place in the oven to finish cooking when you're ready. If you are looking to prepare this for a crowd, I would suggest you purchase chicken tenderloins instead so that it makes the pieces uniform in size and there is less work since you won't have to slice the chicken into portion sizes. The sauce is wonderfully light and the combination of fresh tomatoes, vodka and a touch of heavy cream give this dish an aromatic flavor. Serve this with rice and a vegetable or salad and you have a complete meal. 

Chicken in a Tomato Vodka Sauce
Prep Time: 30 minutes Cook Time: 30 minutes  Total Time: 1 hour    Serves: 8

Ingredients

• 4- 6oz. Boneless Chicken Breasts
• 3/4 c. All-Purpose Flour
• 2 tbsp. Extra Virgin Olive Oil
• 3 Scallions, chopped
• 5 Roma Tomatoes, chopped
• 1/2 c. Vodka
• 2 c. Fat Free Chicken Broth
• 1 Lemon, zest and juice
• 1/4 c. Heavy Cream

Directions 

1. Preheat oven to 350 degrees. 
2. Slice chicken horizontally in half and pound to even them out in thickness. 
3. Add the flour to a bowl; then dredge the chicken in the flour. 
4. Heat the oil in a large nonstick saute pan and allow the chicken to cook until lightly browned on both sides (approximately 3-5 minutes per side). Remove the chicken and place in an oven safe baking dish. 
5. In the same pan add the scallions, tomatoes, vodka, chicken broth, lemon zest and juice and heavy cream. Whisk together, bring to a boil then pour the mixture over the chicken. 
6. Place the dish in the oven and bake for 30 minutes. 

Enjoy! 

Nutrition Facts 

Calories 217, Carbs 11.2g, Fat 6.1g, Protein 21.5g, Fiber 1.2g, Sugar .7g

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

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Chocolate Avocado Bread

Remember yesterday when I mentioned that I had a lot of avocado to use up? Well today I'm going to share with you what I created with the remainder of those avocados...Chocolate Avocado Bread. I have a go-to banana bread recipe that is so versatile, you can add the ingredients in just about any order and it comes out perfectly every time. I've also used this recipe over the years and adjusted the measurements or added other items and still...perfect every time. So I decided to use my base recipe and add some of the avocado to it. The only difference is that I didn't have any granulated sugar. You see, I don't use any sugar in my tea and don't bake very often. In fact, if the kids want cookies, they tend to just make it themselves. However being kids, they never tell me when they use the last of an ingredient and I have no idea I need it until well...I need it!

The Verdict: Rachael LOVED this bread. The rest of us, not so much. It just wasn't sweet enough for me; however, it was extremely moist. One note to make is that my loaf pan is approximately 9" x 5". If your pan is smaller/larger, adjust the cooking time and check the bread before the 50 minutes suggested. The bread will be done when the top springs back when touched or if a toothpick comes out clean when inserted into the middle.

Chocolate Avocado Bread
Prep Time: 15 minutes                     Yield: 24 slices
Cook Time: 50-60 minutes               Serving: 1 slice
Total Time: 65-75 minutes

Ingredients

• 2 c. Light Brown Sugar
• 1/2 c. Canola Oil
• 4 Egg Whites
• 4 Avocados
• 1 Lemon, juice only
• 2 tbsp. Vanilla Pudding Mix
• 3 c. All-Purpose Flour
• 1 tsp. Baking Soda
• 3 tbsp. Cocoa Powder
• 1/2 c. Mini Chocolate Chips
• Cooking Spray

Directions

1. Preheat oven to 350 degrees. 
2. In a large bowl, whisk together the sugar, oil and egg whites until well blended. 
3. Cut the avocado in half, remove the pit and place the fleshy green part in a food processor or blender. Add the lemon juice and pulse until the avocado is creamy; then add to the sugar mixture. 
4. In a separate small bowl combine the vanilla pudding, flour, baking soda and cocoa powder. Mix well. 
5. Gradually add the dry ingredients to the wet ingredients. Mix well until all combined, then fold in the chocolate chips. 
6. Spray 2 loaf pans (approx. 9"x5") with cooking spray; then evenly distribute the batter between the pans. They should fill half- to three quarters- of the way to the top. 
7. Bake for 50-60 minutes until the top springs back when touched. Let cool. 

Enjoy! 

Nutrition Facts

Calories 227, Carbs 34.6g, Fat 9.7g, Protein 2.9g, Fiber 2.6g, Sugar 19.7g

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

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Gab's Caprese Shrimp Stuffed Tomatoes (Guest Post)

Today I'm honored to have my youngest daughter back here on the blog to share her latest experiment with all of you. AND...she chose seafood since I don't prepare it very often myself. It looks great and the rest of the family really loved these tomatoes. Take it away Gab.... xo 

--------------------------------------------------------------------------------

Hello everybody! It’s Gab again and I’m happy to be back on the blog. Ever since I was on the blog two summers ago with my Homemade Gnocchi with Sausage Bolognese Sauce, I could not wait to get back into the kitchen to share another original recipe with you. This summer I was busy learning kitchen basics with my mother and helping her on the blog. My favorite task was to pin fantastic looking food to all of her Pinterest food boards and I can't wait to try some of them in the coming months!

I knew what I wanted to make as soon as I tasted my mom's Spinach, Mushroom & Brie Stuffed Tomatoes. They were SO good and I wanted to make my own unique version. These Caprese Shrimp Stuffed Tomatoes were DELICIOUS and had such a rich flavor, but not too "shrimpy" tasting. It made me feel like I was back in Italy and eating such wonderful Italian foods. This recipe can also be made without shrimp if you dont like shrimp or seafood. I had so much fun making this recipe, but the fun part is eating it together as a family. I hope you like it as much as we did. Bon Appetit! 

Gab’s Caprese Shrimp Stuffed Tomatoes

Prep Time:  15 minutes           Yield: 4
Cook Time: 15 minutes            Serving: 1 each
Total Time:  30 minutes

Ingredients

• 4 Large Tomatoes
• 12 Extra Large Shrimp, cleaned and deveined
• 1 tbsp. Extra Virgin Olive Oil
• 2 Garlic Cloves, chopped
• 1 tbsp. Fresh Basil, chopped
• 1/2 c. Shredded Mozzarella Cheese (I used part skim)
• 2 tbsp. Parmesan cheese
• 3/4 c. of Italian Flavored Breadcrumbs

Directions

1. Preheat oven to 350 degrees. 
2. Add the oil to a small saute pan, heat over medium heat; then add the shrimp. Cook until the shrimp is cooked through and pink for approximately 3-5 minutes(should not be clear or gray). Remove from pan, allow to cool slightly and cut in half. 
3. Place your tomatoes on a flat surface, slicing a thin slice off of the bottom if necessary so it sits flat; then take a sharp knife and cut a circle in the top of the tomato. Remove the inside pulp and even out the inside of the tomato shell using a spoon. 
4. Chop the tomato pulp and place in a bowl; then add the shrimp, garlic, basil, both cheeses and the breadcrumbs. Mix well. (You may need to adjust your breadcrumbs if the mixture is too dry/moist, it depends on how much tomato pulp/juice each tomato yields). 
5. Stuff the tomato mixture into the tomato shells and place in an oven safe baking dish. 
6. Bake for 15-20 minutes or until the breading is lightly brown. 

Enjoy! 

Nutrition Facts

Calories 228, Carbs 24.5g, Fat 7.8g, Protein 7.6g, Fiber 2.8g, Sugar 1.5g

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

Gab's Caprese Shrimp Stuffed Tomatoes Shopping List

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