Sunrise Smoothie

 

I am feeling the need to eat healthier, still be creative and without question...enjoy the taste of what I consume as nutrtious body fuel.  This smoothie will fit all criteria and if you have the problem of getting veggies into your kiddos, this may be an option for you.  Make sure your ingredients are very cold to start as processing will increase the temperature.  Enjoy!

Sunrise Smoothie

Yield: 2 12 oz Servings

Ingredients

4 oz Silken Tofu
1.5 c Vanilla Soy Milk
2 T Old Fashioned Rolled Oats
1 medium Orange, peeled
2 T Honey
2 Carrots, peeled washed and cut into half inch sections
.25 c Craisins

Method

Place ingredients in a blender or Vitamix in the order as follows:

• All of Tofu, .25 c Soy Milk, Orange, Oats, 1 T Honey.
• Process until smooth and pour into 2 12 oz glasses until each is one-third full.
• To the remaining mixture in blender/Vitamix add .5 c Soy Milk, Carrots and 1 T Honey.
• Process until smooth and pour gently on top of orange layer until each is two-thirds full.
• To the remaining mixture in blender/Vitamix add .75 c Soy Milk and Craisins.
• Process until smooth and pour gently on top of Carrot layer.

~CGJ

Pineapple Honey Pepper Frozen Yogurt

I feel very fortunate to be able to help organizations in our community. 
Recently my husband and I hosted a principal cast member from
Shreveport Opera’s production of “Rigoletto” for 3 weeks.  When departing,
he left behind some well appreciated food gifts.  Along with a gift of fresh pineapple shared by my Mother-in-law, I decided to challenge myself and
create a recipe featuring those ingredients.  You know…like as if you
were on one of those cooking competition TV shows. 
Well except for the wine, which I am saving, I used all of the other gifts
in this creation; pineapple, pepper jelly made with ghost peppers and
honey with honeycomb.  The contrast of flavors is off the charts.  
When thinking about them together at first…you can’t imagine it working,
but just imagine creamy honey frozen yogurt with pineapple tinged slightly
with heat strewn throughout and topped with honeycomb, drizzles of
pepper jelly and more pineapple.  Thanks to all for the gifts… they inspired
me to come up with this unlikely creation and the next time you are
feeling a little adventurous, I say go for it.  Enjoy!       

Pineapple Honey Pepper Frozen Yogurt

Yield: 1 quart

Ingredients

1.5 c fresh pineapple, cut into tidbits
1 T unsalted butter
4 T honey (divided)
1 t hot pepper jelly, plus additional for garnish (I used one made with ghost peppers)
Dash of salt
2 c plain whole-milk yogurt
2 c plain nonfat or reduced-fat Greek yogurt
.5 c Splenda
Honeycomb for garnish

Method

·         Melt butter into a pan; add 1T honey and pepper jelly and salt stir until combined.

·         Add pineapple, stir and continue cooking until all liquid is absorbed.

·         Place pineapple on a Silpat covered sheet pan (or non-reactive pan) and into a 300 degree oven for 30 minutes, let cool.

·         Meanwhile whisk yogurts, Splenda and honey syrup in a bowl until combined.

·         Pour into an ice cream maker and freeze according to the manufacturer's instructions.

·         Divide pineapple, rough chop two-thirds; reserve the remaining third for garnish.

·         Add the chopped pineapple to the frozen yogurt.

·         Transfer the pineapple frozen yogurt to a covered container and freeze for up to 2 hours.

·         To serve, scoop desired amount into bowl(s), garnish with reserved pineapple, additional pepper jelly and honeycomb.

 Inspiration from Food Network’s recipe – “Almost-Famous Frozen Yogurt”

~CGJ

PBJ Smoothie

Last year, we were on a smoothie kick about this time and unfortunately we got off of it. 

It takes planning to keep items in stock to have enough variety so that you don’t get tired of them.  I think that's what happened, but I do remember feeling much better at that time and even shed extra pounds.  This one was a favorite and when I texted my husband that we were having PBJ Smoothies for dinner tonight, he texted back “Can’t Wait”…I jest not.  I do wish health and happiness to all of you, and try a smoothie every once in a while, besides really liking them…you may just feel a “little” better.
Tip:  When you go to the Farmer's Market or find fruit or veg (yes veggies too) on sale at the market...buy extra and freeze them prepared and ready to go for future smoothies.   

PBJ Smoothie

Yield: 2 12 oz Servings

Ingredients

8 oz Silken Tofu

1 c Vanilla Soy Milk

.5 c Old Fashioned Rolled Oats

.25 c Creamy Peanut Butter

2 T Honey

.5 c Frozen Blueberries

Method

Place ingredients in a blender or Vitamix in the order as listed.

Process until smooth.

Serve and enjoy!

~CGJ

Salmon Croquettes

When I was a girl growing up in the South in the 60's and 70's...it seemed quite common to have Salmon Croquettes... often, but from Salmon out of a can.  When I find it (fresh) on sale or entertain using a filet and have leftovers...one of my favorite ways to repurpose it is to make Croquettes. 
This version is one that packs quite a flavor punch using both honey and mustard.  The contrasting texture of the soft succulent middle juxtaposed with the crisp Panko covered outside makes for quite a combination.  
This is certainly an evolution of a dish that I served to MY daughter growing up... albeit Salmon from a can and on sale no doubt.

Don't waste those leftovers and stretch them even further by making it the centerpiece of a plate of salad(s).  I used what I had to make do.  If I had had a wedge of Parmesan....I certainly would have made shavings to garnish and augment the simple plate of mixed greens with a homemade dressing. 
I like this Balsamic Vinaigrette per Emeril (see link).

http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html

Not to worry about buying that piece of fish that is a little bit too big, go ahead knowing you are a smart cookie and will create at least a couple of fabulous meals for you and your family and/or friends.  

Salmon Croquettes

Yield: 4 Servings

Ingredients

1 lb Cooked Salmon, skinned and deboned (I used 2 big center cut leftover pieces)

Panko Breadcrumbs (2 T for filling and enough to cover the bottom of a plate for dredging)

2 T Parmesan Cheese

½ t Salt

¼ t Ground pepper

2T Mustard

2T Honey

1 Egg

Vegetable Oil (enough to cover the bottom of the skillet)

Method

Using a fork, shred the salmon in a bowl

Take the 2 T Panko, Parmesan, Salt and Pepper…mix together then add to the Salmon

Add Honey, Mustard and Egg and mix until well incorporated

Divide into 4 portions… shape into balls then flatten into patties (for more even cooking)

Dredge in the remaining Panko and set aside for 10 minutes to rest

Heat oil in a skillet and pan sauté 3 minutes per side or until golden brown

Enjoy

~CGJ

Hot Chocolate for Lovers

We had reservations tonight for the first seating (at 2Johns, one of our favorite restaurants) for our Valentine’s Day dinner.  Afterwards it was still early enough to enjoy the evening, so I wanted to make something special and naturally...chocolate for my Valentine.  Both my husband and I had generous portions at dinner, so a cup of “Hot Chocolate for Lovers” was just the ticket for a sweet little finish.  It was just the dreamiest hot chocolate (with a kick) that I had ever tasted. 

Other than the chocolate liqueur (which I bought as a Valentine’s Day present for my sweetie), most everything else you probably already have in your pantry and fridge.  So if you “love birds” are still up… go for it.  You can find the recipe at the end of this post.

~

I gave my husband the chocolate liqueur and this poem as his present. 
I wrote it just for him, today…this day that is dedicated to Lovers and loved ones. 
He is both!
      

"I Love You Now…and Always
I’ll Love You more and more
I give you my Heart freely
Of our Blessings we are sure
Gracious is God’s pairing
Like Wine and Souls entwined
You are my Love Forever
Neil, Happy Valentines!"

Hot Chocolate for Lovers

Makes 4 to 6 petite servings

2 c whole milk
5 oz semisweet chocolate chips
2 T honey
1/4 t cayenne pepper
Dash of salt
1/2 c chocolate liqueur (optional)
Whipped cream (optional for topping)

·       Heat milk and stir continuously in a saucepan just until scalded, do not boil

·       Turn down heat, add chocolate, honey, cayenne and salt, stir until chocolate is completely melted and smooth

·       Add chocolate liqueur, stir

·       Pour into cups and top with whipped cream, if desired

Enjoy!

~CGJ