Smoothies

We have gotten into a really bad habit around my house.  Every night right before bed we have a big bowl of popcorn, nachos, or smoothies (last night we even had all three).  The kids love it and wait anxiously for that time of night.  So I thought I should post my smoothie recipe.  One of my three children HATES fruit, but he loves smoothies (he must not realize there is fruit in it).  The fun part is with this recipe I can use any kind of fruit that I want.  We've used blueberries, raspberries, blackberries, peaches and mango and combinations of them together as well.  They all turn out great with this recipe.

1 cup frozen fruit
1 banana frozen (you can use not frozen also, it just makes the smoothie not as thick)
2 T. honey
1/4 vanilla yogurt (or whatever you have on hand)
3/4 cup orange juice
1/2 cup milk
1-2 T. milled flax seed

Blend in blender until smooth.  I don't like my smoothies very thick, so you can actually drink them, so at the end if it looks too thick I just add more milk.

I'm don't like to measure things much when I'm cooking (it drives my husband nuts), so you can't really screw up this recipe because I'm sure I have put too much of something and not enough of the other a few times, but it always tastes good.

It is even a good for you by adding the milled flax seed.  I am hoping to try disguising a handful of spinach in the smoothies soon. I'm hoping nobody will notice :)

Crockpot Cuban

You got to try these.  So simple and tasty!

3-4 pound Beef Roast

Garlic Salt

Salt

Pepper

1-16 oz. Jar sliced Pepperoncini

Sliced Muenster, Swiss, or Havarti cheese (we used swiss)

Mayonnaise

Sliced Dill Pickles (we used Spicy Famous Dave Pickles.  Don't leave out the pickles.)

Honey Dijon mustard (optional)

Rosette Sandwich Rolls

Season the roast with salt, pepper, and garlic salt, brown on all sides, and place in a crock-pot. Cover with the pepperoncini (and liquid). Cook all day on low, until beef is tender and shreds easily with a fork. Shred meat and keep it in the juices. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with mayo, and pickles.

Key Lime Pie Ice Cream

I was craving a Key Lime pie the other night.  This recipe is so simple and you can't really go wrong with it.  I whipped this together in under 20 minutes and then refrigerated for a few hours.


1 1/2 cups graham cracker crumbs (1 package of crackers)

1/3 cup sugar

6 tablespoons butter, melted

2 (14 ounce) cans of sweetened condensed milk

1 cup key lime juice or regular lime juice

2 eggs

Combine the graham cracker crumbs, sugar and butter. Press into a pie pan and bake at 375 for 7-8 minutes. Then let cool. Mix together the sweetened condensed milk, lime juice and eggs. Then fill the pie shell. Bake at 325 for 15 minutes. Once cooled refrigerate for at least 3 hours before serving. Top with whip cream.     

Raspberry Lemon Limeade

Homemade lemonade is great in the summer.  Here is a recipe with a little twist to regular lemonade that we had with dinner the other night.

6 lemons, juiced

2 limes, juiced

1 cup sugar 

6 cups water

1 cup fresh raspberries

Combine the liquids and the sugar until it dissolves and then add the raspberries. Let it sit several hours or overnight because it gets better with age.

Sweet & Spicy Cucs

I grew up eating this snack during the hot summer months. It has mixed reviews among my family members, but I think its great.  It is perfect if you like spicy/vinegary snacks that are healthy.

1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced

2 tsp kosher salt

1/2 c rice vinegar, seasoned or regular

1/2 c water

3 Tbs sugar

1/4 tsp red pepper flakes

2 Tbs minced red onion

  

Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  While cucumber slices are draining, prepare marinade below.

Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.  (** I don't always have the patience to wait until the marinade reduces.  So, I often just turn the heat on long enough to melt down the sugar, heat up the pepper flakes, and get everything nice and mixed.)

When the cucumbers are done resting, combine with the vinegar reduction.  This can be served immediately, but I love to leave it in the fridge for a couple hours and get them crispy and cold.