Garden Fresh: A Few Grapes For Smoothies

I processed the few grapes I got this year into juice that I then add to my morning shakes. My neighbor gave me a handful of passion fruit, as an exchange for all my plums her toddler loves to eat. So I also added those to my shake this morning.

Not exchange was not necessary, he can have all the plums he wants! He’s a pandemic baby, born just as we went into lockdown, so I have probably seen more of him than I normally would, as mom and dad walked around the neighborhood several times a day and my office faces the street. Socially distant chats were a welcome diversion.

It’s been my pleasure to watch him grow and start walking and now starting to talk, enough to make his desire to pick plums from my tree clear. Still a nice distraction from work, as far as I’m concerned.

This morning’s smoothie:

Mixed Berry Smoothies

  • 1 cup milk
  • 1/2 cup plain yogurt
  • 1 banana
  • 1/2 cup ea:  blueberries and raspberries, frozen
  • 4-6 whole strawberries, frozen
  • 1/4 cup fresh grape juice
  • 2 passion fruit (scooped from shell)
  • opt: 1 tbsp ground flax and 1 scoop whey powder

blender

Add all ingredients to the blender and blend well.  This makes 2 thick smoothies.  For more of a milkshake consistency, add 6 ice cubes and blend well. I use frozen fruit, so I don’t add the ice cubes, but sometimes a bit of water to make a smooth consistency.


x-posted at Annie DeMoranville

Sweet Olathe Corn Finally Arrives and Dinner Menu

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Photo by JeffreyW

How is it Thursday already?

It was a big day today. Took a friend out to lunch at the new Tapas bar and Olathe Sweet Corn finally arrived in the store. Seems the rainy spring delayed the crop. I made a special trip to the store today to ‘stalk’ up.

Before that, we sampled the new Tapas bistro, SAMPLES. Really wanted to check out the roof top patio, but it was much too hot for that, so we settled for a sidewalk table. It was a pleasant experience. Good food, good beer and super nice staff. I think the consensus was that we would go back for more ‘samples’.

I had two completely new taste experiences (well four if you count the beer samples): truffle butter (on the bacon and grilled onions flatbread) and poutine (spare rib poutine to be exact). They were both fun and flavorful. I’d add spaetzle in brown butter, but my friend tells me it wasn’t true spaetzle, even though it was still delicious. Tasted like chicken mac ‘n cheese.

We finished down the road with Funnel Cake Strawberry Sundaes, offered in honor of county fair season. It was yummy.

Freddy's Funnel Cake Sundae

Freddy’s Funnel Cake Sundae

Later in the day I stopped at the grocery store, picked up a dozen ears of corn and steamed a few for dinner. I’ll prep the rest tomorrow and remove from the cob and serve cold on salads.

In honor of that arrival, grilled corn is on tonight’s Dinner Menu. It is one of the first menus I ever wrote.

On the board tonight:

But wait, there’s more! Click to read full menu

Friday Recipe Exchange: Lots of Kabobs

Kabobs

Happy Labor Day weekend. This will be a quick exchange before I run out the door. Oh, I’m not going anywhere for the weekend, we’re still working on potty training with Bixby. LOL. His latest update is here.

I decided on shish kabobs for the recipe exchange because they are a favorite for large get-togethers. I can prepare them a day ahead and then pop them on the grill when guests arrive. They cook up quick and everyone can get theirs cooked to their idea of perfection. And if you’re lucky and everyone is staying at your house, you can form an assembly line to put them together.

Pictured above is one of my go-to skewers, easy marinade and simple to assemble for a small family dinner or a big get-together. It’s equal parts vegetable oil, soy sauce, lemon juice, and toss in some crushed garlic cloves. Mix together and marinate cubed pieces of steak (sirloin works well) for at least an hour or overnight. I remove the steak pieces from the marinade and then toss the veggies with the marinade quickly before alternating meat, vegetables and pineapple chunks on skewers. The ones above really need some cherry tomatoes, too. Grill over high heat, turning frequently until steak is cooked to desired style.

Some other fun food on a stick:

Fajita Chicken and Vegetable Kabobs can be found here.

Grilled Chicken and Papaya Skewers are here.

Lamb Kabobs recipe is here.

And a variety of other Marinades can be found here, to create any number of skewers to grill.

What’s on your plate for the weekend? Grilling anything tasty?

For tonight’s featured recipe, I thought it would be fun to make sure dessert was included in the mix.

Spicy Fruit Kabobs

You can substitute or add any fresh fruit you’d like in this recipe. 

  • 1 cantaloupe or honeydew melon, seeded
  • 2 pears, cored
  • 2 apples, cored
  • 2 bananas, peeled & quartered
  • 8 wooden skewers, soaked in water
  • ½ cup warmed honey
  • ½ cup warm water
  • ¼ cup limejuice
  • 1 jalapeno, seeded & chopped
  • 1 to 2 tsp chili paste

13×9 glass baking dish, blender

Cut fruit into large chunks, alternate fruit on skewers, ending with banana chunks to hold fruit in place. Place in baking dish. Blend together honey, water, lime, jalapeno & chili paste until smooth. Pour over fruit. Let set during dinner (approximately 30 minutes at room temperature. Grill over low coals 5-7 minutes, basting with marinade. Serve immediately.

Banana Split Kabobs

(serves 4)

  • 12 fresh large strawberries, hulled
  • 1/4 cup granulated sugar
  • 2 bananas, cut into 1 inch pieces
  • 12 fresh pineapple chunks
  • pound cake, cut into 2-inch cubes
  • chocolate syrup
  • shredded, unsweetened coconut

4 long bamboo skewers, 4 dessert plates

Roll strawberries in sugar, coating lightly. Alternate fruit and cake on the skewers. Place on plates and drizzle with chocolate syrup and garnish with coconut. Serve with additional syrup for dipping if desired.

That’s it for this week. Have a safe and fun holiday weekend.  – TaMara

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Dinner Menu: Crepes

Crepes front2

I love crepes and friend of blog, Kirk Spencer just did a posting on them, reminding me that I had a pretty decent recipe, too. Check out his link, he has some nice filling ideas. For this menu, we’re sticking with fruit.

Do the idea of crepes scare you?! They did me until I decided to brave the waters for this recipe.  They are unbelievably easy.  The only difference between this and making pancakes is how you manipulate the pan.  Make sure after you’ve lightly greased the pan and heated it, you remove it from the heat before adding the batter.  Then you need to swirl the batter thinly around the pan and up the sides, until it sets.  Return to the heat to let it cook.  Immediately begin to loosen the top edges with a butter knife, so when it’s time to flip, it’s easy to do.  I found flipping it by hand easiest.  Gently loosen the edges completely and gingerly pick up by the edge and flip it over when the bottom is golden.  You may need to loosen the bottom with a spatula before flipping.  If you’re feeling daring…you can try flipping them.  Just remember, they don’t have to look perfect or be paper thin to work!

It looks like we’re going to have another bumpy, rainy, flash flood warning weekend. No grilling. I’ll have to make do with some Buttered Potato Pie and nice Pan-Seared Strip Steaks. And a reminder, there won’t be a recipe exchange this week, but I’ll find something fun for later in the weekend.  Until then….TaMara

On the board tonight: Kids Night Crepes Dinner

  1. Fruit Crepes
  2. Raw Vegetable tray w/dips
  3. Popcorn

Crepes4a

Fruit Crepes

  • 4 eggs, beaten
  • 2 cups flour
  • 2 cups milk
  • 4 tbsp butter, melted
  • ¼ tsp cinnamon
  • ¼ tsp cinnamon
  • 4 oz sliced strawberries
  • 1 banana, sliced
  • 2 kiwi fruits, peeled and sliced
  • 1 cup granola
  • 1 cup vanilla yogurt
  • powdered sugar

10-inch skillet with sloped sides or a crepe pan

2 bowls, plate, parchment or wax paper

Whisk together eggs, flour, milk, butter, ¼ tsp cinnamon.  Mix well and refrigerate for 15 to 30 minutes while you prepare fruit.

In medium bowl, combine ¼ tsp cinnamon, berries, banana, kiwi, granola and yogurt. Cover and refrigerate

Crepes pan1

Lightly grease skillet and heat over medium heat.  Just before adding batter, remove from heat.  Add ½ cup of batter for each crepe.  Immediately after adding it, swirl pan until batter is spread completely around the pan and up the sides.  Return to heat and cook until golden on the bottom, flip and cook until other side is golden.  About 2 minutes each side, but watch carefully.  Remove to plate.  Repeat for each crepe.  Place parchment paper between crepes.

Crepes pan2a

To assemble, put ¼ fruit mixture in each crepe and roll up.  Top with garnish of powdered sugar. Makes 8 crepes.

Alternately you can prepare them on a griddle, using a ladle to spread the batter around into a 10” circle.

If this still sounds too difficult, you can always purchase pre-made crepes in your produce section, usually by the fresh berries.  Follow package instructions to heat.

 

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Dinner Menu: Crispy Potato Chicken and Banana Foster Ice Cream

Shredded Potato Packet Final A while back I played around with Potato Encrusted Chicken and Fish. It is fairly easy to prepare, tastes great and looks very pretty on a plate. But it can be challenging and tonight’s menu offers a simpler version of the same style of chicken.  Perfect for a quick week night dinner. On the board tonight:

  1. Crispy Potato Chicken
  2. Steamed Carrots in butter
  3. Banana Foster Ice Cream

This recipe originally called for Dijon mustard, I am not a fan, so I always omit it, but I kept it in for this incarnation.  You can also add grated Parmesan or shredded cheddar to the potato mixture if you want to change things up a bit. Crispy Potato Chicken

  • 2-3 large potatoes, peeled
  • 4 tsp crushed garlic
  • 1 tbsp Dijon mustard (opt)
  • 4 boneless chicken breasts
  • ¼ tsp ea. salt & pepper
  • ½ tsp fresh parsley
  • 1 tsp dried rosemary
  • 1 tbsp olive oil
  • ice water

2 bowls & baking dish (8×8), lightly oiled Shred potato, transfer to bowl of ice water. Rinse & dry breasts, place in baking dish and spread with garlic and optional Dijon mustard. Drain potatoes, pat dry and mix with oil & seasoning in bowl. Spread mixture over the top of the chicken pieces. Bake at 425° for 35-40 minutes, until potatoes are golden brown and chicken’s internal temperature is 185° This is a quick and alcohol-free banana foster, if you want the real deal, try this Alton Brown recipe Banana Foster Ice Cream

  • 2 large,firm bananas, sliced
  • 2 tbsp butter
  • ¼ cup brown sugar
  • ¼ tsp orange peel
  • dash cinnamon & nutmeg
  • 2 tbsp orange juice or pineapple juice
  • 6 oz sliced almonds
  • 4 cups vanilla ice cream

skillet and 4 dessert bowls Melt butter in saucepan, add bananas, sauté quickly until lightly brown. Add sugar, cinnamon, nutmeg, orange peel and juice. Boil until syrupy, stirring constantly to keep from burning. Add ice cream to dishes, top with ¼ of banana mixture each and garnish with almonds. Shopping List:

  • 1 lb carrots
  • 3 large potatoes
  • 4 boneless chicken breasts
  • 2 large, firm bananas
  • ¼ cup brown sugar
  • 2 tbsp orange juice or pineapple juice
  • 6 oz sliced almonds
  • 1 quart premium vanilla ice cream

Also: butter, garlic, salt & pepper, fresh parsley, dried rosemary, olive oil, orange peel, cinnamon, nutmeg, optional: Dijon mustard, Parmesan or cheddar cheese

Dinner Menu: Fruit Juice Marinated Grilled Chicken

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JeffreyW grills up some corn

I’m still on the road, travelling through Nebraska, where corn is king. We had some great grilled corn this weekend and made the fruit salad for a family get-together yesterday. Both always go great with marinated chicken breasts. This marinade works best on the grill because it caramelizes well over an open flame and that gives its signature flavor.

Enjoy!

On the board tonight:

  1. Fruit Juice Marinated Chicken Breasts
  2. Corn on the Cob (pull husks back, clean off silk, wash, pull husks up & grill-yum!)
  3. Grilled Potatoes
  4. Ambrosia

Fruit Juice Marinated Chicken Breasts

  • 4 chicken boneless breasts
  • ½ cup grape or cranberry juice
  • ½ cup soy sauce
  • ½ cup wine (non-alcoholic is ok)
  • 1 tsp crushed garlic
  • zip lock bag

Add all ingredients into zip-lock bag and thoroughly coat & let marinate overnight. Grill (or roast in the oven at 375° in a large baking dish). 15 minutes each side, 185° internal temp. When grilling, to avoid drying chicken out, sear for 5 minutes each side, cook additional 10 minutes, then move away from high heat for rest of cooking time.

To make ahead, add chicken and marinade ingredients together and freeze. Pull out and thaw in the refrigerator the night before.

Grilled Potatoes

  • 4 large potatoes
  • 1 medium onion, sliced
  • 1 tsp crushed garlic
  • 1 to 2 tbsp butter
  • parsley or chives
  • salt & pepper
  • foil

Thinly slice each potato, layer one on each piece of foil, then layer sliced onion and parsley or chives. Melt butter and add garlic, drizzle equally over each potato. Wrap and seal foil. Grill, turning halfway through (about 15 minutes each side). Cook until potatoes are tender and onions crispy.

Ambrosia

Mix pineapple, sliced banana, orange slices, grapes & shredded coconut with 4 oz ginger ale.

Shopping List:

  • 4 chicken breasts
  • 4 oz grape or cranberry juice
  • 4 oz soy sauce
  • 4 oz wine (non-alcoholic is ok)
  • 4 large potatoes
  • 1 medium onion, sliced
  • 4 ears of corn
  • 8 oz fresh pineapple
  • 2 bananas
  • 2 oranges
  • 2 cups grapes
  • 2 oz shredded coconut
  • 4 oz ginger ale

Also: crushed garlic, butter, parsley, chives

Menu originally posted July 2009

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It’s That Time Again

The winter cooking blahs have hit again. I am completely uninspired. Happily, it only last a few weeks and then as I anticipate fresh fruits and vegetables season, my creativity sparks.

I thought I might have a resurgence because while in San Diego we stopped at a farm stand next to an orange grove and picked up fresh oranges and strawberries.  Alas, all it did, as I finished off the last orange this week, was make me long for the growing season to hurry up and arrive, but no cooking inspirations.

Come on spring!

Luckily, we have an entire blog’s worth of recipes to choose from. I chose this one: Crispy Potato Chicken. It’s a fun little recipe, and I included the complete menu:

Crispy Potato Chicken with Carrots and Banana’s Foster Ice Cream Dessert

  1. Crispy Potato Chicken
  2. Steamed Carrots in butter
  3. Banana Foster Ice Cream

This recipe originally called for Dijon mustard, I am not a fan, so I always omit it, but I kept it in for this incarnation.  You can also add grated Parmesan or shredded cheddar to the potato mixture if you want to change things up a bit.

Crispy Potato Chicken

  • 2-3 large potatoes, peeled
  • 4 tsp crushed garlic
  • 1 tbsp Dijon mustard (opt)
  • 4 boneless chicken breasts
  • ¼ tsp ea. salt & pepper
  • ½ tsp fresh parsley
  • 1 tsp dried rosemary
  • 1 tbsp olive oil
  • ice water

2 bowls & baking dish (8×8), lightly oiled

Shred potato, transfer to bowl of ice water. Rinse & dry breasts, place in baking dish and spread with garlic and optional Dijon mustard. Drain potatoes, pat dry and mix with oil & seasoning in bowl. Spread mixture over the top of the chicken pieces. Bake at 425° for 35-40 minutes, until potatoes are golden brown and chicken’s internal temperature is 185°

This is a quick and alcohol-free banana foster, if you want the real deal, try this Alton Brown recipe

Banana Foster Ice Cream

  • 2 large,firm bananas, sliced
  • 2 tbsp butter
  • ¼ cup brown sugar
  • ¼ tsp orange peel
  • dash cinnamon & nutmeg
  • 2 tbsp orange juice or pineapple juice
  • 6 oz sliced almonds
  • 4 cups vanilla ice cream

skillet and 4 dessert bowls

Melt butter in saucepan, add bananas, sauté quickly until lightly brown. Add sugar, cinnamon, nutmeg, orange peel and juice. Boil until syrupy, stirring constantly to keep from burning. Add ice cream to dishes, top with ¼ of banana mixture each and garnish with almonds.

Shopping List:

  • 1 lb carrots
  • 3 large potatoes
  • 4 boneless chicken breasts
  • 2 large, firm bananas
  • ¼ cup brown sugar
  • 2 tbsp orange juice or pineapple juice
  • 6 oz sliced almonds
  • 1 quart premium vanilla ice cream

Also: butter, garlic, salt & pepper, fresh parsley, dried rosemary, olive oil, orange peel, cinnamon, nutmeg, optional: Dijon mustard, Parmesan or cheddar cheese

Thursday Night Menu: Spring Forward Edition

I’m anxiously waiting for Daylight Savings Time. I hate losing the hour of sleep, but love the opportunity to ride every evening. Yesterday was a challenge as I battled unexpected headwinds and 20 mile gusts. I felt like Almira Gulch in the tornado.

One of the guys was stuck in the office with me today, so I ran the options for tonight’s menu by him. He decided the chicken sounded good. We’ll go with the other option next week.

On the board tonight:

  1. Crispy Potato Chicken
  2. Steamed Carrots in butter
  3. Banana Foster Ice Cream

This recipe originally called for Dijon mustard, I am not a fan, so I always omit it, but I kept it in for this incarnation.  You can also add grated Parmesan or shredded cheddar to the potato mixture if you want to change things up a bit.

Crispy Potato Chicken

  • 2-3 large potatoes, peeled
  • 4 tsp crushed garlic
  • 1 tbsp Dijon mustard (opt)
  • 4 boneless chicken breasts
  • ¼ tsp ea. salt & pepper
  • ½ tsp fresh parsley
  • 1 tsp dried rosemary
  • 1 tbsp olive oil
  • ice water

2 bowls & baking dish (8×8), lightly oiled

Shred potato, transfer to bowl of ice water. Rinse & dry breasts, place in baking dish and spread with garlic and optional Dijon mustard. Drain potatoes, pat dry and mix with oil & seasoning in bowl. Spread mixture over the top of the chicken pieces. Bake at 425° for 35-40 minutes, until potatoes are golden brown and chicken’s internal temperature is 185°

This is a quick and alcohol-free banana foster, if you want the real deal, try this Alton Brown recipe

Banana Foster Ice Cream

  • 2 large,firm bananas, sliced
  • 2 tbsp butter
  • ¼ cup brown sugar
  • ¼ tsp orange peel
  • dash cinnamon & nutmeg
  • 2 tbsp orange juice or pineapple juice
  • 6 oz sliced almonds
  • 4 cups vanilla ice cream

skillet and 4 dessert bowls

Melt butter in saucepan, add bananas, sauté quickly until lightly brown. Add sugar, cinnamon, nutmeg, orange peel and juice. Boil until syrupy, stirring constantly to keep from burning. Add ice cream to dishes, top with ¼ of banana mixture each and garnish with almonds.

Shopping List:

  • 1 lb carrots
  • 3 large potatoes
  • 4 boneless chicken breasts
  • 2 large, firm bananas
  • ¼ cup brown sugar
  • 2 tbsp orange juice or pineapple juice
  • 6 oz sliced almonds
  • 1 quart premium vanilla ice cream

Also: butter, garlic, salt & pepper, fresh parsley, dried rosemary, olive oil, orange peel, cinnamon, nutmeg, optional: Dijon mustard, Parmesan or cheddar cheese