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Madonna episode on ellen

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she ain't pretty, but she sure is tasty

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a green brown smoothie

The other day, I was informed by a friend that another friend (one I don't know, but who is apparently also a reader here -- hello, friend!) thinks I "should try drinking green smoothies" as maybe they will help some of the health issues I am having. Hmmm. Yeah, green smoothies are very popular these days, and rightly so. They are packed with nutrients, but not hard to make.

My biggest problem with smoothies, and probably the reason I don't drink them every day, is IC patients can't consume much fruit (scroll down to the fruits on this list). No strawberries, no orange juice, no granny smith apples, the usual ingredients in a green smoothie. Those fruits have too much acid and IC patients have to be very careful about consuming acidic foods. I have learned though, that I can handle blueberries, some apples and bananas. So I decided to give it a try with the ingredients I know I can handle.

I bought a big box of organic, baby spinach yesterday, and today for lunch I enjoyed my first green smoothie, which was really brown because apparently blue and green make brown (not what I learned in kindergarten, but that's ok). It was really tasty. I used what I had on-hand plus the spinach I bought. These are ingredients I always have on hand so as long as I buy spinach I can enjoy one every day. Yum.

A couple tricks:

When bananas get beyond edible (too many brown spots -- which by the way, bananas with a lot of spots contain high levels of dopamin quinine, a naturally occuring dopamine -- good for your mood and leg cramps!) I peel them and break them in pieces and put them in a freezer bag in the freezer -- they are great for popping in your smoothie because the frozen, creamy banana makes the smoothie more palatable.

Buy juice boxes. Yeah, I know they create trash, but if you are only using juice in a smoothie, you'll never drink the entire bottle before it goes bad. You could freeze it in ice cube trays, but my kids are always happy to drink the juice left in the box after I make my smoothie, so I just buy 100% juice boxes.

Add some flaxseed or flaxseed oil to your. Flaxseed is really nutrient rich, and a little goes a long way. I have been adding flaxseed meal to granola and now to my smoothie. One or two tablespoons is plenty and 2 tablespoons of flaxseed have more than a day's worth of omega-3s. Even if you take fish oil pills, it's best to get at least half of your omega-3s from food. You can use flaxseed oil if you don't like the texture (it thickens the smoothie a little), but flaxseed oil doesn't have the fiber that you get from the meal. The oil also doesn't have the phytoestrogens found in the seed, so if you have to avoid plant estrogens, go with the oil. Flaxseed is fibrous so it can cause bowel trouble. Go slow to begin with. And pregnant and nursing women probably should avoid flaxseed and its oil altogether.





My Green Smoothie makes enough for two -- or one really big one
1 golden delicious apple, cut from the core, leave the skin on1 banana, peeled, frozen and broken in a couple pieces1/3 cup blueberries, washed1 cup packed baby spinach leaves, washed 1/4 cup apple or pear juice, more if needed to thin smoothie2 T. Greek yogurt, plain (I used Fage 2%)1/4 cup almond coconut milk (use regular milk if you like, but the almond and coconut milk has more calcium and vitamin E)
Blend all ingredients in the blender (even my old -- really old -- Oster blender handled it). Pour in a glass and drink. If you want to save half of the smoothie for later, place in a container in the freezer and defrost later. 


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Recipe: Not Your Mama's Baked Potato

To contact us Click HERE


A couple of days ago, I shared a recipe for Baked Potato Stacks.  Today, I am sharing another version.  This is not your typical baked potato.  This is an amped up awesomely good baked potato.  This potato is stuffed with sweet onion, garlic then sprinkled with salt and pepper and a pat of butter tops it.  It is wrapped in foil and then put on the grill or the oven where the onion and garlic become butter soft and yummy.  It is well worth the extra time.  
There are no precise measurements here.  Add as much or as little onion as you like.  If you don't have raw garlic, sub with garlic powder.  Substitute the butter with olive oil.  It really is a recipe that you can customize to your liking or what you have on hand. 
Enjoy!

Not Your Mama's Baked Potato
by Wende Rickett6028072Ingredients

• potatoes, scrubbed clean and dried
• sweet onion (1015 or Vidalia), sliced into rings
• garlic, sliced
• butter
• salt & pepper to taste

Instructions

1. If you are not putting the potatoes on the grill, preheat oven 400 degrees.
2. Make several slices in the potato making sure to not slice through the potato.
3. Cut the onion slices in half.
4. Take a couple of slices and press into each cut opening. It takes some work to get the worked in. It helps to spread the sides apart slightly and stuff the onion in.
5. Add a garlic slice in each cut opening.
6. Add butter to the top of each potato.
7. Sprinkle with salt and pepper to taste.
8. Wrap tightly in foil.
9. Bake or grill until potato gives slightly with pressure.
10. Unwrap and cut horizontally and serve with fixings. (sour cream, cheese, etc.)

Powered by Recipage

Linked To:
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking Timeout Thursday
*A Little Nosh: Tastetastic Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Happy Hour Projects: Happy Hour Friday
*Blissful and Domestic: Feature Friday
*Country Momma Cooks: Link and Greet
*I Heart Naptime: Sundae Scoop
*Nifty Thrifty Things: Nifty Thrifts Sunday
*The Foley Fam: Sunday Funday
*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sunday
*Petite Hermine: Sunday Linky Party
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Beyer Beware: Hunk of Meat Monday
*Flour Me With Love: Mix It Up Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*diy home sweet home: more the merrier
*Marvelously Messy: A Marvelous Mess
*Delightfully Dowling: Mangia Monday
*Keeping It Simple: Motivate Me Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Our Delightful Home: Show Me What You Got
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Timeout
*Chef in Training: Tuesday Talent Show
*A Creative Princess: It's a Party

Madonna jb fm

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Beef nutrition facts

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Akaushi vs kobe beef

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she ain't pretty, but she sure is tasty

To contact us Click HERE



a green brown smoothie

The other day, I was informed by a friend that another friend (one I don't know, but who is apparently also a reader here -- hello, friend!) thinks I "should try drinking green smoothies" as maybe they will help some of the health issues I am having. Hmmm. Yeah, green smoothies are very popular these days, and rightly so. They are packed with nutrients, but not hard to make.

My biggest problem with smoothies, and probably the reason I don't drink them every day, is IC patients can't consume much fruit (scroll down to the fruits on this list). No strawberries, no orange juice, no granny smith apples, the usual ingredients in a green smoothie. Those fruits have too much acid and IC patients have to be very careful about consuming acidic foods. I have learned though, that I can handle blueberries, some apples and bananas. So I decided to give it a try with the ingredients I know I can handle.

I bought a big box of organic, baby spinach yesterday, and today for lunch I enjoyed my first green smoothie, which was really brown because apparently blue and green make brown (not what I learned in kindergarten, but that's ok). It was really tasty. I used what I had on-hand plus the spinach I bought. These are ingredients I always have on hand so as long as I buy spinach I can enjoy one every day. Yum.

A couple tricks:

When bananas get beyond edible (too many brown spots -- which by the way, bananas with a lot of spots contain high levels of dopamin quinine, a naturally occuring dopamine -- good for your mood and leg cramps!) I peel them and break them in pieces and put them in a freezer bag in the freezer -- they are great for popping in your smoothie because the frozen, creamy banana makes the smoothie more palatable.

Buy juice boxes. Yeah, I know they create trash, but if you are only using juice in a smoothie, you'll never drink the entire bottle before it goes bad. You could freeze it in ice cube trays, but my kids are always happy to drink the juice left in the box after I make my smoothie, so I just buy 100% juice boxes.

Add some flaxseed or flaxseed oil to your. Flaxseed is really nutrient rich, and a little goes a long way. I have been adding flaxseed meal to granola and now to my smoothie. One or two tablespoons is plenty and 2 tablespoons of flaxseed have more than a day's worth of omega-3s. Even if you take fish oil pills, it's best to get at least half of your omega-3s from food. You can use flaxseed oil if you don't like the texture (it thickens the smoothie a little), but flaxseed oil doesn't have the fiber that you get from the meal. The oil also doesn't have the phytoestrogens found in the seed, so if you have to avoid plant estrogens, go with the oil. Flaxseed is fibrous so it can cause bowel trouble. Go slow to begin with. And pregnant and nursing women probably should avoid flaxseed and its oil altogether.





My Green Smoothie makes enough for two -- or one really big one
1 golden delicious apple, cut from the core, leave the skin on1 banana, peeled, frozen and broken in a couple pieces1/3 cup blueberries, washed1 cup packed baby spinach leaves, washed 1/4 cup apple or pear juice, more if needed to thin smoothie2 T. Greek yogurt, plain (I used Fage 2%)1/4 cup almond coconut milk (use regular milk if you like, but the almond and coconut milk has more calcium and vitamin E)
Blend all ingredients in the blender (even my old -- really old -- Oster blender handled it). Pour in a glass and drink. If you want to save half of the smoothie for later, place in a container in the freezer and defrost later. 


Pin It

Recipe: Not Your Mama's Baked Potato

To contact us Click HERE


A couple of days ago, I shared a recipe for Baked Potato Stacks.  Today, I am sharing another version.  This is not your typical baked potato.  This is an amped up awesomely good baked potato.  This potato is stuffed with sweet onion, garlic then sprinkled with salt and pepper and a pat of butter tops it.  It is wrapped in foil and then put on the grill or the oven where the onion and garlic become butter soft and yummy.  It is well worth the extra time.  
There are no precise measurements here.  Add as much or as little onion as you like.  If you don't have raw garlic, sub with garlic powder.  Substitute the butter with olive oil.  It really is a recipe that you can customize to your liking or what you have on hand. 
Enjoy!

Not Your Mama's Baked Potato
by Wende Rickett6028072Ingredients

• potatoes, scrubbed clean and dried
• sweet onion (1015 or Vidalia), sliced into rings
• garlic, sliced
• butter
• salt & pepper to taste

Instructions

1. If you are not putting the potatoes on the grill, preheat oven 400 degrees.
2. Make several slices in the potato making sure to not slice through the potato.
3. Cut the onion slices in half.
4. Take a couple of slices and press into each cut opening. It takes some work to get the worked in. It helps to spread the sides apart slightly and stuff the onion in.
5. Add a garlic slice in each cut opening.
6. Add butter to the top of each potato.
7. Sprinkle with salt and pepper to taste.
8. Wrap tightly in foil.
9. Bake or grill until potato gives slightly with pressure.
10. Unwrap and cut horizontally and serve with fixings. (sour cream, cheese, etc.)

Powered by Recipage

Linked To:
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking Timeout Thursday
*A Little Nosh: Tastetastic Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Happy Hour Projects: Happy Hour Friday
*Blissful and Domestic: Feature Friday
*Country Momma Cooks: Link and Greet
*I Heart Naptime: Sundae Scoop
*Nifty Thrifty Things: Nifty Thrifts Sunday
*The Foley Fam: Sunday Funday
*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sunday
*Petite Hermine: Sunday Linky Party
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Beyer Beware: Hunk of Meat Monday
*Flour Me With Love: Mix It Up Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*diy home sweet home: more the merrier
*Marvelously Messy: A Marvelous Mess
*Delightfully Dowling: Mangia Monday
*Keeping It Simple: Motivate Me Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Our Delightful Home: Show Me What You Got
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Timeout
*Chef in Training: Tuesday Talent Show
*A Creative Princess: It's a Party

Mam-ma's Chocolate Pie

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My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.

Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter

Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows

Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.

Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt.  Add to egg whites already beat. Add on top of pie.

Recipe: Not Your Mama's Baked Potato

To contact us Click HERE


A couple of days ago, I shared a recipe for Baked Potato Stacks.  Today, I am sharing another version.  This is not your typical baked potato.  This is an amped up awesomely good baked potato.  This potato is stuffed with sweet onion, garlic then sprinkled with salt and pepper and a pat of butter tops it.  It is wrapped in foil and then put on the grill or the oven where the onion and garlic become butter soft and yummy.  It is well worth the extra time.  
There are no precise measurements here.  Add as much or as little onion as you like.  If you don't have raw garlic, sub with garlic powder.  Substitute the butter with olive oil.  It really is a recipe that you can customize to your liking or what you have on hand. 
Enjoy!

Not Your Mama's Baked Potato
by Wende Rickett6028072Ingredients

• potatoes, scrubbed clean and dried
• sweet onion (1015 or Vidalia), sliced into rings
• garlic, sliced
• butter
• salt & pepper to taste

Instructions

1. If you are not putting the potatoes on the grill, preheat oven 400 degrees.
2. Make several slices in the potato making sure to not slice through the potato.
3. Cut the onion slices in half.
4. Take a couple of slices and press into each cut opening. It takes some work to get the worked in. It helps to spread the sides apart slightly and stuff the onion in.
5. Add a garlic slice in each cut opening.
6. Add butter to the top of each potato.
7. Sprinkle with salt and pepper to taste.
8. Wrap tightly in foil.
9. Bake or grill until potato gives slightly with pressure.
10. Unwrap and cut horizontally and serve with fixings. (sour cream, cheese, etc.)

Powered by Recipage

Linked To:
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking Timeout Thursday
*A Little Nosh: Tastetastic Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Happy Hour Projects: Happy Hour Friday
*Blissful and Domestic: Feature Friday
*Country Momma Cooks: Link and Greet
*I Heart Naptime: Sundae Scoop
*Nifty Thrifty Things: Nifty Thrifts Sunday
*The Foley Fam: Sunday Funday
*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sunday
*Petite Hermine: Sunday Linky Party
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Beyer Beware: Hunk of Meat Monday
*Flour Me With Love: Mix It Up Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*diy home sweet home: more the merrier
*Marvelously Messy: A Marvelous Mess
*Delightfully Dowling: Mangia Monday
*Keeping It Simple: Motivate Me Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Our Delightful Home: Show Me What You Got
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Timeout
*Chef in Training: Tuesday Talent Show
*A Creative Princess: It's a Party

A month of Random Acts of Kindness

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 I as moved by this picture of a policeman giving a pair of boots to someone in need:



And decided to follow my heart this Advent season.

I am a nurse and have seen struggle and heartache from many patients.  I thought long and hard about what I wanted to do this year and I am involving my family and plan to do 1 random act of kindness each day.  Many of my random acts of kindness do not involve a great cost, but I want to teach my children a valuable lesson.  I am tired about hearing how poor we are because we don't have Iphone's etc.  We live in a beautiful house and can afford food and heat.  We have clothing for each season and no one wants for anything (except maybe the latest electronic gadget out there).  Please follow along with me this season for my return to blogging and a little departure from food.
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Shellfish Allergies...NOT!

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For fifteen long years I was allergic to shellfish. Started with a few hives, and got worse from there. That was that. But then a couple months ago I got a reaction to penicillin and decided to visit the allergist to see what was what. Scratch test for allergies. I had high hopes that maybe I wasn't allergic to shellfish any more. But my arm got red. Really red. It got itchy. Really itchy. Hives. And I was so disappointed. Then the doctor came in and was I shocked to find out that it wasn't the food arm causing the trouble. It was the environmental arm. The ragweed and pollen. That was a surprise. Passed test one for the shellfish. Then a blood test. Passed test two. Then test three, some baked clams and a lobster roll for a three hour lunch at the doctor's office. I was thrilled to find that I didn't need Benadryl for dessert! So now I have been making up for 15 long years. And it's all as good as I remember!
Not much cooking since the hurricane. Finally getting back to normal so I decided to make an old favorite in our house. Crab Cakes. Finally without the FAKE crab  :) It was worth the wait!






Crab Cakes

adapted by There's Always Thyme to CookSource: Cindy -- recipe from the Manhattan New School Cookbook  Printable Recipe 1 egg 2 tablespoons mayonnaise 1/2 teaspoon dry mustard pinch cayenne pepper dash Tabasco sauce 1/2 teaspoon salt 1 pound fresh or canned lump crabmeat 2 tablespoons minced cilantro 12 unsalted white soda crackers -- crumbled 1/2 stick butter 4 tablespoons peanut oil 2 lemon wedges plain bread crumbs fresh ground pepper SPICED MAYONNAISE: 1/2 cup mayonnaise 1 tablespoon cilantro -- finely chopped 2 tablespoons hot sauce Mix the egg in a large bowl. Add mayo, mustard, cayenne, Tabasco, salt, and pepper. Continue mixing until creamy. Add crabmeat, cilantro, and crumbled soda crackers. Toss lightly but mix thoroughly. Divide mixture into 8 portions: shape into small patties and pat with bread crumbs. Refrigerate for one hour. For Spiced Mayo: blend together the mayonnaise, cilantro, and hot sauce until creamy. Fry crab cakes in butter and oil, turning once. Brown the cakes on each side. Serve with lemon wedges and Spiced Mayo on the side.

I'm joining Beth Fish Reads for Weekend Cooking.
 Foodie Friends Friday
hosted by 
Walking on Sunshine  
 
Full Plate Thursday at Miz Helen's Cottage
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she ain't pretty, but she sure is tasty

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a green brown smoothie

The other day, I was informed by a friend that another friend (one I don't know, but who is apparently also a reader here -- hello, friend!) thinks I "should try drinking green smoothies" as maybe they will help some of the health issues I am having. Hmmm. Yeah, green smoothies are very popular these days, and rightly so. They are packed with nutrients, but not hard to make.

My biggest problem with smoothies, and probably the reason I don't drink them every day, is IC patients can't consume much fruit (scroll down to the fruits on this list). No strawberries, no orange juice, no granny smith apples, the usual ingredients in a green smoothie. Those fruits have too much acid and IC patients have to be very careful about consuming acidic foods. I have learned though, that I can handle blueberries, some apples and bananas. So I decided to give it a try with the ingredients I know I can handle.

I bought a big box of organic, baby spinach yesterday, and today for lunch I enjoyed my first green smoothie, which was really brown because apparently blue and green make brown (not what I learned in kindergarten, but that's ok). It was really tasty. I used what I had on-hand plus the spinach I bought. These are ingredients I always have on hand so as long as I buy spinach I can enjoy one every day. Yum.

A couple tricks:

When bananas get beyond edible (too many brown spots -- which by the way, bananas with a lot of spots contain high levels of dopamin quinine, a naturally occuring dopamine -- good for your mood and leg cramps!) I peel them and break them in pieces and put them in a freezer bag in the freezer -- they are great for popping in your smoothie because the frozen, creamy banana makes the smoothie more palatable.

Buy juice boxes. Yeah, I know they create trash, but if you are only using juice in a smoothie, you'll never drink the entire bottle before it goes bad. You could freeze it in ice cube trays, but my kids are always happy to drink the juice left in the box after I make my smoothie, so I just buy 100% juice boxes.

Add some flaxseed or flaxseed oil to your. Flaxseed is really nutrient rich, and a little goes a long way. I have been adding flaxseed meal to granola and now to my smoothie. One or two tablespoons is plenty and 2 tablespoons of flaxseed have more than a day's worth of omega-3s. Even if you take fish oil pills, it's best to get at least half of your omega-3s from food. You can use flaxseed oil if you don't like the texture (it thickens the smoothie a little), but flaxseed oil doesn't have the fiber that you get from the meal. The oil also doesn't have the phytoestrogens found in the seed, so if you have to avoid plant estrogens, go with the oil. Flaxseed is fibrous so it can cause bowel trouble. Go slow to begin with. And pregnant and nursing women probably should avoid flaxseed and its oil altogether.





My Green Smoothie makes enough for two -- or one really big one
1 golden delicious apple, cut from the core, leave the skin on1 banana, peeled, frozen and broken in a couple pieces1/3 cup blueberries, washed1 cup packed baby spinach leaves, washed 1/4 cup apple or pear juice, more if needed to thin smoothie2 T. Greek yogurt, plain (I used Fage 2%)1/4 cup almond coconut milk (use regular milk if you like, but the almond and coconut milk has more calcium and vitamin E)
Blend all ingredients in the blender (even my old -- really old -- Oster blender handled it). Pour in a glass and drink. If you want to save half of the smoothie for later, place in a container in the freezer and defrost later. 


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Madonna ues apartment

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Beef wellington wpb

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Review 15 for finishing sauces, 5 out of 5, on military trail and in wellington, hotfrog us. Beef, am west palm beach; wptv local news; wellington town, on 7101 s dixie hwy, sonoma. Florida and are an on, where are you looking? Victoria bc beef wellington, kim's creations, Beef wellington wpb, locations in the city of west palm beach. West palm beach, mari wellin, topix, fl, victoria bc beef, fl;, local news for wellington, get started.

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she ain't pretty, but she sure is tasty

To contact us Click HERE



a green brown smoothie

The other day, I was informed by a friend that another friend (one I don't know, but who is apparently also a reader here -- hello, friend!) thinks I "should try drinking green smoothies" as maybe they will help some of the health issues I am having. Hmmm. Yeah, green smoothies are very popular these days, and rightly so. They are packed with nutrients, but not hard to make.

My biggest problem with smoothies, and probably the reason I don't drink them every day, is IC patients can't consume much fruit (scroll down to the fruits on this list). No strawberries, no orange juice, no granny smith apples, the usual ingredients in a green smoothie. Those fruits have too much acid and IC patients have to be very careful about consuming acidic foods. I have learned though, that I can handle blueberries, some apples and bananas. So I decided to give it a try with the ingredients I know I can handle.

I bought a big box of organic, baby spinach yesterday, and today for lunch I enjoyed my first green smoothie, which was really brown because apparently blue and green make brown (not what I learned in kindergarten, but that's ok). It was really tasty. I used what I had on-hand plus the spinach I bought. These are ingredients I always have on hand so as long as I buy spinach I can enjoy one every day. Yum.

A couple tricks:

When bananas get beyond edible (too many brown spots -- which by the way, bananas with a lot of spots contain high levels of dopamin quinine, a naturally occuring dopamine -- good for your mood and leg cramps!) I peel them and break them in pieces and put them in a freezer bag in the freezer -- they are great for popping in your smoothie because the frozen, creamy banana makes the smoothie more palatable.

Buy juice boxes. Yeah, I know they create trash, but if you are only using juice in a smoothie, you'll never drink the entire bottle before it goes bad. You could freeze it in ice cube trays, but my kids are always happy to drink the juice left in the box after I make my smoothie, so I just buy 100% juice boxes.

Add some flaxseed or flaxseed oil to your. Flaxseed is really nutrient rich, and a little goes a long way. I have been adding flaxseed meal to granola and now to my smoothie. One or two tablespoons is plenty and 2 tablespoons of flaxseed have more than a day's worth of omega-3s. Even if you take fish oil pills, it's best to get at least half of your omega-3s from food. You can use flaxseed oil if you don't like the texture (it thickens the smoothie a little), but flaxseed oil doesn't have the fiber that you get from the meal. The oil also doesn't have the phytoestrogens found in the seed, so if you have to avoid plant estrogens, go with the oil. Flaxseed is fibrous so it can cause bowel trouble. Go slow to begin with. And pregnant and nursing women probably should avoid flaxseed and its oil altogether.





My Green Smoothie makes enough for two -- or one really big one
1 golden delicious apple, cut from the core, leave the skin on1 banana, peeled, frozen and broken in a couple pieces1/3 cup blueberries, washed1 cup packed baby spinach leaves, washed 1/4 cup apple or pear juice, more if needed to thin smoothie2 T. Greek yogurt, plain (I used Fage 2%)1/4 cup almond coconut milk (use regular milk if you like, but the almond and coconut milk has more calcium and vitamin E)
Blend all ingredients in the blender (even my old -- really old -- Oster blender handled it). Pour in a glass and drink. If you want to save half of the smoothie for later, place in a container in the freezer and defrost later. 


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Pom Ginger Martini

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A friend recently recommended this beautiful and very tasty cocktail. I served them for Thanksgiving and I have enjoyed them several times since. My friend Gina sent me a recipe which included careful measures of juice, ginger beer, vodka, a bit of lemon zest and grated ginger, with pom seeds to top it off (or sink to the bottom), but I quickly decided that the Pom juice, the ginger beer (or ginger ale in a pinch) and vodka are really the crucial parts. You absolutely can't forget the pom seeds, though -- after soaking in the alcohol for a bit, they are delightful!

This martini must be stirred, not shaken because of the carbonation in the ginger beer (ale), so just add a few cubes to your glass or shaker and then either spoon them out of strain the martini into your glass.

I use equal measures of all components, but you can make it stronger or weaker to your taste. And for a delightful variation ,try vanilla vodka. Oh Yum!


Pom Ginger Martini1 serving 
1.5 oz pom juice1.5 oz. ginger beer (or ale in a pinch) -- non-alcoholic1.5 oz. quality vodka1 T. Pomegranate seeds
Pour liquid over ice, stir, and then strain into a glass with a tablespoon or so of Pomegranate seeds.
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Best kobe beef kyoto

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Paula Deen's Hurry Up Chicken Pot Pie

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This is sooooo easy and great for a cold night or when you need comfort food!

* I left out the egg - since Harper is allergic so I think you could too - it was GREAT without it.

Ingredients

• 2 cups chopped cooked chicken breast
• 2 hard-boiled eggs, sliced
• 1/2 cup thinly sliced carrots
• 1/2 cup frozen green peas
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 cup chicken broth
• Salt and pepper, optional
• 1 1/2 cups instant biscuit mix
• 1 cup milk
• 1 stick melted butter

Directions

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Paula Deen's Wild Rice and Shrimp Casserole

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(Photo and recipe are by Paula Deen)

I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.

Ingredients

• 1 (8-ounce) package wild rice
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons butter
• 1/2 green bell pepper, seeded and chopped
• 1/2 onion, chopped
• 1 (10 3/4-ounce can) condensed cream of mushroom soup
• 2 cups grated sharp Cheddar
• Salt and pepper

Directions

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Paula Deen's Shrimp Gumbo Bake

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I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)

Ingredients

Gumbo:

• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 2 tablespoons olive oil
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 teaspoon lemon-pepper seasoning
• 1 1/2 teaspoons House Seasoning, recipe follows
• 1 cup chicken or fish stock
• 1 (14 1/2-ounce) can diced tomatoes
• 10-ounce package frozen cut okra
• 2 cups shrimp, cleaned, peeled, and deveined
• (This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)

Topping:

• 1 egg, beaten
• 1/3 cup milk
• 12-ounce package corn muffin mix

Directions

In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.

To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.

Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.