Peach Cobbler Smoothie

I'm dying for peach cobbler...

But I don't have time to make it.  My work schedule is keeping from this wonderful dessert.  I have such a craving for it...what to do?

Let's make a smoothie!

My Peach Cobbler Smoothie will take care of my cravings right away!  Plus it is quicker to make!

I made this smoothie and took to work with me in one of my favorite travel containers.  I think I've showed they containers before.  They are actually glasses, called "working glasses".  Perfect for everyday drinkware and the best part is they come with a lid that allows you to take them with you, filled with your favorite drink, or pasta salad, fruit, potato salad, or even a dessert.  What ever you can imagine!  I know I get excited about these container, but they truly are handy.

Back to the smoothie.  This smoothie has all the flavors of peach cobbler, so I'm sure if you love the dessert you will love my smoothie.  It even has a secret ingredient...I'm not telling what it is...oh, okay you can find out by reading the recipe.  It just puts it over the edge a bit and given it that cobbler taste!

Give it a whirl in your blender, it's fast and easy to make.  A great treat for you kids as well.  The best part is since it's summer, peaches are delishhh right now!   So use some fresh peaches, and leave the skin on so you get some extra fiber and nutrients!  It's good for you.  (If you can't find fresh peaches, frozen will work just as well.)

Enjoy some summer peach cobbler in a smoothie!

Peach Cobbler Smoothie

Serves 2

1 6 oz container lite vanilla yogurt

½ banana

¼ t cinnamon

1 peach, cut into chunks

¼ c milk

5 vanilla wafers

1 c ice cubes

Place all ingredients in a blender and blend on high until smooth.  Pour in 2 glasses and serve.

Shared with:  Weekend Potluck

Grilled Pork and Nectarine Salad

Do you have a favorite restaurant?

MGG and I visited one of our favorite restaurants a few nights ago and I'm always amazed with the eclectic selection of dishes they have on the menu.  It's a restaurant/micro-brewery with dishes that range in flavors from Mexican, Italian, even Cajun,  They serve everything from steaks, chicken and fish, to tacos and pasta.  All of the food is excellent, and unique in the flavor combinations.  

One of the dishes I love is a salad that they serve with pork medallions and grilled nectarines.  It's such a wonderful blend of pork and fruit, with a slightly sweet dressing, served over a bed of arugula and spinach.

So I thought I'd make my version of this salad at home.  Since it's summertime I decided to grill pork chops instead of making little pork medallions out of pork tenderloin. (too much work!)  I added a wonderful citrus blend I came up with.  I use this so often on all types of meat.  It's fantastic!  I call it California Citrus blend.  Great for chicken, pork, of beef.  The recipe for that is included as well.  

I added a nice spring mix of salad greens as my base and put it all together in a flash.  Another weeknight meal made in under 20 minutes.  Love that!

Hope you try this salad.  It's a tribute of one of my favorite restaurant's dishes,and it's just bursting with flavors.  

Grilled Pork and Nectarine Salad

Serves 4

4 nectarines, rip but a little firm

1 t olive oil

4 pork loin chops

4 t California Citrus blend

Salt & pepper

2 T balsamic vinegar

2 T olive oil

1 bunch spring mix salad greens

Pit nectarines and cut each one into 4 wedges.  Heat large ridged grill pan on medium until hot. Brush nectarine wedges with 1 teaspoon oil. Place nectarine wedges in grill pan and cook about 10 minutes or until charred and tender, turning wedges over once. Transfer to a plate and cover with foil to keep warm.

Sprinkle pork chops with 1 teaspoon each of California Citrus blend and rub in.  Sprinkle with salt & pepper. 

Add pork chops to the grill pan and cook about 10 to 12 minutes or until done (155 degrees) turning over once.

Meanwhile make the dressing: In small bowl, whisk vinegar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining 2 tablespoons oil until blended.  Remove 1 tablespoon dressing and set aside.

In large bowl, toss spring mix and dressing.  Divide among 4 plates.  Slice each pork chop on an angle against the grain and place on top of the salad.  Add nectarines. Drizzle pork and nectarines with reserved dressing.

California Citrus Blend

2 t lemon peel

2 t orange peel

1 t  minced parsley

1/2 t garlic powder

Mix all ingredients together.  Great on chicken, pork, or beef.



shared with:  Weekend Potluck

Southern Sundays

Welcome to Southern Sundays!

Sorry for bringing up the party late today...swamped with cooking some new an delicious dishes to share with you!

Before we get to the party I wanted to share some georgeous places around my hometown, Los Angeles.  Take a moment to enjoy the beauty!

A beautiful tree in bloom...

A peaceful waterfall...

Ah! Serenity! 

Now on to the party!

Last week was a blast. So may great dishes.  I hope you all found some that you enjoyed.  We had two that really stood out from the crowd, and one that I picked as a personal favorite.

Congratulations on your featured recipe!

Lemon Olive Oil Cake

by Katie-Kate's Kitchen

Herb Chicken

by Mimi's Magic Apron

And a personal favorite!

Noodleless Summer Squash Lasagna

by Little Kitchen big Flavors

Congratulations again!  

So let's party!  I can't wait to see what you all bring this week.  Make sure to tell all your friends so they can join the party as well!

Guidelines:

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Link back to your specific recipe and not to your main site.
Link back to Southern Sundays either in your post, or grab my Southern Sundays Button located in the right side bar.
Please visit a few of the links in the post and say hello to your fellow bloggers!
Enjoy, have fun, cook lots of food, and relish your Southern Sunday!