Strawberry Banana Smoothie

It's berry season!!!

Here in California we are BIG on berries.  This weekend is the...

2011 California Strawberry Festival

Saturday and Sunday, May 21st & 22nd, 2011

10:00am to 6:30pm
Strawberry Meadows of College Park
3250 South Rose Avenue in Oxnard


The California Strawberry Festival celebrates the region’s rich agricultural heritage while raising funds for numerous Southland charities. Since its inception, over $3 million dollars has been collected to benefit others. Twenty-four companies harvest and cool more than 207,646 tons of sweet berries in the area from 11,538 acres with annual revenues topping $300 million to ship them worldwide from the region, known as California’s Strawberry Coast.

Ranked among the top Festivals in the nation. Since 1984, Festival guests have enjoyed award-winning attractions, interactive exhibits, gooey contests, the hottest names in entertainment, the largest collection of Fine Arts & Crafts with 200+ booths, and an unbelievable assortment of delicious strawberry foods and beverages. The Strawberry Promenade offers cooking demonstrations and presentations, Strawberryland For Kids boasts free rides, puppet shows, and more.

So if you are in the area try to go to this great festival!



In honor of strawberries I've brought you this great smoothie recipe.  MGG and I love smoothies...don't you?  He says that I make the best smoothies!  He can't seem to get the right balance or consistency down.  I must say I do make a MEAN smoothie!

I find that I make them all summer long while we have an abundance of fruit.....think I'm becoming a smoothie junkie! 

Who needs to go buy a smoothie when you can make healthy, creamy, real fruit smoothies at home!!!  Go make one now...

Strawberry Banana Smoothie

Serves 2

1 individual container of vanilla lite yogurt

1 small to medium banana

1/3 c 2% milk

6 medium hulled strawberries

1 cup ice cubes

Place ingredients in blender, putting the liquid ingredients if first.  Blend on high until smooth and all ice and fruit is crushed.  Serve.

 

 

YUM!!

 

 

Great Tips:

Freezing berries for year-round use…

The best method for freezing is first cleaning, hulling, and then pulsing the berries in a blender. By pulsing the berries, you have a more chunky texture. Add a tablespoon of sugar to each blender portion to prevent the pale pink color of the thawed berries. Pour this mixture into sandwich-sized plastic bags and freeze, placing flat in freezer. As needed, open the bags, break off a piece of the frozen product, reseal the bag and replace in freezer. The frozen section can be thawed for use on waffles, meringues, ice cream or in smoothies.

Sprinkle sugar over the berries once thawed to prevent pale pink coloration and maintain ruby color.

Strawberry fields forever...

Fried Rice

Don't you just love going to a Chinese Restaurant and ordering Fried Rice?
Doesn't everyone?

Here's a simple recipe that will allow you to forget the takeout and make this classic dish at home.  What gives it that wow factor?  The combination of flavors that you add by using this unique sauce.  It turned out awesome!

We served it with my tasty Hawaiian Chicken Kabobs.  You can link to that recipe by clicking on the title.  You can certainly serve this with a multitude of stir fry dishes as well.

So go make some Fried Rice you'll love it!

Fried Rice

2 cups cooked brown rice

1 T chicken broth

1 T rice wine vinegar

½ T low sodium soy sauce

¼ t salt

½ t sesame oil

1/8 t black pepper

1 T canola oil

2 eggs

1 c of vegetable mix, asparagus, corn, and carrots (fresh or frozen)

Combine chicken broth, rice wine vinegar, soy sauce, sale, sesame oil, and pepper in a small bowl.  Set aside.

In a wok or large skillet, add oil and heat over medium high heat.  Add egg and stir fry until scrambled.  Add vegetables and stir fry until cooked crisp tender.  About 4-5 min.    Add rice and stir fry until heated about 2-3 minutes.

Stir liquid and add to the rice, tossing to coat evenly.  Serve.

Hawaiian Chicken Kabobs

MGG and I love to grill whenever we can.  We had planned on a nice grill the other day and then it decided to rain.

Not going to stop us though!  We brought the grill inside!  Grilling on the stove top with a great grill pan is a great way to go!  It's quick and easy, doesn't taste quite the same..but you get the drift!

MGG and I love to cook together.  He's never really cooked a wide variety of food but he's a quick learner and a great sous chef!

Here's what we came up with.  We love kabobs, all types of meat and flavors.  It allows for great creativity.  When I would visit my sister when she lived in Maui, we would always go to Azeka's Market and pick up some chicken to make kabobs.

So I wanted to recreate the prominent Hawaiian and Asian flavors that bring back such great memories, in this dish.  So we went with pineapple for the tropical feel and an Asian marinade for the chicken, along with vegetables that complimented the theme.  

This recipe is super easy and yummy as heck! 

Let's create this:

Cut your chicken breasts, or thighs if you prefer, into chunks.

In a plastic bag place your minced garlic, soy sauce, lemon juice, teriyaki sauce, olive oil, worcestershire sauce, and salt & pepper.  Mix well.  This is your marinade.  Add your chicken to the bag and marinate in the frig for 1 hour.

While this is happening you should soak your wooden skewers in water, if using wooden ones.  This keeps them from burning. 

Assemble your kabobs.  Start and end with a cherry tomato.  Next add a piece of chicken followed by a some pineapple.  Add a mushroom, another piece of pineapple and then some more chicken.  The order does not matter, you can create a pretty kabob to suit your taste.

Cook the kabobs over medium high heat.  We used a double grill pan on the stove top and that worked out perfectly. 

Make sure to cook them until the chicken is completely done.  About 4 minutes per side, or more if you chicken is really thick.

That's it...really simple but oh so tasty!

Hawaiian Chicken Kabobs

Ingredients:

3 cloves garlic, minced

2 tablespoons soy sauce

2 tablespoons lemon juice

2 tablespoons teriyaki sauce

2 tablespoons olive oil

2 tablespoons Worcestershire sauce

Pinch pepper

Pinch salt

1 pound chicken breasts, cut in to chunks

Fresh Mushrooms

Cherry tomatoes

Pineapple chunks

Directions:

Rub your indoor or outdoor grill rack with oil.  If using an indoor grill preheat grill pan to medium-high heat, and for the outdoor grill bring the temperature up to medium high.

In a large re-sealable plastic bag, combine the garlic, soy sauce, lemon juice, teriyaki sauce, olive oil, Worcestershire sauce, pepper, and salt. Add your chicken and marinate for about 1 hour. 

Pull chicken out and discard the marinade.   Thread the chicken, mushrooms, cherry tomatoes, and pineapple onto the skewers. Note:  if using wooden skewers make sure to soak them for about 30 min so they will not burn while grilling. 

Cook over medium high heat until the chicken is done, turning once, about 4 minutes on each side. Serve with rice.