Tropical Smoothie

Filled with pineapples and strawberries this smoothie will have you starting your day with visions of the tropics!

Tropical Smoothie

I made this smoothie back around Easter time and totally forgot to post about it.  It is a delightful smoothie that you will sure to love.  Dreams of tradewinds and palm trees come to mind when tasting this tropical flavored smoothie.  The flavors of coconut milk, banana, strawberries and pineapple mixed together make the most luscious smoothie.

Perfect for breakfast or as a midday snack, this smoothie hits the spot and has you dreaming you were somewhere else.

Enjoy!

What Ingredients do I need?

• banana
• strawberries
• fresh pineapple
• coconut milk
• greek yogurt
• ice

Substitutions and Variations

• Use coconut flavored greek yogurt for a stronger coconut flavor

• Use any non dairy milk - or use regular milk in place of the coconut milk

• Add a dash of vanilla for a boost of flavor

• Use mango instead of pineapple

Kitchen Tips and Notes

• freeze your ripe bananas for making smoothies

• place the liquid in the bottom of the blender to assist in the mixing

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Tropical Smoothie

serves 2

6 oz or 3/4 cup greek yogurt
1/2 banana
5-6 strawberries, hulled
5-6 cubes of pineapple
1 cup ice
1/4 - 1/3 cup coconut milk

In a blender add 1/4 cup coconut milk, yogurt, and the fruit.  Top with ice and blend on high until blended.  If the mixture is too thick add an additional splash of coconut milk and blend again.  Serve immediately.

 

Summer Entertaining: Sliced Tomatoes with Feta

Grab the freshest tomatoes to make this outstanding, 4 ingredient, summer dish!

Sliced Tomatoes with Feta

Need the perfect summer appetizer or side dish?   I got you!  This dish is so easy you really don't even need a recipe.  With just 4 ingredients you can whip up this fresh dish bursting with flavor.  I chose to use Campari tomatoes for their size and taste.  They are about the size of a golf ball, are low in acid, sweet and juicy.  They are truly delectable!

I served these the other night with grilled steaks and basmati rice. I have also served them as appetizer at a summer party.  We eat them quite a lot, but especially in the summer months when the tomatoes are at their best.  To compliment the tomatoes I've added some feta, garlic, and a drizzle of olive oil.  Super yummy! Don't hesitate, make these tonight; they are a winner!

What Ingredients do I need?

• Campari tomatoes
• feta cheese - I use a block feta but you can buy crumbled feta as well
• garlic
• good olive oil

Substitutions and Variations

• Use any type of tomato and just cut slices.  

• If you are using cherry tomatoes I would cut them in half and serve as a side dish.  An appetizer would not work as well unless you put them on crostini first.  

• Add chopped basil if you like.

 

Kitchen Tips and Notes

• Since these are not cooked, not do they have a lot of ingredients, use the freshest and the best ingredients for the best flavor.

• No need for salt as the cheese is salty enough.

• Do use a good sprinkling of pepper.

• These look wonderful arranged on a platter.

• Use a serrated knife to easily cut your tomatoes and keep them from bruising.

• Don't use your knife like a saw. Cut starting with the back of the blade and slice pulling through to the front of the blade.

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Sliced Tomatoes with Feta

Campari Tomatoes - as many as you wish
garlic - minced
feta cheese - crumbled
olive oil for drizzling
fresh ground black pepper

Slice the tomatoes in half (horizontally) across the equator of the tomato. Place on a platter. Sprinkle with the minced garlic and the crumbled feta cheese. Drizzle olive oil over the tomatoes and season with some fresh ground black pepper. Serve.

Southwest Grilled Chicken Salad

Grilled chicken, romaine, black beans, corn, tomatoes, pepitas and cotija cheese make this main dish salad a Southwest flavor bomb!

Southwest Grilled Chicken Salad

We love a good salad in the summer and I often turn them in to entrees by adding protein to the dish.  Since it's summer we're all about grilling now so adding grilled chicken is a no brainer for us.  This salad is all about southerwestern flavors.  Chicken flavored with taco seasoning and then grilled is a great topper for a romaine salad packed with black beans, corn, tomatoes, cucumber, avocado and a few other surprises that really make this salad stand out.

Top it with your choice of dressings.  A ranch mixed with salasa would be a great touch.  This is perfect for weeknight meals as it comes together quickly.  You could even use leftover grilled chicken and save even more time.  Summer is the time for eating light and this healthy salad is right at the top in my book.

Enjoy!

What Ingredients do I need?

• Chicken breasts - boneless skinless
• Taco seasoning - store bought or use my homemade recipe
• Limes
• Romaine lettuce
• Red Cabbage
• Cucumber - I used Persian cucumbers
• Orange bell pepper
• Jalapeno
• Cilantro
• Cherry tomatoes
• Black beans
• Corn - fresh or frozen
• Pepitas
• Cotija cheese
• Avocado

Substitutions and Variations

• Use green or red leaf lettuce instead
• Pinto beans would be just as delicious as black beans
• Don't like cilantro?  Replace it with fresh parsley
• Mexi-corn would be a good alternative
• Leave out the jalapeno if you don't like heat.  
• Add whatever veggies you like, zucchini would be great.
• Substitute cotija cheese with feta or leave it out.
• Leave out the seeds if you like but they provide a nice crunch.  Sunflower seeds would be great as well.

Kitchen Tips and Notes

• Grill your chicken first and allow it to cool if you would like it room temperature chicken on the salad.  Otherwise leftover chicken works well too.

• All of the vegetables can be prepped a day ahead if you like.  Leave the avocado and cheese for the last minute.

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Southwest Grilled Chicken Salad

serves 4

Chicken:

4 thin-cut boneless skinless chicken breasts
2 tbsp taco seasoning
Juice from ½ lime
2 tsp olive oil


Salad:

1/2 large head romaine lettuce, chopped

1/4 head red cabbage, chopped or sliced
3-4 Persian cucumbers, diced
1 orange bell pepper, diced
1 jalapeno, seeded and finely diced 
1 handful cilantro, finely chopped 
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
1 cup corn, frozen or fresh
1/4 cup pepitas
⅓ cup crumbled cotija cheese
1 avocado, sliced 

1/2 lime

Preheat an outdoor grill to medium high, or use an indoor grill pan.  Pat the chicken breast with a papertowel and sprinkle them with the taco seasoning.  Squeeze 1/2 lime over the chicken and drizzle with olive oil.  Grill for 4 minutes each side or until they reach 165 degrees. Set aside to rest.

In a large bowl, mix together romaine lettuce, red cabbage, cucumber, bell pepper, jalapeno, cilantro, cherry tomatoes, black beans, corn, and pepitas.  Add cotija cheese and avocado and toss gently.  Squeeze 1/2 lime and sprinkle the juice over the top.

Slice or cube the chicken and place it on top of the salad.  Serve in individual bowls and all each person to dress their own salad.