Sunday, January 31, 2016

Strawberry Smoothie

February is the month of LOVE! Do something special for your loved one.  You need something refreshing, cold and pink...Try this Strawberry Smoothie recipe. The smoothie contains banana, strawberry, vanilla yogurt, honey, cinnamon, ice and milk.

 Happy Valentine’s Day!

Thursday, January 28, 2016

Chicken With Sun Dried Tomato Cream Sauce

You ever find yourself in a rut when it come to dinner ideas? I switch off between the same old dishes each month because they are amazing. Even thought they are amazing, having the same old good dish over and over can get old. This recipe can be your new favorite.... It's absolutely to die for.

Here are the Ingredients you will need:

Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter (can substitute butter with water or olive oil) in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.

Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately, garnished with basil, if desired.
Options: You can eat hot right out of the oven, you can cut the chicken up and serve over rice or potatoes. Use what you have in your pantry!

Wednesday, January 27, 2016

In Season: Kale

In the nineteenth century Scotland “kale” was a generic term for dinner. It was a staple several years ago for Scottish natives due to its hardy nature and resiliency to cooler weather. A member of the cabbage family, Kale has now made a comeback and is considered one of the best “super” foods around.

Selecting: Purchase kale that has a deep green color. Avoid kale that has wilted, yellow or insect damaged leaves. Smaller bunches will be more tender.

Cleaning and Preparing: Wash kale in water before consuming. Dry kale with a paper towel and fold in half for cutting. The spine of the kale is often tough so it is best removed before preparing.
Storing: Use kale within 5 days. The longer you store kale, the stronger and bitterer its flavor becomes.

Nutrition Highlights: Kale is rich in nutrients. Kale contains Vitamins A, C and K, calcium, iron and is a good source of fiber.

Kale makes a great side dish or addition to salads and soups. I made a Chopped Kale Salad. I used Kale, Spring Mix Salad, Pumpkin Seeds, Dried Cherries, and Sesame Seeds. You can add anything you enjoy in a salad and make it your own. This is just what I had at home and decided to use. Then I mixed up one of my favorite dressings to pour over the top.

Oregano Dressing: 1/3 cup Olive Oil, 2 teaspoons Sugar, 2 Tablespoons Lemon Juice, 1 Tablespoon Oregano. Mix it up and pour over salad. The best part is that you can adjust this dressing to your taste!

Want more ideas how to use Kale? Check it out here: