Here’s my favorite breakfast treat… A frosty cold smoothie, made with fresh (or frozen) berries, fruit and yogurt. Loaded with super-healthy delicious ingredients. Quick to make, even quicker to drink. My energy beverage of choice.
This fabulous frozen breakfast smoothie will give you a reason to get up in the morning (even if you partied like a rock-star the previous night). Life will never be the same.
Let us all know your favorite smoothie combo below in the comments section. “Variety is the spice of life”
PS. Stay tuned for my Baked in Maine T-Shirt giveaway!
(Optional idea list: Pick what YOU like best)
1/2 cup blueberries
1/2 cup strawberries
1/2 cup blackberries
1/2 cup raspberries
1/2 cup pineapple
1/2 cup apples
1/2 cup peaches
1 handful spinach
1 medium carrot
1 cup milk, soy or almond
1-2 scoops of protein powder
1/2 cup yogurt, any flavor
1 cup any juice (see below)
1 cup pomegranate juice
1 cup orange juice
1 cup grape
1 cup apple juice
2 cups ice (if using fresh fruit)
Here’s the scoop. You can pick 1 1/2 cups of ANY fruit and berry combo that you like. I actually prefer frozen. If you’re using fresh fruit add 2 cups of ice. You may use 1 cup of milk or juice. Any flavor yogurt, I like Greek vanilla. Protein powder adds even more nutrients. Believe it or not, you really can’t taste the spinach. I’m just giving you ideas (above) feel free to add some of your favorites.
Just add everything to your blender in no particular order. I don’t even measure, just toss it in and blend away! PS. If it’s to thick, add a little more liquid. Mornings will never be the same again…
One of my favorite foods has to be salmon. I love, love, love salmon. Is it the gorgeous color? That fabulous favor? Or all of those wonderful health benefits. Loaded with omega 3′s and vitamin D. Doctors say to eat salmon at least twice a week and I say no problem.
Here’s a 30 minute meal for you with 3 simple ways to prepare salmon: Baked, broiled or grilled. And a “how-to” on roasting asparagus. You’re going to LOVE these easy recipes as much as I do…
Oh, do you have a salmon hater in your midst? My advice is to drown the salmon in luscious Hollandaise. Because everything tastes better with Hollandaise sauce.
Do you have a favorite way to cook fish? Please share it with all of us in the comments section below. Any other cooking questions? Ask away, I’m here to help…
Because I get asked this question a lot, there are several different types of salmon including:
Coho: Wild caught Alaskan salmon from the Pacific Northwest is increasing in popularity. Nice dark coral color, cooks up healthy and delicious.
Sockeye: North Pacific Sockeye fetches a higher price than other salmon, as they are considered the most flavorful. Sockeye has a stronger flavor and even deeper color than the Coho. *Very low concentration of methylmercury.
Atlantic Salmon: The very popular Atlantic salmon is struggling with habitat loss, over-fishing and other problems. In the United States, wild Atlantic salmon are on the Endangered Species List.
Farm raised: Atlantic salmon Farm Raised are usually farmed in large-scale, densely stocked netpens that pollute surrounding waters with waste and chemicals. Avoid or eat infrequently until improvements are made.
1 whole side salmon (2 1/2 To 3 lbs.)
5-6 tablespoons olive oil, divided
Salt & Pepper
2 pounds Asparagus, tough ends snapped off
2 pounds red potatoes, cut in quarters (optional)
1/4 cup Dill, chopped, parsley sprigs for garnish (optional)
1 lemon cut into wedges for serving.
*If you want to serve salmon with potatoes, start cooking the quartered potatoes at least 10-15 minutes BEFORE the salmon. The same goes with your favorite rice, grilled vegetables or Hollandaise sauce.
* Grilled: Light the grill. While the grill is heating, lay the (well oiled) salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Brush or spray the grilling rack with more oil (to keep the salmon from sticking). Place the salmon skin side down on the hot grill; Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn very carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly un-cooked in the center, but don’t worry; it will continue cooking as it sits. Transfer the fish to a plate, skin side down. Allow the fish to rest for 10 minutes or so. Remove the skin before serving
* Baked: Place the salmon on one side of a large baking sheet; cover both sides of the fish with 2-3 tablespoons of olive oil and lots of salt and pepper. Toss asparagus with another 2 tablespoons of olive oil, salt and pepper; and set aside. Place the salmon (skin side down) on the middle rack of your oven and bake for 15 minutes at 400 degrees. Add the asparagus and bake for an additional 15 minutes.
* Broiled: Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack. Place salmon (skin side down) and asparagus on the upper rack, turn on the broiler, leave the oven door ajar and broil until salmon is just opaque and the edges are golden brown, about 15-20 minutes (depending on the thickness of the fish). The potatoes will need about 30 minutes. If you like asparagus less crisp, add it during the last 5-6 minutes.
Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.
To serve…. Garnish with parsley, dill, and lemon wedges. Arrange potatoes, asparagus and vegetables on the platter with salmon. Serve immediately.
I just had to share with you the juiciest, most delicious turkey burger on the planet. A burger so delectable, sweet and spicy. One that everyone loves. A healthier and juicy burger with gooey melted Pepper Jack cheese oozing everywhere. You’re going to want to toss these meat-treats on the BBQ this weekend. Invite your friends over, shout it out from the roof-tops… “I’ve finally found it!” Oprah says: “I believe it may be the best turkey burger in the entire world.” And I couldn’t agree more.
If you’re searching for the PERFECT turkey burger this it!
Perfect Turkey Burgers
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples , peeled and diced
1/8 cup canola or olive oil
4 pounds ground turkey breast
1 Tbsp. salt
1 Tbsp. black pepper
2 tsp. Tabasco chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley , finely chopped
1/4 cup Major Grey’s Chutney, pureed or not.
Pepper Jack cheese, sliced
lettuce and tomato
Thin rolls, sliced
*Note You can find Major Grey’s Chutney in the “International section” of any large grocery store. Of course, if you’re in the U.K. you can find it anywhere..
Sauté the scallions, celery and apples in the canola/olive oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours, so they firm up.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side (without turning) for 7 minutes or until meat is thoroughly cooked. Top with sliced Pepper Jack cheese. Grill your rolls. Add mayo, salsa or Major Grey’s Chutney to your roll. Pile on some lettuce and sliced tomato. Get plenty of napkins, you’ll need them!
One of my favorite summer dinners has to be grilled BBQ chicken, grilled corn and zucchini. I do love all BBQ sauce, but who says BBQ sauce has to red and tomatoey anyway? Let’s change it up with a delightful homemade blueberry BBQ sauce that’s naturally sweet, savory and just a little bit spicy. A healthier (low-sugar!) alternative to bottled sauce. And guaranteed to be the hit at your next dinner party. PS. This easy to make healthier sauce is so scrumptious you’ll want to make extra and serve it over everything!
PS. If you have any grilling tips to share, please leave a comment below, seriously.
Grilled Chicken With Blueberry BBQ Sauce
1 cup fresh blueberries (I used wild Maine Blueberries)
1 cup ketchup
2 tablespoon apple cider vinegar
2 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
4 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of cayenne pepper
salt & pepper to taste
1 teaspoon ground mustard, or sub. Dijon mustard
For Blueberry BBQ sauce..
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, whisking frequently, for an hour or so..
Grilled corn and zucchini take about 10 minutes each to cook. The
You all know that I LOVE to cook. But I have to admit that grilling is not my favorite. I just don’t like standing there over the hot grill when I could be running around doing something else. So I always try to find someone else to take “the grill guy” job. I’m just too damn busy and I’ll run-away from the grill. Not a good idea, the un-attended food will burn. I need someone else to blame. Anyway…
1. Here’s the best way to BBQ chicken that I’ve found. First of all, I like a whole chicken, cut-up. This way you get two of everything, 2 breasts, 2 legs, 2 wings, 2 thighs etc. I find that cooking bone-in chicken (and with the protective skin) is so much juicier. Another thing, I find poaching (or boiling) the chicken (for 15-20 minutes) is the answer to the question “is this done yet?” Not only is the chicken moist and perfectly cooked but less apt to dry-out (or burn) on the grill.
*For boneless chicken you absolutely must marinade before cooking, or at the very least cover with lots of canola oil. Try to marinade your chicken (in a niiice Italian dressing) a day before cooking, or as soon as you think of it.
A good rule for perfectly cooked BBQ chicken is to grill on low, and cook it slow….
**Yes, that’s right. Lower and slower is the golden rule with grilled chicken.
2. Spray or oil the chicken pieces liberally before tossing it on the grill. You’ll want to grill at a medium-low temperature for 5-10 minutes (on each side). Don’t try to move the pieces around before they’re cooked, unless it flares-up. In that case, move the chicken off the flame and turn the temp. down. I’ve been known to douse the flames with a little beer. Everyone watching will say: “WOW! That was so cool!” Now, you can see why I’m not the go-to grill-girl.
3. Next, brush the sauce (or marinade) on the cooked side of the chicken after you turn it. Or the sugars in the sauce will flame-up and burn. A a few grill-marks are a good thing, a lot of char is bad. You may want to serve some blueberry BBQ sauce on the side for dipping. I’m hungry, let’s eat!
Slow cooked Boston baked beans are one of my all-time favorite comfort foods. These traditional baked beans are an old Saturday night ritual here in New England, dating back to the early colonist. Sweetened, flavored with molasses, loaded with protein, ( a very healthy side dish). We usually serve them with brown bread, corn bread or biscuits. Always perfect for a picnic, party or backyard BBQ. And of course, beans pair-up nicely with ribs, hot dogs and classic cole slaw. Anyway way you serve em’ up these are sure to be a big hit.
Way back in the day (in the 1700′s), Boston was a major exporter of rum. Molasses was an ingredient used in the distillation process and contains both sugars and calcium. Added to beans, keeps them nice and firm and from turning too soft. Which is why adding marvelous molasses to beans will enable you to cook them for several hours developing those wonderful flavors.
Boston Baked Beans Recipe
Cook time: 8 hours
1 pound (2 1/2 to 3 cups) dry white beans such as Navy beans, Great Northern beans (shown), Pea beans, kidney beans, Jacobs Cattle, Yellow Eye, and Soldier Beans. Use your favorite.
1/3 cup molasses
1/3 cup brown sugar
1/4 teaspoon sea salt
1/8 teaspoon pepper
3 tablespoons of Dijon mustard or–
2 teaspoons Coleman’s dry mustard
pinch of ground cloves (optional)
1 medium onion, (1 1/2 cups) chopped
3 cups hot water or sub. chicken stock
*1/2 pound salt pork, pork belly or bacon, cut into 1/2-inch pieces (optional)
*Note: Vegetarian or vegan. A few non-traditional add-in’s – 1 teaspoon of: healthy turmeric, garlic, jalapenos, green chilis, bbq sauce or hot sauce etc. A little variety “is the spice of life”
Rinse beans well. Place beans in a large pot or casserole and cover with 2 inches of water. Soak overnight and drain. If you forget to soak the beans overnight, just boil them 10-15 minutes in a covered pot filled with water. Remove from heat and let soak for a hour, then drain and rinse.
Add the rinsed and drained beans to your crock pot, slow-cooker, (bean pot or covered casserole if you are cooking in the oven) mix in the chopped onions and/or salt pork/bacon.
Add the molasses, brown sugar, mustard, and salt & pepper etc. with 3 cups of hot water or chicken stock. Mix well.
Cover and cook in a 250°F oven or a crock pot/ slow-cooker on the low setting for 8-9 hours. You may have to check to see if the beans need more water, and add some. Cook until the beans are tender and the broth has thickened and absorbed. Make a day ahead for even more wonderful results.