assya

About a month ago, my sister called me and wanted help recreating a salad that she and her girls had absolutely loved at a restaurant earlier this year. Tart and tangy with a slight Asian twist, the crunch of the radishes, along with the tender beans and peas; the salad is a unique combination of flavors that are fantastically fresh tasting. She was so happy with the salad that we came up with, she texted twice later that week to say thanks for the recipe. (the recipe that I hadn't even tasted yet!)

Naturally, when my sister and I were hanging out together last weekend, this salad was on the menu. I normally don't enjoy cold bean salads, but this one totally works for me. This is a great potluck or picnic salad for summer. The salad is delicious cold or at room temperature.

Black and White Bean Salad with Peas and Radishes
(printable recipe)

12-14 ounces frozen peas
2 cans black beans, rinsed very well
2 cans white beans, rinsed very well
1 bunch of radishes, about 6-8 radishes, halved and sliced as thinly as possible
1/2 bunch of Italian or curly parsley, about 1/2 cup chopped
3 green onions or 12 chives, sliced very thin, about 1/4 cup
juice of 2 small lemons, I used almost 1/4 cup
1/4 cup rice vinegar
1/4 cup olive oil
1/2 teaspoon sesame oil
1/2 -1 teaspoon kosher salt, adjust to taste
1/2 teaspoon black pepper, adjust to taste

Place the peas in a colander and rinse under cold running water until they have thawed. This should only take a few minutes. Transfer the peas to a large bowl. Place the beans in the colander and rinse very well. It's important to rinse the beans thoroughly to avoid any gritty or earthy taste when serving them cold. Add the rinsed beans to the bowl with the peas. Add the radishes, parsley and chives, stir to combine.

In a small jar, combine the lemon juice, vinegar and oils. Shake to combine. Drizzle about half of the dressing over the salad in the bowl and stir to coat. Add more, just as needed. Season generously with salt and pepper, tasting as you go. Chill until ready to serve. Enjoy!





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ONE YEAR AGO TODAY: Monster Cookies ~ Naturally Gluten Free
TWO YEARS AGO TODAY: Hawaiian Muffins with Pineapple, Bananas and Coconut

Tender potatoes, salty kielbasa, crisp corn, green chile and spicy garlic scapes combine in this very tasty skillet meal. I just might have squealed to see that the garlic scapes were ready to harvest in my mom’s garden last weekend. I’ve been using them in place of the usual minced garlic cloves all week.



Garlic scapes are the curling stalks of hardneck garlic plants. The stalks are cut off the plant in the late spring. (If the stalks are left on the garlic, they divert strength away from forming a plump bulb.) While the scapes are often discarded by farmers, they are both edible and delicious. The season for scapes is very short, so keep your eyes open for them. If you are lucky, you might be able to find some fresh scapes at your local farmer’s market.

* None of the ingredients need to be prepped in advance. Start the onion cooking, then chop the garlic and toss it in. You’ll have time to chop the rest of the ingredients and add things to the skillet as you go along.

Garlicky Potato, Kielbasa and Green Chile Skillet
Yield: 6 servings
(printable recipe)

1 small onion, diced into 1/2" pieces
4 garlic scapes, minced (about 3 tablespoons worth) or 3 cloves garlic, minced
2 large Yukon potatoes or red potatoes, diced into 1/2" pieces, about 3 cups worth
1 (13-15 ounce) kielbasa sausage or polish sausage, halved lengthwise and then sliced thin
3 ears of corn, kernels removed or 1 cup frozen corn or 1 can of corn, drained
1/2 cup roasted, peeled and chopped green chile, frozen chile works as well
1 tablespoon olive oil
kosher salt, adjust to taste
freshly ground black pepper, adjust to taste
2 tablespoons chopped Italian parsley

Warm the oil in a large skillet over medium high heat. Add the onions and garlic scapes to the skillet. (If you are using minced garlic cloves in place of scapes, wait to add the garlic after the onions have softened.) Let the onions cook for about 3 minutes and then add the potatoes. Stir to coat the potatoes with oil and season generously with salt and pepper. Cover with lid and cook for 5 minutes.

Add the kielbasa and stir. Cover again and cook for 3-4 more minutes. Once the potatoes are almost soft, add the green chile and the corn. Stir and continue cooking uncovered for 3-4 minutes. Taste and adjust seasonings as desired. Sprinkle with parsley before serving. Enjoy!



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ONE YEAR AGO TODAY: Summer Vegetable Pasta Skillet
TWO YEARS AGO TODAY: Spinach and Potato Breakfast Hash

The tartness of this fruit combination with cherries, blueberries, pomegranate arils, red raspberries and strawberries makes the drink very light and refreshing. I didn't sweeten ours at all, but if you prefer a sweeter drink, feel free to add a tablespoon of so of honey.

I love the convenience of using bits of this and that from the refrigerator or freezer and combining them into something so tasty. Smoothies are a great way to start or finish a meal and my kids adore them. We make smoothies for a quick dessert almost as frequently we make them for breakfast!

I made this smoothie a few mornings ago, when I wanted something for the kids to drink while I finished making our breakfast. My kids and I liked this smoothie quite a bit, when I made it the first time without the bananas. The kids liked it even more the next time with the additional sweetness that the bananas provided. Adding frozen bananas also makes the smoothie thick enough to eat with a spoon. I like to add chia seeds to almost all of our smoothies, but feel free to skip them if you don't have them in the house.

Light and Refreshing Antioxidant Smoothie
Yield: about 30-36 ounces or (3) 10-12 ounce smoothies
(printable recipe)

2 1/2 cups antioxidant blend frozen fruits
1 cup pineapple juice
3/4 cup coconut water
Optional: 2 frozen bananas, 2 tablespoons chia seeds, honey or sweetener if desired

Layer the ingredients into the blender in the order listed and puree until smooth. Enjoy!



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ONE YEAR AGO TODAY: Basil Cucumber Gimlet
TWO YEARS AGO TODAY: Penne with Sauteed Vegetables

My recipes this week are the result of a weekend spent playing at our cabin. My sister drove over from NM and met us there with her girls. The kids played and ran around with their cousins and had non-stop fun all weekend; while the adults talked, laughed, played games and only paused to put food in front of everyone. We had a blast hanging out, making our favorite foods and trying a few new ones as well.

My sister has been telling me about this dish for a few years now and I was thrilled to finally have a chance to try it. Oh my goodness, this rice is amazing with sweet, creamy spoonfuls of sticky rice and chunks of soft mango. We made this and served it as dessert, but I'm telling you that the leftovers reheated for breakfast were even better. This rice gives my favorite peach cobbler some competition in the "Desserts for Breakfast" category.

Thai Coconut Mango Rice
Yield: 6-8 servings
(printable recipe)

2 cups sticky/glutinous/sweet/pearl rice OR Jasmine rice
4 cups water
1 (13-14 oz) can of coconut milk
3/4 cup sugar
1/2 teaspoon kosher salt
4-5 small yellow mangoes, peeled and diced into 1/2" chunks, almost 3 cups worth
toasted sesame seeds, for garnish

Cook the rice with the water, according to the package directions. We have used both kinds of rice and the Jasmine rice works just as well. (It is also much easier to find in grocery stores, if you aren't headed to an Asian market. The glutinous rice goes by several different names, sweet rice, pearl rice, sticky rice.)

I typically add the rice and water to the pot, cover with a lid and bring to a boil over high heat. As soon as it boils, stir, reduce the heat to low and cover again. Set a timer and allow it to cook undisturbed for 20 minutes. Remove from the heat, stir and fluff the rice. (You can also use a rice maker and add the fruit and milk mixture directly into the pot with the finished rice.)

While the rice is cooking, combine the milk, sugar and salt in a small saucepan. Whisk to combine and them bring to a slow simmer over medium heat. Let it cook about 10 minutes, stirring occasionally. Remove from the heat when it is done. While the rice is still cooking and the milk is finishing, prepare your mangoes. Add the mangoes to the milk when they are ready.

Once the rice has finished cooking, pour in the coconut milk and the mangoes and stir to combine. Scoop into serving dishes and sprinkle with sesame seeds. Enjoy!




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ONE YEAR AGO TODAY: Chicken and Bok Choy Stir Fry
TWO YEARS AGO TODAY: Cheesy Scrambled Eggs with Spinach, a.k.a. Power Eggs

These are rich, sweet, nutty cookies packed with white chocolate chips and macadamia nuts. Browning the butter gives these cookies chewy buttery centers along with nice crisp edges. If you aren't a fan of white chocolate, use your favorite chocolate instead. If you love white chocolate, the combination of macadamia nuts and sweet vanilla can't be beat.

Brown Butter Chocolate Chip Macadamia Nut Cookies ~ Gluten Free or Not
Yield: 3 dozen cookies
(printable recipe)

1 cup butter
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups brown rice flour *
1 cup tapioca starch *
1/2 cup potato starch *
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chopped macadamia nuts
3/4 cup chocolate chips (white, dark or semi-sweet)
Only as needed: 1-2 tablespoons milk

* If you are not in need of a gluten free cookie, you can substitute 2 3/4 cups AP flour for the items marked with an *

Melt the butter in a heavy saucepan or pot over medium heat. Stir occasionally as it melts, to prevent parts of it from foaming before all of the butter has melted. Continue cooking the butter until it foams and then a few moments past that it will turn a light brown color. Lightly whisk it as it continues to turn a deeper brown color. (Be careful not to let it overcook, as burnt butter, with light brown specks that will turn black, is not a good thing.) Once the butter has darkened to a deep golden brown, remove it from the heat and add the brown sugar. Whisk to combine and continue whisking for a minute or so, until it is mostly smooth. Add the vanilla and eggs and continue whisking until smooth.

Gradually add the dry ingredients, stirring to combine. ONLY if your mixture is crumbly, add about a tablespoon of milk. Do not add the milk if your mixture already resembles cookie dough. (Sometimes the dough requires more moisture and other times it will not.) Stir in the nuts and chocolate chips.

Chill the dough for at least 2 hours before baking. Preheat the oven to 350 degrees. Scoop the dough onto a parchment or silpat lined baking sheet. Bake for 8-9 minutes and remove from the oven when the cookies are just barely browned at the edges. They should be slightly puffed, but still soft. Let cool for just a minute on the tray and then transfer to a wire rack. Enjoy!





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ONE YEAR AGO TODAY: Southern Peach Cobbler
TWO YEARS AGO TODAY: Peanut Butter Chocolate Chip Banana Muffins

The tangy sweet Champagne Tomatoes have become a staple in my house. I've made them three times now and I keep finding new ways to eat/use them. I loved these salads so much that I didn't share more than a few bites with the rest of my family. (Not that anyone else in my house was too upset about not having salad for their lunches. The boys in this house rarely clamor for salads.) I made the garden salad two days in a row and then I made the pasta salad and ate it for lunch for the next three days. I really really liked it. Can you tell? I just made a second batch of the pasta salad and I'm pretty sure I'll be eating it all weekend. I love the ease of a light pasta salad in the warmer months.

Champagne Tomato Garden Salad
Yield: 6 servings as a side salad, 2 servings as a main dish
(printable garden salad recipe)

1 lb champagne marinated tomatoes
7 ounces or about 1 small head of butter lettuce
1/2 cup black olives, quartered or roughly chopped (I used about 24 olives)
1/4 - 1/2 cup shredded Pecorino Romano or Parmesan cheese

When you are ready to make the salad, combine the lettuce, olives and tomatoes in a large bowl. Leave most of the liquid from the tomatoes in the original dish. The tomatoes will have plenty of liquid on them to flavor the lettuce. (The type of tomato that you use will determine how much liquid is in your mixture. Don't worry about it if there is a good bit of the marinade left behind.) Toss to coat the lettuce with the tomato juices. Sprinkle with cheese and serve immediately. Enjoy!




Champagne Tomato Basil Pasta Salad
Yield: 6 servings
(pasta salad recipe)
1/2 lb elbow pasta, I used a brown rice version
1 lb champagne marinated tomatoes, plus all remaining marinade
1/2 - 1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
10 basil leaves, sliced very thinly
Optional: black olives or your choice for favorite olives

Bring a pot of water to a boil, add a tablespoon of salt and then the pasta. Cook the pasta to the tenderness you prefer and then drain and rinse well with cold water until the pasta is cool. Combine all of the above ingredients in a bowl and stir to combine. Cover and refrigerate for at least 6 hours, preferably a day or so. Stir again before serving. Enjoy!






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ONE YEAR AGO TODAY: Fresh Corn, Tomato and Zucchini Skillet
TWO YEARS AGO TODAY: Brown Sugar and Spice Zucchini Muffins

Inspired by the marinated tomatoes that I've been making for a few years now, these tangy, slightly sweet tomatoes are lighter and not quite as sweet as the original. These tomatoes are unbelievably flavorful; I couldn't resist snacking on them while they were marinating on the counter.

I've used just about every variety of tomato to make this recipe. Beefsteak, roma, campari, cherry, sugar plum, and grape tomatoes all work very well in this combination. Garden fresh tomatoes are always best and thanks to the generosity of our friends, I've been blessed with some already this summer. (Thanks again, Jill!) In lieu of a garden or friends who garden, use whichever variety of tomato is at your fingertips.

These tomatoes are delicious on their own as a side dish. I have also made two different salads with them this week and I will be sharing those recipes tomorrow.

Champagne Tomatoes
(printable recipe)

1 lb ripe tomatoes, cut bite size (simply cut cherry and grape tomatoes in half)
1/4 cup olive oil
2 tablespoons champagne vinegar, white balsamic works as well
1 tablespoon light brown sugar
1/4 teaspoon kosher salt
1 clove garlic
4 extra large basil leaves, or about 8 average size leaves, sliced very thin

In a medium size bowl with a lid, stir together the olive oil, vinegar, sugar, salt and garlic. Add the tomatoes and basil and toss to coat. Cover with lid and let the tomato mixture rest and marinate at room temperature or in the refrigerator for at least 30 minutes and as long as 3-4 days in the refrigerator. Enjoy!



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ONE YEAR AGO TODAY: I Want To Marry You Cookies ~ Gluten Free
TWO YEARS AGO TODAY: Honey Whole Wheat Bread

What is not to love about a sweetly tart lemon bar with a melt in your mouth shortbread crust and and a lemony glaze on top? I love traditional lemon bars with powdered sugar dusted across the top and a crisp crust on the bottom, but sometimes you just want something different.

This recipe is like no other lemon bar I've ever tasted. These bars are a gooey sweet twist on the classic, with just enough tang from the lemon juice and zest to balance the sweetness.

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You know those meals that you make and even though you are the one who cooked everything, you still can't believe it came out of your kitchen? These incredibly simple pork chops are that good. I have never been a fan of pork chops. In my experience, pork chops are typically dry, tough or bland and they simply don't interest me.

THESE pork chops? I'd put them up next to a great steak any day of the week. The pork chops were juicy, tender and flavorful and the whole family gave this meal two thumbs up! I served them with Hasselback Potatoes and Smoky Buttery Brussels Sprouts. It was a great dinner that took well under an hour to put together, even with baking the potatoes.

The only word of caution is to be very careful not to overcook the pork chops. I cut one of the chops too thin and as a result it cooked about a minute too long, compared to the rest of the others. Still, good, but not nearly as amazing. It took just 3 minutes on each side to brown and cook each 1" thick pork chop.

* I frequently buy sirloin tip pork roasts. They are inexpensive and I always have at least a couple small roasts in the freezer. I roast them in the oven or in the crock-pot at least once a month. This time, I decided to slice the roast into thick chops and try it in the skillet. If you are buying chops for this recipe, look for at least 3/4"-1" thick chops. I highly suggest just buying a roast and cutting them yourself. It was very simple and so much less expensive than the thick-cut chops in the store.

Simple Skillet Pork Chops
Yield: 6 servings
(printable recipe)

2 lb sirloin tip roast, or (4 - 5) 1" pork chops
1/3 cup flour, I used brown rice flour
1 1/2 teaspoon granulated garlic or garlic powder
1 1/2 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 cayenne pepper
2 tablespoons butter, divided

Stir together the flour and all the spices in a shallow dish. Melt 1 tablespoon butter in a skillet over medium high heat. Let it foam and then brown slightly. Swirl the butter to coat the pan. Dredge each pork chop through the flour mixture on all sides and then place 2-3 chops in the hot skillet. Let them cook undisturbed on each side, turning only once. They should be golden brown.

Remove from the pan and add the second tablespoon of butter to the skillet and then remaining pork chops. Repeat the cooking method above. Let the meat rest for a few minutes prior to slicing. Enjoy!





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ONE YEAR AGO TODAY: Bacon Chipotle Ranch Salad Dressing
TWO YEARS AGO TODAY: Baked Oatmeal

The WINNER has been announced for the Boos Block Cutting Board Giveaway!! Did you win?

Crisp, hot, smoky, buttery brussels sprouts were being snacked on right out of the pan as I was finishing the rest of our dinner. My family has a new-found and well documented affection for brussels spouts. I wanted to do something different with them this time and this dish turned out just as I had hoped.

A hint of smoky bacon flavor and all of the aroma without any actual bacon in the recipe. A bit of butter and a sprinkling of salt and pepper made this a quick and easy side dish I am sure to be serving again. If you love the sweeter versions too much to skip, simply sprinkle a tablespoon or so of brown sugar over the brussels as they cook. They are irresistible that way as well!

Smoky Buttered Brussels Sprouts
Yield: 4-5 servings
(printable recipe)

1 lb brussels sprouts
1 tablespoon bacon grease *
1 tablespoon butter
1/4 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper, adjust to taste

Slice each brussels sprout into 4-5 thin pieces. The brussels sprouts I had were enormous, if yours are on the smaller side, just half them or slice them into thirds. Melt the butter and the bacon grease in a large skillet over medium high heat. Let it almost brown and then swirl to coat the pan. Add the brussels sprouts and toss to coat well. Season with salt and pepper. Stirring occasionally, let them cook for about 3 minutes. They are done when they are piping hot and just a bit crisp still. Right before they are finished, stop stirring and let them brown for 20-30 seconds. Enjoy!

* If you do not have bacon grease in your refrigerator,just cook a chopped up slice of bacon in the skillet prior to adding the butter and then vegetables. It will work just as well.





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ONE YEAR AGO TODAY: Strawberry Banana Pecan Crock-Pot Oatmeal
TWO YEARS AGO TODAY: Light and Fluffy Whole Wheat Pancakes

The other night, my husband came home from work and couldn't believe it when he saw I had made guacamole. Right after he sampled it, he told the kids that it was a sign I loved them very much. I have a long history of gagging at even the thought of smashed up avocados. Maybe it's a texture thing, a flavor thing or just the funky green color. (Although, really? I eat and drink green things every day. I doubt that's it.)

There had been a sale on avocados and I bought a bunch of them for my avocado loving family. I went on a search for avocado recipes and I ran across this unique guacamole. I knew that between the bacon and the roasted garlic (yum!) if there was ever a chance of my liking guacamole, this was the recipe to try. That was an excellent decision.

Yes, I made guacamole and I LOVED it. There is a long-running joke in my family that I won't touch guacamole. To tell the truth, I just might have had nicknames for the nasty green goop when I have been offered it in the past. It had been years since I even tasted it. Maybe my taste buds have finally grown up.

I was on the phone with my sister while I was making this guacamole. She burst out laughing when I told her what I was doing. She asked if I was planning to taste it and when I told her I already liked it, she couldn't believe it. When I texted her the next day to tell her that I'd polished it off and eaten a ridiculous amount of it for lunch, she was as shocked as I was. This guacamole really is THAT good. If you already like guacamole (unless you hate bacon - is that possible?), you are certain to love this twist on the classic. If you aren't a fan now, this just might be the recipe to convert you too.

Roasted Garlic and Bacon Guacamole
recipe adapted from Fabtastic Eats
Yield: 1 1/2 cups
(printable recipe)

1 head of garlic
1 teaspoon olive oil
3 strips bacon, roughly chopped into 1/2" pieces
2 tablespoons sweet yellow onion, minced
3 avocados, pits removed
1/4 teaspoon cayenne pepper
1 tablespoon fresh lime juice, about 1 lime's worth
1 handful fresh cilantro, about 1/4 cup chopped small
1/8 - 1/4 teaspoon kosher salt, adjust to taste

Preheat oven to 450 degrees. Slice off the top of the garlic head and place it in the center of a piece of foil. Drizzle with oil and wrap the foil around it. Roast for about 45 - 60 minutes, until the garlic is soft and squishy when you squeeze it gently through the foil. Remove from the oven, unwrap and let cool. *

While the garlic is roasting, start cooking the bacon on the stove. When the bacon is almost done, add the onion and cook over medium heat for about 2-3 minutes, until it is tender. Remove from the heat and set aside.

Place the avocados in a bowl with the roasted garlic cloves (they should easily squeeze out of the head of garlic) and mash the mixture with a fork or potato masher. Add the lime juice and the cayenne and mash the mixture until it is the consistency you like. I preferred it with some small chunks still remaining.

Stir in the onion and the bacon. Taste and add salt as needed, 1/4 teaspoon worked for me. Enjoy!

* If you won't be using it right away, you can toss the roasted garlic it in the refrigerator until you are ready to use it. I just squeeze the soft cloves out of the head of garlic. You can also use the tines on a fork to pull them out. Then transfer to an airtight container and refrigerate until ready to use.



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ONE YEAR AGO TODAY: Seven Summertime Salads
TWO YEARS AGO TODAY: Chicken and Bean Burritos

As I sit here working on this post tonight, I'm trying to wrap my mind around the fact that I've been writing this blog for two years. Barefeet In The Kitchen has become a big part of our lives and I enjoy it so much; I can't even imagine not sharing recipes with all of you every day. Thank you so much for being the wonderfully loyal readers that you are!





Vanilla Bean Salted Caramel Sauce + Brownie Chunks + Creamy Vanilla Bean Ice Cream = an AWESOME way to celebrate two years of recipes here at Barefeet In The Kitchen. What might be my favorite part of this recipe is that it took about 2 minutes to put together! I used a couple of leftover gluten free brownies for this recipe, but these traditional brownies would be great in this as well.

Caramel Swirl Brownie Chunk Ice Cream
Yield: about 4 cups
(printable recipe)

2 cups whole milk
14 ounce can of sweetened condensed milk, about 1 cup
3 vanilla beans, scraped or 1 tablespoon vanilla extract
1/4 teaspoon fine sea salt
1 cup caramel sauce, room temperature
1 1/2 cups chopped brownie chunks, about 3 brownies *

Whisk together both milks, the vanilla and the salt. Pour into your ice cream maker and freeze according to the manufacturer's directions. When the mixture is thick and spoonable, add in half of the caramel and all of the brownie chunks. Stir gently to combine. Pour into a freezer safe container and drizzle the remaining caramel across the top. Use a knife to swirl it into the ice cream and then freeze until firm. I froze mine for about 4 hours before serving. If you freeze it overnight, let it rest at room temperature for 5-10 minutes prior to scooping. Enjoy!

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ONE YEAR AGO TODAY: First Year Favorites
TWO YEARS AGO TODAY: Italian Vegetable Soup






Use the Rafflecopter Widget to enter below. Giveaway open to US and Canada residents. Entries will be accepted until May 19th 11:59pm EST. Winner will be announced Monday morning. GOOD LUCK!

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Disclosure:  I have received compensation for my participation in this giveaway. All thoughts and opinions are 100% my own. What isn't to LOVE about Boos Blocks?!

When I realized that yesterday's post was going to be the 50th smoothie recipe on this blog, I decided to round them all up in one place for you. What can I say? Green ones, pink ones, bright yellow sunshiny ones, We LOVE our smoothies!

It's hard to believe that in just a couple years of blogging I've accumulated so many smoothie recipes. I've been throwing together morning smoothies using random ingredients from the refrigerator and freezer for years now. When the combination is tasty enough to make again and again, I share them here. Every smoothie in this list is kid approved and frequently requested!












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With a refreshingly light flavor, not overly sweet or heavy at all, this smoothie was given two thumbs up from all three of my boys. I had a bit of kale left in the refrigerator after making the Chipotle Cream Pasta a few days ago. So, I decided to toss it in the blender and make a smoothie to serve with our lunch. If you are new to green smoothies or still inclined to think you can taste the "green" in them, I recommend using orange juice for all or a portion of the water. I've made this smoothie both ways and prefer the lighter version with water for myself.

Side note: If you are brand new to the idea of a green smoothie, spinach blends up a bit smoother than kale and my taste buds preferred it for many years. This smoothie was the original spinach smoothie that won me over to the green smoothie side (I swear that it only tastes like fruit and orange juice!) and I have never served it to anyone who has not enjoyed it.

Apple Banana Grape Chia Kale Smoothie
Yield: approximately 32 ounces or (3) 10-12 ounce smoothies
(printable recipe)

1 small bunch kale, leaves only, about 2 cups
2 small apples, cored and quartered
2 medium bananas, preferably frozen
1 1/2 cups green grapes, preferably frozen
Optional: 2 tablespoons chia seeds
1 1/2 cups water (or orange juice for a sweeter drink)

Layer ingredients into the blender in the order listed. Puree until completely smooth. Enjoy!


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ONE YEAR AGO TODAY: Lemon Herb Quinoa with Summer Squash

It is a well-established fact that my husband and my oldest son love stuffed bell peppers. They would happily eat Spicy Italian Stuffed Peppers every week if I made them that often. When bell peppers went on sale last week, I jumped at the chance to make Crock-Pot Stuffed Bell Pepper Soup.

With the bell peppers still on sale this week, I decided to play with some Mexican flavors this time and it was a great idea. You can adjust the spices easily and make these as mild or hot as you like. I used my Mexican spice mix for this recipe, but your favorite taco seasoning will work as well. My whole family enjoyed these peppers and I'm sure to be making them again!

I served the peppers with a simple side of Roasted Broccoli, but they would also be delicious with Chipotle Lime Rice or Spanish Rice.

Spicy Mexican Stuffed Bell Peppers
Yield: 4-5 servings
(printable recipe)

4 bell peppers, halved with seeds removed
1 lb ground beef
2-3 tablespoons Mexican spice mix or taco seasoning, adjust to taste
1 1/2 cups cooked black beans or 1 can rinsed and drained
2 ears corn, kernels removed or 1 1/2 cups canned or frozen corn
1 bunch of green onions, sliced thinly, dark green tops reserved for garnish
1/4 cup cilantro leaves, chopped small
1-2 cups shredded or thinly sliced Pepperjack cheese

Preheat the oven to 350 degrees. In a large skillet over medium heat, brown the ground beef, season it with Mexican spices while it is cooking. Start with just 2 tablespoons of the spices and wait to add more after the rest of the ingredients are combined and you have tasted it. Adjust the amount of spices according to your heat level preference.

When the meat has browned add the beans, corn, and the white and light green portions of the sliced green onions. Stir to combine and then scoop the filling into the bell pepper halves. Place the  bell pepper halves in a large baking dish. After the bell peppers are filled, pour about a cup of water into the bottom of the pan.

Bake for 20 minutes, then top with as much or as little cheese as you like. Bake for an additional 5-10 minutes, until the cheese has melted. Sprinkle with remaining green onions and cilantro before serving. Enjoy!





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ONE YEAR AGO TODAY: Italian Vegetable Soup with Summer Squash