KerriansKitchen

KNR, p. 197 “Blueberry Watermelon Smoothies”

 

Blueberries have been sighted at the store! Sheila and I both love anything made with them – muffins, jelly, jam, syrup, cookies, pancakes – you get the idea. We buy as many berries as we can while the crop is at its peak, then freeze most of them to save for later in the year. There’s a special shelf set aside in our freezer just for blueberries.

 

This year, we happened to buy a small watermelon during the same shopping trip, so this morning we made watermelon-blueberry smoothies for breakfast. Wow! They were great.

 

Here are two of our favorite fruit smoothie recipes:

 

Watermelon-Blueberry Smoothie (pictured above)

 

Ingredients

1 cup frozen blueberries

2  1/2  cups cubed seedless watermelon

1/2 cup watermelon juice

pinch sea salt

 

Preparation

Use 16 oz (or bigger) blender.

Make watermelon juice by squeezing/straining 1 cup cubed watermelon through a medium-mesh strainer held over measuring cup.  Makes 1/2 cup juice.

Add blueberries, 1  1/2 cups cubed watermelon, watermelon juice to the blender.

Add pinch of sea salt to blender.

Blend until smooth, about 1 minute.

Serves 1

 

Blueberry Smoothie

Ingredients:

1 cup frozen blueberries

6 oz. canned pineapple juice

1/2  cup water

Pinch sea salt

 

Preparation

Use 16 oz. blender (or bigger)

Add blueberries, pineapple juice, water, and sea salt to blender.

Blend until smooth, about 1 minute.

Serves 1

 

Variations:

 

Sheila adds 2 Tablespoons almond butter and a scoop of protein powder to her blueberry smoothies to change them to protein smoothies.

 

Whether you prefer plain or fancy, I can report that nobody in our house died drinking either kind.  😉  Enjoy!

 

Photos by Patti Phillips

 

 

 

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KNR, p. 136 “Chicken and Sausage Gumbo”

 

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A friend of ours usually goes to New Orleans every year to celebrate Mardi Gras, but this year she had to miss it because of a work conflict. She loves the great food and the music, and has even thought of moving there. (I think she just wants to get away from all the snow and ice up here.) Since she couldn’t go, we thought we’d have her over for dinner, cook up some gumbo, and get some lively New Orleans music streamed in.

 

She likes both seafood and meat gumbos, and our recipe combines both. I’ve been told that there are as many gumbo recipes as there are cooks to make it. Apparently, as long as celery, green bell peppers, and onions are the base, almost anything else can go into the pot.

 

Here’s our version:

"Chicken and Sausage Gumbo"
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound boneless, skinless chicken, cut into 1 inch chunks, and seasoned with salt
  • 1 Tablespoon olive oil
  • ½ pound Andouille sausage, cut into 1/2-inch chunks
  • ½ pound smoked sausage, cut into 1/2 inch chunks
  • ½ pound okra pods, sliced into 1/4 inch slices, stems removed (or 2 cups sliced, frozen okra)
  • 1 teaspoon sea salt
  • 1 teaspoon + 4 Tablespoons butter/canola spread
  • 6 Tablespoons all-purpose flour
  • 2 cups celery, chopped
  • 1 cup diced onion
  • 1 cup green bell pepper, seeded, then chopped into 1/4 ” pieces
  • 1 cup red bell pepper, seeded, then chopped into 1/4” pieces
  • 2 Tablespoons minced garlic
  • 2-3 cups low sodium chicken broth (2 cups for stew, 3 cups for soup)
  • 1 Tablespoon Bay seasoning
  • (optional) 1/2 pound cooked, peeled, deveined shrimp
  • Cooked white rice
Instructions
  1. Salt the chicken, all sides. In deepest pot you have, use 1 Tablespoon olive oil and sauté the chicken on medium high heat until golden brown – about 5 mins.
  2. Add sausages and 1 Tablespoon chicken broth to the pot. Lower heat to medium-low, cover and cook for about 20 minutes, stirring occasionally to keep meat from sticking. Take off heat.
  3. Meanwhile, sauté the okra with 1 teaspoon butter and ½ teaspoon sea salt in pan at medium high heat for 3-4 minutes. Remove from pan and set aside, including juices.
  4. The Roux: In the sauté pan, melt 4 Tablespoons butter. Add the flour 1 Tablespoon at a time, stirring constantly on medium heat to mix thoroughly, until the roux is the color of dark caramel, but not burned - about 15 minutes. Drop the heat to low, then add the onion, stir constantly until softened, about 3-4 minutes. Add celery, bell peppers, 1/2 teaspoon sea salt, garlic and mix together until well-coated – about 5 minutes. Mixture will be thick.
  5. Add vegetable mixture to the sausage/chicken pot and mix together.
  6. Slowly add back in (stir after each cup) the okra, chicken broth, and Bay seasoning. Turn heat up long enough to bring mixture to a boil, then drop heat to medium low and simmer for 30 minutes, continuing to stir. Add salt to taste if needed.
  7. If adding the cooked shrimp, drop it into the mixture and stir together, another 5 minutes.
  8. Place cooked rice in bowl, then place gumbo on top. Serve with cornbread.

GumboVeggies

Enjoy!

 

*Photos by Patti Phillips

 

 

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KNR, p. 164 “Game Day Nachos”

 

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The Big Game should only be watched with nachos in hand. That’s a given. But, what kind of nachos? Is there more than one kind? Turns out there are as many different kinds of nacho recipes as there are chili or stew recipes.

 

Movie nachos – the kind with the fake cheese poured on top of a mound of tortilla chips. Best I ever had were served in a theater in Texas. Soooooo good.

 

Home nachos – tortilla chips, salsa and shredded cheese piled on a plate, nuked in the microwave and then scooped up with the tortilla chips. Quick and easy; can be tossed together during a commercial break.

 

Party nachos – everything and the kitchen sink piled on a plate and scooped up with tortilla chips.

 

Super party nachos – a nacho casserole made with layers of anything the cook thinks goes together. Anything. The only constant being the tortilla chips at the bottom. You eat this with a fork. Or maybe a spoon.

 

Here’s our version – hearty enough to be a meal and taste tested by a few football pals, and me, of course.  🙂

"Game Day Nachos"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Ingredients
  • 15 oz can Goya black beans
  • 1 teaspoon sea salt
  • 1 1/4 lb ground beef
  • 1 teaspoon chili spices (optional)
  • 2.25 oz can sliced olives
  • 12 oz. jar sliced Jalapeno peppers
  • 4 cups shredded lettuce
  • 4 cups shredded cheese (4 cheese Mexican)
  • 15 oz jar Pace chunky Salsa
  • 8 oz container guacamole
  • Sour cream
  • Large bag tortilla chips, Mission or Tostitos
Instructions
  1. Drain 1/4 cup liquid from can of black beans. Pour remaining beans and liquid into food processor and pulse 2-3 times; not as smooth as hummus, but a little texture is great. Set aside.
  2. Sprinkle sea salt evenly in the bottom of a large frying pan, add ground beef, break up and stir until browned. Drain off the extra fat.
  3. Add pulsed beans to ground beef, mix together and heat through, stirring frequently. This is the time to add the optional chili spices.
  4. While bean/meat mixture is heating, assemble the other ingredients and place in individual containers on the serving table.
  5. Guests will be able to add as much or as little of each to their pile of nacho magic.
  6. Sprinkle the cheese on top of the rest of the ingredients and stick in the microwave for twenty seconds. Make sure the plates are microwave safe.

Notes: Fresh salsa is great, but we can’t always get flavorful, ripe tomatoes this time of year. As for guacamole? Again, fresh is great, but sometimes the fresh avocados are rock hard.  

 NachosTwoDSC_1088_2

Optional Cheese sauce ingredients: if you want a creamy cheese sauce to pour over the chips –

  • Use a medium non-stick sauce pan
  • 2 Tablespoons butter
  • 3 Tablespoons flour
  • 1.75 cups milk
  • 2 cups shredded pepper jack or cheddar cheese

 

Prep:

  • Add butter to the sauce pan and melt on low-medium heat.
  • Slowly add flour and stir until well blended. It should pull away from the pan when ready.
  • Add 1/2 cup milk at a time, mixing constantly to keep lumps from forming. Bubbles will begin to form around the edges.
  • Add cheese 1/2 cup at a time, stirring until smooth and creamy. Pour over chips while hot.

 

Enjoy!

 

 

 

*Photos by Patti Phillips

 

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