recipes

KNR, p. 197 “Blueberry Watermelon Smoothies”

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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:

Blueberry/Watermelon Smoothies

Charlie & Sheila Kerrian
Print Recipe
Course Beverage
Cuisine American
Servings 1

Equipment

  • 1 blender, 16 oz or larger
  • 1 strainer, large, medium mesh

Ingredients
  

Blueberry-Watermelon Smoothie

  • 1 cup blueberries, frozen
  • 2  1/2  cups seedless watermelon, cubed
  • 1/2 cup watermelon juice
  • 1 pinch sea salt

Instructions
 

  • 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.
Keyword Smoothie

 

Blueberry Smoothie

Charlie & Sheila Kerrian
Print Recipe
Course Beverage
Cuisine American
Servings 1

Equipment

  • 1 blender, 16 oz or larger

Ingredients
  

  • 1 cup frozen blueberries
  • 6 ounces pineapple juice
  • 1/2  cup water
  • 1 pinch sea salt

Instructions
 

  • Use 16 oz. blender (or bigger)
  • Add blueberries, pineapple juice, water, and sea salt to blender.
  • Blend until smooth, about 1 minute.
Keyword Smoothie

 

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. 197 “Blueberry Watermelon Smoothies” Read More »

KNR, p. 239 “Cucumber Slushies”

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Our delightful neighbors had a bumper crop of cucumbers and gave us a dozen of the seedless kind. We had to come up with a way to use them quickly, because as far as we knew, cucumbers don’t freeze well. We had cucumber salads, cucumber slices on our sandwiches, and then we made cucumber slushies. The slushies are super easy to make and are a healthy, refreshing summer beverage. We added watermelon for one version. Sooo good. Here’s what we came up with for the recipes. We’ve had a week of slushies and nobody has keeled over yet.

But then, nobody has ever died in the Kerrian Kitchen. Honest.  😉

Cucumber Slushies

Sheila & Charlie Kerrian
Print Recipe
Course Beverage
Cuisine American
Servings 1

Equipment

  • 1 blender, 16 oz or bigger

Ingredients
  

Cucumber Slushie

  • 2 cups seedless cucumbers
  • 1/8 teaspoon sea salt
  • 1/2 cup water
  • 2-3 mint leaves for garnish

Instructions
 

  • Peel and slice cucumbers into 1/4 inch pieces
  • Place water into 16 oz blender (or bigger)
  • Add sea salt and cucumber pieces and pulse until pureed, about 20 seconds.
  • Pour into glass and garnish with mint leaves.
Keyword Smoothie, Vegetable

 

 

Cucumber Watermelon Slushie

Sheila & Charlie Kerrian
Print Recipe
Course Beverage
Cuisine American
Servings 1

Equipment

  • 1 blender, 16 oz or bigger

Ingredients
  

Cucumber Watermelon Smoothie

  • 1 cup seedless cucumber
  • 1/2 cup water
  • 1 cup seedless, cubed watermelon
  • 1/8 teaspoon sea salt
  • 1 slice cucumber (with skin) for garnish

Instructions
 

  • peel and slice cucumber into 1/4 pieces
  • Place water into 16 oz. blender (or bigger)
  • Add cucumber, watermelon, and sea salt to blender and pulse until pureed, about 20 seconds.
  • Pour into glass and garnish with a cucumber slice.
Keyword fruit, Smoothie, Vegetable

Enjoy!

 

 

 

 

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KNR, p. 305 “Quesadillas”

Professional sports seasons are several months long, what with pre-season, in-season, and playoff games to watch. If you have a favorite team, and whether your buddies agree or loudly disagree with your choice, weekends can involve lots of noisy gatherings. Whether parked in front of the TV or at a tailgate party, in our opinion it’s not possible to watch a game without great food.

When we’re in the mood for Mexican flavors, Quesadillas hit the spot. We keep the prep simple and pick up a cooked chicken at the store. The filling can be made ahead of time, then left in the fridge for a day until we’re ready to put the tortillas on the griddle or in a large frying pan.

This recipe is for two 10” quesadillas, with combined servings for 2-4 people.

Quesadillas

Sheila & Charlie Kerrian
Print Recipe
Course Main Course
Cuisine Mexican

Equipment

  • Large, flat bottom frying pan with lid
  • large bowl
  • Wide spatula

Ingredients
  

  • 1 Tablespoon Vegetable Oil
  • 1/2 cup Red Bell Pepper, diced
  • 1/2 cup Green Bell Pepper, diced
  • 1/2 cup Celery, diced
  • 1 teaspoon Garlic
  • 1 teaspoon Onion
  • 1 teaspoon Sea Salt
  • 2 cups Roast Chicken, shredded or diced
  • 1/4 cup Chilies
  • 1/2 cup Mayo
  • 4 extra large Flour Tortillas (10" burrito size)
  • 2 cups Shredded 4 Cheese Mix
  • 1 cup Black Beans, cooked

Instructions
 

  • Place vegetable oil in frying pan, on medium heat.
  • Add red bell pepper, green bell pepper, celery, garlic, onion, and sea salt and stir until well mixed.
  • Lower heat, cover and cook until celery translucent, about 5 minutes, then remove from heat.
  • Place diced/shredded chicken in large bowl, add cooked peppers, celery, chilies, and mayo and stir together.
  • Place one extra large tortilla in frying pan and turn heat to low medium.
  • Sprinkle 1/2 cup shredded cheese evenly over tortilla, leaving an inch all around the edge bare.
  • Divide chicken mix in half and place one half on top of cheese, spreading evenly, leaving an inch all around the edge bare.
  • Spread 1/2 cup black beans evenly on top of chicken mix.
  • Sprinkle 1/2 cup shredded cheese on top of black beans.
  • Place second tortilla on top.
  • Cover and let cook for about 3-4 minutes until bottom tortilla begins to brown and cheese begins to melt.
  • Using the wide spatula, carefully flip the entire quesadilla in order to brown the other side.
  • Cover again and continue to melt the cheese and brown the tortilla, another 3-4 minutes.
  • Uncover the quesadilla, slide onto a large plate and divide into four pieces.
  • Repeat the entire process to make the second quesadilla.
  • Serve with chips, salsa, guacamole, and whatever else you like to pair with your quesadillas.

Notes

The bottom tortilla may shrink while cooking, but so will the other tortilla when flipped. Cook each side the same amount of time and they will be the same size when done.
The photos show chicken as well as beef quesadillas.
Beef quesadilla ingredients: Eliminate the celery and the mayo from the chicken quesadilla list above and substitute a pound of browned ground beef for the roast chicken.
Beef quesadilla instructions: Exactly the same as the chicken quesadilla, minus the celery & mayo and using ground beef instead of the chicken.

Enjoy!

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