Smooth & Easy Breakfast

Breakfast the past couple of weeks has been a variety of breakfast smoothies using the immersion blender  bought this month with proceeds from a May yard sale.

With the recent HOT weather here, these smoothies have been  delicious and easier than making a fruit salad, which is the way we used to enjoy fruit at breakfast – BIB (before immersion blender).
As for recipes, there are countless variations available in books or on the Internet. A few were included in the blender booklet, but it’s usually been a case of what’s in the fridge or on the countertop as far as the ingredients list.  Some basics include” blueberries, strawberries, banana, yogurt, vanilla, honey or sugar or sugar substitute (optional). Depending on the sweetness of the fruit, the sweet items can be left out.

Here are some Frog & PenguINN favorites.

Orange Banana-Berry Smoothie

• 1 large banana, peeled and cut up
• ½ C hulled and halved strawberries
• ¼ C orange juice
• 1 tsp honey

Strawberry, Blueberry, Banana Smoothie

• ¼ C strawberries, hulled and halved
• ¼ C blueberries, washed and de-stemmed
• 1 C cold milk
• 1 tsp sugar or honey
• 1 tsp vanilla flavoring

Peach, Strawberry, Banana Smoothie

• 1 large banana
• ½ C strawberries
• 1 large peach cut up
• 1 tsp sugar or honey

With all the above variations:  Place ingredients in blending container. Blend for a few seconds to chop and then an additional 10-15 seconds until smooth.

Update:  It sold – the Nordic Track, that is, NOT the house. An earlier blog post told how the posting of a For Sale by Owner sign brought unexpected reactions at the yard sale.

Breakfast  Smoothies – Perfect for Summertime

Santa Fe Chicken – Easy Summer Grilling

Here’s a recipe that’s easy and delicious – my favorite type! And while I’d like to claim it was a F&P original, it was adapted from The Healthy Kitchen by Dr. Andrew Weil and Rosie Daley (FYI this 2002 cookbook is still available.) The original recipe calls for broiling, but Grenville always grills it. We’ve never been disappointed and don’t think you will be either. 

It’s a bit zingy – the marinade is the secret and uses 2 of my favorite spices, cumin and coriander and lime juice which really tenderizes the chicken. It’s best to marinate the chicken for at least 1 hour (or up to 2 days) before cooking.  Serving suggestion: side of your choice of veggies, Spanish rice or tossed green salad.

Marinade
Juice from 3 lines OR 1/8 cup bottled lime juice
¼ cup low-sodium soy sauce
1 ½ tsp olive oil
1 ½  tsp chili powder
1 ½ tsp cumin seed
1 ½ tsp ground coriander
6 cloves garlic, minced or tbsp of jarred chopped garlic
1 ½ tsp honey

2 whole skinless, boneless chicken breasts
¼ cup white wine (optional) – cooking wine is OK
3 tbsp chopped cilantro leaves
Chopped scallions – about ¼ to ½ cup
Sour cream and salsa

1. Mix together marinade ingredients, stirring thoroughly. Pour into shallow baking dish and lay chicken breast on top. Turn over to coat with marinade.
2. Sprinkle chopped scallions on top, cover and refrigerate at least 1 hour, turn at least once.
3. After 1 hour, when chicken has absorbed the marinade flavors, pour in the white wine (or not).
4. Preheat grill. Cook chicken for 8-10 minutes over  medium flame, baste with marinade to keep it moist.
5. Transfer chicken to a platter and slice at an angle, then garnish with a large spoonful (each) of sour cream and salsa .