Creamsicle Breakfast Smoothie

Though it tastes like those iconic vanilla-and-orange popsicles, this creamsicle breakfast smoothie recipe is a balanced breakfast with carbohydrates, protein and, thanks to the addition of coconut water, essential electrolytes. Coconut water serves up more than 10 percent of your daily dose of potassium—an electrolyte you lose through sweat—in every cup, making it a great hydrator for light workouts. Plus, this creamy orange-mango smoothie only contains about 30 mg of sodium per cup, whereas sports drinks usually deliver about 110 mg of sodium per cup.

Yield:  2 servings, 1 3/4 cups each
Active time: 5 mins
Total time: 5 mins














Ingredients

• 1 cup cold pure coconut water, without added sugar or flavor (see Tip)
• 1 cup nonfat vanilla Greek yogurt
• 1 cup frozen or fresh mango chunks
• 3 tablespoons frozen orange juice concentrate
• 2 cups ice

Preparation

1. Blend coconut water, yogurt, mango, orange juice concentrate and ice in a blender until smooth.

TIPS & NOTES
Tip: Look for pure coconut water without added sugar in the refrigerated section near other flavored waters or near shelf-stable waters and natural fruit juices.

NUTRITION

Per serving: 189 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 34 g carbohydrates; 5 g added sugars; 13 g protein; 3 g fiber; 173 mg sodium; 604 mg potassium.

Nutrition Bonus: Vitamin C (110% daily value), Folate (20% dv), Calcium, Potassium & Vitamin A (18% dv)

Carbohydrate Servings: 2

Exchanges: 2 fruit, 1 nonfat milk 

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Creamy scrambled eggs with cheese and chives

Yield: serves 2
Active time: 5 mins
Total time: 5 mins










Ingredients

• 4 large eggs

• 120g whole milk ricotta

• 10g minced chives or spring onion greens

• ¼ tsp salt

• Freshly ground black pepper

• 15g unsalted butter

 
Preparation

1) Whisk the eggs with the ricotta, chives, salt and pepper, to taste, in a bowl until evenly blended.

2) Melt the butter in a small non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a rubber spatula for soft, fluffy curds. Continue cooking, stirring occasionally, until the eggs set into a soft creamy curd (if the eggs cook too long the cheese will begin to weep.) Divide the eggs between 2 plates and serve hot.

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Egg-in-the-hole

Yield: serves 1
Active time: 5 mins
Total time: 5mins










Ingredients

• 1 slice sourdough, potato, or wholemeal bread

• 15 to 30g unsalted butter

• 1 large egg 

• Salt and freshly ground black pepper

•  Pinch paprika, optional

Preparation

1) Cut a 5-cm round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add the rest of the butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg.

2) Transfer egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve, and use the toasted round for dipping into the yolk.

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Grilled Jerk Chicken

Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica and is traditionally used on pork and chicken. Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.
  

  

Yield: Makes 8 servings
Active time: 45 mins
Total time: 2 1/2 hr (includes marinating) 














Ingredients

For jerk marinade:

• 3 scallions, chopped
• 4 large garlic cloves, chopped
• 1 small onion, chopped
• 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
• 1/4 cup fresh lime juice
• 2 tablespoons soy sauce
• 3 tablespoons olive oil
• 1 1/2 tablespoons salt
• 1 tablespoon packed brown sugar
• 1 tablespoon fresh thyme leaves
• 2 teaspoons ground allspice
• 2 teaspoons black pepper
• 3/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon

For chicken:

• 4 chicken breast halves with skin and bones (3 pounds), halved crosswise
• 2 1/2 to 3 pounds chicken thighs and drumsticks 

Preparation

Make marinade:
 

Blend all marinade ingredients in a blender until smooth.

Marinate and grill chicken:
 

Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.

Let chicken stand at room temperature 1 hour before cooking.

To cook chicken using a charcoal grill:
 

Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

To cook chicken using a gas grill:
 

Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

Serve chicken with salsa.

cooks' note:· If you can't grill, you can roast chicken in 2 large shallow (1-inch-deep) baking pans in upper and lower thirds of a 400°F oven, switching position of pans halfway through roasting, 40 to 45 minutes total.

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Creamy Potato Salad with Lemon and Fresh Herbs

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

Yield: Makes 8 servings















Ingredients

3 pounds baby red potatoes

3 tablespoons unseasoned rice vinegar

3/4 cup mayonnaise

3 medium green onions, thinly sliced

1 celery stalk, cut into 1/3-inch cubes

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

2 tablespoons chopped fresh dill

1 1/2 teaspoons finely grated lemon peel

Preparation

 

Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.

Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.

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Capellini with Shrimp and Creamy Tomato Sauce

The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it's been simmered for hours.

 

Yield: Makes 4 servings

Active time: 10 mins

Total time: 15  mins

Ingredients

3 tablespoons olive oil

1 pound peeled large shrimp

3 large garlic cloves, forced through a garlic press

1/4 teaspoon dried oregano

1/2 cup sweet (red) vermouth

1 (14- to 15-ounce) can diced tomatoes, drained

3/4 cup heavy cream

1/2 teaspoon fresh lemon juice

1/2 pound capellini 

 Preparation

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.

Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.

Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary.

Cook's Note: For thick sauce, set aside the shrimp to avoid over cooking and let sauce simmer for 2 mins or until sauce thickens. 

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Farfalle with Sausage, Tomatoes, and Cream

Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner."
 

Yield: Makes 6 servings
Active time: 30 mins
Total time: 30 mins













Ingredients 

• 2 tablespoons olive oil
• 1 pound sweet Italian sausages, casings removed
• 1/2 teaspoon dried crushed red pepper
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 28-ounce can crushed tomatoes with added puree
• 1/2 cup whipping cream

• 1 pound farfalle (bow-tie pasta)
• 1/2 cup (packed) chopped fresh basil
• Freshly grated Pecorino Romano cheese

Preparation

 

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

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Chicken Curry with Cashews

In this recipe adapted from Charmaine Solomon's Complete Asian Cookbook, ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.

 

Yield: Makes 4 to 6 servings

Active time: 45 mins

Total time: 1 1/2 hr 

Ingredients

• 1/2 stick (1/4 cup) unsalted butter
• 2 medium onions, finely chopped (2 cups)
• 2 large garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 3 tablespoons curry powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces, can also be boneless
• 1 (14.5-ounce) can diced tomatoes
• 1/4 cup chopped fresh cilantro
• 3/4 cup cashews (1/4 pound) or peanuts
• 3/4 cup plain whole-milk yogurt (or coconut milk)

• Accompaniment: cooked basmati or jasmine rice
• Garnish: chopped fresh cilantro

Preparation

 

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)

Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

cooks' note:Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

Salmon Cannelloni with Lemon Cream Sauce

Wrapping salmon fillets in crespelle (crêpelike pasta) infused with fresh tarragon brings a mild herbal flavor to the fish and keeps the fillets moist. A lemon sauce adds another layer of sophistication.

Yield: Makes 6 (main course) servings
Active time: 45 mins
Total time: 1 hr









Ingredients

For crespelle:

• 2 large eggs
• 2/3 cup water
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon finely chopped fresh tarragon
• 3 tablespoons unsalted butter, melted

For sauce:

• 2 tablespoons unsalted butter, cut into pieces
• 2 tablespoons all-purpose flour
• 1 (8-ounce) bottle clam juice
• 1/3 cup water
• 1/4 cup heavy cream
• 2 teaspoons finely grated fresh lemon zest
• 1/4 teaspoon black pepper

For salmon cannelloni:

• 2 tablespoons unsalted butter, softened
• 1 shallot, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

6 (5-ounce) center-cut pieces salmon fillet (preferably wild; 1 inch thick), skin and little bones discarded

Preparation

Make crespelle:

Blend together eggs, water, flour, and salt in a blender until smooth. Transfer to a bowl and stir in tarragon.

Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert crespella onto a clean kitchen towel in one layer to cool. (It will be cooked on one side only.) Make 5 more crespelle with remaining batter in same manner, brushing skillet with butter as needed and transferring to towel as cooked, arranging them in one layer.

Make sauce:

Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides. Add flour and cook, whisking, 2 minutes. Add clam juice and water in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in cream, zest, and pepper, then remove from heat.

Assemble cannelloni:

Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9-inch or other 3-quart glass or ceramic baking dish and spread half of sauce in dish.

Stir together butter (2 tablespoons), shallot, salt, and pepper and spread 1 teaspoon on top of each fillet.

Put 1 crespella, pale side down, on a work surface, then place 1 salmon fillet, buttered side down, in center of crespella and fold crespella around salmon, leaving ends open. Transfer to baking dish, arranging, seam side down, in sauce. Make 5 more cannelloni with remaining salmon and crespelle in same manner, arranging in baking dish. Spoon remaining sauce over cannelloni.

Bake until salmon is just cooked through and sauce is bubbling, 15 to 20 minutes.

Easy-to-make Lasagna

This is by far THE best lasagna I have ever made!
The ingredients are just perfect for that cheesy unforgettable lasagna.
I've made it lots of times, and my friends love it! 

 Ingredients 
Makes 12 servings

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds

• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Directions

1. Cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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Prep - 30 mins.

Cook - 2 hours 30 mins

Ready in 3 hours 15 mins 

   

Comment below if you've tried it, and tell me what you think!