Fruit Smoothies

I love fruit smoothies! Easy to make and packed with good things that taste so good on a hot summer day.



frozen pineapple
frozen peaches
frozen mangos
frozen blueberries, strawberries
Yoplait Original Tropical Peach (99% fat free) or any flavor you like
Dole 100% Orange, Peach and Mango juice



I don't measure the ingredients out because then it wouldn't be a fun easy recipe. All you do is for two large (4 small) servings is fill blender half way with each fruit. You can pick and choose the fruit or use all the above. Adding a banana is also good. Add 1-2 cartons of yogurt and juice. Add juice as you need it to make the fruit smoothie nice and thick.

Hint: Don't over crowd the blender. It only takes minutes to have another batch done. I use a Kitchen Aid Blender and it works great, smooth with no lumps.

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Mom's Meatballs and Spaghetti

The first thing you need to do is get out your Dean Martin CD's and play then while your cooking.

The next thing you need to do is pour yourself a nice glass of Chianti or other red wine, if you're so inclined.

Notice the wine charm that I made. Helps everyone, especially me, find my glass.

Made them for everyone.

Ready to make the meatballs?

Combine the ingredients in a large bowl and mix with a fork and then your hands to combine well.

Use a meatball scoop to measure out the meatballs. This makes it so much easier. Add them to a cookie sheet as you go. It keeps your counters clean and then you can refrigerate them.

Then gently roll them between the palms of your hands to smooth . Refrigerate them for 30 minutes, if you have time. This helps them firm up and the flavors to blend. You can make them earlier in the day, then finish cooking later. You'll have about 33 meatballs.

Brown the meatballs in 1-2T olive oil on medium heat. Turn to brown. This takes about 6-10 minutes.

   Then add 1 large jar of your favorite spaghetti sauce, or my easy homemade marinara sauce (recipe follows). Cover and simmer on low for about 15 minutes while you cook  the spaghetti.

Serve topped with additional Parmesan cheese and chopped fresh basil. Garlic bread, or warm rolls, salad...then,

listen to Dino, pour more wine, light the candles and MANGIA!

Mom's Meatballs with Spaghetti
1 lb ground beef
1/2 C bread crumbs
1/2 C Parmesan cheese, grated
1/2 C milk
1 egg
1 T Italian herb seasoning
1 t salt
1/2 t pepper
1/8 t nutmeg
2 T minced fresh parsley, or 1 T dried
2 cloves garlic, finely minced

Combine all ingredients well. Use a meatball scoop to form the meatballs and then gently roll between your palms to smooth. You'll have about 33 meatballs. Refrigerate 30 minutes. Brown in 2 T olive oil for about 8 minutes, turning to brown on all sides. Add large jar of spaghetti sauce, or homemade preferred. Cover and simmer 15 minutes on low while you cook the spaghetti. Serve over  1lb cooked spaghetti. topped with fresh chopped basil and parmesan cheese.

Easy Marinara Sauce
2  (28-ounces) cans crushed tomatoes
1 onion, minced
4 cloves garlic, minced
2 T olive oil
1/2 t salt
1/2 t pepper
1/4 t nutmeg
2 t dried oregano
6-8 fresh basil leaves, basil rolled and thinly sliced (can use 2 t dried)
1/2 C wine, red or white (optional) or water


Heat the olive oil in a large sauce pot over med high heat. Saute the onion until slightly translucent. Add the garlic and saute another minute. Add remaining inigredients. Stir well and simmer covered on low. At this point you can add the meatballs and all their drippings to the pot , or pour the sauce over the meatballs. Simmer for at least 15 minutes. This sauce freezes well. It's also the sauce I use when I make pizza.

You can also remove the meatballs to a plate and add a little olive oil to the pan and saute the onions and garlic.

 Add the remaining sauce ingredients. Stir well and bring to a simmer. Return the meatballs to the pan, cover and simmer 15 minutes

link to MAY DAYS to see my Italian Night Tablescape.

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Baked Acorn Squash

This is a favorite side to bake along in the oven with roast chicken or roast pork. I also bake it in my toaster oven when we're having grilled steak, chicken or pan-grilled pork chops like tonight.

Baked Acorn Squash
1 acorn squash serves 2
cut each squash in half lengthwise
scoop out the seeds with a spoon
place squash cut side up in baking pan
put a pat of butter into each half-about 1/2-1 T
add about 1 T brown sugar to each half
Bake at 400 for about 45 minutes, until tender
(check by piercing with the tip of a knife)
or at 350 for about 1 hour if your baking
along with a roast at that temperature.

I'm linking to FoodieFriday

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Shrimp Quesadilla

I got the original recipe from Simply Recipes but have made a few changes (check out original recipe here), Kevin and I really like these! Only make what you will eat because the shrimp is in a marinade and will get tough if they marinade too long. This recipe is for one serving so double or quadruple as needed. Very easy and delicious! Serve with avocado (guacamole) and sour cream. Great for a summer lunch or a light dinner.


INGREDIENTS
1/4 pound of medium-small frozen shrimp, peeled and deveined (I used medium shrimp and thought they were too thick so I cut all the shrimp right done the middle so that the shrimp would be flat in the quesadilla, this worked great)
2 Tablespoons lime juice
1/4 jalapeno, finely minced
sprinkle of chili powder
1 Tbsp chopped green onion
1 Tbsp chopped fresh cilantro
Salt and pepper
2 medium-sized flour tortillas
1/2 cup shredded monterey Jack cheese

Serve with....
avocado or guacamole
dollop of sour cream

METHOD
1. Defrost shrimp. (I like to rinse shrimp with cold water.)

2. Place shrimp in a bowl. Add lime, jalapeno, a sprinkle of chili powder, green onion, and cilantro. Sprinkle with salt and pepper. Let marinate for 10 to 30 minutes. Strain out the lime juice.

3. Heat a non-stick skillet on medium high. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula. Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium.

4. Sprinkle the tortilla with the grated cheese. Distribute the shrimp mixture on top of the cheese. Place the other tortilla on top. Using two spatulas (one to hold the top in place) flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.

You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette. (This is the method that I like to use, so much easier than trying to flip) Then repeat to make other half. 

5. Cut in half and cut half in threes, six pieces total. A pizza cutter works well for this. Place on a serving plate. Serve with avocado and sour cream.

Serves one (If making more than one just put finished quesadillas in a warm oven while making the others.

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Best Banana Bread

I've tried dozens of banana bread recipes over the years and this one is our favorite. It's moist with just a touch of cinnamon. Great with a cup of coffee. Serve warm with a little butter, or toasted the next day.

It freezes well. I always have a loaf to take on road trips for coffee breaks. 

You'll need very ripe bananas. Once your bananas are too brown to eat, make bread. Or pop them in a the freezer to use later. You can also get overripe  bananas free from your produce guy. They just throw them out. That way you can always have bananas in the freezer ready to go.

 2-3 bananas will give you 1 C mashed.

Cream the butter and sugar until fluffy.

A little tip: Use the butter wrapper to grease the pans. One 9x5x3 loaf pan or 3 small pans.

Add the flour mixture.

Stir in the nuts.

Best Banana Bread
1 stick butter, room temperature
1 C sugar
2 eggs
1 t vanilla
1 C mashed very ripe bananas
1/2 C sour cream
1 t baking soda
1-1/2 C flour
1 t cinnamon
1/4 t salt
1/2 C chopped pecans

Combine the sour cream and baking soda in a small bowl (at least 2 C) and set aside until it foams and doubles.

Cream butter and sugar in a large bowl with a mixer until fluffy. Beat in eggs. Add vanilla.
Mix in mashed bananas. Mix in the sour cream mixture. Add the flour, cinnamon, salt and pecans and mix just until combined.

Pour into a greased loaf pan. Bake at 350 for 1 hour and 10 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes then invert and turn onto a small platter.

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