This smoothie is so easy to make and has protein and fiber and is good for you
I know what you're thinking! Yuck. Right? Before you judge though hear me out.
These bananas are frozen. This idea came from my friend Kim, who is full of good ideas and has the sweetest southern drawl you've ever heard.
Every idea Kim has given me so far has turned out to be great.
We go through a lot of bananas and up until recently I'd been throwing out bananas that turned brown and spotty too fast. It's one of the things that bugs me. I buy green bananas and within a couple of days they're bad.
Kim asked me if I was freezing them and I said no. She told me that I am completely missing out! She said to freeze them then when you make a smoothie you've got a nice flavorful frozen banana.
Peeling is easy, she says, if you just run it under warm tap water for a second.
My daughter and I made smoothies yesterday with our frozen bananas. I'm not going to give specific measurements because it really doesn't matter- you can't go wrong. We added skim milk, 2 frozen bananas, a spoon full of peanut butter, a little bit of ice, and blend!
We also added one scoop of vanilla flavored Muscle Milk powder and it was yummy, but if you don't have any protein powder it's not that big of a deal. It will still be great.
So start freezing those nanners instead of throwing them out. And stop feeling guilty for not making banana bread with them.
This is definitely laid back and refreshing! (And good for you!)
I had said I wasn't going to put this recipe out just yet because it was ugly.. ie.. "rustic" but I just heated up a leftover slice for my lunch and I've completely changed my mind. It is delicious! And it's not all that ugly. I was just pouting because it wasn't perfect. The crust shrunk a little bit on one side making the egg over flow on that side and the top got a little more brown than I would have liked. I wasn't watching it in the oven or I could have prevented that. But that's my fault- not the recipe's fault!
So tell me what you think? Ugly or pretty??
Let's start with the crust. I sometimes use ready made crust but this really is worth a little extra effort.
I used my food processor with the dough blade and it mixed perfectly.
9 tablespoons butter, cut into small pieces and chilled, plus extra
1-1/2 cups all-purpose flour
3/4 teaspoon salt
5 to 7 tablespoons iced water
Cut butter into 1/2-inch cubes, place in a small bowl and chill in freezer or fridge. Place flour and salt in food processor and pulse a few times to combine.
Add butter to flour mixture and pulse several times, until it resembles a coarse, crumblike meal.
Add 4 tablespoons of iced water and pulse several times. Add 1 or 2 more tablespoons of water and pulse again, with slightly longer pulses. If necessary, add more iced water, a tablespoon at a time, and pulse until mixture forms large dough balls.
Form the dough as pictured above, work quickly and handle the dough as little as possible. Cover with plastic wrap and refrigerate at least 1 hour and up to 3 days.
Par-bake the crust. Preheat the oven to 375F. Grease a quiche or pie pan lightly with butter Roll the dough out on a lightly floured surface to about a 1/8-inch thickness. It needs to be larger than your pie plate. Gently transfer it to the pie pan and gently press it into the bottom and inner edges of the pan.
With straight-sided tart pans and quiche plates, lightly press the sides of the crust so the dough extends 1/8-inch or so above the edge of the plate, again because of inevitable shrinkage during baking.
Prick the bottom of the crust with a fork. Lightly press a sheet of aluminum foil inside the crust and fill it with pie weights or uncooked rice or dried beans. Bake for about 20 minutes, until edges are slightly colored.
6 slices of bacon, cooked (I used peppered bacon)
1/2 of onion
2 leeks, cleaned and sliced
8-10 eggs, beaten
1 1/2 cup of fat free half and half
1/2 pound of Swiss cheese, grated
1 tsp salt
1/4 tsp dry mustard
1 tsp. Herbs de Provence (I used 1 1/2 tsp)
I cut my bacon into pieces and cooked over low heat while I was preparing the crust and cutting up veggies.
Cook until crispy and drain on a paper towel.
Reserve some of the bacon drippings to saute the veggies.
For you folks who've never had a leek. Don't be scared. It looks like a gigantic onion and although it's in the onion family it has a very mild flavor.
The biggest thing to be aware of is they can trap sand between the layers when they are growing so you are going to want to wash them very well to ensure you don't get any grit.
The part you are going to use is not very big. Just some of the white and some of the light green.
I turn it on end and cut it in half and then turn it to cut it again. Sort of the same way you'd cut a cucumber when making small chunks. Then lay it on it's side and cut it into pieces. This is when I put mine in a strainer and rinsed it off.
Then using your reserved bacon drippings cook the chopped onion and leeks for about 5 minutes until it is tender.
Mix eggs, half and half, and spices
Add the onions and leeks to the bottom on the pan on top of the crust. Then add bacon and cheese and pour egg mixture over the top.
Bake at 375 degrees for an hour. Using your instant read thermometer make sure the temperature of the eggs is 145 to ensure it is cooked thoroughly.
Remove from oven and let sit for 15 minutes. And obviously watch you quiche! Don't make a rustic quiche like me! heehee. If the top is browning a little to fast you can lay a piece of aluminum foil gently over the top.
This is wonderful served with a garden salad on the side, some skillet potatoes, or fresh fruit. If you really want to sin serve this with some crusty buttery bread! Enjoy!
I found another recipe on Pinterest I had to try. This time it was for a breakfast pizza. Here's the link:
You guys know that I have a problem following directions though! I couldn't help but tweak it a little. And this may not sound good to you at all... but I felt like the pizza lacked a "sauce" so I decided to add gravy. I happened to have just about all of the ingredients and also had a packet of gravy mix (I used the Pioneer Brand Peppered white gravy mix).
I decided that trying to make a round pizza wasn't worth the effort so I grabbed this cake pan and sprayed it with Pam cooking spray the opened a can of crescent rolls and pressed the seams together and pressed it out until it reached the sides of the pan. Then I sprinkled one cup of frozen hash browns on the crust and baked the preheated oven @375 for 5 minutes. I added the hash browns for 2 reasons. I'd read comments about the crust shrinking and hoped this might help, and also I didn't think undercooked potatoes sounded very good.
My husband helped me out by browning some sausage and making the gravy for me. After the crust had baked for 5 minutes I took it out and added the gravy to the crust for my sauce, then sprinkled on sausage, and cheddar cheese. In a mixing bowl I mixed a carton of egg beaters with a splash of milk, and salt and pepper. Then poured the egg mixture over the pizza. Then I put the pan back in the oven for 25 more minutes.
This was so easy to make and I could've used even more shortcuts by using precooked sausage and buying using already shredded cheese.
This recipe is a keeper!
I've been trying to find an acceptable substitute for Chile Rellenos that is easier to make but is just as tasty. Why? Oh I loved the recipe I posted on here before for Chile Rellenos but it wasn't the easiest recipe to make. Remember my mess? Plus you have to fry them. This search for the perfect casserole wasn't easy. The first one was was super simple but it really lacked that authentic flavor. It called for tomato sauce in the bottom of a pan followed by chopped green chilies and cheese. bleh! The second time I ever made it I thought the proportions of milk/flour were way off and it came through with a weird watery texture that never really "set". That's when I decided to take matters into my own hands and do what I thought would give a casserole a more authentic feel. For me, that begins and ends with the sauce. I used the same sauce that I'd used in my other recipe. It's really easy to make and if you make it first the flavors have time to "marry" while you assemble your chilies.
1/2 onion, minced
1 clove garlic, minced or pressed
1 T. oil
1 cup chicken broth
1 can crushed tomatoes
1/2 tsp chili powder
1/2 tso dried oregano leaves
salt & pepper
In a little bit of olive oil, saute the onions and garlic until softened just a bit. Do not brown them. Then add the rest of the ingredients and let simmer for a few minutes.
For the rest of the recipe you will need:
1/2 cup whole milk or half and half
1/4 cup Bisquick (you can use flour if you don't have Bisquick)
1 package of Monterrey Jack cheese
whole green chilies
paprika and cayenne pepper
I used Hatch green chilies for this recipe but in all honesty I've about decided that I like Old El Paso brand better. You have to buy 2 or 3 of the cans because they're smaller but the chilies don't seem to be as mushy. I can barely pick these up without them falling apart. Begin by rinsing your chile peppers and draining.
Fill the bottom of your casserole dish with sauce
Cut the Monterrey Jack cheese into strips and carefully insert into the chile and set on top of the sauce.
As you can see they aren't perfect. The chilies are all different sizes so I used different amounts of cheese in each one. And I tried my best to keep them from falling apart but it was impossible to keep them intact.
In a mixing bowl, beat the eggs and then add a dash of the paprika and cayenne pepper mixing it with the eggs.
In another mixing bowl combine the half and half with the Bisquick, mixing it until most of the lumps are gone. Then combine with the egg mixture.
Pour the egg mixture over the chile peppers and bake at 350 for 45-60 minutes or until bubbly and browned on top.
Before removing from oven insert a knife into the middle to make sure the eggs are set in the middle. Knife should come out clean.
We had this for dinner last night along with some beans and diced avocado and then we've also had it for breakfast this morning. It was yummy either way but I think this would make a perfect brunch dish. You could prepare the dish with the sauce and the stuffed chilies the day or night before, and keep covered in refrigerator, then add the egg mixture in the morning just before cooking.
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!
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