Banana Coconut Kale Smoothie

I'm not one of those people who likes to "juice" but ever since my parents gave me a Nutri-bullet I have been making delicious breakfast smoothies with all the extra veggies and fruits in our fridge.  I'm convinced after sampling several smoothies that a banana is a necessary ingredient.  Bananas make everything taste yummy (even kale!) at 5:30 AM, trust me.  If you don't have a Nutri-bullet you should probably go buy one because they are pretty awesome, but a regular blender would work as well.

Ingredients for 1 smoothie

1 banana
1 cup torn kale leaves
2 tablespoons coconut flakes
1/2 cup lowfat milk or almond milk

1. Combine all ingredients in Nutri-bullet and blend until smooth (about 30 seconds).  Sprinkle with a little extra coconut and serve immediately.

Lemon Pepper Chicken Wings

We did a lemon chicken recipe a while ago, but after having some inspiring wings at a BBQ over the weekend, I decided to revisit the recipe.  There is definitely a kick to this recipe using both black pepper and cayenne pepper but the lemon mellows it out nicely.  Of course you must serve these with Bleu Cheese dip!  Make this for your 4th of July BBQ tonight!

6 medium size chicken wings
zest of 1 lemon
2 cloves garlic minced
1 teaspoon oregano
1 tablespoon black pepper
1/8 teaspoon cayenne pepper (more if you like spicy!)
salt
olive oil

1. Lay chicken wings in a glass baking dish or other pan to marinate.
2. Cover evenly with lemon zest, garlic, oregano, peppers and salt
3. Drizzle again with olive oil and let marinate at least an hour
4. When ready, heat broiler or grill (depending on the weather of course).  When hot, add chicken and cook until internal temperature is 165 or juices run clear when cut
5. Serve with Bleu cheese dip

Spinach and Bacon Crepes

One of the best things about crepes (blintz, swedish pancake, whatever you call it) is that you can fill it with almost anything you heart desires!  Traditionally we have sweet crepes filled with jam or nutella, but this morning I really wanted some protein to kick off the weekend.  Crepes can be cooked in a pan and you don't even have to flip them over if you time it just right.  These are sinfully easy but light on your waistline.

Crepe batter

1 cup milk
2 eggs
1 cup flour
1 tablespoon melted butter
splash of vanilla extract (optional)

1. Combine all ingredients in a blender or food processor and mix well until combined, about 15 seconds.
2. Place in a bowl in the fridge and let sit at least an hour to allow the mixture to bind together, this will help later when you are cooking the crepes.
3. When you are ready to cook the crepes, heat a nonstick pan or cast iron skillet over medium high heat.  Lightly brush with butter or drizzle a hint of olive oil in the pan.
4. Scoop 1/4 cup of the batter into the hot pan and carefully swirl the batter around by tilting the pan.
5. Cook just under 2 minutes and the top will be set
6. Repeat until batter is gone.  This recipe makes about 8 crepes.

Spinach Bacon Filling

4 cups spinach
3-4 very small new potatoes or fingerling potatoes, sliced very thin
4 slices bacon
salt/pepper
parmesan cheese

1. Heat a separate skillet over medium high heat.  Add bacon strips and let cook until desired crispiness.
2. Remove bacon from the pan, leave the bacon fat in and add the thinly sliced potatoes.  Allow them to cook until crisp and brown, about 7-8 minutes.
3. Add the spinach and use tongs to help it wilt down
4. Remove from heat and add salt, pepper and grated parmesan
5. To assemble the crepes, fill evenly with the spinach filling and roll.  Serve with hot sauce if desired.

Pan Fried Fish Sandwich + Aioli

A few weeks ago I had one of the best fish sandwiches of my life.  Craving it a few nights later, David helped design this delicious fish sandwich meal that nearly matched the original.  Clearly it is a requirement to serve fish with potato crisps and I highly recommend that you do!  This dinner is easy for a weeknight and would be a hit if made for friends.  Extra napkins are a plus!

Ingredients for 4 sandwiches

1 egg white
1/2 cup beer (lighter is better)
2 cups panko bread crumbs
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup fresh parsley leaves chopped
2 lbs white cod fillets
4 ciabatta buns

1 cup mayonnaise
3-4 pickes finely chopped
1 lemon squeezed

1. Combine mayo, chopped pickles and lemon juice and mix well.  Set in fridge until ready to eat dinner.
2. Combine egg and white and light beer, beat until mostly combined.  Place in a shallow bowl.
3. Combine panko bread crumbs, salt, peppers and parsley and mix well.  Place in a shallow bowl or on a plate.
4. Heat deep pan on medium high. Add vegetable or olive oil about 1/2 in deep in the pan.
5. Cut fillets to size with the ciabatta bun since you will be making a sandwich.
6. When ready to eat, dip fish in egg/beer mixture and then dredge through panko mixture.  Pat the breadcrumbs around the fish to cover the entire fillet.
7. Add the fish to the hot oil and let cook until browned on each side, about 3-4 minutes.
8. Repeat with other fillets.  Transfer to a plate in a warmed oven until ready.
9. Toast the ciabatta rolls, top with fish fillet and then aioli sauce.  Serve immediately.

Spinach Curry Risotto

All of the credit for this goes to my genius husband who decided that risotto needed it's place at the table without just being an afterthough for leftovers.  The best part about this dish is that it is hearty and warm (for winter) but still has the promise of spring with the chopped basil and spinach.  A splash of coconut milk would make it nice and creamy, but it is not a requirement.

Ingredients (serves 2 people)
1 small onion chopped
1 clove garlic minced
1 cup arborio rice
2 cups chicken stock
2 teaspoons curry paste (green curry is preferable)
2 cups spinach
4-5 basil leaves thinly sliced

1. Heat a large soup pot over medium high heat, add a few swirls of olive oil and bring to heat.  Also start heating chicken stock in a separate pot on the stove.
2. Add chopped onion and minced garlic and stir to coat.  Allow the onions to cook until soft, about 6 minutes.
3. Add arborio rice to onion mixture and coat with oil.  Let the rice "brown" slightly for 1 minute.
4. Add a ladle of chicken stock to the rice mixture and stir.  Add more liquid when it starts to be absorbed by the rice.  This happens about every 5 minutes or so.
5. When rice has been cooking for about 20-25 minutes and will not accept any more liquid.  Add curry paste and a pinch of salt.  Stir in to the rice, adding a bit of extra chicken stock if necessary.
6. Remove from the heat, stir in spinach and let cook down for a minute or two.
7. Serve in bowl and top with slivered basil leaves.

Tarragon Potato Crisps

Calling these potato "chips" seemed like such a shame because they are so fantastic and really more classy than something you would get out of a bag, the bonus is that you know exactly how these are prepared so you don't have to second guess the quality or the ingredients.  Serve with mussels or burgers or anywhere else you would have delicious frites!  

Serves 2

3 medium(ish) yukon gold potatoes
1/4 cup olive oil
3 sprigs tarragon, removed from stems and chopped
salt/pepper

1. Preheat broiler on oven.  Peel potatoes.
2. Thinly slice potatoes and place in a bowl.
3. Pour olive oil over the potatoes and use tongs to evenly coat the potato slices
4. Line two cookie sheets with parchment paper.
5. Evenly place potato slices on the parchment; they can overlap slightly but it is best if they are alone.
6. Place in the oven and cook until browned, this can take about 10 minutes, but check every few minutes to make sure nothing is burning.
7. Remove from oven and place in a bowl lined with a paper towel.
8. Top with tarragon and sprinkle with salt (plus pepper if you are so inclined).  Eat immediately!

Apple Yogurt Scones

This recipe developed out of the need to use up a tub of whole milk Greek yogurt.  I was so happy with the way these turned out, I made a second batch to freeze.  Scones are perfect for a lazy Sunday morning when you want to have your coffee and breakfast at home.  They come together quickly but still slow you down enough to savor the time of doing (almost) nothing.  We served these with some delicious caramel sauce made by my friend Hillary, but they would also be good with Nutella or even peanut butter!

Ingredients (6 scones)

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 cup white sugar

pinch of salt

1/2 cup chopped walnuts

4 tablespoons butter

1 small apple, peeled and cored and chopped into small pieces

1 small carrot, peeled and chopped into small pieces

1/2 cup plain yogurt (Greek-style is preferable but not necessary)

1. Preheat oven to 425.  Line a cookie sheet with parchment paper.

2. Combine all dry ingredients in a food processor (including walnuts) and pulse to combine.

3. Cut butter into medium chunks, add to flour mixture and pulse until the flour resembles couscous or course meal texture.

4. Transfer to a medium bowl and stir in apple and carrot pieces

5. Stir in yogurt to the mixture, adding 1/4 cup if the mixture is too dry.  Stir until everything is mostly combined.

6. Carefully dump onto a lightly floured surface

7. Mold the dough into a 10 in diameter circle.  Cut into six scones.

8. Place the scones on the parchment and cook 15-17 minutes in the preheated oven.  They are done with the tops are golden brown and the bottoms are also golden.

9. Remove and serve immediately with caramel sauce or nutella.