Good Morning Green Smoothie

 

 

 

Looking to add more greens to your day?  Try my Good Morning Green Smoothie

 



 

Start with a generous handful of kale.  I never measure, but aim for filling the container until it is 3/4 full with kale.

 

To the kale, add spinach.  Fill it to the top!

 

 

Next, add frozen mango chunks.  Then, add about 1 cup of cold water and a splash of orange juice.  If you prefer less sugar from the juice, add a medium orange (peeled) instead.  And, then my favorite part - a small lemon, peeled.  I just love the scent of lemon in the mornings!  Such a refreshing wake me up! 

 

 

To peel the lemon (and orange if using), cut the ends off.  Then, slice around the lemon removing the peel.  Don't worry about the seeds - the Vitamix will take care of those!

 

 

Turn the Vitamix on low, then slowly increase the speed until all greens are completely blended.  And that, is the basis of my Good Morning Green Smoothie!  Guaranteed to win over those reluctant to try green smoothies - like my Momma.  She now has a green smoothie every morning!

 

I have recently started adding these two healthful additions to my green smoothie, spirulina and organic maca root powder.  Spirulina is a blue-green algae rich in antioxidants and vitamins.  It boosts energy and immunity.  Maca is a Peruvian root vegetable.  It aids hormonal function and was traditionally used as a libido and fertility booster ;)     

 

Mary Ellen

 

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{Repost} Easy Guacamole for Cinco de Mayo!

 

We'll be enjoying some easy Mexican inspired dishes today!  The Pioneer Woman's very easy - and very delicious - Beef & Bean Burritos.  And of course, I'll be making homemade guacamole using this recipe from the Gluten Free Goddess.   This guacamole is light and fresh and has no onions, which is a bonus because our little Ashleigh Girl avoids anything with onions or even the hint of onions! 

 

For the gauc, I add 2 -3 diced avocados, 1 garlic clove, 10 grape tomatoes (halved), lime juice and some fresh cilantro to my Vitamix and blend until slightly smooth.  Then, it's ready to enjoy!

 

Mary Ellen  

 

 

 

 

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{Repost} Dijon Pineapple Glazed Ham Recipe

 

Bone-in Ham with Dijon Pineapple Glaze

 

I've shared this recipe before as it is a family favorite and my go-to recipe for glazed ham.  But, with Easter right around the corner (tomorrow!!!) I wanted to make it available again.  I still have to run out to the store and buy a ham myself.  Hopefully, there are still some left!

 

 

Dijon-Pineapple Glaze

(adapted from Kraft Foods recipe)

1 cup brown sugar

1/2 cup maple syrup or honey (I've also used the glaze packet included with the ham for the syrup)

1/4 cup Dijon mustard

1 can crushed pineapple, with juice (I chop up frozen pineapple or canned pineapple chunks in my Vitamix)

1 tablespoon corn starch

whole cloves

Maraschino cherries, halved (optional)

 Heat oven to temperature listed in cooking directions included with the ham.  Mix syrup, sugar and mustard until blended.  Spread a portion of the glaze over the ham.  Add cloves and cherries to the top of the ham.  Bake ham according to directions.

Before the ham is done cooking, combine remaining glaze with corn starch and crushed pineapple in a saucepan.  Bring to a boil over medium-high heat.  Cook and stir over medium-low heat for 5 minutes or until thickened.  Serve sauce alongside ham.

 

Mary Ellen

Disclosure





Black-Eyed Peas & Collard Greens

A New Year's Day tradition - black-eyed peas slow cooked with kielbasa and ham (for good luck).  Collard greens seasoned with ham (for wealth).  Rice (for good health) and cornbread made from scratch (just because it tastes good!). 





Good cooking like this makes my husband glad he married a Southern girl!

Happy New Year!

Mary Ellen

Got Thanksgiving Leftovers? Make A Pot Pie!

Homemade Turkey Pot Pie

Need to clear out some Thanksgiving leftovers from your refrigerator?  Then make a pot pie!  

For the crust, I used my favorite pie crust recipe - The Perfect Pie Crust recipe posted at The Pioneer Woman.  The recipe makes two crusts.  So, I made my pot pie with both a top and bottom crust.  Of course, you could just do a top crust for the pot pie and save the other crust for a dessert recipe!

To prepare the filling:
Adapted from this recipe

1 medium onion, diced
1/3 cup butter
1/3 cup all purpose flour {or corn starch}
1 3/4 cup chicken broth
2/3 cup milk
black pepper and garlic powder, to season
shredded turkey meat
leftover or frozen vegetables {I used green peas, frozen corn, frozen lima beans and also leftover brown rice}

In a saucepan over medium heat, saute diced onion in butter until tender.  Add flour (or corn starch) and stir.  Slowly stir in chicken broth and milk.  Simmer over medium-low heat until sauce thickens.  Add seasonings to taste.  Remove from heat and set aside.

*If you wish, you can add your veggies to the sauce while it thickens.  Since I was using vegetables that were already cooked or frozen, I did not add them in at this point because the baking time would be sufficient enough to cook them.

To bottom pie crust, add shredded turkey and veggies.  Then, pour the warmed sauce over the meat and vegetables.  Add top pie crust, seal edges and cut slits in top.

Bake in a preheated 425 degree oven for 30 to 35 minutes, or until crust is golden and the filling is bubbly.

Enjoy!

Mary Ellen

Fall Recipe - Beef & Vegetable Soup

Beef & Vegetable Soup

 

A blustery, Fall day filled with lots of playing and jumping into leaf piles, calls out for a warm, hearty dinner!

 

Inspired by Mom Saving Mom's Hamburger Vegetable Soup recipe - but altered to make it more like my Momma's recipe!

 

1 lb ground, local grass-fed beef

3-4 potatoes, peeled and diced

3 carrots, peeled and sliced

1 medium onion, diced

1/2 cup brown rice

1-28 oz. can, diced tomatoes

 

the following, I don't really measure - just go by sight and preference

some frozen corn

some frozen peas

some frozen cut okra

tomato or vegetable juice

 

to season, dried oregano, dried basil, 2 bay leaves and black pepper

 

In a large pot, brown beef then drain.  Add in potatoes, onions and carrots.  Then add the diced tomatoes, frozen vegetables and rice.  Add enough tomato or vegetable juice to cover the ingredients.  Add in the seasonings, then cook over medium low heat until potatoes and carrots are done.  I usually let this simmer on the stove on low heat for 2 hours.  And the smell of the soup cooking, fills the whole house!  During cooking, stir and add more vegetable juice or water as needed. 

 

Mary Ellen 

 

 

Quick Meals for Working Moms - Crockpot Stuffed Peppers

Stuffed Green Peppers

in the Crockpot

Stuffed Green Peppers

Recipe from Easy Crockpot Recipes and Menus

1 (10 oz.) package frozen corn kernels

1 (15 oz.) can red kidney beans, drained and rinsed

1 (14.5 oz.) can diced tomatoes

1/4 cup salsa

1/4 cup chopped onions

1 1/2 cup cooked rice {I used leftover brown rice}

1 teaspoon Worcestershire sauce

1/4 teaspoon salt {I omitted the salt}

1/2 teaspoon black pepper

2 cups shredded Cheddar cheese, divided

6 green peppers, with the tops removed and seeded

Combine all ingredients except 1/4 cup cheese and green peppers.  Stuff peppers.  Arrange peppers in a slow cooker.  Cover.  Cook on low 6 -8 hours (or on high 3 - 4 hours).

Sprinkle with 1/4 cup cheese during the last 30 minutes.  Makes 6 servings.

Easy Crockpot Recipes and Menus

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Crockpot Recipe - Chicken Enchilada Soup

Chicken Enchilada Soup

As a working mom and home keeper, it is still important to me to have a warm, healthy, homemade dinner on the table for my family each night.  It can definitely be a challenge with the rush of the evenings after work!  But, my crockpot is an invaluable tool when it comes to meal times.  That's why I was so excited when the ladies of Living On A Dime released their new e-book, Easy Crockpot Recipes and Menus!

This Chicken Enchilada Soup recipe was an absolute winner and a must try!

Chicken Enchilada Soup
from Easy Crockpot Recipes and Menus
by Jill Cooper

1 lb. boneless, skinless chicken breast
1-15 oz. can of black beans, drained
1-14 oz. can of diced tomatoes, including juice
1-14 oz. can of chicken broth
1-10 oz. can of enchilada sauce {I made my own using the recipe from Dining On A Dime}
1-4 oz. can of diced green chiles
1 onion, chopped
1 tsp. salt and 1/4 tsp. of black pepper {I omitted both}

{These following are listed as optional spices, but I added them all in!}

2 bay leaves
3 cloves of garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1/4 cup chopped fresh cilantro

{I also added in local, organically grown zucchini and yellow squash (diced) from the farmer's market.  Add 1-2 cups additional broth if adding veggies.}

Place chicken in a slow cooker first and then add the rest of the ingredients.  Cook on low for 6 hours {I cooked this on high for 4 hours}.  Transfer the chicken to a large plate and shred the meat with two forks.  Return the chicken to the slow cook and continue cooking for 30 minutes to 1 hour.

  

To serve, place in a bowl and top with crushed corn chips, tortilla chips, sour cream or cheese.  You could also add a scoop of cooked rice to the bowl first.

You'll find this and other recipes in the new e-book, Easy Crockpot Recipe and Menus.  Today is the last day to pick up a copy of the e-book for 40% off!

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More Berry Pickin' at Vollmer Farm

Over the weekend, we headed back out to Vollmer Farm in Bunn, NC for some more berry picking.  Nothing is better than local, organically grown berries!

The blackberries were ready

And so were the blueberries!

The strawberries were winding down.  But what we did find still on the vine, was SO SWEET!

The fruits of our labor!

On the way back from the farm, we stopped by Sonic.  A departure from our healthy eating, but a special FIRST TIME treat for all of us!  We made it just in time for half price drinks.  Daddy ordered  a round of slushies and limeades for everyone!

From farm to the table - The Pioneer Woman's Grilled Chicken Salad with Feta, Corn & {fresh picked local} Blueberries! 

Mary Ellen

Garden Highlights...and Lowlights!

I love going out to my little backyard garden and seeing the changes each day!  Little bundles of Roma tomatoes are now hanging from my tomato plants.  Last year, my Roma tomatoes were plagued with blossom end rot.  But this year, everything seems to be going just as it should!    

The grape tomatoes have also made an appearance

Little cucumbers have formed on the vine

And it looks like our first zucchini is also on the way!

While the tomatoes, cucumbers and zucchini seem to be moving right along, my pepper plants aren't doing much.  It appears that slugs have been chewing on the leaves and even eating the tops of the stems.  That could explain why I've never been able to grow peppers!  Also, the rosemary and marigolds have pretty much died off.  I've grown rosemary in a container for several years now and never had it die so soon!  Oh, the ups and downs of gardening!

Mary Ellen

Quick Snacks for Working Moms - Stove Top Popcorn in Coconut Oil

Looking for a quick and satisfying snack for the family?  Try homemade popcorn on your stove top!  No special popper is required; a regular skillet will do.  When making popcorn, I use organic, extra-virgin coconut oil.  Unhydrogenated (that's key - so check the label!) coconut oil is a good fat that is high in lauric acid.  Lauric acid has been shown to have anti-fungal, anti-viral and anti-bacterial properties.  And coconut oil has also been shown to boost metabolism.  If you've been looking for a way to incorporate more coconut oil into your diet, popcorn is a great way to start!

For this snack, add three tablespoons of Nutiva organic, extra-virgin coconut oil to a skillet.  Then add 1/3 cup of popcorn kernels to the skillet.  I usually add a little more than 1/3 cup.  You just want to make sure the kernels are in a single layer.  Cover the skillet and heat over medium high heat.  Give the pan a shake occasionally during popping to prevent scorching.  Remove from heat when popping stops.  Season with sea salt or your favorite popcorn topping and serve.  Although it's pretty tasty without any seasoning at all!  

Enjoy!

Mary Ellen

Disclosure

Homemade Seasonings

Save money in the kitchen with these homemade spice mixes from Living On A Dime!

*****

Save Money With Homemade Seasonings
by Tawra Kellam
http://www.LivingOnADime.com

Seasoned Salt
I use this one in almost every meal I cook. It saves so much time having everything in one shaker!
8 Tbsp. salt
3 Tbsp. pepper
1/2 Tbsp. onion powder
1/2 Tbsp. garlic powder
Mix all ingredients in a bowl. Store in an airtight container.

Taco Seasoning
6 tsp. chili powder
4 1/2 tsp. cumin
5 tsp. paprika
1/4 tsp. oregano
3 tsp. onion powder
2 1/2 tsp. garlic powder
1/8-1/4 tsp. cayenne pepper
Mix all ingredients and store in an airtight container. One teaspoon of homemade taco seasoning equals 2 teaspoons store-bought.

Italian Seasoning
1/4 cup dried basil
2 Tbsp. dried marjoram
2 Tbsp. dried oregano
2 Tbsp. dried coriander
2 Tbsp. dried thyme
2 Tbsp. dried rosemary
2 tsp. garlic powder
1 tsp. sugar
Combine all the ingredients. Store in an airtight container in a cool dark place for up to 3 months.

Cajun Seasoning
1 Tbsp. paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. thyme leaves, dried
1/2 tsp. oregano, dried
Combine ingredients and mix well. Store in an airtight container.

Fajita Seasoning
1 Tbsp. cornstarch
2 1/2 -3 tsp. chili powder (vary according to how spicy you like it)
1 tsp. salt
1 tsp. chicken bouillon granules
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cumin

All Purpose Seasoning
3 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. dried parsley
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. celery salt
Mix all ingredients together and store in an air tight container.Use on hamburgers, steak, chicken, fish and vegetables.

Tawra Kellam and Jill Cooper are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt by cooking quick and simple homemade meals. For free tips & recipes visit http://www.LivingOnADime.com , sign up for our free Living On A Dime Newsletter and learn to save more!

Easy Guacamole from Gluten Free Goddess

Tonight we're enjoying this Easy Guacamole recipe from Gluten Free Goddess.  Made even easier with my Vitamix!

Just avocados, grape tomatoes, garlic, lime juice and fresh cilantro straight from my back porch herb garden.
    
This guacamole recipe tastes so light and fresh.  And no onions!  Definitely a favorite in our house for snacking!

Happy Cinco de Mayo!

Mary Ellen

Small Batch Canning - Strawberry Vanilla Jam

Local, organic strawberries from Vollmer Farm

Canning is becoming one of my favorite ways to preserve seasonal goodness!  Even as a working mom, I've found canning to be a wonderful (and useful) hobby that I can do in the evenings after work or on the weekends.  Last Friday to kick off my weekend, I decided to can some jam using some of the strawberries we picked from Vollmer Farm.  I used the recipe for "Traditional Strawberry Jam" from the Ball Complete Book of Home Preserving.  

The recipe calls for 5 cups of crushed strawberries.  Instead of crushing the berries by hand with a potato masher, I used my Vitamix.  Just a quick pulse on low up to speed level 2 or 3 until the strawberries were finely chopped, but not pureed. 

For something different, I tried one of the variations listed with the recipe.  I added half of a Madagascar vanilla bean, split lengthwise, to the strawberries while they cooked.  The bean is removed prior to transferring the jam to jars.  But, it imparts a subtle vanilla flavor to the jam.
 

The best part of canning strawberry jam, having homemade lemon pancakes topped with strawberry vanilla jam the next day for breakfast!  YUM!

Strawberry Vanilla Jam

Recipe from Ball Complete Book of Home Preserving
(Can also be found online here at the Ball Fresh Preserving website)

5 cups crushed strawberries

1/4 cup lemon juice

1 box of pectin {I always use 1 full box of pectin and half of a second}

7 cups sugar

half of a vanilla bean, split lengthwise

1 tsp butter {optional - but adding butter to the berries prior to cooking cuts down on the amount of foam generated during boiling}

 -Combine strawberries, lemon juice and vanilla bean in a 6 to 8 quart saucepan.  Stir in pectin until dissolved.  Bring strawberries to a full rolling boil over high heat, stirring constantly.

-Add in entire amount of sugar and stir to dissolve.  Bring mixture back to a full rolling boil.  Boil hard for 1 minute, while stirring constantly.  Remove from heat and skim off any foam.  Remove vanilla bean.

-Add hot jam to canning jars leaving 1/4 inch headspace.  Process in a water bath canner for 10  minutes, adjusting for altitude.  When processing is done, remove jars from canner and allow to cool for 24 hours.  Check seal before placing cooled jars in the pantry.  If jars did not seal properly, the jam must be refrigerated immediately or reprocessed.

*This recipe yielded 5 half pint jars and 2 pint jars of jam for me.

Mary Ellen

(Note:  This post contains affiliate links.  Read my disclosure policy here).

Picking Strawberries at Vollmer Farm

Thanks to a warm winter, strawberry season came early to our area this year!  And for us, that means a trip out to Vollmer Farm in Bunn, NC.

Yummy strawberries!

Dave and the kids picking berries

I guess Ashleigh sneakily took a picture of me picking as well!  It was a cool, somewhat breezy day.  But I braved the elements in my dress and heels :)

After our buckets were filled, the kids took to the playground.  The pirate ship is always a favorite.  Clayton is king of the world!

So is getting a push from Daddy on the swings!

And of course the grand finale, a stop by the ice cream shop for scoops of homemade ice cream!  I had banana pudding - so delicious!  Tastes just like banana pudding but in a waffle cone!

Now, its time to work these strawberries into some jars of jam.  I'll also freeze a portion to use in smoothies.  The rest, we'll just enjoy their fresh, sweet goodness!

Mary Ellen