Move Over Smoothie King

Today's breakfast included a fresh peach smoothie, and I scored a 4 out of 4 with the grands. All enjoyed it... just add a colorful jumbo straw and they think they have been to Smoothie King. What a glassful of nutrients... calcium, protein, antioxidants, vitamins, minerals, and FIBER... all without any fillers, thickeners, or preservatives. Go ahead and get some of those peaches your next time at the fruit stand. Mine are in the freezer already because I enjoy them all year-round.

Place in blender:
1 cup Greek nonfat yogurt (I like Fage from Costco)
2 cups fresh or frozen fruit of your choice, partially defrosted in microwave
1 or 2 cups ice
1 Tbsp. good vanilla
2 Tbsp. sugar

Blend until smooth. Makes 4-5 8 ounce servings.

Trying To Be More Out Of The BOX

My children would tell you that I am an "in the box" type - rule follower, go by the recipe, etc. So when I decided to do battle with my refrigerator drawers, I was definitely pushed to thinking outside that box. These drawers have never performed to my satisfaction, and, of course, the call to the manufacturer produced nothing. They simply will not slide, so they are both cracked from the tragic impact of the anger in this household. Then I got an idea: who cares about the idiot drawers. I have removed the drawer on the lower left and now have ample room for a couple of things, one being my favorite versatile Pampered Chef Cool 'N' Serve square BOX. It not only holds 2 dozen deviled eggs (and can keep them cool for hours for travel), it holds a plethora of raw veggies, cut up and ready to eat. No more wasting multiple gallon zip bags. Currently, it is holding 3 colors of bell peppers, carrots, and celery. Rainy days in July can bring out the best (or worst) in some people. 

A New Appetizer

Light up the bottle rockets, all you party animals... here is a new recipe given to me recently from my brother-in-law, Mark. Green Salsa... oh, what a pretty color for many other occasions, too. Made in the blender, this spicy dip is great served with raw veggies or chips. It is traveling with us to the home of friends for the 4th of July. Delicious.

6-8 jalapenos (seeded if you desire it with less heat) (I used 1 good-size)

1 (8 oz.) package of Philadelphia cream cheese

1 dry package of Hidden Valley Ranch dressing (I used 2 Tbsp.)

1 bundle of cilantro

1 cup of plain Greek yogurt or Mayo

½ cup of buttermilk 

I Love Ziploc

I haven't blogged for quite some time but wanted to share something today. Recently I purchased at Costco a Combo Pack of Ziploc "Space Bags." It includes a whopping 15 bags in varying sizes. Get your vacuum cleaners started, fair readers. You will love these if you need more storage space at your house. I am creating new storage space left and right. Besides that, you can SEE what you have put away! The Auburn gear on the left was occupying an enormous dresser drawer plus a large copy paper box... voila! One airtight bag. And the items on the right are relics from my parents' deaths, also occupying a large dresser drawer. You will be delighted to see your storage dilemmas solved. Happy organizing to you!

A Tale of Two Nail Spas

All nail spas are not created equal.  Two years ago when I first began my blog, I wrote about my first experience with a gel manicure. It was called "The Newest In Nails." I usually frequent the same spa in Green Hills. However, I enjoy a bargain as much as anyone. Recently Living Social ran a half-price deal on a gel manicure at a place nearby my home. I had to try it for that outlandish price. Unfortunately, it was a bust. The very night of the manicure, the polish bubbled off one nail completely. By the next morning, the tips of my fingernails were all showing through. The old me would have gone back to that salon for a redo. I am not returning there because I think they are ill-trained, incompetent, and poorly managed. I have returned to my salon of choice, Venetian. Tina has done a superb redo. Lesson learned: stick with what you know.

Mardi Gras Po' Boys, Honeystyle

With a little leftover chicken, celery, and Tabasco, I have created a new favorite sandwich: Roasted Chicken Po' Boys. I am a little particular about my Ranch dressing... don't like the premade in the bottle. My mother-in-law has ALWAYS made hers using the Hidden Valley Ranch Dry Mix, so that is what I do as well. It is better, I think, and I always have the mayo and buttermilk. Less preservatives than the bottled stuff. I buy the large container of Ranch at Sam's, then I always have it on hand. When my children were little, they might not eat the cooked veggies I prepared, but they would always eat the raw carrots, celery, & bell pepper with a little dip cup of Ranch. A little fresh garlic added to the dressing really takes it up a notch, too. Happy Fat Tuesday!

Mardi Gras Po Boys, Honeystyle 

roasted chicken, skinned, boned, chopped

1 to 1 1/2 cups celery, diced fine

several shots of Tabasco

2-3 Tbsp. Ranch dressing 

hoagie buns,brushed lightly with butter which has been melted with Ital. seas. & Lawry's Seasoning Salt

cheese slices

1.You will have plenty of chicken leftover for another meal. For 2 nice sandwiches, I used probably a cup or so of chopped chicken to which I added the Ranch dressing. Toss to coat.
2.To the diced celery, add several shots of Tabasco and coat well. Coated celery can sit for several hours as well for more absorption.  
3. In 400 degree oven, toast the buttered hoagie buns for about 5 min. Then place cheese slices on bread. Watch carefully, leaving in only a couple more min.
4. Layer on toasted, cheese rolls the celery, then the chicken mixture. Serve asap.

The Perfect Pink Cocktail For Valentine's

Easy as can be, this twist on the traditional margarita is a crowd pleaser for sure. Great to do ahead and enjoy in the upcoming days as you celebrate Valentine's Day with loved ones. Be forewarned: the Raspberry Chambord is not cheap, but it only takes a litte. It is also great to add a splash to champagne for a Kir Royale.

Raspberry Margaritas

12 oz. can raspberry lemonade concentrate (Kroger has)                       

juice of 2 limes                                                                                   

1/2 can tequila                                                                                   

2 Tbsp. Raspberry Chambord

1/4 can Triple Sec

lots of ice

Use lemonade can for measuring when noted. Put all in blender, then fill blender with ice. Blend to slush. Garnish with lime wedge or raspberries on a skewer. Beautiful shade of pink.