Friday, April 25, 2014

Green Smoothie...


I am in love with smoothies. Love them, love them, love them.

I've been wanting to incorporate more healthy smoothies into my daily nutrition. It's a great way for me to get in my fruits, green vegetables, and healthy fats!

I find that they fill me up until my next meal.


Did you just see those clouds part and the sun shine through?

I am a snacker. To the extreme... especially in the late evening/early night.

Smoothies for dessert? Why yes, please!

This is a simple green smoothie, with a mild green vegetable: spinach. I like using spinach because once it's blended in with all the other ingredients, you barely notice it.

So, if you're looking for a great, sweet, and filling smoothie, give this one a try...

 Green Smoothie

  • 1 Tablespoon Organic Non-Hydrogenated Extra-Virgin Coconut Oil
  • 1-1/2 Cups Fresh Spinach, Roughly Torn (To blend easily)
  • 1/2 Cup Frozen Pineapple 
  • 1 Banana 
  • 1 Cup Pure Coconut Water
Using a good blender, add the ingredients in the order listed. Blend until all the ingredients are smooth, carefully pushing the ingredients down with a spoon, if needed. Makes 1 (1-1/2 cup) serving.


Friday, April 18, 2014

Ham Spinach Rolls with Gouda Cheese...


I love brunches.

Yes, I do end up stuffing myself silly... there is usually just so much to choose from!

You have an array of savory and sweet dishes served... the best combination, if you ask me.

I love serving at least one brunch dish that includes ham as an ingredient. Ham... you really can do so much with it!

For this dish, I wanted to combine ham and spinach... and it doesn't hurt to throw a little Gouda cheese in there, either...

This would be a fabulous Easter brunch item... it's easy... and takes hardly anytime to prepare and bake. Who wants to be slaving away during meal time!?! 

Not this lady!

Ham Spinach Rolls with Gouda Cheese
  • 12 Flaky Crescent Rolls, Unbaked
  • 1 Cup Cooked Ham, Diced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 6 oz. Fresh Spinach
  • Pinch of Sea or Kosher Salt
  • Pinch of Black Pepper
  • 1 Cup Shredded Gouda Cheese
Preheat the oven to 375 degrees (F).

Line two baking sheets with parchment paper; set aside.

In a large saute pan, heat the oil on medium/low heat. Add the spinach, salt, and pepper. Saute the spinach until just wilted. 

Transfer the spinach to a paper towel lined plate, to drain any excess oil.

On a clean surface, gently stretch the triangular crescent rolls a bit, to allow more surface area. Divide the spinach, cooked ham, and Gouda between the crescent rolls. Fold the crescent rolls by over lapping all three sides and pinching to close, securing the ingredients inside.

Place the closed rolls onto the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes or until the rolls are cooked and browned on top. Makes 12 rolls.


Thursday, April 10, 2014

Open Faced Crab Roll...

I just can't stop buying Torta Rolls! They are my new foodie obsession... for real.

I know I recently posted a recipe using them, but I had another recipe in mind for this week.

A crab roll.

Being that it is Lent, and our family abstains from meat on Friday... this was the perfect recipe for us.

I happen to love crab... anything seafood related, really. Oh, and bread, too! Knock on wood, that I do not ever develop a gluten problem. That would be a very sad day indeed.

I don't know how some of the gluten-free breads taste... but it just wouldn't be the same. I'm going to stop thinking about it, before I bum myself out.

Anyway... if you like crab, mayo, butter, cheese, and bread... you're gonna like this recipe.

Open Faced Crab Roll

For the Bread:

  • 1 Torta Roll or French Roll, Sliced Lengthwise in Half

For the Spread:

  • 2 Tablespoons Light Mayonnaise
  • 1 Tablespoon Butter, Softened
  • 1-2 Small Garlic Cloves, Minced
  • 2 Tablespoons, Shredded Cheddar Cheese

For the Crab Mixture:

  • 6 oz. Crab Meat, Prepared
  • 1 Green Onion Sprig, Minced
  • 1 Tablespoon Celery, Minced
  • 2 Tablespoons Light Mayonnaise
  • Splash of Fresh Lemon Juice
  • Pinch of Cayenne Pepper
  • Pinch of Sea Salt
  • Pinch of Black Pepper
  • Shredded Cheddar Cheese for Topping

Preheat the oven to 400 degrees (F).

In a small prep bowl, mix together all of the ingredients for the spread. Divide the spread in half and slather on both halves of the roll. Place both pieces on a baking sheet and into the oven for 5-8 minutes or until the cheese looks melted and the spread looks set.

Remove from the oven. Next, divide the crab mixture and top each roll half with it. Sprinkle each with shredded cheese, place back into the oven just until the cheese is melted. Serve with fries or a salad. Makes 2 servings. 


Thursday, April 3, 2014

Margherita Panini with Pancetta...



... I've been absent from the So Domesticated blog... and I apologize! I have been so unbelievably busy the past month or so, that I've barley had time for my family!

I love volunteering at the elementary school that my youngest daughter attends, but sometimes I can take on too much. We had a fundraiser recently, which took up a lot of my time.

Now I'm able to take a bit of a break, before the madness of upcoming birthdays and our planned vacation to California this summer.

I've been wanting to make a panini recipe for sometime now, and well, finally followed through with it!

I love the freshness of basil and mozzarella. So that was my starting point. I found some fabulous torta sandwich rolls at Costco and decided to you use those as my bread. I also wanted some crunch. The answer to that: crispy pancetta... yum!

All the flavors worked very well together, but don't take my word for it... try it for yourself...

Margherita Panini with Pancetta

  • 1 Torta Sandwich Roll
  • 5 Slices Pancetta
  • 4 Slices Fresh Mozzarella
  • 5 Slices Roma Tomatoes
  • Salt and Pepper, To Taste
  • 4 Large Fresh Basil Leaves
  • Extra Virgin Olive Oil
Preheat the oven to 400 degrees (F). Line a rimmed baking sheet with parchment paper; set aside.

Heat a griddle with grilling ridges on medium/low heat. Slice the torta roll in half, lengthwise, so it has a top and bottom to make a sandwich; set aside.

Once the oven is preheated, place the pancetta on the lined baking sheet about 2 inches apart. Bake in the oven for 10-15 minutes, or until the pancetta is the desired crispness. Remove to a plate lined with paper towels to remove any excess drippings. 

To assemble the panini:

On the bottom piece of the torta roll, add two slices of the mozzarella, then the tomato slices. Season the tomatoes with a pinch of salt and a pinch of pepper. Add the fresh basil, then the pancetta slices. Finally, add the last two slices of mozzarella and place the top of the torta roll to cover. 

Brush some olive oil on the heated griddle. Place the sandwich on the griddle. Cover and press the sandwich down with a very heavy pan, such as a cast iron skillet or the lid of a Dutch oven. Flatten the sandwich to your liking and grill until nice marks are prevalent and the mozzarella cheese is melted. Flip the sandwich and repeat the process. 

Slice in half and serve with fries. Makes one serving. 


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