Breakfast Smoothie

Breakfast Smoothie To Go

I would be happy to say that I’ve discovered the world’s best and most perfect smoothie recipe, and share that recipe with you.  But the truth is that I don’t think such a recipe exists.  Your perfect smoothie is a combination of what you’re in the mood for and what you have in the kitchen.  But I’ll tell you how I make my favorite breakfast smoothie.

It starts with a frozen banana, which are never in short supply in my freezer.  I don’t even do anything to prepare them after they’ve gone all spotty-brown on the kitchen counter.  They get tossed in the freezer peel and all.  When I’m ready to make a smoothie, or even Dorie’s yummy banana Bundt cake, I plop them in the microwave about 30 seconds.  Then I just barely slice lengthwise down the peel, open it up, and cut the fruit into a few chunks.  Ready. [Read more…]


Greek Yogurt Onion Dip


I have a confession to make.  I planned to write on this little blog all about how fantastic it is to bake your own potato chips in the oven.  I’d seen plenty of examples of this somewhat healthier alternative to buying fried potato chips in a bag.  I thought it would be a fun experiment and tasty side to go along with grilled burgers on homemade rolls.

And that’s where the fun part of the potato chip story ended.  For the first batch, I used a mandoline to cut a russet potato into thin, perfect slices.  I tossed them with a little olive oil, salt, and pepper, and it looked like the experiment would be delicious.  However, while they still tasted great, they weren’t what I had in mind.  By the time the bigger chips were just right, the smaller chips were extra dark and crispy.  I won’t lie though.  We still enjoyed the crunchiest of the chips dunked in this tangy dip with Greek yogurt.

The second time around, I used the slicing blade on my food processor to make the uniformed slices a bit thicker.  When I took a peek half-way through baking, it looked more like a pan of scalloped potatoes than potato chips.  I had to leave them in the oven for a looong time.  But still, they were pretty tasty along with the same Greek yogurt dip with onions.

I don’t think I’ve given up on the idea of baked potato chips.  Maybe next time, I’ll try the method that worked so well for baked fries.  I soaked the sliced potatoes in water for a few minutes to draw out the starch.  One thing I did learn from this experiment is that Greek yogurt combined with onions makes a fantastic dip.  For now though, I’ll just buy the chips in a bag.

[Read more…]

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