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By zach, February 2, 2010 7:47 am

Pineapple Smoothie

Ingredients:

• 2 cups orange juice
• 1/2 cup yogurt
• 1 banana
• 1 1/2 cups fresh pineapple

Directions:

• Put all ingredients in a blender and blend on high for 3-4 minutes until smooth.

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By zach, January 5, 2010 12:29 pm

A warm and flowing butter sauce sweetened with mango. Cracked peppercorns added for some spice.  This sauce makes you want to keep eating whatever it is on. Goes great with seafood, especially lobster.

Lobster with Mango Butter Sauce

Ingredients:

• 1 mango
• 2 tablespoons butter, unsalted
• 3-4 peppercorns, cracked
• pinch of salt.

Preparation:

• Juice the mango until you have 1-2 tablespoons juice.
• Dice up 1-2 tablespoons of the remaining mango meat.

Cooking:

• Heat all ingredients in sauce pan on low until butter is melted. Stir occasionally.
• Leave on low to keep warm.

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By zach, August 10, 2009 9:53 pm

Asian Chicken Salad with Grilled Pineapple and Edamame

Ingredients (Serves 2)

• 1 chicken breast
• 1/2 cup teriyaki sauce
• 2 slices fresh pineapple
• 1/2 cup edamame (frozen works well — be sure to thaw)
• 1 small can water chestnuts, drained and cut in quarters
• 1/2 head romaine lettuce, chopped
• 1/4 cup crispy chow mein noodles

Ingredients for salad dressing:

• 1/4 cup olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon teriyaki sauce
• 1 tablespoon lime juice
• splash sesame oil
• pinch of garlic

Directions:

1. To prepare, place chicken in zip lock bag and add teriyaki sauce. Marinate in refrigerator for 2+  hours. Longer marination time will add more teriyaki flavor to the chicken
2. To cook, grill the chicken until done and grill the pineapple until marked (3-5 minutes per side, depending on grill temperature)
3. To make the salad dressing,combine all salad dressing ingredients and whisk in oil until it tastes good!
4. Chop pineapple into large pieces. Lightly salt  the water chestnuts and edamame.
5. Toss romaine lettuce in salad dressing. Add a little dressing at a time, careful not to over-saturate.
6. To serve, place lettuce on plate. Top with water chestnut, edamame, grilled pineapple, chow mein noodle. Slice up chicken and place on side.

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By zach, January 18, 2009 9:47 am

Steak with Potatoes and Fruit Salad

A large portion of this food can be prepared hours in advance of the meal and stored in the refrigerator.

Filet Mignon w/ Balsamic and Molasses Reduction – It was cold outside and I was tired so I decided to forgo the grill and cook the steak under the broiler. I put the oven rack in the top position and cooked the steak for 3-4 minutes per side it turned out great. I served the steak with a balsamic and molasses reduction — careful here a little can go a long way. If you prepare the reduction well before the meal it will need to be reheated.

Potatoes w/ Sour Cream and Bacon — Baby Yukon’s are a great addition to any steak. I prepared the potatoes early by boiling them whole until they were fork tender. I put them aside for some time until I was about 10 minutes from meal time. Next I cut them in half and sauteed them, cut side down, in a small amount of butter to brown the potato. To serve I topped the potatoes with a sour cream and bacon sauce seasoned with salt and pepper.

Apple and Orange Salad in Apple Juice and Lime Marinade — I was looking for some vegetables but I could only find apples and oranges in the fridge. Turns out you can make a really simple and tasty salad with those 2 fruits. I cut the apples and oranges into wedges and put them into a bowl. Next I added some apple juice and lime juice to the bowl to marinade the fruit. Before serving strain out the liquid.

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By zach, March 16, 2008 9:48 am

Weekend Smoothie

So my wife is currently pregnant — 8 months in with twins. Her eating schedule and requirements have changed a lot over the course of the pregnancy. She has to eat lots of small meals throughout the day. One of her favorite things to buy when she is in the city is to buy smoothies. This counts as one meal, has lots of calories, and is good for her and the babies.

After going to th local smoothie cafe with Bonnie — you know I was thinking “man, I can make these at home. They will be just as good and cost way less”. Now we make them every Saturday & Sunday morning for our morning snack/breakfast. After making them I pour one pint glass for me. Bonnie adds protein powder to what’s left in the blender and blends that for a minute to get the protein powder mixed in real well.

Here is the recipe. Makes enough for 2 pint glasses:

• 2 Cups Orange Juice
• 1/2 Cup Yogurt
• 1 Banana
• 1 1/2 Cups Frozen Strawberries

Put all ingredients in a blender and blend on high for 3-4 minutes until smooth. That’s it — and enjoy the natural energy boost you get !

Some more tips:

• Feel free to experiment. I’ve also used grapefruits, raspberries and other fruits substituted for the banana or strawberries.
• Frozen strawberries come in a big bag and will last a long time in the freezer.
• Keep a 1/2 gallon of OJ in the fridge just for making these !