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Blueberry Watermelon Mint Smoothie

Posted on June 21, 2013 by kissmybroccoli

Sometimes I forget that I’m a bit peculiar.

Sometimes what sounds like a perfectly sensical idea to me can furrow the brow of others.

But then, as I quaff my piquant Blueberry Watermelon Mint Smoothie, I realize that I am in fact a genius and must now bestow my abundant knowledge upon you laymen (or women). 😉

Because quite frankly, my dear friends, this flavor juxtaposition is far too titillating not to share.

And when molecules expand under frigid temperatures inside the cubic centimeters of a Citrullus lanatus, well that’s just…

DAMN DELICIOUS! 😉

Blueberry Watermelon Mint Smoothie

By: Heather @ Kiss My Broccoli

Prep Time: 10 minutes

Cook Time: N/A

Ingredients (Serves 1)

1 cup cubed, frozen watermelon
1/3 cup frozen blueberries
1/4 cup water (or milk)
1/4 teaspoon mint extract
1 scoop vanilla protein powder (optional)

Instructions

Combine all ingredients in a blender and amalgamate until smooth.

Let it be known that while my GENIUS abilities flourish in the skullery, my grammar skills are practically nonexistent as one can observe from the three out of five fragmented sentences in this publication. But hey (yep, there’s another one), I can make farcicial use of a lexicon!

Not to be confused with a MEXICAN…that was yesterday’s recipe! 😉

Strange But Good Thesaurus

Now go check out the other link ups over at Sprint 2 the Table!

Vamoose!

Posted in Strange But Good | Tagged blueberries, protein powder, recipe, smoothie, watermelon | 39 Comments

Veggie-fied Mexican Lasagna

Posted on June 20, 2013 by kissmybroccoli

Holy mi amigos! Que pasa?

I promised you guys a recipe today didn’t I?

Typically, the weekends are spent at the man-friend’s in Nashville, but last Saturday I was on call at the hospital which means I can be no further than 30 minutes away at any given time in case I’m needed. Since I couldn’t go to him, the man-friend came to ~~boring ol’ Clarksville~~ me! To show my appreciation, I decided to whip up a fine meal for the two of us…

But allow me to back up a bit, because minutes before this cheesy, perfectly-spicy, veggie-filled dinner became perfectly-layered lasagna:

I had absolutely NO IDEA what I was making!

It’s true!

After promising him on Wednesday that I would cook dinner for us on Friday night, I started racking my brain trying to decide what to make. Of course it had to be something “incredible” since I’ve still only cooked a handful of meals for him. Let it also be known that I haven’t COOKED a meal in MONTHS (does salad assembly count?)

*Insert nervous excitement here*

Since the local farmers market opened, I am proud to say that I have only stepped foot in a grocery store ONCE in the last four weeks (and that was only to buy a carton of almond milk…I know, I’m seriously patting myself on the back for this, especially given my track record!) so I decided to carry on this streak and add another level of ~~stress~~ fun to Friday night’s dinner…

No grocery store visits! 😀

So I got out my skillet, added a bit of oil and then proceeded to throw everything but the kitchen sink (and meat) into it. THEN I spied some enchilada sauce and I KNEW what I was going to make! Well, kinda…

At first I thought enchiladas of course, but then I realized I didn’t have any tortillas…but I DID have some leftover Flatout wraps…and CHEESE!

Ding ding DING!!

Feel free to substitute any of the vegetables for what you have on hand. Use tortillas, wraps, or nothing at all. Add meat or don’t add meat. Use enchilada sauce or salsa…refried beans or black beans…just DON’T for the love of Jesus (and know that I’m pronouncing that as “Hay Seuss”) leave out the cheese…because let’s face it, it isn’t Mexican food if it’s not covered in CHEESE! 😀

Basically, what I’m trying to say is this really isn’t a recipe…or at least it wasn’t until the man-friend and I took our first bites, looked at each other and “mmm-ed” at the same time…then I had to try to think of all the measurements I used!

Please, enjoy! Or as my friend, Jesus likes to say…

“El Eat-o” 😉

Veggie-fied Mexican Lasagna

by Heather @ Kiss My Broccoli

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: saute bake entree Mexican

Ingredients (Serves 4-6)

1 1/2 Tablespoons olive oil
1 medium zucchini, diced
1 medium onion, diced
1 medium bell pepper, diced
1-2 ears of corn, kernels cut from cob (optional)
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional)
salt & pepper to taste
1 15 oz can refried beans
1 large tomato, diced
1 small can enchilada sauce (or 1 cup salsa)
3 flour tortillas (10 inch)
1 1/2 cups shredded cheese
1/2 cup fresh cilantro
1 small can sliced olives for topping (optional)

Instructions

1. Preheat oven to 350F.
2. Over medium-high heat, add olive oil to a large non-stick skillet and allow to warm.
3. Add zucchini, onions, peppers, corn and spices and saute until tender (about 6-7 minutes).
4. Stir in refried beans and tomato.
5. In an 8×8 baking dish, spoon in enchilada sauce (or salsa) and then top one tortilla, 1/3 of the veggie/bean mixture, cheese, and cilantro.
6. Repeat layers twice more.
7. Top with black olives (if using) and place dish uncovered in the oven for 10 minutes, or until cheese is melted.

8. Serve alongside or ON ATOP a salad of mixed greens.

What’s the last meal you prepared for someone other than yourself?

What is your favorite kind of cheese?
I love goat, and you guys know I’m enamored with blue, but lately, it’s been all about the AGED gouda! YUM!

Posted in Entree, Vegetarian | Tagged cheese, Mexican, recipe, veggies | 25 Comments

What I Ate in a Camper Down By the Lake

Posted on June 19, 2013 by kissmybroccoli

Hey, it’s better than a van down by the river! 😉

C’mon, who’s ready to party?

Yep, it’s Wednesday and I’m here to share some of the deliciousness from this past weekend! After you get your drool on here, be sure to head on over to Peas & Crayons and check out all the other mouth-watering link ups…and be sure to stop and shout a big thank you to Jenn for hosting our little foodie shindig!

So, on Monday, I hinted at some delicious eats shared with my mom while ~~escaping life~~ visiting her at the camper this past weekend….and today I am here to share them with you guys…in the VISUAL sense anyway…sorry, but there were no leftovers! 😉

For the drive out there, I enjoyed a big ol’ mug of coffee and a new-to-me bar, gifted to me by the lovely Laura, that I now HAVE to recreate…

Great flavor, amazing crunch and only SIX INGREDIENTS!

Not long after I arrived, mom and I jumped into our swimsuits and headed for some out for some water therapy. We ended up coming back to the camper completely ravenous after only about an hour or so (what is it about being in a pool that stirs up an raging appetite?) so I whipped up a couple of delicious salads…

Shrimp Salad Romaine, kale, bell peppers, yellow squash, cucumbers, carrots, tomatoes, walnuts, gorgonzola cheese and my mom’s addition of cocktail shrimp at the last minute…
best idea EVER!

A few hours later, we both were in the mood for something sweet…

Vanilla pound cake, fresh strawberries, ice cream, and caramel sauce (which I have seriously dreamt about on more than one occasion since…Y-U-M!)

The rest of the night was spent catching up about SOOOO much and well, I there was a late night incident of animal crackers and a jar of peanut butter…but that somehow managed to go unpictured! 😉

The next morning, I surprised my mom with waffles for breakfast!

Trader Joe’s pumpkin waffles (yeah, the same mix from CHRISTMAS! #noshame) topped with pure maple syrup and sliced peaches.