Chocolate Covered Cherry Smoothie

This, fellow peaches, is my new favorite afternoon smoothie! Lately, I had found myself reaching for the comfort of chocolate far too often. Keeping up with three little boys all summer is not for the faint hearted. Every time a wrestling match broke out, I wanted chocolate. When someone didn't get their way and made it be known, I wanted chocolate. When the end of the day came and I propped my feet up, I wanted chocolate. Luckily this chocolate covered cherry smoothie is a healthier alternative and easy as a breeze to make!

*****Chocolate Covered Cherry Smoothie *****

//Ingredients//

1 banana, peeled
1 cup frozen, pitted cherries
1/2 cup vanilla Greek yogurt
1 cup chilled chocolate AlmondBreeze almond milk
1 cup ice

//Instructions//

Combine ingredients in a blender and mix until combined. Garnish with fresh cherries and chocolate sprinkles.

*This "Easy as Breeze" post is sponsored by Almond Breeze Almondmilk. For more "Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook (http://facebook.com/almondbreeze), Twitter (http://twitter.com/almondbreeze), Instagram (http://instagram.com/almondbreezeus) and Pinterest (http://pinterest.com/almondbreeze).

Chicken Tortilla Soup

This tortilla soup has been on rotation in our house for about a month now. The heat of the spices and low cal ingredients make it an ideal soup to kickstart a new year.  I've played with the amount of spices and am pretty sure I've perfected the recipe to my liking. (If you are sensitive to heat and/or spicy food, you can always cut the spice measurements in half. I won't be mad at you.) Sometimes soups can take a long time to come together but this one can be made quickly on a weeknight, especially if you pre-chop the veggies and opt for ready-to-go rotisserie chicken from your local deli. (A total time-saver!) For me, the garnishes really make this soup. I love piling on the cilantro, the avocado, the sour cream, the tortilla chips...all good stuff. And if you've resolved to eat healthier in 2014, this soup should definitely be on your menu!

***** Chicken Tortilla Soup *****
(serves 6)

// Ingredients //

1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. kosher salt
1 tablespoon olive oil
2 garlic cloves, minced
1/2 onion, peeled and chopped
1/2 red pepper, seeded and chopped
1/2 yellow pepper, seeded and chopped
1 can Rotel
1 can black beans, drained
3 tablespoons tomato paste
3 cups cooked chicken breast, shredded
32 oz. chicken stock
2 cups hot water

// Instructions //

1. In a large stock pot, heat olive oil over medium heat. Add diced onion and cook until onions are translucent (about 5 minutes.)

2. Add red and yellow peppers and garlic and continue cooking over medium heat. (another 5 minutes).

3. Add Rotel (including juices) and shredded chicken to the pot. Then add cumin, chili powder, garlic powder and salt.

4. Add chicken broth, hot water and tomato paste. Stir and bring soup to a simmer.

5. Reduce heat to low and add drained black beans. Continue to cook soup over low for 10 minutes. Then garnish with sour cream, tortilla strips, avocado and cilantro.

*This soup is absolutely delicious (dare I say even better) the day after.

*Photography and styling by Amy Mikkelsen

Apple Cider & Pecan Pork Tenderloin

This time of year always make me crave heartier meals and this apple cider pecan pork tenderloin is my latest creation.   The meat will absolutely melt in your mouth and the flavor combination of the apple cider and pecans is pretty indulgent. The cider gives the pork a nice sweet flavor while the pecans boast a nice roasted flavor.  It's a low maintenance kinda meal that can be prepared in advance and ready in less than 45 minutes.  The only catch is you have to marinate the tenderloin overnight.  A little advanced planning makes this meal a real keeper.  Here's how you can make it happen.

*****Apple Cider & Pecan Pork Tenderloin******************************************

// Ingredients //

Pork Tenderloin, 1-2 lbs.
2 cups unsalted pecans
1 tbsp. fresh rosemary, chopped
1/2 tsp. sea salt
1 cup apple cider
2 eggs, whisked
1/2 cup flour

// Instructions //

1.  Place tenderloin and 1 cup apple cider in a large zip lock bag and marinate in the refrigerator overnight or for at least 8 hours.

2.  When ready to prepare pork, preheat oven to 350 degrees.

3.  Prepare your pecan crust by combining pecans, rosemary and salt in a zip top back.  Seal the bag and crush mixture using a kitchen mallet.  I like to do this step on a large wooden cutting board to protect my counter tops.

4.  Next, prepare three bowls for dredging and dipping.  In one bowl, place 1/2 cup flour.  In another, 2 whisked eggs.  In the last bowl, place your pecan mixture.

5.  Dip pork tenderloin in flour and coat completely; then shake off excess.  Next dip into egg mixture and shake off excess.  Finally roll the tenderloin in the pecan mixture being sure to coat evenly.

6.  Spray large baking dish with cooking spray.  Place tenderloin in baking dish.  Then cook for 35 minutes or until the pork reaches 150 degrees.  Once removed from the oven, allow the pork to rest for 5 minutes before slicing.

Serve and enjoy!

Peach Salsa

Peach season is coming to a close so I couldn't help sharing one more peachy recipe with you.  This salsa is amazing.  Seriously good stuff.  Throw it on grilled chicken, fish, flank steak, greens or just keep it simple with some crunchy tortilla chips.  It's similar to my mango salsa recipe but just a little sweeter which makes it the perfect dish to savor summer.

Also, congratulations to Jewel Hazelton! You won the faux ostrich handbag from Your Dream Shoes!  We'll be contacting you soon so you can strut your stuff with your new bag.  Thanks to everyone who entered and be sure to stay in touch with Your Dream Shoes as they add new fall items to their website this week.

2 peaches, peeled, pitted and diced
2 roma tomatoes, seeded and diced
1/2 jalapeno, seeded and diced
1/2 cup chopped scallions, ends removed
1 handful cilantro, chopped
2 tbsp. fresh lime juice
2 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1/2 tsp. cumin
1 tsp. salt

Combine ingredients in a bowl.  Mix and refrigerate for at least 1 hour.  Will stay fresh up to 2 days when kept refrigerated.

Lemon Poundcake

Darn you Starbucks. You're draining my wallet and it's not your coffee.  It's your delectable and utterly perfect lemon poundcake that my kids beg me for every time we're near you.  Apparently, Luke has acquired my penchant for all things lemon and Jett's pretty fond of it too.  Can you blame them?
I made it my mission to find a yummy recipe to answer their cravings and help save my pennies too.

Fortunately, I think I've got it! My little knockoffs have been prepared and devoured twice in the past week.

Unfortunately, my kids are also now addicted to your cake pops.  So, this won't be the last of our little love affair.

Ingredients:

1-1/2 cups flour 
1/2 tsp. baking soda 
1/2 tsp. baking powder 
1/2 tsp. salt 
3 eggs 
1 cup sugar 
2 Tblsp. softened butter 
1 tsp. vanilla 
1 tsp. lemon extract 
1/3 cup lemon juice 
1/2 cup vegetable oil


 Lemon Icing: 


1 cup plus 1 Tblsp. powdered sugar 
2 Tblsp. milk 
1/2 tsp. lemon extract

Directions:

1.  Preheat oven to 350 degrees. 

 2.  In a large bowl, combine flour, baking soda, baking powder, and salt. 

 3.  In a separate bowl, blend eggs, sugar, butter, vanilla, lemon extract, lemon juice and oil with        an electric mixer. 

 4.  Pour wet ingredients into dry ingredients and mix until smooth. 

 5.  Pour into a well-greased 9   x 5 loaf pan and bake for 45 minutes. Or make in Petite Loaf Pan and bake for 21 minutes.

 6.  When loaf is cool, remove from pan and ice with icing. Slice into 1" slices. Serves 8