Baby Kale, Banana and Pineapple Smoothie + 2 Bonus DOLE Smoothie Recipes

With each New Year, come those resolutions that we all make – right?  The typical list is to lose weight, work out more and eat better.  Those are all great and now the challenge is to stick to these goals and make them happen.  They say it takes at least 30 days to create a new habit and I also believe that you need to really commit to yourself that you are going to make that change and stick to it.  Like many, these are among the list of resolutions that I made for 2015.

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I was fortunate enough to connect with the kind folks at Dole to be an ambassador for 2015 to help spread the word about their amazing products and be part of their new year-long campaign – “Get up and Grow” for Americans to get up, get active and make healthier decisions.  I believe this goes hand in hand with my personal philosophies and honestly Dole makes some of the best products around and I can vouch 100% to the quality.

To kick off the New Year, they asked me to create and share a smoothie recipe with all of you.  Quite frankly, I was super excited and knew that I wanted to make a smoothie with kale.  Okay, as my hubby would say – I am slightly obsessed with kale.  I knew that the vivid green color would come alive along with adding terrific nutritional benefits since kale is high in beta carotene, vitamin K, vitamin C and calcium.  After doing a bit more research, I learned that kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease the absorption of dietary fat.

To add to this tasty smoothie I wanted to use the marquee fruit Dole is known for – bananas along with pineapple.  Instead of milk, I used grapefruit juice to pull the whole smoothie together and the end result was impeccable.  Next time, I may play around with adding some greek yogurt and chia or flax seeds.  With such great Dole products, the possibilities are simply endless for a magnitude of unique smooth combinations. 

Baby Kale, Banana and Pineapple Smoothie

Makes 2

1 Cup Grapefruit Juice

4 Cups DOLE Power Up Greens Baby Kale, packed tightly

3 Cup DOLE Tropical Gold Pineapple or Dole Canned Pineapple with Syrup removed

2 Ripe DOLE Bananas, peeled and chopped

Add all ingredients to a blender and pulse until combined.  After pulsing, set on the highest setting to ensure all ingredients have been processed.  Split between two glasses and enjoy.

Bonus recipes - I wanted to share two additional recipes that were created at the kitchens of Dole and have not been published to the public yet, so you are getting a sneak peak to these divine smoothies. First is the Dole Tonic and the second is the Dole Running Man.  Enjoy!!

Dole Tonic

Makes 4 (8oz) Servings

2 cups diced DOLE^® Tropical Gold® Pineapple

3 DOLE^® Celery Stalks

1 DOLE^®Apple, quartered

1 small fennel bulb

3/4 cup DOLE^® Raspberries

1/2 cup DOLE^® Power Up Greens™ Baby Kale

1/2 cup flat leaf parsley            

1 lime, peeled

1-inch piece fresh ginger or 1/4 teaspoon ground ginger

Press pineapple through juicer. Continue adding celery, apple, fennel, raspberries, salad blend, parsley, lime and ginger.  Serve.

Note:  Can use blender or food processor in place of juicer; add 1 cup water before blending fruits and vegetables.

Running Man

Prep:  10 min.  

Makes: 2 (8-oz.) servings

2 cups diced DOLE^®Tropical Gold^® Pineapple

1 cup DOLE^®Broccoli florets, steamed

1 medium cucumber with peel

1-inch piece fresh ginger or 1/4 teaspoon ground ginger

1/4 teaspoon ground turmeric or 1/2-inch piece fresh turmeric

Press pineapple through juicer. Continue adding broccoli, cucumber, ginger and turmeric. Serve. 

Note: Can use blender or food processor in place of juicer; add 1 cup water before blending fruit and vegetables. 

***Disclosure:  This post was sponsored by DOLE and compensation was given to me.  All opinions are, as always, are my own.  Sponsored posts such as these help behind the scenes at Authentic Suburban Gourmet. Thank you for visiting and making my blog part of your day

Pumpkin Scones with Spiced Glaze | Secret Recipe Club

It’s a new year of kicking it off with the Secret Recipe Club.  For January, I received Heather’s blog called – It’s Yummy to My Tummy.  While looking through her blog for the perfect recipe to make, I soon realized why her blog had a familiarity to it – she was paired with me back in June and made my Caprese Bites.  Heather likes to make people happy with her food and decided to add her collection of delightful treats to one place – her blog.

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It is Sunday morning and I am a bit behind in my grocery shopping and realized I only had 4 eggs.  Hubby asked what’s for breakfast and I thought can’t make scrambled eggs since the egg supply was at an all time low along with no milk to be found in the refrigerator.  Then while deciding what to make from Heather’s blog, I found pumpkin scones, which would be just perfect, since they required no eggs and I did have some half n half in the refrigerator.  The big plus was that hubby loves anything with pumpkin. I know it is well past the pumpkin season, but what the heck – you have to make things you love regardless of the time of year. Who says you have to follow those “seasonal” rules?

I chose to make the spiced glaze for the top and doubled the spices to add that extra flavor to these breakfast treats.  In addition, I used a large cookie scoop to form round scones versus the triangle version.  The overall results were a yummy in my tummy treat and a great way to start a Sunday!

Pumpkin Scones with Spiced Glaze

2 Cup Flour

7 Tablespoons Sugar

1 Tablespoon Baking Powder

½ teaspoon Salt

1 teaspoon Cinnamon

1 teaspoon Nutmeg

½ teaspoon Ground Cloves

½ teaspoon Ground Ginger

½ Cup + 1 Tablespoon of pumpkin puree

3 tablespoons half n half

1 Egg

6 Tablespoon of Chilled Butter, cut into small cubes

Preheat oven to 425 degrees.

In a large bowl, add the flour, sugar, baking powder, salt and spices and mix together.  Next add the chilled butter and break down with your fingers into small pieces and mix into the flour until small flakes appear.  In a small bowl, mix together the half and half, egg and pumpkin puree and mix well.  Add to the dry ingredients and mix until well combined.  Use a large ice cream scoop to form large balls of dough on a baking sheet. Bake for 14 to 16 minutes.

Let cool then glaze with the spiced glaze. (Recipe below)

Spiced Glaze

1 Cup + 3 Tablespoon Powdered Sugar

2 Tablespoon Water

½ teaspoon Cinnamon

¼ teaspoon Nutmeg

¼ teaspoon Ground Ginger

¼ teaspoon Ground Cloves

Mix all together in a medium bowl and let sit for 10 minutes then glaze the cooled scones.  Enjoy!!

To view all other recipes for the Secret Recipe Club January reveal, click here
   

   
   

   
   

   

   
   

    
   
   

   
   

    

   

   

Sparkly Shortbread Cookies | Blogger C.L.U.E. Society

Hubby and I took down the last vestige of holiday decorations on Sunday.  Not sure about you, but I get to a point where I have enjoyed the holidays so much that when the New Year rolls around, it is time to pack these treasures away in anticipation of the day after Thanksgiving when the whole decorating process begins again.  The house looks sparse but that is how it is actually year round, just seems that way – a bit of holiday deception I guess. 

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Now with the holidays behind us, it is time to make those resolutions for 2015 and set those goals and hit the ground running again.  I am excited for a new year and feel positive for what lies ahead. With that a new group I joined Blogger C.L.U.E. Society is in its 3^rd month of existence.  Each month a theme is chosen and we are assigned a fellow blogger who does not know that we have them.  We peruse their site for a recipe that catches our eye and fits into the theme for the month.  For January, the theme is “something sparkly” – think champagne, sparkly sugar topped desserts, even sea salt garnished dishes.

I was absolutely THRILLED to have received Azmina from Lawyer Loves Lunch.  Azmina and I have known each other for several years and she is simply a doll.  She recently had her second baby which keeps her and hubby quite busy – they are DARLING little guys.  Azmina is smart, talented, funny, warm, kind hearted and simply a great person to hang out with.  I am fortunate enough to actually see her this coming Saturday since a group of Bay Area Bloggers are getting together for our annual cookie exchange – a bit overdue from the holidays but better late than never.  I simply can’t wait to spend the day with everyone. Here is a photo from last year's get together at my house:

Left to right:  Lisa from Ravishing Hunger, Jean from Lemon and Anchovies, Azmina from Lawyers Loves Lunch, Patty from Patty's Food, Me, Gina from SPCookieQueen and Liren from Kitchen Confidante

A little know fact that you may or may not know about Azmina is that she was a contestant on Master Chef, season one.  She made it to number 16 and then unfortunately was sent home.  I remember reading about it prior to meeting her in person and thought it was so cool that she took that leap of faith.

After cruising through all of her simply tasty recipes, I had the theme challenge in mind and selected her Chocolate Dipped Shortbread Cookies.  They looked and sounded simply perfect.  Instead of chocolate, I made a simple icing and dipped in various sparkly sugars to fit the theme.  The outcome just made me smile.  Trust me – they are divine and you will have a hard time eating just one. 

Sparkly Shortbread Cookies

¾ pound Butter (3 sticks), room temperature

1 Cup Sugar

2 teaspoon pure vanilla

3 ½ Cup Flour

¼ teaspoon Salt

Vanilla Glaze

2 Cups of powdered sugar

1 teaspoon Vanilla

1 to 3 teaspoons of water

In a bowl add the sugar and vanilla.  Slowly add one teaspoon at a time of water and stir.  Continue to add until the consistency is slightly thick but the glaze will drip off the cookie when dipped.

Preheat oven to 350 degrees.

In the bowl of a stand mixer, add the room temperature butter and beat with the paddle attachment until creamy.  Add the sugar, vanilla and salt and beat until well combined.  Slowly add the flour until all is incorporated.

Dump onto a surface dusted with flour and shape into two flat disks.  Wrap in plastic and chill for 30 minutes. 

Roll the dough ½ inch thick and cut into a 3 by 1 inch rectangle. Place the cookies on an ungreased baking sheet.  Bake for 20 minutes or until the edges begin to brown.  Allow to cool to room temperature.

When the cookies are cool dip into the vanilla glaze and let the excess drip off, then sprinkle with your choice of sparkly toppings.  Set on a rack to dry and then enjoy.

Sparkly Shortbread Cookies from Lisa of Authentic Suburban Gourmet

Cherry and Cream Pavlova from Ramona of Curry and Comfort

Pomegranate Champagne from Christy of Confessions of a Culinary Diva

Rosemary Peach Sparkling Cocktail from Alice of A Mama, Baby and Shar-pei in the Kitchen

tba from Azmina of Lawyer Loves Lunch

Maple, Caramel, Golden Sugar  Blondies from Kelli of Kelli's Kitchen

Strawberry Champagne Cocktail from Stacy of Food Lust People Love

Milky Way Martini from Aly of Cooking in Stilettos

Cornish Game Hens with Whisky Herb Citrus Glaze Lea Ann of Cooking on the Ranch

Peach Buckle from Anna of Anna Dishes

Potato Salad with Champagne Vinaigrette from Wendy of A Day in the Life on the Farm

Lemon-Ginger Crinkle Cookies from Jean of Lemons and Anchovies

Soft Pretzel Sticks with Spicy Mustard Sauce from Heather of girlichef

Salted Toffee Chocolate Chunk Cookies from Liz of That Skinny Chick Can Bake

Blood Orange Margaritas from Liz  of That Skinny Chick Can Bake

Mini Cinnamon Rolls from Kate of Kate's Kitchen

Brown Butter, Brown Sugar Banana Bread from Christiane of Taking on Magazines

Cardamom White Chocolate Panna Cotta from Debra of Eliot's Eats

Parmesan, Cheddar and Thyme Gougeres | Friday Night Bites

Happy New Year!  We are now in a new year with new beginnings and new hopes and dreams.  I am excited for what 2015 has to offer.  If I look back on 2014, it was a great year with no regrets.  I am working on my goals for 2015 and excited about what will happen this year.  Do you have your goals and resolutions set for the New Year?

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I absolutely loved creating my weekly series – Friday Night Bites.  I know for the last month or so, I have been a bit remiss in keeping up with the weekly postings.  It is one of my resolutions and/or goals to be consistent with this fun weekly series.  My hope is share innovative, classic and tasty recipes along with wine pairing ideas with each of you.  One of the things that I had heard years ago was that how you spend your New Years Eve sets the tone for the year.  Not sure if I quite believe it but if this New Years Eve is any indication, then it will be filled with great friends, divine wine and lots of laughs.  That works just fine for me.

In the spirit of sharing something classic, I have the perfect Gougere recipe to share with you.  If you have never had the opportunity to enjoy this classic French treat, then now is the time.  It is prepared the same way you would a cream puff with the savory elements added. It is made out of a choux pastry dough or shoe paste with gruyere, Comte or Emmantaler cheeses added.  They originated from the Burgundyregion and are generally served cold when tasting wine in the cellars but also served warm as an appetizer.

Over the holidays, I made the absolute perfect Gougeres and enhanced it with parmesan, cheddar and fresh thyme.  The combination was stunning and so perfect with a chilled glass of chardonnay or a glass of your favorite bubbly.  They are easy to prepare and will simply impress your guests!  Happy Friday Night Bites!

Parmesan, Cheddar and Thyme Gougeres

¼ Cup Butter

1 Cup Water

1 Cup Flour

Pinch of Cayenne

¼ teaspoon Salt

1 Cup + 2 Tablespoons grated Sharp Cheddar Cheese

½ Cup Grated Parmesan Cheese

2 teaspoons Fresh Thyme, chopped

4 Large Eggs

Garnish

1/3 Cup Grated Parmesan Cheese

1 Tablespoon Fresh Thyme Leaves

Preheat oven to 400 degrees.

Line 2 large baking sheets with parchment paper.  In a medium sized sauce pan bring the butter and water to a boil.   Remove from the heat and add the flour, cayenne, salt and pepper and stir well to blend.  Return to the heat and stir vigorously until the mixture forms a ball and a thin film forms on the bottom and sides of the pan.  Should be about 1 minute.

Transfer mixture to a stand mixer and add the cheddar and parmesan and thyme and beat on low speed until combined.  Add the eggs, one at a time, fully incorporating each egg between additions and scrape bowl as needed.

Use a small cookie or ice cream scooper to place 1 ½ rounds on the parchment and space at least 1 inch apart.  Dip your finger in water to gently pat down each gougere to form a round top.  Sprinkle the top of each gougere with parmesan and a sprig of fresh thyme.

Bake until puffed and golden brown and centers are cooked through but still moist.  About 20 to 25 minutes.  Let cool slightly and serve.