Private Select pitted cherries (use half the package)
1 cup of fresh strawberries
1 cup -1 1/2 cup of Kale
1 cup of Cranberry juice
I add the juice first, then the kale. I blend a little. Then I add the cherries and I blend a little. I add the strawberries and I blend for about a minute. You cannot taste the bitterness of the Kale! This is what I like about this smoothie.
The Memphis Barbecue Company has some of the best barbecue around. Granted, it’s in Horn Lake, MS it’s still on my list of the best barbecue “near” Memphis. Award winning and to be exact 10 World Championships to boast! The Pitmaster is World BBQ Champ Melissa Cookman.
They have three other locations. We went here Saturday to celebrate the birthdays of two brothers and a nephew. I ordered the seasoned baby back ribs and I could only eat three ribs it was so meaty. The greens and mac n cheese was delicious and so was the cornbread.
SUNDAY BRUNCH: OWEN BRENNAN’S
This place is a staple and a favorite of Memphians. You can enjoy it any day, but especially their brunch buffet on a Sunday. A jazz trio is playing and the patio is open. Its New Orleans style right in Memphis! My favorites are many, but the bread pudding and the catfish with crawfish sauce on the buffet! Oh and the cheesecake…wait…let’s not forget the peach cobbler or the fresh fruit…well, what about the omelets made to order and the waffles??? Oh let me tell you about the Cocktails Menu…fresh mimosas, hurricanes and bellinis for everyone! However, I like them all!
There is nothing like AUTHENTIC Mexican food and a good Sangria that can knock you off your feet when you’re already sitting down. LOL
1 cup of orange juice (with calcium no pulp is what I used)
1 1/2 -2 cups of fresh baby spinach
Add half the package of Private Select Tropical Smoothie Blend and blend
Then pour the other half of the package and blend.
1 lb ground chuck (turkey, lean ground beef)
macaroni pasta (about 2 cups dry for four mini dishes)
Onion (1/2 cup or to your liking. My daughter doesn’t care for onions and manage to not get complaints with a 1/2 cup lol)
Casserole cheese (fine)
Jar of Chunky Garden Spaghetti sauce (now you see why it’s easy!) Plus veggies are in this sauce.
Preheat oven to 350 degrees.
Put your pasta on per directions on the bag.
Brown ground chuck, add in pepper to your desire, 1 tbsp of oregano and basil (depending on how much you like…a little of these two go a long way), 1 tsp of garlic or garlic salt. Drain. Remove from burner/ire.
Add sauce. Stir.
Add in macaroni. Stir.
Portion it out into mini back dishes. Top with cheese. Place the individual dishes on a baking sheet (I used my pizza pan). Bake for 20-25 minutes. Done!
You can a green veggie on the side or a salad and garlic toast.
This was suppose to be a recipe from Food Network, but I looked at everything that needed to go in there and I was thinking “Nope! I do not have time for all of that so I changed it. I have RA and Fibromyalgia for starters, and I was just not in the mood to do too much. So here is what I did. It looks nothing like the original recipe. I really went out on the fly.
1lb of dry navy beans
6 cups of chicken broth
2 boneless chicken breasts
1 1/2 cup of fresh spinach or however much you would like! (frozen spinach-note it will add more water to your chili and dilute your chicken broth)
1 tsp of white pepper
1 1/2 cup of red bell peppers chopped (I already had some frozen in my fridge plus I thought it would bring color along with the spinach)
1/2 tsp of garlic salt
one package of chili seasoning ( I think I should have used two packs or at least a half of another pack)
The first thing I do is read the reviews of a recipes. I knew right away the problem with the way some people did their recipe. If you have dry beans soak them over night! They soak up liquid/water. If you try to soak then a few hours or not at all they will soak up your chicken broth and you will need to add so much more broth. And more than likely, people added water which dilute the seasoning and the chicken broth. Therefore, rendering their chili bland!
I seasoned and baked the chicken instead of pan searing it. I used 5 cups of chicken broth and beans to a pot and brought them to a boil and let them simmer for 45 minutes. I then added the chicken, the sixth cup of broth and packet of chilli seasoning. I simmered for another hour. I then added the spinach, red bell peppers and simmered another 20. ( you will warm it up over the next few days or freeze). It tastes delicious with shredded pepper jack cheese or mozzarella or whatever you like. We had garlic toast with ours. This was easy and you can take your time.It’s a good recipe for those of us who may not be able to use our hands to do so much cutting or standing for long periods of time. We ate it the first day, the second day and then gave some away. I had it for lunch after a few days later. I was thinking you could add other types of white beans, vegetables, but don’t forget to soak them and to add more broth. Letting it simmer down more because you don’t want it as a soup….or do you? I do have a plan to kick this recipe up a notch next time.
Memphis Farmers Market is an outdoor market with local farmers. Included in this outdoor market are local artisans, live music, arts and crafts, gardeners of fresh flowers and really there are surprises there almost each week. There has been an outdoor yoga session as well! It runs every Saturday from April to about mid November and is located on Front St. This is just one of the outdoor markets in Memphis.
I can personally tell you the staff, mostly of volunteers, are always friendly. They have coffee available to aid you in waking up if you are not an early riser and literally smell the aroma of fresh flowers, citrus fruits, basil and fresh mint leaves. People in general are friendly at the market and you can ask the farmers anything about their products and they are always eager to tell you. If you come often enough you will get to know them and they will get to know you.
This week I met a young lady who was looking for sweet basil. I pointed her in the right direction and she said “Great! Now I can make pesto.” I said “Hold on. You know how to make pesto?” She happily put down her bags down and began to tell me with great joy how to. I can always tell a true foodie. I plan to make pesto, put them in ice cube trays, freeze them and have it on hand. See…you learn so much at the market. Which got me to thinking, how many recipes and tips were passed down in the days of open markets…
Here’s my healthy loot for this week: