Simple Smoothies Made Fresh with Local Produce

Written by Chris -

I’ve been on quite the smoothie kick lately. This was initially driven by a recipe assignment, but now I guess you can say I am a little obsessed. It seems like I have been blending continuously for months now! Nestlé Coffee-mate has a new line of all-natural creamers that, dare I say, might just be the perfect addition to smoothies!

If you haven’t heard, Nestlé Coffee-mate recently introduced an all-natural (dairy) coffee creamer line called Natural Bliss. It’s made of only four simple ingredients: milk, cream, sugar and natural flavor. It comes in three delicious flavors: Vanilla, Caramel and Sweet Cream. It’s also gluten free and has ZERO trans fats. Got to love that! New to the line is Low Fat (YAY!) Vanilla. It has 20 calories per tablespoon compared to 35 in the regular version.

Nothing beats farm-fresh produce – especially in smoothies! Every chance I get, I load up at my local farmers’ market. I recently picked up the sweetest, juiciest cara cara (pink navel) oranges grown just a few miles away and used them in this Orange Vanilla Bliss smoothie. The flavor, oddly enough, is very similar to an Orange Julius beverage – remember those?

Orange Vanilla Bliss

Ingredients for 2 servings:

• 1 cup freshly squeezed orange juice
• 1/4 cup Vanilla Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer
• 1/2 frozen banana
• 1/2 cup ice cubes

Directions:

PLACE orange juice, Coffee-mate, banana and ice in blender; cover. Blend until smooth. Divide between 2 glasses; enjoy!

Green smoothies seem to be all the rage lately. And they should be! Spinach is comprised of approximately 51% protein – pretty cool, right?

If you aren’t wild about spinach, give kale, mustard greens or collard greens a try. The addition of these leafy green vegetables provide your body with sources of dietary fiber, vitamins A, C, E, and K, folate, calcium, magnesium and iron. You most likely won’t even know they are there! In fact, this is the smoothie my daughter liked most and it took her forever to guess what made it so vibrant green. This Mango Green Smoothie uses Sweet Cream Natural Bliss (I think it might just be my favorite of all the flavors!).

Green Mango Smoothie

Ingredients for 1 serving:

• 1 cup chopped frozen mango
• 1 cup fresh spinach leaves
• 3/4 cup coconut water
• 3 tablespoons Sweet Cream Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer
• 1 tablespoon fresh lime juice
• 1/2 cup ice cubes (optional)

Directions:

PLACE mango, spinach, coconut water, Coffee-mate, lime juice and ice in blender; cover. Blend until smooth.

I can’t wait to share additional Nestlé Coffee-mate Natural Bliss recipes that Doughmesstic created in a future post. I had a blast blending up all of her recipes last week! What’s your favorite way to use coffee creamer (other than in coffee)? Let me know in the comments below.

Links:

• Orange Vanilla Bliss
• Green Mango Smoothie
• Coffee-mate Natural Bliss on Facebook

Other Smoothie recipes:

Blissful Fruit Smoothies

Iced Caramel Bliss Coffee

White Chicken Chili Recipe: It’s Not Complicated

Written by Liz -

This past Valentine’s Day, we decided to have a chili cook-off. It seemed like a much better idea for this romance holiday on a cold winter night, especially with our particular relationship statuses; “it’s complicated” seems to be most popular in our group’s social media circles.

This White Chicken Chili recipe was my submission. I love it for its creaminess, the spicy cumin taste (I actually added a bit more cumin than in the recipe) and the boost of greens with the Spinach. I also added a little cheese on top, and some folks also topped theirs with raw onions and sour cream. Wine pairing note: this soup goes great with Chardonnay.

I’m not sure if my chili won the cook-off, but it was the first pot to be emptied! It took the chill out of a cold night and it warmed our bellies and our hearts. And it’s not complicated.

White Chicken Chili Recipe

Ingredients for 8 servings:

• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless, skinless chicken breast tenders
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 to 1 1/2 cups mild salsa verde
• 1 can (15 ounces) cannellini beans, drained
• 1 can (15 ounces) pinto beans, drained
• 1 cup water
• 1/2 cup loose-pack frozen corn
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 1 cup fresh spinach leaves
• Baked tortilla chips and light sour cream for serving (optional)

Directions:

HEAT oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer chicken to plate; cover.

ADD onion to same saucepan. Cook, stirring occasionally, until translucent. Add garlic; cook for 30 seconds. Stir in cumin and coriander; cook for 30 seconds. Stir in salsa verde, cannellini beans, pinto beans, water and corn. Cook for about 10 minutes or until hot.

CUT or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate. Stir in evaporated milk and spinach; cook for a few minutes just until heated through and spinach is slightly wilted. Serve topped with crumbled tortilla chips and dollop of sour cream.

Links:

• White Chicken Chili
• Get a Carnation coupon

More chili recipes:

Pumpkin Chili Mexicana

Chili with Three Beans

Celebrate National Milk Day: Baked Chicken, Scalloped Potatoes, Creamy Risotto

Written by Nick - 

January 11, 2011 is National Milk day! It’s time to break out your milk-stache and rejoice. National Milk day might feel like an odd holiday to celebrate, but every once in a while we all need a good reason to have an ice cold glass of milk (and cookies). But if you’re like me, you don’t always have a well-stocked fridge and milk is often the first thing to disappear. One thing I always have in the pantry is evaporated milk. Now, I’m probably not going to drink it with a cookie, but it’s great for baking anything! I like to use evaporated milk to give recipes that creamy and rich taste.

Here are some of my favorite “milk” recipes. Each uses Carnation evaporated milk, making it a perfect way to celebrate National Milk Day.

Crispy Baked Dijon Chicken 

This dish above is super simple to put together. In less than 30 minutes you’ll be enjoying some zesty, crispy chicken. Keep the evaporated milk in the cupboard, the chicken in the freezer and the parmesan cheese on hand… you’ll have most of these ingredients already so it’s a perfect meal to whip up after a long day.

Scrumptious Cheddar Bacon Scalloped Potatoes

This side dish is great for entertaining. You’ll want to make enough to have leftovers, because who wouldn’t want some more tomorrow or the next day or the next day?

Simple Risotto with Peas & Parmesan

Another quick and simple dish you can whip up in a hurry, shown above. It’s a staple at any bachelor’s house. This risotto always comes out looking and tasting professional but it’s so simple to put together.

Links:

• Crispy Baked Dijon Chicken
• Scrumptious Cheddar Bacon Scalloped Potatoes
• Simple Risotto with Peas & Parmesan
• Get a Carnation Evaporated Milk coupon

More Evaporated Milk recipes :

Crustless Broccoli & Cheddar Mini Quiches

One-Dish Fiesta Casserole

Start 2012 Right: Top Ten Appetizers & Snacks

Written by Nick - 

Below are some of our favorite apps and snacks from 2011. Whether you’re having a super bowl bash or cocktail party, these bite size recipes will be perfect for all that 2012 has to offer.

 

1. Party Shrimp Skewers

The basil pesto salsa above adds a great flavor dimension to these grilled Party Shrimp Skewers. Perfect for outdoor parties or summertime entertaining on the patio.

2. Layered Monterey Pumpkin Dip

Enjoy this Layered Monterey Pumpkin Dip and experience unexpected flavors in this version of a traditional layered dip. Good to the last spoonful!

3. Crostini Aperitivo

Buon appetito! Add a touch of elegance to any gathering with this tasty Crostini Aperitivo appetizer above. Topped with prosciutto and a delicious goat cheese and pesto spread, you’ve never experienced Tuscany like this before.

4. Baked Ravioli Bites

Baked Ravioli Bites are decorated with artful toppings and are irresistible additions to a night of entertaining.

5. Party-Perfect Mini Quiches

These bite-size, crustless colorful mini quiches above are filled with cheddar cheese, broccoli and red peppers. A delicious and colorful addition to any meal and also perfect as a party appetizer.

6. Coffee-Glazed Nuts

Walnuts, pecans and almonds combine in this tasty twist on the classic nut mix. With a sweet and savory coffee glaze, these Coffee-Glazed Nuts are sure to create a buzz!

7. Pesto Party Dip

This Pesto Party Dip is perfect on veggies, crackers and bread sticks. It is a delicious crowd-pleaser with creamy texture and robust pesto taste.

8. Peanut Butter “Cheese Ball”

It’s a fact! Peanut butter and cheese top the list of kids’ favorite foods. Try them together in this unique recipe for Peanut Butter “Cheese Ball.”

With a shell of swirled morsels, this creamy, peanut-buttery snack is perfect for dipping graham cracker sticks and apple slices — a tasty addition to your child’s party menu.

Treat the little ones (and you too!) to this ever-so-delicious twist on the traditional cheese ball.

9. Smokin’ Almond Blue Cheese Dip

Smoked almonds paired with creamy Carnation are the secrets to this extra-special blue cheese dip. Use in place of the typical Ranch dip to serve with chicken thighs or wings, fresh veggies, or hearty crackers. It’s the perfect addition to any party buffet table.

10. TOLL HOUSE® Party Mix

Don’t wait for the next football game to enjoy one of your favorite party appetizers. TOLL HOUSE® Party Mix is great for any occasion.

Nestlé Kitchens Holiday Side Dish Recipe Contest Winner: Brussels Sprout Slaw

Written by Chris -

Until this recipe, I hadn’t ever met a Brussels sprout recipe I liked. I’ve tried all sorts of recipes prepared by talented chefs and yours truly. Still – nothing could convert these taste buds – who would have thought that raw Brussels sprouts could get my attention?

I initially flagged this Brussels Sprout Slaw recipe by Elyse Benner because of the creative use of apple juice. I love to reduce Apple Juicy Juice and make vinaigrettes out of it. That is exactly what Elyse did. Her approach was simple and ingredients fresh.

When we judged this recipe, the Brussels Sprout Slaw had been sitting in the vinaigrette for 4 hours (stored covered in the refrigerator). Her recipe states to store covered in the refrigerator overnight. Obviously this recipe is wonderful after 4 hours since it won our contest – but after 24, the onion mellows, the sprouts soften and the flavors intensify. If you can, do as Elyse instructs.

This recipe is so outstanding it made an appearance on our Thanksgiving table. Yes, I loved it so much I made it again, but this time for my family to enjoy.

Brussels Sprout Slaw

Ingredients needed for 12 servings:

• 4 cups Apple NESTLÉ JUICY JUICE All Natural 100% Juice
• 2 pounds Brussels sprouts
• 1 medium yellow onion
• 1/2 cup apple cider vinegar
• 2 teaspoons coarse sea salt
• 1/4 cup extra virgin olive oil
• 1/2 cup chopped walnuts, toasted
• 1 teaspoon caraway seeds

PLACE Juicy Juice in large skillet; bring to a boil over medium heat. Continue to boil until reduced to ½ cup (this will be close to 45 minutes). It should be thick enough to coat the back of a spoon. Set aside to cool while you prepare the slaw.

WASH Brussels sprouts. Cut the stems off of the Brussels sprouts and remove any discolored leaves. Cut each Brussels sprout in half and slice each half 4 times. Cut onion in half, then thinly slice.

STIR apple cider vinegar and salt into reduced Juicy Juice. Slowly whisk in olive oil until completely combined. Stir in onion, nuts and caraway seeds. Gradually add the Brussels sprouts, tossing to coat.

TRANSFER mixture to serving bowl; cover tightly. Refrigerate overnight. Stir just before serving.

2^nd Place: Pumpkin Bread Stuffing with Fennel-Apple Deliciousness (above) by Josie Shapiro

Josie referred to the bread as “cornbread” likely because of its texture – it’s a dense bread made with Libby’s 100% Pure Pumpkin and Carnation Evaporated Milk. This whole wheat pumpkin bread gets crumbled then added to a mixture that she calls “fennel-apple deliciousness.” And that’s just what it is! We love how this stuffing is loaded with onions, fennel, apples, cranberries and tarragon. It was delicious enough to land in second place, but we felt it was beautiful enough to take top honors!

3^rd Place: Maple Mashed & Roasted Sweet Potatoes with Sugar & Spice Pecans (above) by Joanna L. McCarthy

Everyone loved Joanna’s mashed sweet potatoes – and not one guessed the secret ingredient! These sweet potatoes get roasted with onions, then mashed with butter, cinnamon and Brown Sugar Maple Latte flavor Coffee-mate liquid coffee creamer. You read that right. Move over cream! Joanna also provided a lovely recipe for spiced pecans. She says they are optional. I say include them!

Thank you so much to those that entered! We hope you enter our future contests too.

Links:

• Brussels Sprout Slaw
• Pumpkin Bread Stuffing with Fennel-Apple Deliciousness
• Maple Mashed & Roasted Sweet Potatoes with Sugar & Spice Pecans
• Get a Juicy Juice coupon
• Get a Libby’s Pumpkin or Carnation coupon
• Get a Coffee-mate coupon

Related side dish recipes:

Moroccan Quinoa with Pine Nuts

Pumpkin & Sweet Potato Casserole

Serving the Ladies of LA’s Downtown Women’s Center: Baked Sweet Potato Fries

Written by Liz -

Yesterday was one of my favorite days at work. Some of us from the Nestlé Kitchens joined some co-workers at Los Angeles’ Downtown Women’s Center to buy the ingredients, prepare, cook and serve lunch to over 100 ladies visiting or living at the center. On the menu: oven-baked chicken with crunchy Parmesan coating and lemon zest, white beans, collard greens and baked sweet potato fries.

We didn’t have to come up with a menu or instructions; luckily, the center’s nutritionist on staff, Tracy, handled all that for us. And she was good. Tracy and the volunteer kitchen leader instructed us on how to make theses dishes more healthy and where to find all our tools and utensils. We quickly took over the kitchen!

Everything was prepared from scratch using fresh whole foods. The vegetables were simply gorgeous.

Fresh vegetable stock was started immediately, to use with the beans and collard greens.

We chopped, stirred, boiled, sautéed, zested, coated and seasoned. We smiled and chatted with residents (one in French!), who were all incredibly grateful. We were too.

And everyone was hungry. We were amazed at how talented the staff was, creating such healthy menus and using whole foods, cooking from scratch. The collard greens (using no pork for seasoning) and the baked sweet potato fries were the first to go, and everyone wanted seconds!

Baked Sweet Potato Fries

1. Wash and peel the potatoes as shown above (or leave the peel on for more nutrition!).

2. Cut potatoes into half-inch strips.

3. Place on baking sheet, drizzle with olive oil, sprinkle with salt, pepper and smoked paprika, above.

4. Bake at 450 for 40 minutes, or until fries are cooked and slightly crispy.

5. Serve with a smile!