Hasselback Potatoes

Hasselback Potatoes

Slice potatoes thinly, not slicing the entire way through. Place on baking sheet. Place thin garlic slices between potato "slits", drizzle with olive oil and sprinkle with sea salt. Bake at 425 degrees for 40 minutes or until done.

Strawberry Banana Kefir Ice Cream

Strawberry Banana Kefir Ice Cream

1 quart of plain kefir

2 ripe bananas

1/4 c. honey

1/2 c. heavy whipping cream

12 oz. strawberries

Mix together in blender. You can either freeze in ice cream maker, or pour into a large container, stirring it every hour.

(I used the latter method- I believe I'll make popsicles next time so I don't have to worry about stirring!)

Enjoy!

Fresh Lemon Balm

Kefir Smoothie

I've been making my own kefir for less than a week. Tonight, I made a smoothie, and it turned out quite well!

Easy Kefir Smoothie

1 cup of plain kefir

1 very ripe banana

1/4 cup blueberries

1/4 cup blackberries

Blend and serve!

I love green smoothies, so I believe that I'll add spinach to mine next time. It won't be as pretty, but it will have extra nutrients!

Balsamic Rosemary Pork Chops

• 20 oz Pork Loin Chop
• 3/4 cup Chicken Broth Sodium
• 3 tbsp Balsamic Vinegar
• Olive Oil Cooking Spray
• 1/8 tsp Salt
• 1/4 tsp Pepper, Black
• 2 tbsp fresh rosemary

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Sprinkle chops with rosemary, salt and pepper. Spray skillet with non-stick spray over medium heat. Add pork chops and cook till done about 5 minutes per side. Transfer to Plate. Add broth and vinegar to skillet, scraping up browned bits from bottom of pan. Boil mixture until slightly thickened.Add pork chops to mixture and cook again- about 1 minute per side.

Traditional Irish Soda Bread

Traditional Irish Soda Bread

2 1/2 cups all purpose flour

1 tsp salt

1 tsp baking soda

1 1/4 cups buttermilk

Preheat oven to 350F and grease a cookie sheet.
In a large bowl, combine all dry ingredients and stir together. Add buttermilk and mix with a large spoon (or with your hands!) until the dough comes together- it will feel like biscuit dough. The dough should be moist, but not sticky and hard to handle.
Form into a round and place on greased cookie sheet. Slice an X into the top with a sharp knife and bake for about 40 minutes, until dark golden. Rub top with butter while still warm.

Irish Potato Carrot Soup

5 tbsp. butter
1 med. onion, diced
5 clove garlic, crushed
3 stalks celery, chopped
5 carrots, sliced
6 med. potatoes, chopped
16 oz. chicken broth
1 1/2 to milk
1/2 tsp. each: salt, thyme
1/4 tsp. pepper

Cook onion, garlic, celery and carrots and potatoes in butter in large saucepan about 5 minutes. Stir in chicken broth and thyme. Simmer 30-40 minutes or until potatoes are tender. Puree. Return to pan. Add milk, salt and pepper stir until heated.

Yum!