Sun Kissed Smoothies Recipes
SUNRISE SMOOTHIE
Steps:
- Place the strawberries, watermelon, peach, sorbet, and orange juice in a blender and puree until smooth and creamy. Add more orange juice if you'd like it a little less thick. Serve immediately in tall glasses with straws.
SUN-KISSED SMOOTHIES
Grapefruit, banana, pineapple and peaches flavor this refreshing, satisfying summertime smoothie from our Test Kitchen. It makes a healthy treat any time of day at all. TASTY TIP If the Sun-Kissed Smoothie tempts your taste buds but you don't want a lot of leftover fresh pineapple, feel free to substitute 1/2 cup drained pineapple tidbits. And for more fabulous smoothie recipes, be sure to check our Recipe Finder at www.lightandtasty.com.
Provided by Taste of Home
Time 10m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Pour into chilled glasses; serve immediately.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SAINT CHARLES MESA SUN-KISSED CHILI
Made from the famous Pueblo, Colorado chiles grown on farms in the fertile and sun-kissed Saint Charles Mesa, this pork chili can be made from medium-hot to con fuego! These chiles are comparable to mild jalapenos or can be much hotter than cayenne peppers. Choose your peppers carefully for the heat you can handle! Our family's favorite ways to eat this include: with warmed tortillas, over rice, topped with tomatoes, sour cream and avocado, or smothered tamales (steam any type of tamales separately, unwrap, and pour chili on top).
Provided by Diana71
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h46m
Yield 10
Number Of Ingredients 20
Steps:
- Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
- Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate.
- Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
- Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
- Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice.
- Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
- Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
- Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
- Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover.
- Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
- Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 7.5 g, Cholesterol 44.9 mg, Fat 8.2 g, Fiber 1.3 g, Protein 17.2 g, SaturatedFat 2.2 g, Sodium 692 mg, Sugar 3.5 g
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