Friday, June 16, 2017

Berry Peach Smoothie

Berry Peach Smoothie

1 cup of ice
1 cup of orange juice
1 banana
handful of frozen purple grapes
handful of super greens salad mix
1/2 cup of frozen mixed berries (blueberries, blackberries, strawberries, raspberries)
6 oz. peach yogurt

Blend in a blender until smooth.

Summertime Peaches

Some people say that peaches should never be eaten before the Fourth of July. All I can say is in Las Vegas peaches are plenty delicious right now!  You know that peaches are ripe and ready to eat when they are a deep golden color and have a slight give to the flesh when you gently squeeze the peach. Below is a wonderful fresh peach salad to try this summer.

Tossed Salad with Peaches
Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.YIELD:12 servings


  • 4 medium ripe peaches, peeled
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon salt
  • 1/3 cup canola oil
  • 6 cups spring mix salad greens
  • 4 cups torn romaine
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup thinly sliced cucumber
  • Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/3 cup chopped pecans, toasted


  • 1Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream.
  • 2 In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat.
  • 3Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans. Yield: 12 servings.

Nutritional Facts

3/4 cup: 127 calories, 10g fat (1g saturated fat), 3mg cholesterol, 131mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Sunday, April 9, 2017

Spring Desserts

Spring is here!  
Here are some fun and creative recipes to have your child help to celebrate Spring!

Let us know how these yummy treats turn out!

Sunday, March 19, 2017

Time for a Spring Picnic

In the Kitchens will be cooking at the Centennial Hills YMCA again next month!  Call today to reserve your spot. (702) 478-9622  Our 3 class session will be on Mondays from 5:00-6:30pm.  The dates will be April 3, 17, and 24th.  The cost is $75 for the session.  We will be making a variety of foods that you could take on a family picnic.  Our menu will be quesadillas, paninis, and sub sandwiches. This time of year is perfect for having a picnic at the park in Las Vegas!


Sub Sandwich


The week of spring break we will be cooking on April 8th.  The cost of this one class will be $25.  We will dye Easter eggs using natural food products such as beets, onions, and Turmeric.

Hope to see you all there!  

Tuesday, March 7, 2017

Orange-Glazed Salmon

Life is busy! We are full time teachers, mothers, and we run a small cooking business.  We all are guilty of taking the easy way out and running to get take out.  For the same amount of time and possibly less money you could make this delicious, nutritious meal.

 Orange-Glazed Salmon


 2 tablespoons soy sauce
 2 tablespoons orange juice
 1 tablespoon honey
 3/4 teaspoon grated fresh ginger
 1/2 teaspoon rice wine vinegar
 1/4 teaspoon sesame oil


 4 salmon fillets (about 6 oz each)
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 1 tablespoon olive oil

1. Whisk soy sauce, juice, honey, ginger, vinegar and sesame oil in a small mixing bowl; set aside.
2. Season salmon with salt and pepper.  Heat olive oil in a medium nonstick skillet over high heat. Arrange salmon, skin side up, in skillet.  Brush with glaze.  Cook Salmon 4 minutes on each side or just until opaque. Turn and brush again.
3. Remove Salmon and cover to keep warm.  Place the remaining glaze in a small sauce pan, simmer and stir until thickened and reduced to about 1/4th cup.  Spoon over salmon.

I served this with an easy bagged Asian Salad from the grocery store.  All the flavors work perfectly together.


Saturday, February 25, 2017

Lemons Galore

This year our lemon tree produced so many lemons that we didn't know what to do with all of them! We shared dozens with neighbors and juiced some to save for recipes later.  We still have some on our tree, so this morning I decided to make lemon muffins for breakfast.  I found a great recipe by +Kitchn and it turned out wonderfully!

Let us know how yours turn out!

The Perfect Mashed Potatoes

How do I get my mashed potatoes to be fluffy and not gummy?  
After much research, here are a few suggestions that may help.  

1.  Do not overcook the potatoes.  
Wash them, peel them (if desired), and cut them into equal sized cubes.  Boil them until they are soft, but not falling apart.

2.  Be sure to drain them completely.  

3.  Mash potatoes gently with a masher, not a mixer or food processor.  
Mashing too vigorously will activate the starch cells and make your potatoes look like glue.

4.  Add butter and milk and fold into the mashed potatoes.  
You can gently mash the potatoes more at this point if you need a smoother consistency.