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Celebrate the Big Game with Arizona Cardinal, DJ Humphries’ Smoothie Bowl Recipe

Looking for a yummy nutritious treat to enjoy during the big game? Try DJ Humphries’ Smoothie Bowl recipe. This simple and nutritious recipe will surely be a win during the big game.

 

 

 

Ingredients

• 1 cup ice
• 1 cup frozen strawberries
• 1/2 cup chocolate milk
• 2 tablespoons cocoa powder
• 1/4 cup granola with dark chocolate
• strawberry slices

Directions

• Blend first four ingredients until smooth.
• Spoon mixture into bowl.
• Top with strawberry slices and granola.

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Beef and Blue Cheese Salad

Beef

  • 1 cup nonfat Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
  • 1 pound beef (like New York strip or tbone), trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Creamy Blue Cheese-Tarragon Dressing

  • 2 ounces blue cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
  • 1 tablespoon honey
  • 1-2 tablespoons nonfat Greek yogurt
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste

Salad

  • 1 head butterhead lettuce, torn into bite-size pieces
  • 1/2 head radicchio, cored and very thinly sliced
  • 1 cup baby arugula or mixed baby greens
  • 1/2 cups walnuts, toasted and chopped
  1. Preheat oven to 350 degrees.
  2. To prepare beef: Combine yogurt, garlic, oil and tarragon in a large bowl. Season beef with salt and pepper and add to the bowl; turn to coat. Place the beef in a baking dish and cover completely with the yogurt mixture.
  3. Bake until the beef is cooked through. Transfer to a clean cutting board. Thinly slice the beef when cool enough to handle.
  4. To prepare dressing: Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.
  5. To assemble salad: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the beef, spoon 2 tablespoons of the dressing over each salad and sprinkle with walnuts.
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Colby Cobb Salad

For the dressing:

  • 2 cups fat-free plain yogurt, divided
  • 4 large basil leaves
  • 1/4 cup parsley, stems removed
  • 2 tablespoon chopped chives
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/8 teaspoon freshly ground pepper
  • 2 teaspoons fat-free mayonnaise
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon additional pepper (optional)

For the salad:

  • 8 cups chopped romaine lettuce (1 small head)
  • 1/2 cup halved cherry or grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 1 cup diced cucumber
  • 2 slices cooked turkey breast, cut into strips
  • 2 tablespoons bacon bits
  • 1 1/2 cups shredded Colby or Colby Jack cheese
  1. For the dressing: place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve. Note: dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
  2. For the salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.
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Honey-Blue Cheese Fondue

Fondue

  • 1/2 cups heavy cream
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice
  • 2 cups (about 8 ounces) blue or domestic Gorgonzola cheese, crumbled
  • 3 tablespoon honey
  • 2 tablespoons walnuts, chopped and toasted

For dipping

  • Fresh figs, dates, apricots and apples (or other fresh/dried fruits)
  1. In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens.
  2. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more.
  3. When all the cheese has been added, stir in honey.
  4. Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner.
  5. Serve immediately
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Blue Cheese Fondue

  • 1 baguette
  • Olive oil for brushing
  • Cayenne pepper for sprinkling (optional)
  • 1/2 lb. (250 g) Cambozola cheese, rind removed, cheese crumbled
  • 1/2 lb. (250 g) pungent blue cheese, rind removed, cheese crumbled
  • 2 tablespoons cornstarch
  • 1/2 cup (4 fl. oz) white wine
  • 1 teaspoon minced fresh thyme
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 5 fresh chives, snipped
  • 3 apples, cored and thinly sliced into wedges
  1. Preheat an oven to 375 degrees.
  2. Cut the baguette on the diagonal into slices 1/2 inch thick. Arrange the slices into a single layer on a baking sheet. Brush the top of each slice with olive oil and sprinkle very lightly with cayenne. Toast the slices until golden and crisp, 8 to 10 minutes. Remove from the over and let cool.
  3. While the crostini are cooling, make the fondue: In a bowl, toss together both cheeses and the cornstarch. Set aside.
  4. In a saucepan over medium heat, combine the wine and thyme. When the wine comes to a simmer, whisk in the cream. Lower the heat to the medium-low and add a third of the cheese mixture. Cook, stirring frequently with a rubber spatula, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.
  5. Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Garnish with the snipped chives. Serve with individual fondue forks. Serves 4.
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Crunchy Turkey Wraps

These curried turkey wraps are handy for on-the-go meals. They can be made hours ahead and don’t require any plates or forks – just a napkin or two. Greek yogurt provides a creamy, tangy base for the curried sauce that’s studded with sweet and chewy raisins.

  • 1/2 cup plain Greek yogurt
  • 1/4 cup raisins
  • 1/2 teaspoon curry powder
  • 4 whole wheat tortillas
  • 1 cup shredded Cheddar cheese
  • 8 ounces sliced turkey breast
  • 1 cup fresh baby spinach
  • 1/2 cup shredded carrots
  1. Combine the yogurt, raisins and curry powder in a medium bowl then mix until thoroughly blended.
  2. To assemble the wraps, lay each tortilla on a flat work surface. Spread about 2 tablespoons of the yogurt mixture evenly on each tortilla, leaving a 1/2-inch border. Top with 1/4 cup of the cheese, one-quarter of the turkey, 1/4 cup of the spinach, and 2 tablespoons of the carrots. Roll up tightly then wrap tightly with plastic wrap. Chill for at least 1 hour before serving.
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Featured Recipe: Slithering Snakewich with Spicy Venom Sauce

Slithering Snakewich with Spicy Venom Sauce

  • 2 loaves (1lb. each) frozen bread dough
  • 3 Tbsp. butter, melted
  • 2 Tbsp. sesame seeds or poppy seeds
  • 3/4 cup roasted sweet red peppers, drained
  • 1 cup mayonnaise
  • 1/2 cup finely chopped pepperoncini
  • 2 garlic cloves, minced
  • 1 lb. sliced deli smoked turkey
  • 1 lb. sliced deli ham
  • 3/4 lb. sliced provolone cheese
  • 2 large tomatoes, thinly sliced
  • 1 medium head iceberg lettuce, thinly sliced
  • 2 pretzel sticks or toothpicks
  • 2 mini cucumber slices
  • 2 ripe olive slices
  1. Thaw dough according to package directions. Roll dough from each loaf into a 2-in.-thick log, shaping the end of one log to resemble a snake head and the end of the second log to resemble a rattle.
  2. Transfer to greased baking sheets, curving slightly to resemble a snake. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350.
  3. Brush dough with melted butter; sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  4. Cut a roasted pepper into a 3-in.-long strip to make a snake tongue; set aside. Finely chop the remaining peppers and place in a bowl; stir in the mayonnaise, pepperoncini and garlic.
  5. On a large cutting board, trim off the plain end of each loaf, leaving head and rattle ends intact. Cut each loaf horizontally in half. Connect bottom halves to make a snake; layer with meat, cheese, tomatoes and 4 cups sliced lettuce. Spread top halves with 1 cup sauce; place over lettuce. Insert snake tongue.
  6. For grass, arrange remaining lettuce around sandwich. Insert pretzel sticks to attach cucumber slices and olives for eyes. Using a serrated knife, cut into 20 slices; serve with remaining sauce.
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Featured Recipe: Monster Burritos

Monster Burritos

  • 1 envelope (5.6 oz.) Spanish rice and pasta mix
  • 2 cups cubed cooked chicken
  • 1 can (15 1/4 oz.) whole kernel corn, drained
  • 1 can (14 1/2 oz.) diced tomatoes, drained
  • Spinach tortillas (10 in.)
  •  Toppings: sour cream, blue corn tortilla chips, cubed and shredded cheese, ripe olives and sweet red pepper
  1. In a large saucepan, prepare rice mix according to package directions. Stir in chicken, corn and tomatoes; heat through.
  2. Spoon about 2/3 cup rice mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Using toppings, create a face on each burrito.

 

 

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Featured Recipe: Cute Halloween Sandwiches

Cute Halloween Sandwiches

  • 1 pkg. (8 oz.) cream cheese, softened
  • Yellow and red food coloring
  • 16 slices whole wheat bread
  • 1/3 cup spreadable honey nut cream cheese
  • 1/2 cup creamy peanut butter
  • 2 medium bananas, thinly sliced
  • 1/2 cup honey
  1. Divide regular cream cheese into thirds; place in separate bowls. Tint one portion yellow and one portion orange with yellow and red food coloring. Leave remaining portion white.
  2. Using a 3-in. candy corn-shaped cookie cutter, cut two pieces from each bread slice. Spread honey nut cream cheese over eight bread pieces. Layer with the peanut butter and banaas; drizzle with honey. Top with remaining bread. Decorate the tops of sandwiches with tinted cream cheese to resemble candy corn.
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Featured Recipe: Boo-rito Bites

Boo-rito Bites

  • 1 lb. ground beef
  • 1 can (16 oz.) refried beans
  • 1 envelope taco seasoning
  • 1/4 cup salsa
  • 2 cups (8 oz.) shredded cheddar cheese
  • 3/4 cup sliced ripe olives, divided
  • 4 tubes (13.8 oz. each) refrigerated pizza crust
  • 2 large egg whites, lightly beaten
  • 3 cups (12 oz.) shredded Monterey Jack cheese
  1. Preheat oven to 350 degrees. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
  2. In a large bowl, combine beans, taco seasoning and salsa. Stir in beef, cheddar cheese and 1/4 cup olives.
  3. On a lightly floured surface, unroll one pizza crust; cut into 25 circles with a 2-in. biscuit or round cookie cutter. Repeat with remaining pizza dough. Reroll scraps to form 50 balls.
  4. Place 1 heaping tablespoon beef mixture on the center of half of the circles. Top with remaining circles; pinch the edges to seal. Place on parchment paper-lined baking sheets; gently shape into ghosts. Brush with egg whites; press two dough balls into sides to form arms. Sprinkle with Monterey Jack cheese; top each with sliced olives for the eyes and mouths.
  5. Bake for 15-20 minutes or until golden brown and cheese is melted.