Tag Archives: Home

Super Simple Sugar-Free Smoothie…

Posted on by

As of last night, and due to sheer boredom, I discovered what I believe to be the most fantastic, simplest recipe out there for making a quick, rich, flavorful smoothie while keeping the sugar in check.

One of my favorite tools in the kitchen is the Hamilton Beach Single Serve blender that you can find at Walmart for between $10 and $15 depending on the sales.  I use mine daily to mix up Slim Fast shakes.

In this recipe, you’ll need three things;

  • 1 single-serve packet of sugar free kool-aid mix for 16.9 oz bottles (flavor of your choice)
  • ice
  • Milk (I choose 2%, but the thickness of the shake will vary on your choice)

In the blender cup, pour the kool-aid mix, add ice to fill, then add milk to cover the ice.  Blend until smooth enough for you.

Alternatives

You can also add fruit if you like, such as berries or my personal favorite, pineapple but I would recommend that you either add them on top of the ice, or better yet, do so about 1/2 way through the quick blending process to keep them from being totally blended.

I’ve tried both Hawaiian Punch sugar-free (both Punch and Orange flavors) with great success, as well as Crystal light lemonade and yes, even raspberry tea — if you’re in the mood.

BBQ Dry Rub

Posted on by

dry rub 300x272 BBQ Dry RubIngredients

  • 3 3/4 Tablespoon onion powder
  • 1 1/2 cups Spanish Paprika
  • 1/2 to 3/4 cup granulated sugar depending on your tastes

While a cup and a half of paprika may seem like an insane amount (if you’re used to buying the little grocery store 2 oz bottles), what I end up doing is just picking up one of those BIG Tones containers at the local Sam’s Club or Costco when I’m in the mood to Q.

You don’t HAVE to make that much spice rub (you can half the recipe), because unless you’re a pro, you’d never use it at one sitting, but I find that I can make it through a batch before it goes bad.

You can also use “Smoked Paprika” if you’d prefer that deep, smoky flavor, but depending on what you’re cooking and your choice of cooking methods, that’s sometimes a little overwhelming.  Using gas or the oven to cook the meat is ok, but if you use charcoal and/or wood chips, Smoked Paprika is a bit much.

I’ve even tossed in some Chipotle seasoning with mixed results.

PREP :

Anyway, put it all in a big bowl and using a whisk, just blend it all together and store it in a mason jar until needed.  It should keep for six months or so.  Admittedly I’ve used some that was a year old, but it was in an air-sealed jar.

USE :

An example of its use is to simply sprinkle it over the meat of your choice (I prefer chicken) to coat, then

“pat” it into the meat gently to make sure it penetrates for flavor.