FBF: Cantaloupe & Peach Smoothie

FLASH-BACK FRIDAY

CANTALOUPE & PEACH SMOOTHIE

click on image to see full post from 3/15/12

Melon Gazpacho with Frizzled Prosciutto

MELON GAZPACHO 

with FRIZZLED PROSCIUTTO

5 cups cubed peeled cantaloupe
4 cups ripe peaches, chopped
1/2 cup water
2 tblsp shallots, minced
2 tblsp fresh lemon juice
1 tblsp sherry vinegar
3/8 tsp kosher salt
2 tsp olive oil
4 oz thinly sliced prosciutto, cut into ribbons
4 tsp fresh mint, chopped
1/4 tsp freshly ground black pepper

• Place first 7 ingredients into a blender and process until smooth. (in batches if necessary)
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook until crisp. Drain on paper towel.
• In large sauce pan over medium heat, pour in melon mixture and cook until heated through (about 10 minutes).
• Pour soup into bowl or bread bowls and top with prosciutto, mint and pepper.

Can anyone see me in the picture? I spy!

Cantaloupe & Peach Smoothie

So, we had a little bit of left-over cantaloupe sitting around...so I decided to get creative. The first one I tried wasn't so successful, but the 2nd time, perfect! Now, I don't have exact measurements, but I'm sure it'll be great whether you have more or less of each ingredient.

CANTALOUPE & PEACH SMOOTHIE

1/3 cantaloupe, cut into cubes
2 cups frozen peaches
2 packages of peach yogurt (about 6 oz each) [I used greek yogurt and was just as delish!]
1-1/2 cups Mango-Orange-Peach Juice (or just mango, or just orange, or just peach--which ever you have!)
2 tablespoons sugar

• In a blender, process all ingredients until smooth.


• Add more juice as needed for the right consistency.


• Serve immediately! Serves 4.

Polynesian Sausage Kabobs

I'll put up "Penny-Meal Mondays" linky again next week. Hopefully more will link up! 

Also, I'm doing a hop on Friday called "Flash-back Fridays" in which you link up a very old post from the past! That should be very fun! 

DON'T FORGET: I'm still looking for a blog or 2 that would like to co-host a hop! Leave me a message if interested!
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This was an absolutely FANTASTIC dish for camping or just grilling out at a campground. We went to our favorite "fishin' hole" and while husband and kids fished, I whipped these bad boys up. Ok, so I didn't just whip them up, there was some planning. But totally worth it. TRUST ME.

POLYNESIAN SAUSAGE KABOB

1/2 cup lemon juice
1/2 cup soy sauce (I ran out and only had 1/4 cup--and it worked just fine)
1/3 cup water
1/3 cup honey
1/4 teaspoon salt
1-1/2 pounds kielbasa sausage, cut into 1 to 1-1/2 inch pieces

1 small pineapple, cut into 1-inch cubes
1 small cantaloupe, cut into 1-inch cubes (or with "melon-baller" tool)
1 medium green pepper, cut into 1-inch pieces

In a large bowl, combine the first 5 ingredients. Set aside 1/4 to 1/3 of marinade for basting (cover and refrigerate).  Pour remaining marinade into a large ziploc and add sausage. Seal bag and refrigerate for up to 3 hours.

Drain and discard the marinade from the sausage. On metal skewer, add pieces of sausage, fruit and green pepper. Grill, uncovered, over med-heat for 10 minutes or until sausage is browned, turning and basting (with reserve marinade) frequently.

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I had each "item" in different Tupperware bowls, and when we got to our spot, assembled the skewers.

This is so good--the sausage just melts in your mouth. The "blackened" edges were even delicious!

And after 3 minutes, my tray looked like this:

Grilled Shrimp Pitas with Basil Aioli

A delicious and easy recipe from Pampered Chef's "Make it Fresh, Make it Healthy" cookbook.

GRILLED SHRIMP PITAS WITH BASIL AIOLI

1 cup loosely packed fresh basil leaves
1 lemon, divided
3 tablespoons light mayonnaise
3 garlic cloves, pressed, divided
1/4 teaspoon sugar
1/8 teaspoon salt
2 teaspoons olive oil
8 oz medium uncooked shrimp, peeled and deveined, tails removed
1/4 teaspoon coarsely ground black pepper
2 pita pocket bread rounds, cut in half
2 plum tomatoes
2 cups fresh baby spinach leaves
1/2 small cantaloupe, thinly sliced


Finely chop basil. Zest lemon to measure 1 teaspoon. Juice lemon to measure 1 teaspoon. For Aioli, combine basil, zest, mayonnaise and one of the pressed garlic cloves in small bowl; mix well and set aside.

For Vinaigrette, combine lemon juice, sugar and salt in small bowl. Slowly add oil, whisking until well blended. Set Aside.

Combine shrimp, black pepper, and remaining pressed garlic in a medium bowl; mix well. Heat a grill pan over medium-high heat for 5 minutes. Spray with olive oil. Place 2 of the pita halves in pan, top with a heavy press and cook for 20-30 seconds or until grill marks appear. Turn pitas over and repeat. Wrap in foil to keep warm.

Add shrimp to pan, top with press and cook 2-3 minutes or until shrimp are opaque (do not turn shrimp). Add shrimp to aioli, mix well.

Meanwhile, slice tomatoes crosswise. Combine spinach and vinaigrette in small colander; toss gently.

To assemble, fill pita halves with spinach, tomatoes and shrimp; serve with cantaloupe slices.