Cantaloupe Lime Smoothie

I seem to be on a smoothie kick.  Summer rolls around and I want something light, cold and refreshing.  Who can blame me, right?

I recently posted a honeydew melon lemonade smoothie that is really good.  I wanted to give cantaloupe it's turn.  This is a light, cold and refreshing smoothie.  Perfect!  The orange and green are pretty together.  I love the lime zest, for taste and color.  This would be a great smoothie to serve at a brunch.
Recipe adapted from Good Housekeeping.

2 cups diced cantaloupe
1/2 teaspoon lime zest
2 tablespoons lime juice
1/3 cup frozen peaches
2 tablespoons honey
2 cups ice cubes

In a blender, combine cantaloupe, lime zest, lime juice, peaches, honey and ice.  Blend until smooth.  Enjoy!

Banana Pancakes with Orange Butter

Sometimes I get stuck in a rut.  I'm not always in the mood for maple syrup, no matter how good it is.  These are a great pancake to make when you want something different.  The pancake batter is a simple recipe, but the added banana and orange butter makes these special.

You don't need to go out to your favorite pancake house when you can make these at home.

1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons cooking oil
3~4 bananas (only mash 2 and save the others for garnish)
1/2 cup butter
2 tablespoons frozen orange juice concentrate
1/2 cup light brown sugar

In a large mixing bowl, combine the flour, sugar, baking powder and salt.  In a medium mixing bowl combine the egg, milk, and cooking oil.  Add to the flour mixture.  Stir until just blended, batter should still be lumpy.  Fold in the mashed bananas, be careful not to over mix.

Heat a heavy skillet or griddle and pour about 1/4 cup of pancake mix onto hot griddle.  Cook until pancakes are golden brown, turning to cook the second side when pancake has a bubbly surface and is slightly dry around the edge.

In a small saucepan, combine the butter, orange juice concentrate and brown sugar.  Heat until butter is melted and sugar is dissolved.  Keep sauce warm.

Serve pancakes with orange butter and banana slices.

Cherry Lemonade

This lemonade packs a punch, no doubt about it.  So if you're like my cute husband you may want to water it down a bit.  My kids love making this one.  They ask for it all the time.  If you feel like puckering up and have no one to kiss... this one is for you.

1 16 ounce bag frozen cherries
1 16 ounce jar maraschino cherries without stems
1 1/4 cups sugar
1 cup fresh lemon juice, about 5 or 6 lemons
4~6 cups cold water

Process cherries, cherry juice from jar, sugar and lemon juice in a blender until smooth.  Pour fruit mixture through a wire mesh strainer into a pitcher, discarding solids.  (I actually strain it twice).  Stir in water to taste.  Serve over ice.

*If it's too thick or strong for your liking... add more water.

Pappardelle with Baby Spinach, Herbs and Ricotta

There is just something about fresh herbs.  I love them and use them every chance I get.  A perfect spring or summer time side dish.

Have all ingredients prepped and ready to go before beginning to cook~ the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.  Recipe adapted from Cooking Light magazine.  This was on the April 2011 cover and looked so good, I had to try.

8 ounces uncooked pappardelle (wide ribbon pasta)
1 tablespoon kosher salt
1/3 cup ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat~leaf parsley
1/4 cup chopped fresh dill
4 tablespoons grated pecorino Romano cheese
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat.  Drain in a colander over a bowl, and reserve 1 cup cooking liquid.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.

Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat.  Add additional cooking liquid, if needed.