Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Monday, July 25, 2016

Healthy Acai Berry Smoothie Recipe

Several times a week we make homemade fruit smoothies. We got on our smoothie kick about 2 years ago for health reasons and ever since then...we've been making them. I think it's really important that you experiment with different fruit combinations and keep changing them up, so that you don't get bored with the same old flavors and lose interest. When we make them, we use a combination of fresh fruits mixed with frozen fruits, depending on the time of year.

A friend of mine is a big fan of acai berry smoothies and introduced us to the Sambazon Original Blend Acai Berry Superfruit Packs. Each of these larger packs comes with 4 single serve puree packs which makes smoothie-making really easy. You store them in the freezer until you're ready to use them. To thaw: Just run the frozen puree pack under hot water for 15 seconds or so, open it up and pour into your blender container.
Acai Berry Smoothie Recipe

1 Acai Berry Original Blend Superfruit Pack
1/2 Fresh Banana
1 cup Coconut Water
* optional - Dash of Honey

Combine the Acai Berry Original Blend Superfruit Pack, fresh banana, coconut water and honey in a blender and blend until smooth.

Note: Sometimes I like a "thicker and richer" smoothie, so I'll toss a 1/4 cup of organic vanilla bean ice cream into the blender too. I guess that makes it more like a milkshake...but trust me, it's good! My husband likes to toss in chia seeds or flax seeds in his smoothie and my mother likes added a 1/4 cup of plain or vanilla yogurt to hers. Enjoy!

Friday, July 22, 2016

Easy Chicken and Cheese Quesadilla Recipe

During the hot summertime months, I use my quesadilla maker a lot more than what I typically do. It's a great way to whip up a quick & easy lunch or dinner, without heating up my house with the stove or oven. I don't know about all of you, but during the summer, I like to get in & out of my kitchen quickly.

Easy Chicken and Cheese Quesadilla Recipe

Flour Tortillas - 2 per Quesadilla
1 to 2 cups Cooked & Diced Chicken
1/2 to 1 cup Diced Red Tomatoes
1/4 cup Shredded Cheddar Cheese
1/4 cup Shredded Mozzarella Cheese
1/4 cup Shredded American Cheese
1 to 2 Tbsp. Finely Chopped Onion

Preheat your quesadilla maker. Once it's heated up, lay down the first tortilla. Sprinkle a little bit of shredded cheddar cheese on top. Next toss on the cooked & diced chicken, then the shredded mozzarella cheese, then the diced red tomatoes and then the shredded American cheese with chopped onion. Place the second flour tortilla on top. Close the lid and cook for 1 1/2 to 2 1/2 minutes or until cheese has thoroughly melted and all of the filling ingredients are bubbly & hot. Remove and let sit for 2-3 minutes before cutting into wedges.

Serve your sliced quesadilla wedges with sour cream, guacamole and/or your favorite salsa for dipping. Delicious!

Tuesday, July 19, 2016

Egg Veggie and Cheese Pita Pocket Recipe

During the weekends, breakfast is a big deal at our house. After the entire family is up, we will make breakfast and sit down together to enjoy our morning meal. When it comes to breakfast during the weekends, we make something hot and delicious! We save the grab-n-go and cold menu items for the weekday mornings when we are a lot busier.

One of our favorite things to make during the weekends are Breakfast Pita Pockets. We will stuff them with whatever veggies and ingredients we have on hand. When it comes to pita bread, we like the BFree Stone Baked Pita Bread that is gluten & wheat free. It's only 120 calories per serving and tastes delicious!

* Ingredients list is PER PERSON. You can easily double, triple and quadruple it up, depending on your family size.

Egg, Vegetable and Cheese Pita Pocket Recipe

1 Stone Baked Pita Bread 
2 large eggs
1 tbsp. milk
1 slice cooked & crumbled bacon 
2 tbsp. tomatoes, finely chopped
1 to 2 tbsp. green bell pepper, finely chopped
1/2 teaspoon onion, finely chopped
salt and ground black pepper to taste
shredded cheese

In a mixing bowl...mix together the eggs with the milk, using a wire whisk until blended. Stir in the cooked & crumbled bacon, chopped tomatoes, chopped green bell pepper, chopped onion and the salt & ground black pepper. Pour egg mixture into a preheated frying pan (I used non-stick cooking spray) and over medium heat simmer until the eggs are almost completely done. Toss some shredded cheese on top and simmer for an additional 30 seconds or until cheese has melted. Remove from heat.

Cut one side of your pita bread open and stuff the cooked egg & veggie mixture inside the bread pocket. Serve immediately.