Icebox Banana Crunch Pops

Numerous health resolutions are attempted on New Year's Day of each year with zeal and determination; however, as the winter months drag on, it is easy to give up on maintaining exercise and good eating habits.

One way to prep and keep healthy snacks abundant is to utilize your freezer more, and pack it full of Grab 'N Go' goodies!

This was a great idea presented on Brunch with Bobby Flay...provided you like bananas, granola, Nutella, and crunchy treats in general! 

Tip: Use real popsicle sticks, not the skewers I had to resort to!

Icebox Banana Crunch Pops

Equipment:

Popsicle Sticks

Parchment paper

Baking sheet with parchment

Ingredients:

Fresh bananas, peeled and halved

1/2 c almond/peanut/cashew butter

2 Tbls honey

1/2 tsp cinnamon

Granola, bought or your own

Nutella, warmed to drizzle

Instructions:

1. Wash your hands.

2. Prep the bananas and skewer on popsicle sticks.

3. Combine nut butter, honey and cinnamon.

4. Spread nut butter mixture around banana halves and roll in granola.

5. Warm your chocolate sauce or Nutella for drizzling. 

6. Layer onto baking sheet and freeze.

7. Grab after the gym or on your way to class. 

This frozen banana is like smooth like ice cream and then followed with a delicious chocolate-y crunch of granola goodness.

Spicy Sticky Chicken Lettuce Wraps

Loved this recipe the minute I watched grillmaster and iron chef, Bobby Flay,  make this on his new show 'BBQ Addiction'.  Talk about a budget-friendly, mouth-watering meal! This is about as simple as it gets to making something good even better:

1. Make a terrific sauce. 15 min. 

2. Add to grilled meat. 13 min.

3. Wrap in lettuce. 1 min.

It can be that simple.
Or, you can "complicate" matters by adding extras:, i.e. water chestnuts, sprouts, green onions, sautéed mushrooms, siracha sauce, and rice.  A lettuce burrito if you will. 

I marinated the meat in a little sesame oil, soy sauce, ginger and garlic while I prepped the sticky-spicy sauce and cooked the rice--just to add more Asian flare!

If you are feeling up to it…go for it!  But if time is of essence, keep it simple!

Tip:  The spicy chicken is also fantastic over rice and a little more satisfying!

Spicy Sticky Chicken Lettuce Wraps

Equipment:

Grill or Grill-skillet

Mixing Bowl, if marinating meat

Whisk

Medium sauce pan

Ingredients:

8 boneless, skinless chicken thighs

Canola oil, for brushing chicken

Salt & Pepper

Green Onions

Butter Lettuce

Sticky Spicy Marinade:

1 cup orange juice

1/2 cup ketchup

1/4 cup light brown sugar

2 Tbls white wine vinegar

1 Tbls Worcestershire sauce

Pinch of red pepper flakes

1 clove garlic, coarsely chopped

Instructions:

1. Wash your hands frequently while handling any raw meats!

---If you are choosing to marinate the meat or serve with rice, now is the time to prep for both of these.

---Remember white rice takes 15 minutes, but brown rice 45 minutes.

2. Combine marinade ingredients into a medium saucepan and bring to a boil.

3. Reduce heat to low and simmer, stirring occasionally, until thick--about 15 min. Set 1/2 cup aside.

4. Preheat your grill or grill skillet to 'HIGH' heat.

5. Remove chicken from marinade, pat dry, and brush with canola oil, then salt & pepper.

6. Grill smooth-side down, covered until a good sear / char develops. Approx 3-4 minutes, untouched!

7. Flip each thigh and lather with the marinade, cover and cook until seared, approx 4-5 minutes.

8. Flip again, lather with marinade and cook another 1-2 minutes uncovered.

9. Remove thighs and allow to rest x 5 min before slicing into thin strips.

10. Fill your lettuce cups, butter or ice-berg, add your extras and a little extra drizzle of marinade.

Toasted Marshmallow Milkshakes

It is still in the 40's in Chicago these days as we approach May 2014.
But like everyone else I am craving sun, warmth and getting outside.
C'mon it's Easter for crying out loud and we are all wearing parkas.

Well, no use yammering.
I decided to begin looking at summer flavors.
And Bobby Flay's 'Burgers, Fries, and Shakes' had just the answer for anyone and any college student with hankering for summer, milkshakes and the great outdoors:

Toasted Marshmallow Milkshake!

This is one delicious, decadent recipe that is made in minutes and will have you believing that you are sitting next to the campfire.  And it's the easiest fool-proof way to make perfect toasted marshmallows at home.  If you love vanilla, stick with pure toasted marshmallow flavors, but I used chocolate instead, drizzled a little melted chocolate and crumbled some grahams to turn this into a drinkable s'more shake!  You'll see.

Equipment:
Nutri-Bullet / Magic-Bullet (or other blender)
Oven (with Broil setting)
Cookie sheet
Parchment Paper
PAM Spray

Ingredients:
(1 serving)
9 large marshmallows, toasted, gooey, and warm
1/4 cup whole milk
1 Tbls whipping cream (optional)
1 3/4 cups packed chocolate ice cream

Instructions:
1. Wash your hands.
2. Line your cookie sheet with parchment paper and spray lightly with PAM spray.

3. Set your oven to 'BROIL' and set oven rack in middle.
4. Layer your marshmallows in single layer.

5. Place in oven for 20-30 secs until golden brown. DO NOT WALK AWAY!
6. WATCH THIS VERY CLOSELY--LITERALLY TAKES SECONDS!

7. Remove the sheet and turn each marshmallow and broil for another 10-20 secs until golden brown.

8. Combine milk, (cream), ice cream and 7-8 marshmallows into your blender cup.

9. Pulse for 30-45 secs.

10. Pour into your glass and top it off with marshmallow, chocolate sauce and grahams. Or be vanilla!

11. SUMMER IS COMING. Be prepared.