Chorizo Quesadillas Recipe

Chorizo Quesadillas Recipe 

Tasty Appetizer for all ages :)



Ingredients -

4 large Flour Tortillas
2 cups shredded Smoked Cheddar Cheese
1/2 pound Chorizo Sausage, Remove the skin, chop finely and  crispy cooked
2 Green Onions, chopped
3 small Roma Tomatoes, seeded and chopped
1 Jalapeno Chili Pepper, seeded and finely chopped
1 small White Onion, finely chopped
1/4 cup finely chopped Fresh Cilantro
Coarse Salt

Preparation:
1. Preheat a non-stock skillet over medium-high heat.

2. Place tortillas in skillet and cook 30 seconds, until golden brown. Turn and brown other side.

3. Cover half of each tortilla with equal parts shredded smoked cheddar, chorizo, and chopped green onions.

4. Fold tortillas in half, return to skillet cook 30 seconds then flip and cook for  30 seconds.

5. Cut each quesadilla into 4 wedges.

6. Serve with salsa.

image sources : http://www.signatureconcoctions.com/tag/quesadilla/

http://eckertfarms.blogspot.de/2013/01/i-really-like-super-bowl-partiesnot.html

Excellent And Delicious Mexican Salsa

How To Make Salsa

Wondering how to make salsa? Here is a simple but very good recipe for making salsa. It can be made for a dip or you can use it for cooking as well. This salsa recipe stays good for a week when refrigerated. Combining tomatoes, oil, garlic and spices you and your family will want this over any store-bought salsa.



Depending on if you prefer having a mild or hot Mexican salsa you may adjust how many jalapenos are used. If you want to use fresh tomatoes with this recipe, make sure you peel them first.

Excellent And Delicious Mexican Salsa

Ingredients:

2-3 jalapeno peppers
16 oz. canned tomatoes (or fresh tomatoes)
1/4 teaspoon garlic
1/4 teaspoon oregano
1 teaspoon of olive oil
1/4 teaspoon salt

Preparing:

Mix everything together, and add more seasoning if wanted.
Add 2 tablespoons of fresh chopped cilantro & 1/2 cup diced
onion. Put into an airtight resealable container and chill
until needed!

Note: (This recipe serves 2)

image sources : www.ahora.com.au 

http://www.chowgals.com/2012/08/restaurant-style-salsa.html

http://www.chowgals.com/2012/08/restaurant-style-salsa.html

Coffee Chocolate Mousse Recipe

Coffee Chocolate Mousse Recipe

A chocolate coffee mousse is a quick and easy to make chocolate dessert recipe that an be made in advance.

Serves 6 - 8

Chocolate Coffee Mouse
Chocolate Coffee Mousse

For the Chocolate Coffee Mousse

500ml (18 floz) very strong cold coffee
1 tablepsoon gelatine
3 tablespoons boiling water
85g dark chocolate
3 egg yolks
3 egg whites
70g (2 1/2 oz) caster sugar (superfine sugar
280 ml (1/2 pint) whipping cream (double cream)
2 tablespoons good cocoa powder
Whipped cream and grated dark chocolate for decoration


Making the Chocolate Mousse

1. Sprinkle the gelatine over the boiling water, stir well and leave for 3 - 4 minutes to dissolve completely.

2. Melt the chocolate.

3. Beat the egg yolks and sugar together until pale and thick, then gradually whisk in the cold coffee and fold in the cooled melted chocolate.

4. Stir the gelatine to make sure that it has completely dissolved, mix 1 -2 tablespoons of the coffee/egg/chocolate mixture into the gelatine this will help it to blend into the mousse. Then fold the gelatine into the coffee mixture.

5. Whip the cream until thick and soft, fold in the cocoa powder.

6. Fold the beaten cream into the coffee mixture.

7. Whisk the egg whites until stiff and fold into the coffee mixture.

8. You can pour the mixture into one large bowl or divide into smaller serving bowls.

9. Chill for at least 2 hours until set.

10. Top with freshly whipped cream and sprinkle with grated chocolate before serving.

image sources: 

http://www.halfbakedharvest.com/chocolate-lovers-triple-layer-coffee-caramel-chocolate-mousse-cakes/

http://www.womanandhome.com/recipes/291175/chocolate-and-coffee-mousse

http://au.lifestyle.yahoo.com/better-homes-gardens/recipes/photos/p/18908728/15-ways-with-chocolate/18908751/

Steamed Minced Meat with Eggs Recipe

Steamed Minced Meat with Eggs
Ingredients (A) : 1 salted egg yolk (flatten and diced) 1 salted egg white 1 century egg (diced) 3 eggs (lightly beaten) 50g minced meat 150ml hot water 1/2 teaspoon salt dash of pepper Ingredients (B)  1 tablespoon chopped spring onion 1 tablespoon fried garlic oil 1 teaspoon light soya sauce
Method : In a mixing bowl, combine all Ingredients (A). Mix well. Pour mixture into a steaming tray, about 8" diameter. Steam at medium heat for about 10 minutes or until cooked. Sprinkle the steamed eggs with Ingredients (B). Tips : Do not steam eggs at high heat to make sure the texture is smooth and silky. The eggs should be beated lightly to avoid too much air from getting in. This is to ensure the surface of the egg is smooth. image sources: http://www.featsoffeasts.com http://wokthefok.com/wp http://spunny89.blogspot.de/2011_03_01_archive.html

Cheddar Broccoli Soup recipe

There's no secret ingredient in this recipe -- fresh broccoli and cheddar cheese are all it takes to make a fabulous soup that works as a snack or a meal.

Ingredients:

6 tablespoons unsalted butter
4 tablespoons all-purpose flour
5 cups chicken broth
1 cup heavy whipping cream
1 pound fresh broccoli, cut into bite-size pieces
1 yellow onion, finely chopped
2 garlic cloves, crushed
¼ teaspoon ground nutmeg
Salt and black pepper, to taste
8 ounces grated sharp cheddar cheese

Directions:

1) Heat butter in a large pot over medium-low. Add flour and cook until light brown, whisking to prevent burning, about 7 minutes. Add broth and cream; bring to a boil over high and cook until slightly thickened, 10 minutes, whisking.

2) Add broccoli, onions, garlic, nutmeg, salt, and pepper; stir well, cover, and cook until softened, 20 to 25 minutes. Add cheese, stir to melt completely, and serve immediately.

image sources: http://savourthesenses.files.wordpress.com/

http://www.seanandkimberlypayne.com

http://kblog.lunchboxbunch.com/2009/07/spicy-broccoli-cheddar-soup-broccoli.html

Spanish Hot Chocolate Drink Recipe

Spanish Hot Chocolate Drink

Serves 2


Spanish Hot Chocolate Drink

2 cups milk
85g (3 oz) dark chocolate cut into small pieces
To Decorate : cinnamon Sticks, orange zest, sugar cubes


1. Place the chocolate in a heat proof bowl on top of a pot of simmering water and heat until melted.

2. Warm the milk in a saucepan heat the milk to a boil.

3. Pour a little of the hot milk into the melted chocolate and stir.

4. Using a wire whisk, whisk in the remaining milk into the chocolate and continue to mix until frothy.

5. Pour into heatproof glasses or mugs. Decorate with a cinnamon stick and orange zest.

You can also rub the sugar cubes over a whole orange to remove the zest giving you orange flavored sugar cubes. These can be added to the hot chocolate.

Tips: Few Spanish Chocolate powder products to try

Don't forget to Check out this  best rated Hot Chocolate Maker too!

Image sources : http://chowtimes.com/

http://www.culinarycolleen.com

http://www.squidoo.com/the-best-hot-chocolate-recipes

Cheesecake Brownies Recipe

This recipe for cheesecake brownies is super moist and baked in three stages. It has been made using dark chocolate and coffee which is a perfect combination.


It might not be something that you give to your kids as most won't like the taste of coffee but it sure is a winner for adults who love chocolate and coffee.

Most brownies with cream cheese has the two mixtures combined to create a swirl of white in the chocolate brownies mixture and are baked all in one go.

This brownies recipe is slightly different in that it is baked in three stages creating a lovely layered look when you cut it almost like a cheesecake with a fudgy brownie base.

If you are making these for a special occasion you can save time by making these up to two days and store in the fridge - I like to leave it in the cake tin covered with plastic wrap to keep it fresh. Allow the brownies to come to room temperature before serving.

Sour Cream Coffee Cheesecake Brownies

Makes about 36 Sour Cream Coffee Brownies

For the Base

3/4 cup softened salted butter
170g (6oz) dark chocolate broken into pieces
1 tablespoon instant coffee powder
3/4 cup firmly packed brown sugar

2 eggs at room temperature
1 teaspoon vanilla essence

3/4 cup plain flour (all purpose flour)
1/2 teaspoon baking powder

For the Cheesecake Topping

250g (8oz) cream cheese at room temperature
1/2 cup white sugar
2 eggs at room temperature
1 teaspoon vanilla essence
3 tablespoons strong coffee
1/2 teaspoon cinnamon
2 tablespoons plain flour (all purpose flour)

For the Sour Cream Topping

1 and 1/2 cups sour cream
1/3 cup white sugar

To Make the Cheesecake Brownies

Preheat the oven to 180C (350F)

Line and grease your 33cm x 23cm (13 inch x 9 inch) cake pan. I like to butter the cake pan then add a sheet of baking paper which extends past the ends of the pan this will make it easier to remove the brownies from the tin later.

Make the Brownie Base

1. In a saucepan (choose one which is large because you will be mixing all the base ingredient in this) add the butter, chocolate and coffee powder and place on a very low heat, using a spoon stir these constantly until the mixture is smooth don't be tempted to turn up the heat as you will burn the mixture.

Once everything has dissolved remove from the heat and allow to cool completely (if you don't cool the mixture when you add the eggs at the next stage the heat from the mixture will cook them giving you a lumpy mixture).

2. While you are waiting for the mixture to cool sift the flour and baking powder together.

3. When the mixture has cooled add the brown sugar mixing well then add the eggs and vanilla and mix until well combined (I like to use a hand whisk for this). Stir in the sifted flour.

4. Pour and spread the mixture into the prepared cake tin.

5. Place in the oven and bake for 10 minutes - it should be just firm to the touch.

Cheesecake Topping

As soon as the brownies are in the oven make the cheesecake topping.

1. Place the cream cheese and sugar into a medium mixing bowl and beat with an electric mixer until smooth scraping down the sides as you go.

2. Beat in the eggs one at a time until combined. Stir in the vanilla, strong coffee and cinnamon until combined. Mix in the flour.

Cheesecake Brownies3. Remove the brownie base from the oven (after the 10 minutes cooking time). If the base has risen in some places gently press it down.

While the brownie base is still hot pour over the cheesecake topping and return to the oven and continue baking brownies for 15 minutes more.

Sour Cream Topping

The next step is to make the sour cream cheese topping - do this while your brownies are baking.

1. In a small bowl mix the sour cream and sugar together until well combined.

You pour and spread this mixture over the cheesecake topping after the 15 minutes baking time. Return the pan back to the oven and bake for 10 minutes more.

Remove the cheesecake brownies from the oven and allow to cool completely in the tin before removing.

Enjoy.

image sources: http://www.taste.com.au/

http://www.thedeliciouslife.com/

http://sweetpeaskitchen.files.wordpress.com

Mexican Salsa Recipe

Mexican Salsa Recipe

This hand chopped mexican salsa recipe will have you wanting more.
It's not only great tasting but also healthy for you and your family!
With only 120 calories per serving, add this to dishes such as grilled
meats and fish, and also use as chip dip or use with a mexican salad
recipe. Use this awesome salsa with your burritos, tacos and fajitas too!

This salsa recipe with hand chopped vegetable makes it more chunky than
guacamole, and the lemon juice, salt, and hot sauce will have just enough
flavor to help bring out the freshness of the vegetables. You can keep
this mexican salsa in the refrigerator for a day or two, plus the lemon juice will help stop the avocado from going brown to quickly!

mexican salsa recipe

Mexican Salsa Recipe (with avocado)

Ingredients:

8 cherry tomatoes
2 avocados, remove stones
1 teaspoon of salt
1 red onion
3/4 cup cilantro, use leaves only
1/4 cup minced bell pepper
2 teaspoons hot sauce
2 teaspoons lemon juice

How to prepare:

Chop the avocados, tomatoes and onion by hand.
Add remaining ingredients, stirring often.

Chill in refrigerator for at least 3 hours.

(serves 6)

image sources: http://foodielady.files.wordpress.com

http://lolomag.com

http://cookingmatt.com

Creamy Tomato Soup recipe

This grown-up version of the kid's favorite recipe has a hint of sherry and half-and-half to make for a luscious tomato soup.

Ingredients:

3 tablespoons olive oil
1 onions, chopped
2 cloves garlic, crushed
½ cup sherry
3 pound tomatoes, chopped
3 cups vegetable broth
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon fresh oregano leaves
1 teaspoon salt
½ teaspoon black pepper
½ cup half-and-half

Directions:

1) Heat oil in a large pot over medium. Add onion and garlic; cook until softened, about 5 minutes, stirring. Add sherry and bring to a boil over high; simmer until liquid cooks about, about 3 minutes.

2) Add tomatoes, broth, tomato paste, and sugar; bring to a boil while whisking to combine. Cover and simmer 20 minutes. Add oregano, salt, and pepper; simmer 5 minutes.

3) Cool 5 minutes then transfer to food processor. Puree until smooth; return to pot. Stir in half-and-half and heat over medium until warmed through. Serve warm.

image sources: http://silk.com

http://skinnyglitter.com/

http://lickthebowlgood.blogspot.de/2010/04/olivias-croutons-review-and-soup.html

Mexican Chicken Recipe (enchiladas)

Mexican Chicken Recipe

Here is a authentic Mexican chicken recipe for enchiladas that is to die for. Unlike most all other recipes that are covered with a tomato based sauce, this recipe uses a butter, sour cream, broth mixture to form the sauce. Chicken is quite frequently used in Mexican cuisine especially when it comes to enchiladas.

         

The ingredients within this recipe will make an absolute unique version of this common traditional Mexican dish. You'll love it, your family,and your neighbors as well!

Mexican Chicken Recipe (enchiladas)

Ingredients:

12 corn tortillas
3 cooked chicken breast halves, make sure no skin or bones,
then shred
2 cups chicken broth
1 cup sour cream
1/2 cup of chopped green onions
1/2 cup of fresh chopped cilantro
3/4 cup minced onion
4 oz. chopped green chilies
12 oz. shredded cheddar cheese
1/4 cup of butter
1/4 cup all purpose flour
new vegetable oil for frying

Preparation:


Preheat oven to 375 degrees. Then heat 2-tablespoons of oil in a
frying pan over medium-high heat. Fry the tortillas for 5 seconds, per side or until they are pliable. Fry them each individually and add your oil as necessary. Drain the oil from the tortillas onto paper towels & keep them warm after doing.

Next you divide the chicken, onion and 10 oz. of the cheese between the tortillas. Roll the tortillas up and put them in a greased baking pan, make sure the seam side is down. Melt your butter in a pan with medium heat & then add the four in with a whisk until it begins boiling. Add the chicken broth, stirring continuously.

Then add your chilies & sour cream. Stir it occasionally & don't let it come to a boil. Pour this over the enchiladas when it is hot and thick.
Bake the chicken enchiladas for 20 minutes then put the rest of your cheese on top and bake another 5-mins. Add the green onions & cilantro to garnish them. This is an excellent Mexican chicken recipe that everyone is sure to enjoy!

(serves 6 people)

Some Ideas :)

image sources: http://www.thespiffycookie.com/

http://www.taste.com.au/i

http://consumerrecipe.conagrafoods.com/

http://imgsrv.krty.com

Tortilla Soup Recipe

Tortilla Soup Recipe

Ingredients
2 tbsp. oil
1/2 cup onion diced
1 Diced medium carrot
2 cups tomatoes, chopped
2 cups shredded chicken
4 cups chicken stock
Salt and pepper to taste
1/2 shredded Mexican cheese
Tortilla chips for garnishing

How to make Tortilla Soup

Add the onions, carrot,carrots and stock and leave it to get simmer for 40 minutes.
Now add shredded chicken in the mixture in the last 10 minutes.
Serve hot and tasty tortilla soup and garnish it with tortilla chips and mexican cheese.

image sources: http://www.energiseforlife.com/wordpress/2012/07/04/alkaline-diet-recipe-soup-mexican/

http://spoonful.com/recipes/tortilla-soup

http://allrecipes.com/recipe/chicken-tortilla-soup-i/

Pineapple Coconut smoothie Recipe

Pineapple Coconut smoothie

The reason why this smoothie is loved by so many is because of the tropical taste and feeling that it gives you. It is also not difficult to make and the ingredients can be quickly sourced from your local grocery.

Ingredients

1 cup of Chopped pineapple
1/4 cup of coconut milk
¼ cup of flavored yogurt (either coconut or vanilla)
1 tablespoon of grated coconut
Ice

All you have to do is blend all the ingredients together until the smoothie is of desired consistency.

One of the best things about pineapples is that they are great for people who are in recovery as it helps speed up the healing process. If you are healthy or trying to get healthy, the vitamin c, Bromelain and manganese in pineapples will have a very big positive impact on your body so get blending today!

image sources:http://pinchofyum.com/coconut-pineapple-orange-smoothie

http://dainty-chef.com/2011/04/coconut-pineapple-smoothie.htmlhttp://themelviskitchen.blogspot.de/2010_08_01_archive.html

Eight Treasure Rice Pudding Recipe

Eight Treasure Rice Pudding Recipe

INGREDIENTS:

350 g (12 oz) short grain pudding rice
4 tablespoons caster sugar
50 g (2 oz) crystallized orange peel
50 g (2 oz) seedless raisins
25 g (1 oz) angelica
25 g (1 oz) walnuts
5 tablespoons sweet red bean paste
25 g (1 oz) whole blanched almonds
SUGAR SYRUP:

300 ML ( ½ pint) water
50 g (2 oz) sugar
Few drops of almonds essence
How to Prepare:

Wash the rice, drain and put in a pan with water to cover.
Let it boil  for 15 minutes then drain.
 Mix in the sugar and half the butter.
Cut the cherries, peel, angelica and nuts.
Use remaining butter to grease a 900 ml (1 ½ pint) pudding basin, then line with a thin layer of rice.
Press a little of each fruit and nut into this in a decorative pattern.
Mix remaining rice, fruit and nuts.
Spoon alternate layers of this mixture and bean paste into the basin, finishing with rice mixture.  Press down firmly.
Cover basin with greaseproof paper and foil, making a pleat in the centre; secure with string.
Steam with  1 to 1 ¼ hours.
To make the syrup, bring the water and sugar to the boil, stirring.
Remove from heat and add  the almond essence.
Turn the pudding out onto a warmed dish and serve hot, with the sugar syrup.

Here are some ideas for this recipe:

image sources: http://myriceisheavenly.com/

http://omgnom.com/nom/dac9dbd

http://www.shootfirsteatlater.com/2009/04/23/lunch-at-spring-deer-restaurant/

Chicken Wings with Oysters Sauce

Chicken  Wings  with  Oysters  Sauce, another yummy Chinese food recipe! 

Image Credit

INGREDIENTS:

• Chicken  Wings  with  Oysters  Sauce
• 500 g (1 lb) chicken wings
• 4 spring onions, chopped
• 1 piece root ginger, shredded
• 1 clove garlic, sliced
• 1 tablespoon soy sauce
• 2 tablespoons dry sherry
• 2 tablespoons oil
• 2 leeks, sliced
• 3 tablespoons oyster sauce

 To garnish:

•  Radish flowers
• Cucumber slices

How to Cook:

1. Trim the tips off the chicken wings, then cut the wings in half at the joints.
2. Put the spring onions, ginger, garlic, soy sauce and sherry in a bowl.
3. Add the chicken wings and stir well to coat, then leave to marinade and stir-fry for 15 minutes.
4. Add the leeks and oyster sauce and cook for a further 3 to 4 minutes.

Here are some inspirations for you:

image sources: http://www.chinesefoodsblog.com/

http://efoodrecipe.com/2010/baked-soy-chicken-wings/

Cheesy Potato Soup Recipe

Learn How to Prepare Delicious Cheesy Potato Soup!

If you are searching for a delicious, original cheesy potato soup recipe, look no further and grab your apron! Always a family favorite, cheesy potato soup is the perfect meal on a chilly autumn night or after building a snowman on a winter afternoon. Accompany this recipe with chunks of homemade bread, or grilled ham sandwiches for a complete meal that will get rave reviews! You can use a Crockpot for starting and finish up at the end of the day quickly and easily or you can get out your big soup pot and do the whole recipe that way! This recipe will serve about six people, so adjust it to suit your needs. If you are counting calories, note the alternate ingredients to keep the carbs and fats at bay!


Cheesy Potato Soup Recipe - Ingredients

6 medium potatoes, diced (Yukon or Russet work best)
2 stalks of fresh celery, finely chopped
1 medium sized sweet Maya or Vidalia onion, finely chopped
1 cup of thinly sliced baby carrots
2 Tablespoons fresh chopped parsley, dash of celery seed, dash of marjoram
(You can adjust any of the vegetables to suit your own taste)
2 cups of vegetable broth
2 cups of chicken broth (if you are vegan, use more vegetable broth)
2 cubes of chicken bouillon (substitute if vegan)
1 stick of real butter (use Smart Balance if you wish for calories/health control)
(You may also add a few sliced mushrooms if you wish or a bit of your favorite vegetable)
Coarse ground black pepper and sea salt to suit your taste
Dash of Worcestershire (again personal taste!)

Simmer all above ingredients together until potatoes are no longer in one piece or place in Crockpot on low for the day, until you return. Now you should have a nice soupy blend to which you will add heavy cream (or skim milk if counting calories) until you have a nice smooth soup. How much to add is really a matter of taste. For thickening use Wondra, which can be sprinkled in while soup is at a very low boil until you have the thickness you like best. Last, mix grated cheddar cheese to the level of “cheesiness” you prefer. Again, according to preference you may use sharp, medium or mild cheddar. You must refrigerate leftovers, but this soup reheats beautifully and will keep for 2 or 3 days in a covered Tupperware style container.

You may wish to add homemade croutons, a dollop of sour cream, a few chives or real bacon bits for a variation of "Loaded Baked Cheesy Potato Soup" that is delightful! This soup also makes a wonderful "base" to which you can add leftovers such as turkey, chicken, broccoli, ham, or your own imagination for a completely new spin on potato soup. This is a hearty soup, more suited for an entree than a pre meal appetizer, but do pair it with a tossed green salad or any kind of sandwich for a substantial lunch or light dinner. It also packs well in a thermos for a football game or lunch at work. One of the most versatile soups ever and an all time favorite, it is sure to please!

image sources:http://meals4moms-alynn.blogspot.de/2011/12/cheesy-potato-soup.html
http://www.cuisinerecipes.com
http://www.redgage.com/blogs/awingfield/winter-time-comfort-food-recipes-creamy-cheesy-potato-soup.html

Tropical Smoothie recipes

When we delve into the realm of tropical fruit smoothies, the accolades we can give them are endless. This is because they are made from so many different types of great tropical fruits each having its own set of culinary gifts. A majority of these tropical fruits will be very sweet but even those that are not sweet have their own strengths to bring to the table in terms of flavor, color, consistency and nutritional values.

It is imperative however, to make sure that when picking out which tropical fruits to put into your mixed fruit smoothie, you first consider the nutritional values and then you can be picky about all the other factors.

How Do I Choose The Tropical Fruits To Put In a Tropical Smoothie?

When choosing the tropical fruits that are going to go into your smoothie, try to combine them in a manner that gets you the most nutrients possible. You do not have to put as many fruits into the smoothie as possible. You can make a different combination every single time you make a mixed fruit smoothie so as to make sure you are covering all bases.

For example, our bodies cannot make vitamin C but it is vital to boosting our immune system. One of the biggest sources of Vitamin C is an orange. However, there are very many other tropical fruits that contain Vitamin C. if you are going to make a papaya smoothie for example, it is not really necessary to include oranges as papayas already contain Vitamin C. if you are going to make an orange smoothie, it contains vitamin C but it does not have any vitamin K which is essential for the formation of blood. Vitamin k can be found in blackberries so it would make sense to throw in some blackberries into the orange smoothie. Not all combinations will work all the time flavor-wise but the essence of a smoothie is to get as much nutritional value in a glass as possible. This will therefore require that you slowly but surely educate yourself on what tropical fruits contain what nutrients you really need. It is as simple as looking at the fruits you have at your disposal and searching the internet for which fruit has what nutrients and then combining them to your benefit.

What are some Good Tropical Fruit Smoothie Recipes to Use?

The list of tropical fruit smoothie recipes is endless as there are so many fruits one can use in a varied number of combinations. Here are a couple recipes you can try:

Sonny Martin tropical Fruit Smoothie

Half a can of pineapple
1 cup chopped papaya
1 chopped mango
1 sliced banana
2 tablespoons of coconut cream
2 tablespoons of honey
Vanilla essence
1 cup yogurt
Crushed ice
Put in all the ingredients except for the crushed ice into the blender and blend. When you reach a smooth consistency, add in the ice while you blend.

Mango, Papaya & Strawberry Tropical Fruit smoothie

1 sliced mango
1 sliced papaya
1 Cup strawberries
½ cup orange juice
6 ice cubes
Put all ingredients into a blender and blend till smooth

http://www.my-healthy-eating-secrets.com
http://www.effortlesseating.com/
http://segment.com/
http://www.tripadvisor.com/Restaurant_Review-g60982-d1173578-Reviews-Tropical_Smoothie_Cafe-Honolulu_Oahu_Hawaii.html