Black Cherry Chocolate Chobani Smoothie

Black Cherry Chocolate Smoothie | Domesticated Academic

DID YOU OVERDO THE SNACKS YESTERDAY? Like a lot of folks, I’m sure yesterday was DELICIOUS!!! But, not so awesome today….You’ll love this because it’s as simple as it gets, it’s full of protein, and last time I heard, black cherries were no slouch either. There’s some much needed calcium in this and lots of protein from the greek yogurt. This makes a great snack, breakfast, or sweet treat at the end of the day without ruining your hard work. I do love me some cho…all day, every day…in light of their recent “omigod you use gmo” crap, I’m just going to say it:

Black Cherry Chocolate Smoothie | Domesticated Academic


My rant about where our food comes from is brought to you by “common sense.” Please look it up….The food we eat: has been modified. Almost all of it–particularly anything that comes in a ‘package’ from your local store.

Black Cherry Chocolate Smoothie | Domesticated Academic

Corn: #1 on the list and corn is in everything. Most of the produce we enjoy has been hybridized and modified so we can eat it. The strawberry didn’t even exist until humans got ahold of it….

Check your facts folks before you wreck yourselves. That’s all I’m going to say. You can tell me chobani is the devil, but you’re sadly misinformed. Go find something else to do while you complain about your food with YOUR MOUTH FULL.

You can argue, say bad things about this post, whatever but it won’t dismiss several things:

  • our food has been modified since man
  • this smoothie is awesome
  • you don’t have to use chobani if you have an epistemological problem with them. however, most other yogurt companies are probably also guilty of a bunch of stuff too, it’s just not on your radar yet.

You’ll need:

  • 1 standard container (like a single serving) of Coconut Chobani (plain is also fine or whatever you like)
  • 1/2 cup milk
  • 1/2 cup frozen black cherries (fresh is fine too)
  • palmful of chocolate chips and/or a heaping spoon of hazelnut spread
  • optional: a handful of spinach or greens, a spoonful of peanut butter (more protein), etc…
  1. Throw this all in the blender, put the lid on and hit the button….
  2. Your day is officially better. Trust me.

Greek Yogurt Fruit Dip | Domesticated Academic

Greek Yogurt Fruit Dip

Citrus Syrup Fruit Salad | Domesticated Academic

Citrus Syrup Fruit Salad


Bacon Wrapped Grilled Cheese Bites (Tailgate Ready)

Bacon Grilled Cheese Bites | Domesticated Academic

You’ll love these because what’s NOT TO LOVE????? Bacon, cheese, and bread–the bread absorbs the bacon grease and you’ve got a killer tailgate/fatty snack on your hands. Put these three ingredients on your grocery list and don’t look back. I splurged on thick cut bacon because it was cheaper than the regular bacon, major sale, but don’t feel obligated. Go with what works. But one thing: DO NOT use turkey bacon…unless it’s an allergy or a religious choice…..and all jokes aside–these are amazing. ps: use what you want, i love me some pig!

Bacon Grilled Cheese Bites | Domesticated Academic

If you want a healthy tailgate dish please pass go, collect your $200, and leave me your share of these because this is WAY better payment than the new kitty cat piece in the monopoly game! I did see this recipe on Plain Chicken first so I can’t take full credit. The only change I made was the thick cut bacon and let’s be honest: this isn’t rocket science folks. Thicker bacon = more bacon lovin’….like McLovin’ but only BETTER!

Side note: you could serve these an appetizer and then no one will be hungry and care if you put out mud soup as the main course. These are ‘that good.’ I want to eat a whole pan….and then put myself on lipitor….. 😛

You’ll need:

  • white bread
  • bacon (thick cut if possible)
  • cheese whiz/spray cheese in a can (man)
  1. Preheat oven to 375.
  2. Cut off bread crusts.  Flatten bread with a rolling pin. Cut bread slice in half.  Spread each half with cheese whiz.
  3. Cut bacon slices in half. Place bread slice on top of bacon half (cheese side up).  Roll up and secure with toothpick. Repeat with remaining bread and bacon.
  4. Place a baking rack on a foil lined pan. Place bacon roll ups on rack and bake 25-30 minutes, until bacon is crispy.

Bacon Wrapped Chicken | Domesticated Academic

Bacon Wrapped Brown Sugar Chicken

Bacon Wrapped Weenies | Domesticated Academic

Bacon Wrapped Weenies

Grilled Healthy Alfredo Greek Pizza

Healthy Flatbread Pizza | Domesticated Academic

You’ll love that this thin crust pizza is a healthier version with a thin crust, my “healthy alfredo sauce” and a plethora of fresh veggies! I could not stop eating this and didn’t feel quite as unhealthy shoving another square into my mouth! These are great for parties, making up some quick appetizers for people to munch on and the crusts held up great on the grill on low or indirect heat. I turned half of my grill “off” and left the other side on the lowest setting to make sure everything melted and was heated through without starting a small fire. Ain’t nobody got time for that.

Healthy Flatbread Pizza | Domesticated Academic

I saw these at Target and like magic, they appeared in my cart and then in my car to go home….to be devoured! I actually saw them on Skinnytaste when she did a spot for Target but since I’m not quite ‘as big of a deal’ as she is, I paid for my own this time around. Dang…oh well…I’d buy these again!

You’ll need:

30 minutes

serves 2

  • 1 thin crust (doesn’t have to be target)
  • 1/2 cup healthy alfredo sauce (if you don’t have this, just skip it and use cheese–i keep some in my freezer)
  • 1/2 cup shredded cheese of choice
  • 1 cup of finely cut FRESH spinach (it’s really just better on this one)
  • 1/4 cup olives cut into small pieces
  • 1/4 cup finely chopped onion
  1. Pre-heat grill on low/indirect heat.
  2. Spread alfredo sauce on crust.
  3. Top with spinach, onions, olives, or other toppings of choice
  4. Sprinkle shredded cheese on top.
  5. Place on grill.
  6. Turn occasionally if you find your heat is distributing in one spot.
  7. Grill for about 15 minutes or until cheese is melted and pizza is hot.
  8. Cut into squares and serve!

Healthy Spinach Alfredo Sauce | Domesticated Academic

Healthy Spinach Alfredo Sauce

Healthy Alfredo Sauce | Domesticated Academic

Healthy Alfredo Sauce

Garlic Parmesan Cheese Knots

Garlicky, buttery, and with the help of biscuits from a can! (man!) These will be a huge hit with your people and they might even think you slaved all day (cue the old rice krispie treat commercial) so you better toss some flour around and dirty some extra dishes…Honestly, these are an easy side dish to accompany any meal or make a great dish/side to pass if you have some gatherings coming along for the upcoming holidays. These come together in just a few minutes and will give you some time to do something else. You pick what it is. 🙂

Garlic knots make a great side or appetizer! Can’t go wrong with the help from the canned biscuits. My grocery store was having a 10/$10 sale the last few weeks so I made sure to take advantage of the great deals. I also made a pig of myself and pretty much made everything out of crescents and biscuit dough from a can. I’m pretty sure it’s gross to admit, but sorryimnotsorry at this point. It was delicious. I may have gained a lb or two…good thing the sale is done. Seriously….

You’ll need:

make eight

  • 1 (16 oz) can of your favorite Biscuits
  • 3 tbsp of grated Parmesan Cheese
  • 2 TBS. shredded cheese
  • 1 tsp dried Parsley
  • 1 tsp dried Oregano
  • 1 tsp salt
  • 2 TBS. shredded cheese
  • 1/2 tsp Garlic Powder
  • butter and/or olive oil


  1. Start by cracking open that pack of biscuits.
  2. On a lightly floured surface, roll a biscuit into a sausage shape. Once it’s around 6-7 inches long, tie a knot with the dough…a simple knot, just as you would a rope or shoe lace or whatever.
  3. Pull the one end over and tuck it in the back and push the other in to the back as well.
  4. Bake the knots according to the instructions on the pack
  5. Bake them in the oven for a few minutes less than what the pack says. I baked for 10 minutes.
  6. While the knots are baking, combine parmesan cheese, shredded cheese, parsley, oregano, salt, and garlic powder.
  7. After around 10-12 minutes take the rolls out of the oven and brush butter and/or olive oil on each roll.
  8. Sprinkle your topping over each of the rolls. Be generous!
  9. Pop the rolls back into to oven till they turn a beautiful golden.

Sticky Baked Garlic Chicken Wings

Football food!!!!  Garlic, soy, ginger, some heat, and voila! perfect football food! These can be made the night before and reheated the next day and they also taste good at ‘room’ temperature, room being an actual room or at a tailgate. PIC and I both try to contribute to cooking on weekends so we have a few nice meals and leftovers for the following week for lunches. I worked really hard to make these a bit healthier than their deep fried brothers and sisters and maintain some crunch and crisp skin.  You can always omit the flour dusting to cut about 7 more carbs ;), but you do what you want.  I did not want to wok fry these or subject them to any oil outside of their own natural fat.  I got lucky and found chicken drummies on sale at my local grocery store so I scooped up a few packages before the little old ladies swooped in like vultures…..

I found a recipe that I liked, but didn’t want to fry the wings and thought it might be nice to coat them with a light flour dusting to help add some more crunch and texture onto the finished product. It was a football weekend but our team was away so these were great since I could mind the oven without missing the game. Truth be told, the hardest part of this recipe is just waiting.  The sauce comes together in just a few minutes and flouring up the wings is more fun than work 🙂

You’ll need:

5 min. prep  + cook time

  • 15-20 pcs chicken wings
  • 1/2 cup flour
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/4 cup brown sugar
  • 6 cloves garlic, minced
  • 1 tsp ginger paste or ground
  • 1/4 cup regular soy sauce (I use less sodium soy)
  • 1/2 tsp cayenne pepper
  1. Preheat oven to 400 F.
  2. Line a baking sheet with foil.
  3. Use a wire rack to put wings on in baking sheet.
  4. Mix flour, garlic powder, and pepper together and put in a plastic bag
  5. Put chicken wings in bag and shake to coat
  6. Lay wings out on wire rack/baking sheet  in a single layer.
  7. Bake wings at 400 degrees F for 40 min.
  8. While wings cook, combine brown sugar, garlic, ginger, soy, and cayenne pepper in a small saucepan.
  9. Simmer until sauce begins to thicken, about 10 min.
  10. Set aside.
  11. Remove chicken wings, and put in a bowl.
  12. Coat with sauce.
  13. Put wings back on baking sheet.
  14. Cook for 10 more min. to cook the sauce onto the wings.
  15. Dig in!

Buffalo Wing Rolls with Greek Blue Cheese

These clever little wonton’s hold the key to buffalo wing happiness. Inside there’s spicy chicken and blue cheese dressing made with Chobani greek yogurt. These buffalo wing rolls are awesome! These are perfect little pouches of perfection. You can adjust the heat, use leftover chicken or a purchased chicken from your grocery store, and minimal prep time makes these super fast and a main dish that small hands can help put together with no trouble. You could use larger wonton wrappers for bigger rolls and pair these with a fresh salad or celery, carrots, and more blue cheese on the side. These are also great tailgate, dish to pass, make to hang out and watch a movie, or eat any time food in my opinion. They keep very well and taste just as good a bit cooler.

As a New Yorker, I’m not one to pass up anything wing related and it always reminds me of home. Friday nights were pizza and wing night. Local bars and restaurants have wing night specials each week and every time I head home, I make sure it’s around a Tuesday so I can head to the local watering hole for cheap wings, cold brew, and plenty of celery and blue cheese. I realize some folks like ranch, but you’re just going to have to bear with me on the blue cheese road here. I love it!

Wonton wrappers are easy to come by in most grocery stores and can be found in the produce section near the cold dressings, dips, and I found mine above the mushroom display. If you can’t find them, just ask! The wrappers do need to be kept refrigerated to stay fresh so you won’t find them in the aisle of Asian ingredients. Some stores may sell them frozen so you’ll need to thaw them before trying to fold them over.

You’ll need:

makes about 24

  • 2 cups chicken breast, cooked and shredded (or finely chopped)
  • 1/4 cup Frank’s Hot Sauce (use less for milder flavor)
  • 1 tablespoon butter, melted
  • 1/4 cup crumbled blue cheese
  • 1/2 cup nonfat greek yogurt (I’m partial to Chobani)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 24 wonton wrappers
  1. Preheat oven to 375 degrees.
  2. Place chicken, hot sauce, and butter in a medium mixing bowl and stir together using a wooden spoon.
  3. Spread out individual wonton wrappers onto a baking sheet.
  4. Spoon about one tablespoon of the chicken mixture into each wonton wrapper, keeping the chicken to one side so that you can fold the other side over the top.
  5. Dip your finger in water and outline the edge of 2 wonton wrappers. Fold wonton wrapper over the filling with edges touching. Push edges together to seal. Spray lightly with olive oil (I use my Misto for this).
  6. Prepare blue cheese dressing by crumbling blue cheese and combining with the greek yogurt, garlic, and pepper. Set aside or refrigerate.
  7. Bake for 12-15 minutes, until edges are lightly browned. Let cool for about 5 minutes before eating.

The leftover dressing is also perfect for vegetable dipping 🙂

Blue cheese buttermilk biscuits

These biscuits deserve a gold medal in honor of the Olympics. Two gold medals for their flaky texture, burst of blue cheese, and excellent flavor. Enticed by this yet? Good!!!  I made these after finding a delightful recipe from Joy the Baker and failed to have shortening in my house.  Shucks.  I just doubled the butter and prayed while they were in the oven….(not really)

It’s been hazy, hot, and humid the past few weeks where I live but I could not resist turning on the oven for these beautiful biscuits.  To say the least, the recipe had me at “blue cheese” and it was pretty much all down hill from there….The bit of these biscuits is simply delightful, more so if you already like blue cheese.  Don’t be afraid, go buy a block of blue cheese and thank me later 🙂

You’ll need

makes 6 biscuits

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 6 tablespoon unsalted butter, cold and cut into cubes
  • 1/2 cup blue cheese crumbles
  • 3/4 cup cold buttermilk
  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, whisk together flour, baking powder, sugar, and salt.
  3. Add cold butter.  Use a pastry cutter or two forks to incorporate the fats into the dry ingredients until well incorporated.  Some butter pieces will be the size of small peas, other will be the size of oat flakes.
  4. Toss in blue cheese crumbles.
  5. Stir to incorporate.
  6. Create a small well in the center of the flour mixture.  Add buttermilk all at once.
  7. With a fork, quickly bring together the wet and dry ingredients.  The dough will be rather shaggy.
  8. Dump dough out onto a lightly floured work surface.  Knead dough about 10 times, bringing it together into a disk.  Wrap dough in plastic wrap and refrigerate until the filling is assembled.
  9. Remove the biscuit dough from the fridge.  On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness.  Use a 1 1/2 to 2-inch round biscuit cutter to cut out biscuits.
  10. Dip the cutter in flour should it get sticky. You can reshape the dough to get six biscuits.
  11.  Place the biscuits on a cookie sheet.
  12. Bake for 17-20 minutes, until the biscuits are golden brown and cooked through.