Kale Chips

This last week when we got a head of Kale or Salad Savoy in our Bountiful Basket I heard everyone talking about making Kale chips with it. I was a bit skeptical about this so I used half of mine to make a copycat version of Olive Garden’s Zuppa Toscana Soup. Then as the week went on I decide to give the Kale chips a try and to my surprise they were rather good! They were crunch and tasted a lot like broccoli that gets a bit charred under the broiler. Both of my kids even ate them.

Kale Chips

~ 1 bundle of Kale or salad savoy

~ 1 Tbsp. olive oil

~ 1/4 tsp. sea salt

1. Preheat oven to 350^o F. Wash Kale and remove leaves from stems. Toss leaves with olive oil.

2. Line a baking sheet with parchment paper. Lay Kale leaves in a single layer on the baking sheet, making sure that all the leaves are open. Sprinkle with sea salt and bake for 16 minutes.

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Kale Chips

Peach Wontons

I found this recipe on She Wars Many Hats. It is a great blog and since I had lots of peaches I knew I had to give it a try. They turned out great! My husband loved them and thinks that the filling would also be great with crescent roll dough wrapped around it. I am sure we will give that a try as well. A fun summer time dessert.

Peach Wontons

~ 2 lbs. ripe peaches, sliced/diced (about 8 peaches)

~ 2 Tbsp. flour

~ 3 Tbsp. brown sugar

~ canola or vegetable oil, enough for about 1 inch of oil in your pan

~ wonton wrappers

~ powdered sugar for sprinkling

1. Slice up the peaches and toss in a large bowl with flour and brown sugar.

2. Lay out the wonton wrappers, drop about a Tbsp. of peaches and a tad bit of peach juice in the center of each wonton wrapper.

3. Using your finger or pastry brush, wet the outside edge of the wonton wrapper.

4. Fold up the wonton wrappers making sure the edges are sealed thoroughly to avoid the oil from splattering.

5. Heat 1 inch of oil in a heavy bottomed pan over medium-high heat to 375^o F. Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry. When they reach a lovely golden brown, remove from oil to a paper towel lined pan.

6. Sprinkle with powdered sugar. Let cool ever so slightly and enjoy!

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Peach Wonton

Tomato and Basil Bruschetta

You know summer is in full swing when you have vine ripe tomatoes coming out your ears. I love vine ripe tomatoes. Sliced with a bit of salt, topped with tuna salad or chicken salad, and of course BLT’s. If you need a few more things in your tomato repertoire try this great Bruschetta recipe. I liked it so much I could of made this my meal instead of just a side!

Tomato and Basil Bruschetta

~ 6 roma tomatoes, diced

~ 2 cloves garlic, chopped

~ 2 cloves garlic, peeled

~ 3 Tbsp. olive oil

~ 2 1/4 tsp. balsamic vinegar

~ 2 Tbsp. chopped fresh basil

~ 1/2 tsp. salt

~ 1/4 tsp. fresh cracked pepper

~ 8 slices Italian bread, cut about 1 inch thick

~ 2 Tbsp. grated parmigiano-reggiano cheese

1. Whisk together chopped garlic, vinegar, salt, pepper, and basil.

2. When combined slowly drizzle in oil.

3. Add tomatoes and let sit for 20 minutes at room temp.

4. Meanwhile toast the bread either in the toaster or under the broiler (just be careful not to burn the bread).

5. When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

6. Place the bread on a cookie sheet and top with tomato mixture.

7. Sprinkle on a little cheese and broil till the cheese melts. Serve immediately and enjoy.

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Tomato and Basil Bruschetta

What was in those baskets on July 23

This weeks basket has bananas, cantaloupe, celery, green beans, lettuce, mangos, onions, peaches, plums, cherry tomato’s, strawberries, sweet potatoes.

Baked Sweet Potato Fries are a great alternative to French fries and are one of my favorites. But also try Mashed Sweet Potato Casserole or Sweet Potato and Parmesan Chips.

I love when we get green beans because my two favorite recipes are Bacon Wrapped Green Beans and Oven Roasted Green Beans with Garlic. Both of these recipes will not disappoint.

If you are looking for a cool summertime dessert try Strawberry Popsicles or just make a great Fruit Dip and dip the strawberries in it. You can never go wrong with Strawberry Lemonade or a Strawberry Cake. If you strawberries even last more than a day all of these are great recipe ideas.

I hope everyone had a great week and we will see you next week. Let me know what you are making with all your great produce.

Baked French Toast Casserole

My husband has been on the hunt for a great French Toast recipe for months now. I don’t know why, but we have been through a few that weren’t so good. Then a miracle happened and he found Paula Dean’s Baked French Toast Casserole. He had to try it. Now keep in mind it is Paula Dean so healthy isn’t written into this recipe but delicious is.

Baked French Toast Casserole

Adapted from Paula Dean

~ 1 loaf French bread

~ 7 eggs

~ 1 1/2 cups half and half

~ 1/2 cup milk

~ 2 Tbsp. sugar

~ 1 tsp. vanilla extract

~ 1/4 tsp. ground cinnamon

~ 1/4 tsp. ground nutmeg

~ dash of salt

~ Praline Topping, see below

1. Butter a 9 x 13 inch baking dish.

2. In a large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk until blended but not to bubbly.

3. Slice French bread into 20 slices, 1-inch thick. Dip each slice into egg mixture making sure to coat well. Place the coated bread into a 9 x 13 inch baking dish in 2 rows overlapping the slices. Cover and refrigerate overnight.

4. The next day, spread the Praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with Maple syrup.

Praline Topping

~ 1 stick butter

~ 1 cup packed brown sugar

~ 1 cup chopped pecans

~ 2 Tbsp. light corn syrup

~ 1/2 tsp. ground cinnamon

~ 1/2 tsp. ground nutmeg

1. Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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Baked French Toast Casserole

Enchilada Casserole

Growing up my husbands family made this recipe all the time. He loves it so much that he asks for it often. The great thing about this recipe is that it is so much easier than making enchiladas but you still get all the same flavor. It does make a lot which is great for a big family or if yours is smaller like mine you have several days of left overs.

Enchilada Casserole

~ 2 lb. hamburger

~ 1 can cream of chicken soup

~ 1 can cream of mushroom soup

~ 1 can enchilada sauce (small can)

~ 1 can small diced Ortega green peppers

~ 1 can pitted olives, chopped

~ 1 can condensed milk (5.5 oz.)

~ 1/2 lb. grated cheese

~ 12 corn tortillas

~ 1 bundle of green onions, chopped

1. Brown hamburger and drain off grease

2. Add in cream of chicken, cream of mushroom, enchilada sauce, Ortega green peppers, condensed milk, and olives. Mix well and then simmer for 30 minutes.

3. While hamburger mixture is simmering, cut tortillas in quarters and layer bottom of 13 x 11 inch dish with half of the tortillas.

4. After hamburger mixture has simmered for 30 minutes, spread half of meat mixture over tortillas. Place another layer of tortillas and then spread with the rest of the meat mixture. Top with grated cheese and green onions.

5. Bake at 350^o F for 30 minutes.

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Enchilada Casserole

Orange Jell-O Salad

If your family is like mine and many of the families that I know I am sure you have a recipe that uses Jell-O. This Jell-O recipe is our families favorite. It is a great dessert or side dish in the hot summer months. I hope you give it a try and it becomes a favorite in your house as well.

Orange Jell-O Salad

~ 1 small box of Orange Jell-O

~ 1 container of cottage cheese

~ 1 can of crushed pineapple, drained well

~ 1 can of mandarin oranges, drained well

~ 3/4 of a container or cool whip

1. Mix cottage cheese with orange Jell-O. Make sure that all of the Jell-O is totally dissolved into the cottage cheese or else the salad won’t set.

2. Drain the pineapple and oranges. Make sure they are drained really well. Any extra juice will make the salad soupy.

3. Mix in the drained pineapple and oranges. Once they are mixed in mix in the cool whip. Add more or less cool whip based on how sweet you would like the salad.

4. Cover and refrigerate a couple of hours before serving.

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Orange Jell-O Salad

Olive Garden Copycat Zuppa Toscana Soup

Now I know it isn’t exactly soup weather however the temperatures where I live have dropped from the 100’s into the mid 90’s so I can justify making soup. This is my all time favorite soup and I was so happy that I found a copycat recipe that tastes as good as getting it at the Olive Garden. So when I got some Kale in my bountiful basket this weekend I knew exactly what I would be making with it!

Olive Garden Copycat Zuppa Toscana Soup

~ 1 lb. Italian sausage (mild or hot based on your liking)

~ 2 large russet baking potatoes, sliced in half and then in 1/4 inch slices

~ 1 large onion, chopped

~ 5 slices of bacon (more if you want), cooked and crumbled

~ 2 cloves garlic, minced

~ 2 cups kale, chopped

~ 2 cans chicken broth

~ 1 quart water

~ 1cup heavy whipping cream

1. Cook sausage in skillet until brown. Drain on paper towels and then crumble.

2. Place onions, potatoes, chicken broth, water, and garlic in a pot. Cook on medium heat until potatoes are done. Once potatoes are done mash them up a bit with the back of a spoon to thicken the soup.

3. Add sausage and bacon.

4. Salt and pepper to taste and the simmer for another 10 minutes.

5. Turn to low heat and add kale and cream. Heat through and then serve.

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Olive Garden Copycat Zuppa Toscana Soup

What was in those baskets on July 16th

A great week this week. The weather was a bit cooler which I enjoyed much better than 105+. Thanks again to all the wonderful volunteers, you are amazing.

This week we got tomatoes, blackberries, cucumber, melon, lettuce, bananas, plums, pears, cauliflower, broccoli, nectarines, green onions, and kale.

If you are looking for a cool salad try my broccoli and tortellini salad. I am in love with the broccoli with cashews and will probably be making that with my broccoli. If you are looking for a whole meal check out chicken and broccoli stir fry with peanut sauce.

If your blackberries last more than a day give the blackberry cake or purple cow frozen yogurt a try. If you are just looking for a something yummy to dip your fruit in try the fruit dip. Not healthy but very delicious!

Cauliflower is one of my favorite veggies! My new favorite way to cook it is oven roasted cauliflower. Growing up my favorite was Cauliflower with white sauce. Cauliflower fritters are also a great option as well.

This week I am planning on making plum bread with some of my plums and Zuppa Toscana Soup with the Kale. The green onions will be used in a Enchilada casserole. Keep checking back for those recipes and let me know what you are doing with all your bounty!

 

Swiss Chard Pesto

When I got a bundle of Swiss Chard in my bountiful basket I was looking for a recipe that would use it. I am not the biggest fan of it due to the bitter taste it can have. I was intrigued by a recipe that used it to make pesto on My Kitchen Addiction. My husband was really skeptical, he said there was no way it would taste like pesto. But to all of our surprise it tasted exactly like pesto and you really couldn’t even tell you had used Swiss chard. Defiantly give Swiss Chard Pesto a try.

Swiss Chard Pesto

~ 2 Tbsp. + 1/2 cup extra virgin olive oil

~ 2 cloves garlic, chopped

~ 1 bunch Swiss chard, stems removed (about 2 cups)

~ 1 cup walnuts

~ 2 oz. freshly grated Parmesan cheese

~ 1 bunch of basil leaves (about 1/2 cup packed)

~ salt

1. Heat 2 Tbsp. of oil and the garlic in a sauté pan over medium heat. Once the oil is hot and the garlic has become fragrant, gradually add the Swiss chard, wilting it into the oil and sautéing for a few minutes. Set aside to cool.

2. Meanwhile, combine the walnuts, Parmesan cheese, and basil leaves in the bowl of a blender or food processor. Add in the cooled chard and garlic. Pulse to roughly chop and combine the ingredients. Then, stream in the remaining 1/2 cup of olive oil while blending to your desired consistency. Adjust seasoning with salt.

3. To freeze the pesto, fill an ice cube tray with leftover pesto and cover tightly with plastic wrap. Once the pesto cubes have frozen, then can be transferred to a Ziploc bag and kept for a few months.

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Swiss Chard Pesto