What was in those baskets on March 31st

31 03 2012

Another great week. I was so happy to hear people say that that they can’t believe they ever bought produce at the grocery store. We also made quick work of distributing the produce this week so we got started a bit earlier than our pick up time. Lots of smiling faces this afternoon to go along with the amazing basket.

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This weeks basket had bananas, oranges, grapefruit, pineapple, lettuce, broccoli, asparagus, yams, cauliflower, pears, and grape tomatoes.

Broccoli:

Broccoli Cheese Soup

Broccoli with Cashews

Chicken and Broccoli Stir Fry with Peanut Sauce

Broccoli Casserole

Oven Roasted Broccoli

Broccoli and Tortellini Salad

Cheesy Chicken Broccoli Bake

Yams: (I use yams and sweet potatoes in the same recipes)

Mashed Sweet Potato Casserole

Sweet Potato Fries

Sweet Potato and Parmesan Chips

Asparagus:

Prosciutto Wrapped Asparagus

Balsamic Asparagus Chicken

Oven Roasted Asparagus

Pineapple:

Teriyaki Pineapple Turkey Burgers

Tropical Fruit Sorbet

Grilled Pineapple

Lettuce & Tomatoes:

BBQ Chicken Salad

Greek Salad

Greek Chicken Wraps

Taco Salad

Cauliflower:

Cheesy Cauliflower Bake

Oven Roasted Cauliflower

Roasted Garlic Parmesan Cauliflower

Cauliflower Fritters

Cauliflower with White Sauce

Italian Pack:

Barbecued Zucchini

Baked Zucchini

Eggplant Parmesan

I hope everyone has a great week and enjoys their Bountiful Basket. Let me know what your making this week with your bounty.

 





Guacamole Salsa

26 03 2012

This recipe has been floating around pinterest for quite some time now and I have been intrigued by it. After waiting several months for the Mexican packs to come back around I got one and with it I made Easy Blender Salsa which is now a new favorite in my house. We eat a jar of it in a week it seems.

Anyways, I also made this Guacamole Salsa recipe from Frosted bake shop. It was super simple to make and I really liked the flavor of the salsa. It was a bit thicker than most salsa, more like the consistency of Guacamole. Would be great on tacos, burritos, or just with chips. Defiantly a keeper in my house!

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Guacamole Salsa

~ 5-7 tomatillos (more if you want it thinner)

~ 1/2 to a whole jalapeno pepper (remove the seeds to make it milder)

~ 1/3 bunch cilantro

~ 1 thick slice of onion

~ 1 garlic clove

~ 1 avocado

~ 1 tsp. salt

~ juice from 1 lime

1. Remove the paper husk from the tomatillos and wash. Cut them into quarters and put in the blender. Next add jalapeno, cilantro, onion, garlic, avocado, salt, and lime juice. Make sure the tomatillos are on the bottom and the avocado is on the top otherwise the avocado will stick to the blade.

2. Blend until the desired constancy. Store in an airtight container in the refrigerator for about a week.

Click Below to Print Recipe

Guacamole Salsa





What was in those baskets on March 24th

24 03 2012

After swimming in swim meets for the last 2 weekends it was great to get back to my local bountiful basket site and volunteer. We really do have amazing volunteers at our site and we have such a great time. Not to mention we got an fantastic basket this week and I am so excited to get cooking. I have quite a few recipes that I want to try this week so keep checking back to see what’s new!

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This weeks basket had green beans, pineapple, apples, bananas, canary melon, onions, cherry tomatoes, pears, lettuce, asparagus and cauliflower.

Below are some recipes that will use up some of your basket contents. I hope everyone has a great week and feel free to let me know what your making with your basket.

Asparagus:

Prosciutto Wrapped Asparagus

Balsamic Asparagus Chicken

Oven Roasted Asparagus

Cauliflower:

Cheesy Cauliflower Bake

Oven Roasted Cauliflower

Roasted Garlic Parmesan Cauliflower

Cauliflower Fritters

Cauliflower with White Sauce

Green Beans:

Bacon Wrapped Green Beans

Oven Roasted Green Beans with Garlic

Pineapple:

Teriyaki Pineapple Turkey Burgers

Tropical Fruit Sorbet

Grilled Pineapple

Apple:

Crock-pot Applesauce

Caramel Apple Dip

Fruit Dip

Baked Apple Crisps

Pan-fried Pork Chops with Glazed Apples

Lettuce & Tomatoes:

Greek Salad 

Greek Chicken Wraps

Taco Salad

Mexican Pack:

Easy Blender Salsa (Love this recipe)

Chipotle Shredded Pork Enchiladas

Enchiladas Verdes (family favorite)

Guacamole

Chile Relleno Pie

 





Fruit Smoothie

19 03 2012

I know that there are hundreds of smoothie recipes out there and all of them are different in there own ways. This recipe is however my favorite of all time and the main reason why is because it is super easy (I have the recipe in my head) and it is really easy to change it up based on your likes or dislikes.

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You can use whole milk, 2%, skim, and probably even soy or almond milk if you like (although I have never tried it with that). You use yogurt in this recipe so you can use full fat yogurt, low fat, or Greek based on your likes. Just keep in mind that if you use a lower fat yogurt you may need to sweeten your smoothie with a bit of honey if you like things sweeter. Again this goes back to what your likes are.

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When I can get a great deal on flats of berries I buy them in season and freeze them so that I can make smoothies all year round. Same thing goes for fresh peaches, nectarines, mangoes, or any other kind of fruit for that matter.

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Just wash and prepare your fruit then spread on a cookie sheet and freeze for a couple of hours. Once the fruit is set then dump into a Ziploc bag and stick back in the freezer. Then you are able to scoop out what you need when you need it and throw it into a blender.

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Fruit Smoothie

~ 1 cup milk

~ 1 cup yogurt

~ 1 banana

~ 1 cup frozen strawberries or any other fruit

~ 1 cup frozen peaches or any other fruit

Place all the above ingredients in a blender and blend until smooth. Makes two smoothies.

* For one smoothie use 1/2 a cup of all ingredients

Click Below to Print Recipe

Fruit Smoothie





What was in those baskets on Mach 17th

17 03 2012

I hope everyone enjoyed their basket this week. Potatoes and cabbage to go along with your St. Patrick’s day corned beef. I am down in Lake Havasu doing the swim part of a Triathlon so please don’t mind the old picture below of a basket. I know it doesn’t match exactly what we got but it is pretty similar so I just went with it.

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This weeks basket had apples, bananas, a canary melon, green cabbage, carrots, English cucumbers, lettuce, green onions, navel oranges, potatoes, savoy salad, and tomatoes.

In the Mexican pack we got limes, tomatillos, jalapenos, cilantro, avocado, Serrano peppers, onions, garlic, and a sweet Italian pepper.

Tomatoes:

Tomato and Basil Bruschetta

Baked Parmesan Tomatoes

Chipotle Shredded Pork Enchiladas

Taco Salad (also uses lettuce, cucumbers, and carrots)

Greek Chicken Wraps (also uses lettuce, cucumbers, and carrots)

Greek Salad (also uses lettuce, cucumbers, and carrots)

Salad in a Jar (also uses lettuce, cucumbers, and carrots)

Carrots:

Grilled Carrots with Honey Balsamic Glaze

Cracker Barrel Baby Carrots

Carrot and Raisin Salad

Lettuce Wraps

Potatoes:

Smashed Hot Potatoes

Onion-Roasted Potatoes

Parmesan Roasted Potatoes

Bacon Ranch Potato Salad

Potato Skins

Bacon, Cheese & Potato Soup

Cheesy Potato Cakes

Cheesy Garlic Mashed Potatoes

Creamy Mashed Potatoes

Cabbage:

Cabbage Salad

Crock Pot Pulled Pork Sandwiches

Shrimp Tacos

Apples:

Baked Apple Crisps

Pan-Fried Pork Chops with Glazed Apples

Fruit Dip

Caramel Apple Dip

Crock-Pot Applesauce

Bananas:

Chocolate Chip Coconut Banana Bread

Pineapple, Banana, Coconut, and Whit Chocolate Chip Bread

Tropical Fruit Sorbet

Mexican Pack Recipes:

Chipotle Shredded Pork Enchiladas

Enchiladas Verdes (my favorite)

Easy Blender Salsa

Guacamole

Chile Relleno Pie





Oatmeal Carmelita Bars

16 03 2012

I know this is my third cookie recipe this week but I promise that nobody in my house ate all of these! We were doing a cookie exchange and so I thought this would be a great way to try out some different cookie recipes without eating them all by myself. Don’t get me wrong I had my fair share but not 8 dozen.

Brown eyed baker posted these on her blog and when I saw the layer of caramel I knew this would be my favorite. This is a very sweet and rich bar which I loved. Simple to make since it is all in one pan. I am sure you will fall in love with it just like I did.

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Oatmeal Carmelita Bars

~ 2 cups flour

~ 1 tsp. baking soda

~ 1/4 tsp. salt

~ 1 cup butter, at room temperature

~ 1 1/2 cups brown sugar

~ 2 cups quick-cooking oats

~ 14 ounces caramel candies, unwrapped

~ 1/2 cup evaporated milk

~ 1 cup semisweet chocolate chips

~ 1 cup chopped pecans

1. Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking dish and set aside.

2. Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour, baking soda, and salt until fully incorporated. Add the oats and mix on low briefly to just combine.

3. Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from the oven.

4. While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.

5. Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer.

6. Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.

7. Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.

8. Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.

Click Below to Print Recipe

Oatmeal Carmelita Bars





Peanut Butter & Nutella Swirl Cookies

15 03 2012

I hope that everyone reading this has heard of nutella.

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nutella is a Hazelnut Spread that has a similar consistency to peanut butter. It is amazing! It is a great dessert spread or sometimes in our house makes a great breakfast spread on toast. I know it totally isn’t healthy but some mornings you just need some nutella. We have wrapped it up in crescent rolls, made Grilled Nutella & Raspberry sandwich, spread it on bananas, and the list goes on and on.

The one thing I haven’t done with nutella was make cookies and I can’t believe I haven’t. I love peanut butter cookies but with nutella added in these were taken to a new level. A must try if you enjoy nutella. I found this recipe over at Lovin’ From the Oven and it will now be a keeper in my house.

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Peanut Butter & Nutella Swirl Cookies

~ 1/2 cup butter, softened

~ 3/4 cup peanut butter

~ 1/2 cup sugar

~ 1/2 cup packed brown sugar

~ 1 egg

~ 1/2 tsp. vanilla extract

~ 3/4 tsp. baking soda

~ 1/4 tsp. salt

~ 1 3/4 cups flour

~ 1/4 cup Nutella

1. Preheat oven to 350 degrees.

2. Cream together butter, peanut butter, sugars, egg, and vanilla. Gradually add the flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

3. Refrigerate the dough for 15 minutes. Roll the dough into tablespoon sized balls and use a fork to gently flatten the balls and create a criss-cross patter.

4. Bake for 7-10 minutes.

Click Below to Print Recipe

Peanut Butter & Nutella Swirled Cookies








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