Creamy Chicken Stew

Creamy Chicken Stew

1/2 c. butter
1 medium onion, sliced and separated into rings
1 lb. boneless skinless chicken breast, cut into strips
1 1/2 c. baby carrots
6 medium potatoes, peeled and quartered
1 c. whipping cream
1 tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper

In a large pot, saute onion in butter until tender.  Remove with slotted spoon and set aside.  In the same pan, brown chicken.  Return onion to pan; add potatoes and carrots.  Cover and cook over medium-low heat for 30 minutes or until vegetables are tender.  Stir in cream, parsley, salt, and pepper.  Reduce heat.  Simmer, uncovered until slightly thickened.

This recipe was found at Real Mom Kitchen.

Produce Ordered for Sept. 17

The following produce was ordered for this week:

Bananas, Peaches, Gala Apples, Strawberries, Cantaloupe, Limes, Garlic, Romaine Lettuce, Mini Carrots, Cauliflower, Corn & Green Onions

Peaches & Cream French Toast

Peaches & Cream French Toast

1/2 c. butter
1 c. brown sugar
2 tbsp. water
peaches, peeled and sliced (Can used canned as well.)
1 french bread or texas toast, cubed
8 oz. cream cheese, cut into small pieces
12 eggs
1 1/2 c. half-n-half
1 tsp. vanilla

Heat butter, sugar, and water in sauce pan until bubbly.  Pour into a 9 x 13 inch casserole dish.  Scatter peach slices over caramel sauce.  Top with bread cubes then pieces of cream cheese.  Place eggs, half-n-half, and vanilla in blender; blend to combine.  Pour egg mixture over bread and cream cheese.  Cover & refrigerate at least an hour but preferably overnight.  Bake, uncovered, in 350 degree oven for 50 - 60 minutes.  Cut and serve warm.  If you tip it upside down on the dish when you serve it the caramel sauce runs down and coats it all like a syrup, but we also like to add buttermilk syrup to the top of ours!

Produce Ordered for March 19th

The following produce was ordered for this week:

Bananas, Apples, Green Grapes, Oranges, Mangos, Grapefruit, Avocados, Mini Carrots, Broccoli, Red Leaf Lettuce, Tomatoes, Celery, & Cucumber

Crisp Buffalo Chicken Tacos

Crisp Buffalo Chicken Tacos

4 - 6 chicken breasts

1/2 - 1 c. franks buffalo hot sauce

salt & pepper

Place the chicken in a crock pot and season with salt and pepper.  Pour a generous amount of Frank's sauce over the chicken.  Cook on low or medium heat for 4 - 6 hours, or until chicken shreds easily.  When ready to serve tacos, remove the chicken from the juices and shred into large pieces.  If you like more spice, add extra Frank's sauce to the shredded chicken.

For the Tacos:

Corn Tortillas

Shredded Cheddar Cheese

Shredded Lettuce

Diced Tomatoes

Green Onions, sliced

Crumbled blue cheese

1 avocado, diced

1/2 c. celery

Ranch or Blue cheese dressing

When ready to serve the tacos, place several corn tortillas on an electric grill.  Place a small handful of shredded cheese onto each tortilla.  Turn the grill to medium heat and add several spoonfuls of shredded chicken on top of the cheese.  As the tortilla is cooking and the cheese is melting, add the other items to the top of the taco.  when tortillas are crispy, remove them from the grill and drizzle with ranch or blue cheese dressing.  Serve warm off the grill.

Produce Ordered for March 5th

The following produce was ordered for this week:

Bananas, Pears, Plums, Blackberries, Oranges, Nectarines, Red Potatoes, Carrots, Asparagus, Cauliflower, Green Onions, & Cabbage

Garlic-Balsamic Asparagus

Garlic - Balsamic Asparagus

1 lb. asparagus

1/2 tsp. salt

1/4 tsp. black pepper

1 tbsp. olive oil

1 tbsp. balsamic vinegar

1 tsp. minced or pressed garlic

1. Preheat oven to 425 degrees.

2. Wash asparagus and then snap the woody ends (about 2 - 3 inches) off the bottom of each stem.

3. In a small bowl, combine salt, pepper, oil, vinegar, and garlic.  Drizzle over asparagus and toss to coat.

4. Line a backing sheet with aluminum foil and spray with nonstick cooking spray.  Arrange the asparagus in a single layer on the baking sheet.  Drizzle any remaining oil and vinegar mixture over the asparagus.

5. Roast for 10 minutes, turning once.

Chicken Oriental Salad

Chicken Oriental Salad

3 - 4 chicken breasts, cooked & cubed
1 head green cabbage
8 green onions
2 pkg. ramen noodles (I like the chicken or original flavor), broken up
3/4 c. slivered or sliced almonds, toasted
4 tbsp. sesame seed, toasted

Shred cabbage and combine all ingredients in large bowl.  Pour salad dressing (below) over salad and mix thoroughly.  If you will not be eating the salad right away wait and add the nuts, ramen noodles, and dressing closer to time to serve.

Dressing

4 tbsp. sugar
4 tbsp. rice vinegar
1/2 tsp. pepper
3/4 c. vegetable oil
2 season packets from ramen noodle packets

Put all together in small container, shake to mix before pouring over salad.

Produce Ordered for Feb. 19th

The following produce was ordered for this week:

Bananas, Oranges, Pineapple, Mangos, Apples, Grapefruit, Garlic, Green Beans, Cucumbers, Mini Carrots, Green Leaf Lettuce, & Green Peppers

Stuffed Peppers

Stuffed Peppers

6 large bell pepper (any color will work)

1 lb. ground sausage or beef

1 onion, chopped

2 cans tomato soup (I don't like tomato soup so i use tomato sauce or spaghetti sauce)

2 2/3 c. water

1 tbsp. chili powder

1 tbsp. garlic powder (or minced fresh garlic)

salt & pepper to taste

1 lb. cheddar cheese, shredded

1 1/2 c. uncooked long grain rice (i have also substituted couscous for the rice)

1. Slice tops of peppers; remove seeds and membranes, and rinse well.  (My kids don't eat a whole pepper, so i cut mine in half length wise and stuff them that way!)

2. Place sausage and onions in a large, deep skillet.  Cook over medium heat until evenly browned.  Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder (if you use fresh garlic sauté it with the sausage and onions first), salt & pepper.  Bring to a low boil.  Reduce heat to low and add rice.  Cook until rice is done and fluff with a fork.  Stir in 3/4 of the cheese.

3. Spoon rice mixture into peppers.

4. Bake in preheated oven (350 degrees) for 30 minutes.  sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

This makes a lot of mixture ad i don't always use 6 peppers as we will not eat that many, so the extra meat mixture makes for great Burritos!!

Produce Ordered for Feb. 5th

The following produce was ordered for this week:

Bananas, Pears, Limes, Cantaloupe, Apples, Avocado, Mushrooms, Corn, Red Potatoes, Broccoli, & Yams

Brazilian Lemonade

Brazilian Lemonade

1 c. sugar

6 c. cold water

4 juicy limes

6 tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use.  This step can be done ahead of time.  Wash limes thoroughly with soap.  Cut ends off the limes and them cut each lime into eighths.  Place half of the limes in your blender with half of the sugar water, place lid on your blender and pulse 5 times.  Place a fine mesh strainer over a pitcher and pour the blended mixture through the strainer and into the pitcher.  Use a spoon to press the rest of the liquid into the pitcher.  Dump the pulp and residue in the strainer into the trash.  Repeat with remaining limes and sugar water.  Whisk in sweetened condensed milk.  Serve over lots of ice (like the kind you can get at iceberg).

Sweet Potato Fries

Sweet Potato Fries

1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. coriander
1 tsp. salt
1 tsp. parsley
1/8 tsp. black pepper
2 tbsp. olive oil or vegetable oil
Sweet potatoes or yams cut into 1/4 inch matchsticks

1. Preheat oven to 425 degrees.
2. In a small bowl, combine all spices.
3. Place the fries in a pile directly on the baking sheet and drizzle with oil.  Use your hands to toss until all pieces are well coated.  Sprinkle seasoning mixture on top and toss again with your hands to coat.
4. Arrange fries in a single layer so that pieces are not touching each other.  Place the pan in the preheated oven and bake for 15 min.  Use a metal spatula to gently flip fries and then return pan to oven.  Cook for an additional 15 - 20 min. or until fries are starting to lightly brown and crisp.  Remove pan from oven and cool 5 minutes.

Produce Ordered for Jan. 22nd

The following produce was ordered for this week:

Bananas, Grapefruit, Strawberries, Fuji Apples, Oranges, Celery, Green Beans, Carrots, Cabbage, & Butternut Squash

Caramelized Butternut Squash

Caramelized Butternut Squash

1 butternut squash
3 tbsp. butter, melted
2 - 3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper

Preheat the oven to 400 degrees.
Cut off and discard the ends of each butternut squash.  Peel the squash, cut them in half lengthwise, and remove the seeds.  Cut the squash into 1 1/4 to 1 1/2 inch cubes and place them on a baking sheet.  Add the melted butter, brown sugar, salt, and pepper.  With clean hands toss all the ingredients together and spread in a single layer on the baking sheet.  Roast for 35 - 40 minutes, until the squash is tender and the glaze begins to caramelize.  While roasting, turn squash a few times with a spatula, to be sure it browns evenly. 

Produce Ordered for Jan. 8th

The following produce was ordered for this week:

Bananas, Avocados, Mangos, Gala Apples, Oranges, Black Berries, Kiwi, Red Potatoes, Red Leaf Lettuce, Cauliflower, Mushrooms, Mini Carrots, Bell Peppers, & Onions

Chicken Enchilada Soup

Chicken Enchilada Soup

1 can black beans (rinsed & drained)
1 can diced tomatoes
1 can corn
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1 can enchilada sauce
1 can cream of chicken soup
1 1/2 c. milk
2 chicken breasts
pepper jack cheese

In a slow cooker, combine beans, tomatoes, corn, onion, and peppers.  Place 2 chicken breasts on top of mixture.  In a large bowl, whisk together enchilada sauce and soup, gradually whisk in milk until smooth.  Pour sauce mixture over ingredients in cooker.  Cover, cook on low heat for 6 - 8 hours, or on high 3 - 4 hours.  Remove chicken, cut or shred into bit size pieces.  Add chicken back into soup and top with the pepper jack cheese and serve.  Can also be topped with avocado, sour cream, or crushed tortilla chips.