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.