February 22 Order

Baskets for February 22 will include: asparagus, bananas, broccoli, cucumbers, gala apples, grapes, kiwi, oranges, pineapple, tangelos, and tomatoes. Leave a comment with suggestions for what you would like see included in future baskets. See you all tomorrow!!!

Hawaiian Chicken Kabobs

This sounds yummy!  Here's another recipe from Jessica.

Hawaiian Chicken Kabobs

3 T. soy sauce              ¼ tsp. garlic powder

3 T. brown sugar            3-4 chicken breast halves, cut into 3" pieces

2 T. pineapple juice          1 (20 oz.) can pineapple chunks

1 T. sesame oil               1 (8 oz.) container whole fresh mushrooms, optional

¼ tsp. ground ginger          ½ c. sugar for sprinkling

      

 In a shallow dish mix the soy sauce, brown sugar, pineapple juice, sesame oil, ginger and garlic powder together. Reserve ½ c. marinade in separate bowl. In original bowl, stir in chicken pieces and marinate for at least 2 hours in refrigerator. In reserved marinade toss whole mushrooms and place in fridge for 2 hours. While preheating grill, sprinkle pineapple with sugar and thread chicken, mushrooms, and pineapple on skewers. Grill 15-20 minutes, turning occasionally.

Chicken Fajita Potatoes

I don't know about you, but I always have lots of extra potatoes from the food baskets.  Here is another great recipe from Jessica's family cookbook that will use all those extra potatoes.


Chicken Fajita Potatoes




4 lg. baking potatoes 

 ½ c. shredded Monterey Jack Cheese
1 med. red/green bell pepper, chopped 1 (2¼ oz.) 

can sliced olives, drained
2 T. butter, melted 

 2 T. diced green chilies
1 T. taco seasoning mix 

 Guacamole, optional
1½ c. shredded cooked chicken breasts 

 Sour Cream, optional
1 c. salsa Extra salsa, optional


Scrub potatoes; pat dry. Wrap in aluminum foil, and bake at 400 for 1 hour or until tender. Cook pepper and onion in butter in a medium saucepan until tender. Add taco seasoning mix. Cook 1 minute, stirring constantly; remove from heat. Stir in chicken, cheese, olives, and chilies. Cut a lengthwise slit in potatoes; press each potato open. Spoon chicken mixture into potatoes. Spoon ¼ cup salsa over each potato. If desired, serve with sour cream, guacamole and more salsa. Serve immediately.

World’s Greatest Minestrone

Here is a recipe from Jessica's family cookbook.  It is a great recipe that uses lots of veggies we get in our baskets.





World’s Greatest Minestrone


1½ lbs. pork sausage (Jimmy Dean’s reg.) 1 T. dried parsley flakes
6 c. water ½ tsp. 

basil, crushed
2 beef bouillon cubes 1 tsp. oregano, crushed
2 onions, chopped S&P, to taste
2 stalks celery, chopped Garlic salt, to taste
2 large carrots, sliced 1 (16oz) can cut green beans, drained
1 (28oz) can tomatoes, pureed 1 (16oz) can garbanzo beans, drained
2 (8oz.) cans tomato sauce 1 c. uncooked curly egg noodles


Brown pork sausage; drain. Dissolve bouillon cubes in water. Add onions, carrots, celery, pureed tomatoes, tomato sauce, parsley and seasonings. Simmer covered for 6 hours. Thirty minutes before serving add beans and noodles. Simmer until noodles are tender. Serve with grated Parmesan cheese.

Loaded Broccoli Cheese Soup

We always get broccoli in our baskets they are so healthy and cheap.  Here is another  recipe from Jessica that her family loves.




Loaded Broccoli Cheese Soup


1 c. diced potatoes (I use more) 

 4 c. milk
½ c. chopped celery

 ¾ c. flour
1 small onion, chopped

 3 chicken bouillon cubes
1 head of chopped broccoli 

 ¾ c. butter
2 carrots, chopped 

 1 (15 oz) bottle of Cheeze Whiz (no sub.’s)
5 c. water 

 S&P, to taste


Boil veggies in bouillon water for 10 minutes. Add broccoli and boil for 5 minutes. In the meantime, melt butter and mix with flour. Pour into milk and boil until very thick (~10 minutes). Stir in cheese whiz until well blended. Pour in flour mixture. Stir until well blended. Add salt and pepper to your liking.

Twice-Baked Cauliflower

Cauliflower is very healthy and is cheap, so here is a recipe from Jessica Siddoway that will help you decide what to do with all that cauliflower!




Makes 6-8 servings;
Ingredients:
1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese
(I used Kraft 2% milk sharp cheddar)

Instructions:
Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.

Kiwifruit Pear Smoothie

Here is a yummy smoothie recipe from Heather Boden.  

8 oz. plain yogurt

1 c. pears, peeled & diced

1 banana, peeled & chunked

1/4 c. honey

1 c. ice

6 green kiwi

       Combine the yogurt, pears, bananas and honey in a blender, Pulse until smooth. Add ice one at a time and process until smooth. Slice each kiwifruit in half and spoon fruit out into blender. Pulse until just blended. Makes 4 servings.

Tortellini Soup

Here is a fantastic soup recipe from Heather Boden:

Tortellini Soup

1 lb. mild italian sausage

3 sliced zucchini

1 chopped onion

1 jar sliced mushrooms

1 clove garlic, minced

1 tsp. oregano

3 C. chicken broth

3C. water

1 jar ragu

1 can sliced/diced tomatoes

1 small can tomato paste

1 lb. tortellini

freshly grated parmesan cheese

1. Saute onion and garlic. 

2. Add italian sausage, cook until no longer pink then add all ingredients except tortellini and parmesan.

3. Bring all ingredients to a boil, then add tortellini.

4. Cook until tortellini is tender (approx. 10 minutes).

5. Serve hot with crusty bread and top with fresh parmesan. 

*This recipe gets thicker with time so you want to eat it up.  If you don't, add a little chicken broth to thin it out when heating.

February 8 Order

Hi everyone.  Our baskets for February 8 will include: asparagus, avocados, bananas, broccoli, cucumbers, fuji apples, gala apples, kiwi, pears, pineapple, potatoes, squash, and tomatoes.  See you all tomorrow!

Banana Oatmeal Smoothie

Almonds, cooked oatmeal, bananas and yogurt meet up in your blender for a power breakfast. Drink this Banana Oatmeal Smoothie before your morning exercise routine and you’ll have the energy you need to get through your workout.

Ingredients:

• 2   whole Chiquita Bananas (best with brown flecks on peel)
• 2   cups Ice
• 1/3   cup Yogurt - preferably Greek yogurt flavored with honey
• 1/2   cup Cooked oatmeal
• 1/3   cup Almonds

Instructions For:

Quick Chiquita Banana Oatmeal Smoothie Recipe

Pour all ingredients in blender pouring ice in last. Blend on high for 30 seconds or until smoothie thickens.