Monday, June 29, 2015

GARLIC KALE MASHED POTATOES




~ my own little brain

potatoes, diced
butter
milk
vegetable or olive oil
kale, chopped
garlic, chopped
salt (optional)

Boil diced potatoes until tender, then mash. Add milk and butter until desired taste and consistency have been reached.

Meanwhile, heat oil over medium-high in skillet. Add kale and garlic, stirring occasionally until kale is wilted and garlic is beginning to brown.

Combine mashed potatoes with kale mixture and serve.

Notes: I never potatoes when I mash them, but you certainly could if you wanted to. As for the kale, I rinse, stem, and run ours through the food processor after harvesting it, then freeze it in ziploc bags for easy use in recipes like this. This can be made in advance and frozen.

Facebook link


Saturday, June 27, 2015

BOK CHOY WITH GARLIC & GINGER


~ my own little brain

sesame oil
bok choy, chopped
chopped garlic
grated ginger

Drizzle oil in skillet and heat over medium-high. Add bok choy and stir occasionally. Once leaves start to wilt, add garlic and ginger. Cook 1-2 more minutes before serving.

Notes: Ginger is way easier to manage frozen than fresh, plus you don't have to worry about it going bad before you use it up. I keep mine bagged in the freezer, then just grate it, skin and all, when a recipe calls for it.

Facebook link




Friday, June 19, 2015

KEYS-STYLE CITRUS CHICKEN


~ Better Homes and Gardens 30-Minute Meals

6 medium chicken breast halves, about 1 1/2 lb.
3-5 garlic cloves, thinly sliced
1 1/2 T. butter
1 1/2 t. lime zest
3 T. lime juice
3/8 t. ground ginger
just under 1/4 t. crushed red pepper
1 1/2 oranges

In a large skillet, cook chicken and garlic in butter over medium heat for 8-10 minutes or until chicken is tender and no longer pink, turning chicken once and stirring garlic occasionally.

Meanwhile, combine zest, juice, ginger, and red pepper; set aside. Peel orange. Reserving any juice that comes out, slice orange crosswise, then cut slices into quarters. Add reserved juice and lime mixture to skillet with cooked chicken. Top chicken with orange slices, cover, and cook 1-2 minutes or until heated through. Spoon juices over chicken when serving.

Makes six servings.

Notes: Our Zaycon chicken is bigger than this recipe indicates, so I just cut 1 1/2 pounds into six (close to) equal pieces. 

Facebook link


Tuesday, June 16, 2015

CUMIN CHICKEN WITH NECTARINE SALSA


~ Better Homes and Gardens 30-Minute Meals

6 medium chicken breast halves, about 1 1/2 lb.
1 1/2 T. lime juice
1/2 - 1 T. cumin
3/4 c. chunky salsa
1/2 c. chopped nectarine
3 T. chopped cilantro
lime wedges (optional)

Preheat gas grill or broiler. Brush chicken with lime juice, then sprinkle with cumin. Grill on the rack of an uncovered grill directly over medium heat or broil for 12-15 minutes or until chicken is tender and no longer pink, turning once.

Meanwhile, mix salsa, nectarine, and cilantro in a small bowl. Spoon over cooked chicken. Serve with lime wedges, if desired.

Makes six servings.

Notes: Our Zaycon chicken is bigger than this recipe indicates, so I just cut 1 1/2 pounds into six (close to) equal pieces. 

Facebook link



Sunday, June 14, 2015

HOMEMADE SAUSAGE


~ Taste of Home

1 lb. ground pork
1 t. sage
3/4 t. salt
3/4 t. pepper
1/4 t. cayenne
1/4 t. brown sugar

Combine all ingredients and mix well. Use as directed in whatever recipe you need sausage for or shape into four 4-inch patties and fry 3-4 minutes per side over medium heat.

Notes: I used this recipe to turn some ground pork into sausage for sausage balls and no one tasted any difference from when I buy sausage.

Facebook link


Wednesday, June 10, 2015

CREAMSICLE FUDGE



~ Family Fun magazine - June/July 2015

1 1/2 c. white chocolate chips
1 c. marshmallow creme
1 1/2 c. sugar
1/2 c. evaporated milk
6 T. butter
1 T. vanilla
4 t. orange zest
orange food coloring

Line a 9x5-inch loaf pan with foil, then coat with cooking spray. Place chocolate chips and marshmallow creme in a mixing bowl.

In a small pan, combine sugar, evaporated milk, and butter. Bring to a boil over medium-low heat and boil for four minutes, stirring constantly.

Add the sugar mixture to the chocolate chips and marshmallow creme, then stir until smooth. Mix in the vanilla. Remove one cup of mixture and set aside. Add zest and food coloring to the remaining mixture.

Pour half of the orange mixture into the prepared loaf pan and smooth the top until it's evenly distributed. Freeze for five minutes.  Remove from freezer and spread white mixture evenly on top, then place back in the freezer for five more minutes. Spread remaining orange mixture over the top, then place in the refrigerator until firm, at least two hours.

Use the foil to lift the fudge from the pan and onto a cutting surface. Cut into 32 one-inch squares, but keep refrigerated until ready to serve.

Makes 32 servings.

Notes: Devon recently saw this recipe in a magazine and made it this afternoon for our post-Bible study dessert tonight. He didn't use nearly as much food coloring as the ones in the magazine, but there was enough to tell the difference in colors between the layers. The fudge was a hit with all 6 Ws!

Photo notes: The fudge pictured above was the first batch we ever had and was made by Devon.

Facebook link



Tuesday, May 26, 2015

GREEK CABBAGE SALAD


~ Kalyn's Kitchen

1/2 large head or 1 small head green cabbage, very thinly sliced
4 oz. crumbled feta
2-3 T. fresh thyme leaves
1/4 c. olive oil
3 T. red wine vinegar
pepper

Place cabbage in serving bowl. Top with feta and thyme. Whisk oil and vinegar together and use to dress salad. Season to taste with pepper. Serve immediately or place in refrigerator to wilt for a few hours.

Notes: I leave the dressing separate from the salad and let people dress their own servings so that leftovers are still crisp the next day. 

Facebook link