Wednesday, January 30, 2013

Our new favorite thing-Red Tractor Produce

For 2 Saturdays now, my sons have looked anxiously out our front door windows for....  PRODUCE!

We started getting a weekly produce delivery from a local company  called Red Tractor Produce and it has been great for our family to try new fruits and veggies and new recipes. They send out a weekly email with the items available that week with a short survey for you to decide which fruits and vegetables you would like included in your box. They have a $20 or a $30 box that they put together according to your preferences. So far, we have been impressed with the quality of all the items we have received. 

Here are some pictures of the boxes we have received so far and the link to their website. 



Here is the link to their website; which answers lots of questions about their service. http://www.theredtractorproduce.com/

If you decide to sign up for their service, I would love to refer you for a referral credit. Please send me a comment if you want more information or would like to have me refer you.   Thanks.

Monday, January 21, 2013

Buffalo Chicken Salad

My family enjoyed this salad tonight for dinner. I also added cucumber slices and cherry tomatoes to our salad and we had corn on the cob on the side. 

Buffalo Chicken Salad



Picture of Buffalo Chicken Salad Recipe





Ingredients

  • 2 hearts romaine lettuce, chopped
  • 1 cup shredded carrots, available in pouches
  • 2 ribs celery with greens, chopped
  • 1/2 cup ranch dressing
  • 1/2 cup blue cheese crumbles
  • 1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
  • 1 tablespoon vegetable oil, 1 turn of the pan
  • 2 tablespoons butter
  • Salt and black pepper
  • 1/4 cup hot sauce

Directions

Preheat a skillet over medium-high heat.
Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.



http://www.foodnetwork.com/recipes/rachael-ray/buffalo-chicken-salad-recipe/index.html

Thursday, January 17, 2013

Spicy White Chili

With cooler weather coming our way, Chili and different types of soups are always yummy. I made this recipe tonight that I found in a Better Homes and Gardens article with different types of chilis. 
I think it would be a great recipe to make after the holidays also to use up leftover turkey since you can use chicken or turkey in it. I used shredded rotisserie chicken meat tonight and it worked fine. 


Spicy White Chili



Spicy White Chili



  • cups chopped onions
  • cloves garlic, minced
  • tablespoons olive oil
  • 4 1/2 ounce can diced green chiles
  • teaspoons chili powder
  • teaspoon dried oregano, crushed
  • 1/8 teaspoon cayenne pepper
  • 15 ounce can white kidney beans, rinsed and drained
  • 14 1/2 ounce can reduced-sodium chicken broth
  • cups cubed cooked turkey or chicken
  • ounces Monterey Jack cheese with jalapeno peppers, shredded
Directions
1. In a Dutch oven cook onions and garlic in hot oil over medium-high heat for 5 to 6 minutes, stirring often, until tender. Stir in green chiles, chili powder, oregano, and cayenne pepper; cook for 1 minute. Mash one can of the beans. Add all beans and broth to ingredients in Dutch oven. Bring to simmering. Cook, covered, for 10 minutes.
2. Stir in the turkey; cook about 10 minutes, until heated. Stir in cheese until melted.


Wednesday, January 16, 2013

Chicken Korma

I found this recipe in Food Network Magazine and my whole family loves it.  You can put the chicken korma inside a pita or just serve the chicken mixture over Jasmine or Basmati rice with pita or flatbread on the side. I also served marinated/pickled cucumbers and carrots with our meal.




Chicken Korma

Food Network KitchensRecipe courtesy Food Network Magazine



Ingredients

  • 1 large red onion; 1/2 chopped, 1/2 sliced
  • 1 1-inch piece ginger, peeled and thinly sliced
  • 2 cloves garlic, smashed
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Kosher salt
  • 1/4 cup vegetable oil, plus more for brushing
  • 3/4 pound ground chicken
  • 1/4 cup plain low-fat yogurt, plus more for garnish
  • 1/4 cup frozen peas, thawed
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 4 pocketless pitas
  • Chopped cashews and/or hot sauce, for garnish (optional)

Directions

Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.
Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired




http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-korma-recipe/index.html