Essence Chicken and Cheesy Rice

It's been awhile since I've posted on this blog!  We haven't regularly gotten a basket during the winter - but we're starting to get them now!  This is a recipe I had done long time ago using some things in the basket.  It takes some time to prepare - but is so yummy!

Possible basket items used:  onion, yellow pepper, mushrooms, green onion

First off, you need to mix up some of Emeril's Essence seasoning:
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T oregano
1 T thyme
Combine them all and shake (Store in a used seasoning container if you have an empty one)

Essence Chicken:
4 strips of bacon (we use turkey bacon) cooked and chopped
1 lbs chicken breasts
2 tsp Essence
1 c. diced yellow onion
2 tsp minced garlic
1/4 tsp pepper
8 oz mushrooms
1 tsp thyme
1 c. chicken stock (or broth if you don't have stock)
1/4 c. chopped green onions
** Season chicken with essence and cook in large frying pan till almost cooked through.  Add bacon, onions and garlic and cook till onions are almost done.  Add mushrooms, thyme and chicken stock.  Cook till all heated through.  Sprinkle the green onions on top.

Cheesy Rice
3 T unsalted butter
1/2 c. diced yellow onion
1/2 c. diced yellow pepper
1 c. rice
1 tsp salt
1 bay leaf
2 c. chicken stock
1/2 lbs mozzarella grated cheese
** Melt butter in frying pan.  Add onions and pepper. Stir while cooking.  Add dry rice, salt and bay leaf and cook for 1 minute on medium high.  Add chicken stock and reduce heat, cover and simmer for about 20 minutes.  Remove bay leaf and discard.  Add cheese and mix into rice.  Serve with chicken!

(This picture is of a slightly different version of the recipe - I added black beans to it instead of the mushrooms because I didn't have all the ingredients needed to make it the right way.  It was still really good this way too!)

Cabbage

Bountiful Basket items used: Cabbage, celery

Cabbage is not something I had ever cooked with before - so these recipes are all new to me! I used the large head of cabbage and cut it in half and got out the center core. I used half for each recipe.

Haluski

Boil noodles (we used 2 pkgs ramen with 1 pkg chicken seasoning)

Melt butter in large skillet (about 1 cube - but less would be okay too)

Add cut up cabbage (if I make it again, I would cut it up smaller)

Sprinkle about 1-2tsp garlic powder

Salt and pepper to taste

Cover and let cabbage cook down (I let it go too long - you still want a little crisp and color to it)

Then add the noodles with a small portion of the water and mix

Serve hot.

Sweet coleslaw

Use the second half of cabbage and slice thinly (or use food processor to shred)

Cut up 1 celery stalk very finely and add to cabbage (you can add any other veggies, like carrots, if you want to add more flavor and color)

Sprinkle 1-2 Tbsp dried onion flakes (or chop real onion) to cabbage

Mix. Then sprinkle about 4 Tbsp sugar onto mixture and mix to coat. Let sit for a couple minutes.

Add 1/3 cup of mayo and add salt and pepper to taste.

Mix well. Chill till ready to serve.

Full Meal from Previous Baskets

Bountiful Basket items used: onions, grapes, bananas, pears, eggplant, potatoes

These items are pretty random...and I've been forgetting to post them! So they're from previous weeks baskets!

The first one really doesn't have to be a BB recipe...but I loved it!

Cook chicken on grill along with skewers of whole mushrooms, onion chunks and pepperoni pieces. Chop up the mushrooms, onions and pepperoni pieces once they're done. Spread honey mustard on the chicken and top with the chopped mixture and then cover with cheese of your choice (we used cheddar). Melt cheese over the chicken and serve!

This next one was a random fruit salad I made my girls to use up the fruit. I chopped up grapes, pears (peeled) and bananas. Then I put in 1 strawberry gogurt and 1 banana gogurt and mixed! (Any yogurt would work though!) The girls loved it!!

Tried out the eggplant by frying it. (Not a huge fan though and probably wouldn't do it again!) Whip up a few eggs and dip the slices of eggplant into the egg. Then put into italian seasoned bread crumbs and coat. Then put into hot oil and fry till golden brown on each side. Put hot slices onto paper towel to soak up the extra oil.

This last one isn't really a recipe...since I use a premade packet..but it's a yummy way to make potatoes! Cut the potatoes into wedges (half and then into thirds lengthwise). Place wedges into a plastic ziploc bag and add about 3 Tbsp oil. Then shake in Potato Seasoning mixture (found in the produce section near the potatoes). Bake on cookie sheet at 375 for about 35 minutes or until soft.

Everything but the Chicken!

Bountiful Basket items used: English Cucumber, Potatoes, Butternut Squash, Tomato, Watermelon, 9 Grain Bread

Tonight we had a dinner full of Bountiful Basket items! Some were just simply done - other's were more complicated! So, I'll share them all!

Cucumber Canapes

Make this the day before you plan on using it:

In a food processor (or blender) mix up:

1 C Mayo

3 oz. Cream Cheese

1 1/2 Tbsp Green Onion

1/2 tsp Apple Cider Vinegar

1/2 tsp Worcestershire Sauce

1 clove of Garlic

1/4 tsp Paprika

1/4 tsp Curry

1/8 tsp Oregano

1/8 tsp Thyme

1/8 tsp Basil

1/8 tsp Dill

1 Tbsp Parsley

Once blended place in the fridge for 24 hours (if possible)

This can be great as an appetizer or just a side dish with your dinner.

Use the 9 grain bread (or another darker bread like pumpernickle or rye) and cut the edges off. Toast a little bit in a pan to get it somewhat crispy.

Peel three sides of the cucumber and then drag your fork along the skin left on the cucumber. Then slice pretty thin.

Spread the mixture onto the bread, place the cucumbers on top and shake a little bit of dill on top.

Top with a small slice of tomato (or sweet red pepper if you have one)

Sweet Butternut Squash
Wash the squash and slice in half (with a very sharp knife)

Heat oven to 350

Put slices of butter along the top of the squash and cover with brown sugar and sprinkle with cinnamon (you can always add more later if needed).

Cook for 45 min - 1 hour (test with fork to see if it's soft enough)

Mashed Potatoes with Gravy
Use the white potatoes from last week's basket (or the red ones if needed)

Wash and peel the potatoes. Place in water and cover the pot. Boil until potatoes are soft. Drain the water and place potatoes in a bowl to mix. Add in about 1/4 C. butter and a few tablespoons of milk (depending on how many potatoes you cook). Mix till smooth!

Homemade Gravy

This is not something I measure - so it turns out a little different every time.

Boil 2 C water and add in 2-3 tsp Chicken flavored Bouillion (sp?)

Add 2-3 Tbsp of chicken drippings from cooking chicken if you have it (if not - it's not a big deal - you can add any other seasonings you want)

In a small measuring cup add about 3 Tbsp cornstarch and enough cold water to make it liquid and smooth. Slowly add it to the boiling liquid while whisking.

(If you don't have the chicken drippings - like I didn't this time - the gravy will be a pretty light color... this is normal!)

We also cut up some of this week's watermelon to serve with our dinner! It was a nice sweet addition to the meal. Just add in the chicken (or whatever meat you want) and you've got a full dinner!

Sausage and Pasta

BB Food Items used: Olive Oil (ordered awhile ago), White Asparagus, Cherry Tomatoes, Onions

So I didn't know what to make for dinner tonight and decided to open up the fridge and make something up. So here goes...

First I thinly sliced about 3/4 of a yellow onion and about 1/4 of a red onion. It is what I had left in the fridge. Threw it in a pan with a little Extra Virgin Olive oil and some salt. I put it on a medium heat and let them caramelize for about 15-20 minutes. It looks like a lot but it totally shrinks down. Then I took some sweet Italian sausage took it out of the casing and threw it in the pan to cook. I let that cook for about another 20 min or until the sausage was done. I think I put in a little olive oil and salt in it too.

Looks real appetizing huh!

Then I put some penne in and cooked it al dente. When the sausage was done I put it in a bowl. I then took the white asparagus and snapped it to wear it was good, and then put it in the same skillet in the sausage was in cooked it with a tiny bit of olive oil and zested half a lemon and juiced it, just b/c I had it in my fridge, I don't think you have to have it. I also seasoned it with salt and pepper. I cooked it for probably about 3-5 min, so it's still has a little bite but soft. You could cook it to whatever consistency you like. I then halved my cherry tomatoes and threw them in with the asparagus and let them cook just for a min or 2. Just enough to crisp them up. I seasoned with salt and pepper again.

Then I put that in with the sausage and mixed in the pasta. Drizzled a little olive oil and season with salt and pepper to your liking. I then added some freshly grated Parmesan cheese and Italian seasoning. Mix it all together sprinkle a little parsley and it's ready. Oh and I took some of the sourdough bread, grilled it with some olive oil and garlic salt. Nick and I sprinkled a little red pepper flakes for heat, but left it off the girls, total pefrence call.

My whole family loved it. Reagan especially loved the asparagus. You could use whatever veggies you have in your fridge for this, and use chicken, or no meat at all!

Asian Chicken Lettuce Wraps

Bountiful Basket items used: Romaine lettuce, Cauliflower, Lime

This recipe is quite labor intensive and takes a bit of prep time. So, I'm including lots of pictures to help with the first time you make it! This recipe comes from a lady in Hyogo-ken Japan - so it's about as authentic as you can make it! It's definitely worth the work!!

First off, make the sauce in a medium sized bowl: 1/3 C. hot water and 2 Tbsp peanut butter, mix till creamy. Add in 1/3 C. Soy sauce, 1/3 C. brown sugar, 1 clove of garlic minced (or 1/2 tsp of pre-minced garlic), 1 Tbsp Sesame oil, 1 Tbsp Sesame Seeds, 3 dashes of hot sauce, 1 tsp grated ginger root (or 1/4 tsp powdered ginger), 1 tsp fresh lime juice (about 1/2 small lime squeezed), 1/4 tsp lime zest (from that same lime), 2 Tbsp chopped green onion. Mix well! Pour about half the sauce into a separate container and set aside for drizzling.

Add to the remaining sauce 2 cans of cooked chicken breast (or if you want to make it even more labor intensive, you can cook and shred your own chicken). I use the Great Value brand of chicken and we like it a lot!Now comes all the washing and chopping!

Use the inner-most leaves of the head of Romaine lettuce (Iceberg lettuce tastes great too)!

Cut up about 1/2 C. of cauliflower. Chop it pretty finely so it can be easily sprinkled.

Grate up a few baby carrots (or any sweet carrot).

Chop up about 1/2 C. of peanuts.

Now for the fun part!! (Your kids will love watching this - just be careful with the hot oil!)

Heat about 3 C. oil (it says peanut oil - but veggie oil works okay too)

Add to that oil Chinese straw rice noodles (found in the Asian aisle at the store). Only need a small portion - they get much bigger as you can see by the pictures. Break bunches up a bit to put easily into the hot oil.
Using some sort of tongs, drop the noodles into the VERY hot oil.
If the oil is hot enough you'll see them immediately poof up

Use the tongs to pull the bunch out of the oil and put on paper towel. And continue with more bunches until you have as much cooked as you want.
The small portion that was originally on my counter - is now a mountain of poofy noodles!

Now it's time to assemble the wraps.

Take the lettuce leaf and put the chicken on it, topped with shredded carrots, cauliflower, peanuts and crunched up noodles. Drizzle with some of the remaining sauce!

We served it with mandarin oranges and had a great dinner!! (Be careful - it's messy!! Don't recommend eating this on a first date. :o)

Asparagus & Chicken Salad

Bountiful Basket items used: White Asparagus, Green Grapes, Oranges, Romaine Lettuce

Tonight we tried a new salad recipe using lots of BB items!! It turned out pretty good! Here's how ya make it:

Thaw chicken breasts and place in large ziploc bag.

In bowl combine: juice from 2 oranges (about 1/2 cup OJ), 1/4 C lime juice, 1 or 2 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp ground ginger, 1 tsp salt and 1 tsp pepper, 2 Tbsp extra-virgin olive oil.

Pour 1/2 of mixture into the bag with the chicken. Let sit.

Prepare white asparagus. Wash and cut off tough ends. Place in new ziploc bag and add 2 Tbsp extra virgin olive oil, salt, and pepper. Mix till coated.

Grill chicken and asparagus.

While they grill, prepare the salad.

I combined romaine lettuce, grapes cut in half, orange slices also cut in half, and chopped up fresh french beans ("haricot vert" from the store). Pour the rest of the dressing onto the salad and mix.
Remove asapargus before it gets burnt. I left mine on a little too long.

Remove the chicken when it's cooked all the way through.

Cut up the chicken and lay on top of the salad. Top with the asparagus and serve!
Enjoy!

Creamy Swiss Chard Pasta

Bountiful Basket items used: Swiss Chard and Tomatoes

Swiss chard was something we'd never bought/eaten before! I thought that maybe it was just like lettuce...but thankfully I did a little research before making us a swiss chard salad! It is a lot like kale, and is not often used in salads (and if it is - it's in small amounts with many other lettuce types). I found a recipe I thought we could try out.

Creamy Swiss Chard Pasta

1 bunch of swiss chard - chopped (cut the leafs from the stalk and then chop them up separately - the stalk (the brightly colored part) needs to cook a little longer than the leaf)
2 TBSP olive oil
2 garlic cloves minced
1/4 c. chopped onion
2 tomatoes chopped
1/2 c. sour cream
1/4 c. parmesan cheese
Fettucini noodles - cooked

Cook the swiss chard in the oil along with the garlic and onion. Add in the tomatoes, sour cream, and parmesan cheese after the chard is tender. Once well mixed, add in the cooked noodles (or serve sauce on top of the noodles) and salt and pepper to taste. Serve warm.

Pictures of our chard experience:

Coconut Shrimp w/ Coconut Rice

Bountiful Basket items used: Coconut

Our very first basket contained two coconuts. It was an adventure to get the "milk" out and then to open the coconuts. Cutting the meat out left my hand with a permanent scar! But oh my, the food turned out SO yummy!! It was (almost) worth all the effort!!To drain the coconut, hammer in a nail or two and then drain and strain the milk. One coconut generally produces around 3/4 cup of liquid. Add in water and about a TBSP of sugar to make 2 cups of liquid (also add in shredded coconut if you have some ready in time). Heat the liquid and add in 1 cup of rice. Let boil and then turn down the heat to low. Cook 20 minutes.

Cut out the "meat" of the coconut and put in food processor to shred. Put about 1/2 cup in a bowl. In another bowl add 3 egg whites beaten well. In a third bowl put cornstarch mixed with about a TBSP of seasoning (Seasonall salt, chili powder, cayenne pepper - mixed). Heat oil in a deep pan. Take uncooked, deveined and detailed shrimp and dip into cornstarch mixture, then dip into egg whites, then dip into coconut and put into hot oil. Cook until a light golden brown.

Put the coconut on top of the rice. Serve with a side of sauce: 1/4 c. apricot/pineapple preserves, 1 TBSP dijon mustard, 1 tsp honey.

Enjoy!