Bountiful Baskets

Recently, my sister told me about a project called "Bountiful Baskets" - basically, it is a volunteer-based group providing fresh fruits and vegetables (and sometimes other items like cookies, bread, etc.) at a discounted price. From their website:

Sally Stevens and Tanya Jolly started Bountiful Baskets Food Co-op in May of 2006. It was a winning combination from the beginning. Tanya and Sally both had experience running their own small food co-ops that were not web based. As their small co-ops grew it challenged them to think of a way to keep up as more families were wanting to save money on healthy food. Adding a little bit of e-commerce technology to the mix was just the trick. Since May of 2006 BBFC has grown from 2 sites and an average of 120 families a cycle participating, to over hundreds of sites in seven states and around 70,000 participating families! In June of 2008 BBFC started to offer 100% organic baskets every other week.

The Co-op offers a conventional produce basket very other week which is generally ½ fruit and ½ veggies. The monetary contribution is $15.00 and is generally worth $50.00 retail. Organic baskets require a contribution of $25 and are usually about the same amount of produce as the conventional baskets. To participate visit http://www.BountifulBaskets.org and check the schedule to see when your state is available to make your monetary contribution using a debit or credit card. Then, pick up your basket on Saturday morning at the time and place you chose when you contributed!

Last week was my first experience with Bountiful Baskets and I'll admit, I was a bit skeptical, but boy was I surprised. First of all, it was like the whole county showed up to pick up baskets, I felt like I needed another set of hands for all the produce I was getting, and I was excited to see so much product!

I was picking up two baskets - one for myself and one for my sister and we had both ordered "extras" - I ordered 9-grain bread and she ordered a guacamole mixer (basically all the ingredients for guacamole). Everything looked great and in our baskets we received the following: a box of strawberries, a bag of pears, a bag of clementines, apples, bananas, a cantaloupe, a head of broccoli, a head of cauliflower, celery, spinach, tomatoes, peppers, and maybe some other stuff that I am forgetting about. Talk about a bargain - and it is definitely a way to make sure you eat healthier.

My husband and I had nibbled on the fruit, taking some with us as snacks, but last night I cut everything up and made a huge (and yummy) fruit salad - sans a few pears as I am going to make a galette. We have eaten the spinach and tomatoes in salads, I baked the cauliflower with EVOO, salt, and pepper for about 20 minutes at 350 on a cookie sheet (yum), steamed the broccoli and served it with a cheese sauce, I have cut up the celery and taken some of it to work for an afternoon snack, and that leaves the peppers - which my husband plans to eat (since I'm not a fan) with his salad. You should check to see if there is a Bountiful Baskets in your area - it is wonderful and I can't wait to see what is in my basket this weekend! I'll post a picture of my next basket - since I forgot to take any this week!

Fall Granola Goodies

For me Fall is one of my favorite times of year. I love so many aspects of this season from the clothing, the weather change, the FOOD, the smells (from seasonal foods cooking to seasonal candles burning) and knowing that Thanksgiving and Christmas are right around the corner! This fall is a bit different for me than falls in past. I find myself entering my THIRD TRIMESTER of my first pregnancy. Oh Baby how my senses have heightened. Not only is my sniffer picking up the slightest scents (and odors unfortunately) but my belly is constantly calling for something to munch on. I am eating about every two hours these days and with a consumption like that I am trying to be conscious of what I am putting in my mouth (key point...trying). I found this recipe for homemade granola bars in the October/November 2010 Taste of Home magazine and had to share with everyone. Its healthy (enough), easy to make, quick, and will fight off hunger pains longer than store bought substitutes. Plus the smell that fills the house is PERFECT for this time of year!!

Here is the recipe and pictures...

Ingrediants
3-1/2 cups quick-cooking oats
1 cup chopped almonds
1 egg, beaten
2/3 cup butter, melted
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup sunflower kernels
1/2 cup flaked coconut
1/2 cup chopped dried apples
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon

Directions
Combine oats and almonds in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15 minutes or until toasted, stirring occasionally.
In a large bowl, combine the egg, butter, honey and vanilla. Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir in oat mixture.
Press into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 13-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 3 dozen

Before I put them in the oven

After and cut into bars

I think I am going to add chocolate chips next time....

ENJOY!

Pillow Cookies & Chocolate Chip Cookies

Saw a recipe for Pillow Cookies on Bakerella and decided I had to try it. Needless to say, it was a success. Join your favorite boxed brownie mix with your blue ribbon chocolate chip cookies and call it heaven. Blue Ribbon Chocolate Chip Cookies

Ingredients:
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
2 sticks butter - room temp
3/4 cup sugar
3/4 cup dark brown sugar - packed
1 1/2 tsp. vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips

Instructions:

Preheat oven to 375 degrees.

In mixer, combine white and brown sugar. Add butter and vanilla extract. Mix until smooth. Add eggs and mix well.

To sugar mixture, add flour, soda, and salt. Mix until flour mixture and sugar mixture are combined. Fold in chocolate chips.

Using cookie scoop or spoons, drop tablespoonfuls of cookie dough onto cookie sheets. Bake 9-11 minutes or until golden brown. Cool on wire racks and enjoy!

Variation:

To make "Pillow Cookies", bake a batch of brownies (boxed or homemade) prior to beginning your cookie dough. Place a chunk of brownie in the middle of your cookie dough before baking. They are delicious!

Chicken Fried

If you show up to Sunday Dinner at my husband's Grandma Nellie's you will either be treated to a turkey dinner or fried chicken. Myself, I have never fried a chicken - I tend to purchase mine in the deli section of Albertson's Grocery Store. Lucky for us, one of Chad's students had an FFA project where he raised chickens and sold them. Of course, we bought some and threw them in the freezer.

Now, an entire chicken is slightly intimidating and I have never even handled a whole, raw chicken (seriously). Turkeys, chukars, pheasants, yes... chicken, no. This past Sunday one of Chad's fraternity brothers and good friends was going to be passing through on his way home from the Idaho/Nebraska football game. I thought it would be nice to have him join us for a home-cooked meal so I grabbed the chicken out of the freezer and mentioned to Chad that if he got bored while I was gone in town, he could cut it up.

Two hours later, I come home to a still frozen chicken and napping husband. I set it out on the front porch to thaw faster and I begin to prepare my materials to fry this chicken. First things first, I google how to cut up a chicken. I use this method provided by Gourmet Sleuth. To my surprise, it works.

Then, I searched online for "Chuck's Day Off Spiced Buttermilk-Marinated Fried Chicken" because I had seen it on the Cooking Channel and I knew if mine turned out half as good as Chuck's looked - we would be in business. Below are the ingredients, instructions (from cookingchannel.com), and of course, pictures!

Ingredients:

• 4 tablespoons kosher salt
• 3 tablespoons freshly ground black pepper
• 2 tablespoons ground cayenne pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dry mustard powder
• 2 cups all-purpose flour
• 8 chicken drumsticks (in my case, a whole chicken)
  
• 4 cups buttermilk
• Canola oil, for frying

Instructions:
Mix the salt, pepper, cayenne pepper, garlic powder, onion powder and dry mustard powder together in a bowl. Divide the spices evenly between 2 mixing bowls. Add the flour to 1 of the bowls, mix well, and set aside. (I made 1 1/2 of the spice mixture and used one whole mixture for the rub and used the other 1/2 for the flour mixture. I think it just depends on the amount of chicken you have).

Rub the chicken drumsticks with the reserved spice mix. Poke all of the pieces with a fork a few times to let the flavors seep down into the meat. Set aside.
Pour the buttermilk over the chicken, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour. Cook's Note: You can also let the chicken marinate longer, even overnight.

Add the flour mixture to a large re-sealable plastic bag. Remove the chicken pieces from the buttermilk and in batches, drop them into the bag, shaking them to make sure they become heavily coated.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)

Drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. Work in batches, if necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally.
To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, pop the chicken into a preheated 325 degree F oven, until they are fully cooked.

Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil.

Transfer the drumsticks onto a serving platter, or put into a bucket. Serve the chicken hot, room temperature, or cold.
Oh my goodness, best friend chicken I have ever eaten. Ever. Thank you, Chuck for your recipe - I am in love with this.

Tomato-Mozzarella Salad

Ingredients:
Fresh tomatoes - cut into wedges (or halves if using cherry tomatoes)
Mozzarella balls - halved
Fresh basil - chopped
Extra virgin olive oil
Salt & PepperInstructions:
Mix together to taste. I generally do about half-and-half on the tomatoes and mozzarella balls... but I am in love with mozzarella. Toss the basil, EVOO, salt, and pepper to taste.

My mom gets even more creative and adds red onions, balsamic vinaigrette, and garlic. Try it, you won't regret it!

Enjoy!

Spicy Deliciousness Dip

I couldn't resist sharing this horribly addictive recipe I experienced for the first time a few weeks ago (Thanks Caroline). Its a jalapeno cilantro dip that is excellent with tortilla chips. I had it at a fantasy football draft party and have since made it for tailgating. It's a great addition to any gathering. Here is a double bonus, it's INCREDIBLY easy and quick to make.

Getting Ready to Blend

Post Blend. If you place in the refrigerator for bit it firms up

making it the perfect consistency!

Here are the goods...

16oz Sour Cream

1 Packet Ranch Dip

3/4 Cup Pickled Jalapenos

1/4 Cup fresh Cilantro

Add ALL ingredients to blender...BLEND...ENJOY

Yummy Fruit Dip

Need a little something to dress up your fruit platter? This EASY and delicious fruit dip is just the ticket. In your mixer, place 8 ounces cream cheese (one box) and 13 ounces Jet-Puffed Marshmallow Creme. Mix well. Once smooth, add the juice of a fresh lime or orange to taste. Blend until smooth. Enjoy - it's wonderful... I never said it would be healthy!