Anyone who has received butter lettuce in their Bountiful Basket knows that it can be a little unsettling to put something that claims to be “alive” and comes with a dirty root ball into your refrigerator. We also know that it’s delicious. Both times I’ve gotten it, I knew I could’ve probably just made a salad, but the perfectly cupped-shaped leaves made my mind automatically think lettuce wraps. Continue reading “Chicken Lettuce Wraps”
I think I am in LOVE! I know I am on a sugar high/rush since I haven’t had much over the last few weeks. My friend Lizabeth was talking to me the other day and I’m not sure how we got on the topic of food since we are both doing this “Biggest Losers” challenge but we did. She told that she had seen this apple nacho thing on Pinterest and told me that I needed to try it. (I think she was trying to get back at me since I am always telling her that I am going to bring her naughty baked goods from my kitchen.)
Continue reading “Apple Nachos”
We had some Hatch Chile’s left and I wanted to try them in a humus. So here’s the result!
Continue reading “Jamie’s Hummus”
Get a celery root in your organic basket this week? Have no idea what to do with it!? I didn’t get an organic basket but was lucky enough to have a friend who didn’t want to make an attempt with it, so kindly gave it to me….I again haven’t tried this before but what I do know is that in our home, my husband and I have “the secret ingredient” it’s a term we lovingly use for celery seed. It is one of our favorite things to cook with! So, the chance to try something fun with the root sounded exciting to me!!!
Continue reading “Celery Root Chips”
I love Halloween! Next to Christmas, Halloween is my favorite holiday hands down! There are so many fun things that you can do with food at Halloween. If you are on Pinterest like I am you probably have seen this skeleton dude pictured on someone’s board. I thought he was cute and decided to try my hand out at making him. He isn’t exactly like the one on Pinterest but he still turned out cute regardless!
Continue reading “Halloween Food Fun!”
This morning I work up at 4:30am and jumped out of bed, not only because it was Saturday which means its basket day, but also the idea that I was getting something new to experiment on. I was going to have some fun with these wonderful new thing called persimmons that I had never heard of. Persimmons are not something I know anything about (shocker I know, I really am a newbie about some things. I’m just trying to make it in the big, NOT SO BAD produce world…haha! I like to joke about it now, but what I really am is a reformed extremely picky eater. Who is only learning about certain foods now because I was so closed minded about them before. I am a changed woman 🙂
Continue reading “Prosciutto Wrapped Persimmons with a Kick”
White button mushrooms are earthy, pleasing to eat, and the perfect appetizer! Mushrooms are available for many recipes but the holiday season is a great time to think about stuffing mushroom caps. The mushroom cap can be stuffed with a wide variety of fillings. This recipe is one of my favorites to use when company is coming!
Continue reading “Stuffed Mushrooms”
In planning a menu for a Games Night the idea of tapas came to mind. This reminded me of a recipe in the August 2013 Better Homes and Gardens August for Lemony Ricotta Summer Squash Galette. Not only was it easy, it used ingredients already on hand! I also knew I could easily change a few ingredients and use up even MORE!
Continue reading “Savory Galettes”
Beautiful Ataulfo mangoes from Bountiful Baskets paired with red peppers 3 for $1 at one of my favorite stores, what does that mean? Well, in my kitchen it means “Sweet and Spicy Mango Chutney”. I don’t know that this could technically fall under the “chutney” category as it has no nuts, no raisons, and none of the curry flavors I associate with chutney. It’s probably more like a salsa but since that is the name it came with, and I do not think it’s polite to rename someone else’s baby…chutney it is.
This recipe is beautifully simple to create and has a wide range of uses. I start by dicing mangoes, red bell peppers, and yellow onion. That all simmers in a mixture of brown sugar, apple cider vinegar and lime juice. I add in finely chopped garlic and finely chopped ginger along with a happy helping of crushed red peppers. When that is smelling good and looking pretty I pack it all into my warm pint or half-pint jars and water-bath the heck out of it (15 mins in my neck of the woods).
Sweet and Spicy Mango Chutney (?)
- 6 cups diced unripe mango (about 3 to 4 large, hard green mangoes)
- ½ cups diced red bell pepper
- ½ cup finely chopped yellow onion
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons finely chopped garlic
- 2 teaspoons finely chopped ginger
- 1 cup light brown sugar
- 1¼ cups cider vinegar (5%)
- ½ cup water
- Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
- Wash all produce well. Peel and chop mango into ½-inch cubes. Dice bell pepper into ½-inch pieces. Finely chop yellow onions.
- Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.
- Fill hot solids into clean, hot half-pint jars, leaving ½-inch headspace. Cover with hot liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
- Process in a boiling water canner. (10 mins to 1,000 ft- 15 mins from 1,001-6,000, 20 mins above 6,000)
- Let cool, undisturbed, for 12 to 24 hours and check for seals.
- Serve up and enjoy!
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens
The shelf- life is supposed to be 1 year but with it’s delicious taste and versatility, mine has never lasted that long. What do I do with it you wonder? Thanks for asking because I really want to tell you. One of my favorite ways to use it up is for a Sunday slow cooker meal that has become a family favorite. I pop in a lightly seasoned pork roast, add a touch of water and let it go low and slow until it’s literally falling apart. I shred that sucker up and mix in a pint of “Sweet and Spicy Mango Chutney”. This “Sweet and Spicy Mango Pork” is then served over rice or in cabbage leaves and topped with macadamia nuts for a delicious Asian dinner.
We have discovered that this recipe is great on the grill. I open a jar, pour some into a ziplock bag and pop in a few chicken legs or thighs, whatever I have on hand. I let that marinade for an hour or so (don’t go much longer or the vinegar will break down the chicken too much) and then put the chicken on the grill. I serve extra sauce (NOT any that was used as marinade) right at the table.
I have also found success making it into a salad dressing. I take a half-pint jar of the “chutney” and whisk that up with a combination of olive and sesame oil and use it to dress a chopped green salad or an Asian-style cabbage salad.
Last , but certainly not least, this sauce makes a great dip for my favorite wonton recipe. I add a touch of sesame oil and some soy sauce to the chutney and then let my guests dunk away. (I’m including the wonton recipe here just for fun.)
Chutney, Salsa, Sauce or just YUM! Whatever you decide to call it I hope you enjoy this delicious way to use up those mangoes.
- 10 oz (about 1 can) shredded chicken
- 1 can water chestnuts- drained and finely chopped
- 1/2 cup thinly sliced green onion
- 1/4 cup grated carrots
- 1 tsp finely grated fresh ginger
- 1 T soy sauce
- 1 egg white
- 1 clove garlic pressed
- Coconut oil (liquefied)
- powdered garlic (optional)
- 24 sqr wonton wraps
- Preheat oven to 425.
- Mix chicken, and all other ingredients except coconut oil, wontons and powdered garlic.
- Stir powdered garlic into the coconut oil (if desired).
- Brush edges of wonton with water. Place a small scoop (about a tsp) of filling into the center. For large wontons top with a second wrap. For smaller ones fold in half like a triangle.
- Line a baking sheet with wax paper. Put the wontons on the wax paper and brush with the oil. Bake 12-15 minutes.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens