Archive for the ‘Cooking Techniques’ Category

Bacon Wrapped Asparagus

Friday, May 1st, 2015

Sometimes I get in an asparagus rut. I make the same ol’ asparagus spears sautéed in butter and garlic. Now, don’t get me wrong – That is delicious in itself…but I wanted something more decadent. So what’s a girl to do? Wrap it in bacon, of course. (more…)

Preserving your Green Chiles

Thursday, March 26th, 2015

We’ve all been there. Its 4:45, you’re trying to get supper together and in the oven, and you need a can of green chiles…but there are none in the pantry! So, stock up on roasted green chiles in the freezer when you can! I love using them fresh, but sometimes I spend a day putting them up for later when they are offered by the case. (more…)

Chocolate Fettuccini & Strawberries

Sunday, February 22nd, 2015

Sometimes you just feel like giving your family a special treat. With this Chocolate Fettuccine & Strawberries you can do just that. Plus using the fresh produce from your basket makes it even better.
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Cauliflower Tortillas

Tuesday, February 3rd, 2015

There are so many ways to use cauliflower. The only limit is your own mind. I have seen lots of cauliflower tortilla recipes on the web but wanted to do one of my own. Here it is.
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A Bountiful Thanksgiving~2014

Sunday, November 23rd, 2014


Thanksgiving has always had a special place in my heart. It’s the time of year when everyone gives a little extra effort to spend time together. Work schedules, activities and events become less of a priority and we’re reminded that our families are the real reason for being thankful. Sometimes that family extends far beyond the kind of blood relation. Sometimes that extends across the country to people you have never met. That is the case for our big, beautiful Bountiful Baskets family. We are spread out across the country; most of us wouldn’t even know each other if we crossed paths on the street. We may not know each other by face, but we can see each others’ hearts. And that is what makes us family.

This year, I am giving Thanks for not only my blood family, but to my Bountiful Baskets family as well. I have never seen a group of this magnitude; more dedicated, kind and genuine than the people in Bountiful Baskets. I have felt compassion and acceptance from places I didn’t know could exist. I have felt loved and supported by people who I have never met….People; who are extremely busy with their lives and still find time to give this co-op and each other time and energy. The truth is; most of us don’t have much to give but we would willingly give it all for each other and this co-op. I feel blessed beyond words to be a part of this, a part of something great. The coolest part, I didn’t have to pass a test to join this club…All I had to do was show up, and I was welcomed. I am thankful for no prerequisites…Not sure I would’ve passed! ;)

The 2014 Thanksgiving collaboration joins a few of our talented bloggers and lots of their yummy recipes!! Scroll through and check them out, they are categorized into 5 courses. Check out this Download Thanksgiving Timeline Here for a breakdown of your preparations to the big feast! (more…)

Creamy One Pot Pumpkin Pasta

Thursday, November 13th, 2014

One pot pasta ideas have been super popular for quite awhile now.  The idea was pretty revolutionary for me – you put basic ingredients in a pot for 20-25 minutes and end up with pasta in a delightful sauce.  I had nothing planned for dinner so it was a perfect night for this miracle dish.  Of course, it is still pumpkin palooza so I shook it up with some pumpkin pizzaz. This pasta was wonderful!  It was easy, creamy and delicious. (more…)

Savory Persimmon Sauce

Thursday, November 13th, 2014

I was gifted several persimmons at pickup last week and I knew that I wouldn’t get them all eaten or baked before they went bad so I had to really think outside of my box for other uses.  I came up with this delectable persimmon sauce to serve over leftover turkey breast.  My big kid (hubby) isn’t a very adventurous eater and would definitely give a side eye to fruit on his meat (welcome to my life) so I just didn’t tell him what the sauce was.  After he happily ate up his serving, I (smugly) confessed that it was a persimmon sauce and he still got seconds.  My daughter loved it too.  We’ll definitely be doing this again while persimmons are in season.  It would also be yummy on chicken or pork. (more…)

Jalapeño dressing, better than pancakes

Wednesday, November 12th, 2014

Salads are a great way to use up my basket contents and it is just so convenient for me to keep a huge bowl of salad in the fridge. I serve salad as sides several nights per week so I try to keep salads interesting for my family and one of the easiest ways to do that is by keeping tasty dressings on hand. We all love jalapeños in my family (even my 5 year old) so I wanted to make a jalapeño dressing. The result is bright and flavorful jalapeño vinaigrette. My daughter declared that this dressing was better than pancakes. (more…)

Fried Apple Pie

Sunday, November 2nd, 2014

Do you have too many apples right now? Well one good way to use those fantastic bountiful basket apples is to make Fried Apple Pies. This may seem like such a lot of work but when you have company stop by you can take them out of the freezer, fry them and in a few minutes everyone will be happy. Serve with ice cream or for adults a little rum hard sauce is fantastic. I always keep them in the freezer along with peach and cherry filled pies.

Fried Apple Pie

Fried Apple Pie

Ingredients

  • 3- 4 pounds assorted apples
  • 1/3 cup lemon juice
  • Water
  • 1 ½ - 2 cups sugar
  • 1/3 cup flour
  • 4 tablespoons ground cinnamon
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 2 teaspoon vanilla

Instructions

  1. Put 1 inch of water in a large pan
  2. Add lemon juice
  3. Peel, core, slice apples and add to pan
  4. Add sugar, salt, flour and cinnamon
  5. Cook on medium until tender, about 2 hours
  6. Add butter and vanilla
  7. Put in container, cool, and refrigerate over night
  8. In the morning make your favorite pie crust recipe, or use store bought.
  9. Roll small amount of crust into small circle, add filling, seal, poke holes in top of each pie and place on lightly greased cookie sheet.
  10. Continue until all the filling is used. Freeze the pies solid, then put into freezer safe container for later use.
  11. When ready to use the pies take out of freezer and deep fry at 365 degrees until crisp and golden brown.

Notes

Sprinkle with cinnamon sugar and serve with ice cream. For an adult treat make rum hard sauce to pour over them. To get even sized pie crust portions try using a cookie scoop with the dough.


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Chicken Andouille Gumbo

Thursday, October 30th, 2014

Nothing warms the tummy more than soup and this one does it very well. Adjust the seasonings to make it spicy or tame. Add some shrimp to make it that much better. Serve some warm bread on the side and you have a fantastic meal.
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