Posts Tagged ‘Celery’

Spicy Coconut Kissed Egg Rolls with Dipping Sauce Trio

Tuesday, July 15th, 2014

 
One of my favorite add-ons is the Asian Pack!  It always gives me the excuse to make up a big batch of stir fry.  Today I wanted to do something different. Why not egg rolls! Simple enough, as all I needed were the wrappers. These egg rolls receive their heat from the dried Chiles de árbol in the pack.  The coconut kiss, is a result of the rolls being fried in Bountiful Baskets scented organic Coconut Oil. Trust me, my house smelled amazing all day! (more…)

Birthday Bacon Potato Salad

Tuesday, June 10th, 2014

 

 

Birthday Bacon Potato Salad

Ingredients

  • 2 pounds Red or russet potatoes (I leave the skin on my red potatoes but peel the russet) cut into bite size chunks
  • 6 eggs hard boiled
  • 3 stalks of celery chopped
  • ½ onion chopped or 6 green onions chopped
  • 12 ounces of bacon sliced into little pieces and cooked. Reserving the grease from the bacon
  • Salt, Pepper and Paprika to season with
  • 1/2- 1 cup Mayonnaise

Instructions

  1. While your potatoes and eggs boil, start to cook your bacon pieces stirring frequently.
  2. Cut up the celery and onion. Place in a large mixing bowl.
  3. Once the potatoes are cooked to your desired doneness (For me, I think I boiled them for about 10-15 minutes or until fork tender) drain them and add them to the bowl of chopped celery and onion.
  4. Let the bacon cool in the grease when it is done cooking.
  5. Cool the eggs under cold water when they are done cooking. Peel and cut them up and add them to the bowl with all the other ingredients.
  6. Start with adding ½ a cup of mayonnaise to your mixing bowl of ingredients stir it gently as you mix it up. Add the bacon pieces and some of the grease to your mixture along with a little salt, pepper and paprika to your taste. If your mixture seems dry just add ¼ cup of mayonnaise at a time until you get it to the desired texted you like. I use about ¾ cups of mayonnaise and all the grease from the bacon. I wouldn’t dump all the grease in at once. Just add a little at a time and take little tastes your salad mixture to make sure it tastes good to you.
  7. Cover and let it chill in the fridge a couple hours before serving. The longer the salad sets and the flavors marinade together, the better the salad tastes to me.
In our house on your birthday you get to pick your favorite meal to have for dinner.  My husbands birthday came around the other day and I decided (not him) to make KC Strip steaks, green beans and his favorite bacon potato salad. I am not a potato salad lover but I do like this one.  I got the new picnic pack add-on  along with my conventional basket recently so, I had everything but the bacon, eggs and a couple other ingredients to make his favorite salad. The picnic pack had red potatoes and onion in it and my conventional basket had celery.  Needless to say when my hubby came into the kitchen to dish up his dinner plate, he was thrilled to see his favorite potato salad. Happy Birthday Kevin!

 

 

Cucumber Citrus Salad

Saturday, April 19th, 2014


“Cool as a cucumber….”
Cucumbers are so refreshing! Cucumber salads are fun to make and can be flavored to add to your entree or to eat alone.  I had lots of oranges and wanted to make a sweet cucumber salad.  I added some thinly sliced almonds and celery to give it some crunch.  I hope you will enjoy this salad! (more…)

No Soup For You!

Wednesday, March 19th, 2014

I have been wanting to eat Brussels Sprouts in a soup and I wanted to find a way to have them in without it being the main attention getter. You may not believe me this when I tell you but…Brussels Sprouts have a bad rap. I get it; they are tiny cabbage looking things and they smell funny while you cook them with an equally strong taste! But I have found that once I got past the obvious reasons for thinking I shouldn’t like them and gave them a shot I fell in love with the tiny cabbage looking thing with a funny smell! (more…)

Basket Fried Rice

Thursday, February 6th, 2014


So…. about a year ago the big joke in my office (ok, one of them) was that we should all stock up on Spam for the zombie apocalypse.  Spam…. hmmm…. isn’t that from a Hawaiian pig?  You guessed it.  I’ve NEVER had Spam before.  My next shopping trip I made a point of adding Spam to my list…. and joy of joys when I found not only Spam, but Hot & Spicy Spam and Jalapeno Spam! (more…)

Turkey and Wild Rice Soup

Tuesday, January 28th, 2014


What to do with leftover chicken or turkey….I finally found one every one in my house will eat! (more…)

Wheat Berry Risotto

Saturday, January 25th, 2014

I have been exploring uses for my bag of wheat berries that is living in my pantry. I had a major risotto craving so I thought I would try to sub the wheat berries in for the rice. This recipe turned out really comforting and rich like traditional risotto.  I really liked how the wheat berries made it a little chewy. (more…)

Chicken Lettuce Wraps

Sunday, January 12th, 2014

Chicken Lettuce Wraps

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. (more…)

Turkey Veggie Noodle Soup

Saturday, January 11th, 2014

“Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention.”—Auguste Escoffier

What to do with the leftover turkey from the holidays?  What to do with the leftover veggies in the fridge? Soup! This is my go-to recipe whenever anyone is sick in my family. Soup fills you with warmth and good vitamins. I hope you will enjoy this simple, but enjoyable soup recipe.
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Sweet and Savory Stuffing

Thursday, December 26th, 2013

Christmas morning. … Turkey is brining, new, space age Super Wave Oven ready on the counter.   Now what?
Potatoes?   Cranberries?  Waldorf salad?  No.   Stuffing.   Oh,  you mean dressing?  No,  stuffing.  Same concept up until the baking.   I love mine the old fashioned way-stuffed inside the bird while it roasts,  absorbing all those juices and adding touches of flavor to the bird.

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