Posts Tagged ‘Olive Oil’

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…)

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…)

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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Vampire Chicken

Wednesday, October 29th, 2014

When Wendy asked me to edit this recipe, I had no idea she meant she didn’t say anything about it! For being so intelligent, she sure wasn’t thinking when she basically gave me free reign to type a paragraph or two (you can take just guess about all the things I could insert here, especially if you knew how our friendship works).

But; I’ll let you guys use your imagination on what I would say….Instead I will tell you that Wendy is an AMAZING cook. Her egg rolls are out of this world! And I would willingly eat anything she makes. Especially one with a name like Vampire Chicken!

Wendy is awesome….but Batman always wins! ;) (more…)

Autumn Fennel Slaw

Friday, October 24th, 2014

This week we received fennel, red pears and apples in our baskets. I decided to try a more autumnal version of fresh fennel slaw by making an apple cider vinaigrette to dress it. It came together rather quickly and only needed to rest for 30 minutes for the flavors to meld. I would imagine this would be a wonderful side dish to roasted pork loin, pork chop or to top a pulled pork sandwich.

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Fennel Sausage Skillet

Friday, October 24th, 2014

While stalking the Bountiful Baskets Facebook page this weekend, I noticed we have some clear lines drawn when it comes to fennel:

1) People who like it and are armed with scrumptious recipe ideas
2) People who weren’t familiar at all with it (what is this leafy, green, dill-looking, celery looking thing?)
3) People who gave their fennel away because they don’t like black licorice

The good news is you don’t have to be number three. Just because you (like me) don’t like black licorice doesn’t mean you won’t like fennel. I adore it and once it is cooked, it doesn’t have a hint of black licorice or I’d give it away at pickup. This recipe is so comforting and cooks up in one pan. I think you’ll find this recipe is a delicious way to move yourself up to number one.


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“Lick the Blender Clean” Hatch Chile Dressing

Friday, October 24th, 2014

I keep a huge bowl of salad in my fridge at all times. I love to be able to serve my family a fresh and delicious salad with our dinners. Unfortunately the big kid (read: my significant other) isn’t an eager salad eater so I always keep a dressing on hand that will appease him. I just knew that if I could concoct a tasty hatch chile dressing, I would have a willing salad eater this week.
My 5 year old daughter and I put this together (she operated the blender and poured in the measured ingredients). Once it was done, she couldn’t get enough of it! After I poured the dressing into my snazzy dressing bottle, she licked the dressing out of the blender and I hope you will too (don’t worry, we won’t judge).


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Fennel, Tomato and Sausage Soup

Friday, October 24th, 2014

I love to share my fennel recipes because fennel is one of those things that gets a lot of confused looks at pickup.  I think that fennel is especially yummy in Italian recipes so I whipped up this soup on a recently fall evening.  As soon as weather gets cooler AT ALL, I fully embrace it.  Considering I live in Central Texas, these “fall days” are sparse but glorious.  This came together really quickly, so it worked well at my house on a week night.


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Pan-Roasted Broccoli with Romano

Saturday, August 9th, 2014

 

Roasting is typically my go-to way to cook up veggies.  It is such an easy, versatile cooking method that I will do it several times per week.  I just toss almost any chopped vegetables with olive oil and seasonings then stick it in the oven.  This is an absolute win in my world. (more…)