Linda

Orange White and Dark Chocolate Bread Pudding

This is a variation of my chocolate-banana-bread-pudding, but instead using the fresh oranges from the local farmer’s market. Not only is the orange flavor great with the chocolate, but the overall consistency of the bread pudding is better! 1 loaf of french bread, or other firm bread such as challah Juice of one normal-sizeContinue reading “Orange White and Dark Chocolate Bread Pudding”

Mexican “Power” Dip

This is a tasty, easy and inexpensive appetizer to make for Cinco de Mayo! 1 can of black beans (drained and rinsed well) 1 can of chopped tomatoes (drained)*, or a cup of fresh chopped tomatoes Juice of half of a lime 1/2 cup of corn (cooked frozen or canned) Mexican hot sauce (to taste)Continue reading “Mexican “Power” Dip”

Turkey Sausage and Cabbage

Tonight’s dinner was another installment of what I did with my CSA.The turkey sausage was also from one of the sales at Farm Fresh which made this meal about $2.50 + cost of produce. 1 1/2 cups of sliced leeks (wash these very, very, very well) 1 small cabbage, sliced 1/2 cup of chicken orContinue reading “Turkey Sausage and Cabbage”

Eggs Presmov

This is a recipe that I love from my friend Susie. It’s good right out of the oven and still good re-heated three days later. I recommend this for brunch or to make if you need to feed breakfast to house guests 🙂 Update: I love adding a can of Ro-Tel to this! 6 eggs,Continue reading “Eggs Presmov”

Cornflake-encrusted Chicken

This chicken recipe is pretty awesome. I even accidentally left out the parmesan cheese when I made it and it was still great. I’d like to say it’s healthy since it’s baked and not fried, but not if you eat all four portions 🙂 4-5 chicken breasts (use organic or a good brand of chickenContinue reading “Cornflake-encrusted Chicken”

What I made with my CSA: Part Deux

Stir-fried Bok Choy Although I was perplex as to what to do with Bok Choy (Chinese Cabbage) at first, I ended up preparing it in a similar fashion to the Kale (What I made with my CSA Part 1). However, I ended the Bok Choy much more because it was much softer and lacked theContinue reading “What I made with my CSA: Part Deux”

What I made with my CSA Part 1

Friday I got my first Community-supported agriculture load of kale, turnips, grapefruit, cilantro, chives, collards, bok choy, and radishes. Some of that went to my Mom, but the rest I am trying to use each night. Here is the simple recipe (method, really) that I used for the kale! Sautéed Kale 1 half of anContinue reading “What I made with my CSA Part 1”

Goat’s milk, anyone?

After receiving several cases of goat cheese and feta from my dear mother, I am now forced to get my creative cooking juices flowing. Last night’s creation was a pleasant mixture of this cheese and a few things I picked up during my Trader Joes shopping spree. Honey BBQ Chicken Wraps Approximately 2 tbsp ofContinue reading “Goat’s milk, anyone?”

What’s for dinner? BBQ glazed meatloaf

Tonight I decided to try something new and switch my sweet tomato sauce glaze with a sweet BBQ sauce. This is definitely a keeper. Top your super-secret family meatloaf recipe with a cup of good Kansas City BBQ sauce mixed with a tablespoon of dark brown sugar. Save a little sauce to heat up andContinue reading “What’s for dinner? BBQ glazed meatloaf”

Chicken Sausage, veggie, goat cheese scramble

Breakfast burritos for brunch with ingredients on hand: 2 sundried tomato chicken sausages8 medium eggsHalf of a yellow onion1 small yellow squash2 cups frozen hashbrowns4 ounces goat cheeseDash of garlic powderDash of smoked paprikaDash of milk – Brown hashbrowns, onions– Add chopped sausage and squash; Cook until tender. – Add eggs beaten with milk, garlicContinue reading “Chicken Sausage, veggie, goat cheese scramble”