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-size fresh orange (about 1/2 cup)
4 large eggs
2 cups whole milk, half and half, or light cream

1/2 cup sugar

1/3 cup semisweet chocolate chips
1/3 – 2/3 cup white chocolate chips
1 teaspoon vanilla
2 tablespoons of butter, melted
 
– Cut bread into 1 inch pieces and toss in butter
– In a large bowl, whisk together milk, orange juice, eggs, and sugar.
– Gently stir in half of the chocolate chips and the buttered bread pieces
– Pour mixture into a baking dish and refrigerate for at least an hour
– Preheat oven to 350 degrees.
– Sprinkle pudding mixture with the remaining chocolate chips and bake covered for 35 minutes.
– Uncover and bake an additional 45 minutes, or until inserted knife comes out clean.

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)
1/4 cup chopped green onions
1 16 oz container of sour cream
1 8 oz package of cream cheese (softened)
1 package of taco seasoning
1 cup guacamole dip*
1/2 container of chunky salsa
1 cup of shredded cheese (Mexican, Pepper Jack, or Cheddar)
1/4 cup of feta or goat cheese
Layer 1:
– Mix together the sour cream, cream cheese, and taco seasoning
– Spread in an even layer in a large bowl
Layer 2:
– Spread guacamole dip over cheese layer
Layer 3:
– Spread salsa over guacamole layer
Layer 4:
– Mix together tomatoes, beans, corn, lime juice, hot sauce and onions
– Spread mixture over salsa layer
Layer 5:
– Sprinkle shredded cheese over vegetable layer
– Sprinkle goat cheese over shredded cheese
Optional: Make a refried bean or seasoned taco meat layer between layers 1 and 2

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 or vegetable broth
1 lb of sweet italian turkey sausage
1 pinch each of salt and pepper
1 tablespoon of olive oil
– Cook leeks in pan with olive oil over medium heat until soft
– Add turkey sausage and cook until fully cooked
– Begin adding cabbage in small batches and cook until tender and fully cooked

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, beaten

1 cup of milk
2 teaspoons of sugar
1 teaspoon of salt
1 teaspoon of baking powder
4 oz of monterey or pepper jack cheese (1/2 of a package) , shredded
4 oz of cream cheese (1/2 of a package), cubed
8 oz of cottage cheese (1/2 of a package)
3 tablespoons of butter, cubed
1/2 cup of flour
chives or parsley for garnish
– Preheat oven for 325
– Whisk eggs, milk, sugar, and salt together in a bowl
– Add cheeses and butter and mix
– Add flour and baking powder just before baking
– Bake for 45 minutes in a greased 9 x 12 baking dish
Linda’s Notes:
– I add a little more jack cheese than the recipe asks for, part of each variety so there is a little kick but not too overly spicy
– This can be mixed the night before, as long as the flour and baking powder are not added until the last minute
– You can add sausage that has been carefully drained, or a can of Ro-Tel for extra spiciness and tomatoes

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 chicken – it does make a difference)
1 cup of corn flakes, slightly crushed
1 cup shredded parmesan cheese
2 tablespoons of butter or margarine, melted
1 packet of ranch dressing mix

– Mix the ranch, cheese, and cornflakes in a bowl
– Cut the chicken into smaller pieces and dip into the melted butter
– Coast buttered chicken with the cornflake mixture and place in a baking dish
– Drizzle remaining butter over all of the chicken
– Bake in a 350 degree oven for 35-40 minutes, or until chicken is fully cooked

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 the bitterness.

1 bunch of Bok Choy
1/2 cup of chopped onion
1 clove garlic
1 tablespoon of garlic
S/P to taste
– Combine all above ingredients and stir-fry over high heat until Bok Choy is soft and onions are clear and soft.
Roasted Asparagus

several stalks of asparagus, cleaned and trimmed
olive Oil
grill seasoning to taste*
– Lay asparagus in a single layer on a baking sheet
– Drizzle with olive oil
– Sprinkle with grill seasoning
– Roast for 15-20 minutes in a 400 degree oven until soft but still crisp
* This is just for the convenience of having onion, garlic, course salt and ground pepper in one shaker. Just simply salt and pepper will work fine!

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 an onion
1 clove of garlic
Bunch of Kale, lightly chopped with hard stems removed
1 tablespoon olive oil
1 tablespoon red wine vinegar Salt and pepper to taste

– Sauté onions and garlic in olive oil until soft.
– Add kale and sauté until wilted and soft, but not brown.
– Remove from heat, season, and stir in vinegar.
– Serve warm!


– Posted from my iPhone

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 of honey
1 cup of BBQ sauce
1lb of chicken breast
4 large tortillas
1 cup goat cheese crumbles
1 clove of garlic
Olive Oil

– Brown chicken in Olive Oil on medium high heat in a skillet.
– Reduce heat to medium and add clove, minced.
– Add honey and BBQ sauce and simmer until chicken is cooked through.
– Add chicken mixture to softened tortillas and sprinkle goat cheese.
– Fold tortillas and microwave for 30 seconds to melt cheese.

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 and serve on the side. Sprinkle more sugar on top when meat is almost done.


— Post From My iPhone

Chicken Sausage, veggie, goat cheese scramble

Breakfast burritos for brunch with ingredients on hand:

2 sundried tomato chicken sausages
8 medium eggs
Half of a yellow onion
1 small yellow squash
2 cups frozen hashbrowns
4 ounces goat cheese
Dash of garlic powder
Dash of smoked paprika
Dash of milk

– Brown hashbrowns, onions
– Add chopped sausage and squash; Cook until tender.
– Add eggs beaten with milk, garlic powder and paprika.
– Scramble mixture together until eggs are cooked.
– Stir in goat cheese and serve on tortilla.

The only change I would make would be to add some plum tomatoes and fresh ground pepper.


— Post From My iPhone