10 eggs (I did about 4 with yolk and 6 egg whites)
1 lb sausage
little salsa--Learn from me-drain it!
shredded cheddar cheese
8 tortillas
Directions:
Fry sausage. Drain and set aside. Scramble eggs. When they are finished, add to bowl of sausage. Stir in the cheese and salsa. Place desired amount in each tortilla. Wrap tortilla and place wrapped tortilla in saran wrap.
Serving day:
Unwrap frozen wrap, place on paper towel and microwave 1 min 30 seconds to 2 minutes.
Sunday, September 12, 2010
Saturday, August 21, 2010
Chicken Pesto Wraps
3 boneless chicken breasts, cooked and diced or shredded
2 cups of pesto
24 slices of provolone cheese
12 oz sun dried tomatoes, packed in oil, drained and minced
12 tortillas
Directions:
In a large bowl, combine chicken with the pesto sauce and sun dried tomatoes. Place two pieces of cheese on each tortilla and add chicken pesto to each tortilla. Close up the wrap. Wrap with plastic wrap and place in a gallon freezer bag and freeze.
Cooking Day:
Microwave for 1-2 minutes or until heated through and cheese is melted.
*we slightly modified the recipe found on Once a Month Mom's website
**1 lb of raw chicken is approx. 3 cups of cooked and diced chicken
2 cups of pesto
24 slices of provolone cheese
12 oz sun dried tomatoes, packed in oil, drained and minced
12 tortillas
Directions:
In a large bowl, combine chicken with the pesto sauce and sun dried tomatoes. Place two pieces of cheese on each tortilla and add chicken pesto to each tortilla. Close up the wrap. Wrap with plastic wrap and place in a gallon freezer bag and freeze.
Cooking Day:
Microwave for 1-2 minutes or until heated through and cheese is melted.
*we slightly modified the recipe found on Once a Month Mom's website
**1 lb of raw chicken is approx. 3 cups of cooked and diced chicken
Mexican Cheesy Chicken Wraps
Ingredients
4 chicken breasts
24 oz jar of salsa
cheddar cheese
tortilla shells
Directions
In crockpot, cook chicken and salsa about 6 hours on high. Shred chicken, add cheese then add to tortilla shells and wrap.
Cooking Day:
Microwave for 1-2 minutes or until heated through.
4 chicken breasts
24 oz jar of salsa
cheddar cheese
tortilla shells
Directions
In crockpot, cook chicken and salsa about 6 hours on high. Shred chicken, add cheese then add to tortilla shells and wrap.
Cooking Day:
Microwave for 1-2 minutes or until heated through.
Pop Tarts
Ingredients:
Pop Tarts:
•1 box refrigerated pie crusts (2 per pkg)
•1 cups Jam/Jelly (any flavor)/ or brown sugar, butter and cinnamon
Glaze:
•1.25 cup powdered sugar
•4 Tablespoons milk
•optional sprinkles
Directions:
Using a pizza cutter trim the edges so that you have a square/rectangle to work with. Using the pizza cutter divide each rectangle into 4 squares. Place and spread 1-2 Tablespoons of jam/jelly on each square in the middle. Fold over the dough and seal edges with a fork. (With extra cut off dough, roll out and make 2 additional squares). Place on cookie sheet for baking. Bake at 450 degrees for 10-12 minutes. After baking remove for cooling and prepare glaze by mixing in milk until desired consistency. Spread on top of pop tarts and allow to cool.
Freezing Directions:
Once cool, flash freeze. When partially frozen place in gallon freezer bag for storage. To serve: Thaw or heat in microwave for 1-2 minutes or heat in oven. If adding glaze DO NOT put in toaster.
Servings: 10
Pop Tarts:
•1 box refrigerated pie crusts (2 per pkg)
•1 cups Jam/Jelly (any flavor)/ or brown sugar, butter and cinnamon
Glaze:
•1.25 cup powdered sugar
•4 Tablespoons milk
•optional sprinkles
Directions:
Using a pizza cutter trim the edges so that you have a square/rectangle to work with. Using the pizza cutter divide each rectangle into 4 squares. Place and spread 1-2 Tablespoons of jam/jelly on each square in the middle. Fold over the dough and seal edges with a fork. (With extra cut off dough, roll out and make 2 additional squares). Place on cookie sheet for baking. Bake at 450 degrees for 10-12 minutes. After baking remove for cooling and prepare glaze by mixing in milk until desired consistency. Spread on top of pop tarts and allow to cool.
Freezing Directions:
Once cool, flash freeze. When partially frozen place in gallon freezer bag for storage. To serve: Thaw or heat in microwave for 1-2 minutes or heat in oven. If adding glaze DO NOT put in toaster.
Servings: 10
French Toast Sticks
Ingredients:
•30 slices whole wheat bread
•.25 cups butter, melted
•8 eggs
•.33 cups sugar
•1.33 cups milk
•2 teaspoons vanilla
•1 teaspoon cinnamon
•.5 cups butternut squash puree (could also use sweet potato, pumpkin or acorn squash)- we used sweet potato baby food
Directions:
Preheat oven to 350 degrees. Slice bread slices into thirds. In a large bowl mix all ingredients except sliced bread. Spray a cookie sheet with cooking spray. Dip bread pieces, one by one, in the batter until coated and then place on the cookie sheet. Bake for 30 minutes turning over half-way through to ensure even cooking on both sides. When done, remove to cooling rack. Serve or freeze.
Freezing Directions:
Allow to cool on cooling rack completely or place on a cool cookie sheet and place in freezer for 10-15 minutes or until partially frozen (flash freezing). Place in Ziploc freezer bag and place in freezer until ready to use. To serve: microwave 30-45 seconds.
Servings:
90 sticks ~30 “toddler” servings
•30 slices whole wheat bread
•.25 cups butter, melted
•8 eggs
•.33 cups sugar
•1.33 cups milk
•2 teaspoons vanilla
•1 teaspoon cinnamon
•.5 cups butternut squash puree (could also use sweet potato, pumpkin or acorn squash)- we used sweet potato baby food
Directions:
Preheat oven to 350 degrees. Slice bread slices into thirds. In a large bowl mix all ingredients except sliced bread. Spray a cookie sheet with cooking spray. Dip bread pieces, one by one, in the batter until coated and then place on the cookie sheet. Bake for 30 minutes turning over half-way through to ensure even cooking on both sides. When done, remove to cooling rack. Serve or freeze.
Freezing Directions:
Allow to cool on cooling rack completely or place on a cool cookie sheet and place in freezer for 10-15 minutes or until partially frozen (flash freezing). Place in Ziploc freezer bag and place in freezer until ready to use. To serve: microwave 30-45 seconds.
Servings:
90 sticks ~30 “toddler” servings
Smoothie Burritos
Ingredients:
•10 flour tortillas, small
•1.25 cups vanilla (or fruit flavored) yogurt
•8 oz DOLE frozen blueberries (or sub .5 pints fresh)
•8 oz DOLE frozen raspberries (or sub .5 pints fresh)
•.5 cups sugar
•1 Tablespoon cinnamon
•Spray butter
Directions:
In a small bowl, mix the sugar and cinnamon well. Pour it out on a large plate. Set aside. Spray one side of each of the tortillas with butter, coating the entire surface. Flip the tortilla over, butter side down, on the cinnamon sugar mixture. Push it in until the entire surface is covered in cinnamon and sugar.
Place the sugar covered tortilla on another plate, cinnamon/sugar side down. Measure .125 (1/8 cup) cups of yogurt and spread across the tortilla a little left of center (see pictures below). Place fruit on the yogurt strip. Wrap the tortillas tightly from left to right. Place on a cookie sheet to flash freeze [2]. When completely frozen through, place in a zippered freezer bag for storage.
To serve: Take out of the bag and eat immediately. If you would like you could also let them thaw for a bit. Thawing overnight or for too long can result in a mushy burrito, but can be done.
Variations: There are so many variations that you can do with this recipe. I encourage you to try different flavor combination’s. Maybe strawberry/kiwi or strawberry/banana or apple cinnamon. The possibilities are endless. Be sure to report back on your favorite flavor combination’s.
Freezing Directions:
See above.
Servings: 10
•10 flour tortillas, small
•1.25 cups vanilla (or fruit flavored) yogurt
•8 oz DOLE frozen blueberries (or sub .5 pints fresh)
•8 oz DOLE frozen raspberries (or sub .5 pints fresh)
•.5 cups sugar
•1 Tablespoon cinnamon
•Spray butter
Directions:
In a small bowl, mix the sugar and cinnamon well. Pour it out on a large plate. Set aside. Spray one side of each of the tortillas with butter, coating the entire surface. Flip the tortilla over, butter side down, on the cinnamon sugar mixture. Push it in until the entire surface is covered in cinnamon and sugar.
Place the sugar covered tortilla on another plate, cinnamon/sugar side down. Measure .125 (1/8 cup) cups of yogurt and spread across the tortilla a little left of center (see pictures below). Place fruit on the yogurt strip. Wrap the tortillas tightly from left to right. Place on a cookie sheet to flash freeze [2]. When completely frozen through, place in a zippered freezer bag for storage.
To serve: Take out of the bag and eat immediately. If you would like you could also let them thaw for a bit. Thawing overnight or for too long can result in a mushy burrito, but can be done.
Variations: There are so many variations that you can do with this recipe. I encourage you to try different flavor combination’s. Maybe strawberry/kiwi or strawberry/banana or apple cinnamon. The possibilities are endless. Be sure to report back on your favorite flavor combination’s.
Freezing Directions:
See above.
Servings: 10
Ravioli Lasagna
Ingredients
1 (37 1/2 ounce) packages frozen cheese ravioli
1 (39 3/4 ounce) bottles spaghetti sauce
3 3/4 cups mozzarella cheese, shredded
Directions
1 In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).
2 Put on ravioli, as many as will fit without being"tight".
3 Put on more sauce and then cheese.
4 Repeat until all ravioli is gone.
5 Bake at 375 for 20-30 minutes.
6 (I usually have three layers of about 15 ravioli in each layer.)
It can be frozen also.
recipe referenced from- Food.com
1 (37 1/2 ounce) packages frozen cheese ravioli
1 (39 3/4 ounce) bottles spaghetti sauce
3 3/4 cups mozzarella cheese, shredded
Directions
1 In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).
2 Put on ravioli, as many as will fit without being"tight".
3 Put on more sauce and then cheese.
4 Repeat until all ravioli is gone.
5 Bake at 375 for 20-30 minutes.
6 (I usually have three layers of about 15 ravioli in each layer.)
It can be frozen also.
recipe referenced from- Food.com
Slow Cooker Mango Pork
Ingredients:
•1.5 lbs Pork Loin or Tenderloin
•2 Tablespoons brown sugar
•1 teaspoon Italian seasoning
•.5 teaspoon kosher salt
•.5 teaspoons black pepper
•3 Tablespoons corn starch
•2 Tablespoons soy sauce
•.5 cups apple juice
•16 ounce package DOLE frozen mango
Directions:
In a large freezer bag place all ingredients except soy sauce, apple juice and DOLE frozen mango. Mix well. Place in slow cooker. Add additional ingredients to slow cooker. Cook on HIGH for 4-6 hours or LOW 7-9 hours.
Freezing Directions:
In a large freezer bag place all ingredients except DOLE frozen mango. Mix well and freeze. To serve: Thaw. Place in slow cooker. Add DOLE frozen mango. Cook on HIGH for 4-6 hours or LOW 7-9 hours.
Servings: 4-6
•1.5 lbs Pork Loin or Tenderloin
•2 Tablespoons brown sugar
•1 teaspoon Italian seasoning
•.5 teaspoon kosher salt
•.5 teaspoons black pepper
•3 Tablespoons corn starch
•2 Tablespoons soy sauce
•.5 cups apple juice
•16 ounce package DOLE frozen mango
Directions:
In a large freezer bag place all ingredients except soy sauce, apple juice and DOLE frozen mango. Mix well. Place in slow cooker. Add additional ingredients to slow cooker. Cook on HIGH for 4-6 hours or LOW 7-9 hours.
Freezing Directions:
In a large freezer bag place all ingredients except DOLE frozen mango. Mix well and freeze. To serve: Thaw. Place in slow cooker. Add DOLE frozen mango. Cook on HIGH for 4-6 hours or LOW 7-9 hours.
Servings: 4-6
Homemade Cheesy Rice
Ingredients:
•3 cups Broccoli florets (2 cups steamed)
•2 Tablespoons Butter
•2 Tablespoons Flour
•2 cups Milk
•3 cups Cheddar cheese, shredded
•4 cups Rice, cooked (2 cups uncooked)
Directions:
Steam the broccoli in the microwave, steamer or double boiler. Cook rice according to package directions. Set aside broccoli and rice. In a medium saucepan, melt the butter over medium heat. Stir in the flour, being sure to combine it with the butter very well. Let cook, stirring the mixture constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 15 to 20 minutes. Add the cheese and stir until melted. Add in cooked broccoli and rice. Serve.
Freezing Directions:
Prepare as above but instead of serving, scoop into 8 oz freezer containers and freeze. To serve: Warm in microwave until heated through, approximately 1-2 minutes.
Servings: 6
•3 cups Broccoli florets (2 cups steamed)
•2 Tablespoons Butter
•2 Tablespoons Flour
•2 cups Milk
•3 cups Cheddar cheese, shredded
•4 cups Rice, cooked (2 cups uncooked)
Directions:
Steam the broccoli in the microwave, steamer or double boiler. Cook rice according to package directions. Set aside broccoli and rice. In a medium saucepan, melt the butter over medium heat. Stir in the flour, being sure to combine it with the butter very well. Let cook, stirring the mixture constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 15 to 20 minutes. Add the cheese and stir until melted. Add in cooked broccoli and rice. Serve.
Freezing Directions:
Prepare as above but instead of serving, scoop into 8 oz freezer containers and freeze. To serve: Warm in microwave until heated through, approximately 1-2 minutes.
Servings: 6
Sunday, July 11, 2010
Bergefurd's Farm Market CSA Week #6
yellow wax beans
snow peas
zucchini
squash
garlic
onion
banana peppers
new potatoes
cucumber
blackberries
Friday, July 9, 2010
Buffalo Shrimp
Ingredients
3/4 cup oil
3/4 cup lemon juice
6 teaspoons minced garlic
6 teaspoons paprika
3 teaspoons dried oregano
1 1/2 teaspoons celery seeds
1 1/2 teaspoons cayenne pepper
6 tablespoons hot sauce (optional)
3 lbs shrimp, cooked peeled and deveined
Directions
TO FREEZE: Combine ingredients from oil through hot sauce (if using) to make marinade. Place shrimp in labeled freezer bag or container. Pour marinade over shrimp, seal, and freeze.
TO COOK: Thaw in refrigerator. You have several options for cooking: skewer shrimp and broil or grill; or simply panfry for a few minutes. You only need to heat these up, they are already cooked. Discard extra marinade.
OPTIONS: Use as an appy with ranch dip, add these to pasta (with blue cheese crumbles, YUM!), serve over rice, turn into tacos, endless really!
~recipe referenced from www.recipezaar.com
3/4 cup oil
3/4 cup lemon juice
6 teaspoons minced garlic
6 teaspoons paprika
3 teaspoons dried oregano
1 1/2 teaspoons celery seeds
1 1/2 teaspoons cayenne pepper
6 tablespoons hot sauce (optional)
3 lbs shrimp, cooked peeled and deveined
Directions
TO FREEZE: Combine ingredients from oil through hot sauce (if using) to make marinade. Place shrimp in labeled freezer bag or container. Pour marinade over shrimp, seal, and freeze.
TO COOK: Thaw in refrigerator. You have several options for cooking: skewer shrimp and broil or grill; or simply panfry for a few minutes. You only need to heat these up, they are already cooked. Discard extra marinade.
OPTIONS: Use as an appy with ranch dip, add these to pasta (with blue cheese crumbles, YUM!), serve over rice, turn into tacos, endless really!
~recipe referenced from www.recipezaar.com
Honey Lime Chicken
6 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
*we doubled this recipe
~recipe from www.momsbudget.com
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken in refrigerator over night. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
*we doubled this recipe
~recipe from www.momsbudget.com
Zesty Pineapple Chicken
6 boneless chicken breasts
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper
Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce
Preheat oven to 375F. In a disposable 9" foil container (or baking dish that is freezable) place chicken breasts with the skin side up. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Bake for 30 minutes. Just before chicken is finished baking, make glaze. Remove chicken from oven and brush with flaze. Allow to cool completely then freeze.
On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown.
*we doubled this recipe
~recipe from www.momsbudge.com
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper
Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce
Preheat oven to 375F. In a disposable 9" foil container (or baking dish that is freezable) place chicken breasts with the skin side up. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Bake for 30 minutes. Just before chicken is finished baking, make glaze. Remove chicken from oven and brush with flaze. Allow to cool completely then freeze.
On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown.
*we doubled this recipe
~recipe from www.momsbudge.com
Chinese Honey Ginger Chicken
6 chicken breasts
4 tsp chopped yellow onion
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh minced ginger
2 tbsp sherry (alcoholic or cooking)
1/4 c chives
Combine all ingredients in a freezer container or Ziploc bag. Freeze.
Instructions from Freezer:
Allow to thaw. Pour Chinese style honey ginger chicken into a casserole dish. Preheat oven to 350 degrees, and bake for 20-30 minutes. Serve. Great with rice!
*we doubled this recipe
~recipe from www.momsbudget.com
4 tsp chopped yellow onion
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh minced ginger
2 tbsp sherry (alcoholic or cooking)
1/4 c chives
Combine all ingredients in a freezer container or Ziploc bag. Freeze.
Instructions from Freezer:
Allow to thaw. Pour Chinese style honey ginger chicken into a casserole dish. Preheat oven to 350 degrees, and bake for 20-30 minutes. Serve. Great with rice!
*we doubled this recipe
~recipe from www.momsbudget.com
Pesto Hamburgers
Makes 12 burgers.
3 lbs lean ground beef (not previously frozen!)
3 bread slices, crumbed (white or brown bread is fine)
2 onions, chopped
3 eggs
3/4 cup Parmesan cheese
6 tbsp pesto
3 garlic cloves, minced
Optional Basil Mayo for serving day (enough for 4 burgers)
1/4 cup mayonnaise
2 tbsp pesto
In a large bowl, combine egg, bread crumbs, onion, cheese, pesto and garlic, mixing well. Add ground beef, stirring until fully combined. Divide into 12 and make 12 burgers (about 5" in diameter), making sure to depress the center of each slightly. Flash freeze on cookie sheet, then transfer into freezer ziploc bag container. Or seperate each with wax/parchment paper, and freeze stacked.
On serving day: Remove burgers from freezer the night before or morning of serving, and allow to defrost in refrigerator. Cook on grill (indoor or outdoor) until center of burgers reach a temperature of 160F. Serve with basil mayonaise (mixing mayo and pesto together) on a bun with your choice of burger toppings.
~recipe from www.momsbudget.com
3 lbs lean ground beef (not previously frozen!)
3 bread slices, crumbed (white or brown bread is fine)
2 onions, chopped
3 eggs
3/4 cup Parmesan cheese
6 tbsp pesto
3 garlic cloves, minced
Optional Basil Mayo for serving day (enough for 4 burgers)
1/4 cup mayonnaise
2 tbsp pesto
In a large bowl, combine egg, bread crumbs, onion, cheese, pesto and garlic, mixing well. Add ground beef, stirring until fully combined. Divide into 12 and make 12 burgers (about 5" in diameter), making sure to depress the center of each slightly. Flash freeze on cookie sheet, then transfer into freezer ziploc bag container. Or seperate each with wax/parchment paper, and freeze stacked.
On serving day: Remove burgers from freezer the night before or morning of serving, and allow to defrost in refrigerator. Cook on grill (indoor or outdoor) until center of burgers reach a temperature of 160F. Serve with basil mayonaise (mixing mayo and pesto together) on a bun with your choice of burger toppings.
~recipe from www.momsbudget.com
Chicken Pesto Wraps
3 boneless chicken breasts, cooked and diced or shredded
2 cups of pesto
24 slices of provolone cheese
12 oz sun dried tomatoes, packed in oil, drained and minced
12 tortillas
Directions:
In a large bowl, combine chicken with the pesto sauce and sun dried tomatoes. Place two pieces of cheese on each tortilla and add chicken pesto to each tortilla. Close up the wrap. Wrap with plastic wrap and place in a gallon freezer bag and freeze.
Cooking Day:
Microwave for 1-2 minutes or until heated through and cheese is melted.
*we slightly modified the recipe found on Once a Month Mom's website
**1 lb of raw chicken is approx. 3 cups of cooked and diced chicken
2 cups of pesto
24 slices of provolone cheese
12 oz sun dried tomatoes, packed in oil, drained and minced
12 tortillas
Directions:
In a large bowl, combine chicken with the pesto sauce and sun dried tomatoes. Place two pieces of cheese on each tortilla and add chicken pesto to each tortilla. Close up the wrap. Wrap with plastic wrap and place in a gallon freezer bag and freeze.
Cooking Day:
Microwave for 1-2 minutes or until heated through and cheese is melted.
*we slightly modified the recipe found on Once a Month Mom's website
**1 lb of raw chicken is approx. 3 cups of cooked and diced chicken
Tangy Marinated Steak
Ingredients:
•8 pounds t-bone steaks
•8 teaspoons meat tenderizer
•2 cups ketchup
•8 Tablepoons red wine vinegar
•2 cups vegetable oil
•1 cup red wine (or sub grape juice)
•2 each cloves garlic, minced
•2 teaspoons salt
•2 teaspoons pepper
•2 teaspoons dry mustard
•2 teaspoons celery salt
•2 teaspoons chili powder
Directions:
In a glass baking dish or plastic container, place the steaks. Pierce both sides of the steak with a fork at 1/2 inch intervals. Sprinkle both sides of meat with meat tenderizer. Combine remaining ingredients in a small bowl and mix. Marinate steak for 4 hours turning several times throughout the process. Place steak on the grill close to the hot fire and brown on both sides. Remove from direct heat and continue to grill 5-10 minutes on each side or until desired rareness is achieved. Baste frequently.
Freezing Directions:
Prepare meat and marinade as directed. Place both in a gallon freezer bag and freeze. To serve: Thaw. Place steak on the grill close to the hot fire and brown on both sides. Remove from direct heat and continue to grill 5-10 minutes on each side or until desired rareness is achieved. Baste frequently.
Servings: 16-20
*we only made/froze the marinade to add to the steaks later
•8 pounds t-bone steaks
•8 teaspoons meat tenderizer
•2 cups ketchup
•8 Tablepoons red wine vinegar
•2 cups vegetable oil
•1 cup red wine (or sub grape juice)
•2 each cloves garlic, minced
•2 teaspoons salt
•2 teaspoons pepper
•2 teaspoons dry mustard
•2 teaspoons celery salt
•2 teaspoons chili powder
Directions:
In a glass baking dish or plastic container, place the steaks. Pierce both sides of the steak with a fork at 1/2 inch intervals. Sprinkle both sides of meat with meat tenderizer. Combine remaining ingredients in a small bowl and mix. Marinate steak for 4 hours turning several times throughout the process. Place steak on the grill close to the hot fire and brown on both sides. Remove from direct heat and continue to grill 5-10 minutes on each side or until desired rareness is achieved. Baste frequently.
Freezing Directions:
Prepare meat and marinade as directed. Place both in a gallon freezer bag and freeze. To serve: Thaw. Place steak on the grill close to the hot fire and brown on both sides. Remove from direct heat and continue to grill 5-10 minutes on each side or until desired rareness is achieved. Baste frequently.
Servings: 16-20
*we only made/froze the marinade to add to the steaks later
Monday, July 5, 2010
Yellow Wax Beans-Eureka variety
1 1/4 lbs fresh yellow wax beans
2 tablespoons butter
1/4 cup crushed Ritz cracker or townhouse cracker (about 6 crackers)
salt & freshly ground black pepper
Directions
1.Cook beans in salted boiling water until soft (not crispy) tender and drain.
2.Add butter and mix until butter melts.
3.Add cracker crumbs, salt and pepper, stir to combine and serve.
~Recipe from Bergefurd's Farm recipe exchange
2 tablespoons butter
1/4 cup crushed Ritz cracker or townhouse cracker (about 6 crackers)
salt & freshly ground black pepper
Directions
1.Cook beans in salted boiling water until soft (not crispy) tender and drain.
2.Add butter and mix until butter melts.
3.Add cracker crumbs, salt and pepper, stir to combine and serve.
~Recipe from Bergefurd's Farm recipe exchange
Saturday, July 3, 2010
Bergefurd's Farm Market CSA Week #5
popping corn
garlicblueberries
snow peaspickling cucumbers
zucchiniyellow wax beans
squashnew potatoes
banana peppers
Wednesday, June 23, 2010
Refrigerator Dill Pickles
Ingredients:
For the brine:
3 cups water
6 tbsp. white vinegar
3 tbsp. kosher salt
(this recipe makes 4 jars)
For the brine:
3 cups water
6 tbsp. white vinegar
3 tbsp. kosher salt
(this recipe makes 4 jars)
minced garlic
fresh dill
cucumbers, cut into spears
fresh dill
cucumbers, cut into spears
Directions:
Combine all brine ingredients in a pitcher. Stir well to dissolve salt.
Put several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into the jar until it is full and pickles are completely submerged. Put the lid on and allow to refrigerate at least 2 days before eating.
Recipe from~ Annie's Eats
Monday, June 21, 2010
Strawberry Bread
Dry Ingredients:
3 cups flour (whole wheat works if you prefer)
1 teaspoon salt
1 ½ cups sugar
1 teaspoon baking soda
1 Tablespoon cinnamon
Wet Ingredients:
4 eggs, beaten
1 stick butter (1/2 cup) fully softened
½ cup applesauce
1 ¼ cups chopped pecans
2 10 oz packages frozen whole strawberries
1. Thaw frozen strawberries, keeping all strawberry juice. Reserve 3 Tablespoons strawberry juice for glaze
2. Grease and flour loaf pans (I recommend lining the pans with waxed paper.) Recipe makes 2 large loaf pans (8 x 4), 3 medium, or 6 mini loaves. Preheat oven to 350 degrees.
3. Combine dry ingredients in mixing bowl. Make a well in the center and add beaten eggs, very soft butter, and applesauce. Mix thoroughly, dough will be thick. Smash the defrosted strawberries a bit, and add them, and the pecans (be sure to include the remaining strawberry juice after reserving amount in step 1) and mix carefully and thoroughly to combine. Try to coat all the strawberries with the batter.
4. Pour batter evenly into prepared loaf pans. Bake 40-70 minutes, depending on loaf size and whenever toothpick inserted comes out clean.
Glaze Ingredients:
1 cup powdered sugar (or more to thicken)
1 Tablespoon lemon juice (or more to taste)
3 Tablespoons strawberry juice (previously reserved in step 1).
5. Mix sugar, lemon, and strawberry juice. Drizzle/pour over tops and sides of bread loaves while still hot from the oven.
Recipe from~ Navigating Domesticity
3 cups flour (whole wheat works if you prefer)
1 teaspoon salt
1 ½ cups sugar
1 teaspoon baking soda
1 Tablespoon cinnamon
Wet Ingredients:
4 eggs, beaten
1 stick butter (1/2 cup) fully softened
½ cup applesauce
1 ¼ cups chopped pecans
2 10 oz packages frozen whole strawberries
1. Thaw frozen strawberries, keeping all strawberry juice. Reserve 3 Tablespoons strawberry juice for glaze
2. Grease and flour loaf pans (I recommend lining the pans with waxed paper.) Recipe makes 2 large loaf pans (8 x 4), 3 medium, or 6 mini loaves. Preheat oven to 350 degrees.
3. Combine dry ingredients in mixing bowl. Make a well in the center and add beaten eggs, very soft butter, and applesauce. Mix thoroughly, dough will be thick. Smash the defrosted strawberries a bit, and add them, and the pecans (be sure to include the remaining strawberry juice after reserving amount in step 1) and mix carefully and thoroughly to combine. Try to coat all the strawberries with the batter.
4. Pour batter evenly into prepared loaf pans. Bake 40-70 minutes, depending on loaf size and whenever toothpick inserted comes out clean.
Glaze Ingredients:
1 cup powdered sugar (or more to thicken)
1 Tablespoon lemon juice (or more to taste)
3 Tablespoons strawberry juice (previously reserved in step 1).
5. Mix sugar, lemon, and strawberry juice. Drizzle/pour over tops and sides of bread loaves while still hot from the oven.
Recipe from~ Navigating Domesticity
Yellow Squash Cookies
3/4 cup all purpose flour
3 Tbsp. brown sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
3 Tbsp. butter, soft
1 egg, beaten
1 tsp. vanilla
1 cup grated yellow summer squash
Preheat oven to 375 degrees. In a large bowl,
combine first 7 ingredients and mix till smooth.
Fold in grated squash. Drop mixture, 1 Tablespoon
at a time on to a greased baking sheet. Bake for
10 minutes or till browned. Remove to wire rack
to cool.
Recipe from~ Driftless Organics
3 Tbsp. brown sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
3 Tbsp. butter, soft
1 egg, beaten
1 tsp. vanilla
1 cup grated yellow summer squash
Preheat oven to 375 degrees. In a large bowl,
combine first 7 ingredients and mix till smooth.
Fold in grated squash. Drop mixture, 1 Tablespoon
at a time on to a greased baking sheet. Bake for
10 minutes or till browned. Remove to wire rack
to cool.
Recipe from~ Driftless Organics
Creamy Braised Sweet Potatoes
1 large or 2 medium sweet potatoes, peeled &
cut into 2” pieces
2 Tbsp. butter
1 c. salted water or chicken broth
1/4 c. creme fraiche (you could also use 1/8 c of both sour cream and cream cheese and a tablespoon of powdered sugar)
nutmeg, salt, & pepper to taste
Melt butter in medium sauce pan. Add sweet
potatoes & saute for a couple of minutes. Add
salted water or broth, cover, reduce heat &
simmer for 10-15 minutes, stirring once or twice,
until sweet potatoes are just tender. Remove lid
& simmer for another few minutes until liquid is
reduced. Drain & toss sweet potatoes gently with
creme fraiche & seasonings to taste. Serve hot.
Recipe from~ Driftless Organics
cut into 2” pieces
2 Tbsp. butter
1 c. salted water or chicken broth
1/4 c. creme fraiche (you could also use 1/8 c of both sour cream and cream cheese and a tablespoon of powdered sugar)
nutmeg, salt, & pepper to taste
Melt butter in medium sauce pan. Add sweet
potatoes & saute for a couple of minutes. Add
salted water or broth, cover, reduce heat &
simmer for 10-15 minutes, stirring once or twice,
until sweet potatoes are just tender. Remove lid
& simmer for another few minutes until liquid is
reduced. Drain & toss sweet potatoes gently with
creme fraiche & seasonings to taste. Serve hot.
Recipe from~ Driftless Organics
Chicken with Garlic Scapes and Capers
2 chicken breasts
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
8 Tbsp. dry white wine
4 Tbsp. lemon juice
1 chopped garlic scape
1 Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, chopped scape and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 2.
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
8 Tbsp. dry white wine
4 Tbsp. lemon juice
1 chopped garlic scape
1 Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, chopped scape and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 2.
Saturday, June 19, 2010
Bergefurds Farm Market CSA Week 3
blueberries
popping corn
red beets
garlic scapes
scallions
zucchini
summer squash
pickling cucumber
Saturday, June 12, 2010
Bergefurds Farm Market CSA Week 2
strawberries
"Easter Egg" radishes
scallions
swiss chard
popcorn
garlic scapes
basil plant
Saturday, June 5, 2010
Bergefurds Farm Market CSA Week 1
strawberries
"Easter Egg" radishes
scallions
"Rainbow Lights" swiss chard
popcorn
garlic scapes
mixed leaf lettuce
Friday, May 21, 2010
Tuesday, May 18, 2010
Friday, April 23, 2010
Sweet Potato Pancakes
Yummy side dish!
Ingredients
Pancake
1 large sweet potato
1/3 cup of flour
1 egg (optional)
Topping
1 heaping spoonful of sour cream
1 heaping spoonful of cream cheese
1 tablespoon of powdered sugar
chopped pecans
Directions
Skin the outside of the sweet potato. Using a grater, grate the sweet potato. Mix the sweet potato with the flour (and optional egg if desired). Form into a palm sized pancake. In an oiled pan, fry the pancakes flipping occasionally on a medium setting. It will take about 20 minutes to cook through. Then mix all of the topping ingredients together and top the sweet potato pancakes.
Makes 4 pancakes
Ingredients
Pancake
1 large sweet potato
1/3 cup of flour
1 egg (optional)
Topping
1 heaping spoonful of sour cream
1 heaping spoonful of cream cheese
1 tablespoon of powdered sugar
chopped pecans
Directions
Skin the outside of the sweet potato. Using a grater, grate the sweet potato. Mix the sweet potato with the flour (and optional egg if desired). Form into a palm sized pancake. In an oiled pan, fry the pancakes flipping occasionally on a medium setting. It will take about 20 minutes to cook through. Then mix all of the topping ingredients together and top the sweet potato pancakes.
Makes 4 pancakes
Wednesday, April 21, 2010
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