Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Saturday, October 5, 2019

Easy Mu Shu Pork in the Instant Pot

Easy Instant Pot Mu Shu Pork is a simple meal consisting of pork, cabbage, and eggs seasoned with plummy hoisin sauce and served with a Chinese pancake. Skip the restaurant and control your own ingredients by making this quick dish!

image of a blue plate of mu shu pork rolls with an Instant Pot in the background.

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image of a blue plate with easy Instant Pot Mu Shu Pork rolled in Chinese pancakes

Do you like Egg Roll in a Bowl? You'll like this variation!

When I learned about Egg Roll in a Bowl--the fast & easy method of using a couple of bags of coleslaw mix in place of chopping AllTheThings--I thought it would be perfect for my Instant Pot on Campus series. This series consists of recipes that use few ingredients with simple preparation, and I spent the summer teaching my son several recipes before sending him off with an Instant Pot electric pressure cooker to start his own Instant Pot on Campus adventures. You can find my other Instant Pot on Campus recipes here.

After I made the Egg Roll in a Bowl recipe I realized how, with a couple of tweaks, I could re-create my favorite Chinese restaurant dish--Mu Shu Pork. The Mu Shu Pork I get in Chinese restaurants has mushrooms in it, but not every eater in my household likes mushrooms. That's the beauty of cooking at home--you can customize your meals to your eaters' tastes.

Tuesday, March 5, 2019

Instant Pot Chicken and Wild Rice Soup

An Instant Pot version of the classic creamy chicken & wild rice soup. Laden with mushrooms, carrots & celery, this soup cooks from frozen chicken breasts in under an hour in an electric pressure cooker.

photo of a bowl of chicken & wild rice soup on a plate with a pile of oyster crackers (no oysters were harmed in the making of the crackers)

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Yes, it's been a while. I've been teaching a series of Instant Pot Basics cooking classes for the past two months. We make this recipe in Class 2:  Cooking from Frozen. My students have inspired me to create some new recipes for the Instant Pot that I'll be sharing here now that I'm in between classes for a bit, so stay tuned!

I love using my IP for soup. The ability to sauté the veggies, deglaze the pan, and then add the rest of the ingredients and walk away is heavenly! Because I'm sharing soups with my folks and my girlie as well, I've had days this winter when I've made 3 different soups in a single morning. My days are not All Soup All The Time, though. Mostly I've been spending my time shoveling since Minnesota decided to welcome me in a Big Way. We live on a corner, so after the first 5 or 6 snowfalls we really got the hang of shoveling this place. I even shoveled a racetrack in the backyard since there's so much snow. (You can see video of the dogs running their track on my FB and IG feeds.)

Monday, October 15, 2018

Slow Cooker Curry with Buttercup Squash, Chicken, and Green Tomatoes

This slow cooker green tomato curry is studded with cubes of buttercup squash and chunks of marinated chicken. A flavorful and vegetable-filled warming meal.

photo of a plate of green tomato curry with butternut squash and chicken, served over rice

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Buttercup squash are kind of homely looking, aren't they? Compared to the smooth unblemished skin of a butternut, they end up looking like the barnacle-covered whales of the winter squash family. No matter what a buttercup squash looks like on the outside, on the inside it's a thing of beauty.

A buttercup squash has rich orange flesh that can be peeled and cubed or roasted whole and pureed. Use it like you would most of the winter squash family (exception:  spaghetti squash). This recipe combines a buttercup squash with green tomatoes and chicken in a slow cooker curry.

This slow cooker green tomato curry is studded with cubes of buttercup squash and chunks of marinated chicken. A flavorful and vegetable-filled warming recipe.

Monday, June 5, 2017

Chicken Meatballs with Garlic Scape Pesto

Ground chicken and garlic scape pesto makes a flavorful meatball. Serve this tasty Spring treat over pasta, in a meatball sub, as an appetizer or on a pizza!

photo of a plate of garlic scape chicken meatballs on a bed of creamy noodles

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Garlic scapes are one of the weirder items in the Community Supported Agriculture (CSA) farm share box. They are a strange green hook that packs a mild garlic flavor into a curlicue shape, shown below. I think they're one of the best savory ways to kick off a new growing season and I hope to share the love with you.

photo of a garlic scape in the garden with the world's most handsome basset hound in the background

When I get garlic scapes in the farm share they are usually accompanied by loads of greens. Spinach, salad mix, cooking greens . . . all of these are more fragile than the hardy garlic scape. While I need to perform Vegetable Triage to ensure none of the delicate greens go to waste, I can toss a bag of garlic scapes into the crisper and remember it in a week without any problems. Once I've gathered all of the season's scapes, I make a massive batch of Garlic Scape Pesto. You can find my Garlic Scape & Pistachio Pesto recipe here. I freeze this pesto in small amounts to use throughout the year, whenever I want to add a flavor boost to pizza, or muffins, or even meatballs.

garlic scape pesto cubes in vacuum-packed bag ready to be frozen

Monday, October 24, 2016

Chicken, Sweet Potato, and Kale Soup

Colorful as well as flavorful, this soup recipe combines sweet potatoes and kale with chicken and . . . maple breakfast sausage? Yes. Just try it. It's yummy!

a bowl of chicken, sweet potato and kale soup with an egg salad sandwich on the side

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When the weather cools off I'm ready to make up a pot of soup. Seeing folks' soups simmering on Instagram compels me to head into the kitchen and make some soup for my family. Usually I open the fridge and see what farm share produce needs to be used up. I think all great soups started out that way--with whatever was on hand--and it remains my go-to method for soup making.  Using flavorful ingredients (stock instead of water, sausage instead of unseasoned meat) are a couple of shortcuts to a warming, filling, and enjoyable soup experience.

close up of a bowl of chicken, sweet potato and kale soup with an egg salad sandwich alongside

In the past I've shared several soup recipes. My Spicy Corn and Sweet Potato Chowder remains perennially popular on Pinterest. (No charge for alliteration). The Six Ingredient Spicy Mustard Greens and Chorizo Soup was my first time using sausage for double duty--as both a seasoning and a protein--a short cut I now use often while cooking for my family. When we're feeling under the weather, my Thai Turkey Cold-Busting Hot & Sour Soup is just the ticket. And underpinning all of these soups--stock. Doesn't matter if it's chicken stock or vegetable stock, using the scraps left from the farm share and turning them into soup stock is just plain Frugal, Eco, Farm Fresh Feasting. Or so I coined it 4 years ago.

part of the process of making chicken, sweet potato and kale soup

I keep a bag in the freezer and each time I chop carrots, onions, or celery--the tops, tips, peels and or skins go into the bag. Mushroom stems if I'm making beef or vegetable stock. Then I add some bones (for beef, turkey, chicken or ham stock) and I've got the beginnings of a great soup.  In fact, I picked up chicken necks and backs at the farmer's market recently and my next 'day off project' will be to simmer a big ol' pot of chicken stock.

Friday, July 15, 2016

Grilled Korean-seasoned Chicken, Eggplant, and Pepper Rice Bowls

A summer dish made on the grill--Korean spiced chicken thighs grilled with farm share eggplant and peppers, topped with a fried egg and served in a rice bowl.

a close up of soy sauce being poured atop a fried egg with Korean-seasoned grilled chicken, eggplant, and peppers in a rice bowl

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I love an easy supper that can be--mostly--pulled off the grill and onto a bowl of rice. There's something very satisfying about eating from a bowl, and in the summer when it's hot it's rather nice to simply fire up the grill [and the rice cooker] and enjoy a complete meal.

a typical summer Community Supported Agriculture (CSA) farm share box

When I came up with the idea for these bowls I already had chicken marinating in the fridge for my Korean-seasoned Grilled Chicken Thighs. I'd doubled the amount of chicken (on sale + on clearance) and skipped the marinated bag of veggies. But I had plenty of eggplant and bell peppers from the Community Supported Agriculture (CSA) farm share, so I wanted to use them in a way the family would enjoy.

I was thinking of Bi Bim Bap, the Korean dish cooked/served in hot stoneware bowls with seasoned meats and veggies and an egg to finish. I decided to make do with what we had, and to make it on the grill. I opened against digging out the stoneware bowl I'd gotten for my spouse. Someday I'll  do him up a proper dish worthy of the bowl. I also opted against picking up some kimchi or making some Spicy Asian-inspired Pickled Kohlrabi because . . . summer heat sapped my oomph.

Friday, June 3, 2016

Grilled Ciabatta Pizza with Chicken and Vegetables

Skip messing with raw dough and use ciabatta bread for this grilled pizza. Topped with grilled chicken, eggplant, peppers and zucchini, this flavorful pizza comes together quickly and keeps your kitchen cool.

Skip messing with raw dough and use ciabatta bread for this grilled pizza. Topped with grilled chicken, eggplant, peppers and zucchini, this flavorful pizza comes together quickly and keeps your kitchen cool.

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This pizza is an easy one to throw together during the summer. It uses previously grilled zucchini, peppers, eggplant, and chicken. These are combined with feta cheese and mozzarella, then used to top a grilled ciabatta loaf. I topped it with fresh basil for a real summer treat.

Skip messing with raw dough and use ciabatta bread for this grilled pizza. Topped with grilled chicken, eggplant, peppers and zucchini, this flavorful pizza comes together quickly and keeps your kitchen cool.

It's a common theme, for me, to use what I've got on hand for our meals. During the growing season I am using what I've got from the Community Supported Agriculture (CSA) farm share. During the colder months I'm using whatever I've put up--by freezing, dehydrating, or canning--combined with whatever looks good on sale at the grocery store.

Wednesday, October 28, 2015

Chicken, Pumpkin, and White Bean Chili

A hearty white chili with cubes of roasted pumpkin and spicy Hatch chiles, chunks of chicken breast, and creamy white beans in a beer-spiked broth.

A hearty white chili recipe with cubes of roasted pumpkin and spicy Hatch chiles, chunks of chicken breast, and creamy white beans in a beer-spiked broth.

Subtitle: Pumpkin Chunk'n Chicken White Bean Chili

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A hearty white chili recipe with cubes of roasted pumpkin and spicy Hatch chiles, chunks of chicken breast, and creamy white beans in a beer-spiked broth.

Would you like another change-of-pace chili using abundant seasonal produce? One that does not use tomatoes, green or otherwise? I would. So I made this one. I'm all about using the available veggies in new and creative ways. While I adore the simplicity of a Summer Tomato Sandwich [and in fact have been enjoying several each week with the final tomatoes of the year] when life give me lots . . . and lots and lots . . . of pumpkins I get inspired.

A hearty white chili recipe with cubes of roasted pumpkin and spicy Hatch chiles, chunks of chicken breast, and creamy white beans in a beer-spiked broth.

Since what I'm blogging about is what we're eating, primarily I focus on savory foods. While Tasty Pumpkin Treats and Pumpkin Eggnog Chocolate Chip Waffles are fun ways to eat the pumpkins that volunteer in the back yard, reality is I just can't eat like that all the time. Nor do I want to! We need a foundation of wholesome meals underneath the treats. Like this chili. It uses up the copious pumpkin in a healthy and flavorful way.

An article about me in the local paper, photo taken the day I made this chili.

Normally I don't share a photo of what I looked like while fixing this dish, but it just happened that I was interviewed for the local paper the day I made this. You can read the article here.

For more recipes using pumpkins, please see my Pumpkin Recipes Collection. For more recipes including beans, please see my Beans (Legumes) Recipes Collection. For more recipes using Hatch chiles, please see my Hatch Chile Recipe Collection. For more recipes using chicken, use the search function on the blog because I haven't gone that far in my Visual Recipe Index by Ingredient. It's a resource for folks like me eating seasonally from the farm share, and right now my farm share doesn't give me chicken. I've got boards on Pinterest devoted to piles of chicken, though. Want to know how to use this blog? Click here.

Monday, July 13, 2015

Grilled Korean Chicken Thighs with Squash and Peppers

A flavorful meal of Korean-seasoned farm share vegetables and chicken thighs, grilled and served with bok choy and rice. Told ya I was throwing the farm share on the grill!

I may not be superstitious but I do believe in signs.  When I read a recipe for bibimbap and learn that the secret is a spoonful of Korean hot pepper bean paste (gochujang) which keeps for a while once opened, in the fridge my brain makes a mental note "get gochujang". When I read an article calling for gochujang to make sweet & spicy grilled vegetables and chicken thighs right when I've got the veggies from the farm share--I just go for it. Even with a too small grill (this was last year).

This recipe makes a pretty snazzy meal, a departure from my usual simply seasoned & grilled goodies. This complex flavor is deceptively simple--you throw some stuff in a bowl, whisk it together, pour it into 2 bags, dump prepped veggies and chicken into those bags, throw them in the fridge and walk away. When you're ready to cook, fire up the grill and the rice cooker, do a bit of work on the stove (or use your grill as a summer kitchen) and you're sitting down to a flavorful meal pretty quickly.

For other recipes using patty pan squash, please see my Summer Squash Recipe Collection. For other recipes using peppers, please see my Pepper Recipe Collection. For other recipes using bok choy, please see my Bok Choy Recipe Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me looking for ways to enjoy the produce from the farm share, farmers market, or generous gardener.

Monday, July 6, 2015

Grilled Napa Cabbage and Chicken Skillet--Using the Grill as a Summer Kitchen

Too hot inside? Power out? Use your grill as a summer kitchen to make this Napa cabbage and chicken skillet supper.

I could start off by saying my kitchen is hot.

I could make innuendos about how hot my mattress feels. [In my opinion, Tempuerpedic sleeps hot.]

I could whine about my 80+ year old windows and their lack of insulation [what they lack in insulation they make up in charm?].

Friday, May 1, 2015

Chicken Pizza with Strawberry Salsa and Garlic Scape Pesto

Strawberry salsa-tossed chicken layered with cheeses on a garlic scape pesto-sauced pizza crust. A pizza recipe straight out of my edible back yard (exceptions chicken, peppers, and cheese).

I was thinking about starting a "What is Edible in the Yard This Week" sidebar column, but then I looked around the yard and realized that the chickweed growing up between the bricks on the patio is about it. [FYI, chickweed tastes bright and lemony, if you're wondering, and Robert Barker snacked on it for me. But he snacks on everything.]

Sure, the garlic is growing well, the raspberry canes have leafed out, and the peach tree bloomed beautifully. Burgeoning piles of mint, rosemary, and thyme are spreading out in the sun. The sugar snap peas, chard, strawberries, and parsley have begun to grow. I've even spotted volunteer pumpkins [or mutant squash] and cilantro sprouting their first true leaves.

Despite the lack of current edible items in our garden, the pizza I'm sharing today shows how I put up food when it's ripe and then eat it year round. Strawberry salsa and garlic scape pesto came right from my little back yard, and I open jars/thaw cubes when I want some Spring flavors. With a stove and a freezer [and a food processor or blender is nice as well--and power too, since I'm blogging from the library because a transformer blew and our power is out] eating pizza like this is well within reach for you, too.

Seeing an albino squirrel in the back yard [photo by my lightning-reflexed spouse] I'm feeling the absence of the composting pigs this Spring. After nearly 5 years with them, my spouse finds himself plucking dandelions before he remembers there are no pigs to wheek their pleasure at the treat.

PSA:  If you're in the market for another family member, consider rescuing a pair of guinea pigs. Keep their large cage in a common area [ours lived in a corner of the living room atop the dog crate] and these social creatures will not only brighten your day and let you know when it's dinner time, they'll eat up any unwanted Community Supported Agriculture (CSA) farm share produce. [Thus I termed them the 'composting pigs', as guinea pig poop is perfectly fine for your compost bin.] I'm glad of my worm bin to take up the slack, but the worms aren't very interactive. Not like our beloved pigs. [Will we get more? Not at this time. For me, 3 dogs are plenty of animals to care for.]

For other recipes using garlic scapes or garlic scape pesto, please see my Garlic/ Garlic Scape Recipes Collection. For other recipes using strawberries, please see my Strawberry Recipes Collection. These are part of the Visual Recipe Index by Ingredient. I even have a Visual Pizza Recipe Index, because I have a thing for indices.
I've pinned more garlic scape recipes to my Garlic Scapes Pinterest board and more pizzas to my Friday Night Pizza Night Pinterest board. Wanna know how to Use This Blog? Click here.

Monday, March 16, 2015

Potluck Asian Chicken Cabbage Salad

Chicken, cabbage and salad greens tossed with an easy Asian dressing. Almonds, radishes, and ramen provide a crunchy contrast to this pot luck salad.

I had cabbage and radishes aplenty when informed of the impending opportunity to use up farm share veggies pot luck. Following my tip to stick with the familiar, from my post Five Tips to Feed Your Family From the Farm Share, I decided to make a chicken & cabbage salad with an Asian dressing. The guests did not include vegetarians or folks with nut allergies, so I felt comfortable making my usual recipe which comes from the Better Homes & Gardens New Cookbook (Amazon affiliate link).

I've tweaked this recipe in a few ways, shown below. First off, I added salad greens since I'm serving a crowd. Second, I added radishes since I had some, I thought they'd look pretty, and the extra crunch would go well. Third, I used seasoned rice vinegar (the kind I use for my sushi rice) and, since that is sweetened, I omit the sugar. I double the dressing since it's so good--and so easy to make. Method-wise, I change the recipe by tossing the chicken-cabbage mixture with the dressing and let it hang out for a few hours. Then I toss the whole lot together with a bit more dressing and it's ready to serve.

If I were planning to take this to work for a lunchtime pot luck, I'd cook the chicken, toast the ramen & almonds, make the dressing and chop all the vegetables the night before. In the morning I'd combine the chicken, cabbage & some of the dressing in one container, the salad greens, radishes, and green onions in another, and the ramen and almonds in a third container. At serving time I'd [carefully] toss everything together with more dressing in a large bowl or serving tray, top with ramen and almonds, and serve with extra dressing on the side.

For more recipes using cabbage, please see my Cabbage Recipes Collection. For more recipes using salad greens, please see my Salad Greens Recipes Collection. For more ideas using radishes, please see my Radish Recipes Collection. These collections are all part of the Visual Recipe Index by Ingredient.

Friday, February 20, 2015

Irish Cheddar Chicken Potato Leek Pizza

Chicken, blue potatoes, and leeks under a blanket of Irish cheddar cheese. Irish pizza? Cockaleekie pizza? Colorful pizza with chicken, leeks and potatoes? You choose the name that works.

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A community supported agriculture (CSA) farm share is not typically a source of exotic produce. Although turnips, kohlrabi and celeriac were novel and exotic to me--and Swiss chard may be new to some--these crops have been around.

When we got purple potatoes in the share last year it was a surprise and a delight. I've played with blue potatoes from Costco before, and it's also fun to make colorful food straight out of the farm share box. For this pizza I wanted to punch up the color of a chicken, leek, and potato pizza. Yes, that's practically cockaleekie pizza, but according to Google Trends no one searches for that. So you get a boring-yet-descriptive name. I've got a Corned Beef & Cabbage Pizza coming up, but to help mentally shift gears from Valentine's day/Mardi Gras/Chinese New Year to St. Patrick's Day I'd like to share this pizza now.

Why am I sharing St Patrick's Day recipes when I'm Scandinavian/Scottish, not Irish? Advertising, folks . . . it works on me. Cabbage goes on sale shortly after I've finished up the farm share veggies and had my fling with mushrooms from the store. We like corned beef and potatoes and eat them despite not being kissable due to our heritage. Shoot, we eat a bunch more seafood because it's also on sale. Speaking of ads, I'm playing around with Amazon ads in my sidebars. Please let me know if they are intrusive, thanks.

For another Irish-themed pizza, please check out my Tremendously Green Pizza (talk about a non-SEO friendly title!) that has bacon, cabbage, and potatoes. You can find other pizzas for your Friday Night Pizza Night at my Visual Pizza Recipe Index.

Wednesday, January 21, 2015

Chicken & Roasted Vegetable Couscous Salad

Sautéed chicken and a blend of roasted sweet potato, broccoli, corn and peppers combined into a main dish salad with couscous.

I thought I'd share a bit about how my cooking style changes once our weekly Community Supported Agriculture (CSA) farm share has ended for the season.

First, I give a big sigh of relief because I know I've made it through another season. I've nurtured my family with food grown by our farmers, our garden, our friends and a rogue compost bin. We have tried new foods with both successes and failures [the failures appear on my FB page, not on the blog].

Second, I'm still doing some vegetable triage. The remaining greens and root veggies in the crisper have priority over the squash and potatoes of the Strategic Winter Squash Reserve (SWSR) in my cold basement. When the fridge is cleared out (celeriac, a red cabbage and kohlrabi are the last holdouts) I'll plan meals based on the items in the SWSR and the freezer.  That's the key--plan meals.

Instead of winging it based on what needs to be used up NOW, I could take stock and thoughtfully plot out meals, thaw meats and vegetables, and work to eat down the supply of food in the house.

As if I will thoughtfully plan anything beyond what's for dinner tonight.

Even if I forget to plan ahead and end up just winging it for dinner, having bags of frozen chopped vegetables sure makes things easier. I can make quick soups using put up stocks and frozen chopped vegetables. The other night my girl wasn't feeling well [she claims she has the plague as she coughs daintily into her hand] and within an hour I had a turkey & wild rice soup, with curry and ginger, ready to eat thanks to my freezer.

This main dish salad works along the same lines. Using prepped and frozen CSA farm share vegetables (broccoli, corn and bell peppers) along with some sweet potatoes from the SWSR and a red onion I fixed us a hearty meal without too much pre-planning. Eating local vegetables while the frozen backyard turns into the muddy back yard--that's a Good Thing. [Three dogs and a muddy back yard? Not so much of a Good Thing.]

With luck, the foods I've canned and frozen will last until next summer, just in time for the CSA season to begin [note to self, mail check out this week to the farm!]. In the meantime I will be shopping for fruits, mushrooms, fresh salad and whatever else looks good or is marked down.
I'll keep blogging, too, sharing seasonal recipes all along the way.

Monday, October 20, 2014

Cranberry, Chicken, Spinach and Leek Enchiladas

Leeks and frost-kissed farm share spinach, sautéed with chicken and cranberry salsa in a creamy enchilada, topped with spicy salsa verde.

Too early to break out the cranberry salsa? It pairs so nicely with salsa verde I couldn't resist. I'm tempted to try and make some of my own this year, since our farm share--and my spouse's coworkers--have provided so many hot peppers.  I've put up salsa twice, and have just enough ripe tomatoes left to put up a third batch.  In the mean time I put up a batch of hot pepper jelly as well--then promptly gave most of it away.  Update: I did make my own cranberry salsa! You can find the recipe here.  Between the canning and the freezing I'm trying to keep up with the supply of vegetables that I'll feed the family during winter. [I feel like the Ant, though I really want to lie down and read my book like the Grasshopper--so I'm going to keep it short and sweet and go do just that.]

Want more enchilada recipes? Try my Clickable Collage. More recipes using spinach? Here's the Spinach Recipes Collection. More recipes using Leeks? Try this collection. More recipes using Cranberries, in various permutations? Look here.

Friday, July 18, 2014

Sweet & Spicy Peach, Chicken, Hatch Chile and Spinach Pizza

Fresh peaches and freshly roasted Hatch chile peppers paired with spinach, mozzarella, and chicken on a BBQ-sauced buttermilk pizza crust.

Sweet & Spicy Peach, Chicken, Hatch Chile and Spinach Pizza | Farm Fresh Feasts

There are no guarantees in life, and that's OK.

We have two peach trees in our backyard (they belong to my daughter) but that's not a guarantee we'll be eating homegrown peaches this summer.  Just like official orchards here in southwestern Ohio, the extreme cold temperatures of late winter were too much for the delicate buds. No flower buds means no flowers, and no flowers means no local peaches.  That's just how it is sometimes.

Sweet & Spicy Peach, Chicken, Hatch Chile and Spinach Pizza | Farm Fresh Feasts
I'm sorry to be down. As I'm writing this, it is Wee Oliver Picklepants' Last Day. A year ago when I made this pizza I didn't even know he existed. Then my deployed spouse went on the internet and found Oliver and his Traveling Companion, Vincent. My spouse asked me to adopt the dogs and I did, falling in love with those nice middle aged gentlemen long before he returned and met them. I was particularly smitten with Oliver, a runty 10 lb one eyed wiener dog mix.  An avid outdoorsman, Oliver holds the title of being the only dog in the house to successfully catch a squirrel [technically, most of the squirrel got away, but Oliver was darn proud of the tufted tail tip that was left behind]. Such an active lifestyle was too much for Oliver's back, though, and his pain got to be unmanageable. We will miss him--his sweet disposition and outsized personality changed our minds about little dogs.
Sweet & Spicy Peach, Chicken, Hatch Chile and Spinach Pizza | Farm Fresh Feasts

Despite my sadness about peaches and pups, I am glad we have options when it comes to buying fruit. The fruit farmer at the farmer's market down the road is bringing in peaches from South Carolina to sell alongside their summer berries. While it isn't as good for their bottom line, it does keep their customers happy and I'd rather buy my out-of-state peaches at the farmer's market than the grocery store, you know? For my 3rd peach pizza recipe (following Peach, Basil and Brie pizza and Peach and Pepperoni Pizza) I decided to get gourmet and throw a bunch of stuff together.

Sweet & Spicy Peach, Chicken, Hatch Chile and Spinach Pizza | Farm Fresh Feasts

Biting into this pizza was amazing. Even before that point, though, just seeing the colors made me happy. The warm colors of the peaches were set off by the greens of the spinach from our Community Supported Agriculture (CSA) farm share and accented by fresh mozzarella and red onion. I know that you eat with your eyes first, but the flavor has to back it up and this pizza delivers. The sweetness of the fresh peach chunks paired with spicy roasted Hatch chiles and creamy mozzarella is complemented by the BBQ sauce base. Give it a try--it's really good.

Sweet & Spicy Peach, Chicken, Hatch Chile and Spinach Pizza | Farm Fresh Feasts

Wednesday, July 9, 2014

Colorful Greek Chicken Salad Plate

Greek yogurt seasoned with herbs, vegetables, chicken and cheese served alongside a colorful bed of vegetables, hummus, and pita chips for a simple summer salad plate

Colorful Greek Chicken Salad Plate | Farm Fresh Feasts

Eating my colors makes me happy. Combining tasty food with colorful piles of vegetables is a terrific way to eat a variety of colors. I wouldn't normally say that chicken salad is a colorful dish, but when you serve it with gorgeous vegetables, well, even on a white plate this would still be a riot of color.

I've been throwing together some easy summer mixed plates using a variety of cool and warm ingredients lately.  For a glimpse, head to my FB page to check out this photo.

Colorful Greek Chicken Salad Plate | Farm Fresh Feasts

Friday, June 27, 2014

Pizza with BBQ Chicken, Bacon and Kohlrabi Greens

Chicken, bacon, sweet onion and kohlrabi greens over tangy barbecue sauced pizza crust.  Yes, I slipped kohlrabi greens onto the pizza.  Again.

Pizza with BBQ Chicken, Bacon and Kohlrabi Greens | Farm Fresh Feasts

I think I may end up posting pizza recipes a fair number of Fridays this summer.  I have some terrific pizzas from last summer that didn't get published in a seasonally timely manner (Peach and Hatch chiles for one, and Cantaloupe and Prosciutto Panini Roll for another) and my brain is a bit giddy with new ideas for both my new pizza grill stone and new deep dish styles. [Tonight I'm trying green tomatoes + goat cheese in the style of Lou Malnati's.]

Pizza with BBQ Chicken, Bacon and Kohlrabi Greens | Farm Fresh Feasts

I think, before it becomes OBE [Overcome By Events] I should share what we had last Friday Night Pizza Night. I mentioned we got a lot of greens last week--well some of them were attached to kohlrabi.  The kohlrabi has turned into dippers for hummus and will be rolled up in a tamago sushi whenever I get my act together, but the greens--well, they went on this pizza.

Pizza with BBQ Chicken, Bacon and Kohlrabi Greens | Farm Fresh Feasts

Wednesday, May 28, 2014

Swiss Chard, Chicken, and Leek Enchiladas with Slow Roasted Tomato Sauce

Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.

Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.

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If you've got a big pile of Swiss chard available (please note I could have written 'to use up' but opted against it because chard in this dish is something wonderful, not something to use up) read on.

Bonus if you've got some leeks.

If you prefer not to eat chicken, try Lauren at Gourmet Veggie Mama's Chard Enchilada recipe or Michael at Herbivoracious' gorgeous Chard Enchilada recipe (where I was inspired to throw cilantro and red onion on top of my finished dish).

Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.

This recipe turned a big bag of Swiss chard and two fat leeks from my Community Supported Agriculture (CSA) farm share, plus some leftover roasted chicken--hanging out like a bored teen in the summer--into a cheesy and satisfying summer supper.

Swiss chard, chicken, and leeks fill these summer enchiladas, flavored with green chiles and slow-roasted tomato enchilada sauce.

It all started with this enchilada sauce recipe from Andrea of Recipes for Divine Living.  I figured I'd use some put-up slow-roasted tomatoes in place of canned, and I made a whole mess of sauce.  Half go it went into Confetti Turkey Enchiladas and the other half went into a quart jar in the freezer.  When Lauren mentioned her chard enchiladas the same day we got our CSA pick up my mind started considering my options.  I thawed the jar overnight in the fridge and corralled my bored teen to help chop, and we had a great dinner.

For more recipes using leeks, please see my Recipes Using Leeks collection. For more recipes using Swiss chard, please see my Swiss Chard Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

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