Rhubarb Strawberry Crunch

We got some beautiful rhubarb in our fresh box. This recipe was delicious. I made it in a 9×13. Next time ill either make it in a smaller pan and halve the topping or keep it in the bigger pan and double the rhubarb and strawberry!

Rhubarb Strawberry Crunch
adapted from allrecipes

Ingredients

1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb.
Place the mixture in a 9×13 inch baking dish.
Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly.
You may want to use a pastry blender for this.
Crumble on top of the rhubarb and strawberry mixture.
Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Stir-Fried Baby Bok Choy with Garlic

Last week we got some baby bok choy in our fresh box. Yum! It was delicious sautéed up this way. Served it with these lettuce wraps unwrapped (no lettuce).

Stir-Fried Baby Bok Choy with Garlic
adapted from epicurious

ingredients

1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby bok choy, halved lengthwise
2 teaspoons Asian sesame oil

preparation

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Maple Dijon chicken

This was quick and easy to put together. It was ok. Served it with mashed potatoes.

preheat oven to 450ºF.
mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice vinegar.
Put a 1-2 pound package of chicken breasts into oven-proof baking dish.
salt and pepper the Chicken.
Pour maple mustard mixture over them, turning the chicken in the mixture so they are fully coated.
Put the chicken into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF.
Baste the tops of the chicken with more sauce half way through.
Let the chicken rest for 5 minutes before serving.
Plate the chicken, making sure to spoon some extra sauce over the top

Pad See Ew

When I was looking for a recipe to make for the secret recipe club in April I bookmarked this one to make later. It’s pretty simple and came out quite tasty for a quick meal. I threw in some rotisserie chicken I had to bulk it a little.

Pad See Ew
adapted from inquiringchef

Ingredients
1 Tbsp. vegetable oil
2 cloves garlic, minced
1 shallot, thinly sliced
1 box big fat pasta
2 tsp. sugar
2 Tbsp. soy sauce
20 leaves fresh basil
1-2 cups cooked shredded chicken

Instructions
Cook pasta al dente.
Heat oil in a wok over medium-high heat. Add garlic and shallot and stir, cooking just until garlic begins to turn golden, about 1 minute.
Add pasta to wok and stir to break apart. Add sugar, soy sauce, chicken and basil, stirring vigorously to coat pasta evenly in sauce. When sauce is bubbling and basil is wilted, about 2 minutes, remove wok from heat. Serve immediately.

Garlic Chicken, Bean, and Spinach Quesadillas

This wasn’t your normal quesadilla, but it was equally tasty! The sauté express squares really gave good flavor to the chicken. Yum!

Garlic Chicken, Bean, and Spinach Quesadillas
adapted from goodlifeeats

Ingredients:
2 squares Garlic Herb Sauté Express® Sauté Starter
1 pound chicken tenderloins, thawed
1 lime, juiced
2 ounces chopped fresh baby spinach
3 tablespoons chopped fresh cilantro
¼ of a small purple onion, cut in half and then sliced thin
1–14 ounce can refried beans
8 ounces grated Mexican blend Cheese
8 taco sized whole grain flour tortillas

Directions:
In a sauté pan, melt the Sauté Express® Sauté Starter over medium heat until it begins to bubble.

Add the thawed chicken and cook for 3–5 minutes, or until browned. Turn and cook the other side until browned and the chicken is cooked through. While cooking, brush some of the Sauté Express® Sauté Starter on the side of the chicken facing up.

Meanwhile, in a bowl, combine the chopped spinach, cilantro, and purple onions. Stir until tossed well. Set aside.

Spread 2 tablespoons of refried beans on one side of 4 of the tortillas. Set aside.
After chicken has cooked, slice or shred it into bite sized pieces. Squeeze the lime over the chicken and stir to coat. Divide the meat between the 4 tortillas and layer it on top of the beans.
Then, divide the spinach mixture between the 4 tortillas and layer it on top of the chicken. Top with the cheese and then place the remaining tortillas on top of each quesadilla.

To cook the quesadillas:
In the oven: Preheat oven to 425 degrees F. Using 1 tablespoon of olive oil, brush each side of the tortillas. Arrange the quesadillas, oiled sides down, on a baking sheet.
Bake the quesadillas until the tortillas are golden brown and the cheese is melted, turning halfway through, about 8-10 minutes total baking time. Cut into quarters or sixths and serve.

Coconut Loaf Cake with Lime Glaze – SRC

Time once again for a secret recipe club post! This month I was given holly from phemomenon. There were a ton of great recipes to choose from!!! I ended up picking this coconut loaf. I cooked it for about 55 minutes. I should have checked it sooner. It came out really good, but I should have checked it sooner. The edges were a little over done. It tastes really good warm! Yum!

Couscous with Swiss Chard, Raisins, chicken, and Feta

I’ve made this once before, and we really liked it. This time I threw in some shredded rotisserie chicken to make it a meal instead of a side! It was really filling this way! Yum! Do not forget the feta!!

Couscous with Swiss Chard, Raisins, chicken, and Feta
adapted from rachealraymag

ingredients
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 1/4 cups israeli couscous
One 14-ounce can chicken broth
2/3 cup golden raisins
Salt and pepper
1 bunch swiss chard, stems and leaves chopped separately
One 15-ounce can chickpeas, rinsed
2 ounces crumbled feta cheese
1-2 cups shredded cooked chicken

Directions:

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the chicken broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chciken, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Pasta with Arugula and Prosciutto

This year instead of joining the CSA again, we joined a fresh box program. Every week we get a box of fresh veggies and one fruit. So far the fruit has been strawberries and they are delicious! The arugula and leeks in this recipe came from our fresh box! I wasn’t too big a fan of the prosciutto with this. I think some chicken would have been better!

Pasta with Arugula and Prosciutto
adapted from epicurious

ingredients

1 lb pasta (I used calamari shaped)
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
2 teaspoons finely grated lemon zest plus more for serving
1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
1/3 cup finely grated Parmesan plus more for serving
Freshly ground black pepper
3 ounces prosciutto, torn into 1″ pieces

preparation

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.
Add pasta, 2 teaspoons lemon zest, and 3/4 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.
Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan.

Strawberry Pie Sour Cream Crumb Bars

Last week husband had two friends help him move a huge piece of furniture from the dining room to the basement. I happened to have baked these super delicious bars. They were still warm in the baking dish, but the guys ate it up. After they had their share more than half was gone! Definitely making this again. Might try cherry pie filling next time!

Strawberry Pie Sour Cream Crumb Bars
adapted from therecipecritic

Crust:
1/2 c butter, melted and cooled to room temperature
1/2 c light brown sugar
1 1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Filling:
1 c strawberry pie filling (or any kind you would like)
1/2 c sour cream
1/4 cup granulated sugar
1 Tbsp all purpose flour
1 egg
1/2 tsp vanilla extract

1. Preheat oven to 375 and prepare an 8×8 square pan by lining with parchment paper and spraying with cooking spray.
2. Make the crust by whisking together in a medium bowl the flour, brown sugar, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
3. Reserve 3/4 cup of the crust and press the remaining into the bottom of your 8×8 prepared baking pan.
4. For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 Tbsp flour, egg, and vanilla. Pour over the crust in your 8×8 pan.
5. Spoon your pie filling over the sour cream and gently swirl with the sour cream filling with a spoon.
6. Sprinkle your reserved 3/4 cup crust over the top and bake for 25-28 minutes or until golden brown. Cool completely and serve into squares. Store in the refrigerator up to 3 days.

Baked Chicken with Dijon and Lime

I took out chicken tenders for dinner and then had no plan. The one recipe I decided on, of course I was missing one mail ingredient! So I found this one. It was good. Not great. Good for a quick weeknight meal. I served them with couscous and green beans!

Baked Chicken with Dijon and Lime
adapted from skinnytaste

Ingredients:
1 lb chicken tenders
3 tbsp Dijon mustard
1 tbsp light mayonnaise
1 clove garlic, crushed
1 lime, squeezed, and lime zest
3/4 tsp pepper
salt

Directions:
Preheat oven to 400°. place chicken in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

Spray a large baking pan with a little Pam to prevent sticking. Place chicken to fit in a single layer. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.