Thin Mint Smoothie

You know those subscriptions services that you can subscribe to where you pay a fee and then you get a box filled with goodies (like clothes or pet supplies or beauty items) delivered to your door? They are all over the place these days.  You can even order a "man box" to be delivered to a favorite man in your life.  There is something exciting about getting that box filled with who-knows-what that someone else put together for you.  That is exactly what getting my CSA is like for me!  I get a bag filled with the best fruits and veggies around, along with recipes to try.  This week was my first pick-up and I was thrilled!

One of the reasons I like the CSA is also one of the reasons I liked the clothing box service that I tried once - it pushed me out of my comfort zone.  I would not have bought that sweater, but I loved it once I had it on!  Likewise, I would not have bought mint or scapes this week, but goodness gracious am I glad they were in my CSA.  This shake that I made with the mint is incredible...just what I needed on a hot summer day.  My daughter had a friend over and when I shared with the three kids, she told me I should give her mom the recipe. (I didn't bother telling her how healthy it is.) Win!!

(P.S. Don't know what a CSA is? Here is a link to try: What is a CSA?)

INGREDIENTS:

• 1.5 oz spinach
• 1 banana
• 1 apple
• 3-5 sprigs fresh mint - stemmed
• 1 tbsp cacao powder
• 1 tsp cacao nibs (I couldn't find any at my grocery store, so I used dark chocolate chips)
• 1 cup water
• 1 cup ice

DIRECTIONS:

Blend all ingredients except for the cacao nibs for 1-3 minutes.  Add the cacao nibs and blend for 30 seconds more.

Difficulty: easy

Time: 4 minutes

Source: https://greenblender.com/smoothies/recipes/thin-mint

Apple-Walnut Chicken Salad and Balsamic Apple Vinaigrette

Spring is finally here!  And so is our next Gooseberry Giveaway!!  We are thrilled to have the opportunity to review a new cookbook by Gooseberry, and - even better - to have one to give to one of you!  101 Farmhouse Favorites is a fantastic, full-color cookbook from Gooseberry's photo series.  I always love the opportunity to see an image of the final product before I attempt a new recipe, so I really appreciate the color photograph of each of the delicious looking recipes in the book.

101 Farmhouse Favorites is filled with great ideas for breakfast, lunch, dinner, and dessert, and even has an entire section called "Classic Country Canning," with recipes and instructions for even the most novice of canners (like me).  The salsa, pesto, and spaghetti sauce are on my "must-try" list from that chapter.  But as I dove into the book for the first time, the "Garden-fresh Soups and Salads" chapter is what really caught my eye.

From "Mommy's Pasta Fagioli" to "Best-Ever Spinach Salad," I couldn't decide where to begin!  In the end, I decided I had to share this delicious salad.  There is just something about an easy, homemade dressing, and this one is superb!  I also love having a great use for the rotisserie chicken leftovers that I tend to have.  Flavorful, refreshing, hearty, and crisp, this is a salad that I will make again and again.

WE ARE SORRY BUT OUR GIVEAWAY OF 101 FARMHOUSE FAVORITES HAS ENDED.

INGREDIENTS:

For the salad:

• 6 cups mixed field greens or baby greens
• 2 cups deli roast chicken, shredded
• 1/3 cup crumbled blue cheese
• 1/4 cup chopped walnuts, toasted
• 1 Fuji or Gala apple, cored and chopped

For the Balsamic Apple Vinaigrette:

• 2 Tbsp frozen apple juice concentrate
• 1 Tbsp cider vinegar
• 1 Tbsp white balsamic vinegar
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/3 cup olive oil

DIRECTIONS:

1. In a large salad bowl, toss together all salad ingredients.
2. In a small bowl, whisk together all vinaigrette ingredients.  
3. Drizzle dressing over salad, tossing gently to coat.

Difficulty: easy

Time: 15-20 minutes

Source: Gooseberry Patch's 101 Farmhouse Favorites, Copyright 2012

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Mashed Sweet Potatoes and Apples

My mother-in-law made these for Christmas Eve last year, and my son made sure we got to keep all of the leftovers.  He asked for them every day until they were gone.  They were SO good!  They are sure to be a hit for Thanksgiving when I bring them to my parent's house this year, and I even plan to make them when my son gets his tonsils out in a few weeks - they are a great, healthy, soft food that he will be able to eat and that the rest of the family will enjoy as well.

INGREDIENTS:

• 4 lg sweet potatoes (3 1/2 to 4 lb) - I use yams when they are cheaper and it is just as good (note: yams are actually sweeter; though they are not as calorie dense, they don't provide as many vitamins and minerals as sweet potatoes)
• 1/2 cup butter or margarine, softened
• 3 medium apples, peeled, chopped (about 4 cups)
• 2 tsp ground cinnamon or pumpkin pie spice
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit. Line cookie sheet with foil.  Pierce sweet potatoes with fork; place on cookie sheet.  Bake 1 hr to 1 hr 15 min or until tender when pierced with a fork.  Let stand 15 minutes or until cool enough to handle.
2. Meanwhile, in 10 inch nonstick skillet, melt 2 tablespoons of the butter over medium heat.  Cook apples, cinnamon and sugar in butter 5 to 7 minutes, stirring frequently, until apples are tender.
3. Spray 13 x 9 inch glass baking dish with cooking spray.  Slip off sweet potato skins; place potatoes in large bowl.  Add salt, pepper, and remaining 6 tablespoons butter; mash until no lumps remain.  Add apple mixture; mix well.  Spread in baking dish.
4. Cover with foil; bake 25 to 30 minutes or until center is hot. 

Difficulty: pretty easy, though there is a bit of chopping and mashing (the mashing takes less than 30 seconds, though, if the potatoes are done enough)

Time: total of 1 hour and 45 minutes to 2 hours from start to finish, much of which is hands-off

Source: I believe that my mother-in-law got this recipe from a Weight Watchers cookbook

Apple Crisp

There isn't much that can beat the smell of an apple crisp baking on a cool fall day... except maybe the taste of that apple crisp when it is still warm from the oven.  I always look forward to this time of the year when apples go on sale and the days get cool enough for me to want to heat the oven to make this delicious recipe.  I have made it for years and most recently made it to take to dinner at a friend's house.  It was a hit, as it always has been.  My kids helped me make it this time but didn't get the opportunity to eat it, so I plan to make another with them very soon.  We love all kinds of apples (as well as their health benefits)! If you want to learn about what the differences are between types of apples and their amazing science-backed heath benefits, here is a great article: http://www.well-beingsecrets.com/apples-health-benefits/

(You will need more apples than I have in this picture.)

INGREDIENTS:

• 1/2 c old fashioned or quick-cooking oats
• 3 graham crackers, finely crushed
• 1/3 c plus 1/2 cup firmly packed brown sugar
• 1/3 c plus 2 Tbsp flour
• 1/4 c walnut pieces
• 1/3 c butter or margarine, melted
• 1 tsp cinnamon, divided
• 6 c apples (~5 med), sliced

DIRECTIONS: 

1. Preheat oven to 375 degrees F.  In a medium bowl, mix oats, graham cracker crumbs, 1/3 cup of flour, 1/3 cup brown sugar, walnuts, butter, and 1/2 tsp of cinnamon until well blended.  Set aside.
2. In a large bowl, mix 1/2 cup of brown sugar, 2 Tbsp flour, and remaining 1/2 tsp of cinnamon.  Add sliced apples and toss to coat.
3. Place apples in an 8 inch square baking dish; sprinkle with oat topping.  Bake 35-40 minutes until apples are tender.

Difficulty: relatively easy, but a decent amount of measuring plus the slicing of the apples

Time: ~15 minutes prep, 35-40 minutes baking

Source: Kraftfoods.com

Zesty Pork Chops

The first time I made this pork chop dish was because I was searching for a recipe that would use the apple that was left in my fruit bowl and the only meat that I had left in my freezer.  I happened to have a jar of Picante sauce that I had bought on sale, so this recipe fit the bill perfectly.  I have made it multiple times since then, as it is a tasty recipe that doesn't take too long, doesn't leave the chops at all dry, and has a delicious sweet yet tangy taste that my whole family enjoys.

INGREDIENTS:

• 4-5 pork chops (about 1.5 lbs)
• All purpose flour
• 1 jar (12 oz) Pace Picante sauce
• 2.5 T packed brown sugar
• 1 apple, peeled and sliced into 1/4 inch thickness
• 2 Tbsp olive oil

DIRECTIONS:

1. Coat the pork with four.  Stir together the Picante sauce, brown sugar, and apple pieces.
2. Heat the oil in a skillet; cook the pork chops for about 5 minutes on each side, until browned. 
3. Pour the sauce mixture over the pork chops; Cover and cook for 20 minutes, turning once during cooking.

Difficulty: Easy

Time: 5 minutes prep, 30 minutes total cooking

Source: Adapted from www.campbellskitchen.com Zesty Pork Chops recipe

Apple Crescent Surprise

My kids eat apples like crazy, but occasionally we end up with a few left at the bottom of the fruit bowl that have seen better days. Rather than throw them away, I use them to make these delicious pastry treats. I find the ingredients for this dessert are always in my house. I keep the crescent rolls in the refrigerator since I like to have them on hand in case I get unexpected company and can throw together this.

  INGREDIENTS:

• 2 cans crescent rolls
• 2 Granny Smith apples, peeled and cored (I use whatever I have in the house)
• 2 sticks butter, melted
• 1 1/2 cup sugar
• 1 tsp cinnamon
• 1 can (12 oz) ginger ale

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Cut each apple into 8 wedges.
3. Open crescent rolls, place apple wedge in each one. Roll up.
4. Place in 9 x 13 pan.
5. Melt butter, add sugar and cinnamon.
6. Pour over crescent rolls.
7. Pour ginger ale on top.
8. Bake 45 minutes until golden brown.
9. Serve with vanilla ice cream or whipped cream.

Difficulty: Easy

Time: 10 minutes prep, 45 minutes baking

Source: a coworker's wife

Grandma's Apple Crisp

Apple crisp in our house means it is fall. This favorite has been served in my family for over 60 years. My brother and I would beg our mom to make it all the time...so would everyone else. Enjoy! Note: An apple peeler/corer makes this dessert preparation much easier and faster.

INGREDIENTS:

• 10-12 apples
• 1 cup sugar
• 1 cup flour
• 1 egg
• 1/4 tsp of baking powder
• 1/4 tsp salt
• 1 stick butter
• 1 T cinnamon sugar

DIRECTIONS:

1. Peel, cut, and core apples. Place in baking dish.
2. Sprinkle with cinnamon sugar.
3. In separate bowl, mix together sugar, flour, eggs, salt, and baking powder.
4. Cover apples.
5. Melt 1 stick of butter pour over dry mixture.
6. Bake 1 hour.

Difficulty: Easy
Time: prep: 30 minutes (if you have a peeler, this will be much faster) baking: 60 minutes
Source: my grandmother

Pork and Apple Skillet Meal

I love this meal in the fall, when apples are in prime season and mushrooms and onions go on sale.  The best thing about it is that it can all be made in one skillet, and the last 15 minutes are totally hands-off - the perfect time to empty the dishwasher, wash the cutting board, wipe down the counter, and still have a moment to read the kids a story... or check your e-mail.

INGREDIENTS:

• 4 pork chops, about 3/4 inches thick (there is so much of the rice/apple mixture left at the end that I think it would be totally fine to throw a couple more chops in if your family is a bit hungrier)
• 1 medium onion, sliced*
• 1 8 oz container of sliced mushrooms (or slice them yourself if the whole ones are on sale)
• 2 Tbs of balsamic vinaigrette dressing
• 2 apples, sliced*
• 1 10 1/2 oz can of condensed chicken broth
• 1 broth can of water
• 1-1/2 c of instant rice
• dried thyme (about 1 tsp)

DIRECTIONS:

1. Spray non-stick skillet with cooking spray.
2. Brown pork chops in skillet on med-high for about 3 minutes on each side. (*I slice the apples and onions while the chops are browning.)
3. Add mushrooms, onions, and dressing to the pan and cook about 4 minutes longer.
4. Add apples, thyme, broth, water, and rice.  Mix around until everything is moistened.
5. Turn heat down to medium, cover skillet, and let simmer for 15 minutes.

Difficulty: Pretty easy; there are only two things to cut and the rest you just measure and toss in the skillet.
Time: about 30 minutes
Source: adapted from Kraft Food and Family magazine