Sunday, September 18, 2011

Chocolate Sauce

Submitted by Carla Winter

2T Nutella
¼ c semisweet chocolate chips
¼ c heavy cream

Microwave in 30 second increments till it stirs easily and melts together. 

Can also add 1-2 T of brewed strong coffee to this. 

Thursday, September 15, 2011

Balsamic Chicken with Wild Rice

Submitted by Courtney Steadman
Ingredients
1 lb Chicken Breasts
2 tsp Olive Oil
1 Garlic Clove, pressed
1 pkg Mushrooms
3 Tbsp Balsamic Vinegar
2 tsp Dijon Mustard
¼ tsp Thyme

Directions
Trim and Rinse Chicken Breasts.
Cut into 1” cubes.
In a bowl, combine garlic, balsamic vinegar, mustard, and thyme.
Add chicken to bowl and coat with mixture.
Heat oil in a large skillet.
Add contents of bowl to skillet.
Cook Chicken until done.
Add mushrooms.
Cook a box of Uncle Ben’s Fast Cook Wild Rice according to the directions.
Serve Chicken over Wild Rice

Servings:  4

Tuesday, September 6, 2011

Southern Peach Scuppernong Salsa

Submitted by Stefanie Moore

We got some huge scuppernong grapes in our produce box last week. They had listed this recipe in the newsletter and it is awesome! If you find yourself with some scuppernong grapes and don't know what to do with them I suggest you try this recipe. I think it would be good with regular grapes, as well.

Ingredients
1 cup seeded and quartered scuppernong grapes
2 medium peaches, peeled and chopped (about 1 1/2 cups)
1/2 medium red bell pepper, chopped
1/2 large cucumber, peeled, seeded and chopped
1/2 medium vidalia or other sweet onion, chopped
2 large jalapeno peppers, seeded and minced
1 Tbsp lime juice
1/4 tsp salt (or more to taste)
Fresh ground black pepper to taste

Preparation
Combine all ingredients in a bowl and stir gently. Adjust salt and pepper to taste. Chill for at least 20 minutes.