Tag Archives: tortilla pack

Basket Breakdown – 3/17/2012

19 Mar

This week, I went a little crazy!  I got the conventional basket for $15, the Mexican themed veggie pack for $8.50, 2 tortilla packs for $10.50 each, and the organic 9 grain bread for $12, for a total of $58 after the $1.50 handling fee.

Here is what was in the conventional basket:

Russet potatoes, carrots, pineapple, Pink Lady apples, bananas, tomatoes, Bok choy, Romaine lettuce, green onions, salad savoy, and cucumbers.  There was also cantaloupe, but we were short on it, so my basket did not have it.

The Mexican themed veggie pack had yellow onion, green onion, garlic, tomatillos, avocados, key limes, Poblano peppers, jalapeno peppers, green chiles, and cilantro.  I want to make Salsa Roja, Salsa Verde, breakfast burritos with the Poblano peppers, and enchiladas with the green chiles.

The 2 tortilla packs each had 3 dozen large flour tortillas, 2 dozen small flour tortillas, and 2 dozen small corn tortillas.  These are very good!  They are par cooked, so they have to be refrigerated or frozen, then cooked when you use them.  I use them for all kinds of things.

Not sure if I’ve shown a pictures of it before, but here is how the bread comes.  This 9 grain, the multi grain and the honey whole wheat all come pre-sliced, the other breads do not.  Makes excellent toast and sandwiches, my favorite was using it for Bread & Celery Dressing for Thanksgiving.

I’m excited because this coming weekend (3/24), the new site I have been helping to get open will finally open!  I hope that it all goes well!

Note: The type and amount of food may vary from another basket because of geographic location and because of variances in how the ends of produce cases are distributed after everything has been distributed evenly.  I also volunteered this week and got 1 extra item for volunteering.

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Roasting Hatch Green Chiles

28 Oct

Just before I started this blog, one of the extra offerings for Bountiful Baskets was 30 pounds of Hatch green chiles.  I cooked with some tonight, so I wanted to go back and share the process of preparing the chiles.

I did not order them, but a friend did and was looking to share, so I hopped on the opportunity to get some.  I don’t use green chiles a lot, but the Hatch green chiles are supposedly some of the best, so I wanted to see what it was all about.  First, I had a hard time imagining what 30 pounds of chiles would look like, but apparently they come in a large burlap sack.  The second that sack was opened, wow, the smell of the chiles was amazing.  I got 5 pounds from my friend, as shown in the picture above, plus a few more in my basket that week.

Once I got them home, I washed and dried all of them.  I started up the grill, and put the chiles directly on the grill, in batches.

My backyard smelled amazing!  You want to grill them, turning every so often, until the skins are mostly blackened. The next step is to put them in a zipper bag or sealed container to let them steam for about 20 minutes.  This allows you to be able to get the skin off very easily.

Once you remove them from the container, you remove the blackened skin, and hopefully, it will just flake off easily using your hands.  (NOTE: When handling you chiles, you may want to wear gloves to protect your skin.)  Once the skin is removed, cut off the cap, slit open, and remove the seeds.  Dice, the chiles, then divide in containers for later.  I chose to put 1 cup of diced green chiles into snack size zipper bags.  I was able to get 7 1 cup bags of chiles out of the 5 pounds I started with.

I made a green chile mac & cheese with one bag, enchiladas with another bag, then put the rest in the freezer.  Before I put them in the freezer, I made sure to remove as much air as I could from the bag.  Tonight I pulled out one of the bags to make breakfast burritos, that also had onion, turkey breakfast sausage, scrambled eggs, and shredded Mexican blend cheese.

I used the large tortillas from Bountiful Baskets, and assembled them like I did for the Steak, Egg, & Potato Burritos.  My husband commented that these were the best breakfast burritos I’ve made for him yet, and wanted to know what I did differently.  Must have been those wonderful Hatch chiles!

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Slow Cooker Sour Cream Salsa Chicken

14 Oct

I can’t remember where I first got this recipe, but I used to make it quite often.  I hadn’t made it in quite a while, so my husband suggested it for dinner this week.   It is a short ingredient list, and once you make it, there are a variety of things you can do with it.  I make a package of Spanish rice to mix in with it, then make burritos.  You could make tacos, quesadillas, enchiladas.

Slow Cooker Sour Cream Salsa Chicken

1.5-2 lbs boneless, skinless, chicken breasts
1 packet taco seasoning mix
1 16 oz jar salsa
2 Tbsp. cornstarch
1 8 oz package sour cream

Spray slow cooker with cooking spray. Add chicken breasts. Sprinkle chicken with taco seasoning, top with salsa. Cook on low for 6-8 hours, or on high for 3-4 hours. When ready to serve, remove chicken and shred. Put the cornstarch into the salsa mix in the slow cooker and stir well. Stir in sour cream and mix well. Place chicken back in slow cooker and blend in with salsa mixture.  Serve as desired.

How I use this:

Prepare 1 package of Spanish rice according to package directions.  Stir in with chicken.  Heat a large skillet over medium-low heat.  Add a large tortilla (I use the 12 in flour tortillas from Bountiful Baskets).   Place about 1 cup of the chicken/rice mixture toward one side of the tortilla.  Sprinkle Mexican blend shredded cheese over the mixture.

Fold the side, top and bottom over the mixture, then fold it all over on the remaining flap. Cook for a few minutes, then flip and cook for a few more minutes, until both sides are golden brown.

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