Browsing CategoryCooking & Dining

Is your garden bursting with goodness this time of year? It’s the season for harvesting fresh, fragrant herbs and juicy, ripe fruits and veggies from your own backyard. Of course, there’s always more than you can eat at one time. Having some clever kitchen helpers makes it much easier to preserve your garden’s bounty. Here are the three we’ve been using the most this year:

1. Re-Zip Food Storage Bags

Warm summer weather brings long sunny days, made only more perfect by the chance to enjoy a delicious meal outdoors. My favorite part of summertime cooking is the chance to focus on uncomplicated meals that highlight the freshness of fewer ingredients.

Here’s a simple recipe for a meat marinade that’s sure to make your guests call you “Queen of the grill!”


grilling corn in the husk

One of my summer favorites: Fresh corn grilled in the husk. Grilling corn is easy to do, and can make for a rich and sweet flavored corn on the cob, in comparison to boiling. Boiling corn zaps some of its natural flavor away. How do you normally eat corn? I’m guessing you use butter and salt to flavor your corn after it’s finished boiling in water. Well forget that method, let the natural sugars in the husk steam cook your corn for a tastier, healthier alternative. Here’s how:

The warmer weather and clearer skies have lawns in need of mowing, and gardens in need of tending. Spring also welcomes another great season of farmers’ markets and fresh local produce. Food produced closer to home, and in small batches, simply tastes better. The steamed asparagus I ate last night is proof.

We complied a quick list of fresh, local vegetables you can look for while shopping this spring. Depending on your location, the selection of produce varies, but this list covers the staples of spring.

Add a side of Spanish rice and you're ready to eat

One of our staff members is lucky enough to be married to a retired fireman. During his time at the fire station, all of the firefighters would take turns making dinner for each other. His favorite recipe, dubbed “Station 22 Chicken Enchiladas” is now a favorite in their home.

2 boneless skinless chicken breasts
1 15oz. can mild enchilada sauce
2 8oz. cans mild diced green chilies
2 8oz. cans sliced black olives
2  roma tomatoes diced
2 cups shredded cheddar cheese
5 large flour Tortillas
1 bunch of green onions chopped
sour cream and salsa as a garnish

Ready to go into the oven!

• Put chicken in a large pot, cover with water, cook at a soft boil for 1 hr.
• Drain hot water and cool chicken with cold water.
• Shred chicken meat by hand into bite size pieces in a large mixing bowl.
• Add 1 can of green chilies, 1 ½ cans of black olives, ½ of the diced tomatoes, 1 ½  cups of shredded cheddar cheese, ½  of the green onions chopped. Mix well.
• Fill tortillas with the chicken mixture so they can easily be rolled up and placed close together in 9”x 13” baking pan.
• Pour 1 can of enchilada sauce over all of the enchiladas in the pan, sprinkle remaining:  shredded cheddar cheese, green chilies, sliced olives, diced tomatoes and chopped green onions.

• Cover pan with foil, bake at 350° for 1-1 ½ hrs.

Serves 5