Skillet Chicken Fajitas w/ Chipotle Lime Crema Sauce

Ingredients:

• • 2-4 large chicken breasts sliced horizontally to create 4-8 fillets
  • 1/2 red onion, thinly sliced
  • 3 bell peppers, thinly sliced (any mix of colors)
  • 8-12 flour tortillas

Chicken Fajita Marinade

• • 2 tablespoons olive oil
  • 3 tablespoons brown sugar
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp dried oregano
  • 1/4 teaspoon pepper
  • 2 teaspoons liquid smoke

Chipotle Lime Crema (optional)

• • 1 cup sour cream
  • 2 tablespoons mayonnaise
  • 1-2 tablespoons lime juice, to taste
  • 1/2 teaspoon salt
  • 1/4 – 1/2 teaspoon chipotle chili powder
  • 1/4 cup packed cilantro, finely chopped

Topping Ideas

• • cheese
  • Guacamole/chopped avocados
  • salsa
  • Chopped tomatoes
  • black beans
  • cilantro
  • Freshly squeezed lime juice

Instructions:

MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator 6 hours up to overnight (longer the better). (marinating is optional – you can also treat it like blackened chicken and coat chicken with seasoning, cook immediately)

CHIPOTLE LIME CREMA (optional): Whisk together all of the ingredients. Refrigerate in an airtight container until ready to use.

CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, dab excess marinade off chicken and add to skillet. Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.

VEGETABLES: Meanwhile, Add 1 tablespoon oil to the leftover juices in the skillet along with reserved 2 tablespoons marinade. Heat over medium high heat. Add onions and saute 1 minute. Add bell peppers and saute for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat.

ASSEMBLE: Layer tortillas with Chicken Fajita mixture and desired toppings. Top with Chipotle Lime Crema.

Recipe created with love by:

http://carlsbadcravings.com/chicken-fajitas-recipe/

The post Skillet Chicken Fajitas w/ Chipotle Lime Crema Sauce appeared first on farmsteadboxes.com.

• Ingredients:
• • Ciabatta Bread
  • Muenster Cheese
  • Sharp Cheddar Cheese
  • Butter
    

• 
  Instructions:
  Slice Muenster and add shredded cheddar to sandwich center, and grill as you would normally grill a sandwich, with butter on both sides. Once crisped, add shredded cheese to both sides and fry each side again.

Recipe created with love by:

Kelly Heck

The post Deluxe Grilled Cheese Sandwhich appeared first on farmsteadboxes.com.

• • • 7 Quarts. Applesauce
    • 6lbs Sugar
    • 1 C. Vinegar
    • 2 TBSP Cinnamon
    • 1 TBSP Cloves

DIRECTIONS:

Combine in oven safe dish

Cook for about 3 hours in oven on 350 or until thick, stir often to keep from sticking

Then remove from oven, allow to cool, once cool it is ready to be put in jars for eating later!

Juliet C. of Roaring Springs, PA

The post Juliet’s Apple Butter appeared first on farmsteadboxes.com.

INGREDIENTS:

• • • 1/4lb Diced Country Boy Bacon
    • 2 Eggs
    • 1/3 C. Vinegar
    • 1 TBSP Flour
    • 1/2 C. Sugar
    • 3/4 C. Water

DIRECTIONS

Brown bacon in skillet .

Cook till light brown.

Remove from heat and cool.

In a separate sauce pot beat eggs, sugar, water, vinegar and flour together.

Add Bacon and bring to a boil.

Remove from heat and top your favorite greens salad, we recommend a bitter green such as Endive or Dandelion

Juliet Culp Roaring Springs, Pa

The post Hot Bacon Dressing appeared first on farmsteadboxes.com.

Ingredients:

• Pasta
• Sausage (spicy preferred)
• Green Beans
• Kale
• Egg
• Sun Dried Tomatoes
• Garlic
• Curry
• Paprika
• Thyme
• Oregano
• Salt & Pepper to taste

Instructions:

Cook sausage first, drain oil. Set aside.

Add Green Beans and Garlic and Sun-Dried Tomatoes to pan and sauté till cooked. Add meat back to pan and sprinkle preferred amount of seasonings. Add Kale.

Serve over pasta with easy over egg or sunny side up.

Recipe created with love by:
Kelly Heck

The post Green Beans and Sausage Pasta appeared first on farmsteadboxes.com.

Pan Seared Chicken Breast

• • 1 Chicken Breast, fileted
  • ¼ – ½ t. salt
  • ¼ – ½ t. pepper
  • ¼ – ½ t. garlic powder
  • ¼ – ½ t. paprika
  • ¼ – ½ t. thyme

Place chicken breast in pan on low heat, dust front and back with all 4 spices. Leave to cook on one side till almost completely cooked through, then turn over and turn off the burner, allowing to rest on the cooling burner.

SUN DRIED TOMATO SAUCE

• • 4 medium fresh roma tomatoes
  • ½ c. sun dried tomatoes
  • 2 fresh garlic cloves
  • ½ lemon, juice
  • 1 t. dried Italian herbs
  • ½ t. sea salt
  • ½ t. ground pepper
  • ¼ t. thyme

Chop & Puree, and set aside.

BUTTERNUT SQUASH SAUTEE

• • 1 large butternut squash
  • ½ c. sun dried tomatoes, chopped
  • ¼ t. sage
  • ¼ t. rosemary
  • 2 cloves garlic, chopped
  • salt & pepper to taste
  • 1 t. olive oil

Place all ingredients in pan to sear. Add some of the juices from the chicken to the pan to help the butternut squash steam while also adding incredible flavor. We want the squash to sear enough that it begins to blacken. Mix sparingly until cooked through.

Alternatively, you can “zoodle” or rather noodle your butternut squash, but that is a tough job  considering the butternut squash is hard enough to just chop up! Regardless of how you prepare your squash, a sharp knife is vital.

Plate all ingredients… sauce, butternut squash, and chicken, and enjoy the flavors together like you would a plate of delicious spaghetti and meat sauce.

Recipe created with love by:

http://barerootgirl.com/nourish/2013/9/12/raw-quick-sun-dried-tomato-sauce-with-butternut-pasta/

AND MODIFICATION BY KELLY HECK

CHICKEN SEASONING FROM ADAM STULTZ

The post Butternut Squash Sautee, Garlic Sundried Tomato Sauce w. Pan Seared Chicken Breast appeared first on farmsteadboxes.com.

• • • 2 C. Shredded Mozzarella
    • 1 C. Fresh Shredded Parmesan
    • 8 Large Fresh Basil Leaves Chopped Coarsely
    • 4 Whole Portabella Caps – Stem and Gills Removed
    • 3 Large Plum Tomatoes
    • Salt and Pepper To Taste
    • 1/2lb Country Boy Butchers Italian Sausage

DIRECTIONS

Preheat oven to 400 F.

Brown sausage in skillet.

Clean mushrooms with a damp paper towel, never submerge mushrooms in water (they don’t like that).

Remove the stem and gills from the mushroom using a kitchen serving teaspoon.

Place a  layer of browned sausage in the mushroom, followed by a layer of plum tomatoes and chopped basil.

Repeat until desired fullness is achieved.

Place the mozzarella to the top of the mushroom and sprinkle a thick coat of parmesan.

Place on baking sheet in oven for approximately 8 minutes (check by making sure your mushroom is fork tender).

Add salt and pepper to taste and enjoy!

Heather of Taneytown, MD

The post Stuffed Portabella Caps appeared first on farmsteadboxes.com.

• • • 3 C. Shredded Cabbage
    • 1 C. Fresh Diced Pineapple
    • 2 C. Unpeeled Diced Apples (Fuji, Gala or Honeycrisp)
    • 1/2 C. Diced Celery
    • 1/2 C. Sliced Almonds
    • 3/4 C. Mayonnaise

DIRECTIONS

Add all ingredients to a bowl and mix well.

Refrigerate until ready to serve.

Opal C. Roaring Springs, Pa

The post Dutch Apple Slaw appeared first on farmsteadboxes.com.

• • • 6 large Potatoes
    • 1 tsp Garlic Powder
    • 1/2 tsp Pepper
    • 1 tsp Salt
    • 1 tsp Onion Powder (optional)
    • 1 tsp Parsley Flake
    • 1/4 C. Olive Oil
    • 3/4 C. Water

DIRECTIONS:

Preheat oven to 450 degrees.

Peel and thinly slice potatoes and place into 9×13 baking dish,

Mix spices and oil in a separate bowl and then pour over potatoes.

Stir potatoes in dish to evenly coat.

Pour 3/4 cup water over potatoes and tightly cover dish with foil.

Bake for 45 minutes, stir/mix to evenly coat again before serving

Serve with your meal it will surely become a family favorite, we like Country Boy Burgers or Sausages to pair.

Submitted by Evelynn of Taneytown, MD

The post Italian Potatoes appeared first on farmsteadboxes.com.

• • • 4 Country Boy Bacon Cheeseburger Patties
    • 1 Cored Whole Fresh Pineapple
    • 4 Kings Hawaiian Hamburger Rolls
    • 1 Large tomato
    • 1 Red Onion
    • 4 Leaves Green Leaf Lettuce

Optional

Sriracha Aioli

• • • 1 TBSP Water
    • 1 TBSP Fresh Lemon Juice
    • 1 TBSP Olive Oil
    • 1 TBSP Sriracha
    • 1 Cup Mayo

DIRECTIONS FOR AIOLI:

Combine all ingredients refrigerate over night for best flavor

DIRECTIONS FOR BURGER:

Preheat grill to preference.

Cook Burger to desired doneness.

Slice fresh cored pineapple into rings about 1/8- 1/4 in thick.

Place on grill and let cook until grill mark appear approximately 2 minutes on each side under high heat.

Assemble burger, pineapple ring, slice of tomato, onion, and lettuce on bun. ( We prefer our bun toasted !)

Top with Sriracha Aioli and enjoy !

Submitted by Heather of Taneytown, MD

The post Pineapple Island Burger with Sriracha Aioli appeared first on farmsteadboxes.com.