Bird's Eye View

Freddie had to climb to the top of the greenhouse so took advantage of the view!

Guess the Thanksgiving holiday is past & I'd better commit to better blogging!  Thanks, Freddie, for taking the stand last Saturday so I could squeeze in every possible moment with my family!

Happy Thanksgiving Day!!

We WILL be at both Riverside Arts Market & Amelia Island Market Place

this coming Saturday, November 24th.  Hope to see you there!

Happy Thanksgiving!



Chicken, Arugula & Rice Bowls

This recipe is a version of

Ben's Chicken, Bacon & Rice Bowls

http://iowagirleats.com/2012/11/01/bens-chicken-bacon-rice-bowls/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+IowaGirlEats+%28Iowa+Girl+Eats%29

Crumbled Cooked Sausage

(because we aren't fans of bacon even it's our last name!)

3/4 cup uncooked rice

1-1/2 cup low-sodium broth

2 chicken breasts, cut in bite-size pieces

Salt & Pepper

2 teaspoons extra-virgin olive oil

2 garlic cloves, minced

4-6 cups washed arugula

Cook rice in rice cooker; or, bring broth to a boil.  Add rice, cover, turn heat to medium-low and cook 15-20 minutes until rice has absorbed all the liquid.  Fluff with fork.  Meanwhile, heat skillet with oil.  Salt & pepper chicken and cook until completely done ~ about  10 minutes.  Add minced garlic & arugula and wilt the greens.  This takes no longer than a couple minutes.  Do not overcook.  Divide rice into bowls. Add chicken/arugula mixture on top.  Finally, sprinkle with sausage.

NOTE: We also tried the recipe with spinach and enjoyed it, as well.



***New @ Market***

Baby Bok Choy

Tzatziki Sauce or Dip

One of our customers passed on this delicious Greek recipe, Tzatziki, which can be used as a sauce or dip.  We put ours with Grilled Italian Chicken.  Delish!

First rinse and dice 4-6 Mini European Seedless Cucumbers.  Place in a colander and lightly salt them.  Let them sit for about 2-3 hours (this "sweats" the moisture out). 

(My picture shows sliced because I didn't read my instructions well!  I diced them afterwards.)

Fold cucumbers into about 2 cups of Greek Yogurt, add 1-2 cloves of minced garlic.  Chopped dill or mint can be added, as well.  We tried the dill and loved it.

Later, we pureed the remaining Tzatziki and used it as a dip.

Thanks, Anne, for this recipe!