Fruit Kebobs

This has become my kids favorite snack to bring to events. They know I won't be the mom bringing any junk food when it is our turn for soccer team snack or today's Halloween party- but these simple fruit kabobs are always a big hit.  It is amazing how one marshmallow makes it transform from fruit to a treat! 

All you need is 3-4 kinds of fruit cut into bite sized pieces.  Today I used pinapple, grapes and strawberries but any fruit firm enough to stay on the stick will do.  Melons do well too.  Avoid fruit that will discolor rapidly like banana or apple though. 

Take a kebob stick and layer the fruit with the marshmallow in the middle.

Keep cool until reay to serve. 



2 recipe reviews Popcorn balls and Sage Chicken

These 2 recipes are not CSA ingredient recipes but one's our family recently enjoyed so I thought I would share. Both came from Cooking Light Magazine.  Sorry i did not take pictures.

Popcorn balls

This has a huge hit when we brought it for soccer team snack!

1 Tbs canola oil

3 Tbs unpopped popcorn kernels

2 Tbs unsalted butter

2 1/4 cups mini marshmallows

1 cup honey-nut toasted oat cerea

liter 1 ounce pretzel sticks, broken into pieces

1/4 cup chopped dry-roasted peanuts, salted

1. Preparation

2. Heat oil in a Dutch oven over medium-high heat. Add kernels; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat. Let stand. (We have a hot air popper and just popped 3 tbsp of kernels.)

3. Melt butter in a pan over low heat. Add marshmallows; cook 2 minutes. Remove from heat. Add 3 cups popcorn and remaining ingredients; stir. Cool 2 minutes. Form into 10 (3-inch) balls. Cool 5 minutes.

We omitted nuts for soccer in case of allergies.  Can also add favorite candies  like mini M&M's or candy corn for Halloween. We made them balls bigger than 3 inches.

Sautéed Chicken with Sage Browned Butter

4 (6-ounce) skinless, boneless chicken breast halves

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp black pepper

1 Tbs olive oil

1/2 cup all-purpose flour

3 Tbs butter

1/3 cup white wine or chicken broth

2 sage sprigs

1 Tbs minced shallots

1 tsp chopped fresh thyme

2 Tbs lemon juice

Fresh sage leaves (optional)

1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.

2. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

Servings: 4

Cooking Time: 25 minutes

This is a simple chicken dish with lots of flavor.  We have fresh thyme and sage in our herb garden so that is a bonus!  Kids love this. Only complaint was I did not make enough for seconds.  You could make this a pasta dish by doubling the sauce, adding 1/4-1/3 cup of reserved cooking water and serving on top of linguine. Rice or quinoa make a nice side with some veggies.Make sure to ound thin- makes a big difference in cooking time and flavor.  Also don't have any shallots than simply use 1/3-1/2 cup of finely chopped onion.