Cooking
June Cooked by an Angel – Cooking the Bountiful Blessing Box
The Bountiful Blessing Box (B3) is one of the most popular items each month at our host site. In June, there is 21 pounds of protein (33-34 pounds overall). Take a gander at this video and learn about 11 meals made from this months BBB. At $46 . . . that’s just $4.18 per meal.
This month’s video features Amish Pork Chops, Tender BBQ Chicken, Whiting or Flounder with Dragonfly Sauce, and more. If you’re ready to order, there’s still time.
Looking for Angel Food Nutrition Info or Cooking Instructions?
One question I am often asked has to do with nutrition info or how to cook certain items. This is particularly true of the Fast & Flavorful convenience meals. Angel Food Ministries posts this info on their website here. Take a look.
Recipe – Simple Crock Pot Veggie Soup
Want a simple (and cheap) dinner? Cook a pork or beef pot roast in a crockpot. A couple hours later when the meat is cooked through, add a thawed bag or two of veggies (mixed, green beans, peas n carrots, etc.) with a can of stewed or diced tomatoes. An hour later, enjoy. 
This is a great option for those of you who have trouble finding something to do with the bagged veggies that come in the B1, B2, and/or B3.
Cooking the March Bountiful Blessing Box
We’ve already talked about all the great items in this month’s Bountiful Blessing Box. Today, we introduce “Cooked by An Angel” to help us all prepare simple meals from those items. Learn to make honey glazed chicken, spaghetti with meat sauce, hamburger steaks, baked flounder, rosemary chicken breasts, and apricot pork chops. Six easy meals. $41. [order now].
AngelFood Recipes? Check out Hillbilly Housewife
Today, I stumbled upon a great little site called Hilbilly Housewife. The site has been designed to help people do low-cost cooking from home. Lots of good stuff, like a blog, newseletter archive, articles and more.
But Wait! There’s More . . .
In addition to the great tips and advice, there are recipes. And not just any ordinary recipes. They’re recipes using regular selections from AngelFood Ministries menus. Definately check them out.
Here’s one to give you an idea of what you’ll find:
Crazy Chicken (link to this recipe)
Makes 3 servings
- 6 chicken thighs small
- 3/4 cup apple jelly
- 3/4 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 12-ounce can of cherry cola
Remove skin from chicken thighs; rinse thighs and pat dry. Place in a 10-inch skillet; set aside.
In a medium bowl, stir jelly, dry mustard, salt and pepper until blended. Slowly stir in about 1 cup of the soda and mix well. Pour over chicken.
Cook chicken over high heat until mixture comes to a boil. Reduce heat to medium-high, cover and cook for 10 minutes. Baste thighs. Reduce heat to medium, cover and cook 15 minutes longer or until tender and no longer pink when cut along the bone, turning and basting several times. Add additional soda if sauce is too thick.
To serve, spoon sauce over thighs.
Serve with rice pilaf, Chinese pea pods and a fruit salad.
Don’t Throw Away the Peels – Recipe
I’m not a big “peeler” fan when it comes to peeling potatoes. Instead, I use a knife. When I say this, people always give me heck because of the amount of potato that gets wasted when a knife is used instead of those dull peelers. That’s when I tell them about another “Chef” Chad Original. It’s great for a fun family snack or supplement to the evening dinner – Oh, plus it’s CHEAP and the KIDS LOVE ‘EM! I call it:
Easy Cheesy Tater Skins
You’ll Need:
- Potato Skins (rinsed with “some” potato still on them)
- Olive Oil
- Your Favorite Seasonings (I do salt, pepper and Season Salt)
- Any shredded cheese
- (optional) Any additional toppings (like bacon, onion, sour creme, etc.)
- (optional) Your favorite dipping sauce.
To Prepare:
Rinse the skins and pat dry. Mix with enough Olive Oil to coat. Place on an aluminum foil lined baking sheet and bake at 350 degrees. Stir when their start to brown. Repeat until you reach the deisred crispness. Remove from oven, top with shredded cheese and any other topping you desire. I like to added sliced onions and bacon. Depending upon how you like it, you may have to return it to the oven for just a few minutes. I like to serve with blue cheese or ranch dressing – but pizza sauce is a big hit with my kids.
Notes:
- This is a great recipe for using up any shredded cheese that might have been unused from previous meals (like tacos, cassaroles, etc.). Feel good in the fact that you didn’t resort to throwing it away after you forgot about it in the fridge!
- Don’t dirty more dishes! Just lift the foil right off the pan and place it in a basket.
- Goes GREAT with the chicken strips and/or nuggets that sometimes come with Angel Food Signature Boxes and/or Just 4 Me After School Boxes!
Recipe: Sweet n Sour Chicken
- 2T Vegetable oil
- 10 oz Frozen Breaded Chicken Breast Chunks
(as distributed by Angel Food Ministries) - 16 oz Frozen vegetable mixture
(such as broccoli, red peppers, bamboo shoots, mushrooms, etc.) - 2c Cooked rice
- 1/2c Sweet and sour sauce
- 1/2t Salt
Heat oil in large skillet and cook chicken over medium-high heat 5-7 minutes, turning once. Remove and drain on paper towels. Stir in veggies and cook 2-3 minutes. Stir in rice, chicken, sauce, and salt. Cook until thoroughly heated.
Recipe: Pork Chops with Cabbage and Potatoes
- 4-6 boneless pork chops
- 4 large potatoes, cut into slices
- 1/4 head of green cabbage, torn into large pieces
- 1/4 cup water
- salt and pepper
Season chops on both sides w/ salt and pepper and brown in a large skillet over medium-high heat about 5-6 minutes on each side. Do not cook through. Remove chops and set aside. Reduce heat to medium. Add water. Make one layer of cabbage leaves, then a layer of sliced potatoes; repeat until veggies are gone. Place the pork chops on top. Cover with lid and simmer about 15-20 minutes or until the pork chops are cooked through.
Recipe: Sausage Gravy for B&G
Here is a “Chef” Chad original. A great use for the shelf stable milk if you prefer not to use it for drinking. Can’t go wrong with biscuits and gravy.
What You’ll Need
- 1 tube of your favorite ground sausage
- About a Cup of All Purpose Flour
- 1-2 Tablespoons of Crisco, Butter or other Shortening
- 1 Carton of Shelf Stable Milk from Angel Food
- Biscuits
How to Make it
- Brown the sausage in a large skillet
- Add the shortening and stir
- Coat the sausage with flour by sprinkling it on top and then stir it together
- Reduce heat to medium-low and cook until flour starts to brown (do not burn)
- Stir as you pour in the whole carton of milk
- Bring to a boil and simmer – stirring frequently
- When gravy starts to thicken, remove from heat and allow to stand for several minutes (the gravy will continue to thicken during that time)
- Pour graciously over biscuits