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Recipes

Quick and healthy recipes using our best products.

  • Cherry, Strawberry and Blueberry Crisp

    Last summer Dad found these amazing crisps and cobbler mixes to carry at our market.  The thought of making desert without a lot of ingredient mixing appealed to me right away.  Remember, I'm not really into baking.  I'll share a little secret, my husband was constantly making the peach cobblers last year because they were so easy and delicious!  I think he was making them at least once a week!  I may or may not  have had a bit of it for breakfast last summer.

    Customers really seemed to enjoy these crisps and cobbler mixes as well.  We've been getting a lot of requests for them lately with all the yummy summer fruit, so I went ahead and placed an order this morning.  We should have them in stock by Saturday.

    To make the "Berry Crisp", I used 1 container of strawberries, 1 container of blueberries and 1 container of cherries. After thoroughly rinsing the fruit, I sliced the strawberries and pitted the cherries.  I almost didn't add the cherries, but decided they would be worth the work.  Layer the fruit on one ungreased baking sheet.   The instructions said to add 5 tablespoons of softened butter to the mix and sprinkle it over the fruit.  Done.

    Pre-heat oven at 400 F and bake for 25-30 minutes.  We were a bit impatient so ours was in there for 25 minutes.  The smell of the berries and the sugar/cinnamon from the mix was intoxicating.

    This is the kind of dessert I like to make.  You can literally put in the oven while you are eating dinner and enjoy a wonderful homemade dessert after.   Everything you need is in the bag.  Just mix with some butter, add your fruit and you are done!  Notice I used the Apple and Fruit Crisps mix.  It doesn't matter, the label says you can use any kind of fruit.  I think next time I'll try pineapple and mango.

    • What's your favorite summer dessert?
    • Do you prefer crisps or cobblers?
  • Fajita Chicken

    While reading a friend's blog, I came across the Paleo Diet concept.  Without reading much about it, the Paleo Diet looks a lot like the Atkins Diet.  I found this Paleo Chicken Fajitas from Paleo Diet Lifestyle and decided to give it a try.  I've been looking for a way to make fajitas without buying the pre-made packages because they are often full of sodium and preservatives.

    This recipe also called for coconut oil, but you can use any type of oil you have on hand.  Recently I read about the benefits of coconut oil, so I purchased some from the corner store in Plant City.  If you are a fan of coconut, be careful.  This stuff is delicious.

    I pretty much halved the original recipe because I was cooking  half the amount of chicken.

    The only changes I made:

    • no garlic cloves
    • added 1 container bella mushrooms

    I served the "Fajita Chicken" with yellow rice and a green salad.  Not really following the Paleo principles, but tasty nonetheless.  We had mixed reviews with this recipe.  My daughter loved it and even asked for more.  My husband wasn't a fan.  He mentioned the chicken had a slight bitterness to it.  I'm thinking maybe next time we try it with lime juice instead of lemon juice.

    •  Did you know about the Paleo Diet?
    • Have you tried cooking/baking with Coconut Oil?
  • Creamy Chicken Mushroom Pasta

    It seems like lately every dish I cook has mushrooms in it.  Luckily, everyone in our household likes mushrooms so as long as we have them at the market they'll be appearing in our food.

    You can use fresh button mushrooms or baby bella mushrooms for this recipe.  I've also used our Parkesdale Farms Marinated Mushrooms when we don't have fresh mushrooms available.  The marinated mushrooms are seasoned with spices, vinegar and red peppers.  They are really great just by themselves too.

    While we were at the market, my youngest daughter decided to pick out some fresh green beans.  Who am I to argue with a 4 year old? :) I love how she used her Easter bucket to bring home the green beans.

    This time I used green onions, but you can use any onion you like.  I like to cut the green tops to sprinkle over the finished dish.

     

     

    Creamy Chicken and Mushroom Pasta

    Ingredients (makes 4 servings):

    4 slices Troyer Thick Sliced Smoked Peppered Bacon

    2 garlic cloves (minced)

    1 ½ chicken breast

    1 bunch green onions (reserve green tops for garnish)

    1 cup Marinated Mushrooms (sliced) or 1 fresh mushroom package

    Fresh Thyme (1 teaspoon dried Thyme)

    ½ cup milk *

    2 tablespoon Troyer Butter*

    Salt

    Cut chicken breast into one-inch pieces and season with salt.  Cut bacon into small pieces and cook.  Remove bacon once cooked and reserve.

    Add chicken and minced garlic to the pan used to cook the bacon.  Sprinkle the chicken with thyme; add mushrooms and sauté for approximately 12 minutes.

    Mix milk and butter into pan until creamy consistency.

    Serve with pasta, add halved grape tomatoes and sprinkle with green onion tops.

    *If you want more sauce, double the milk and butter for a creamier, saucier dish.

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