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Filtering by Tag: recipes

Smart Chicken® From Harps: Sweet and Spicy Apricot Jalapeño Chicken Tenders

jasmine banks


I watched Food Inc. and I was ruined. My heart and my stomach and conscience wouldn't let me consume another bite of meat until I knew that what I was eating was well cared for. I'd drive by chicken trucks and wince at the poor featherless birds. I discovered our local co-op and I was able to return back to my meat eating ways. My co-op offered humanely cared for animal meat. The thing is, my co-op is 45 mins away. Which means I use Harp's to fill in the gaps between my bi-weekly grocery trips. Because we are so picky about the animal products we use (we want them to be organic, all natural, and well cared for) we can't always buy meat at Harp's. Thankfully Harp's started carrying beef from our neighbor who is a natural beef farmer. Harp's has all kinds of organic and natural hidden treasures! One treasure I recently discovered was Smart Chicken®.

I found Smart Chicken® and there was much rejoicing! We have options, people! I decided to partner up with Collective Bias® to try one of the recipes from the Smart Chicken® site. Check out my path to purchase HERE

This is what I came up with



Sweet and Spicy Apricot Jalapeño Chicken Tenders


  • Smart Chicken® Chicken Tenders
  • Greek Yogurt 1.5c.
  • Red Jalapeños 2tsp.
  • Organic Apricot Jam 3TBsp.
  • Organic Ketchup 4 TBsp.
  • Gorgonzola 1TBsp.
  • Scallions (for garnish)
  • Salt & Pepper To taste


Smart Chicken® Recipe



  1. Combine yogurt, rehydrated jalapeños, jam, ketchup, salt and pepper into the food processor and combine until we incorporated.
  2. Place tenders into  a dish and allow the chicken to marinate (over night is best).
  3. Once the chicken has marinated place on a non-stick or greased baking sheet.
  4. Broil at 450 F until cooked through.
  5. Garnish with Gorgonzola and celery.
  6. ENJOY!

Sweet and Spicy Chicken Tenders


Check out Smart Chicken®'s Cafe Tecumseh to see their delicious recipes or get inspiration for your own!

Also check out Smart Chicken® on Facbook


I am a member of the Collective Bias® Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias® #CBias #SocialFabric. All opinions are my own!




Purple Thai Sticky Coconut Rice with Mango

jasmine banks


The other day I was schlepping around my food co-op looking for unique ingredients. I am sort of bored with my everyday food stuffs, so I want to start branching out. Cooking new recipes keeps me from heading to the golden arches out of boredom and keeps me in my own kitchen. I love coconut sticky rice. I first discovered Thai Coconut Sticky Rice at my local Thai restaurant. It took one bite for my to fall in love with the complex flavor and the texture. Top it off with some tangy Mango and you have mouth explosion. The good kind of mouth explosion.

I came across PURPLE Thai Sticky Rice and decided it needed to be my newest foodie find. The rice has a purple shell that cracks open and makes the rice a deep purple as it boils.

Thai sticky purple rice

thai sticky purple rice


(Purple) Thai Coconut Sticky Rice



  • 1.5 C Purple Thai Sticky Rice/ or Jasmine or Basmati (you pick)
  • 1 Can Coconut Milk
  • 1/4 C. Sugar
  • 1 Mango (cubed)


  1. Cook rice per brand instructions till tender
  2. Simmer Coconut Milk, cubed mango, and sugar until sugar dissolves
  3. Combine rice and milk mixture and cook until milk evaporates and rice thickens
  4. Allow rice to cool in refrigerator for 1 hour
  5. Serve!
The kids ate this up and I was super excited to add another recipe to our collection.

Coconut Sticky Rice with mango






Cold Weather Recipes: Kale and White Bean Soup

jasmine banks


Cold weather recipes are perfect for warming up little bellies, the house, and the heart. Among my cold weather recipes  are Kale and White Bean Soup, Corn Chowder, and Chili. Tonight as the snow fell we decided to turn to one pot cold weather comfort food. I've shared the recipe below. Stay warm! Kale & White Bean Soup



2 slices peppered bacon

1 onion

4 cloves garlic (minced)

4 mild italian sausages (skins removed)

6 cups chopped Kale

1 lb White Beans (Cannelloni beans: rinsed & parboiled)

3 tsp. salt

1 tsp. pepper

1/2 tsp red pepper flakes

1/2 pint chicken stock (we used homemade made from our leftovers)



1. Add diced bacon and brown

2. Saute onions and garlic until translucent

3. Add in italian sausage. Cook through until brown

4. Add Kale and cook until Kale is a bright green color

5. Add beans, chicken stock, spices, and an additional pint of water

6. Boil down liquid until beans have softened.

Add grated parmesan cheese to garnish


What are your favorite Cold Weather Recipes?