Posts Tagged ‘chicken’

Spring!!!!!!!!!!!!!

April 15, 2010

Sorry its been so long again.  We keep getting busier and busier as every day passes.  My Honey finally got two days off this week, but he is off to Boise for three days to check some “new” equipment.  Almost a month of 12 hour days was a bit much.  But we all shall survive.

Got chicks Tuesday afternoon.  Hooray.  They were suppose to be here mid May, but the feed store got some in earlier than they thought and I got the phone call.

I had originally ordered 25 black sex links.  They only got 20 in and another lady had ordered 5, so I let her take the 5 and we filled the rest of my order with golden sex links.  I’m not sure what a sex link is, but they are suppose to be good egg layers and tolerate the cold.  The temp here got down low last night and so did the temp in the chicken house.  The little fuzzie butts were all fine, huddled up under the heat lamp in the brooder.  Last night was suppose to be the chilliest night this week.  Fingers crossed.

When WyoNella and the boys came, they brought me 6 chicks from Wyoming.  Four of them have survived.  Had them in the house under a heat lamp.  They are about 3 weeks older than the new girls and we will have to separate them shortly.

These are Rhode Island Reds.  We shall see how they do.  Sure am looking forward to fresh eggs in the fall and chicken in the freezer.

Had a real flop with the coconut cake at Easter.  The whole side fell out.  LOL  Sure looked funny, but tasted good.  Oh well.

I found a great recipe for Banana Chocolate Chip Cookies I will share next time.  A great wasy to use up icky bananas other than banana bread.  Well, off to check the temp under the brooder.

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More Chicken, Garden Tilled and Cupcakes

May 19, 2009

Decided on more chicken today.  They have had a few specials and we like it. 

SESAME CHICKEN

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Got the salad dressing at COSTCO and marinated the chicken in it overnite.  It was okay.  I think next time I will doctor it up a bit with soy sauce.

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Baked at 350 and brushed twice with the marinade then flipped over and repeated.  They sure look pretty.

They guy from Idaho Falls came and tilled the garden for me tonite.  I almost didn’t have him do it, but glad I did now.  It will make nice planting this weekend.  100X60  Ought to feed us and half the Rez.

Made Paula Deen’s Red Velvet Cupcakes today.  I have been wanting to do that and just got around to it.  And sooooo glad I did.

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RED VELVET CUPCAKES

Ingredients

 

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish

 

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

 

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans

The only change I made was to use 1 8 oz brick of cream cheese instead of 2.  Thats all I had.  But still was yummmy

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If ya get a chance to make these do it.  They are well worth it.

One…Two…Three…Summer

May 18, 2009

Well…for a few days anyway.  Another day of the 90’s and then back down to the mid 70’s.  No freezing in the foreseeable future anyway, so babies are still outside and going to stay there…for a few more anyway.

Baked chicken and broccoli slaw for dinner tonite.  Tried something a little differnt with the chicken.  Covered it with bacon.  Then when about done, removed the bacon and cranked the heat.

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And now there will be chicken for something else this week.

BROCCOLI SLAW

2 heads of broccoli, stems removed and sliced
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped red onion

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli and toss it well. Season well with salt and pepper to taste.

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BrazenBites fixes a similar one with dried blueberries, I believe and poppy seed dressing???  Been awhile since I’ve had it.  This one is great and so is hers.

Homemade Kid Food

May 7, 2009

Wow!!!  Has the wind blown today.  I have been gritting my teeth all day now.  Suppose to calm down about 9 or so tonite.  Sure hope so.   But even with all the wind I managed to get the back yard….all but the bocce court…mowed.

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So now bothe the front and the back are clean, neat and tidy.  Now come on rain…or hurry up and fill the ditch.

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Decided to try chicken tenders tonite.  Girlie loves them and they would work just great for MIL, who was working today and who knows when she would be home. 

CHICKEN TENDERS

2 lbs boneless, skinless chicken breast..or do it yourself and save a buck

1 cup flour

3 beaten eggs

2 cups panko..Japanese bread crumbs

1 tsp lemon pepper

1 tsp garlic powder

1 tsp salt

1 tsp Penzeys Black and Red Sprinkle

Slice chicken into strips.  If partially frozen easier to cut.  Then set up breading station with 3 pie plates.  Flour in one, beaten eggs in two and panko with spices in the last.  Flour, eggs and bread each strip.

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Fry until crispy and enjoy. 

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Girlie wanted fruit salad and I wanted ice cream.  We got both.

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SEMI SWEET CHOCOLATE ICE CREAM

4 oz semi sweet chocolate

1 cup milk

2 large eggs

1 cup sugar

1 cup heavy cream

1 tsp vanilla

1 pinch of salt

Melt chocolate over hot water in a double boiler.  Add milk and whisk until smooth.  Remove from heat and cool.  Whisk eggs until light and fluffy, then add sugar slowly until thick.  Add cream, vanilla and salt and whisk.  Pour chocolate mixture in and whisk to blend.  Chill.  Follow your ice cream makers instructions from there.

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Sorry no pictures of the done deal.  We were in too much of a hurry.  Maybe next time.

This Is the Begining of a Beautiful Friendship

April 3, 2009

No, I didn’t sit around and watch old movies all day.  However, as gray and snowy it has been, maybe I should have.  About Christmastime I bought a tangine (Moroccan clay baker) and told my Honey thank you for the Christmas present.  It has been sitting up on top of my pot rack unused until today.  I decided it was about time I used it.

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CHICKEN TANGINE

3 chicken breast  I used bone in

1-2 Tbsp olive oil

1 chopped onion

3 cloves garlic chopped

2 cup chicken broth

2 Tbsp corn starch

2 Tbsp tomato sauce

3 Tbsp honey

1 inch fresh ginger grated

pinch saffron

4 tsp ras el hanout

salt and pepper to taste

2 14 oz cans diced tomatoes

1 can chick peas garbanzo beans

6 0z dried apricots

 

Saute garlic and onions in olive oil in frying pan.  Add chicken broth and corn starch and stir until not lumpy.  Add tomato sauce and honey and mix.  Add fresh ginger, herbs and spices.  Finally add canned tomatoes.  Transfer mixture to tangine.  Add chicken, chickpeas and apricots and mix well, making sure chicken and cots are covered.  Bake 2-3 hrs at 300 oven.

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A tangine is traditionally cooked with over a charcoal fire.  And a crockpot could be used to cook this as well.  It is a sweet fruit dish that I really enjoyed.  Served with couscous.  I am going to try lamb next time.

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The best I can tell is that Ras el Hanout is a spice blend of ground coriander, cinnamon, cayenne and salt and pepper.  I just got the blend from Zamouri Spices.

Of all the gin joints, in all the towns, in all the world, she walks into mine.  Just might be a good evening for the bijillionth rerun of Casablanca.

My Back Hurts Tonite

March 25, 2009

No snow yet today.  The weatherman lied…again.  We shall see what happens after dark.  The are still saying 2-3 inches, but we shall see.  In the mean time, I thought I had to do three days projects in one…truth be told..didn’t want to clean the rest of the house. 

So….got meat in the crockpot to use in tamales.  I don’t like them….its the cornmeal, but my Honey loves them.  So I told him I would give it a go.  The meat smells wonderful.  Hope I can get the rest of the tamales together right.

Then I’ve been thinking about fried chicken, mashed taters and gravy for about a week now.  So….got the chicken soaking in buttermilk, hot sauce and spices.  I have a houseful of  grandkids tonite and they love chicken legs.

Then I made lemon cookies.  They had to sit in the fridge.

LEMON COOKIES

3/4 C soft butter

3 Tbsp sugar

2 tsp lemon juice

1 1/4 C  four

1/2 C corn starch

1 tsp lemon zest

Cream butter and sugar.  Beat in lemon juice.  Combine dry ingredients and gradually add to cream mixture and mix well.  Shape dough into a 1 1/2 inch roll and refridgerate for an hour.  Unwrap an cut into 1/4 inch slices.  Bake at 350 for 8-10 min. Cool completely on racks.

LEMON FROSTING

1/4 c soft butter

1 c powdered sugar

2 tsp lemon juice

1 tp lemon zest

Combine and spread on cooled cookies.  Let stand until set and then store in airtight container.  If they last that long.  The cookies are dainty little shortbread type cookies.  If you don’t intend on frosting them, double the zest, as they are not very lemony.

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On to the pepper jelly.  The original recipe that I got from Randy and BrazenBites called for Pamonas Pectin.  Find that in Pocatello Idaho…yeah right.  So had to do a bit of adapting.  I don’t really like messing with recipes made with pectin, but I got lucky and it worked.  Jelled.  I’m amazed.  The only thing that I would do different is use two jalapenos instead of one.  It wasn’t quite hot enough for me, but it might get hotter as it sits.

PEPPER JELLY

1 each yellow, orange, red, jalapeno pepper seeded

2 cups vinegar (recipe called for apple cider, I used white wine)

6 cups sugar

2  3oz pouches liquid pectin

Puree peppers in 1 cup vinegar in blender.  Do not strain puree.  Combine puree, remaining vinegar and sugar in large pan.  Bring to boil and boil for 10 minutes.  Add pectin, bring back to a boil and boil for 1 minute.  Jar and process as per instructions on pectin package.  I got 7 -8oz jars.

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Then on to brownies.  One of the grandkids very favorites.  This is a box mix with chocolate butter cream frosting and a little bit of pretties.  Thought I had better get a pic before they all disappeared.  Like I said…kids love em.

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Now on to dinner.  Chicken, taters and gravy.  We all have our favorite recipes.  I double dip my chicken in buttermilk and hot sauce then in flour.  We all enjoyed…..even the in laws enjoyed.

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I also made sourdough biscuits.  The recipe another day.  I’m pooped.  Just let the dog in.  It’s snowing.  Aaaaaaaahh…spring in Idaho.

My New Favorite Sammich

March 24, 2009

 

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Now how is that for a sandwich….better known as a sammich around here.  Chicken salad, red onion, sharp cheddar cheese(preferably Loletta Cheese), all grilled on sour dough.  YUMMY

CHICKEN SALAD

cooked chicken, shredded or chopped

chopped celery

chopped or slivered almonds

equal amounts mayo and sour cream

dill, salt pepper to taste

The amounts depend on how much chicken you start out with.  You can make it as dry or moist as you like it, but do make it and enjoy.

Chicken Chili and Ugly Bread

March 1, 2009

I have got to get out of this funk.  It’s been a hell of a lousy end to the week. But we are starting and new week….right??

img_1015CHICKEN CHILI

5 chicken thighs

1 chopped red onion

2 cloves minced garlic

1 each green yellow and red pepper chopped

2  14.5 cans diced tomatoes with jalepenos

1 qt chicken broth

1 tsp dried oregano

1 tsp ground coriander

1/2 tsp ground cumin

2 large pinches red pepper flakes

2  15 oz cans black beans, rinsed

2 cups frozen corn

I cooked the chicken thighs in a little olive oil.  I don’t deal with raw poultry very well.  So affter it was cooked, I diced it.  Then started throwing food in the pot.  Cooked the veggies first, then added the chicken, followed by the rest of it.  Simmered it for a couple of hours and YUMMMMMM.

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The Ugly Bread recipe is from Pioneer Woman.  I think she calls it her No Knead Rolls.  It is no knead, but it is UGLY.  I only have one muffin tin, and got tired of rolling three little balls of dough thing, so made one really ugly loaf.  But it is good bread.  Even MIL likes it.

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Chicken Fried and Biscotti

February 7, 2009

Well, not both at the same time.  A week from today I will be in or at least almost to Alaska for a 12 day R&R with my Honey.  So I thought I’d best get some goodies ready to take to him. 

CHOCOLATE BISCOTTI

Wisk  together:             2 cups flour

                                        1/2 cup cocoa

                                        1 tsp baking soda

                                        1 tsp salt

Cream together:      6 Tbsp soft butter

                                     2 large eggs

Add dry ingredients and when combined add 1 cup chopped nuts and 3/4 c chocolate chips.  Divide dough in half

On large cookie sheet covered with parchment paper or sprayed,  shape half of the dough into a log about 12 inches long and 2 inche wide.  Flatten it out.  Repeat of other half of dough.  Bake at 350 for 35 min.  Cool on sheet for about 10 minutes.  Slice loaves diagonally into 3/4 inch slices and place cut side down back on baking sheet and bake for 10 more minutes.  Cool on racs and then enjoy with a cup of rally nice and hot and strong coffee.  Great dippers!!!!

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LEMON ALMOND BISCOTTI

Wisk together:                2 cups flour

                                      3/4 cup cornmeal

                                       1 1/2 tsp baking powder

                                       1 tsp salt

Beat until lemony color:          2 large eggs

                                                          1 cup sugar

Combine and then add 3 Tbsp of lemon zest and 3/4 cup of chopped almonds.  Divide in half.  On parchment lined cookie sheet shape dough into 9X3 inch smashed logs and bake at 325 for 35 minutes.  Let cool for 10 minutes, then slice as before.  Bake another 35 minutes cut side down.  Cool on rack.  Enjoy with coffee.  yummy

Chocolate biscotti is courtesy of Molly of Batter Splattered.  She used walnuts.  I had none, or so I thought, so used mixed nuts.  I found walnuts after I had the dough together.  Never fails does it. 

Lemon/Almond biscotti from recipe from Giada on the FoodNetwork.  She dipped hers in white chocolate and I don’t need that.  But bet its yummy that way though.  I must admit…..I forgot the cormeal.  Don’t know where my brain was, but not on the recipe.  They turned out okay.  Still yummy dippers.

 

Called MIL last night and she was pouting.  I hadn’t cooked for them.  I thought I had left her with enough for leftovers.  I think I did, but she is getting used to this being cooked for thing. 

Chicken Fried Steak-Double Dipped

2 tenderized beef steaks or tenderize your own

Combine in pie pan:       1 pint butter milk         

                                                 hot sauce to taste

Let marinate for 1 hour or longer, up to 4 hours. 

Whisk together in another pie pan: 1 cup flour

                                                                1 tsp cayenne

                                                               1 tsp Penzey’s Hungary Sweet Paprika

                                                           1/2 tsp black pepper

After marinating, dredge steaks in flour and let dry for 5 minutes.  Drop in buttermilk again and back in flour.  Let set for 5 minutes and then deep fry at 350 turning once.  I don’t usually fire up the deep frier but put a couple of nches of oil in the pan and have at it.

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Poured off most of the oil and left the goodies, added flour and browned it.  Milk and let it cook down to make gravy.  Made mashed taters and there was dinner.  Veggies are up to her.

 

Sorry things aren’t lined up, but I’ve been trying to and ………I give up.