Thursday, January 31, 2008

Homemade flour tortillas...oh so easy and fun for the kids!

Hello everyone...I hope you are all staying warm! It has finally warmed up here. You know, above zero feels REALLY warm! Well, as promised on last nights post of Shredded Beef Enchiladas here is the scoop on how to make your own homemade flour tortillas. It is actually very simple and fresh tortillas really are so delicious. What do I need you ask? Well, just a few ingredients is all you need.
3 cups flour
3/4 teaspoon salt
2 teaspoons baking powder
6 tablespoons shortening
1 cup hot tap water
ziplock bag (gallon)
Gather up your little ones and let them help you make tortillas. Most children love to help cook and it can actuallly be a learning experience. This way of making tortillas is not messy at all and easy for kids to help out.
Place flour, salt & baking powder in bag. Close and shake a few times to mix.
Add shortening & reclose the bag. Work with hands until the mixture looks crumbly and there are no large pieces of shortening visible.
Open the bag and add the hot water. Knead in the bag until the dough is one large piece and sides of the bag come clean.
Take the dough out of the bag and divide into eight pieces. Put the dough on the table, lay the bag on top of the dough. Let the dough rest for 15 minutes. (you can rest now too!)
After resting, roll or pat the dough into eight- ten inch circles.
Place the circles on the griddle or frying pan heated to medium high and cook until dark brown spots appear. Turn and cook on the other side.
There you have it. You are done -- now wasn't that fun and simple too!?
Thanks for stopping by my kitchen.


Wednesday, January 30, 2008

Shredded Beef Enchiladas, Oh my!

Hello everyone. A big thank you to all that have left comments and encouraging words on my new blog site. I really appreciate it. Tonight I am making Shredded Beef Enchiladas. I LOVE just about anything made with shredded beef. It has to be lean though or else I don't like it!
Here is what we need to get going on this yummy dish.
3 to 3 1/4-pound boneless beef chuck shoulder or bottom round roast
1 medium onion, quartered
3 whole cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon pepper
Chipolte seasoning
3/4 cup beef broth.
Chile sauce or Enchilada sauce
Cheddar Cheese
Sour Cream
In slow cooker, place onion, chilies and garlic;
Add beef broth.
Sprinkle beef with salt, pepper and chipolte seasoning. Pat on to cover both sides.
Cover and cook on low 9 to 9 1/2 hours or until beef is tender.
Remove beef from cooking liquid; cool slightly. Meanwhile, strain cooking liquid; skim off fat. Set aside. Trim and discard excess fat from cooked beef. Shred beef with 2 forks
Skim fat from the cooking liquid. Pour into sauce pan. Taste...does it need more salt, more pepper, more spice? Add to your taste. Add 1/4 cup or more (to taste) red chile sauce or enchilada sauce to the liquid and stir well. Add a little of the sauce to the shredded meat. Just to moisten it a little more. (not too juicey though) Now, add 1 tablespoon of light sour cream to the remaining sauce. Stir well.
I chose to make flour tortillas tonight but I also love corn tortillas.

Heat tortillas - place a damp towel over them and warm them in the microwave.
Place about 1/3 cup of meat down the center of the tortilla and roll up. Repeat.
Place Enchiladas in a pan sprayed with Pam.
Lightly spread the sour cream sauce over the tortillas. I only add enough to ensure that the tortillas do not dry out when they are baking. Place a small line of cheese on the tortilla and bake until cheese is melted. 350 degree oven.
If you use a lean cut of beef, light sour cream and low fat cheese these enchiladas can be pretty healthy. Serve with sour cream quacomole and lots of lettuce.....and that's what's for dinner in farmchick's kitchen tonight!

Tomorrow I will show you how I made the flour tortillas used tonight!

Stay warm,


Tuesday, January 29, 2008

Farmchick's Chicken Parmesan

Well, with the temps still being WAYYYYYYYYYYYYYY below zero I decided to make another nice warm comfort dish. Chicken Parmesan. This dish is so easy to get together. This is all you need to make it.
1 cup Italian bread crumbs
1/2 cup Parmesan cheese
6 chicken breasts, trimmed of all fat (yuck)
2 large eggs, beaten
Canola or olive oil or cooking spray like Pam
Spaghetti sauce
Mozzarella cheese
Spray a baking dish with cooking spray or put a light layer of oil on the bottom. Either way works, of course the spray saves a few precious calories and it works just as well.
Mix the bread crumbs and the Parmesan cheese together in bowl.
Beat the eggs in another bowl.
Dip chicken in egg, sprinkle with salt and cracked pepper and then dip in the crumbs. Pat both sides of chicken until well covered.
Transfer to baking dish.
Repeat. Repeat. Repeat. Repeat. Repeat. ;-)
Bake chicken in oven set to 375 degrees until golden brown and juices run clear.
Take the chicken out of the oven. Put a line of sauce across the middle of each breast and then sprinkle mozzarella cheese on the line. You can use as little or as much of the sauce and cheese as you like. Be careful though, too much sauce makes for soggy breading, which does not go over well at our house. (That is why I do not pour sauce over the entire breast
Pop your chicken back into the oven until the cheese is melted and bubbly. Keep an eye on it so you don't burn the coating.
Chicken Parmesan, pasta and a salad. That's what is for supper in Farmchick's kitchen!

Take care and keep warm!


Monday, January 28, 2008

Garlic & Herb Roasted Potatoes

Good evening. With an arctic front moving through our area with 50 below windchills, yes folks, I said 50 below windchills this Farmchick likes to have her oven on as much as possibe, and the heat cranked high and a roaring fire too!! Today the recipe I would like to post is called Garlic & Herb Roasted Potatoes. It goes great with beef, fish or chicken. It has a wonderful aroma that wafts through your house as it bakes.

You will need:

1-1/2 pounds new potatoes, quartered

2 tablespoons olive oil or canola oil

2 teaspoons minced garlic

1/2 teaspoon salt

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/8 teaspoon cayenne pepper (omit if you don't like spice!)

1/8 teaspoon pepper

In a large bowl add all the ingredients.

Mix well.
Pour into a baking dish.
Bake at 450 degrees until golden brown.

MMMMMMMMMMmmmmmmmmmmmmm.....Garlic & Herb roasted potatoes, sirloin steak and a nice salad--that is what's for supper in Farmchick's kitchen.

Did you notice the pretty beaded bottle that holds my canola oil? (in the first picture I posted) I got that from my creative friend Ele over at Visit her blog site to see all of her wonderful creations.



Pretty Valentine gifts

I thought I would feature my 100% Soy melts today. They are so cute and pack a
powerful punch of scent! You can melt these little hearts in a potpourri melter or any heat safe container on a candle warmer. They are hand poured in small batches to assure great quality. They come in 35 great scents. Visit my website to read more about them!


Saturday, January 26, 2008

Favorite French Toast

Yummy French toast to start off your day! Nothing like a warm breakfast to get you going.
Here is what you need to make this yummy recipe.
4 large eggs
1 cup 2% milk
1/4 cup orange juice
2 teaspoons granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
Bread (I use French bread)
Confectioner's sugar
Preheat oven to 200 degrees
Crack the eggs into a large mixing bowl & whisk well.
Add the milk, orange juice, granulated sugar, vanilla extract and salt- whisk until well combined.
Quickly dip each bread slice into the egg mixture in the bowl, turning it to coat both sides. Transfer coated bread to a plate while you finish coating the rest of the bread.
Heat a skillet over medium heat until hot.
Melt 1 teaspoon of the butter in the skillet, then add coated bread, & cook until bread is golden brown and crusted on the bottom. Turn and do the same to the second side. ( I usually do not actually use 1 teaspoon of butter I just take the stick and coat the pan lightly- just enough to brown the toast and add flavor)
Transfer the French toast from the skillet to a baking sheet. Cover lightly with tin foil and place in the oven to keep warm while you cook the other slices.
Repeat with the remaining slices, add 1 teaspoon butter to the pan wiith each slice.
Sprinkle with confectioners' sugar and serve with maple syrup if desired.
Now, sit down with your family and enjoy each other and the meal! Of course, along side the French toast we had to have sausage, fruit and orange juice.



Friday, January 25, 2008

Now THAT'S a wrap!

The recipe I would like to post today BBQ Chicken-Slaw Wrap. It sounds a little strange and one might even think it doesn't sound good but with the two flavors of the BBQ sauce and slaw sauce mingled is actually very good! Just try it. This recipe can be as easy or as difficult as you would like to make it. You can use bottled sauces or make your own. I like to make my own. It's all up to you and how much time you have. Check your pantry and refrigerator for these items.

2 cups Shredded chicken
2 cups BBQ sauce ( I will post a recipe following this if you want to make your own)
Flour tortillas (I used wheat & no I am not a healthnut--I just try to use healthy things if possible! Plus, we grow wheat here on our farm)
2 cups Coleslaw ( I buy the bagged slaw)
1/4 cup minced onion
1/4 cup mayo
2 Tablespoons chopped green onion tops
1 Tablespoon Dijon mustard
1 Teaspoon honey
1/4 Teaspoon seasoning salt
1/2 Teaspoon cajun or any other spicy seasoning (to your taste)

This recipe will make about 4 wraps so for my family I double it. Once again, I will do my best to post measurements. I just do not measure normally!

~Combine all the ingredients for the slaw. Stir well. Cover and refrigerate for at least one hour. Now wasn't that easy!?!

~In a large bowl combine the meat and barbecue sauce. In case you don't know...the meat must have been cooked prior to this! This recipe is great with leftover chicken or even pork. Anyway, back to the chicken and bbq sauce. Just mix until all the meat is coated nicely.

~Cover the meat mixture and warm in the microwave until warmed through.

Now put your tortilla shells on a plate and cover with a damp paper towel. This prevents them from drying out. Microwave the shells until they are warm enough to roll without breaking. 30 seconds or so.

~Place one tortilla on a plate and spread 1/2 cup of the meat mixture down the center. Top with 1/4 cup of the your slaw and roll up tightly.

Now if you want to make your own sauce--here is a quick recipe.

BBQ Sauce
1 cup ketchup
1/2 cup finely chopped onion
6 Tablespoons brown sugar
4 Tablespoons vinegar
2 teaspoons Dijon mustard
2 Tablespoons Worcestershire sauce
1 Teaspoon minced garlic
1/2 Teaspoon salt
1/2 Teaspoon spicy seasoning of your choice
just a dash of smoke salt
Combine and you are done! I think you will love the THAT'S A WRAP!

The picture doesn't do the wrap justice! I usually use the little toothpicks with the colorful ends but I do not have any so I used the umbrella instead! They make them look a little more festive and kids love that!

The following is a quote that I love and would like to share it with you. It fits my mood today.

"Winter is the time for comfort, for good food
and warmth, for the touch of a friendly hand
and for a talk beside the fire;
it is the time for home."

~Edith Sitwell




Thursday, January 24, 2008

Creamy Wild Rice Soup

Sorry, I forgot to add the picture so here it is now!

Farmer fillin' soup!


Farmer Fillin' recipe!

This recipe for Creamy Wild Rice Soup is comfort food to the max! It is just right for the cold weather that has set in. My farmer loves this soup. If you need a new hearty meal for your farmer or anyone who just enjoys good food than quick...check your pantry for these items needed for the recipe.

wild rice
chicken broth
chicken breast
fat free half and half (so it's a little more figure friendly)

Cook your rice according to the instructions. Also, you need to cook the chicken breast to perfection and then dice up. In a large saucepan, cook the onion and carrots in butter until soft. Stir in the broth, potatoes, salt and pepper. Bring to boil. Reduce the heat and cover. Simmer until potatoes are tender.

Now go check on your rice. Drain it if it has any extra water left in the kettle. Fluff it up real pretty now. Stir your rice and chicken into the potato mixture and then heat it up good and warm. In a small bowl, combine the half & half with the flour. Make sure it is nice and smooth without lumps. Now, you can use cream if you like, I found that the ff half and half made it very creamy but if you are too skinny and want a few extra all means use cream! Slowly add it to your soup. Bring it to a boil--stir until soup is thickened. Make sure that you do not have the heat too high as your soup will stick to the bottom of the kettle and burn. Take if from me......burnt soup does not taste good! Now, ladle some of this thick, creamy soup into bowls and set it down before your loving family. Smile graciously as they compliment you on your delicious supper.
Watch them smile as they slurp it down.....go ahead and eat yours now. ENJOY!

Okay, when I cook I usually do not use a recipe or measure things. Here is the recipe for you to follow. You can always use less or more of most things...however you like it.
2/3 cup wild rice
2/3 cup onion
2/3cup carrot
2 tablespoons butter
6 cups chicken broth
2 medium potatoes
1/2 teaspoon salt (I use kosher salt for cooking)
1/2 teaspoon pepper (I use a pepper grinder--I love the flavor)
3 cups or more of cooked chicken breast
1/2 cup flour
1 cup fat-free half-and-half



Only 21 days until Valentines Day!

I love Valentine's day. It is such a fun day to show people that you care about them. It doesn't take much to make someone feel loved. I especially love the excitement that little kids feel in anticipation of their school Valentines party! If you are looking for Valentine gift ideas take some time to look at my website. You will find many sweet smelling gifts for the ones you love.
Stay tuned as I prepare to post a delicious farmer filling recipe!