Tuesday, February 26, 2008

Garlic Infused Pork Loin

If you want to try a very flavorful Pork Loin try

Garlic Infused Pork Loin.

All you need is a few cloves of garlic,
cracked pepper, kosher salt and of course a pork loin!
Oh and meat thermometer wouldn't hurt either.

First you take the roast and place it in the baking dish.

Then you peel and sliver some cloves of garlic

however many you like. A lot makes strong

garlic flavor a few of couse, makes the more

subtle garlic flavor. Your choice!

Now take a sharp knife and cut a slit that is

deep enough for the garlic sliver to be

inserted into the roast. Like this.

Now insert the garlic into the roast.

Push the garlic all the way into the meat.

Place as many slivers of garlic into the

roast as you desire. I put in about 6

slivers into my roast. Now all you need to do is grind

pepper on ALL sides of the roast and sprinkle salt on

All sides. You are now ready to throw it in the oven.

Preheat your oven to 400 degrees.

Stick a meat thermometer into your roast.

Put the roast into the oven and

turn the temp down to 200 degrees. This is

a 5 pound roast so I will cook it slowly for about

5 hours or until the meat thermometer

says it's done!

Garlic Infused Pork Loin...

with wildrice stuffing, broccoli and apple sauce.

That's what's for supper in Farmchick's kitchen tonight!



Sunday, February 24, 2008

Cheesy Chicken Noodle Bake - Yum Yum!

Cheesy Chicken Noodle Bake is easy to make and it's great for all ages! Kids young and old love the oodles of noodles baked in lots of flavor! All you need to make this dish is:

12-oz package of egg noodles

2 cups of cooked chicken breast

1 tablespoon canola oil

1 cup diced carrots

1 cup diced onion

1/2 cup diced celery

2 10-3/4 oz. cans of cream of chicken soup or you could use one cream of mushroom if you like

1 cup shredded Cheddar cheese

1 cup chicken broth

1 cup scrunched up cornflakes (for the topping)

1/4 cup butter

Boil the noodles for only 3 minutes! No longer. Drain and set aside.
Cook the carrots, onions and celery in the canola oil until tender.

Brown the chicken until cooked through.

Combine with the remaining ingredients except for the cornflake crumbs and butter.

Pour into a greased casserole dish.

Sprinkle on the cornflake crumbs and drizzle butter over the top. Bake at 350 for 30 minutes.
Recipe notes: I used reduced fat cheese and sometimes I don't even use cheese and it still tastes great. So, if you are trying to save calories you can surely cut out the cheese. You can use bread crumbs for the topping I did today but I don't like them as well as the cornflake topping. I didn't have cornflakes so I had to go with the bread crumbs. Use whatever you prefer. Also, I don't use butter for the topping....I spray Parkay Butter Spray on the crumbs and they brown up just great with less fat!

Have a wonderful Sunday with your family.

Cheesy Chicken Noodle Bake is what's for supper in Farmchick's kitchen tonight!




Friday, February 22, 2008


Yes, I have SRING FEVER! I get this way every
February when my mailbox starts getting crammed full
of seed catalogs. I LOVE looking at seed catalogs and
dreaming of green lush grass and gardens full of yummy
fresh vegetables and vibrant colorful flowers.

I was looking out my window today
and I noticed this old chair sitting
in one of my flowerbeds. Doesn't
it look cold and lonely? I guess I should
have put it away in the shed for the winter.
This is the same chair last summer.
The flowers are sooo lovely
and the chair just seems
happier and more content
with its purpose.

This is that same old chair again another

day last summer, but that's another story!

May spring bring warm
weather to us soon. May
we skip mud season here on
the farm but yet have
plenty of moisture to
grow and sustain
our yet to be
planted crops!
Now, that's not
TOO much to ask
for is it?????????

Think Spring!



Thursday, February 21, 2008

I have been tagged!

Hello! I have been tagged by Pam at Wild Sage Lampwork. I am supposed to give you seven facts about myself--some random and some weird! So here goes:

1. I love the smell of freshly cultivated dirt in the garden or in the field.

2. I am the baby of my family.

3. I love big chunks of bleu cheese! I have a friend that loves it also so that is what we buy for gifts for each other.

4. I had a pet racoon when I was little. My Dad found it as a baby in some farm machinery. Our mother cat adopted the racoon and even let it nurse with her kittens.

5. I hate wearing shoes and socks.

6. I hate being apart from my children.

7. I can drive a combine and love harvesting sunflowers the best.

Whew! That was harder than one might think it would be! Here are the seven people I am tagging- I picked from the OWOH list! Have fun and make new friends!

Days too short

Pieces of the puzzle

Lavender Daze

Nature Trail

Art and Soul

Charlie's Studio and Gifts

Altered Route

Have fun.



Wednesday, February 20, 2008

Country Pasta Dish

If you like fresh mushroom flavor then Country Pasta Dish is just for you! I love the taste of mushrooms--fresh or canned. I like this dish best when I am able to use tomatoes fresh from my garden but since it is -25 degrees outside today....fresh garden tomatoes are a few months off! Okay, this is what you will need:

3 cups sliced mushrooms
1 onion, chopped
3 cloves garlic, pressed in your garlic press
4 tablespoons olive oil
6 plum tomatoes, chopped
1 cup fresh grated Romano cheese
6 oz. egg noodles, cooked and drained
Saute mushrooms, onion and garlic in oil until tender. It looks like this. MMMMMmmmmmm..

Next, stir in the tomatoes. Add the Ramano cheese and then simmer for 15 minutes. This is what it looks like after simmering for 15 minutes! Yummy!
Pour over warm noodles. Toss before serving. DIG IN! Country Pasta Dish is what's for supper in Farmchick's kitchen tonight! Serve with chicken and green beans and you have a complete and tasty meal. I hope you have a great evening -- stay warm!


Monday, February 18, 2008

E-Z Tortilla Crisps

Hello everyone! Today I am going to show you how to make the crispy, delicious Tortilla Crips that I use to sprinkle on soups and stews. You see them on the Mexican Stew I posted the other day. They are very simple to make.

Corn tortillas
Cooking spray such as Pam
salt (yes I use Kosher as always when cooking!)
Course ground pepper

Preheat your oven to 350 degrees. Spray four corn tortillas with Pam. Combine 1/2 teaspoon salt and 1/8 teaspoon pepper. Sprinkle on the tortillas.
Cut the tortillas into thin strips.
Bake until crisp! E-Z and they add great flavor and crunch to your soups and stews! A tip to cut the strips--if you have a sharp pizza cutter use that! It works great!

Until next time.....



Saturday, February 16, 2008

Another tasty stew but with a Mexican flare!

Today I am posting a wonderfully tastey stew with just a bit of kick! Mexican Beef Stew! Read the list of ingredients and start gathering them up. You will LOVe this stew - it's good for these cold, snowy evenings.
24 ounces beef stew meat
2 tablespoons canola oil
28 ounces beef broth
1 teaspoon salt (again, I use kosher
1/2 teaspoon cracked black pepper
1 small can of chiles--mild, medium or hot. Your choice.
4 cups chopped, peeled tomatoes or two- 14 1/2 ounce diced tomatoes, don't drain them.
2 medium onion, chopped
6 cloves garlic, minced or run through a garlic press
1 teaspoon cumin
2 cup frozen whole kernel corn
In a dutch oven brown the meat in hot oil--drain. Season with salt and pepper. Add broth. Cover and let it simmer for 45 minutes or so.
Add the remaining ingredients to beef mixture...bring to a boil--reduce heat and again let simmer for at least 20 minutes. Of course, the longer you simmer the better it tastes!
While it is simmering you can make yourself some toasty tortilla crisps to sprinkle on your bowl of stew! They are tasty and add a little crunch!When you are done simmering your stew, dish it up into nice big bowls, sprinkle on some tortilla crisps and waa-laa! You are ready to eat. Of course, a nice lettuce salad compliments the stew. Mexican Beef Stew..that's what's for supper at Farmchick's kitchen! Enjoy!

Thursday, February 14, 2008

From me to all of you!! Hugs!

I hope you all have a wonderful day filled with love! I made this little heart yesterday out of frosting! My Farmer thinks I have lost it as he walked in when I was taking a picture of a heart made out of frosting! ;) Oh well. If you want to know who won my OWOH giveaway, scroll
down to the next post. All the information is there!
Until next time. Have a great day.



Wednesday, February 13, 2008

And the winner of the OWOH giveaway is.........

I emailed you so you should have a
message waiting for you in your mailbox!
Sherry you won my lovely hand-
poured soy heart candle!
Thank you everyone for joining in
on the fun! I know I enjoyed myself!


Tuesday, February 12, 2008

Time to make fajitas--OLE!

Hello everyone...I hope this finds you safe and warm! Things here are starting to heat up..or should I say cool down for a full fledged blizzard! I like storms but I want all my little chicks safe and sound at home first!

As we go a long you will find that my fav-o-rite food is Mexican and Tex-Mex. I just like it....love it as a matter of fact! Today, I am going to make my version of fajitas. Using lean meat and lots of peppers and onions....it's healthy! You can't go wrong there. Gather up the following items:

1/4 cup olive oil

1/4 cup beer

2 tablespoons lime juice

2 tablespoons Worcestershire sauce

2 teaspoons salt

4 cloves garlic (pressed in a garlic press or grated)

fajita seasoning (I like Spice Trend- Fajita seasoning--found in your spice aisle)

1/4 teaspoon ground pepper

2 pounds skirt steak

3 peppers green, red, yellow

3 onions

tortilla shells

Cut your steak in thin slices..remember to cut against the grain for maximum tenderness!

Combine olive oil, lime juice,beer, Worcestershire sauce, salt, garlic and pepper. Place meat in glass dish, pour marinade over and rub into meat. Marinate in refrigerator 6-12 hours, turning meat occasionally. Yes, it is best to avoid botulism, to keep it in the refrigerator!

Heat and skillet on high--get it nice and hot! Now, carefully throw in you marinated meat. Cook until it is nice and brown and cooked through.

While the meat is cooking clean and slice your onions and peppers. Now, normally I use all colors of peppers but I don't have any at home today so I am just using green peppers. I like the different colors as it makes the fajitas look so much prettier but this will have to do for today!

When the meat is cooked to your liking throw in the peppers and onions. Mix carefully. Sprinkle a teaspoon or so of fajita seasoning on the pepper/onion/mixture. Cook until the veggies are tender but yet crisp. ( I don't like them too soft) Spread mixture on tortilla and roll up! You can make your own tortillas if you like. If you would like to try my recipe for easy homemade tortillas...click HERE. Serve with homemade guacomole, sour cream and salsa if desired. One of these days I will show you how I make my guacomole!!

Steak fajitas...that's what's for supper in Farmchick's kitchen!!


Sunday, February 10, 2008

Fresh Strawberry Cupcakes....coming right up!

Hello out there!!:) Today I want to post a recipe for STRAWBERRY CUPCAKES! Or should I say YUMMY Strawberry Cupcakes. Perfect for Valentine's Day! You only need FIVE ingredients to make these and they are so delish! Now, normally I am a fan of making things from scratch but I have to tell you folks, these cupcakes come in handy when you need something pretty and quick! People love them not only because they taste good they also look soooooooooo pretty! Those of you out there that love pink are in for a treat! No pun intended! Let's get started.

You will need the following 5 ingredients.

1- 18 1/2 oz white cake mix

3-oz. package strawberry jello

4 eggs, beaten

3/4 c. oil

1/2 to 1 cup frozen strawberries, sliced and thawed

All you do is combine cake mix, jello mix, eggs, oil and undrained berries. Fill greased muffin pans 2/3 full. Bake at 325 degrees for 18-23 minutes or until the toothpick tests done. Cool.

Now, I love them plain without frosting--they are simply delish just the way they are. See the bits of strawberries scattered throughout!

If you have children, that's a different story. You know how they L-O-V-E frosting and sprinkles!! SO, for the kiddies you must frost and sprinkle a few of them and let them do some too! I made icing and let it drip down and then put sweet Valentine sprinkles on.
When you are all done show them off to your family, neighbors and friends! They will love the tasty, pretty, pink cupcakes! And that's what's for dessert in Farmchick's kitchen!
I am a taking part in the ONE WORLD ONE HEART GIVEAWAY. If you want to find out more about it click HERE or scroll down until you see the post with the same title.
Go forth and bake!!! :) Until next time!!


Friday, February 8, 2008

Free Soy Heart melts......

With any purchase from my website
you will receive a free bag of soy melts. Our soy melts are highly scented with the finest quality oils and 100% soy wax. Just like our candles they are hand- poured in small batches to ensure a quality product just for you! Soy melts are perfect for places you do not want an open flame. Melt them in a heat safe container on a candle warmer. The melts are packaged in a cello bag tied with pretty Valentine ribbons and come six per bag. Come on over and shop around!


One World - One Heart

I have joined the One World One Heart Giveaway! On Valentine's Day, February 14, I will give away one of my hand-poured, Soy Valentine Candles scented in Creme Brulee. It smells absolutely heavenly! Leave a comment to this post and you will automatically be entered (one time) in the drawing. I will draw Thursday, February 13th at 9 PM Central Time, USA, and post the winner after that!

What IS ONE World-ONE Heart?

It is a blog-wide giveaway event. The original idea behind this was to bring bloggers together from around the world who may never ordinarily meet. It closes the gap of the blog community and enables us to interact, discover new and wonderful people, and in the process possibly win a prize or many prizes along the way. Last years event had nearly 100 participants and many connections were made because of it......friendships that are still going strong

There are lots of bloggers participating so please visit One World - One Heart for a list of participants that are located on the side bar.

Remember to leave a comment here for a chance to win the drawing! Good luck and have fun!



Thursday, February 7, 2008

Farmchick's Chicken!

Hi everyone. Today I wanted to go with a more traditional recipe. A Roasted Chicken with all the fixin's truely reminds me of the meals both of my Grandma's would make. Everyone was always happy seated around the big farm table eating roasted chicken! This chicken is so tender, moist, flavorful and most of all SIMPLE! All you need is the chicken of course and a few other ingredients.
1 roasting chicken
3 tablespoons canola oil
2 garlice cloves
2 teaspoons kosher salt
1 teaspoon cracked pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
Wash the chicken thoughly and make sure all the feathers are out! (eek) Make sure to clean out the cavity also. Pat dry with paper towels. In a small dish add all the ingredients listed and mix together. Set aside. Now, it is time to work with the chicken again. Carefully, run your fingers between the skin and the meat. Lift all of the skin off the chicken -- try to do this without tearing the skin. You can even do the drumsticks but you have to do it carefully!The picture is rather blurry but you can see how I have the skin pulled away from the breast. I had to pull the skin up with one hand and snap the picture with the other! I guess I need more practice with one-handed picture taking! Now, take your spice/oil mixture and gently rub all of the meat (not the skin) with the mixture. Rub any leftover mixture in the cavity. When you are done pat the skin back down onto the meat. Sprinkle some salt, pepper, thyme, rosemary on the skin and roast! Simple. By adding the seasoning and oil to the meat you get a very succulent and tasty meat. You don't have to eat the skin to get great flavor. You can still eat the skin of course but you don't have to.
Now let's talk about the temp of the oven. Make sure you preheat your oven to 350 degrees before. Place the chicken in the oven. A general rule of thumb for roasting chicken is as follows: 20 minutes per pound of meat plus an additional 10-20 minutes. I turn up my oven to 450 degrees the last 10 minutes if the skin is not as brown as I like. How do I know if it is done: If you do not have a meat thermometer than you simply move the drumstick back and forth. It should move freely. Also, the juices should run clear when you jab a skewer into the leg. Once the chicken is roasted properly, take it out of the oven. Do not carve the chicken for 15-20 minutes. You need to let it rest to allow the juices to settle. Once you have let it rest, carve the chicken, place the meat on a platter, carry it to the table and listen as your family ooos and ahhs over the scrumptious looking chicken! And that's what's for supper in Farmchick's kitchen.
Good day! By the way, I love comments so please feel free to do so!


Monday, February 4, 2008

What's for supper?

Howdy! What's for supper? That is a question I get AT LEAST once a day if not four times. Well, tonight it's Cowboy Beef Stew. This recipe is again, simple and most people have these ingredients on-hand. Today we will need the following items:
10 medium potatoes, peeled and quartered
5 carrots, peeled and sliced in chunks 1 large onion, peeled and cut in chunks
1 1/2 pounds extra-lean ground beef
1 tablespoon flour
1/4 cup worchestershire sauce
8 oz. can of tomato sauce
Put the potatoes, carrots and onions in a saucepan. Add enough water to cover the veggies by an inch or so. Boil gently until they are half cooked. You do not want them totally cooked because you will be simmering later on. Set aside.
Okay, you caught me. I cheated and used washed baby carrots instead of peeling and chunking big carrots!
Season your ground beef as you like. I add salt, pepper, onion powder, and a dash of powdered beef boulion. Shape beef in meatballs- whatever size you like! Brown in a skillet. Get the meatballs nice and brown on all sides. I believe that you get the best flavor when you meat is browned properly.
Add undrained veggie mixture and heat for 5 minutes and set aside.
Whisk flour and 1/2 cup water together. Add the tomato sauce to the flour/water mixture. Stir this into the beef mixture. Now stir in the Worchestershire sauce Cover and simmer about 30 minutes. The longer you simmer the better it tastes! Just simmer it on a very low temp and do not stir too much or you will break up the vegetables.
now that's what's for supper in farmchick's kitchen!




Sunday, February 3, 2008

Tasty Chicken-Salsa Dip--Great for parties such as the upcoming Super Bowl Party!

Hello everyone-
We are having our own little family Super Bowl party so I am not getting too carried away on the food. I decided to make this dip because our entire famiy enjoys it and it is easy to make. (and it is not too unhealthy!)
Get up and check for the following ingredients.
8-oz. salsa
8-oz. cream cheese, softened (I used 1/3 fat kind)
4-8 oz. cheese (whatver you like cheddar, Mexican blend, colby/jack ect)(Today I used lowfat Colby Jack)
1/4 cup diced onions (you can omit if you do not like onions)
2-3 boneless, skinless chicken breasts, cooked and diced
seasoning for your chicken

Cook chicken until juices run clear. I used Chipolte Seasoning. See picture

Blend half the salsa with the cream cheese.

Spread this on the bottom of an ungreased 9" pie plate. Top with remaining salsa. Sprinkle the chicken and cheese on top. I also sprinkled just s dash of cayenne on top for color. Bake at 350 degrees for 25 minutes.

This dip tastes just as good with the lower fat cheese and lower fat cream cheese. Once again, it is up to you how low cal you want to make it. I have not tried it however, with no fat cheeses.

Hope you enjoy the dip! Happy Super Bowl.

Dip your chip into the the dip but BLOW on it before you try it....it's HOT! You just took it out of the oven silly!




Friday, February 1, 2008

Hot Fudge Brownie Candle....just like the real thing WITHOUT the calories!

Hello again!
Since Valentine's Day is right around the corner I wanted to show you one of my most delicious candles! NO- you can't eat it! Imagine if you would, a pan of chewy, gooey brownies baking in the oven. The smell is devine....and you can't wait to get the pan out of the oven to get a taste! This candle is so fudgey smelling it will make you crazy! You can smell it as much as you want and you won't gain even an ounce of weight! Now what more could you ask for??? You can get this candle on my website under Soy Jelly Jar candles and also the Soy Melts which currently come in a heart shape just for Valentines Day. Come Monday it will be available in the heart dish also. ( I am currently out of stock on that one) The scent is called HOT FUDGE BROWNIE. Check it out!