Friday, May 30, 2008

Giveaway!! Giveaway!!

My friend Kindra over at 3 Guys, a Girl and a Prim Place is having a wonderful giveaway in honor or her new Etsy store. Head on over there to read the rules of her giveaway and join in on the fun!!

Farmchick

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Tuesday, May 27, 2008

Mexican Stuffed Shells!! Now that's good!


Hi Everyone--

I hope that you all had a wonderful Memorial Day weekend. Tonight I am posting another family favorite.
MEXICAN STUFFED SHELLS.
I think you and your family will really enjoy this meal. The ingredients are pretty basic except for the shells..you may have to run to the grocery store.

What you need:
1 box pasta shells
1 pound extra lean ground beef
1 can refried beans
1 cup salsa
1 teaspoon chili powder
1/4 teaspoon cumin
salt and pepper to taste
1 can enchilada sauce
1 small onion, chopped
2 cloves garlic, pressed in a garlic press
1/2-1 cup chedddar cheese (your call!)
plastic bag
Brown beef, add garlic and onions and cook until beef is nicely browned. Add refried beans, chili powder, cumin and salsa. Mix and let cook slowly for 15 minutes. Meanwhile, prepare baking dish by spraying it with Pam. Pour about 1/4 of a cup of the enchilada sauce on the bottom of the dish. Let the meat mixture cool.
When it has cooled a bit fill a plastic bag with the mixture, cut off tip and fill shells with meat mixture. This is an easier way than trying to fill the shells with a spoon. Especially on those shells that decide they want to be closed up tightly!
After you have filled the shells and lined them up in a baking dish, pour the remaining enchilada sauce over them and add grated cheese. Cover with tinfoil and bake until cheese is melted and bubbly. That's it! Serve with a lettuce salad and garlic toast. This meal is elegant enough for guests. The shells are not that hard to do and your guests will feel that you really fussed to make them a great meal!
Mexican Stuffed Shells....
that's what's for supper in
Farmchick's Kitchen
tonight!!!!!!!!!!!!!!!!
Have a great evening!!!
Farmchick

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Monday, May 26, 2008

Memorial Day


And I'm proud to be an American,where at least I know I'm free.
And I won't forget the men who died,who gave that right to me.~Lee Greenwood

Hello friends. I hope you have a wonderful Memorial Day. In honor
of this day I thought I would post two of my favorite quotes.

Have a great day.
Farmchick

How important it is for us to recognize
and celebrate our heroes and she-roes! ~Maya Angelou

Graphic was found here.

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Saturday, May 24, 2008

Parmesan Country Fries


Hello everyone,
We are finally getting rain here for our crops (and my gardens) so it is a good day! Awhile back I made these(click here) potatoes but told you I would someday post my FAVORITE version. Today is THAT day!

PARMESAN COUNTRY FRIES

3 tablespoons olive oil
6 medium baking potatoes or 12 small red potatoes
1 1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
cayenne pepper- just a light sprinkle
Parmesan cheese

Preheat oven to 425 degrees F. Brush 2 large cookie sheets with 1 tablespoon oil. Cut each unpeeled potato (i had to peel mine today as the skin didn't look too good-- I need my own garden potatoes to be ready to eat NOW!) lengthwise into quarters, then cut each quarter lengthwise into 2 wedges (or, cut potatoes crosswise into 1/4-inch-thick slices). In large bowl, toss potatoes with salt, pepper, and remaining 1 tablespoon oil until evenly coated. Divide potatoes between cookie sheets, spreading each batch into an even layer. Place cookie sheets on 2 oven racks and oven-fry potatoes 25 minutes or until tender and crisp, sprinkle with parmesan cheese, turn potatoes over once and switching pans between upper and lower racks halfway through cooking. Sprinkle one more time lightly with parmesan cheese. I make one pan very crisp and one pan browned but still tender- that way we have something for everyone! Hope you enjoy them. Delicious and much healthier than regular french fries. Leaving on the skin is the best as you get more nutrients that way! Thanks for stoppping by and thanks to those of you who leave the lovely comments! I reallly enjoy hearing from each and every one of you!
PARMESAN COUNTRY FRIES


That's what's for supper in


FARMCHICK'S KITCHEN


tonight!


Take care all!!!!




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Monday, May 19, 2008

Pasta with Chicken

This dish is delish! It is very simple and I think that most people have these ingredients on hand. I have to admit though, I didn't have angel hair pasta like I originally thought so I just used spaghetti! It still works and still tastes just as good!! Moving on to making
PASTA WITH CHICKEN!
2 tablespoons canola oil, divided
4 boneless, skinless chicken breasts
2 carrots, sliced
1 cup onion chopped
1- 10 oz. package frozen broccoli florets, thawed
2 cloves garlic, minced or pressed with your garlic press
12 ounces pasta
2/3 cup chicken broth
1/4 Parmesan cheese
What do I do next??

Heat 1 tablespoon oil in a skillet over medium heat. Add chicken and cook until slightly browned and cooked through. Remove and drain chicken on papertowels. Heat remaining oil in the same skillet also start heating a kettle of water for your pasta. Add carrot to skillet, cook - stirring for 4 minutes or so. Add broccoli, onion and garlic to skillet cook for two minutes longer. MMM...looks really healthy!

Cook pasta according to directions. While your pasta is cooking add chicken broth and Parmesan to skillet. Give it a good stir. Return chicken to skillet. Stir; Reduce heat and simmer for 4 minutes.

Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately! All done! This is a such a healthy meal-- I hope you love it like we do!!

PASTA WITH CHICKEN
THAT'S WHAT'S FOR SUPPER
IN
FARMCHICK'S KITCHEN
TONIGHT!
ENJOY! COME BACK SOON.
FARMCHICK
Remember to leave a comment
and tell me that you have
been here to visit! Thanks!

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Sunday, May 18, 2008

I just remembered....


As I told you in my last post I had to make 36 muffins for our daughter's trip. Well, I was thinking that I really should make muffins that will stay moist since they will not be able to freeze them. I then remembered that I had made some very moist muffins a few years back. So I decided to make those instead of the ones I posted prior. Both are very good but these are a bit richer which will stay moist longer! Here goes another recipe for
Chocolate Chip Muffins


1-1/2 cups all-purpose flour

1/4 granulated sugar

1/4 brown sugar (packed)

2 teaspoons baking poweder

1/4 teaspoon salt

1/2 cup butter-melted

1/2 cup milk

1 large egg, lightly beaten

6 oz. semi-sweet chocolate chips

----

Preheat oven to 350 degrees. Grease muffin cups.


Combine flour, both sugars, baking powder and salt in a large bowl. Stir in chips. Spoon batter into cups.


Bake for 20-25 minutes or until golden brown and center is done.


I just thought I would add that incase you wanted to try these. Tune in on Monday when I will be posting a healthy yet tasty dish. Angel hair pasta with chicken!!


Have a great weekend.


Farmchick

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Wednesday, May 14, 2008

Muffins, muffins and more muffins!




I had to make 48 muffins today for our son's award program
at church tonight. He wanted

CHOCOLATE CHIP MUFFINS


so that is what he got! This weekend I have to make
36 jumbo muffins for our daughter's class trip. She volunteered
me to make all of them and stated that I could also make the big ones! :)
I don't mind....I like doing stuff like that for our kids.
So anyway, here goes the recipe!

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla
3/4 cup milk
1/3 cup vegetable oil
3/4 cup miniature semisweet chocolate chips
Directions: In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk, vanilla and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.


CHOCOLATE CHIP MUFFINS


That's what's for snack in
FARMCHICK'S KITCHEN
today! Have a great day!
Now, pour your kids a
cold glass of milk and
hand them a muffin
when they walk in the
door after school!
They will love the
muffins! (and you too!)


FARMCHICK

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Sunday, May 11, 2008

Happy Mother's Day

From ME to YOU!




Farmchick

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Friday, May 9, 2008

Food Kids Love---Friday!!!

Well, it's that time of the week again folks for foods that kids love!
Today, I am making
PIZZA GRILLED CHEESE

This is a twist on the regular version of
grilled cheese. My little chicks love 'em!!
1 tablespoon butter, softened or use Parkey butter spray (that's what I do)
2 slices of french bread
mozzarella cheese sliced or grated
pepperoni--I chose to use turkey pepperoni--much healthier!!
3 tablespoon pizza sauce

All you need to do:
Butter one side of each slice of bread. Place one slice
in a skillet, butter side down.
Top with cheese, pepperoni and sauce and second
bread slice, butter side up of course!
Cook until golden brown or darker which is how I like it.
Serve with additional pizza sauce for dipping
if your kids like dipping!!
I hope your little chicks love
PIZZA GRILLED CHEESE
as much as ours do!

Have a great weekend.

Farmchick

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Tuesday, May 6, 2008

Herb Roasted Chicken




This HERB ROASTED CHICKEN is both tasty and elegant. The blend of sage, lemon, onion and garlic give wonderful flavor! It may seem complicated but it is very simple. What you need:
1 roasting chicken
fresh sage leaves or ground sage if you don't have fresh
4 lemon wedges
1 large white onion
1 tablespoon olive oil
2 tablespoons, melted butter
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon kosher salt
coursely ground pepper

Please chicken in a greased roasting pan, breast side up. Gently lift skin from breast and arrange sage leaves (as many as you want) or sprinkle lightly with sage if you do not have the leaves. Place four lemon wedges and one quartered onion in the cavity.


In a small bowl, stir together oil, butter, lemon juice and garlic. Brush half the mixture over chicken. Sprinkle chicken with salt and pepper. Roast at 375 for 1 to 1 1/2 hours. Brush again with butter mixture half way through cooking time. Make sure juices run clear.


Oh and about halfway through the cooking throw in some baby potatoes and they will go great with the chicken!


HERB ROASTED CHICKEN


That's whats for supper in


FARMCHICK'S KITCHEN


TONIGHT!


Remember: If you visit my blog--please feel free to leave me a comment and your blogsite and I will visit you!

Farmchick

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Friday, May 2, 2008

Soft Bread Twists - Foods kids love Friday!!

This is another one of those foods that kids really, really like!

These tender
BREAD TWISTS

are so tastey plain or dipped in sauce.

Gather up these ingredients now

and commence baking!

1 teaspoon sugar

1 teaspoon salt, divided

1 package quick rise yeast

2-2 1/2 cups all-purpose flour

2/3 cup warm water

1 tablespoon canola oil

3 tablespoons sofened butter

1-2 cloves pressed garlic (or powder) I prefer fresh garlic

1/2 teaspoon paprika

Parmesan cheese

In a mixer with a dough hook, combine

the sugar, 3/4 teaspoon salt, yeast and

2 cups flour. Mix dry ingredients. Turn

on mixer and gradually in a steady

stream ad warm water and oil. Mix

until smooth and elastic.

Turn onto a floured board.

Roll into a 15 in. x 12 in. rectangle.

Cut into 12 strips. (use a pizza cutter)

It works great!
Fold each strip in half length-wise

twist each strip several times.
Pinch ends to seal. Place 2 in. apart on a greased

baking sheet.

In a bowl, combine butter,

garlic, paprika and remaining salt.
Brush over dough.

Sprinkle with parmesan cheese.
Cover and let rise in a warm

place until doubled, about

25 minutes. Bake at

425 degrees for 6-8 minutes

or until golden brown.

If you like you can brush

again with remaining butter

mixture.


SOFT BREAD TWISTS


That's what's for supper in

Farmchick's Kitchen

tonight!

Have a great weekend!


Farmchick

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