Monday, January 31, 2011

Big day!

Bear with me, as today I don't have any recipes for you. Let me preface this by saying no one could know how badly I needed these pick me ups I received over the last 2 days! My hubby was home sick most of last week, and has just been positively miserable, and now my little farming tot seems to have caught it too :-(. But for me as the Mommy, you know that means, lots of cooking and cleaning, and very little rest. (Yes I realize this means I will probably get sick too... Thank goodness for Zicam!) I have worked my little hiney off this last week disinfecting and taking care of my boys, and trying to keep my little guy away from my big guy (not an easy task I assure you), which is to explain my absence this last week. And for that I apologize profusely! I have missed posting more, and talking to all my blog world friends, and never in the world did I expect to wake up this morning to find that I'd been given a blog award by a very good friend, and that I'd made the Top 9 on Foodbuzz!!!

For those of you who aren't as insanely invested into blogging as I am, let me explain. The award is The Stylish Blogger Award. This is an award given out by bloggers, to fellow bloggers. It's such a wonderful encouragement to receive an award like this. It means that someone enjoys actually coming to my little blog home, and reading my silly musings of life as a Farmers Wife, and enjoys my recipes too. So I want to say a very, very big thank you to my friend Brandie, over at The Country Cook, I truly enjoy your blog, and appreciate your comments and look forward to sharing more recipes with you! (Oh and you can view the award on the left column under the Foodblogs link!)

About the Top 9 on Foodbuzz, can I just say WOW! I feel SO incredibly honored to have made it into the Top 9. The simple fact that you all enjoyed my wonderful recipe that The Farming Tot and I came up with, means so much to me, and it's possibly the biggest honor of my blogging career so far. I must admit, it was on my list of hopes and dreams for 2011 to make it into the Top 9, and never did I expect it to be this soon! Thank you everyone for buzzing me there, and right now into the number 6 spot! You, my faithful readers and friends have truly been a blessing to me!

Also before I bid you a due and go back to my Mommy duties, I want to tell about my Amazon Store, now located on the right column of the blog. On the store I have listed my favorite Kitchen Gadgets that are in my kitchen and I just couldn't live without, and guess what?!?! If you feel the same way I do about these products you can purchase them for yourself right there from my store!!! How awesome is that?!?! Now there is also my favorite Cookbooks in there, and yes I am aware that there aren't many. Thanks to my overly active imagination, and my fellow bloggers I have found virtually no need for most of my cookbooks. However I do use my Droid X almost daily as a cookbook, since I can pull up a recipe where ever I am and know what ingredients I need, or the directions and it is such a great tool for me! Also I have listed my favorite cleaning supplies. Something you may not know about this Farmers Wife, I have a strange obsession with keeping a clean house. There is rarely a week that goes by that I don't clean the whole house from top to bottom. I have in the past been accused of being OCD, but hey who doesn't love a clean house?!?!? Now as you may find I do love Swiffer Products. I am aware that they are not the most environmentally friendly product, but for our family of 3 right now these are more affordable, and I love that they actually do trap the dirt and grime and you can just throw it away! With a little one who's always getting into everything they have been a true blessing to my life, and make my job so much easier. Anyway, I hope you'll check it out and bear with me as I am still learning how it works and organizing it. I'm hoping to do some better organizing in the weeks to come, so please check it out! And if you feel like checking out my wishlist on there too, some of these are things I hope to have someday, and give out as giveaways, and if something on there tickles your fancy, I hope you will get it for yourself!

Ok, I'm done being long winded, (for today anyway hehe!) I hope that this finds you all healthy and avoiding this nasty flu bug. And I just once again want to say a huge thank you to each and every one of you who read this. You have been a blessing to this Farming Family, and I hope you feel blessed by us as well!

The Farmers Wife

Print Friendly and PDF

Thursday, January 27, 2011

Hoagies


This is my Dad's recipe, adapted a little by the Farmers Wife.

I think I heard something over the weekend about who was playing in the Super Bowl this year, can't say as I really remember or even tried to (sorry football fans!). The super bowl has always been a sore spot for me, you see my birthday is February 5th, and it is quite often also Super Bowl Sunday on my birthday. I can't tell you how many super bowl parties I've attended instead of celebrating my birthday, as it pretty much trumped me. Now I'm not blaming anyone, I get that it's very important to a lot of people, but I for one don't really care. Now what does this have to do with this recipe you may ask? Well, though I'm not a fan of football, or the super bowl (and yes that includes the half time show and the commercials), I am a fan of the typical super bowl party food! Such as chips and dip, pizza, chicken wings, lots of yummy fattening fried stuff, and most importantly SUB SANDWICH'S!!! Have never been to a super bowl party that did not have a sandwich of some sort. And that brings me to todays recipe, Hoagies. Call them what you will, sub's, grinders, hoagies, whatever essentially it's the same thing. And these are the BOMB! My dad used to make these when I was growing up, I remember he'd make them in the morning, wrap them all tight in foil, and place his beloved weights on them for at least 8 hours so they'd get nice and smushed! (I think his reasoning was actually to get the flavors to blend more, but my version's just funnier!) But let me tell you what, these are seriously fantastic! Extremely easy to put together, and have a fabulous flavor. I had all but forgotten about these amazing hoagies until I got a midnight craving for them a couple weeks ago (No, I'm not pregnant, I'm just a girl who gets hungry late at night when I should be sleeping! ha!), and my sweet daddy emailed me the recipe the very next day! Now I did change them a little based on price and what I could find in my local store, but they hit the spot. I hope you'll give these a try, and if you must have a Super Bowl Party, I hope you'll try making these instead of your standard store bought subs, or you could just make them in honor of my birthday. Ya know, whatever floats your boat! ;-)

Ingredients:
Loaf of Italian Bread
Deli Sliced Ham (I use Pepperidge Farms packaged deli meats, so much cheaper and just as good as deli counter!)
Deli Sliced Turkey
Deli Sliced Pastrami
Sliced Hard Salami
Sliced Provolone Cheese, about 4 slices depending of size of your loaf
3-4 Pepperincini Peppers, thinly chopped
3 Roasted Red Peppers, thinly sliced (I just bought a jar of roasted peppers to save time!)
Thinly Sliced Tomato
Shredded Lettuce
Balsamic Vinaigrette
Red Wine Vinegar
Olive Oil
Fresh Ground Pepper, to taste

Directions:
Using a sharp serrated knife, cut the loaf in half lengthwise. Using a pastry brush, brush balsamic vinaigrette on both sides of the bread til moistened. Start layering your meats, (I like to do salami first) and then top with the cheese slices. Next add on your sliced roasted red pepper, and pepperincini's, tomato and lettuce. Once that's done, lightly sprinkle some more balsamic vinaigrette on top, do the same with the red wine vinegar and olive oil. Finish with a sprinkling of fresh ground pepper, and place the top of the bread on. Smush everything down a bit, then tightly wrap in foil. Place in a fridge with some 5 lbs. weights on top (or some really heavy books work too, wish you could've seen the farming hubby's face as I took his huge computer books out of the fridge before removing the sandwich! HA!), and let sit for at least 1 hour, no more than 8 hours. Slice and serve!

Review:
This not only brought back memories for me, but totally satisfied my craving! These are a delicious alternative to those fat loaded subs we get from restaurants with all the mayo and junk loaded in. The peppers give it a nice kick, though you can leave them off if you like. This is totally versatile to your personal preferences, but this is how we like ours. This is good in the fridge for up to 2 days, but don't leave it weighted down for more than 8 hours. This just blends all the yummy flavors together. You don't need a lot of the balsamic, vinegar or oil. Just enough for a light sprinkle and flavor. 5 stars.

Print Friendly and PDF

Tuesday, January 25, 2011

Shredded Salsa Chicken

 This is a Farmers Wife Original.

You know those days where nothing sounds good? The sort of days where you are laying on the couch with a splitting headache and the hardest decision of your day is "What on earth am I going to make for dinner?!?!" well I had one of those such days not too long ago and decided that something needed to be thrown in the crock-pot, so I could basically lay down on the couch and hope my head wouldn't explode. Well that's how this recipe was born. I had everything in my pantry and freezer to make tacos, but you can't cook hamburger in the crock-pot very effectively, so I figured why not make chicken tacos? I threw a bunch of stuff in the crock-pot, turned it on and within an hour it smelled amazing in my house! I absolutely love those sort of dinners, where you are a little worried how it might turn out because you hastily threw it together and it ends up being a new favorite! And this chicken was SO versatile! I used it in tacos, quesadillas, bean and cheese burritos, tostadas... Yum! I was surprised at how much we honestly enjoyed this chicken, even The Farming Tot loved it in his quesadilla! I really hope you try these soon, they're a much healthier alternative to eating ground beef tacos, and quite frankly I think they were more flavorful!
*Pssst!!!* Don't forget to wander over the The Farmers Wife on Facebook to check out todays Helpful Hint Tuesday!*

Ingredients:
4 Chicken Breasts (I threw mine in frozen)
1/2-3/4 bottle of Salsa (I used a Lime and Garlic one, was amazing!)
1/2 cup Water
1/4 cup of Lime Juice
1-1 1/2 teaspoons Chili Powder (adjust to your tastes)
1/2 teaspoon Cumin

Directions:
Spray your crock-pot with some non stick cooking spray. Place the chicken breasts in there, and add in remaining ingredients, and mix. Cook on high for 1 hour, then on low for 4 hours. Once the chicken is done, shred with two forks and place back in the crock-pot on warm until you are ready to use.

Review:
This was so easy, it almost seemed wrong! We all really enjoyed it, and I have to say it was amazing as tacos, but I really loved it in a burrito with beans and cheese, some Mexican rice thrown in would be wonderful too! And it wasn't so spicy that little one's can't eat it either, as the Farming Tot really enjoyed this! 4.5 stars.

In tacos! I used the flat bottom ones, loved it!

Print Friendly and PDF

Saturday, January 22, 2011

Tostadas

 This is a Farmers Wife Original.

Ok, maybe I shouldn't take credit for this one, Tostadas have been around long before me. But I do make mine a little different. Typically a tostada is essentially a layered bean dip on a fried corn tortilla. And while the layers (if you can get the to actually layer and not mush) can look pretty, I find it's SO much easier to combine the wet ingredients together. This way they all spread evenly and every bite is full of delicious beans, salsa, guacamole, sour cream... Yum! I vaguely remember once upon a time my Grandma made them for us, but when I really became introduced to them was while The Farming Hubby and I were engaged and his Mom made them. I remember her teaching me how to fry up the tortillas as we made them for some family friends coming over. I was so nervous I'd mess them up. I grew up doing a lot of cooking, but not frying. But she was incredibly patient with me as I attempted to do these for the first time, and though I'm pretty sure I messed up a few of them, it didn't take too long for me to figure it out. I still make my tostadas the same way she taught me, and they are a favorite in our house. I don't make them all that often because I tend to forget about them, but every few months I get a craving for them and we really enjoy them! These are a great, very easy dish to make on a weeknight!

Ingredients: these are estimates, you can change the exact quantities based on your personal preference
Package of Corn Tortillas
Vegetable Oil
15 oz. Can of Refried Beans (I like the fat free one!)
1/4-1/3 cup Sour Cream
2-4 Tablespoons Salsa
2 Tablespoons Guacamole
1-2 Roma Tomatoes, Diced
1-2 Green Onions, Diced (or red onions)
Shredded Lettuce
Shredded Cheddar Cheese
Optional:
Seasoned, cooked hamburger
Cooked shredded chicken (I have a good recipe for this coming soon!)
Diced Jalepenos
Diced Green Chili's
Diced Black Olive

Directions:
Using a small (4") frying pan, fill it with about 1/2 inch of oil. Heat until hot and slightly bubbly. Using tongs, place a tortilla down into the oil, holding it down with the tongs to cook in the oil. These cook up pretty fast, after about a minute check it and if it's slightly browned on the bottom side, flip over and cook on the other side. Once both sides are browned and hard, it's done. Remove from the oil and drain on paper towels. Repeat with remaining (or however many you and your family want to eat) tortillas. Once those are done, set aside. Then in a bowl combine the beans, sour cream, salsa and guacamole. Set aside and chop the vegetables. When you're ready to eat, spread the bean mixture on the bottom of the tortilla and then layer the remaining ingredients just like a lasagna. Eat! (this can be messy, but that's part of the fun!)

Review:
This really is an easy meal to throw together after a busy day. You can buy pre-made tostada shells at the store if frying them is scary for you, or to save the extra time. But the homemade are just so yummy... lol! If your family doesn't like all the "wet" ingredients you can have them all separate, or just combine the ones you know everyone likes and leave the others one the side for those that want it. I love that each person can assemble their own tostada exactly to their liking! 4 stars.



Print Friendly and PDF

Thursday, January 20, 2011

Cinnamon Apple Pancakes


This is a Farmers Wife Original. (with some help from The Farming Tot!)

I was given a challenge this week by my friends at Foodbuzz and Frigidaire to come up with a kid friendly recipe, that kids could help make. Well as most of you know, my 2 year old is still a little young to be much help in the kitchen, but he does however come up with a lot of recipes for me by giving me an idea of something he wants to eat. And such an occurrence happened the night I received this challenge, The Farming Tot decided he wanted Cinnamon Apple Pancakes for breakfast, and he wanted apples in them, as well as an apple syrup on top. Now I do have a recipe for apple syrup on the blog, which is absolutely delicious. However I didn't have the ingredients to make this specific syrup so I had to scramble to come up with something else. Luckily for me I think pretty quick on my feet, and was able to put this together pretty fast for my little man (and my farming hubby), and it really was yummy! As I said, unfortunately my little guy is too little to really help in the kitchen, but coming up with the idea is half the battle, but his little questions as I'm cracking the eggs into the bowl, and watching how I chop the apples, I can see that he is very interested in someday helping Mommy cook! (This is also the little boy who loves to watch cooking shows with me!) But for those of you with older ones there are so many things they can help do to make this recipe, and not only is it fun to have them in the kitchen with you, but teaching someone how to cook is possibly one of the best gifts you can give them. Besides learning how to do your own laundry, it's one thing that will help them so much later on in life, so I really encourage you all to let those little fingers into your kitchen (Supervised please!!), and start small by letting them watch and ask questions, stir the batter those things. But with this recipe the older ones can help by measuring the ingredients, stirring the batter, using an apple corer/slicer to slice the apples into wedges, and then let you cut them into smaller pieces. And those of you with teenagers, I highly encourage letting them help with the actual cooking of the food, I know it's hard to surrender your kitchen, but it can be a great bonding time and I honestly have a lot of good memories from cooking with both of my parents even as a teen. I hope that you'll enjoy this breakfast recipe, if your kids are anything like mine then breakfast can be the biggest challenge of the day, but this was such a huge hit with my little one and a nice treat for us grownups too. I really hope you'll enjoy this recipe, and maybe get to make this as a family, and sit down to eat your creation together! And I also hope you'll check out what my friends at Frigidaire are doing to help encourage kids to help in the kitchen, take a look at their site www.maketimeforchange.com, to get daily tips and recipes! And you can enter right now to win a new double range! Check it out!

Ingredients: this makes about 8 pancakes
Apple Topping:
2 Granny Smith Apples, peeled, cored and sliced
1 Tablespoon Butter
1 Tablespoon Lemon Juice
2 1/2 Tablespoons Brown Sugar
1/2 Teaspoon Cinnamon

Pancakes:
1 Egg
1 Cup Buttermilk
2 Tablespoons Oil
1 Cup Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Sugar
1/4 Teaspoon Cinnamon
1/8 Teaspoon Nutmeg
1 Gala Apple, peeled, cored and very finely diced

Directions:
First you'll want to make the apple topping, since it has to simmer. Peel and granny smith apples, and using an apple corer/slicer, slice the apples into wedges. Then slice them in half again. In a small-medium pot, melt the butter. One the butter is melted add in the sugar, juice, and cinnamon. Once that's mixed drop in the apples and stir. Let it come to a boil and simmer, stirring occasionally, for about 10-20 minutes until the apples are soft and you have a delicious syrup at the bottom of the pot. Keep warm. In a large mixing bowl combine pancake ingredients, minus the apples, until thick. Next peel and diced the gala apple. You'll want them to be very tiny bits of apple, so it's not huge chunks. Add to the pancake mixture. Heat your griddle to about 350 degrees F, or if using a griddle pan on your stove, heat on medium heat until nice and hot. Spray with cooking spray, and using a 1/2 cup measuring cup, scoop a 1/2 cup of pancake batter onto the griddle for each pancake. Flip when bubbles start to form in the center of the pancake. Cook until golden brown. Serve with the apple topping, and some of the syrup created by the apples. You can add more syrup it you want. 

Review: 
This was definitely different from any apple pancakes we've had before. Most places you just get the apples on top and that's it, and don't get me wrong they are delicious. But this was definitely a nice change of pace, and something we all gobbled up really fast. The Farming Tot was very pleased with his idea coming to life, and ate every bite! He always eats better when he gets to help come up with the idea, and gets to watch how I make it. 4.5 Stars.

P.S. Once again I encourage you to check out www.maketimeforchange.com, what they're doing over there is really special and a wonderful encouragement to us parents to get our kids more involved in what they're eating! Each day you visit the Kids' Cooking Academy, Frigidaire will donate $1 to Save the Children to help provide nutritious snacks and promote healthier lifestyles for children living in poverty in the U.S. I really hope you'll help me in partnering with them to promote healthy lifestyles, and with Save the Children. This is such a great program! God Bless!

Print Friendly and PDF

Tuesday, January 18, 2011

New Feature!

Hello all! Well you may have noticed a few changes recently to the blog, one is that there are more categories now, and the recipes are more organized. Some of the new cateogories I hope you'll check out are: Dairy-Free and Kid Friendly.

Another new feature is that there is now a "Print Friendly" Button at the bottom of every post! So now you can actually print out your very own copy of The Farmers Wife's recipes, and you can choose to edit out certain parts, including the pictures. I hope this feature will help a lot of you out!

I also want to introduce you to my new feature going on over on the Facebook Page called :Helpful Hint Tuesdays! I hope you'll go over to The Farmers Wife Facebook page to check it out! It's helpful hints not only for your kitchen and cooking, but little hints for your house, keeping your sanity with kids, and more! In fact if you have an idea you'd like to submit for Helpful Hint Tuesdays please feel free to do so either by leaving a comment or emailing me at: thefarmerswifeblog@gmail.com. I really hope you'll join us over on Facebook to see more of what goes on inside the farming kitchen and my brain (scary thought I know, but hey it could be fun!).

I hope you're all having a blessed day!
Kim (AKA The Farmers Wife)




Print Friendly and PDF

Sweet and Sour Chicken

 This is adapted from 2 sources, Annie's Eats and Food.com.

I love Chinese food. I admit it, I love greasy, bad for you, comes in little cardboard containers (which seems weird, but it wouldn't be Chinese without those containers), yumminess! Now while I'd prefer take out, because hey who doesn't? I also enjoy making my favorites at home whenever possible. And I have to say this comes pretty darn close! Now my sauce isn't as red as the sauce from your local take out place, because I refuse to add any more artificial stuff to my homemade cooking as possible (seems to defeat the purpose of making it at home...), but you could totally add some food coloring if you wanted a more authentic looking sauce. But taste wise, I gotta say this was pretty much right on! And yes I am aware that this is not the worlds most healthy recipe, but hey it's gotta be better than actually getting take out right (you can let me live in my delusional world can't you? Join me there if you want to! Come on... You know you want to!)? Ok, I won't pester you with my ramblings any longer, because honestly you have to try this recipe out!

Ingredients: this makes 4-6 servings
Sauce:

1/4 cup ketchup
1/2 teaspoon soy sauce
1/4 cup white vinegar
1/4 cup brown sugar, lightly packed
1/2 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
3/8 cup pineapple juice
1 1/2 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons) 

Chicken:
3-4 large chicken breasts, cubed
3 large egg whites
1 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
3 cups canola or vegetable oil

1/2-2/3 cup pineapple tidbits
3/4 cup diced bell pepper (I like a combo of orange, yellow and red)
2-3 cups cooked rice

Directions:
To make the sauce; in a saucepan combine the first 5 ingredients until combined. In a cup or bowl whisk the pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly. Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up). At this point you can remove it from heat and set aside, or you can throw it into a 2-4 quart crock pot and keep it warm. Then once the chicken is done, throw it all together in the crock pot and it will stay warm til served, plus the chicken will absorb more of the sauce's flavor. 

To make the chicken
coating, place the egg whites in a pie plate and whisk until frothy.  In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend. Pat the chicken dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat.  Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess.  Transfer to a plate and repeat with the remaining chicken pieces.
To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F.  Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5-7 minutes, turning the pieces halfway through cooking.  Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate.  Return the oil to 350˚ F and repeat with the remaining chicken pieces. Once done add to the sauce along with the pineapple and peppers, I like to put mine in my small 2 quart crock pot and let it stay warm, then serve on rice.

Review:
This was such a delicious meal. The chicken was just perfect, juicy, tender but not overly greasy. And the sauce with the veggies and the pineapple is a wonderful compliment to it. I very highly recommend you give this a try, especially if you're like me and love take out, but can't afford to eat it as often as you'd like. 5 stars.


Print Friendly and PDF

Monday, January 17, 2011

Maple Cinnamon Oatmeal with Fruit

This is a Farmers Wife Original. 

Can you believe I still have breakfast recipes to share with you? Yeah me either, I told you I'd been hoarding them! I have be honest and say that I don't have much to say about this recipe, it was honestly born out of my extreme dislike of McDonald's, but yet wanting to try their latest breakfast offering of oatmeal. It looked so good in fact and I had to restrain myself from getting it, because I can't honestly imagine eating oatmeal at a fast food place... Just seems against nature somehow. But I can however use that as inspiration to create my own new oatmeal recipe! Now I apologize that you can't see the delicious oatmeal underneath all that tantalizing fresh fruit, believe me it was amazing! But I was in a hurry to get breakfast on the table as we were heading out to a Tractor Rodeo (what?!? You didn't think that The Farmers Wife was in fact a Farmer's Wife? Well she is, and our farm participates in the rodeo every year!) and once it was all ready for a photo it was to late for me to display the oatmeal a little better. But trust me it was delicious! I can also say that the leftovers warm up wonderfully, and make a nice light breakfast. ;-) 

Ingredients: makes 4 servings of oatmeal
3 1/4 cup Water
2 cups Old Fashioned Oatmeal 
Pinch of Salt
1/2 cup Brown Sugar
1/4 cup Pure Maple Syrup
1 teaspoon Cinnamon
1 Granny Smith Apple, diced
1 Gala Apple, diced
Golden Raisins
Dried Cranberries

Directions:
In a medium saucepan, bring water and salt to a boil. Once boiling add in the oats and stir occasionally, cook for about 5 minutes until all the water is absorbed and the oats are soft. Once the oats are done add in the brown sugar, syrup and cinnamon and stir to combine. While the oats are cooking, dice the apples and toss in a little lemon juice to keep from browning. Once the oatmeal is done, divide evenly into bowls and top with the fruit. Add as much raisins and dried cranberries as you want, and serve. 

Review:
This is incredibly easy, but yet filling, healthy and delicious. A great way to start a busy morning. Another awesome thing about this recipe is you can totally mix up the fruit options all you want, you could add dried cherries in, or sliced pear... Oh that sounds yummy! Suffice it to say we really enjoyed this easy breakfast, and I hope you like it too! 4.5 stars.

Print Friendly and PDF

Friday, January 14, 2011

Omelet in a bag?!?!

This is my adaptation of this recipe, found all over blog world!

Ok, so I'm sure by now all of you have seen the latest egg craze that is all over the internet, Omelet in a bag. Yeah I know, I was shocked by it too, it goes against everything I know to boil a ziploc bag. But I figured hey, if everyone else is able to make these successfully than I should be able to as well right? Well let me say, they were pretty good! Honestly, they are a little different taste wise from a normal omelet, probably because they're not loaded up with grease and butter to keep them from sticking to the pan. And don't get me wrong, I'm all for eating healthy and cutting out the sticky mess of making an omelet in a pan. I'm just warning you, they do taste slightly different. But on the flip side, they were SO fluffy (ok now I'm channeling the movie Despicable Me "IT'S SO FLUFFY!!! haha!), and so super easy with very little prep work or clean up. Which you all know I love! I really highly recommend giving these a try, they're easy to whip up, and what's nice is you can make a few at a time and still everyone can get exactly what they want in their omelet, so you get breakfast on the table faster!

Ingredients: everything minus the ziploc bags and eggs are optional, make to order or with what's on hand
Quart Size Ziploc Freezer Bags, 1 per omelet
2-3 Eggs, per bag
Diced Bell Peppers, any color you have on hand
Diced Tomatoes
Diced Red Onion
Shredded Cheddar Cheese
Diced Ham
Salt and Pepper to taste
Salsa

Directions:
Fill a large stock pot with water, and heat it to boiling. Break the eggs into a bowl and with a fork break the yolks and mix, then pour into the ziploc bag. Add whatever extra ingredients you want to your baggie, seal the air out and squeeze the bag to mix ingredients together. Once done, and the water is boiling, place ziplocs bags in the pot and boil for about 13-16 minutes depending on how many eggs you do. You will know they're done by the firmness when you poke the egg part. Once cooked, just slide the omelet out onto a plate and serve. (No need to grease the bag)

Review:
These really were pretty simple and fast to whip up, overall I enjoyed it. I wish I had mixed mine a little more and added more cheese but that's totally just my personal preference. These were a pretty lo-cal way to start our morning, and really good with a piece of English Toasting Bread with Orange Marmalade. Yum! 4 stars.

Print Friendly and PDF

Thursday, January 13, 2011

Chocolate Orange Muffins

 This is a Farmers Wife Original *With help from the Farming Tot!!*

I should make you all wait for this recipe... I mean I have so many other breakfast recipes I've been holding onto that I haven't posted yet, and I promised you my silly story about hashbrowns... I mean seriously this recipe is worth waiting for, but then you couldn't all rush out and get everything you need to make these for Sunday morning!! Ok, I convinced myself, you can have this recipe now! And oh my goodness, these are AMAZING!!! Now I can't take all the credit for these muffins, they were invented in the Farming Tot's brain. Now some of you are probably thinking, then how good can they be? But let me assure you, when it comes to anything chocolate my son is more of an expert that I am. I asked him what he wanted for dinner yesterday morning (we were getting ready to go to the store), and he said, "Um... Chocolate, Chocolate Muffins. And Oranges!" So I asked him if I could put the orange in the muffins, and I seriously thought he was going to flip out as that apparently sounded very "Nummy, Nummy in my Tummy!" (Which is also his review of this recipe when I asked him how it was hehe!). And I will say, my son is right, these muffins are very yummy! They have a very light texture to them, not as heavy as a normal muffin, especially a chocolate one, which I really enjoyed. The orange flavor was spot on, not too heavy or overpowering the chocolate, but subtle and scrumptious! If you love the chocolate and orange combo, these are for you! But once again, I can't take all the credit, as I just came up with the ingredients and baked them. So I guess you could say these are really a Farming Tot original, since coming up with the idea is half the battle! Enjoy! ;-)

Ingredients: makes 12-15 muffins
2 eggs
1/2 cup oil
1 cup milk
1 teaspoon vanilla
Juice from half an orange
Zest from half an orange
2 cups all purpose flour
1/2 cup sugar
1/4 cup cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
Extra chocolate chips, to sprinkle on top

Glaze: Optional
1/3 cup powdered sugar (more if needed for consistency)
Zest from half an orange
Juice from half an orange

Directions:
In a medium bowl, combine together all the dry ingredients, including the chocolate chips, set aside. In a large bowl beat together the eggs, oil, milk, vanilla, orange zest and juice. Add the dry ingredients and mix til just moistened. Line or grease 12-15 muffin wells, (I like using the baking cups) and preheat the oven to 400 degrees F. Using an ice cream scoop, fill the wells with one full scoop. Sprinkle the tops with a few more chocolate chips. Bake for 15-20 minutes, check at 15 and if a toothpick entered into the center comes back out clean (remember if you go through a chocolate chip it will come out chocolatey, but so long as it's not uncooked dough you're good), then they're done. Cool on wire racks. While cooling put together the glaze, you'll want the glaze to be thin enough to run off the back of a spoon, but thick enough to stay on the muffin. Can add more or less juice and sugar to get the right consistency. Using a spoon, drizzle a small amount of glaze onto each cooled muffin.

Review:
These really were delightful muffins, not only that but they're actually pretty simple, which I love! Now I told you the Farming Tot loved these and came up with the idea, but I didn't tell you that within about 10 minutes of my serving him a plate loaded with a muffin, eggs and bacon, the muffin was completely gone! Now that is unusual for my son, so you know it is good! Kid approved and Mama's happy recipe! 5 Stars!

Print Friendly and PDF

Tuesday, January 11, 2011

Toasted Breakfast Sandwiches

 This is a Farmers Wife Original.

Before I get to my long winded (hey at least I know I am!) post about this wonderful sandwich, I wanted to let you all in on some wonderful blog news! The Farmers Wife is now available on Foodblogs.com as well as Foodbuzz! I hope you'll check it out. For those of us into the blogging world, it's just one more free way to get your name and your blog out there to the world. But as always everything new that comes to this blog, I really credit you guys, my faithful friends, family and my new blogging friends, if it weren't for all of you I wouldn't be at the stage I am with all of this! So thank you! Ok, back to food:

So as I promised in my post for English Toasting Bread, this is the sandwich I made using that delightful bread! Now let me tell you this was not born out of remaking an amazing gourmet sandwich I had once, or anything overly spectacular. I wanted something a little different, and in the form of a sandwich. That's it, (really riveting stuff huh? haha!) this sandwich really is nothing spectacular or fancy, but it is delicious and easy and slightly different from the average throw it together breakfast we all know we do at times. I wish you guys could've seen me in the kitchen the day I decided to whip this up. I was giddy with excitement and laughing at myself hysterically for my last minute dinner. Even more so when the farming hubby said he was on his way home and I suddenly got it in my head to add homemade hashbrowns to the plate, in less than 20 minutes. Haha! I know, I'm a little crazy, but hey this wouldn't be half as interesting if I weren't just slightly weird. *Those who know me are probably rolling their eyes right now, feel free to join them!* Anyway, back to the sandwich itself, it really came together really easily. Other than planning slightly ahead with the bread, this was a very last minute meal. Now you'll have to come back to hear about my adventure in making hashbrowns! (Oh... did I mention I've never made hashbrowns before that last minute decision? hehe!)

Ingredients: this is for 3-4 sandwich's
English Toasting Bread, 2 slices per sandwich, 1/4-1/2 inch slices. (You could use english muffins or whatever slightly thick bread you have on hand)
6-8 Eggs
2-3 Thick slices of Ham, per sandwich (You could also use Canadian Bacon, or regular bacon if you like, but cook the regular bacon before putting it on the sandwich)
3-4 Slices of Medium Cheddar Cheese
2 Tablespoons Mayo
1 Tablespoon Mustard
Pepper to taste
Spreadable butter

Directions:
Heat a frying pan over medium heat, and grease it well. Scramble the eggs, until cooked through and transfer to a bowl. Add the Mayo, Mustard and Pepper to the eggs, this keeps it moist and helps bind it together so the eggs don't fall all over while you're trying to eat the sandwich. (Plus it adds a little flavor.) Spread a small amount of butter on one side of each slice of bread, this keeps it from getting bone dry while under the broiler. On the non buttered side of ONE of the slices, start stacking your sandwich. First layer is eggs, then ham, then cheese. Place on your baking sheet, and place the second slice of toast buttered side up next to it. Repeat with remaining ingredients. Turn your broiler on, and broil the sandwich's until the cheese is melted and the bread is slightly browned, about 2-5 minutes depending on how hot your broiler is. *Keep an eye on them!* Once done, remove from broiler and place the second slice of bread on top (butter side up), and serve warm.

Review:
I told you these were pretty easy! They came together so fast, which is really what you want after a long day. They're the kind of sandwich Rachael Ray would call a BLD (Breakfast, Lunch or Dinner), as you really could eat this anytime of the day. We absolutely loved this. I know it's not the most healthy recipe out there, but when you want comfort food it doesn't seem to matter! You could make this lighter by just using Egg Whites, and leaving out the mayo and mustard. 4.5 stars.

Print Friendly and PDF

Monday, January 10, 2011

English Toasting Bread

 This is from Bread Machine Magic.

I have officially decided that this is Breakfast week on The Farmers Wife. I have so many delicious breakfast recipes that I've been hoarding (in other words forgetting... haha!) to share with you, and I feel I've waited long enough! Now I don't know about your family, but ours loves breakfast foods. We eat them essentially anytime of day, but very often for dinner. With the Farming Hubby's schedule we don't often get to eat breakfast together in the morning (but seriously who does anymore?), so i try to get that breakfast time whenever we can. Now honestly half the reason I do breakfast for dinner is I'm short on time and energy and whipping up a few eggs and some bacon and toast takes very little effort. I admit it, I have days where dinner is less than fancy. But this particular meal I actually planned out in advance (GASP!). This bread was so easy, and delicious, basically it's an English Muffin in a loaf form. But I think it's a little lighter, and better for toasting, though perhaps that's just me. This particular day I decided to make sandwich's out of this delightful bread, and let me tell you... they were SO yummy! They were the perfect comfort food on a rainy evening with a large cup of coffee. But for today I'm just giving you the recipe for the bread. You'll have to come back tomorrow for the sandwich ;-)!

Ingredients: makes one loaf
5/8 Cup Milk
1/4 to 3/8 Cup Water
1 1/2 Teaspoons Sugar
1/2 Teaspoon Salt
2 Cups Bread Flour
1/4 Teaspoon Baking Soda
2 Teaspoons Active Dry Yeast (I prefer Red Star Brand but any should work fine)
Cornmeal, as needed

Directions:
Place all ingredients except cornmeal in bread pan according to your bread machines directions, for most it's wet first ending with the yeast on top. Select Dough setting and press Start. When the dough had risen long enough, the machine will beep. Turn off bread machine, remove the bread pan, and turn out dough onto a lightly floured surface. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides of dough with cornmeal and place into prepared pan. With your hands, carefully press the dough evenly into the pan. Sprinkle a little more cornmeal on top, and cover with a clean dish towel. Let rise in a warm oven for 20-30 minutes or until dough reaches the top of the pan. *Hint: To warm oven slightly, turn oven on 200 degrees for 1-2 minutes. Then turn it off and place covered dough in the oven to rise. Remove pan from the oven before preheating.* Preheat oven to 400 degrees F. Bake for 20-25 minutes. Remove from the oven, and remove loaf from the pan and let cool on a cake rake. To serve, cut thick slices. Great with Marmalade, or make into Toasted Breakfast Sandwiches.

Review:
This is a really delicious, simple but light bread. Wonderful toasted with some jam or orange marmalade on it, as well as made into the sandwiches I'm sharing with you tomorrow! It keeps really well covered in foil in the fridge for up to 5 days. A great alternative to a sweet bread, or an English muffin for your breakfast/dinner meal! 4 stars.

Print Friendly and PDF

Saturday, January 8, 2011

Turkey Noodle Soup with Homemade Noodles


This is a Farmers Wife Original.

This has been one of the coldest winters we've had in the dessert in a long time, and as such I've been making soups all the time. And of course after Christmas we had leftover turkey and I just couldn't let that go to waste, so I made soup! I haven't had Chicken/Turkey noodle soup with homemade noodles in several years, and I forgot just how delicious they were! They are different from your typical egg noodles you buy at the store, they're almost more like little dumplings, but I love them that way! For once I made soup without using my crock pot, and it was simple, and so satisfying. Unfortunately I couldn't get the Farming Tot to try this soup, but my hubby and I really enjoyed it. If you have any leftover turkey sitting in your freezer I hope you'll give this a try, it's a great way to use up those leftovers you have right after the holidays, carrots and celery that we all have for various side dishes, and of course turkey or chicken stock. Enjoy!

Ingredients:
5 Cups Chicken/Turkey Stock
2 Cups Water
2.5 Cups Cooked Chicken/Turkey, chopped
3/4 Cups Shredded Carrots
2/3 Cups Diced Celery
1/4 Cup Diced Onion
1 1/4 Teaspoons Poultry Seasonings *more if desired*
1- 1 1/2 Teaspoons Garlic Powder *more if desired*
Fresh Ground Pepper

Noodles:
3 Eggs
1 1/2 Cups Flour
Dash of Salt

Directions:
In a large stock pot heat the stock and water on medium to low heat. Add in the turkey, carrots, celery, onion, and spices. Let it cook til simmering. While heating soup prepare the noodles. In a large bowl, pour in the flour and salt, mix with a fork and create a well in the middle. Crack the eggs in the middle. Using the fork, pierce the yolks and start mixing in the flour. This will be sticky, once it starts to really combine use your hands to form into a ball. Flour your counter or a large cutting board. Turn out the dough, and using a floured rolling pin roll out the dough to 1/8 inch thickness. Using a very sharp knife, or pizza cutter, cut even slices of noodle, about 1/4 inch in width. I then sliced mine in half as they were very long noodles. Set aside and let rest for about ten minutes. Then with the soup boiling, drop in the noodles one by one, and let them cook for about 15-20 minutes until cooked through. *There is no need to add extra seasoning to the noodles as they cook in the pot with the soup and absorb that flavor as cooking*. Serve warm with thick slices of bread or crackers.

Review:
Never thought soup with homemade noodles would be so easy huh? Yeah me either, but it was and is an incredibly yummy soup! You can always add/adjust the spices to suit your fancy. The noodle recipe is actually a half recipe. If you double it you can save the extra noodles, just let them dry and then freeze them and they'll be ready for your next soup night. But with how easy this was I just made a small batch for us! 4.5 Stars.

In the process of cutting noodles, now you can see why I cut them in half!

All cut and ready to go into the soup!

Print Friendly and PDF

Thursday, January 6, 2011

Roasted Turkey Breast

 This is a Farmers Wife Original.

When I asked the Farming Hubby what he wanted for our Christmas dinner, his immediate response was "TURKEY! Duh!" haha! I of course laughed at him, and wrote down my new idea for roasting a turkey! ;-) I was so nervous, yet excited about making this turkey. I mean if it flopped then we have no main course with our meal, and I just hate touching uncooked bird. Yuck! But when I was shopping, and got the very last turkey breast in the entire store I decided right then and there that I'd been blessed (yes I consider food to be a blessing!) and that turkey was going to be the best darn turkey we'd ever had! And I will admit it was pretty awesome, using a Roaster instead of the oven was wonderful! Not only did the Turkey cook much faster, so I didn't have to get up at the rooster crows, but it was moist and had a beautifully browned skin of it... So yum! Plus then I had the oven to heat up my sides so that everything went on the table at roughly the same time! Now you all know I love my crock pots to an almost worrying level, (did I mention I got 2 new crock pots for Chrismtas?!?! Yay me!) and a roaster is essentially a giant crock pot. So it's no wonder I loved using it, but I would strongly encourage anyone who needs to cook a giant turkey, or a small turkey, or even feed a large group to get one of these roasters. They are a wonderful asset for feeding a large group of people! (Oh and I promise this is the last holiday recipe recap. Next up is Turkey Noodle Soup with Homemade Noodles!!) Oh and one last tip, this recipe is for an 8.5 lbs. Turkey Breast, but would work for a whole bird as well, just up the quantities by probably double.

Ingredients:
8.5 lbs. Turkey Breast
1 Navel Orange, cut in half
1 Lemon, cut in half
1 Stick of Unsalted Butter, softened
2-3 Cloves of Garlic, minced
1 - 1 1/2 Teaspoons Poultry Seasoning
A dash of freshly ground Black Pepper
3 Cups Turkey or Chicken Stock

Directions:
Make sure your Turkey is completely defrosted. *this requires planning ahead as it can take up to 24 hours to defrost, or in my case 4 days... long story* Take out the gravy packet, and and giblets if there are any and discard, or set aside. Rinse off the turkey, and the cavity and pat dry with paper towels. Pre-heat your roaster to 350 degrees. Mix together the softened butter, garlic, poultry seasoning and pepper with a fork, squeeze in about 1 Tablespoon of lemon juice, and mix well. Using your hands, gently separate the skin from the turkey, essentially creating a pocket between the skin and the meat. Still using your hand spread a few Tablespoons of the butter mixture under the skin and on the meat, as evenly as possible. Once you take your hands out, you can use the skin to help spread it around underneath by giving it a gentle "massage". Now spread a couple tablespoons of the butter mixture on top of the skin as well. Once done wash and dry your hands. Then place your orange and lemon halves inside the cavity (this helps add some flavor and moisture to the turkey). Pour the stock in the bottom of your roaster, under the roasting rack and place your prepared turkey on the rack. Put lid on, and cook for about 1 hour. After that hour check your bird, it should be starting to brown and moist. Using a basting brush, brush the remaining butter mixture on the outside of the bird, replace lid and cook for another hour. After that hour check the bird again, at this point it may be done *reminder this is for using an 8.5 lbs turkey breast and a roaster* using a meat thermometer check the temperature in the meatiest part of the turkey, this being a breast you check the breast meat *in a regular turkey it would be the thigh*, if it registers 165-170 degrees your turkey is done and should be taken out. If not let it cook a little longer checking it every 10-15 minutes. Once done place on a good cutting board and let rest, covered with foil for about 15-20 minutes. This allows the juices to redistribute and makes for a nice and moist turkey. *You can reserve the drippings to make gravy * After it rests you can slice it (or make your man slice it for you!) I recommend using an electric knife if you have one, makes really easy work of it. Serve warm!

Review:
This truly was the moistest turkey I think I've ever had. It was so wonderful to smell our turkey cooking as we opened presents on Christmas morning, and it makes wonderful leftovers! One thing I want to tell you is if you use the drippings from a turkey breast instead of a whole turkey to make gravy, it will be lighter in color because there's no dark meat fat in the pan. It's still delicious and tastes the same, just is a different color. I have used this turkey since to make soup and sandwich's and we've loved all of it! 5 stars.

Print Friendly and PDF

Wednesday, January 5, 2011

Cinnamon Apples *new version!*

 This is a Farmers Wife Original.

I enjoyed planning our Christmas dinner SO much this year! I knew exactly what I wanted to make, had recipes dancing like sugar plums in my head, and yet somehow I lost weight this holiday season... Go figure! I've made a cinnamon apples recipe before, and while we enjoyed them, I wanted something that was more light on the spices and like the cinnamon apples we love to order from Logan's Roadhouse. These were amazing! The Farming Tot absolutely LOVES cinnamon apples, and he devoured them first before tackling the turkey. The wonderful thing about these apples was that I got to make them a couple days in advance and just reheat them in the microwave when we were ready to eat them! I love getting as much prep work done ahead of time as possible, and my one goal for Christmas Day was to not spend the whole day in the kitchen! And with the help of my wonderful Farming Hubby I didn't! He was so amazing, helping with dishes, and the turkey, he is the best turkey carver EVER! (Yes I just took you down a small rabbit trail... Did you enjoy it?!? haha!) Back to the apples, they were soft, and yummy, just the right amount of spice. I hope you'll give them a try!

Ingredients:
4 Apples, peeled and sliced
2 Tablespoons Butter
1/3 Cup Brown Sugar
2 Tablespoons Lemon Juice
3/4 Teaspoon Cinnamon

Peel and slice the apples, set aside. In a medium saucepan, melt the butter. Once melted add in remaining ingredients and cook until the apples are golden and soft. Serve warm or keep in the fridge until ready to serve and reheat either on the stove or in the microwave.

Review:
Can't believe how incredibly easy this recipe is huh?!? I know, it's totally awesome! I love this as a side dish for not only holiday meals but just about anytime you want something different. It is very kid friendly, as the Farming Tot absolutely LOVES these apples. I have had wonderful results with making these a couple days ahead of time and just warming them back up. And as my hubby says they are REALLY good along with my Cranberry Sauce. 4 stars.

Print Friendly and PDF