Thursday, June 30, 2011

Corn Dog Bites

Corn Dog Bites, Adapted from Allrecipes.com

Good Morning y'all! I am so excited to share this recipe with you today, I've been holding onto it since Fathers Day just to share it for the Fourth of July weekend! You know when I asked my Hubby what he wanted to eat for his Fathers Day dinner this year a whole bunch of ideas went through my head, steak, burgers, essentially man food... So when he said "Corn Dog Bites" my brain went "WHAT?!?" Of course my little Sous Chef was quick to side with Daddy and agree that this was a must make meal and how come Mommy hadn't thought of it before. Well I'll tell you why... Because I've never made corn dogs before in my life. Ok sure, I've opened a box that was sitting in my freezer and zapped a few in the microwave on a busy night (go ahead and cringe... I know I am!) but to actually make them myself... Seemed daunting. And well, it was a little bit. I still have the marks on my hand from where the really hot oil burned me. But all in all I have to say this was a great success! They were delicious, cooked up incredibly fast, and were a HUGE hit with my boys!

I will say this, make them with a helper in the kitchen... Preferably an adult, and possibly your spouse. Someone who's not afraid of hot oil (which I now am... haha!) and willing to do the dipping of the dogs into the batter and dropping them into the oil, because you need a second person to also be flipping them in the oil as they really do cook incredibly fast. These would be so perfect for any Fourth of July Celebrations, they are total All-American Food and being bite sized make them a fantastic appetizer!

Ingredients:
1 quart oil for deep frying
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoons bacon drippings
1 tablespoon vegetable oil
1 egg, beaten
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 pounds hot dogs

Directions
Heat oil in a deep fryer or stock pot to 365 degrees F. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Mix in melted bacon drippings and 1 tablespoon vegetable oil. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended. Pat the hot dogs dry with paper towels so that the batter will stick. Using 2 forks, dip the hot dogs in the batter one at a time, shaking off the excess, with the second fork gently push the coated hot dog off the first fork and into the oil. Deep fry a few at a time in the hot oil until they are browned and cooked evenly. Drain on paper towels, and serve warm.

Review:
5 stars, all the way 5 stars. Best corn dog I've ever had in my life!!! We used the leftover batter to just make fried corn dumplings which were delicious too! I highly recommend giving these a try!

Happy Cooking!
The Farmers Wife

P.S. Don't forget tomorrows Guest Post is Vera from Vintage Vera
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Tuesday, June 28, 2011

Sausage Gravy and Biscuits

Sausage Gravy and Biscuits, Farmers Wife Original
Hey y'all!! Oh man am I ever so glad to be back with you! It has been an insane few weeks around this house and I'm hoping that is coming to an end and I will start to get caught up on posts and with y'all! I am so sorry to all my friends who's blogs I haven't commented on, I miss you all and I will be back to stalking your blogs asap! ;-) OK, on to the recipe!

Now I don't claim to be southern, I was born in Tennessee, and have spent some time there over the years visiting family and what not. But I still remember my favorite part of going to visit them was getting good southern Biscuits and Gravy. Yes I know, my memories involve food, see I was always a foodie at heart! ;-) I haven't had good biscuits and gravy in several years, and awhile ago my Sister In Law challenged me to make my own. Sadly I've put this off for far too long thinking it would be incredibly difficult... I was so wrong... *Kick's self in the rear* Both the biscuits and the gravy were far easier than I ever imagined they would be, and the only thing I regret is not making these before. I now feel as if my life has been seriously deprived... hehe! If you like your traditional Biscuits and Gravy without the sausage, than you can just leave it out. But if you ask me the sausage is totally what makes this so yummy. You can totally use refrigerated biscuits, I honestly just wanted to try making them myself. hehe! Enjoy!

Ingredients:
Biscuits: recipe from joyofbaking.com
2 1/2 cups All Purpose Flour
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 Tablespoon Granulated Sugar
1/2 cup Cold Butter or Margarine, cut into small chunks
3/4 cup Milk (I used 1%)
1 Egg, slightly beaten
Egg wash topping:
1 Egg, beaten
1 Tablespoon Milk

Gravy: Farmers Wife Original Recipe
1 lbs. Mild or Hot Pork Sausage
2 teaspoons Olive Oil (only if not enough fat from sausage)
2 Tablespoons All Purpose Flour
2/3 cup Heavy Whipping Cream
2 cups Milk
1 teaspoon Fresh Ground Black Pepper
Dash of Ground Nutmeg
Dash of Salt

Directions:
Preheat oven to 400F degrees. To make the biscuits first combine the dry ingredients in a large bowl with a whisk. Using a fork or pastry cutter, cut in the cold (must be COLD) butter until resembles coarse crumbs. Add the milk and egg and using a spatula mix until just combined (you want it to be sticky and moist and lumpy). Turn out onto floured surface and knead gently til it all comes together (do not over knead or your biscuits will be tough and not flakey). Roll out the dough to 1/2 inch thickness and using a biscuit or cookie cutter cut out your biscuits. Place on a lightly greased baking sheet, and brush the tops with the egg wash. Bake for about 10-15 minutes or until the tops are golden brown. Cool on a wire rack.

While they are cooling start your gravy by heating a large skillet on medium-high heat. Cook the sausage first, breaking up into pieces and brown. Once cooked, using a slotted spoon, scoop out the sausage onto a paper towel lined plate, leaving as much grease as possible in the pan. Add the flour to the pan and whisk to create a roux. (Note: if your sausage does not leave enough grease, add in a small amount of olive oil.) Once your roux forms, turn the heat down to medium-low and add the cream and milk. Whisk to combine, and then cook until thickened, stirring occasionally. Once thick, add in spices and sausage. Taste, and add in more spices as desired. Serve warm over biscuits.

Review:
I have to say this one get 4.5 stars. The only reason I'm not giving it 5 stars as it is a very heavy meal therefore it won't make it into our monthly rotations (which is what my 5 star rating means), but we all loved it. Including my little Sous Chef, who devoured his portion in about 30 minutes flat!

Happy Cooking!
The Farmers Wife

P.S. This weeks fabulous Friday Guest Poster is the gals from Vintage Vera! You will love this post, so be sure and check back!
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Friday, June 24, 2011

Yogurt Blueberry Muffins from Baking and Cooking, a Tale of Two Loves

Good Morning Y'all!!! I hope everyone is having a great week, and I am so thrilled to end this one with a great guest poster... Becky from Baking and Cooking, a Tale of Two Loves! I have really enjoyed getting to know Becky, she is from the same area where I grew up which is really neat. We've bonded over food, and what better way is there to bond? ;-)


Becky is just the sweetest gal you'll ever have the privilege to know! She is a devoted wife and Mother, and she loves to cook and bake with her hubby! The things they turn out of their kitchen always look delightful and never cease to leave my mouth watering. In the short time I've come to know Becky I have learned that she is enthusiastic about doing her part in the fight against cancer, and even held a bake sale a while back to fund research! I have really enjoyed the chance to get to know Becky, and have been looking forward to this post for weeks!! So without further ado... Here's Becky!
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Hello everybody! I was so surprised and elated, when Kim sent me an email asking to be a guest blogger. Of course, I would accept, even though I have been on hiatus. I have followed her blog from the beginning, with her mouth watering, down home recipes, which are so family friendly. She makes everything from delicious smoothies to decadent desserts, and you won't be disappointed. Kim has even helped me with my pictures and Food Gawker, even though they weren't accepted:)

I live with my husband in the Chicago burbs, and have 3 grown sons, and one Granddaughter. I was one those people that started blogging, after seeing Julie and Julia. I thought if Julie can do it, so can I. I love to bake and my husband cooks. We try to eat and cook healthy, due to my husband's bypass. We both get the instant gratification, when we see the smiles on the faces of people eating our food.

Now for those wonderful Yogurt Blueberry Muffins, which would make a delicious treat for the upcoming holiday weekend. These muffins have the Greek Yogurt. I'm such a fan of the Greek yogurt, eating it for lunch, and baking with it all the time. If you have haven't gotten on the Greek yogurt bus, don't wait any longer. It has almost 3 times the protein in 6 oz. cup, than regular yogurt, and most flavors are 140 calories The texture of these muffins is dense and and soo moist. I used strawberry Greek yogurt, because that was what I had, and it was fine. Also, I used frozen blueberries and added chopped almonds to bump up the flavor and add a crunch. These muffins could also be made with whole wheat flour, or could change up the fruit and flavors of yogurt, very versatile. You will be pleased with these muffins, and they will be a hit with your family.

Yogurt Blueberry Muffins
Adapted from Cooks.com

Ingredients
2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 egg, beaten Could use Egg Beaters
1/3 c. vegetable oil
1/3 c. milk I used Almond milk
1 (6 oz.) carton Greek yogurt, plain or any flavor
1 c. frozen blueberries Do not defrost
1/2 cup chopped, slivered almonds
2 tbsp. brown sugar
1 tsp. ground cinnamon

Directions:
Combine first six ingredients in a large bowl. Mix egg, oil, milk, and yogurt. Add to dry ingredients, stirring only enough to moisten. Fold in frozen blueberries, and chopped almonds. Fill greased muffin tins 2/3 full. Bake at 400 degrees 20 min or until golden brown. Combine brown sugar and cinnamon Sprinkle over warm muffins.

Note:I have not received any remuneration from any company, and the opinions expressed are those of the author.

Thank you Kim, for the honor and opportunity to share my recipe with you and your awesome readers. Enjoy you're weekend!

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I love me some Blueberry Muffins, but never thought to add yogurt to them!! Don't y'all just love this recipe? I think these will have to be made pretty soon in this Farming House. Thank you SO much Becky, I am so thrilled to have you here, and I am honored that you took the time away from your break to create this post for us today!

If you would like to see more of Becky, you can check out here site: Baking and Cooking, a Tale of Two Loves

You can also find her on Facebook


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Wednesday, June 22, 2011

Hawaiian Cake, and a Birthday!

Hawaiian Cake. Family Recipe
Hey y'all!! This week has been a very exciting one in our family! First my sweet little Sous Chef had his 3rd Birthday on Saturday, which was a huge hit and so much fun (more in a minute!), and then just this morning our sweet little Nephew made his grand entrance into the world! We couldn't be happier, and cannot wait to meet him, and our little Sous Chef has big plans for all the wonderful things he needs to teach his new cousin. hehe! Most importantly of course being the wonders of all things John Deere.

Now back to the Birthday Boy (though really there's 2 of them now huh? hehe!), when we were deciding what to make for his birthday dessert, I honestly can't even tell you how many times he changed his mind. If there is one thing I have passed on to my child it is the never ending possibilities when it comes to food. At first he wanted tractor shaped cookies decorated to look like a real tractor, then it was sugar cookies with frosting and tractors made out of M&M's, next he wanted a Jell-O cake with Lime and Lemon Jell-O (notice the John Deere theme yet?!?), and last but not least he settled on an old family favorite... Angel Food Cake with Crushed Pineapple, also known as Hawaiian Cake! This recipe is so easy my little Sous Chef probably could have put it together himself, (sans the oven of course!) but for me it was so wonderful to have it be easy! I was still recovering from all my health problems and needed an easy dessert. This cake is light, but SO flavorful, and a wonderful dessert for any summer cook out!

So to end this post I just want to say a big Happy Birthday to my sweet little Sous Chef, and also Happy BIRTHday to my new Nephew! I love you both SO much! I am so blessed to have you in my life!

Ingredients:
1 Angel Food Cake Mix, *Must be 1 step* (or homemade)
1 can Crushed Pineapple in Juice
Cool Whip, or Whipped Cream

Directions:
Preheat your oven to 350F degrees. In a large bowl empty your cake mix, and add the entire can of pineapple and it's juice. Using a spoon or spatula gently mix, until completely combined. Pour into an un-greased 13x9 pan. Bake for 30 minutes. Allow to cool, then serve with the whipped topping of your choice.

Review:
I love this cake, someday I will attempt to make this with a homemade angel food cake and bake it in my angel food cake pan, but last Saturday I needed to keep it simple! We just love this, and even my In Law family who's not big on cake devoured it! 5 stars.

Happy Cooking!
The Farmers Wife!

P.S. This weeks Guest Poster is Becky from Baking and Cooking, a Tale of Two Loves! Be sure to check it out!!
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Monday, June 20, 2011

Teriyaki Noodle Bowls

Teriyaki Noodle Bowls, Farmers Wife Original
Hey y'all!!! I'm finally starting to get back to normal life, and I can't thank you enough for sticking with me during my much needed break. But I'm back and so excited to share this delicious recipe with y'all!

I made this a few weeks back, and it was one of those born out of my cravings meals. I knew I wanted noodles with sauce and chicken and it just grew from there. I know, I'm silly I could've just gone to a Chinese place to fulfill this craving but that would go against my desire to make it at home! We love pasta in this house, no surprise there, but we also adore Chinese food. Surprisingly even my little Sous Chef shares this love of all things noodley and Chinese. ;-) When I made this I will be honest, I didn't really expect my boys to like it, neither one is huge on Peppers like I am, but I couldn't resist adding them in. And other than my little Sous Chef picking his out (which he gave to me!! YUM!) this was a huge hit! I am honestly salivating while typing this... I really should make it again!

Ingredients:
1 lbs. Chicken Breast Tenders
1 package Spaghetti Noodles
1/4 Red Bell Pepper, thinly sliced
1/4 Orange Bell Pepper, thinly sliced
1/4 Yellow Bell Pepper, thinly sliced
Green Onions, Garnish

Sauce:
1 bottle Kikkomon Teriyaki Sauce and Marinade
1/2 cup Soy Sauce
2 Tablespoon Rice Wine Vinegar
1 Tablespoon Sugar
2 teaspoons Garlic, minced
1/4 teaspoon Ginger
1/4 teaspoon Red Pepper Flakes (optional)

Directions:
Mix together the sauce, and measure out about 1 cup, refrigerate the rest. In a ziploc bag marinate the chicken tenders in the 1 cup of sauce for at least 2-3 hours. To cook, heat a wok on medium-high heat, once hot add in the chicken and whatever marinade is in the bag. Cook until browned. Meanwhile cook the pasta according to package directions, drain and set aside. Once the chicken is browned add in the peppers, cook until peppers are soft. Add in the noodles, remaining sauce and toss. Serve warm with diced green onions on top.

Review:
Honestly, I really loved this both hot and cold. I was so amazed at how much my little sous chef enjoyed this. I think this would be great with some rice noodles however I couldn't find any in our store. 4.5 stars.

Happy Cooking!
The Farmers Wife
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Friday, June 17, 2011

Banana Pudding Pie from The Country Cook

Happy Friday Y'all!! Oh boy has it ever been a long week... I'll spare you the details but I apologize for my lack of posting! But to make it up to y'all I have a great guest poster for you today!! My wonderful friend and great cook... Brandie from The Country Cook! Brandie is such a sweetheart and I'm so honored to have her here to share with us today!


Isn't she just adorable?!? I have to say that I really love this gal, she is always there when you need a friend even over the blogosphere. She always has something uplifting to say, and she really is a fantabulous cook! Brandie is a Mom to a rambunctious little boy a step mom to a another fabulous guy, and a wife to her former Military Hubby! She really is an inspiration to me and to many others. When Brandie and I first met in blog world I was blown away, her blog is not only fabulous but she has wonderful photos and her stories never cease to crack me up, or totally hit home with me in some way. One thing I respect and love most about Bran is she knows when she needs to take a break and she will turn off the computer, step away from blog world and just spend time with her family. Isn't that just wonderful? I know I've benefited from that piece of wisdom myself. Anyway, enough from me, Y'all are really here to talk to Brandie anyway... ;-)

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Hello everyone! First let me start off by saying a big THANK YOU to Kim for letting me have some fun on her blog today. It is such a special treat to be here and to have a chance to share a recipe I hope y’all will really enjoy. Kim has become such a good friend to me in this food blog world and I am so grateful to her for this opportunity.

My name is Brandie, the cook over at The Country Cook. I live in beautiful Southwest Virginia near the Appalachian mountains. I’m a jack-of-all-trades, like most women. I’m a momma and a wife. I also work part-time outside the home. I love to make comfort food and I like to eat it (who doesn’t?). My food may not be considered gourmet or fancy but it feeds my family and it gathers us around the table each day. I cook a lot of the same foods my own Momma made and if my husband and son are real quiet while they eat– then I know I did good. And those are the recipes I share with everyone.

So today I’m sharing pie. Who doesn't enjoy a good slice of pie. Even saying the word pie can make me drool with delight. This combines some flavors that most people enjoy. Banana Pudding with a Graham Cracker Crust. What’s not to love?

Banana Pudding Pie

Ingredients:
For the crust and pie:
65 Vanilla Wafers
5 1/3 tbsp. butter, melted
2 ripe bananas, thinly sliced

For the pudding:
½ cup sugar
1/3 cup flour
¼ tsp. kosher salt
2 cups milk
4 large egg yolks, lightly beaten
2 tsp. vanilla extract

For the whipped cream:
1 cup heavy cream
2 tbsp.confectioner’s sugar
1 tsp. vanilla extract

Directions:
Preheat oven to 350F degrees. Spray a 9-inch pie plate with nonstick spray. Place 45 of your vanilla wafers into food processor and pulse until cookies are finely crushed (reserve ¼ cup of the crumbs to use to top your pie). Mix remaining crumbs with melted butter. Firmly press into the pie plate. Bake for 10-12 minutes and then remove to cool.
Now to make the pudding. In a medium saucepan over medium heat, combine the sugar, flour, and salt. Whisk in the milk and stir constantly until the mixture comes to a low boil and becomes thick (about 7-10 minutes). Reduce the heat to very low. In the bowl that you have your egg yolks in, add a couple of tablespoons of the hot milk mixture (this will keep your eggs from cooking). Add egg mixture to pot and stir constantly until mixture is thickened to the consistency of pudding (about 3-4 minutes). You may need to turn your heat up slightly to achieve this. Remove from heat and stir in vanilla.

Now you’re ready to assemble. Arrange half the banana slices over the crust. Spread half of the pudding mixture over the bananas. Top the pudding with the remaining 20 vanilla wafers you set aside. Top the wafers with the rest of the bananas, then finish it off with the remaining of the pudding. Place in the fridge to cool completely.

For the whipped cream, using the whisk attachment on your stand mixer (or hand mixer), beat the heavy cream, sugar, and vanilla until soft peaks form. It helps if your bowl and your whisk are VERY cold. Spread the whipped cream over pie and sprinkle with the reserved crumbs. Pie only keeps for about a day in the fridge (bananas will start to brown).
I hope some of y’all will come over and visit me sometime at The Country Cook. You can also find me hanging out on Facebook and Twitter. Thank you so much to Kim for letting me share this recipe today!


Enjoy!
thecountrycook

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I seriously LOVE this recipe, when I saw this is what Bran decided to share today I was ecstatic! I used to have something similar to this as a kid so I know it is good! (Though I've never ever been disappointed with a recipe Brandie's made!) I hope y'all enjoyed this post from one of my bestest blog friends!

If you love Brandie like I do you can check out her site The Country Cook

You can also find her on Facebook and Twitter!  
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Monday, June 13, 2011

Chocolate Crescents

Chocolate Crescents, Farmers Wife Original Recipe.
Hey y'all!! I'm so sorry I've been gone so much the last week. It's been a long week, and even longer weekend. I'm going to keep this short as I'm not feeling well still, turns out all those migraines I was having were a symptom of a nasty middle ear infection with a bad blockage, which landed me in the ER early Saturday morning. I'm still on some heavy drugs and in some pain so let's get to the recipe!

Saturday night we were just exhausted, the Hubby and I had been up since 2:30 am and the little sous chef from about 4:00 am, with just some short naps in the afternoon. I wasn't really feeling up to cooking, but we were all hungry. So I used up the last of the hot dogs I had on hand, split them in the middle and put cheese inside and rolled them up in crescent rolls, not fancy, super easy and totally delicious. But I was left with 4 leftover pieces of crescent dough. Now I debated a few things to do with these, but in the end I decided I wanted chocolate. And after the day we'd had I knew we all deserved a little chocolate, and Voila! These were incredible! Super duper easy, totally hit the spot and I can't wait to try these again!

Ingredients: 1 tube makes 8 rolls
A Tube of Crescent Dough (I used the reduced fat kind)
8 Tablespoons Semi-Sweet Chocolate Chips
Butter
Sugar

Directions:
Heat your oven to 350 degrees F. Lightly spray a cookie sheet with cookie spray. Separate out each section of dough, and place one tablespoon of chocolate on the the widest part. Roll them up, and pinch together the ends to keep any chocolate from escaping. Brush the tops with butter and sprinkle with sugar. Bake about 15-20 minutes, until golden. Serve Warm.

Review:
These were so easy, and incredibly delicious! Next time I will try drizzling the tops with melted chocolate! 4 stars.
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Friday, June 10, 2011

Lemon Bars from Larks Country Heart

Good Morning!! It's that time of week again, and I'm SO excited for this guest poster today! She is one of my friends and a great cook, Lark from Lark's Country Heart! Lark is a big supporter of "Paying it forward" which is something I highly respect of her, and in the sense of "Paying it forward" Let me introduce you to Lark!


Isn't that just a great family shot? Knowing Lark this is truly a picture of who she is. A Wife and Mom first, and her beautiful family shows that! I have really enjoyed getting to know Lark, and am so glad to have her here with us today! Now a few things you should know about Lark, she is the queen of "Paying it Forward" this gal amazes me with her willingness to run any and every marathon she can for the fight against breast cancer. She is also a very creative person, she loves to create something nice just to brighten someones day. I've had the privilege of working with Lark on 2 projects, one being Country Cooks Across America, and also helping out with her new project Baking Up a Cure! (Which I will talk more about at the end of the post so stay tuned!!!) And now, because I'm drooling over her recipe, I give you a Q & A with... Lark!

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#1: Tell us a little about yourself and your family, how long
have you been married and a mom? I live in a VERY small town in Nevada. I will have been married for soon to be 14 years in August. I am also a Mother for my daughter Jessica who will turn 12 yrs. old in July.

#2: When did you first start cooking, and have you always enjoyed it? I started cooking when I was small. I was the 5th child out of 7 so my Mom came up with a great idea to help her out since she & my Dad both worked. Each one of the kids were in charge of planning & cooking Dinner 1 night of the week. I LOVED it when it was my turn!

#3: How did you get your start in Blogging? I first started Lark's Country Heart as a way of organizing my own recipes and logging my Crafts. That was in 2009.

#4: If you could eat one thing every day what would it be? If I could eat CARB's everyday without it going straight to my belly, I would be a happy camper! My Carb of choice....Baked Potatoes!

#5: What inspired today's recipe? Well two things actually inspired the recipe I am sharing today.
The first was I was craving something tart & sweet. The second was that I was just downloading some family pictures and I found a few with my Dad in them. And these are his favorite!

Lemon Bars



These are also know as: Dad-Can't-Get-enough-of-those-Lemon Bars!

My Dad's Favorite Sweet. He would always request these whenever I came home. I think this is where I got my love of Lemon. And let me tell you, any "trait" I may be blessed to get or have that is from my Dad has got to be GOOD! He is such a wonderful example of a person that NEVER judges. (well not counting the times he checked my ears to see how many "holes in my head" I recently had) My dad is someone I will always try to impress.I Love you Dad!

*You can cut this recipe in half if you don't need this large of a pan. But I will warn you....They will go fast!*

1 C. (2 sticks) of Margarine; softened
1/2 C. Powdered Sugar
2 C. flour
dash of Salt

Mix these together and press into a lightly greased 9x13 pan. Bake for 15 minutes in a 350 oven. While crust is in oven Mix together in another bowl:
4 Eggs; beaten
2 C. Sugar
1/4 C. Flour
5 TBSP Lemon Juice

Mix well, take crust out of oven & pour lemon filing over crust. Return to oven and continue baking for another 25 minutes. Making sure center is "set". While still warm, run a knife around edges of crust. Dust with powdered sugar and cut into bars. *tip: I have even added some fresh Lemon Zest to the filling,it does add to the flavor.

Happy Baking,
Lark

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Oh my goodness... Don't those look fantastic? I don't know about y'all but we love lemon bars in this family and I can't wait to give these a try soon! Thank you so much Lark for sharing your Dad's favorite dessert with us!


Baking up a Cure! 
This is such a neat thing Lark is doing right now that I just had to highlight it! She is doing an online bake sale, where ALL the proceeds from the bake sale go directly to the Susan G. Komen 3-Day for the Cure event. The event is completely volunteer driven, and I know she would love to have some more bakers signed up! Please go check out the Baking up a Cure site for more information!

You can also find Lark on her site: Lark's Country Heart

And you can also like her on Facebook
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Wednesday, June 8, 2011

Seasoned Grilled Corn

Seasoned Grilled Corn, Farmers Wife Original Recipe.
 Hey y'all!! Oh my does it feel good to be back... Goodness I missed posting! I think I'm finally feeling better (for those who don't know that's why I've been gone all week!) and ready to get back into the swing of things here!

Ok now I'm sorry I left you hanging last week with the rest of the recipes from our grilling adventure a couple weeks ago, so here's the finale of our grilling recipes (for now hehe!). A couple of weeks ago, my hubby came home with a big bucket full of fresh corn. I know, y'all are probably jealous and I'm sorry for that. haha! But here's the deal, I'm extremely allergic to to corn husks. So all the hard work goes to my Hubby for shucking all that corn, (I now have 3 gallon sized ziploc bags full of corn if y'all have any ideas for them!) and we decided to give cooking them on the grill a try. Great, no, awesome idea! We all really enjoyed this corn, including my little sous chef, who ate probably more corn than anything else... haha! And it complimented the Balsamic Chicken and Seasoned Potatoes so well... And we didn't even need to add any more butter to the corn before eating! I highly recommend giving this method a try sometime this summer, you really won't be disappointed!

Ingredients:
2 Ears of Corn per person (cus y'all know you want you can't just eat 1!)
Olive Oil
Freshly Ground Black Pepper
Salt
Garlic Powder

Directions:
Once your corn is shucked and clean, place in a deep dish and drizzle olive oil all over, then sprinkle seasonings to your desire, making sure to fully coat the entire cob. Then wrap each cob in foil and heat your grill to 350-375°F, place the corn on the bottom grate and cook for about 20-30 minutes turning them every 5 minutes for even cooking. You'll know they are done when you open the foil and poke a kernel and fresh juice easily squirts out. Serve warm.

Review:
Honestly, I'm not sure I'll make corn on the cob any other way... I was so impressed by how they turned out, and like I said, did not need any added butter before eating... Yum! 5 stars.

Psst... Don't forget to check back on Friday for this weeks guest poster... Lark from Lark's Country Heart! You will LOVE this sweet treat she has to share with y'all!


The Farmers Wife
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Saturday, June 4, 2011

Seasoned Potatoes

Seasoned Potatoes, Farmers Wife Original Recipe.

Happy Saturday Y'all!! I know I don't normally post on weekends, but I just couldn't wait to share this recipe with you any longer! Especially since more cookouts happen on the weekend, and you just have to give this a try!

I don't know about y'all but when we grill out a nice steak or chicken like the Balsamic Chicken from last weekend, we love a nice side of potatoes. They just go together, I can't explain it, but they do. Now personally I think mashed or baked potatoes go best with Steak, and seasoned with Chicken. I know, I'm weird, though I'm fairly certain we've already established that... haha! When I was growing up my Mom would throw some potatoes with a little oil and Lipton Onion Soup mix together, and put it in a foil packet and my Dad would grill them up. Now those potatoes are good, I still make them on occasion. Except last weekend I was out of soup mix... lol! But with our heat here in AZ I wasn't about to turn on the stove to save my life! So I concocted my own potato seasoning and then wrapped it in foil like my Mom used to and had the Hubby cook them on the grill... Oh Baby...

Best. Decision. EVER!

They were so moist and full of flavor. Even my little Sous Chef ate these potatoes, and let me tell you, getting him to eat any potato that is not a french fry is pretty dang hard so they got the kid stamp  of approval! We served ours with Non Fat Sour Cream on the side and some green onions on top and it was so good... ;-)

Ingredients:
4 Medium Russet Potatoes
1/3 cup Olive Oil
1 Tablespoon Garlic Powder (Less if you aren't garlic obsessed like we are!)
1 Teaspoon Onion Powder
1/2 Teaspoon Chili Powder
1/4 Teaspoon Oregano
Dash of Cayenne Pepper
Salt and Ground Black Pepper to taste

Directions:
Peel and wash your potatoes, then cut into 1/2 inch cubes. In a medium bowl mix together oil and and spices. Then add your potatoes and toss til coated. Lay out a large sheet of foil and place your potatoes in the middle, in as thin a layer as possible (if need be create a wider piece by taking 2 sheets and folding them together in the middle to create a larger sheet.) Then fold up the sides and seal by folding them together to prevent leaks, creating a little packet. Heat your grill to 350-375°F, place potatoes on the bottom grate and cook for about 20-30 minutes turning the packet every 5 minutes for even cooking. You'll know they are done when you open the packet and the potatoes are browned and fork tender. Serve warm.

Review:
I really was amazed with these. I can't tell you how nervous I was creating this at the last minute, but they were so good and went fantastically with our Balsamic Chicken! And since the little sous chef ate them too I would say this is most definitely a 5 star recipe! Happy Grilling! (you can also do these in the oven if you don't have a grill, just place them on a sheet pan and bake for about 20-30 minutes at 350-375°F.)

The Farmers Wife
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Friday, June 3, 2011

Crockpot Chicken and Dumplings from Cooking with Libby

Happy Friday Y'all! You know what Friday's mean here at The Farmers Wife this summer... Guest Post's!! I am so thrilled to introduce you to one of my closest blog friends and a sweetheart, Libby from Cooking with Libby! I love her blog, it is the epitome of country cooking in my book, and I know it fits her so well!


I love this picture of Libby, every time I see it I am reminded of what an awesome Mom she is, this gal never ceases to amaze me. Her hubby, who is affectionately called "Husband Man" is in the Military (Thank you for your service "Husband Man") and she is a very busy stay at home Mama to 2 precious kiddos. I have had the pleasure recently to work with Libby on a fun new project Country Cooks Across America, and I have greatly enjoyed getting to know her better. Her cooking is like your favorite southern Mama would make, but with her special flair, which I adore! I can't tell you how many times I've been sitting at the computer drooling over one of her latest creations, and everything I've tried has been phenomenal. I know y'all will enjoy this recipe she's sharing today, I know my tummy is growling just looking at it!! Now I will turn this over to Libby!

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Hello everyone :)  I'm Libby from Cooking With Libby.  I want to thank Kim for this wonderful opportunity to do a guest post on her site today.  Kim and I met through Facebook and I am so happy that we did.  These past few months, we have recently started to write each other via e-mail and it's been just a wonderful experience.  We connect on so many levels and it's such a joy to have her as foodie/blogging friend.  I love visiting her blog when I get the chance and have fallen in love with all the yummy recipes she has ;) It's such a great honor to be able to do this for her :)  Before I get to the recipe, let me tell y'all a little about me.  I'm a Military Wife of 9 years to the most wonderful man on the planet.  We are stationed at Barksdale Air Force Base in the northern part of Louisiana.  I am also a Stay at Home Mom to two of the most beautiful and crazy children who are under the age of 4.  It can be insanely chaotic over here at times, but I love it!  Now, onto the recipe........................

Crockpot Chicken and Dumplings
  

When I think of home cooking, the first thing that comes to my mind are Chicken and Dumplings.  Seriously.  You just can't have one without the other.  Home Cooking=a good pot of steaming and hot Chicken and Dumplings.  What a great dish to make on a cold, wintry day.  There is nothing better then coming inside from the cold and enjoying a wonderful bowl of this heavenly goodness.  I can't think of anything better.

This is definitely a recipe for your slow cooker.  Season the chicken, mix the liquids, pour everything on top of the chicken, turn the slow cooker on, and let it cook the whole day.  That's it.  Very easy to make and not time consuming at all.  The only things that take a little time are shredding the chicken afterwards and cutting up the dumplings...but that's easy stuff.

The original recipe didn't have any spices in it...so I took the liberty of adding some myself.  Here in this household, we love our dishes to have lots of kick to them.  Maybe it's because we live in Louisiana where the food is always kicked up a notch or maybe it's because our taste buds have matured and we want that extra spicy taste when we eat....who knows?  All I know is that the combination of spices I used in this recipe really made it pop.  If spicy foods aren't your thing, you are more then welcome to adjust the amount to fit your taste buds...or add your own combination of spices...or better yet, just leave 'em out.  You can also choose to leave the onions out.  We opted to put onions in and they were a bit on the crunchy side.  Either way, the end result is really great dish!
 
Ingredients:
4 or 5 Chicken Breasts
2 tbsp. butter, melted
2 cans of condensed Cream of Chicken Soup
1 onion, chopped (optional)
1 can of chicken broth or stock
1 and 1/2 cups of water (or enough to cover the chicken and then some)
1/2 tbsp. of Tony Chachere's Creole Seasoning (or Season All if you can't find Tony's)
1/2 tbsp. of Cavender's All Purpose Greek Seasoning
1/4 tsp. of ground pepper
1/4 tsp. of rosemary
Paprika to taste
Half a pack of Mary B's Dumplings or 1 (10 oz.) package of refrigerated biscuit dough (not the flaky kind)

Directions:
1.  Combine the seasonings (except the paprika) in a small bowl. 
2.  Wash chicken and pat dry.  Rub both sides of each chicken breast with the seasoning mixture.  Place the seasoned breasts in the slow cooker
3.  Sprinkle Paprika on the top.
4.  Place the onions on the chicken and drizzle the butter on top...or if you don't want the onions, just drizzle the butter on top.
5.  Combine the cans of Cream of Chicken Soup, Chicken Stock/Broth, and water in a bowl and stir until well mixed.
6.  Pour over the chicken and onions.  Stir until well mixed.  If you think the chicken needs more liquid to cook in, add a little more water.
7.  Cook on high for 6 hours. Afterward, take each breast and shred the chicken.
8.  Take the Dumplings and tear each strip into 3 or 4 pieces.  If you are using canned biscuits, flatten each biscuit and cut into three strips. 
9.  Dump the shredded chicken and dumplings/biscuits back in the slow cooker.  Cook on high for 1 more hour.
10.  Serve on top of rice.

Conclusion:
Thank you again Kim for this wonderful opportunity to guest post on your blog. I hope that some of you will come join me and the family over at Cooking With Libby :) We'd love to have y'all ;) 
 
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Don't y'all just wish you could be transported to Libby's kitchen right now for a big heaping helping of that? I know I do, that and smellavision on my computer! hehe! I know I will be giving this a try very soon, and I can't thank you enough Libby for sharing with us today!! I ♥ Ya!

By the way you check out Libby by going to her blog: Cooking with Libby
Or you can find her on Facebook
And she's also on Twitter!
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Wednesday, June 1, 2011

Sweet Potato Casserole

 Farmers Wife Original Recipe.

I actually created this dish for Easter this year. I love sweet potatoes, I grew up eating them at almost every holiday as they are a classic Southern Side dish. I remember some years my dad would go all out and add apples to it, or he'd go very simple with just a nut topping. We never had the same sweet potato dish twice. haha! But I'd honestly never cooked with them as an adult until now, I know I feel deprived too... I was so happy with how this turned out, especially since it was created by the seat of my pants and for my pickiest eater... My little Sous Chef, who as it turns out LOVED this dish! I highly recommend you give this a try for your next holiday feast!

Ingredients: serves 6, if really large potatoes

2 Large Sweet Potatoes, peeled and cubed
4 Tablespoons Butter or Margarine, cut into small cubes
2 Tablespoons Heavy Whipping Cream
1/4 cup Maple Syrup
1/3 cup Brown Sugar
1 Tablespoon Cinnamon
Dash of Cloves


Topping:
1/2 cup Packed Brown Sugar
1/4 cup Finely Chopped Pecans
4 Tablespoons Butter or Margarine, cut into small cubes (must be COLD)

Directions:
Peel and cube your sweet potatoes. Place in a stock pot and cover with water. Bring to a boil and cook about 30 minutes or until potatoes are fork tender. Once done, drain and place in a large bowl. Add the butter and whipping cream, then using a potato masher or a fork, mash the potatoes until they are a creamy consistency. Then add in the maple syrup, brown sugar and spices, continue to mash and taste. Add more sweetness if desired. Place in a greased casserole dish and at this point you can either cover and refrigerate it til the next day, or proceed to the topping. To make the topping place all ingredients in a small bowl, and using a pastry blender or fork cut in the butter, until mixture resembles coarse crumbs. Sprinkle on top of casserole, and bake at 350F degrees for about 30 minutes, until topping is melted and forms a slight crust and casserole is warmed through. Serve warm.

Review:
This was just amazing! You know those foods where you take a bite and as you sink your teeth into it you close your eyes in pure ecstasy? Well that was how I felt about this! My boys loved it, and I can't wait to make it again! 4.5 stars.

The Farmers Wife
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