Monday, October 31, 2011

Turkey Tetrizinni

My Grandmothers recipe, with some slight changes by The Farmers Wife

Today's recipe is coming to you from my archives. Sometimes when an old recipe didn't get the attention it deserved I'll redo it and re-post it for y'all! This particular recipe is an oldie but goodie, and the wonderful thing about this recipe is it is great for that leftover chicken/turkey you have around after the holidays! This classic dish is a great leftover re-purpose type of meal! One of the things I love about re-purposing leftovers is not only is it great on a budget, but because you're completely changing the way you're using something it tastes completely different from the original recipe and for those who hate to eat leftovers, this is a great trick to get them to eat those leftovers they'd normally try to avoid that end up in the trash. This Turkey (or Chicken) Tetrizinni is something I have to admit I refused to eat as a child. For no reason other than I thought it looked kinda funny and given the choice between that and eating a meal of holiday leftovers, well in my mind there was no contest! As an adult I have found that I love this recipe, and oddly enough have actually gotten my Little Sous Chef to eat it too (guess he's not as picky as his Mom was!) and the Farming Hubby really enjoys it as well. This recipe is wonderful for a crowd as the original recipe fills both a 9x13 and a 8x8 pan FULL! (I have started halving this to feed just us and still put some in the freezer) One of my favorite things about this meal is not only is it budget friendly, you get to re-purpose your leftovers, but it also freezes beautifully, so you can get 3, yes I said 3 meals out of that holiday turkey you made!! You can make this anytime of the year, just buy a whole chicken, and boil it and shred the meat, but using the leftover turkey from Thanksgiving is my favorite way to make this delicious meal.

Ingredients:
3-4 Cups Cut up (or shredded) cooked Turkey or Chicken
1 lbs. Angel Hair Pasta
1/2 Cup Butter
1/2 Chopped Onion
1 Chopped Green Pepper
7 Tablespoons Flour
3 Cups Chicken or Turkey Broth (or make stock using bouillon)
1 Cup Heavy Whipping Cream
1 lbs. Velveeta, cut into cubes
1 Small can of Diced Black Olives
1 Small jar of Diced Pimentos

Directions:
Cook angel hair in water, add approximately 1 chicken bouillon cube for every 2 cups of water. Cook angel hair for 8 minutes, drain. In a medium sauce pan (or just use the stock pot you used for the pasta) melt the butter, and saute the onion and pepper until tender. Blend in the flour, forming a roux. Add the broth and cream until incorporated. Then add in the Velveeta and stir until smooth and melted. In your stock pot add back in the pasta, the cooked Turkey, olives and pimentos and pour the sauce over it all. Mix gently, and then pour into an oblong (or 9x13 and 8x8 pans) and heat in oven for about 20 minutes at 450 degrees. When casserole is bubbling in the middle, it's done. This can also be made a day ahead of time and refrigerated.

Review:
We really enjoy this dish, it's creamy and delightful. With the pimentos it has a bit of a kick to it, which is really nice. It is a pretty easy meal to make, which is wonderful when you're tired from the holiday, but are sick of eating leftovers. If you're like our family and have veggie trays, you are likely to have leftover green pepper to use, and chicken or turkey broth as well from making gravy. This is also great if you have a lot of family in town for the holidays and need something large and filling to feed a crowd, you could even make this before the holiday, freeze it and then defrost and re-heat until warmed through and serve! 4 stars.

Happy Cooking!


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Monday, October 24, 2011

Loaded Baked Potato Soup

Loaded Baked Potato Soup, Farmers Wife Original

I don't know about y'all but once the weather starts to drop I immediately think SOUP! I love my thick and creamy soups with a nice hard roll (or bread bowl) when the weather starts to change. It's something that I have grown to look forward to as an adult, and something my hubby has quickly adapted to. haha! I will say there are some soups he's not a huge fan of that I just could not live without, like my Broccoli Cheese Soup... I couldn't stand a world without this amazing soup, but I've never gotten him to even taste it! (which is kind of ok since that means I get the whole pot mostly to myself! hehe!) However my little Sous Chef seems to have his Mommy's love of creamy soups as he will eat a giant bowl of whatever soup I make faster than you can say "whoopdedoodle" ok... maybe not but, c'mon it was funny!

This particular recipe is an oldie but goodie. I've been making it for years, but recently I changed it a little and found my boys and I liked it even better and decided it was worth re-posting! You may not know this about me but I ADORE loaded baked potatoes... They are full of carbs and bad things for you but taste so darn good (don't worry I only indulge about twice a year). But after making this soup sometimes I have a hard time deciding which one to make when I get those carbolicious cravings... In fact I'm struggling with this dilemma for dinner tonight. haha! So what do y'all think? Soup or Potato? Which should come first this fall? ;-)

Ingredients:
2 Lbs. Russet Potatoes, Peeled and chopped to 1 in. pieces
1 medium Onion Diced
1 Cup Chopped Carrots
1 Cup Diced Celery
3 Cups Chicken Broth (I used bouillon)
1/2 Teaspoon Salt
1 Cup Whole Milk
1/2 Teaspoon Freshly Grated Pepper
6 Slices of Bacon, cooked and diced (I used Turkey Bacon)
2 Cups Shredded Cheddar
Sour Cream, I used Fat Free

Directions:
Peel and chop the potatoes, place in the bottom of your slow cooker. Add the Onion, Carrots, Celery, Broth and salt. Cook on low for 6-7 hours. Then add in Milk, Pepper and Bacon, and cook on high for another 30 minutes. Then add in the cheese, stir. Serve with green onion, crumbled bacon and a dollop of sour cream on top *optional is only a garnish*.

Review:
This was incredible easy, and delicious. Smelled fantastic while cooking, and reheats really well too, and freezes beautifully!! I recommend this for a cold night when you want a baked potato, but want to try something new too! Tasted like a loaded baked potato, but in soup form! Yum! 4 Stars


Happy Cooking!


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Friday, October 14, 2011

Pumpkin Spice Donuts, and Holiday Traditions

Pumpkin Spice Donuts, Farmers Wife Original

It's Friday, Friday... Yup Rebecca Black your song hits me every Friday Morning when I wake up... I don't think I should be thanking you for this, but hey it gets me going! haha! Good Morning Friends! I know y'all have been asking when this recipe was going up, and it's been driving me crazy wanting to share this yummy goodness with you! Finally this morning my Internet it working (for the moment) so here we go!

I don't know about y'all but when I think of the Fall/Holiday Season I think Pumpkin. I kind of go on Pumpkin overload too, why you may ask... Well I blame my Dad haha! Growing up, as soon as that first snap of cold hit, you could find my Dad in the kitchen whipping up something delicious and filled with pumpkin flavors. (In fact he still does this as he sent me a message with a picture of his latest fall creation a couple days ago!) And this continued all the way through New Years in my house, not a holiday went by that my dad didn't go bake crazy, and having something like Pumpkin Donuts is something my Dad would've happily made back in the day for those family days, if only we had Donuts Pan like we do now.

One of my favorite family Holiday Traditions I remember, is when we would set up the Christmas Decorations. Every year, pretty much without fail we would put ours up the day after Thanksgiving. I remember waking up to the smells of something amazing baking in the kitchen for breakfast as my parents got the decorations out of the garage. My brother and I would tumble out of bed (me for coffee) and sit down and devour my Dad's latest creation before tackling the tree. And in my family everyone had a "zone" that they were best at, my dad was the master of the tree and the lights. My Mom always got the ornaments ready to go with hooks and made sure they were clean/not broken. And my Brother and I would hang the ornaments and place various other decorations throughout the house and then we got to decorate our own rooms. Though perhaps some of my favorite times were when we would go to the store to get whatever Christmas decorations my Dad wanted new that year, like the year I convinced him to get the flashing M&M lights, or the year Dad came home with the blow up Santa and Frosty for the yard... Oh I remember the looks of "delight" on my Mom's face when we'd come traipsing home from those trips... haha! But even though my Dad would go a little overboard with the decorations (much to the delight of his children) he could always redeem himself with Mom if he baked her up something yummy and delicious. Something just like these Donuts.

When I was making these, the whole time I was remembering that tradition I had growing up (which by the way my hubby and I have adopted in our family as well) and thinking my Dad would be so jealous if he knew I was making these, because it's something he would've thought of back in the day! haha! Thanks Dad for sharing your love of baking with me, and your love of Christmas. They are both things I have carried on into my adult life!

So what are y'alls favorite family Holiday recipes/traditions? I'd would LOVE to hear what everyone does, this is my favorite time of year! Happy *almost* Holidays! ;-)


Ingredients: yields 12-14 donuts
2 1/4 cups All Purpose Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 teaspoon Salt
1 cup Pumpkin Butter
1/3 cup Half & Half
2 Eggs
1 1/2 Tablespoons Butter, melted

Cinnamon Sugar Topping:
1 1/2 cups Powdered Sugar
3 Tablespoons Cinnamon (more if desired)

Directions:
Preheat your oven to 425F degrees, and spray your donut pan with cooking spray. In a large bowl combine the dry ingredients and whisk together. In a medium bowl combine the wet ingredients and then add to the dry. Whisk until just combined, the dough should be thick almost like frosting. If it's too thin add a bit more flour. Then fill each donut well about 2/3 full. *Tip* I used a pastry bag and coupler, and piped the filling into each well, it was SO easy and you got the perfect donut shape that way.* Bake about 7-9 minutes, or until the tops are slightly golden and spring back when touched. Let cool in the pan a couple minutes, then remove and repeat with remaining dough. Once the donuts are cooled, combine the powdered sugar and cinnamon in plastic bag or bowl, and coat the donuts.

Review:
I have to admit this was my first time using my new donut pan, but we just loved them! They were so light, and full of that pumpkin flavor we all adore! If you don't have pumpkin butter you can used canned pumpkin, just add extra spices and sugar to the dough. Our whole family gives these 5 stars!

Happy Baking!

 
 
*I created this post as part of Frigidaire's Talk Turkey Campaign. Share your own recipes and tips at Frigidaire's Make Time for Change site. For every recipe or tip that's shared, Frigidaire will donate $1 to Save The Children's U.S. Programs, which creates lasting change for children in need .*

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Tuesday, October 11, 2011

Pumpkin Butter

Pumpkin Butter, Farmers Wife Original

Hi y'all!! Wow I can't believe it's been almost a week since I posted last... I can honestly say that I did miss y'all and typing up these recipes, however it was a much needed break to take care of my sick boys (and the big one was monopolizing the computer while he was home sick anyway... haha!) and to take care of myself so that I wouldn't get sick. And believe it or not, I never did catch it! I had a few days of horrible allergies after being out on the farm, but that's normal for me!! YAY!!!

Now, on to the recipe. I've been toying with the idea of making Pumpkin Butter for about a year. I thought about it last Holiday Season, but ran out of time and energy. This year I decided to go nuts, in 2 days time I made a giant batch of this stuff, a batch of Cran-Apple Butter and 2 homemade loaves of bread... Yeah I went a little crazy... haha! This recipe will fill 6 16 oz. containers... I know I know.... That's a little much. But I gave most of this away, and that is my plan for the future to make this for holiday gatherings, or to just give away to friends and family! Plus this amazing butter can be used for baking too, and I'll be sharing my recipe for Pumpkin Spice Donuts later this week!

I confess I'm doing something I rarely do right now... I'm posting the recipe to make the big batch. Why you might ask? Because I want to, lol! And because if it was me, all the ingredients for this are really reasonable so why not share with those you love? (Plus you can't use it in baking if you don't make more than you need.... haha!) I hope y'all love this, it really makes your house smell like fall!

Ingredients:
3 29 oz. Cans of Pumpkin Puree (NOT Pumpkin Pie Mix)
1 Cup Apple Juice or Cider
1/3 Cup Maple Syrup
1 Cup Sugar (or Splenda)
3 Tablespoons Ground Cinnamon
1 Tablespoon Ground Nutmeg
1/2 teaspoon Ground Cloves
1/2 teaspoon Salt
1/4 teaspoon Ground Ginger

Directions:
In a large stock pot, combine all the ingredients. Cook on medium-low heat stirring often for about 30 minutes. To let all the flavors combine. Then using a Potato Masher or Whisk, mix together on low heat until completely smooth and the right texture. Should be thick and easy to spread. Taste and add more sugar/spices if you want. Allow to cool, and then place in resealable containers. This stays fresh for up to a month in the fridge, or 4 months in the freezer. *Do not can Pumpkin Butter*

Review:
This was amazingly simple and took very little time, and yet it tastes like a pumpkin pie spread on your favorite bread... It's amazing! I give this 4.5 stars.

Happy Baking!

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Wednesday, October 5, 2011

Chicken Tortilla Soup

Chicken Tortilla Soup, Farmers Wife Original
 
Hey y'all! I can't believe it's October already, man this year has just flown by. It's hard to believe that a year ago very few people ever read this blog, I had never done a giveaway, and I was just starting my journey with Foodbuzz. This year has been so amazing! And to top it off, this year included me experimenting with possibly my new favorite soup. Chicken Tortilla Soup!

I've made a few versions of this soup over the last year all were good... But none were great until this one! And would you know, this is the first one I completely created on my own. I've been working on this recipe for awhile because I knew what I was wanting it to taste like, just not entirely sure how to create this. Finally a few days ago I got it just right!

Some of you who follow me on Facebook may already know that my family has been hit by this cold going around. And let me tell you it has not been fun. My poor little sous chef got hit with it so fast I was blindsided, and was pretty miserable for a couple of days. He is finally on the mend, but now my wonderful Hubby has caught it, think there's a chance I will escape this? I'm doubtful but one can still hope! Anyway, this soup has been fantastic to us with sinus problems, it's just spicy enough to get everything flowing, but not too spicy that my little guy wouldn't eat it. And I'm so glad for that, he slept so wonderful the night I made this and woke up feeling so much better! Ah the wonders of Jalapeno... haha! I hope y'all will give this easy soup a try, it really is wonderful for this cold and flu season!

Ingredients:
4 Boneless Skinless Chicken Breasts
4 Cups Chicken Broth
2 Cups Water
1/3 Onion, diced
1 15 oz. Can Fire Roasted Diced Tomatoes
1 15 oz. Can Regular Diced Tomatoes
1-2 15oz. Cans Black Beans, drained and rinsed (based on your preference of beans, I used only 1 but would've liked to have more)
2 teaspoons Garlic Powder
1 teaspoon Chili Powder
1 teaspoon Cumin
1/2 teaspoon Paprika
1/2 teaspoon Hot Sauce
Fresh Ground Black Pepper, to taste
8 Corn Tortilla's, cut into small strips
1 Cup Shredded Cheddar Cheese (optional)

Toppings: optional
Shredded Cheddar
Sour Cream
Diced Jalapeno's
Tortilla Chips (or Tortilla Strips, I used these)

Directions:
Spray a large slow cooker with cooking spray. Place the chicken in the bottom of the pot, and add the broth and water. Then add the chopped onion, and the cans of tomatoes (if you can't find Fire Roasted Tomatoes, get a can of regular tomatoes and add 1-2 jalapenos diced, a small can of green chili's, diced and up the spices a bit.). Then drain and rinse the black beans, and add into the pot along with the spices and hot sauce. Cook on high for 6 hours. Once the chicken is fully cooked, take the chicken out of the pot and shred it, then add it back in. Then slice the corn tortilla's into strips about the size of noodles, and add to the soup. Stir well, this will help thicken the soup. At this point taste and see if you want/need any more spice. Then add in the cup of cheese, stir and serve warm with your choice of toppings.

Review:
I must admit I LOVED this soup, so did my whole family! In fact I had a second serving as a snack later that night as it is pretty low in fat and calories and it was just so darn yummy! lol! I will be making this often! 5 stars.

Happy Cooking!




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